Jump to content

AKcollegestudent

Advanced Members
 View Profile  See their activity

  • Posts

    142

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by AKcollegestudent

  1. AKcollegestudent
    I get more sensitive the longer I'm gluten free, not less. I figure out when I've been glutened a lot more quickly too. That said, for the pain, I take activated charcoal and/or a blisteringly hot shower and then I curl up and ride out the pain.
  2. AKcollegestudent
    I got my first batch of hives three weeks into the diet. I hadn't had them before and if I hadn't been in the middle of an elimination diet, we probably wouldn't have caught the culprit. We already knew that I was having problems with soy in addition to gluten, but when the hives broke out? That was dairy's fault. I'm lucky--I can manage goat's cheese in...
  3. AKcollegestudent
    Okay, seriously? As someone who has a celiac diagnosis on file, but who went completely gluten-free because of (but not limited to) severe migraines, neuro symptoms, and depression? (All of which could be celiac, but could be tied to other issues as well.) I would/will probably choose not to accept this "cure" because it isn't going to help all my issues...
  4. AKcollegestudent
    A really accommodating Indian place? My local Indian restaurant is pretty much the only place I can get away with eating out at because they use chickpea flour instead of wheat and there's less risk of CC. (This could also be called acceptance. I prefer to think of it as moving on wisely. Besides, there's lentil doughnuts. Whose stage of grieving can't...
  5. AKcollegestudent
    As for how one makes fry bread... 2 cups flour 3 tsp baking powder 1 tsp salt 1 cup milk Deep hot fat in frypan or fryer This is the basic recipe--the version when I was a kid was powdered milk instead and any fat there was in the pan. And I'm actually laughing at the idea that one would only make a recipe that only has 2 cups worth of flour...
  6. AKcollegestudent
    I am more than a little giddy right now. Never mind that I have no idea where to buy betterbatter--there's a possibility of fry bread. This will join the rank of fried green tomatoes on the list of foods that I can now eat that remain gloriously bad for me. (Next on my list: kolaches. Yes, I know my extremely mixed heritage shows in my food preferences.)
  7. AKcollegestudent
    It's been a few years since I got a chance to have fry bread, the type that was part of my childhood and potlaches when I was a bit older. And I'm old enough to know better, to eat healthy foods most of the time. There's a reason that I don't make it at all and I don't seek it out. And that's without being gluten free. But I was wondering if anyone knew...
  8. AKcollegestudent
    I want to be shocked and surprised, but I'm really not. If I had a dollar for every instance where someone mixes up gluten with glucose or MSG, I would be able to splurge on the shoes I have my eye on. (And yep, I tend to be cynical. I'm allowed--my fellow humans keep being annoyingly idiotic.)
  9. AKcollegestudent
    In a word? No. Before going completely gluten free, I only ever exhibited insidious symptoms--brain fog, exhaustion, migraines, and neurological symptoms. After, however, it's become normal that if I get glutened, I will have just about every symptom known to man. And, because my body doesn't know how to function when it's attacked anymore, the symptoms drag...
  10. AKcollegestudent
    I'm actually about to email my class to tell them that I can't finish a paper. That's after last week's paper which got a C+ because I was so out of it that I forgot to commit my argument to paper. If I'm glutened, my brain becomes foggy and neurological symptoms come out in full force. Explaining that to my professors is not only near impossible, it makes...
  11. AKcollegestudent
    Last week, after going into my health center for a sinus infection, I filled the prescription and took a generic form of Ceftin for four days. By the end of day four, I was going through every symptom I've ever exhibited when exposed to gluten. And, as ever, it started with the neurological symptoms and graduated to the joint pain. My health center pulled...
  12. AKcollegestudent
    Glad I'm not the only one with idiot doctors. My doc prescribed an antibiotic for a sinus infection and I ended up really sick until we figured out there was gluten in it. (In her defense, it was actually idiot pharmacists. But I'm still not feeling well so I'm a bit pissy still.)
  13. AKcollegestudent
    Emalemmaly, I didn't start *drastically* improving dairy-free, soy-free and gluten-free for close to a month; almost five months in, I still have days when I just don't feel well. My energy levels are still not where they used to be a year ago or two years ago, when the symptoms were less severe. But there's been a couple instances where stupidity (both...
  14. AKcollegestudent
    I love Indian food, and when I go out to eat, that's usually where I end up. "My" Indian place is well trained in both what gluten means and the other two food allergens. I'm addicted to lentil doughnuts because they're made with chickpea flour. However, the last time I attempted to break in another restuarant ended in both tears and laughter. Tears because...
  15. AKcollegestudent
    Your symptoms sound very similar to mine, and I have to ask this: have you looked for other food intolerances? I have celiac, but soy and dairy both set me off really badly; I also react to medications that have come into contact with any of the above allergens/ingredients. For me, the joint pain and limb pain is closely tied to both dairy and gluten; if...
  16. AKcollegestudent
    Are you on any medications by any chance? I'm the middle of a reaction to an antibiotic that is identical to my glutened reaction. (It's a toss up as to whether it's gluten or my body's issues with antibiotics that are causing the reaction.) But there are meds that have wheat starch or other problem ingredients, and they don't always list them.
  17. AKcollegestudent
    I've been arguing with my college for over a month. The head chef, god bless his little heart, decided that it was too complicated for anyone to make food that was gluten-, dairy-, and soy-free in his dining halls, and therefore we should switch to prepackaged food. Well, I hate to break it to him, but one of the five dining halls actually has cooking for...
  18. AKcollegestudent
    Don't quote me, but at some point, I distinctly remember someone (ravenwoodlass, maybe?) saying that other countries recognize other genes that can cause celiac. You might have one of those genes.
  19. AKcollegestudent
    I was diagnosed young, probably by blood test. (I don't remember; my mother refuses to divulge the details.) But at the time, I had no major symptoms and eventually went off the diet because the family thinking was that there was no way I could have celiac. But I was a sickly child, with hypoglycemia, bouts of bronchitis every couple months, a persistent...
  20. AKcollegestudent
    You don't want me to tell you it'll be easy? Good, because I can't. It will make you happier in the long run, but yeah, right after everything goes topsy-turvy, that's cold comfort. I'm a college student on a campus that is surrounded by interesting restaurants. And every time I go out to eat with friends, I have to double check--and then check again...
  21. AKcollegestudent
    I'm finishing up my first week of the new school year and I've had time to trek to the nearest kitchen once. Even that trek was fraught with difficulties I hadn't expected: three layers of crumbs on every counter, not enough soap to disinfect the area, and paranoia about said kitchen. This isn't the sort of thing I've been used to in my own kitchen. As...
  22. AKcollegestudent
    I distinctly remember looking at the nutritionist after the words "celiac disease" crossed her lips and going, "Oh, hell no." I was extremely furious with her, scared of a diagnosis, and didn't want to deal with the diet, but I was in so much pain that something had to change. I'm not one of the ones who dropped weight--if anything I gained about 20 lbs over...
  23. AKcollegestudent
    Twe, I have two suggestions for you. One, don't rush into the gluten-free grains. Someone told me when I first started (about three months ago) that the gluten-free grains were going to taste bizarre for the first couple weeks of detox. It took me about three weeks before specialty flours didn't have an "off" taste. Two, I learned fairly quickly that...
  24. AKcollegestudent
    My ex-foster mother, who's 34, is in the process of getting pregnant. Two days ago (weeks after my own diagnosis), she was diagnosed as being gluten-intolerant and allergic to wheat. She isn't certain how she should be eating during pregnancy given that she was originally told that for her diabetes, she should be eating whole grains and that she should limit...
  25. AKcollegestudent
    Unfortunately, I'm in Anchorage and not in the UA college system (I elected to go Outside for college) or I'd take you up on that. I'm not looking forward to sharing a kitchen next year with people who don't clean up after themselves and who will attempt to use my food. Again.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.