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T.H.

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Latest Celiac Disease News & Research:

Everything posted by T.H.

  1. T.H.
    I heard an interview today with a co-author of a book about studies on human willpower, and seriously, the first thing I thought was: celiacs could totally use this stuff. The book is called: Willpower: Rediscovering the Greatest Human Strength by Baumeister and Tierney Here were the things I thought were very interesting for all of us struggling with...
  2. T.H.
    That seems to work best for us, too. As soon as we get veggies home, I start cutting up a big pile, so when I'm hungry, it's all done and ready and I'm not tempted to eat something stupid. Other dips we've used in the past for veggies and fruit: honey - for apples, or pieces of cooked chicken lemon juice - for fish peanut butter - apples, celery vanilla...
  3. T.H.

    ARCHIVED Help :)

    T.H. replied to amy.renee's topic in Coping with Celiac Disease

    Welcome to the gluten free club! It's overwhelming for a bit, but it gets better. One quick thing to note: gluten free food is not, sadly, zero gluten. They can't even test for that low an amount, so it wouldn't matter if it was. Celiacs seem to have a range of sensitivity levels, too, so sometimes, a product recommended by one won't work as well for another...
  4. T.H.
    I wonder if you might be thinking of cornstarch? I know that is often used to dust the outside of grated cheese and cheese blocks. Just got an email from Tillamook today confirming that for their cheese, actually. If you buy a lot of local cheeses, you may want to take extra care, though. Something I've run across from a local cheese maker is...
  5. T.H.
    I wouldn't deny that there are experts on the disease, and the diet, but honestly? We're nowhere near a full understanding of this disease or the foods involved, so their expertise only stretches so far. Even the experts are still learning and refining what is 'true' about our disease, as new information comes to light. Honey is probably fine for most celiacs...
  6. T.H.
    Wow - I'd never heard of the dust collecting. That...might explain a few things with honey. Interesting. Re: the original question on wheat fields (I know it's old, but we're all interested again, yeah?). I do know that some of the protein used in the making of honey remains in the honey afterward. The protein is not completely destroyed when the bees...
  7. T.H.
    If you are looking for quinoa, you can get on-line and buy in bulk from Ancient Harvest, although you have to hunt a bit to find it on their on-line ordering area. It's not that much cheaper, though. A lot of companies will sell in bulk if you check on their websites. Bob's Red Mill sells bigger bags of their flours, for example. I believe Pamela's does...
  8. T.H.

    ARCHIVED Im Sick

    T.H. replied to surfer's topic in Super Sensitive People

    Usually, it's in asian salad dressings, like sesame ginger dressing. They're rather popular on the west coast, but I don't know how common they are back east.
  9. T.H.
    Oh, I don't think I explained that one well. Thanks for mentioning it! I was more bringing it up because of the dairy and soy issues, since those are problems for rgarton. Not sure of the soy/dairy sensitivity level, so I figured I'd mention. It is a very small amount, though, so if you're not hugely sensitive, rgarton, they may not bother you much at...
  10. T.H.

    ARCHIVED What Rums Are Ok?

    T.H. replied to dws's topic in Super Sensitive People

    Except beverages containing more than 7% alcohol are regulated by the ATTB, not the FDA. Gluten free beer is currently regulated by the FDA. However, rum is not, so rum labels don't have to explicitly state that they contain wheat derived ingredients. From the food allergy and Anaphylaxis network:
  11. T.H.
    Oh thanks, Steph! I got that information second hand and didn't double check it. Ha, teach me to stop doing that! :-)
  12. T.H.
    That's how it was for both me and my daughter before diagnosis. I couldn't get warm in cold areas, no matter how warmly I dressed. We live in a desert, and when it was 110 outside, I was literally walking outside and enjoying it because I was nice and toasty! After going off gluten, I notice that the summers here are not as comfortable for me (kind of...
  13. T.H.

    Thank you so much for the warm welcome!! :)

  14. T.H.
    Yeah, lot of us are right there with you. I agree: sigh. I'm off dairy as well, too. And eggs and soy, but seriously, without dairy and gluten, most processed food is gone anyway, yeah? I have a brand of oil and a salt that I can eat safely. I had a whole grain sorghum, but it looks like I'm reacting to it so it's outta here for a while. I just found...
  15. T.H.

    ARCHIVED What Rums Are Ok?

    T.H. replied to dws's topic in Super Sensitive People

    I've heard that Cruzan coconut rum may be okay for folks who can tolerate <10 ppm or less products all right. Don't know if that's a dark one or not, however. The barrel issue really depends on how sensitive you are. The issue hasn't been studied with sensitive celiacs in mind, so anecdotal evidence that some celiacs have trouble with this is the best...
  16. T.H.
    I'm not sure there are many on that. You might have some luck looking for research on celiac disease and developing other auto-immune diseases in general. I believe there may be a couple on that, but I think they were mostly survey studies.
  17. T.H.
    Glad that you can make gluten-free foods if you want to with your job - that's awesome! In that venue, I should mention a food that will make you a goddess among celiacs, if you can create some good ones: gluten-free versions of Girl Scout cookies. Seriously - people will bow down for this one. Seriously Re: your teens. Now that you have...
  18. T.H.

    ARCHIVED Fear Of Doctors & Symptom

    T.H. replied to hellopixies90's topic in Doctors

    I know you don't trust doctors, but perhaps going to one to get the test would help you deal with the issue with your mother? Just an allergist, I would think, because your symptoms can go along with gluten issues or other foods that one has mild allergies to. That's close to what it feels like when I eat one of my allergens, the heavy limb thing. My daughter...
  19. T.H.
    re: shampoo - all the ones I've found are about the same price, sadly. :-( I use Shikai, right now. re: getting sick everyday. That sounds really similar to what I went through. By day 2 of the gluten-free diet, I was feeling worse than I had on gluten in the first place. Gastro issues, fatigue and joint pain, dizziness. Ugh. Here's what it was for...
  20. T.H.
    Considering that we're talking about the gluten free status of a processed product with added ingredients, I don't see how comments about its gluten free state could be construed as applicable to produce or other unrelated whole foods. Or am I misunderstanding something? Besides...farmers might not test their produce for gluten, but they aren't labeling their...
  21. T.H.
    Welcome to the wide world of company calling. Sadly, it's not a different plant, I would bet money on it. This is just how it typically goes when you call up companies, pretty standard. The 'it's gluten free' response is the 'I'm just reading what they tell me to' response. It's usually from someone who is not as knowledgeable about the company's policies...
  22. T.H.
    For children, the 'medicine food' idea works well. That's what I did when I was pregnant and teaching at a preschool. I had to eat constantly or I'd throw up, so all the teachers sat down with the kids and talked about my 'medicine food' (same word, too, how funny!) and how I had to have it to stay healthy, and just like medicine, we didn't share it, but...
  23. T.H.
    Okay, question time. 1. When you get a swollen throat, what does it feel like? Has the doctor ever seen the swelling? Does your tongue ever swell, or other areas in your mouth? Do your lips tingle, or your mouth feel prickly/itchy/burning? Does your voice change so that it's hoarse or squeaky? Does your throat hurt, kind of in the middle? Does it hurt...
  24. T.H.
    It seems to be a matter of preference in the beginning. IMO, there's two ways you can go: 1. Go super gluten free from the beginning, eating only whole, fresh foods or reputable gluten free grains. Then when symptoms resolve, slowly add foods back in and see what you tolerate. or 2. Go gluten free with whole foods and gluten free products, and...
  25. T.H.
    I was not aware that some states did not allow that. Thanks for mentioning it! CA, NM, and AZ seem to be fine with this, legally speaking. Very true that it's a much different kettle of fish when traveling and in careers with a lot more business do's that involve food. My husband has a lot of travel and work lunches/conferences, as well, and while we...
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