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tiggsy

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About tiggsy

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  1. All I can say about this is that people who have one auto-immune disorder seem to have a much higher probability of suffering from more than one - for example, celiac disease and rheumatoid arthritis. So it wouldn't be too surprising for Berger's disease (which I confess I never heard of before) being accompanied by celiac disease (which is also an auto-immune disorder) in the same person, and there may be causal factors connecting them. This research is pretty recent.
  2. Most people do find this to be the case. Whatever your symptoms may be, trace amounts of gluten will always cause you damage. This is because is acts like a trigger which turns on your body's reaction to attack itself.
  3. I'm inclined to agree with you about the endoscopy. What's the need to check for damage? How will it change anything? Is it going to cost you money for no value?
  4. I agree with everything that's been said, but one thing you said made me pause: It's not unusual for household and hygiene products and makeup to contain gluten. My article "Getting glutened in your bathroom?" discusses this issue. You need to check everything! You may be lucky and discover that gluten is your only problem - just hidden in places you don't expect.
  5. Celiac disease is an auto-immune disorder. She may not have the classic symptoms, but thyroid problems can be a symptom - that's why she was tested. A recent study has shown that celiac sufferers who don't follow a 100% gluten free diet have a lower life expectancy than those that do. And it's no longer believed that you grow out of celiac disease. This is a myth.
  6. tiggsy

    Chicken Ideas Please

    I'm with you on "bland" I eat a lot of chicken, but it does get boring... So today, I got some drumsticks and wrapped them in smokey bacon, then baked them over some roasting potatoes (I started these off first, as they take longer than the chicken to cook). They would work just as well cold to take to work, I'm sure. You can make white sauce real easy - just heat up your milk and butter with a pinch of salt and beat in some rice flour when it's boiling. If you want to make it more like wheat-based white sauce add a very little bit of nutmeg (not too much). For cheese sauce, pull it off the heat and stir in grated cheese, or you can make a nice mushroom sauce by cooking the mushies in with the milk (it's gray, but it tastes great). Hope this helps
  7. In my opinion the doctor at the hospital needs retraining. I personally would write to the management at the hospital and tell them that he should not be allowed to do anything connected with diagnosing celiac disease until he has been retrained. In my view he should be struck off, but i guess that's too much to hope for. On the other hand, at least your gp seems to know his stuff. Unfortunately, sending you to another hospital for this sort of check will cost him, but if you do get sent elsewhere, remember that you must be on a normal gluten rich diet for several weeks before the test to have a chance of it being accurate.
  8. I'm sorry to say the doctor was wrong. The tests have little chance of giving accurate results if you're not eating a normal gluten-rich diet for several weeks prior to the tests. Even if you do, the tests aren't 100% accurate.
  9. Most celiacs do NOT lose weight on a gluten free diet, in fact many gain as their body is able to digest stuff that used to go straight through... Losing weight is a matter of getting your metabolic rate up and not eating too many fatty foods (as these are higher in calories, a measure of the energy content). The easiest way to get your metabolic rate up is to do 45 minutes of heartbeat raising exercise every 72 hours. You don't need to do it more often, as the rise in metabolism lasts that long. You can eat steak at restaurants. That is my fall-back. A steak, a few fries and whatever veg goes with it (hold the battered onion rings). I could also have an omelette, but I make those at home when I'm in a rush, so I don't eat them when I'm out.
  10. Do NOT think you are cured. Coeliac is a lifetime thing, like diabetes. Just because the damage is healed, doesn't mean it's all hunky dorey again. Brain fog is a common symptom of accidentally getting "glutened". Research has shown that the life expectancy of coeliac patients is directly proportionate to their adherence to a 100% gluten free diet - in other words, if you eat gluten, you lose years off your life. Want that? I don't think so. There is a lot of ignorance about coeliac disease, even in the medical profession. Change your doctor, go to one that knows what they are talking about.
  11. tiggsy

    Cross Contamination Again!

    Even if the bread knife issue hadn't happened, there's always some risk of cross-contamination in places that serve both types of food. You only have to watch a programme that shows a catering kitchen to see how crazy it is in most establishments. There's some research on here about B. lactis yogurt. Though I wouldn't trust it altogether, it would do no harm for you to get your daughter to eat one before going out to places where cross-contamination could be an issue, and it may help...
  12. You should be eating a "normal" diet for as long as possible before testing, but 2-3 weeks minimum. It sucks, I know, but if you want a professional diagnosis, it's essential. None of the tests is 100% accurate even if you're still eating gluten, but there's a video here: http://www.free-easypublications.com/not-j...for-celiacs.php where a doctor discusses the best tests to get.
  13. Sounds a lot like celiac disease to me. Brain fog and so on are typical celiac symptoms when glutened. Gluten is addictive to those who are intolerant, because only the first stage of digestion (resulting in a substance called an opioid peptide) takes place. In celiacs, gluten prevents the absorption of nutrients, which is probably why you lose weight when you eat it. Celiac life expectancy is directly proportionate to how well a 100% gluten free diet is adhered to. You need to get tested, but keep eating gluten until after the tests, as they won't work otherwise. Beer contains gluten, mostly, though there are gluten free beers. Lactose intolerance is a common side effect of ignored celiac disease, as the mechanism to digest it has been destroyed along with the villi in your intestine. You may find that you can eat dairy again if you follow a 100% gluten free diet for 18 months or so. If you are celiac, you will never be able to eat gluten again, even after healing has taken place, as it will just recur, taking you back to square 1. Even if you test negative for celiac, from your symptoms, I would say you do have it, but there is a silent form which does not show up in tests. This 5-question multiple choice quiz may also give you some more information about how likely it is that you are gluten intolerant: Am I Gluten Intolerant?
  14. Gluten is the protein in wheat, rye, barley, spelt and a few other closely related grains. It's not in corn, rice, or oats, although oats are mostly contaminated during processing, so you would need to buy ones that are certified gluten free (meaning they were processed in a gluten free environment). Most of us don't have a lot of barley, rye or spelt in our diets, but when you cut wheat, the other grains seem to crawl out of the woodwork and confront you whenever you go shopping! Like, you might be looking at crispbreads, and the only non-wheat ones turn out to be rye... Of course, there are also rice cakes, ew, or Corn cakes, which are often gluten free - the ones by Mrs Crimbles, Real Foods Pty (except the multigrain), and Kallo are all a lot nicer than rice cakes. I personally like the Real Foods ones, "Corn Thins", best as they are less liable to crumble and have more flavor. Beer is often based on barley, but there are quite a few gluten free beers. Good luck.
  15. I'm not at all sure why (as I believe that gluten itself isn't the primary cause of gluten intolerance, but the fact that it is incorrectly or only partly digested), but whenever I used a shampoo which contained wheat germ, I couldn't see properly for hours afterwards. Once I realized the shampoo might be the cause, I swapped to another brand, and have not had this problem since. This must surely have been going into the eyes, as I had no other noticeable symptoms. I still wash my hair exactly the same way I've been doing it all my life. The only difference is now I avoid shampoos which contain wheat germ or any other gluten containing substance.
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