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sreese68

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Everything posted by sreese68

  1. sreese68
    I would also get a second opinion. I haven't had to deal with extensive cavities in my kids, but my daughter has had two dental procedures. She had baby teeth taken out two different times due to mouth crowding/orthodontics concerns. The first time the dentist was just going to use laughing gas. But my daughter was so anxious (at age 10) by the time we...
  2. sreese68
    It could be one or more components of the foods. You could gather them together and see if they have things in common like xanthum gum or guar gum, which a lot of people can't handle. I personally have bad stomach issues from brown rice, so I can't eat any baked goods with brown rice flour. Could be sorghum or tapioca. You may want to try to isolate each...
  3. sreese68
    The dutch chocolate does have gluten in it. Wheat something or other - can't remember if it was starch or what it was. I was shocked when I saw it!!! I do know the vanilla doesn't have wheat, but not sure about the rest. Not sure if they are made on shared lines.
  4. sreese68
    I've had a person with celiac and a person with gluten intolerance say I sound "really sensitive" when I've told them the following, and I'm wondering if I am or if I'm more on the "normal sensitivity" end. I KNOW I'm not super sensitive after reading some of the posts by the people who really ARE super sensitive! Anyway, on July 4th, my daughter spent...
  5. sreese68
    Thank you SOOO much for all this info! I had thought that if my recipe calls for say 1 cup of soy flour (84 grams), then I could substitute 84 grams of yellow pea flour? So I would substitute equal weight in recipes? Am I reading this right? (having a little leftover brain fog today!) I have a book on cooking ratios, but I haven't had a chance to read...
  6. sreese68
    If I get glutened, my left leg tingles for 24 hours at least. My gluten symptoms are neurological, so so far my first symptom is jitteriness the first day followed by the tingling the next. Then a few days or so of jitteriness, irritability, brain fog, anxiety, tingling. I don't know about long term damage. I've been dealing with tingling problems for...
  7. sreese68
    Thanks for everyone's responses! I think I'll try the soy flour from barryfarm.com but also get their yellow pea flour to experiment with. I dislike garbanzo beans, so I don't think I'll try that one
  8. sreese68
    Probiotics can cause gas and bloating the first few days you use them. Mine was mild for me when I started probiotics a couple of weeks ago. (To me, mild bloating equals discomfort. Terrible bloating equals pain that makes you want to lie down.) If I understand it correctly, the bloating means the probiotics are working for you. Someone correct me if...
  9. sreese68
    It's tough when you have a picky eating child! I have two of them! (My other two are more open minded.) I've found that my kids do not like any store-bought bread. The only bread I've found that they all eat is King Arthur's gluten-free bread mix. It's easy to make. So maybe a try some bread mixes? Good luck!
  10. sreese68
    My bloodwork was negative. I went off gluten for 8 weeks at the instruction of my neurologist, who says the bloodwork is too often falsely negative. I ate gluten after 8 weeks of a gluten-free diet and DEFINITELY had neurological reactions to it. I'm now sensitive enough to it that I got glutened when my daughter touched my drink top with gluteny hands...
  11. sreese68
    (Following advice is based on my assumption that you're a first-time mom. If not, just ignore me!) Taking food intolerances/allergies out of the equation, most infants don't need solid food until 6 months. Later works, too. I fed my first child jarred baby food at 4 months, and I wish I hadn't. It was a royal pain, and I honestly don't think it helped...
  12. sreese68
    I want to use 2 flour mixes from the Culinary Institute of America's gluten-free baking book. The mixes are about 1/3 soy flour, and I can't find one that's made in a gluten-free facility. I'm new to gluten-free baking, so I'm not sure what would be a good substitute? The mixes both have white rice flour and tapioca as the other ingredients. One also...
  13. sreese68
    I'm still looking. I've found soy flours, but I can't find one that's processed in a gluten-free facility. Am I looking for something that's not out there? Is there one made in a non-gluten-free facility that is free from CC? My Culinary Institute of America gluten-free baking book has a flour mix that relies heavily on soy flour, and it's one that...
  14. sreese68
    On ice cream!! Or if adventurous, as a glaze for meat.
  15. sreese68
    Fructose malabsorption can cause fatigue and bloating. A lot of fruits have a high level of fructose in them. Onions and garlic can be a problem, too. You may want to keep a food and symptom log to see if there's a pattern anywhere. And remember that it can take a few days for a reaction to show up.
  16. sreese68
    I had negative bloodwork, but I most definitely have celiac. My doctor diagnosed me based on response to diet, low vitamin D levels, and symptoms. I strongly recommend writing down everything you eat between now and your appointment as well as every reaction you have (lack of symptoms as well as symptoms). Summarize it for your doctor and show it to him...
  17. sreese68
    Slightly off topic, but
  18. sreese68
    Not sure I have any good ideas for you, except to maybe keep your granddaughter at your house for a few days and see how she feels off gluten (maybe this would be an eye opener for your son?). I just saw the above and wondered if maybe your son should get tested, too? His apathy or fatigue or anxiety over making decisions or whatever it is that's making...
  19. sreese68
    TSA's guidelines on food: Open Original Shared Link According to their guidelines, wrapped food is OK to bring on board. There's a link to the left for medical conditions that says you can bring frozen items on board as long as they're not slushy. You may want to call to confirm that food is included in this rule. I have yet to fly gluten-free, but...
  20. sreese68
    I have some recipes I want to try out for my family that call for soy flour (defatted). Is Bob Red Mills any good, or should I look for another brand? I don't mind ordering online if I need to. I just want to find something that's free from CC and will turn out a good baked good. Thanks!
  21. sreese68
  22. sreese68
    I feel better than I've felt in years!!! Just all of a sudden, it was like a fatigue and stress fog finally lifted. This started about two weeks ago - 13 weeks into diet and 4 weeks from gluten challenge. I feel cheerful! Optimistic! Like I can handle things and not get overwhelmed. My energy level is good - I don't feel draggy. I'm not procrastinating...
  23. sreese68
    This grocery guide really helps: Open Original Shared Link They make nice dining card for eating out, too. You should do a search here for cross contamination and the kitchen. There are a ton of posts on it. You'll need to scour everything down in the kitchen and not use your current toaster, etc. Cross contamination can really cause problems. I had...
  24. sreese68
    Lots of info on FODMAP diet here: Open Original Shared Link Her book has good info, too. Just remember that reactions to food can be delayed, so don't add more than one thing at a time for at least 4 days. A week is better. (I react to food 2 days after I eat it.)
  25. sreese68
    Science Diet DRY active longevity. NOT wet! All of their wet food I checked had wheat. Iams wet adult. (haven't checked the dry)
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