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About Celiac-lou

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  1. I allow for eggs in baking but I am careful not too eat too much of it. It appears that they are ok if there are only a few eggs in say 24 muffins. I find this VERY odd...I realize that some proteins can be de-natured during cooking (meaning they lose their shape and your body doesn't recognize them anymore) so maybe baking at high heat for a longer period of time does it vs quickly frying in a pan? I have NO idea. I think it is strange seeing how I can't even have a forkful of fried egg but cooked in bread or baking is A-OK.
  2. I agree! I just bring my own food so that I don't have to endure any negativity towards my needs. It makes it all the more special when people DO ask what they can bring for you or are careful enough to label dishes at a potluck or get together etc. I found that it really is no different then when I was vegetarian for 13 years prior to being diagnosed or the special considerations I need for the few things I am allergic to. Look out for number one and enjoy being with other people.
  3. Very interesting mushroom! I think the immune system parasites I heard about were in fact things like worms, flukes and protozoans of other types. I also grew up in pretty normal kid conditions BUT my mother was a clean freak due to allergies that my brother had. She did smoke while pregnant and continued that until I was almost 16 years old so I often wonder about environmental influences such as that. Not that I am blaming anyone, just curious. I agree with your comments re:population control to some extent. I have often jokingly made the comment that I am no longer "fit to survive" should there be any immediate crisis to the human race...especially one that limited the food supply. I guess I could start by moving out of the prairies where I am surrounded by mono-culture wheat crops! LOL Thanks for your comments!
  4. I have been hearing some about some interesting theories on why people in the west and developed nations have so many auto-immune disorders and/celiac disease. I am very curious as to what others think! Basically, the theory is that our immune systems are not really challenged on a continual basis due to good hygene and quality of food we have. In the not so distant past, it was common for almost everyone to have a parasite of one kind or another. The presence of the parasite kept our immune systems working to eliminate 'foreign bodies' and therefore working on the things that could really harm us. The absence of this challenge causes our immune systems to over react to normal proteins or tissues in the body, thus causing some kind of auto-immune disorder. Apparently, some people have had success but introducing a parasite that enables their body to re-focus on the real issues. Secondly, and more specific to Celiac disease, I heard that the refinement of flour over the past 200 years has caused our bodies to become 'sensitive' to gluten. This practice apparently became common in europe in order to take flour milling business from the independant mills and make it more commercial. This practice came over to North America soon after settlement and had been a part of our diets for generations. SO, any thoughts on these two ideas would be appreciated. I am not saying that I buy into either...just looking for a discussion and hopefully some other insight and information. Sincerely, Celiac-Lou
  5. It is so strange to find so many people (on this forum page and other discussion boards) that cannot have eggs AFTER going gluten free. I was diagnosed in 2009 after the birth of my son. I immediatly started a gluten free diet and felt better BUT noticed that I still felt sick some days...often to the point of throwing up. Then I would feel much better. I quickly determined that, no...I didn't accidently contaminate my butter with gluten...it was the eggs! After eating at least one to two eggs at least 4 times a week for 32 years, my body had become intolerant to them. My allergist said that it is not an "allergy" per se and that it is possible for an intolerance to go away. I am not betting on it though because my reaction is still pretty unpleasant and severe (stomach pains, feeling faint, throwing up). I would be VERY interested to know if ANYONE has actually spoken to a doctor that could explain this? Thanks much!
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