Lisa

For the "general" Celiac Community, what are your thoughts. I have refrained until now. It was quite yummy on this cold morning. There were no gluten containing ingredients in the Walnut, Dates, Raisin.

Take a look at the side effects and experiences of others taking Ativan.

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You can also use askapatient to look up some of the other meds your son has been on and see if some of the symptoms he has are side effects from the drugs.

Some things to try for your child that should help heal his gut.

Probiotics to replace the good bacteria that the antibiotics have killed. Anytime anyone, including pets, takes antibiotics it is important to follow up with probiotics to restore good gut bacteria.

Digestive enzymes to help him digest his food.

I also take

DGL (Deglycyrrhizinated Licorice Root) to help the stomach lining heal.

L-Glutamine is an amino acid that helps support the integrity of the intestinal lining.

However since your son is a child it would be good to get a holistic Dr's opinions of whether these are OK for him.

All these are available at a health food store.

Yes, probiotics. I would recommend dairy free probiotics.

Thanks for the "DEMAND" encouragement. The hospitals just put him on IVs, water and no food. Then 3 days later after negative radiology results, release him with prescriptions for reflux, antispasmodics, and anxiety. Reflux med has helped. Antispasmodics made vomiting worse and more often. Child can gag, throw-up, heave 4-5 times successively immediately after ANY bland food that I now see has all had wheat in it. Diarrhea 24/7. Good kid and student. No behavior problems. Have DEMANDED both hospital admissions and now have "referrals" to GI pediatric specialist with appt in 2+ weeks. That seems like eternity to me as I have watched this child lose 20 1bs in 4 weeks. But just not HEARING or stepping in the GI problems for 36 hours has been blessed relief and absolutely NO GLUTEN for at least 36 hrs now. I already had him an appt with dermatologist because of scalp dandruff/scabs and he does have eczema as well...but he was in hospital & I had to cancel. Have another doctor appt this Friday to once again DEMAND Celiac blood test: He would be 4 days gluten free then -- COULD THAT COMPROMISE THE BLOOD TEST? Many, many thanks.

Four days, most likely not. You can also have your doctor biopsy his eczema as a possible Dermatitis Hepitaformis diagnosis, which is closely associated with Celiac Disease.

Best of luck to you for quick answers.

Please contact your primary doctor and request-demand a FULL Celiac Panel. Going gluten free could jeopardize the findings. If that is not possible, continue with a strict gluten free diet.

After being sick for so long he must be suffering from non-absorption of essential elements, which would contribute to his fatigue.

Have your doctor run a full Metabolic Panel as well, as soon as possible.

Why the heck is everybody arguing about this?????

No one is arguing...just offering alternative opinions How boring would it be if we agreed on everything.

Yes, please....But this topic should be about cleaning fruits and vegetables. Don't scrub those strawberries too much.

Begin a new topic if it is not keeping with the current one.

Got any studies on gluten transfer? I would really like to be aware, if that should be the case. Honestly.

And I can't agree more to keep this scientifically based even though some people may think I'm a Flat Earther.

I'm really not.

Just wanted to add I hope everyone has a wonderful Holiday season, no matter how you celebrate

And a happy holiday season to you too! The speed of it's approach is concerning me!

I guess technically that is two peeves.

You can peeve as must as you need too! Just excuse yourself!

Happy Birthday T!

The top of this thread says it is for the REALLY super sensitive. Shauna, you are not alone, I am there too. I made the mistake of using wheat containing slug bait in my garden this year. I noticed it!! A quick rinse just doesn't do the trick for some of us. Even careful washing and peeling doesn't do it. I need to watch where in my garden things come from. Some stuff goes straight to my husband, the non super sensitive celiac in the family. Fortunately I know where I used the slug bait.

It is wonderful that so many of you don't need to worry about these things to the point of thinking that those of us who do must be crazy. Don't you know non celiacs who have the same attitude about you? Why pass that along to us? We didn't ask to be this way. We would just like to share information with each other so that we can be healthy, just like you less sensitive celiacs. Different information is helpful to celiacs with different levels of sensitivity.

No they don't, because I don't walk around with "Celiac" stamped on my forehead.

I thoroughly understand super sensitives. But, I would like to know scientifically, how your wheat based slugg bait transferred gluten to the bearing fruit. Can you explain that to me, please?

All threads are open to all members.

Do you grow wheat, rye, or barley on your property? Any property nearby that grows these, that you know of?

Do you share your harvesting equipment with any other produce item on your farm, or with another farm that might be growing grains?

What do you use to control insect pests?

What do you use to add nutrients to the soil?

What do you clean your produce with? Where do you clean them?

What do you use for snail/slug control?

What do you use to fertilize the plants?

Do you add any coatings to your produce?

What do you use to prevent moisture loss? Do you add any mulch, and if so, what is in it?

Do you add any substances to prevent moisture loss from your produce?

Do you have any cover crops or companion planting, and if so, with what plants?

Do you use manure? If so, do you know the diet of the animals that made the manure?

Do you store animal feed or feed animals near or among your crops?

Do you use any techniques to help pollinate your crops? If so, what?

Do you use anything on your crops to help speed ripening?

Do you use anything on your crops to slow down ripening?

Do you use anything on your root vegetables to prevent sprouting?

Do you use any type of hay or straw to cover your crops for protection?

Do you use fish emulsion?

For meat - what anti-bacterial washes do they use? Is there any wheat, rye, or barley in the facility that processes the meat? Are their meat grinders for ground meat shared with any grinders that are used for sausage or other potentially gluten cc'd ground meats?

Got one more..."Do you allow your farm workers to eat bologna sandwiches while they are harvesting broccoli?"

I don't mean to be flippant, but surely Shauna you don't go to this extreme, do you? We live in an imperfect world and every reasonable precaution should be made to insure our health. But, I find this to be beyond extreme, super duper sensitive or not.

And I am certain that a newbie visiting the forum for the first time would be absolutely terrified. While knowing those with super sensitivity need to take an extra level of caution, this is not reasonable.

I respectively disagree and appear to be super sensitive, water doesn't always get rid of it for me but I live in a gluten warzone in that my flatmate eats tons of it and isn't great at de-glutening, no in fact apart from hoover up the crumbs he doesn't do anything. And for me a glutening means 2.5 weeks of complete and utter misery not 2-3 days so it's especially important for me to be 100% sure something is gluten free, if I have any doubts, I chuck it. To me it's not worth it, not one iota, however if your reaction is not as severe as mine then I appreciate this may be over the top, I guess it wholly depends on that really.

So I suppose if you live in a gluten free household rinsing should be fine but if you do then you may need to be a bit more wary and careful about every surface or touch the food takes from it's packaging to your plate...i.e. hands-washing-preparation-cooking(if applicable)-plate. Every stage a danger in my book.

I'm sure that is very challenging for you. You must be super-super sensitive.

Do you eat fresh vegetables or fruit? I would be crushed if I couldn't bite in to an apple, peach or pear.

For the general population of people with Celiac, a common sense approach is adequate.

No I haven't been tested, but I figured this would be the cheaper and more fail-proof route.

Thanks for the replies, I'll have to see how it goes.

The diet can be tricky! Make sure you do your homework, before you declare it a success or failure. Few things are fail proof.

I would suggest you do a lot of reading here. Good luck to you.

Wow that's a lot of helpful information, thank you! I find being super sensitive is very overwhelming, especially trying to find all of these hidden things. What were the hardest things to find and eliminate for you? In fact, I was just glutened at the dentist last week, I can't even imagine what got me there because I am so careful and always ask questions. I'm a little new at this super sensitive thing, so any tips to keep from getting glutened are welcome.

What makes you thing you are super sensitive?

I thoroughly understand that some people can have adverse reaction to minimum gluten exposure. Most diagnosed people have no issues with fresh produce, in fact, it's encouraged.

A good rinse under the faucet would eliminate any forms of gluten if it ever was present. Or a little soapy wash on a cuc or an apple...if for nothing else get some germies off. This should be a normal practice for anyone, gluten free or not.

YEAH for Yoplait!!!!! Always had my business and will continue to have it.

Thanks Carrie....doesn't get much better than that. Miss you around here!

Here is some more information:

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Before Using fluoxetine

In deciding to use a medicine, the risks of taking the medicine must be weighed against the good it will do. This is a decision you and your doctor will make. For fluoxetine, the following should be considered:

Allergies

Tell your doctor if you have ever had any unusual or allergic reaction to fluoxetine or any other medicines. Also tell your health care professional if you have any other types of allergies, such as to foods, dyes, preservatives, or animals. For non-prescription products, read the label or package ingredients carefully.

Go back to your Pharmacist and have him/her check it.

out. I do rely on the GlutenFree Drugs Listing I provided. My meds when I need them are pretty specific.

But the manufacture is not listed there. The manufacturer is a company called LEG.

Here is additional information: (although this tread is two years old it refers to a manufacturer by name. I expect that generics can have multiple manufacturers)

But, I have not known a drug to contain wheat since it is listed as one of the main allergens. I don't think that barley malt or rye would be players here.

I think you're safe. But I could not find anything on LEG. Perhaps, in the druggist haste....

fluoxetine 10mg

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Fluoxetine-all strengths/forms(Barr, Par, Sandoz)

Yes, it is listed as gluten free. For verification, you can call the manufacturer Barr, Par, Sandoz - BPS.

What is a scrib?

I know he is I was so pissd off! I td him he should know or be able to find out. He said I would have to look on the Internet for contact info etc. All that comes back is leg cramps ugh.

What is the name of the on prescription?

Here is some information:

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The current information out indicates that it may be helpful for children with autism.

I just started the prescription. O don't know why I didn't think about it, but I called the pharmacy tonight to see if it was gluten-free. The pharmacist told me it was a manufacture by the name of LEG. He said i would have to look it up to see if it's gluten-free. I can't find the manufacture anywhere. Anyone heard of them?

What is the name of the scrib?

btw, your pharmacist is lazy!

my questions were not answered by that site. It didn't say anything about whether their products were gluten-free (with the exception of the gluten-free veggie sticks). I contacted them a few days ago but never heard back. I'm not trying to be a pain here. I'm just trying to get some help!

I looked at their product listing and most (not all) appear to be single ingredient items. Probably cellulose as an anti caking ingredient, too. I suspect that it would be highly probable that it may be a gluten free facility, due to that fact. Or non shared equipment.

But, it's the weekend now. You can call on Monday to asked about their facility.

Keep a food diary. Re-check you daily routine with food and products. Check for other sensitivities.

AND look outside the box. Are you eating a well balanced diet, are you of age for pre-menopausal symptoms would arrive (mine began at 35)?

You might consider getting a full Metabolic Blood Panel to check all your "systems" and levels. All of us should do that annually.