Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Thank You For The Warm Welcome


bev40

Recommended Posts

bev40 Rookie

Thank you to everyone who replied to my long winded post :D i appreciate the warm welcome, you are a lovely bunch!

Could i ask if anyone does or maybe has suffered from fingernails that just split, break and refuse to grow. Mine are in a terrible state, as if they are peeling in layers for want of a better description. I wondered if it was anything to do with whats happening to me.

You know, ive done quite a bit of thinking since i got ill and this illness has made me wonder about my dad. For 15 years he had Rheumatiod Arthritis, he was crippled with pain but he also suffered from chronic stomach pains and had constant D (i never did get the hang of spelling that word)! One day he had a haemorragh from his bowel (bet ive spelt that wrong too) and was admitted to hospital for tests, he had a colonoscopy and edoscopy amongst others. Sadly my dad died suddenly before we got the results but the day after his funeral we found out he had stomach cancer.

Cant help but wonder if maybe he had something going on in the gluten department too.

Thanks for listening again

Good wishes to all of you

Bev


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



penguin Community Regular

In the case of Celiacs, at least, the nails don't grow well because of vitamin deficiencies. Spiltting, cracking, peeling, dents, and ridges can all be blamed on vitamin deficiencies.

Here's a website that explains:

Open Original Shared Link

kabowman Explorer

I used to have the best nails in the world - they grew long, never broke or split, never peeled--people would ask if they were fake because they were so nice. For over 5 years now, they are, well, short, split, flaking, breaking, etc. My nails even separate from my fingers about 3-5 times a year now. In short, they suck - but my toes are ALWAYS painted.

Rusla Enthusiast

Welcome Bev, if I haven't already done so. I have the worst fingernails in the world and always have they split and tear off below the quick. They have always been that way ever since I was a child, except they are even worse now.

Guest Viola

Hi Bev, welcome to the board!

I'm another one with terrible nail problems. I keep them very short so they are not catching everything I touch. It's a frustrating problem, but constantly using hand cream helps a little bit. At least with the "hang nail" problem.

Oh ... and not to worry about spelling errors, we are not a critical bunch. Communication is the key here :D

mamaw Community Regular

ChelsE

thanks for that site - I always wondered about my crappy nails...

mamaw

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,794
    • Most Online (within 30 mins)
      7,748

    MarciO
    Newest Member
    MarciO
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Manaan2
      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...