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Tricia7

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  1. Tricia7
    Did you have a celiac blood test? NSAIDs are known for causing celiac like damage. I think you should get another opinion, you may very well have non-celiac villous attrophy caused by the NSAIDs. From what I have read, NSAID use is the most common reason people are misdiagnosed with celiac. And diagnosis critera generally advises doctors to rule out...
  2. Tricia7
    It may actually be your iron level. I feel awful when my ferritin falls under 50. I feel good when it's closer to 100. My last test the lab said "normal" ferritin was 15-150. Mine was 36, which explains why I was feeing awful, even though the doc I saw said it was fine. It's only 1/3 of what I need to feel good. Normal isn't the same as optimal. I...
  3. Tricia7
    Trans ocean recently made the change to gluten free, I think they are the main producer of imitation crab, as I noticed as soon as they went gluten-free so did several store brands (kroger, food lion) It wasn't always gluten free, thus you will often find outdated information on websites, books, etc. Always best to check with manufacturer's websites on status...
  4. Tricia7
    Recommendations vary by doctor. Granted it's always best to get tested before going gluten free, however many times doctors don't even consider celiac or gluten issues so people try on their own and have a good response to being gluten free. Some doctors will advise you to go back on gluten for testing, others feel the risk of permanent damage and complications...
  5. Tricia7
    Always check labels, I see "may contain traces of wheat" on many store brand items, and have had a couple made me sick. As a result of getting sick from store brand items, I generally buy name brands now, as it is easier to find out information on the item and if it is safe or not.
  6. Tricia7
    are you sure you saw lean cuisine and not the Weight Watchers Smart Ones (some may refer to all 'diet' frozen dinners as lean cuisines) as smart ones has made a few gluten-free options. One being chicken enchilada. Had one this week and tastes just like it always have, It's a great $2 option for a quick meal. Open Original Shared Link
  7. Tricia7
    Think about ANYTHING that isn't gluten-free certified that you are eating. I had something similar happen to me recently, and it manifested as joint stiffness. After scratching my head because I didn't think there was any hidden gluten on a whim I decided to stop using some spices I had for about a week, and the stiffness went away, and hasn't returned....
  8. Tricia7
    While getting a diagnosis is ideal, even if they won't test you further just stay gluten free. My test was negative, but my reaction to eating gluten is too severe to even consider going back to it. Those tests have a high rate of false negatives. Do you have some reason you have to PROVE you can't have gluten? I've heard people talk about how they need...
  9. Tricia7
    I have heard other people say they don't use the creamed corn, I haven't tried it yet, but the ones in my pantry all say corn starch is the thickener. Anyone actually have experiences with cream corn? I want to make a corn pudding for thanksgiving :-)
  10. Tricia7
    I guess the admin removed the link, because I see no link or pictures.
  11. Tricia7
    what about the pan you're using to cook the meat? is it nonstick teflon and have any scratches in it? some say you can clean it, and some say you need to replace it, if you're still getting sick maybe try replacing the pan.
  12. Tricia7
    did you google it? because It returned a whole bunch of results.
  13. Tricia7
    I had store brand cooking sprays that were regular, not some baking one and they had a "may contain traces of wheat" warning on them. So they got tossed, however when I went and looked at name brand pam after someone said it was gluten-free, it wasn't specifically labeled gluten-free, so I just passed on it and didn't buy it. I am using either a pat of...
  14. Tricia7
    I agree it varies from item to item, and just because one brand of something has gluten in it, it doesn't mean they all do. Also a food that was once safe may now not be. You have to read labels every single time! The last thing to gluten me was FROZEN PEAS I didn't even realize it at first, and ate the meal then the leftovers over the course of...
  15. Tricia7
    hmm.. I am guessing they don't all have a separate kitchen because their website version of their gluten-free menu says "Please note that normal kitchen operations involve shared cooking and preparation areas and guests should consider individual dietary needs when ordering. " Open Original Shared Link
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