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CMCM

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  1. What is the PPI elimination withdrawal? Were you taking something on a regular daily basis?
  2. Always so many different possibilities, you never know for sure what to do I guess. What I'm thinking I have at the moment is some sort of gastritis. For awhile it was at the point where I thought there was virtually nothing I can eat. It's somewhat better now, but I have to be really careful...
  3. I am currently having a big problem with upper abdominal pain after eating various things. This used to be sporadic, now it happens too frequently. I heard a discussion on the radio just last night suggesting that 6-9 mg. of melatonin taken once in the evening over 4 to 6 weeks can often get rid...
  4. Convection definitely wasn't optimum. I only used it a few times, but as I recall things just didn't bake evenly or completely and it was harder to get the insides cooked right. I remember doing some things where the inside was still batter while the outside was overdone. The circulating air dried...
  5. I got a GE oven with a convection setting, but I quickly learned NOT to use the convection setting for baked goods. They didn't burn like yours did, but they didn't turn out right.
  6. My oven temperature was wildly fluctuating, mostly on the hot side. I couldn't safely bake anything anymore, most everything got overdone on the outside, raw or gooey on the inside. That forced me to get a new oven...finally! The old was was about 34 years old. It was cheaper to replace it than...
  7. I've been thinking about my grandmother, who lived to 99. She obviously had a celiac gene to give to my mother. I'm not aware that she had any issues similar to my mother, but she did have severe arthritis from at least 80 onwards, perhaps longer. She did eat gluten, but perhaps not a lot of it...
  8. To many people, "gluten free" is somewhat of a dietary fad. To a great many people it's a choice to avoid gluten, not a necessity. Many if not most restaurants who offer gluten free items have little to no idea about cross contamination. Most people unfamiliar with celiac disease and gluten really...
  9. I just posted about a restaurant I know about and love....they have been operating for a LONG time....two locations, and they seem very successful. They seem to have plenty of loyal customers. And they have survived 10 months of Covid shutdowns, too. It's not a tiny café....they bake all their ...
  10. Great, 100% gluten free bakery & café in Roseville, California. They have wonderful sandwiches made with their own fabulous fresh baked baguette. Sample: warm turkey-bacon with tomato, avocado, mayo, mustard, peppercinis and lettuce. Their own potato chips. Lots of soups. Salads. Tons ...
  11. I think this part in particular was interesting: Just nine of those diagnosed first-degree relatives had classic symptoms, 97 showed non-classic symptoms, and 42 showed no symptoms. So my lifelong expectation that I should react like my mother did in order to suspect celiac disease....was...
  12. One thing I've observed with gluten-free bread type things is that a larger pan works better and it's hard if not impossible to produce a thick, high bread or cake type thing like you would get with wheat flour. When the loaf is very thick due to a smaller pan, gluten free batter doesn't cook as...
  13. So all during this 3 months were you still eating gluten?
  14. Yes....what an embarrassing world record to hold, I'm ashamed of that, but part of my denial was in not wanting to claim I had something I might possibly not have. Denial is a funny thing, I guess. Actually, I haven't been totally in denial, it has been in my mind since 2006 or so, and I have hugely...
  15. Rebecca.....I do have the HLA-DQ2 gene, clearly from my mother, who had two copies of this gene. I've had issues my entire life, but nowhere near as severe as she did. I believe her celiac disease became debilitatingly active in the early 1960's after she had a hysterectomy, the surgery must have...