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T.H.

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Everything posted by T.H.

  1. T.H.
    Do you have the name of the papers? I know a few folks round here who roll their own, and I believe one of them was supposed to be gluten-free. Might as well pass that on to him! :-)
  2. T.H.
    Oh congrats! Here's hoping that you are a success story as well! It's shocking to have this sort of thing just up and go away from one, little ingredient change, isn't it? Shocking but really, really great. :-D
  3. T.H.
    Sounds very reasonable. It's so funny - all our lives, we hear from doctors and even our parents that we need to eat healthy so our bodies will work right and be strong. And then when we find out that our bodies aren't absorbing what we need from that diet, so we aren't eating 'healthy' as far as our bodies are concerned, so many doctors and relatives...
  4. T.H.
    Do you have a trap where the water drains from the dishwasher? I know of one gal who managed to clean out that trap and found a ton of gluten food in it. After she cleaned it out, it seemed to help some.
  5. T.H.
    This helped me, at first: - ignoring the processed food for a while and eating whole foods - veggies, meats, fruits, that sort of thing. gluten-free grains - try to get them from places like Bob's Red Mill, where they are tested to be gluten-free. This makes it MUCH easier at first, so you aren't trying to read the label for a million different foods. Just...
  6. T.H.
    I haven't bought the book, but there's a chance she has a point. Really depends on how she approaches it, I'd expect, yes? Is she having an issue with wheat derived vinegar and caramel coloring? If so, she's got a point, because processing the gluten OUT of these isn't all that's a concern. These would also both be ingredients that are processed in facilities...
  7. T.H.
    Just out of curiosity - do you know where exactly barley is involved in the process of making autolyzed yeast? It's something I've looked at a number of times, and I honestly haven't found anything that explains it in a way that I can determine exaclty HOW barley is involved in the process, you know? Sounds like you've looked into this much more than I have...
  8. T.H.
    oh yeah, many people here have had what they consider false negative tests. There are a small percentage of celiacs who have a gene or two that is not tested for in the genetics test - sorry, but I can't remember which one it is. A few here have had that issue. And actually, you fit the profile for someone with positive blood test and false negative biopsy...
  9. T.H.
    Yes, it absolutely is. There is no test for gluten intolerance yet, either. You have to simply change your diet, keep track of how you feel and what you eat, and see how it affects you. Just in case it affects whether you think that's worth while...when I was eating gluten, I had TMJ. That has gone away now. The only gut issue I ever had was periodic episodes...
  10. T.H.
    I'd agree that it could be a problem. You don't want anything you own to be in or near the kitchen during baking that's for certain. Whether the amount will be detrimental to you is a toss up. Flour can linger for up to 48 hours, I understand, but that's in an area where there is a LOT of flour, like a factory. For a kitchen, I'd guess that hours would be...
  11. T.H.
    I was very happy to find out a while back that on this whole 'avoid every last particle of gluten that I can' diet, my gut has entirely healed. However, anyone could argue that my gluten free diet could have done just as well, without my restricting gluten so severely, and honestly? I couldn't show any proof to the contrary. Maybe I was just someone who took...
  12. T.H.
    Good point, as well. :-) I wonder if a more ethical study concept would be to take celiacs who are NOT healing, like those diagnosed with refractory celiac disease, and start the trial working the other way around: trying to heal them. Have some on 20mg a day, some on 10 mg a day, and some on a 'super' gluten free diet of even less than that. See if the condition...
  13. T.H.
    That's actually the norm for quite a few beginning celiacs. People with the disease are sensitive to a level that most non-celiacs consider VERY sensitive. And then down here, we take that to an even higher level, LOL. But we can definitely offer some advice! :-) For eliminating risks, the separate cupboard is good. Other risks to eliminate: - Don't...
  14. T.H.
    Re: your tests - it's totally normal to have test results that are abnormal after just 4 months gluten-free. If you don't have the actual results already, you should see if you can get your original blood test results and the new ones. If your numbers are improving, that's a good sign. If you've had this for years, it can take up to 2 years to get your numbers...
  15. T.H.
    In my area, the local celiac group was the best. Many will have a list of local restaurants, or at least an email group that you could join to see what restaurants they recommend. :-)
  16. T.H.
    *raises hand* My villi are healed and my blood levels are good, but I still have issues unless I am very, very careful with avoiding gluten cc like mad. I, too, eat at home and eat whole foods. Pretty much most processed foods makes me feel like crud. If I don't eat that, I feel good. However, I also notice some pretty nasty joint pain and 'blech' feeling...
  17. T.H.
    Do you get a rash, or just the itching? With a rash, it could be dermatitis herpetiformis, which is a gluten caused rash. Some folks might get itching from gluten with celiac disease, but if itching is the primary symptom, I'd start looking at allergies first, yeah. If lines are appearing where you've scratched, that could be something from hives, which...
  18. T.H.
    First, I would very much doubt that you have created any allergies. If you are eating the same food every single day and your body is prone to having food issues, perhaps that could be a problem, but avoiding those foods for a few months and then eating that food only periodically will often take care of that issue. However, I also reacted to corn, and...
  19. T.H.
    I try, but you know how it is - feels like it's trying to push back the tide, at times. Doesn't mean we don't keep trying though!
  20. T.H.
    While it's great that the FDA is working on creating a standard, at the same time, as someone who falls in the category that's mentioned above, I can't say I'm feeling that the FDA is helping me and my family stay safe. Because they didn't choose the option that kept people the safest. They chose the option that kept some people relatively safe, but allows...
  21. T.H.
    We've run into nori that was a problem. Best I can tell, the issue was that it was also processed on equipment that processed wheat - flavored products that were using wheat based soy sauce. I wonder if the same potential cc issue might be the problem with some of the sushi vinegar that lists 'may contain wheat?'
  22. T.H.
    Argh. Sad that your hubby's doctor is so ignorant. He's probably causing a lot of people to go through a lot of pain, with that level of ignorance. More people now with 'no' symptoms are testing positive for this disease than those with traditional symptoms, in recent years. My father had this 10 years ago. We didn't know the rest of us should get...
  23. T.H.
    The lack of hives, breathing issues, and such is one of the reasons a lot of milder allergies don't get diagnosed, from what I can tell. You said it kind of joking before, about being allergic to something on the inside and not the outside? That actually happens, according to my allergist. Or rather, our reacting to a substance only once it comes into...
  24. T.H.
    I would definitely get the test results, yes - lots of folks here are good at looking at the results and giving you info. to take back to the doc. That sais - a strict (even no gluten contamination) gluten-free diet is something a number of people here do even if their test is negative, as gluten intolerance is something that there IS no test for (a recent...
  25. T.H.
    With food being such an issue for us, I'd work on making food NOT an issue on any dates you try for. What do you like to do for fun? Hobbies, sports, entertainment? You could join clubs and classes for hobbies and sports and meet people through that. Things like mountain climbing, hiking, choir, sewing classes, historical societies, scuba diving, animal...
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