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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This 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 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 Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About bartfull

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  • Gender Female
  • Interests Guitars, jazz and classical music, reading, drinking coffee with my friends, snuggling with my cat.
  • Location The beautiful Black Hills
  1. New to Celiac!

    I had a few meltdowns in the grocery store at first, walking out empty handed. Of course I lived on junk food before going gluten-free and the idea of eating plain whole foods seemed foreign to me. I'm not much of a cook! Definitely, eating out is the hardest part. Being spontaneous is going to have to be a thing of the past. While I always carry non-perishable gluten-free food in my purse for those "just in case" times, it's hard to carry a whole meal. (Lara bars are good but not THAT filling.) That means planning ahead. If you either eat before you go, after you go, or even bring food to eat while there, you pretty much need to know you ARE going ahead of time. So I keep the freezer full of individual meals that can be thawed or cooked in the microwave at a moment's notice. That can mean a one bowl meat/rice/veggie dish, some Against the Grain frozen pizza, or even a sandwich on gluten-free bread. Depending on where you live there might actually be a safe restaurant or two in your area. Of course unless they are a totally gluten-free facility there is always a chance of getting glutened no matter how safe their practices are. I think I just read here the other day about someone finding a crouton in the bottom of their salad bowl. Mostly it doesn't happen but there aren't too many of us who haven't been glutened at a "safe" restaurant at least once. Also, I have seen that some folks have trouble talking their friends into eating at only those places that have gluten-free menus and safe practices. That's why not only do you need to educate your family, but your friends too. If they care about you they will listen, learn about, and heed your need for safe gluten-free foods. Another thing to think about - if you're out shopping with your friends and it takes longer than anticipated, instead of relying on a Lara bar or two, there is usually a grocery store nearby. You can run in and pick up something there. Fresh fruit, certain cold cuts, a pre-made salad (as long as there are no croutons), even a bag of Lay's potato chips. Once you've become experienced at reading labels you can be assured of eating safely. Kraft products and Con-Agra (and a few others) will ALWAYS list any gluten ingredients on their labels. Those are big parent companies that have many many brands under their names. It will take you a while but before you know it, all this will become second nature to you. I promise.
  2. Yes, copy and paste here. Be sure to include the ranges as some labs use different numbers. There are quite a few members who can help.
  3. I buy Against the Grain frozen cheese pizza and then add my own toppings. Yummy and absolutely safe. Made in a dedicated grain-free facility.
  4. turkey

    Turkey is gluten-free as long as it is not stuffed. You can make a good gluten-free stuffing using gluten-free bread. Dry the bread first and add what ever spices or veggies you wish, but cook it in a separate baking dish because stuffing the bird with it can cause bacteria to breed. And gravy must be thickened with corn starch or potato starch instead of wheat flour.
  5. You can say something along the lines of, "Ever since I was diagnosed with celiac disease, I have not been able to eat gluten." You don't have to mention that YOU diagnosed yourself with celiac.
  6. Have you had your thyroid checked? Hypothyroid can cause joint pain. Also, some folks get joint pain from eating nightshade vegetables. Those are potatoes, tomatoes, peppers and eggplant. And now - this is going to sound crazy to you but gin soaked raisins put an end to my really bad joint pain. Be sure to give it a good eight week trial. Some folks get relief sooner but some take the full eight weeks. For me it took six weeks but when it happened it happened overnight. One day I couldn't even pick up my coffee cup. The next morning I had zero pain.
  7. Can My Child Help Cook My Food?

    Depending on what you're making and how you plan to prepare it, you could have your child do chopping of whatever you're chopping. If it's a manual chopper, put the nuts or whatever in it and have them plunge the handle. If you're using a food processor, let them push the button. A toddler of course shouldn't be using a knife, but a potato masher would be fine. Potatoes, squash, turnips, or whatever else you're planning to mash. You can let your toddler put the pickles, pearl onions, carrot sticks, celery, or whatever else in the dish and arrange it. Making cookies? Let your toddler use the cookie cutters. If you're making those peanut butter Hershey kiss cookies, let your toddler put the kisses on. They can grease the pans too. And if you're making pies, let your toddler use the leftover dough to make those twisty things with the cinnamon and sugar that Mom always made with the dough scraps. A toddler can stir the gravy, help set the table, perhaps even make colorful place cards. And then comes the hard part - getting them to help clean up afterwards!
  8. Yeah, I made stuffing last year with the heals of gluten-free bread I had been saving just for that reason. Some was Udi's, some was Canyon Bakehouse, and some was Schar. I used the poultry seasoning that Mom always used and followed the rest of her recipe. I admit it's been years since I had Mom's stuffing but as far as I can remember, it tasted the same. And as usual, it was my favorite part of the meal.
  9. Just got six pounds of grass fed, antibiotic and hormone free beef. So scratch the chicken. I'm having beef for Thanksgiving and I'll be LOVING it!
  10. Heart problems

    Even if you can never be tested for celiac, it would be a good thing to know if you have an actual allergy for two reasons. One, so you can get an epi pen in case you get exposed by accident. And two, so it can go into your medical record. If it's written in your record and you end up going to the hospital for any reason, they'll be really careful that they don't feed you wheat for lunch. And by the way, celiac runs in families so it is recommended that all first degree relatives be tested every two years. If you do indeed have it, chances are one of your kids might too.
  11. What gets me riled up is this - how can they get away with calling it simply fruit when it ISN'T simply fruit? Ingredients FRUIT SYRUP, STRAWBERRIES, LEMON JUICE CONCENTRATE, FRUIT PECTIN, RED GRAPE JUICE CONCENTRATE ADDED FOR COLOR, NATURAL FLAVORS.
  12. Your reactions to glucose syrup.

    We were typing at the same time. Anyway, I am totally sugar free so I've never had it. Can't help you with what my reaction is like. Back when I did eat sugar it was only organic things with organic cane sugar. It took a while to get over missing ice cream, but I finally AM over it and feel much better.
  13. Your reactions to glucose syrup.

    OK, I just looked it up. Guess it's not the same thing they give you in the hospital. It is indeed in food. And it looks like they do use wheat sometimes, which wouldn't be a problem because they would have to label it as such being that wheat is one of the top eight allergens. But they also use barley sometimes and they DON'T have to label for that. It looks like it is mostly used in candy. I guess if someone sees it in the ingredients they would have to contact the company to be sure.
  14. Your reactions to glucose syrup.

    You do know that glucose is sugar, not gluten? I have never had glucose syrup. Isn't that what they give you in the hospital, or are you finding it in food? Are you saying maybe it's cross-contaminated?
  15. Velveeta

    If any Kraft product has gluten, either as an ingredient or used in processing, it will say so on the label. Kraft even goes so far that if they process gluten ingredients on the same line  or facility, they will tell you. Kraft is a VERY trustworthy company. They are the good guys. I wish all companies had their policy. As far as modified food starch, it is almost always from corn because corn is cheaper by far than wheat. If you find a product that has this ingredient, instead of ruling it out, contact the company.