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About sreese68

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  1. I recently got the results of stool testing and had a high amount of fecal fat, so I'm not absorbing fat correctly. My gallbladder, pancreas, and liver are all fine. I haven't had lactose in 3 years. Don't know if it's intestinal damage or what. I'm currently looking into this, too. It's such a slow process getting the appointment, doing the test, waiting for results, etc. I did find this article.
  2. First my disclaimer about my source: To be fair, I haven't contacted them about it yet, and I don't know if another retail seller would be any better. I imagine it's more a supply issue than their handling of the grains. My theory is it's probably cross contamination through a truck or silo that wasn't cleaned out well enough between grains. I don't know if a company exists that only grows buckwheat or other gluten-free grains and owns their own delivery trucks (for unpackaged grains), packaging plants, etc., so no risk of cross contamination can occur. Saying all that, it was Since I still have gut problems, I think I still need to be super careful. Again, I'll say that my issues may stem from more than just celiac. Even going grain free for 6 months didn't heal my gut. (I did eat nuts and seeds, or I couldn't have gotten enough food.)
  3. I cooked some of my labeled gluten-free buckwheat groats the other night and found a foreign grain. It looked like wheat, so I tested it using my home gluten detection test. And sure enough, it was wheat!! I dumped out what little was left of my 5lb bag and didn't find any more. I recently had two periods of weird nerve flare ups, so it's possible there was more wheat in the bag I didn't see. (Though it could also be from increasing my vitamin B too much.) I know some people here only whole buy grains and sift through them looking for wheat, rye, and barley. I was wondering what naturally gluten-free grains are most likely to have stray wheat in them. And if people have a source for gluten-free grains that are on the safer end. I'm assuming I can eat what's left in my bag of buckwheat since there's no more wheat in it? I already eat a mostly whole foods diet. I'm eating buckwheat, teff, quinoa (recent addition), and white rice. Just cut corn out. I have a brown rice intolerance. I was going to add in millet, amaranth, and kaniwa. I don't know if I'm super sensitive or I need more time to heal (diagnosed at 42) or if it's due to connective tissue problems (long medical story), but at 4 years gluten-free, I still have a huge number of food intolerances. I just found out that stool testing showed I'm not absorbing fat. And my stomach is highly sensitive to supplements. (In answer to the questions I anticipate: gluten-free household, never eat at someone else's house, haven't eaten at restaurant in a year.) I tried paleo for 6 months, but due to my food intolerances and the limited number of fruits and veggies I can eat, I had a very hard time with it. I struggled to keep my weight up and had to add so many fatty foods, my cholesterol went through the roof.
  4. sreese68

    Two Weeks Gluten Free

    Beans are also hard on the gut. I'd take them out for a bit. Then try them again with a small serving size. With a food journal, record gut symptoms but also mood and energy level and anything out of the ordinary. Keep in mind that a reaction to food may take anywhere from a few hours to two days. For me, the big C takes two days. D is usually overnight. I can handle some foods if I eat them once a week, but if I eat them a few days in a row, I get symptoms. And recovery does take time. It took 8 months for my anxiety and brain fog to go away. My nerves still aren't healed after 4 years, but they are much, much, much better. My continued gut problems are unusual and may be partially caused by another syndrome/disorder I'm seeking a diagnosis for, so I may not be able to heal my gut completely.
  5. A belated thank you to everyone who posted!!! I kept meaning to reply, but I've been caught up researching another complex health issue I'm probably going to be diagnosed with soon. Anyway, it's taken me this long to introduce a couple of other grains (as well as some needed supplements), so that I can cut corn out. It's only been a few days so far, and at this point, I can only cut out corn as food. It's in too many supplements that I need for me to cut it out 100%. I'm going to give it a couple of months and see what happens. Thanks again!!
  6. I've been gluten-free almost 4 years. Never cheat. I just saw a new functional medicine doctor, and she suggested I eliminate corn. Sigh. I already have a very limited diet due to sensitivities to: nightshades, brown rice, fructose, sorbitol, mannitol, carrageenan, guar gum, and flax (seed and oil). I avoid dairy and soy, but I'm not sure they'd still be a problem at this point. Oh, and too much alcohol is beginning to be a problem. I do eat a lot of corn - grits, pasta, cereal, etc. I can figure out a way to replace the foods. What I'm concerned about is eliminating the supplements that have ingredients derived from corn (like fermented corn dextrose). My B vitamin complex has this for instance. I have some vitamin B deficiencies (nerve problems, hair loss), so I'm hesitant to stop taking it for a few weeks. So do I need to get rid of ALL traces of corn to find out if it's a problem? Is some OK to leave in during an elimination diet? (supplements, salt, corn vodka). My main health goals right now are to heal my leaky gut, stop the daily muscle twitches in my legs, grow hair, and get my energy levels back. My energy is just a bit off. My ferritin dropped, so that may be it. (Yes, I'm addressing it. I malabsorb iron.)
  7. If you're still having problems with C, you may want to look into an elimination diet. Gluten causes mild C for me (my reactions are neurological), but other foods cause it much more so. Brown rice gives me horrible stomach pain and worst C ever. Too much fructose and dairy causes C for me, too. Interestingly, other foods cause D, like things in the sorbitol family. I did the FODMAP elimination diet, but I had to figure out the brown rice thing on my own. Also, brown rice didn't cause such a large reaction until I had been gluten-free a few months.
  8. I wouldn't risk eating food at someone else's house. Even if the ingredients in the dessert are gluten-free, the risk of cross contamination is high. Especially if she's making a gluten-free baked good. Or cutting fruit up on her bread cutting board. Or "Oh, that spoon isn't that dirty. I'll reuse it mixing up this other dish." Each exposure to gluten can potentially lead to more health problems down the line. Your immune system will flare up for weeks if not months. Not worth the risk. Many people think that if you get glutened, the only effect is a bad stomach for a few days, and they just don't understand it's far, far more than that. I would just tell her that you thought about it and researched more and decided it's not worth the risk. I personally bring my own food. I don't ask. I tell friends and family ahead of time that I can't eat what they're preparing, and I'll bring my own. I'm very polite about it, though. For instance, at Christmas, I had a family member (who I don't see often) set aside some pork chops and not put gravy on them for me. (I didn't know they were going to do that.) I smiled really big and thanked him for thinking of me, but I told him that since I'm effected neurologically, I can't afford to take chances. Even a crumb, etc., etc. Oh, an example of the risk of eating in a mixed kitchen. After my diagnosis, I had someone help me to get rid of all the gluten that was left in my kitchen. I had been gluten-free 10 weeks at that time. I didn't touch the flour bags or wipe down those shelves, but I was in the room. And I washed my hands a lot. Somehow I got mildly glutened. I think the flour poofed, and it drifted onto my lips or maybe onto something I used to prepare food later. I don't know. But if your host is making your food right after using flour, your food could be at risk.
  9. I've fought acne for 30 years. Gluten and nightshades definitely cause skin break outs for me. Anyway, I've noticed the last two times I've gotten a stomach bug and had D, my face has broken out in mild acne a few days later. This is interesting in that offending food causes cystic acne on my chest and back, so this is a similar but slightly different reaction. So yes, I do think gut problems can cause acne. Hope you're trying some food eliminations for her. For me what causes C are: gluten, brown rice, and medium amounts of fructose. Brown rice is by far the worst one. C sets in two days later with severe stomach pain. I can eat white rice, though.
  10. There are so many different ways to do this. I tried the FODMAPS elimination diet because I suspected I had problems with fructose. Here's a website: She has a book that was a good starting point for me. (Note, it's not a gluten-free diet, so make sure you adjust accordingly). Found out I can't handle fructose, dairy, mannitol, sorbitol, and brown rice as well as gluten. Fun, huh? Took about a month or so on the diet before I had good days. An elimination diet is a slow, slow process. And frustrating. It is worth it once you find out a basic diet that doesn't bother you. I was down to 17 foods I knew were safe at one point (and several were variations of corn flour products). It's much better now for me, but it took awhile to get there. Good luck!
  11. My kids and other gluten-free kids we have over devour these: I can't do dairy, so I've never tried them. But the entire box disappears when we have company. Their bread is also the best my kids have had, and my husband likes it too. (I can't eat it due to a brown rice intolerance, so I don't know what it tastes like.) The Gluten Free Mall also carries them. Brand name is Grainless Baker. My kids didn't like the Schar crackers. But I know others love them, so this is definitely a YMMV area! LOL!
  12. What kind of elimination diet did you try? I used FODMAPS, and it helped me identify that fructose and sorbitol are problems for me. They can be found in a variety of fruits and veggies, so unless you're eliminating those specific categories, it can be hard to pinpoint.
  13. sreese68

    Restaurant Japan Town San Francisco?

    Thanks, y'all! That's a good start. I actually can't eat any of the baked goods from Mariposa because they all have brown rice in them. Pretty much 90%+ of gluten-free baked goods do it seems. And the rest have something else I can't eat like honey or juice concentrates. I have actually gone into a 100% gluten-free bakery/cafe and had to eat meat without bread! LOL!
  14. I'll be in San Francisco at the end of the month. I was hoping to get a meal in Japan Town, but the restaurants listed on Japan Town's website don't have gluten-free menus. I have the international dining cards from Triumph Dining, but the language barrier still concerns me. I react to small amounts of cross contamination. I am able to eat out, but I only go to places that are well versed in gluten-free issues. So does anyone know of a place that's safe to eat? Oh, for the rest of the city, I already know about Pica Pica Kitchen and will go there as soon as I drop my bags at the apartment where I'm staying. They have bread made of corn flour! I can't eat anything made of brown rice, so I haven't had bread in almost a year-and-a-half! Not sure where else. I also can't eat garlic, onions, dairy, number of fruit and veggies, etc. etc, so finding a place with simple food isn't easy! Guess my Mr. Bento will get to see a lot of the city. It's better traveled than some people I know! LOL!
  15. sreese68

    Some Humor To Help Cope

    That is the funniest thing I have seen in a long, long time!