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mcbphd1

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by mcbphd1

  1. mcbphd1
    Last year, I was tentatively diagnosed with a type of dysautonomia. In a nutshell, it makes simple things complicated in that the body either over or under reacts to stimuli of all types. I'm curious as to whether this has made my reactions to tiny amounts of gluten much worse that they should be. Anyone else supersensitive and have dysautonomia?
  2. mcbphd1
    I react to anything with chicory in it. The GI reaction is similar to gluten, but I don't get the systemic reactions from chicory that I do when I have been glutened
  3. mcbphd1
    I just read a fascinating publication about the role of excess glucose and binding of the COVID-19 spike proteins to cells - it finally gave a good scientific hypothesis for why this virus is so bad in diabetics. Given the fact that celiac and diabetes are often co-morbid conditions (I have both), it seems like good sense that those of us with celiac should...
  4. mcbphd1
    I had a classic gluten reaction earlier this week. The only thing new that I added to my diet was some Bob's Red Mill almond flour. Has this made anyone else sick? I am fine with almonds and almond flour/meal in other products. Still suffering from some inflammation 6 days later, so it was a significant amount of gluten contamination.
  5. mcbphd1
    Yes, thankfully my pernicious anemia resolved as soon as I was gluten free, and I respond fine to simple sublingual b12 - something in my life that was easy!
  6. mcbphd1
    It is such a difficult risk/benefit for me to have medical procedures like an endoscopy. I have so much trouble with anesthesia of any kind.
  7. mcbphd1
    If I were guessing, I would guess that you went gluten free and your system started to heal and your immune system was recovering. Then maybe you were getting small exposures to gluten due to inexperience with the diet and you were having much stronger reactions because your immune system had started to heal. Just a theory - I know I had almost no gastro...
  8. mcbphd1
    I was diagnosed with celiac and have been gluten free since 2012. It took a year or two to figure out what that really meant. Then another couple of years to figure out no restaurants, no gluten in the house, etc, as I am extremely sensitive. Now, I only occasionally have issues if I have to travel, especially if I cannot take my RV or if I am around the...
  9. mcbphd1
    I know! It stinks. At least they refunded my money, and it seemed like a fun place.
  10. mcbphd1
    I never risk eating out. But I have heard great things about Twisted Root Burger being gluten free, so tonight, traveling, tired, and hungry, I decided to try it. One French fry in and not bite of burger yet, the Nima tester came back positive for gluten. I am so bummed.
  11. mcbphd1
    I eat peanut M&M's often. In the past couple of weeks, I feel like I am reacting to them with a glutening type reaction. Wonder if they had a bad batch recently...
  12. mcbphd1
    I have been mystified for about 2-3 years as to how I continue to have celiac-reactions while being fastidiously gluten free. We have a fully gluten free kitchen. The kids bring fast food into one back room of the house, eat it on paper plates, and dispose of them outside. I do not eat in restaurants or at other people's houses. I have tried Fasano, low...
  13. mcbphd1
    The first study linked above by knitty kitty is indeed legit! Mexican Conacyt is like our National Science Foundation - a prestigious and heavily peer-reviewed federal funding source. I react to corn and corn flour but not to tortillas and chips. I wonder if the processing (which I think includes lyming) de-activates the protein? I have used corn occasionally...
  14. mcbphd1
    Ditto the ketogenic diet recommendation. My husband, who does not have celiac disease, was having odd mood swings and anxiety after his heart attack. The keto diet has made him a different person. Actually, it has returned him to his "old" self!
  15. mcbphd1
    Oh, and it's good to know that others react to glasses in restaurants, etc., and that I am not completely crazy.
  16. mcbphd1
    Thank you all! I confess that I also dig down in the stack of coffee cups and lids. I'm thinking that even though I am an obsessive hand washer, when I leave the gas station with coffee, I probably touch several surfaces. Also, I suspect that the folks who make the coffee get in a hurry and might use the same gloves as when they make burritos. I can't...
  17. mcbphd1
    I need some help! I was diagnosed with celiac via very high blood antibody levels about 5 years ago. Over the years, I have discovered that I am supersensitive and react to very small amounts of gluten. I have adapted my lifestyle in several ways to cope with this - I follow a primarily grain free, low carb diet, I cook everything that I eat and eat very...
  18. mcbphd1
    When you went gluten free did you switch to a lot of rice and rice products? I have had hair loss twice over the past several years. Once was due to low thyroid. The second time was possibly due to over exposure to arsenic in brown rice and rice products - I also had skin issues and severe anxiety and brain fog. After lots of testing, my doctor and I...
  19. mcbphd1
    Agreed on moving to white rice. I did request and got a new celiac panel done last January - no elevated antibodies, also, normal B12, folate, iron, electrolytes, and slightly low vitamin D. I am becoming convinced that ketogenic or paleo is the way to go for me. Maybe after things heal and my system is clear of toxins, I can add back some carbs. I'll...
  20. mcbphd1
    I was diagnosed with celiac 5 years ago. After the first year of stumbling with the gluten free diet, I have become more and more cautious about exposure. I no longer eat out or have processed foods of any sort. I don't go to restaurants at all or large sporting events with food everywhere. I have tried a low FODMAP diet, Fasano diet, and avoided soy...
  21. mcbphd1
    Thank you Cyclinglady. I don't have other sensitivities as I am fine using the gums, eggs, and other ingredients in my own cooking. I am just supersensitive to very low levels of gluten. Sometimes inulin causes some issues, but they are very distinct from a gluten reaction. I have not tried Canyon Bakehouse, though, so will see how it works, thanks KEMB...
  22. mcbphd1
    Hi! I fall into the category of super sensitive celiacs. Most of the time, I follow the Fasano gluten elimination diet and I do just fine on that diet. Occasionally, I have to travel and it would be very helpful to have a sandwich bread that I can purchase and eat without having a reaction. So far, I have reacted to Udi's and Schar. I'm wondering if...
  23. mcbphd1
    The "negative positive" is referring to the following statement of <15>. It is giving you the range, that negative is less than 15 and positive is greater than 15.
  24. mcbphd1
    Thank you both. I have had allergy tests, done the elimination diet, and had a million other tests. Twice the doctor rechecked the celiac antibody panel and all were below normal limits.The only abnormal test results are borderline low vitamin b12, D, and calcium, and a low thyroid and sometimes cranky gallbladder but no stones. The doctor added some Armour...
  25. mcbphd1
    I am in my mid-50s and was diagnosed with celiac 3 years ago after about 10 years of mysterious vitamin deficiencies, thyroid issues, and finally gastrointestinal symptoms. I was diagnosed through the antibody testing - they were all sky high, so there was no doubt. Since I had already been gluten free (or so I thought) for about a month, the GI and I agreed...
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