My mother has severe RA. I think she is finally listening to me about gluten probably playing a role in it. I sent her a list of tests to have her rheumatologist run. Since I went the route of Enterolab, I just pulled the list from online.
DGP (Deamidated gliadin peptide antibody) tTG-IgA or tissue transglutaminase-IgA AGA-IgG or Antigliadin IgG AGA-IgA or Antigliadin IGA Total IGA EMA (Immunoglobulin A anti-endomysium antibodies) HLA-DQ2 and HLA-DQ8 gene tests
The doctor said the only one she might need is the tTG-IgA one. Grrrr... Will that alone be of any use when she gets the results?
Regardless, she has decided that going gluten-free would probably benefit her anyway. That's the good thing. Now I just have to begin the process of educating her on how to do it completely, not just half-way.
So many of the recipes I see call for brown rice flour (or regular rice flour). I would rather avoid this if possible. I once saw a chart that compared different gluten-free flours and was amazed at how many more carbs the brown rice flour had over the others. I know, any of the flours will be carb heavy but cutting where I can would be good, I'd think.
If I choose to use sorghum in recipes that call for brown rice flour, will the texture be different. I guess I'm asking if there is something special to baking with brown rice flour or is it used so often due to availability?
Before going gluten free, I was grinding my own flour and making bread. I figured out that measuring the flour by weight was much more effective. Now I'm at a loss. I do have a new mill and have ground brown rice and sorghum. I'm still looking for some other grains.
Does anyone have a list of flour weight equivalents, like 1 cup sorghum flour = x grams? That would be so helpful!
I was talking with my sweet SIL to tell her that we wouldn't be traveling to her house for Easter this year. I felt our gluten-free status was too new and we needed to have that under our belt before we attempt a large gathering like that. She understood and proceeded to tell me about a lady she'd met.
This lady told of her numerous food allergies, barely able to eat anything. Then she had acupunture and now she can eat anything she wants! SIL thought of us since we deal with so much. I was chuckling inside but didn't know how to respond. I just said, "That's great." She really was trying to be helpful, but I know people who don't deal with these issues really don't understand. I came to accept that years ago in dealing with my son's IgE nut allergies - you know, the ones that can kill within minutes.
Anyway, it did make me feel a little like I was overreacting with my strict gluten free rules for the family. Ah, well, just needed to throw that out there, knowing you all would understand!
I am gluten sensitive, not celiac, if that info makes any difference here. I went to the dentist yesterday and discovered my two back lower molars are cracked. They both have enamal fillings in them. He thought it perplexing that they were both cracked. I have no evidence of teeth grinding or enamal problems. Could there be some kind of mineral problem? My enterolab test showed no problem with malabsorption. Could the gluten sensitivity still be at play here?