Lynayah

i took a blood test for food intolerance and came up very high for cow and goat milk (and egg). should i try to make the yogurt? also i dont have a source for goats milk anywhere near where i live. can i make the yogurt with store-bought goat yogurt? or can you not re-yogurt yogurt...

(i could get goat yogurt at trader joes)

You might want to read Breaking the Vicious Cycle (Specific Carbohydrate Diet book) before deciding. Also, you might want to look at her website at Open Original Shared Link -- there are links there to SCD physicians, support groups/forums, etc.

Glad to hear the good news!

I struggled constantly trying to gain weight before going gluten-free. Then my body went completely haywire and I started gaining, out of control gaining, while on a low calorie, whole food diet and exercising like a dog. Now, at 4 months gluten-free and doing daily Kettlebell classes, I've stopped gaining, THANK GOD

I still eat low calorie, whole foods, nothing processsed (except the occassional Udi's) and do 35 minutes of hard core exercise everyday. Doc says body is in shock and metabolism is almost dead because of long term malnutrtion. He says give it a year to see a difference. So, i am trying not to stress about being 10 pounds overweight I went from literally skin and bones and looking like death warmed over to slightly plump in 4 months. Go figure! It will all even out, i think. Just give it time.

It is comforting to know I am not alone in all this! Thank you for this post.

Hello All,

I was diagnosed with Generalized Anxiety Disorder 7 years ago (or more). I was put on Paxil and gained about 20-25 pounds over a couple years. Now, maybe because I was getting older (I'm 34 now), maybe b/c Paxil is notorious for weight gain (but i didnt know that then, nor did doctors). I have always been a "gym" person. Nothing crazy but I go 3-4 times a week. Every now and then I fall off the wagon and only go 1-2 times.

Since I gained that weight (couple years ago now) I cant lose it. I switched to Lexapro and still nothing. I have been on Lexapro for 2 years. Weaned off and had bad withdrawal, went back on.

Since being diagnose with Celiac I believe that my anxiety could have been related to this all along. So I am weaning off slowly. I am just about ready to discontinue. My migraines have gone away since gluten free!!! Thats amazing, I struglled with Migraines since I was 11!.

So I hoping that once I get off the antidepressnts and since I have been stablizing on the gluten free diet and feeling better maybe a few pounds will drop. I still go to the gym, prob only three days a week. I have the Gluten Free down. I didnt good for 3 months then cheated in August (rookie mistake I guess) and payed for it. I am now strictly gluten free for life.

Could celiac have something to do with my body not respoding to eating right and working our or is it the antidepressent or is it just the way my body is???

Just was wondering what you all thought?

Hi,

I had to do a gluten challenge before I had my tests, and I gained 15 pounds that for the life of me won't come off. I have been gluten free since late Sept. I can appreciate -- at least in part -- how you feel.

I am giving myself 6 months to a year for my body to readjust. In the meantime, I am eating whole foods -- or trying to anyway -- and trying not to beat myself up too much.

I am no expert, and I do not know a thing about how the meds might be affecting you, but regardless, I would suggest two things:

1- Give your body time to heal, even if you go off the meds. It may take a while for your body to readjust to where you can lose more easily.

2- Eat WHOLE foods instead of processed. There are a lot of gluten-free breads, mixes, etc. out there, and many of them are life-saving yummy, for which I am most grateful, but in my humble opinion, our bodies respond best to foods we were born to eat: Meat, veggies, fruit . . . and watching not to over indulge too, too much.

OKAY, so now that I've said that, let me also say that this is easy to say but not always so easy to do! There's a weird thing that happens to a lot of us. I like to call it the "I can have it syndrome." Here's how it works . . .

Someone offers you a gluten-free cupcake.

Before being diagnosed, you'd seldom eat a cupcake because you're all about healthy eating. However, now that you have been told that you can't eat a-whole-bunch-of-stuff-for-the-rest-of-your-life, there's this thing that happens that makes the cupcake okay . . . not only okay, but a blessing! . . . not only a blessing, but an entitlement! Good grief, you HAVE to eat it BECAUSE YOU CAN!

This may not be true for you, but it is true for so very, very many of us here. What really makes it tough is that many of the breads, cakes, mixes, are much higher in fat and calories than the gluten ones. Ouch!

For someone suffering from depression, it can be even more of a challenge I would guess. I mean, what better way to soothe a soul than to eat? (Not the best or right way, but it sure feels like it at the time). Again, maybe this is not true for you, but oh boy is it true for countless others. I sure know that when I have down days, it's all-too-often all about the food . . . and it was REALLY all-about-the-food back in the days when I weighed over 300 pounds (see below).

The bottom line is that, now that you're diagnosed, your body will heal and you will get better every day. HANG IN THERE. Pray.

I am struggling, too. I know how to lose weight and keep it off. I've kept over 150 pounds off for over 18 years (and proud of it), and I've stayed within a healthy BMI, but now my body isn't responding to my efforts. I've been able to maintain the weight 15 pounds over, without gaining more, which I suppose is a blessing, BUT IT MAKES ME SO MAD I WANT TO SCREAM.

Again, I've decided to just love myself--and try not to scream-- and give myself time. I want the weight loss yesterday, but oh well, that's not happening right now, and I just need to be grateful that at least I now know what is wrong with me.

It will be okay -- I must believe this, both for you and for me, too!

Thank you for this post -- it's a great one. I hope others will respond, too.

PS: Thank goodness you have a diagnosis and you're on the road to getting better. That's the most important thing.

Hugs,

Lyn

Could you please tell me if they do any follow up and treatment, look at related disorders, or do they just diagnose? Thank you.

Could you please tell me if they do any follow up and treatment, look at related disorders, or do they just diagnose? Thank you.

Hi, Ivy:

I had my appointment at U of C today and, as promised, am writing to let you know what happened.

Dr. Semrad ordered another Vit. D (and E) blood test, also more IGA - she asked for one that tests the entire spectrum -- I believe she called it an "older version". She also ordered another regular IGA, if I understood her correctly.

She also ordered another colonoscopy for me -- I had one with another doctor last year, and he wrote "non-specific inflammation" on the test results. She does not like not knowing what the problem might be, and she also wants to check for, I believe she called it "microscopic colitis."

In addition, she asked if I would kindly make myself available for research studies since my case is a bit out of the norm. Of course, I said I'd welcome it.

My colonoscopy is scheduled in January. I'll let you know!

I hope you are doing well. Thank you again for your interest.

Warm regards,

Lyn

Converting cookie recipes from BHG cookbook. Banana bread muffins/bread. Most things that I make or family members make is from 'regular' recipes, just using gluten-free flour.

I finally got rid of all my other flours, and just have this and corn starch in my house now.

You've given me hope! My oldest daughter wants holiday cookies this year very badly, and I'm hoping I can use my old recipes with this flour.

Do you notice much of a difference in the taste?

I just need a moment to vent. I went to a very fancy hotel yesterday in Newport Beach for a luncheon. There were about 500 people there. I knew I might just end up with some lettuce, but i was ok with that. They served me a wheat laden plate. I politely explained that I couldn't have gluten. Got the blank stare. The I explained that I am allergic to wheat. Ok he says, I will be back.

30 minutes later the Captain came by and explained that they were preparing a special meal for me. Everyone else was finished with their lunch when mine arrived. On the plate was:

2 florets broccoli

2 florets cauliflower

2 stalks asparagus

one slice zucchini

2 halves baby carrot

I looked at the plate and burst into tears. It's been one of those weeks.

Thanks for listening, I just needed to vent. Please don't remind me to eat before, take snacks, etc. I know that. I was unprepared for the first time in a long time, and it just sucked. Vegetables made me cry, but undergoing invasive medical procedures does not. Go figure

OMG! I soooooo get what you're talking about!

A few weeks back, I went to a business conference in San Diego. The chef supposedly understood my gluten free needs . . .

At lunch on the second day, they served turkey sandwiches on white bread . . .

When the server came out with my order, she had it on WHOLE WHEAT bread instead.

Like you, I cried, or almost did. I've been following a gluten-free diet for only a couple months. I'm still trying to adjust. I mean, how the heck could I trust that anything they'd bring me after that would be trustworthy?

I became a raving witch with a "B" -- which is not like me. I was with a co-worker on this trip, and I felt quite sorry for her having to listen to my complaints.

It was just a culmination of things at that point.

The night prior I went through gluten-free heck at a restaurant where the manager and chef refused to speak to me (and I was really, really, really nice, I swear!) . . . and the afternoon before that, as I strolled through the restaurants across from the hotel, I went through heck trying to find a restaurant that undersood my needs.

I just gave up.

Thank goodnes, my last night in San Diego, I was lucky enough to go to Ruth Chirs Steak House for dinner. THEY KNEW EXACTLY WHAT THEY WERE DOING -- a great meal! (And the martini I ordered was excellent, too . . . I needed one after that trip!)

Hang in there -- or should I say: I will, if you will!

Sending a hug,

Lyn

About a week is what seems to be the norm for me. HATE IT!

I can't speak to Jules other than I've heard good things about it, since I have not personally tried it. However, I do know that I absolutely love, love, love BB flour and can't live without it!!!

What are your favorite recipes with BB?

I am not yet experienced enough at gluten-free baking to comment, however, a few weeks back, the leader of our local gluten-intolorance group made a couple recipes with Better Batter, and they were out of this world. One of the recipes was for Hawaiian Bread - OUTSTANDING!

A number of members were so impressed that we went in together to order a case, so we could split it among ourselves. I just brought my first box home tonight.

The gal who baked the bread is quite an expert on gluten-free flours, and while there many mixes, etc. she likes, she told the group that Better Batter is the only pre-packaged flour she's found that really does act as a true substitute for flour in any recipe. She's experimented with countless flours, and she really, really loves this one.

If you visit betterbatter.org (make sure you type .org and not .com), you see a lot of recipes there, including two for Hawaiian bread, one for "Kings-Style" and another basic recipe. I'm not sure which I tasted, but I would guess it was the Kings-style one.

Tonight, I learned that the website also has two recipes for Pierogis! Whoohoo!

I can't wait to try using this product. Heck, I'd buy it just for the Hawaiian Bread recipe alone!

Hope this helps.

Best,

Lyn

PS: For those with other food issues: processed on equipment that also processes dairy, eggs, soy and tree nuts.

I checked, and it IS the Kings Style recipe she used. It is OH SO GOOD.

All of you: GREAT info, thanks. I did read somewhere that as of a certain date KB is gluten-free. I tried but could not find the link again to save my soul.

Perhaps, maybe, the earlier version had MSG but the new one does not?

I am going to give it a try. I have a new roaster oven, and the only way to really brown a chicken/turkey is with a mixture of KB, and I believe, butter and paprika.

I very much appreciate everyone's help here!

Hello!

Just wanted to reply as I may have some helpful info for ya. I too get weird stomach issues when I cheat on the gluten-free diet and try some new baking flour. 99% of the time I am on the Paleo Diet... and could not be happier. So when I do veer and try something gluten-free and supposedly "tasty", I can get a weird reaction.

Try the Paleo Diet and you won't have to worry about getting any issues. It is tough at first, but trust me, it will most likely do the trick. It eliminates anything man-made and ARTIFICIAL. Eating clean is the way to GO in my book.

Be well,

John

Open Original Shared Link

Thanks for the suggestion, John! I will take a look.

Which mascara, foundation, eyeshadow do you use -- your favorites? Thank you!

Thank you. I will check.

Check what DQs you have. Mine are 1 and 3 which are gluten ataxia genes, I do not have 2 or 8 and my biopsy and original blood test were nagative too. I just had the IgG Non-Diemiated #8889X by "Quest" Labs for the gluten ataxia (do not have to eat gluten for-by the way I was gluten free for 3 months when I had the original tests) Waiting for the results now. Maybe you already know this, just threw it out!

Gluten Ataxia? I do not know about it - where can I read more? Thank you so much.

I've tried better batter and it is much more starchy and lighter than Jules flour--i stick to Jules flour now. I suggest asking their customer service for help with recipes--they can offer great suggestions for fixing any issue recipes.

I am not yet experienced enough at gluten-free baking to comment, however, a few weeks back, the leader of our local gluten-intolorance group made a couple recipes with Better Batter, and they were out of this world. One of the recipes was for Hawaiian Bread - OUTSTANDING!

A number of members were so impressed that we went in together to order a case, so we could split it among ourselves. I just brought my first box home tonight.

The gal who baked the bread is quite an expert on gluten-free flours, and while there many mixes, etc. she likes, she told the group that Better Batter is the only pre-packaged flour she's found that really does act as a true substitute for flour in any recipe. She's experimented with countless flours, and she really, really loves this one.

If you visit betterbatter.org (make sure you type .org and not .com), you see a lot of recipes there, including two for Hawaiian bread, one for "Kings-Style" and another basic recipe. I'm not sure which I tasted, but I would guess it was the Kings-style one.

Tonight, I learned that the website also has two recipes for Pierogis! Whoohoo!

I can't wait to try using this product. Heck, I'd buy it just for the Hawaiian Bread recipe alone!

Hope this helps.

Best,

Lyn

PS: For those with other food issues: processed on equipment that also processes dairy, eggs, soy and tree nuts.

Everyone:

I tried to edit my first post here to insert this update, but the edit option no longer appears.

I am still unsure of what caused my reaction -- I now suspect it may have been cookware related, but I have leaerned it was NOT Pamela's OR the soup. I have had both over the past couple days with no problem.

Moderators: To be fair to those tapping into this thread, If you can insert this update into the beginning of my first post here, I'd sure appreciate it.

Is Kitchen Bouquet Gluten Free? There seems to be an assortment of opinions out there, and when I call the toll free number, there is not an option for a Kitchen Bouquet inquiry extention.

Thanks!

Sorry Lyn, as I suspected might happen, the thread I started on water and salt has been moved to the gab/chat room and has been pulled to pieces.

Anyone would think that I had suggested drinking bleach and taking arsenic! The fact that a very small percentage of people have not done things sensibly and have been very ill or died as a result seems to be totally overshadowing the fact that half the population is getting sick due to dehydration! So it's obviously better not to drink enough than to drink too much??? Wouldn't drinking about the right amount be a much more sensible thing to do all around?

I'm not surprised at the reaction - knowing the problems I had getting the SCD thread off the ground..........

Sometimes it's all just too much effort.

Anyway, if you want to look at my answer to your question, that is where the thread is.

How are you getting on with the SCD? Is it helping?

Hi,

If there was a link in your post, it has been removed.

SCD is definitely helping, as long as I can STAY on it! <laughing>

Today, I went to my cousin's health food store grand opening . . . and wouldn't you know it, she made gluten-free cake with me in mind . . . and how could I not try it?

It was a bit of a mistake, but probably not too bad. I find that if I blow the SCD rules the symptoms often last only a day or two - nothing like if I blow it on gluten, which takes about a week and is horrific.

I haven't done the starter diet, but I probably should. Right now, I seem to be sensitive to eggs and maybe honey.

Chicken, organic hamburger, brocolli, butternut squash - these all seem to be excellent for me right now. I've also been able to eat Glutenfreeda oatmeal, which is illegal on SCD -- no problems with it. I add cooked apples and cooked blueberries and really enjoy it . . .

But I am thinking that candida might also be an issue, so I'm not sure if the fruit, etc. is the best in fighting it.

Oh my goodness, so many issues . . . so little time!

Thank you once again for being out there, trying your best, etc.

Lyn

Hi Lyn,

I suppose that the water and salt thing is a bit off-topic, but then it is still 'food' as such - I don't think that either are SCD illegal!

I will start a thread if you like - those that run this website already know that I am a bit 'off the wall' so they probably won't be that surprised!

Mind you, dehydration does seem to be a big problem for Celiacs and gluten intolerants.

If you do start one (either way is fine), please post the link here.

A question: I notice in other threads you also discuss Candida and the relationship it may have to gluten-intolorance, as well as other disorders.

Have you, or has anyone here, put together a list that combines the foods from a Candida diet and the Specific Carbohydrate diet? Or perhaps do you know of a source of one?

I imagine the list would be very limiting -- basically low-carb veggies and protein foods, as well as the homemade yogurt. I haven't studied it enough to know at this point, and if a list exists that would be nice. Anyone know?

Lynayah, Systemic candida can cause gluten intolerance (the bugs put holes in your gut - aka Leaky Gut that causes gluten intolerance), so I don't think it would be considered a false positive. I AM gluten intolerant - just as much as anyone with Celiac, at this point in my life. I suppose the difference is that at some point, I may be able to heal enough to tolerate gluten in very limited amounts - I'm not sure, but I'm so far away from that (years?), that I don't even consider the possibility.

I don't know how candida is diagnosed - I'm planning to see my Naturopath next week. She'll probably recommend a stool test - she always does, but I haven't cooperated yet! Anyway, I'll speak with her in detail. The big clue in for me with candida was that I tested negative for Celiac DNA & my symptoms were not alleviated fully by going gluten free - I'm super sensitive to anything with high carbs and night shade veggies. I can do cheese & milk - no issues there. I also have skin discolorations that come & go - tinea versicolor, think it is called. It is a yeast infection that shows up on the skin. Funny thing is that I've had that since I began having the gluten-intolerant symptoms (during my first pregnancy).

- Jana

Jana - thank you for this information. I did not know that Systemic Candida can lead to gluten-intolorance. I've been haunted by trying to figure out what caused mine. I do not know if SC caused it or something else, but I'm on a quest to find out!

All of this is like being caught in a maze. As soon as I think I may have found the route I need, something blocks it (such as learning about this), and then I am headed in another direction, trying to find the way out.

It's really tough trying to figure things out when medical science is equally confused. Thank goodness for the support we all have here.

I think we just don't realise how dehydrated we are. When I think back to my health issues over the years I can see that a lot of it has been related to dehydration.

No I'm not nearly as bad as you are. Thank goodness you and your Doctors have figured out the problem and are able to address it.

I drink sooooo much water, yet I still have problems. I was looking at my legs this morning, and GOOD GRIEF, they look like reptile skin. Some nights I awaken so thirsty I can hardly stand it.

I have been tested, and I'm not diabetic. The thirst is not from that.

I am hoping the salt sole drink I now take each day will continue to help -- the first 24 hours on it was amazing. I do not know if it was a coincidence, but the constipation I was having completely cleared. What a relief this was!

Okay, so all that said, I feel I need to add that I am wondering if this thread has strayed a bit off topic. The water, salt, etc. discussed here is not really about SCD.

AliB, might you consider starting another thread that is about water and salt? If there already is one, please let me know . . . and please PM me if you start a thread; the topic is important (perhaps even more important than we realize at this point).

Thanks for being on the leading edge of things.

Lyn

I went for an ultrasound today but as expected there was nothing out of the ordinary. Everything was where it should be and apparently as it should be. I didn't think it would achieve anything. They can't see through the ribs, and the problem I have is further up in my back and on my right side under the ribs.

Quite where I go from here I haven't a clue. Having waited 6 months for a non-materialising appointment that should only have taken 4-5 weeks due to the gross incompetence of my Doctor (!), I am back to square one.

I still think that this may well be SIBO, but it now seems that the tests for that aren't particularly good, mind you I suspect that it may be like the Celiac test where they have to set it at greater than 10 because some of the 'healthy' control group were found to have gluten antibodies (but then they might have 'silent Celiac!). Because they found evidence of SIBO in some healthy controls just may mean that many have it but are not (yet) displaying any symptoms!

I can't quite figure out why they even need to bother with the breath test - all they need to do is swab people's tongues first thing in the morning (well, they'd get a jolly good sample from mine!) and they will be able to figure out exactly what they are dealing with!

The water and salt is definitely what my body now needs, but that in itself is not enough to eject the little beggars.

I really don't want to go down the antibiotic route due to the almost certain probability of resistance so am just going to have to bombard them with whatever else I can get my hands on. I have just ordered some olive leaves and will get some grapefruit seed extract. I had some Citricidal at one point but I don't have a clue where that went to so will have to get some more.

I had a big mug of oregano and lapacho (pau d'arco) tea a while ago. Ugh. I took two oregano oil capsules at dinner and I have just had three garlic oil capsules (I just can't bring myself to eat it raw - last time my throat was on fire! Once you have it, it seems a very tough customer to eradicate.

I suspect that SIBO is probably behind the issues that many of us have with different sugars and carbs and other foods - whether it forms as a result of dehydration or whether it even contributes to it is something probably as yet unknown. It is undoubtedly still driven one way or another by the Western diet.

AliB,

Might you have time to post the titles of any books you've read regarding water, salt sole, SIBO, etc.? I would like to learn more. If you've already mentioned some titles here, kindly forgive my not being able to sort through all the posts. Perhaps an update? Thank you so much, AliB!

Here's an interesting personal experience of Celiac and the water and salt connection.

https://www.celiac.com/articles/21771/1/Cel...tion/Page1.html

I now feel that like type 2 Diabetes, it may well be possible to reverse Celiac Disease. This may seem controversial, but even Elaine felt that it was possible and may well have even encountered people who had recovered from it by following the diet.

I was thinking about this. The thing that made me pick up on Celiac in myself was the floaty stools and the running diarrhea. They are typical symptoms. But diarrhea is in itself dehydrating.

As I mentioned in another thread, I now believe that diarrhea is an extension of constipation. That they are both a result of dehydration - the diarrhea is a more virulent manifestation at the point where the dehydration is so bad that the gut can no longer support the digestion of certain foods and just ends up using what water is available to get the indigestible food through and out of the body as quickly as possible.

The fact that people 'develop' Celiac at different stages may simply depend on at what stage the dehydration has degenerated the gut to the point that it can no longer digest gluten and gluten-containing foods. The fact that there is a much higher amount of gluten in the wheat etc. these days may well also be a factor.

Perhaps the gluten is yet another aspect of the food that needs a lot of water to complete the digestive process.

I feel that if one looks at it from that aspect it is no surprise that people with Celiac Disease and gluten intolerance then go on to develop further intolerances to other foods. Which foods will purely depend on how much water their individual body needs for digestion of that particular food.

I thought that it was interesting in Anne Marie's report that her body wasn't absorbing the water until she started taking the salt. It comes back to needing to take the two in conjunction.

Also it has to be imperative that we follow a very low-carbohydrate diet whilst rehydrating because if we are still eating a lot - or even a moderate quantity of grains and other dehydrating foods, we wouldn't really be getting the benefit of the water. Instead of rehydrating the body it would be drawn off for digestive needs.

I have put 'celiac' and 'dehydration' into Google and quite a lot of stuff has come up.

https://www.celiac.com/gluten-free/lofivers...php/t19484.html

I thought it was interesting that CarlaB said that when she drinks water she can never get enough of it. I found that - if I drank water I was always still thirsty! Of course! My body was crying for it! It needed water! I didn't drink it because it made me feel thirsty! Doh!

This is no coincidence. There are all those Celiacs on there saying how dehydrated they always are........they may dump gluten but they are still eating lots of dehydrating carbs.

If I was a betting person I would bet my life on it. Dehydration is not a symptom of Celiac - it's the cause..........

This thread is absolutely fascinating, and it just keeps getting better. Thank you, by the way for the salt suggestion. I've been using Original Himalayan Crystal Salt, and I love it.

AliB: Thank you for yet another excellent post. You are so dedicated to helping us all -- MOST appreciated!

Hugs!

Lyn