This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
For me the secret is avoiding processed food as much as possible and buying mostly produce. gluten-free food is expensive! I have two staples which are the yellow cf/gluten-free chebe packets and the nature's path buckwheat waffles.
Unfortunately, my sig. other recently discovered Sam's Club and he cannot resist the deals! He is from a country that does not even really have supermarkets in our sense of the word and I think it is very exciting for him to see so much available.
So I might ask for 2 yellow onions and he will bring back a 10 lb bag! Or a couple of tomatoes for salad and he will bring home the 5 lb. box of cherry tomatoes. It is very hard for two people to eat the 10lb bag of grapefruit, for example before they go bad. But he seems unable to resist, even though I explain this over and over.
And it is a little time-consuming to preserve stuff like that. To make it worse, he is from a culture that abhors throwing away any food at all. "5 dollars!" he will cry, as he places a multi-color rotten cucumber from the dreaded Sam's three pack into the trash. So the pressure is on! He will reprimand me mildly like this (the irony of this is lost on him) if we have to throw out some tomatoes (or whatever). Sigh.
So in the interest of domestic harmony, I do stuff like this:
-pickle beets (once the man brough a 40lb bag home from a frmer's market. he said the man selling them looked poor-- probably because he was dirty from the field) or bell peppers
-fry an entire 10 lb bag of onions into onion rings and then freeze these to cut up and use in curries later. He likes to help. This also uses a ton of eggs.
-make vegetable rice or vegetable curry to use vegetables that are endangered
-make tomato soup or tomato sauce and freeze it
-juice oranges and grapefruit that are endangered
-cook spinach and freeze it (he loves those giant tubs!)
But I still don't know how on earth to avoid the last dreaded multi-color cucumber from that three pack!
Any advice on dealing with Mr. Eyes Bigger than his Stomach?
I had the same set of diagnoses, but in a differet order than the OP. I was mis-disgnosed with IBS-D at 17, had my gallbladder out at 38 and was diagnosed with celiac disease at 40.
The gallbladder surgery was awful for me and it took more than a year to recover-- like somebody turned on the D tap. Then it turns out I may not have needed it afterall.
Nowadays they can remove the stone/s with some kind of laser or sonic device. They do this in Italy, for example-- it is considered barbaric to take the whole organ. Perhaps a good solution for the OP would be to find somebody who can just take out the stones.
It is tough when you have multiple food sensitivities! I use the "naturals" ham with no nitrates. I will check for detrose, but I generally don't have a reaction to that ham (but I don'teat it often). And the peanut butter is okay for sure.
The vinegar is another matter entirely, because of sulfites. Still, I usually can tolerate the mustard.
At this point, after having the same reaction to the muffins, I suspect the calcium sulfate in the baking soda. I stopped eating anything udis and recovered in a day or so. Then I ate a muffin after about a week of feeling good and it happened again. The calcium sulfate is about the only "red flag" ingredient they have in common. I have to quite eating this brand, I guess.
I grew up in a town where they hit gypsum (calcium sulfate) when drilling the well and the city water is heavily contaminated with this. I think I got sensitized to sulfites this way.
Hmm. I know it is not dairy. I ate peanut butter or ham and mustard sandwiches-- no dairy.
Intersting about the xanthan gum. I have used it before in baking and it is in lots of cookies and gluten-free preparations. But perhaps it has something to do with quantity or a particular combination of ingredients.
I would say the effects were cumulative over a period of several days (a bit over a week.)
I see the calcium sulfate in the baking powder. But like the xanthan gum, I regularly use calumet baking soda which has two sulfate compounds in there and which does not have the same effect. But I don't tend to eat my baking every day, so perhaps it is cumulative?
I recently discovered the wonder of Udi's breads. I bought them (both kinds-- but mostly the white b/c the whole grain one kept selling out and I only got one loaf of that)and I ate it for several days as toast in the morning and a sandwich to take to work.
However, I developed progressively worse GERDS symptoms that completely and instantly disappeared when I withdrew the bread (Oh Man! Just when I found something really good too!) I would have acidic burping, some stinky gas and stomach pain. This was not a typical gluten reaction-- I hasten to add. We are not talking multiple bouts of D. But something in this "gets" me.
Soplease let me know what are the likely culprit(s) from the list of ingredients?
I know am allergic to sulfites/sulfates (nearly impossible to avoid completely, though), nitrates, msg and pistachios and casein intolerant.
Ingredients (white bread):
brown rice flour
sugar-- *to this point, I believe we are okay.
baking powder (sodium bicarbonate, cornstarch, calcium sulfate,monocalcium phosphate)
ascorbic acid (microcrystaline cellulose, corn starch)
Thank you in advance! This episode caused many sleepless night and I feel like if I can figure it out, I can solve a big piece of the non-gluten sensitivity puzzle for me.
Happy New Year to you too! I followed the e-chatter about this episode, and that's where I saw this come up.
Art got a LOT of press with Oprah, but it has more to do with the "persona" they gave him on the show. He was portrayed as the sympathetic chef-- a little bumbling, but the guy who produced great traditional Southern food. They didn't want to alienate his following and they didn't want to offend him because they will use him again on a later show. This is one of those instances where you can see how tv manipulates the viewers' perception of the people on the show.
There was a reunion show where you saw the same thing with Marcel. He really didn't want to "play along" and Fabio got mad at him and actually said something along the lines of 'you know how this works. Cooperate with me/ play the game and don't make me look like an ***.'
But I still love the show and I will faithfully watch the next season :-) I learn something from every episode.
In fact there was some question about whether or not he used the butter the recipe called for. General consensus at that time was that he did and that he really should have been eliminated. But because of who he is and what the show does, they just ranked him last to avoid embarassment :-)
You can make the peanut brittle using walnut oil instead of butter.