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Hi, My name is Valerie, My daughter Alissa is 11yrs. old and just diaignosed with celiac disease. She also is diabetic., Since Dec. 2002. I have done some research and am using Bette Hagman cookbooks, but there are still some reg store items that can be used, at least I think so. This reading and understanding lables is so confusing.

I am trying to keep her gluten free and still be able to count carbs so she can still have some of the things she likes...She has been amazing concerding everthing she has been through in the last 2 years. So I guess what I'm asking is any information on anything that would help...Sure would make grocery shopping alot eaiser...and make it easier on her too. Valerie

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Have her log on to the boards. There is a section just for teens that she might really enjoy! Yes, reading labels is difficult, but there are some premade foods that are safe. I try to stay around the perimeter of the store for shopping: meats, fruits, and vegetables. I get gluten-free pasta and flours from the Gluten Free Mall online. I am glad she is taking it well, as she can only get healthier from here!

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If you check out some of the low carb web sites they have some good recipes. I'll admit they are geared more for the Atkins type dieter, but for the most part, they are easy to convert to gluten-free, if necessary, and they all have a carb analysis already there. At the very least it may give you some additional ideas.

Here is a low carb/ Gluten free pasta recipe I pulled off of lowcarbluxury.com

I haven't tried it, but it might be worth a shot.

Low Carb Noodles

Ingredients:

2 extra large eggs

1/2 cup soy flour

1/2 tsp salt

2 tablespoons additional soy flour

3 quarts water

1 1/2 tsp salt

Beat eggs thoroughly with a fork or wire whisk. Add soy flour and salt and mix well. Place a large sheet of waxed paper on a flat surface, or use a wooden board if you have one. Sift a tiny amount of the extra soy flour all over the waxed paper or board. Place the dough on the waxed paper, making sure that all surfaces, top and bottom, get a light coating of the soy flour. Roll out the dough with a rolling pin until very thin. Try to roll the dough into a rectangular shape. Work fast!

Beginning with the narrow end, gently fold over about 2 inches of dough and continue turning like a jelly roll until the roll is about 3 inches thick. Dough should be dry enough so layers do not stick together, but should not have a heavy coating of extra soy flour. With a very sharp knife, cut rolled dough in even slices - 1/4 inch wide for fettuccine and as desired for other pasta. Unroll strips carefully so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1-2 hours, or cooked immediately.

To cook, bring water to a rolling boil. Add salt and put in the pasta, pushing it down gently until all is submerged in the water. (A little oil added will keep the pasta from sticking.) Cook to the al dente stage, testing frequently to make sure the pasta does not overcook. (Al dente means tender but still firm to bite.) Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.

Makes 4 servings. 6 carbs per serving

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    • Hi lolobaggins, Yes, it is not unusual to have symptoms that come and go after going gluten-free.  Edema (swelling) can also be a symptom of an allergic reaction.  Fatigue is not fun but remember your body is trying to heal a major organ, your gut.  So some rest might be a good idea.  The immune system response is going to keep going for several weeks to several months.  Each little bit of gluten kicks the immune response off again and extends the healing time.  So it's helpful to be very careful with your diet. Meats, vegetable, and nuts are good foods to eat at the beginning.  And whole foods rather than processed foods.  Dairy is often a problem until the villi are healed.  After a few weeks if things are going well you can try to add one new food a week and see how things go.  But take it slow and easy.  The fewer foods/ingredients we are eating the easier it is to identify problem foods. Welcome to the forum!
    • Welcome to the club that you never wanted to join!  (I plagiarized that from someone else here but can't recall who so I can't give credit to them.) Anyway, there is a steep learning curve to being gluten free.  It takes time to learn to read labels.  It takes time to heal (like months to YEARS).  Symptoms can wax or wane.  You just have to keep moving forward.  Give yourself time to heal and do not worry about the gym right now.  It will come back later, I promise (from a gal who cycles, swims, and runs).   Read our Newbie 101 section pinned at the top of the "Coping" section.  It contains valuable tips about cross contamination and hidden sources of gluten.  Read, read, read, the internet from reliable sources (not crazy bloggers).   You will feel better soon.  
    • Ha!    That happens to me all the time!!!!!  It drives me crazy!
    • "Accidentally marked them soy free".  Are you kidding?  That's fraud!  Consumer Reports just issued a huge report this month on supplements.   Yes, everyone thinks they are all "natural" and therefore safe.  Doctors and nurses recommend them all the time, but they can do a lot of damage.  Anyone can start making them in their bathroom and there's literally no regulation.   Geez, it is safer to buy food products (no gluten ingredients listed) from companies like Kraft and ConAgra because they are regulated more!  http://www.consumerreports.org/cro/magazine/2016/09/index.htm What about the probiotics?  Columbia University tested about 20 of them and found that over half had gluten in them.....enough to make celiacs  remain sick. https://www.sciencedaily.com/releases/2015/05/150515083232.htm Think twice about taking supplements.  Make sure you really medically need supplements.  I prefer certified gluten-free if I need to take them and I take nothing right now because all my labs are okay!  You have been on the gluten-free bandwagon for many years (member here for years).  Your doctors should be looking at other things that might be making you sick still.  Something is wrong!   That's my two cents!    
    • Hi Schlafentzug, The usual diagnosis process is a blood test for antibodies first, followed up by an endoscopy to check for gut damage.  You have to eat gluten for 12 weeks before the blood tests. It sounds like your brother may have celiac disease also.  His gut lining villi were damaged by something, and villi flattening  is a common celiac disease indicator.  Being shorter than other family members is also a common indicator. The excessive gas is probably from bad digestion.  The gut damage interferes with proper digestion and some enzymes aren't made.  Lactase is made by the villi in the gut. You should definitely get tested and before going gluten-free IMHO.
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