Darn210

Wow Irish,

I had a total different take on this article.  

I thought it was stressing the fact that the gluten free diet is not a fad weight loss diet.  If you need it for health purposes, wait until you have your testing done or you'll negate your results.  Gluten free in a restaurant is totally different for someone who needs it medically than for someone who's using it as a weight loss diet (as we have seen being hammered out in the Domino's Pizza thread.)

He has one line
  
Actually, I find the diet quite depressing at times when I think about foods I love that I can’t eat anymore.

which I think comes across as honest but not a death sentence.  My daughter has been on this diet for 5 years . . . she still gets sad about a couple of her favorite foods (particularly Panera Bread cinnamon crunch bagels).

I did not find it to be a negative article at all.


Just my opinion.

Dani . . . nice job with both your explanation and your drawing!!

We use the same pots/pans/utensils/storage containers/etc.  I have a gluten cutting board and a gluten free cutting board.  We only have gluten free pasta now so only one colandar but I would have a separate one of those.  I put aluminum foil on my baking sheet when I'm making my son a corn dog or gluten chicken nuggets . . . even though I can wash that off, I do it because it's easy and I don't have to worry about it.  I now have two separate small teflon skillets.  I "shared" in the beginning, but as they have started to show a little wear, I have made one gluten free and one not.  Two toasters . . . which I hate taking up space on the counter but we are BIG toast eaters here, so it makes sense just to leave them out.  My mixer is gluten free . . . I only bake gluten free but I did replace my stand mixer (used it as an excuse to upgrade to a Kitchen Aid   ) because you can see how the flour gets sprayed/poofed up into it (Maybe other people don't have a problem with that . . . or I may just do a poor job of cleaning up after my baking sessions   )

I have always pretty much washed the plates/pans before they go into the dishwasher.  The dishwasher is just a sanitizer for me.

OK . . . so here is a little information.  It's not about Chiropractors, but about silent Celiac.

The first link is the article from this website which discusses kids that were diagnosed, seemed to recover well enough to reintroduce gluten (you know, because they "outgrew" it) and the results of testing these same individuals as gluten-eating adults.

The second link is the actual study that the first link refers to.  You would have to pay to see the whole thing, but you can get a feel for what they did in the abstract.

http://www.celiac.co...uten/Page1.html


http://gut.bmj.com/content/56/10/1379


My personal take on the article . . . first of all, they don't use the term "cured", they used the term "latency".  This can all come back at anytime.  If you were once diagnosed and the celiac disease has gone into remission/latency, you need constant follow-ups in order to determine if the disease is in latent mode or in silent mode.  The majority of the individuals in this study were in silent mode . . . happily eating gluten and doing unknown, yet preventable damage, unknowingly putting their longterm health/life at risk.

Now, I didn't pay to read the whole study, but I've got a couple of questions . . . Are they going to continue to follow all those test subjects to determine if any of them make it their entire life without a relapse to active Celiac?  Do any of them have any other autoimmune diseases?

From http://spectrum.diab...t/15/3/197.full


In some patients, ingestion of small amounts of gluten will not produce overt symptoms. Some patients experience a reduction in response to gluten during their teens—the so-called “honeymoon period.” Unfortunately, despite the lack of perceived symptoms, biopsies of the small intestine in these patients demonstrate ongoing mucosal injury associated with gluten ingestion. It is believed that this persistent recurrent injury to the intestine is the factor that predisposes these patients to lymphoma. Thus, absence of symptomatic response to gluten ingestion should not be construed as indicating that gluten intake is safe.


I was trying to find you a real study where the "no symptoms" still led to biopsies that showed damage.  This was the closest I came in the short time I had this morning.

I did want to point out that especially in children/teens, there is a known "honey-moon" phase that they may go through . . . which is why they use to think children could outgrow it.  I'm concerned that your friend's son may be in that catagory.  There are many references to it . . . maybe someone can pull up an actual study that has real numbers.

You might also want to call the doctor's office and get on their cancelation list.  If you've got the flexibility to get in there on short notice after someone calls and cancels, they might be able to see you much sooner.  Waiting can be so stressful.

Dontcha use a wine bottle? (Preferable red or sauv. blanc - they're generally longer )

Well, empty wine bottles may be scattered about the kitchen   piled up in the recycle bin   hidden in the pockets of the winter coats available, however, I find that I need handles to help steady myself   keep me from falling over provide uniform pressure.

Sometimes your information is only as good as your customer relations peep on the other end of the phone.

Give then another call.

True that . . . however, their FAQ does have the info that the OP included:

From: http://www.advil.com/faqs

Q: I am allergic to gluten. Is it all right for me to take this product?

A: Advil® Liqui-Gels®, Advil® Migraine and Advil® PM Liqui-Gels® all contain a wheat derivative, and are not gluten-free. You should check with your doctor if you have any concerns about taking this product.


I, too, have just bought a big bottle of these (what is up with all of us just recently buying big bottles?).  My daughter has had one a few times.  I have not noticed, nor has she complained about anything.  That being said, I won't give her anymore.  I suspect the "wheat derivative" is highly processed and probably a very small quantity. . . but I'm still not going to give her anymore.

We have plenty of people in this house that can use them but if I were you guys, I would probably email the company with a complaint about labeling (I might actually do that part) and at least ask for a refund or some free product.

Nope . . . no stupid questions.

Definition: A gastroenterologist (GI) is a doctor who specializes in diagnosing and treating disorders of the entire gastrointestinal tract.


Here are some more . . .

CC - Cross Contamination
DH - Dear Husband OR Dermatitis Herpetiformis
DS/DD - Dear Son/Dear Daughter


on second thought . . .

GI can also be Gluten Intolerant . . . I've been seeing that one around a lot lately which leads to

NCGI - NonCeliac Gluten Intolerant.


What else you got?  I'm on a roll!!

We have a shared kitchen so therefore our microwave is shared.  I keep it wiped down but I also don't ever just put my daughters food on the glass turntable-thingy.  It's always on a plate or paper plate.  We haven't had any problems in this area.

I wouldn't have guessed that makeup would be such a volatile subject.  We seemed to have covered the bases here and before this topic goes downhill any further, it is being locked.

To the original poster, Ally7, reguarding this thread:  
Take the information/suggestions that will help you, leave the rest behind.

Lots of good info so far. I just wanted to add . . .

The night of my first post was bad - something in my dinner did not agree with me.  It was only rice, chicken, onions, garlic, fish sauce, brown sugar and (gluten free) soy sauce.  Do any of those sound suspect?

Gluten doesn't have to come from your main ingredients . . . condiments/butter that had been used prior to going gluten free can become contaminated with bread crumbs.  Wooden cutting boards or wooden spoons, colanders, scratched teflon pans, etc that were used for gluten items in the past can harbor enough gluten to cross contaminate your gluten free meal.

That being said, in the beginning of the diet, there are often times when a perfectly good gluten free meal seems to cause a reaction.  The gut is still healing and anything may have caused an upset digestive system including (but not limited to) eating rich foods, spicy foods, too much food . . . sometimes, just . . . food.  It can be frustrating in the beginning.  I call it chasing ghosts.  You frantically look for what got you and can't find anything.  You still need to be diligent and verify that your ingredients and food prep were safe, but you need to realize that this may happen for a while until the gut has healed.

Don't forget to check that your meds and supplements are also gluten free.

Welcome to the board!  

This is a reminder to adhere to Board Rule #1:

Do not be abusive or otherwise out of line towards other board members. Show respect for each board member, no matter what you think of their views.

auto correct on the HP touchpad is nasty!

Makes you really have to read between the lines, eh?  


I think every mom of a gluten free kid has been there, done that.  We learn our lessons (no one wants to be the reason why their kid is suffering) and become more diligent.  Hopefully the kids will learn one, too.  I know it may be hard to do, but you need to point out to her that it was the gluten that made her feel so bad.  Even though this event was accidental, use the experience to drive home the fact that she can't eat that stuff.  You will not always be in control of what she is eating.  If she learns this lesson now, hopefully down the road she won't do it to herself at a friend's or at school.

First of all, I would initially shut off the lunch account until he earned some trust/privileges back.

In the meantime, I would (like someone else suggested) take a look at what the canteen sold to determine what (if any) safe options there would be.  Then if he does earn back canteen priviliges, he knows what he can get there.  

Does he do much label reading?  If not, he's going to need to eventually, so have him start now.  Have him do some research on the internet (with your help) to find the mainstream acceptable teenage boy foods that won't look different from his friends.  Assuming there are no other intolerances . . . he can get himself fritos or ice cream or microwave popcorn . . . stuff like that.