Jump to content
splinky

gluten free

Recommended Posts

Am I correct in thinking that gluten allergies cause intestinal issues, rather than bizarre rashes which leave the dermatologists scratching their heads?

 

Just so I can eliminate that category.

 

TIA.

it can cause both my darling, and thus my gluten free experiment.

 

 

eta: and what is it with dermatologists who can't come up with an answer and try to make you feel guilty for getting a mystery rash?

Interesting.

 

New allergies can crop up at any time of life, I hear. It's all very odd.

 

At least the dermatologists were able to rule out shingles & cancer, so that's something.

 

Sorry, I'm kind of hijacking your thread here.

what am i gonna do? delete my previous posts in a proprietary rage? we might as well pool our information and support one another.

i have a big hole in my arm from last week's biopsy of my rash, so i totally sympathize. apparently, all food is lethal.

Oh gosh, I didn't realize that we were in the same boat. I have a nice hole in my thigh, formerly with stiches, that is still healing.

 

I have such a low-gluten diet already, assuming that a slice or two of bread per day qualifies as low gluten, that I find it hard to believe that this is the source of my problems, but who knows.

 

 

  • Like 6

Share this post


Link to post
Share on other sites
Am I correct in thinking that gluten allergies cause intestinal issues, rather than bizarre rashes which leave the dermatologists scratching their heads?

 

Just so I can eliminate that category.

 

TIA.

 

And also weird neural migraines shit, which would be why I started on this lovely adventure. Boy was I pissed when it actually made a difference.

 

Share this post


Link to post
Share on other sites
Am I correct in thinking that gluten allergies cause intestinal issues, rather than bizarre rashes which leave the dermatologists scratching their heads?

 

Just so I can eliminate that category.

 

TIA.

it can cause both my darling, and thus my gluten free experiment.

 

 

eta: and what is it with dermatologists who can't come up with an answer and try to make you feel guilty for getting a mystery rash?

Interesting.

 

New allergies can crop up at any time of life, I hear. It's all very odd.

 

At least the dermatologists were able to rule out shingles & cancer, so that's something.

 

Sorry, I'm kind of hijacking your thread here.

what am i gonna do? delete my previous posts in a proprietary rage? we might as well pool our information and support one another.

i have a big hole in my arm from last week's biopsy of my rash, so i totally sympathize. apparently, all food is lethal.

Oh gosh, I didn't realize that we were in the same boat. I have a nice hole in my thigh, formerly with stiches, that is still healing.

 

I have such a low-gluten diet already, assuming that a slice or two of bread per day qualifies as low gluten, that I find it hard to believe that this is the source of my problems, but who knows.

 

If it turns out that you are sensitive, yes that can be the cause of it. When I first started this, before I went to Italy, I slowly cut out most gluten, (and the list of foods with hidden gluten is LONG!! and painful to go through when you love food) and then finally did 3 full months completely gluten free before my trip. Of course, while in Italy, I was eating gluten all day every day and the first thing I noticed was that my stomach was not great. My skin became incredibly dry, but worse, when I got home, I started getting the weird neural migraine crap again....phantom pain in the backs of my thighs, tingling in my hands, etc. All fun stuff that mimic stroke symptoms or shingles. So, I went back at it. I am now at a month of gluten free and haven't had any weird neural shit in 3 weeks.

 

But, I can't lie, it is really fucking hard. I was at my dad's last weekend and my brother in law bought everyone fresh baked cookies for dessert. Yes, I wanted to punch him. I look at fresh baked bread and all i want to do is inhale the entire loaf. I am getting more used to brown rice pasta. The version without the rice bran is quite good and satisfies a craving. Bread....just don't even go there. Resign yourself to the fact that bread may have to be a once in a blue moon treat.

 

I am about embark on gluten free baking adventures. I am going to start with some of the premix boxes and go from there. Hopefully I can figure out some good floor combination's that will create good cookies and cakes.

Share this post


Link to post
Share on other sites
Am I correct in thinking that gluten allergies cause intestinal issues, rather than bizarre rashes which leave the dermatologists scratching their heads?

 

Just so I can eliminate that category.

 

TIA.

 

And also weird neural migraines shit, which would be why I started on this lovely adventure. Boy was I pissed when it actually made a difference.

Uh-oh. My wife is gonna be equally pissed if I tell her this.

Share this post


Link to post
Share on other sites
Am I correct in thinking that gluten allergies cause intestinal issues, rather than bizarre rashes which leave the dermatologists scratching their heads?

 

Just so I can eliminate that category.

 

TIA.

 

And also weird neural migraines shit, which would be why I started on this lovely adventure. Boy was I pissed when it actually made a difference.

i'm hoping this makes my migraines go buh bye, too

Share this post


Link to post
Share on other sites

after a few days gluten-free, i had pizza for dinner last night and got the whole migraine, numbness and tingling in my extremities. was really hoping nothing would happen

Share this post


Link to post
Share on other sites
after a few days gluten-free, i had pizza for dinner last night and got the whole migraine, numbness and tingling in my extremities. was really hoping nothing would happen

 

I felt the exact same way. I was so pissed off when gluten free was making a difference. I started noticing it right away. I'm sorry that it's helping, but on the other hand, I'm discovering that it really isn't that bad. I think for someone who is coeliac, it is much much worse.

 

Share this post


Link to post
Share on other sites
OMG, will i have to live without fried chicken and roux based sauces?

Yes. I hate to be the bearer of bad news. The good news is that you can make sauces with real cream, butter and demi.

Share this post


Link to post
Share on other sites

really, i just need a personal chef who can worry about this stuff for me. it's much easier not to miss stuff if other stuff just appears before you and requires no effort or thought

Share this post


Link to post
Share on other sites

Although gluten may be your problem it may be one of the individual flours. Personally I have/had a high intolerance to certain wheats (although we never worked out which ones, certainly pizza flour was one but I had no problem with pasta :rolleyes: ) causing nettle rash, followed by congestion and feeling extremely hot and itchy (like tearing the skin off type itchy) followed by anaphylactic shock and unconsciousness (I always carry an adrenaline Epi-pen). Skin tests showed a wheat allergy but I didn't react to wheat each time I ate it. Alcohol was an exacerbant, as was hard physical work (that last one was a bummer :lol: ). After a couple of years wheatfree (but not gluten free, I was still eating rye, barley, oats etc.) the reaction on the skin tests were considerably reduced (to about the same level as hystamine, but my hystamine reactions had lessened too) the specialist said it looked like I was Ok, but he would only guarantee it for that day when they took the test. When I asked "Does this mean I can eat wheat again?" he said "It depends on how you feel about Russian roulette." I still avoid wheat whenever I can (occasional mistakes occur, especially when eating out, with no bad effects so far (touch wood)). I've got used to the various rye breads, can't stand the commercial wheatfree substitutes for pasta, pizza, bread etc. although one or two of the Naan breads are Ok. Baking is done with a combination of rye and 'plastic' flours although the much reduced gluten content means pie crusts, dumplings etc. have to be cooked separately from meat as the pastry just melts into the stew. Quiche bases have to hard baked but still go a bit soggy. Batter made from chickpea flour is fairly good.

 

I thicken sauces with butter whisked in or slaked corn, rice or potato flour although the latter two need more cooking out to prevent a floury taste.

 

We are reasonable enough cooks and there is a world of non-wheat foods out there so we tend not to try to reproduce what we used to eat, which is often a disappointment, but eat what works well as wheatfree.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...