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
In answer to the question, I was not told the level of the IGE but only that it was very very high and I was referred to an allergist. The allergist said that since it caused me digestive symptoms only that it was not a true allergy but an intolerance but he did no further bloodwork on me. And so my digestive disease doctor and allergist I was sent to disagree. I had a terrible digestive disease doctor who blew you off if you tried to even talk to her or ask any questions and if you persued in trying to do so she would get annoyed at you waving her hand at you. The allergist did skin tests and breathing tests on me for outside envirormental allergies and I was put on an antihistamine nasal spray as he said I had allergic rhinitis and then he said I was done and did not have to come back. At first I was disgusted with them both but then decided it doesn't really matter whether it is called an allergy or an intolerance as long as I avoid ingesting any corn.
Corn seemed to cause the erosive gastritis, and stomach and intestinal spasms I had initially . At one time after thinking I stopped corn and was drinking a specific brand of coconut water they started adding ascorbic acid to it. Initially it was only just coconut water and when I drank it my stomach suddenly went into spasms and I said what the heck is going on then checked the coconut water and saw they were now adding it to it. Any ingesting of corn or its derivatives causes me stomach spasming and I feel awful for several hours after that. I will really know within a very short time if I ingest any corn or corn derivative as it seems to cause problems the minute it hits my stomach.
I know you are sensitive to corn to which I also am. If you could find it you might use a brand called Pomi for a fast sauce. I get it at my local Shoprite grocery store. They have chopped tomatoes, strained tomatoes and marinara sauce which comes in a 26 oz. square cardboard box container. They are from Italy and marked no artificial flavour, no perservatives, no water, no citric acid. The front of the box says 100% from fresh Italian tomatoes.
I have purchased and use the chopped and strained tomatoes but have never seem the marinara sauce yet at the store to check the label.
I have never visited but the box lists a website at www.pomi.us.com
Perhaps you could try making your own using Lactaid Milk which is 100 % lactose free and is what I do in order to have it.
You would need a yogurt maker, and a strainer. There is a strainer called Euro-Cuisine which sells for about $25 and makes Greek style yogurt. As for yogurt makers there are many various ones available to suit personal needs such as making a large quantity at once or making several smaller servings in little jars.
Lactose intolerance levels supposely change over time so it is hard to know exactly how much lactose a person can tolerate at different times in life. My lactose intolerance has worsened but my younger brothers seem to lessen allowing them to eat things they couldn't before. I did have a lactose intolerance test a few years ago in which the lactose intolerance level readin is 20 and mine was 156 so I have to avoid all lactose.
I seem to not to be able to get away with anything as far as corn is concerned. A bloodwork test on me a couple of years ago called IGE was very very high and doctor then did further bloodwork test which showed corn to be a problem for me. At the time I was just told not to have corn in addition to the other things but I was not told and did not know all the corn derivatives and learned by trial and errror. I think corn is the hardest to avoid, then soy, and then wheat, and then lactose.
I know I cannot tolerate citric acid, vit. c (ascorbic acid), vit e (tocopherol), ferrous gluconate that they put into black olives, honey, xanthan gum. Eventually I found a web site called livecornfree and I copied down all the corn derivatives and just avoid them all. But it is expensive and a very difficult task to avoid all the corn derivatives in addition to wheat and oats, soy, and lactose.
I use potato vodka when vodka is called for and in recipes such as vodka alla penne or making my own vanilla extract. I go to the liquor store and specifically ask for types of potato vodka they have. I use a brand called vesica which is triple distilled and imported from Poland. It is relatively inexpensive but some other brands of potato vodka are quite costly.
I would like to add that bread machines are not as forgiving as making your own bread from scratch. Be very careful with using the exact measurements of things. You also should get a machine that has 2 paddles in it as glutenfree bread mixture doesn't mix together that easy, and a few minutes after the machine starts mixing you should open the top and push down the sides of the mixture to help it mix together more easily. The dough will be very sticky though and I use a silicon spatula to push down the dry sides of the flour mixture then use a butter knife to scrape back in anything that has stuck to the spatula.
And be sure to use either xanthan gum or guar gum. I made the mistake once of using someone's advice of using chia instead of gums and spent the evening cleaning out the big mess it made in the machine as it rose so high it was all over the place. Maybe glutenfree bread can be made from scratch using chia but either xanthan or guar gum are needed in a bread machine for structure and texture of yeast breads. I cannot use xanthan gum because of corn intolerance and when I substitute guar gum instead of it in the bread machine I add another 1/2 teaspoon as I found in most things that a bit more guar gum is needed than substituting it on a one to one basis for xanthan gum. I have never attempted making glutenfree bread from scratch as I am used to using bread machines for years as they are convenient for me who has many interruptions and cannot be in attendance for the rising part of making you own bread from scratch. I imagine making your own from scratch would turn out better but I just don't have the time for that.
And I forgot to say that I add one tablespoon of a glutenfree product called Cake Enhancer that I get from King Arthur flour company. It makes the bread a bit softer and moister and help keeps it longer. But I only use 1 tablespoon of it at the most and not their recommended amount of much more.
I only use a bread machine for my bread and have done so for a few years now. I think the pricey brand you may be referring to is Zojirushi. I use the same one I had for over 10 years when I had to switch to glutenfree but I program in the settings for the rise and bake times as glutenfree bread does not need as much rise time and needs more bake time. I also don't use their recipe and instead use 3 1/4 cups King Arthur all purpose glutenfree flour and 3/4 sorghum flour plus I use guar gum instead of xanthan gum and use agave nectar instead of honey because of a corn intolerance.
There is a fairly new Zojirushi Model called Virtuoso which has a glutenfree setting on it. I have seen it in my Chef's catalog listed for $279.95. Chef's catalog usually always does free shipping but just recently are having to add state taxes to what they sell and ship.
I think there are other brands of bread machines out there with glutenfree settings on them but I really don't know how they work out for people. But I would really recommend a machine with a glutenfree setting or one in which you could program in rise and bake times.
I could not tolerate Rice Chex but came to know that it is because of corn. Initially, I did not have knowledge of all the many corn derivatives.
I also could not even tolerate honey and then found out they feed bees corn syrup often in winter months and it is present in the honey so I now use sugar or agave nectar. A lot of problems for me because derivatives of corn are in just about everything. There is a list of corn derivatives at www.livecornfree.com and you can click on a red link saying ingredients to avoid for an extensive list of them.
Andi...I am also allergic to many medications and I have had many problems with blood pressure medications and the worst being with Diltiazem 24 hr. ER. However, I can only tell you my experience and I know all of us react differently to things.
I cannot take many blood pressures medications in the first place which have a diuretic effect because I am allergic to sulfa and several available blood pressures medications are contraindicated in people allergic to sulfa. So initially a few blood pressure medications which are not contraindicated in people allergic to sulfa were treid and made my pulse rate go down to 42 but continued to give me a high blood pressure. But when I went to the doctor they never would check my pulse but only my blood pressure and since I am a nurse and check my own blood pressure and pulse I told the doctor I am refusing to take a blood pressure medication which takes my pulse (heart rate) down into the 40's. The nurse and doctor at the office saw me as being uncooperative but I didn't care as I am a nurse and not stupid enough to keep taking a blood pressure medication which made me so drowsy that I slept all the time and made my pulse rate go down to 40 from. So I kept going back to the doctor and telling him to change my blood pressure medication to something different. Eventually I was put on Diltiazem 24 hr ER (extended release) which only made my blood pressure go even higher. I took this medication at the same time every morning and at the same time every evening I would react to it and so I had no doubt in my mind that I was reacting to Diltiazem and once again refused to keep taking it and told the doctor I am not going to take it.
After 3 trips to emergency rooms for digestive problems and high blood pressure the doctor ordered a digestive disease consult on me. But he only ordered it because the emergency room physican himself asked me my doctors name and personally called him telling him to get a digestive disease consult on me. Eventually an allergy panel bloodwork test showed I have antibodies to wheat corn and soy. Also I react to oats. So the digestive disease doctor said I am allergic to wheat, corn, soy and oats and sent me to an allergist. Also a lactose intolerance test was done on me and showed I was very highly lactose intolerant. The allergist however said I did not have a true allergy to wheat, corn, soy and oats but that instead I was highly intolerant ot them.
Now, on to why Diltiazem ER caused me problems. It is because it is an extended release medication and contains maize which is from corn of which I am highly intolerant of. And all extended release medications usually contain maize which is from corn. I now take a medication called Diovan which works and doesn't cause me any problems but it is not available in generic form and depending on your insurance can be costly. As for all the other medications tried on me I cannot say why they caused me problems as I have always had allergies or reactions to certain medications plus am now intolerant of wheat, corn, soy and oats. Sorry for the long post but am thinking perhaps my own experience with having many allergies or reactions to medications may be helpful to you. It is truly a nuisance to have medication reactions and rashes and allergies and I always hold my breath whenever I have to take any new medication. And I am hoping you will soon get a blood pressure medication that doesn't cause you problems.
As for developing a rash from medications I believe it is best to immediately call the doctor and report it and ask what to do. I do not believe thinking you should continue to take a medication that gives you a rash is better than thinking you might have a stroke... a rash could possibly develop into a more severe life-threating reaction. It seems to me also you need to have a blood machine available at home so you can take you own blood pressures and keep a record of them you can take to or report to the doctor. As a final note I would like to add that I used to have severe itching and rashes and I no longer have those problems since going glutenfree and do not eating any wheat, corn or corn derivatives, soy, or oats.
I urge you to immediately have your gall bladder checked especially since it showed inflammation in the past. And that was a considerably long time ago. I am not trying to alarm or scare you but a possibly inflammed gall bladder with stones in it could perforate on you causing big and I mean big problems for you.
I would like to tell you something else which I assure you is true. Last month I heard the ambulance with all its sirens going off next door at my neighbors house. It woke me up and since I am friendly with these neighbors I got out of bed and stayed watching out the window to see what was wrong. Anyway, he later told me that he woke up sudddenly with abdominal pain and the cause ended up being an inflammed gall bladder with stones. They operated immediately on him and the doctor told him it was a good thing he didn't wait any longer before calling an ambulance because the gall bladder was so inflammed it would very likely soon have perforated.
I use a rice called A Taste of Thai Jasmine Rice. I also cannot tolerate oats as well as corn and soy. It has never given me a bit of problems, is grown in Thailand, and labeled Glutenfree, and best of all is delicious and takes only 15 minutes to cook in a pan on the stove. I get it at my local ShopRite grocery store but it is not with the regular rices there and is in a section they have for oriental products.
It does have 3 grams of protein but I don't find rice to be that nutritious for me and so more often than rice I will eat quinoa which has considerably more protein and which also has fiber, amino acids. B vitamins and iron. But that is me...I am very yet underweight, not feeling that well and don't eat as much as I should be able to yet and so quinoa is a better choice for me at this time. Still I love this rice when I eat it though and think it well worth the price of about $4 a box of about 1lb.
King Arthur flour sells a product called Cake Enhancer which I use and think is somewhat similar to Expandex. They also are now selling Organic Glutenfree Buckwheat flour and the price is $8.95 for 2lb. The cake enhancer is $7.95 for 10oz. and they suggest using 1 tablespoon per cup of flour but I found that with the blend I use which contains sorghum flour I don't like using that much as it makes the bread to crumbly and so I considerabley use much less... only a tablespoon of it to my bread blend 3 and 1/4 cup of King Arthur Multipurpose glutenfree flour and 3/4 cup of Sorghum flour. But I also have to use guar gum instead of xanthum gum as I am extremely intolerant to xanthan gum, and so don't think you should go by me and how much I use if you use xanthan gum.
Unfortunately, the cost and their shipping charges seem a bit expensive to me. But for now I have been doing it.
I have the 1,000 Gluten-Free Recipes book by Carol Fenster which I like but in addition to that I would suggest gluten-free Makeovers by Beth Hillson. Just my opinion, but I think the gluten-free Makeovers book by Beth Hillson would be the most helpful to someone new to glutenfree baking. It is by far the very favorite of all my many glutenfree cookbooks.
Jorona...I would recommend a cookbook called gluten-free Makeovers by Beth Hillson. Of all my many glutenfree cookbooks this one by far has been the most helpful to me even with using a bread machine. The author even has the same brand and model bread machine as me.
There is also a section in the back of the book where substitutions for things are listed...most helpful to me since I also can't have corn, soy, oats, or lactose.
For an all purpose glutenfree blend she gives the amounts or rice flour, and corn or potato starch, and tapioca starch. Most of her bread, cake and self-rising blends contain a certain percent of sweet white sorghum flour. Because of her I started using sorghum flour and it really makes a big difference to me as I especially like the taste of the bread I make using it rather than just using the rice, potato and tapioca starch blend which seem to me are just pure starch.
The publisher of the book is Lifelong Books and the price somewhere around $19 but I bought mine on sale from a place called Edward R. Hamilton Discount Books and so paid considerably less for it.
And since you are new to glutenfree baking I would like to prepare you for failures at it as they seem to happen to everyone new at glutenfree baking. Just hang in there and keep trying.
And ask questions here as you need to as many people here will try to be helpful to you.