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The Glutenator

Member Since 01 Mar 2010
Offline Last Active Feb 27 2011 07:38 AM
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Topics I've Started

Ttg Levels

25 February 2011 - 06:05 AM

Hello,

I really need some advice, please. I was diagnosed based on elevated Ttg levels (about 53) then a positive biopsy. After 1 year on a gluten-free diet (super diligent) my levels hadn't changed at all. My doctor had me go on a whole-foods diet, and for the past 6 months I have not eaten anything processed, not even gluten-free processed foods (cookies, pastas, etc) or naturally gluten-free processed foods. Now, my Ttg levels are still 44. I asked the doctor quickly on the phone if higher Ttg levels (my mom was diagnosed at over 100) means more damage, and he said no. Anything over 20 is positive, and anything over 30 means big trouble. I am going to see him again in a couple weeks, but what could be causing this? At this point, I figurwe I mind as well go back to a normal gluten-free diet, because the whole-foods thing was a ton of work and didn't make a difference anyway. Is it likely that I have some other auto-immune thing going on? I appreciate any and all input!

Udis In Canada

19 November 2010 - 05:43 PM

That is right, fellow Canucks, I have found the infamous Udi's white bread, whole grain bread, and 3 types of muffins here in Canada! Portions, in Guelph, carries Udis now :)

Kneading

01 November 2010 - 05:43 AM

Quick question to all you excellent bakers: do you need to knead gluten-free dough that does not have yeast in it? I thought kneading either helped with the yeast or, in yeast free doughs, it activated the gluten. So if I am adapting a biscuit recipe (no yeast) and using gluten-free flour, can I omit the kneading step? Thank you!

PS Had several failed attempts to adapt an english muffin recipe because the dough wouldn't rise, so I am avoiding yeasty stuff for now, haha. Maybe one day!

In A Slump And Need Some Help

25 October 2010 - 10:02 AM

Oh, it is "one of those weeks" for me with the celiac. I went on a second date for drinks on the weekend, after a first date for coffee (which was fine for the celiac in me). My date wanted some appetizers to snack on, and he was kind of was aware of the celiac. He wanted a pizza, but got an antipasto platter instead so I could nibble as well. It was really thoughtful! But, I am currently being tested for refractory celiac so have been told not to eat out at all for the next 6 months (along with a non-processed foods diet). This is to see if the damage to my gut goes away and Ab levels drop. As a result, I couldn't accept the kind gesture. Luckily, there were crackers on the plate so I could blame it on that. I am REALLY worried that the current restrictiveness of my diet will be a huge turn off.

So I am feeling very un-datable, and I got an invite by a couple friends to go out for dinner. Soon after the plans were made the organizer (a good friend aware of the new changes) called to apologize saying she forgot I couldn't eat out anymore...even at the diligent gluten-free spot near by. I am still bitter about this refractory testing diet, and don't know how I feel about watching others eat at dinner time. I called a couple smaller cafes who said I could not bring my own meal, even if everyone else ordered off the menu. So I am thinking...if I go to a bigger chain restaurant like TGI Friday's or something, the other two girls order, and I pull out my own meat and potato when their meals arrive, will the server notice or care? I wouldn't do this on a date or anything, but with girl friends it seems like a solution. Has anyone tried this and got a positive/negative response?

I AM SO BUMMED right now! It is only my second week of cooking EVERYTHING from scratch and I am tired...I had to make applesauce from scratch to make muffins from scratch, ugh. I miss dark chocolate so much I that I don't even know if all this is worth it. I miss gluten-free cereal, anything toasted, condiments, salad dressing, and other dietary basics. I already want to cheat and have some simple processed foods (even naturally gluten-free ones like chocolate), but know the alternative is steroids and immuno suppressants so I can't. I am just down.

Any support would be appreciated, and advice on the restaurant situation too.

Thanks,

-one crappy feeling girl

Where To Draw The Line

11 October 2010 - 02:09 PM

I was grateful for some recent meal/lifestyle ideas for my new dietary situation. Since a strict gluten-free diet has not resulted in dropped antibody levels and my intestines are still being damaged, my doctor is making me go on a diet without any foods processed in facilities with gluten, so no gluten on the labels just isn't good enough anymore. Turns out almost everything falls into this category, even most products blaring a gluten-free label. To make sure I am not refractory celiac I am basically forced to up all processed foods, but I don't know where to draw the line. Please please I'd like some help with some of the following questions, because I need to balance lifestyle too.

-ketchup and mustard?
-Strictly gluten-free brands (El Peto, Kinnikinnick, and Glutino)?
-Knorr xoxo broth (to make my own soups)?
-Is there any chocolate you know of?
-Egg beaters...I can't handle eggs at this point so these are almost a necessity for baking
-Bob's Red Mill Mighty Tasty Hot cereal
-Eating out at all?!?!? What about gluten-free stuff from a local bakery?!?!

THANK YOU, I REALLY NEED ADVICE FOR ALL THIS STUFF!

I am fine baking from scratch for things like muffins for breakfast (since I can't have any cereals or eggs) and also for biscuits (when rice and quinoa get boring) or desserts . And I can start making soups and stuff, plus everyone's suggestions for making big batches of foods on weekends then freezing and using leftovers for lunches and other meals the rest of the week.

I really do want to thank everyone for support and ideas from my last thread and these are just some of the few questions I have left.