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bartfull

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Everything posted by bartfull

  1. bartfull
    Great minds think alike, Irish! I was just thinking the same thing because from what I have heard, that pain is also accompanied by cold sweats and nausea, which also often accompany celiac pain.
  2. bartfull
    I used to eat a banana and an avocado along with a ricecake (OK, I guess that IS a processed food) for breakfast at first. Now I often eat a Lara Bar (at the healthfood store, although sometimes you can find them at the grocery store too) and...ICE CREAM! Of course that doesn't last all morning so when I get to work I munch on some Planter's cashews. Lately...
  3. bartfull
    I don't think it is a good idea to buy anything in the bulk section. Someone might have used the same scoop on something that had gluten, or they might have put the xanthan gum in a bin the had a gluten item in it previously. If they didn't THOROUGHLY clean that bin, it might be CC'd. Also, a warning. Bob's Red Mill makes an all purpose flour that many...
  4. bartfull
    OK, that makes it easier because I know the labeling laws here and I know which brands are safe. In the US, wheat must ALWAYS be identified on the label. Rye is pretty much only in Rye bread. But barley is the tough one. It is not considered one of the top 8 allergens so they don't have to say "from barley" if an ingredient they use IS actually sourced...
  5. bartfull
    And here are the tests you should ask for: tTG IgA and tTG IgG DGP IgA and DGP IgG EMA IgA total serum IgA control test
  6. bartfull
    Hi Icelandgirl, and welcome! You came to the right place. The very first thing to do is read the Newbie 101 thread in the coping section. Make sure to click on all the links there too. What you are feeling right now is gluten withdrawal. It is a real, physical thing, not to mention the emotional part that goes along with it. Withdrawal usually lasts...
  7. bartfull
    Did your doctor test your calcium level? If not, you don't need gluten or dairy to get your calcium. It is in lots of veggies, and also, you can always take a gluten-free supplement. Addie is right - you may actually have celiac. If not it sounds like non-celiac gluten intolerance. Same symptoms, same solution - gluten-free for life.
  8. bartfull
    Myrtle Beach doesn't look like fun. The weather is better here in South Dakota right now! Open Original Shared Link#
  9. bartfull
    For thickening use corn STARCH, not flour. For baking, a lot of folks here like King Arthur gluten-free flour. I made some pancakes with it and although they aren't exactly like gluten pancakes, they aren't bad. The thing that bothered me most is that they don't brown like regular pancakes. Pamela's makes a gluten-free flour too that I've heard is good...
  10. bartfull
    AND the amount of CC from double dipping IS enough to gluten anyone. So is eating off a glutened fork. That is why we need seperate mayo jars and butter sticks, etc. And that is why we can't eat a salad if we just pick off the croutons.
  11. bartfull
    https://www.celiac.com/forums/topic/105835-mast-cell-activation-syndrome-mcas/
  12. bartfull
    They said on the radio yesterday that the rollercoaster here is over, and to expect a normal February. OK, so that means it's going to be stinking cold for the next month! So far the forecast shows it. Cold (a little below zero last night), near 50 tomorrow, then 30's for the forseeable future. We probably have at least one more good-sized snowstorm ahead...
  13. bartfull
    Welcome, Andrew! So I take it you never got tested for celiac? Your symptoms could be from celiac or from non-celiac gluten intolerance, and based on the fact that you feel better gluten-free, it sure sounds like one or the other. The difference is though, that if you have celiac, not only do you feel lousy when you "cheat" on the diet, but you are...
  14. bartfull
    It might be a good learning experience for her. If you sat next to her and kept reminding her not to touch her face/lips, she might learn to be more careful around not only this pasta, but anything else that might potentially gluten her. That's something we ALL have to learn. If we go to the grocery store where there may be gluten on some items (I'm thinking...
  15. bartfull
    I would never eat from a salad bar. There are crouton crumbs flying everywhere and spoons tongs and ladles getting put into bins other than the ones they were originally in. It doesn't take much to get a full-on glutening.
  16. bartfull
    How about art supplies at school? Play-Doh has gluten, and I believe some tempura paints do too.
  17. bartfull
    51 for a high today. Lows in the mid-30's. But by tomorrow night it's supposed to drop to 2 below. What a rollercoaster this winter has been!
  18. bartfull
    The hunger is normal.It is part of gluten withdrawal, which isn't just psychological by the way, but a true physical withdrawal. You may get headaches and mood swings too.
  19. bartfull

    ARCHIVED So Sick

    bartfull replied to Kathyl067's topic in Coping with Celiac Disease

    Kathy, have you read the Newbie 101 thread? It'll teach you a lot about celiac and how to avoid cross-contamination.
  20. bartfull
    I was wondering how it was relatively easy to quit gluten, which IS physically addicting, but so hard to quit smoking. Then I realized it's because there is nothing to replace cigs with. I mean, it is more like giving up EATING than giving up gluten. I can still eat meat and veggies and rice and ice cream and potato chips, and if I want bread I can buy Udi...
  21. bartfull
    And I have a LOT of "character"!
  22. bartfull
    Thanks Mom! I love you too! I WILL do it...eventually. But I HAVE cut down a lot. I've gone from a pack and a quarter to a little over a half a pack a day - less when it's cold outside. It's my Sundays off that get me. I don't have to go outside to smoke and when I'm sitting with a book in my hand and a cup of coffee in front of me, I tend to smoke...
  23. bartfull
    I'm doomed!
  24. bartfull
    Have you tried eliminating dairy? That would be the first place to start.
  25. bartfull
    Oh, that is GOOD! That means that, like me, you have gotten to the point you can handle corn STARCH. They say the protein is processed out of it but if I get glutened it puts me back to square one. Just go easy on the starch and don't do a ton of it, or for too many days in a row, and it will expand your diet tremendously. You can make gravy! You can eat...
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