NatureChick

Thanks for the links. I have seen various definitions and descriptions of the term leaky gut depending on the context in which it is being discussed, some of them based on solid science, others wild conjecture, which is why it is a term that I try to avoid using simply to avoid muddying an issue. In science, the term hypothesis means an educated guess based...

Apologies. When I first did my research into opiod peptides in gluten years ago, I didn't realize that anyone had made claims that gluten had the same effects as heroin in the brain. I should have clarified when I made my first comment that just because they fit into the same receptors, doesn't mean the opiod peptides in wheat have the same effects as heroin...

I personally don't care for the pressure that seems to be placed on people to get tested, and then retested to check progress because a certain percentage of that is always going to be doctors finding ways to make money. But I do understand that there are societal pressures. But if I were in your shoes, I'd skip the gluten challenge for now and hope that...

Gluten is addictive so you could be experiencing the feel good from that. It is an opiod peptide that fits into the same receptors in the brain as heroin, which is why, celiac or not, going gluten free has withdrawal symptoms.

It sounds as if you have been doing a little mini-experiment on yourself to see what your reactions might be. Unfortunately, there really isn't a way to do an armchair diagnosis. • Bloating and fullness could be celiac, but can be a reaction to lots of different things. • Rash - can't see the picture, but rashes can also be a symptom of an allergic or ...

Poorly-researched article, mixing up gluten allergies with Celiac and then claiming that gluten-containing foods are the source of many vitamins when in fact, wheat flour is simply fortified. Unenriched wheat flour contains a little bit of iron and not much else.

I'm curious to know from anyone who has tried both if cornstarch is similar to potato starch when used as a thickener. I've only experimented with potato and not corn. Does it impart flavor, does it clump more or less than flours, etc.?

Thanks for the heads up on Malitol. I don't normally run into these products in the places I shop or in the types of foods that I buy, but I got hit by Xylitol when my favorite gelatin brand went out of business and the store replaced it. Horrible nightmares and insomnia so I ended up throwing away the rest. Looks as if I'll have to do more research in order...

This post totally gives me hope that in the future, I'll be able to eat out again. So glad to hear that you had a success!

I don't know anything about Scotomas, but aside from investigating the foods high in fructans, have you considered that the seasonality of the problem could be related to having more sunlight exposure in the summer? Have you tried to limit your light exposure with the use of hats and darker/bigger sunglasses?

So sorry to hear that you're feeling lousy but good to hear that you're not eating the cat's food. I haven't had a pet since going gluten free so I don't have any personal experience with how much contamination pet food can add to your home. I'll admit that I occasionally worry about what the long-term effects of gluten damage might be because I went...

bluelove, How about recipes that substitute applesauce for sweeteners? I've also heard of coconut sugar but don't know much about it. And if it is a mild fructose intolerance that you're dealing with rather than the full-on genetic intolerance that means you can't digest it at all, you may be able to substitute just some of the sugar in a recipe with...

SoLacey, VERY glad to hear that the BF is starting to get it. I think that he's just falling prey to human nature to not want to be told something, but to learn it for themselves, and something about the group allowed him to switch into that mode. Great job on finding a way to get through to him!!!

Enjoy Life Baked Chewy Bars are my favorite for flavor even before you get into the other reasons why someone might choose them. They are my go-to bar to carry with me when I leave the house. No Artificial Ingredients Non-GMO Ingredients Low Fat Certified Gluten-Free cRc Pareve Free of the 8 Common Allergens Vegan Open Original Shared Link

Sucralose is commonly known by the brand name Splenda - nasty stuff made in a lab. It is low in calories because the body doesn't recognize it as being food so most of it goes right through you. But what does get digested is recognized by the body as being toxic and gets stored in fat cells. So it could still make you gain fat despite being low in calories...