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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 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 Celiac.com Store.

Cooking With A Pressure Cooker
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5 posts in this topic

Hidy ho all,

 

I'm considering trying a pressure cooker and I'm wondering if anyone currently uses one.  I plan to start small (and cheap) and I'm thinking this might be a good start.

 

http://www.amazon.com/gp/product/B00006ISG3/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00006ISG3&linkCode=as2&tag=none06b4-20"
 

 

Does anyone have experience (or recipes, or horror stories) they'd like to share?

 

Advice?

 

Anything?

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Also wondering how to make just a text only link instead of the stupid URL.  Used to be easy.

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I will watch this thread with interest. I bought a smallish electric pressure cooker about a month ago and haven't used it yet. Never used one before and it intimidates me.

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Me too, but a lot of boat people love them because they cook with less fuel.  :ph34r: Scared :ph34r:

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I use a pressure cooker and have for many, many years.  One of the best places to read about them and gain confidence, as well as get ideas for many ways to use them is Miss Vickie's site.

 

As for making text links, first type your text in the reply window...then, highlight it by putting the cursor in front of the text and dragging the mouse across the text you want linked.  THEN go to the little link tool at the top of the message screen.  If your message screen does not show the tools, there should be a button to push that says "more reply options".  Click that and it should reveal the tools you need.

 

I don't recommend aluminum, I prefer the stainless steel because the aluminum pits if you do a lot of cooking with acidic foods such as tomato.  It also leaches aluminum into your food, which supposedly damages our brains (connected with Alzheimer's).

 

I have an older rocker-weight pressure cooker, I also just got one of the fancier ones that doesn't have rocker weight.  I don't have a lot of experience with the newer one, the metal on the pan split before I got much use out of it.  For this reason I would hesitate recommending the Spanish-made Fagor, though they did honor their warranty and replace the pot.  My confidence is low, however, as my husband looked at the metal and said it has what look like flaws in forging and the new one will probably split too. 

 

Pressure cooking does not have to be frightening!  One needs to remember a couple of rules:  1)  make sure you have adequate liquid in the cooker, and, 2) don't leave home with your pressure cooker on the stove.  Set your timer so you can get back to your pan before all the liquid evaporates.  It is when a pressure cooker run dry that it is dangerous, and rocker-weights lose a lot more moisture through their vents!  Pressure cooker recipes take this into account, so don't be nervous when following recipes written for pressure cookers.

 

You will need to spend a little more time learning how to get a rocker-weight cooker set at right pressure if you have an electric stove, once you get it down it will be faster!  Gas stove is easy, when you turn the flame down the pressure drops pretty quick too!

 

Anyway, I love my pressure cookers and hope you will love yours!

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    • Will my doctor test me? So many symptoms...
      Remember that you have to be eating a normal gluten diet for the testing so don't cut back & don't stop eating it. Make sure they do the full, current celiac panel: Anti-Gliadin (AGA) IgA
      Anti-Gliadin (AGA) IgG
      Anti-Endomysial (EMA) IgA
      Anti-Tissue Transglutaminase (tTG) IgA
      Deamidated Gliadin Peptide (DGP) IgA and IgG
      Total Serum IgA   
      Also can be termed this way: Endomysial Antibody IgA
      Tissue Transglutaminase IgA 
      GLIADIN IgG
      GLIADIN IgA
      Total Serum IgA 
      Deamidated Gliadin Peptide (DGP) IgA and IgG
    • Will my doctor test me? So many symptoms...
      Yep, get tested for celiac.  You have plenty of digestive symptoms to indicate it.
    • Weird Reaction
      Hi Richie, It definitely sounds like you got glutened.  Over here in the USA they can't label foods gluten-free if they are made from gluten ingredients, period.  So your barley drink would not be labeled gluten-free here.  A while back I read something about the testing for gluten in foods not being as accurate for detecting barley hordein as it is for wheat gliaden.  So the gluten-free testing (if they do any) that your drink maker does may not be reliable. Celiac disease is an autoimmune condition.  So the immune system starts reacting when it detects gluten and damages the gut lining.  An immune reaction is not like a food poisoning event, where most of the damage is only while the food is actually in your system and then ends.  An immune reaction can continue for weeks to months.  The immune system is really quite serious about protecting our bodies.  And since it is designed to detect and attack micro-organisms it reacts to tiny amounts of gluten. Wheat, barley, and rye are the main gluten grains that affect celiacs.  But some celiacs also react to oat gluten.  
    • Weird Reaction
      Hi Richie,  Glad you are feeling better. I wondered have you been officially diagnosed with coeliac disease? Just wondering as you say you are anaemic, that is one of the symptoms of coeliac disease, along with other general malnutrition. You don't need to eat meat for iron though, you can get it from non-heme foods, like spinach or parsley. Just be careful with the drink with barley, it may be that you only start to have symptoms if you consume a lot of it, but if you have coeliac disease the damage is still been done to your gut regardless of whether you have symptoms or not, which will ultimately lead to malnutrition as well as other things.
    • Weird Reaction
      I think, if all this is caused by glutening, it could be that it takes a while to work its way out of your system. I should explain about what I said about organic broccoli.   I don't have a problem with organic food,  in fact, I buy organic milk and carrots all the time, but I don't want to try organic broccoli in case it is the broccoli that is the problem, not the insecticide.    I meant to ask, are you a coeliac or is it non-coeliac gluten intolerance that you have?   I wonder what sort of support you get in Australia for these conditions once diagnosed?   Here in the UK I think the understanding is that if new gastro symptoms have lasted for more than six weeks it needs to be investigated.   I have found this very helpful advice because I do get odd twinges of pain and sometimes changes in bowel movements (sorry if tmi) but they rarely last more than a couple of weeks.   If they do persist I mention it to my gastroenteroligist and he follows it up.  I recently had a sigmoidoscopy for left sided pain and they found nothing.  Turns out it was to do with lactose intolerance, but I always imagine the worse!    
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