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AzizaRivers

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Everything posted by AzizaRivers

  1. AzizaRivers
    My reactions now do vary a little. I think for me, it depends on the amount I'm getting. With CC that is small enough I can't identify how it happened, it'll be one or two shots of D in a few hours, plus strong but dull gallbladder pain at the same time. Something bigger (say, a sneak of a fingerfull of cookie dough that I will NEVER do again) will result...
  2. AzizaRivers
    Okay, so pretty much whatever the reason for my reaction, I need to switch products anyway to make it go away. I'm starting to wonder if it's not acne but if it is, in fact, DH. If not, I guess I just for some reason am sensitive to this product. Picked up some new shampoo today! Thanks, everyone.
  3. AzizaRivers
    Everyone has offered good advice. The only thing I don't think had been mentioned (though I only skimmed the thread) is that if you want to bake your own things from scratch, which is the cheapest way to have them, you can often get flours from international groceries MUCH cheaper than in a health food store. For example, I get my rice flour from an Chinese...
  4. AzizaRivers
    Thank you! I've been CRAVING good soft pretzels like nuts for weeks...brought on by my boyfriend who just had to have that Auntie Anne's pretzel. Now if I can just get my hands on some potato flour...
  5. AzizaRivers
    I know not everyone is sensitive enough to have to worry about this, but I'm wondering how reactions typically go for those of you who do. To start with, when I eat gluten, my reactions are pretty much all GI-related. I had no DH or neuro symptoms or anything. Now, for the past two weeks or so I've all of a sudden been itchy all over. The only visible...
  6. AzizaRivers
    A few weeks ago I sat through an entire dinner at the crowded hour of my college's dining hall, and I didn't need my inhaler or feel like I was going to pass out! So I guess my claustrophobia is somewhat gluten-related. I also found my KP to be far less severe...it's nearly gone entirely. I used to have this shaking thing. My whole body would tremble...
  7. AzizaRivers
    Tapioca flour and tapioca starch are the same, just different names (note that this is not necessarily the case with other flour/starches, sometimes there is a difference). You said you were open to other recipes...try this one. It's my favorite. It's from Gluten Free Goddess. Karina's recipes are amazing.Open Original Shared Link
  8. AzizaRivers
    Try using 1 teaspoon of xanthan gum in place of the gelatin. I don't know if you haven xanthan gum yet...if you plan on doing a lot of baking rather than buying already-made things, you'll want some xanthan gum. It will cost $10-14 for a bag of it, but that single bag will last you a long, long time.
  9. AzizaRivers
    I would definitely go with what the first poster said about going with who foods for awhile. I don't recommend my own suggestion until you've got your glutenings under control, but for when you do, about the foods cravings...there really are some decent alternatives. I have found a gluten-free way to either buy or make (usually make, from scratch) almost...
  10. AzizaRivers
    Well, it depends on what you mean by "confirm." You have a few options from here: 1. Request a referral for a biopsy. If your intestines are damaged, you need to go gluten-free. 2. Try going gluten-free and see what happens. If you get a biopsy that turns up negative, still give the diet a try and see if it clears up your symptoms. There are plenty...
  11. AzizaRivers
    Hi Janet! Welcome to the journey. As for reaction time, this varies greatly. Some people will feel sick pretty much immediately, others react within hours, and some days. For me, I will start to feel "off" a few hours after eating something bad, and I will wake up sick the next morning. That's with CC or small amounts. I haven't had a major glutening since...
  12. AzizaRivers
    Keep in mind that there have been some 27 genes shown to be associated with celiac and non-celiac gluten intolerance BESIDES DQ2 and DQ8 genes..those are just the two most commonly recognized and by some doctors and organizations, the only accepted. My GI tested me and when I turned up not to have them, we did an endoscopy and diet trial and he diagnosed...
  13. AzizaRivers
    ^ Thanks. That's exactly along the lines of what I was talking about...things that just seem to happen regardless of whether we are 100% glutened or 100% gluten-free. I have a lot of issues with candida that just keeps coming back and I know overgrowth is often caused by a lack of the good bacteria that keep the yeast in check.
  14. AzizaRivers
    Just a warning about the recipes that use Betty Crocker "gluten-free" mixes...I'd be wary of using them. I know many have eaten the mixes without any problems, but I get terribly sick, glutened, from them and I know others who have the same experience. I'm always skeptical of mainstream companies that try to jump on the gluten-free bandwagon.
  15. AzizaRivers
    Just to add something, since the above poster did mention foil for pans...keep in mind that if you bring anything that needs to be cooked in pots or pans that cross-contamination may be an issue. I second the foil recommendation, but that won't work for everything (you can't exactly cook pasta in a pot with foil). I can safely use other peoples pots and pans...
  16. AzizaRivers
    This is mostly me being curious. When I started getting sick and no one knew what was wrong, I became highly in tune with everything about my body that didn't seem normal. I'm the same way now that I'm gluten-free and healing; I'm very aware of different parts of my body and what they're doing. I'm not sick anymore, except when I make a mistake, and I...
  17. AzizaRivers
    I'm another one with the same experience. I was a competitive dancer and also spent days running around outside in warm weather. When I started showing Celiac symptoms I didn't have the energy to do anything, I could take a short walk without feeling hot, exhausted, short of breath and nauseous. I'm showing little improvement after 2 months gluten-free since...
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