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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Forty320

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  1. I will guarantee you I will go on a gluten-free diet again no matter what the doctor says. I will not live the rest of my life this way. I may have to do it without the support of my family, but I hope not. What I really wish I could do is teach them about this condition. They don't understand why it is so important that I am exposed to no gluten. I have a hard time understanding my own mind. It's hard for me to make decissions when I'm like this. I suppose I should set a limit to how far I'm willing to go before I give up and return to a gluten-free diet. I don't want to put myself in danger by eating something that could be poison to me. Oh, does it really take three months of eating gluten to get to where I can be tested properly? Yikes! I hope there is a faster way! If I can call what you call a "gluten challenge" a formal test, I think I'll just accept that as such and tell my family I've been formally tested! Then, whether they want to believe me or not is up to them. If they choose to alienate themselves from me, that's their decission, and it's their problem. I won't accept the consequences. I'm curious, however, if you happen to know, considering the new law that is supposed to go into affect here in the US in january of 06, making it easier to see if wheat is in stuff, if I were not gluten intolerant, and were simply reacting to a wheat allergy, would my symptums be the same? I know they're two different things, but merely avoiding wheat would be easier than avoiding everything with gluten in it. If I had a wheat allergy, would I react the same to wheat as I would react to gluten if I were gluten intolerant? Does that make any sense? - Dan
  2. (I like these cute faces) I posted this message on another thread, but decided perhaps it deserves its own. I had been gluten-free for about 3 months with miraculous results. I had absolutely no problems with my health at all as long as I was gluten-free. However, my family were pushing me to get an official diagnosis. So I finally made an appointment and went in. My doctor has placed me on a non-gluten-free diet until further notice. I have been in physical distress all this time since. This was only about 5 days ago, but I began to feel the results imediately. I've spent more time in the bathroom these last five days than in all the three months before. It seems like everything I eat makes me sick. I also can't help but imagine how much damage I must be causing my body. I should also point out on a different note that since I'm eating food with gluten in it, food containing gluten seems to have no taste since I've been gluten-free. I even ordered a dominos, which used to be my favourite pizza, and it tasted like glue with a touch of grass. I think I know what I want to hear, but I don't have the emotional strength on my own to defy my family's wishes, and I feel they will respect my condition better with an official diagnosis. I was sent to an allergy specialest also, who discovered I'm allergic to natural vegetation growing everywhere within 800km of my home, and that wasn't what I wanted to hear. It did explain why I have a cold most my life. But I was there to rule out wheat allergy. Am I going about this all wrong? - Dan
  3. What Type Of Doctor To See?

    I thought maybe I should tell what my situation actually is. I had been gluten-free for about 3 months with miraculous results. I had absolutely no problems with my health at all as long as I was gluten-free. However, my family were pushing me to get an official diagnosis. So I finally made an appointment and went in. My doctor has placed me on a non-gluten-free diet until further notice. I have been in physical distress all this time since. This was only about 5 days ago, but I began to feel the results imediately. I've spent more time in the bathroom these last five days than in all the three months before. It seems like everything I eat makes me sick. I should also point out on a different note that since I'm eating food with gluten in it, food containing gluten seems to have no taste since I've been gluten-free. I even ordered a dominos, which used to be my favourite pizza, and it tasted like glue with a touch of grass. I think I know what I want to hear, but I don't have the emotional strength on my own to defy my family's wishes, and I feel they will respect my condition better with an official diagnosis. I was sent to an allergy specialest also, who discovered I'm allergic to natural vegetation growing everywhere within 800km of my home, and that wasn't what I wanted to hear. It did explain why I have a cold most my life. But I was there to rule out wheat allergy. Am I going about this all wrong? Perhaps a response to this may also provide insite for the person who started this thread.
  4. What Type Of Doctor To See?

    Uh, this may apply to my situation, so I'm just wondering, what is what you are calling a dietary challenge? Anyone may answer this if they know being as tarnalberry may not see this. - Dan
  5. Sinking Bread

    Thanks, I'll give that a try if I can get my hands on the ingredients. I heard about one that uses buttermilk. Someone told me they'd send me the recipe, but I haven't gotten it yet. Any more recipes are sure welcome! - Dan
  6. I've been trying for a couple of months now, and just can't seem to get a decent loaf of bread. I have no trouble getting my bread to stay moist and cohesive, but I just can't get it to last more than a couple hours out of the oven without sinking into itself. I don't want to buy bread mixes because, quite frankly, I can buy a perfectly good loaf of gluten-free bread at one of my local grocery stores for less than the mixes, and it's still a bit to pricey for me. I also don't want to use any more strange ingredients unless I can get them for a good deal at my grocery store. I stock: rice flour, sorico powder, arriolet powder, soy flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda, salt, tapioca flour, soy milk, eggs, vege oil, shortening, butter, lemon juice, and a bunch of normal stuff like different kinds of sugar and stuff. I've tried about 30 different gluten-free bread recipes, with and without yeast, with and without egg, with and without yogurt, etc., and they all sink. Some sink immediately after removing from the oven, and some wait until they cool more. The bread I get at the store isn't sunk! How do they manage that? I thought about baking it in cans, but I baked a cake for my sister's birthday a few weeks ago, and before it was even cool enough to frost, it had shrunk several inches on all sides! There must be a way to get these things to hold their size! - Dan
  7. Hey, I bought a toaster at either Target or ShopKo for like $5 not too long ago. It's a great investment, since I've found all gluten-free breads I've yet tried are great toasted! - Dan PS: thrift stores rip you off selling you an old crappy caked non-polarised toaster that will bite the dust in 3 days for $15
  8. Just a little personal experience: Since I worked in a cheese factory, I refuse to eat any pre-shredded cheese. So much gross stuff gets in there, it's nausiating. I wouldn't be the least bit surprised if a whole loaf of whole wheat bread was accidently dropped on the belt at one time, and was not noticed. They do sterility tests frequently, but they very clearly don't catch everything. I was quite disgusted, and this was before I even heard of celiac disease. I won't be offended if someone who works in a cheese factory now rebuts with new information saying they run a clean place these days, because this was probably about four years ago, and I'm old enough to take correction. - Dan
  9. Questions About Celiac Disease

    Just thought I'd mention, my mum used to sprout wheat regularly, but tests revieled the sprouts were not gluten-free.
  10. Gf Gluten Steaks

    What's the name of that restaurant? - Dan
  11. All Rice Flour Mix

    Hi, Just thought I'd mention that Egg Beaters and other of those egg things that are sold around egg beaters are made with about 99% real eggs, so if it were me who had the egg allergy, I wouldn't use them either. - Dan
  12. Gf Gluten Steaks

    Sorry it has been such a long time since I have replied to these. A few days ago, the power went out here for about an hour for no known reason. When it came on again, our internet connection equipment was no longer working. We had to buy more. Then, since technology has changed so much since last time this happened, I had to spend hours on the phone with tech support. I have come up with a recipe, and I let my mom try a piece to be sure I wasn't fooling myself, and she said it is exactly like gluten! To answer a couple questions, gluten alone has no taste at all. We use vegetables and soy sauce or vejex to make the taste. Also, there are a lot of Japanese, Thai, and other Asian stores around here. I'm not concerned with nutritional content of my recipe due to the fact that I eat it one day every year. I know one of you said you are not from the US, so I'll explain. You may already know, so don't be offended; I'm just trying to be informative. Here in the US, we have a holiday called Thanksgiving. The traditional celebration is to eat a large meal. Back in the old days, it used to take place just after the harvest, but now days, most people just go to the store. Anyway, among vegetarians in the community I belong to, the big dish in the middle of the table contains this stuff called Gluten. Meat eaters have a great big turkey in the middle of their table. Some people call the day Turkey Day. Well, if anyone wants to know, my "gluten" recipe is based on the use of eggs, arriolet powder, home-canned vegetable pur
  13. Gf Gluten Steaks

    I asked La Choy if they had gluten in their soy sauce, and here is their response: "We are sorry to inform you that we do not have a source that lists the gluten content of our products. However, our product labels list common allergens; such as wheat, for those allergic to wheat gluten." This does not address gluten from other sources. - Dan
  14. Gf Gluten Steaks

    I was in the process of becoming vegan when I learned I had celiac disease, and I tried for a while, then gave up. I'm vegetarian, and I think I've been one much too long to know how to live as a vegan restricted to a gluten free diet. My family has been vegetarian for as far back as anyone can remember. We have vegetarian recipes coming from generations ago, since before our family ever heard of a place other than Europe. (Part of my family is in America, while another part is in Australia. I hear there is some in Europe still, but I don't know them.) Yeah, this recipe I found doesn't have a washing process in it, so there is the possibility of simply swapping out for a gluten-free flour. And you're right, I may very well need to add in a bunch of egg product to get it to feel right, and obsorb the stock flavour correctly. Oh, you don't know what a help you've been! - Dan
  15. Gf Gluten Steaks

    I looked up seitan, and it sounds like an adaptable alternative. I've copied down a recipe, and I'll be experimenting with different types of gluten-free flours Thanks for the idea!!! -Dan