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Juca last won the day on May 16 2018

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  1. During my initial recovery period I found that having digestive enzymes with meals (look for ones that also have some acid in it) helped a lot. I keep the ones from Solgar around for any tummy issues. I later found peppermint oil to be quite useful. Whenever necessary, I take a capsule 30min before a meal.
  2. You need to get tested. In the meantime, stop eating sugar and artificial sweeteners. It helps with all sorts of digestive issues and it won't mess with you tests (keep eating bread and pasta).
  3. I know your body better than me surely, but you can also consider that some nuts are high in Fodmaps and that can be causing your bloating, not gluten. I had bloating and really bad abdominal pain, and it was just the Fodmaps. If so, you can only eat small amounts of them at a time (cashews, almonds, dried mango..). It should be only temporary.
  4. Thank you for the positivity, it helps.. I was severely anemic, but since I had IV iron, a normal blood test wouldn't mean much. Unless iron doesn't last much in the body, and poor absorption would already show up.. I will find out. Same with B12, still having injections. Thyroid and liver were normal a year ago. I guess I will still try to find a dermatologist that is a little familiar with DH. It is reasonable to skip the biopsy but it can still be useful to get an informed opinion.
  5. Hi everyone, This is going to be a long one, so please bear with me. Finally I have my 1 year review appointment next week. As someone who rarely had any GI symptoms (and so had no way to tell if I am getting glutened), I was really looking forward to this day. I really wanted to find out if all the changes I made in my life I had done the trick. Also, because we postponed trying to get pregnant until I was doing better. But now, I am scared. And my head is filling up with questions. A year ago I had off the chart high blood tests and was a Marsh 3C. Six months ago the blood tests were significantly better but far from good. I was feeling quite positive until about 3 weeks ago. Then, I started suffering from bad hay fever (itchy red eyes, blocked drippy nose, itchy palate..) for the first time in my life. Aren't allergies supposed to go away/improve on a gluten-free diet?? Also some little blisters showed up in my hands, which the dermatologist thought might be dermatitis herpetiformis but clearly was far from sure. Am I getting glutened? Are the 2 things related or just a big coincidence? If I was glutened recently, will the doctor be able to tell a single episode from how I did the past 6 months? If so, how? I am beeing followed by my GP, as it is usually done here. He is a good doctor (for example, he was the one who finally diagnosed me) but, as he admits, has limited experience with celiac disease. So I wanna go there with my homework done: - what should the celiac disease panel include and how does one interpret it? - should he retest iron, vit D, folic acid, etc? - is it worth going through a skin biopsy to confirm the dermatitis? It might be my only visible symptom to tell if I am getting glutened... - should I have a GI biopsy again at some point? How can one tell if nutrients are being absorbed properly? - should I do an "oats" challenge? Haven't risked eating any so far.. - what else should I ask about in this appointment? This might shock some of you, but sometimes I wish I felt worse when eating gluten. It is so difficult to have this invisible monster, always hanging over your head.. Never knowing if you did enough.. Never knowing who to trust.. Please let me know what you think or how did it go for you, and.. fingers crossed!
  6. Very interesting information about cross contamination.. I had no idea. At first I also thought ot could just be a Oligos sensitivity. If you miss hummus, you can make baba ganoush instead. It doesn't have the same nutritional profile (so important to vegetarians) but is very very tasty.
  7. More ideas: - spanish potato tortilla (also good cold, as a snack) - all sorts of fritattas, with leftovers vegetables like bell peppers and zuchinni - Rösti with sausages or egg - rice paper rolls (w/ vegetables and rice noodles, thai seasoning) - fried rice (w/egg, broccoli, carrot, chicken..) - french galette complet (buckwheat crepe w/with ham, cheese, egg, spinach...) - polenta with whatever topping you prefer (sauteed oyster mushrooms and salvia, ragout, spinach and poached egg, sauteed tomatoes and pesto..) - Baba ganoush on gluten-free bread (good alternative to hummus) - chinese cabbage rice rolls with minced meat - sushi rolls - chicken wraps (corn flour ones) I really like the Monash app because it distinguishes between similar ingredients, like types of cabbage or types of mushrooms, canned vs. fresh, where some are problematic and others not. Also has the usual tolerated amounts of each ingredient and recipe suggestions.
  8. It is a traditional, stainless steel, hand cranked, italian pasta maker. I tried to insert a picture, but somehow I can't make it work. Maybe I can take it apart to be thoroughly cleaned. They are not supposed to be washed. It is not gross at all. Properly made dough leaves no visible residue. (But it will leave traces of gluten, that is for sure)
  9. Hi, maybe someone out there has a brilliant idea. I used to enjoy making fresh pasta at home. In the meantime, byebye gluten. I would like to dust off my pasta maker and get back on it with a gluten-free version. The question is.... how do I clean it? It is not possible to use water since it rusts. Maybe run pieces of gluten-free dough through it a million times until it picks up all the traces left? The machine is already pretty clean, looks like new. Any thoughts out there? Also.. a recipe for gluten-free pasta dough would be appreciated.
  10. I thought I was the only one!
  11. The reason why you seem to have so many allergies might be leaky gut. If your intestinal permeability is compromised, all sorts of stuff gets in your system and your immune system basically reacts to everything that passes through. Many reactions should subside as soon as you can heal your leaky gut. I had very dry skin too. That went away as soon as my body was able to start absorbing the fat and other nutrients in my diet. Before I would just poop it all out. It seems one has to "eat" one's moisturizer, not apply it topically.
  12. Our fellow celiacs have already given you great tips: no processed food, no dairy for a while, cut down sugar, eat whole foods. Be patient and have as much rest as you possibly can. I only really started to feel better after having iron IV, B12 shots and lots of vit D and folate supplements. So, get your levels checked! Be sure to feel ok and that you already have a grip on things before going on big trips. In any case, I would suggest going to Vienna. I went there 3 days after my diagnosis. Everyone was so nice to me that I cried (happiness) the first time I ate out. And... every single menu, everywhere, I mean EVERYWHERE, has all allergen information. It was a dream. I haven't gone back to Italy since on gluten-free diet but I hear great things. In any case, in italian and portuguese food is easy to tell where the gluten is hiding. It isn't common to find soups or sauces with flour in it, salads are mostly just seasoned with oil and vinegar or lemon juice, the ingredients in a dish are mostly very simple... makes it much easier, you "just" have to stay away from bread and pasta. I find Switzerland more difficult: a lot of sauces with flours, gluten containing seasonings everywhere and a lot of boullion. Germany is the same, I imagine. I am going to London soon, seems to be a great place for us celiacs. Looking forward to all the gluten-free bakeries and gluten-free burgers. Just have to find some gluten-free fish and chips.
  13. Could you possibly be eating too many gluten free processed foods and grains a bit too soon in your recovery process? I only mention it because you talk about soya, xantham gum, Quorn, quinoa, gluten-free bread, gluten-free brownies... I would take a long break if I was going through so much stuff. I did it too in the beginning, I pretty much just had soups, bone broth, protein, cooked veggies, nuts. No milk, no sugar, no grains: low carb. When I did have carbs, was just rice and potatoes. I was able to add back dairy quite early, but when I started having too many fruits and raw veggies (meaning, sugars and fermentable fiber), I started experiencing weird GI symptoms I never had before. That's when my nutritionist recommended a low FODMAP diet. She said not to stick to it too strictly, otherwise I would go mad trying to go both gluten-free and low FODMAP, but that I should use it as a guidance, to figure out my limits until I recovered completely. I must say she is a treasure, she is a celiac as well, and has been more helpful than the doctors. She recommended using the Monash University low FODMAP app instead of books. It isn't free but still worth it. This diet seems to be relatively recent, so the data in the app keeps being updated regularly as more foods are being tested. And if you figure out you are only sensitive to some stuff and not all FODMAPs (Oligos, Fructose, Polyols and Lactose), the app allows you to filter the allowed/forbidden foods according to your sensitivities. Also, you have all the info with you at all times, right on your phone. I hope it helps and that you feel better soon.
  14. I have been reading an old medical text book. From a time there were no antibody blood tests to confirm celiac disease. So doctors had to rely on physical symptoms for a diagnosis. They had to really pay attention to detail. So, according to it: "The stool in celiac disease has been vividly described many times as soft and mushy, far more voluminous than the intake of food would warrant, and of particularly foul odor. The words pasty and clayey have been used frequently to describe the consistency of the typical celiac stool, which is generally unformed but not watery. Many physicians have added that the stool appears frothy and greasy, while all agree that usually it is decidedly pale, although different shades, ranging from pale cream to light greenish yellow, have been ascribed to it. (...) stools are more frequent than normal, but there is wide variation in frequency - from one to 10 daily, with 4 or 5 daily being quite common. The greasy appearance is also subject to variation. Sometimes it is so obviously fatty that droplets of oil are clearly visible to the naked eye. The stool is often mucoid but not always. (...) Constipation is rare (...) The recurrence of diarrhea after intervals of normal or almost normal stools is so characteristic that it may be considered one of the most valuable diagnostic points available at this time." As far I know, that is dead on. When I had a relapse, it would always start by having progressively lighter colored stools, then looser, then I would start to see that characteristic reflexion of fat in the surface of the water, like car oil on a puddle. And the smell, oh the smell! I would just like to note that they mention that the greasiness (steatorrhoea) is due to impaired absorption, the fats are properly digested, and so, that there is no need to exclude fats from the diet. However, "the addition of sugar led to an immediate increase in number of stools". My mother always told me to trust old doctors. I now start to see why.
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