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T.H.

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Everything posted by T.H.

  1. T.H.

    ARCHIVED Refined Sugar

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

    *raises hand* I am allergic to sugar cane. I kept a food journal before I was able to see a doctor about it, and sugarcane was one of the first things that had an obvious connection to my symptoms. It was later confirmed with an allergy test. I was also told, years and years ago when I mentioned the possibility because I'd noticed I don't always feel...
  2. T.H.
    Unfortunately, whoever ordered your daughter's tests isn't very celiac knowledgeable. :-( A percentage of celiacs have something called IgA deficiency, where they don't produce enough IgA (the fact that her IgA was 0 makes her a good candidate for this). If they have this, they will test negative with the IgA part of the test. As a result, celiac blood...
  3. T.H.
    Is the burning new? If it is, I'd start keeping a food journal and noting when this happens, and keep track of the ingredients. If you are in the United States, I believe corn is the most common source of tocopherols, actually, although I wouldn't swear to that. In the EU, I think wheat is a more common source. The burning sounds a lot like an allergic...
  4. T.H.
    I guess the question would be: -Does Ore-Ida have a gluten free line for their fries? - Does Ore-Ida tests their products for gluten? If so, is it every batch, or routine testing? If they don't test every batch, then it's always possible that you got a bad batch. And if they don't have a gluten free line, that increases the risk factors a little, as...
  5. T.H.
    Some really simple ones we've done: 1. Grated carrots or other veggies, added to white rice. Added either at the same time as the rice, if they need to cook longer, or just as it sits after the water has all been absorbed, when you are letting it sit for about 10 minutes or so. 2. Saute some chopped almonds in butter and mix through the rice just after...
  6. T.H.
    Plumbago, Do you know which of these companies test for gluten to ensure they are gluten free, by any chance? We've been looking for some good gluten free products, but I haven't had time yet to check out the lotions and see which ones might be testing as gluten free, you know? Too often I'm finding companies that don't test and call their products...
  7. T.H.
    I can at least relate what has happened in my relationship, from the perspective of the celiac. I would say that your description of your husband quite often matches what I was like before being diagnosed (it's been 2 years now). I was depressed, distant, irritated and angry, with huge mood swings. Exhausted, sick very, very often. Every last one of...
  8. T.H.
    First, really quick - if you're not keeping a food journal, I'd start one if you have the energy for it. Everything ingredient eat, at what time, and how you feel. For me, gluten was the source of most of my problems, but there's a couple allergies I had hidden in among everything else that caused headaches, and without my food journal, I don't know if I...
  9. T.H.
    There's a few other things it could be aside from the pork, too, actually. Antibiotic residue that remains in the meat is one that can do you in - I had this problem crop up after going gluten free, when I started trying to eat meats. I don't know if pigs get different antibiotics than other animals to make them the only one you'd react to, but it might...
  10. T.H.
    OMG, yes! He didn't check for vitamin levels at ALL? *long, extended bout of disgusted cursing over ignorant doctors* Just....grrrr! Re: everyone going gluten free. If you eat a lot of processed foods and you are looking for replacements for these, yes, it will be expensive. If you go to whole foods, then it's not, but it's more work for...
  11. T.H.
    - Memory retention improved significantly. I had that 'can't remember the day before' thing, too, and when I don't eat gluten, that's simply gone. - Fatigue is really gone. - Depression is the big one for me, the one reason I would NEVER go back to this (aside from physical reactions). My dislike of myself, the feeling like it was an effort to get through...
  12. T.H.
    This is a real long shot, but I'll put it out there anyway, just on the off chance it applies! Have you ever been tested for Valley Fever? It's a fungal infection that is contracted by simply inhaling a spore from the fungus. It is native to Arizona, Southern California, and the Sacramento area in Northern California. It has been contracted even by people...
  13. T.H.
    My 12 year old had her thyroid tested - my request - and some of the results have come back abnormal, in the direction of hypothyroidism rather than hyper-. She was tested for T3 and T4 but not free thyroxine, if I remember right. So, now we have to take her to see a pediatric endocrinologist. We have both hypothyroidism and Hashimoto's disease in the...
  14. T.H.
    Let me just say 'eeeeeeuuuuwwww!' That may be more motivating to wash than gluten.
  15. T.H.
    My daughter has been having some trouble getting completely healthy. We've tracked down some allergies on our own, and some with testing, and that she's more sensitive to gluten than normal, but since it hasn't been enough, now I'm going through all the products she or my son can eat and calling them to make sure they are still safe. And finding stuff like...
  16. T.H.
    Alexia brand frozen potato and sweet potato products (except for potato bites) had gluten free on the label and were made in a gluten-free facility up until now. Due to expansion, they are going to be made in a facility that also processes wheat (possibly also shared equipment. Their printed statement to their employees is somewhat vague on this, so the lovely...
  17. T.H.
    Pretty darn sure Udi's gets me as well - only ate it twice in the very beginning of my diet before I figured out my sensitivity level, though. My daughter tried it a few times, and she could have maybe 1/4 of a muffin, sometimes a half, but any more than that and she had stomach pain. Kinnickinnick and Pamela's are 5ppm, if you want to mess around with...
  18. T.H.
    I think in part it depends on how sensitive you are, and also depends on the produce itself, although the latter requires research. I wash my produce 2-3 times with gluten-free soap and water. If it is small or harder to wash, I get a bowl of soapy water and wash it in that. I've tried to do it less than this, and at least half of the time I get a mild...
  19. T.H.
    In my experience, anything that says 'no gluten ingredients' is more of a risk, whether or not the equipment is shared. That label says nothing about how they handle avoiding cross-contamination. Considering there are no laws currently in place to regulate what the term 'gluten free' means in the USA (so no real penalties if they make any kind of good faith...
  20. T.H.
    What were you taking the antibiotics for? If taking them made you feel much better, than I would definitely pester the doctor to look into that! Especially if you felt better and then slowly started feeling worse again once you finished the drugs - that might indicate you killed off 'something' part way, and then it's been regaining strength as soon as you...
  21. T.H.
    I think part of it is this concept that to be good hosts, we have to provide our guests with what they like, and somehow in our heads, that translates into what they usually eat. Which is gluten. Even though they eat lots of food that can be made exactly the same, with no gluten - as your thanksgiving menu shows pretty darn clearly - and even though there...
  22. T.H.
    We run into the same thing. I sometimes find it hard to have people over and not feel, I dunno, bad that they have to eat with my diet. Which is really ridiculous, when you think about it. Everybody eats whatever their hosts make, right? Right now, I'm trying to come up with food that everyone can enjoy, and we never have to mention the gluten free thing...
  23. T.H.
    *cough* uh...actually, lemme raise my hand on that one. I have trouble with Kraft brands, usually. I'm more sensitive than most, however. My father and brother are less sensitive and seem to eat them without trouble.
  24. T.H.
    According to my gastro, yes...and I have another possibility I'll put at the end, too. Based on his experience with his celiac patients (he's the one all the celiacs in town tend to go to), he told me this (and also said that he hasn't seen it studied, just in his experience). - his celiacs were more sensitive to artificial dyes, colors, pesticides...
  25. T.H.
    Could be the cashews themselves, yeah. However, if you're in the USA, the 'also processed in a facility that processes wheat' warning labels aren't actually mandatory. If it's shared equipment, with a higher risk of wheat cc, they have to say that. But the law doesn't cover shared facilities, so that's voluntary on the part of the company. Calling up the...
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