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Wolicki

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Everything posted by Wolicki

  1. Wolicki
    I don't think I can be very helpful, but I did have TPN for about 3 weeks when I was first diagnosed. I did not have any reactions, but I was brand new at being gluten free. Can they try a different mixture of TPN from a different company?
  2. Wolicki
    It was NOT ridiculously cheap at Sprouts. $13.95 for a pot about the size of a small can of nuts
  3. Wolicki
    Maggie, They have the egg white powder at WF and Sprouts Janie
  4. Wolicki
    Time to heal is different for everyone. I, too, had chronic pain. Pleurisy, joint pain, muscle pain, daily for 10 years. Most of the pains went away within a month. I still have occasional joint pain, but it seems to be related to specific foods. I have been gluten free for 7 months. I still have a ways to go with healing intesinal damage, but it is...
  5. Wolicki
    Dont give up! I had the same thing happen. I looked like I was going to have a baby at any minute. Here's what I learned: 1. You haven't been digesting things normally for a very long time. Your body "forgets" how to do it right. 2. Now that you've taken the "poison" out of your system, your body can actually realize that things aren't working right...
  6. Wolicki
    Wow. You've been through the wringer, haven't you? Well, the good news is you have a diagnosis and you're now on the road to recovery. The symptoms you have now are common in Celiac. I had many of those crop up after going gluten free. You might benefit from a magnesium supplement for the aches and pains. I got terrible neuropathy, and extra doses...
  7. Wolicki
    ditto on the Udi's. Others cannot compare.
  8. Wolicki
    I just got some Arrowhead Mills gluten free pancake mix on Subscribe and Save, and it was very good. My boys couldn't believe it was gluten free. I made some pancakes from scratch last week with sorghum flour. It was pretty tasty.
  9. Wolicki
    That would be so great if Felix has some gluten free. I LOVE their food
  10. Wolicki
    If you were sick for a long time and/or have malnutrition, your body has to "re-learn" how to process things. I had the same thing, and it lasted a few months. Once I identifed secondary food intolerances, and started enzymes and probiotics, things improved dramatically.
  11. Wolicki
    That's what happened to almost all of my loaves, when I used 3/4 c water, 1/2 c water. Delicious for sure, but awfully flat. Trillum Hunter, it's in your hands now I can't take the rejection
  12. Wolicki
    Try Udi's sandwich bread, Chebe mix for sub sandwiches and Crunchmaster crackers. Also, rice cakes with peanut butter help satisfy my crunching needs
  13. Wolicki
    Thanks for sharing, great to know. Is that the place that has "Merlin's Magic Dinner Show?" If so, was it entertaining, or cheesy? I've always wondered about that!
  14. Wolicki
    Vitamin D deficiency is very common in Celiac. To be told "that's not done" is the sign of an office that is not keeping up. I have found that sometimes you have to demand to be tested, because doctors say silly things like "Oh, you can't have Celiac, you're constipated." Keep asking and be firm!
  15. Wolicki
    That's an incomplete test. They should have also tested ttg and endomesial antibodies as well.
  16. Wolicki
    You need a Basal Metabolic Panel, all the B vitamins, D, calcium, K, ferritin and hemoglobin/hemocrit for starters.
  17. Wolicki
    I used the powdered egg whites, which called for 6 tbsp of water, plus added 1/4 cup water. I am continually confounded by how some loaves are white and pretty and some come out mud brown
  18. Wolicki
    I use them alot with no issues. Has a weird taste as hot cereal though.
  19. Wolicki
    String Bean My IGA was the only abnormal lab. And I was sick, sick, sick, and it all went away off of gluten. Like you, I felt better right away. Then I started feeling bad again. It turned out to be secondary food intolerances. Keep a food diary to see if that is what your problem is. It seems most Celiacs have issues with dairy, nightshades and corn...
  20. Wolicki
    I have my first loaf of Lorka's in the oven right now For store-bought, you can't go wrong with Udis white sandwhich bread or whole grain. Nice texture and delicious.
  21. Wolicki
    Rice Guy, Round 8 I made the white again today. I used the egg white powder instead of the egg whites. I used 1/4 cup water. Everything else the same. This loaf did not taste good. It seemed to be done inside, not overcooked, but VERY dark, almost like pumpernickel. I think I am giving up on this one until someone who is an accomplished baker perfects...
  22. Wolicki
    Drink lots of water, whole, natural foods, some good probiotics and maybe some L Glutamine. I've heard it helps, and I bought some, but I haven't been glutened yet to try it to see if it works. Feel better soon!
  23. Wolicki
    That's why we're here to razz you and remind you Makes me think of Cher in Moonstruck: "Snap out of it." (meant with care and concern). Have you asked friends/family for a referral to a trusted therapist? That's sometimes a good route. I am feeling positive for you! Try to walk on the sunny side, as I am sure you will be feeling better very soon...
  24. Wolicki
    I like Ken's Sweet Vidalia Onion Lite, and Honey Mustard. Most of Ken's dressing are safe. Most of Annie's Naturals are safe as well. I like the Papaya Poppyseed.
  25. Wolicki
    I think you need to add some xantham gum. It replaces the gluten, which gives baked goods texture. I think the ratio is 1 tsp x gum for every cup of flour. I am not an experienced baker, but I have gotten some gluten free baking experience, so I think that's it. Look up Trillum Hunter or Rice Guy or Irish Daveyboy on this site. They're all great bakers...
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