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Skylark

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Everything posted by Skylark

  1. Skylark
    Can someone please explain to me how rice, rice vinegar, salt, and sugar can contain gluten? That's all that is in sushi rice. I can see how it might be a problem if you're one of the rare celiacs who reacts to distilled grain vinegars, as rice vinegar sometimes has grain vinegar in it, but for most celiacs sushi rice would be fine. I bet your waitress...
  2. Skylark
    I've noticed I'm more sensitive to medications in general. I wonder if I'm absorbing better?
  3. Skylark
    I was thinking the same thing, especially if you're sure it's not related to blood sugar. I get that sometimes but it's usually after eating something starchy.
  4. Skylark
    You already know the answer. You need to see whether going off nightshades and corn completely helps you feel better.
  5. Skylark
    Let's see. I found 1.5 cups of flour was 185g. 185/24 = 7.7g so you get 15.4g of flour per slice. If the flour is 8% gluten, you get 1.23g of gluten. If Guandalini from chicago is right that a celiac can tolerate 10 mg of gluten, you could eat 1/120 of the slice safely. I can visualize 1/8 of a slice - it would be a pretty thin sliver of cake. If...
  6. Skylark
    There are imported pure rye breads you can find at a lot of big grocery stores. They are tiny loaves with very thin slices. There are also pure rye crackers like Wasa crisps and Finn crisps. I thought I could eat rye when I did my elimination diet. I don't react to it immediately like wheat. I definitely felt better once I got off all gluten though....
  7. Skylark
    Hang in there. I'm glad you're not getting super-sick from it.
  8. Skylark
    OMG they're looking at symptoms! Fabulous advice from them. If you're unsure about the biopsy locally maybe look at more bloodwork and go from there.
  9. Skylark
    True, and the research that most celiacs can eat 20 ppm food without damage on current tests is reasonably convincing. I'd be more convinced if it didn't make me sick, though. It's hard to believe food that makes you feel sick isn't doing damage on some level. Microscopic examination of villi and looking for so many autoimmune antibodies that they're out...
  10. Skylark
    I love Fage too. If you get the plain there is nothing in it but milk and bacteria. Even the 0% tastes very rich. The other thing to look for is Yakult. It's in grocery stores around here. It's a little probiotic drink that has a helpful strain of Lactobacillus.
  11. Skylark
    Your allergist may be able to order a celiac panel based on your improvement on a mostly gluten-free diet. You need to eat gluten for three months to make it worth getting tested.
  12. Skylark
    Yes, but that doesn't help us as consumers trying to find food that doesn't make us feel ill. Just be sure to write the FDA if 20 ppm food makes you sick.
  13. Skylark
    I got my brain back and finished my doctorate.
  14. Skylark
    I'm glad to hear it was nothing. Maybe that's what blueberry seeds look like.
  15. Skylark
    You won't hurt yourself nutrition-wise with white rice, potatoes, meat, low-fructose veggies for a while. Eat what settles your stomach and get well! Besides, how can you be nourished when you are malabsorbing everything? You have to heal to even get good nutrition from your food in the first place. Right now, you just need to feel a little better, right...
  16. Skylark
    Congratulations! That's wonderful news! I smoked some in college, probably self-medicating anxiety similar to you. I couldn't drink much since beer made me sick (gee, I wonder why) so I would smoke weed at parties. I got away from campus and lost interest in pot, although a year and a half later I was started on Prozac. I never thought about the...
  17. Skylark
    I replaced my toaster and it was time to throw out my beat up wooden cutting board anyway. I also got rid of my wooden spoons and replaced my colander. I just couldn't be sure the colander was clean because it has so many nooks and crannies where bits of pasta could stick. My pots and pans all seemed to clean up normally and my non-stick stuff was...
  18. Skylark
    Fructose is in honey, high-fructose corn syrup, corn syrup solids, fruits, and fruit juices. Plain old corn is OK. Regular sugar is a molecule that's half glucose and half fructose, so it can also make you sick if you eat a lot of it. There are fructans that might also make you feel ill in artichokes, asparagus, onions, and brown rice. (Wheat too, but...
  19. Skylark
    Try an authentic curry. Indian cooking doesn't use starch thickeners at all, which is why it's so gluten-free friendly. The thickening comes from bhuna, onion paste cooked in ghee with ginger and garlic paste. You simmer for a couple hours until it sort of dissolves. Sometimes coconut cream, yogurt, or cream are used, almond or cashew powder, or vegetables...
  20. Skylark
    The Enterolab results may not mean anything. Here is my take on Enterolab that I wrote for someone else and cut/pasted to this onsite blog so I could find it again for other people. If I were you, I'd stick to the gluten-free diet for a total of 3-4 months. If you still don't feel any different, you're probably barking up the wrong tree. Try reintroducing...
  21. Skylark
    Thanks for sharing that info! It's right in line with the papers I found.
  22. Skylark
    Wikipedia has wheat flour at around 80K ppm gluten. That makes sense becasue wheat flour is 10-12% protein and about 3/4 of the protein is gluten. I'd guess that cake is about 1/4 flour by weight if not less. The 1.5 c of flour is about 185g, there's 400g of chocolate and butter plus the sugar, eggs, and milk that weigh another couple hundred grams....
  23. Skylark
    Cornstarch doesn't give the same consistency as a roux. I use it in clear sauces like fruit or stir-fry but not gravy. I've tried roux made with potato starch and normal rice flour and haven't been very happy with the results. Rice flour tends to be gritty and potato starch is terribly hard to work with. I can't seem to keep it from clumping up. I...
  24. Skylark
    Kikkoman makes a gluten-free soy sauce. Open Original Shared Link Why would they bother if they were confident their regular soy sauce were safe for celiacs? I suspect they are not 100% confident in current tests on fermented foods, or in the degree of batch-to-batch variation. Also, I've gotten sick from regular soy sauce and not from gluten...
  25. Skylark
    I'm not sure what you are trying to do. There is no way workers at a preschool can follow a gluten-free list. It's asking far too much. You need to tell them that she can only eat food you send with her to school, no matter what. Then pack her lunch and snacks every day. Also ask them to keep an eye on her at snack and mealtime to be sure she doesn't...
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