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eKatherine

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Latest Celiac Disease News & Research:

Everything posted by eKatherine

  1. eKatherine
    Considering how so many doctors consider the biopsy to be the gold standard, it's amazing they don't even bother to do it right so as to get reliable results.
  2. eKatherine
    It could be that you're gluten intolerant, but it hasn't progressed to the serious illness, or celiac stage. It doesn't really matter, just as long as you keep your diet under control your health will improve and it shouldn't bother you.
  3. eKatherine
    First I highlighted and copied the text of the ingredients, then pasted it into quote tags. Then I went back, right-clicked on the nutrition information window and selected "Copy Address" (might be different in your browser). This gave me the url of the little popup window, which I pasted into the post.
  4. eKatherine
    Open Original Shared Link
  5. eKatherine
    I recall reading a magazine article some years back where somebody tested sherbet recipes, including all the things that were often added in an effort to make them less granular. Egg whites was one of these, and it failed the taste test. Everybody said the sherbet with the raw egg whites in it was gross and slimy.
  6. eKatherine
    Similar changes have accompanied the switch from a hunter-gatherer economy to an agricultural one in North America, where the switch was to corn. Archeologists attribute the immediate decline in health to general malnutrition resulting from a diet seriously lacking in in nutrition.
  7. eKatherine
    I use Asian rice noodles, some of which cook up exactly like spaghetti or the long macaroni you see sometimes. Noodles like these cook fastest and best if you soak them in warm water until completely flexible before boiling. Last night I crushed a large garlic clove and sauteed it gently with plenty of salt, black pepper, and crushed red pepper in olive...
  8. eKatherine
    According to dogtorj, celiac has been with us as long as humans have consumed cereal grains in any quantity, increasing during times when the gluten content of grains increased due to hybridization.
  9. eKatherine
    Your gastroenterologist is wrong. If you even had one positive on the blood test, you have celiac, and you need to be on the diet whether or not you ever have a positive biopsy. Three months on gluten is considered the minimum time it will take to produce atrophy reliably, and even then, it is something that many celiacs never have, regardless of how sick...
  10. eKatherine
    I used to have the problem of cracked heels, though it was never so bad that they bled. Really ugly though, and for me it was worse in the winter, as I would ignore my feet more. What I found was that soaking the feet every other day, as in a bath or a long shower, then rasping off the softened skin with one of those little stainless steel grater-looking...
  11. eKatherine
    Well, actually you have to eat a lot of gluten every day for 3 months before the biopsy, and even that may not be enough to get you positive results on the biopsy. Did they run blood tests? Your positive dietary response should be enough reason to stay gluten-free.
  12. eKatherine
    I made mine using Walmart marshmallows - says 'gluten-free' on the bag, and that's where I got the recipe, too, and I used an Erewhon crisp rice cereal.
  13. eKatherine
    This has the potential to allow celiacs to cope better with cc, but nobody thinks it will prevent celiac.
  14. eKatherine
    I read on a soap-making site that coconut oil in soap can be drying to the skin. It is also comedogenic - which means that if you tend to get blackheads, you will get more if you use it on your face. I have long, silky hair. I put jojoba in it to keep it moist, and in the winter I melt together jojoba and cocoa butter, which completely banishes statice...
  15. eKatherine
    Although many doctors will only give a celiac diagnosis from a positive biopsy, the only thing that the biopsy can tell you is whether he has intestinal villi atrophy, only one of a slew of symptoms that a celiac may have, and one which many do not develop. Eating a gluten diet can result in permanent neurological complications, as many on this board will...
  16. eKatherine
    Spelt makes a marvelously tasty pilaf, too. I'm convinced that the gluten intake of a population has a direct bearing on the percentage of the ones that are gluten-intolerant that eventually develop celiac and the age at which they would start suffering major symptoms. Look at it this way - in a culture that eats almost no wheat, the diet is naturally...
  17. eKatherine
    I've read that soy issues start with skin exposure and progress to dietary intolerance.
  18. eKatherine
    Isn't the test used for gluten in food products not very sensitive, so the product could have up to 200ppm of gluten and still slip under the radar?
  19. eKatherine
    It isn't real butter, just colored flavored vegetable oil. I always say, "No thanks, I'll have mine without 'buttery'."
  20. eKatherine
    I think celiac is when you've reached the point where you're quite sick before you begin treatment, though for many doctors, it is also necessary to get a positive endoscopy.
  21. eKatherine
    soya = soy
  22. eKatherine
    I knew a guy who said he found after giving up milk that it was what had caused his constant fatigue and brain fog.
  23. eKatherine

    ARCHIVED Low Bone Density

    eKatherine replied to Lexis's topic in Sports and Fitness

    The elliptical is a great aerobic exercise, but it's not weight-bearing. A weight-bearing exercise is something that increases the load on your bones above what gravity is, as weight-training does. An elliptical, due to the fact that it is very low impact, will only minimally effect your lower body this way, and you really want something to start to build...
  24. eKatherine
    You could try enterolab, it will give you more information than a gluten challenge.
  25. eKatherine
    Actually, I think that you will probably remember, but the first time somebody else forgets, your slot will be contaminated.
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