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Member Since 12 Apr 2004
Offline Last Active Private

Topics I've Started

Going Off Gfcf, Okay For A Day?

03 October 2004 - 11:16 PM

Well, since I didn't actually do anything to prepare.. or take the time to figure out cakes that could be made that are Gluten-free Casein-free.. seems like no birthday cake today!

Guess, I'm fine with that.. though would it be that big of a deal if I just had fun for the day, spoil and posion myself with a nice yummy store bought cake? Oh gawd, then if that's okay.. why not have some yummy fast food for dinner, hehe.

It's not like I'm feeling any better yet anyway.. so wouldn't loose anything, LOL.

Though maybe I'd get to find out if my body has at least gotten use to being Gluten-free Casein-free? LOL

Never really had a reaction to gluten in the past.

Oh well.. something to consider I guess, despite it being so stupid. Just venting, since it'll be like my first birthday without a cake. *pouts*

Help With Elimination Diet!

16 September 2004 - 02:03 PM

I've decide to do one of those awful.. err wonderful elimination diets. Figure after 12 weeks of being gluten-free/CF without much improvement, be best to check. Looking for advice, help, etc! Gonna try to be fairly strict. And I have been trying to search yahoo.. it's hard, and so many people here are smart! Sorry. =)

I would be cutting out: Soy, Corn, Tomatoes, Yeast, Nuts, and Eggs.

Is there anything else I should get rid of? Figure all processed foods are out the window too.

I would be eating meats. Chicken, Turkey, Beef, Hamburger, and fish.. well I dun like fish.

Fruits and Veggies would be in. Any other I should avoid besides listed above?

I was thinking Rhubarb and Strawberries dipped in sugar could make a good snack. Pineapple, and other sweet fruits too.

For adding flavor to foods, was gonna go with salt, garlic, and olive oil. Should those be fine?

Drink wise. Well gonna go with Orange Juice, that has added calcuim. Umm.. maybe fruit punch too. Plus water..

Four years ago, I did get tested for food allergies.. and I was found moderately allergic to Seasame Seed, Sunflower, Peas, Broccoli, Cauliflower, and Crab. So guess I should avoid those.. plus mild to String beans, Cabbage, Eggplant, Lettuce, and Onion.. so guess those should go too? Though it says I don't need to avoid the mild.. but maybe they'd be worse now? I dunno. Hadn't notice a problem to any of those (mild or moderate).. but guess diet could test it for sure!

That was done with MetaMetrix, if anyone heard of them. Tested IgG 1&4 anitbodies. Though they say I could eventually re-introduce those things using a rotating diet.

I figure, I'll stick to it maybe for a week.. then try adding in one item at a time. Keeping notes of everything!

So that's the plan. Sound good, or should I eliminate even more things? Thanks a ton!!

Soy Problem Or Too Much Margaine?

05 September 2004 - 11:03 PM

I wasn't sure where this should go, think it fit a few areas.. so I went with coping. Sorry if bad! =)

Okay, I found Shedd's Willow Run Soybean Margarine on a like two different sites for gluten-free/CF diets.. and looking at what's in it, didnt' see any problems. So got it! Been using it for awhile now, maybe.. errm 3-4 weeks?

Anyway, last Monday night, then Tuesday night.. it felt like I was having my usual reaction to diary. Though my body could react to other things in the same way, perhaps.. lol.

The only thing I could think of that could have caused this, was the margarine. Since I ended up haveing a lot of it Sunday and Monday at dinner. Sunday, gluten-free "buttered" noddles, and corn on the comb with it too. Monday, salt potatoes dipped it (sooo yummy). So I'm thinking maybe I have a problem with Soy?

But.. my mom said maybe I just had too much margarine for my system to handle. Seems pausible too?

I did call Shedd up, lady was real nice. Didn't sound like there was any cross contamination issues.. but.. it didn't feel we were entirely on the same wave length. So not sure.

Another odd thing is.. well, odd.. but good. Since last sunday, it feels like I may be finally making improvements on the diet! Which would be great. Though been feeling worse too at the same time, kinda.. that's the odd part. And I'm thinking if I have problems with Soy, I shouldn't be improving? lol

Oh well, so question.. anyone know of a gluten-free/CF Soy milk? I think the best way to find out if soy is bad, is to just drink a nice big glass and see what happens.

Soooo hoping maybe it was just too much margarine for my system to take. I'd cry if soy was bad. And the Shedd's Willow Run Soybean Margarine.. ugh.. it tastes like butter to me.. it's so yummy, LOL. Though could be contaminated too.. maybe, I dunno. Soy test first, then we'll see where to go from there.

Okay, somewhat asking questions, somewhat whining. =D

Question On How To Read Bloodwork.

23 August 2004 - 05:24 PM

I know there are two threads currently about blood work, but I wasn't sure how to post this in one of those, without stealing the creator's thunder so to speak.. so starting yet another one, sorry!

I had these taken last Fall, seeing the doctor again, and just want to sound intelligent when I point out to him how this could mean celiac disease (or gluten intolerance, lol) to him.

Gliadin Ab (IgG) = 64
Gliadin Ab (IgA) = 34
Transglutaminase Ab (IgA) = 5

Under 20, Neg. Over 20, weak positive. Over 30, positive.

Reticulin Ab (IgA) = Negative

So, if I understand this right. The IgG is raised in people with celiac disease, but also other diseases. The IgA, my test results say can be with celiac disease or other diseases too, but I read on the boards that IgA is better at showing celiac disease than IgG?

And the other two, obviously appear to be negative according to the lab results. Do those other two have more to do with a damaged small intestines than the first? Just a guess..

But when my doctor rails on about me not having to be gluten-free, I can say pretty positively to him, if I'm not mistaken that no matter what he thinks, having Gliadin Anti-Bodies showing up as strong positives mean I am gluten intolerant and would be dumb to go back to eating it?

Thanks! And yes, I know getting another doctor could be good to do.. but so far, he seems willing to learn, and better for his patients if I can educate him somehow. Don't think my insurance would allow a switch anyway, LOL.

Breaded(gf), Fried Chicken!

21 August 2004 - 08:55 PM

Anyone try this?

I bought some Enter-G Foods Bread Crumbs and had some chicken tenderlions (raw).

I filled a pan with oil, about enough to cover the chicken when put it, and then heated it up.

Then I would grab a tenderlion, rised it off with water, then rolled it in the Enter-G Foods Bread Crumbs, making sure it was completely covered. After that, I dropped it in the oil. Repeated this process with the rest of the chicken. Each pice, I think tooks in maybe 5-7 minutes (make sure to flip them!).. cutting them in half at their thickest to look for pink is a good idea!

Then I salted them, and ate them! Tested like "normal" food to me. Basically like my mom use to make, when she used real bread crumbs, lol.

Though I think she coated them in egg white, I just used water.. to help it stick. Raw chicken is quite sticky on it's own too. I figure you can change this around to fit your needs, maybe put some spices in with the Enter-G Foods Bread Crumbs or something.

Just wanted to share, incase someone liked chicken like this before going gluten-free!

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