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About FarmCat

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  1. FarmCat

    New Here Need Help

    I'd like to clear up a misconception I commonly see on these boards. The US laws that require food manufacturers to clearly label allergens DO NOT APPLY to vitamins or to medications. If your vitamins or meds say 'starch', it could be wheat starch. I Googled this and found the following sources: http://foodallergies.about.com/b/2010/11/04/why-we-need-a-labeling-law-for-drugs.htm Since the Food Allergy Labeling Consumer Protection Act (FALCPA) does not apply to medications, drug companies are not required to put allergy warnings on their labels. The lack of an allergy warning doesn't guarantee a lack of allergens in a medication. http://www.littlestomaks.com/2010/08/ask-the-expert-food-allergy-and-multivitamins/ The Food Allergen Labeling Consumer Protection Act (FALCPA) was passed by the Food and Drug Administration (FDA) in 2006 to require manufacturers to identify the use of the top eight allergens. These allergens are eggs, dairy, soy, tree nuts, peanuts, fish, shellfish, and wheat. Unfortunately, vitamins fall under the category of
  2. FarmCat

    Ugh Pharmacists

    psawyer, on 12 January 2011 - 08:57 PM, said: "Here is the applicable Canadian regulation. It applies to food sold in Canada, but food sold outside Canada may not have to adhere to the rule. Food and Drug Regulation B.24.018 No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is gluten-free unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof. Under this rule, gluten-free means gluten-free. It even goes so far as to say that selling "gluten-free oats" is illegal in Canada. It is so restrictive, when taken with another regulation, that many foods that are actually gluten-free may not legally be so labeled." PLEASE note that the above regulation specifically states FOOD and not DRUGS. I don't know about Canada, but I do know about the United States. The allergen labelling that is required for food is NOT required for drugs in the United States, and it may be the same in Canada.
  3. FarmCat

    Glutened From Kissing?

    Maybe it's some other personal care product, not the toothpaste. Maybe his shaving cream or aftershave? Or his shampoo?
  4. In my household we have one of each. I am self-diagnosed gluten-intolerant: blood work and gastroscopy both negative, trace amounts don't bother me, larger amounts do. My husband, on the other hand, just had a positive biopsy last week. He has very obvious and medically-confirmed Celiac disease.
  5. I am hypoglycemic and gluten intolerant myself. There should not be hypoglycemia or hunger issues on the gluten-free diet! There are plenty of other sources of carbohydrates besides wheat, even for picky eaters. Potatoes, rice, corn, dairy (milk is a good source of sugar), fruit (will your family eat bananas, apples, oranges?). I have not found a really great-tasting gluten-free bread, but the Tinkyada rice pasta is excellent, if your family likes spaghetti. If they're hot cereal fans, try some of the other grains--buckwheat, quinoa, there are others. If they were used to cold cereal for breakfast, Corn Chex and Rice Chex are gluten-free. I will briefly say that if you truly have hypoglycemia issues, you should phase out a lot of the 'simple' carbs--the sugars, and the highly-starchy things like corn, rice and potatoes, out of your diet, because they make the blood sugar swings worse. But that is a whole other topic, and you want to tackle one major change at a time! So, for the hypoglycemia, start with one basic rule--whenever you (or they) eat, you should include some protein, even if it's just a handful of nuts along with a snack. That will help smooth their blood sugar out. As for withdrawal symptoms, some people have them and some don't. I did, with a vengeance. 48 hours after I went gluten-free, I woke up and discovered I was so exhausted I couldn't walk more than about 30 feet without stopping to rest and catch my breath. I finally decided to taper off. I ate half a slice of bread every time the symptoms came back, which turned out to be about every 36 hours. I did that maybe three times, and then I was fine. So, genuine withdrawal symptoms do occur, and I don't see anything wrong with doing a gluten taper to deal with them. But if you are thinking of the hypoglycemia as a withdrawal symptom, it is not. It just means you need to replace the missing gluten with some other sources of carbs. As for getting your kids on the bandwagon, that's tough. How old are they? You are not going to be able to control what the kids eat who are in school. They are going to have to understand why they need to eat differently and what the health consequences are; if they are not willing to change, they can always get other food from their friends or from the vending machines or the cafeteria.
  6. Here's one connection--peanut butter, hummus and soy are all legumes. Soy is a very common allergy, and in some people (me included) the entire legume family causes problems. Good luck tracking things down.
  7. I had not heard of this before, but WOW do I fit the profile of being overmethylated/low histamine. It makes a lot of little things make sense--like the fact that when I saw a traditional allergist for food allergy testing, the nurse commented that during the skin testing I barely even reacted to the control substance, which EVERYONE is supposed to be allergic to. I was thinking low histamine even then, but didn't realize there was an entire syndrome that went with it. I'm sorry I can't address your questions, but I think you may have just handed me a big clue to my own difficulties. Thank you SO much. *off to do more research*
  8. FarmCat

    Other Food Intolerances

    If peanut butter and hummus both bother you--consider eliminating all legumes. The very first food intolerance I discovered I had was soy, and with a little more experimentation it turned out that it was the whole legume family. Being gluten and legume free is a nuisance; bean flour is used as a wheat substitute in so many gluten-free goodies!
  9. FarmCat

    Check This Out!

    Thank you, both of you! I live close to them, too (I'm in the same town as FoodieGurl) and I didn't know about them. I will definitely make a trip down there soon. I'm going to call them first and ask some questions. I can't tolerate legumes and I know a lot of gluten-free baking is done with bean flours.
  10. Your low iron and B12 could possibly be something called pernicious anemia (PA). That is the inability to absorb B12 from food. This malabsorption wouldn
  11. FarmCat

    Is This Normal...

    I'm pretty new to all this myself, but the advice I have seen on this forum is to get rid of any non-stick cookware, because it does scratch and you can't wash the gluten out of it. Did you use a cutting board? That hangs onto gluten, too; you need a new one. I'm glad you're doing better. I've been gluten-free for a couple of weeks now and am trying to weed out what ELSE I'm reacting to. I have already been soy and legume free for a long time; now gluten-free, too. But there's still something else--- Good luck to both of us!
  12. FarmCat

    Is This Normal...

    I am wondering about your cooking utensils. It sounds like for your first few days you were eating things that didn't require much cooking--and then you fixed a nice, big dinner. Was it the first time you used those pans since going gluten-free? Were they teflon? Any scratches in teflon will hold gluten. Maybe you did eat a trace of it.
  13. Yes, they can! I don't know if it's Celiac, but there are dogs who are bothered by wheat, or soy, or any of the things that bother people. And you CAN get gluten-free dog food. That might be a good idea, anyway; one less possible source of gluten crumbs in your house. Although I admit I haven't switched my dog's food yet.
  14. Ginnybean, I am pretty new here myself, but I wanted to join in and welcome you. I am so sorry you are getting so little support from the people around you. I hope they will come around eventually. In the meantime, you can always come here and people will understand. I wanted to touch on a couple of things from your first post. You mentioned having headaches and never having them before. There is actually such a thing as gluten withdrawal. A number of people say that they have trouble at first. The major symptoms seem to be exhaustion, dizzyness and headaches. Hang in there; you should feel better soon. As for new pots--as I said, I'm new to this myself, so if I am wrong, I hope the experts here will gently correct me. But pots and pans should be okay UNLESS they have a non-stick coating that has scratches, because the scratches will trap the gluten. Otherwise, if washed thoroughly, they should be fine. You do, however, need to get your own, dedicated, gluten-free cutting board. Again, because the scratches can't be washed well enough. One last thing--maybe this will help your search for gluten-free, dairy-free foods. This is a store near me in Wisconsin: the Gluten-Free Trading Company. http://www.food4celiacs.com/ Everything in the whole place is gluten-free, and a lot of it is dairy-free. They mail-order :-) Hugs to you, and again, welcome.