Re: Aromatics, Failsafe, Eczema, Deodorant, Smelling Stinky (was Great Cholesterol Con)

[Guest guest]

Emma,

> Since I went on failsafe, my armpits no

> longer smell. I don't have to use deodorant very often at all. When my

> armpits do smell, it's in response to having eaten coffee, cheese, or

> some strong tasting plant matter.

I'm basically not doing failsafe at all anymore, having given up for a

variety of reasons, but I have not added everything in equally with

equal vigor, and I think I may have spotted a problem specific to dark

greens for me. When I first ate dark greens again, I had a large

serving of kale. Either that night or the next day -- I forget which

-- I had dry skin on my fingers that cracked in a number of places

right down to the reddish bloodish looking part. Not quite bleeding,

but right on the edge of bleeding. They were quite painful and didn't

go away until I wore a bandaid overnight.

I continued on ignoring failsafe in a wide variety of ways, although I

did not eat any more dark greens for a few weeks. A few days ago, I

had broccoli, and the next day I woke up with a spontaneous cut on my

finger, and a patch of dry skin on a different finger that looked

almost cracked in a few places but not quite through.

Now I had also noticed this problem where I'd get something " textured "

on my gum line or the inside surface of my mouth. It's difficult to

see them, and it almost seems from the feeling like they are a canker

sore, only they tend to be larger and do not hurt. I notice them

primarily by running my tongue over them.

I had noticed this in response to a meal a few weeks ago, and at the

time I was worried about whether I should have been eating the

sourdough rye toast I was eating, so I thougth maybe it was connected

to that. However, I noticed the same thing with my broccoli meal the

other night, and I've had the rye toast dozens of times with no such

reaction in between, so now I'm wondering if that is also tied to the

dark greens, although I can't remember whether the last time it

happened was when I ate the kale or not.

Foods I've been eating without a noticeable problem lately have been

wild blueberries, raw colby cheese, sourdough rye toast, onions,

bacon, and lacto-fermented ginger carrots. Oh, and real toothpaste.

> BTW, bicarb of soda is the most effective deodorant I've ever come

> across. Much better than alum crystal, or any commercial rubbish.

I suddenly started reacting to my deodorant (I THINK I was using Tom's

of Maine) with patches of red burning skin at some point at the

beginning of the year. I tried coconut oil and coconut oil with a

little baking soda. The latter produced no reaction at first, but

then after a few days started producing a reaction. I don't recall

getting any reaction from coconut oil alone.

My experience with using baking soda as toothpaste is that 1) it

doesn't work nearly half as well as a quality toothpaste does and 2)

it burns my gums if I use beyond a tiny amount, which indicates to me

it is undesirably abrasive.

My teeth look much whiter now that I've been using a toothpaste again.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

I used it for about 4 months and after while it drew too much

moisture from my skin or something, but the skin died and sloughed

off in large quantities, with painful exposed new skin underneath so

I quit.

I had the same exact problem with the Tom's of Maine deoderant. At

the time I was reading Buhner's " Lost Language of Plants " and he was

talking about how bacteria actually multiply and are drawn to

antibiotics and those that survive pass on the segments of DNA that

allow them to fight off the effects to any other bacteria in the

area. It made me wonder if the deoderant was actually causing the

multiplication of something. I switched to iodine rubbed on my

armpits (burns like h***) that kept the odor away all day, then when

it healed up enough the alum crystal, which eventually stopped

working.

Selenium is supposed to make you stinky.

>>

> > BTW, bicarb of soda is the most effective deodorant I've ever

come

> > across. Much better than alum crystal, or any commercial rubbish.

>

> I suddenly started reacting to my deodorant (I THINK I was using

Tom's

> of Maine) with patches of red burning skin at some point at the

> beginning of the year. I tried coconut oil and coconut oil with a

> little baking soda. The latter produced no reaction at first, but

> then after a few days started producing a reaction. I don't recall

> getting any reaction from coconut oil alone.

>

> My experience with using baking soda as toothpaste is that 1) it

> doesn't work nearly half as well as a quality toothpaste does and

2)

> it burns my gums if I use beyond a tiny amount, which indicates to

me

> it is undesirably abrasive.

>

> My teeth look much whiter now that I've been using a toothpaste

again.

>

> Chris

> --

> The Truth About Cholesterol

> Find Out What Your Doctor Isn't Telling You:

> http://www.cholesterol-and-health.com

>

[Guest guest]

>

> I'm basically not doing failsafe at all anymore, having given up for a

> variety of reasons,

Hmm, because you only seem to be able to stick to the most extreme

diets? LOL. ;-)

> I had noticed this in response to a meal a few weeks ago, and at the

> time I was worried about whether I should have been eating the

> sourdough rye toast I was eating, so I thougth maybe it was connected

> to that. However, I noticed the same thing with my broccoli meal the

> other night, and I've had the rye toast dozens of times with no such

> reaction in between, so now I'm wondering if that is also tied to the

> dark greens, although I can't remember whether the last time it

> happened was when I ate the kale or not.

Why don't you keep a diary of everything you eat/drink and various

reactions? You could do it on your computer if that's easier. That

way you could have a more definite idea of which food might be the

problem - or if it's a built up reaction, etc.

What is the sourdough rye you're getting? Is it from a local shop or

is it packaged? Just wondering - not trying to figure anything out

from it.

>

> My experience with using baking soda as toothpaste is that 1) it

> doesn't work nearly half as well as a quality toothpaste does and 2)

> it burns my gums if I use beyond a tiny amount, which indicates to me

> it is undesirably abrasive.

>

> My teeth look much whiter now that I've been using a toothpaste again.

>

> Chris

I've been using salt, baking soda or a mixture of the two. My mouth

seems to really like the salt, but my teeth are definitely ecru now.

:-( I also realized that the Burt's Bees cinnamint was causing the

huge layer of white gunk on my tongue. It's nice not to have that

anymore! LOL.

Steph

[Guest guest]

Steph,

> > I'm basically not doing failsafe at all anymore, having given up for a

> > variety of reasons,

> Hmm, because you only seem to be able to stick to the most extreme

> diets? LOL. ;-)

I'm not sure what you mean. I've never tried a diet that I thought

was more extremely restrictive than failsafe. Or maybe you meant

something else by extreme?

> Why don't you keep a diary of everything you eat/drink and various

> reactions? You could do it on your computer if that's easier. That

> way you could have a more definite idea of which food might be the

> problem - or if it's a built up reaction, etc.

That's a very good idea, but I just haven't gotten around to it. At

the moment, I don't really have the time to get adjusted to doing so,

though I plan to do so in the future, maybe this winter I'll start

when my classes and everything are over.

> What is the sourdough rye you're getting? Is it from a local shop or

> is it packaged? Just wondering - not trying to figure anything out

> from it.

Feel free to figure all you want. It's made by French Meadow and is

sold in Whole Foods, frozen. My observations have been that it's my

best-tolerated starch, but I had cut it out for the sake of going

gluten-free for a long time, but recently tried it again. I've eaten

a lot of it and gone on and off it a bit to experiment and I don't

think it's causing me any problems.

> I've been using salt, baking soda or a mixture of the two. My mouth

> seems to really like the salt, but my teeth are definitely ecru now.

> :-( I also realized that the Burt's Bees cinnamint was causing the

> huge layer of white gunk on my tongue. It's nice not to have that

> anymore! LOL.

The Waleeda toothpaste I'm using at the moment has some salt in it.

I've never brushed with pure salt before, although I have rinsed my

mouth out with it. Personally, I find that toothpaste makes my mouth

feel fresher than any substitutes. Although swishing with coconut oil

for an extended period of time really makes my mouth feel fresh too.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

On 11/23/06, Masterjohn wrote:

> Steph,

>

> > > I'm basically not doing failsafe at all anymore, having given up for a

> > > variety of reasons,

>

> > Hmm, because you only seem to be able to stick to the most extreme

> > diets? LOL. ;-)

>

> I'm not sure what you mean. I've never tried a diet that I thought

> was more extremely restrictive than failsafe. Or maybe you meant

> something else by extreme?

Coconut water. Someone mentioned some potato thing you did once (or

was that just a joke?). The very restrictive diets you go on

throughout the Orthodox year. Just some examples. I was only

teasing anyway. I forgot that you don't usually get my teasing. :-)

To me, failsafe isn't too bad, especially since it's not a whole lot

farther than the early stages of SCD. I'm still not doing it 100%

yet, but I've been enjoying meat cooked in ghee, some rice (oh yeah,

you can't do rice or potatoes - I can't do potatoes either). Hmm,

come to think of it, if you can't do rice, potatoes, gluten or dairy I

guess it is pretty restricted for you. But then, meat and fat alone

isn't too bad (with some celery and iceberg, LOL). No? I don't have

the very high need for calories that you do, though.

Have you ever tried SCD? My son, who I'm always saying is similar to

you, does well on the early stages of SCD. I need to get him back on

it - hopefully once I actually have some energy again.

>

> > What is the sourdough rye you're getting? Is it from a local shop or

> > is it packaged? Just wondering - not trying to figure anything out

> > from it.

>

> Feel free to figure all you want. It's made by French Meadow and is

> sold in Whole Foods, frozen. My observations have been that it's my

> best-tolerated starch, but I had cut it out for the sake of going

> gluten-free for a long time, but recently tried it again. I've eaten

> a lot of it and gone on and off it a bit to experiment and I don't

> think it's causing me any problems.

I ate some gluten while we were out of town last week - with Houston

enzymes - and had no apparent problems with it whatsoever. That was

the first time I'd had gluten in about a year and a half. I do still

see a reaction with dairy - stomach pain and my hives get worse. I

don't have either of the celiac genes (though you may think that's

worthless anyway?), so I may just be eating gluten again someday. Not

too much, though, because my boys do have many Celiac symptoms, so I

don't want to have gluten floating around my house.

These failsafe food chemicals are definitely something I have issues

with. I'm noticing many reactions when I eat foods that I know are

high in various food chemicals. In fact, today I've been quite foul

after eating homemade popcorn with coconut oil yesterday (among a few

other things that don't fit in with the elimination phase).

Steph

[Guest guest]

Steph,

> > I'm not sure what you mean. I've never tried a diet that I thought

> > was more extremely restrictive than failsafe. Or maybe you meant

> > something else by extreme?

> Coconut water.

That doesn't count. It was a fast, not a diet. And it was actually

predominantly a water fast.

> Someone mentioned some potato thing you did once (or

> was that just a joke?).

That was a joke. It's at the end of my dioxin article, where my bio

said that I was eating a pure potato diet because they are lowest in

dioxins, and that I was preparing to give up eating and replace it

with smoking, which accelerates the detoxification of dioxins.

>The very restrictive diets you go on

> throughout the Orthodox year. Just some examples.

Actually I haven't been following the fasts, but they aren't nearly as

restrictive as failsafe. The number of different foods are much

higher even for Great Lent than on failsafe.

> I was only

> teasing anyway. I forgot that you don't usually get my teasing. :-)

Oh I know you were -- it's just that the strict low-food chemical diet

bans FAR more foods than any diet I've ever encountered, so your tease

didn't seem to make much sense. Apparently there is some disparaity

between our perceptions of what is restrictive.

> To me, failsafe isn't too bad, especially since it's not a whole lot

> farther than the early stages of SCD. I'm still not doing it 100%

> yet, but I've been enjoying meat cooked in ghee, some rice (oh yeah,

> you can't do rice or potatoes - I can't do potatoes either). Hmm,

> come to think of it, if you can't do rice, potatoes, gluten or dairy I

> guess it is pretty restricted for you. But then, meat and fat alone

> isn't too bad (with some celery and iceberg, LOL). No? I don't have

> the very high need for calories that you do, though.

If I could get buy on 1500 calories a day it would be too bad, but the

only high-calorie foods allowable on the entire diet are eggs and

cream. I really can't eat more than six eggs a day. I could eat a

dozen eggs a day for a short period of time if necessary but I would

get sick of them very fast that way. I've pretty much dumped the

casein-free thing lately, but I still haven't had the time to recover

a good source of raw cream, and I certainly can't drink a glass of

pasteurized cream.

And I can't eat celery in significant quantities because it makes my

mouth itchy. I can defintiely enjoy a big plate of iceberg lettuce IF

I put olive oil and vinegar on it, which makes it a good vehicle for

fat and makes it taste good, but without the olive oil and vinegar it

is neither appetizing nor satiating. I did have some luck using

melted ghee as a dressing with chicken a good helping of salt, but it

tends to be lower-calorie because much of the ghee chills and sticks

to the plate.

> Have you ever tried SCD? My son, who I'm always saying is similar to

> you, does well on the early stages of SCD. I need to get him back on

> it - hopefully once I actually have some energy again.

Yes, I've done SCD, which isn't anywhere near as restrictive as

failsafe. However, I can't do both at the same time, because failsafe

inevitably drives me to eat plenty of peeled white potatoes, which is

one of the only allowable foods that can carry any fat and deliver any

significant number of calories. I find SCD valuable if I'm having a

dysbiosis issue; however, it doesn't seem like an ideal long-term diet

to me.

> I ate some gluten while we were out of town last week - with Houston

> enzymes - and had no apparent problems with it whatsoever. That was

> the first time I'd had gluten in about a year and a half. I do still

> see a reaction with dairy - stomach pain and my hives get worse. I

> don't have either of the celiac genes (though you may think that's

> worthless anyway?),

Well most people who have celiac have one of them, actually mostly

DQ2, but not everyone with celiac has them, so not having them means

you're comparatively very unlikely to have celiac but doesn't meant

you can't have celiac. And on the other hand, having one or the other

means nothing at all if you are like the vast majority of people who

have them and don't have celiac.

> so I may just be eating gluten again someday. Not

> too much, though, because my boys do have many Celiac symptoms, so I

> don't want to have gluten floating around my house.

Have they been tested for celiac?

> These failsafe food chemicals are definitely something I have issues

> with. I'm noticing many reactions when I eat foods that I know are

> high in various food chemicals. In fact, today I've been quite foul

> after eating homemade popcorn with coconut oil yesterday (among a few

> other things that don't fit in with the elimination phase).

Popcorn gives me gum inflammation, but coconut oil does not.

I have problems with the food chemcials too. My eczema went away when

I stuck to the diet, and came back very subtly to what it was before

when I started reintroducing the banned foods. I'll take the eczema

over the restrictive diet ANY day. Because it isn't that bad --

except, apparently, when I eat dark green veggies.

And of course that's kind of the point of the failsafe elimination

diet, I think, not to ban all the foods, but to figure out which ones

you react to and what your tolerance is. So maybe I AM still " doing

failsafe " in some sense, because as Emma pointed out the foods I've

added in are low-moderate food chemical foods, and I probably won't be

eating a diet rich in dark green veggies any time soon.

However, I do think these issues are largely a matter of gut ecology,

liver health and trace mineral nutrition. So I'm hoping to work on

those and be able to eat more richly and broadly in the future.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

>wrote:

>It was a fast, not a diet. And it was actually

> predominantly a water fast.

>

To me, that's still awfully restrictive! LOL.

> Apparently there is some disparaity

> between our perceptions of what is restrictive.

Yes, definitely. Also, I just have a wacked out sense of humor

anyway. My dad and I love getting together because it's the only time

anyone laughs at our jokes. :-)

After being stuck for months in phase 1 with only a few foods from

phase 2 of the pecanbread SCD stages (dairy and mostly egg free in

addition), failsafe really isn't that bad to me.

After reading your other posts, I think I see the biggest issue here.

I do very well with tons of fat, some protein and very little carbs.

You seem to need a much larger amount of carbs. At the same time,

your gut won't allow you to eat some of the easiest carbs - and the

ones that are on failsafe.

> I can defintiely enjoy a big plate of iceberg lettuce IF

> I put olive oil and vinegar on it, which makes it a good vehicle for

> fat and makes it taste good, but without the olive oil and vinegar it

> is neither appetizing nor satiating. I did have some luck using

> melted ghee as a dressing with chicken a good helping of salt, but it

> tends to be lower-calorie because much of the ghee chills and sticks

> to the plate.

We warm our plates in a very low temp oven before meals to keep the

fat from sticking. :-)

I don't really use veggies to carry fat (or I don't have to), I just

mix the fat in with my meat (and literally just scoop up the fat from

the plate with a spoon - I guess sauces were invented to make that fat

more palatable, LOL). In the past I've mixed up ghee with some

sweetener and eaten that. Of course, the sweetener makes it less

healthy, but I justify it with the fact that I'm getting in extra fat.

LOL.

Hmm, what about iceburg with melted ghee and salt? Just a thought.

> Yes, I've done SCD, which isn't anywhere near as restrictive as

> failsafe. However, I can't do both at the same time, because failsafe

> inevitably drives me to eat plenty of peeled white potatoes, which is

> one of the only allowable foods that can carry any fat and deliver any

> significant number of calories. I find SCD valuable if I'm having a

> dysbiosis issue; however, it doesn't seem like an ideal long-term diet

> to me.

>

No, I didn't mean at the same time, sorry. I was wondering if SCD had

helped you since you seem to be so similar to my son. Doesn't

live on SCD (with wapf tweaking)? Of course, he doesn't seem to need

the carbs that you do, either.

> >my boys do have many Celiac symptoms, so I

> > don't want to have gluten floating around my house.

>

> Have they been tested for celiac?

Just Enterolab. :-p

My youngest son, who is adopted, had a huge list of typical Celiac

symptoms - distended abdomen, missing rear-end, weak muscle tone,

insatiable appetite, constant thirst (not sure if that's a side effect

from pre-diabetic issues, though), lethargy, mushy stools, etc. He's

the reason I started looking into gluten issues in the first place.

My oldest son has what I believe is Dermatitis Herpetiformis. I

haven't had his rash tested, but it fits DH exactly, so I believe

that's what it is. Assuming it is, he likely has one Celiac gene

(since he can't have 2), and a large percentage of DH sufferers have

the same villi damage without the noticeable gut symptoms of typical

Celiacs. Because he doesn't show obvious symptoms, it really worries

me about giving him a potential allergen. I am pretty positive he has

food chemical issues, though, and am looking forward to getting him on

failsafe at some point (when I have more energy).

>

> I have problems with the food chemcials too. My eczema went away when

> I stuck to the diet, and came back very subtly to what it was before

> when I started reintroducing the banned foods. I'll take the eczema

> over the restrictive diet ANY day.

I think in general that people's willingness to do these difficult and

restrictive diets is in direct proportion to their level of health

problems.

>

> However, I do think these issues are largely a matter of gut ecology,

> liver health and trace mineral nutrition. So I'm hoping to work on

> those and be able to eat more richly and broadly in the future.

> Chris

>

Yes, here's to that hope for all of us on various restricted diets! :-)

Steph

--

http://www.PraiseMoves.com

The Christian Alternative to Yoga

PraiseMoves for Children, too!

[Guest guest]

Steph,

> To me, that's still awfully restrictive! LOL.

But it wasn't a diet; it was a fast. It's like comparing apples and

rocket ships.

> > Apparently there is some disparaity

> > between our perceptions of what is restrictive.

> Yes, definitely. Also, I just have a wacked out sense of humor

> anyway. My dad and I love getting together because it's the only time

> anyone laughs at our jokes. :-)

Well I just laughed. :-) See I'll prove it:

LOL.

> After reading your other posts, I think I see the biggest issue here.

> I do very well with tons of fat, some protein and very little carbs.

> You seem to need a much larger amount of carbs.

I don't think this is the issue really, because I've done pretty well

on very little carbs. However, I need a lot of FOOD. I can drink raw

cream, which is very low-carb, but I can't eat a stick of butter. I

need something to put it on.

>At the same time,

> your gut won't allow you to eat some of the easiest carbs - and the

> ones that are on failsafe.

Right. If I were to eat freely of flour, rice and potatoes it

wouldn't be too difficult to get enough food on failsafe. It's much

harder to do it on potatoes, pears and green beans, while being

conscious that I should be trying to avoid the potatoes.

> We warm our plates in a very low temp oven before meals to keep the

> fat from sticking. :-)

I actually always warm my plate before dinner in the oven, but it

never occurred to me to do this when I'm eating something cold on the

plate. I'll try this next time I try using butter or ghee for salad

dressing. For what it's worth, this tastes *really good* if it's a

chicken salad, with salt all over the chicken. Of course it's far

superior if there's skin on the chicken, and just pieces of chicken

skin thrown into the salad too.

> I don't really use veggies to carry fat (or I don't have to), I just

> mix the fat in with my meat (and literally just scoop up the fat from

> the plate with a spoon - I guess sauces were invented to make that fat

> more palatable, LOL). In the past I've mixed up ghee with some

> sweetener and eaten that. Of course, the sweetener makes it less

> healthy, but I justify it with the fact that I'm getting in extra fat.

> LOL.

I generally don't have time to do things to fancy, so don't have much

for sauce. That said, I can't imagine being able to use just meat to

carry enough fat unless maybe it's encased in something like a very

fatty sausage, but even still... I just can't eat an entire plate of

meat at every meal.

One thing that really did work for me was tomato sauce -- I'd make a

meat sauce with onions, peppers, garlic, carrots, broccoli, or more

often just onions and one or two of the others, and I would put a

number of tablespoons of fat into it, usually a mixture of palm oil,

olive oil and ghee. This would be very filling. However, the tomato

sauce is out on the failsafe program.

And for good reason I'm sure, as I've noticed some problems with

tomatoes -- though nothing too big.

> Hmm, what about iceburg with melted ghee and salt? Just a thought.

It's appealing with chicken, but like I was saying, it just doesn't

carry as much melted ghee for me as olive oil because the ghee tends

to get stiff, so much sticks to the plate, and the texture on the

lettuce becomes a coating instead of a drenching pool of oil.

However, I haven't tried the warm plate as you suggested.

> > Yes, I've done SCD, which isn't anywhere near as restrictive as

> > failsafe. However, I can't do both at the same time, because failsafe

> > inevitably drives me to eat plenty of peeled white potatoes, which is

> > one of the only allowable foods that can carry any fat and deliver any

> > significant number of calories. I find SCD valuable if I'm having a

> > dysbiosis issue; however, it doesn't seem like an ideal long-term diet

> > to me.

> No, I didn't mean at the same time, sorry. I was wondering if SCD had

> helped you since you seem to be so similar to my son. Doesn't

> live on SCD (with wapf tweaking)? Of course, he doesn't seem to need

> the carbs that you do, either.

It's not really carbs I need. I don't have much problem with low-carb

veggies. What I have a problem with is not eating enough food.

I find some aspects of the SCD helpful but I don't find following it

exactly to be the best route for me.

> My youngest son, who is adopted, had a huge list of typical Celiac

> symptoms - distended abdomen, missing rear-end, weak muscle tone,

> insatiable appetite, constant thirst (not sure if that's a side effect

> from pre-diabetic issues, though), lethargy, mushy stools, etc. He's

> the reason I started looking into gluten issues in the first place.

> My oldest son has what I believe is Dermatitis Herpetiformis. I

> haven't had his rash tested, but it fits DH exactly, so I believe

> that's what it is. Assuming it is, he likely has one Celiac gene

> (since he can't have 2), and a large percentage of DH sufferers have

> the same villi damage without the noticeable gut symptoms of typical

> Celiacs. Because he doesn't show obvious symptoms, it really worries

> me about giving him a potential allergen. I am pretty positive he has

> food chemical issues, though, and am looking forward to getting him on

> failsafe at some point (when I have more energy).

Maybe you should get them tested for celiac/DH? That might help you out a lot.

> > I have problems with the food chemcials too. My eczema went away when

> > I stuck to the diet, and came back very subtly to what it was before

> > when I started reintroducing the banned foods. I'll take the eczema

> > over the restrictive diet ANY day.

> I think in general that people's willingness to do these difficult and

> restrictive diets is in direct proportion to their level of health

> problems.

I'm sure.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

On 11/24/06, wrote:

> > Yes, definitely. Also, I just have a wacked out sense of humor

> > anyway. My dad and I love getting together because it's the only time

> > anyone laughs at our jokes. :-)

>

> Well I just laughed. :-) See I'll prove it:

> LOL.

Thanks. I think. ;-)

>

> > After reading your other posts, I think I see the biggest issue here.

> > I do very well with tons of fat, some protein and very little carbs.

> > You seem to need a much larger amount of carbs.

>

> I don't think this is the issue really, because I've done pretty well

> on very little carbs. However, I need a lot of FOOD. I can drink raw

> cream, which is very low-carb, but I can't eat a stick of butter. I

> need something to put it on.

Oh, okay. Well, then, I don't need as much FOOD as you.

> > (and literally just scoop up the fat from

> > the plate with a spoon - I guess sauces were invented to make that fat

> > more palatable, LOL).

>

> I generally don't have time to do things to fancy, so don't have much

> for sauce.

I don't make sauce either. I was just saying that people must have

invented sauces to make fat eating more palatable. :-)

>

> > My youngest son, who is adopted, had a huge list of typical Celiac

> > symptoms - distended abdomen, missing rear-end, weak muscle tone,

> > insatiable appetite, constant thirst (not sure if that's a side effect

> > from pre-diabetic issues, though), lethargy, mushy stools, etc. He's

> > the reason I started looking into gluten issues in the first place.

>

> > My oldest son has what I believe is Dermatitis Herpetiformis. I

> > haven't had his rash tested, but it fits DH exactly, so I believe

> > that's what it is. Assuming it is, he likely has one Celiac gene

> > (since he can't have 2), and a large percentage of DH sufferers have

> > the same villi damage without the noticeable gut symptoms of typical

> > Celiacs. Because he doesn't show obvious symptoms, it really worries

> > me about giving him a potential allergen.

>

> Maybe you should get them tested for celiac/DH? That might help you out a

lot.

How should I go about testing them? I suppose I could get my older

son's rash tested - he still gets bumps occasionally. But what about

my younger son? We've been gluten free for 2 years and from my

understanding he's not going to show any diagnosable symptoms of

Celiac at this point. The only thing I had planned to do at some

point was get them gene tested, but that would only show a possible

propensity towards Celiac.

What I mostly want to do for my younger son is just get him better in

general. He may need SCD for a few years. I don't know, I'm still

trying to figure it out. Even on SCD, he could only eat a handful of

foods without getting diarrhea or chunks of that food coming out

whole. He obviously has digestive issues of some sort. His belly

still becomes distended if he gets too many carbs in a meal.

Steph

[Guest guest]

Steph,

> Oh, okay. Well, then, I don't need as much FOOD as you.

That seems likely to me. And it's a roughly generalizable sex

difference I think as well.

> How should I go about testing them? I suppose I could get my older

> son's rash tested - he still gets bumps occasionally. But what about

> my younger son? We've been gluten free for 2 years and from my

> understanding he's not going to show any diagnosable symptoms of

> Celiac at this point. The only thing I had planned to do at some

> point was get them gene tested, but that would only show a possible

> propensity towards Celiac.

I don't know, I wasn't thinking about the gluten free thing. I don't

know enough about celiac testing to know exactly what if anything

would still be positive on 2 years gluten free.

> What I mostly want to do for my younger son is just get him better in

> general. He may need SCD for a few years. I don't know, I'm still

> trying to figure it out. Even on SCD, he could only eat a handful of

> foods without getting diarrhea or chunks of that food coming out

> whole. He obviously has digestive issues of some sort. His belly

> still becomes distended if he gets too many carbs in a meal.

If he still has major symptoms, it would seem that he must have

something that could be tested. But I guess that might not include

the classical celiac diagnostics.

Chris

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