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Member Since 26 Jan 2010
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#942616 Heb Blendables

Posted by on 21 March 2015 - 06:03 PM

I don't have that brand, but I have eaten several varieties of plain frozen fruit. All they are is fruit - no sugar, no preservatives, etc. not sure why they wouldn't be safe. Can't really process wheat where you process fruit. Not even the same bins to take them to the processing plant.
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#942151 No Genetic History - Original Mutation?

Posted by on 14 March 2015 - 08:32 AM

Just curious because my husband and I both have brown eyes and ended up with a blue eyed child. I wondered if celiac worked the same way.

. But if they looked at your eye color genes- they would see that each of you had a brown and a blue gene. They could match up with 1 from each of you. The genetics of eye color is actually more complex than that, but that's the simple explanation.
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#941454 My Mother Has Been Diagnosed With Celiac And Diverticulosis

Posted by on 04 March 2015 - 01:37 PM

Hi everyone, I am new to this forum and would love to hear any feedback / experiences from you. My mother has recently been diagnosed with Celiac and Diverticulosis. She is on a strict gluten free diet. I have her on high quality food based multivitamins, Omega 3's, Tumeric (Anti Inflammatory) Probiotics, Aloe Vera juice, and a blend of digestive enzymes. We need to make her body more alkaline and we have been doing that through juicing dark green leafy vegetables. She is very concerned and scared at the same time. She needs to know what other foods and recipes she can make that will help with both conditions. I would love to hear your comments/advice on what she can do to make each day manageable and pain free. Thank you very much I appreciate it! 


I am not sure what foods trigger diverticulosis but I am sure there is a list on Mayo's website?  What did the doctor say?


As for the Celiac diet - she doesn't not need to go nuts with juicing and alternative diets.  Have her read the newbie thread for some basics.  she could look at the dinner thread and see what others are eating.







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#941209 Apparently More Celiacs Cancel Endoscopies Than Non-Celiacs

Posted by on 01 March 2015 - 06:39 AM

Thank you 

I am in TEARS as I type this.. I just watched the video and bawled for 30 minutes. I really hope I don't catch some uncurable infection. My baby is only 6 months old, I have to see him grow up. I'm so scared!!! :(

I am sorry about that. Unfortunately, that is part of these open forums.

I don't remember how positive your blood tests were, maybe you can skip the endo? Talk to your doctor about that and if there are other reasons he/ she wants to do one.

I actually think most people with a positive blood for Celiac that don't take the endo are because the blood test was enough proof for them. They are relieved and start the gluten-free diet right away and don't want to go back on gluten for the procedure. ( just my unscientific observations from here and my real life).
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#941184 Duodenoscopes Spreading Super Bugs In The News

Posted by on 28 February 2015 - 06:55 PM

Check out the type of endoscope your doctor wants to use. They can't be cleaned well enough to prevent antibiotic resistant bacteria surviving and several people ahve been made sick or died.

Check out this article before you go so you can check to be safe:

Those are not what is used for regular endoscopies to look for Celiac disease.



The scopes in the news story are for - "The scopes are used for a procedure called ERCP, or Endoscopic Retrograde Cholangiopancreatography, in which the devices are used with contrast dyes and X-rays to help doctors locate and treat blockages in the bile and pancreatic ducts."  


This is NOT for regular endoscopies to diagnose Celiac disease. 

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#941136 Ucsb Student In Fall

Posted by on 28 February 2015 - 05:22 AM

Find out what they do to feed the gluten-free students.  You may be able to meet people in the dining hall.  For example, at my boys' college, the sandwich station pulls out a purple box with the gluten-free bread, cutting board, etc for a gluten-free person.  My son met girls this way.   ;)

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#940656 Cross Reactive Foods

Posted by on 19 February 2015 - 03:51 PM

No need to worry.  With Celiac disease, there is no such thing as "cross-reactive".  





What’s with all the talk about certain types of food causing “cross-reactivity?”

There is not yet reliable data about cross-reactivity. As for the alleged possibility that many gluten-free foods or drinks (such as coffee, milk, orange juice, etc.) would trigger symptoms in celiac individuals due to hidden antigens mimicking gluten or cross-reacting with anti-gluten antibodies, it must be clearly stated that this is all false information, devoid of any scientific basis, and must be rejected as untrue.




Edit to add - I don't know what "polish wheat" is - if its a form of wheat - Celiacs should not eat it.  

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#940589 Could This Neuropathy Caused By Celiacs Disease, Or Gluten Sensitivity?

Posted by on 18 February 2015 - 12:01 PM

This sounds like something you should speak to a doctor about immediately.  It does not sound like Celiac to me.  The sudden onset of these symptoms makes this seem like a very serious issue.

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#939907 Fibromyalgia Or Celiac?

Posted by on 06 February 2015 - 04:01 PM

Some info from the Celiac Center at the University of Chicago to show your doctor.



Is there an association between celiac disease and fibromyalgia?

There is no known link, but the two conditions present with similar symptoms. We recommend that those who are diagnosed with fibromyalgia also be screened for celiac disease.







How does celiac disease neuropathy present?

The most common manifestation of celiac disease neuropathy is pain, tingling and numbness in the feet. Some patients present with asymmetrical sensory symptoms, or even pain in the face. Muscle weakness and autonomic symptoms are less common in celiac disease neuropathy. It is important to objectively prove the presence of neuropathy in patients with neuropathy symptoms, as these symptoms can be caused by diseases other than neuropathy. These include diseases of the central nervous system, primary pain syndromes like fibromyalgia, and psychogenic diseases.

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#939842 The What's For Dinner Tonight Chat

Posted by on 05 February 2015 - 06:42 PM

I just put the recipe in my blog on the side there. :D DO IT DO IT!!! (it took me about an hour to get it from start to fridge, including dishes. My family will never leave me mouhahahahah)



The blogs sort of fall off the first page and a few weeks from now, this link will be easier
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#939631 How To Encourage A Friend

Posted by on 03 February 2015 - 07:06 AM

I'm with Mamaw - drop a loaf at my house!   :D


I have a few thoughts on this & you can see what you think applies.


She isn't diagnosed with Celiac and may not have it.  Going gluten-free may help for a few non-Celiac reasons (one example FODMAP as gluten is high in FODMAPs).  If she doesn't have Celiac, then a small amount, like in oats or even a small cheat, won't hurt.  Just encourage her to stay mostly gluten-free in this case - gluten-free bread, crackers, cereal, the things with lots of gluten.


People who are new to eating gluten-free sometimes need some time to get used to it.  They start with the obvious things - bread - and as they go along, get more strict.  Maybe just giving her some basic info now and gradually add to it?  Explain about obvious wheat things now and soy sauce having wheat in a few weeks?  


I know lots of people feel a lot better when first removing gluten.  The difference between feeling really really awful and just awful seems like a miracle.  As we go along, we realize that we are still feeling "awful"  just not as bad as before.  When she gets to that point, maybe that is the time to offer to help her find all the gluten she is missing and see if she feels even better.

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#939306 Are 4C Gluten Free Bread Crumbs Really gluten-free?

Posted by on 28 January 2015 - 07:34 PM

They know that their bread crumbs are a possible source of cross contamination due to being processed on shared equipment. They are purposely misrepresenting their product without that information. That makes it false advertising which is not allowed.
 They are in fact targeting the portion of public who can be made extremely ill with this falsified information. It is a crime in the US to bait consumers into purchasing a product with falsified information.
I reported a company for such behavior. The government forced them to stop endangering people using the above argument . The law is flexible enough to protect people.

I thought they said shared facility not shared equipment. That is different, but still does not have to be labelled. Once again, if it is certified gluten-free, it has been tested for the presence of gluten.
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#939288 Are 4C Gluten Free Bread Crumbs Really gluten-free?

Posted by on 28 January 2015 - 03:57 PM

In the US, these are the stipulations that manufactures must follow:

  • What does gluten cross-contact mean in the context of the final rule?
    The term “cross-contact” is not defined in the final rule, but gluten cross-contact generally refers to the unavoidable presence of gluten in a food due to contact with a gluten-containing food (wheat, rye, barley, or their crossbred hybrids like triticale). The U.S. Grain Standards allow commodity grains, legumes, and seeds to contain a small percentage of another commodity grain as a result of commingling during production. The presence of gluten in a grain, legume, or seed that is naturally free of gluten from this type of commingling is an example of cross-contact. The typical practice of crop rotation, as well as the shared use of harvesting and transport equipment and storage silos, often results in gluten-containing grains coming into contact with other grains, legumes, and seeds that are naturally free of gluten. Furthermore, manufacturing facilities that use shared production equipment to produce foods both with and without gluten could result in gluten cross-contact. Any grain other than the gluten-containing grains of wheat, rye, barley, or their crossbred hybrids like triticale can be labeled gluten-free, if it meets the definition, including that the presence of any unavoidable gluten due to cross-contact situations is less than 20 ppm."
  • "
  • If a person sensitive to gluten eats a product labeled gluten-free and becomes ill or otherwise experiences adverse health effects, can they report this to FDA?
    Yes, the agency has two ways that consumers can report such concerns:
  • Contact FDA’s Center for Food Safety and Applied Nutrition’s Adverse Event Reporting System called “CAERS” by phone, 240-402-2405 or email, CAERS@cfsan.fda.gov
  • Consumers and manufacturers can also report any complaint they may have about an FDA-regulated food (e.g., potential misuse of gluten-free claims on food labels) to an FDA Consumer Complaint Coordinator for the state where the food was purchased. A list of FDA Consumer Complaint Coordinators is posted at FDA’s website. Reports should include: the name, addresses and phone numbers of persons affected and the person reporting the incident.
  • the doctor or hospital if emergency treatment was provided.
  • a clear description of the problem. Describe the product as completely as possible, including any codes or identifying marks on the label or container.
  • give the name and address of the store where the product was purchased and the date of purchase."

There is no law that they must say its a shared facility or that a shared facility would keep a food from meeting the <20 PPP standard. And like I mentioned, if it's " certified" as gluten-free , many of those certifying agencies have a standard of <10 ppm. I don't know which one certified the food she is talking about.
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#938912 Phlegm And Coughing After Eating

Posted by on 23 January 2015 - 04:54 PM

What I don't understand is why I cough immediately after eating wheat, but yet, I have no allergy that has shown up. Will gluten sensitivity do that?

It appears that food allergy tested is not very accurate, so you could have an allergy. You might want to read about food allergy testing from reliable MEDICAL sites ( not some site by someone who is not an MD).
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#938583 Gluten Free Bakery

Posted by on 17 January 2015 - 06:24 PM

.Most businesses get loans or have the money first. If I remember right from my classes, you should have enough money for a year of operating expenses...not including start up costs. Then, if you are lucky, you will at least break even in a year

Maybe look in your area for new business excellorators or entrepreneur/ business mentors? Maybe take some new business start up classes before you get too far in? It seems that many people try to start a business and have no real idea about how much it will cost just on a day to day basis. Remodeling and buying equipment are just the start of your expenses.

And of course you will need a year or more worth of your personal expenses - rent, food, car, etc as you probably won't be making a salary for the first year or two.
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