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Member Since 04 Jan 2010
Offline Last Active Nov 26 2011 03:44 PM

#660735 Doctor Tells Me I Need To Eat Gluten For 15 Days!

Posted by on 15 December 2010 - 09:06 AM

It would need to be more like three months instead of 15 days. The blood test can still come back as a false negative even after you have eaten gluten for that long. Possibly something to consider. Did the Dr. listen to the symptoms you have resolved by eating gluten free? And now the symptoms you are experiencing eating gluten again?
Are you in the US? When I ask our Dr. for a test, they do it. I am paying them for their service. It might be also that insurance would not cover testing if there seems not be a need to do them.

Their pediatrician tells me that a gluten free diet for a kids is very stressful

This response from Dr.s is so irritating.
It was stressful in the beginning, but not so much anymore. The reason it can be so stressful is because gluten is in so many things these days. But you already know how to eat gluten free so it would not be as difficult.

I would like to ask for advice in which food is very rich in gluten so I can eat it once or twice a day and have the same effect (intoxicate my body with gluten) for my blood tests...

Cream of Wheat.
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#660416 Food Stamps

Posted by on 14 December 2010 - 06:18 AM

website TACA- Talk about curing autism
There is a page on a Glutenfree CF Diet on Food Stamps
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#659657 Pancake Syrup

Posted by on 10 December 2010 - 01:43 PM

This response was from 11/23/2010

Dear Valued Consumer,

Thank you for taking the time to inquire about Pinnacle Foods Group, LLC and the products we produce which may be gluten-free. We appreciate your interest in our company and our products.

There is no gluten in the Log Cabin Butter Flavored Syrup, in Log Cabin Original and Log Cabin Lite. Log Cabin Country Kitchen syrups are also gluten free.

The caramel color used in LC Original syrup does not contain any gluten ingredients; product is 100% caramel color. There is no Barley in the Caramel Color of the Log Cabin syrups. Our caramel color suppliers do not use wheat or gluten as source material.

There is a flavor in the Sugar-Free Syrups that does contain barley, so the Log Cabin Sugar-Free syrups are not considered to be gluten-free. There has not been a formulation change to add or eliminate the gluten.

Our supplier has confirmed that the Rice Syrup used for the 100% Natural Log Cabin Syrup does not contain - nor is it processed using anything that contains gluten. Any gluten-containing materials are segregated from the non-gluten containing Rice Syrup.

While our manufacturing facilities follow the accepted good manufacturing practices, we do not have the flexibility of segregating production lines for the exclusive production of wheat-free items.

Since we are constantly improving our products, ingredients change on a regular basis which may affect gluten based ingredients. With that, we must recommend that you review the list of ingredients on the current package prior to purchase to ensure that you are meeting your specific dietary needs.

We appreciate the time you've taken to share your specific concerns with us, as it helps us to become aware of consumer needs. Thank you again for your contact.


Hollie Allen
Consumer Relations Representative
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#659450 "sick" From Giving Up Dairy, Weight Loss On Gluten-Free

Posted by on 09 December 2010 - 01:22 PM

- Does anyone know how to gain weight on gluten/dairy free diet?

Healthy fats- avocados, drizzle olive oil on your food, salmon and tuna, lean meats.
Snack on nuts and dried fruits like dates, apricots, raisins and nut butters.

- Does anyone know why giving up dairy could cause such awful symptoms?

It could be casein withdrawal. It can have a similar opiate withdrawal effect like gluten.
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#659258 Working At A Pizza Place?

Posted by on 08 December 2010 - 03:39 PM

Hi, welcome stonezeppelinpilot!
I would think that yes, you working at a pizza place with flour flying around could make you sick. The problem with flour is that is stays in the air for several hours, someone has actually posted the time before, I can't remember, and it will settle on any and everything in the resturant. So if you are eating there you could be getting it into your system. You also could have an allergy to it along with the gluten intolerance.
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#658992 The What's For Dinner Tonight Chat

Posted by on 07 December 2010 - 03:54 PM

Ham soup- had a lot of left over ham, can of tomatoes, potatoes, bag of frozen veggies, onion and a can of white beans and corn muffins. I really surprised myself with the soup, it was very good.
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#658417 Swollen Fingers, Arthritis/lupus?

Posted by on 05 December 2010 - 06:42 AM

I had a problem with my hands and wrists that started a couple of years ago. It got so bad that I had to wear a brace so I wouldn't keep hurting myself. Went to my Dr., thinking she would help me, and she said I had over-used my hands and wrists. :huh: Yes, I had been planting flowers but I had done this for years and never had it hurt like this did. Shortly after that I found out my vit D was extremely low. I want to say too that the importance of my vit D level, from what I can remember, was not stressed enough. I also wanted to sleep/rest all the time and I had to quit my part-time job because I was just too tired and had no energy. Now that I think back, I also went to the Dr., before the hand and wrist pain, because I had pain in my thighs. It felt like it was my bones. No one could tell me anything. Fast forward to about one year ago, my feet would hurt so bad I could barely stand. Not sure if they were swollen, but they felt like they were. Went back to Dr. and she tested my D again, it was low again. This time I had been reading here and different places about the importance of vit D, and made sure that I took them everyday. She also told me that anxiety manifests in some very strange ways and she recommended a mental health care specialist. :blink: I have not been back to see her. The good news is that all of that pain has gone, vanished. I'll never know for sure if just the vit D would have helped or gluten-free. My guess is both. I am for sure not willing to go back to gluten again to find out. I do get pain sometimes, not often anymore, if the barometric pressure drops.
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#657289 Cookies

Posted by on 30 November 2010 - 09:30 AM

The Glutino wafers are really good. My son likes Pamala's choc. chip mini cookies (orange bag).
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#656475 Disapointed...

Posted by on 26 November 2010 - 05:38 PM

Hi Bigbread. Have you been to a derm. for a biopsy of that rash? Sounds like you could possibly have DH. If you have DH then you have celiac. If you can get a biopsy, they need to do it beside the break out not the break out itself.
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#656450 Tried The Tinkyada Pasta

Posted by on 26 November 2010 - 03:30 PM

You should also rinse it after its done cooking. I follow the directions on the back of the package but cook it for one min longer. It is different than wheat based pastas but much better to us than other gluten-free kinds/brands.
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#656303 Best Thanksgiving

Posted by on 25 November 2010 - 05:38 PM

Our Thanksgiving lunch was great too! Turkey, cornbread dressing, mashed potatoes and gravy (Imagine turkey gravy), Paula Deen's carrot souffle (with rice flour), green bean casserole(Pacific cream of mushroom soup)with homemade onion rings, cranberry sauce, pumpkin pie and Paula Deen's fudge pie (Whole foods gluten-free pie crust). The fudge pie is wonderful! Either everyone was starving or it was really good. I think really good.
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#656079 Help With Results Please! Kinda Long

Posted by on 24 November 2010 - 03:21 PM

With the other issues/symptoms you have and the 'villious blunting', it sounds like you might want a second opinion. The blood tests are only about 80% accurate.
You might want to show your rhemoy doc those results. It is possible that gluten has caused all the other issues.
You do not need a Dr. approval to eat gluten free. Since your testing is complete you should start gluten free.
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#656070 How Long Did It Take To Start Feeling Better

Posted by on 24 November 2010 - 03:05 PM

Welcome Dennis429!
It is good that you have had some relief. Everyone is going to heal at a different rate. Be patient it will come.
Were you diagnosed with celiac?
One of the things you might need to do in the beginning, while you are healing, is to remove dairy and possibly soy too and don't eat too many processed gluten free foods.
Make sure to come here often and ask lots of questions.
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#655824 Keeping My Casseroles Outside

Posted by on 23 November 2010 - 06:13 PM

I don't think that would be safe. Too warm. Do you have a cooler so you could put ice and the casseroles in it?

Why is measuring the temperature of food important? Because microorganisms (germs, bacteria, and viruses) that can cause foodborne illness grow best on foods in the temperature danger zone. The temperature danger zone includes the temperatures between 45 and 140 degrees Fahrenheit on a food thermometer. Food should be in this temperature range for no more than a total of four hours. This total includes the time food spends in the shopping cart, in the car, waiting to be put away, in preparation, cooking, waiting to be served, and cooling before storage. The rule of thumb is that after food has been prepared and served, it should never sit out for more than two hours before it is put away in the refrigerator or freezer.
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#655023 Diagnosed Yesterday...anxious And Need Advice Plz!

Posted by on 20 November 2010 - 03:58 PM

Welcome Kimbalou!
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