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T.H.

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Everything posted by T.H.

  1. T.H.
    Hey, that's one for me, too! And I've been noticing it in my daughter and son now, when they get glutened. What a weird one, eh? Let's see, just a couple others I'd share. - a weird numb spot on my big toe, that everyone attributed to an accident in my youth, completely disappeared. - Being clumsy! Now, when I get glutened, I get vertigo and other...
  2. T.H.

    ARCHIVED Doctor Search

    T.H. replied to gracie1's topic in Doctors

    So sorry she's having trouble. :-( I don't have a recommendation for a doctor, but until you are able to get her in to see someone, some ideas that might help at least a little, that you can do on your own. 1. Have a doctor test her for vitamin and mineral deficiencies - that is often a problem for Celiacs. 2. A food journal, recording everything...
  3. T.H.
    The milling wheat-free is something I've heard before, which made me happy to try this same flour a few months ago, but it makes me sick - too much gluten for me (but I'm very sensitive, I'll admit). I'm sorry to say that the company cannot actually back up any claim that their flour does not contain gluten - there aren't any tests sensitive enough to test...
  4. T.H.
    I'm in the same boat - the worst glutening I ever got was after eating some whole foods nuts without reading the label. :-( The safest nuts I've found are the ones still in the shell that are sold in the fall and winter, you know?
  5. T.H.
    I've been cc'd many times with commercial ice cream, yeah. Many companies make a cookies 'n' cream or cookie dough ice cream, or other flavors with wheat added, and process them on the same lines or in the same room with the ice cream we want. :-(
  6. T.H.
    I have read that some of the neurological damage from gluten can definitely be permanent - crud, huh? But I was wondering how gluten free you have made your diet? Quite a few people I've spoken to with neurological symptoms are more sensitive to gluten than average (need less than 10ppm gluten, as an example), and many cannot have most gluten-free products...
  7. T.H.
    From what the gal said who saw the entire episode, they go up the Palm tree - she didn't say how, I'm assuming a mechanical method, like a truck with a ladder that drives between the trees, perhaps? Then they put a bag around each bloom pollinate the flower by blowing the flour and pollen mixture into the bag. Crummy sounding job - I'm assuming that's...
  8. T.H.
    And actually, there has been some recent research suggesting you do just the opposite of your doctor's advice! Here's the abstract of a recent study: Open Original Shared Link They were looking at people with negative biopsies (but other symptoms, positive blood test, etc...), and finding that they still showed metabolic differences from a healthy person...
  9. T.H.
    Heard of this on another forum, and I honestly couldn't believe it, argh. Check it out: Open Original Shared Link Turns out that, at least in this date palm grower's case, they hand pollinate their date palms by collecting the pollen and then distributing it to the female flowers. And to make the pollen go farther, they cut it with wheat flour...
  10. T.H.
    The Catholic church is pretty black and white on many issues, these included. Last I recall, anyway, when I was still a practicing Catholic church. I've always understood it to be one of the reasons why so many broke from the Catholic church, when protestantism got its start.
  11. T.H.
    When I started out, I risked it a few times, but like you, my reactions were much worse after going gluten free, I got sick every time, and I eventually simply stopped. Yeah, I could risk it, but even under the most careful conditions, it has failed. However, I haven't stopped going out. My friends, when we get together, choose a restaurant very carefully...
  12. T.H.
    I might have some ideas, anyway! When I started out, I was in the same boat. I kept a food journal, but while there was a pattern, it was pretty much: everything you eat is making you sick. I ended up eating less than 10 foods for nearly a year, because we couldn't find anything I could eat that didn't make me sick. I ended up finding out a lot of stuff...
  13. T.H.
    I sometimes wonder about that. I can't tolerate the processed stuff, pretty much, and as the cook in the family, that meant I avoid them in our meals (my son and daughter are gluten free, too). My daughter, far as we knew, could tolerate them just fine. But after she's been on the VERY gluten free diet with me cooking? Now she's starting to have trouble whenever...
  14. T.H.
    The kraft natural flavoring and celery salt is likely not gluten derived, because Kraft tends to be good about labeling that, but CC is certainly a possibility. The more processed a food is, it's usually more likely that they can get CC'd.
  15. T.H.
    I think you'd likely have to call the company and ask if any of their ingredients are derived from wheat, barley, rye, or oats. It could definitely be a possibility, but I've been wondering this myself lately!! I just don't have the packaging anymore for our chalk.
  16. T.H.
    Just my 2 cents. I'd say that the best way to tell if something else is getting you is to keep a food diary of what you eat, what brand it is, how you cooked it, and what your symptoms are. Different brands can be contaminated by different things, use different soaps on their machines, different pesticides on their crops, etc... How...
  17. T.H.
    Was your meat possibly bad? That would be my first thought. Second: did you make your own beef broth or buy it? If you bought it, there's always a chance of gluten CC. Did you get a specifically gluten free broth? If not, perhaps try that? For your meat - did you buy it at the meat counter, or frozen? If from the meat counter, that can pretty easily...
  18. T.H.
    Woah, I had not heard of alexithymia. How...interesting. I think I'm going to have to check this out. My daughter has HUGE issues with her emotions when she gets gluten. And yes, when she is off of gluten, she is much, much better. For both she, my son, and myself, we are much more active, sociable, calm, happier - it's like we were sitting in the middle...
  19. T.H.
    If you start reacting to other gluten-free products, too, you might want to consider that you are becoming more sensitive to gluten. That happened to me, my daughter, my son, my brother, AND my father, to different extents. All of those products you listed have too much gluten for both me and my daughter, although my father and brother can have them just...
  20. T.H.
    I was thinking the same thing, essentially. Or maybe it's more that the wheat may be different, but it is still causing the same issues. The studies that show 1 in 133 people are celiac positive was done in Europe first, and America second. So whatever is the issue, GMO and high-gluten wheat can't be the only contributors to the problem.
  21. T.H.
    Are you in the States or in Canada? In the States, unfortunately, a company is only legally required to say if there is wheat, dairy, and so on as an ingredient, but there is no requirement to mention what is processed alongside it. Many companies choose to say if an allergen is processed in the same facility, but the mention of it is completely voluntary...
  22. T.H.
    The short answer is kind of a yes/yes scenario. It can happen to a celiac who strictly follows a gluten free diet, but that's because a strictly gluten free diet pretty much includes some contamination, too. To get a completely, less than 1ppm of gluten, diet is immensely challenging. Some things that might help: 1. Check her meds. Any new ones? Check...
  23. T.H.
    Agreed - you'll simply never fully heal. It only takes a minute amount of gluten to make it down your throat for you to react in the gut. And since your saliva is coming into contact with anything in your mouth, some gets down your throat. Kissing someone who eats gluten is enough to make us react, so is using chapstick with gluten - with that small an amount...
  24. T.H.
    It could be gluten issues, or other issues, but some things that might help. 1. I'd start keeping a food log, because you're right - it's really hard to tell what you are reacting to when it can be a day or two later that you react. But the log can help you find a pattern. 2. To make the pattern even more noticeable, seriously, if you can do it - plan...
  25. T.H.
    I'd be concerned about the gluten content even before the efficacy question. They have no information about allergens or gluten on their product website, not even a 'please contact us if you have allergen questions' in their FAQ section. That tends to make me put them in the 'allergen and CC ignorant' category. Perhaps unfairly, but it seems to me that...
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