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About hexon

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  1. I think my gluten intolerance actually started after my C. diff infection during undergrad about 6 years ago. Still can't eat gluten containing foods to this day. It's important to remember that antibiotics that are decent at killing C. diff aren't always effective because of resistant strains. Having said that, if he no longer has C. diff but still has symptoms I would hit it heavy with the probiotics. C. diff and the antibiotics used to treat it can cause GI symptoms for months (I've been taught it can cause issues for almost a year, even), because you need to establish regular gut flora again. Probiotics have also been shown to reduce recurrent C. diff infections. Source: PharmD
  2. hexon

    Panera Bread

    The only thing I can eat at Panera is the black bean and tomato soups. The last three times I've gotten the salad I've gotten stomach cramps within 15-20 minutes, even having asked them to change their gloves. I don't think it really matters that they change their gloves anyways, since they put their hands in the different ingredients for the people in front of you. I know some people have been ok with their salads, but you'll have to use your own discretion.
  3. Yeah, I have a co-worker with stomach issues and terrible frequent migraines. Another co-worker with lactose intollerance with a sister who gets rashes when she eats wheat. A friend's mom with fibromyalgia. And a family friend with grave's disease. I just tend to think all problems are caused by wheat now haha.
  4. according to glutenfreedrugs.com most major doxycycline manufacturers (mylan, west-ward, and watson) are all gluten free. Which manufacturer is your doxycycline from? I did find that according to livestrong.com brand name Doryx has wheat starch in it, but that is only the brand name. Generic manufacturers can use whichever inactive ingredients they want, and from what I've seen most generally use corn starch.
  5. Since when do Asian foods tend to be gluten free? I'm not so sure this Tim fellow and his parents completely understand gluten free either. Maybe he just eats white rice when he's there?...
  6. Before I went gluten-free I had loud stomach rumblings all the time. All sorts of sounds! I also had episodes of bloating that caused bad pain, to the point I couldn't stand up strait and walk. I had to sit down or double over. Like others have said though, everyone is different and not everyones' symptoms are the same.
  7. Just go with Ibuprofen. It doesn't have as much bleeding risk as the aspirin. But if you take it on an empty stomach it can cause stomach discomfort. So long as it's gluten-free it won't undue anything since it's absorbed in the stomach, not the intestine.
  8. Honestly, there isn't going to be an answer on which pharmacy is best because even though they all have the same store name they are run by different pharmacists. If you lived in Knoxville, TN I'd say to pick my store, haha. But your best bet is just to find ONE pharmacy where they are polite and respectful and explain your intolerance and what you require. Once you develop a good relationship with your pharmacist they will be much easier to work with, and more willing to go out of their way to help you. Be a decent human being! Pharmacist's have to deal with some terrible people all day long ;-) Here are a few things you may need to consider. Pharmacists use the same trays and other counting equipment on all meds and only clean them occasionally throughout the day. Pills can be quite powdery. You may need to have them note your profile to clean their equipment before filling your medications. This may mean you can't use a pharmacy that uses a robot to count certain meds. I find glutenfreedrugs.com to be really helpful in figuring out safe drug manufacturers. The only way for your pharmacist to know if a drug is gluten-free is to call the manufacturer. If your medication is a brand name, and not available in generic, you can call the manufacturer yourself to find out this information. However, if you are on a generic the manufacturer can change between pharmacies or even change between shipments of meds. So you'd have to have the pharmacist call or ask for the manufacturer's phone number before you purchase your meds. They can't take them back once you've left the store and discovered they weren't gluten-free. glutenfreedrugs.com also has some helpful info about how to figure out if a drug is gluten free when calling the manufacturer.
  9. Haha, after ready all the negative comments about Ener-G Bread I looked up a picture and realized it was the first brand I tried. TERRIBLE!!!!!!!! It wouldn't even cut without crumbling apart, and it tasted like sandy styrofoam. I guess they just stay in business from new celiacs buying it for their first time.
  10. hexon

    Domino's "Gluten Free" Crust

    Wow! So much has changed in the last few days, and it's awesome! I'm glad the community's voice is being heard, especially by its own organizations.
  11. hexon

    May Contain Trace Amounts Of Wheat

    I recently discovered that my study spot was directly adjacent to a local candy store, so being the diligent student I am I decided I needed a candy break. I really wanted chocolate covered raisons! However, I saw they also had chocolate covered pretzels and other wheat containing goodies, so I asked them about using the same chocolate for everything. Of couse they did, so I ended up getting candy that didn't have chocolate . In regards to the OP's topic, I'm more afraid of the statement "may contain traces of wheat" than "processed in a facility that also processes wheat." I will buy gluten-free products with the second statement, but I had to stop my mother from using jarred jalape
  12. hexon

    Donotos Pizze

    I think China Wok probably didn't agree because chinese and japanese places use soy sauce in EVERYTHING. Soy sauce contains wheat unless it's specifically gluten-free soy sauce or tamari soy sauce.
  13. hexon

    Domino's "Gluten Free" Crust

    I don't see it so I'm assuming it got deleted. It's really annoying seeing lots of negative comments and then look back the next day and seeing tons of positive comments. It's just dishonest.
  14. hexon

    Domino's "Gluten Free" Crust

    While I like that companies are finally starting to develop a market for their gluten-free audience, the NFCA should have made more effort to educate dominos on prep practices before they ever gave them any kind of certification. Consumers aren't aware of different certification levels, and neither are the individuals who will most likely be ordering food for those of us with celiac disease or NCGI. "Gluten-free" shouldn't have different certification levels. It's either free of gluten or it's not, no in-between. If companies wish to use the term "gluten-free," the standards should be indicative of the end product and not whatever it starts out with. If people were guaranteed their food was poop free, but the restaurant stated that someone could have accidentally pooped on it at any stage in the cooking process I highly doubt anyone would want to touch it. I'm actually glad we are able to see that the company is deleting posts. This shows that they are acknowledging that many of their consumer base has an issue with their new product. They actually came out today with a new post on FB defending their gluten-free pizza, saying it may not be for everyone. However, this does show that they company doesn't have very high moral standards and is unwilling to address the issue at hand. If they are that worried about negative comments then FIX THE PROBLEM, instead of pretending it doesn't exist. I'm also glad they inform people upon placing an order that the pizza is not safe for people with celiac disease, but some consumers may just see this as a "cover your butt" statement to avoid lawsuits and order it anyways. When I visited my local gluten-free bakery yesterday I told them about the new domino's pizza, but informed her that they use the same equipement. Her replay was, "that's not really gluten-free." So I think, in the end, it's ultimately up to us to spread awareness of the issues and pressure companies to change their practices.
  15. When I make Bob's Red Mill pizza crust I divide the dough evenly and press them out on cookie pans lined with parchment paper. Normally each pizza is about 12". I then very lightly coat the top of each pizza with the tomato sauce that I'm going to use, just to keep the dough from becoming too crispy. I bake that for 10 minutes at the recommended temp, then take them out and put on more tomato sauce and other ingredients. I bake those for an additional 10 minutes. I'll normally eat one and freeze the other.