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
There is a company that makes gluten-free bunny cookies, they are like the cookie goldfish they used to make (or maybe they still make them?) Anyway, they are chocholate and vanilla mixed into one box. The company is Annie's, maybe they will work on a cheese bunny. Maybe this would be a good substitute and the other kids would want his cookies?
I was given a case of it for free from a friend of a friend, who swore by it. I sure would have been mad if I had paid that much for it. I have had absolutely no health benefits from it. I didn't feel any different from it. I thought as bad as it tastes (kinda like soy sauce)it had to do something, so I kept drinking it. But no nothing.
My acupuncurist recomends eating the berries by themselves. You can get them dried like a raisin from any chinese medicine formulatory. It's alot cheaper and a pure form.
It probably is true to a degree. European wheat and or spelt does a have a lower content of gluten. But just because they were able to eat it without getting sick, it doesn't mean they aren't causing silent damage. In the beginning of my celiac I was told I culd eat spelt bread and did. If I ate one slice I was fine. But if I ate 2 slices I got the classic stomach problems. I figured out pretty quickly that it was not gluten free. By me eating one slice I was getting silent damage.
I know this is the teen section, but I had to speak up. I used to live in Tacoma, so I know a few food places that might be helpful to you. I too was a teen celiac, I was diagnosed over 20 years ago, back then things really sucked!
Besides the normal places that have gluten-free menus. (outback, chevys, chillis) There is a place called Woody's on Dock street that has a gluten-free menu. Rumor has it that there is a place at the freight house square that carries gluten-free baked goods. Most Garlic Jim's pizza places have a gluten-free pizza (I know for sure there is one in Lakewood). Fred Meyers carries some gluten-free foods in their health food section. There is or used to be a store in Spanaway called the acorn pantry. They are a gluten-free store if they are still there. Marlene's Market has some gluten-free stuff as well and you might be able to find a support group thru them. If you can make a road trip to Mountlake Terrace (Just North of Seattle) there is a huge health food store called Manna Mills that is about 80% gluten free.
Oh and by the way Betty Crocker now has gluten-free brownies, chocolate chip cookies, and cake mixes. They are usually with the normal betty crocker stuff. Albertson and safeway tend to have them.
My daughter had shingles when she was 10 years old. The Dr. blamed it on stress. I really don't think she had the kind of stress that would trigger an outbreak. Her pediatrician had never seen any kids with shingles. And they didn't make a child size pill back then, so she had to take a horse pill for even an adult. She really was in pain even though they were giving liquid vicodin. No one ever considered Celiac. She still isn;t diagnosed officially but follows a gluten-free diet voluntarily since she gets so sick from it.
As for your health problems from your gallbladder being removed, I also had it set off a sleugh of health problems. Have you looked into problems with your pancreas or possibly spincter of oddi disfunction, if you continued to have pain? Lets compare notes. BTW I have been gluten-free for 22 years.
I was diagnosed when I was 13 y/o (I'm now 35). It is hard to be "different" when you are a teen, but it really is what you make of it. Knowing that shizo was linked to celiac, it was one of the major reasons I stayed gluten-free that and the stomach aches.
I hated it when I told people I couldn't eat something and they would say, oh I'm sorry or that sucks! I just told them don't feel sorry for me. It usually put a stop to the weirdness. If they say Oh I forgot you can't eat that, just say well as long as I remember it will be okay. Also people tend to understand allergy allot better...Don't get me wrong I'm a huge advocate for educating about Celiac but some times it is just easier to say I'm allergic. Ultimately he will do what he wants, you can't force a person. Just try to be a good example and don't cheat.
My gluten-free 18 y/o daughter weighs about 160 lbs. and is 5'6". My non-gluten-free (who should be) 15 y/o son is 6'4" not sure about his weight. I think he is around 160 lbs. He is a string bean too. Me I'm 5'8 and horribly underweight at 109 lbs.(due to unrelated chronic pancreatitis and other issues.)
This may be a dumb question, but here goes. Since they are in Colorado and at a higher elevation, would this some how effect the rising, amount of ingredients and or baking times? I know whenever I have been in high elevations things cook drasticly different for me. Could this be their secret niche for getting such great products?
I bought 2 loaves for Christmas breakfast.(We were doing creme brulee french toast). We had never had it before then. I figured we give it a try since there is such a fan club here. We have gone through about 6 loaves since. We just went without bread before. The family can't seem to get enough.