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.
    From what I've read here on the forums, it depends greatly on the symptoms. Symptoms that are from the gluten and an immediate reaction seem to heal up quick. Symptoms that result from long term damage can take longer. When I finally got completely gluten free (it took me a while to figure out that my gluten tolerance was a bit lower than the norm)...
  2. T.H.
    Depends on how restrictive your elimination diet is, I'd say. Oils and nut butters, being processed, always carry a risk of CC, although some have a lower risk than others. If you are really restricting yourself, I'd get unshelled almonds and go that route. If not, it might help you later if you can hunt down a gluten-free almond butter with no other...
  3. T.H.
    If it helps, I definitely had a reaction to my olive oil. I found out later that although most gluten free folk recommended the oil, the company actually processed unrefined wheat germ oil on the same line, and because it was unrefined, some of the protein could remain in the oil and contaminate the line. When I stopped the oil, things improved. Hope the...
  4. T.H.
    Short answer: yeah, 'fraid so. You'll need to keep your gluten levels below 20ppm of gluten. Otherwise, even if you don't see symptoms of this, it's doing damage. I think of it this way: a little cut across your skin may not hurt you much, but if you cut the same scar open, over and over and over, it's a bit more of an issue. That's pretty much what you...
  5. T.H.
    There's been no studies on effective ways to clean gluten off, I understand (none I've heard of, anyway), but there IS a study on the best ways to clean off peanut allergens. Since peanut proteins are also not destroyed by sterilizing cleaners and such, I figure this may be as close as we've got to a good guide. Here's a link to it: http://www.sciencedaily...
  6. T.H.
    I can't eat food from restaurants at the moment. I have tried, but even at very considerate places, where other celiac family members can eat fine, I am too sensitive not to get sick, every time. I've even reacted to water a couple times at one - it seems that the soap they used on their dishes got me. At the moment, here's what I do: I order a drink...
  7. T.H.
    1. It's been hard. My hubby really didn't understand, and still doesn't. He tried, and he's gone gluten free so we have a gluten free household, but he thinks that I 'worry too much' sometimes, when I'm being extra careful. Finds the symptoms frustrating, partly because I've had them for years so part of him doesn't believe they will ever get better. My not...
  8. T.H.

    Hey, I just wanted to thank you for your awesome response to my post. I appreciate it tons. Your writing style is quite hypnotic :D

  9. T.H.
    Well I'll be darned. I've had this feeling with my heart feeling like it's trying to pound it's way out of my chest - yeah, not faster, just almost like it felt like it beat HARDER, in a way. I used to get it periodically, and honestly, I hadn't even realized until just now that it's gone! Ha, learn something about this disease every day! But...
  10. T.H.
    Even if there's not gluten ingredients listed, it's always possible that the cheesecake in a tub was CC'd at some point during its production. I don't believe they test for gluten levels, do they? Does the company making the gluten-free mix list what level of gluten they test for, or do they test for it at all? If it's three days in a row, that seems...
  11. T.H.
    Although it's a rice pasta, I've really liked Tinkyada - it cooked longer and seemed to have a firmer texture than the other rice pastas we had. Also, if you cooked it for the last couple of minutes in the sauce rather than the water, it absorbed the sauce nicely into the pasta and added a good flavor. Corn pasta I wouldn't recommend - the taste had never...
  12. T.H.

    ARCHIVED Test Results

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

    I'm afraid I'm not so good on the testing numbers, but a number of people here are very knowledgeable, so I'd bet they can help you out. If the numbers are decreasing, though, that's always good, yeah? And while I know that in some people it can be a slow decrease - I believe some adults can take up to 2 years to heal completely - if it's a bit over...
  13. T.H.
    Oh woo hoo - my diet of 'nothing good at all to eat' may actually help someone else. My diet for the last year has been bison meat with just a few veggies (and almost no fruit - with quinoa as well, but not every meal obviously). Let's see what can you do... Ham is actually a great one to use with fruit, although ham also tends to have a lot...
  14. T.H.
    Oh, I would love to see it the link, if you have it easily available!
  15. T.H.
    Both my daughter and I have reached the point where we have to have a dedicated facility, too. Essentially, it seems that some of us react to lower ppm of gluten than others, and a gluten-free facility simply makes it more likely that the food has low enough gluten. My family just finished figuring this all out over the last few months, so I'll pass on the...
  16. T.H.
    That would be really interesting to test some time. My daughter is pretty extra sensitive and ate some of the fritos corn chips a couple days ago and got so sick off of them, I felt awful. If there was a plant that made them with less potential CC, that would really awesome to find out, ya know?
  17. T.H.
    If you're on the west coast of the US, In 'n' Out burger joints have gluten-free fries. They make them from potatoes and slice them right next to the friers, which are dedicated only for the fries themselves. We've had to ask them to use clean gloves and such, but they have typically been good about avoiding CC.
  18. T.H.
    I certainly don't think it could hurt, and those symptoms certainly track with potential celiac disease. Did you wish to get an official diagnosis, or are you comfortable self-treating? If you wish to get a diagnosis, you should probably know that the test only works if you're still eating gluten, and once you go off it, your symptoms are often worse...
  19. T.H.
    Right there with ya - vertigo is just the pits. I got glutened a couple days ago, and the vertigo hit, but it's been improving. Then today I just barely tripped on some gravel but the vertigo hit at the same time and I went down like a ton of bricks and really did a number on my ankle. It's shocking how much the vertigo can affect you when it hits, yes? ...
  20. T.H.
    I think some form of it it fairly common. Not a surprise, really, when you think about it. We're just as deficient in the nutrients we need to regulate our brain chemistry as we are in everything else, yeah?
  21. T.H.
    So sorry you are having such trouble! That sounds very similar to what I went through. You have my sincere sympathy on the feeling of hunger. That one was truly horrible, when it just wouldn't go away. And feeling sick and dizzy and headache-y on top of it just makes it that much more 'special,' eh? Although honestly, for me? I discovered that I...
  22. T.H.
    Sympathy from this quarter too! I was 21 years undiagnosed, so not quite as long, but yea - hypochondriac, permanent damage, and tons of tests for other crap when all it would have taken was a celiac blood test and I could have avoided it all. And you know what - your doc should apologize. Probably won't, but how 'bout, to start, a very nice long...
  23. T.H.
    That's exactly what I've been doing since diagnosis - I know it may not help, but I sincerely hope that if I either piss them off enough, or make them think enough, that perhaps the next person to come along won't have to cope with the crap that I did.
  24. T.H.
    The last I read on the subject, the iron stores are usually actually good nearly to 1 year of age. But honestly, it's been a few years, so perhaps new information has been found? And oh very nice that you have a good, breast feeding friendly doc! That's always a very comforting thing, when the doc knows what's going on, phew! We started out with a good...
  25. T.H.
    Okay, breastfed baby, 7 months old, needs fingerfoods, right? --Amaranth and quinoa - very high in iron, and they are actually full proteins. If you get the grains and grind them up in a blender, they'll make a good porridge-like base to add hot water to. Might want to cook them a bit. Actually, you could probably just make straight porridge from amaranth...
×
×
  • 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.