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T.H.

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Everything posted by T.H.

  1. T.H.
    Oh goodness! Here is wishing the baby lots of good, healthy vibes. If gluten is the culprit...might be good to chuck the gluten-free crackers and toast for a bit and stick with carbs like unprocessed stuff like whole grains, potatoes, and sweet potatoes. Almost all gluten free food has a little gluten in it (below 20ppm) but perhaps during your pregnancy...
  2. T.H.
    I agree...that pretty much makes it worthless in terms of conclusions. Far too much in the gut is affected by food to accept this as useful information. Gastric acid and pepsin, and many enzymes used for digestion, are not at comparable adult levels for a number of months. Infants also have low levels of lipase and bile salts, until somewhere between 6-9...
  3. T.H.
    It greatly depends on your sensitivity level, how safe these are for you. I have members of my family who don't pay attention to the 'processed with wheat' label, and they are fine. Others of my family, however, react to lower levels, so paying attention to that label at least makes the risk lower. Where you'll fall in that category is just something...
  4. T.H.
    I have neuro and joint pain symptoms. They didn't resolve on a gluten free diet, but they are slowly resolving on a super gluten free diet. However, it's a pretty crazy diet. gluten-free grains, as well as nuts and beans, tend to have too much gluten cc for me to handle unless I choose them carefully, veggies and fruits that have come into contact with...
  5. T.H.
    You should be, from what you're saying. I had that experience with an allergist. He made a diagnosis which involved not listening most of what I said and not believing the few words he actually listened to. If it's at all possible, I would get a new doctor. This one is not changing, and really, no one wants to put their child's health in the hands...
  6. T.H.

    ARCHIVED Ups And Downs

    T.H. replied to kate1's topic in Coping with Celiac Disease

    1) what makes you suddenly go from symptom less to really ill? I don't know that I've ever heard a definitive answer, but it seems like a broken bookcase kind of analogy to me. You might have too much weight on a bookcase and it all seems fine until it collapses. But it's been under strain the whole time. 2)one of my first symptoms was my feet really...
  7. T.H.
    The beginning is always so much tougher, but to parrot everyone else: it gets better. My daughter will turn 13 this year, and she was diagnosed about a year ago. Almost everyone I've spoken to who has been in a hospital and had to eat gluten free there has become ill from the food. The hospital cooks just don't seem to have a good handle on cross contamination...
  8. T.H.
    Really, I don't think you're paranoid. Any more than a person on oxygen who worries about their oxygen supply or a person who doesn't live near safe drinking water would worry about their water supply. We have a condition that affects something that we need in order to live; who wouldn't be a bit concerned about ensuring that they have a supply of it in...
  9. T.H.
    It can most definitely be the flour particles in the air getting you. I get very sick if I'm around anyone who is baking with flour and the flour is in the air. Aches and pains are one of my gluten symptoms, too. I recall reading a while back that you aren't allowed to work in bakeries dealing with flour in the UK if you are a celiac, for just this reason...
  10. T.H.
    There are a few reactions I have that can go along with gluten (headaches, nausea, the runs the next day), but I also have very gluten-specific symptoms along with it. The longer I've been gluten free, the more symptoms have been popping up, unfortunately. I have a vertigo attack within 20 minutes of getting gluten, sometimes with nausea if it's bad...
  11. T.H.
    I had a noticeable change in my health within 2 days, so I don't think it's impossible. My daughter had the dark circles, too, and those took a bit to disappear, but they did. Her reactions are much more noticeable now when she gets gluten, though, so you might see that in the future, too. Or reacting to lower amounts of gluten, the longer she's off of...
  12. T.H.
    It's possible that the new change in formula has upped the gluten levels, even if they are still below the 20ppm threshold. So some who are more sensitive might have an issue. However, the synthroid used to be listed as gluten free on www.glutenfreedrugs.com, and is now listed as 'can no longer guarantee gluten-free status' So could be either, but the...
  13. T.H.
    Under the kids with celiac section here, I was just responding to a gal whose little one is sick and they don't know everything thing that is affecting her. I listed a lot of things that can be an issue when you are tracking down foods that might be of use during any elimination diet you might do. :-) Uh, it was a bit long, so I think I'll just link...
  14. T.H.
    So, so sorry your little one is suffering! And very sorry the doctor is not much help. From their previous reaction, I wouldn't expect them to be. We had issues with my son and food right from the start, and sadly learned that at least in our experience, the doctors who were ever going to even consider food as an issue were willing to look at it right...
  15. T.H.

    ARCHIVED Distilled Vinegar

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

    I would tend to disagree that knowledge about a process is not going to be of use. However, to help aid in expanding on my original post, the company I spoke to specifically was Heinz, re: their white distilled vinegar. That's true, but considering that I mentioned this information for those who are particularly sensitive to gluten, a legal definition...
  16. T.H.
    I tend to retain water as well as get pretty bloated around my gut, now, when I eat gluten, so it could definitely be something like that. I didn't really know I WAS bloated or retaining water, but now that I'm gluten free and it's gone? I really notice if I get gluten and it comes back. My wedding rings were loose on my fingers, too.
  17. T.H.
    I've heard of others whose symptoms eventually got less after they'd been strict on the diet for quite a while. As for a freebee, well, I guess I think of it like this. We're damaging our intestines right? Our own body attacking the villi until it's eaten away, essentially. An analogy that worked for me was this: What if eating gluten was like making...
  18. T.H.
    It's going to be tricky at first, but based on my own experience, and many others, let me say this: Many things CAN be gluten free, but pretty much anything can be contaminated by gluten somewhere along the line (harvesting, processing, packaging), depending on the brand. Usually it's in limited amounts that won't bother you, however. It will just take...
  19. T.H.
    Honestly, I think the most likely thing is the CORN is cross-contaminated. After oats, soy and corn have the highest CC rates, I understand, because they are often grown in the same fields as wheat, as a rotation crop. Almost all corn in North America is also milled together with wheat. I believe Maseca brand is one of the only ones where they only process...
  20. T.H.
    How sensitive to soy is your son? If he has anaphylactic reactions to minute amounts, you may want to be very careful with apples, pears, and citrus. These fruits typically have a shellac wax coating, even the organic ones can, and soy or casein is added to that particular wax (there are other types of wax coatings that do not have soy added, to my knowledge...
  21. T.H.

    ARCHIVED Distilled Vinegar

    T.H. posted a topic in Super Sensitive People

    For those with gluten issues or those with corn sensitivity issues, here's a bit of information on distilled white vinegar. I don't imagine this will impact a lot of us, really. Most celiacs seem to be fine with this stuff. But for us very sensitive celiacs, there's not as much information available other than: you couldn't possibly react to that because...
  22. T.H.
    I think that same thing. It's...beyond aggravating. When members of my family were diagnosed, we sent out word to my other relatives. Three of my cousin's children have been suffering from stomach pains and various gut issues for more than two years, including pretty noticeable weight loss for one of them. The doctor's diagnosis? Stress or anxiety about school...
  23. T.H.
  24. T.H.
    I tend to eat a lot of meat with veggies cooked with them, or soup. Lettuce wraps, kale chips, trying to eat taro root, potatoes, or sweet potatoes if I can find safe ones - lots of carbs in all three. I can eat the quinoa, too, since it's not a grain, so that's nice sometimes. I just cook it with my meat for flavor, usually. Hoping to start on beans...
  25. T.H.
    Valley Fever. The official name is Coccidioidomycosis - I developed disseminated coccidioidomycosis. I was pretty darn lucky, actually, because my body slowly managed to overcome the fungus for the most part for the few years before I was diagnosed with celiac disease and my body finally managed to get as healthy as it's going to. There's an organization...
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