icarumba
-
Posts
21 -
Joined
-
Last visited
-
Days Won
2
Recent Profile Visitors
2,335 profile views
icarumba's Achievements
-
If there is anything I've learned in this long journey back to gluten free health, it's not to trust any food made by others that are not celiacs and careful themselves. Too many times have I got glutened by a well meaning friend or family member that doesn't realize gluten is hidden in many foods they use in recipes. I just now politely turn down their offering...
-
Scott Adams reacted to a comment:
Premature Graying and Celiac Disease: A Case Study and Implications for Diagnosis
-
Premature Graying and Celiac Disease: A Case Study and Implications for Diagnosis
icarumba commented on Scott Adams's article in Latest Research
I started getting symptoms of celiac in 2007, diagnosed in 2011, and now with 13 years of a mostly gluten free diet and now a strict gluten free diet (I used to cheat on vacation and holidays, but haven't for years now), at 71 years old (today is my birthday! lol) my hair is dark except for my temples and my beard is just grey on the chin, I'm very pleased...- 6 comments
-
- 2
-
-
- autoimmune disorder
- celiac disease
- (and 6 more)
-
Scott Adams reacted to a post in a topic:
Well, I did it again.
-
Yes, that's the company. I did write them last month once I got back to the states. They replied and said they don't ship to America and they have no plans to produce their product here. It's a shame, because there is nothing like it! It would be a giant hit here I guarantee it. I'm craving it right now as we speak. lol. I hope someone will buy or copy that...
-
P.S. This is my second post today. Please also read the one above in this thread. I was in Australia last month and of course went to the grocery store to pick up gluten-free foods. I found a soft and fluffy sandwich bread that was out of this world! By far the best gluten-free sandwich bread I've ever tried. I even wrote the company and begged them to come...
-
Well folks, a lot of the discussion in this thread is about pizza and in particular DiGiorno gluten free pizza that used Codex wheat starch for their gluten free option. I unfortunately couldn't eat it and would react to it, but I just found that they have changed their recipe and now use rice starch. No wheat ingredients are used. I found this yesterday...
-
Churley reacted to a comment:
Nearly One-in-Three Americans Think People on a Gluten-Free Diet Just Want Attention
-
That's for sure. In fact, most people don't even know what celiac disease is. When I get offered something to eat, and I say that I can't eat that because I have celiac disease, they usually say, "What's that?"
- 13 comments
-
- 1
-
-
- awareness
- celiac disease
- (and 5 more)
-
Scott Adams reacted to a post in a topic:
Finally 18 months later, my skin is itch free and 100% clear! So thankful!
-
Well the only thing I can add is that I've had to be very careful and eat at home 99.9% of the time. Luckily there are a lot of good tasting gluten free foods and snacks available these days that make you feel like you aren't really missing out. Many of them I found through ads on this site! It's so wonderful to have smooth soft elbows and scalp again and...
-
knitty kitty reacted to a post in a topic:
Finally 18 months later, my skin is itch free and 100% clear! So thankful!
-
My last post was over a year ago when I was just clearing up from months of strict gluten free eating after cheating heavily over the holidays of 2021. I did mostly clear up but always had some itch and rash in my scalp for the most part and off and on my lower back, elbows and knees. After a few months it wasn't bad but it was never completely clear. I can...
-
Psychiatric and Neurological Manifestations of Celiac Disease in Adults
icarumba commented on Jefferson Adams's article in Spring 2023 Issue
Ridiculous fear mongering article in my opinion. The author could have summed it up in one sentence. "If you are a celiac, you are doomed". Jeeez. Give it a break. -
katbalou reacted to a post in a topic:
Well, I did it again.
-
icarumba reacted to a post in a topic:
Well, I did it again.
-
Scott Adams reacted to a post in a topic:
Well, I did it again.
-
Hello all. Just an update to my original post. After three months, I'm finally at the end of the tunnel. My rash has pretty well cleared up again except for a little in the scalp still, which is always the last to go for me. What a relief! It's such an ordeal to go through, this rash from hell, when you have a flare up. Hopefully, I've learned my lesson and...
-
icarumba reacted to a post in a topic:
Well, I did it again.
-
Why bother? Well, because I miss eating things like real pizza, and thick, chewy, wonderful breads! I'm Italian with an Italian mother that use to bake breads from scratch when I was a child! I will try this pizza and see what happens. I have celiac disease which is an autoimmune reaction to gluten, not a wheat allergy, so why not try it? 20ppm is such a...
-
icarumba reacted to a post in a topic:
Well, I did it again.
-
Here's my take on DH, at least in my case. If I've been strict with my gluten-free diet for a long time, I believe my body rids itself of the antibodies that collect in the tiny blood vessels in the skin and then I'm able to cheat a little without getting a rash, but the more I cheat, the more they start to build up until finally I have a major outbreak and...
-
Thank you!
-
Thank you for the information and the link to the articles. Very interesting. I didn't know anything about Codex wheat starch. I suppose in the future I might try some of those products. Right now in the middle of a major rash outbreak I'm being very careful about ANY gluten I might ingest however. lol. I will read more about it. Thanks again!
-
Yes, I understand that. I realize that the 20ppm is just the allowable amount below which it can be labeled gluten free. I believe Bneill was just wondering if one ate a prepackaged gluten free food that actually had near the 20ppm, if you could get exposed by eating too much of it. I don't know that answer, but I do know that 20ppm is so low that I imagine...
