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pricklypear1971

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Everything posted by pricklypear1971

  1. pricklypear1971
    Exactly. At my favorite place I can eat the beans but no rice (bullion). I can eat soft corn tortillas but not fried or chips (I sneak my own in). I can eat salsas but not the enchilada sauces. I usually get grilled meats with corn tortillas and eat lots of salsa and beans. But the margaritas are juuuussstt ffffiiinneee! You must learn to ask questions...
  2. pricklypear1971
    Yes, I love meringue cookies. They don't love me, though. Too much sugar. I have a killer recipe for blood orange and almond meringue cookies if you want it. Like eating perfume. Hubs told me not to make them again because he couldn't stop.
  3. pricklypear1971
    Yes, I bought some for me when I first went gluten-free and he wasn't impressed. Neither was I but you know how stuff grows on you. I am freezing some So Delicious chocolate coconut milk and will make him a shake tonight. Btw his D has stiopped and he's eating me out of house and home. Mmm hmmm. Yeah. He doesn't have an intolerance does he??? De...
  4. pricklypear1971
    Ha! The Mexican cheese brand I see most around here is Cacique. It may be your recipe not the cheese. You'd be surprised at how complicated a simple cheese sauce can be -one that doesn't clump or seize. Anyway, there are many fresh Mexican cheeses. Some are salty, sweet, etc. some crumble well like a blue or feta.
  5. pricklypear1971
    Have you tried some of the fresh, soft cheeses? They melt better IMO. What about adding Mexican cream? Do you have a grocery store that stocks Mexican cheeses? I don't mean Kraft Monterey Jack....
  6. pricklypear1971
    You need to look at the ingredients on each label. Some sauces will be thickened with wheat. Not all corn tortillas are good choices - fried in mixed oil. Most cheese is fine. You must read every label. If you can't source it don't eat it. Overall, Mexican food is much easier to substitute so overall taste shouldn't be affected.
  7. pricklypear1971
    If you are having symptoms like vision in relation to eating something, in conjunction with pain it probably IS more than just a phase. Keep a food and symptom diary.
  8. pricklypear1971
    Everyone is different. Try it and see, advisedly near a bathroom.
  9. pricklypear1971
    I know. Funny, this morning he tripped himself up when denying an issue with the meal - he let "lately" slip in. I asked him to think about how he feels after eating milk and we'll talk about it soon. Kind of like leading a horse to water....and having him stare at you like you got it wrong. Only good thing I can say is he has a strong self-preservation...
  10. pricklypear1971
    Well, first congrats on getting a dx. It's a long road for many. There isn't a "mild case" of Celiac. You are or you aren't - and you are. You will probably develop gluten symptoms the longer you are gluten-free. I was like you - no GI symptoms (although I did have them at an earlier time). Now, at almost 1 year gluten-free I am developing GI symptoms...
  11. pricklypear1971
    Yay!
  12. pricklypear1971
    Sooooo.... That kid I've got - the one that swears he doesn't have a gluten or other issue has started getting "bloated, too full belly" after eating his favorite meal - cheeseburger, fries and shake. Glutenous cheeseburger and dairy shake. He also grilled me twenty ways yesterday about Celiac and if I miss eating gluten. This was while he ate the before...
  13. pricklypear1971
    You've got a lot going on. Give yourself time, lots of time. Eat as fresh as you can, as much as you can. If something bothers you don't immediately assume its a new intolerance. In the beginning, it's just weird. I've been through stages where sugar bothered me, fat bothered me, heck - THE SUNRISE bothered me. Your thyroid can be affecting...
  14. pricklypear1971
    You may want to consider gluten, still. Symptoms change over time (I just had my first round of acid stomach/bloating from gluten and I'm right at 1 year). Sometimes if symptoms aren't managed they, themselves, can become an issue (my gluten pain turned into acidic stomach so I had to be careful with timing meals and food selection). I'm a bit over ...
  15. pricklypear1971
    That happens. In the beginning nothing is right. Too sweet, too fatty, too weird. I now prefer much less sugar - less at one time, less overall. Fats got me in the beginning, pork especially. First time I ate cake I wanted to hurl, now I'm fine ( although I eat less and try to make lower sugar versions). Things change. Roll with it. I suggest...
  16. pricklypear1971
    Actually, it sounds more like Graves to me - the hyperthyroid autoimmune thyroid disease. My aunt had the same thing - goiter and most of it removed. She was hyper at the time, now she hypo. Both Graves and Hashis are associated with Celiac. I think Hashis is just more prevalent (hypo in general is more prevalent, I believe)..
  17. pricklypear1971
    I would be really interested in talking to the managers or whoever in charge of these decisions at few of the restaurants that do it consistently well. I'd like to find out why and how. I find it's generally the better restaurants that do gluten-free well; upcoming chefs... If they use fresh ingredients it's very easy to do gluten-free (except bakeries...
  18. pricklypear1971
    Here are the testing procedures for both DH and linear iga: Open Original Shared Link Open Original Shared Link It looks like the biopsy should be good to see DH if they took it correctly. I'm guessing they didn't get far enough away from the lesion to see the DH pattern OR they took it from an area that had been inflamed. That's the EXACT problem...
  19. pricklypear1971
    The raw meat analogy is one most people understand. It's invisible, you don't touch raw meat to a surface (knife, cutting board) or anything that's touched raw meat (hands) without soap and water. Yes, a griddle is a different story...but for the most part people "get it" when you say it's like raw meat. As far as airborne gluten - well, I wouldn't...
  20. pricklypear1971
    I think of gluten as salmonella or any other problem encountered by handling raw meat. That said, restaurants are trained to handle raw meat and most of the time do not kill people. So, it is very possible to train people to take proper precautions. Willingness is another issue. If you eat out at all you already know there are good-bet restaurants...
  21. pricklypear1971
    Something else - if they took the linear iga biopsy from the lesion itself it would probably not show DH because a DH biopsy comes from the clear skin next to the lesion - because the lesion degrades the iga pattern.
  22. pricklypear1971
    Effin a. You respond to dapsone? They biopsied your skin and intestines while you while on pred or just coming off???? Well, unless you've been off pred and ALL STEROIDS, even topical - for a long time don't bother with testing. Get your test results. See what they did. But if you have a dx of Linear by biopsy that's one hair off DH - and the...
  23. pricklypear1971
    I take Digest Gold from Enzymedica and currently MegaFood Megaflora probiotics. Yes, they are OTC.
  24. pricklypear1971
    Well, what name did he give the rash? Is it a differential of DH? Genetic testing tells you if you carry the most common genes associated with Celiac disease, it doesn't tell you of you HAVE celiac disease. The genes indicate you may develop celiac disease, not that you do have celiac disease. And, some people have genes that are not common - especially...
  25. pricklypear1971
    Probiotics and digestive enzymes. And for me, taking my supplements (for what I'm low in) seems to get things moving. I've wondered many times of I technically still have C without them (when I stop for a while) or if it's just adjusting to life off them...but I can't go off them yet...so we'll see later.
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