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shadowicewolf

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Latest Celiac Disease News & Research:

Everything posted by shadowicewolf

  1. shadowicewolf
    I've heard that those bars are not gluten free. Be it from cross contamination (shared lines) or an actual ingredient. Did they have oats in them as well? Because unless they're certified gluten free, then they're CC'd. As for the peanut butter, i'ma massive fan of it. Never had a problem with it here. I'm thinking you had the issue with the bars...
  2. shadowicewolf
    Tomatos make my body feel like its on fire (mainly my head, neck,and sholders area). Went to the allergist, had the skin prick test done and found that it was one of the biggest reactions (hives) he saw from tomatos. So yep, none for me
  3. shadowicewolf
    Yeah we got about 2 or 3 inches. Enough to make me go slipping and sliding. Soup again, the last of it. So heavenly. I'll have to pick up some more shell pasta for it now. It worked wonders! I cooked the pasta in the broth and it was heavenly (ancient harvest). I wouldn't do that with rice pasta though, i'd cook it seperate.
  4. shadowicewolf
    Better idea, make your own chips. I've heard this item works well to make them: Open Original Shared Link That way you can control what types of salt you use while still having your chips
  5. shadowicewolf
    I raid my stash of peanut butter. Eh, i understand ya somewhat. I can't do tomatos either and the smell sometimes... especially pizza... In times like this, a nice big juicy apple, a big scoop of peanut butter, and a little honey help me over it. I also tell myself its just not worth it.
  6. shadowicewolf
    As of right now, i'd stick with a whole foods diet. Nothing that has been packaged and processed (such as chex cereal). Do not assume that what some celiacs go through is what all do. A lot of us can handle corn and quinoa just fine, while a smaller majority cannot. What you read on the 'net can drive you mad. Its only been a month. It can take up to...
  7. shadowicewolf
    Damage? probably not. I'd stick with just the hard cheeses for now, as they are low in lactose. Do not, however, overdo it. Once or twice a week would be a good way to start just to see how well you handle it.
  8. shadowicewolf
    If you've been gluten free before testing started, then it would throw them off. Very off. At any rate, unless you were to go back on the gluten, any further tests for it wouldn't be very conclusive. There is a genetic test you can have done to see if there is a chance that you could develop it. Even if you did go back on it, there is no say whether...
  9. shadowicewolf
    Well, the only thing i can think of is to get him to drink plenty of fluids which should help "flush" his body out. I've heard of some celiacs having a reaction that can last up to a month or so. Poor guy.
  10. shadowicewolf
    Ah i didn't spot the corn allergy. woops My appologies. But yeah quinoa is pretty good.
  11. shadowicewolf
    Ancient harvest quinoa/corn pasta.... is very good
  12. shadowicewolf
    Sounds like you've developed an allergy to it. The fainting, however, is probably unrelated. Do you have issues with blood pressure? Low blood sugar?
  13. shadowicewolf
    Unless you could turn it into a gluten free bakery, i don't see how you could keep working in one. Flying flour and all that jazz (more spacific reason: you inhale the flour via air, it gets in your nose, and down the throat it goes). Make a spot in the kitchen yours and designate it as such. No gluten in this area. Get your own cutting board/plastic things...
  14. shadowicewolf
    I certainly have. When i lived in MT it wasn't that uncommon to get it a few times a winter. I also experienced it a year and a half ago when i was still in the dorms at my school. Long story short, heat went out, then came back on a few hours later, then i heard a pop... ignored it... heard it again. I went to investigate and the sprinkler above my door...
  15. shadowicewolf
    White corn tortillas with any sort of filling is what i generally do. Veggies and dip, fruit, etc... etc...
  16. shadowicewolf
    I finally figured out how to make the beef not so chewy. yay!
  17. shadowicewolf
    Yay! It is hard what other people say. No doubt.
  18. shadowicewolf
    Leftover soup. Today is a long school day, so no time to cook. It'll probably be better second day anyway.
  19. shadowicewolf
    Are you getting enough oxagen in your blood? That can cause ya to go blue.
  20. shadowicewolf
    Eh, if it does, then you probably have NCGI (non-celiac gluten intolegence). There is no testing for that outside of a gluten free trial I belive. It could very well be. Pasta, and i was (correction still am) a pasta fanatic. The wheaty stuff would set my stomach off and fealt like lead. It did eventually get worse too. Now i eat a corn/quinoa mix...
  21. shadowicewolf
    Its probably iodine if you're using the general everyday salt. I've seen other posters on here with iodine issues, they might chime in on this. However, you cannot completely cut it out because the human body requires it (to maintian blood is one of its uses i believe).
  22. shadowicewolf
    You'd be surprised how damaging gluten can be. I remember those last few weeks on gluten. I was sicker than a dog! Once i went off of it, the vomiting completely stopped and so did the "D". I was so ill during that time that i dropped about 40 lbs in little over a month. That is so NOT normal. I remember during that time i'd eat simple things, some plain...
  23. shadowicewolf
    So i am currently making the soup tonight... tossed some pasta in for just because reasons....
  24. shadowicewolf
    I'd rather carry one around then deal with reflux at night.
  25. shadowicewolf
    Propped up pillows do not work. They support the kneck in a bad way, thus the reason i use an incline pillow.
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