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About shimma

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    Glen Mills, PA (near Wilmington, DE)
  1. Hi Laennie - I am currently on Clomid (100 mg) and this is my fifth course. I have always had really painful periods, but they do seem to be even crampier on Clomid (waking me up in the middle of the night, for instance). I also spot for about half a day before the full period starts, which was new for me. Hopefully what you'll find is that going gluten-free will help with your fertility issues. I know a number of people have had success getting pregnant after following a strict gluten-free diet (it may take a few months). In my situation, I haven't had trouble ovulating but the doctor wants to increase the odds of pregnancy, hence the Clomid. My husband has some male factor issues that we're trying to overcome. Good luck and let us know how it goes!
  2. Hi, There are a couple of restaurants nearby that have gluten-free menus. There is an Outback Steakhouse, Carabas Italian Grill, and PF Changs all within about 5 miles of Glen Mills. Let me know if you need addresses or are unfamiliar with those restaurants and want more information.
  3. My GI told me that flattened villi CAN be caused by things other than celiac disease, but if I were you, I would assume I had it unless I could prove otherwise. Other intestinal diseases and things like bacterial overgrowth can also cause damage to your intestines. I seem to be going through something similar to what you are - I wonder if I really have this disease, although, like you, I was diagnosed through a biopsy. I still have a lot of symptoms, even with a strict gluten-free diet. However, I'm not ready to throw it all away and go off the diet. The risks of letting this disease go untreated are too great.
  4. Preoptmegs - For the pizza - I used almond butter instead of flour. I get it from Trader Joes. It's pretty pricey, but it works well. I haven't really tried almond flour for baking yet. I haven't had a lot of time to do cooking and baking lately - maybe in another week after my big exam. There are so many things I want to try when I have the time again! Kimberly - I've been cheating a little too - a small amount of dark chocolate sometimes at night. It doesn't seem to bother me too much. I'm wondering if this diet is working because of cutting out the starches - but maybe sugar is ok for me? I think in another few weeks I'll try reintroducing more sugar and see how it goes.
  5. How's everyone doing? This thread has been pretty quiet the last few weeks. Any updates on how you're doing on the diet? Here's my update. I've been feeling really good the last few weeks. My only problem was with some chili I made a couple days ago - for some reason it was passing straight through me. I think it's because of the tomatoes though - I've long suspected that I don't tolerate them well. Same with oranges - too acidic I think. Luckily with this diet it's easier to identify problem foods. But I've been able to eat almond butter which I couldn't before. I made a yummy pizza crust out of almond butter and eggs - super easy and just two ingredients - the best meal I've had in a long time! I'm happy too that it's getting colder because it's great soup weather. Ditto on the winter squashes - such a great side dish to supplement the meat and veggies. I think I could live off of butternut squash soup.
  6. I have osteopenia (I'm 27) and the doctor who diagnosed it recommended calcium and magnesium. My latest doctor though said that calcium should always be taken with vitamin D to increase absorption, which I hadn't heard before. So I take all three just to be sure. I get my vitamins from Whole Foods and Trader Joes, which are good about labelling their gluten-free products.
  7. FYI - Corn does have gluten, which is really just a generic name for the protein in grains. It's not the same protein structure as wheat, rye, or barley gluten, so we can eat it without problems.
  8. A new (and unpleasant) development! Lately in the evenings I've been having excruciating pain right before having to go the bathroom. I'm talking about side-ripping, unbearable scream-out-loud pain. It's weird because my BMs are pretty normal and formed. I don't know what's wrong - if this keeps up, should I go see my GI? Does anyone else have this symptom? Thanks....
  9. Julie - I think the probiotic effect is the most important thing about yogurt. Taking an acidophilus supplement should help if you can't or don't have time to make it. I have the yogurt on and off, depending on my schedule (things are crazy at work right now!) - but I take my probiotics regularly. You should be able to find a good probiotic supplement at Trader Joes, Whole Foods, or another specialty food/health store. One thing that I think is definitely worth the time and effort to make at home is soup. It's really easy - it just takes about ten minutes of prep and then you can let is simmer for a few hours. It's great for you and very soothing when your system is out of whack. Let me know if you need any recipes for stuff - you'll probably have to do more cooking than you'd like on this diet - but try it for a month and see how your body responds. If it's worth it, you shouldn't have any trouble sticking with it.
  10. My GI said that it could be a number of problems, but as it turned out, we didn't explore any of the other options so I'm not too clear on what they may be. I think bacterial overgrowth can cause damage, and certainly other GI problems like UC, Crohn's, etc.
  11. Matilda - I'm sorry you're having such a hard time. If I were you, I would listen to my body and compile a list of core "safe" foods and stick to just those for a while. I can't remember if you have any other intolerances, but what works really well for me are cheese, eggs, bananas, peanut butter, and meats. The bonus is that these are really filling, and I don't get tired of them. When I'm having a rough time, I scale back everything else until I feel like I'm back under control. Hopefully your safe list contains enough calorie-heavy foods that the weight-loss will stop. That being said, if you feel like you were doing better on starchy things - try one at a time. Maybe you can tolerate some better than others. I seem to react worse to potatoes than rice, for instance. Also, it seems like I can cheat occasionally with refined sugar and be ok, but corn sends me right to the restroom. What's most important right now is getting your weight back. Find the foods that make your body happy.
  12. I haven't tried them - I can't seem to tolerate almond flour. I would definitely try cooking them longer at a lower temperature though. That works for my peanut butter muffins.
  13. I am missing those muffins right now but I don't have any ripe bananas to make them with. Luckily, it is still in the 80s here, so things ripen quickly. A while back I posted about having to defend this diet to my husband....now my sister is getting on my case too. She came out to visit me a couple of weeks ago and then called me up last week - said she wasn't sure if she should say anything but decided she should - thought when she visited that I looked like a skeleton and this diet must be killing me because I don't eat enough. It's so frustrating to try to get healthy and still have people on your case! After my sister visited, my mom decided she needed to come out too (which feels a lot like checking up on me) and it's been pretty stressful to try to cook things that will seem like normal meals without exaggerating the discrepencies between what normal people eat and what I eat. Ugggh.
  14. I have receding gums too! I never thought of there being a connection to celiac disease. My sister had a graft but I haven't had to do it yet. Hopefully it will never get to that point....
  15. These freeze and keep well. Don't leave them at room temperature for longer than a few days though or they get moldy. I like to keep them in the fridge and microwave for a few seconds to warm them up. Peanut Butter Muffins (makes a dozen smallish muffins): 1 cup peanut butter 2 eggs 2 ripe bananas 1/2 tsp. baking soda 1 tsp. vinegar The original recipe called for blending the above ingredients, but actually a stand mixer works better in my opinion. It tends to overheat my blender if I try to mix it - the peanut butter is WAY too sticky. But if you don't have a stand mixer, blend up the eggs and bananas first, then add the peanut butter. Blend in the baking soda and vinegar at the end (the vinegar helps make the texture light and fluffy). OK, now for baking, you'll have to play around with the temperature and time a bit. The original recipe calls for baking at 400 degrees for 10 minutes, but I usually put the oven lower (around 350-375) and just watch them until they spring back on top. The higher temperature tends to burn the outside before they cook on the inside. You can try them with applesauce too instead of bananas - I like the banana version better though.
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