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T.H.

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Everything posted by T.H.

  1. T.H.
    Also, there's a good chance that you won't always be the only gluten free member of the family. Much easier to make the family gluten free after that! Your doctor should have told you (but most don't) that if YOU are diagnosed, everyone in your family should now get tested, with or without symptoms (because the disease can be doing damage for a while before...
  2. T.H.
    I know that the Gluten Free Watchdog got a couple samples of hygiene products with wheat ingredients and they tested at < 5ppm, as I recall. So for those, at least, many Celiacs might be fine with using them. However, 20 ppm IS enough to cause villi damage in some folks. The amount of gluten that can cause damage has been studied multiple times, but...
  3. T.H.
    I was happy to see that wine from barrels sealed with gluten were finally tested. There is also some information on wine, oak barrels, sealing barrels with wheat and how common it is. You can find the information here: Open Original Shared Link The good news is that the two tested wines were <10 ppm on the Competetive R5 Eliza and <5 ppm with...
  4. T.H.
    Re: the tocopherol. In the USA, when I've inquired, it's most often been derived from corn if it's plant based.
  5. T.H.
    At this point, we're pretty much eating about that way, too. My kids were able to have Amy's for a year or two, but now we just stick to certified gluten-free foods too, but rarely even that because we make most things from scratch at home. I wonder if those of us with oat issues tend to drift that way? Hmmm...
  6. T.H.
    In the USA (not sure elsewhere), you'll see two labels for grass fed beef. '100% grass fed beef' and 'grass fed beef.' 100% means the cow was fed AND finished on grass. A simple 'grass fed' usually means it was grass fed but the feed may have been supplemented with grains, or the cow was finished on grains. Organic means that even if it WAS finished...
  7. T.H.
    I didn't consciously avoid bread, and I enjoyed some bready things (cake, brownies, doughnuts - the healthy stuff, LOL). But looking back, I can see a slow trend away from wheat. I was eating more and more rice and potatoes. Whenever we went out to eat, I tended to get dishes that were big slabs of meat with potatoes, rice, or salads, and wanted to avoid...
  8. T.H.
    I would be concerned, too. I have a friend who is a diagnosed Celiac and when her baby was born, she got glutened and he reacted, too. He ended up with a horrible case of Dermatitis Herpetiformis, which she doesn't have. Once he started crawling, whenever they went out, he would get gluten on his fingers at people's homes, put them in his mouth, and...
  9. T.H.
    The bowel stuff, yea, you may just need to be patient. It can take a long time to get better. The tingling and numbness? That needs a new approach, because that does not sound like gluten intolerance or celiac disease but rather an allergy. I would go get checked with an allergist, ASAP. Also, I'm sitting here trying to think of something that can...
  10. T.H.

    ARCHIVED How Much Ocd?

    T.H. replied to LSA55's topic in Coping with Celiac Disease

    By 'ravaged my brain' do you mean that it has caused neurological damage? If you are a Celiac who gets neurological damage from gluten, then the recommendations are different than for those who only get gut damage. Doctors are not certain how much neurological damage is reversible, so docs recommend that those who get neuro damage be more cautious in avoiding...
  11. T.H.
    What ingredients she needs to avoid should be included. And it should probably be mentioned that she needs to avoid these as something she consumes and in airborne situations. Being able to get alternatives for assignments that might involve these might be something you want to include. There can be some art projects that include flour which could be unsafe...
  12. T.H.
    - for many green veggies, stir fried with a little gluten-free soy sauce and minced garlic. Served over rice - steamed chicken breast. Brush it with rice wine and a little salt, steam it, and then cut into strips and dip in gluten-free soy sauce. - pork chops and homemade apple sauce. We marinate the pork ahead of time, sometimes in salt water, sometimes...
  13. T.H.
    If you are concerned about a specific batch, that it might have been contaminated or something? Amy's is actually pretty good about checking it for you. A couple years back I called the company up after my daughter had reacted to their food (turned out to be a different allergen, that time), gave them the batch number, and they had that batch tested at the...
  14. T.H.
    Actually, I don't think we know. Or at least I haven't found the info. for wheat specifically. The closest I've seen to answering this question was a powerpoint presentation on protein residue remaining on factory equipment. It involved three common cleaning protocols and looked at three different allergens: dairy, eggs, and peanuts. In that presentation...
  15. T.H.
    Yeah, whole foods is the way to go, if you don't want to spend too much. It's healthier, anyway, when you think about it. A good analogy might be building a house. I could make a house out of papier-m
  16. T.H.
    One possibility might be that your reaction that you consider a gluten reaction might actually be a combination of things you react to when they are together, or the gluten reaction is worse when you react to something else at the same time, or sometimes not even a gluten reaction at all. Sulfite allergy is one thing you can check that actually sounds...
  17. T.H.
    If your mom is getting gluten, it's also possible that this could be contributing to her anxiety. Many of us have panic attacks, heightened anxiety or sudden depression as a reaction to gluten. For myself, my emotional symptoms are that everything starts to feel more stressful, more upsetting. My frustration tolerance takes a nosedive, and my ability...
  18. T.H.
    Oh goodness, hon, you are in a spot! I have a few rather oddball things that might be of use. 1. As a long term thing that might help enhance things with the lyme disease, perhaps? Years ago - I believe around 14 years ago or so - there was an article in Scientific American about a study done on herbs and seasonings around the world and how effective they...
  19. T.H.

    ARCHIVED Amaranth

    T.H. replied to Sarah Alli's topic in Food Intolerance & Leaky Gut

    You could simply have an allergy to amaranth - not outside the realm of possibility, you know? It happens. Or it could be that one of your other ingredients happens to have a contaminated batch, even if it's usually okay. Or is there one ingredient that you are using MORE of than you usually do? If you happen to have an intolerance, the quantity change...
  20. T.H.

    ARCHIVED Mcflurries?

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

    I'm assuming the statement was made with regards to foods sold in the USA, because we have no regulations in effect yet to regulate the gluten free label. It is completely legal to make a gluten free claim with different levels of rigor, some of which are not rigorous enough. Companies that make the claim that a product is gluten free, but do not test...
  21. T.H.
    I wouldn't cheat, no. Here's a few facts that might help you understand why this would be a problem. 1. At this point in time, it will take months of absolutely no gluten to get to a healthy place for your body. Some people take around 6 months, some 12 months, some can take up to 2 years before their body is completely healed. Cheating right now...
  22. T.H.
    re: apps - One I've heard good things about is the 'Food Allergy Detective.' It will actually detect patterns between food and reactions for you. You can make notes for each food, and you if I recall right, you enter in the foods ahead of time so you have a basic list you can quickly choose from as you enter in a particular meal. It's about $3 or so, not...
  23. T.H.
    You know, if you react to procesed corn but regular corn seems mostly okay, you might want to check out sulfite sensitivity/allergy as a possible alternative. Processed corn (except corn meal/corn masa) is processed using a sulfited bath, so processed corn ends up being sulfited. Sulfite sensitive folks often react to it. But regular corn doesn't go through...
  24. T.H.
    I have to avoid all of your intolerances too. So far? I've got nothing, quite literally. Not one single thing, and I've had the same issue with the compounding pharmacy as you mentioned. Even the gel caps they use got me due to corn. :-( However, being the extremely desperate person that I am, I started looking at anything else I could find. Homeopathics...
  25. T.H.
    So sorry to hear about your trouble! :-( I would definitely look into the yeast overgrowth diet. You may need to stay on that for many years, to be honest. Some with systemic yeast infections do. Although there are even cookbooks to help with this, like 'The Yeast Connection Cookbook.' Also, I don't know if this will help - it just has a few suggestions...
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