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Nancym

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Everything posted by Nancym

  1. Nancym
    Well, don't step in front of the bus now! You know how to make it better.
  2. Nancym
    My advice is to leave the gluten free replacement foods out of your diet and concentrate on eating fruits, veggies, meats. Whole unprocessed foods are so good for you, very filling and they don't pack on the weight like that starchy/sugary stuff does.
  3. Nancym
    Dr. Eades recommended 4-5 grams, that'd be 8-10 500mg capsules.
  4. Nancym

    ARCHIVED Celiac Sprue & Doctor Too!

    Nancym replied to RKB-MD's topic in Doctors

    Something weird happened to your font: I never knew that about bananas, is it the potassium? I don't eat them, they're too starchy for me, but I do have some salt subsitute that is essentially pure potassium. I had a lot of neurological issues and found taking B12 and a B complex was good. I had various buzzes and blips and things going on, feeling...
  5. Nancym
    You can make malt from things other than barley, maybe they did that?
  6. Nancym
    IBS actually stands for I-don't-really-know-so-I'll-make-up-some-BS. Go heavy on the gluten until your endoscopy, like at least 3-4 slices of bread per day. Hopefully you won't heal up. But even if your endoscopy and biopsy comes back negative, try out the gluten-free (and perhaps CF) diet and see if it helps. I really think IBS is due to food intolerances...
  7. Nancym

    ARCHIVED Hi All.

    Nancym replied to missy'smom's topic in Coping with Celiac Disease

    Hello there! You know, it is never too late to learn to type. Even my 80 year old Mom was teaching herself with some computerized typing trainer, I think she really enjoyed it.
  8. Nancym
    While I do love the idea of grass fed animals, I don't think your dinner's dinner is going to give you a celiac reaction.
  9. Nancym
    If you're eating gluten free replacement products I'm wondering if you've added something to your diet you don't tolerate well? Some of those things are made with "bean" flours and we all know what beans can do to your gut. You might also be sensitive to soy and you're eating it in larger quantities. Also vit. C in large doses will give you abdominal...
  10. Nancym
    Well, to be fair, it is a gluten-free group, not a healthy diet group. Expecting people to be into healthy foods just because they're gluten-free is probably not realistic for most people. From what I can tell, most gluten-free people are concerned more about eating as close to however they were eating before they were diagnosed, not in making any additional...
  11. Nancym
    Oh, I'd believe the sarcastic, flippant doctor.
  12. Nancym
    I never learned something from someone that agreed with me. I've been posting on a particular web site for years where we debate about just about everything. How fun would that be if we agreed? You're not the only one to run into this on message forums. Some get very cliche-y and if you dare to state your own opinion you're likely to get ostracized...
  13. Nancym
    Lots of things called "grains" really aren't. They're only grains if they're from grass plants (rice, corn, wheat). Otherwise they're seeds. I think amaranth is a seed. Still, no idea about lectins. Fruits and vegetables contain carbohydrates. You don't need to eat starchy foods like grains to be perfectly healthy. If you're worried about weightloss...
  14. Nancym
    Here's an article on EE you might find interesting, Open Original Shared Link
  15. Nancym
    1) For tableside food prep: Does the server use a condiment spoon/jar to mix up a sauce for a gluten-free client that was also used to mix up the sauce for a regular client? (Happened to me at PF Changs) 2) When preparing a salad, is there a chance that crumbs from croutons/bread can get into the other salad ingredients? 3) Did you forget and put...
  16. Nancym
    There is no treatment for celiac disease other than modifying your diet. So no, you don't need a doctor to get treated. You can use Enterolab.com, many of us got diagnosed with gluten sensitivity (they don't diagnose celiac disease). Probably the best reason I can think of for having a diagnoses is to ensure that you take it seriously and follow the diet...
  17. Nancym
    For me the key is to think of gluten foods as poison. I don't think "I can't have them", I think "I don't eat that". There's a difference that seems small but it does work. Also understanding the damage you're doing to your body, even if you can't feel it, is important. So reading about the horrible diseases and things that can befall you if you continue...
  18. Nancym
    Hmmm... maybe this would apply: Open Original Shared Link
  19. Nancym
    In my signature there's a link to "The Gluten File", click it and read up on the neurological symptoms. In fact, there are many ways that gluten can damage your brain, skin and perhaps other organs without every denting a villi in the process. So you'd end up with negative blood and biopsy but could definitely have other issues. That's why I think blood...
  20. Nancym
    We get so many people with a positive dietary response that don't pass any clinical blood tests. If you could just get him to agree to a limited trial... it might convince him. But I would imagine it'll be hard to really get him to go along with the notion.
  21. Nancym
    Hey, if you had a yeast infection you'd practically have a loaf of bread!
  22. Nancym
    Not everyone has horrible symptoms when they're glutened. I intentionally glutened myself and my worst symptom was feeling depressed and lethargic for about a week. But hell, I'd take that over feeling brain fogged, crampy gut, and the other symptoms I had any time! I agree though, in my case it wasn't just gluten, it was gluten and dairy. I had to...
  23. Nancym
    Well, it probably depends on how much damage you had before you began the diet. So the answer is... maybe. My gut reaction is probably not though.
  24. Nancym
    Hey... been wanting something that would serve for making wraps! You've given me an idea! Would probably taste about as good as anything else out there too! Probably the 2-ply stuff would be best...
  25. Nancym
    Well, I think you'd end up with very clean gluten if you use bleach on it.
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