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dilettantesteph

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Everything posted by dilettantesteph

  1. dilettantesteph
    I got it from a company who I can't mention here. Here's a link to another (much more expensive) source: Open Original Shared Link
  2. dilettantesteph
    I do believe that it is important to consider other possibilities with your doctor if you are still sick on the standard gluten free diet. Super sensitivity is only one possibility. In my case, my doctors and I have considered all sorts of possibilities, but this super sensitivity stuff has been the only answer. As long as we stick to these techniques...
  3. dilettantesteph
    I have done triple washing with soap followed by careful rinsing. That helps. I got an ultrasonic food washer which I used with soap (by hand washing dish soap). That helped more. I tried washing with rubbing alcohol, followed by washing with soap and careful rinsing. I don't know if that helped further or not. Bottom line was that careful sourcing...
  4. dilettantesteph
    O.K. I didn't see any of this until this morning. I was unhappy about all the negativity. Shauna seems to have helped a lot of people with her comments. Her reputation was excellent at 301 when I checked just now. I think that people are intelligent enough to temper her advice based on their own personal level of sensitivity. I can still understand...
  5. dilettantesteph
    I can't help you with that. It wasn't transferred to any bearing fruit. I didn't say it did. It contaminated root vegetables. Hopefully you can scientifically understand how that might happen without any explanation. I have personally found Shauna's ideas helpful.
  6. dilettantesteph
    The top of this thread says it is for the REALLY super sensitive. Shauna, you are not alone, I am there too. I made the mistake of using wheat containing slug bait in my garden this year. I noticed it!! A quick rinse just doesn't do the trick for some of us. Even careful washing and peeling doesn't do it. I need to watch where in my garden things come...
  7. dilettantesteph
    I lived in heaven for 16 years, from early teens to late 20's. Many of those years I had season's passes and friends with cabins up Whistler/Blackcomb. Blackcomb was built while I lived there. Those were prime skiing years. I was very lucky.
  8. dilettantesteph
    By the way, I love skiing too. I used to live in Vancouver, and Whistler/Blackcomb was my second home. Now I'm stuck in upstate New York. I do a bit of Nordic, but it isn't the same. Why is there no crying emoticon?
  9. dilettantesteph
    Just for the record, I don't have any problems with coconut, or fat. Even among super sensitives, sensitivity levels can vary.
  10. dilettantesteph
    Congratulations. I am also a big believer in elimination diets. That is what made a difference for me too.
  11. dilettantesteph
    It varies depending on what symptom and how much consumed. Onset can be from a few hours to several weeks. Makes it tricky to figure out. Elimination diets and keeping a food journal help a lot.
  12. dilettantesteph
    The more sensitive among us can't eat in restaurants. Was the chef well trained in gluten free cooking? Did he use separate pans? Wash his hands first? Make sure any cutting boards or counters he used were well washed? You could easily be suffering from gluten cc if you are sensitive to lower levels. Or, it could be something else, as you suggested...
  13. dilettantesteph
    I tried and didn't tolerate, but I react to most processed food.
  14. dilettantesteph
    Me neither. It took a lot of trial and error to get it figured out for me.
  15. dilettantesteph
    You definitely need to figure out how long after eating gluten you notice a reaction. Most of the time it isn't right after you eat it. For me, I didn't used to notice anything until the next day. Now that I have gotten more aware of subtle symptoms I can suspect within a few hours, but still I can't be sure until the next day. It takes my son two days...
  16. dilettantesteph
    I don't understand how you got the idea the these things are gluten derived. Xanthan gum comes from a bacteria and Guar gum comes from guar beans. How are they gluten derived? I don't eat them myself because I don't eat processed foods due to being super sensitive.
  17. dilettantesteph
    Thanks. Compared to being sick all the time, the effort we have to go through is nothing. I am so thankful to have been able to achieve good health.
  18. dilettantesteph
    That's what happened to me.
  19. dilettantesteph
    I avoid all those things unless I grow them myself or source them very carefully. I am super sensitive to cc. I don't have food allergies to any of them that I know of.
  20. dilettantesteph
    For quick eating you can make potato chips with a dehydrator.
  21. dilettantesteph
    With the meats, you need to get stuff packaged at the meat distributor and not recut up at the store. There is a lot of cc possibility in there when it comes to super sensitivity, especially if they have a bakery or process sausage. Avoid poultry. They seem to be a problem for super sensitives unless you can find some exclusively pasture fed. You should...
  22. dilettantesteph
    I second this suggestion as this was my problem. Super sensitive celiacs need to avoid all possibilities of contamination. That means no restaurants, whole foods only, and careful sourcing of those. It is a lot of work, but well worth it to achieve health like you haven't known in decades.
  23. dilettantesteph
    What? Guar gum comes from guar beans. Open Original Shared Link I don't eat it because it is processed, and generally processed things get cc in them, but it isn't gluten.
  24. dilettantesteph
    There was even coffee in the waiting room when I got my car repaired. You wouldn't have been able to pay your bill without being subjected to it. It seems even harder to avoid than gluten. Sorry you are faced with that too, Shauna.
  25. dilettantesteph
    Sorry, I interpreted "almost returned to normal" to mean that they aren't normal yet, so that you are still having villi problems. Some of us react to lower amounts of cc than others. That is what I have been concentrating on with good results.
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