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

Well That Does It.....

Guest AutumnE

By Guest AutumnE
in Food Intolerance & Leaky Gut

Recommended Posts

Guest AutumnE
Guest AutumnE
Posted

Thanks Carrie :)

I'll check it out. I know I posted a reply to this earlier to you, it must have not came through.

One bonus through generous family members, my mom and dad, we have a new stove! and my inlaws gave us our christmas presents early, New tires we desperately needed for our car. Ah thankfully we are slowly coming out of the hole from dh being laid off for so long this year.

Thanks everyone for your help :D

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,096
    • Most Online (within 30 mins)
      7,748
    jdcollins
    Newest Member
    jdcollins
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Liquid lunch
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Liquid lunch · Posted

      Reishi and cordyceps are immune modulators, they stop you reacting so much/producing antibodies to lectins. Uptake is better when taken as a tincture, you can buy it pre made as a tincture, usually vodka based, or make your own which is much cheaper. You can find instructions online, basically powdered mushrooms soaked in strong alcohol for a month, shaking regularly. Then the strained mushrooms are heated gently in water for 8 hours, strained again and the water then combined with the first alcohol extract. Some of the properties are water soluble, others require alcohol for extraction. It’s also prescribed for fatigue which is a side effect I’m happy to put up with.
    • Bebygirl01
      Not Just Wheat, Barley and Rye Glutens that make us sick

      By Bebygirl01 · Posted

      corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. Fructose derived from corn is toxic to the liver and contributes to severe health issues. Corn syrup has mercury in it. The list can go on and on and on… Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. “Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy.
    • Bebygirl01
      Not Just Wheat, Barley and Rye Glutens that make us sick

      By Bebygirl01 · Posted

      Corn Gluten vs. Wheat Gluten: Corn gluten (zein) is different from wheat gluten (gliadin), but both are types of gluten.  Inflammatory Response: Some celiac patients have shown an inflammatory response after consuming corn.  Cross-Reactivity: Corn can mimic gluten in sensitive individuals, potentially triggering immune responses similar to those caused by gluten.  Individual Sensitivity: Many individuals with celiac disease or gluten intolerance find that they can't tolerate corn gluten, even though they avoid wheat, barley, and rye.  Nonresponsive Celiac: Some individuals with celiac disease don't respond well to a gluten-free diet, and this may be due to gluten contamination or other factors, including reactions to corn gluten.  Corn Derivatives: Even processed corn products like high-fructose corn syrup or corn oil may cause issues in sensitive individuals. 
    • Scott Adams
      Home-made kefir

      By Scott Adams · Posted

      Welcome to the gluten-free journey! It’s great that you’re exploring ferments like kefir—they can be a wonderful support for gut health, especially when navigating celiac or gluten sensitivity. Kefir is rich in probiotics, and many people find it soothing during gut healing. It’s great that you’re already thinking about making sauerkraut and kimchi too—those are fantastic next steps! And that’s incredibly generous of you to offer kefir grains; I’m sure there are folks in NYC who would love to start their own batch. Keep sharing and exploring—you’re off to a great start!
    • DebD5
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By DebD5 · Posted

      Can you explain mushroom tinctures to me?
×
×
  • Create New...