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IrishHeart

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About IrishHeart

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  1. Dear A. You've always been one of my favorite people on here. I admire your courage, humor, and great faith. I have always pictured you enjoying your guitar shop, your kitty, and your home because you always told me how much they gave you pleasure. You've been an inspiration to me and to so many others on here during the last few years and you've helped more people than you may ever realize. That's your gift. It doesn't surprise me that you're facing this final challenge with the same grace that you've handled everything else thrown in your path. My first response last night when Karen told me your news was "well F you, celiac, quit taking our peeps!" (because you know I shoot from the hip) but as I read your words this morning one more time, I can see that you've already decided to handle this last challenge with the same "Barty attitude" that I admire so much. You're a true warrior princess and I agree with Gemini: You are one special soul and I am so glad our paths crossed. xoxo G.
  2. You should only test one food at a time. A mash up of several food items is too many food proteins and you'd have no control factor.
  3. I use this broth all the time and have never had a problem. Kind regards, IH
  4. Well, if you read the article, it states " new research suggests these folks may also react to non-gluten wheat proteins." So, it is also all the OTHER proteins in WHEAT that trigger our symptoms. It's not any additional foods, it's nothing new for those of us with celiac because it's still wheat we shouldn't be eating. It's bigger news for non-celiacs because : Now several studies hint that so-called gluten sensitivity might not always be caused by gluten. In some cases, the problem may be entirely different proteins—or even some carbohydrates. “We're so used to dealing with gluten as the enemy, but it might actually be something else,” says David Sanders, who teaches gastroenterology at the University of Sheffield in England. Joseph Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn., agrees: “I'm starting to feel more uncomfortable calling it nonceliac gluten sensitivity. I think it might be better to call it nonceliac wheat sensitivity.” In laboratory tests, wheat proteins known as amylase-trypsin inhibitors have stimulated immune cells in plastic wells to release inflammatory molecules called cytokines that can overexcite the immune system. In laboratory tests, wheat proteins known as amylase-trypsin inhibitors have stimulated immune cells in plastic wells to release inflammatory molecules called cytokines that can overexcite the immune system.
  5. and now, consider me back on sabbatical
  6. Just letting you know that reports of my demise are greatly exaggerated.
  7. Now, That's freakin hilarious!!!
  8. I suggested using flour because most people already have G F flour in the house for baking pies and rolls. It probably won't be much of an added expense. A bit of flour and butter whisked into a roux is then added to the hot drippings and hot stock and honestly, that has never caused any clumping in the gravy I have made for over 30 years. ( all -purpose G F Flour now or Gold Medal back in the day) But, all cooks have their preferences.
  9. You bet. hon! Any recipes you have traditionally used can be converted. google away!
  10. I should note that we also made whipped potatoes and they were fabulous with the gravy I made from her pan drippings and my G F flour.
  11. Good. I am glad you recognize that fact because not everything that happens to us, our children and families is because of gluten. Having OTHER allergies/intolerances opens a door to so many other things that may have caused a "reaction". I know, I have other food intolerances and mast cell issues. I am sorry your wee one is not feeling well, but the science speaks volumes. And Dilettantesteph would be the first to agree that the science is important.
  12. Who dragged out this old thread? I thought this one had died. Do parents of children with celiac disease really have to worry that their children’s retainers contain gluten? In a word: NO. BY : Amy Jones, MS, RD and Tricia Thompson, MS, RD "Many of you may have heard about the article “An Orthodontic Retainer Preventing Remission in Celiac Disease” recently published in the journal Clinical Pediatrics. In short, this is a case presentation of a 9 year old girl diagnosed with celiac disease. IgA tTG at diagnosis was 172 U/mL (normal defined as < 20). The authors state that despite a strict gluten-free diet her tissue transglutaminase remained elevated. However, when she removed her retainer which was found to contain a plasticized methacrylate polymer which may contain gluten her serology normalized. A close look at the patient’s serology provided by the study authors shows that at her 6th month follow-up the patient’s tTG level had fallen to approximately 50 U/mL. At her 7th month follow-up, the patient’s tTG level was up slightly to approximately 55 U/mL. At her 8th month follow-up her tTG was approximately 52 U/mL. At this point the retainer was removed. By her 10 month follow-up tTG levels were around 0. We are concerned that this case study may unnecessarily worry parents over their children’s retainers especially if only the title or the abstract of the study is read (Note to bloggers: it is irresponsible to write about a study if you have NOT read the ENTIRE article). The lead author was contacted with the following questions: Might these tTG levels represent a normal progression? Did the child have the retainer the entire time she was on a gluten-free diet? If so, this would suggest the retainer had nothing to do with the "blip" that was seen in tTG levels. Was it established that the retainer actually contained gluten or that it was "just" made with a material that may include gluten? If it was established that the retainer did in fact contain gluten was the manufacturer of the retainer contacted to ask how much gluten was used to make it? Zebunnissa Memon MD, responded that yes, the child had the retainer the entire time she was on a gluten-free diet but, “Only when she removed the retainer did her serology and symptoms improve.” Dr. Memon went on to say that, “The retainer was not tested. The ingredients from the manufacturer listed methylmethacrylate: a plasticized methacrylate polymer, in which gluten is a common additive. The manufacturer was contacted but they did not give us information.” Amy and I responded further that, “Based on the information you provide in table 3, this child's serology fell from 172 U/mL at diagnosis to 50 U/mL at her 6 month follow -up. If she was getting gluten from her retainer it seems unlikely that this would have happened.” Dr. Memon responded, “This is actually a case that had puzzled us because it was very atypical of the usual celiac cases that we see. On the diet that this child was following, you would expect the serology to have normalized. We can say this because we knew how vigilant the mother was. The only factor that changed from the serology of 50 to the follow up where it had gone down significantly was that the retainer was removed. The diet remained the same. It is possible that the gluten source in the container (sic) was so minimal that it was just enough to prevent normalization of both serology and symptomatology.” We are still not convinced that the retainer had anything to do with the slight increase seen in this patient’s tTG levels. According to Beth Israel Deaconess Celiac Disease Center, tTG has a half life of 6 months so it would be expected that levels should fall by half 6 months after diagnosis (http://www.bidmc.org/Centers-and-Departments/Departments/Digestive-Disease-Center/Celiac-Center/FAQ/DiagnosingCeliacDisease.aspx#normal). This patient’s tTG levels fell from 172 U/mL at diagnosis to approximately 50 U/mL (It is difficult to read the graph and exact numbers are not provided) at her 6 month follow-up. This is a fairly significant drop. It also is the case that by the time the patient’s retainer was removed at 8 months, tTG levels had decreased from about 55 U/mL to about 52 U/mL. In addition, the reference regarding methylmethacrylate as containing gluten is from 1971. We have been unable to find any additional references indicating that this substance contains gluten. Even if it does, methylmethacrylate is one product used to make this child’s retainer and gluten would be a “sub-ingredient” of this product. That enough gluten would leach from the retainer to cause an increase in tTG levels seems a bit extraordinary. There is so much fear in the celiac disease community regarding unintentional sources of gluten especially among parents of children. We would hate to have parents worrying unnecessarily about their children’s retainers. There does not seem to be enough information provided in this case to demonstrate a true cause and effect between retainer use and tTG levels." https://www.glutenfreewatchdog.org/blog/Do-retainers-contain-gluten/8 I don't know how many times I have to say this until someone pays attention: people should stop posting alarmist BS rhetoric on here. It's driven me right off the forum. I only came back to post the science. I hope readers bother to look at it. The End.