Hi

I went to allergist/ immunologist. He did an allergy test and that was not fun!! I am allergic to seasonal stuff severly!!
Ok besides that he did a blood test for lyme and DNA for Lyme and that was negative.
I told him about my neurological symptoms and if he can see any link.
So he did a blood test I have never heard of called HISS panel.

I have elevated IG e immunoglobulin so he said that goes along with severe allergies.
Well he said def my immune system is always fighting.
But as I look up elevated ige I cane across
Churg Strauss syndrome. And it's rare and can be reason for neuropathyz
My sysptoms fit so I will call on Monday and ask

But in the mean time I am getting stool teat done with entrolab to check for gluten.

Tulips

[QUOTE=Tulips;715190]Hi

I went to allergist/ immunologist. He did an allergy test and that was not fun!! I am allergic to seasonal stuff severly!!
Ok besides that he did a blood test for lyme and DNA for Lyme and that was negative.
I told him about my neurological symptoms and if he can see any link.
So he did a blood test I have never heard of called HISS panel.

I have elevated IG e immunoglobulin so he said that goes along with severe allergies.
Well he said def my immune system is always fighting.
But as I look up elevated ige I cane across
Churg Strauss syndrome. And it's rare and can be reason for neuropathyz
My sysptoms fit so I will call on Monday and ask

But in the mean time I am getting stool teat done with entrolab to check for gluten.

Maybe you will soon get your answer.

I am gearing up to go gluten free, it will be hard for me, I LOVE wheat products, and can't afford to buy a $10.00 loaf of gluten free bread, but on the bright side, maybe I'll loose some weight!

I don't think you will like what I am going to say.When you go gluten free, please do not immediately start eating the gluten free processed foods. Gluten free flours are much heavier and often times will make you feel worse. You should give your system some time to heal before introducing the gluten free processed foods. Also, gluten free flours are not enriched, they do not contain the value of vitamins and minerals that regular flour does. Along with that fact, and many people do not realize this nor want too, BUT, gluten free processed foods nearly always contain gluten...for now, gluten free foods can contain up to 20ppm of gluten and still be considered gluten free. 5ppm of gluten makes me very ill. I do not eat any processed gluten free foods, no grains at all for me.

When I first went gluten free, I lost 60#. I didn't eat processed foods then though. I went gluten free over 10 yrs ago, and there wasn't much in the line of decent tasting foods for us then. The breads were horrible and hit the tummy like lead. I ate rice cakes with peanut butter, cottage cheese with fruits or veggies stirred in, potatoes, rice...stuff like that. Once I started eating gluten free processed foods, my healing slowed, then stopped and, I gained all the weight back.

Years ago, I figured out my corn, soy, oats, and rice issues, then nightshades, cruciferous veggies, red meat, and shellfish. Plus, I could not lose weight. This last March I went on a candida diet, giving up all grains, all sugars and sweeteners (I do use Truvia, which is fine)all processed foods, no caffeine....I have lost 92# and finally feel my healing is back online for.

I didn't stop my neuropathy, but I did greatly slow the progression, maybe even stopping the progression.

Gluten is poison for some of us. I actually feel most people would do much better without gluten. The wheat product we grow now is nothing like the wheat way back in the beginning. GMO foods, also called genetically modified organisms is the downfall for so many of us.

Feel free to email me anytime for help.

The gluten free flours often are heavy in potato starch and tapioca, which have a high glycemic index.

I did GF for 3 or so years. I did miss bread and bagels, and pizza.
I did rice cakes for peanut butter, and some GF crackers.

There is a gluten free Bisquick now you know.

The pasta is easy to substitute with Tinkyada pasta. This is made from brown rice and the texture is very good. The benefit is that brown rice is low glycemic and metabolized more slowly, than wheat pastas, so you do better blood sugar wise as well. Most stores are carrying them now. They are much easier to find. A bit more expensive but not much. I tried all the other pastas, and I couldn't stand any of the others! I thought the others were major YUK.

There are many resources now on the net with recipes, and other good stuff for GF eating.
Check out the Useful Websites sticky at our own Gluten forum here for starters. It is easier now than ever, doing GF.