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emaegf

Member Since 21 Aug 2009
Offline Last Active Dec 02 2013 08:55 PM
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Posts I've Made

In Topic: Exact Ingredients To Look For?

02 December 2013 - 08:58 PM

Actually that little "Contains:" message is by law required to be there if the product contians any of the top 8 allergens which wheat is one of them. Also having that label there is a good thing as well as the law. So any time you see that pass the product up it's not gluten free.

The eight foods identified by the law are:

  1. Milk
  2. Eggs
  3. Fish (e.g., bass, flounder, cod)
  4. Crustacean shellfish (e.g. crab, lobster, shrimp)
  5. Tree nuts (e.g., almonds, walnuts, pecans)
  6. Peanuts
  7. Wheat
  8. Soybeans

http://www.fda.gov/F...s/ucm079311.htm

 

If you want to go gluten free you need to avoid all sources of wheat, rye, barley, spelt, etc. Here's a list that shows which ones are ok and which are not http://www.csaceliac...rs_glossary.jsp

 

 


In Topic: What Can I Use Instead Of Almond Flour In This Recipe?

20 October 2013 - 08:28 PM

No you can't substitute coconut flour for almond flour. It won't work. Coconut flour acts very much differently then any other flour. You would have better results if you found a different recipe for the cupcakes using the flours you do have.


In Topic: Recurrent Miscarriage And Celiac?

28 September 2013 - 06:31 PM

Blood results as well as endoscope testing will Not be reliable since you are already gluten free.  More tham likely you may have false negatives do to being on a gluten free diet for the five weeks prior to testing.

 

The blood tests look for the antibodies your body produces in response to the gluten you eat so when you remove the gluten the body has nothing to form antibodies against so there none for the blood tests to read.  Yes you could still have villi damage that can only be seen by doing a endoscope and taking samples of the intestines. But depending on how badly the damage internally was there also may come out negative do to the damage healing which starts within 24 hours of total removal of gluten from the diet.

 

 

So your best option is the genetic test unless you're willing to go back to eating gluten for 6-12 weeks and then having the blood work and endoscope done. But still if you do have a gene linked to Celiac you may not actually have active Celiac so also do go to a reproductive specialist if you aren't already.


In Topic: A Re-Test ...sigh

28 September 2013 - 05:54 PM

I can save you a few weeks of torture and the gastrointestinal tests, you'll still need the blood work done though. Your blisters are characteristic of Dermatitis herpetiformis (DH) an autoimmune blistering disorder also a symptom some get with a Celiac.

 

You need to see a Dermatologist familiar with Celiac and DH and have a skin biopsy done to check for the presence of the antibodies for Celiac in the skin. That is where they collect with DH.  The test must be done 3 to 5 mm away from an active lesion (the blisters). That is then looked at under a microscope where the antibodies can be seen in the skin.

 

A skin biopsy is the key tool in confirming a diagnosis of DH. Doctors take a skin sample from the area next to a lesion and, using a fluorescent dye that highlights antibodies, look for the presence of IgA deposits. Skin biopsies of people with DH are almost always positive for IgA.

You need to have the sample looked at by someone who knows what their looking for or there can be an error in the reading also if the wrong sample is taken you'll have to have another done do to the first one being ruined. A proper sample does Not include part of the blister since the fluid from the blister can distort the antibodies under the microscope resulting in an inaccurate reading.

I've been through this many times before and the test being done wrong resulted in repeated testing. 


http://celiac.nih.gov/Dermatitis.aspx

 

Do some more research on DH on your own then take your findings to your doctor and get in to see a dermatologist asap. 

 


In Topic: Pizza Sauces

31 August 2013 - 08:36 PM

Two things come to mind - Most preshredded cheese are coated to prevent the shreds from clumping together. Try shredding your own at home.  Second over heating cheeses results in the casein clumping just enough to make a gritty texture.

 

I never use starch of any kind when I make alfreado sauce, just cream or milk, butter, cheese and a touch of white pepper. You heat the liquid and butter and let simmer lighty to reduce down, remove from the heat add cheese & pepper stirring until smooth. You do need to watch it while it's simmering to prevent sticking and scorching. Occasionaly stirring it helps prevent that. Once you've goten the cheese in it don't heat over a burner again or it will over cook and the cheese will seize (get clumpy and gritty) and break (fat will seperate from the sauce).