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dws last won the day on October 23 2015

dws had the most liked content!

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About dws

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    soccer, motorcycles, fitness
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    Midlothian, VA

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  1. I've been eating mountains of rice since becoming gluten-free about 7 years ago. Anyone else concerned about what's been in the news lately about arsenic levels in rice? I started suffering the return of gut issues about 2 years after going gluten free and have been eating non-processed foods because I thought the problem might be cross-contamination. I have felt better, but not completely well. Still unexplained bouts with diarrhea. Nothing too major or long term, just the occasional blow out. Is it possible that a low level arsenic overconsumption could be causing gut symptoms. Nausea and diarrhea are symptoms of serious arsenic poisoning. I wonder if too much arsenic in food would cause gut symptoms without other symptoms showing up first. The web sites I checked all seem to concentrate on the symptoms of severe arsenic poisoning. Have any of you been looking into this issue? If rice consumption is a problem, it is a big concern for the gluten-free community.
  2. dws

    Did I Have Too Much Dairy?

    You're lucky you have a good nutritionist who is familiar with celiac. Wish I could find one.
  3. Does that mean you have checked them out re fining agents and barrels?
  4. dws

    Did I Have Too Much Dairy?

    I'm not sure what's up with the kefir for you. Like yogurt, it has less lactose than milk and is advertised as having less lactose than yogurt. It does tend to be loaded with super high levels of probiotics, so maybe those upset your system. Maybe too much of a good thing. Probiotics make my stomach hurt.
  5. Thanks, that was an interesting read. I stumbled across some previous forum topics about wine and it seems like it may be a concern depending on your level of sensitivity. Has anyone done enough research to know which semi cheap wines are safe? I know the cheaper ones probably never hit a wooden barrel and as long as the fining agents are gluten free, they would probably be ok. Has anyone checked into the whites and blushes from Taylor, Ernest and Julio Gallo or maybe some that are a little more high end. I am generally part of the $10 and under crowd. I would just like to know a brand I can grab at the grocery store without having to worry.
  6. dws

    My First Celiac Kiss :(

    Sounds like a good strategy. You'll just have to make sure you get him hooked with some really good kisses so you can reveal the gluten-free thing sooner rather than later. Edit: I just thought of the perfect plan! Take the guy skinny dipping after diner. While in the water, have a water spitting contest, which will lead to lots of laughter and then some great gluten free kisses. This way his face and mouth get good and clean and he'll be none the wiser The only flaw might be convincing him you don't go past 1st base on the first date when you are already skinny dipping and kissing.
  7. Well, maybe it would be worth my time to check in with a few barrel makers just to lay this to rest. Pusser's Rum is something I have been wanting to try again, but I have never gotten any response from them re gluten issues. I wonder if they are one of those European companies that still uses the wheat. A lot of history and tradition behind that Rum. Sure tastes good though.
  8. I was doubting that wine,whiskey,rum,etc. barrels were held together by wheat containing glue as I had heard. The pieces really aren't glued together I thought, so I went to a couple of web sites to see what was what. I found out, much to my horror, that though the staves (planks) are not glued together, when the heads are set into the ends of the barrel, the groove they fit into is coated with a wheat paste. I was wondering if anyone had looked into whether or not this is still common practice. It seems like an alternative material could be used to seal the heads. Cooperage (barrel making) is a time honored tradition and I fear that the wheat is probably still used. Has anyone researched this already? I figured I would check in before going through the trouble of contacting barrel companies myself. Maybe the industry could use a little pressure to make minor change that would mean a lot to some of us.
  9. dws

    My First Celiac Kiss :(

    I totally understand what you mean. I have stayed in a marriage that I probably should have gotten out of long ago partly because I don't know how I would date with all the gluten issues. Dealing with the curve balls life throws at you is hard enough without this additional difficulty. A lot of people say that if someone you try to date is scared off by your request for brushing teeth before kissing, then they weren't worth it anyway. I don't think they are taking into consideration that first impressions are formed quickly in the dating world and can determine whether or not someone wants to see you again. Once you get to know someone better, a request like that might be better received. The trick for you is getting past those first few dates. It's definitly difficult and I don't know what the answer is. Dating someone who is also gluten intolerant seems like the best answer, but that sure narrows the field down. I have heard talk on this forum or maybe it was another forum about creating a gluten-free dating site. Not sure if it ever came about. A gluten free lifestyle is a preference you could put on regular dating sites if you are into the online thing. Maybe there are enough of us out there to make it a successful search. Anyway, hang in there. This is like a lot of things we have to deal with-not impossible, just more difficult than normal.
  10. Well, the mixed kitchen can be a tough road to travel. Since we're talking parts per million, it's hard to feel comfortable preparing food in a kitchen also used by gluten eaters. Flour floats around like crazy and gets everywhere. My family resisted for a long time but we finally made our kitchen gluten free. If nothing else, it has helped my sanity. I'll give you this advice about food. If you think you are eating gluten free and still having problems, you may have a higher sensitivity level. You can drive yourself crazy trying to figure out which processed foods including gluten free ones are bothering you or you can go totally unprocessed for a month or so and see if you feel better. It's a lot of work and a lot of shopping and cooking, but at least you can figure out whether or not trace gluten contamination is the problem. You would have to make your kitchen gluten free at the same time or it would be a wasted effort. Don't eat out, don't eat things friends have prepared for you because they are trying to be nice. Just go to these extremes for a month (some would say longer) and then decide how you want to continue based on how you feel. Other food sensitivities may be a problem, but since gluten is a known for you, you may want to make sure gluten isn't it alone before you start needlessly eliminating other things.
  11. I had a very similar thing happen to me except with me, it was stretched out over a longer period of time. My miraculous recovery lasted about a year and a half. What helped me a lot was what I learned from this forum about dealing with cross contamination and going on a whole foods diet to combat an increased sensitivity to gluten. The gluten free stuff I was devouring in mass had trace amounts that were causing me problems. I still don't feel as well as I did during that 1st year, but I do feel better. Sounds like you are avoiding the processed stuff already, so I'm not sure what's going on. Maybe some contamination in the kitchen?
  12. Hang in there Joe. I'm starting to come out of a similar bad spell, though my depression tends to be more mild to moderate. If you haven't eliminated all processed foods yet, give that a try. For me it takes about 2-3 weeks on that type of diet to get over reactions caused by a lapses of discipline in which I try processed gluten free foods. The reverse also seems to apply. When I'm feeling good, I tend to dabble for a while without reacting but it eventually triggers a reaction over time as it adds up. The non-processed diet is a real pain and labor intensive but it sure feels worth it when the clouds start to clear and I feel better. I'm in the middle of a mild reaction now. Been trying some single ingredient processed foods like tahini and potato starch to help in recipies. Also been trying some cheddar cheese. So what caused the reaction? All of them? One of them? Two out of three? It can drive you nuts. I know I can be more scientific about introducing new items one at a time, but that really gets old after a while. Wanting to cut loose and just enjoy food like everyone else and then getting slammed when you just loosen up a little can be depressing in itself.
  13. So I'm out with friends at a soccer game having a really good time. They go to the snack stand and get their food, and I pull my baked potato out of my pocket and eat that. Worked out great and I am getting used to this kind of routine. Then, they suggest that we go by a nearby wine and pastry joint after the game. Why not? We get there and order and I am 2/3 of the way through a nice glass of white wine when I notice a bunch of those dishwasher crumbs stuck to the bottom of the inside of the glass. This place serves pastries and sandwiches, so I knew I was kidding myself if I thought that might be rice stuck to the glass. This all happened last night and today I have some gut pain but no d yet. Hopefully this will be one of those light cc reactions. Doesn't it just stink when you know you've been nailed and all you can do is wait and see what happens? What do you do when you go out and get something to drink? I have long given up on getting food out, but drinks can be a slippery slope too. You have waiters and bartenders with food and beer gluten all over thier hands making and serving your drinks. The dishwasher water is a pool of gluten. What do you do, bring your own glass?
  14. Do you use any of the Thai rice flours? If so, what brand? How about potato starch? If I could do well with those 2 ingredients, a lot would open up for me as far as baking options. Thanks, Dave
  15. I don't mean to dash your hopes as far seeing Dr. Fasano is concerned, but I was having the same problems and he and his nutritionist didn't help at all. They were pretty hung up on the 20ppm thing and were baffled at why I was having the symptoms I had. I had that glass shards in the gut feeling, sometimes better and sometimes worse. His nutritionist gave me a pretty sophomoric speel about the gluten-free diet. She even said I could have up to an eighth of a teaspoon of gluten containing food a day without a reaction. I just rolled my eyes and got the heck outta there. Fortunately, I only had to drive about 150 miles to get there. As it turns out, they, like most in the medical profession, have no idea of what we are up against in terms of cc issues, sensitivities to levels lower than 20 ppm and all the other issues that I have gotten help from this site about. The gut pain finally went away when I gave up processed gluten free foods and took more steps to prevent cc. The silver lining is that you are using this forum to learn more about what you are dealing with. I think you are on the right track in thinking it may be cc. A whole foods diet might help. I still have trouble with occasional unexplained d, but I can say that the constant gut pain definitely is a lot better after taking some good advice from this forum.