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apprehensiveengineer

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by apprehensiveengineer

  1. apprehensiveengineer
    I'm no geneticist and certainly no evolutionary biologist, but I think it is fair to describe the specific HLA DQ genes involved in celiac disease as "celiac genes." Unlike many other diseases (where genetics are more loosely associated with the disease), 100% of celiacs have those genes. Like with many genes, genotype does not equal phenotype. Many people...
  2. apprehensiveengineer
    Round-up/glyphosate does not cause a celiac reaction directly: https://gmoanswers.com/ultimate-gluten-free-does-glyphosate-cause-celiac-disease-actually-no You did not say if you had been formally diagnosed with celiac disease, but if so, gluten is harmful for you no matter where it comes from, even if you do not seem to react to it. Some people with...
  3. apprehensiveengineer
    I have cold urticaria (hives in response to large temperature changes). Basically, I break out in hives if I take a hot shower or go from inside-outside on a cold day and don't wear enough clothing. The hives primarily appear on my upper stomach/lower chest, or on uncovered skin exposed to the temperature swing. I also get hives when I contact or ingest things...
  4. apprehensiveengineer
    This is something I wish that more people would consider. It's why it's so hard to get people tested who have less obvious symptoms. If you had asked me 4-5 years ago if I was in good health, I would have said yes without hesitation. I didn't seem to have any serious health problems, I was a high level athlete (how could I train/compete at a high level if...
  5. apprehensiveengineer
    Dairy and eggs are high in iodine (as is seafood/fish), which aggravates existing DH lesions. You might find that after all the deposits leave your skin that you can re-introduce these foods, assuming you don't have issues with these foods for an additional reason.
  6. apprehensiveengineer
    Yeah, you should be ingesting gluten for a skin biopsy unfortunately. If possible, you might try to get one done now (with a current outbreak) on the chance that this might be sufficient to get something measurable. I had an intestinal biopsy/endoscopy done while gluten-free on the premise that there was something wrong with me, and so there was some...
  7. apprehensiveengineer
    I did a foray into the genetics of celiac disease after getting my HLA DQ screening done. It seems that the assumption that celiac disease is a "European disease" is more of an artefact of scientific racism/bias; white people have historically done most of the science (and still do to some extent), and so focus on their own populations a lot and so a confirmation...
  8. apprehensiveengineer
    @cyclinglady Good to know - must have missed it! I saw the article when it first came out, posted on GFWD's twitter. Can't say I'm particularly surprised, given the lack of definitive instruction on many topics relating to the GFD. It would be very interesting if a follow-up study could be done where the effect of different lifestyle choices (eg. eating...
  9. apprehensiveengineer
    If it makes you feel any better, a recent study indicates that you are probably not crazy: https://academic.oup.com/ajcn/article/107/2/201/4911450 If you don't have time to read the whole thing, basically the "average" compliant celiac accidentally consumes >200ish mg of gluten in a day. The recommended max (to avoid significant intestinal damage...
  10. apprehensiveengineer
    Oh gosh. This sounds like what happened to me. I originally thought my rash was allergic in nature and asked to be referred to an allergist, had skin prick testing done, and was told to do an elimination diet (whereby I "accidentally" became gluten-free for long enough to make an official diagnosis impossible). As others have said, try to insist on getting...
  11. apprehensiveengineer
    It's possible that OP may react to smaller amounts of gluten that seem to be fine for others. Barilla is GFCO certified, so it should contain less than 10ppm gluten. If you are very sensitive then maybe that's too much for you personally. If you eat a lot of pasta in one sitting, that could also do it too - it's not the ppm that kills you, it's the amount...
  12. apprehensiveengineer
    Sorry if I was confusing. I was suggesting rinsing off dried rice and dried beans before cooking as an extra precautionary measure. Although rice and beans are typically quite safe, rinsing beforehand ensures that any potential gluten residues (which are not visible) get removed. There might be residue if say, the conveyor belt that was used to pack...
  13. apprehensiveengineer
    @SahiraHyena You don't need to worry about rice being labelled gluten-free as there is likely no real difference in the way the rice is packed or sourced. For plain old rice, and many other products that are unlikely to be contaminated, such labeling is mostly for marketing (they probably didn't do anything special to it to "make sure" it was gluten...
  14. apprehensiveengineer
    190 a month will be hard, but doable. You don't need to buy rice that says gluten-free on it - any rice is fine, just pick through it and wash it first. Same with beans and lentils. That said, Clic brand beans/lentils are Canadian Celiac Assoc certified and cheap, so I would recommend those if they have them where you live. Canned/frozen veggies are...
  15. apprehensiveengineer
    Where are you living in Canada? Boxed foods and meat/dairy tend to be much more expensive compared to plant-based foods, unless you're living in Newfoundland or way up north (where all food is expensive). If that is where you live, I have much sympathy for you and can't offer much as I have only lived in Ontario and BC. If not, I think you're falling into...
  16. apprehensiveengineer
    @CatAli If you head over to the DH board, I think you'll see that most of the users there say they require a Fasano-ish diet to control their flares. This is the case for me personally. I have also found that I have to be very careful when it comes to cosmetics/personal care products, even those that theoretically shouldn't end up near my mouth...
  17. apprehensiveengineer
    Nima cautions against using the sensor for thick/sticky things like syrup or honey: https://nimasensor.com/nima-testing/ I could see CC occurring from small batch/homemade maple syrup, as Ennis_TX described. I suppose it's also possible that a factory might also produce malt syrups etc. in the same vats and not clean between batches, but seems unlikely...
  18. apprehensiveengineer
    Depends on the country. AUS - contains barley (http://www.marschocolate.com.au/products/mars/mars-bar-36g/) USA - Snickers are devoid of gluten ingredients (https://marschocolate.com/snickers/snickers-bar), Mars bars are imported from Europe Mars (the company) says that it will label allergens clearly if they are in the product, and provide...
  19. apprehensiveengineer
    I think if you have insurance, you might as well go for the endoscopy/intestinal biopsy. There's a solid chance it might be a false negative because those with DH often have patchier damage, but it's worth a shot. Heck, you might even find out that there's another source for your stomach/skin problems! Even if you're negative all across the board (skin...
  20. apprehensiveengineer
    It depends a bit on what I'm cooking. Instant (1 minute) rice works best, but I do use parboiled whole grain brown rice (package says it cooks in 20 minutes) for some stuff. The brown rice is a bit more nutritious, but gives a grittier result.... doesn't work for stuff like cookies or scones, but okay for muffins and loaves. Sometimes I do a half/half mix...
  21. apprehensiveengineer
    Hmm. Hard to say... might want to double check the sourcing on your chia seeds. They're a "newer" food, so I don't know of any data out there on whether they are often contaminated (don't buy them myself). If they're causing problems I'd skip them, even if you're not sure why yet. If you know that you can't tolerate pure oats, CC from gluten-free oats could...
  22. apprehensiveengineer
    I never use gums, and only use plain rice flour with normal baking ingredients. I am allergic to soy and can't hack oats. I just use "normal" recipes as rough templates when I bake. I think that the trap many cooks fall into is being too obsessed with following the recipe to a T. The trap many gluten-free cooks is making things more complicated than necessary...
  23. apprehensiveengineer
    Did you use a bouillon cube/broth mix? I've had some problems with them, even with those that are labelled gluten-free. They typically contain a number of ingredients that while inherently gluten-free, could be poorly sourced (yeast, spices etc.). I think the important thing to understand with the Nima (in case you don't feel like reading the report...
  24. apprehensiveengineer
    That's too bad... I try not to rely on pre-made stuff as it's expensive, but as I am sure you're well aware it is super inconvenient to have to make all your stuff from scratch, especially when traveling/without a kitchen. Yayyyy rice grits. Although I have some doubts about the absolute safety of avenin based on my readings the current scientific literature...
  25. apprehensiveengineer
    I get DH and can't consume most processed gluten-free alternative foods (including Udi's) without bringing for the fury of the rash. One or two slices on an isolated occasion would probably be fine/minimally harmful, but if I eat 1-2 slices a day for any extended period, I'll be an crusty/itchy mess before long. I suspect that in my case this is to do...
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