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T.H.

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Latest Celiac Disease News & Research:

Everything posted by T.H.

  1. T.H.

    Yay, thanks for saying Hi! I always love meeting "like-minded folks" too :) Yeah, I won't be wearing mine for too much longer. One's 18 months and the other is almost 3 but both get a ride on mommy's back occasionally :P

  2. T.H.
    Valley Fever. The official name is Coccidioidomycosis - I developed disseminated coccidioidomycosis. I was pretty darn lucky, actually, because my body slowly managed to overcome the fungus for the most part for the few years before I was diagnosed with celiac disease and my body finally managed to get as healthy as it's going to. There's an organization...
  3. T.H.

    Thx for your post. Trying to figure this all out. If it is not celiac, I'll be meandering down the rotation diet lane...trying to figure out the puzzle. Could be milk too..need to try that.

  4. T.H.
    I hope that going gluten free will persuade you to continue to do so. I think you are very right in thinking the celiac research is in the dark ages - or more that it is only in the beginning stages. No drugs for the disease means no money from drug companies for research, so it's a slow, slow process. Although from the research I've seen? I think...
  5. T.H.
    But it's not the ingredients that are the problem with pure spices, it's the CC that's a potential issue. So while reading the ingredient list is useful in finding out ingredients, not so much on the CC front.
  6. T.H.
    1. Spice mixtures can sometimes contain gluten - you know, like 'taco seasoning' or 'poultry seasoning' type of things. So those you want to check on. 2. The majority of spices have no gluten ingredients added, so if that's usually good for you, you're golden. However, the majority of spices are processed in the same facilities that are making the spice...
  7. T.H.
    I was finally able to look into their gluten content more closely, and it seems they have updated their gluten standards to 20ppm or below, which is great. However, according to them, they do have some ingredients that are derived from gluten containing grains, although I am having a heck of a time finding out what ingredient exactly IS derived from gluten...
  8. T.H.
    The last information I had (which is, admittedly, a few years old. 2007) was that coke was adhering to the WHO gluten free standards, which are 200ppm or less. So it may be a problem for more people than many other gluten-free products. (The information was from an email from a fellow gluten free gal and can be found here: http://www.glutenfreeceliacweb...
  9. T.H.
    Depends on how restrictive your elimination diet is, I'd say. Oils and nut butters, being processed, always carry a risk of CC, although some have a lower risk than others. If you are really restricting yourself, I'd get unshelled almonds and go that route. If not, it might help you later if you can hunt down a gluten-free almond butter with no other...
  10. T.H.
    There's been no studies on effective ways to clean gluten off, I understand (none I've heard of, anyway), but there IS a study on the best ways to clean off peanut allergens. Since peanut proteins are also not destroyed by sterilizing cleaners and such, I figure this may be as close as we've got to a good guide. Here's a link to it: http://www.sciencedaily...
  11. T.H.

    Hey, I just wanted to thank you for your awesome response to my post. I appreciate it tons. Your writing style is quite hypnotic :D

  12. T.H.
    Oh, I would love to see it the link, if you have it easily available!
  13. T.H.

    I am sorry. I was trying to give you a compliment on your post and I goofed it up so I thought I could undo it if I pressed the negative sign. I didn't know that was for reputation. I don't know how to undo that.

  14. T.H.
    That happened to my 12 year old, who was diagnosed via blood test. She had no stomach issues before going gluten free. After a few months, she started to develop stomach reactions to gluten that have persisted since then. We know it is a gluten reaction because I am a celiac too and we've both had reactions to the same foods at times.
  15. T.H.
    Thanks, I've been wondering about this!
  16. T.H.
    Oh thank you - I'll go check that out!
  17. T.H.
    Oh that's good to know. How sensitive to gluten are you, if you don't mind my asking? I have some in my family that seem to be pretty moderate in their sensitivity, but I tend to react to much lower levels of gluten. Dumb ole body, blech. I found out, to my disgust, that the 'processed in the same facility/equipment' kind of statements aren't legally...
  18. T.H.
    I've been using Spectrum Brand oils up 'til now for my gluten free kids, thinking they were safe. Just looked at their website, where they say there is a possibility of contamination because they process wheat germ oil on the same machinery, and now I'm wondering if this has been the cause for my daughter having trouble lately. I'm trying to find a good...
  19. T.H.
    I was an asymptomatic celiac, too. A bit overweight, no GI issues at all, no food allergies or issues - they found the celiac disease because I was having a biopsy for something else entirely and asked if they could check for it 'while they were down there' as a relative had it. Very unexpected. For me, 2 weeks was absolutely enough time to start having...
  20. T.H.
    I'm pretty sure that would be a good idea, yeah. I'll be honest, I say this more based on a recent article about sponges and bacteria, where it was saying that with sponges, it tends to just wipe the bacteria around when you reuse it, rather than actually cleaning it off entirely. I would imagine gluten would be similar.
  21. T.H.
    Not sure if this would help, but I've read that sometimes, anti-inflammatory foods can help, a little. Fish oil, things high in omega fatty acids, olive oil, pumpkin seeds, vitamin e supplements. Nightshades, and foods high in dairy and sugar, seem to have the opposite effect (you can google anti-inflammatory foods and find all sorts of info. on-line. Just...
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