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dilettantesteph

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Everything posted by dilettantesteph

  1. dilettantesteph
    Gemini, I was just joking about the wine study. I'm glad you can drink wine. I improved when I eliminated it. I can drink certain other alcohols, and I can drink homemade grape juice. Even we super sensitives vary in our sensitivity. I know that there are asymptomatic ceiacs with bad damage. I don't feel like I should dictate other celiacs/gluten...
  2. dilettantesteph
    Thank you for explaining that. I agree with you. Maybe we need to put more cautions into the body of these posts that we are talking about issues for super sensitive celiacs. I'll tell you what happened to me so you can see it from my side. I didn't get better so I came here. I had all sorts of things suggested to me, lyme disease, bacterial parasites...
  3. dilettantesteph
    Here is a publication you might want to check out: Immunochemical and Mass Spectrometry Detection of Residual Proteins in Gluten Fined Red Wine Open Original Shared Link Where do you want to send my $500?
  4. dilettantesteph
    Sorry I was a bit lazy about looking up references above. Here is a reference about wine (being safe for typical celiacs) with a reference to super sensitive celiacs (sometimes not being safe). Open Original Shared Link I don't go to crazy extremes because I'm wacko. I do it because otherwise I get uncontrollable D (as well as all sorts of other symptoms...
  5. dilettantesteph
    I react to many items which are labelled gluten free. Some are better than others. I keep track with a food diary.
  6. dilettantesteph
    I thought that this super sensitive section was for those of us who are not in that 99.9999 percent?
  7. dilettantesteph
    I think it is a myth when you are talking about typical celiacs who can eat processed gluten free foods. When it comes to the tiny amounts that some of us super sensitives react to, I don't think that it is a myth. I think that I have been glutened by wine. Some is certainly better than others. There are references out there.
  8. dilettantesteph
    It is really hard not to come across as a hypochondriac when you have been sick your whole life. Generally you have tried a lot of things to treat all your issues, prescribed by doctors and not. It is hard for friends and family members to realize that THIS TIME, it is the real thing. My friends and family were the same way. Now that the cure has worked...
  9. dilettantesteph
    Let me preface this comment by saying that I am really crazy sensitive. You probably don't need to be as extreme as I am. Twin Valley Mills is a wonderful company. I read that they spend two days cleaning out their shared harvesting equipment before harvesting their sorghum. I have sorted, washed and eaten about 60 pounds of their whole grain sorghum...
  10. dilettantesteph
    It gets better. I felt like giving up on life pretty often at the beginning because it is so hard and I kept getting glutened. Plus, I think my brain was messed up from all that gluten. If I hadn't had children depending on me I might have done something about it. Now life is beautiful and I feel like I have the energy and enthusiasm of a child. ...
  11. dilettantesteph
    I was diagnosed at age 48 and had been sick since childhood. I missed a ton of school growing up. Lots of my life was wasted. Brain fog, depressions, joint pain, uncontrollable diarrhea, fatigue, uncontrollable anger, lots more. I noticed an immediate huge improvement upon eliminating bread and cereal. Then came a long road of becoming sensitive to lower...
  12. dilettantesteph
    I was given my produce in a washed out Subway bag at the farmer's market once. That didn't make me too happy. Who knows how carefully it was washed out?
  13. dilettantesteph
    I had trouble with olive oil too. I tried and reacted to several brands of olive oil and other oils until I tried Bariani. Edited to add: I am crazy sensitive.
  14. dilettantesteph
    I'm so sorry. I hope that you get over the major glutening soon so that you can figure out the minor glutening. Do you have a short list of for sure safe foods that you can go back to for now? Next time you have to decide. Is it worth getting very sick to not have people looking at you like "why aren't you giving us cake?" Maybe you could have asked...
  15. dilettantesteph
    Could it have to do with cc during processing?
  16. dilettantesteph
    I reacted to all sorts of things. It was really hard to figure out what was going on. The list of things that I might be intolerant to got longer and longer. The reactions felt the same as my gluten reaction. Finally I realized that it was all gluten, just vey tiny amounts. If I sourced my foods more carefully I was able to tolerate all the things that...
  17. dilettantesteph
    I was sorry to hear that. I thought that bananas would be my safe fruit because I have managed to eat them organic or conventional, and from two different stores! Too much optimism, I know. A compact food idea is dehydrated. I've been doing a lot of dehydrating with my extra veggies and making fruit leather with fruit. I plan on making lots of soups...
  18. dilettantesteph
    What were you testing that gave you the blank strip? Some items don't test well. I have used them a lot.
  19. dilettantesteph
    I'm sorry you are having problems. Next time, bring more food. Think of it as only the first trip. This is the one to figure out how to better do it next time. Buy lots of bananas. Can you eat those? We do well with organic or conventional. Poor kids, travel can be hard on them. Poor you. It is hard for you to deal with it all. Sorry hubbie isn...
  20. dilettantesteph
    That's just how I see it. (And also my GI).
  21. dilettantesteph
    I have noticed a big difference in degree of sensitivity even among those who call themselves super sensitive. It makes things so much more difficult and confusing. If you can eat Chex cereals maybe you are super sensitive, and maybe those of us who can't are super duper sensitive. Just be glad about what you can eat. I never did find a cereal I could...
  22. dilettantesteph
    I do have a problem with spices. I even had to be careful about my salt and pepper. I have a salt which seems to be safe and for spices I grow my own. I do O.K. with carefully sourced garlic and onion. For awhile I tried getting my spices whole and washing them, then grinding, but I wasn't very successful at that, and I am so sensitive that washing often...
  23. dilettantesteph
    How about learning how to cook well land have people over to your place for meals? If you cook with naturally gluten free foods the costs aren't any higher.
  24. dilettantesteph
    I'd love to know of another liquor good for super sensitives. Please post or message me if you come across one. These days all I can tolerate is Metaxa Ouzo. You cold give that a try if you like licorice. It's made in Greece and I'm in the U.S.
  25. dilettantesteph
    You would certainly have to make a lot of changes to pin point the source of your gluten reactions. We had to go on very simple diets for a couple of weeks to get to a baseline healthy state. Then we carefully added new items only one per week watching for gluten reactions to get to a decently varied diet. It took a long time. We still add new foods...
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