ISAG
-
Posts
8 -
Joined
-
Last visited
Content Type
Profiles
Forums
Events
Blogs
Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by ISAG
-
I ordered organic olives to make my own olive oil - because I did not react to homemade olive oil by a friend of a friend. The olives arrived, and I reacted. I called the seller, and he informed me of the practice of flour spreading. That was around 5 years ago. I don't know where you did your research, probably on the web, well not everything is on the web...
-
I live in CA, my husband is Californian. We met in France 10 years ago. I do have sensitivity to rice and dairy, but it's mild, even a whole plate of those is not as bad as a simple of gluten, which immediately triggers a tsunami of reactions. Why I do not believe it could be other food intolerances causing those reactions: - When I removed...
-
I discovered wheat flour is used as an organic insecticide around olive trees in France, which can be an explanation. I mentioned the olive oil because it's the only oil I take, but most of the organic oils I tried are actually an issue - probably because they transit through shared facilities, and heaven knows what happens in shared facilities. How...
-
Tx for the info. I do not know all the terms yet, so I was doing a direct translation from French
-
The eviction test is the testing of gluten sensitivity through removal of gluten in the diet. Pragmatic approach indicated by an allergist when I told her that because of poor immunity I did not wish to have biopsy. The recommended duration of the test is 3 weeks usually. Then people try reintroducing gluten. If they cannot put up with reintroduction...
-
You could be reacting to airborne gluten, like I do... Watch cheap perfumes, lotions, hand creams and dryer sheets, they make me react big time. Isabelle
-
I would advise you to try to drink water Kefir. This is what a vet told a Farmer I knew in France, as she was reacting to animal feed. She was lucky to have the issue fixed that way.
-
Hi there, I am wondering if there are other people as ultra-sensitive to gluten as me here. I cannot eat any "gluten-free" product because I react to almost all manufactured products, 7 ppm is enough to make me react big time... But if I make my plantain flour and tapioca I am fine - to avoid cross-contamination fom the skin, I soak the fruit...
