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cavernio

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Latest Celiac Disease News & Research:

Everything posted by cavernio

  1. cavernio
    B+ but so far am an unsensitive celiac. (Well, lots of symptoms but nothing noticeable when I eat gluten.)
  2. cavernio
    Just buy her the stuff that she needs. I'd zero in on the wooden utensils and mesh colanders first. Also a good idea to get them all one type or color or something, so that your dad will know which ones to use. If your family were mine, I'd be much more concerned about cc from someone else eating gluten in the house and there being crumbs on everything...
  3. cavernio
    B vitamin overdoses can cause some nasty symptoms, you may want to look into that if you've been megadosing on stuff for awhile. Not sure if mouth sores are one of them. I seem to constantly have a very dry tongue with sores on it, and I've cycled through some foods trying to avoid it with possible success, but definitely no peeling skin. Last I looked...
  4. cavernio
    My celiac symptoms included bloating, although I would still cram food in there and feel hungry despite my bloated stomach :-p You may feel better being lactose free. Bloating is a sign of lactose intolerance which you've probably heard a million times by now, is standard problem for celiacs.
  5. cavernio

    ARCHIVED Hair Color

    cavernio replied to Candy's topic in Coping with Celiac Disease

    Light brown/dirty blond but my dad is (was) a redhead. How many of us have relatives with red hair?
  6. cavernio
    Most probiotics aren't dairy free. They're cultured on dairy. Lactose free is not dairy free, so unless you're ordering or have found a special dairy free probiotic, then no you have not taken all the measures mushroom mentioned. If you have serious vitamin deficiencies they may get worse initially being gluten free because gluten initiates a leaky gut...
  7. cavernio
    I seem to remember you asking something similar before? If your intestines were damaged so much by 1 glutening, and the mucus and indigestion were a sign of serious villi damage, then the indigestion and mucus would last as long as it takes to repair the damage. Since villi take quite awhile to heal fully, months (although healing commenses asap so I've...
  8. cavernio
    BBQ sauce or regular spices can have gluten, and both could have been added to the patty itself. Furthermore, they're the sort of items wheat-heads might not even consider as having gluten. It might not be gluten at all though. I know I didn't have any issues with lactose at all until going gluten free. (I've since discerned why, because gluten causes...
  9. cavernio
    In Canada I'm fairly certain cross contaminates don't have to be mentioned. If they knowingly put in wheat or other glutinous grains the law says that have to label it as containing them in an obvious way. So while you might look at 2 different packages of, oh, nuts, and one says 'May contain traces of wheat' while the other one doesn't, that doesn't mean...
  10. cavernio
    I use Live Clean products including shampoo, conditioner, handsoap and moisturizers. Their website claims that all of their products are gluten free, despite nothing on the outward label. I have only seen them on the market where I live, Eastern Canada, for a couple of years. I was surprised to see that WalMart carried a whole slew of their products, but...
  11. cavernio
    Fluctuations in how my body temperature feels to me (not necessarily enough for fever or to be low...and then again my thermometer might be a piece of crap) is one of the few problems I've had that has almost disappeared since going gluten free. Often with the chills I'd just get that icky flu-like, everything feels kinda off and gross.
  12. cavernio
    Would poop in the pants then not happen all the time, not just in response to gluten? I mean, if absolutely nothing's getting absorbed... I really don't know, but if I had to guess, it'd be that refractory celiacs are suffering from something besides/as well as celiac disease.
  13. cavernio
    Ok that paper is a summation of other studies and is enormous. :-S Which primary study does the 1ppm refer to or at the very least where does that paper say that?
  14. cavernio
    My current theory about things like caramel color from wheat is that some number of celiacs celiacs will get antibody reactions to broken down parts of the gluten. It's been known for a long time that gliadin portion of the protein is supposed to be what causes the reaction. But does the gliadin need to be fully intact for that? When measuring gluten, is...
  15. cavernio
    "In other words if super sensitives react to something shouldn't we all write it off as that means gluten is present and will damage the less sensitive people even though they don't react?" I too worry that I accidentally ingest because I haven't pinned down an obvious gluten reaction. The closest thing I can think of would be kinda feeling like I should...
  16. cavernio
    I'm sure most people who've posted here haven't the faintest idea what your coffee cups are made of. I don't. If you really want to know 100% you should try to contact the manufacturer of the paper cups the cafes in question use. Regardless, you may want to consider investing in a travel mug. Less waste (overtime), don't ahve to worry about the paper cups...
  17. cavernio
    Assuming you do in fact have celiac disease, I have an idea not mentioned yet about this. Firstly, some celiacs will never really have immediate reactions to gluten; it's entirely possible to have a gut reaction without a headache or nausea etc. Secondly, Fasano's research (you can find his papers online using google scholar, and plenty of news/press articles...
  18. cavernio
    Really depends how often you stick your hands in you mouth or the food you eat. Personally, even if I didn't bite my nails (among other things), I wouldn't want to have my very own hands, of all things, to always contain something poisonous to me. I don't know about fake nails, but I know that doctors and nurses aren't supposed to wear nail polish. I thought...
  19. cavernio
    My specialist told me to avoid all oats. Where did you get the 5% number from? Not accusing at all, I just want to know where you get your info. When I looked into it it seemed like 1 study would show most celiacs have oat issues, while another study showed that nearly all of them didn't.
  20. cavernio
    Haha, I haven't bought new makeup and hair products in 5-10 years! so I don't really have any of my own things to give them. Plus half the reason for wanting a professional is because I need the help with products. I got trials and have spoken to both individuals about it, and I don't think they're lying about finding products. The make-up lady was very...
  21. cavernio
    It's unlikely I will get symptoms from the gluten in any of these products, as I haven't noticed for certain any immediate gluten reactions. However I am dx with celiac and have horrible intestines (damage likely all the way through as both ends of the small intestine showed visible damage) and plenty of malabsorption symptoms (why I got tested in the first...
  22. cavernio
    I know that leaky gut seems to be a 'popular' thing these days, but journal articles I've read done by scientists trying to figure out celiac and gluten intolerance, have found that pretty much all celiacs have leaky guts when they eat gluten, but gluten intolerant and controls (random healthy people) don't, and I believe celiacs shouldn&...
  23. cavernio
    Nope. If they decide to call something gluten-free then I will. I don't get easily discernable reactions from gluten, so the only assurance I have are what people say. If either a company or individuals say not to eat it, I don't.
  24. cavernio
    Amaranth and quinoa flour and bean flours (including chickpea) I find have a bitter taste and would only use them sparingly in any sweets. Any flour can go rancid, even regular wheat flour. I think the higher content of protein in it, the quicker it will happen. Even if the product itself is fresh, maybe the flours aren't. And definitely you need a variety...
  25. cavernio
    The OP didn't say he had a problem with the rice itself, but only that specifically labelled flour. You also don't seem to be a celiac, (you eat bread now without issue) so it wouldn't matter to you if your rice flour had some wheat flour in it. I too want to know why you would react to sticky rice. The only thing that's supposed to be different is a ration...
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