fergusminto

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About fergusminto

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    Scottish Borders

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  1. Imo yes. I am intolerant to casein (all dairy), eggs, soya, chocolate and more. Also serveral scents/perfumes. Got worse over last 10 years. Just have to live with it. Big plus is that I have been introduced to coconut cream - fantastic alt to dairy.
  2. In addition to what Trent has said, the jury is still out on whether Coeliac (as we say in Scotland) causes food intolerances or whether the lack of gluten in the diet causes then but nevertheless as can be seen in this forum, food intolerances seem to go hand in hand with celiac disease. In my own case these intolerances cause headaches and fatigue which can last for two days.
  3. Hi Sara In my experience there is no logic to food intolences and like you my first source of info was an IgG test which indicated all dairy, oats, eggs, soya and silly things like MSG, pears and cashew nuts! Through experience I have added preservatives suphates, sulphites etc. to that banned list. In reality this means that I eat from scratch - no processed foods at all. I also know that the IgG test was 80% accurate. There is no magic cure out there yet but the best thing to do is cook your own food from basic ingredients and do not go near take-aways. Sorry not to be more helpful. Bruce
  4. Have read your post with interest. If you look on my profile you will see that like you I have celiac disease and a large number of food intolerances which I am sure are just treated as "fads" when I venture to eat out. Am willing to assist - live in Scottish Borders don't know if that is an issue though!
  5. Read up about Zonulin - it might answer a few questions and reduce your stress levels. You are not the only Coeliac with these problem believe me! celiac disease can bring intolerances with it. T
  6. I have trird (oh how I have tried!!!) to eat chocolate but as Julie, above, says, much if it contains dairy and dots and other flavours/chemicals that I csnnot, obviously eat. Neither can my wife who is not a coeliac but wheat intolerant. Everyone will be different is many ways. Also just now reading up on Zonulin which looks interesting.
  7. Thank you all for this feedback. I had never heard of zonulin but the research seems to be a major move forward. Glysophates I knew about and even have/had Roundup in my garage and have used it often on the driveways. About to read Alessio Fasano's studies. Excellent site, thanks again.
  8. fergusminto

    Alcohol

    Just seen this response from 2 years ago! "Experienced Immunologist" is a consultant immunologist at Royal Victoria Infirmary, Newcastle upon Tyne, England. I had a very hard job to access this guy but he turns out to be the most experienced, effective and knowledgable people in this line of medicine. My degree is in Hotel and Catering and I know all about finings and their ingredients but was unaware of the glutenate suggestion. Even so called "sulphite free" (actually impossible) wines give me a dreadful headache. Just thought I should respond - late in day though it is. Happy New Year!
  9. I don't believe in "coincidences" when it comes to celiac disease. I am getting tired of doctors who say that my multiple food intolerances have no relation to my celiac disease. This website and these many threads say differently. So, is anyone researching this? There must be a link between celiac disease and the inability of many of us to tolerate dairy, eggs, soya, preservatives and many other foods/food ingredients. So, my question is - who is looking into this worldwide? If there isn't anyone, how can we change this situation. Funding - can we crowdfund a PhD student research? Any hope of any Govt (public) or sponsorship (private sector) funding in either US, Canada or UK - even EU? celiac disease is not high priority in UK and I find the Coeliac UK a bit of a waste of precious funds. Would be interested in comments from fellow sufferers. Fergusminto, Scotland
  10. You won't get any physician agreeing with this but in IMO yes but not necessarily "allergies ". I am coeliac but also have numerous other "intolerances" which I believe are related to celiac disease. Try laying off dairy (use coconut milk, cream and oil), eggs (use No Egg), oats (similar protein as gluten) and soya (filthy stuff!). Cook everthing from scratch - not difficult, and do not use stock cubes - keep all bones and boil them up to make your own stock. Not difficult and very healthy. Also use honey instead of sugar and no chocolate. Your gut needs to heal before you try and reintroduce these foods. Be kind to it and try your best not to upset it. Very best of luck.
  11. As for eating out, I have found anywhere in the UK that in even semi-decent restaurants I can tell them exactly what I want. Look through their menu and pick things you like and tell them what you want and how to cook it. Most decent chefs will like a change and a challenge and I have been pleasantly surprised with the help that they have given. After a while you will have list of decent restaurants that you can trust. Usually I ask for a rare staeck cooked in Corn oil or olive oil with boiled potatoes and non-buttered veg. If you starts thre the chef usually gives other suggestions but make sure he/she is well aware of basic coeliac gluten cross contamination in kitchen, esp deep fat fryers.
  12. Hi Ken. I know how you feel. I am Coeliac (UK!) with multiple intolerances and it has taken me meny years to isolate exactly what the problem foods are. I cannot really advise you what to eat or to avoid as everyone is different but I can suggest you "go back to basics" - in other words absolutely no processed foods even those that are heavily advertised as Gluten Free etc etc - just have a good look at what is in them. Basic food, cooked from scratch is healthier and much easier to isolate foods that you may be intolerentto. I cannot eat: Gluten, including Oats, all dairy, eggs (whites are worse than yolks), soya (a real b---h), preservatives (phosphates, sulphates, sulphites -which rules out 99.9% of wines and most bottled drinks) and various veg/fruits including butternut squash, cashews, grapes, pears, leeks, Celery (sulphites) and artificially "smoked" meats and stock cubes (I keep all bones and make my own stock, free!). I now cure my own bacon (simple - belly pork with dry cure of rock salt and molasses/demarara sugar for 5 days in fridge) but stay away from all pre-packed sliced meats which are full of preservatives) and the only bread I can eat is Seattle Brown Loaves. Keep well away from "E" numbers and any foods that require processing in their production and beware of "Vegetable" oil which is usually soya. Use Corn oil, Ghee (salted butter melted in a pan, remove the scum which is the protein and you are left with a golden liquid) or walnut/coconut oils. Also beware of Crisps/Chips (USA term). Most are sprayed with some liquid prior to cooking and only one type does not affect me - Kettle Crisps/Chips, low salted only NEVER take artifical flavourings in any foods - hidden in E numbers. If I do eat any of the above the symptoms are basically the same, headaches, wind, tiredness, migraines and a feeling of "low" almost depression but not quite as bad. Can last for up to 5 days but usually 1/2. It is really the caveman diet - absolutely no fast foods. I can make myself a meal in a few minutes with anything I have in the house. I eat any meats, most veg (onions, carrots, garlic, peppers, potatoes, of course, green veg etc). A wok is good to have as is a pressure cooker for making stock out of bones. Menus: Breakfast, bacon, fried potatoes, onions peppers. Tea with Honey and Coconut cream (coconut a gem!) and Seattle bread toasted (best that way with "Pure" Sunflower spread) . Lunch: soup, toasts and meat of some kind. Apples, oranges etc Dinners: staples of potatoes, pastas (Gluten free of course), rice, meats, veg, fish. Never concern yourself with what you cant eat, concentrate on what you can and I enjoy cooking my own food and I can also prepare a dinner party and nobody knows it is designed for me! Best of luck, it is a change of lifestyle for the good. Excuse ramblings at times as I keep remembering things as I write.
  13. Hi, firstly I do not have a medical background but I do suffer from Coeliac. No 'intolerances' linked to celiac disease have been proven but you only need to read comments on this site to see many of us do complain of such. Since being diagnosed 8 years ago I have developed intolerances to oats, all dairy, eggs, soya, Brazil nuts, all preservatives, pears and sulphites (in wine). Tends to be the proteins that are the cause. Symptoms tend to be tiredness, headaches, migraines and a low grade depressive/low feeling - just fed up, no oomph! Can last for between 2 and 5 days. So, you are not alone. Should add that these are not "allergies" which are much more serious.
  14. fergusminto

    Other food intolerances

    I see a number of fellow sufferers have already contacted you but just to add to what they have said, I was diagnosed 6 years ago and over that period I have become intolerant to: All dairy, Eggs, Soya, alcohol, sulhites (in fact all chemical preservatives which means I cannot eat processed ham, bacon etc) and a few other silly ones! I now make my own bacon and cook evrything from basic ingredients - no "carry-outs" or junk food at all. Difficulty eating out but you soon get to know those establishments whom you can tell exactly what you want as it is not on the menu! Symptoms of eating any of these include headaches, tiredness, irritability and muscle pain especially in the neck. It does, however, more positively, make you more aware and interested in good food and how you can make your own instead of buying in ready-processed food. One other point - I am no lover of processed "Gluten-Free" food you see so much of advertised in Coeliac Association newsletters and websites and stores - have a good look at what is in them! Full of sugar and stuff you may never have heard of. Hope this helps.