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greenbeanie

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greenbeanie last won the day on January 7 2019

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About greenbeanie

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  1. Hi Claire, I haven't been on these boards much lately, but I just happened to see your message and wanted to follow up on my original post above (from 2013). My daughter was indeed diagnosed with celiac a couple weeks after that post, right around her fourth birthday. She had high positives...
  2. Welcome, Jane! Those photos look different from the rash I get from gluten - but mine hasn’t been confirmed as DH by a skin biopsy, and I don’t want to hazard a guess about someone else’s rash based on photos, and risk misleading you. Hopefully your doctor’s appointment will be helpful! How...
  3. It's encouraging that you stopped being so sensitive to gluten-free packaged foods with time, Victoria1234! I live in an entirely gluten-free household, fortunately, so we have no worries about cc here. My daughter and I both had trouble with gluten free foods made in shared facilities, even those...
  4. Thanks for your reply, squimingitch - and I'm so glad you're safe from Irma! You got me thinking about iodine again, and that may be the culprit. I had been so happy with the huge improvement after going gluten free that a little itch now and then was tolerable. But I haven't really been avoiding...
  5. Hi folks! For those with confirmed DH, do antihistimines make it worse? I'm trying to figure out an unpleasant puzzle. I've been strictly gluten free for over four years. It took a couple years of eliminating all processed foods for symptoms to resolve, but finally I've been feeling amazingly...
  6. Hi folks! I haven't posted in a while because my daughter and I are both doing great since we removed a few certified gluten free products from our diet last spring that had trace gluten below 20ppm. In a roundabout way the rise and fall of my daughter's blood tests along with my reaction to trace...
  7. Sorry you're going through this, and I hope you get to the bottom of it soon! Some kids may just be more sensitive to trace amounts than others. A similar thing happened with my daughter (who's now 6), and we ended up finally getting her tTG down by eliminating several certified gluten-free flours...
  8. Have you tried Tinkyada brown rice pasta? I've made lasagne with their noodles for gluten-eaters many times, and no one even knew it was gluten free. Their spirals are also great. The consistency is a little different from wheat pasta, but not too much. Aside from being really yummy, this is the...
  9. My daughter's school is nut-free but otherwise allows kids to eat anything in the classroom. It is a private school in the U.S. with no cafeteria, so everyone eats lunch and snacks at their tables. The teachers assign places and marked each child's place out with masking tape early in the year, and...
  10. I have not found a brand of sorghum or millet flour that I trust and can get locally. But the stores in my area only carry a limited selection of Bob's Red Mill flours, and I would probably try those if they are from a dedicated gluten-free facility. We use BRM rice flours (brown and white) with...
  11. Hi shanasun, We finally got my daughter's tTG into the normal range - for the first time ever - last month. For her, it did end up being the trace gluten of less than 20ppm in some combination of three different certified gluten free flours and spices. All were certified by the GFCO. They were...
  12. I get classic allergy symptoms from sulfites - runny nose, coughing, swollen tongue, etc. It's pretty much immediate, like within the first few bites. As a teenager I went through a period of gasping for breath after eating dried fruit, though we had no clue what was causing it at the time. I react...
  13. On the allergy line of camp and school forms, we also put "wheat, rye, barley, oats (celiac disease - must avoid even tiny amounts, but antihistimines won't help)," or something like that. Several camp directors and pharmacists have advised that we list it as an allergy, because staff are generally...
  14. It's the Gluten Intolerance Group's Gluten Free Certification Organization (in the U.S.). They're the ones with the little G F symbol in a circle. Their certification standards are stricter than the FDA's requirement, since they only certify products with less than 10ppm of gluten (and they do test...
  15. I think I probably shouldn't say the specific brands, since they're products that are probably fine for most celiacs. But it was two flours and one ground spice, all of which were certified gluten-free but made in shared facilities. They were all things I used on a fairly regular basis, but in quite...