Jump to content

T.H.

Advanced Members
 View Profile  See their activity

  • Posts

    1,692

  • Joined

  • Last visited

  • Days Won

    15

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by T.H.

  1. T.H.
    Evangeline, could you share some of your research sources? It's sounds very interesting, but I haven't come across anything on glutamate before and I'd be interested in learning about it. :-)
  2. T.H.
    Hope that you've found the answer for your trouble! Also, it might help you dealing with your dad if you take a look at the research section here - within the last month or so, I think, they had some links to new studies on celiac research. Stuff on false negative tests, the fact that there is now some interesting evidence on the existence of non-celiac...
  3. T.H.
    I've had problems at the dentist, yes. They now use pumice powder (I think that's what it's called - kind of gluten brain today, so not sure!) - it's what is in the polishing paste, and most offices will typically have some on hand. I also had issues with their flouride rinse, so they dentist actually got together with a compounding pharmacist to make...
  4. T.H.

    Thanks T.H. I saw you sent me a mssg couple days ago but Im new to the site-just figured out how to find your mssg. Thank you for your concern. I will pass the info that you provided me, on to my wife. She is currently trying to elimiinate salicilate and is going to try sticking to the basics for a bit, meat,fruits,veges. She has been doing OK for the last couple days-more energy, etc.

  5. T.H.

    ARCHIVED Good Snacks

    T.H. posted a topic in Super Sensitive People

    I have a few snacks we've picked up that have worked to take on trips - but very few. Anyone else have some favorites? Things they have to make with nothing or very little processed, but are easy to transport? These are what I've got. 1. Roasted chickpeas - there are lots of recipes for this on the web. They end up like corn nuts - totally crunchy...
  6. T.H.
    Yes, I definitely do! If I could find the part of my body that reacted to stuff, I would kick its butt! Just in re: to corn - not that it helps a lot, but if you have to avoid it now and you miss popcorn? Popped whole grain sorghum is pretty good. Like mini-corn, but tastes about the same. You can pop it in the microwave in one of those bowl microwave...
  7. T.H.
    It's more the cc issue that can be a problem, from what I understand.
  8. T.H.
    You mentioned wondering if the grapes or apples could have been sprayed - the apples were sliced, then? Were the grapes? If they were cut up for the tea, it's likely they were prepared at the same time they were preparing all their gluten goodies for the tea, too. Gluten cc would be pretty darn easy, even without being cut up. Use the same knife, or put...
  9. T.H.
    I have to eat really basic foods, so they take a bit more prep work. However, they are also usually cheaper than processed gluten-free food, so that's one for the plus side. I lost a few of my staples (reaction issues), but here's what they were.:-) 1. Quinoa - I get 25 pound bags of this from Ancient Harvest on-line 2. Buffalo meat 3. sweet potatoes...
  10. T.H.
    Maybe yes, maybe no - might be worth calling them up and seeing exactly where the wheat is. If it's the same line...could be more of an issue. Based on my happened ot me, I'd say keep it, but stop eating it for a while, and then intro. it back in. If there's not change, the batch you have is fine. If they don't share lines, then it's more likely that future...
  11. T.H.
    It may help if you could tell us what you have been eating? That might help rule out any accidental gluten contamination so you can make sure you need to look at other options, just in case. Do you share a house with others who eat gluten? Do you share cooking pots and pans or utensils with those who eat gluten? Did you get all new sauces, spreads, condiments...
  12. T.H.
    That is a great analogy for this sucker. I think I may have to borrow this in talking with my mother-in-law about our son and why we keep him gluten free.
  13. T.H.
    I think there are some restrictions on that. If I recall correctly - someone correct me if I'm wrong, please! - this applies to essentially one ingredient foods, like rice, quinoa, sugar, cocoa powder, that sort of thing. Sugar and cocoa powder might have anti-caking agents and such added, but they're still essentially one thing, legally, anyway. However...
  14. T.H.
    And that scientific evidence is so....I can't even say without growling - at least not in my mood today. I shouldn't get glutened and then think about this topic, I get too annoyed, heh. I got curious about the studies that looked at safe gluten levels for Celiacs, so I started checking out what I could find. I've only found a few. But the ones...
  15. T.H.
    Could be exposed to it in other ways, that's true, but in general, if you have not been exposed to the food in any way, then you can't be positive for it. The test involves taking the allergen, introducing your blood to it, and seeing if you have antibodies already present in your blood (because your body was already reacting to the presence of this substance...
  16. T.H.
    Re: your thyroid. I think you might want to read this: Open Original Shared Link There is argument among endocrinologists about what normal really is. The normal range right now is .5-5. But a big group of endo docs think it should be .3-3 - which puts you right over the edge. When I last read about this, which was a few years back, so it's been...
  17. T.H.
    This is more an American rant, just to warn ya'll. I really, really find myself getting more and more frustrated by the term 'gluten free.' I think because it feels like such a deceptive term, honestly. Most of the doctors I talk to think it means zero gluten. Most of the people who are not Celiacs I talk to think it means zero gluten. About a quarter...
  18. T.H.
    If Erewhon is certified by the GIG, which they were saying earlier here, then that means they test down to 10ppm or lower of gluten. Whether they have to test every batch of product is unclear, because that is not standard to get GIG certification - it depends on the cc risks involved in the individual facility. GIG certification also means that oats are...
  19. T.H.
    Okay...the collander cc might be a definite issue, or wooden spoons. Seems the most likely Some other possibilities that it could be: - ragu sauce. They don't add any gluten on purpose without labeling, no. But that says nothing whatsoever about whether their sauce has been contaminated accidentally. They don't test their products for gluten, last I heard...
  20. T.H.
    Very disappointing way of dealing with the subject, I must admit. I don't really ever watch Dr. Oz, but recommending avoiding the diet is the worst of his advice, in my opinion. It would have been so easy to give a run down of some of the pitfalls of eating gluten free strictly for weight loss, and give suggestions for how to eat a healthy diet that is...
  21. T.H.
    If you look up 'traditional injera bread,' it's an ethiopian flat bread made from teff flour and it was originally made between 5000-9000 feet. you have to look up traditional recipes because the modern ones add flour. This is good to use with savory lentil and meat dishes. :-) Like an Ethiopian fajita, kind of.
  22. T.H.
    Both my daughter and I now tend to get low grade fevers when glutened, and also sometimes we feel cold even when we're not, but that's usually just before the fever hits us. :-( Haven't been able to go to a restaurant without getting sick in months and months, for me. CC is just so easy to get, sadly.
  23. T.H.
    If the test is negative, and you are willing to do a gluten free trial, maybe this might help persuade your husband: there was a very recent study done that found out that a form of gluten intolerance that is NOT celiac disease seems to exist. All Celiac tests are negative, but the gluten is still causing physical problems. There is no test for this, at...
  24. T.H.
    I put down a few days, but it's not quite the truth. I started having glutening symptoms at day 2, but as they didn't involve gut pain for me, I had no clue these were gluten symptoms for months afterwards. It was only when I started having more severe non-gut reactions, like an attack of vertigo so bad I'd fall to the floor, that I started to piece it together...
  25. T.H.
    I know what you mean. It's really a shame, too, because some gluten-free companies are really trying to do a good job, watching cc and testing down to extremely low levels and everything. And then you have the ones that will put 'gluten free' on the label and it's essentially 'well, we didn't put any gluten there on purpose. That's the same thing as gluten...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.