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GFinDC

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GFinDC last won the day on December 6

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About GFinDC

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    A little farting never hurt anybody... :-).
  • Birthday 12/26/1957

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    http://www.paulsart.net/
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    ptfemail2000-GFinDC@yahoo.com

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    Painting drawing art!
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    Amesville, Ohio USA

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  1. Hi olesoulle, Interesting question. There's no way for me to know how safe that would be as far as cross contamination goes. It seems like you could sort through the grains looking for and removing any wheat, rye or barley that had snuck in. And then wash the grain and let it dry. I think that's what Quaker does with their gluten-free rice products. But they have machines that do it on a large scale quickly. Maybe you could look up their procedures and see how it works for them? Welcome to the forum!
  2. Hi zenjess, I don't fit that description myself (IMHO) or do weight watchers. But people with weight issues have posted before. Some people seem to gain weight with celiac disease, which seems all crazy-like but it does happen at times. That may be a temporary condition that would change with time though after further gut damage. Thyroid problems can also cause weight gain because of reduced / slowed metabolism. Has your thyroid hormone level been stabilized? Just seems like that might be something to verify. I think it is best to stick with whole foods, like meats, veggies, nuts, eggs, and some fruit myself. gluten-free processed foods are usually high in calories and low in nutrients. So they don't do much for us except introduce poor nutrition and possible weight gain. Of course they sometimes taste good too, rats!
  3. Hi Taraz, You probably won't test positive for celiac disease if you are already eating gluten-free. Celiac testing requires a gluten challenge of eating, gluten for a time before the testing. Two weeks eating gluten for the endoscopy and 12 weeks for the blood antibody testing. About a 1/2 slice of regular gluteny bread is adequate per the University of Chicago ceilac center. You could ask the doctor to test you for nutrient deficiencies also. Celiac damage can cause malabsorption of nutrients and its good to know if you have that problem. Welcome to the forum Taraz!
  4. Hi Ironic, Some celiacs do react to oats like they do to wheat, rye and barley. The thing to do is stop eating oats for 2 months and see if there is an improvement. Saying you think you are gluten-free makes me wonder what your confusion is? Maybe you can simplify your diet so you don't have any doubt about your gluten-free status anymore. I assume you verified your meds were gluten-free before taking them. I don't think there are many meds in the USA that contain gluten, but it makes sense to verify since there are no rules preventing it or requiring labeling like there are for foods in the US. If your gut is already irritated fast transit is not surprising. Our bodies do try to get well so if they want to get rid of something irritating they have ways of doing it (with foods). Did the doctors verify you don't have diverticulitis yet? You need to keep them on their toes! Recovery from celiac damage is not an overnight thing. But it helps if you eliminate any foods that are irritating or hard to digest. Perhaps if you write down everything you are eating, drinking, etc and put things in a "suspicious" list or an "ok for sure" list. Then drop all the suspicious list items for a few weeks. Nobody can troubleshoot your diet like you can. You are the expert on what you are eating that is making you sick. If you approach it as a simple straightforward problem of eliminating possible problem foods items then you should have some success. If it is a food problem that is.
  5. http://glutendude.com/alcohol/is-corona-gluten-free/ I read somewhere in the past that some of the testing they use for gluten does not accurately test levels of barley gluten. So the beers made with barley can test low in gluten because the testing doesn't really work for barley. Elisa test is the one they said is bad I think. It works for wheat protein, but not barley protein. So without proper testing, the PPM levels don't mean anything.
  6. Hi Scott, The counters are somewhat random it seems to me. One login and they will say 10, next login they will say 8. Just as an example. That seems like a problem, but maybe it's not. Last night I tried to edit a post and the edit box came up but it was blank. That's not supposed to happen IMHO. So maybe the edit function has a bug? I suppose if that's the problem area, it could also affect posting. The fun never stops right? **************************************** Hmm, so just now I clicked edit on this post and it did work, and brought up the post for editing. So I added this nifty comment. In case you are wondering the stars above and below the comment are what makes it nifty. ***************************************
  7. Now I can't edit posts. The edit window come up but there i no text in it to edit. Makes it hard to be fumble fingers typist in secret.
  8. Hi rumberg, Yep, soap and water should do it. I cleaned out a cast iron skillet when I went gluten-free by scrubbing it with steel wool and boiling soapy water in it. It worked fine. I think when people first go gluten-free they are pretty sensitive to any gluten they encounter. As years go by and our systems heal we may not have such a fired up immune system all the dang time and may not react as strongly to minor glutenings. So you have no digestive symptoms? We call that silent celiac. I suggest you be tested after 6 months and 1 year to start with. It is nice to know your test results are going down and you are doing thing right. So testing can tell you that. I live in a house with gluten eaters now. They aren't real careful either. But I seldom have a problem. I rinse silverware before using it, same with dishes. I have my own cookware too. And I do most of my own cooking. It is possible, you just have to be aware/careful. I always suggest new gluten-free people stick to mostly whole foods they cook themselves. Eat mostly meats, veggies, nuts, fruits, eggs. Avoid all dairy for a few months if it causes symptoms. Don't eat out in restaurants until 6 months or so or until you have mastered? the gluten-free diet. There is a Newbie 101 thread in the Coping With subsection that has some getting started tips. You should be tested for nutrient (vitamins/minerals) deficiencies also. Celiac disease can cause malabsorptoin of nutrients. Which turn out to be important things regardless of how boring they sounded in school. There are several old farts around the forum that are purty helpful. Even if we don't know the answer we can usually make something up! **************************************** http://www.cureceliacdisease.org/faqs/ What common nutrient deficiencies might an adult experience prior to diagnosis? Iron, calcium, and Vitamin D are the most common deficiencies, but some present with deficiencies in B12, copper, folate, magnesium, niacin, riboflavin, and/or zinc. Nutrient deficiencies associated with celiac disease are due to intestinal damage caused by protein in wheat, rye, and barley. In most cases, nutrient deficiencies that were caused by damage from celiac disease will naturally resolve as your intestine heals. Many gluten-free dieters choose foods that aren’t fortified with vitamins and minerals like their gluten-containing counterparts. Thus, we suggest a general multivitamin to prevent against nutritional deficiencies. August, 2015 ****************************************
  9. Hi Shannon, Yes, celiac disease can cause many different symptoms. Many of them aren't real fun. Recovery from celiac disease is a somewhat slow process for some people. It can take quite a while to get better. It is helpful if you change your diet to give your body and digestive system an easy job. Try to avoid all processed foods until you feel better for a while. Eat mostly whole foods like meats, veggies, nuts, fruits, eggs. Stop all dairy for a few months if you feel symptoms after eating it. Don't eat in restaurants for a good few months, until you are feeling better. Going gluten-free is a learning experience and isn't something people master in a few days. The immune system reaction can last for weeks to months and it only takes a tiny amount of gluten to kick it off in high gear. So you have to be careful. While all this may sound tough to do, it is worth it if you start feeling better. Welcome to the forum Shannon!
  10. The 14 food allergens poster pdf link finally! https://www.food.gov.uk/sites/default/files/top-allergy-types.pdf
  11. Hi rumberg, You''ll probably get varying opinions on this plastic question. Myself I think plastics are ok if the aren't old and all scratched up. Plastics are generally not real absorbent after all. I wouldn't throw metal knives away either. Just clean them well, possibly with some steel wool. Now a toothbrush fro gluteny days is a different story. I'd chuck that sucker! Or maybe just the brush head if it is removeable/replaceable. Metals are even less porus than plastics. So they should be good if cleaned well. The bread machine is questionable IMHO. It may not be possible to clean it well enough. Flour is quite airy and can get into small crevices and that's bad. So maybe it's tie for a chuck on the bread machine too. Most bread machines are not set up to make gluten-free breads anyway. gluten-free breads are quite different in prep from regular bread. Welcome to the forum rumberg!
  12. Ok, forum is acting screwy. I wouldn't willingly eat from plates or bowls made from wheat even if they did say they are gluten-free. I changed my entire diet years ago to avoid gluten and sure don't want to risk an immune reaction and physical damage to my body just to satisfy some university policy on composting. I might be willing to burn all the gluteny made from wheat plates and bowls for you though given a chance.
  13. I wouldn't want to use any product made from wheat in a cafeteria setting without being informed of the source of the material. It's too easy for mistakes to happen in manufacturing that can cause gluten contamination. If the products are not tested to confirm they are gluten-free I don't think they can be labeled gluten-free in the USA. For that matter, I don't think any food product containing or made from wheat, rye or barley can be labeled gluten-free in the USA. So don't get too far into purchasing until you make sure you won't be stuck with something unusable. Many celiacs will wash their hands before eating if they have touched anything with gluten in it as a precaution. I think the are right to do that in order to avoid getting sick and having pain for weeks. Not being informed of a possible gluten contamination issue is something that could disturb some people's peaceful exteriors. If you don't have celiac disease and suffer the effects you may not understand the pain it can cause. It's great that you asked about the issue though!
  14. There was a poster some years ago who had an emergency colostomy. She had celiac and decided to skip the whole silly gluten-free diet thing. It didn't work out well for her. She did come by and post about her experience though to warn others. Which was great thing to do.
  15. Hi Aakanksha, To be healthy with celiac you need to stop eating all gluten. Celiac disease is an autoimmune disease. Autoimmune means our immune system attacks our body instead of attacking germs. The immune system is very sensitive to gluten and germs. In celiac disease, the immune system attacks (makes antibodies) to a protein found in wheat, rye, and barley. That immune attack damages our small intestine. Damage to the small intestine makes it hard to absorb vitamins and minerals. The gut damage can also make it hard to digest dairy. The immune attack (response) can continue for weeks or months. So damage from eating gluten one day can last for months. So for a celiac person to remain healthy we can never eat gluten. Welcome to the forum!