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T.H.

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Everything posted by T.H.

  1. T.H.
    just in the realm of sorbitol and whether we should eat it? Open Original Shared Link Interesting abstract on celiacs and absorption of sorbitol. re: your comment, psawyer: The glucose is listed as "from wheat," not as "contains wheat." I suppose my question - and it really is one, as I have not had a lot of success in finding out the process in...
  2. T.H.
    Wow, I did not realize just how hard I would find it to respond to this post! It's kind of hit a few of my hot buttons, so I think I'd better be pithy or I'll go on and on, heh. I think this post touches on something that I find really frustrating in our celiac community, both the original post and some of the responses. How many of us went through YEARS...
  3. T.H.
    I voted difficult, and I've been doing it for a bit over a year now. I don't find sticking to the diet hard - I feel too crummy off of it to even WANT to cheat. But finding foods I can eat, and making them whenever I go out? That's been pretty much an absolute nightmare for both me and now my daughter. The amount of cooking I have to do now is also something...
  4. T.H.
    If you do decide on bread, french bread might be a good one to try. It typically doesn't have any dairy (my son was diary intolerant, so we used to get this a lot) and most don't have eggs added, either, so that cuts down on other allergens that might interfere in the testing.
  5. T.H.
    I'd second this. If it helps, you could mention that recent study that many gluten-free grains are actually contaminated with enough gluten to make a celiac sick, so you need to know brand names so you can track down what's making you sick. Same goes for some brands of oil, or plain nuts, or spices. Or even brands that were previously safe and then...
  6. T.H.
    I don't know if the company I buy from is pre-washed or not, although I know their whole grains are, so I had always assumed it was! That is very interesting that even fine, yours is not bitter. Makes me wonder if the flour from this company is not as pre-washed as assumed. I have to wash my quinoa as well - seems like a must to make sure they're gluten...
  7. T.H.
    I use Ancient Harvest as well - I buy their bulk quinoa on-line in 25 pound bags. It's hard to find where you can buy the in bulk on the site - they only sell one kind - so here's a link, if you're interested: Open Original Shared Link I'm hoping to get a good grain mill, as the one we got turned out to have problems now that we've used it for a little...
  8. T.H.
    My meat issues are a combination of things, best we can tell: 1. antibiotic residue in meat that were given antibiotics. I have allergies to antibiotics, and since going gluten-free, I seem to react even more. 2. Gluten CC on poultry skin from the processing and on any meat that's been cut up at the supermarket butcher's. Some seafood is processed in facilities...
  9. T.H.
    Oh wonderful! That's great! Congrats to you all!
  10. T.H.
    So sorry you're feeling so bad! Yeah, I've had that sudden crying/depression moment, just a few times, but when it hits, gawd...it's overwhelming. It's funny how it doesn't have to be something big that sets it off, either. I think sometimes the simple things that I took for granted sometimes hit me the hardest, even when they are just something like being...
  11. T.H.
    Have you ever tried to grow your own corn? I ADORE corn, like you - any form it's in, I love this stuff. On going gluten free (I'm at about a year gluten-free now), it looked like corn was a big problem for me. But now, after a year, I've discovered that I'm really sensitive to gluten, and many, many of the things I assumed were intolerances have been turning...
  12. T.H.
    Are you concerned about not having enough gluten, or about having too much? If the concern is wanting to have enough to show a reaction, then if you can find a dairy/soy/egg free version, I'd go for pizza crust. They make a lot of pizza crust with special high-gluten flour. If that doesn't set off on a challenge, I don't know what will!
  13. T.H.
    In case it helps? These are some of the weird/unexpected places we've gotten gluten from. -chapstick and makeup -inhaling - and so ingesting - powder from things like drywall and pressed wood (you can check the Material safety data sheet for a product to find out if it's a problem - typically if something is glued on or if it's sticky, it can be a...
  14. T.H.
    The first offenders I'd be looking at would be the almonds (biggest processing CC risk), then the craisins (I don't know them specifically, but many dried fruit has CC issues), then the pudding (only because it's got some extra additives, if it's flavored and gluten free). The worst gluten reaction I ever had was to pistachios, actually - same as you,...
  15. T.H.
    Another site was saying why they add the wax, and it was just...argh. Many of these are produce that produce their own natural wax coating, which gets washed off by the companies, and then they ADD on a wax coating to protect the produce like the original wax coating did. But yeah, it seems like lots of organic wax, as long as the wax is natural and organic...
  16. T.H.
    For anyone who has to avoid soy or casein, and reacts to very small amounts, I just came across this information linked from another forum, and thought it might be of interest (I haven't seen it here, so sorry if something like this is a repeat!) It's actually an article about staying Kosher and the wax coatings put on fruits and veggies, but it had some...
  17. T.H.
    I'd just like to mention a celiac-friendly allergist for anyone looking for one in or near Tucson, AZ Dr. Min, with Alvernon Allergy Open Original Shared Link This guy is really, really great. He is not a celiac expert, but I still would recommend him to any celiacs I know. 1. He listens to everything you have to say, all your medical history...
  18. T.H.
    From what I've seen with people here figuring out what is affecting them, usually if you have the same symptoms, it's the same thing (not always, of course). If you ate at a restaurant that has lots and lots of gluten around (with the soy sauce), I'd assume cross contamination of gluten first. And you said no sauce with your rice...does that mean they...
  19. T.H.
    oops, sorry about the bad link! Open Original Shared Link
  20. T.H.
    Oh! I've seen something that might help! I came across it last month. It's on a website for families with autistic family members who want to go on a gluten free/casein free/soy free diet. And it's aimed at trying this diet for the least amount of money. So it is a month's menu, including recipes and a grocery list, that can be bought with food stamps...
  21. T.H.
    I think the easiest thing would be to do the following: 1. Cut soy out of your diet completely for 2-4 weeks. 2. Keep a food journal for those 2-4 weeks (record foods -every ingredient- you eat, and reactions). If you've been wondering about a 'reaction' you've had, now'll be the time to notice if it's gone. 3. Try a soy challenge after the 2-4 weeks...
  22. T.H.
    - I love the fact that you always have such interesting information! I swear, I have learned more from your links... In that vein...I don't suppose you've ever found a good source on the limitations of the gluten tests? The information I've heard (can't even remember where anymore!) is that some of the gluten tests have more trouble detecting...
  23. T.H.
    But do we have two very different mammary systems, at least in how they function and what substances can make it through into the milk? (not being snarky...I'm actually kind of curious about this now. )
  24. T.H.
    You might want to consider seeing if you can find a more celiac knowledgeable doctor too, if it's at all possible. With one celiac in the family, if one of your children starts developing gut issues, I would think the FIRST thing that should be done is test them for celiac disease. with the whole 'triggers any time' issue, it doesn't matter that they...
  25. T.H.
    The more I hear about doctors telling us to do something that is hurting us, so that they can do a test, the more I sit and think: what ever happened to 'do no harm?' Just because a test wasn't worked out in a lab, but was rather a gluten elimination followed by a gluten challenge, doesn't mean it doesn't have medical validity. It may mean you do a couple...
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