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apprehensiveengineer

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apprehensiveengineer last won the day on March 16 2019

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  1. Will it make you feel better? Maybe. But if I drink a six pack of [gluten-free] beer, I will also feel better. Is alcohol a cure too? Neither will change the amount of damage you sustain from inadvertently consuming gluten. Don't fool yourself by trying to mask it.
  2. Homeopathy is a placebo, and doesn't do anything. Anyone who tells you otherwise is a quack making a buck off of it. It is quite literally "active ingredients" (I use liberally - none of the active ingredients have any plausible mechanism of action) diluted to such an extent that there is not one...
  3. As @cyclinglady said, being super strict was necessary for me to make any headway against the rash. I have been gluten-free for 4 years, and I still get dinged every once in a while when I try a new brand/thing. In my first year gluten-free, I was not very careful about CC with my gluten-eating...
  4. My scalp's hella messed up. It's gotten a lot better though - I didn't seek a professional haircut for years because I've been too embarrassed about it. I still have a few lesions occasionally, but nothing super chronic (now I cut my own hair to save money lol). There are also some other skin...
  5. @PaigeyPants It really depends what province/region you are located in as grocery stores here are rebranded regionally, and have different brand loyalties in different regions. I've done grocery shopping in a lot of provinces, and you have to know what's happening more locally to be sure. As...
  6. Hi, I'm in Canada and had a lot of trouble finding beans initially. I use Unico canned beans, and their other products that are CCA certified (canned tomatoes, pizza sauce etc.). I am careful to look for the symbol as we sometimes get cans manufactured at their US plants, which do not have it. Unico...
  7. This is perhaps not helpful to you specifically, but I eat Kraft peanut butter (not available in the US in stores, but the most ubiquitous brand in Canada). It is not labelled gluten-free as Kraft does not test incoming ingredients. Normally I don't mess around with packaged products that don't claim...
  8. There was a point where I felt like you do, like I was going crazy being contaminated by everything. However, it actually turned out to be issues with some of the foods I was eating. All of these foods were single-ingredient foods that should be low risk in theory. However, anything can be made on...
  9. @Alaskaguy With regard to the timing, I think that everyone is a bit different! I used to have a shorter time to onset when I was first diagnosed (within 24h). As time has gone on, and I've glutened myself less and less, I have noticed that the time gets a bit longer. Recent history seems to...
  10. @Alaskaguy Almost 4 years. The first 1.5 years or so I was not very careful about CC and got glutened a lot. I'm in my late 20s now, but probably ate more gluten in the first 2 decades of my life than most people could dream of ingesting in 40 - British family (everything is served with...
  11. For what it's worth, I've noticed that if it's just iodine I will not get any other symptoms. In addition to the rash, I typically get GI symptoms, fatigue, and sometimes joint swelling when I ingest gluten. I don't typically eat seafood or stuff with lots of iodized salt, but sometimes I do...
  12. Teff is fine as long as it is marked gluten-free or in a gluten-free product. It's common in Ethiopian cuisine (used to make a savoury crepe-like thing called injera). Sometimes it is cut with wheat to extend it as teff is expensive (watch out in restaurants serving injera!). Since it's a grass that...
  13. Lol! I sympathize - I was greatly disappointed myself! 2010-2015, gluten-eating me I ate oats every single day for lunch more or less. They are convenient because you can throw 'em in a container dry, and then find somewhere with hot water (or a tap and microwave) and hey presto! decent, cheap, nutritious...
  14. This was absolutely the breakthrough that helped me get better. I was sloppy with the GFD in my first year because I didn't know better, and still kept getting sick a lot. I did some research, and complied with what most specialists would agree is a competent GFD for a celiac. I still was getting...
  15. I totally get the possibility of being glutened in a lunchroom (it makes me a bit nervous), but it is possible to not get glutened from this environment if you have a protocol. I eat in a university cafeteria most days (tables crumby, never cleaned), and often eat at other similar venues while traveling...