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apprehensiveengineer last won the day on September 22

apprehensiveengineer had the most liked content!

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About apprehensiveengineer

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  1. apprehensiveengineer

    Spices (McCormicks)

    I use the McCormick brand spices, and am not aware of them causing me any problems. I only use the "single" spices, but that is mostly because I prefer the versatility of making my own mixes. I live in Canada and Club House (made by McCormick) has many mixes that carry the Canadian Celiac Assoc seal. I don't use them, but don't have any reason to believe they aren't fine. I think some of the concern comes from Nima sensor users, where the device cannot reliably evaluate foods that are brightly coloured (ie. some spices). Realistically, even if a spice or seasoning is close to 20 ppm gluten, it is not the same level of concern as other products. 20 ppm is a concentration, but it is the absolute amount of gluten that hurts you (concentration x weight). If you eat a small amount of something at 20 ppm (say a teaspoon of spice) it is very different from eating a bag of chips or two pieces of bread at 20 ppm.
  2. This seems like you might have issues other than celiac disease. I think my advice would be to see a registered dietitian. Patterns noticed from elimination diets are notoriously difficult to interpret because foods are chemically complex, and eliminating one food often inherently changes the way we eat other foods. Sometimes the things we think are making us sick are in fact, not. A registered dietitian would likely be able to direct you more methodically towards what might be causing your continued issues. Long before I was gluten-free, I thought that tomatoes might be the cause of my issues - eliminating them did seem to work a bit... but you know what? It was because I typically ate tomatoes with wheat-heavy meals (pasta, sandwiches, pizza, burgers etc.). Once I was gluten-free, I realized I had no issue with tomatoes at all. I will add that I think you might be missing the boat a bit with concentrating on organic foods. They are not safer nor more nutritious. It's just an agricultural standard, and it doesn't mean pesticide-free - in fact, because organic pesticides are often not as rigorously tested, some of them may be more risky than conventional pesticides. I think there is a lot of fear-based (and evidence-free) marketing towards people with chronic diseases that seeks to take advantage of our disillusionment and feelings of not being taken seriously by the establishment, so to speak.
  3. Could be that you have an issue with FODMAPs. Broccoli contains FODMAPs, and so if you eat a lot of them it can result in similar GI symptoms to celiac. It might be a forever thing, or it might be just because your GI tract is still healing, and having trouble with things that are more difficult to digest (ie. FODMAPs). I get some GI issues if I eat too many polyols (a type of FODMAP), which are found in sugar replacements and in some fruits/veggies (sweet potatoes, butternut squash, stone fruits). I can still eat these foods, I just have to make sure that I keep the serving small, and eat other foods with them. Unlike many, I am able to distinguish fairly easily between gluten-related problems and GI problems for other reasons because I experience significant extra-intestinal issues. When I ingest large amounts of polyol-containing foods, I do not experience anything other than relatively short-lived, painless GI issues (gas, diarrhea). In addition to the advice above, it might be good to see a registered dietitian - they can help you figure out if FODMAPs are the problem, and if so, how to make a balanced diet that is both low FODMAP and gluten-free. You don't want to go around eliminating foods randomly, because the more restrictive you make your diet, the higher the chances that you end up with malnutrition issues (not to mention the psychosocial stress of it all).
  4. Glad you took it the right way :), sometimes the internet makes tone hard to convey. I think it is tough because people with other medical dietary restrictions (eg. anaphylactic peanut/nut allergies) tend to be able to eat out pretty normally. I know many people with such nut allergies, and honestly some of them don't even mention it at restaurants/catered events (not something I would recommend - just reporting what I've seen). I think this sets a precedent in the mind of many newly diagnosed celiacs, as well as the general public about the ability of restaurants to deal with allergies/celiac. I think the thing that is forgotten is that peanuts are not used in the same way that wheat is, making it a lot easier to minimize risk of CC in most types of restaurants. That, and because awareness of peanut allergies has been "a thing" for ~25 years, there is a lot less superfluous use of peanuts/nuts in foods. When I was a little kid, you'd find bowls of peanuts at the bar, but that is not a thing now. Hopefully celiacs will get to the level of being automatically thought of in food/restaurant situations, but today is not that day.
  5. It is an unpopular opinion, but I think in the balance of things that eating out at normal restaurants is something that should be avoided unless necessary (and it is rarely necessary if you have some forethought and mental/emotional flexibility). Fact is, most restaurants are not truly able to cater adequately to celiac customers - I've lived in with gluten-eating roommates, and I find it highly unlikely that your run-of-the-mill restaurant is going to come close to doing the things that I had to do to in that environment prevent myself from getting sick. I think sometimes people with celiac disease/allergies get stuck in the mental attitude of "I deserve" or "it's not fair," when it comes to eating out. Fact is, when you have a medical condition, you can't always expect to maintain the status quo and stay healthy. Your immune system and restaurant industry economics don't care about your personal justice - you need to look out for yourself, and be solely accountable for your health. Sorry if that sounds mean or harsh, but I think that's the sort of tough lovin' that some people need to hear. Bring you own food, pack snacks, shop at grocery stores when traveling. Use the Find Me Gluten-Free app to identify dedicated restaurants or restaurants that are highly vetted.
  6. apprehensiveengineer

    Rash getting worse AFTER going gluten-free

    I get a rash in my armpits. It's terrible. I've been told this is hidradenitis suppuritiva (also an autoimmune condition), but I'm not entirely convinced there isn't some overlap between the two conditions. HS is known to be improved by a diet that happens to exclude sources of gluten (though it is never described as such in studies). I have found that it helps to avoid antiperspirant and shaving. I avoid putting anything on my armpits when they're affected, but if you must look for a deodorant instead of antiperspirant (deodorant does not clog up pores/sweat glands). I have found a simple formulation of diaper cream (petroleum jelly + zinc oxide, no fragrances) to be helpful - it reduces friction/irritation and controls bacteria/smell when your pits are too messed up/sensitive for deodorant. I also use this on rash outbreaks elsewhere, and it seems to help them heal a bit faster.
  7. apprehensiveengineer

    Keep Getting more bumps 2 weeks after getting glutened

    If you're an adult, the minimum for good health is 150mcg (equivalent to 3 eggs): https://ods.od.nih.gov/factsheets/Iodine-Consumer/ Iodine is naturally-occurring in sea salt, but when it is refined/processed the iodine is lost. In most countries, it is a regulatory requirement to add it back in. Iodine is also naturally occurring at low levels most vegetables as it is picked up from the soil, and in dairy products (from cow feed, disinfectants used in processing). Iodine started being added back to salt because people who lived in iodine-poor soil regions started developing iodine-deficiency hypothyroidism (see Goiter Belt - midwest US/Canada). Back then, diets tended to be less varied and relied on local produce more (poor in iodine due to local soil conditions, no seafood from the coast) which exacerbated the issue. These issues aren't as relevant today, but iodine is still added to salt as an insurance policy to "idiot-proof" your intake. I think realistically, it is unlikely that you become dangerously iodine deficient in North America unless you are on a very restricted diet. Assuming you still eat dairy, eggs, and root vegetables, you should be at least hitting the minimum. People who are vegan AND gluten-free could be in trouble, for example, especially if they avoid processed food products. some iodine numbers for different foods: https://www.dietitians.ca/Your-Health/Nutrition-A-Z/Minerals/Food-Sources-of-Iodine.aspx
  8. apprehensiveengineer

    Keep Getting more bumps 2 weeks after getting glutened

    I had an endoscopy and biopsy done once I was already gluten-free (for 2 years). It came back clean, but I was still experiencing minor GI symptoms, rash and was anemic (and not responding too well to the iron supplements I was taking) at the time. Some people might be inclined to interpret the clean biopsy/endoscopy as meaning that my problems were unrelated to inadvertent gluten consumption. While that's always possible, it's worth noting that endoscopy has a limited resolution and is not validated for monitoring of gluten-free diet compliance - it is validated for diagnosis only, and only if the patient is consuming large amounts of gluten daily. Sure, if you have observable damage while on an allegedly gluten-free diet, then that means you need to do better - but a lack of observed damage doesn't necessarily mean you're all clear. In my case, for example, I was still having iron issues, which would indicate some combination of reduced iron absorption in the small intestine/internal bleeding (both consequences of tissue damage). The endoscopy/biopsy had some value in that it told me there wasn't any other obvious explanation for my issues (eg. bacterial infection, cancer, damage from some other GI disease). Because of the limitations of endoscopy for monitoring relatively treatment compliant individuals, I was left to assume that my continued issues were to do with CC. I suppose that my assumption was correct, as implementing a Fasano-like diet fixed me up.
  9. I'm not sure that I would consider the suggestion that food residues (including gluten) may be left in porous or scratched materials is anecdotal in the true sense. There is lots of evidence that it is extremely difficult to truly clean residues from porous materials of, or materials that have lots of pitting/scratches. It is recommended by most national food safety organizations for example, that dedicated cutting boards be used for different types of food (eg. raw meats, veggies, bread etc.) because it is not possible to clean such surfaces adequately to prevent growth of dangerous bacteria from raw meat. Grooves and pores may not be appear significant to the naked eye, but they have a tremendous amount of surface area that make it nearly impossible to clean properly without industrial methods (eg. autoclave, sophisticated bleach/chemical cleaning, as might be used in a hospital setting to clean surgical equipment). Allergens are not bacteria, but similar amounts of allergens can make people sick if they are sensitive to the allergen. Unlike bacteria, allergens cannot generally be bleached/heat treated with damaging the cooking utensil/item, and so the concern goes beyond just cutting boards. If you want some anecdotes, using the stainless steel pots and pans at my parents' house makes me sick. They are 30+ years old, scratched to heck, and all have seen a lot of pasta over the decades. I went to Walmart and bought some cheap dedicated gluten-free replacements, and there was much improvement.
  10. @MikeMacKay I'm not 100% sure Jones Soda is gluten-free. They certainly don't advertise it as such (meaning that there's no guarantee that it is). I can't seem to find an ingredient list for anything on their site, but I wouldn't be surprised if some of their flavours contained barley malt (and thus possibly some CC on other flavours?). Barring that, zero calorie pops often use sugar alcohols as sweeteners. These are a common source of GI distress in many people, celiac or otherwise (including me).
  11. @MikeMacKay Last I checked, the dream bar uses gluten-free rice crisp cereal (no barley malt). It does contain a lot of milk ingredients, which might upset your stomach if you have issues with lactose/dairy. You could be ultra sensitive (I am and can't eat most processed gluten-free foods), but I think this product is relatively safe, being that it is sealed and certified. Are you also getting drinks at Starbucks? If so, that would be my first worry. Though many of the drinks they serve are devoid of gluten ingredients, the place is CC nightmare. This is especially true of anything that is not black coffee, since they use the same blenders, frothers etc. If you sit around and watch a coffee place for a bit, you'll probably see some stuff that you won't like - dumping equipment in the sink (full of crumbs) then only rinsing quickly, using rags lying on the crumby counter to wipe down spouts/clean equipment, storing cups/lids below where baked goods are prepared etc. Some independent coffee places even use pasta to stir coffee (WTF). To be fair, Starbucks acknowledges that nothing other than pre-packaged stuff is guaranteed to be gluten-free. I'm not saying this to make you paranoid, just some food for thought on ways that otherwise safe-seeming orders (eg. drinks) could go wrong. To be clear, I do sometimes get coffee/packaged snacks when traveling, but I take a close look at what's happening behind the counter before I do so. If the coffee prep station is far away from the baked goods/bagel prep, I feel much better about it.
  12. apprehensiveengineer

    Keep Getting more bumps 2 weeks after getting glutened

    My family is British/Irish, so I was doomed ?. Every meal involved some sort of bread/baked good side. RIP cultural event participation. The closest I could get to an answer on relative severity of reactions between the different grains was that the different HLA genes result in the immune system recognizing different parts of the proteins. So, I suppose, depending on which HLA genes a person has, their system may bind more strongly to certain grains in the gluten umbrella. From my limited understanding of the studies I read, it did seem to support the idea that there are sub-types of celiacs. I would think there are also implications about enzymatic-based therapies (ie. enzyme might not render the proteins unrecognizable for some HLA types, especially less common ones). I myself am DQ2.2 homozygous, which is one of the less common genetic combinations (in Northern Europe, at least). Most of the research is done on people who are 2.5/X, or cell cultures derived from people with this genetic combination. I wonder what nuances we might be missing because of this limitation.
  13. apprehensiveengineer

    Keep Getting more bumps 2 weeks after getting glutened

    That's very interesting. I have personally noticed that I seem to be much more sensitive to barley as well. Beer-related CC is the bane of my existence. I stopped drinking beer (which I loved!) long before I was gluten-free because I noticed that I would get tremendously ill every time I drank beer, but not other alcoholic beverages. I did sort of notice that I had more problems when I visited (and ate with) my parents, who are highly bread-centric, but this was not as apparent as the beer connection. I tried to do research on this - I think there could be some commonality between this and the variance in individual reactions to avenin/oats - but it doesn't seem that anyone is interested in this question.
  14. apprehensiveengineer

    Just have anemia, do I need to be gluten-free?

    Of the five celiacs I know who are not super careful/compliant with their diet, all have suffered major life-altering consequences: - 1 had to have part of their intestine removed, spent 6 months in hospital on a liquid-only diet - 1 had to take a year off work due to neurological issues - 1 had to take a year off school due to various symptoms - 2 had to quit elite/olympic level sport due to recurrent bone fractures Symptoms mean nothing. Celiac disease will find you out eventualy if you don't treat it properly. All of the people on my list are under 30.
  15. apprehensiveengineer

    Milk vs Almond Milk

    @vvicin02 Glad to help. Don't feel bad - I didn't know any of this stuff in the beginning either. All the doctor said was "don't eat gluten." Correct in essence, but lacking in some very important details. Unfortunately, this is all most people receive. Initially, I thought that as long as I replaced all the obviously gluten-containing foods from my diet with ones that said they were gluten-free, I would be good. This did help, but I still got sick a lot at random! I didn't know that cross-contamination was a problem in a shared kitchen, or about the nuances in labeling laws (ie. no gluten ingredients doesn't necessarily mean gluten-free!). I didn't know what to say at restaurants, or that most restaurants aren't truly capable of making a celiac-safe meal (even if they think they are). It took me a good 2 years to really nail all the details.