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Jenny8413

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

Everything posted by Jenny8413

  1. Jenny8413
    I have SIBO diagnosed from a breath test. Blue Shield would not approve Rifaximin until I first tried Flagyl, and I just finished the course of Flagyl. Now I have oral thrush (caused by Flagyl) and am taking Nystatin. The SIBO symptoms continue. I also wonder if I also might have CIFO. Hoping to see more replies on this thread. MikeMCM22, can you share...
  2. Jenny8413
    Thank you.
  3. Jenny8413
    I was bothered by the focus and title of this study because whether I am at risk of Covid seems to be more about how cautious I am about exposing myself. (and I'd be willing to bet anyone who has to protect themselves against gluten cross contamination also will know how to protect against Covid germs. My real concern is exactly what this study did...
  4. Jenny8413
    I checked Green olive jar again. No vinegar. I wonder why Green olives only were mentioned in your article.
  5. Jenny8413
    thank you for the update. I usually stick to Mezzetta brand olives because they are labeled gluten-free, but I just compared my Kalamata to green olive jars...the Kalamata has the certified label, and the Green has only the gluten free words...could this difference be due of the vinegar in Green olives?
  6. Jenny8413
    After being diagnosed with celiac four years ago and fine tuning my diet to eliminate gluten, including cross contamination, I improved but still had continuing digestive symptoms. A positive Sucrose Breath Test led to a low sucrose diet, which finally seems to be helping with digestive problems including pain and bloat. I'm surprised there isn't more mention...
  7. Jenny8413
    Having skipped the endoscope, going gluten-free for a year or so, still having problems and getting worse, and then doing the gluten-challenge endoscope, I highly recommend having the endoscope for diagnosis. Without it, you will lose your baseline, how your villi looked before the gluten-free diet. If you do great on diet, then celebrate. But if you have...
  8. Jenny8413
    When I tried a "shared kitchen" with my husband, we kept entirely separate areas to store items and I bought red colored cooking utensils etc. Orange duct tape went on food jars etc. But I realized that my husband was transporting gluten everywhere, setting items in his crumbs and then setting them on my cutting boards and on my areas in the fridge. Also...
  9. Jenny8413
    "Only ate what was sealed from the original company, like yogurt"...this seems to be the easiest way for hospitals to accommodate. They should have a supply of sealed individual serving packets of gluten-free & nondairy foods (which is really quite easy!) such as canned tuna, chicken, sardines, packaged deli meats, olives, cheese, hard boiled eggs, rice...
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