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Everything posted by Sammykins

  1. You may be intolerant to some other foods in addition to having celiac. You could see a dietician to assess for FODMAP intolerances. These are types of carbohydrates that are in foods and which can cause reactions such as bloating in some people. You can read more about FODMAP intolerances here: (Most of the research on this comes out of Australia). I have lactose intolerance and osteopenia. I get around this by: 1. Taking a calcium supplement which gives me about half my RDI. I make up the rest in food. 2. Consuming lactose-free dairy or dairy substitutes. 3. Where lactose free foods aren't available, taking a lactase supplement beforehand. I had to experiment with different doses before finding what I required for different types of dairy products. I also can't have fructans, so need to check ingredient lists for inulin which is increasingly being added to gluten-free substitutes to boost fiber content. I hope you get to the bottom of it soon. That bowling ball feeling is SO awful, and I too have fantasized about sticking a needle into my belly to relieve the pressure! Best I can suggest for symptomatic relief are de-gas tablets and some yoga positions (Google yoga + bloating/wind).
  2. Welcome to the forum rpatchett. I hope you start feeling better soon.
  3. Sammykins

    Hair Loss

    Your hair basically shows your health/nutrition status from three months prior*, so it can become worse even after switching to a gluten free diet. Now obviously you've been gluten free much longer than 3 months, but considering that it can take a while for the body to recover from coeliac damage and start correctly absorbing nutrients, perhaps your body just needs more time? Yay for the horizontal ridges (white marks too?) disappearing from your nails — you're on the right track. May you get fluffy regrowth soon. *Source: my paediatric specialist when I was suffering from malnutrition as a teenager.
  4. Sammykins


    It will also tell you the likelihood of you having celiac by percentage (or at least my test did).
  5. I have reactive hypoglycemia, which was discovered when I too lost consciousness and had massive convulsions due to low blood glucose -- despite having a good meal three hours beforehand. You'll need to increase your intake of healthy fats, not just cut carbs and increase your protein, in order to get an adequate amount of calories. It was eating insufficient calories that made you lose weight. I've found it's less about low carb for me than it is about making sure there are adequate fats and protein with each meal and snack, eating about every 3 hours (during waking hours, not overnight, though if I don't eat right I can get lows around 2-3am which require fixing), and making sure that the carbs I eat aren't high GI. I also need to be careful around exercise, making sure I have something on board before I start and something to eat immediately after, but not the typical sports diet of high GI carbs as that would cause a crash. Be wary of gluten free substitute foods as they are often highly refined and low in fibre. My endocrinologist wanted me to try an equal split of carbs, protein and fats. Apparently that's the standard treatment, but when I went down to 30% carbs I had worse blood glucose control and zero energy. I'm better at about 40%. You may have to play around with your diet to see what gets you the best outcome. Remember that a low caused by reactive hypoglycemia is not treated the same way as with regular hypoglycemia. If you were to just pump yourself with simple carbs you'd go hyperglycemic then crash harder. I've found that a small amount of complex carbs combined with peanut butter works well for me, but everyone is different. All the best.
  6. My favourite tip has to do with gluten free bread. It can sometimes taste a little dry or stale, and doesn't seem to keep as well as regular bread. If you dab/flick the smallest amount of water (literally a drop of two, don't overdo it!) onto each slice, wrap them up in paper towel, and microwave for 10 seconds or so you get lovely fresh bread again. Game changer! Also I don't know if anyone else who is active in this thread is from Sydney, but the Gluten Free expo is on this Friday and Saturday (21 & 22 August). The vendors have massive discounts towards the end of the last day. Worth a visit.
  7. Hi and welcome! I'm from Sydney, not coeliac but with a pretty severe intolerance. I think recovery looks different on everyone: some who have fatigue feel better immediately, for others it takes more time, some unfortunately feel worse temporarily. You might be better off asking that particular question in the recovery or coping sub-forums since it's not specific to Aus/Nz and more people may see it that way. My fatigue problem was improved going gluten free but it was more gradual; I could not tell you how long it took. Now if I accidentally eat something with gluten in it or which has been cross-contaminated it's like I've been hit by a truck! All the best with your dietician appointment and your recovery.
  8. Yup! I had it with Hungarian Goulash. I thought it was good. :-)
  9. I think you'll find that what it comes down to -- not that they'd probably admit it -- is being able to pump out more of their nut-free, oat-based muesli bars to cater for the growing demand for nut-free packaged snacks brought about by schools with nut-free policies. It is a whole lot cheaper and easier to procure large amounts of regular oats and not do any of the gluten testing, their profit margins would increase dramatically. I would imagine they've done a cost-benefit analysis and figured they stand to make a lot more money from expanding their nut-free market share in the cheapest may possible than they would lose by alienating their customers who just want uncontaminated oats. They're in business to make money, not to perform a public service, but it is a shame they can't/won't meet the needs of both markets considering they were the only readily available source of pure oats. Watch this space, I bet we'll see their range of muesli bars and other oat-based snacks increase without any drop in price. Good for them and for those who don't mind paying more for safe nut-free snacks, but not so good for us oat-lovers! I'm trying to find a suitable alternative as my health is better when I include pure oats in my diet, but everything is about double the price and that's BEFORE shipping!! I was using them to make my own muesli and protein bars too which saved a lot of money. A couple of good things I will say about Freedom Foods: 1) They did an excellent job making their new porridge box look as different as possible to the Free Oats box. The visual cue made me double-check the box for more details and enquire further, unlike other brands that just change ingredients without giving any indication of having done so. 2) They were extremely quick in getting back to me when I sent an email enquiry. I hit send and literally had a reply a minute later (someone must have a draft saved). This is a good move on their part considering someone could have been about to eat their product. --- UNRELATED NOTE: I discovered San Remo gluten free ravioli in the freezer section of Supabarn today. I haven't noticed them in Coles or Woolworths so I don't know if this is a new product? There were three flavours: spinach and ricotta, beef and chicken. I had the spinach and ricotta for dinner tonight. It had a good texture and taste, held together while cooking and it wasn't gummy like the Pasta al Naturale brand from Coles which I made my gluten-eating husband finish, LOL. It is very high in salt, but I'd buy it again to have as a standby meal. Each pack has two serves, takes 7-8 minutes to cook once your water is boiling and I think cost $8. For those with other dietary requirements, the spinach and ricotta pack contains milk, soy and sulphites. It may contain traces of egg, peanuts, tree nuts, sesame, crustacea and fish.
  10. Friends, today is a sad day. For some of us, anyway. See I am one of those rare creatures who was able to consume Freedom Foods Free Oats, which test under 3ppm for gluten as found in wheat, rye, barley and triticale. In other words, I can have "oat gluten" (avenin) so long as it's not cross-contaminated with the other forms of gluten. I noticed that the packs had changed recently and there was no longer the blurb about production/testing methods. So I contacted them and got this reply: "As our business has grown, so has the need to reappraise our supply chain requirements. We need to ensure enough volume to maintain consistency of supply and a 'wheat free' oat is no longer a feasible option for us. Our Oats are now available in the new packaging labelled Porridge. This product is no longer "wheat free"." Party poopers. Time to go raid the supermarkets for any remaining boxes.
  11. I haven't flown with Singapore Airlines, just Qantas, but a Google search for "Singapore Airlines AND gluten free" got a number of hits. Here's one one them from March 2013, so not tooooo long ago:
  12. Wowsa, that's a lot of product for $28! I haven't been since I'm not all that keen for a lot of the stuff they were advertising, but mocha cake mix sounds amazing! I might go check it out just for that, though I imagine there probably isn't much left by now. Thanks for reporting back!
  13. I haven't, what is it? Google brings back hits for Fly In Fly Out mining jobs?!
  14. Aldi Special Buys for Wednesday 25th February include a bunch of gluten free stuff from their Has No label.
  15. I'm glad to hear that you will be seeing an endocrinologist. I'm unfamiliar with Lo loestrin or running pill packets together, as I'm assuming you're doing. However, given that birth control pills containing estrogen are sometimes used in the treatment of osteopenia/osteoporosis, I think it is unlikely to be impairing on your bone health. Estrogen helps maintain bone density, it's why the greatest amount of bone loss in women occurs just after menopause. Do give the endo your medication history though, some meds such as corticosteroids can reduce bone density. What I would be concerned about is whether the pill is masking amenorrhea. A lot of doctors prescribe estrogen-containing BC pills for amenorrhea when it is accompanied by low estrogen. They do this for bone and reproductive health. However, if you're only getting your period because you are on the pill, and the reason why you aren't getting it is because of malnourishment, there is scant evidence that it will protect your bones. A lot of doctors do not know this. Food is the best medicine. Have you had your antibodies checked since diagnosis? An endoscopy to see if your villi have healed? If you aren't absorbing nutrients properly your bone health will continue to suffer. It might be worthwhile tracking what you're eating and your symptoms/blood glucose levels. Waking up hypo might be connected with what you ate - or didn't eat - for dinner the night before. I do find that my blood glucose level is more erratic if I eat the wrong thing rather than just not eat at all. If I don't eat my sugar will gradually fall provided I don't engage in intense exercise. Eat the wrong thing however and it will plummet. Good luck!
  16. Hello, I have reactive hypoglycmeia and osteopenia. 'Reactive' meaning that the hypos are caused by hyperglycemic episodes. In order not to have a hypo, I need to ensure I eat sufficient quantities of protein and/or fat with each meal and snack, not go to long without eating, not eat too much carbohydrate and especially simple carbohydrates at one time, and be very careful with fueling/refueling physical activity. There's a specific test they do for this which involves giving you a high glycemic 'meal' then testing your blood glucose level numerous times over the course of a number of hours. If you have RH it will spike then plummet. It's not the same as the standard oral glucose tolerance test they do for type 2 diabetes. There are other causes of hypoglycemia too (auto-immune stuff e.g. Addison's, endocrine tumours). Please get it checked out either way. Mine was diagnosed after I fainted and had three massive convulsions. I was at my physiotherapist (getting treatment for three stress fractures!) and she knew what to do, but it is terrifying to think that it could have happened while I was driving, etc. Regarding the osteopenia, blood calcium tests can be very misleading. Calcium is used for more than just bones, for example it is also necessary for heart functioning. When you don't have enough circulating calcium in your blood, your body DRAWS calcium from your bones in order to keep your blood calcium at the right level. Blood calcium levels are also greatly influenced by what you have eaten just recently, rather than your a longer-term intake. In sum, your blood test doesn't really tell you if you are getting enough calcium in your diet. I suggest tracking your intake for a while, to get a better idea whether you are meeting your RDI, then make up the balance with a quality calcium supplement. Mine provides 600mg elemental calcium, 1000iu vitamin d and a bunch of vitamins and minerals that assist with bone formation etc. I also aim for an extra serve of calcium above the RDI since with the osteopenia and four stress fractures in the past year I figure the extra will help with bone healing. Finally, I assume by your name that you're a female? Estrogen is vital for bone health. If you have amenhorrea you will want treat the cause of it -- whether it is 'just' due to celiac or die to other health issues too. Seeing an endocrinologist is an excellent idea. They can diagnose the cause of your hypoglycemic episodes and further investigate whether something other than celiac may be contributing to your osteopenia -- endos are often the people who diagnose osteopenia / osteoporosis in the first place. It is possible that your hypoglycemia and osteopenia are connected.
  17. Holy batman that was an essay!
  18. You can make porridge or Bircher muesli with quinoa (whole or flaked), millet, buckwheat, amaranth, polenta or a combination of these. You can have certified gluten free oats too if they are permitted on a gluten free diet where you live and you don't have problems with them. Top with sautéed mushrooms for a savory breakfast or dried or fresh or stewed fruits for sweet. Add some chopped nuts other than almonds of course, or stir through a nut or seed butter - maybe peanut or cashew or sunflower seed. Top with a sprinkling of psyllium husk for added fibre. You can make your porridge or Bircher muesli with water or with an alternate milk such as hazelnut, quinoa or rice milk - make sure these are also gluten free and not fortified with chickpeas (rice milk sometimes contains chickpeas to boost the protein content). Look for vegan Bircher / overnight oats recipes since they will also be dairy free. Buy or make your own gluten free granola/cereal with approved grains and seeds, dried fruits and approved nuts. Consider puffed corn, buckwheat, millet, rice, amaranth or quinoa, or rice flakes or rice bran. Keep your eyes open for muesli/granola bars targeted to kids with multiple food allergies since a lot of adult ones also contain soy. You can also make your own muesli bars with approved grains/seeds/nuts and dried fruits. Bind them with a nut butter and sugar or sugar alternative such as golden, rice malt or carob syrup or honey, smashed banana or soaked and pulverised dates. Or make your own protein bars with brown rice protein or pea protein. Making your own bars is quicker and easier than you might think. You can make sago or chia pudding made with water or an approved milk. Sago usually contains coconut milk but I see no reason why you can't just substitute an alternate milk! Make a protein shake with fresh or frozen fruit (bananas make excellent thickeners), rice or pea protein, and water or an approved milk substitute. This will have more substance than the juices you've been having and see you energised until your next meal. You can have yeast- and gluten-free toast or muffins or bagels, etc. topped with avocado or hot beans or cold smashed beans - there are many types of beans other than the ones to which you are intolerant. Or keep it even simpler with an approved nut butter or sunflower seed butter or jam or marmalade. You can have dinner leftovers for breakfast - I particularly love mixed mushroom risotto for breakfast! Gluten free corn couscous also works well, you can make a breakfast variant too - it's a traditional meal! Consider looking for gluten free vegan recipes recipe on the Internet. While you will have to filter out those which contain some of the other foods you are intolerant to, they are a good source of inspiration. The Oh She Glows blog has some great recipes and the author is very friendly and helps out with substitutions for those who need them. There is a world of options open to you! Yes, you may need to do some cooking, but most of it is batch cooking and will set you up for a week or longer. Muesli/protein bars and cooked grains freeze well, cereal will last a long time too when stored well, Bircher muesli (or search for 'overnight oats' for US recipes) can be made in batches that will last a week.
  19. Does anyone know if there are any brands/varieties of ice cream other than Bulla available from supermarkets that are gluten free? Stacks of them declare the presence of wheat where the only form of wheat in the ingredients list is wheat glucose syrup... I'm guessing there's no way of knowing whether it may be cross-contaminated without contacting the manufacturer?
  20. I'd really like to have a store-bought BBQ chicken too. My mother keeps trying to push me to eat it and ugh. -- I spent the past week in Melbourne and thought I'd report back with some of restaurants we successfully ate at. We went on the Colonial Tram Restaurant for lunch one day, OMG best gluten free bread EVER which reminds me I need to email them to find out what brand it was. They also came out with an individual gluten free cheese platter for dessert. Husband was very pleased since he still got a full sized (shared between 2) platter and there was no way I could eat all of my cheese, HIM on the other hand ... !!! In the Yarra Valley we ate at Meletos we also went to the Mornington Penninsula where we dined at Paringa Estate In Melbourne city we ate at: Cookie - Thai place. Most of the medium-sized menu items can be made gluten free (their soy sauce contains gluten as does some other things like their chilli jam). We shared an egg net chicken salad and chicken and prawn pad Thai. NB their children's book themed decor is a little creepy. Don't say I didn't warn you. Operator 25 - breakfast/lunch. They are near the Raddison on Flagstaff and the Queen Victoria Markets. Like a lot of places, they offer gluten free bread but put it through the regular toaster (whyyyyyyyyy). However, when asked they were champs and put it under the grill on a separate pan, and we saw that the docket stated 'severe allergy' so the kitchen staff were made aware, top job!! Food and coffee both very good. Their bacon is amazing (confirmed gluten free). Hubby was also pleased with his meals (we ate there more than once, when you find something good you stick with it!). Meatball and Wine Bar - got the spiel about having a shared kitchen, but did not get sick. They wrote down gluten free on the meal docket and presented my meal to me with a 'here's your gluten free xxx' which I've always found to be a good sign. Bomba Tapas Bar and Rooftop Terrace - menu not marked but knowledgeable staff. I loved that they brought out a little dish of smoked almonds for me in place of the complimentary bread. That was a really thoughtful touch. Mamasita's - everything on the menu is gluten free except the dishes with flour tortillas which are marked with asterixes! Want to come back for - gluten free fish and chips at Hooked! They even have gluten free beer for beer-battered fish and a dedicated fryer! They are at three locations too! I really wanted to eat there but was too full from lunch, my husband's regular fish and chips looked AMAZING.
  21. Sammykins

    Need Ideas

    Omelette wraps: make an omelette - any flavourings you want - stuff in a corn tortilla with mixed salad greens. I generally keep it simple with a plain omelette cooked in coconut oil (try it - amazing) with a bit of cheese, wrap it up with sliced tomato and baby spinach, perhaps also some baby rocket leaves.
  22. I heard back from Woolies. The burgers are indeed gluten free. "Thank you for contacting Woolworths with regards to the ingredients of the Jamie Oliver Beef Burgers Mexican Style. I can advise you that this product does not contain gluten products and does not cross contact with any other ingredient that contains gluten."
  23. PS: What is the deal with alcoholic cider? Are they all gluten free or not? I'm reading conflicting things on the Internet... seems like barley etc. is sometimes added in the brewing process?
  24. I'm interested in knowing this too, so have sent a product enquiry to Woolworths. Legally they are meant to declare any of the top allergens in the ingredients panel, which includes those containing gluten. Mistakes do happen, though. Woolworths has had a number in the past week: a stack of their Macro brand nut spreads were recalled due to a failure to declare potential traces of peanuts and tree nuts, and some beef mince was recalled as it contained food grade blue plastic! I'll let you know how they respond.
  25. I know it is in the stir fry mix (wheaten soy sauce) and I think they have some rice/barley mixes but wow, unexpected. Thanks for the heads up!