Add Celiac Disease to Cushing's Syndrome and Fibromyalgia on the list of things wrong with me. Apparently it is the cause of the severe outbreak on my legs this past six weeks driving me crazy. Gluten turned toxic on me, and being pushed out through the skin because my liver was overwhelmed. Marching on. The pieces are coming together. I'm exhausted!
Karen, Queen of Squishies
Good gracious, Karen. Sounds like you're going to have to learn to bake. A gluten-free diet is doable but probably is going to require some fierce learning. It seems to me that there are already some quilters here who are dealing with the gluten challenge. Was it potato flour they were using? Polly
There is one bonus that I know of to having Coeliac disease: one of the very few 'safe' cakes is - meringue! Once you have addressed all these 'horribles' that are coming out of the closet, which is you, think how marvellous you will feel! Just keep that in the front of your mind. . In message , "Karen, Queen of Squishies" writes
In 2000, I literally turned into a bright red itchy strawberry- coloured person - I was unable to sleep because everything itched (except the soles of my feet and the palms of my hands).....the answer then, was a medication interaction between 'Naprosyn' and 'Benedryl' - every time I used my benedryl, the situation became worse.
I had kept a diary of the breakouts and realized that new events were symmetrical which led my dermatologist to focus on the liver and its functions.
I often found relieve from the itching/burning by standing under a hot shower (as hot as I could stand) - I would feel almost normal for several hours. The coming summer heat and humidity is not something that I am looking forward to...
I occasionally break out through my arms and scalp - I have just gone through an almost 6month session which is one reason why I haven't been sewing/quilting much - the list of food groups that I avoid is growing - it also helped when I bought two tubs of prescription cream (one with added coal tar) - the situation has ceased for a week now. I will slowly re-introduce coloured foods into my diet - nothing RED though - especially red peppers and sweet potatoes...I am hoping that orange will still be OK for carrots!
It is no fun and the problems keep > Add Celiac Disease to Cushing's Syndrome and Fibromyalgia on the list of
=3D
Karen, Maybe if you drink plenty of water it will help flush this out of your system. Get better soon! Barbara in SC
I'll second that - a friend was diagnosed w/ gluten sensitivity - she felt a LOT better once she changed her diet. So you'll be feeling better soon!
Patti wrote:
Hi Karen,
Sorry to hear you have one more condition to deal with. However, I will say, it is very possible to prepare delicious food without flour. I do it, although for a different reason. I'm prediabetic and wheat flour spikes my blood sugar. Since I'm trying to avoid needing to take medication, I am diligent about my diet.
If you need help wtih this, try looking at the newsgroup, alt.support.diabetes. It is a wonderful resource. The people there have all kinds of alternatives to using flour, and are friendly and helpful. (There is one resident nutcake, and the people who like to argue with him on ASD, but if you use your killfile for them, it's a nice place.) For the few baked goods I still eat, I use almond flour. It's rather pricey, but I can buy it locally. However, there are other alternatives available by ordering on the internet.
Best regards, Michelle in NV
Bob Red Mills has baking products that are gluten free and they have an online store. I have a girlfriend at work that has to be Gluten free and Dairy Free. I'll ask her for some cookbook ideas to get you started.
Take care,
Kris
Here I am again as promised with some info from my friend about good gluten free cook books. She's just sensitive to gluten and has to avoid it but she certainly has a lot of sympathy for those who are!! From my friends email to me:
Against the Grain - not a cookbook really, but super-informative! Gluten-Free Gourmet Bakes Bread - She has a whole bunch of cookbooks, all good. Hagman, Bette
1000 Gluten-free recipes by Fenster, Carol - but really any of her cookbooks are good Gluten-Free Vegan Gluten-Free Girl - by Ahern, Shauna, she has a great blog! I get lots of stuff at the local library, just search for gluten-free.Can find lots of online resources, for food, company and info, just type in the usual terms in the search fields, Gluten-Free.
I hope this helps.
Kris
Elizabeth Hasselbach from The View has just published a book about being gluten free. She suffered from it for years before she was diagnosed. Maybe this book could help.
Denise
Dermatitis herpetiformis. It can take a LONG time to settle down. It's sometimes treated with dapsone, an anti-leprosy drug, to settle the itching.
That's not really what's happening but the bottom line is the same - stay off gluten, permanently and completely.
You DO NOT need to buy special food by mail order to have a gluten-free diet. Marion is gluten-intolerant and since I do most of the cooking I cook gluten-free for both of us. The trick is to look at cooking styles from regions of the world where gluten grains are not eaten - and historically that means almost the entire planet. Southern Chinese, South-East Asian, Native American, sub-Saharan African, South Indian, Polynesian, and a lot of the food of the poor from American slaves to the present-day Turkish working class doesn't depend on wheat.
Tonight's dinner was grilled trout followed by salad with Mexican black beans and corn tacos. I got the idea from Sharon Cadwallader's Mexican cookbook but didn't follow any specific recipe in it.
We have a few other food exclusions to deal with as well - Marion can't tolerate dairy products, I can't handle much egg, and I have an auto-immune condition which means it's a good idea to cut my meat intake to near zero. But looking at cuisines way beyond anything I grew up with makes it quite easy to adapt, and I have never even once bought any kind of special substitute food. You could eat with us and not realize we were working round any restrictions at all - every dish is something perfectly normal for some culture somewhere, albeit not for southern Scotland.
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