Oldturdle
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by Oldturdle
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Any of you guys disgusted with the high prices and small sizes of both take out, and frozen, gluten free pizzas? I just threw together individual sized gluten free pizzas, based on corn tortillas, for my husband and my dinner tonight. I sprayed a baking sheet with non-stick cooking oil, and layed out four 5 1/2 inch soft white corn tortilla. On each one...
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We had an unexpected pleasant experience at the Suncoast Broadway Dinner Theater, located in Hudson Florida, just north of the Tampa Bay area. Besides watching a wonderful, professional musical, we were served a buffet. 6 out of the 9 items served were labeled "gluten free," both on the menue and at the buffet. Basically, the only things I could not eat...
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Hey you guys. I am a 70 year old female, diagnosed a little over a year ago with celiac disease, via biopsy and blood tests. Right before I started the gluten free diet, my tTG IgA was >2500, with negative being <14.9. A couple months later, I was retested, and my tTG IgA was 684, with negative being <14.9. Fast forward to the present, a year...
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Maybe nature would do exactly that, if it caused the wheat to avoid being eaten, and every seed given a chance to grow and reproduce. Perhaps humans need to evolve so they can tolerate and get nutrition out of the wheat. Who knows?
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Thank for the response! I did research a little about the glycoside resistent mutagenic wheat, but was left with the impression that this process is used to alter the genetic code of some plants, wheat included, to make the plant more resistent to diseases. I guess this can be a good thing, given that on their own, DNA does mutate, and if the mutation helps...
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Out of curiosity, what beers were pulled off of the market? I drink Omission Beer, and am still able to find it, in all of it's forms. This is labeled, "gluten reduced," but I believe they claim to digest all of the barley gluten with enzymes.
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Traces of wheat
Oldturdle replied to Oldturdle's topic in Gluten-Free Foods, Products, Shopping & Medications
Isn't that the truth, about the grocery bill! Cooking from scratch is a good option, but not always how we want to spend our time. I too take Gliadinx, but usually only when eating in restaurants, or at friend's homes. I told my gastroenterologist that I take Gliadinx. He had never heard of it, so I explained it was an enzyme that broke down gluten in... -
Mjshaw558, sorry about the hair loss. I don't believe you mentioned your age. I am a 69 year old female. I really noticed hair loss in the temples increasing about 3 years ago. My sister has the same issue, so it is probably inherited female patern baldness. However, I am not going down without a fight! I did some research online, and discovered that...
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Does anyone else love the new Aldis gluten free wide pan white bread? I just tried my first loaf, and it is easily the best gluten free bread I have ever eaten. The texture is light, and the slice size is large enough to make a respectable sandwich. Although, I am sure this is not a "health food," there are only 170 calories in a two slice serving, so...
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Healing and Cheating??
Oldturdle replied to Ginger38's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
Kitty, wow! You know your stuff! Another member on this sight, Debj14, was referred to a board certified nutritionist, who did lab tests to determine which foods she was not tolerating. She avoided these food, and claims she has felt well, without any illness, for ten years. It would be interesting to know which of the foods she was advised not to eat... -
Healing and Cheating??
Oldturdle replied to Ginger38's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
Thanks Kitty. Extremely helpful! I have heard that some celiacs, who have been on a gluten free diet, get more and more sensitive to gluten as time goes on. They say their symptoms of being "glutened" become worse and worse, with less gluten required to trigger the symptoms. Do you know anything about this? -
Wow! That is a list! Thankfully, there is nothing on that list that I seem to have a problem with. Admittedly, I have not tried them all.
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Thanks! I will look into that!
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DebJ14, great that you are feeling so good at your advanced age. (I am 69, ha ha!) A couple more questions...is the board certified nutritionist who helped you an MD? How did you find him? Also, I am guessing you live in or near a big city. Houston? I think most of us could really feel our best if we had such specialized care. When I was diagnosed...
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DebJ14, wow. You have a really great doctor! So thorough. May I ask what part of the country you live in? Is your doctor a G.I. specialist, or some other specialist? Did he/she suggest all of that testing, or did you ask for it? Most importantly, are you feeling better?
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Lindquist. Your questions are getting beyond my scope of being able to help you. It sounds like you are doing a wonderful job of educating yourself about celiacs disease and nutrition in general! I have heard sublingual is a good way to absorb B12, but not as effective as the injections. I had not heard that the O blood type is likely to be more sensitive...
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Lindquist, yes. Elevated homocysteine levels are frequently seen in celiacs, secondary to the low B12 and folate levels. Elevated Homocysteine levels are also seen in severe crushing injuries, where lots of muscle tissue has been damaged. How long have you been gluten free? Some of your deficiencies should soon begin to resolve. Keep us posted!
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I gave Imupro a quick glance online. It sounds intriguing. Did you do the 30, 60, or 90 test? Did you need to go to a lab to have your blood drawn? Do keep us posted on what results you get! How long have you been gluten free? I suppose the celiacs portion of this test would not be reliable if you were not eating gluten at the time of the testing.
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If it is "brewers yeast," it contains gluten from the barley it was grown in.
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If I may get nosey, how old were you when you were diagnosed? How were you diagnosed? Any family members with celiacs?
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Slight error in my reporting. My 3 months into going gluten free lab results had normal being 14.9, not 24.9. Doesn't make a big difference!
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I will be getting rechecked one year out, probably Decemberish. I have heard it can take 2-3 years for old toads like me to return to normal. Meanwhile, I am maintaining my gluten free diet. What more can I do!? I feel fine, and am gaining some much needed weight. Thanks for the award! I am working on my acceptance speach!
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Trent's, if this is a contest, I think I am winning! Last December, when diagnosed with celiacs, my tTG-IGA was >2,500. Normal was <14.9. Three months later, after going gluten free, My numbers dropped to 684.3, with normal being <24.9. I was 68 at diagnosis.
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RMJ, thanks for that tid bit! I did not know that was why some celiacs have a temporary intolerance of dairy.
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I am guessing that those ancient folks carring the celiac genes got to reproductive age, (13!) Before they presented with serious disease.
