Lisa

And they DO reccommend using corn starch at home.

HUH? I'm pretty knowledgeable about gluten, but I have no need to research corn...thank goodness. I can assume it would be very difficult.

They dust the shreds with corn starch to keep it from clumping together. If you can tolerate corn you could do the same with the Cabot.

Not too sure they dust with corn starch. Most use cellulose.

Thanks for all your replies. I'll be checking with the Doc next week to discuss some things.

Hair loss

Fatigue-bone crushing fatigue, not just transient tiredness

Panic attacks

Heart Palpitations

very low resting heart rate (50s and 60s, and NOT a conditioned athlete)

High cholesterol

High blood pressure

Edema (generalized throughout body)

Headaches

"Brain Fog" (foggy thinking, difficulty concentrating)

Depression

Super heavy periods

Nail ridges

Strange buzzy-tickly sensation in neck/throat, could not stand to have anything touch my neck, even bedsheets at night

Hair-trigger temper

Elevated liver enzymes

And of course greater difficulty with weight

Now, we're gettin' close. Thank you for your time.

Lisa, I failed to answer your question fully. What the pervasive symptom that alerted us to his thyroid was the fatigue just as beachbirdie described hers.

Thank you for your reply. Other than chasing a 2 1/2 year old, my fatigue is normal for a 57 year old "Nana". I'm 5'8" or maybe a 1/2" less and weigh accordingly.

Now the "hair trigger" temper...I have a witness.

Lisa for me the obvious ones were weight gain (even though I was generally in the normal to underweight category), high cholesterol, dry skin/hair, hair falling out, extreme fatigue and 'brain fog' plus a lot of the other symptoms on the list. I found out right about the time I was diagnosed with celiac so the brain fog and fatigue might not necessarily been my thyroid. It was my rising TSH level and cholesterol that made it easy. I don't think my TSH was ever above 3.9 which is normal by the lab range so it took a progressive endocrinologist to diagnose. My primary physician said I didn't have hypothyroidism.

Thanks Janet for that. My PCP is a close friend so I can so I can boss him around, a bit.

Thank you for your replies. This is something that I need to address....one tree at a time.

The topic is "How Many People Self-Diagnose".

What are your issues Lisa? My hubs is hypothyroid.

High cholesterol

High blood pressure

Eye pressure

Numbness and tingling of legs and feet (PN) - most concerning

An odd trickle down my throat where my thyroid is located.

I've added some B vitamins and see no improvement. I do have a family history of heart disease. So I need to address the cause asap.

I can go in Monday for a blood test, but want to make sure I bark up the right tree.

Would you mind sharing what your symptoms were and how you discovered you were hypothyroid?

I'm having some very distinctive issues.

After you get adequately tested, this resource may be helpful:

Open Original Shared Link

How is it safe for us to eat 1/8 a tsp of flour???! That is an amount you can see...but cross contamination which is not visible because it's so small, makes us sick. I don't think that eating an eighth a tsp of flour is safe for any celiac...just my opinion!

Victoria,

It's a visual amount, so we can understand better what 20ppm looks like.

Even though you eat as gluten free as possible, you probably consume close to that amount of gluten due to cross contamination in processed gluten free food and other exposures. Most people with Celiac are not even aware of it, or react to it. There are some people who are more sensitive. Fortunately, I'm not one of them.

Eating 100% gluten free is a total improbability.

I'm new to this, and was wondering about the 20ppm... Is that per day? Week? Month? Do you know the frequency of the "safe" consumption?

Thanks.

Nicole

Here is some good information:

Open Original Shared Link

A 2007 study led by Dr. Alessio Fasano, who heads the University of Maryland's Center for Celiac Research, found that people who consumed 50 milligrams of gluten each day had renewed villous atrophy after 90 days, while those consuming zero gluten or 10 milligrams of gluten each day did not.

Dr. Fasano and his colleagues say that many or most people with celiac disease can handle up to 10 milligrams of gluten — the equivalent of 1/8th of a teaspoon of flour, or 1/350th of that slice of bread — in their diets each day without experiencing adverse effects. The study frequently is cited as evidence that celiacs can handle "gluten-free"-labeled foods with up to 20 parts per million of gluten in them.

There is nothing wrong or ignorant about wondering HOW MUCH you are set back by a single glutening.

Of course not! It's a valid question. And it's one that I have thought about as well. Although, we all know that we should avoid all gluten, but yet we must consume gluten for two to three months in order to be tested accurately.

But, I would assume that damage would vary greatly from person to person, current state of health and the amount or duration of gluten consumed.

Current studies indicate that most people with Celiac can handle 20ppm. Some are more sensitive.

And as Peter said, there are most likely no studies to determine the level of damage from an intentional/accidental exposure to gluten.

I don't cheat, but would give it some thought at a very expensive French restaurant on a rare occassion , rather than a double cheese burger at McD's....but that wasn't your question.

The Wheel Drive-in in Sedalia, Mo served a Goober Burger. They put peanut butter on hamburgers.

Ick factor!

Hubby squeezed the banana from the base of the peel.....I call that disgusting, but he grins from ear to ear. And then, puts it on whole wheat bread with peanut butter and honey.

...it's not the recipe, it's the method!

Running errands, we stopped in today.

It was too hot to eat heavy, but I had the six piece grilled chic nuggets and the carrot salad. Both were good and not too much on a hot day.

Welcome! I can assure you that I know how your feel....a bit overwhelmed.

Take time to learn every thing you can about a gluten free diet in the next week or two. Read everything you can.

My advise is to start simple and slowly expand when you learn what's comfortable. Start fresh with meats, fish, eggs, veggies, potatoes and rice and fresh fruit. Go easy on the processed gluten free products. Wait a few, or four weeks until you can learn the quality ones that are closest to taste remembered. It also gives your daughter's body time to heal and be relieved from chemicals and "stuff" in processed foods.

There is super information on this thread that you posed on. Take some time and look around.

And, again, welcome. We have lots of moms here.

If it hasn't already been mentioned, take a probiotic that is dairy free.

I take Nature's Bounty Chewable Acidophilus with Bifidus, which is milk free.

When I was just diagnosed, I tried probiotics (can remember which brand) and they did not settle well with me at all. I've heard the same from others on the forum.

Hope for your feel better soon.

The 4th of July is always miserably hot here. It's rather dis concerning, because we take the boat to the waterfront, eat-drink aboard, and watch the "works", with friends and family.

We are getting the heat that you speak about Janet, tomorrow and it will run for the next week.....96 - 100's.

And when I'm Queen, the 4th of July will be in May!

I think a lot of people's issue with the hard liquor is that their gut is too tender for it.

I agree. Many quality liquors are triple distilled. You just need to do your homework.

Hello all,

Vodka has always been my drink of choice when at a party. I know that some vodka is distilled with wheat so I avoid those kinds and have been drinking ones distilled with a corn base. But I have realized that I have a corn sensitivity so I'm thinking I should now avoid those kinds of vodkas. I heard there are vodkas distilled with potato? Is there anything else they distill it with. Do any of you guys have this problem and know what kind of vodkas I can drink?

PS. I am in Canada

Chopin Vodka is good. I never had a problem with any vodkas, but I switched to wine several years ago.

Get yourself tested: (it's a blood test), before you go gluten free.!!!

The following are the celiac specific blood tests:

Anti-Gliadin (AGA) IgA

Anti-Gliadin (AGA) IgG

Anti-Endomysial (EMA) IgA

Anti-Tissue Transglutaminase (tTG) IgA

Deamidated Gliadin Peptide (DGP) IgA and IgG

Total Serum IgA

ok everyone so my boyfriend really doesn't like porkchops. I have in my cubbard olive oil, sugar, salt pepper, parsley, onion powder paprika and oregano...how to I combined this stuff to make it taste better and what do I do for a side?????????????

thanks all!

This is like a puzzle? I would choose...salt, pepper, onion powder and paprika....dust the combined ingredients and fry in the olive oil.

(Olive oil really needs to be fresh - old is nasty )

Side: Baked potato, rice or any fresh veggie.

Oh, Oh, Oh......we always dip our pork in apple sauce.

I react a bit guarded when I walk through the flour aisle, but I have had no ill effects. Smells should not be a problem, although psychologically, it may have an affect.

Physical gluten in the air would be unlikely unless someone dropped a 5lb bag of flour in the aisle, recently. But, that's not something I generally worry about.