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sa1937

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sa1937 last won the day on April 29 2013

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About sa1937

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    South Central Pennsylvania

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  1. I've had those paper tests too and they were barely yellow. I kept thinking I had post-it notes on my eyeballs! I tried restasis but it never worked for me, in fact it seem to make my eyes worse. I also took doxycycline for about a year and that helped a bit. I had punctal plugs (tear ducts plugs) put in and that helped a lot but they tend to fall out every 6 months or so. I ended up having one tear duct cauterized. Ok, that was not fun but it was over quickly and that eye is doing very well. It was worth doing. That eye is in much better shape than the one that just has the plugs. Those plugs are falling out again and I'll likely get it cauterized blink.gif . I saw an improvement in my eyes about 3-4 months after going gluten free and then dramatically better after I went soy free. I do use drops throughout the day but I rarely need my glasses. Usually I just need them for driving at night. The corneas are so much better my overall vision is better. I'm sure changing to gluten-free and soy free makeup helped too.

    eta, I have Sjogrens and my mouth isn't extremely dry, it seems to affect my eyes and skin the most.

    Thanks, Kayo! I'm hoping it works that well for me. I've only been gluten free since April 9. Since it's summery now with higher humidity, I don't seem to have too much of a problem with eye irritation. I occasionally use artificial tears. My next follow-up appt. is the end of July so I'll find out how my eyes are doing then. I'll definitely be getting the humidifiers out once we get into fall and winter and hopefully avoid the eye irritation I experienced this past winter.


  2. I didn't know that dry eye was one of the symptoms! I went to the eye dr., and they numbed my eyes and put these little white stick things in my eyes and they said the tears will make them turn yellow so they can tell how dry my eyes are. I TOLD THEM THAT WHEN I GOT THERE LOL

    Anyway, they took them out and they were completely white. No yellow anywhere! I've been using those artificial tears forever - I don't use those anymore. I never knew that was a symptom and I never realized I quit using them!

    Connie, they were probably testing you for Sjogren's syndrome. I asked my eye dr. about that but she said I would also have an extremely dry mouth (I don't)


  3. Interesting info about dry eyes and how they *may* get better with a gluten free diet. I was officially diagnosed with a EGD/biopsy on April 9 following a positive celiac blood panel in Dec. I went gluten free on April 9.

    I do have severely dry eyes. I've had them before but nothing like what I went through this winter.

    The pressure in my eyes has been up (controlled now with two different eye drops) plus I'm on Restasis since mid-March (takes 6 to 8 weeks to work) and also use Erythomycin eye oitment at bedtime (was on various eye ointments every three hours at one point). I also have had the tear drainage duct thingies plugged (for the third and final time) as I'm producing very few tears. If these fall out, next step is cauterization (ouch). I also had humidifiers running this winter to increase moisture in the house. Right now my eyes don't feel irritated but the humidity is high with the advent of our summer weather.

    For those who have seen improvement with a gluten free diet, how long did it take before your eyes felt better?


  4. I'm also having difficulty getting generic medication makers to commit that their product is gluten-free so that's an issue which I'm going to try to research on this forum. I'm so glad you guys are all here. L

    You might want to check this helpful website to see if your meds are listed.

    http://www.glutenfreedrugs.com/

    My pharmacist actually printed out a list of ingredients in my meds I take so I could check them.


  5. I planned to pick up some other milk to try yesterday (almond or rice) but was stumped as to what to buy. But I was in Wal-Mart and just wanted to get the hell out of there! lol Will look further at a regular grocery store.

    I did, however, find gluten free Asian Helper (Chicken Fried Rice) for $1.50 and General Mills gluten free Nature Valley Almond Crunch for $2.68 for 6 bars. In addition to some other grocery products, most of my money was spent on produce. biggrin.gif


  6. I recently bought Lactaid milk as I suspect I'm also lactose intolerant after going gluten free on April 9. The carton says it's 100% lactose free. It tastes the same as regular milk, at least to me. I wasn't aware of having any problems with milk prior to going gluten free.

    I also picked up Lactaid tablets, but they sure didn't do a thing for me when I tested them by having ice cream on Fri. night. mad.gif


  7. There are actually lots of regular candies that we can eat; for example, Reese's Peanut Butter Cup, Dark Milky Way, Payday, Junior Mints, Hershey's chocolate, See's Candies, Almond Joy, etc. There's a full list on Dr. Holland's gluten-free list:

    http://homepage.mac..../GFfoodlist.pdf

    You'll find that many candies are gluten free--I have no problem finding sweets.

    This list is much more up-to-date: http://celiacfamily....oduct-advisory/


  8. Hi there

    My six year old daughter received her diagnosis yesterday, following an endoscopy last week. I am overhwelmed. We will meet with a nutritionist next week. In the meantime, I was pointed to several books and supermarkets. I wondered if someone would mind recommending gluten free cookies, salty snacks and school snacks that their children really like. I struck out on all 3 that I brought home from Whole Foods market last night. She didn't like the after taste with any of the cookie treats I found. I know this is going to get easier but right now it seems very challenging. Any suggestions on brand recommendations would be so appreciated. Thank you... Emily

    There are so many things she can have, some of which she probably already eats. Here are just a few to get you started:

    General Mills has lots of recipes on this website to make your own treats:

    http://www.liveglute...es/default.aspx


  9. another question for you: i have been reading books on celiac disease but what i have yet to come across is how exactly to do you remove the gluten from items in your kitchen? does it suffice to put them in the dishwasher? since you can't kill it with the heat from the oven, i'm assuming that it's not the heat from the dishwasher, but the fact that you are getting the gluten molecules down the drain? is this why you can't keep the wood spatulas and scratched plastics? what about plastic cutting boards? does a 20-year old gluten molecule still have the same poisoning effect?

    I'm so sorry you got glutened from the barley. It is difficult to get started with a gluten free diet and kitchen.

    With an abundance of caution I've gotten rid of a lot of kitchen things (a friend thinks I'm suffering from total OCD regarding this whole cross contamination idea). dry.gif I know she just doesn't "get it".

    Certain items are so inexpensive to replace like wooden spoons, plastic or rubber scrapers, cutting boards, etc. Since I live alone, it's so much easier for me than in a mixed kitchen. I figure if there's any possibilty I might have a problem, I've gotten rid of it. I'm assuming your entire family is not gluten free so if that's true, you probably want to have your own condiments (butter, peanut butter, jelly, mayo, etc.) and a separate storage area for your own things. I bought a new toaster and nonstick cookware (mine was crappy and also ancient)...anything that might be suspect of harboring gluten that I didn't know if it could be cleaned or not. I kept my Calphalon cookware as it can be scrubbed well with a ScotchBrite pad and Comet cleanser.

    I'm still fairly new to this gluten free way of living and I'm convinced I am lactose intolerant as well. Got zapped good while testing ice cream on Fri. evening. ph34r.gif I feel it's definitely a lactose thing as there were no gluteny ingredients in it. I still have no idea if I have other intolerances that may crop up.

    Personally I still don't know if I have problems with foods manufactured in shared facilities. I guess time will tell...

    I hope you can figure out a way that works for your family!


  10. What is shrimp curry made from? We've been looking for gluten-free shrimp paste for a long time. Most of the traditional southeast Asian kinds have wheat flour in them.

    Here's my recipe...as I said, there's probably not an authentic Indian thing about it. I've never heard of nor have I seen shrimp paste before.

    Shrimp Curry (or Chicken Curry)

    3 tbsp butter

    1/4 cup minced onion

    1-1/2 tsp curry powder (I use McCormick's)

    3 tbsp flour (I now need to try a good gluten free flour blend)

    1/2 tsp salt

    3/4 tsp sugar

    1/8 tsp ground ginger

    1 cup chicken broth

    1 cup milk

    2 cups cooked shrimp (or substitute cooked chicken)

    1/2 tsp lemon juce

    Melt butter in heavy saucepan. Saute onion and curry powder in melted butter. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly (sometimes I have to add a bit more butter). Remove from heat. Stir in chicken broth and milk. Bring to boil, stirring constantly. Boil one minute. Add shrimp or chicken and lemon juice. Heat. Serve with rice and if desired, sprinkle condiments over the top.

    Suggested condiments: Chutney, sieved hard-cooked eggs, tomato wedges, crisp bacon bits, raisins, sweet or sour pickles, slivered salted almonds, currant jelly, chopped salted peanuts, flaked coconut, sauteed onion rings, India relish, pineapple chunks or sliced avocado.

    Note: I use at least a pound of decent sized shrimp. I've also substituted Herb-Ox instant chicken bouillon if I don't have chicken broth on hand. If you want it hotter, use more curry powder. I do have some hot ginger curry powder but haven't tried it yet but then I'd leave out the ground ginger in the recipe. I think this recipe is something to play around with to suit your taste.


  11. About 3 days after going gluten-free, I started feeling tons better. Better than I had in weeks. Then about a week or so later I came down from my high, so this was about a total of four weeks after going GR. Some symptoms started to come back. And they started getting worse that before.

    I felt the same way, incredibly well without symptoms (the Big D) within a few days of going totally gluten free following an EGD on April 9, which turned out to be positive for celiac. It almost seemed like it was too good to be true to see such positive effects so quickly. Then WHAM, symptoms started coming back and I still experiencing them even though I've gotten rid of every gluteny thing in my kitchen (as much as that's possible). I live alone so no little gluteny hands to muck things up.

    I think I am also lactose intolerant in spite of buying Lactaid milk and Lactaid tablets to take with foods containing dairy. I decided to test that Fri. night with Ben & Jerry's Cherry Garcia. Big mistake that I paid for yesterday; today's not so bad. I plan to check other milks next time I go to the store (rice milk, almond milk or whatever). Since I'm still pretty new to this, I don't know if I have other intolerances that haven't come to light yet. Right now I'm trying to eat pretty plain foods...fresh fruits, veggies and meats. I haven't eaten out at all.

    On Weds. I had a CT scan (CT Enterogram) so don't know if that will reveal anything or not but I sure paid for the effects of the VoLumen barium sulfate contrast solution on Weds. afternoon and was totally miserable until about 8 p.m. (worse than I felt prior to going gluten free).


  12. I think you're all on to something so thank you! I just found this recipe for Thick, Rich Gluten-Free, Dairy-Free Roux/White Sauce: http://www.recipezaa...te-Sauce-134473 It uses a combination of rice flour, garbanzo bean flour and potato starch.

    If it works, it could be made up in small batches and used for curry sauce. I do have glutinous rice (sweet rice) flour and would probably substitute it for the regular white rice flour. I see a local store does have the Asian white rice flour, which I think is finer but I already have the other kind on hand so next time I'll go there to replenish my supply. I'm sure I could vary the amounts of the flours, perhaps cutting back on the garbanzo bean and adding in more of one of the others.

    My recipe for the sauce for Shrimp Curry sauce can also be used for Chicken Curry. I'm sure the recipe is not an "authentic" Indian recipe as it is from a 50-year old Betty Crocker cookbook but my kids always loved it (still do) and now I need to make it gluten free.


  13. Oh, terrific. man I'm having a gluteney day. I'm sitting here eating Tostitos.......

    Connie, I don't have a problem eating Tostitos, Lay's regular potato chips, Fritos, Cheetos, etc. (I'm talking about the plain ones as I'm sure that not all varieties have gluten free ingredients...I always check the label before buying). So maybe I'm not that sensitive. Hopefully you'll be fine, too!!! biggrin.gif


  14. That is essentially the same recipe I gave a link to except this one uses butter instead of shortening and buttermilk for the milk. This version has you make the biscuits a little different. I just patted out the dough and cut mine out really thick. I did not handle it much. But unlike regular flour, you can't overwork gluten free doughs making them tough. To me that is a bonus especially when I make rolled sugar cookies.

    Roda, do these biscuits freeze well? Yeah, I can see myself just sitting down and pigging out! tongue.gif I think they's also be good topped with creamed chipped beef. Now I'm hungry!!!


  15. So would it be totally wrong for me to ask if you ...might...post... that biscuit recipe???!!!! Is that allowed? I made some biscuits today actually and they are partly made from that garbanzo flour and they weren't as yummy as I would've liked them to be. Kinda disappointing. sad.gif Would like to know there are real tasting gluten-free biscuits out there!

    I did a search and came up with this recipe for Gluten Free Buttermilk Biscuits from The Gluten Free Kitchen but following Cooks Illustrated's method of preparation. Is this the same one?

    http://www.recipezaa...Biscuits-152283


  16. Thanks, WheatChef! Yes, I do have celiac diagnosed via a positive celiac panel as well as biopsy. The inflammation does show up on the photos I was given after my EGD. He said on Mon. that he wasn't terribly concerned about the gastritis or duodenitis. Maybe he's just being very thorough, which is not necessarily a bad thing. Guess I'll be checked from top to bottom, literally. laugh.gif

    He wants the colonoscopy done because of my age, although he's not in a rush to get it done. ph34r.gif


  17. Any insight is appreciated. If a simple CT caused that much grief, I'm not looking forward to the other stuff...

    Egads, I'm scheduled for a CT scan on Weds. and I really don't know why. My appt. with my GI doc on Mon. was all of 10 min. (He had been out of town for a family emergency for 3 weeks so am sure he got behind). Anyway, it's called a CT Enterogram.

    I know the scope can only go a short distance into the duodenum so I would think the CT scan will probably reveal a lot more. My EGD/biopsy on April 9 was positive for celiac and I also have gastritis and duodenitis so perhaps that's the reason for the CT scan. Can anyone shed more light on this?

    If it puts your mind at ease, the EGD wasn't that bad...I think my fears were mucho greater than the actual procedure. And I am not looking forward to a colonoscopy, which will eventually be done.

    I hope everything goes well for you!!!


  18. OK> That makes sense. The link that I had does not look like the official link either. I will probably continue to eat Cocoa Puffs as they have 30 fewer calories than Chocolate Chex and I haven't had a reaction. Thanks for the into smile.gif

    I think it's always best to refer to the manufacturer's website for the most up-to-date info and even then with ingredients subject to change, we have to always read labels for the most current info.

    If you're not bothered by Cocoa Puffs, I see no reason not to continue eating them.


  19. Lactose intolerance runs in my family (coincidentally in the same people who are starting to respond well to a gluten-free diet). Before going gluten-free I used to have lactose intolerance problems that would cycle in and out, for the most part I would just adapt by eating only small amounts of dairy, or only eating hard cheeses (which have less lactose than soft cheeses), or only eating yogurts. My sister has used Lactaid milk for the past 10 years or so since her lactose intolerance started bothering her, she's never had problems with it. I've had coworkers who swore by their lactaid tablets as well. At this point since my gut has healed quite well I'm using full fat milk for the first time ever with 0 problems!

    As I mentioned above it all has to do with how much lactase enzyme your body produces as opposed to how much lactose you are consuming. In a baked product you have more than just the dairy so the concentration of lactose would be lower than in just the dairy product, so technically 1 oz of the baked product will have less lactose and therefore will cause less stress on your gut than 1 oz of dairy product.

    Thanks for the info, WheatChef! My GI doc suggested Lactaid Milk to me on Mon., which I had already picked up the week before, as well as Lactaid tablets. I'll need to start keeping track of when I use milk on cereal (I don't have cereal every day) or have other dairy products and then see if I have symptoms afterwards. I'm still pretty new to celiac (positive biopsy on April 9) and have no clue if I have other intolerances or not.


  20. Thank you, Jerseyangel and sa1937! It's nice to have some reassurance from people who know what it's like to go through this. I will keep you all posted on my progress and diagnosis....June 14th can't get here soon enough.

    You're welcome, Aries! My memories are still very vivid so I know what you're going through. I could have gotten in for my EGD about 3 weeks earlier but obviously couldn't drive myself ph34r.gif so had to wait for a convenient time for my son and daughter-in-law to take me and they both work.

    On a happy note, I felt so much better within 3 days after my EGD (I had the Big D) so you can go gluten free as soon as your EGD is done as you don't need to wait for the biopsy results.

    Wishing you my best!!! biggrin.gif


  21. Oh, I like that link. I've signed up for the newsletter before, but have never received one. Signed up again. So cool that Kix is also on their gluten-free list.

    Sorry to say that Kix is not on their gluten free list. mad.gif But I don't see any ingredient in it that would indicate it's unsafe. It may depend on one's sensitivities.

    They don't send newsletters often but check their site as they have a lot of yummy sounding recipes.