Jump to content

sb2178

Advanced Members
 View Profile  See their activity

  • Posts

    744

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by sb2178

  1. sb2178
    Well, it probably happened when your body was searching for more nutrients. I'd shift your diet profile slightly-- increasing vegetables/beans/legumes/fish/nuts and eliminating refined (white) grains and sugar for a few weeks. Try adding a little more exercise-- 30 minute walk/day or something similar. Add a multivitamin if you don't already take one....
  2. sb2178
    Don't take iron supplements unless you have been tested, though, it can acutally be pretty destructive to your liver if you are already healthy. You'll probably need them. FYI, it took me about 6-8 month gluten-free to come back to normal energy levels for intense activity.
  3. sb2178
    Can you switch your salads to being made from cooked fruit/veg? It's relatively easy to pull frozen veg from freezer to fridge in the morning or the night before. Then you can toss with meat/dressing, etc. Something like broccoli would be good. Bake a potato in the microwave, toss with dressing and defrosted frozen green beans, tuna, dressing... Raw...
  4. sb2178
    Millet particularly often has high contamination levels. Oats cause reactions among a portion of celiac patients. I second eliminating, then reintroducing in limited amounts. Sweet potatoes and such can substitute for carbs. Soaking grains overnight also helps digestion in some folks.
  5. sb2178
    Wild and brown rice with dilled smoked salmon wrapped in steamed cabbage leaves Herbed lemon mustard Bean pickles Caramel rice cakes (turns out I like rice cakes if they have enough honey on them...) Dried apricots soaked in pineapple juice
  6. sb2178
    Like a virgin... does anyone need the singer there?
  7. sb2178
    Nope, they're not. Deaminated is a slightly different form of the molecule. So you are comparing apples to pears. But, because it was negative in October, you probably had no or negligible exposure last fall, but have made some change over the winter/spring that re-introduced enough gluten for your immune system to notice. TTG being normal is very good...
  8. sb2178
    (I think I lost a post) Short re-typed version b'fast (400-500 kcal if very hungry; 250 if just normally hungry) lunch (500 kcal) snack (200 kcal) supper (600-800 kcal) occasionally, when active>45 min/day snack 2 (150 kcal) I don't function without breakfast the way caffiene junkies are groggy without coffee, but it's also very rare...
  9. sb2178
    Well, the antigliadin IGA (aka AGA IGA) means you are still being exposed somewhat. Eating out, shared kitchen, toiletries, prepared/packaged foods... Unless there are bits of gluten entering your intestines, that wouldn't normally show up. However, if you had very high positive tests one year ago, that could be slow coming back to normal. Typically...
  10. sb2178
    Tonight's the night
  11. sb2178
    There is one local bakery where I can eat. We speculate that there must be a family member with allergies because they are very allergy conscious. (They make limited gluten-free items and a variety of egg/dairy/nut free items.) However, another shop gets me sick. I know based on their practices that I should not even try to eat their gluten-free cookies...
  12. sb2178
    Rudi's bread is even better than Udi's. Van's frozen waffles are also a good sub if he's used to that sort of breakfast. Hot cereal: gluten-free oats, cream of buckwheat, cream of rice... Cold cereal: chex, Nature's Path varieties Ancient Harvest pasta has gotten general approval from everyone I've fed it to. Corn and beans are also easy to sub in...
  13. sb2178
    Pride In the Name of Love (U2)
  14. sb2178
    FYI-- recipes are not copyright-able, so it's rude to post and not properly credit but not even remotely illegal. I make some good pumpkin waffles using a standard recipe with gluten-free flour and flax, but my recent attempt at cheese waffles was not a particular success.
  15. sb2178
    IgG antibodies are only formed if you are consuming it, too, so if you've been gluten-free since last year, they're probably basically gone.
  16. sb2178
    Only when mixed into a very heavily spiced apple cake with lots of apples and raisins. Otherwise, I literally used 1-2 T in any given recipe until it was gone. (Took FOREVER.)
  17. sb2178
    Yes, it can take kids up to twenty times to accept a new food (even if it's something that they like... it's just the scarey new-ness). Having a role model definitely smooths out the process for most. Another couple options for protein and sweets: tofu stir fried in gluten-free soy sauce with a touch of thyme and sage (sounds weird, but it's chicken...
  18. sb2178
    I think, in the US, that processed foods always have iodized salt. I vaguely think that's a federal reg, but could be wrong. Canning salt is always w/o iodine, and I believe some kosher salts also do not have iodine. Fake milks aren't that bad for cooking, or on cereal.
  19. sb2178
    I did. It was due to a negative batch of bloods combined with high clinical suspicion. The biopsy was negative, but a sensible doc ran a second round of bloodwork which validified the theory. Follow-up genetics were positive as was response to elimination and challenge. Family results pending (literally, finally got relatives to have blood tests).
  20. sb2178
    That rash could be biopsied for a definitive diagnosis. Check out the DH board for details on the testing as it's finicky.
  21. sb2178
    My list was not that bad, and I've been able to reintroduce things. Suggestions: 1) probiotics 2) good vitamin support 3) l-glutamine 4) test before really crossing them off as some items are cross-reactive with environmental allergens like ragweed (I only had symptoms from the very highest scoring items) Rotate the lowest items, and then gradually...
  22. sb2178
    There's also some speculation that the ability to absorb nutrients goes first, with the villi destruction being more of an affect than a cause. So, to draw that out(oversimplified): 1) your body freaks out at gluten (eek!) 2) your intestines stop absorbing nutrients (uh-oh) 3) your body runs out of nutrients (hello, deficiencies!) 4) your body...
  23. sb2178
    Glad you were able to start addressing your problems. Anemia is just so exhausting! (No suggestions on the premarin; sorry... did you ask when it should take effect?)
  24. sb2178
    IgE-based allergies will show up even if you haven't eaten it for a long time (or ever, if you're talking about babies/kids). IgG/IgA-based reactions will not show up if you aren't exposed.
  25. sb2178
    I think it's also a matter of family size. I probably save 10-20% using store sales primarily and limited coupons from manufacturers but I have very limited storage space and it's just me. So, I need a certain amount of variety and can't buy large amounts. Besides, it took me 4 months to eat 50 corn tortillas I bought from a store going out of business...
×
×
  • 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.