cavernio

That bean company doesn't seem to want to call me back or answer their phone :-/

Ohhhhh I get it, finally! I couldn't understand why you were giving me cooking instructions for beans in the thread :-p I'm not actually worried about the gas from beans as being in response to gluten. My gluten symptoms are neurological, and I've been gluten-free for 10 months now and I still am not better, and I don't trust any glutinous food I eat to give...

" think i best not eat anything unless my own two hands have prepared it! " Amen.

Celiac disease is an autoimmune condition where gluten triggers your body to attack itself. One of the parts its known to attack is your nervous system. Most of your symtpoms, legs moving, speech slurring, are best explained by a neurological issue. While my neurological issues are far less severe and don't react nearly as quickly as yours are, your smelly...

There is another poster here who was recently diagnosed with MS because she was having speech problems not long after going gluten-free. Fairly recent thread, can't remember the subforum tho. She was unconvinced of the diagnosis and thought B12 was to blame, and I found her an article pretty quickly in googlescholar searching for ms and b12 brain imaging...

When initially diagnosed, and prior to it, I was worried about possible kidney damage because of a near constant pain in my side and what fit the description of pain for a kidney stone within the previous year. I read quite a few things about kidney damage and then in relation to celiac disease. I never got quite a clear grasp of it, but I recall 2 issues...

Thanks, I'll start using them again and give them a good scrubbing. I don't know if I'm super-sensitive (looks like my neuropathy might be), but until I have no symptoms, I think it's smart that I eat like one.

Are they safe for super-sensitives? I know someone on here always says they see various other grains in their dried beans or lentils or whatever. If I find these and just pick them out, would it be safe enough? If I get dried ones, there's always washing and soaking. Would that be enough for you? Are there some brands that you're fine with, or ones that...

My finger looks almost identical to the OP Carybear. The rash on my finger has since improved and gotten worse a few times, and the blisters have gotten bigger, and the blisters look like this when a tad larger. The dry, peeling skin is what comes afterwards, and yes, that's what's most prominent in the photos daninero posted, and I agree, that doesn...

The Tim Horton's I once worked at had steeped tea and then different teabags. Possibly sources of CC at my specific store would be the green tea bags which were a giant box (100 or more) of individual bags that the lid was torn off for ease of use. There used to be bagel crumbs in them all the time (or at least the sesame and poppyseeds off the bagels) because...

}:-( I hate that oats are in everything. Thanks for the heads up, I just discovered kind bars a couple weeks ago (rather, I finally caved into their high price because I found I couldn't eat the nuts had been eating.) My vitamin E is from non GMO soy, and it's just a regular Jamieson vitamin, labelled gluten free of course.

Not a stupid thing doctors say, but maybe? I'm really bothered by it and I just need to vent anyways. So I had my second biopsy yesterday and I was drugged up and this is what I remember. Vomitting fluid a bit (I drank water after I washed my hands a few hours before procedure, I shouldn't have but it was automatic and I hadn't even realized I had done...

I have a patch of my finger that looks pretty much exactly like yours dani, except even smaller. It came acouple weeks ago, got super itchy, then went away and is coming back again. I am not diagnosed with dh, but I haven't had it checked out either. It's not bothering me much. My sister, whose bloodwork is negative for celiac disease, has had eczema as...

Shrimp, avocado and cucumber maki with a hint of mayo.

Any ingredient that knowingly has gluten in it must be on a label. Therefore if the caramel color has gluten it would be on the label. Note that possible cross contamination doesn't have to be on a label though. If you want to know email a company and specifcally ask them if it's gluten free. If they say yes, then eat it without worry. If they start to explain...