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celiac3270

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Everything posted by celiac3270

  1. celiac3270
    Done
  2. celiac3270
    --
  3. celiac3270
    Oh, this was from about a year ago... there are a number of other threads on it in this section, such as (but not limited to) these: Open Original Shared Link Open Original Shared Link Open Original Shared Link
  4. celiac3270
    Perhaps it's a continuation onto the next line? "wheat flour...lipids?" Because that would make no sense on its own. Lipids are essentially fats and obviously this diet does not result in the restriction of all fat in one's diet.
  5. celiac3270
    Also brief mention in the Feb 1, 2006 (yes, that's what the date of the magazine said) magazine, I heard from a relative... under an article about diseases doctors miss.
  6. celiac3270
    If you mean your "personal photo," don't continue trying ; this board and most of a similar format have that option turned off--the only photo you can edit here is your avatar, which you obviously know how to work.
  7. celiac3270
    Wow...you really know what you're talking about with the alcohol situation. I, obviously, do not
  8. celiac3270
    It means that wheat must be explicitly listed as a common allergen when these new labels are printed (keep in mind that companies can still use up old labels and products manufactured before Jan 1, 2006 will certainly not have the warnings). Rye, barley, and oats are not on the list of eight, so we must continue to look for them as we do now--no changes...
  9. celiac3270
    If you're looking for another general book on celiac, I would strongly recommend Danna Korn's book entitled "Wheat-Free, Worry-Free." I trust her writing far before that of Jax Peters Lowell.
  10. celiac3270
    This only applies to wheat (for celiacs). Rye, barley, and oats are not included in the eight common allergens. The eight are: milk, eggs, peanuts, tree nuts (walnut, cashew, etc.), fish, shellfish, soy, adn wheat. It just helps us because it finds the hidden wheat.
  11. celiac3270
    Oh... ok... well some alcohol isn't gluten-free, because in whatever way beer is produced , it often contains barley.
  12. celiac3270
    Oh wow... of course--The Gluten-Free Bible. I am NOT a big fan of Jax Lowell's books for the numerous inaccuracies. And then she emphasizes masks on planes, but in her first book talked about just eating the insides of a sandwich made on regular bread. Read my rantings here, if you wish-- just in case you saw a few of the inaccurate product listings and...
  13. celiac3270
    What do you want to unsubscribe from? The board itself or any e-mail updates you get? For the board, you could probably ask Scott, or if you change your settings to not receive any e-mail updates, you could just leave your account unused.
  14. celiac3270
    And yet, beer is distilled, but considered not gluten-free (not to undermine you, though; I, too, trust distilled--vinegar, for example--even if the distillation process involves gluten-containing grains. The difference is that w/ beer, I think they add some barley back after distilling or something.
  15. celiac3270
    People with lactose intolerance can tolerate some forms easier than others (i.e. some ice cream might be bad, but something else might not). But spelt still contains gluten--and it doesn't matter what type of gluten it is, it will still result in villous atrophy. Look at the second point in this list on celiac.com: (re: spelt) https://www.celiac.com...
  16. celiac3270
    ABSOLUTELY NOT GLUTEN-FREE Spelt is a form of wheat, and despite what any health food store employees will say (MANY are misguided on this), it is wheat and therefore, not gluten-free. Even look it up in the dictionary and you'll see it, for example m-w.com (Merriam Webster's): spelt 2 entries found for spelt. To select an entry, click on it. ...
  17. celiac3270
    That makes sense. In most celiacs, the villi (extremely small, finger-like protrusions from the intestinal wall that expand the surface area and absorb nutrients) are blunted to some degree... and the part of each villus that deals with lactose is the tip--it is the part that is damaged first and repaired LAST (since it grows back from bottom up). Lactose...
  18. celiac3270
    Oh, just editing to clarify (even though it should be clear from the quote) that I was responding to mcsteffi, and not to lpellegr about La Choy. Not necessarily. There could still be rye or barley. Water would be fine, so would the soybeans and salt. The alcohol you're not sure of... you don't know what type. You should call.
  19. celiac3270
    If it comes out of the same spout (I have less knowledge of this than you) then I would assume there is a problem.
  20. celiac3270
    I don't think it's necessary at all.
  21. celiac3270
    Funny , but medical studies have actually shown that there must be some trigger. You need to be predisposed to celiac, having one or more genes, but you also need a trigger to set it off. Some triggers have been identified, such as invasive surgery, significant illness (mono, etc.), tremendous stress, etc.
  22. celiac3270
    This sounds like the Delphi Forums list (based on the categories). I've been circulating this one in such topics as this one: Open Original Shared Link and in e-mails. Check out this one: Open Original Shared Link and let me know if it's the same.
  23. celiac3270
    I'm pretty sure you can acquire allergies/intolerances once you've been diagnosed. This would be due to a decreased variety of food--if you eat the same thing over and over again, you're more likely to develop allergies to those foods. The other thing is, you might realize them once celiac symptoms are away. I just began to realize a few months ago that...
  24. celiac3270

    ARCHIVED Migraines

    celiac3270 replied to jknnej's topic in Related Issues & Disorders

    I get them relatively often--maybe once every week or two? But I know my problem: I drink WAAAAY less water than I should. Difficult to imagine trying to drink 8-10 bottles of water every day....
  25. celiac3270
    The answer to your question is no--I'm only 14-- but I have read the comments of many others. The general consensus seems to be that Bard's Tale Beer is the best and most popular, followed by Ramapo... those are the two big brands of gluten-free beer.
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