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paulasimone

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  1. here's an email i got from Laney, who places the wine/beer orders at Fowler's, a gourmet cafe/grocery at Brightleaf Square in Durham, NC. FINALLY!!!!!

    :)

    paula

    ------------------------------------------------------------------------------------------

    Hey Guys! I'm excited to introduce a new brewery that I've been waiting for a long time to come to NC. One brew, GLUTEN-FREE, and great!! Lake Front Brewery!!!

    Prices: $36.99 /case Special pre-order pricing!!!

    $9.99/ 6pk

    $1.89/ btl @ Fowler’s (enjoy one on the porch)

    I’m going to offer a special, one time pre-order pricing for you all you

    “Gluten Free” folks…. I feel like you’ve been waiting long enough to enjoy a tasty, hand-crafted brew with all your friends!!!! Orders for the special case price are on a PRE-ORDER basis and the beer is scheduled to arrive in the next three week (hopefully sooner).

    New Grist is the first beer brewed without malted barley or any gluten-containing products to be authorized by the U.S. Government. Each batch brewed at Lakefront’s Milwaukee headquarters is tested for gluten prior to fermentation, before being bottled and shipped. The beer is now available for distribution nationwide in six packs of 12-ounce bottles.

    New Grist is brewed from sorghum, hops, water, rice and gluten-free yeast grown on molasses. These ingredients are carefully combined to form a crisp and refreshing "session ale" sure to be popular among those with Celiac Disease, but really brewed for anyone with an appreciation for great tasting, handmade beer.

    Call Laney in the Wine and Beer Department with your order today!!!!

    www.fowlersfoodandwine.com/

    112 South Duke Street

    Durham, North Carolina 27701

    Telephone: 919.683.2555

    Fax: 919.956.8403

  2. <moon unit's doc "Well if someone doesn't have symptoms, it doesn't really matter whether or not they the disease, does it.">

    that is CLASSIC. i bet he cleans his house by throwing all the garbage into the closet.

    and viola, "service your husband" - HOLY COW. what a freeeeak!

    mine seems pale in comparison to y'all's, especially those of you trying to get answers re: your kids.

    me: pre-celiac-dx, weeping at third strep throat in a year and a half, the rest of the time filled with other, less severe assorted illnesses and infections, "i can't keep doing this - why am i sick all the time?"

    smug internal medicine doc: "you're not sick. i see sick people all the time. you're not sick." (mind you, she was writing two or three prescriptions for me as she says this.)

    last week i found out she's still there - she'll get a "thank-you" letter from me soon, copied to the head of the clinic. i had a lot of doctors that didn't know what was wrong with me, misdiagnosed, overprescribed, but she went out of her way to actually belittle me to my face and (successfully!) intimidate me from trying to get care.

  3. Maybe this is a little off thread, but what about teas with caramel color? What the heck is that putting caramel color in iced tea mix? Isn't tea already caramel colored?! I have a reaction to all of the instant iced teas, and that is the only thing I can think is the cause. Anyone else have this happen? I guess I have to be not - so - lazy and brew tea bags. :(

    if you're somewhere warm, you can be lazy AND brew tea bags - in the sun! (garnish with hammock)

    I brew herbal teas (all the zinger flavors, or orange mandarin, or other fruit teas) using my signature Lazy, Cold Steep method:

    Three bags (four if you like strong) per pitcher.

    Put bags in pitcher.

    Fill pitcher with water.

    Leave on counter (or put in fridge, either works.)

    Take nap.

    Wake up, retrieve pitcher, throw out bags, enjoy tea!

    lazy!

    :)

  4. Why shouldn't the tonic come out of a gun?. If I order a drink with coke and they use the gun, is that OK?

    it's a potential CC issue.

    i don't have a link to it, but there was an earlier thread on liquor drinks, and a celiac former bartender says she *never* has anything out of the gun because they dip it right into every drink! so you might get a Bacardi and coke, for instance, but the gun was just inside someone's bourbon and coke.

    [for the record, the official word right now is that distilled liquors are all okay, but it's one of those contentious issues like oats and distilled grain vinegar - a number of people (including me) seem to have had gluten reactions to these supposedly safe products and so we avoid them in favor of products that are absolutely *NOT* derived from wheat, barley, rye, or oats. perfectly executed distillation does indeed get rid of gluten - the question, for those that question, is whether real-world practice always 100% lives up to that, and whether that's a risk worth taking.]

    :)

    paula

    PS - i also steer clear of flavored liquors of any variety - Malibu, Captain Morgan's, flavored vodkas - we have no way of knowing what's been added to these distilled liquors for the flavors, do we? isn't it just like any other product that way? they don't list their ingredients, but does that mean they're all safe? i'm literally asking questions here, not rhetorically - are there any liquor experts out there who know if flavorings and such (or anything, really) is added *after* the distillation process??

  5. i agree with guhlia 100%.

    i am pretty confident i would start crying if i were surrounded by a convention hall full of gluten-free food and sympathetic celiacs. cook-off = brilliant! (sponsored by ...etc etc etc); booths thing = genius. that would be *so* much better than ordering food online to taste it.

    guhlia, i see your pipe dream and raise you one implausible fantasy: celiac celebrity speakers/performers.

    :)

    paula

  6. Also any FANTASTIC food u know of that IS gluten free that wouldnt know about off the top of my head.

    GRITS! But you probably won't find any up north where you're headed - it's a southern thing. It's basically polenta, but we eat it for breakfast with butter, salt, pepper, sometimes cheese (delicious!!!!!), and in the coastal regions - a shrimp sautee - this is called shrimp n' grits and is awesome. equally awesome is stirring your bacon and eggs into your grits. :P *maybe* you could find some in DC, but that's still too north I think.

    hmmm, that's all i got. i have an aussie cookbook (donna hay's "off the shelf" - excellent!), so I could tell you what we *don't* have here that you do:

    "golden syrup": you can get Lyle's golden syrup at the gourmet store, but no restaurant or market actually cooks with it. i use its more flavorful, less cloying cousin "cane syrup", but again, that's a southern thing, and not even popular down here. ;)

    oh, what y'all call "corn flour" I believe is here "corn starch". ("corn meal" is still "corn meal".)

    "sultanas" - what are these??? "golden raisins"?

    "prawns" - i'm a little unclear on this, but we have two things here this might refer to - "shrimp" and "crayfish". crayfish are bigger than shrimp, like little lobsters, and they turn red when you cook them (shrimp turn orange). crayfish are another southern thing (often called "crawdads").

    okay, this has been a totally fun for me and useless for you post!! I will try to redeem myself by pointing you to a blog from NYC that talks about all the gluten-free food up there:

    www.celiacchicks.com

    and i could recommend, as far as choosing any sort of ethnic dining in America, safest ones I've found would be:

    upscale Indian

    Argentine (NY definitely has this - pretty much giant steaks and wine, so it works out well gluten-free. :)

    Spanish of course

    island cuisine - Puerto Rican, Cuban - these tend to have lots of gluten-free options (starchy root "yucca" is gluten-free, so is banana-like "plantain" or "platano"),

    upscale Mexican, California-style Mexican, and upscale Tex-Mex (with homemade corn tortillas)

    i'm still paranoid about Thai - but I bet you've mastered it down there!

    enjoy your visit and safe travels!

    paula

    :)

  7. I'd agree with Nini. Dr. Rudert is extremely nice, but expensive and doesn't file insurance (I think the first visit is $250, then $100some each after that, PLUS labs). And if you're already on the diet, testing's likely to dud.

    I would suggest instead seeing an allergist specialist to help you diagnose your other sensitivities. There are some skin/blood tests they can do that, even if they don't conclusively diagnose food allergies, can point to them, or point to ruling out others. (It was an allergist that told me I might have "wheat sensitivity" - it was the diet (a year later, when I finally came around), that diagnosed me for certain - DEFINITELY CELIAC.)

    Plus, a good allergist will have info on good, methodical ways to go about elimination diets, if you don't already have that info. There's very specific steps and certain orders to go about these things so that you can tell exactly what it is you're reacting to. I'd imagine this would be important since some people seem to have "sleeper" reactions that don't kick in immediately.

    I don't know an allergist in Atlanta, though - mine's in NC.

    Oh, re: your diet test: I didn't start getting immediate reactions to gluten until I was on the diet for a good long while (THAT sure changed though!!! :blink: ) so don't expect to instantly get conclusive symptoms when you bite into one cookie (though this might be true for some people). It sounds to me like you've already done this test anyway - bad symptoms go away on the diet, right?

    good luck! if you end up diagnosing yourself conclusively with the diet, you'll be in good company here!

    :)

    paula

  8. ChelsE, I have put some time and hands-on research into this very topic. :)

    Re: tonic - doesn't it come out of the fountain gun? Most every "mixer" would, except juices, red bull (I wouldn't get it if it's from a tap, though)...

    I'm also dicey on all the "well" brands of *any* liquor - the generic stuff you get when you don't order a "call" liquor by brand (like Bacardi, or Cuervo, or Smirnoff). This is the equivalent of buying generic food - we wouldn't do that, and I doubt we should do this, because, who knows??? It takes a bite out of the wallet, but better that than my intestines! :o

    (There's always (shhhhhh!!!!!!) THE FLASK OPTION!!!!!! :ph34r: This is saving me money - but beware - you need to think ahead of time of exactly how much liquor is in there and how you need to measure and pace yourself so you don't overdo it. Seriously! (This threw me for a loop the first time!)

    VODKA

    GREYHOUND = gluten-free vodka and grapefruit juice = delish. :P

    SCREWDRIVER = gluten-free vodka and orange juice = classic.

    ON ROCKS IN A TALL GLASS + BOTTLED WATER (mix yourself, not from gun!) = actually nice, and hydrating!

    I only do non-wheat vodkas myself and recommend that (I had bad experiences, don't care what the "official" word is). Lukosawa (potato), Chopin (potato), Ciroq (grape), Smirnoff (from what I've heard here, corn, but I've been too chicken to try yet) are the ones I know off the top of my head.

    TEQUILA

    MARGARITAS - Cuervo assures me they're gluten-free. So does Cointreau (they use no ingredients derived from any of the bad grains, unlike a lot of liquers). So I order margaritas with those, and I make sure there's no other baddy ingredients in there or stuff out of the fountain gun (the place I go to adds house-made lemon/limeade.)

    SHOTS (of Cuervo or other call brand) - !cuidado! :blink:

    RUM

    Any CITRUS JUICE AND RUM (call brand) should be drinkable.

    My friend Liza from Puerto Rico says *anything* goes well with rum, but I guess she's partial.) ;)

    Again, ON ROCKS IN A TALL GLASS w/LIME + BOTTLED WATER (mix yourself, not from gun!) is quite refreshing. :D

    Again, I always order a brand I can expect to actually be made from sugarcane.

    HARD CIDER IN A BOTTLE

    sometimes hits the spot - I'm dicey on the ones on "tap" - bar rags may be used to wipe all the taps (including beer, pools of liquor, etc).

    Have fun in Dallas!

    Paula

    :)

  9. A friend of mine with Lupis said that I might not be getting enough Beta Carotene and suggested Burt's Bee's carrot oil lotion, this does not seem to be helping so I guess it is time for that blood work up.

    If you mean the Carrot Day (or Night) Creme, it has gluten in it. :o Below is the the list of Burt's Bee's products NOT to use.

    :)

    Paula

    ---------------------------------------------------------------------------------

    Thank you for contacting Burt's Bees. The Quality Resources Department Manager has put together a list of products that SHOULD NOT be used by Celiac Patients. These products contain wheat, oat, rye, or barley derived ingredients.

    Please AVOID these products:

    Baby Bee:

    Apricot Baby Oil (Wheat)

    Buttermilk Soap (Oat)

    Shampoo Bar (Oat)

    Healthy Skin:

    Avocado Hair Butter Treatment (Oat)

    Carrot Day Crème (Wheat)

    Carrot Night Crème (Wheat)

    Citrus Facial Scrub (Oat)

    Coconut Foot Crème (Oat)

    Orange Essence Cleansing Crème (Oat)

    Vitamin E Bath & Body Oil (Wheat)

    Healthy Treatment:

    Repair Serum (Wheat)

    Natural Remedy:

    Dr. Burt's Res-Q Ointment or Comfrey Salve (Wheat)

    Poison Ivy Soap (Oat)

    Rosemary Mint Shampoo Bar (Oat)

    Peppermint Foot Lotion (Wheat)

  10. if you're not familiar with it, ECOVER is the brand usually carried at co-ops, Whole Foods, etc.

    here's their website:

    http://www.newdream.org/consumer/ecover.html

    I had been having persistent unexplained problems and it finally dawned on me to check on my dish liquid - good thing I did!!!! Now I just have to finish washing every single surface, utensil, dish, glass, and piece of cookware in my kitchen! below is my exchange with ECOVER. (I switched over to their gluten-free Chamomile/Marigold dish formula and still use their laundry detergent.)

    :)

    paula

    ----------------------------------------------------------

    Hello Paula,

    Thank you for your email.   All our products are gluten-free with the

    exception of the Lemon Aloe Dish Liquid.  Our Herbal Dish Liquid (and

    everything else) is gluten-free.

    Warm Regards,

    Kipling

    -----Original Message-----

    Sent: Saturday, March 04, 2006 10:49 AM

    To: ecover@pacbell.net

    Subject: Response from Ecover Website

    --------------------------------------------------

    hello -

    i like your products - i use the dishwashing liquid and the laundry

    detergent.  however, i have celiac disease and need to check on all of

    the products i use to make sure they do not have any gluten in them

    (this is especially crucial for the dishwashing liquid!)  can you please

    tell me if these products (and any others) are gluten-free?

  11. it looks like Amy's is paying attention to this issue.

    they now have 2 separate gluten designations for their products (on their website, though apparently the products on shelves are still the old version):

    1. "no gluten ingredients" (still potential for cross-contamination)

    "Products that are formulated without any gluten containing ingredients but are made in a processing area that may contain gluten."

    here's the list (it includes the enchiladas, shepherd's pie, indian food, etc etc.)

    http://www.amys.com/products/search_result...noglutenadded=1

    2. "gluten-free"

    the only one listed so far is Rice Crust Pizza. someone else on this thread said they were told that Amy's is expanding into a gluten-free facility in June? so presumably then they would add more stuff here.

    good luck,

    paula

    :)

  12. i'm so sorry you're sick! that sounds miserable. and your poor mom must feel awful.

    i'll throw out some possible causes, but i dont' know if they'll be useful at all:

    is throwing up a usual gluten reaction for you?

    if not, maybe the chicken was off, or not cooked enough.

    or maybe the buttermilk was off. or any of the ingredients really - could just be usual food poisoning?

    OR

    i know a lot of people have had cc issues with flours/meals (though seems like the most problems are associated with corn meal) - is the rice flour from a facility that also puts out wheat flour?

    OR

    are all the kitchen surfaces, pots/pans, utensils, cutting boards, colanders, plates and glasses that your mom used completely gluten-free? no possible trace of gluten?

    OTHER RANDOM QUESTIONS, what did you have to drink? and did the bag of corn cobs have any additives? did your mom switch dishwashing liquids (i just found out the one i'd been using had gluten in it and had to rewash *everything*)? did you feed any pets, i.e. stick your hand in a gluten-y food bag? new lipstick/lip gloss? toothpaste?

    okay, that's all i've got - you probably thought of all those already anyway. in any case, good luck! i hope you feel better soon! i am not a good thrower-upper myself - lots of sympathy. oh - ginger tea helps settle my tummy. if you don't like it warm, just put it on ice. if you don't have a ginger tea bag, you can also just put ginger powder/root/minced in water and make an infusion - same thing.

    feel better,

    paula

  13. wow. i have always wished i had found out years and years earlier about my celiac, but this thread suddenly made me think about what that would have been like - i would have been positively *mortified* around that age to have had another thing making me the 'weird' kid that didn't fit in.

    so, i don't have kids and can't tell you about what to pack for lunch, but i would suggest as a first step letting her go crazy (if it's at all within your means) and get whatever lunch accoutrements are the "in" thing right now with the other kids. go to wherever they got their stuff and let her pick the stuff out and splurge like you wouldn't usually. let her get whatever the *coolest* bag/pack/whatever it is that the girls are rocking right now to put the stuff in - there's always some *in* bag (totes right now? i dont' know, these things go fast - best to let her pick!)

    omigod i sound like such a square. :lol:

    good luck!!!

    :)

    paula

  14. I had a delicious cheap meal today at Chipotle, and no reaction even though I'm *extremely* sensitive.

    They have a "bol" (sounds like "bowl") option that is just the burrito ingredients in a bowl, basically - it's the goods. I had the steak bol today with rice, pintos, mild salsa, cheese, sour cream, and guac (only the guac costs extra). It was *delicious*. I could eat another one right now. Moreover, it's just so nice going somewhere where *almost everything on the menu* is OK for us.

    Here's a transcription of their as-of-today statement re: gluten from their super-cool website www.chipotle.com (the gluten thing is like #3 in their FAQ list):

    "As far as gluten or those diagnosed with Celiac sprue, you are safe to eat everything we carry except our large wheat flour tortillas for burritos, our soft wheat flour taco shells, and the hot red tomatillo salsa and the vinaigrette dressing for our salads (there is vinegar in both, which some sources claim causes complications as well). Everything else will be fine. Unfortunately, the potential for cross contamination does exist. It is possible that the tortilla person touching a tortilla could touch the lettuce, or perhaps the same spoon portioning the beans could touch a tortilla. We cannot entirely guarantee you there will be no crossover, and we are sorry. For this reason we recommend, regretfully, you not eat our food if your gluten intolerance is highly sensitive."

    PS - There's been a thread before on Chipotle, and some folks have had cross-contamination issues there, FYI. here's the link:

    http://www.glutenfreeforum.com/index.php?showtopic=8387&st=0

    I didn't even think to have them change their gloves today, but had no problems anyway.

    enjoy!

    Paula :)

  15. okay, here's the 5 act drama that is my email exchange with Nature's Plus (they're the brand with the yellow labels and the 70's looking font). never did get an answer, so have to assume "unsafe."

    - Paula

    :)

    -----------------------------------------------------------------------------------

    >> -----Original Message-----

    >> Sent: Saturday, March 04, 2006 3:14 PM

    >> Subject: gluten free cal/mag?

    >>

    >> Dear Nature's Plus,

    >>

    >> I like your products, but I have a very common autoimmune disease called

    >> Celiac Disease, so I have to be sure that any product I use does not

    > contain gluten. Do you have a list of gluten-free products? If you don't yet,

    >> could you tell me whether your Cal/Mag supplements are gluten-free?

    >>

    >> thank you,

    >> Paula

    ---------------------------------------------------------------------------------------------

    3/6/06

    > Quoting Rob Valenti <rvalenti@naturesplus.com>:

    >

    >> Experience has shown us that inquiries like yours are answered with a

    >> greater degree of satisfaction when handled over the telephone. We

    >> therefore ask that you please call us at (800) 645-9500 (m-f, 8:45-5:15,

    >> eastern standard time), where our knowledgeable customer service staff

    > will be happy to answer all of your questions.

    --------------------------------------------------------------------------------------------

    > Sent: Wednesday, March 08, 2006 10:43 AM

    > To: Rob Valenti

    > Subject: RE: gluten free cal/mag?

    > Dear Mr. Valenti,

    >

    > I thought you might want to know that I did call and your customer

    > service staff is actually not at all knowledgeable about this question.

    > She literally said, "Nope, I don't see it listed there." As in,

    > "gluten" isn't listed in the ingredients list. Unfortunately I can't

    > continue purchasing your product until you can verify whether or not

    > there are any sources of gluten in it. I'm sure you know that some 1 in

    > 150 Americans has gluten sensitivity (although most of these cases are

    > undiagnosed). And we actually need to purchase *more* vitamins and

    > supplements than other people because of our problems with nutrient

    > absorption. It would be great if Nature's Plus could put together

    > information about the gluten content of their products - those of us

    > with celiac share such information through discussion boards and

    > meeting groups, and I would be pleased to spread the word about which

    > of your supplements is gluten-free.

    >

    > thanks for your help,

    > Paula

    --------------------------------------------------------------------------------

    3/17/06

    Quoting Rob Valenti <rvalenti@naturesplus.com>:

    > If you provide us with your phone number [and a good time to call], I will

    > personally make sure the right person calls you back promptly to fully

    > address your concerns.

    --------------------------------------------------------------------------------------------

    3/18/2006

    Dear Mr. Valenti -

    (I understand you are probably just following company policy - please convey this email exchange to whomever actually decides that policy.)

    This is getting silly. Nature's Plus takes the time to write me back again only to tell me to make a phone appointment with "the right person" (?!?) just to get an answer to one simple question about one particular supplement - are there any ingredients in your cal/mag supplements that are derived from wheat, barley, rye, or oats?

    The answer can only be "yes", "no", or "we don't know". I don't understand why we're having this lengthy email exchange and Nature's Plus wants me to make a phone appointment instead of just saying "yes", "no", or "we don't know." (even "we don't know" would be okay - it would mean i can't use your supplements because you can't verify the sources of some ingredients, but at least i wouldn't be wasting time playing "office" here.)

    Maybe Nature's Plus is afraid of some sort of liability if it replies in writing? (That seems to be the subtext of the insulting "experience has shown...greater satisfaction" line in the original email response.) In any case, I give up on trying to get a straight answer from Nature's Plus. I've already switched to another cal/mag supplement that says gluten-free on the bottle, so it's no big deal to me. But Nature's Plus really should reconsider how it handles such inquiries. If this is all just a CYA thing the lawyers recommended, just do it upfront on the website, the phone (or even, most conveniently, the bottle) and say "we can't guarantee gluten-free" or something like that instead of this silly run-around, which must be as much a waste of your administrative resources as of my time.

    thank you for your time,

    Paula

    cc: celiac discussion groups

  16. YAY!

    I LOVE...

    ...that my sweetheart's two days off traveling were in Chicago with me!

    ...that my best friend is so so so understanding and sweet and supportive about my celiac.

    ...the triumphant feeling of figuring something out about my celiac through detective work.

    ...that all y'all seem to love the word "snarky" too.

    ...that rose in NJ called her doctor an "ahole" in the "hate" post - HA! i love that word! somehow it sounds even ...worse than the one it's supposed to be euphemizing.

    ...that the drama in the hatin' post resolved itself really quickly and with good feelings all around.

    ...that i can tap into a free internet signal here at home so i can check in with this community. :ph34r:

    ...that i'm not sick all the time anymore!!!!!!!!!!!

    ...that i often get an immediate reaction to gluten - helps me me straight.

    ...that i have to learn how to cook for myself - celiac is the ultimate motivator.

    ...that my best friends are opening a restaurant and i'm going to help them make a gluten-free version of their menu.

    ...yoga!

    :D

  17. okay, i'm substituting BUMS ME OUT (guess I'm kind of a hippie :rolleyes: )

    it BUMS ME OUT that i'm not with my sweetheart, who's in austin playing music for a bunch of indie-emo-posers (hopefully! can't hate on the emo kids too much - they buy the records! :P )

    it BUMS ME OUT especially because this is the first time in 4 years i haven't gone, and i was so looking forward to the warm and the fish tacos and the fresh avocados and tomatoes from mexico and the ridiculous fashion parade and exquisite people-watching of sxsw and did i mention the TACOS!!!!!!!!!!

    it BUMS ME OUT that i have to rewash every single utensil, dish, glass, surface, *everything* in my entire kitchen because i just found out my dishwashing detergent (ECOVER aloevera/lemon) has gluten in it (their Marigold/Chamomile does not).

    it BUMS ME OUT that i used to be a total foodie and ate out all the time and now just can't indulge myself that way.

    it BUMS ME OUT that it looks like i might have a sulfite thing - wine has somehow become bad news for me. boo!!!!

    it BUMS ME OUT that when i finally got the courage to say the whole gluten deal at the restaurant in Chicago the mean waitress instead of answering my question about the griddle was like, "maybe you should just get a plate of fruit to be safe." :angry: meanie!!!

    it BUMS ME OUT that i have to be so neurotic and have this hidden problem that a lot of people don't believe in and that even sympathetic people don't understand the seriousness of.

    it BUMS ME OUT that it looks like i've had this my whole life and i suffered for decades and can't get that time back. i was so unhappy and messed up.

    okay, now i'm gonna roll over to the I LOVE link and get this bitter taste out of my mouth. :)

  18. i get the toe cramps with a VENGEANCE! except way, way less now that i'm gluten-free.

    they suck - usually my second toe, sometimes third, will just crank over to one side over another toe and just will not go back. :blink: i have found no remedy but time. i rub them too, but that just might occupy me rather than help. :rolleyes: i remember one of the worst cases was when i was little and on family vacay skiing - toe cramp in the ski boot! aiiii! :o

    :)

    paula

  19. i was on armour thyroid 4 years ago. the doctor (an ENT/allergist) told me then he thought i probably had a wheat intolerance that was actually behind the hypothyroidism as well as the sinus infections, depression, constant illness, and fatigue. but i was not ready to hear it. he was a good sport though and went ahead with the armour thyroid as well as surgery for my deviated septum. it was really nice of him to listen to me and respect me like that, and the armour thyroid definitely allowed me to be so much more functioning.

    i can't even remember why i finally started cutting down on the bread/wheat - i think it was kind of a low-carb impulse with his theory in the back of my mind, but the results were so shocking i realized he was right. when i finally actually went gluten-free for reals i didn't need the armour anymore. just like he told me from the start. now i do the gluten-free diet and take vitamins and supplements and they do better than all the meds did. of course, i'm sure not everyone can do that, but i sure am glad that's the case with me.

    that said, the armour thyroid did stead me well when i was on it - i'm sure it gave me the strength to actually start being more pro-active about the rest of my health, my life. of course when i moved cities for school and went to student health to get my prescription renewed the snotty young doctor at the fancy private university hospital mocked me, basically accusing my doctor back home of being a quack, saying that "no one" prescribes armour thyroid anymore! he refused to refill it. he wanted me to go to an endocrinologist (to be told as i already had, that my thyroid levels were "normal", falling *just* inside the bottom range of arbitrary "normal levels). jerk! another reason i'm lucky to be ok on the gluten-free.

    good luck!

    :)

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