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

shadycharacter

Advanced Members
 View Profile  See their activity

  • Posts

    102

  • Joined

  • Last visited

  • Days Won

    1

 Content Type 

Profiles

Forums

Events

Blogs

Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by shadycharacter

  1. shadycharacter
    Have you ruled out wheat allergy? The solution is similar, to stay away from wheat, and testing might be easier because it probably won't require her to eat gluten as preparation.
  2. shadycharacter
    Lactic acid bacteria start to develop as soon as flour and water are mixed, so I assumed that in a yeast dough with long proofing time there could be some effect of fermentation and gluten break down.
  3. shadycharacter
    Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
  4. shadycharacter
    Dairy is an important source of iodine. Perhaps check if her diet contains enough? Low iodine may cause constipation if it affects thyroid hormons (which consist mostly of iodine). Also, there are some vegetables that can affect the uptake and/or use of iodine in the body. This could matter if someone is low or borderline low on iodine. Sweet potatoes and...
  5. shadycharacter
    Another possibility is iodine which can make DH worse. Iodine is of course (as you know) essential and can't be avoided completely, but perhaps check if you get more than necessary.
  6. shadycharacter
    There may gluten in things other than what you eat, but I don't know how much they affect antibody levels. Have you checked skin lotions and similar products? I think wheat is sometimes used as starch in textiles like sheets.
  7. shadycharacter
    Gluten is a protein, so maybe add some extra protein to compensate for the possible reduction of protein when gluten and dairy is cut out?
  8. shadycharacter
    Because wheat is an allergen it must always be declared if an ingredient. I think in EU there are 14 allergens that must always be declared. But for gluten there is an allowed maximum concentration of 20 ppm below which a product can be sold as gluten free. So if the amount of wheat is small enough, I suppose a product can be both labeled gluten free and...
  9. shadycharacter
    I suppose it is "20 ppm" gluten free but contains wheat that can be a problem for people with wheat allergy. I've seen recommendations that people with wheat allergy should avoid products with wheat starch even if the gluten concentration is less than 20 ppm. One reason is that those allergic to wheat may react to wheat proteins other than gluten, and...
  10. shadycharacter
    Found this guide to lactosefree antihistamines: https://www.chemist-4-u.com/guides/advice/hayfever/lactose-free-antihistamines/
  11. shadycharacter
    Perhaps look for capsules or liquid form. I imagine they are less likely to contain lactose.
  12. shadycharacter
    I think a skin biopsy for DH looks for a slightly different ttg-iga antibody. There are at least three types. Type 2 is associated with gastro symptoms, type 3 with DH, and type 6 with the brain and nerves. I think you can have DH despite being negative on the ttg-iga blood test. If it's DH it might help to eat less iodine.
  13. shadycharacter
    There are several kinds of cinnamon, so perhaps a different type will cause less problems? What kind of reaction did you have to it? Some allergies come and go, others are more permanent. If you only reacted once, perhaps it could be some substance the cinnamon stick had been treated with? I don't know how likely that is, but it gives hope that there will...
  14. shadycharacter
    You could also try cutting out lactose to see if that helps. Lactose can make bloating and related symptoms worse for some as it's fairly common that people have a reduced ability to digest lactose as adults. People with untreated coeliac may also have a problem digesting lactose. There are lactose free alternatives for most dairy products. Cutting out lactose...
  15. shadycharacter
    I think their products are reliably gluten free, but I've more or less stopped using that brand because I often feel vaguely unwell and bloated afterwards. It's mostly sliced bread I've tried, and though I liked it initially, I now seem react to something in it. I noticed the last one I bought contained pea protein, which probably makes the bread more nutritious...
  16. shadycharacter
    Ok, I see your point! And the strong smell in the OPs bedding must be from something else, because wheat starch doesn't smell. However, the product description I linked to recommends using the wheat starch based product on polyester table linen at least, so perhaps it's not unthinkable that wheat starch could be used on polyester sheets in combination with...
  17. shadycharacter
    A borderline low b12 could be followed up with a test for MMA (methyl malonic acid) which may be elevated when b12 is low.
  18. shadycharacter
    Googled and found this. It seems that wheat starch may be used to treat sheets. "Clax Silver is a wheat-based starch, a natural product. [...] Clax Silver can be used for starching cotton bed sheets and table linen and polyester (VISA) table linen." https://eshop.diversey.se/sv-se/clax-silver-7bp1-25kg-vetebaserad-stärkelse-6973342 Do they ...
  19. shadycharacter
    Have you tried effervescent pain killers? They don't seem to have the same kind of fillers as regular tablets.
  20. shadycharacter
    You only absorb around 1 % of strong b12 tablet like 1000 mcg, so one such tablet a day may be to little to raise levels quickly if your levels are low. The body can store up to around 5 mg (5000 mcg). Adding 10 mcg a day (1 % of 1000 mcg) means it'll take a while to fill up. I've seen recommendations of 4 tablets a day (2x2) the first month, with ...
  21. shadycharacter
    Thanks. It was difficult to search for because transglutaminase gives so many unrelated hits.
  22. shadycharacter
    I just learnt that microbial transglutaminase is a common food additive which may have implications for people with celiac. It can be used in meat products but also in dairy and bakery. The first link describe common uses as a food additive, the second is about possible consequences for celiacs. https://www.bdfingredients.com/en/transglutaminase-applications...
  23. shadycharacter
    Regular Claritin contains 71.3 mg lactose monohydrate per tablet, but has no milk protein listed as an ingredient. Still, there may be enough cross contamination to make people ill, because it might be difficult to fully separate the sugar from the protein. Not sure though if lactose always comes from milk. Sorry, only found a Swedish source. The...
  24. shadycharacter
    Wheat allergy is quite complex because there are several different wheat allergens and it is possible to have delayed reactions, so I wouldn't rule out allergy.
  25. shadycharacter
    Maybe what really matter is how much gliadin the grains contain. Gluten consists of gliadin together with glutenin (in wheat) or hordein (in barley). I think it is the gliadin part of gluten that causes symptoms. I've no idea how much gliadin there is in barley compared to in wheat.
×
×
  • Create New...