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apprehensiveengineer last won the day on June 6

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About apprehensiveengineer

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  1. apprehensiveengineer

    Glutened By Vapors

    I think what is going on for a lot of people experiencing being glutened by vapours is that they are perhaps mis-attributing the experience to the vapour, when in fact they were glutened by other means (swallowing airborne flour particles, splatter, touching contaminated surfaces). Proteins (eg. gluten) are heavy, and cannot evaporate or be suspended in water droplets that have evaporated. I have worked for many years in different lab settings working with dangerous chemicals and biohazardous materials (human/animal tissue and bodily fluids). You should see what I am legally required to wear when handling materials that are merely hazardous by ingestion or particulate/droplet inhalation! I have to wear gloves, a mask and two layers of protective clothing. I am not allowed to bring food or water into the same room at all, and must remove all clothing/protective equipment before leaving the experiment room. Why all this? Because humans are really, really bad at touching contaminated surfaces and then touching their faces. This is how you get most of the colds, flus, and stomach viruses you've had in your life. You touched something bad, and touched your face! We wipe stuff on our clothes. Droplets or powders fly up into our faces when we handle stuff, cut, and mix stuff, and we don't notice unless it's "a lot." But we can get sick from much less than "a lot," whether that's gluten or some noxious chemical/pathogen. I live in a shared kitchen, and I do not go in there when my roommate is cooking. If I'm thirsty, that's too bad, I'll wait. I do no leave anything (food, clean dishes) out unless I am physically present in the kitchen or home alone. I do not prepare food until I have wiped down all surfaces (handles, taps, counter) that I will interact with while preparing my food. I do not allow flour in my kitchen, and do not go into bakeries etc. Before I adopted these policies, I used to get sick a fair bit on a random basis. Now, I am confident that food I prepare in my own shared kitchen is fine, regardless of what my roommates might cook.
  2. apprehensiveengineer

    Swimming with hemorrhoids

    I wouldn't worry about it too much. Pool chemicals at public pools are tightly regulated, and are meant to handle this sort of thing. Short of you having something majorly pathogenic, or depositing major amounts of bodily fluid in the pool, I wouldn't worry. Actually, you're the vulnerable one if you're entering the pool with an open sore - pathogens can enter your body freely because your skin is not intact. Think about it this way: people who are sick/getting sick swim in pools every day and infect the pool to some degree. People with parasites and skin infections go in the pool. They aren't supposed to, but they do because a lot of people don't know they have these things. Most pools get pooped in/puked in at least a few times per week (yes, really). Though the visible chunks get scooped out by hand and the pool is shocked, it would be foolish to think that 100% of stuff is getting removed. If you want to gross yourself out, go look in the filter baskets or in a "dusty" corner of the pool. Bottom line is, pools are gross. Chemicals/filtering/cleaning/water cycling keep things good enough to keep the risk of disease transmission relatively low, but it is never zero. I say that you go back to the pool and enjoy your swimming, unless I've grossed you out too much
  3. apprehensiveengineer

    DH and related complications

    That makes sense. Smaller pools (eg. therapy pools, hot tubs) are more easily thrown off-balance chemically because of the lower volume of water and warmer pool temperature. Typically, they require higher concentrations of chlorine, so I can see why using iodine (which is less irritating to skin/eyes/airways if used in high concentrations than chlorine) in such a pool would be done. Chlorine/bromine (or rather, the gases they form when reacting with stuff) is very nasty and causes occupational asthma in lifeguards and swimmers.
  4. apprehensiveengineer

    DH and related complications

    I've noticed that going in the ocean for prolonged periods makes my skin worse. This seemed to happen regardless of whether I submerged my head. No idea if this is to do with topical iodine exposure or not, but it seems that topical iodine can induce a flare, as it can be used for diagnostic purposes: Most pools use some chlorine or bromine salts to disinfect the pool water, none of which seem to be iodine-based, as far as I am aware. I'd not heard of using iodine in pools, but it seems that it is a thing, which is kind of cool - it eliminates the harmful VOCs that are created when chlorine/bromine react with the nitrogenous compounds that come off of our bodies. Unfortunate if you have DH, I guess though. I think you just had bad luck with this pool - I was a lifeguard/competitive swimmer for a long time, and I've never encountered a public pool that wasn't primarily chlorine disinfected.
  5. apprehensiveengineer

    Symptoms questions about being glutened

    I travel a decent amount for competitions/conferences, and don't eat out before those (because if I get sick, the whole point of my trip is nullified!). Domestic car trips are easiest, as you can bring coolers with ice packs and don't have any security/border restrictions on what can be brought. That said, I have managed week+ trips internationally without eating out. I bring shelf stable provisions that can be easily prepared without a kitchen, or with at most, with a microwave/kettle. I will bring a loaf of gluten-free bread, a package of minute rice, jar of peanut butter, honey, some seasoning in a ziploc baggy, canned tuna, canned beans, and pre-packaged deli meat that is labelled gluten-free. If going by plane, you can check these in your bag. I am very picky about which brands I use, so I feel more comfortable bringing these items rather than relying on local grocery stores whose availability might not be great. When I arrive, I will buy fresh produce, dairy, or other items that do not travel well (eg. chips). If you are lucky, you might have a Whole Foods/alt grocery store with good gluten-free frozen meal selections, but I don't count on this much. If I am staying at a hotel, I ask for a microwave for my room so that I can heat up stuff, or cook my rice. If I travel with gluten eaters (my family, almost all of my friends), I will either whip up a fast meal before we go out, or I will let them do their own thing while I stay back at the hotel/airbnb to make/eat my food. It's a bit of a drag, but it is much, much better than being sick while traveling! Once you are more stable, you can take some risks with eating out. On my most recent trip, I ended up eating out twice at restaurants that were highly praised on the findmeglutenfree app, which was very adventurous for me as neither were 100% dedicated restaurants. I spent a lot of time researching and vetting both - one had a head chef who was celiac (95% gluten-free restaurant), while the other was run by an Italian chef who demonstrated clear understanding of requirements for celiac diners on their website (separate kitchen spaces etc.). I did not get sick from either, which goes to show that it is possible to eat out safely, provided you do your homework.
  6. apprehensiveengineer

    Fatigue - Athlete

    It's a bit of a newer thing (last 6-7 years). Previously there was a condition called "female triad syndrome" which was anemia, amenhorrea, and poor bone density caused by under-eating/disordered eating in female athletes. Researchers have found more recently that the symptoms are a bit more systemic than this, and that male athletes too can be affected (instead of amenhorrea, they get low testosterone, which is a less obvious sign). Though nutritional deficiencies (eg. anemia) present, fixing the nutritional deficiency through supplementation is not enough because the real problem is the lack of available energy from caloric intake. A lot of the literature focuses on the cause being disordered eating, but the effect would be the same (inadequate caloric intake, inadequate intake of vitamins/minerals) for someone with celiac disease who is either undiagnosed or still healing. Getting enough calories to fuel intense sport is a challenge as well when your diet is restricted for any reason. I eat 3500-4000 calories per day, which is definitely a challenge since I have trouble with a lot of processed food. Getting bloodwork done (with a hormone profile) will identify if this is currently a concern, or if it is a simple nutritional deficiency. If your daughter is still getting her period regularly, then she might be ok, but this condition is still something to keep in the back of your head - athletes who keep pushing through fatigue will end up there! Also sorry for thinking you were her dad... must have mixed up something from a different post 😅
  7. apprehensiveengineer

    Fatigue - Athlete

    (In case you're having trouble finding info here are some links... not to dox myself, but I'm a few data points in some of these studies listed ) International Olympic Committee statement: Diagnosis/Return to Play advice: I competed at the intercollegiate level and found out I had celiac just after graduation. It took me a good 2 years of GFD to really be able to train and compete consistently again. Part of it was the learning curve, but a big part was also that my body was very, very tired from 10 years of hard training in a compromised state. Patience is key, and thanks for being a dad looking out for his daughter. I coach pre-teens/teens, so I know how easy it is for parents to get caught up in the immediate success of their kid. Hope your daughter begins to feel more like herself soon.
  8. @pepper88 In my experience it works best if you use a partially pre-cooked brand (eg. minute rice)! Otherwise the rice flour doesn't absorb the liquids properly during cooking, and you get some weird/sad runny baked good.
  9. apprehensiveengineer

    Fatigue - Athlete

    You might consider Relative Energy Deficiency Syndrome (RED-S), which is caused by underfueling. Basically, it is an updated and expanded view on what used to be known as the "female triad syndrome." Symptoms/consequences include anemia, poor bone health, amenorrhea/hormonal disturbance, fatigue, depression, reduced response to training stimulus. In otherwise healthy athletes, RED-S is primarily caused by under-eating relative to the amount and intensity of physical activity done. In someone with celiac disease, this could result from impaired nutrient absorption, or just a hangover from problems the pre-diagnosis state. Celiac disease takes a lot out of you and one cannot expect to be performing at an optimal/elite level immediately. Not to scare you, but if your daughter is having problems like this it is essential to back off training. You can do long-lasting damage by pushing through that could jeopardize her ability to pursue to sports long-term. Unfortunately, many coaches and GPs are not very educated on the topic of women in sport and RED-S, so you might be better off trying to see a Sports Med specialist, or an RD who specializes in sport nutrition. They should be able to advise you better on her specific nutritional needs, and an appropriate training load.
  10. I mean, could be... but did you get tested for worms? 10% of American adults have worms, regardless of socioeconomic status and personal hygiene. If you did not get tested for worms by your doctor, you should before ruling that out. [Good shocker fact from one of my pathology courses... ] I am not aware of any OTC anti-helminth medication that is very effective, so if you do have worms I wouldn't expect that would have done much. Typically you have to take several doses (one to kill current worms, one a few weeks later to kill any babies that have hatched since your first dose). Pinworms also often take several rounds to clear because they are highly transmissable - contaminated bedding and clothing can keep them in circulation for a while if not cleaned thoroughly at the outset. For celiac, there is a skin condition called dermatitis herpetiformis which is very itchy. It can affect your butt crack, and is often reported to be worse at night. If you have some of the other celiac disease symptoms, you might think about getting tested by your doctor.
  11. apprehensiveengineer

    Gluten free in canada

    Also, I'll add that ever popular Tim Hortons is a gluten nightmare (I don't even get coffee there lol). They used to have prepackaged macaroons that were gluten-free, but those have disappeared since the company was bought out. If you look at their allergen chart, you'll notice that the chili is nominally gluten-free. I'm not sure I'd risk it, since the soup/chili vats are located in the sandwich prep area in most restaurants. Solid chance some crumbs have gotten in to it. The app Find Me Gluten Free is most helpful IMHO. It allows you to look at reviews of different restaurants offering gluten-free food/drinks by location. Typically, if a restaurant has a good number of 4-5 star reviews and has a lot of "celiac safe" reviews it's probably good. You can also filter by type of restaurant (eg. dedicated gluten-free, dedicated kitchen space etc.).
  12. apprehensiveengineer

    Gluten free in canada

    This is not correct. McDonald's Canada does not list its poutine as one of its gluten-free items: The reason is likely due to one of the ingredients in the gravy - yeast extract - which may be derived from barley. Barley is not an allergen that must be labelled. Gluten Free Watchdog recently did a post on this topic - products that contain yeast extract that are not declared to be gluten-free cannot be assumed to be safe:
  13. NO. Bulk food bins are not safe for celiacs ever! Some reasons: 1. bins are not dedicated, and unlikely to be cleaned thoroughly between product changes 2. scoops get mixed up 3. wheat flour aerosolizes and gets everywhere. This happens when customers scoop out flour, but also when the bins are refilled by the staff. Unfortunately, you need to pony up and buy flours, nuts, seeds and granolas that are in sealed packages and labelled gluten-free. If you are looking for inexpensive flours, stick with rice, corn, and bean-based flours. If you are super thrifty, you can even make these yourself using a coffee grinder (or similar appliance).
  14. apprehensiveengineer

    Gluten free in canada

    I wouldn't trust McDonald's on anything but black coffee. Many of their items are nominally free of gluten-containing ingredients, but the fast pace of the restaurant and teenage/low skill workers means that it is unlikely that proper care will be taken to minimize CC risk. The same is true of most fast food restaurants in any country, unfortunately. Starbucks in Canada reliably carries pre-packaged food items that are gluten-free. Examples: marshmallow bar (rice cripsie knock-off), potato chips, apple chips, various bars, knock-off Reese's Pieces, packaged cheese. Chipotle and Mucho Burrito are ok, but be sure to tell workers that you are celiac so that they change gloves and get fresh tubs from the back to prepare your burrito bowl. New York Fries and Smoke's Poutine have dedicated fryers, so you can get fries there. For Smoke's, they have a gluten-free gravy, but it is not guaranteed to be celiac safe due to shared equipment. Though most of their toppings are naturally gluten-free, I would ask them to get new tubs from the back to prepare your order just in case. To be quite honest, if you are newly diagnosed I would not recommend eating out until you are healed and have a good handle on how you react to being glutened. As much as it sucks, prep your own food at home and bring it with you in a container.
  15. apprehensiveengineer

    Products (makeup?) to cover DH?

    I use Physician's Formula, which is inexpensive and labelled gluten-free. They have various cover-up creams, powders and concealer sticks. I just use the BB cream. Since it's going on your face (and hands unless you use a sponge to apply), I think it's worthwhile to care about the gluten-free part. Most make-up companies will say that wheat/gluten sources will be listed clearly in the ingredients list, but that they cannot guarantee the final product is gluten-free due to issues with ingredient sourcing/shared lines etc. Some people are fine with this, but I have found that for products going on my hands/face/head that I do better with products explicitly stated to be gluten-free by the company. Since there are inexpensive brands available that are explicitly stated to be gluten-free, I figure you might as well go with those if you can. The purple marks fade, but if you pick at the lesions you'll get scars.