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T.H.

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Everything posted by T.H.

  1. T.H.
    Short answer to the most important question first: is it too early to throw in the towel? Oh my yes, yes it is. All symptoms going away take weeks, sometimes a few months, to resolve for most of us. Some even longer. We often find out we have other food intolerances/allergies/conditions, to boot, but gluten is probably a good start for now, considering...
  2. T.H.
    What carbs do you eat? Grain based carbs, or other starch-like carbs? Is there anything that you traditionally eat at dinner time with big meals like this that you are unlikely to eat for breakfast or dinner? If this is a symptom you usually get with gluten, I'd look to contaminated gluten-free grains (sadly, not uncommon), or perhaps a food that you...
  3. T.H.
    Okay, stuff that seemed absolutely crazy when I considered it, but turned out to be an actual issue. - salt, like Steph. A lot of salt had anti-caking agents that didn't work for me, or were processed in facilities that had wheat containing spice mixtures processed in the same place. Ugh. - ALL my oils, sigh. I had all this great organic oil from...
  4. T.H.
    I'd second GlutenFreeMama's advice about finding out the test results. One test is actually a good way to test for celiac disease, even though many doctors still do that instead of the entire blood panel (multiple tests). And yeah...it could be both things. My celiac daughter, by the way, has problems with OCD when glutened, and had huge dark circles...
  5. T.H.

    ARCHIVED Pain

    T.H. replied to Crimson58's topic in Doctors

    Honestly, my best, completely uneducated guess would be you are getting gluten contamination when things go bad. If that's the case, there's not much you can do to stop an attack except get really, really careful. IF it's gluten? There's no surgery, nothing to do but make sure you avoid all gluten, although I have heard some people have some minor relief...
  6. T.H.
    I don't have DH, but I do know of a few others with this who have had the same experience with very obvious DH, but only in the places where they came into contact with gluten from lotions, makeup, etc.... So, others have reported this experience, although nothing in the scientific literature accounts for it, to date. Couldn't hurt to change the body products...
  7. T.H.

    ARCHIVED Chili's

    T.H. replied to SandraD1971's topic in Gluten-Free Restaurants

    Restaurants having gluten free menus, or options, seems like the growing trend these days, and in some ways, I'm really happy to see it. That sort of thing spreading has to help raise people's awareness of the idea of gluten free, at least. I keep thinking that at least a few people have got to see it all over the place, wonder what all the hoopla is about...
  8. T.H.
    I can only speak to the psychological symptoms for my daughter, who was diagnosed at age 11. She suffered from depression as well, and it disappeared on the diet, although I think it took a few weeks, maybe even 2 months. She not only got rid of the depression, she became so much less anxious and more outgoing and her emotions...hmmm, I guess I'd say it was...
  9. T.H.
    Perhaps the products are area specific, but the nuts at our Trader Joe's and Whole Foods (in Arizona) are not safe. I have yet to find any nuts at our Whole Foods that aren't processed in a facility with wheat, and I know quite a few of Trader Joe's nuts are processed in facilities with wheat as well. It doesn't always have to be labeled as such - that label...
  10. T.H.
    Soooo...hmmm...trying to figure out how to answer. I seem to be super-sensitive to gluten, more so than most, so a lot of things I can't have seem to be perfectly safe for most celiacs. I'm kind of a bad gauge of what's 'okay,' as a result. Although if I can have it, there's a pretty good bet that most celiacs can, LOL. Morton's salt and Bertolli's are...
  11. T.H.
    I do know of one company doing it - with both plastics and paper products - although the name alone would scare us off: wheat ware products. ( Open Original Shared Link ) I've also seen napkins and paper plates advertised with this before, like here: Open Original Shared Link Open Original Shared Link I think we will be seeing it more often, soon...
  12. T.H.
    Things I've run across that might be an issue, just randomly. - For me (and my kids, too) after being gluten-free a while, we had noticeable reactions to foods that we didn't have noticeable reactions to at first. :-) I don't know if we became more sensitive, or if our reactions increased to food that we always had trouble with, but that might be an issue...
  13. T.H.
    I believe this beer is the one my father and brother enjoyed a lot - although I don't think it's available in NY, yet: Open Original Shared Link Maybe soon. They only just started selling outside of their state, so it's mostly in the southwest at the moment. My brother and father's beers of choice before diagnosis were usually Guinness and close equivalents...
  14. T.H.
    It sounds like maybe he did the tests for elevated IgG levels or IgE levels, or both - that's typically what's done with blood tests for food allergies. That's what I had done - lots of blood tubes, and the results took about that amount of time. You definitely want to get a copy of the results. And IF that's what he did? These are really prone to false...
  15. T.H.
    Just one of those things like wheat and buckwheat - similar name for foods that are totally unrelated. ...life would be so much easier if we had more accurate names, eh? shauna
  16. T.H.
    I'd double check that your allergist works with a lot of food allergies rather than mostly environmental - there seems to be a very different mind-set between the two. I'd do a local check, because all allergists tend to say that they do food allergies, but not all of them are that knowledgable. Re: the testing itself - if your daughter does not get...
  17. T.H.
    OMG, the brain processing! That part is just awful, isn't it? My daughter and I both get this, and you should see when we've both eaten the same food and got glutened - we look like two confused drunks having an argument about two different topics at the same time, LOL. The scary one for me was driving somewhere and suddenly I wouldn't know what street...
  18. T.H.
    If he can't tolerate gluten free oats - kiss a huge chunk of gluten free products goodbye, I'm afraid. :-( If a company processes any gluten-free oats in their facility, they typically don't have any anti- contamination practices in place for the gluten-free oats like they do for wheat, rye, and barley. Avoid 'em. Bob's red mill usually causes trouble...
  19. T.H.
    So sorry this has been so difficult! how sad that he's not familiar enough with it to have come across this. Every member of my family (4 diagnosed now) was overweight when diagnosed. When I get low level glutening from cc, my weight shoots up every time. I'm right there with ya. His percentage makes no sense to me, either. Unless he's making...
  20. T.H.
    A question re: this. You mentioned you recorded the foods. Did you record down the farms/companies for the foods you ate? If not, and if your dietician or the intolerance expert didn't recommend them....they should have. :-( This was part of the pattern for us, quite a few times. For example, we had a number of different oils, but they were all...
  21. T.H.
    I believe some folks can go into gluten withdrawal, but aside from that, I haven't heard that it's painful, usually. However, you may be very hungry no matter how much you eat, for a few weeks - I had that. It sucks, definitely. But it goes away, and not everyone gets that. You will likely be tired for a few weeks. Your body is recovering and trying to...
  22. T.H.
    Okay - lemme just apologize for the long post that is likely coming. I tend to blather, heh. 1. Congratulations on figuring some of this out! I know it still sucks like a hoover vacuum to still feel crummy (I did the same after going gluten-free, too), but at least you're on the right path. You can totally do this! 2. Re: overweight. I know more...
  23. T.H.
    There is a chance of a false negative with the blood test, but if it's looking good now, and the villi are still not healing, then I think you're correct that it's less likely that it's gluten, and more likely that it's something else. I was eating gluten free and not healing as well on the diet, and here's what my GI told me - he's the nearest celiac...
  24. T.H.
    Okay, couple of questions. :-) 1. Do you live in a gluten free house, or do you share with someone who eats gluten? If you share, it's possible you got hit with cross contamination. Shared wooden pieces (cutting boards, wooden spoons) or collanders that didn't get scrubbed completely (sometimes you just can't) or the pan was non-stick and had scratches...
  25. T.H.
    re: cassava - celiac or non-celiac, it's not a good idea to use this as a main source of carbs (vs. just for the starch or periodically). It contains a substance that is toxic to people that has to be leached out before it is edible. However, even with lots and lots of processing, a little of this substance remains. Not enough to usually be an issue for people...
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