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woodnewt last won the day on June 16 2012

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  1. Do you think if I were truly celiac and my small intestines were damaged enough it could be the reason for my inability to digest carbohydrates? Has any of you experienced this and were you able to digest more things after being gluten free for awhile?

    It's just really frustrating because not only do I have to avoid gluten and bunch of gluten containing items, but I am so limited in the carbohydrate department and it's so hard to explain to people that I can't eat half of the gluten free stuff they want to feed me because I end up in pain. Everyone makes me salads :(

    Most definitely, yes - this is a strong possibility, especially if you are recently recovering, and in the past was very ill. Dysbiosis of gut flora can also cause digestive problems, in addition to inflammation and malabsorption.

    I was basically living off of potatoes, meat and bananas when I was recovering a few years ago. I had to avoid vegetables for a while and even now my veggies are limited. My diet is low carb (no grains, pseudograins, legumes or beans), high fat and I stick to specifc vegetables I know I can tolerate. Mainly cooked kale, cooked zucchini, fermented cabbage, and raw salads with what I consider easily digestible vegetables. Other vegetables, like onions, I avoid completely, because they make me sick.

    My diet is still very limited but has expanded quite a bit since what it was 3 years ago. The expansion has come slowly. I periodically add something new either successfully or not. Most recently dark chocolate and almonds were added successfully, but goat milk was not.

    I cannot eat most fruit. I can eat bananas, papaya, and avocado. I also seem to be OK with a small amount of dried fruits (plums, raisins) but only if they have sulfites in them. I've tried different fresh fruits from kiwi, oranges, red and green apples, peaches, pears, plums, tomatoes, watermelon, berries, and others and all I cannot tolerate. Fruits I can't tolerate gives me digestive symptoms accompanied by severe rhinitis and a rash all over my abdomen. I highly suspect the symptoms are not an allergy and not from the fruit itself but probably a reaction to a mold specific to the environment here.

    When I was in California 2 years ago, I was staying at a motel for several weeks and lived off of whatever I could buy at a couple of health food stores nearby. The motel had no stove so I had to make due with what was available. The Whole Foods had berries (strawberries, blueberries, blackberries) that were in season and extremely fresh. I remember pretty much gorging on those (including the little bugs that were crawling all over them) and had no significant issues. So once your gut heals, freshness could also play a part in tolerance.

  2. Not my whole life. I lost my teen years to something else. I strongly believe I lost only my college years to celiac disease. I had a severe GI infection my first semester, during finals, and after that is when I believe I became gluten intolerant. I was not diagnosed, however, until years later and it severely affected my ability to live a functional life. Attending classes was extremely difficult. At one point I was in a wheelchair due to multiple stress fractures in my leg bones and thought I was going to be disabled for the rest of my life. I ended up only able to go to a community college taking 3-6 credits a semester for an AA degree. It's only now that I've finally gone back to University full time for my BS when my health is finally under control.

  3. Lone Star Tick causing meat allergies in central Virginia

    By Kris Van Cleave June 18, 2012 - 03:49 pm


    The allergy concerns people throughout the Commonwealth who have been bitten by the Lone Star Tick. People who are affected have found themselves totally unable to consume red meat.


    Just posting a snippet but full story is at the link. Seems strange that people get a meat allergy after being bitten by a tick? I hadn't heard of that one before.

    This is scary. Very scary. Glad there is medical research being done on this. The article and video is interesting but doesn't explain any possible mechanisms causing the "allergies." Likely just too soon into the research. I wonder if a similar epitope is shared between meat protein and some sort of bacteria or immunogen (possibly from bacteria) that the tick could be carrying, causing an overreaction of the immune system? The delayed reaction of 2-4 hours could also mean the small bowel could be involved somehow because this is about the time it would take for the food to reach the duodenum. Overall very interesting and frightening but need more details in order to speculate further. I know there is a similar thing with ciguatera fish poisoning and nuts, but it is not well researched.

    Edit: There's an article on CNN about this giving more information.


    According to the article it is apparently a true allergic reaction to not a protein but a sugar, galactose-alpha-1,3-galactose which is found in all mammallian meat barring humans, apes and greater primates. And the reaction is delayed. This would be considered highly unusual but is very, very interesting. I wonder if there could be more of these types of delayed allergic reactions going on that are unidentified and not necessarily related to meat or ticks.

  4. I'd be interested to hear of anyone else experiencing low cholesterol and/or cortisol and any accompanying symptoms.

    Does this often occur in celiacs (seen several other posts about this)? Even when they are on a gluten-free diet?

    I first had low cholesterol and cortisol flagged one year ago. I just received new bloodwork (see signature for numbers) showing that my cholesterol and cortisol have continued to drop over the past year. Seems surprising as I've continued to eat lots of eggs, started eating butter (doctors orders!!!) and goat/sheep cheese. I don't eat meat, however, just fish and sea-food. I may need to start eating meat (been 'pescetarian' since childhood).

    I've also been taking Isocort (supplement to help raise cortisol levels).

    Thank you.

    Severe malabsorption and malnutrition can cause low cholesterol. So yes it can be connected to celiac. Mine used to be around 110. Sibling's was 70 but then he was also at death's door at the time requiring an emergency surgery and subsequent admittance to the ICU.

    I have never had cortisol levels tested.

    Last time I had a blood test my cholesterol was around 220 and I hope it goes up a little more than that. I do eat a lot of meat but if what I learned in the nutrition classes I've taken are any indication of fact, your liver adjusts cholesterol production based on dietary intake. So if you eat less cholesterol your liver makes more of it, and vice versa. I don't believe the <200 cholesterol BS that's being touted right now. Low cholesterol ups mortality. Cholesterol is what your cell membranes incorporate, a significant portion of what your brain is made of, a precurser to hormones (including cortosol), and your body's spackle for inflammation. Current medical science is hating on the spackle and ignoring the core problem: inflammation.

  5. RBC 3.12 Range 4.5 - 6.0

    Hemoglobin 10.8 Range 14.0 - 18.0

    Hematocrit 30.9 Range 40.0 - 54.0

    Mean Copuscular Vol 99 Range 82 - 98

    Mean Corpuscular HGB 34.7 Range 27.0 - 31.0

    Recently, my White Blood Count (after taking 2 rounds of antibiotics and a couple rounds of steroids for pneumonia) was down to 3.7 range 4.0 - 11.0)

    But now that the White Blood cound has also dropped, he's referred me to a hematologist/oncologist who is using unsettling terms like "possible myeloma or MDS" I've tried to help them connet the dots and look at my overall history, but they seem to be hung up on the white blood count.

    Low WBC can be hereditary or related to medication, malnutrition, or infection. Prednisone is an immunosuppressant but usually artificially raises WBC. Acute or chronic viral infections can also cause low WBC. I wouldn't worry too much about it being slightly low and just follow up with whatever testing your doctors are recommending. If they recommend something invasive like the bone marrow biopsy, you could always wait a month or so to see if the WBC goes back up, then decide what to do.

    It's very possible the slight dip is due to the pneumonia and subsequent treatment. Doctors are probably just being careful especially with your past history of the tumor. (I wish doctors here would follow up like that but they don't). My WBC normally runs around 3.5 but at the lab here that's in the normal range. Edit: Also thought I should mention when I was extremely ill from gluten (around 90ish lbs) my WBC was like 2.2. Obviously malnutrition related. Family member has chronic low WBC in the range of 1.5 - 2.0. His CD4 T-cell count is also very low in the 300 range. He is extremely ill so for him it's quite obvious the low WBC is a problem.

  6. So, I'm a former vegan who has made her peace with meat, after being diagnosed gluten/dairy intolerant.

    This is me. Ex-vegan.

    I eat no grains or pseudo-grains. Main starches are potatoes and bananas. I am intolerant to dairy (with one strange exception - sheep dairy is OK, goat and cow are off limits). I do not eat fish because I get an "allergic-like" reaction to it. I can eat certain brands of eggs with no problems (likely dependent on the feed).

    Daily meat consumption:

    Breakfast: Lamb or eggs, banana or potato, vegetables

    Lunch: Lamb or beef, potato, vegetables

    Dinner: Lamb or beef, potato, vegetables

    Breakfast and lunch are usually very large meals. I eat a lot of red meat. Sometimes I'll have a poor appetite at dinner and eat something like nuts, a banana, and/or yogurt instead of meat.

    I only eat pork, goat, buffalo, duck and chicken rarely. I eat beef liver whenever its available.

  7. I use paper towels, not soapy dishrags to wipe counters. Also doubt the soap being left on hands was the issue. It would not explain the other family member who does not do dishes. I am not the one who cooks and prepares his food.

    Dish soap is supposed to be amphipathic with one end of the molecule hydrophobic sticking to the oils on dirty dishes and the other end hydrophilic being washed away by water. With this dish soap, there were hardly any suds at all. If a person had used this soap at all, they’d understand that it’s not quite like "traditional" (petroleum-based) dish soaps. It's likely the 'eco-friendly' soap residue wasn’t completely washing away despite good dish washing, related to chemical composition.

    mamaupupup>> I don't have any fish, but it seems probable that most fish food would be gluten based (most pet foods are). Didn't know gluten-free fish food exists, but it makes sense! What lucky fish you have. I'm sure their fish flakes/bits taste marvelous. :)

  8. Hi all,

    Interested to hear how others are feeling about eliminating ALL grains from diet to truly heal and stay healthy as a Celiac - I'm 9 months into diagnosis and am beginning to run across lots of information pointing in this direction. Began reading this in articles when I was researching the SCD diet (which isn't right for me, I don't have the classic GI symptoms), and then the resulting run down the Paleo/Primal path (which I am now doing).....began to run across articles and sites that are touting ALL grains being potential culprit, and that to just eliminate wheat isn't going to always be effective. (forget source, sorry, but one article talked about only 8% of adult celiacs showing healing to gut tissues after 2 yrs gluten free, even though daily symptoms were improved).

    My head is sort of swimming from all this (especially after finding videos from Dr Peter Osborne), and I'm wondering what other Celiacs might think about all this. I'm sure many of you here have been researching FAR longer than I, so you might have a different take on this level of info?

    Thanks for weighing in....

    Currently the research says celiac gluten intolerance is related specifically to certain grains including wheat, rye, barley, spelt (and a few others), but not to other grains such as corn, rice, or millet. As far as I know, there is no scientific research pinpointing other grains as culprit in celiac disease gluten intolerance.

    However, I think recovery and tolerance of non-gluten grains likely depends on a person's overall state of health. There can be a lot more than just the issue of gluten intolerance when someone has celiac disease - there can be concomitant issues of microbial dysbiosis or other inflammatory or allergic conditions causing additional digestive problems that may interfere with healing. Any chronic inflammation will interfere with healing. Period. It is a very complex issue involving food biochemistry, immunology and microbiology and will certainly not be clarified until much more research is done, especially in the field of bioinformatics.

  9. Sorry.....unless you are eating soap, it's not an issue. I have yet to see any Celiac organization warn about dishwasher soap and there should not be any soap residue on plates from hand washing or running through a dishwasher. If there is, then better rinsing needs to be done. It is a common sense issue. However, if people want to believe that you can be glutened from dish soap, that's their choice.

    I was also skeletal when diagnosed so I was in the same place as you. The company that sells that particular soap does not need to put "gluten" on the label as who would be eating soap? They are not required to label it as such.

    Wow. This response is just inconsiderate and downright vicious. I explained what happened to me and then you attack my integrity? Why? I went through hell, my other family member went through a chain reaction of health issues and HAS NOT recovered - he is still going through hell, and you tell me this is either an in-your-head "if you want to believe it that's your choice" or I must have been washing dishes poorly and "eating soap"?

    Please, go use this soap exclusively for washing dishes for all your meals, home prepared 3-4 times a day, all cups, spoons, forks, knives if you feel there is ZERO RISK of any contamination. This is not a one time exposure to soap with gluten but a 3-month constant exposure. It's bad enough to have to deal with CC issues from foods. The company SHOULD put wheat on their label if they are using it as an ingredient; it is deceptive not to. And on a side thought, based on this logic, what about someone who gets an anaphylactic reaction to wheat - as long as dishes are washed well, is it safe use dish soaps with wheat ingredients? I would think not.

  10. Well, needless to say it put my body through hell, with lack of sleep, over exertion at the gym and various other stressers for a good 3 months almost and hence the ultimate trigger to jump start my Celiac.

    The symptom that really got me going on my quest to figure out just what the heck was going on with me was probably the hearing issues I began having. They hit me like brick and steadly progressed day after day. Mind you before this event I had perfect hearing.thing they could do about the hearing loss steadily increasing tinnitus.

    This where I began to try and make a connection between my symptoms and the possible cause. I noticed my ears flared up directly after eating. I mean they sounded like jet engines, scary stuff.

    So before walking out of her office I practically had to beg her for a celiac blood test. And after I explained my symptoms to her and the skin test being negative she thought I was crazy. I bet she doesnt think that now.

    So here I am today. Got the results back a few days ago. Started the diet a little over 2 weeks ago. I can not believe the ear troubles I am still having to this day, it was getting so bad I asked my doctor to let me give prednisone a shot which I started taking yesturday. I can deal with the other symptoms but this ringing has got to go :( . If anyone else has had similar ear issues linked to there celiac please feel free to share your experience.

    Anyway, none of your probably even read all that lol I know its long but I figured I'd share my story, espicially since these past 5 months have taken a huge toll on me.

    I also believe there was a "stress trigger" for the development of my celiac disease: I don't believe I had celiac disease until I turned 18, which was a few months after I developed a very severe gastrointestinal infection. I was always fine with any sort of foods when I was a child and teenager, with one exception starting in my mid-teens: I developed severe tinnitus accompanied by swelling of the ears and severe chronic headaches and migraines. It started mild but progressed to the point where it eventually became unbearable. It was directly linked to an allergy to barley years later. Perhaps this barley allergy was the sentinel warning for celiac; who knows. I had significantly changed my diet two years prior: I'd become a strict vegetarian.

    The tinnitus and swelling appears within minutes of consuming anything with even trace barley and eventually was accompanied by more classical allergic symptoms: rash, difficulty breathing, and rhinitis. So the severity of the allergy developed over the years. The headache seems to be a more delayed reaction, appearing hours later and lasting (along with the tinnitus) for weeks after exposure. I have to carry around some medications in case I ingest barley by accident again - the last time was in 2007 - and the reaction was so severe I had to go to the ER. Fortunately not life threatening. Just a very bad reaction.

    When I was a teen the tinnitus was severe and constant (like a hollow roaring noise cupped over my ears accompanied by pressure and severe headache). In terms of recovery: I have very mild tinnitus now, no headaches or migraines, and none of the other symptoms. I would say it took a total of six months or so perhaps after diet change (I was barley-free before I was gluten-free). I know the barley allergy is separate from the gluten issue (but likely also connected in some way). I can't really tell if I'm being cross contaminated with gluten ***grains (other than barley***) until I start losing weight and it effects my digestion and stools. With barley, the reaction is near immediate. (Actually, neuropathy is a "warning" symptom that I do get with gluten but I also get occasional episodes of neuropathy when I'm not exposed to gluten, so it's hard to know for sure).

    I also have a bunch of floaters all over my vision (since you mentioned floaters) but I have no clue what that's from. They seem pretty permanent and I've gotten used to them.

    ***edited to clarify

  11. I know Celiac disease isn't an allergy, but I was wondering how many people with Celiac get tested for allergies to see if they are allergic to corn, milk products or anything else? My bowels are not a 100% so maybe I have something else going on. Do most gluten-free people have normal bowels after 2 1/2 years? :unsure: I feel pretty good overall. :)

    I seem to be "intolerant" to many foods, but as far as I know, the only "true" allergy I have is to barley. It's a classic (rash, asthma, swelling) but fortunately more mild, non-fatal allergy. I got the tests, and that's the only one that I have a Type I Hypersensitivity to. If I ever get insurance that covers allergy testing, I'll probably get re-tested, as my food tolerances changed quite suddenly and drastically a couple of years ago.

    I also have a delayed reaction to milk (causes an allergic (bloody) colitis 1-2 days after consuming it). I have had this hypersensitivity since age 18. I also have a hypersensitivity to seafood, which I developed 3 years ago. This seems to be improving ever so slightly, however, as I can now tolerate sea salt without problems.

  12. I have my gripes with docs and I am not a fighter by nature but my health is always worth it.

    I encourage you to learn more about this and continue to explore and pursue it if it seems to fit.

    Thanks for the info. I appreciate it. Maybe at some point I will get a full work-up but there is very poor medical care here and it will have to wait until I move. I do care about my health but this is not the place to go to the doctor if you don't have a very common condition.

  13. I have never seen any dish washing soap that contained gluten. They may exist but I have never seen one. Also, do you not rinse your dishes well after washing or do you let the soap dry on the dish? That would be the only issue with dish washing detergent being a problem for a Celiac AND it would have to contain gluten.

    This is a common sense issue more than anything else. Dish washing detergents for hand washing of dishes or the dishwasher are just not a concern, unless you do the above.

    This is not a common sense issue. You would think it is but it's not. No one really suspects dish soap, and if gluten is in the dish soap, every day exposure WILL happen. I want people to be aware of this because I don't want anyone else to go through what I did because of dish soap.

    The "cross contamination" issue that caused me to become extremely ill and lose over 40 lbs nearly three years ago was from dish washing soap. I am not the only person in my household with celiac disease, and another family member became even more ill than I did. At the time we knew something was wrong, but couldn't figure out what it was other than it felt like we were being poisoned, but there was NO gluten in any of the foods we were eating. We cut our diet cut down to nothing but fresh bananas, olive oil, and fresh meat at one point, and STILL weight loss, classic digestive symptoms, and worse. I was losing weight at 3-5 lbs a week, nonstop. This went on for almost 3 months until I was skeletal. Then I started going through all of our non-food products. The brand of dish washing soap we had switched to 3 months prior, and had been using exclusively for all those three months, listed plant protein on the label - when I looked up the ingredients on the company's online website - I discovered that the plant protein was sourced from wheat gluten. I don't know if the company has since changed their product label to list "gluten" as an ingredient instead of "plant protein" but I sure as heck hope they have.


    After the dish soap and all dish scrubs were replaced, the weight loss stopped. This 3-month nightmare took me nearly a year to recover from, and frankly, based on the way I have to eat now to feel "normal," I would say I have not truly recovered.

    I wash ALL my dishes well and rinse in hot water until they are squeaky clean. There is never any visible soap residue on any of the dishes. Traces of the gluten were somehow getting into our food.

    The concern is VERY real.

  14. I am going grain free because of symptoms not resolving. I am very allergic to corn and now I am suspecting rice. I am not sure if the rice is CC with corn from the enrichment or cleaning process or what but I do know that I am reacting.

    Those of you who are grain free, why did you go grain free and did it help?

    When I initially went gluten-free I was fine with other grains (rice, corn, millet) and pseudograins (quinoa, buckwheat, amaranth). However, after a CC issue a few years ago, even after eliminating all sources of gluten, I could not gain weight and still felt overall very fatigued and ill. Eliminating grains (and other problematic foods) has resulted in a complete turn-around in my health.

  15. There are a number of folks with adult onset autoimmune T1, esp. w/ more testing options, education and research done now. Adult onset is called T 1.5 or LADA, stands for Latent Autoimmune Diabetes in Adults. It is becomeing more known but still many docs do not know about it. My primary didn't. I had to ask for the tests. There are T2's who eventually become T1 due to burn out but this T1.5 is autoimmune, just like classic child onset T1 but slower progressing.

    This is something that has crossed my mind over the past few years, but I have been dismissing as probably just unusual food intolerance. I'm disinclined to go to the doctor and really have a poor view of doctors in general, so I figure I'm just going to leave things be as long as things can be managed by diet. After I became very ill and lost a great deal of weight due to CC from gluten a few years ago, something has felt off, despite my recovery. My weight has been 10 lbs under what it should be, and though I have been eating well and maintaining a decent weight with BMI around 19-20, I can lose weight extremely easily and rapidly if don't eat enough for a couple of meals, or eat more starches and less fats. My diet is some odd hybrid of SCD and paleo, but it's also low carb and very high fat. I have noticed consistently that if I increase the carbohydrate content of my diet - eating a couple of extra starchy foods daily like fresh banana or sweet potato - within a day or two I start losing weight. This doesn't seem right, thus the concern shelved in the back of my mind.

  16. Many of you know of my troubles with a doctor who was filling in for my regular GP, that told me I was bulemic, anorexic, etc.

    Well I went to see my GP who was back from a well-deserved (IMO) holiday to Australia. She said that I looked better, and I told how well I felt since going gluten-free. I told her about how I have been regularly "going", and how my brain fog has gone, I'm more energetic, less nausea, no more fatigue, and though I do have my bad days I am feeling better overall. The response was not what I expected. She must have been talking to the fill-in.

    She told me I am not a coeliac, and asked me if this is an "obsession" I'm going through, because I used to have OCD which I still do a wee bit, but have overall conquered-on my own.

    I'm of the view that many doctors end up doing more harm than good. Iatrogenic illness due to mistreatment and misdiagnosis is also rampant but largely unrecognized due to the public's ignorance of medical and biological sciences. Not going into detail because it's too much of a rabbit hole to get into.

    I was diagnosed with celiac disease about 10 years ago. About four years ago, when I started rapidly losing weight, I went to my GP, who accused me of being anorexic. She knew about the diagnosis of celiac, she knew I was coming to her concerned about sudden and rapid weight loss, yet she was adamantly positive I was anorexic, not eating, and lying about it. Obviously, she's not my GP anymore. The weight loss ended up being from CC of gluten but I didn't find the source of it until losing over 40 lbs and 3 months later.

    Sometimes you have to listen to your gut feeling, not someone with a license to diagnose.

  17. Do we only have to watch out for gluten in the things we ingest? Anything else like make up or creams?

    Pretty much need to watch out for anything that could end up in your mouth.

    Going to emphasize dish washing soap, the kind you buy at the health food store in particular. Be wary of anything that says plant protein or extracts - it may be from vital wheat gluten.

  18. There are a lot of different medical conditions from mild to serious that can cause muscle wasting. Whatever it is, I hope it's nothing serious!

    Do you think it could be possible he's just not eating enough protein? Milk is high in protein, and if he's cut that out he may have cut out a major source of his protein. RDAs for protein aren't necessarily ideal. I had an injury-related atrophy of one arm since my teenage years and my arm did not recover its muscle mass until I started eating over 2x my recommended RDA of protein.

  19. I have been really dreading what I fear is reality - that I am intolerant to gluten and lactose. I know a lot of us are. :( Giving up both will be much harder. I am not a big milk drinker, but the other stuff - yogurt, ice cream, chocolate (??), um... what else is dairy? Butter? But the hardest for me is cheese. :(

    So I ask... meats, veggies, fruits, seeds and nuts ... is that my new diet??

    Is there a good place to go to get menu ideas?

    Thanks all. Sigh. :(

    Do you know if you are having a problem with lactose (milk sugar) or casein (milk protein)? The reason I say this is because there are dairy products with little to no lactose out there. Some hard cheeses, some yogurts, and butter should have negligible to no lactose. Also, very dark chocolate with no dairy added would only have trace amounts of lactose assuming it is processed on the same lines as milk containing chocolates. But all dairy products will have casein so problems with the casein creates bigger problems. Additionally, if you are having a problem with the casein, sometimes the milk from sheep or goat milk will be alright.

    I am unable to tolerate cow dairy but my problem is with the casein. I have no problem with sheep or goat dairy. However, a couple of years ago when my gut was very messed up from chronic gluten ingestion through CC, I could no longer seem to tolerate any dairy at all, and also became lactose intolerant. I had to remove all dairy. About a year or so ago, I successfully re-added yogurt to my diet, and a couple of weeks ago, I re-added goat milk. I know I am fine with the yogurt. So far no problems with the milk, but I do not assume I am fine with anything new until I have eaten it for 3 months without issues. So all hope may not be lost - your gut may just need some time to heal. :)

    Otherwise, perhaps you may want to look into milk substitutes such as almond milk and the like?

  20. What would you guys recommend as the best way for a celiac to increase their intake of Vitamin D? My blood test showed I have a Vitamin D deficiency, even though I have been taking a multivitamin daily with 1000IU

    I had a vitamin D deficiency (<20) despite living near the equator and getting adequate daily sun exposure. I take vitamin D3 drops x1 a day at a dose of 2000 IU. My D3 elevated to normal levels after about 6 months. This is the only thing that has worked for me.

  21. What are your positive-vibe inducing thoughts?

    I focus on what I have, what I can do, and what I can eat rather than what I don't have, or can't eat, or can't do. I've learned to be thankful for what I have before it's gone.

    The primary thing keeping me focused right now is school. Returning student after a several year medical leave of absence. I was so sick, and so financially strained, I thought I'd never be able to go back.

  22. Why do you stay away from all grains? Even rice...? And what about brands of bread and so forth that claim to be completely gluten free?

    Thanks, Everyone's comments have been greatly appreciated.

    I would say the best brands of gluten free breads are Udi's and Kinnikinnick. I don't eat them anymore, but I used to. They are both very tasty IMO.

    I avoid all grains because through trial and error I have determined that they are detrimental to my health. I follow a diet that somewhat resembles a hybrid of SCD (Specific Carbohydrate Diet) and Paleo diet. As said, this may not be ideal for all persons, but I know without doubt it is ideal for me. I used to eat soft white rice and meat soups when I was first recovering and I eventually realized it was not doing me any good. It wasn't until I replaced the rice with potatoes and bananas that I noticed improvement.