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dilettantesteph

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Everything posted by dilettantesteph

  1. dilettantesteph
    Last I knew Amy's had "no gluten ingredients" and "gluten free" they are separate categories, one less cced than the other. I reacted to both, but I am very sensitive.
  2. dilettantesteph
    I find that sometimes I can eat a small amount of something once and not notice a reaction. Then, if I continue to eat it over several days it starts to bother me. Or, it could be that it takes two days for you to notice a reaction. My son is like that. I notice the next day and he notices the day after that. That confused us for a long time. A food...
  3. dilettantesteph
    I was thinking about this last night and this part really hit me. The diet of no processed foods wasn't enough. You had to do the seemingly crazy things that we do to make the difference. I like having my craziness validated. It is validated by my lack of symptoms, but that could of course just be more craziness. It is nice to have it validated with...
  4. dilettantesteph
    The relationship problem is tricky. I kept getting glutened by my husband. He would brush teeth etc. before. He went gluten free when around me so as to stop making me sick. Later he got diagnosed too, so he needs to be gluten free now for that reason. My daughter is 16 and wondering about how she will ever date. She is incredibly sensitive. So is...
  5. dilettantesteph
    Congratulations! This part about the vitamins was interesting. I found that to be true for me as well.
  6. dilettantesteph
    I think that it would be a great study to take people who haven't healed and put them on a diet like ours. It has worked for several of "us", but not within the confines of a study.
  7. dilettantesteph
    So true. I read all the time about celiacs suffering from other conditions, which I suffered from too, until I got off the standard gluten free diet. There have also been studies published where they checked celiacs with endoscopies and a lot of them still got positives on the standard gluten free diet. I guess the problem with going on symptoms...
  8. dilettantesteph
    In this study, the participants were ones who were healthy already eating a 20 ppm gluten limit diet. It isn't a surprise that most of these participants were found able to tolerate it. Also, "One patient (challenged with 10 mg gluten) developed a clinical relapse." They must have had one of us in the study, but he was eliminated because he got sick...
  9. dilettantesteph
    Here's what about.com has to say about it. Open Original Shared Link It would certainly be a bad idea to make gluten free be a level that is unsafe. Could we super sensitives be the canaries in the coal mine?
  10. dilettantesteph
    That's great. I should probably do that too. I just hope to avoid the emergency room at this point. Is there much that they might give you while you are unconscious which would make you sick? Our doctors are with us too. In fact, it was my GI who first suggested super sensitivity to me. All I got before was denial of its existence. In fact, he thinks...
  11. dilettantesteph
    With my experience trying to locate safe food to eat, I think that is where the costs would be high. Farmers would need to be trained. Fields would have to be cleaned up, techniques changed. New equipment purchased, new facilities built. I have started trying to grow everything myself due to lack of availability of foods which I can reliably eat without...
  12. dilettantesteph
    I have to agree with Richard. But, there must be some way to warn super sensitives about possible sources of cc without scaring off the typical celiacs/gluten intolerants. I think to some degree, that is what we are trying to do here. Even here it isn't working very well. How could we ever implement something legally required?
  13. dilettantesteph
    Peter will tell you this when he comes back. Ppm is a concentration. There can't be ppm's in a piece of cake. It's like a percent, a ratio, a certain amount in a certain amount.
  14. dilettantesteph
    The Fasano group publications. Open Original Shared Link The one used to establish the safe level of gluten is number 23. A Prospective Double-Blind Placebo-Controlled Trial to Establish a Safe Theshold for Patients with celiac disease Someone was excluded due to development of symptoms as you stated.
  15. dilettantesteph
    In Australia as of Feb. 2011, anyway, the law was for no detectable gluten. As you can read in the link, that is being changed. They are worried that there will soon be no products available because as testing becomes more sensitive, fewer products can pass the gluten free standard. As you can see from the comments, there are people in Australia too who...
  16. dilettantesteph
    I am aware that there are many possibilities for difficulties on a gluten free diet. Lyme disease, bacterial infection, parasites, yeast intolerance, other food intolerances, and so many more. Sensitivity to very low levels of cc is just one more. This approach has helped countless people that I personally know about. It may not be your problem. It probably...
  17. dilettantesteph
    They got me too. I have problems with processed corn products, but not corn on the cob. Since envelope glue is basically a processed corn product, I guess it makes sense. Edit: I should state that I am sensitive to extremely low amounts of cc, hence the processed corn problem.
  18. dilettantesteph
    You can google rice milk recipe for lots of different ways to make it.
  19. dilettantesteph
    I do not tolerate candy bars. I think that I am more sensitive than most.
  20. dilettantesteph
    It's easy to make your own rice milk.
  21. dilettantesteph
    I'm not quite sure what you mean by that. Improper processing of cassava can cause acute cyanide intoxication. Be careful. Open Original Shared Link
  22. dilettantesteph
    Since this is a super sensitive forum, I thought I'd add a few tidbits. I kept getting sick after paying bills. Since there was no way it could be the envelopes according to all the experts, I kept looking for something else. I did make the connection after awhile. The envelope glue is made from corn. I am one of those who can't eat processed corn...
  23. dilettantesteph
    Hey, me too! I am sensitive to very low levels of gluten, however. Good luck with the eggs. I had a source for awhile, they were pasture raised, but when winter came I started reacting to them because they got their wheat containing feed at that point. I found another source, but then started reacting to them too. I looked into it and found that they...
  24. dilettantesteph
    I'm wondering if you are going to come back here complaining of symptoms. I don't think that you were stupid to gluten yourself on purpose. Since you don't have medical testing data to support eliminating gluten, it would seem the intelligent thing to do to be sure. I agree with Skylark that if you can keep this up for a couple of weeks, get yourself...
  25. dilettantesteph
    We were unable to even have gluten in the house. Long after I stopped serving it I was still sick. We had dedicated counters and took all sorts of care. I didn't even put the gluten dishes in the dishwasher. We still couldn't get better until we made the household gluten free. It depends on your degree of sensitivity. Most can serve oatmeal or gluten...
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