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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
    Agreed small intestinal cancer is rare, but enteropathy-associated T-cell leukemia (EATL) is still pretty scary stuff given its strong association with celiac and dire outlook.
  2. Skylark
    You need to keep reading about celiac if you think you don't have evident symptoms. Joint pain is a sign of celiac. So is anemia from iron malabsorption, poor teeth, and the anxiety. Anxiety can also be caused either directly by gluten, or by nutritional deficiencies from the malabsorption. Your hands turning cold and white/blue is likely Reynaud's syndrome...
  3. Skylark
    Dextrose is fine. Smoke flavor is fine if you're eating food you got in the US and it doesn't list "wheat ingredients". It's actually unusual to find gluten in sausage, egg nog, or natural cheese, other than the beer-washed cheeses that are in fashion right now.
  4. Skylark
    With the Hashi's I agree that it's hard to interpret. I'd see how you do on the diet. There are some scientists doing research that suggests that gluten-caused inflammation might be a trigger for Hashimoto's, so gluten-free is not a bad idea anyway. I wouldn't worry about the DNA test. The link between Hashimoto's and gluten intolerance is not dependent...
  5. Skylark
    Yes, yes, yes you need to get a celiac panel!!! Not all people with celiac are underweight, but you can still have profound deficiencies. I was always normal weight but anemic, low calcium, and low D. Get the testing before you go gluten-free because the celiac panel does not work once you've been off gluten for a while. Then start the diet no matter...
  6. Skylark
    Check the labels on hair products and wash your hands thoroughly after you handle anything that contains wheat protein, wheat germ oil, or anything else from wheat or oats. (Oats are often contaminated with wheat in the fields.) That might be enough for you. If you don't get well from the gluten-free diet, that's the point at which you have to start...
  7. Skylark
    I take it as a challenge to make great food with limited ingredients. Sort of like Iron Chef but in reverse.
  8. Skylark
    Whoops, sorry. That's as simple as I could make it. I was hoping having it written down so you could read it a couple times might help.
  9. Skylark
    I take it you're not aware that the blood tests only work about 70% of the time, TK. You also wouldn't expect to see total villous atrophy after only 3 1/2 months of celiac disease. I guess you haven't looked at the gluten challenge medical literature either.
  10. Skylark
    Malt is unsafe. Please read this list! You really need to start to learn where gluten hides. /celiac-disease/forbidden-gluten-food-list-unsafe-ingredients-r182/
  11. Skylark
    It was meant to be funny! I put it when I learned that "Advanced Community Members" can set a custom title. We are definitely all "glutenologists"!
  12. Skylark
    It shouldn't stop working. See if this makes sense... Histamine is a neurotransmitter, and your body uses it in multiple places. Histamine directs your stomach to produce acid, and when mast cells release it, it triggers allergic reactions. There are multiple receptors for histamine, H1, H2, H3, and H4. Receptors are what the cell uses to detect...
  13. Skylark
    That's WONDERFUL! You don't quite have the explanation for how it works quite right (your doctor may have been confused), but it doesn't much matter if the pills are working for you.
  14. Skylark
    As others have said, Whole Foods is expensive but your best bet for supermarkets. They have a great selection of nice organic produce and gluten-free foods. Trader Joe's is also good and you may run across a Henry's or Sprouts. Don't bother with Von's or Ralph's. Our labeling is a mess. Stick to well-known brands like Udi's, Glutino, Rudi's, Pamela...
  15. Skylark
    Headed to the store to grab some salmon. I'll cook it on the Foreman grill with a little dill and a squeeze of lemon. Sauteed fennel bulb and zucchini, flavored with a little tarragon from the garden. Fresh pineapple for dessert.
  16. Skylark
    Great explanation, Peter!
  17. Skylark
    This is Peter's fabulous explanation of reading labels for new members. Source: Could The Milky Way Ingredients Have Been Misleading?
  18. Skylark
    Oh, and avoid oats until you are 100% well. At that point you can cautiously try adding some gluten-free oats and see if you can tolerate them. Some celiacs react to the gluten-like protein in oats as badly as if it were wheat.
  19. Skylark
    Hello and welcome. I'm glad you are feeling better. You are correct that Mars is very good about labeling and they used the word "barley" to warn you. We can NEVER eat wheat, rye, or barley, and you want to avoid oats unless they state they have been tested for gluten. "Contains wheat ingredients" only covers wheat. If you see a rye or barley ingredient...
  20. Skylark
    It's different regulations, unfortunately. I'm really sorry to hear you're sick and you WILL feel better again, just hang in there. I do think you have to be honest with yourself that you took a calculated risk by using them. The label did declare wheat starch so the gluten wasn't even hidden. Although I completely agree that putting "gluten-free" on...
  21. Skylark
    It's different for everyone. My stomach felt better in a couple weeks but my gluten-caused bipolar illness took another year and a lot of nutritional supplements to resolve.
  22. Skylark
    A diagnosis of DH is a celiac diagnosis. Ideally they would have biopsied skin next to the blisters and looked for antibodies, but if he has the classic extremely itchy blistered rash that gets better off gluten you probably have all the information you need.
  23. Skylark
    None of the DPP-IV products on the market in the US work. They are making unsubstantiated claims under the supplement labeling act. Proper controlled studies show that the gluten is not broken down. There is one enzyme product sold in the UK that contains the barley enzyme Alvine is styduing in the US. It might be helpful but it would only work on tiny...
  24. Skylark

    ARCHIVED Taco Bell

    Skylark replied to fourtoone's topic in Gluten-Free Restaurants

    Yeast extract is usually safe but if Taco Bell states it contains gluten I sure wouldn't eat it. Why on earth would you take the chance?
  25. Skylark
    Cooking veggies makes them more digestible and the fiber is still there. Applesauce still has all the nice pectin.
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