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
I haven't posted in a while. I'm working in Boston during the week, and when I get home I haven't had much time to bake. So today I decided I'd make some pizza. I found Emeril's recipe and gave it a try. It uses a lot of tapioca flour, and it took all I have on hand. I mixed everything up, separated my 4 eggs, but when I started mixing the proofed yeast into the flours, it was no where near enough liquid. I ended up adding at least another 1/2 cup of water to get it to a dough consistency. I spread it out into 3 nice circles and let it rise a bit. Stuck them in the oven and decided to keep going while the oven was hot. Imagine my suprise when I was mixing my next recipe, a flat-bread, when I saw my 4 egg whites sitting on the counter. LOL. Needless to say my pizzas didn't turn out very well. I am all out of tapioca and will have to try it again another time. On the good side, I think I will use my flat bread for the pizza and see how that turns out.
Yeah, I suppose you are right. It's just very fruastrating to be around good food and not eat it. It seems like this is the worst I have felt in a long time. It appears everyone is right when they say reactions get worse the longer you are gluten-free. I just today had a semi-normal BM.
I know this is my own fault. My marathon team went to the Mardi Gras marathon last weekend, and decided I wasn't going to miss out on crawfish etoufee, beignets, and gumbo. I got there on Friday, and by Sunday my insides hurt and I had to make 5 emergency trips to the BR. Monday I was in agony. All this week I have not felt good, and yesterday included a few rushes to the loo and bad gas and cramps. I keep trying to figure out what I may have eaten since I got home on Monday, but I have been very careful. Could this still be from the weekend? Used to be if I had some gluten I would be OK after a day or two. I know I should not have eaten all the gluten that I did, and my wife warned me, but it was worth it, the food was fantastic :-)
Here is something I really enjoy. I am a competitive marathoner and run on a military team, but the stress of running a LOT of miles started to wear on me. So last summer I took up walking while swinging dumbells. It was popular about 15 years ago when it was called "Heavyhands" walking. I swing them front to back, do curls, tricep presses, upright rows, all while walking very fast. It gets mr heart rate up and really works the arms and shoulders. You can pick up some light dumbells at any sporting goods store or Walmart and that's all you need. Start easy, and build up in weight and duration as your fitness improves. I try to do it 2 or 3 times a week on days I don't run, or else i use it as a warmup for my esy run days. I usually do about 2 miles.
I usually can tell by an excess of gas and cramps. Then the next day I'll have D a few times, and then loose stools for anywhere from 3 to 5 days. Lately I also seem to get dizzy for a while. Luckily I have not yet vomited, and I don't get the extreme fatigue many experience.
I can identify with this. I was just looking at my test result of "3" for Iga. My GI told me that was a negative. I had been gluten-free for over 2 months when I first went to the GI, and she told me to eat gluten for 3 weeks and then we did the test. I did not eat much gluten during that 3 weeks, because I was not told I should eat a lot, and I did not like the side-effects. However, I went for a follow-up just last week, and she now feels that I do have celiac based on my positive dietary response and the fact that every time I eat gluten, either accidently or on purpose, I end up with the same old symptoms; gas, cramps, noisy stomach, D or loose stools. I don't understans the tests, but I do understand my GI tract.
OK. I have not had this yet. It came from a co-worker's family cookbook.
For crust use your favorite cookie type crust. Ginger snaps, cereal, etc.
12 oz cream cheese
1-1/2 cup peanut butter
1-1/2 cup sugar
1 cup heavy cream.
Cream cheese, PB and sugar. Then whip the cream until stiff and fold into the other and then spoon into crust.
1/2 cup sugar
4 T butter
1/2 heavy cream
2 Oz unsweetened chocolate
1/2 t vanilla
combine sugar and cream in pan and bring to boil. Reduce heat and simmer without stirring for 6 minutes. Remove from heat and add chocolate and butter, stir until melted. Add vanilla and then carefully pour over filling. Stick in fridge until cold.
This topic is right up my alley. I am a serious marathoner. I am on a sponsored team and last time I checked I was ranked 17th in the country in my AG.
Right after I first started having GI troubles I had my yearly chekup and my iron-related levels were all much lower than in previous years. I suppose that explained why I was struggling with my training at the time. I had just came back from Iraq, which is were I started having the more severe GI troubles. I decided to start taking a time-release iron supp, and I quickly noticed a big improvement.
I have run 3 marathons under 3 hours since I started eating gluten-free. One thing I think is very important for marathoners to remember, is that you really need the calories. They are your friend if you are putting in 40+ miles a week. So my big advice is to not be afraid of sweets, as long as you know when to eat them. I highly recommend (and most of my friends have started this) having a quart of low-fat chocolate milk after every run of more than 1 hour. After long runs have the chocolate milk (if you can toloerate milk, that is) and then make a nice big breakfast with lots of carbs. gluten-free pancakes or waffles with home-made buttermilk syrup, You want to quickly replenish the glycogen you just depleted. A couple hours later have some protein. If you are a meat eater, have some chicken or beef. I make my own beef sausage and have a couple patties afer a few hours.
As MSAU22 suggests, peanut butter and sweet potatoes are excellent choices. I have sweet-p's a couple times a week and top them with cottage cheese, salsa and shredded cheese of some type. Peanut butter by the spoonful. I also eat lots of nuts of all kinds. When you are training for a marathon you need lots of calories. Don't worry if all of them are not "good for you". Just worry about them being gluten-free.
I travel to a lot of my races, so I have to eat out a lot. The last thing I need before a race is a case of D, but you are usually safe ordering a baked potato or two. I have ordered extras to take to my hotel to eat race morning.
Good luck. Feel free to PM me if you want more training or eating info.
I would suggest a sweet-potato pie. Just use any pumpkin pie recipe and sub sweet-p for the pumpkin. I usually just go by feel and taste, but a rough idea of what I use is;
1-1/2 to 2 cups sweet potato mash
1 cup heavy cream
1/2 stick butter
1 tsp each of cinnamon, nutmeg, ginger, allspice
1/2 cup or so of sugar, to taste.
Sometimes I'll throw in some molasses. Makes it nice and dark and extra sweet
If you imbibe, I also suggest adding a couple tablespoons of rum.
Not lo-cal by any means, but definitely tasty.
For crust I like Annalise Robert's recipe, but any will do. I like the ginger cookie idea here, and that is what I am going to try next.
Today at my National Guard base, I mentioned that I was going to make a chocolate, peanut-butter pie for Thanksgiving. One of the guys suggested I make one and bring in, just to make sure it is good before I serve one to my wife's family. So I came home tonight and started making a pie, but mid-way into mixing the cream cheese and peanut butter my mixer burnt up. It was actually smoking.
I don't have to take the pie to work until Thuesday, so I figure I will head to BB and Y tomorrow and pick up a new mixer. Someday I want to get a nice stand mixer, but for now I need a good hand mixer.
I'm thinking a Cuisinart, since that's all they seem to use on the Food Network shows. Any others you recommend?
At least you got two! I was suprised when I found out my doc only grabbed one sample from me, especially since he was the one who did the same with my daughter. With her, they did the biopsy first, just one sample, which was negative, and then did the blood work which was positive. From what I understand, it is quite common to find no damage in one area but then find damage in another. My doc bills himself as a celiac expert, so you can understnad my frustration. I have an appt. in a couple weeks, and I plan on asking for an explanation why he only took one sample.
Oh, and don't get me started on the eating gluten before. His office simply told me to eat gluten leading up to the test. I ate some, but no where near what I guess I should have. According to him, "a little bit will cause problems, so no need to eat a couple slices of bread a day".
I'm going to ask why then whenever I eat some gluten, either by accident or on purpose, I get D, cramps, gas, etc.
I had plenty of canker sores when I was young. Not so much anymore. No blisters, but I have had a big problem with the skin on the end of my fingers cracking, usually when it is cold. My GI does not think it's related, but since going gluten-free, I rarely get them, and when I do they are not as severe.
I am not a huge beer drinker, but I do enjoy a brew now and then. I have to admit that in my younger days I could really put them away. One thing I noticed over the years was that when I drank beer, I invariably felt bad the next day (HAHA, and not just after having mass quantities) and had D as well. I always just figured that beer gave me the runs.
Anyway, I started thinking a couple things about beer. I have quite often over the years heard people mention the same thing, that is that beer gives them gas and D. Now I wonder if for at least some of those people it could be the gluten.
Which brings me to my next point. Since going gluten-free, I have on a a couple occasions drank a regular beer. Both times I experiened either D or loose stools. However, I seem to be able to drink a Mike's hard Lemonade without the same problem. Since Mike' s is a malt beverage, I don't understand it, but it seems OK for me.
Also, I recently picked up some Bard's Tale brew. I like it much better than Redbridge, although I can get Redbridge where I live but not the Bard's.
I used to brew my own beer, and now I am going to try brewing some gluten-free beer. With gluten-free beer costing at least $7 a 6-pack, it may be cost-effective.
Good luck with your new journey! It can be a challenge at times, but it's not the end of the world. One thing I have learned is to not focus on gluten-free recipes. I still use my favorite cookbooks, but I now look for things that are naturally gluten-free. For example, last night I made a nice flourless chocolate mousse cake from The Joy of Cooking. Very tasty and uses no special ingredients. Before that it was sweet sticky rice with coconut sauce and mango. There are plenty of great recipes out there htat are naturally gluten-free. I do like the one post that suggested keeping sweet potatoes in the fridge. I just got done eating one for lunch. I top them (and regular potatoes) with shredded cheese, cottage cheese, salsa, olives, beans, brocolli, whatever happens to be in the fridge. Many stores and food companies are cognizant of celiacs, so it is getting easier. If you live where there are Wegmans, their store brands are clearly labeld gluten-free when they are. The owners daughter has celiac disease.