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Skylark

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Skylark

  1. Skylark
    I've done buttercream with shortening when I needed perfectly white icing. It has the same texture but the butter flavor is lacking. The butter flavoring should do the trick. I'd reach for almond milk for icing because the light almond flavor is so nice in baked goods.
  2. Skylark
    Aged cheese and yogurt have a lot of natural amines. Cream, butter, or very fresh milk don't.
  3. Skylark
    Serum B12 isn't very accurate. The state of the art is a combination of serum B12 and either homocysteine or MMA. Open Original Shared Link
  4. Skylark
    It is an interesting discussion. No, I don't think outright deficiency is the only problem. There is growing evidence that inflammation underlies cardiovascular disease, depression, type II diabetes, and cancer. Even low levels of autoimmunity would contribute to your overall level of inflammation. Plus, I've seen figures that 30% of people with celiac...
  5. Skylark
    Maybe it's good that you did yourself in on icing. I buy small packages of sweet things to avoid the open box problem. I will buy a single Nana's gluten-free cookie, a chocolate bar small enough that it won't make me sick if I stupidly eat the whole thing, or the smallest package of candy I can find. As I mentioned, extra-dark chocolate is bitter enough...
  6. Skylark
    Yeah, I'm getting really suspicious of them for my mild asthma. Here is Sue Dengate's fact sheet on sulfites. Open Original Shared Link MOST potato chips are supposedly OK and added sulfite is supposed to be declared, but when I Google search, potato chips keep showing up on the "avoid" lists for sulfite sensitivity. Seems like I see a lot of recalls...
  7. Skylark
    Good luck! Meat, fish, eggs, nuts, seeds, non-starchy veggies, a little fresh fruit, honey instead of sugar and you're pretty much good to go. A lot of people get hungry without grains or potatoes because we're used to filling up on starch. If that happens remember to eat enough healthy fats like olive oil on your salad, butter on your veggies, avocado...
  8. Skylark
    Let me put it in perspective. It's HARD to get positive results on celiac tests, even when you know gluten is half-killing you. There are people on this board who have paid $300 and up for alternative, unvalidated fecal tests or genetic testing their insurance wouldn't cover because their blood tests were negative and they KNEW they couldn't eat gluten...
  9. Skylark
    There are lots of studies done on recurrence of celiac disease, so in this case your doctor knows what he's talking about. Celiacs who admit to deliberately consuming gluten occasionally pretty much always have some degree of villous damage when they are scoped even if their antibodies are negative. There really isn't any grey area for eating gluten with...
  10. Skylark
    Dunno. The most reliable place to look is Open Original Shared Link
  11. Skylark
    Yes, yes, yes. I can't do tomato or very much pepper but my reactions to potato are haphazard. I am wondering if it has to do with how much solanine is in the individual potato. There is apparently quite a bit of variation depending on the strain of potato, the age, how they were stored, and how carefully the potatoes were peeled and the eyes removed....
  12. Skylark

    ARCHIVED Nueropathy

    Skylark replied to AVR1962's topic in Coping with Celiac Disease

    I'm a little concerned about your doctor's advice. B deficiency neuropathies are progressive and can be permanent. My mom has B12 deficiency neuropathy that has not reversed very well because she was deficient for so many years. Also when I had carpal tunnel in my teens, my neurologist told me to start B-complex supplements. He did not test me for...
  13. Skylark
    Gluten has to be charred into ash to become safe. Normal food cooking temperatures are not hot enough. Deep fat fryers are a major source of cross-contamination. You cannot eat food from shared fryers without getting some gluten. As Ken mentions, shared grills need to be scrubbed or a piece of foil put down to keep the sauce off your food. Distillation...
  14. Skylark
    I don't understand why you are fighting a celiac diagnosis so hard. Don't you want to be rid of the horrible GI symptoms? You have a chance to change everything here! Have you gone gluten-free? Are you feeling better? That will be the final proof for you, when years of GI symptoms melt away over the next few months. Your GI is looking at the whole...
  15. Skylark
    I take an expensive includes-everything supplement called EmpowerPlus. It's available at Open Original Shared Link I also take a good fish oil. It's common to cross react across tree nuts (almond, walnut, pecan, hazelnut, brazil nut). You'd have to look up which seeds are botanically similar enough for cross-reactions.
  16. Skylark
    You have a Marsh 1 biopsy. The intraepithelial lymphocytes are CD3+ natural killer cells that have infiltrated your intestinal epithelium from your lymph nodes. This is the first stage of celiac disease. They are being directed to kill your villi by the anti-TTG antibodies. There isn't much chance anything else is going on. Celiac can elevate liver enzymes...
  17. Skylark
    Been there, done that too. I draw the line at frosting though. I have eaten myself sick on cookies. I'll be like "oh, just two more they're small." "Well those went fast I'll just have another." ... "It's been a half hour one more won't hurt." "I'll just get two while I'm in the kitchen, one for now, one for later." ... "Gee, where did the bag go?"...
  18. Skylark
    That's great news that you feel so much better. I'd suggest you keep a food and symptom diary. That way if you react to something with a lot of ingredients or have delayed reactions you'll start to figure out a pattern.
  19. Skylark
    Get to a doctor and don't even dream of eating nuts again!!! You need an epi-pen. These kinds of allergic reactions tend to escalate and your next reaction has the potential to be life-threatening. I went from "Gee what the heck made my hands itch?" one time I took a medicine to anaphylaxis the next. I can't stress how seriously you need to take that...
  20. Skylark
    No but the risk in the US is pretty minimal. You are more likely to get in your car and die in an accident tomorrow than to die of cancer from a Fukushima hot particle. That said, I would not want to be anywhere in Japan right now. The Japanese government is failing miserably to safeguard Japanese citizens from exposure to radioactivity, especially...
  21. Skylark
    I don't think ANYONE feels good after a whole tin of icing, luv. The very thought makes me queasy.
  22. Skylark
    I really doubt they actually know. Heck, they don't even know that it will work in the first place. This is all very theoretical stuff.
  23. Skylark
    Veggies in any combination you like is fine, frozen, fresh, or canned. The problem with frozen or canned is that sometimes they have sauces or seasonings with gluten. Make sure you are getting just plain vegetables.
  24. Skylark
    I frost cupcakes with a pastry bag. Never any crumbs and you can make them look pretty and professional. You can make a small, serviceable, disposable pastry bag by cutting off the corner of a plastic bag and dropping in a piping tip.
  25. Skylark
    Very common. It's funny how different we all are. I'd much rather try a restrictive diet than take amitriptyline. Medicines have made me so sick over the years that I view all pills with deep suspicion. By the way eating produce and meat for a bit like Dilettantesteph IS basically trying the SCD. It's that easy. You just have to be sure the...
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