
gfp
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Rubella...
Nikki, the required shots in the UK are pretty limited (compared to the recommended US ones)...
They are almost all for serious and life threatening situations ... although measles might be said to be lower..
At one point I moved abroad and had a series of shots and missed out typhoid... (just because of timing)...
You can probably guess what I ended up with!
This was actually the trigger to my celaic, my health has never been the same since....
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This is laughable on many levels. Unfortunately, not everything is black and white. I've been confirmed celiac for three years. I know this shatters people's strict interpretation of the gluten free diet, but the bottom line is, light beers don't affect me. My follow-up endoscopy and blood tests have proven this. If I were to eat a sandwhich, I'm sure my antibody counts would jump up. The bottom line is this, beers like Bud Light contain such low levels of gluten, that many celiacs simply don't react to it.
You do realize there are varying degrees of the disease right? Look at the literature.
Josh, this is short because I have to leave for work ... so it might be a bit blunt.
There are many people with celiac disease who are simply in denial. I know, I was one ...
Like you I was diagnosed and was determined ... hey, I'll be one of those who can drink the odd beer or eat oats .. etc.etc.
The figures you have quoted (I'm not sure which test) but you need a full panel to be 'sure'...
My Sig translates as "man(kind) will willingly believe what he wishes to believe.
Now it's possible you don't react to horedin (barley protein) ... however there are also a lot of other explanations...
Regardless of biopsy there is a lot of damage you can do outside the intestines... neurological and thyroid being common.
You can trigger other auto immune responses.
to quote yourself
You do realize there are varying degrees of the disease right? Look at the literature.There are many responses but there are also many celiacs who think they are doing a gluten-free diet but are not really.
The first hand literature (clinical studies) I have seen has never said that even very low amounts of gluten causes NO DAMAGE ... however these are often misread..particularly the part that say's "damage was no worse" ... because there are plently of companies would like to get away without being able to guarantee what is in their product.
In the end I find it hard to believe you were ever gluten-free in the true sense. (not a criticism but something for you to think about)
Many of us (probably most) actually started off this way... and things got better...
Because things got better we thought that was it.... then 6 months or a year later we start asking "Does anyone else ....."
If you read posts in that light you'll see for yourself. And ... Almost EVERYONE who is diagnosed who then gos that extra mile sees improvement... symptoms we didn't know we had disappear from joint pain to migranes to ..... (its a very long list)..
In that year of gluten light I developed peripheral neuropathy... 4 yrs later its still not right.... but its getting very slowly better...
For many these non GI symptoms are permanent or certainly going to affect their life for years to come...
I would ask you consider going 100% strictly gluten-free for 3 months... then try a beer...
All you have to lose is .. well a few beers!
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Tetanus is a 10 yr shot.
TB... I would not take any risks.... even if it did contain gluten its not worth being ill for a few weeks from gluten vs the risk of TB. its on the rise in the UK due to the number of immigrants from the Indian sub-continent and the fact vaccinations have not been kept up because we in the UK thought we had broken it's back, hence vaccinations reduced.
Meningitis is again not worth taking ANY risks.... bacterial is often fatal if not treated quickly... viral can still be fatal ...
I lost a friend to Meningitis (before you were born no doubt)..
The only shots to consider not having are those containing mercury.... (see Raechel's posts) but the UK (unlike NY) only vaccinates a very limited number of potentially fatal diseases....
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i when i eat gluten my oesophagus swells up so i can't swallow - i then have to throw up the food thats been stuck in my oesophagus - it's not nice and it really hurts and i end up having panic attacks because i can't beathe. but yeah i have that problem - it may not be the same because you sound like your properly throwing up the contents of your stomach...whereas for me its just the contents of food which is stuck in my oesophagus. xxxxxx
This is a different case I believe.....
Vomiting can be due to many factors but the most controlling is psychological in most cases (excepting this)...
I DO NOT get sea sick (categorically).... hence i don't get sea sick....
If I feel nauseous I refuse to vomit because I stick to my belief. Other people will vomit when they see others vomit... they are perfectly fine (or at least just nauseous) until they see/smell vomit...
I strongly believe that self control can overcome most vomiting..... except for when we truly need to due to poisoning.
This was probably due to me being a macho kid years ago..... then as I got older i just accepted ....I don't get sea sick or air sick... by believing this I manage not to.... if you believe the inverse I believe then you will.
I feel nauseous when I get glutened but I refuse to vomit...
I have however on occasion had the same problem as above and ALLOWING myself to vomit has been the quickest way out.... on these occasions the food is not even digested ... thinking back I think this was my first ever reaction to gluten I remember!!!
The problem is if you think you will ... well you will.
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WHAT!?!?!? Who told you that??
And may I suggest, that if you're drinking 2-3 liters of hard alcohol a week it's likely that you have bigger problems than gluten. (as a general statement, not directed at you specifically)
2-3 Litres a week isn't SO much, probably more than is healthy but really not out of the way if that's ALL you drink alcohol wise. (At least not by European standards). It is however a personal health issue...
The bigger question is really what Lockheed brought up.
I rather feel the same.... its easy for the ACA to say but they also say CC doesn't exist... or really fail to make people aware. The UK organisation does the same... and actually supports the 200ppm limit as being defined gluten-free.
Apart from the obvious logic bomb (200ppm is gluten-free) this just makes life difficult for us.
I know I have on occasions reacted to all sorts of things like shampoo. I know I get neurological problems and i know i get depression. All of these are denied point blank by CUK (they even make fun of it saying "C(o)eliacs just get depressed because of the lack of choice in the supermarket" ...
It was the ACA who said McDo fries were safe.... (again when they categorically contained gluten traces)...
So going back.... I'm not suggestuing anyone drink 2-3 litres of hard liquor a week. If people do then that is up to them... but I'm NOT recommending it. The ACA and CUK are tactically saying its OK to eat "a little gluten"....
As lockheed say's, everyone is different... however the research simply hasn't been done on this, every published paper I've seen says (to paraphrase) ... Damage was not significantly worse in subjects eating 200ppm limit CODEX food than the gluten free control.
1/ No one checked the control were actually gluten-free... It is not mentioned in the papers
2/ If damage was not significantly worse then damage occurred.... see 1.... for why it was not significantly worse.
Recommending something is not the same as not recommending it. To say "We don't know" is one thing, to say "Its OK" is another.
On a final note: As someone who has worked on distillation and fractionation I would NEVER be able to guarantee that any distillate is completely free of a product. In the case of water and alcohol this is an extremely complex case...
Not everyone will have the Chemistry to understand, you are at least working with people who should be able to...
Water/alcohol is a multiphase azeotrope. That is the mutual attraction bewteen them prevents any pure end product and a eutectic point at a certain PVT is achieved instead.
Distillation of mash (the raw material for drinking alcohol) is many many times more complex as it contains numerous by products (aldehydes, ketones and even aromatics) that all mutually interfere.
Secondly it is itself based on an imprecise never the same mix because the process of fermentation is truly organic.
The exact byproducts the yeast make are never the same, tiny differences in raw product, temperature etc. see to this.
I would put a LOT of money in a 'bet' that using industrial chemistry noone could ever produce the same* distillate twice over the period of 1 lifetime starting from grain and ending with 'vodka'.
( *By same with sufficient instrumentation I could find different products each time. )
A Lot of money has been spent trying to do this, even within tolerances for jet fuel (which is reasonably pure paraffin)... it just doesn't happen because of the millions of codependent variables, a change in the weather (and pressure) can change it so much...
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I'm in Central London.
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I am sooooooo confused! Are all alchols even isobrobl alcohol bad> are they all made from wheats? My hubby painted our kitchen and broke out real bad. I am wondering, from what i read, that the ethyelene glycol is an alchol in pure form. its in the paint. is this kind bad? I know hand sanitizers make him break out and i guess the alchol. any thoughts?
Unless he has any cuts the alcohol will not make any difference, regardless of source.
Breathing in the fumes (at normal room temperatures and pressure) can't transmit any residual gluten
Ethylene glycol is not an alcohol but a glyceride commonly used as antifreeze.
If your husband has a reaction to handwipes I presume you mean dermatological. This indicates another allergy but nothing 'directly' related to celiac or gluten.
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Vodka is made from Potato though so if you are nightshade intolerant, it's a no-no
Bacardi is fine, Cognac (made from grapes) and Grand Marnier is made with Cognac. Tequia is fine, make sure it's 100%% agave and nothing funky. Are worms gluten free? lol
Some Vodka is made from potato however its a minority ...
Many Cognac's have coloring added, as do many other spirits. The more ingredients (like derived drinks) the greater the chance of one of them being a gluten source. To make it more complex the 'added' stuff can vary in a single drink depending on market price and availability. So one batch might be using one coloring and another batch a different one.
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You're answer is really as you stated yourself.
Its a mix of ingredients that they source from wherever is cheapest a the time.
Someone else not reacting means nothing because one batch may contain gluten and another not and one factory might source one ingredient and another a gluten one.
Many brandy's do add coloring and this coloring can be wheat based.
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Until you go 100% gluten-free you will have withdrawal reactions...
If your family are eating gluten, then you are too..... (unless you really are an expert ...)
This is like the nicotine patches and other nicotine aids to quit smoking being sold by the tobacco companies.... it just extends your addiction....
Gluten is addictive, its classed as an exorphin (google that)....
While you get tiny amounts you will keep getting feelings like you do now...
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I don't mean to undercut people BUT...
In the interests of you being well....
How long people take to 'react' is based on at least two things...
1) Identifying the reaction ...
This sounds simple, it's not... it takes experience... just like riding a bike.
There really is a feeling.... BUT it takes experience to get used to it.. not being smart..not being a MD etc. it's just a feeling... and it is pretty distinctive and it's identification is largely based on experience.
2) Different people take different times to react anyway... but ... the actual identification of the 'feeling' generally gets shorter and shorter as you're experience increases BUT this feeling is often not in the gut (in the literal sense).
The longer answer : There is more to celiac disease than the 'inconvenience' of diarrhea .... you should satisfy yourself of this and search this forum for brain fog.... peripheral neuropathy.... sometimes, some of us will get a reaction not in the gut if we consume a tiny tiny amount or perhaps preceding the reaction in the gut.
Most people get more sensitive as they are gluten-free.
The better you are doing gluten-free .. well the more sensitive but this is an indication you are doing well!
Remember the damage is not the D... its lots of far more serious complications...
Imagine a 60 a day smoker... anyone else would be seriously ill smoking 60 cigarettes in a day.... or a seasoned drinker drinking 2 bottles of Vodka at breakfast ... just because we feel 'normal' doesn't mean it's not doing harm.
If a 60 a day smoker gives up for a certain time and smoked 60 cigarettes they would vomit way before the 60 ..... long enojgh and it would be 5.... etc.
Gluten is like this, the body gets used to dealing with the toxin.... even though it is doing damage we feel 'normal'... BUT just like the 60 a day smoker... normal isn't really normal...
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Anyway, here is what I can't wrap my brain around. All the nutritional advice out there for being healthy and losing weight include eating whole grains.
The nutritional advice being paid for by the grain industry perhaps. The diary industry still maintains cups full of gunky fat are good for us... so it depends which advice you want to take.
The bottom line though is that gluten is a toxin for you... whether its really good for anyone is another story.
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IBS is a symptom, nothing else. We like to say that it really stands for "I Be Stumped", as doctors throw it out when they're not sure about what's really going on. Syndromes are simply a collection of symptoms, the cause of which remains questionable or unknown.
I cannot believe the number of people who are told that they have IBS, been pushed onto some expensive drugs to "help with" the symptoms, continue to suffer with gastrointestinal problems, and then try the gluten-free diet on their own, only to find it completely alleviates their "irritable" bowel.....
Crazy, I tell ya!
Couldn't agree more .... the 'diagnosis' of IBS probably leaves more people in misery and declining health than any other medical fad.
Can't explain it, don't know what causes it ... but here have a diagnosis and go away...
I'm sure the gluten-free diet helps many but equally there are probably lots of other causes wil never be found because the Dr's hand out pills to 'help alleviate' etc.
Meanwhile for the celaics ... still having problems on your gluten-free diet? Not eating bread but still have problems... must be IBS...
Lets forget about CC and hidden gluten...that would involve the Dr's having to think instead of reading drug co handouts... so the poor celiac gets told they are doing everything OK (when they are not) and given meds.
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ditto from me. your blood test says that your immune system is producing antibodies against your own intestines when it sees gluten. that means you have celiac, and shouldn't be eating gluten.
and ditto from me ....
If you want to get a positive diagnosis, I would ask the GI to explain the positive blood tests !!!
Listen to whatever they say ..then ask if its possible the biopsies were taken from a poor area to sample...
There are 1001 reasons why a biopsy might be wrong from the tech having a hangover that day to the samples in the wrong place
or simply the samples got mixed up ....
Perhaps you are still in a stage where the villi are being replaced as fast as they disappear?
I would say mostly it doesn't matter .. if your body is producing antigens then gluten is causing a problem..
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Here's how I understand it. Wheat gluten's active ingredient is the gliadin protein. The autoimmune reaction to gliadin in the gut causes the gut to produce a protein called zonulin. Zonulin makes membranes permeable. Gliadin makes the gut-blood barrier permeable. So the permeable gut walls empty gliadin and zonulin into the bloodstream. In the bloodstream zonulin makes the blood-brain barrier permeable, and allows gliadin where it does not belong, surrounding nerve tissue.
Technically zonulin is supposed to control the permeability of the cell walls. However its less simple (permeability doesn't exist as a quantity because its always relative to the liquid ... i.e. A substance will have different permeabilities for water and oil a seive coated in wax but with lots of holes will allow water through but will repel oil so its permeability for water will be higher than water for instance but without the wax its permeability for water will be higher than oil because the oil is 'thicker'...)
If you add a detergent to the oil then the permeability for oil in the sieve changes ... this is analogous to the addition of zonulin
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Thanks Ursa, Cath and gfp for your replies. I ordered a few books last night which should arrive on Thursday, then I'll get started figuring out how to get started.
Any suggestions on keeping my kitchen free from cross-contamination? As I said, I have two teenagers (my daughter is willing to get tested but my son refuses. He's going off to college in the fall.) Assuming my daughter is not celiac, she will of course continue to eat foods with gluten in them.
Thanks.
I can only agree with home_based_mom, the only real effective way is getting ALL gluten out of the kitchen.
If you have an understanding spouse, no children ... etc. you might mostly get away with a shared kitchen with clear zones but ... that really doesn't seem possible for you.
Remember it only takes a crumb (or actually a lot less) .. someone lazily wiping crumbs on a dishcloth will end up in you somewhere down the line...
Luckily I am like you laugh.gif and my symptoms are not that horrible when I do eat gluten@melliduff .. you can't see most of the symptoms... it doesn't mean you are not doing yourself long term harm...
not to mention ... if you continue you will most likely develop more symptoms you will then be stuck with for life...
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Symptomatic can be misleading, you obviously had stomach pains but you might be surpised at symptoms you didn't realise you had.
The easiest way to look at this is like a smoker or alcoholic. Many might say "Oh, my health is fine I just have normal irks and things" but the reality is there are lots of symptoms that built up slowly over years... we tend to think "Oh its getting older" or "oh everyone gets this" etc. These range from (in your case) thyroid issues to headaches, other allergic responses and a list too long but often including neurological issues.
Not everyones gets even a fraction of them all, some are nurtition related because you are not adsorbing the vitamins, minerals etc. and others direct responses to gluten acting as a toxin.
The quickest and easiest way is a quite extreme short term change in diet ... and lifestyle. Most people will notice a huge difference after 3 months COMPLETELY gluten-free; BUT completely gluten-free is pretty harsh... it means no eating out and no eating a suspect food which is pretty much anytihng in a tin, packet or other processed food.
Your also in for surprises, gluten is used in a staggering amount of common items (like Soy sauce is 50% wheat or barley unless you get spcial soy sauce) .. and cross contamination is another aspect... say someone wipes your plate with a cloth used to wipe up some errant soy sauce or breadcrumbs...
but he's the type of person who wants to know WHY I can't just have a little bit now and then, and IF I accidentally ingest some gluten, might I as well eat the whole loaf?OK, first part is no... none is none.... the best way to look at this is like the smoker/alcoholic... THIS IS MOST important while you do an initial 'detox'... because each small amount will set back that process and it can become like 3 steps forwards and 2 back....
Second part: Well nonone really knows.... I personally have on occaision been glutened (on vacation) and then managed 3-4 days eating gluten... however I have then been REALLY REALLY sick... at the same time when you have been gluten-free for a while you get pretty sick pretty fast...on the tiniest amount... most of us develop symptoms which seem much worse if we are gluten-free and then mess up than before... again like a smoker who has 20 a day, they might feel just a bitoff but if you don't smoke for 1yr then smoke 20 you would be vomiting...
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Aloha! Welcome to the forums. I live in California now, but I grew up on the Big Island. My mom who has celiac still lives in Volcano. HI is not the friendliest place for celiacs, I hope you are having an ok time finding stuff.
I wasn't diagnosed until my twenties, but it obvious that I was sick long before that, and I was always catching colds. Now that I've been gluten free for a few years, I find I get sick much less than I used to. My personal speculation has always been that when I have gluten in my system that my immune system is busy dealing with that, and forgets to take care of the other stuff. (this is not science, just my opinion). That might be whats going on, or it might just be that he's a kid, and he gets sick a lot
Best of luck to you.
This is almost exactly how I feel ... emphasis on feel.... Although I guess it's more like 'overloaded' than forgets???
However I did still find that most of the cold were not colds ... just a tiny amount of gluten seems to mess my whole immune system and I become much more allergic to pollen, dust etc. so in a way I feel its becoming hyperactive as well???
All this is as you say non-scientific and more about feeling....
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I don't expect to be able to eat ANYTHING out except the naked meat and a plain vegetable or salad--- It's too much trouble---- Boring yes, yuccky, yes, and in my case, RISKY---- --- So I RARELY eat out.
Don't know what I'll do next time we take a trip abroad--- (starve to death, maybe ????)
Sadly mostly true....
We had an activity where you read clues about what a persons likes were and you selected something from the menu in Spanish or French based on their likes.Unfortunately that is rarely the issue.
An amazing amount of people have no idea what the ingredients are on so many different levels.
(personally I can't understand this at all.... that people eat things and have no idea what the raw ingredients are but it seems that most people really don't have any interest in what to me has always been a fundamental question.... )
On one level you have people who don't realise bread is made with wheat flour but I think this is (hopefully) not a majority. Some people don't know pasta is made from wheat or that cous-cous is cracked wheat...
This doesn't seem to have much correlation to levels of education either .... quite a few MD's I know don't realise this either whereas a poor Italian subsistence farmer is probably making their own pasta... (I actually once saw a hovel in the mountains in greece, no electricity or running water and the old lady outside drying spaghetti on her bed. )
Much of western Europe, including Scandanavia have little or no interest in food as a pleasure. "nourriture vs cuisine" ... Holland, the north of Belgium and the UK people eat mostly crap and have no interest in anything other than processed food. If it doesn't come in a microwavable packet type cooking... and they have no clue how to make it or what goes into it.
@slmprofesseur: for instance do you know what <<biscotte>> is? (It's not a word you often learn in a foreign language unless you work for the food industry){if you do fine I'm trying to make a point that presumably you speak good French but certain words are just words you don't need/learn unless you live somewhere, it's all very fine teaching students what a <<relev
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There are multiple problems in English resto's.
You don't say where you have been but in London many/most waiting staff are not English and many do not speak English past learning a menu by heart.
The higher end the resto the more unlikely the staff are English ... my Gluten-free is not English and works as a waitress and has worked in quite a few mid-high end resto's. It is unusual to have a single English person waiting or in the kitchens. Many of the staff will speak next to no English, she also teaches English (her actual University qualification is English teacher) and presently is teaching two colleages from a level of absolute beginner.
Quite often the staff sound like they speak English ... but they have really just memorised a few phrases and watch TV in English... its not the same thing..
Family run places... often the problem is like Juliebove said... they are using the cheapest commercial packs.. basically a tin can with a stick on label...
Tips have limited utility, there is nolaw to say the waiter/waitress get to keep the tips.. in some places the company will take them all and in others they may be divided between everyone and somewhere inbetween ... my girlfriends present employer is in most cases quite good but the tips are all pooled and deductions taken (credit card charges etc.) and then shared by everyone including the managers.
Elsewhere you might have different profiles, univeristy towns you might get part time students... etc.
Overall, the hospitality business in the UK is the cheapest of everything. The absolute bottom line in staff costs, food costs etc.
New places start-up and do a good job but after either failing to make a profit or loosing money they all seem to end up following the same path of cutting costs and cutting them again.
A curious fact is its illegal in the UK to specifiy English as a job requirement... you can spcifiy ANY other language (Welsh or Gaelic) or the most widely spoken of Urdu or Hindi but not English... (this is apparently discriminatory) ... HOWEVER the non-English resto's can get away with this ... so a good indian resto will make sure its staff speak English... The law around this is so bizarre as to be unbeleivable but you can ask for a translator for a job interview... if you don't get it you can sue the company and claim you were discriminated against for not being English... (and the state will provide the translator for that too)
The reason I go on about language is stuff like gluten and allergies etc. are the last things anyone learns (except us) in another language. Even waiting staff who speak good English will usually respond far better in their mother tongue .. and the conversation is easier because they are not spending the whole time trying to hide the fact their English is limited... their convrsational English is likely limited to conversing with colleages or our English specialities of weather/soccer.in a bar. and at home they speak their mother tongue...
Discussing health issues is not something they really do in English...
So my number one tip is try and find a waiter who speaks English outside of work ... or one who's mother tongue you share. In London the Aussies and South Africans are most likely candidates.
Anyway, my approach varies depending on the resto. Its certainly not faultless .... but you need to sum up... are the staff immigrants or are they students.. do they get to keep the tips or not... can you communicate with them in thier language? This last one seems the best...
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Tim-n-VA ~ um... ok, maybe if I re-word it? How does Gluten Free food tastein comparison toglutenous food? Is it more bland? Is it less dense? Is it tasteful? Is it fulfilling? I am trying to think of adjectives I can use...
Its all and none ... like Tim said, like regular food some is good and some is bad...
The one thing that is different is the 'comfort food thing'. Its never going to taste like moma used to make because its different...
Adjectives don't really work until you pin down a single product because its like saying how is gluten bread (to someone who has never eaten it)..
Well German Rye bread is one way and swedish Crispbread is hard and crunchy .. which would be considered a bad thing in a white loaf ...
But what it never is is quite the same....
However... I actually prefer REAL corn tortilla. Sure the commecial stuff we get used to has wheat flour 'cause its cheaper but real corn taco's are IMHO way better than the 20% wheat ones... but hey ... its an aquired thing.
Corn based tends to be a bit 'gritty' but hey... isn't that how grits are meant to be...
Buckwheat flour is quite heavy .... and rice flour is quite light but if you mix them its somewhere between... buckwheat is nutty and rice is bland...
But 90% of what is GOOD for you to eat is actually exactly the same ... because meat and fish still tastes like meat and fish.... and vegetables and fruit like veg and fruit... you can get corn pasta, rice pasta and buckwheat not to mention mixes, tapioca etc. no adjective can really sum them up.
Different ones have different textures and bites.
One differeence you can adjectorially assign is texture based. The 'springy' is far less in non gluten because that is a property of the gluten.
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I used to think I always had cold but it turned out to be allergies!
Its worth considering (headaches, runny/blocked nose, sneezing) are pretty much the same symptoms
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You're more likely to get your identity stolen over the phone or in a store rather than online, especially from a site that's reliable like Symantec.
It really depends...
The important thing is to check the site is who you think it is.
When you connect and the bar says https:// not http:// then the connection is secure between you and that site. Presuming the site is actually the correct one then noone can play piggy in the middle.
However there are plently of sites look like the real thing but are not... I have seen some incredibly good hoaxes and I almost fell for one myself (and my job is internet security). The most dangerous are links in emails etc. because they catch you off guard ..
However downloading anything can be risky, the download can contain hidden code (even inside a photo etc.) .. once you have this code on your computer it can pretty much upload anything on your PC or that you type... hence you can have a secure connection but your keystrokes are being logged ..
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This is only true of a few, not the majority! I have never cheated, not since day 1, and I never will. Of course, I do not eat out, because I do not trust others. If I eat at someone's home, I take my food.
Deb, that was "exceptions noted" ...
Overall I just wanted to point out that people will say "I never cheat" but take risks. I have at times been able to do as you do and not eat out and the difference is amazing... all those little gripes dissapear.
The idea that we can eat out safely is a big problem for peoples experience... and the basis of so many bad facts and clinical trials.
There are many clinical trials for instance for the CODEX starch where a "gluten free" in the strict sense control group is used and the other group get 200ppm wheat starch.
Unfortunately probably 99% of the "true gluten free control group" are not actually gluten free so the clinical trial is worthless.
This then allows the clinical trails (paid for by the food industry) to say that the 200ppm wheat starch does no more damage than a group not eating it....
This is most specifically not the same as saying it does no damage but it allows the manufacturers to get away with using the 200ppm starch. This then just makes the problem of identifying 100% gluten-free controls worse!
On a similar track, the same thing happens on threads like McDo fries... people who are constantly exposed to gluten because they risk eating out etc. then say "I eat them with no problems" ... when what they mean is "I have NEVER been 100% gluten-free and I don't find the fries worse than the constant CC and hidden gluten I ingest on a daily basis"
When work allowed .. like you I went 100% gluten-free as best I could. I ate no prepared food, no risky items just home cooked meat/fish and vegetables. I didn't eat fruit you don't peel etc. etc. and would wash say a banana skin then open it then wash my hands again before eating it.
The difference in my health was amazing.... I had symptoms I didn't realise I had disappear! For those wondering its the little niggles you think are "getting older" or "everyone has that" ... and you suddenly realise "nope not everyone does and it disappears when I go 100% gluten-free"
Still Drinking Regular Beer - No Problems
in Gluten-Free Foods, Products, Shopping & Medications
Posted
Exactly, what I didn't have time to say earlier was how so many of us then react to that first glutening...
We might think we are not getting glutened but that is because we have no real reference...
I know of many of the people on here who started off the 'normal way' .. but the normal way is what the MD or GI tell you, they can't FEEL what you FEEL.... and I know that I personally (and lots of us here) actually discovered symptoms by their absence, not by their presence.
When going 100% gluten-free we found that symptoms we thought were 'getting older' or 'everyone has that'