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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
    Sidenote: if anyone's looking to avoid oat CC, Glutenull does not use oats in any of their products (breads, cookies, granolas/trail mix). I am sensitive to oat CC, and this is the only company whose products seem not to bother me. I really like their breads, but they are quite dense which may be off-putting to some (gluten-eating-me liked dense breads too...
  2. apprehensiveengineer
    Ditto for not trusting the Nima with spices, but... If you are super worried about spices, try the McCormick brand. Most consider them the "gold standard" of spices for celiacs/people with allergies. McCormick's plant is in Canada, and they employ quality control standards. McCormick also makes the Club House brand, so I think that it is likely...
  3. apprehensiveengineer
    A quick perusal of Dr. Brownstein's website outs him quite quickly as a purveyor of pseudoscience. Though he may be an MD, he appears to have abandoned evidence in favour of selling stuff people don't need by making them afraid, using his authority as a doctor. Like all such individuals, what he says has some basis of truth (eg. hypothyroid disorders are...
  4. apprehensiveengineer
    I've tried to do some reading on this in scientific literature, AFAIK no one knows why iodine makes the rash worse. Celiac disease receives relatively little attention in the medical science community (relative to its frequency/severity), and DH even less. Most medical textbooks have about 3 sentences on the condition, and few scholarly papers focus on it...
  5. apprehensiveengineer
    I get DH and had to adopt the Fasano-ish diet to put a stop to the rash. Though as others have pointed out, your continued symptoms could be due to something else. If you get non-GI symptoms that are more specific (DH, ataxia) like myself, one can be a bit more certain that the issue is small amounts of gluten present in what would otherwise constitute a...
  6. apprehensiveengineer
    I try to stick to canned/bottled drinks (safe ciders, gluten-free beers) mostly, and ask them to be delivered to me in the original container. I have been [disastrously] glutened by glasses at bars a few times; many just sanitize them (common bleach bucket) when it is busy, which may leave them with some beer residue. If it's slower, you can ask for a glass...
  7. apprehensiveengineer
    If you're in Canada, Heinz (Kraft) regular ketchup is not labelled gluten-free on the bottle because they cannot guarantee the origin of their spices due to changing suppliers. Kraft makes Heinz ketchup in Canada and has a policy that they will not label something gluten-free unless they are 100% sure at all times of its gluten-free-ness. For example, other...
  8. apprehensiveengineer
    Good call - I think a lot more people have issues with oats but don't know it because they aren't doing bloodwork and "feel fine." I knew I had problems with oats from the beginning as I did the oat challenge ~5 months in, and oh boy... did that mess me up. Same level of sickness as from eating a large amount of wheat, epic DH rash. In a way, this is lucky...
  9. apprehensiveengineer
    !!! A few months ago, I had poor experience with GFCO certified corn chips that are made by Nature's Path; I was eating them absent-mindedly and noticed an "off" taste that was definitely not corn. I took a look at the chip, and it wasn't as yellow as the other ones. Spat it out and rinsed my mouth as much as possible. I tried to shrug it off (maybe...
  10. apprehensiveengineer
    If you are still worried you can also ask that the dry ingredients be mixed/poured outside (eg. on a deck, balcony etc.) and only be brought inside once combined with the wet ingredients. I believe someone else on the board once posted this as a suggestion, and I took it up to avoid roommate mutiny. Before I insisted on this, I would always get sick when...
  11. apprehensiveengineer
    I worked briefly as a server, and I would vouch for the fact that glasses, plates and utensils are not washed carefully in most places, even nice ones, even if they have a dishwasher. The place I worked at had a sort-of dishwasher for the glassware - it was basically a 2 minute bleach/steam sprinkler cycle. Lipstick on wine glasses would still be on there...
  12. apprehensiveengineer
    Have you been tested formally for a soy allergy by an allergist? I am allergic to soy (+ via skin prick), but don't generally have a problem unless I ingest it or have it put directly on my skin. Soy allergies tend not to be anaphylactic. To be clear I'm not doubting your experience - it's quite possible that your allergy is more severe than mine. But...
  13. apprehensiveengineer
    This sounds a bit like what happened to me... accidentally discovered that gluten was the source of my various/severe health issues while doing an allergy elimination diet. Unfortunately, none of the doctors I was seeing at the time thought to test me for celiac before suggesting I do this, despite my having a pretty classic set of symptoms/medical history...
  14. apprehensiveengineer
    It's because Smarties as we know them in Canada do not exist because it's a British thing... closest thing the US has is M&Ms. In America, Smarties are Rockets (the chalky pill-like candy). I got had by this one on my first Halloween because I forgot this . Should have known as I lived in the US for a bit, but it slipped my mind and I didn't read the...
  15. apprehensiveengineer
    I've done a lot of "hotel hobo-ing" pre-gluten-free and post-gluten-free. Previously, I did a lot of traveling for university sports and was concerned with saving money/having reliable food that would be nutritious while competing. Now I am more concerned with not getting poisoned. Bring [dry] rice or corn grits and cook them like oatmeal using either...
  16. apprehensiveengineer
    Not saying it's common.... but wheat protein is sometimes an ingredient in strengthening nail polishes. 5 minutes on google found this: 1. "Dr Remedy" http://www.remedynails.com/ 2."Opi" https://www.opi.com/care/care-product/nail-envy-bubble-bath#CM8tslgy8DXDV5P9.97 3. "Nailtiques" https://intl.target.com/p/nailtiques-formula-2-nail-protein...
  17. apprehensiveengineer
    1. "It's a rare disease [I don't see why society should have to accommodate or understand it]." People can't fathom that a disease that affects 1% (or perhaps up to 3%, given a recent study) of the population is an extremely common disease. Like... it's one of the most common lifelong hereditary diseases in the world. Type I diabetes and adult peanut...
  18. apprehensiveengineer
    Good on you for continuing to train! I'd tread a bit cautiously, as injuries are almost purely a function of your system being overloaded with stressors, whether that be too much mileage, too much intensity, poor nutrition/sleep etc. Celiac disease compounds these issues which are common problems with all runners. If I am not feeling good, I take it day by...
  19. apprehensiveengineer
    Nice. I'm talking butternut, spaghetti, pumpkin. The hacksaw actually works beautifully, I just need to buy a kitchen-specific one. Squash are woody in texture, so you power through it in about 10 seconds if you have good hacksaw technique
  20. apprehensiveengineer
    I am a very high mileage distance runner and I've been taking iron pills daily since I was 16, when my ferritin was 0 and my hemoglobin was 90g/L (very, very bad). Since diagnosis/GFD at age 24, I've become much less reliant on iron pills. Previously, I was taking 130+ mg of elemental iron a day to maintain proper bloods (our coach has us our whole team get...
  21. apprehensiveengineer
    Oh geeze. That's horrible... and that would definitely do it. I live in an older apartment (c 1940s) in which the drywall is definitely wheat-based, and realized I kept getting sick when I cooked squash. I knew that the squash was not the problem (obviously), but stopped eating it nonetheless as the pattern was clear, even though I couldn't figure it out...
  22. apprehensiveengineer
    Gluten is an umbrella term for the storage proteins that are found in grains. They are all slightly different in structure, and an autoimmune response occurs when celiacs are exposed to those found in wheat, barley, rye and oats (in some people). Some people may also have an intolerance to corn or an allergy, but that is likely separate from celiac disease...
  23. apprehensiveengineer
    The incidence is actually increasing, as frozen blood samples from WW2 show lower rates of celiac disease when retested: https://www.sciencedaily.com/releases/2009/07/090701082911.htm ] It is assumed by most scientists that the hygiene hypothesis plays some role in the increased rates of autoimmune diseases and allergenic diseases in the current population...
  24. apprehensiveengineer
    Ah yes... dry beans. I am fortunate to live near a plant that only processes beans, pulses and rice (Western Rice Mills if you're on the west coast). I doubt that they test, but I would suspect that the biggest part of the risk with that type of food is in the plant where they pack them, as things like barley pearls and wheat berries are often sold as...
  25. apprehensiveengineer
    Solid advice. Wish that more people would consider that this might be necessary for some and not entirely paranoid. Could very well be airborne, but most likely culprit is something you're eating. That said, baking, construction/open drywall, farms/animal food and bulk/flour aisles in grocery stores are legitimate worries. I was recently having frustrating...
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