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kbtoyssni

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Everything posted by kbtoyssni

  1. kbtoyssni
    I've never had a problem with parmesan cheese. It could also just be one of those fluke things. I tend to forget that normal people have occasions when their stomach is not 100% for no good reason. Sometimes it's not the gluten
  2. kbtoyssni
    I don't know about Medicaid, but my insurance company wouldn't reimburse it. It's not a mainstream medical thing so I'd guess you'd have some trouble. Why not just try the diet? If you're someone who can stick with the diet without an "official" diagnosis, dietary response is an easy, cheap way to go.
  3. kbtoyssni
    Thanks everyone! I don't think it's Ehlers Danlos, none of the other symptoms seem to match. I have taken a weight training class so I've got the basics like don't just work the biceps, work the triceps, too, but seeing a PT would probably be a good idea. I talked to someone who goes to my gymnastics open gym who used to be a PT and she was giving...
  4. kbtoyssni
    I've been having joint pain lately that seems to affect most of my joints. One day it will be the knee, the next the elbows, etc. I went to a rheumatologist who diagnosed hypermobile joint syndrome. Which is just a fancy way of saying I'm flexible. He's very right - my joints are loose and I do tend to get injured easily because of it. His suggestions...
  5. kbtoyssni
    The shredded wheat might be enough to make you sick, but it's very possible it's not enough to show up on a blood test. I think the guideline is 3-5 slices of wheat bread for several months prior to the blood test to get a positive if you have celiac. Gluten-light could be enough to not give you a positive. Try the diet and see how you feel. If you feel...
  6. kbtoyssni
    I also have a solo kitchen and love it! I find the little things that stress other people out like insensitive coworkers or lunches out bother me a lot less because of it because of it because I only have to deal with that stuff occasionally, not everyday at home. I threw away the really beat up tupperware (like the stuff I used to try to pop loose popcorn...
  7. kbtoyssni
    I'd print off a list of celiac-related diseases, here's a link to a list: https://www.celiac.com/st_main.html?p_catid...-55107413872.96 You can emphasize that some of these are short-term (e.g. behavioral issues, does the school really want to deal with a kid who might get ADD symptoms when glutened) and long-term. Or how about Gluten Causes Brain Disease...
  8. kbtoyssni
    Oh gosh, I would absolutely outlaw wheat flour in your kitchen! That stuff flies all over and is impossible to clean up. I find gluten-free flour all over my kitchen for days after cooking. Maybe you could use the cooking classroom at a local school for days when you need to demo wheat-based foods.
  9. kbtoyssni
    I've never tried Chinese since going gluten-free, for some reason it makes me nervous. Have you called the restaurant and talked to the manager? You'll probably get a really good sense of how well they'll be able to accomodate you and if you feel at all not sure, go ahead and bring your own food. I do it all the time. Some days it's just too much effort...
  10. kbtoyssni
    Interesting about the coke. I always thought coke was gluten-free, so I'm looking forward to seeing the answer!
  11. kbtoyssni
    You could also also try the recipes in The Gluten Free Gourmet cookbook. I've had decent sucess with their bread recipes, especially their french bread (works great for fondue!). Bread is really tricky. I've moved more towards corn tortillas instead of bread, like PB&J wraps. BTW - if you want to make cake or cookies, that cookbook is great: everything...
  12. kbtoyssni
    I always ask my dentist to use the flavourless tooth polishing stuff. It's made from plain ground up pumice and should be something most dentists have on hand. You never know what the flavoured stuff is made from! I also like the taste of the plain - I never liked the flavoured so this works to my advantage.
  13. kbtoyssni
    I've read a lot of posts about Amy's being contaminated. I'm not willing to risk it!
  14. kbtoyssni
    Welcome! From my experience at Girl Scout camp - the girls all help cook lunch which would be a contamination nightmare. You're probably going to be best off sending food. If you want campfire food - try baked potatoes or casserole wrapped in foil and cooked in the fire just like everyone else's food. When I used to go to camp we'd vote on Monday...
  15. kbtoyssni
    Does the teacher know that her serving all gluten food is upsetting to you? Unless you've told her that you'd like your son to be accomadated she may not realize, especially if you always send food. It's not too hard to include something gluten-free, but she might need some help in realizing that you'd like her to do that and maybe some tips on what gluten...
  16. kbtoyssni
    That food looks delicous! I'm not a kid and can handle the disappointment of boring-looking food, but I might have to start spicing up my lunches that way. When I was a kid, my mother always made me take my food in a lunchbox. It was certainly more environmentally friendly than a brown bag, but I was always embarrassed because all my friends had brown...
  17. kbtoyssni
    Gosh, that sounds like a tough situation. Can you put together a ton of information about cross-contamination (and how it's nearly impossible for the school to feed him safely everyday), how celiac is serious even if he "just" gets a rash, etc, and bombard them with that? It sounds like you somehow have to convince them that there's no way they can get...
  18. kbtoyssni
    I would think the teacher would really appreciate the up-front information about your daughter and what she can do to keep her safe. I don't exactly know how 504s work, but you may be able to discuss it with her teacher for next year now and get a feel for how well the teacher will handle it. Most teachers will probably be fine, but there are some who won...
  19. kbtoyssni
    Ummm, yeah, I'm pretty skeptical about this. I know there are some docs who say go ahead and cheat if you don't feel too sick, but you're still going to be doing damage. And the pepto coating the stomach - it's the intestines that get worn away and I would guess that the pepto wouldn't make it any further than the stomach so your intestines would be unprotected...
  20. kbtoyssni
    I'd use gluten-free shampoo. Most celiacs don't have a skin reaction to gluten (although there are definitely some who do, especially those with DH). The bigger issue is you wash your hair, you touch your hair, you touch your food. I'm always pushing my hair back from my face or pulling it into a ponytail or wrapping it around my fingers... Life is risky...
  21. kbtoyssni
    I think this means to find the foods that don't sit well for you - for some that may include meat. Beef never sits well for me, but I still recommend a newly diagnosed celiac eat plain meat because it's easy.
  22. kbtoyssni
    I usually bring my own food when I go out to eat. I'm there for the company and social stuff, not for the food so I could care less what I'm eating. This way I don't have to stress out about the food and I get to hang out with people.
  23. kbtoyssni
    It can take a while. I'd been diagnosed and reading this board for nearly a year before it occurred to me that I should check the ingredients on my shampoo. Most of my things were packed when I was diagnosed so a year later when I moved and unpacked it never dawned on me that I need to check all my personal care products that were in storage. I'm still...
  24. kbtoyssni
    I have rarely had a problem with drinks at bars. The one thing that I can see as being a major issue is that some bars pour the shot into a shot glass to measure and then into the glass, but they're using the same shot glass for every kind of booze... Most place free pour the alcohol, I think it's just newer bartenders that tend to measure. The other...
  25. kbtoyssni
    I find it helps to carry a card listing all the things I CAN'T have. And some of the things I can that people think I might not be able to (like corn, rice, etc). This helps eliminate the communication issues from the waiter (who likely won't even know what gluten is) to the chef. For salads I also ask about all the things I CAN'T eat even if the menu...
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