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T.H.

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Everything posted by T.H.

  1. T.H.
    From what I've seen, those with Gluten Ataxia are often undiagnosed because there are so few doctors who even have a CLUE what to look for, let alone how to diagnose it. So there's not a lot of us with official gluten ataxia. A few more of us at least have recognition from the doctor re: nutritional issues and our nervous system, but even that seems to be...
  2. T.H.
    Do you tend to get glutened much at all from gluten cc, at this point? You've made me curious! Did you drop processed gluten-free foods from the beginning, by any chance? Or follow a grain free diet? I know the processed gluten-free foods were what used to make me sick the most often in the first couple of weeks. Now the worst ones are the gluten...
  3. T.H.
    I know that some sensitive celiacs who can tolerate foods that are around 5 ppm or so have done all right with, of all things, the Super Value brand dried pinto, navy, and lima beans. This is the Albertson's generic brand. I think some did okay with Arrowhead Mills Green Lentils, too. These definitely depend on your sensitivity level, though. Foods at...
  4. T.H.
    Making sure I understand right. The salami wasn't what had a white coating on it but rather a paper wrapper of the salami had a white coating on it on the outside, is that right?
  5. T.H.
    We've been homeschooling for about 8 years now - started at Kindergarten. I view public schooling like the public bus system. It's great for those who need it, it can really work for some people and give them exactly what they need, and it can be a total disaster for others. It can also be something that we choose to use, or not, simply on desire alone, not...
  6. T.H.
    I used Cecelia's as well. The size was great for a purse. They have a section on their website for you to check if companies have updated any product's status to 'not gluten free anymore.' They make a new book every year that you have to buy, if you want to keep current. They have a LOT of products. They have a symbol they put near any product that...
  7. T.H.
    I think that has got to be one of the most frustrating things about this disease, honest to god. Without being able to visually see gluten, how does one tell if it was in our food, or where it was, or if it wasn't even gluten or something else, and so on. We end up having to basically use ourselves as guinea pigs and getting sick over and over on similar...
  8. T.H.
    I suppose if there was a 'not as sensitive the average celiac,' that might apply...it feels wrong to call people with this 'insensitive celiacs,' eh? Or it could be someone who is a silent celiac, as damage can be done without any overt symptoms showing themselves. However, I know that in a recent survey of multiple studies that looked at Celiacs...
  9. T.H.
    Open Original Shared Link Not all gluten-free, but nice food made from simple (and so not as expensive) ingredients, and a huge chunk of them are dairy free, as well. She has a gluten-free recipe section, but also has gluten-free foods in other sections. Her 'Basic Techniques' section I really like, as she has ways to make things like homemade gluten...
  10. T.H.
    Oh dear lord, I had to laugh at this one, in a been-there/sympathy-hug kind of way. That is SUCH typical behavior for someone who is depressed! I understand that a lot of celiacs will get a seratonin crash after they are glutened, and this can be what causes some of these kinds of rages/anxiety issues. What I've read doesn't seem completely definitive, though...
  11. T.H.
    Sadly, not knowledgeable about steroids or some of the other issues, but I wanted to just touch in the 'getting glutened again' aspect. I REALLY feel for you there, and honestly, it's unbelievably hard when you are really sensitive. Seriously, constant vigilance (god, that sounds like a bad action movie, LOL) is really the only way to stay safe, especially...
  12. T.H.
    Food/substance allergies or intolerances might be a possibility. There are many that only affect the gut - no hives and such. This happened to me, where I didn't have trouble with these before diagnosis, but I did afterward. They do affect my skin, some of them make me all spaced out, exhausted, insomnia - it depends on the food. I pretty much am on...
  13. T.H.
    Okay, short answer? No one actually knows how much gluten is too much. All the studies done so far tend to be small, they don't always agree with each other's results, and they have a few flaws here and there, so...we don't know. Which completely sucks, yeah? My husband, who also likes precise answers, is always annoyed as heck by the fact that I have...
  14. T.H.
    Never heard of it, sadly. Did she register at a local or national coeliac group, by any chance? They might know about it.
  15. T.H.
    I'd guess it's not, although it might be from high likelihood of gluten cc or something. If you look on their site, they list their parboiled whole grain brown rice as gluten free, but they don't say that about any of their other products. That's probably not saying anything good about the gluten potential of their other products, you know?
  16. T.H.
    Nope, not in any way, shape, or form. Whatever he's looking for, it ain't celiac disease, or he's so ignorant it's appalling. Wow...he's batting 1000 on the 'ignorant' front. Years ago, docs thought that all celiac disease patients had diarrhea. ABSOLUTELY wrong, and that's no longer in the medical texts (although it's only, oh, 10 years...
  17. T.H.
    I had a similar situation with my daughter, my son, and myself, yeah. I know a few here who have as well, to different extents. For some of us, after we have been gluten free for a while, we become more sensitive to gluten. I headed straight to super-sensitivity. My son ended up with a lot of gluten-free foods that were safe at first, but a few from the list...
  18. T.H.
    My daughter can have a little of the regular chips, but yeah, she actually does seem to have a bit of an issue with the baked ones. However, it's mostly a stomach issue, so it could be gluten, could be something else (she reacts to some other foods, as well).
  19. T.H.
    Obviously, there's the 'on or off gluten question' that's already been mentioned, but another thing I'd ask: Did you tell the doctor about the symptoms, and that they went away when you eliminated gluten? This last one is really important, IMHO, because it's a good sign of whether your doctor is worth, well, anything, really. Did he listen to what you...
  20. T.H.
    They're actually kind of interesting. I've seen a lot of various fruit flavored wines and nut flavored wines, but the oddest one I've come across was a chocolate flavored wine called Cocoa di Vine.
  21. T.H.
    Umm, milk ones might have corn issues, actually, although hopefully it could be washed away. The vitamins that milk is fortified with are usually put in milk with a corn-based...I think the term is carrier? Not sure that's the proper word. It's what ensures the vitamin survives the stomach acid to make it to the intestines - usually that's corn-based. Huh...
  22. T.H.
    It's honest to god bizarre to hear how docs and nutritionists talk about this, as gluten isn't even an entire food group. It would be like someone going on a potato, bell pepper, and carrot free diet and having doctors telling us how this is a terrible unhealthy diet for us. Just look at all the things we won't be able to eat! We should never eliminate carrots...
  23. T.H.
    Oooh, do you have the title of that study, by any chance? I've been looking for one like that! Found one on human breastmilk and gluten, but never could find one on dairy! :-)
  24. T.H.
    I haven't, but I bet it would work, based on what I HAVE tried. I've been meaning to, as well! If you get zucchini and peel it over and over, until there is no more zucchini, you can use it like noodles. Especially if you peel it with a specialty peeler that makes smaller strips. Then let it sit a few hours, uncovered in the fridge, until it's a little...
  25. T.H.
    Open Original Shared Link "Challenging biopsied duodenal mucosa with gliadin, the toxic fraction of wheat gluten, can help establish a diagnosis of celiac disease when gluten sensitivity is suspected, but can't be confirmed with standard diagnostic tests, Italian researchers say..." Sadly, the test is complicated enough that most labs can't do it, but...
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