RE: GF 2 years, and having joint pain

[Guest guest]

> I am well educated about the GF lifestyle, which would have saved

> you quite a lot of typing. Not every case is the same, and she

> could have mitigating circumstances that are affecting her healing.

> And by the way, Irish Oats are GF..

> Dana, Gloriously GF

Not according to research. Not only are ALL sources of oats contaminated

with wheat (including at least two irish sources - and these are not on the

liberal english GF lists), oats that were purified (by hand, you can seerate

them out before flaking them) in a lab environment for a research project

also showed significant CD type damage, complete with increased TTG

antibodies. Research in Spain since the early 90's has shown that avenin

antibodies are even more prevalent in kids with CD than gliadin antibodies

and correlate more closely with those who will have positive biopsies.

The research that shows " oats are OK " come from countries that also allow

wheat starch (as they don't believe anyone will comply with a truly gf diet

there). The comparisons are to damage when oeating wheat starch (oats and

wheat starch are comparable) and most studies showed high dropout rates (as

do some of their studies of just wheat starch vs a true gf diet).

If she is eating oats - you already have determined the gluten source in her

diet.

Unhealed damage WITH elevated antibodies == eating gluten. If she had

unhealed damage with zero antibodies, then other causes that were preventing

healing might be a problem (perhsps severe deficiency of protein intake or

severe vitamin deficiencies). The antibody tests correlate so well to gross

compliance with the diet, they are the only followup recommended for most

with CD.

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

> I am well educated about the GF lifestyle, which would have saved

> you quite a lot of typing. Not every case is the same, and she

> could have mitigating circumstances that are affecting her healing.

> And by the way, Irish Oats are GF..

> Dana, Gloriously GF

Not according to research. Not only are ALL sources of oats contaminated

with wheat (including at least two irish sources - and these are not on the

liberal english GF lists), oats that were purified (by hand, you can seerate

them out before flaking them) in a lab environment for a research project

also showed significant CD type damage, complete with increased TTG

antibodies. Research in Spain since the early 90's has shown that avenin

antibodies are even more prevalent in kids with CD than gliadin antibodies

and correlate more closely with those who will have positive biopsies.

The research that shows " oats are OK " come from countries that also allow

wheat starch (as they don't believe anyone will comply with a truly gf diet

there). The comparisons are to damage when oeating wheat starch (oats and

wheat starch are comparable) and most studies showed high dropout rates (as

do some of their studies of just wheat starch vs a true gf diet).

If she is eating oats - you already have determined the gluten source in her

diet.

Unhealed damage WITH elevated antibodies == eating gluten. If she had

unhealed damage with zero antibodies, then other causes that were preventing

healing might be a problem (perhsps severe deficiency of protein intake or

severe vitamin deficiencies). The antibody tests correlate so well to gross

compliance with the diet, they are the only followup recommended for most

with CD.

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

Also I've heard more than once that a certain type of rice cakes are heavily contaminated, even though the ingredients don't have any gluten. I think it's Quaker? Correct me if I'm wrong!

--Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire

-------------- Original message --------------

Wow, I didn't know that! She has only had Irish oats once in the last two years, so that's probably not it, but it's really good to know! Thanks!Dana, Gloriously GF

[Guest guest]

Also I've heard more than once that a certain type of rice cakes are heavily contaminated, even though the ingredients don't have any gluten. I think it's Quaker? Correct me if I'm wrong!

--Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire

-------------- Original message --------------

Wow, I didn't know that! She has only had Irish oats once in the last two years, so that's probably not it, but it's really good to know! Thanks!Dana, Gloriously GF

[Guest guest]

She ate Irish oats once in the past two years. Dana, Gloriously GF"K. Oland" wrote: > I am well educated about the GF lifestyle, which would have saved > you quite a lot of typing. Not every case is the same, and she > could have mitigating circumstances that are affecting her healing. > And by the way, Irish Oats are GF.. > Dana, Gloriously GF Not according to research. Not only are ALL sources of oats contaminated with wheat (including at least two irish sources - and these are not on the liberal english GF lists), oats that were purified (by hand, you can seerate them out before flaking them) in a lab environment for a research project also showed significant CD type damage, complete with increased

TTG antibodies. Research in Spain since the early 90's has shown that avenin antibodies are even more prevalent in kids with CD than gliadin antibodies and correlate more closely with those who will have positive biopsies. The research that shows "oats are OK" come from countries that also allow wheat starch (as they don't believe anyone will comply with a truly gf diet there). The comparisons are to damage when oeating wheat starch (oats and wheat starch are comparable) and most studies showed high dropout rates (as do some of their studies of just wheat starch vs a true gf diet). If she is eating oats - you already have determined the gluten source in her diet. Unhealed damage WITH elevated antibodies == eating gluten. If she had unhealed damage with zero antibodies, then other causes that were preventing healing might be a problem (perhsps severe deficiency of protein intake or severe

vitamin deficiencies). The antibody tests correlate so well to gross compliance with the diet, they are the only followup recommended for most with CD. --- [This E-mail scanned for viruses by Declude Virus] __________________________________________________

[Guest guest]

She ate Irish oats once in the past two years. Dana, Gloriously GF"K. Oland" wrote: > I am well educated about the GF lifestyle, which would have saved > you quite a lot of typing. Not every case is the same, and she > could have mitigating circumstances that are affecting her healing. > And by the way, Irish Oats are GF.. > Dana, Gloriously GF Not according to research. Not only are ALL sources of oats contaminated with wheat (including at least two irish sources - and these are not on the liberal english GF lists), oats that were purified (by hand, you can seerate them out before flaking them) in a lab environment for a research project also showed significant CD type damage, complete with increased

TTG antibodies. Research in Spain since the early 90's has shown that avenin antibodies are even more prevalent in kids with CD than gliadin antibodies and correlate more closely with those who will have positive biopsies. The research that shows "oats are OK" come from countries that also allow wheat starch (as they don't believe anyone will comply with a truly gf diet there). The comparisons are to damage when oeating wheat starch (oats and wheat starch are comparable) and most studies showed high dropout rates (as do some of their studies of just wheat starch vs a true gf diet). If she is eating oats - you already have determined the gluten source in her diet. Unhealed damage WITH elevated antibodies == eating gluten. If she had unhealed damage with zero antibodies, then other causes that were preventing healing might be a problem (perhsps severe deficiency of protein intake or severe

vitamin deficiencies). The antibody tests correlate so well to gross compliance with the diet, they are the only followup recommended for most with CD. --- [This E-mail scanned for viruses by Declude Virus] __________________________________________________

[Guest guest]

She ate Irish oats once in the past two years. Dana, Gloriously GF"K. Oland" wrote: > I am well educated about the GF lifestyle, which would have saved > you quite a lot of typing. Not every case is the same, and she > could have mitigating circumstances that are affecting her healing. > And by the way, Irish Oats are GF.. > Dana, Gloriously GF Not according to research. Not only are ALL sources of oats contaminated with wheat (including at least two irish sources - and these are not on the liberal english GF lists), oats that were purified (by hand, you can seerate them out before flaking them) in a lab environment for a research project also showed significant CD type damage, complete with increased

TTG antibodies. Research in Spain since the early 90's has shown that avenin antibodies are even more prevalent in kids with CD than gliadin antibodies and correlate more closely with those who will have positive biopsies. The research that shows "oats are OK" come from countries that also allow wheat starch (as they don't believe anyone will comply with a truly gf diet there). The comparisons are to damage when oeating wheat starch (oats and wheat starch are comparable) and most studies showed high dropout rates (as do some of their studies of just wheat starch vs a true gf diet). If she is eating oats - you already have determined the gluten source in her diet. Unhealed damage WITH elevated antibodies == eating gluten. If she had unhealed damage with zero antibodies, then other causes that were preventing healing might be a problem (perhsps severe deficiency of protein intake or severe

vitamin deficiencies). The antibody tests correlate so well to gross compliance with the diet, they are the only followup recommended for most with CD. --- [This E-mail scanned for viruses by Declude Virus] __________________________________________________

[Guest guest]

Yes, Quaker rice cakes are not safe... I know from a bad reaction that lasted over a week.

Re: GF 2 years, and having joint pain

Also I've heard more than once that a certain type of rice cakes are heavily contaminated, even though the ingredients don't have any gluten. I think it's Quaker? Correct me if I'm wrong!

--Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire

-------------- Original message --------------

Wow, I didn't know that! She has only had Irish oats once in the last two years, so that's probably not it, but it's really good to know! Thanks!Dana, Gloriously GF

[Guest guest]

Yes, Quaker says all of their rice cakes are faily heavily

cross-contaminated and should not be considered gf. I would consider all

their flavored popcorn in a bag to be the same.

You run into similar prolems with corn meals that are ground in flour

factories (even when they aren't hiding wheat flour in them, as a recent

whilte lily recall revealed - their self rising corn meal had wheat flour in

it). I've toured their facility (many years ago, a common school field trip

here, since iti s just downtown) - there is NOTHING in these places not

coated with flour.

Lays' chips are also a common problem - yes, they clean the lines and yes,

they do the wheat flavors later (usually). But, those flavors with wheat

don't just stay put, the flour and flavor goes eveywhere, including into the

oil. And the Lay's " secret " to a crispy chip is that every batch is fried in

1/2 new oil and 1/2 filtered oil that was used before. No doubt Cape Cod and

others (like Terra) have similar issues that explain their reluctance to say

any of their chips are gf.

Note that Lay's naturals and Lay's Stax are gf - both are in different

facilities and there is no wheat in any of the flavors involved (and no soy

in the naturals). Pringles, of course, have what starch as an ingredient, so

be careful which ones you grab in a can.

-----Original Message-----

Also I've heard more than once that a certain type of rice cakes are heavily

contaminated, even though the ingredients don't have any gluten. I think

it's Quaker? Correct me if I'm wrong!

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

Yes, Quaker says all of their rice cakes are faily heavily

cross-contaminated and should not be considered gf. I would consider all

their flavored popcorn in a bag to be the same.

You run into similar prolems with corn meals that are ground in flour

factories (even when they aren't hiding wheat flour in them, as a recent

whilte lily recall revealed - their self rising corn meal had wheat flour in

it). I've toured their facility (many years ago, a common school field trip

here, since iti s just downtown) - there is NOTHING in these places not

coated with flour.

Lays' chips are also a common problem - yes, they clean the lines and yes,

they do the wheat flavors later (usually). But, those flavors with wheat

don't just stay put, the flour and flavor goes eveywhere, including into the

oil. And the Lay's " secret " to a crispy chip is that every batch is fried in

1/2 new oil and 1/2 filtered oil that was used before. No doubt Cape Cod and

others (like Terra) have similar issues that explain their reluctance to say

any of their chips are gf.

Note that Lay's naturals and Lay's Stax are gf - both are in different

facilities and there is no wheat in any of the flavors involved (and no soy

in the naturals). Pringles, of course, have what starch as an ingredient, so

be careful which ones you grab in a can.

-----Original Message-----

Also I've heard more than once that a certain type of rice cakes are heavily

contaminated, even though the ingredients don't have any gluten. I think

it's Quaker? Correct me if I'm wrong!

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

As 's been eating a ton of Quaker rice cakes (which were on every GF foodlist I had!) we will just wait for her bloodwork. If it comes back negative, the detective work really begins! Dana, Gloriously GF"K. Oland" wrote: Yes, Quaker says all of their rice cakes are faily heavily cross-contaminated and should not be considered gf. I would consider all their flavored popcorn in a bag to be the same. You run into similar prolems with corn meals that are ground in flour factories (even when they aren't hiding wheat flour in them, as a recent whilte lily recall revealed - their self rising corn meal had wheat flour in it). I've toured their facility (many years ago, a common school field trip here, since iti s just downtown)

- there is NOTHING in these places not coated with flour. Lays' chips are also a common problem - yes, they clean the lines and yes, they do the wheat flavors later (usually). But, those flavors with wheat don't just stay put, the flour and flavor goes eveywhere, including into the oil. And the Lay's "secret" to a crispy chip is that every batch is fried in 1/2 new oil and 1/2 filtered oil that was used before. No doubt Cape Cod and others (like Terra) have similar issues that explain their reluctance to say any of their chips are gf. Note that Lay's naturals and Lay's Stax are gf - both are in different facilities and there is no wheat in any of the flavors involved (and no soy in the naturals). Pringles, of course, have what starch as an ingredient, so be careful which ones you grab in a can. -----Original Message----- Also I've heard more than once that a certain type of rice

cakes are heavily contaminated, even though the ingredients don't have any gluten. I think it's Quaker? Correct me if I'm wrong! --- [This E-mail scanned for viruses by Declude Virus] __________________________________________________

[Guest guest]

Hi , You are so right about products that are not labeled GF. I check with the makers but you never know. If 's bloodwork comes back positive, which I hope it does, it will mean those darn rice cakes are the culprit. If not, the real work begins! And that spray starch thing is so weird, but nothing surprises me anymore! I never had a reaction to wheat germ oil before I was GF, but after I was GF for a while, the shampoo at my hairdresser's nearly sent me into anaphalactic shock! My scalp was on fire and I could barely breathe. It had wheat germ oil in it, so I bought several shampoos with it and tried it on my hand--viscious red mark! You think that you're at the end of all the nonsense once you finally get your diagnonsis, but that's when the fun really begins! Thanks for the info. I feel like we are getting closer to the solution (knock on wood!) Dana, Gloriously

GF wrote: I reacted badly to Quaker Rice cakes several times when I was first diagnosed and ignorant about cross contamination. I had 4 or 5 different kinds in my pantry and had to throw them all out. I miss them but don't dare eat them any more.I mention the following for additional consideration. One of my sources of gluten reaction, early on before I got wise to it, was spray starch. After I switched over to GF Niagra, my recovery started to pick up again. I've even heard of some people reacting to the wheat in wallpaper paste. It gets old and dry and can get in the air via an active ventilation system. The problem is apparently worse with porous paper or wall-fabric. Another problem area for me has been lactose intolerance. Even after a year

since dx, I am still horribly lactose intolerant and have to take as much as 6 capsules (thats over 20,000 FCC units or about 1400 mg) to be able to ingest just 1/2 cup of milk without a lactose reaction. Needless to say, I avoid dairy products as much as possible except for certain types of yoghurt and hard cheese. And I buy lactase enzyme in large quantities. So many things have milk in them.And finally, though we like to think that when a label does not indicate gluten, wheat, barley or rye that it is "Gluten Free". However, that is not always the case. Most of the foods we consume are NOT processed in gluten-free facilities. There is often a risk of contamination that is completely accidental. And based on my personal experience, I find certain brands to be less dependable than others (and therefore tend to avoid them) though this is a situation that is improving on the whole. With the new labeling, many more

manufacturers are indicating that on their labels. Just a few thoughts. Good luck!> As 's been eating a ton of Quaker rice cakes (which were on every > GF foodlist I had!) we will just wait for her bloodwork. If it comes > back negative, the detective work really begins!> Dana, Gloriously GF>> "K. Oland" wrote:> Yes, Quaker says all of their rice cakes are faily heavily> cross-contaminated and should not be considered gf. I would consider > all> their flavored popcorn in a bag to be the same.>> You run into similar prolems with corn meals that are ground in flour> factories (even when they aren't hiding wheat flour in them, as a > recent> whilte lily recall revealed - their self rising corn meal had wheat > flour in> it). I've

toured their facility (many years ago, a common school > field trip> here, since iti s just downtown) - there is NOTHING in these places > not> coated with flour.>> Lays' chips are also a common problem - yes, they clean the lines and > yes,> they do the wheat flavors later (usually). But, those flavors with > wheat> don't just stay put, the flour and flavor goes eveywhere, including > into the> oil. And the Lay's "secret" to a crispy chip is that every batch is > fried in> 1/2 new oil and 1/2 filtered oil that was used before. No doubt Cape > Cod and> others (like Terra) have similar issues that explain their reluctance > to say> any of their chips are gf.>> Note that Lay's naturals and Lay's Stax are gf - both are in different> facilities and there is no wheat in any of the flavors involved (and > no soy> in

the naturals). Pringles, of course, have what starch as an > ingredient, so> be careful which ones you grab in a can.>>> -----Original Message----->>> Also I've heard more than once that a certain type of rice cakes are > heavily> contaminated, even though the ingredients don't have any gluten. I > think> it's Quaker? Correct me if I'm wrong!>> ---> [This E-mail scanned for viruses by Declude Virus]>>>>> __________________________________________________>

[Guest guest]

Hi , You are so right about products that are not labeled GF. I check with the makers but you never know. If 's bloodwork comes back positive, which I hope it does, it will mean those darn rice cakes are the culprit. If not, the real work begins! And that spray starch thing is so weird, but nothing surprises me anymore! I never had a reaction to wheat germ oil before I was GF, but after I was GF for a while, the shampoo at my hairdresser's nearly sent me into anaphalactic shock! My scalp was on fire and I could barely breathe. It had wheat germ oil in it, so I bought several shampoos with it and tried it on my hand--viscious red mark! You think that you're at the end of all the nonsense once you finally get your diagnonsis, but that's when the fun really begins! Thanks for the info. I feel like we are getting closer to the solution (knock on wood!) Dana, Gloriously

GF wrote: I reacted badly to Quaker Rice cakes several times when I was first diagnosed and ignorant about cross contamination. I had 4 or 5 different kinds in my pantry and had to throw them all out. I miss them but don't dare eat them any more.I mention the following for additional consideration. One of my sources of gluten reaction, early on before I got wise to it, was spray starch. After I switched over to GF Niagra, my recovery started to pick up again. I've even heard of some people reacting to the wheat in wallpaper paste. It gets old and dry and can get in the air via an active ventilation system. The problem is apparently worse with porous paper or wall-fabric. Another problem area for me has been lactose intolerance. Even after a year

since dx, I am still horribly lactose intolerant and have to take as much as 6 capsules (thats over 20,000 FCC units or about 1400 mg) to be able to ingest just 1/2 cup of milk without a lactose reaction. Needless to say, I avoid dairy products as much as possible except for certain types of yoghurt and hard cheese. And I buy lactase enzyme in large quantities. So many things have milk in them.And finally, though we like to think that when a label does not indicate gluten, wheat, barley or rye that it is "Gluten Free". However, that is not always the case. Most of the foods we consume are NOT processed in gluten-free facilities. There is often a risk of contamination that is completely accidental. And based on my personal experience, I find certain brands to be less dependable than others (and therefore tend to avoid them) though this is a situation that is improving on the whole. With the new labeling, many more

manufacturers are indicating that on their labels. Just a few thoughts. Good luck!> As 's been eating a ton of Quaker rice cakes (which were on every > GF foodlist I had!) we will just wait for her bloodwork. If it comes > back negative, the detective work really begins!> Dana, Gloriously GF>> "K. Oland" wrote:> Yes, Quaker says all of their rice cakes are faily heavily> cross-contaminated and should not be considered gf. I would consider > all> their flavored popcorn in a bag to be the same.>> You run into similar prolems with corn meals that are ground in flour> factories (even when they aren't hiding wheat flour in them, as a > recent> whilte lily recall revealed - their self rising corn meal had wheat > flour in> it). I've

toured their facility (many years ago, a common school > field trip> here, since iti s just downtown) - there is NOTHING in these places > not> coated with flour.>> Lays' chips are also a common problem - yes, they clean the lines and > yes,> they do the wheat flavors later (usually). But, those flavors with > wheat> don't just stay put, the flour and flavor goes eveywhere, including > into the> oil. And the Lay's "secret" to a crispy chip is that every batch is > fried in> 1/2 new oil and 1/2 filtered oil that was used before. No doubt Cape > Cod and> others (like Terra) have similar issues that explain their reluctance > to say> any of their chips are gf.>> Note that Lay's naturals and Lay's Stax are gf - both are in different> facilities and there is no wheat in any of the flavors involved (and > no soy> in

the naturals). Pringles, of course, have what starch as an > ingredient, so> be careful which ones you grab in a can.>>> -----Original Message----->>> Also I've heard more than once that a certain type of rice cakes are > heavily> contaminated, even though the ingredients don't have any gluten. I > think> it's Quaker? Correct me if I'm wrong!>> ---> [This E-mail scanned for viruses by Declude Virus]>>>>> __________________________________________________>

[Guest guest]

Hi , You are so right about products that are not labeled GF. I check with the makers but you never know. If 's bloodwork comes back positive, which I hope it does, it will mean those darn rice cakes are the culprit. If not, the real work begins! And that spray starch thing is so weird, but nothing surprises me anymore! I never had a reaction to wheat germ oil before I was GF, but after I was GF for a while, the shampoo at my hairdresser's nearly sent me into anaphalactic shock! My scalp was on fire and I could barely breathe. It had wheat germ oil in it, so I bought several shampoos with it and tried it on my hand--viscious red mark! You think that you're at the end of all the nonsense once you finally get your diagnonsis, but that's when the fun really begins! Thanks for the info. I feel like we are getting closer to the solution (knock on wood!) Dana, Gloriously

GF wrote: I reacted badly to Quaker Rice cakes several times when I was first diagnosed and ignorant about cross contamination. I had 4 or 5 different kinds in my pantry and had to throw them all out. I miss them but don't dare eat them any more.I mention the following for additional consideration. One of my sources of gluten reaction, early on before I got wise to it, was spray starch. After I switched over to GF Niagra, my recovery started to pick up again. I've even heard of some people reacting to the wheat in wallpaper paste. It gets old and dry and can get in the air via an active ventilation system. The problem is apparently worse with porous paper or wall-fabric. Another problem area for me has been lactose intolerance. Even after a year

since dx, I am still horribly lactose intolerant and have to take as much as 6 capsules (thats over 20,000 FCC units or about 1400 mg) to be able to ingest just 1/2 cup of milk without a lactose reaction. Needless to say, I avoid dairy products as much as possible except for certain types of yoghurt and hard cheese. And I buy lactase enzyme in large quantities. So many things have milk in them.And finally, though we like to think that when a label does not indicate gluten, wheat, barley or rye that it is "Gluten Free". However, that is not always the case. Most of the foods we consume are NOT processed in gluten-free facilities. There is often a risk of contamination that is completely accidental. And based on my personal experience, I find certain brands to be less dependable than others (and therefore tend to avoid them) though this is a situation that is improving on the whole. With the new labeling, many more

manufacturers are indicating that on their labels. Just a few thoughts. Good luck!> As 's been eating a ton of Quaker rice cakes (which were on every > GF foodlist I had!) we will just wait for her bloodwork. If it comes > back negative, the detective work really begins!> Dana, Gloriously GF>> "K. Oland" wrote:> Yes, Quaker says all of their rice cakes are faily heavily> cross-contaminated and should not be considered gf. I would consider > all> their flavored popcorn in a bag to be the same.>> You run into similar prolems with corn meals that are ground in flour> factories (even when they aren't hiding wheat flour in them, as a > recent> whilte lily recall revealed - their self rising corn meal had wheat > flour in> it). I've

toured their facility (many years ago, a common school > field trip> here, since iti s just downtown) - there is NOTHING in these places > not> coated with flour.>> Lays' chips are also a common problem - yes, they clean the lines and > yes,> they do the wheat flavors later (usually). But, those flavors with > wheat> don't just stay put, the flour and flavor goes eveywhere, including > into the> oil. And the Lay's "secret" to a crispy chip is that every batch is > fried in> 1/2 new oil and 1/2 filtered oil that was used before. No doubt Cape > Cod and> others (like Terra) have similar issues that explain their reluctance > to say> any of their chips are gf.>> Note that Lay's naturals and Lay's Stax are gf - both are in different> facilities and there is no wheat in any of the flavors involved (and > no soy> in

the naturals). Pringles, of course, have what starch as an > ingredient, so> be careful which ones you grab in a can.>>> -----Original Message----->>> Also I've heard more than once that a certain type of rice cakes are > heavily> contaminated, even though the ingredients don't have any gluten. I > think> it's Quaker? Correct me if I'm wrong!>> ---> [This E-mail scanned for viruses by Declude Virus]>>>>> __________________________________________________>

[Guest guest]

Luckily my wallpaper doesn't bother me (other than that I want to change it and

am afraid to take it off at this point). But when we remodeled the garage and

the idiot sanded without using a wet sander, I was sick for several days (I had

to go out there and vacuum up all the dust, so it could be painted, and got huge

amounts in the air and breathed in ... I had to stop and have hubby finish, the

reaction started quickly and was very strong).

-----Original Message-----

I mention the following for additional consideration. One of my sources of

gluten reaction, early on before I got wise to it, was spray starch. After I

switched over to GF Niagra, my recovery started to pick up again. I've even

heard of some people reacting to the wheat in wallpaper paste. It gets old and

dry and can get in the air via an active ventilation system. The problem is

apparently worse with porous paper or wall-fabric.

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

Luckily my wallpaper doesn't bother me (other than that I want to change it and

am afraid to take it off at this point). But when we remodeled the garage and

the idiot sanded without using a wet sander, I was sick for several days (I had

to go out there and vacuum up all the dust, so it could be painted, and got huge

amounts in the air and breathed in ... I had to stop and have hubby finish, the

reaction started quickly and was very strong).

-----Original Message-----

I mention the following for additional consideration. One of my sources of

gluten reaction, early on before I got wise to it, was spray starch. After I

switched over to GF Niagra, my recovery started to pick up again. I've even

heard of some people reacting to the wheat in wallpaper paste. It gets old and

dry and can get in the air via an active ventilation system. The problem is

apparently worse with porous paper or wall-fabric.

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

Hi,

My dad is an allergist in Cananda, and one of the things he recommends for

his patients is rotation diets for that very reason. You often develop

allergies to things you love/ eat a lot. Just to be clear, he is an

allergist and has no real experience with Celeic. He himslef reacts to rice

so eats it only once a week. When he does eat rice, that would be the day

he would eat things of rice, like rice cakes or crackers and no other

grains.

Sabreena

>When I was first on the diet, my mom did a weekly rotation diet so I

>was not relying exclusively on any one grain, vegetable, or meat. I

>think it helped her plan meals and also a way not only to avoid me

>becoming intolerant to something through excessive consumption, but

>also made it easier to notice if I was reacting to something in my diet

>(corn, potato, rice, etc.) This might be something to try, if you have

>not tried it already.

>

>

>

>

>

[Guest guest]

Hi,

My dad is an allergist in Cananda, and one of the things he recommends for

his patients is rotation diets for that very reason. You often develop

allergies to things you love/ eat a lot. Just to be clear, he is an

allergist and has no real experience with Celeic. He himslef reacts to rice

so eats it only once a week. When he does eat rice, that would be the day

he would eat things of rice, like rice cakes or crackers and no other

grains.

Sabreena

>When I was first on the diet, my mom did a weekly rotation diet so I

>was not relying exclusively on any one grain, vegetable, or meat. I

>think it helped her plan meals and also a way not only to avoid me

>becoming intolerant to something through excessive consumption, but

>also made it easier to notice if I was reacting to something in my diet

>(corn, potato, rice, etc.) This might be something to try, if you have

>not tried it already.

>

>

>

>

>

[Guest guest]

Hi,

My dad is an allergist in Cananda, and one of the things he recommends for

his patients is rotation diets for that very reason. You often develop

allergies to things you love/ eat a lot. Just to be clear, he is an

allergist and has no real experience with Celeic. He himslef reacts to rice

so eats it only once a week. When he does eat rice, that would be the day

he would eat things of rice, like rice cakes or crackers and no other

grains.

Sabreena

>When I was first on the diet, my mom did a weekly rotation diet so I

>was not relying exclusively on any one grain, vegetable, or meat. I

>think it helped her plan meals and also a way not only to avoid me

>becoming intolerant to something through excessive consumption, but

>also made it easier to notice if I was reacting to something in my diet

>(corn, potato, rice, etc.) This might be something to try, if you have

>not tried it already.

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