T.H.
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by T.H.
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One possibility might be that your reaction that you consider a gluten reaction might actually be a combination of things you react to when they are together, or the gluten reaction is worse when you react to something else at the same time, or sometimes not even a gluten reaction at all. Sulfite allergy is one thing you can check that actually sounds...
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I don't know that there have been any studies on gluten particles specifically, but there have been studies on various allergens and whether particles are present in the air after processes such as boiling, frying, etc.... So far, the evidence is that there are enough particulates aerosolized by cooking processes that an allergic person can respond. Again...
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Yeah, I have before. :-( Toothpaste sounds like a good thing to check. Another you might want to check is if he uses chapstick or any other lip balm - that frequently has gluten and he might not be thinking about it. There was a study on peanuts and kissing that had some interesting results. What they boiled down to is that how much protein remains...
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It's a possibility, yes. You're correct in that some people would get damage from this, and not everyone will show symptoms. It's a very frustrating situation, because some people don't seem to be affected by this - they do this, they feel fine, and their follow up tests are fine as well, as well. There's just no way to know which category you are in until...
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I've been grain free for about 2 1/2 years now. No grains, no grain derivatives (even corn derivatives like cornstarch, citric acid, xanthan gum, that sort of thing). I've tried to find ones I can eat, but so far, they all make me sick, so they're out of here. Paleo, primal, and raw foods diet blogs have been a good source of grain-free recipes, along...
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I would double check again exactly what your child shouldn't eat and why, and get a good Dietician to help figure it out. Is it something like this: http://en.wikipedia.org/wiki/Sucrose_intolerance ? You'll want to make sure that a celiac knowledgeable doctor diagnoses something like that, because from what it sounds like something like celiac disease...
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I think you could grow beans via a container garden, yeah, but I don't know about the yield. We used a native bean and it had a small yield per plant, but the variation of yield for different varieties might be a lot. They're pretty easy to grow, though, they just need a lot of nutrients in the soil, is all. We've been growing them here in the desert...
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Heya! Yeah, I didn't have a food processor before all this either - got a teeny 3 cup one on sale for about $15 bucks finally, and then this year everyone chipped in and got me this super studly one that I can't wait to use! (Just got it a few days ago...sooooo shiny... ). Now if only I can become a good enough cook to make it worth the money, LOL...
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I used to use Rancho Gordo dried beans, ordered on-line from here: http://www.ranchogordo.com/mm5/merchant.mvc?Screen=SFNT&Store_Code=RG However, my allergic reaction to just a few beans decided to branch out to all of 'em, so I haven't tried these in a few months, now. :-( On the bean dish front, avoiding those allergens, that I might...
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The What's For Dinner Tonight Chat
T.H. replied to jess-gf's topic in Gluten-Free Recipes & Cooking Tips
Red snapper soup with lots of garlic. :-) -
For me, I tried all kinds. 4 varieties of Lundberg rice (including brown), 2 different brands of thai black rice, 2 brands of thai red (cargo) rice, and I think 5 more brands of white rices (love those Asian markets!). I react every, single time, to all grains and pseudo grains, but I don't actually think it's the grains themselves anymore, necessarily. ...
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Question About Raw Honey
T.H. replied to julirama723's topic in Gluten-Free Foods, Products, Shopping & Medications
I wouldn't deny that there are experts on the disease, and the diet, but honestly? We're nowhere near a full understanding of this disease or the foods involved, so their expertise only stretches so far. Even the experts are still learning and refining what is 'true' about our disease, as new information comes to light. Honey is probably fine for most celiacs... -
Question About Raw Honey
T.H. replied to julirama723's topic in Gluten-Free Foods, Products, Shopping & Medications
Wow - I'd never heard of the dust collecting. That...might explain a few things with honey. Interesting. Re: the original question on wheat fields (I know it's old, but we're all interested again, yeah?). I do know that some of the protein used in the making of honey remains in the honey afterward. The protein is not completely destroyed when the bees... -
Hello T.H. I just wanted to say thank you for the response you posted on my "Glutened?" thread a while back!
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Manwich Sloppy Joe Sauce
T.H. replied to Joni63's topic in Gluten-Free Foods, Products, Shopping & Medications
Did you by any chance mention where you lived when you were speaking to them? Sometimes when I'm talking to a company and they have an either/or ingredient that something is derived from, it's often different by country. Like, wheat derived ingredient for Britain, but corn derived for the USA. Might be worth calling them back to see if that's the issue with... -
Reactions To Enjoy Life Products
T.H. replied to shayre's topic in Gluten-Free Foods, Products, Shopping & Medications
Are you exceptionally sensitive to gluten? The good thing about Enjoy Life is that they are certified by the GFCO. Their products will be tested and they should be 10ppm or less. It's possible that a batch might not have been tested, but if you do well with food that is usually 10ppm or less, the gluten probably wasn't an issue, at least not with the... -
Wow, that's a scary one! You know, it's things like this - the really bad reactions to gluten that are strange and unusual but potentially deadly - that make the idea of a gluten challenge to get diagnosed such a hot button for me. Potential celiacs are never told that one of the risks of a gluten challenge is that they could literally have a fatal...
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There's a few other things it could be aside from the pork, too, actually. Antibiotic residue that remains in the meat is one that can do you in - I had this problem crop up after going gluten free, when I started trying to eat meats. I don't know if pigs get different antibiotics than other animals to make them the only one you'd react to, but it might...
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If you do decide to go for sea salt, to avoid the dextrose or anti-caking agents in so much of the iodized salt, just make sure to up your sea food intake significantly or find a good iodine supplement. I did react to contamination in my salt, but I also react to pretty much all processed food, too. If you are eating processed food without much trouble...
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I couldn't say that MS can be completely ruled out - celiacs tend to be in a higher risk category for developing other auto-immune disorders - but I CAN say that white matter brain lesions can be related to Celiac Disease, it's believed. white matter brain lesions in Celiac Disease There's been more than one study on this type of thing - neurological...
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Yeah, when a result like that comes up, I tend to doubt it, too. The tests just aren't that accurate when it comes to predicting an allergy or food problem. As I understand it, elevated IgE indicates an allergy that gives the hives/anaphylactic reaction if it gets bad enough. A signficant number of people with elevated IgE to a certain food have elevated...
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You know, we've got a symptom now that I never realized WAS a symptom, but now I'm finding more people who have this as well: hyper-sensitive senses. Anyone else get this? Essentially, within about 24 hours, sounds are more irritating/loud. Certain people's high pitched voices make me want to yell at them. Taste can be off, where sour or bitter is a stronger...
