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Check out the cookbook, "Cooking Free", by Carol Fenster. It's got tons of recipes with options to make them gluten/dairy/egg-free - and the recipes taste good, too. This is my favourite cookbook; we use it all the time and like it MUCH better than the Gluten Gourmet ones.
We love Carol Fenster's pizza crust. It's in her book "Cooking Free", and is also available online her site www.savorypalate.com.
I don't remember for sure off the top of my head if this particular recipe is eggs & dairy free (I *think* it is), but her book does offer alternate ingredients for those who are gluten-, dairy-, and egg-sensitive. It's my favourite cookbook.
I wouldn't think that the bacteria would be selective, either. (Or at least not *that* selective.) That sounds more like a food allergy or intolerance to me.
My daughter's had IgA and IgG tests and a food intolerance test done by her doctor, so I know there are definitely tests for those things. (The brand of those tests was ImmunoLab.) I think that these tests aren't universally accepted by traditional Western medical professionals as a whole, but they've certainly been correct as far as my daughter's been concerned. However, those same traditional Western medical professionals are the ones who told us my daughter didn't have a problem with gluten because she didn't have the right numbers on the bloodtest they did (which was only one of the five tests from the Celiac panel.) We knew they were wrong, and are just so grateful we found this latest M.D., who's into preventive medicine (as opposed to the have-a-pill, hide-a-symptom method.)
One of her previous doctors prescribed an SSRI for her, to increase her seratonin level. That caused her such hideous nightmares that we stopped it before she'd been on it a week. (She's only 17, and dreamed that she killed her own beloved pet cat - in really nasty, gorey detail which I'll omit here.) We've found the less medicine (OTC and prescription) she takes, the better she does. Homeopathic stuff seems to work a lot better for her.
Here's a pizza crust recipe from Carol Fenster. I got it out of her cookbook "Cooking Free", which is my favorite gluten-free cookbook of all time. The recipe is also available online, here: http://www.savorypalate.com/pizza.aspx . It's main flour ingredient is rice flour. My whole family likes this recipe.
A GOOD pizza crust can be found in Carol Fenster's "Cooking Free" cookbook. The pizza (crust & sauce) recipe is also available online here: http://www.savorypalate.com/pizza.aspx . EVERYONE in the family likes the crust, and we use Classico's Tomato & Basil sauce for our pizza and spaghetti sauce.
I like this book a lot better than any of several Bettie Hagman books I've borrowed/own.
My 17 yr old just had the ImmunoLab test, BloodPrint1, done. It's an ELISA test, and tests 115 foods. It's got a high degree of reliability. The test costs between $500-$600, and I don't know yet if it will be covered by my insurance. (It was worth it to us, though, because it quickly identified 16 problem foods that we wouldn't have figured out on our own for quite some time - and when my daughter has a reaction, she misses two weeks of school.)
My daughter (17) was diagnosed with gluten intolerance about 2 months ago, after 4 years of health issues probably all stemming from NCGS/other food intolerances/malabsorption (but no D). She's been very good (except for one slip-up) about keeping away from all known gluten. She has, however, had two or three "spells" where she feels good for three or four days, then is so sick (fatigue, ache, dizziness/faintness) that she misses school for the next two and a half to three weeks. I could force her to go each day, but I'd almost literally have to stay with her all day, propping her up and carrying her from class to class (and I'd have to quit my job to do so, so that's not really an option.)
In most of the posts I've read here, people have two or three bad stay-at-home type days and then can (happily or unhappily) resume their normal schedule. Are there others who take 2-3 weeks to become functional humans again?
We're waiting on the results from the ImmunoLabs' BloodPrint1 food intolerance test, but that won't be back for at least another week - and Mommy needs to be patted on the shoulder and told "There, there, dear. It'll be okay eventually."
I was just looking this up via Google today, and found an explanation. (NOTE: The sites I got this info from are selling wheat grass juice and/or barley juice as a component in their supplements.)
According to several sites, the wheat grass and barley grass does not contain gluten because it's harvested before the wheat kernels (or whatever they're called) are formed, and the kernels are what contain the gluten. Basically, with the grass, you're just getting the greens and that's okay - just like it's okay to eat lettuce or turnip greens.
I'm not sure I'd want to try the grasses version with someone who's recently gone gluten-free, but if you're stabilized you might want to test it out.
I would definitely take my own food. It might make things with your relatives a little easier if you tell them The Doctor has given you a list of foods you can have (along with ways of preparing those foods) and you HAVE to stick to The Doctor's instructions.
In my family, that has made it easier for the more-distant, non-Celiac relatives to accept my DD's condition and help me out with her dining issues the few times we're all together.
(And make sure any food prep/cooking surfaces are really non-gluteny clean before you use them. Doctor's orders, right?)
I've also read Internet posts which say buying some foods at Asian markets is less expensive. (I particularly remember that rice flour was less expensive there.) I haven't been to one myself, so I don't have any personal experience.
You could get some more tests done, such as Candida (yeast) test, and Gliadin test, and a food allergy one (all bloodwork). These are the tests my daughter's MD did. On our first visit to her she pointed out that DD's symptoms were all those of problems with wheat, and drew blood for the Candida and Gliadin tests then. The results came back in about 2 weeks.
Some of DD's symptoms improved, but she's still missing gobs of school, so yesterday I called and asked if the dr. would draw blood for ImmunoLabs' Food Allerby test, to see what else DD was having problems with. That test is about $550 - ouch! - but it is much faster than trying an elimination diet. (She's got non-celiac gluten sensitivity and delayed food allergies - symptoms don't begin to show for 48-72 hours.) I'm not sure if this test will be covered by our insurance or not, but we're running the risk of having to withdraw DD from school due to absences, so the cost is worth it for us.
I'd think the speed of the healing process would vary depending on each individual's condition at a particular time. If you heal quickly in general, you'll heal faster. If you've got multiple food problems, avoiding those problem foods will help you heal more quickly - but you have to know what your problem foods are. DD's yeast test was way negative, so we don't have to worry about that problem (one plus for us, yay!), but I think yeast problem folks need to stay away from sugars and possibly carbs. (I've seen many entries on the Internet about yeast problems, but haven't paid much attention to them since yeast isn't one of my DD's problems...at least right now.)
Even if your doctor isn't excessively supportive, perhaps you could get blood drawn on your own (i.e. at some clinic or Qwest or something) and have it sent to ImmunoLabs, and foot the bill yourself instead of trying to go through your insurance.
Really simplistically (and probably not exactly medically correct but close enough for explanation), when working properly your intestines are supposed to allow itsy-bitsy-wee-teeny-tiny bits of nutritional food bits (molecules/atoms) into your blood stream through itsy-bitsy-wee-teeny-tiny "nutrient holes" in your intestines, to provide nourishment for your body.
With leaky gut syndrome (also know as intestinal permeability) your intestines aren't in great shape and are probably stretched out and irritated and therefore have too-big "nutrient holes" which allow too-big bits of nutritional food into your blood stream. (An example would be gluteny pie dough - you can only stretch it out so thin before you tear a hole in it.) Your blood isn't set up to handle the too-big bits of food and looks on them as it does a virus or bad bacteria (i.e., this shouldn't be here). It tries to attack the too-big bits and make them go away because they're not supposed to be there in that form...and that makes you feel sick. Leaky gut kind of allows your blood to be "virused" with the too-big bits.
I've ordered one for my teen-aged daughter, who's recently been diagnosed as gluten intolerant. The main reason I ordered it is so that her school (teachers and admin) will take her condition more seriously.
I make my own using Carol Fenster's recipe, and it's really good. I got the recipe from her EXCELLENT!!!! book, "Cooking Free". This book has recipes that can be made gluten-, dairy-, egg- and sugar-free. The directions are clear and easy, and there's lots of general information as well. So far we haven't found a recipe we didn't like.