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Everything posted by gf_soph

  1. Warning to Aussies Cadbury have just started releasing new packaging, which has a 'may contain traces of wheat' statement, even on plain milk chocolate. When contacted via facebook, the response was that there hadn't been any changes to ingredients or production methods, but they had reviewed their allergen labelling to better reflect the allergens that may be present due to cross contamination. They didn't seem to understand that it is unacceptable that there has always been the potential for cross-contamination, and they have only just decided to start declaring this. How can a company this big not understand the mandatory reporting of allergenic cross contamination? As a highly sensitive celiac I am furious that a previously trusted brand hasn't been properly declaring this issue, especially as in the past their website even had a list of gluten content categories, dividing between 'gluten free', 'traces of gluten (<20ppm)' and 'contains gluten'. To blithely state now that they 'never claimed their products were gluten free' is an insult to consumers as well as a misunderstanding of the issue. There goes one of my only emergency convenience food options! Soph
  2. Just wanted to say a well-overdue thanks for your tips - thing went really well! My sister and I loved the gluten-free bakery, I was very naughty and had donuts and cheese scones - I hadn't had either of those since going gluten-free! Their chia bread was pretty good, it had a nice taste and lasted well for a few days. All in all it was worth the 2 trips we took there! By coincidence my Aunt had planned a trip to Jo's cafe in Oxford, and there was one gluten-free vegetarian option which was nice. The supermarkets had a good range of staples and treats, and sis was very happy to find safe boysenberry ice cream - it's not a trip to NZ without it! I also found a couple of brands of potato chips. The gluten-free fish and chips was a great novelty (we had chips, potato scallops and pineapple fritters), though I'm slightly glad I don't have one near me as it wouldn't help the waistline one bit. All in all it was a much easier trip than last time and the only thing I had to bring over was my preferred tofu. I loved my time in Christchurch and there weren't any major shakes while we were there. Hope you're doing ok after the recent big shake. Many thanks Sophie
  3. Thank you so much for your reply - we are going this Sunday, November 27th. I have hit google and got some ideas, but the main issue is whether the places listed are open or closed! Those suggestions will be really helpful, I'm hoping to stop my sister feeling too overwhelmed on the first trip away since going gluten-free. Again, much appreciated. Sophie
  4. I had to send you a message because your profile picture made me laugh. I visited Australia a few years ago (I"m Canadian) and spent over an hour in a park in Canberra trying to get a photo of those birds (still have no idea what they're called!) with their little yellow things on their head sticking up! They just wouldn't cooperate with me!

  5. Hi to the Kiwis! I am about to visit Christchurch and I have some questions about the current availability of gluten-free food, particularly given all the disruption you have had recently. We will stay in Merivale and St Albans but I'm sure we're willing to travel around for something good. My sister has just gone gluten-free so I am looking for nice places to take her to eat - any suggestions? Any good stores with a decent range of gluten-free product? Any feedback on the 'totally gluten free bakery'? Any experience would be very welcome. Also, I am still on an elimination diet, so am pretty restricted. Can you tell me about any gluten-free plain potato chips? Have you seen the Red Rock brand chips stocked? They are from Aus and are definitely safe, but they can't tell me here where I can find them. When I was in Auckland last year I couldn't find a single brand of potato chip in the supermarket that didn't have a cross-contamination warning, so I would love to find some safe ones. Thanks Sophie
  6. Hiya Gluten sensitive + FODMAP + more from Sydney right here! There's a bunch of people on fructose/FODMAP diets at the yahoo group called 'fructose malabsorption australia' and there are plenty of people there who are gluten free too. It's a massive pain having more than just gluten to deal with, but you may find that on the right diet you can feel way better and gradually expand your tolerance. Have you seen a dietician to explain the diet and help you plan? If not, it can be a great help. There are heaps of recommendations for people within the yahoo group I mentioned. Sophie
  7. I'm not sure if you want to try again, but I was taking Doxycycline 50mg a day. It may be that you just dont do well with tetracycline antibiotics, or it may be the higher dose. I googled Lymecyclinum and wikipedia says that it is more effective than traditional tetracyclines as it is absorbed easier by the gut, so your 100mg dose may be have the effect of 150 mg of Doxycycline. Just my thoughts, but my GP specifically prescribed that type and dose as it should have a lesser effect on the gut than other types. Of course you should discuss it with your doctor in case they think you may have a general problem with that class of antibiotic, but that specific type and dose has worked great for my sister and myself in managing the folliculitis. I didn't have any side effects and I have a very messed up gut, so it might work for you. I know what it's like to try and stay safe in a house of gluten eaters, it's hard and there were times I got so frustrated that I just didn't eat. The stricter you can be the better chance you give yourself to heal. There are some good posts and articles here about common sources of cross contamination, and there are posts about safe gluten free body products. I hope you get some rewards for your hard work soon
  8. I know it can be really disheartening not to see results yet. However, your biopsy showed damage so I would expect it would take months for your digestive system to get closer to normal. Please don't give up on the gluten free diet yet, something is causing your damage and there's a very good bet it's gluten. Have a search around here and you will find lots of people who took several months to start feeling better, but if they gave it up sooner they never would have known how good they could feel. Are you sure that you have eliminated all sorts of cross contamination in your diet? I also found that it took more than a month on the antibiotics for the skin problem to go stay gone. What type and dose were you taking? Did you see any change at all? Believe me I know how hard these changes and restrictions can be, but it's way too early to give up on what you're doing. Hang in there Sophie
  9. Sorry I don't have time for a full explanation, but here's been a few posts about fructose problems recently, so if you search for fructose or FODMAP you will find some previous posts. FODMAPs are a larger category of poorly absorbed sugars that include fructose. There are a range of fruits and vegetables that are low in fructose, and people have varying amounts of fructose they can tolerate. If you want to find out more the best place to start is a yahoo group called 'fructose malabsorption Australia', and and work by Sue Shepard, Jacqui Barrett and Peter Gibson. They are researchers in Australia that test foods for their fructose and FODMAP levels, so their research is the most reliable out there.
  10. A lot of people with fodmap problems can't tolerate brown rice, myself included. It's been tested safe for fodmaps but some people think they react to the small amount of fructans. Are you a member of the yahoo group 'fructose malabsorption australia'? If not, they are a great resource.
  11. A couple of other emails came through Simple products - all range gluten free EXCEPT simple nourishing body wash and simple soothing shower cream which contain hydrolysed wheat gluten. Kleenex aloe vera tissues are confirmed safe (I was concerned they might have some sort of unsafe moisturising ingredient, happily not) Soph
  12. Their attitude makes me so mad for your daughter. There's a very high chance they are poisoning her, and when you try to provide her with safe nutrition they give you a dressing down? The head of the kitchen is willfully ignorant and unhelpful, and the teacher is surprised that your child isn't working at full capacity! If they continue with that attitude I would pose a question to them. Is the head of the school willing to make a legally binding oath that everything they feed to your child is gluten free? Knowing that if they are exposing her to gluten, they could be charged with assault? Knowing that you are going to buy a gluten test kit and actually test samples of the food they feed her? My guess is that they would run a mile from making a promise of that nature. Until they can guarantee her safety, they can shut up about it not being fair that your child gets her own lunchbox. Especially when I'm sure she'd rather have the flexibility to eat what everyone else does without getting sick. Rant over! Sorry about the attitude, I know you have to go about things the right way, but it's hard enough to deal with this sometimes without ignorant authority figures making it worse! Good on you for sticking up for her and trying to get a workable solution
  13. Hi all My gluten antibodies have unfortunately risen, so I've started from scratch and gone through everything I use and contacted the manufacturers. Here's an updated list for those that are interested. Confirmed as gluten free by company * All colgate toothpastes distributed in Australia * Reach floss
  14. I spoke to someone at red rock today, and I was pretty impressed. She was aware of celiac and gluten issues, and was happy to give me a lot of detail about their processes. She said that they fry the chips, then add the salt and add a very fine spray of palm oil to help it stick. They don't have any corn or other additives in their salt, which is a bonus! She was very clear that they only make one flavour at a time, and they run a wet wash of the lines between each flavour. They also test the lines for gluten before making the plain chips, and they are bagged away before any other flavours are made. She said that the only thing that could account for flavour differences was changes in potato varieties. I was really impressed that they not only wash the lines, but test for gluten every time. I suggested to them that they make that information available on their website, as it's great to know that they are so thorough. I think I have pinned down my cc to my morning coffee, so sadly that is now gone. Good to know I have red rock as my emergency backup when out and about!
  15. The single best thing is to join the 'fructose malabsoprtion australia' yahoo group. There you can get access to some recent research papers, including ones that involve scientific explanations of the process and research studies. The best lists of fructose and fodmap content come from Monash University in Australia, as they are the ones actually testing food. Authors to look out for include Shepderd and Gibson. If there's conflicting info, always go with Monash and Shepherd first, as they are testing and publishing right now. Some of the other information on the net is old and incorrect. Also, if you search fructose malabsorption here at celiac.com you will find posts from others looking in to the topic.
  16. Yep, just the sea salt ones. I'll ask about corn in the salt if you like, why not kill two birds with one stone. I eat potatoes regularly and I'm sure I don't have a problem with them, so it's really only a possible contamination issue I'm considering here. I also suspect shared machinery, I'll see if they'll give me that much info. I do also eat piranha brand plain potato grills which are labelled gluten free and I haven't noticed any taste difference, but they aren't stocked as widely as red rock. I will definitely post an update on the chips.
  17. I also think that the people close to you wouldn't lie about your smell. If you really did smell then surely they would welcome the chance to tell you when you asked. If you want to be really sure why not ask a friend to come to the gym with you and do a sniff test when you have finished working out, as that sounds like the time you thought you smelt the worst. One of the interesting things about anxiety and depression is that they can involve biases in the way you see the world. If you have suspicions that you have an offensive smell and feel embarrassed or ashamed at the idea you can start only paying attention to things that confirm your beliefs, rather than looking at all the evidence. You can also interpret situations very differently to someone who doesn't have the same concerns. If you are able to see a psychologist or psychiatrist they might be really helpful in talking you through how to evaluate these sort of situations and make things a bit easier to cope with. I'm not saying for sure this is the case for you, but it's worth seeing whether it might be relevant. I hope you start feeling better soon.
  18. Hi all Heads up - I'm pretty sure that the potato chips in question are an Aussie brand only. I've been eating the plain chips as the ingredients are safe for gluten and my elimination diet and there's no 'may contain traces' warning on the pack. However, a couple of times in the last few months I have noticed a slight aftertaste on them which I think is traces of the flavouring of the other types of chips, some of which contain gluten. At the time I thought I might be oversensitive to tastes as I am on a very bland elimination diet, but unfortunately my antigliadin levels have gone up a bit, so I'm reevaluating my previous assumptions! I'm going through and rechecking all other possible contamination sources, but the chips are my only real likely dietary source, as the other couple of processed foods I eat are tested as gluten free at 5ppm. I'm going to call their info line on Monday, but I was wondering if anyone had had adverse reactions to them, or had noticed differences in taste like I have? Thanks Sophie
  19. I would agree that going gluten free seems like a very good idea based on your testing so far. If you skin doesn't clear up after that, I have had success with treating folliculitis. Mine occurred well after I went gluten free, I suspect as a reaction to something in my diet. It was on my scalp, neck and back and was extremely painful, it looked like big acne spots but didn't heal or come to a head. It also happened to my sister when she started taking high dose folate and vitamin D (I strongly suspect gluten intolerance for her but she is undergoing testing and isn't gluten free yet). Hers looked pretty much identical to your picture. My doctor prescribed Doxycycline, i think 50mg once a day, which is lower than the dosage used to kill off bacteria. Apparently they also use it in the treatment of acne, as it has an effect on skin inflammation. Because I was on such a low dose it avoids the usual down sides of taking antibiotics, and I didn't have any problems with my gut while on it. I found it very effective. I took it for about 3 months all up, I went off it twice in that time and the folliculitis recurred, the final time I went off it and my skin stayed fine as I was on a far more restricted diet, so the trigger had been removed. My sister only took a short course and her skin is now fine. I would urge going gluten free first and seeing how that goes, as you don't want to take antibiotics unless you need to, even when they are low dose.
  20. My sister recently had the gene testing done by my GP and it didn't cost her anything. I think the issue is that your GP doesn't believe it is warranted. I agree with the suggestion that you should find a more supportive GP. Do you have a family history of celiac or gluten sensitivity, or any other particular reasons for suspecting celiac? Have you had the regular antigliadin antibody testing done yet? You shouldn't have a problem getting medicare to cover the gene studies if you have a particular reason for suspecting celiac. There are a few Aussies here, so if you are happy to why not post the general area you live in and someone might be able to recommend a GP they are happy with. I'm in Sydney if it's any use. Good luck
  21. Fair enough. Mine often got worse after some foods, especially MSG, which gave me some clues that it was food related. If you do find any changes with foods, make a note of them. If it's of interest, I used the topical antibiotic cream for a while but found it didn't help much. My doctor tried me on a very low dose tetracycline antibiotic to treat another skin condition (folliculitis on the scalp, neck and back), and it seemed to help the rosacea as well. The dose was below that which kills bacteria so it wont upset your gut, but these low dose antibiotics are supposed to help with inflamed skin.
  22. It may be that crust hasn't reached you yet. Check it out at http://new.crust.com.au/stores and see! Dominoes advertise in the celiac society magazine, but I'm a little dubious about it myself. Perhaps go in to your local store on a quiet day and ask them what procedures they have to avoid cross contamination, because that's what I'd be concerned about. Eating out becomes a bit of a judgement call sometimes, but I seem to be on the highly sensitive end. The ingredient booklet is great as it lists a high number of ingredients and their gluten status, including a couple that are derived from wheat but safe to eat (e.g. wheat glucose syrup). It also have an overview about how to read labels, which is handy when you get confused. My pic is actually of a pair of cockatoos that used to visit my house every afternoon, they are such beautiful birds. Gotta love Aussie wildlife
  23. Mine did improve a bit, but I was still getting it quite a lot until I cut out some other foods I was intolerant to, and limited sugar. I find that when I eat nice a safe my skin is very settled, but if I go overboard with sugar I can really flare up. I think it has a lot to do with inflammation for me. Is your rosacea pretty constant, or does it flare up/get worse at times?
  24. There's 2 possibilities that I can think of, other than a simple banana intolerance. Bananas contain a type of amine that people can be sensitive to. Amines are found in most meats (especially cured), cheese (especially matured or ripened), chocolate, and bananas. I can't remember all the amine sources all at the moment, look in to the RPA elimination diet or failsafe diet for more info. It's possible to be sensitive to only one type of amine, so you may have a particular sensitivity to the type in bananas. Amines in bananas increase as the fruit ripen, so if you are more sensitive to ripe or overripe bananas it may be of interest. Fructose is a potential problem too. The fructose content decreases in bananas as they ripen, so if you had a problem with fructose you may notice your reactions are worse with under ripe or just ripe bananas. Many people with fructose problems can reduce their symptoms by adding some glucose to the banana. It has to be glucose as it assists with the absorption of excess fructose. Regular sugar doesn't help, as it is half glucose and half fructose already. I eat my bananas perfectly yellow - definitely no green, but no significant browning or bruising. I often freeze them in half banana portions to get the ripeness just right. At the moment I am a bit sensitive to bananas, so I limit them to half a day and always eat them with about a tea spoon of powdered glucose. I tolerate them pretty ok this way. If I don't have glucose with them I get some itching, but I never itch with the glucose. Hope that makes some sense!
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