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Member Since 08 Jun 2011
Offline Last Active Today, 04:20 PM

#936971 Chef That Wants Your Feedback

Posted by bartfull on 16 December 2014 - 04:38 PM

Suggestion: forget about EnerG. Just about everyone here agrees that is the nastiest tasting bread out there. It even smells bad.



Against the Grain is another company that makes great stuff. Not good for those who can't have dairy but perfect for those who can't have grains. And what I love about that company is it is a completely gluten-free facility - to the point that employees are not even allowed to bring gluten foods for their own lunch.


Also, there is a cookbook (fairly new I believe) called "I can't believe it's gluten-free" or something like that. (Hey everybody, you know the one I'm talking about so chime in and correct me because I think I have the name wrong.)

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#936906 Kraft Cheez Whiz

Posted by bartfull on 15 December 2014 - 04:36 PM

It sounds like it is very possible that you do have celiac. Could I make a suggestion? Drop ALL dairy for at least six months. The lactaid may help with the lactose portion of dairy but there is also casein in dairy. If your villi are damaged from celiac they can't digest dairy. And there is both milk protein concentrate and whey protein concentrate in that Cheez Wiz. That's a lot of concentrated dairy right there.

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#935917 How Much Can One Person Take? I've Reached My Limit...

Posted by bartfull on 02 December 2014 - 10:29 AM

YES!!!!!!!   jumping-for-joy-smiley-emoticon.gif

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#935354 Got A Turkey

Posted by bartfull on 20 November 2014 - 12:37 PM

I say THIS to the corn-free gods:  slapping.gif

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#935139 Am I Just Nervous

Posted by bartfull on 17 November 2014 - 03:37 PM

What she said. :)


And do go over to the coping section here to read the Newbie 101 thread. It'll help a LOT!

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#934948 Is Great Value Canned Chunk Chicken Breast gluten-free?

Posted by bartfull on 15 November 2014 - 10:10 AM

If it contained wheat the label would have to say so. It's the law.


That being said, there is no law about labeling for barley. I would think it would be on the label anyway though. The only way to know for sure is to call the company and/or check their website. (It's been my experience that emailing is better. They could always deny a person on the phone told you it was gluten-free, but if they put it in writing they had better be right. Not only that, but half the time the people on the phone don't know what they're talking about but the person writing the email has time to double check and make sure.)

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#934475 Does Your School Provide A gluten-free Lunch For Your Kids?

Posted by bartfull on 08 November 2014 - 02:13 PM

I don't think your school is following the guidelines if they took away salad and replaced it with a hot dog. The new menu is supposed to be heavy on fruits and vegetables and low on salt. Hot dogs are notorious for being high sodium.



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#933898 Overwhelmed By My Intolerances

Posted by bartfull on 01 November 2014 - 11:42 AM

When we first start the diet our guts are such a mess just about anything can set us off. Even lettuce gave me major problems at first. We need to concentrate on a few foods that don't bother us and then slowly add things back. Raw veggies are hard to digest, so eat them cooked at first. Processed foods of all types are full of ingredients that may be hard to digest. Stick to plain meats, rice, potatoes, cooked veggies, and a bit of fresh fruit at first. After six months or so you will be surprised at the foods you can add back to your diet.


All that being said, additional intolerances DO happen. Dairy of course is the first thing that should be eliminated because the part of the body that digests dairy is the villi, which on us is damaged. Other common intolerances are soy, corn, nightshades (potatoes, tomatoes, peppers and eggplant). But science has not come up with any kind of reliable test for any of these except dairy. Heck, they don't even have a test for non-celiac gluten intolerance! Elimination diet is the only sure way to find out what bothers you, and as I said, after time and healing most of those foods won't bother you anymore.


So keep your diet simple, keep a food and symptom diary, give it time, and you will soon have a much richer, fuller diet.

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#932698 Discouraged By My Dr.

Posted by bartfull on 15 October 2014 - 10:41 AM

I would have a talk with the doctor though and tell her what you told us. Tell her you feel betrayed and lied to. Then tell her she's fired.

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#932397 Diagnosing Dh Rash

Posted by bartfull on 09 October 2014 - 11:56 AM

There are many rashes that LOOK like DH. And dapsone is used for other skin problems besides DH. No reputable doctor would diagnose someone with DH just by looking at it, especially if five biopsies had negative results. You may have been to dozens of doctors but remember, a lot of us had to go through dozens of doctors before we got a correct diagnosis. There are a lot of doctors out there who really don't know anything about celiac (or much else for that matter.)

Oh, and by the way, I AM in my 60's.
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#932388 Diagnosing Dh Rash

Posted by bartfull on 09 October 2014 - 10:52 AM

Mitch, Mitch, Mitch. I'm so sorry you have been mislead to the point you are suffering for it. Please, read these articles (plus the one I linked to earlier from the NIH). National Institutes of Health, The Mayo Clinic, and the University of Chicago know what they are talking about, and yet because your doctor who didn't even do a biopsy on you gives you false information he has not only mislead you about your condition, but I believe he has actually put your life in danger. Celiac will kill a person slowly, but a true allergy can kill a person right NOW.


Please, go get a biopsy. And get it from a GOOD dermatologist. SHOW him the links provided here so he will know how to do it right.

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#932380 Diagnosing Dh Rash

Posted by bartfull on 09 October 2014 - 10:21 AM

CELIAC is an autoimmune disease. And DH is the celiac manefested in the skin. And no matter what your doctors may have said, if you haven't had a biopsy, especially with your far from typical for DH symptoms, odds are strongly AGAINST you having actual DH, and strongly in favor to your having a wheat ALLERGY.

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#932377 Diagnosing Dh Rash

Posted by bartfull on 09 October 2014 - 10:04 AM

Mitchgam, pardon me for jumping in here, but you DO realize that celiac is NOT an allergy, don't you? It is an intolerance, which is a totally different thing. It sounds to me that what you are dealing with is a true allergy. Did your doctor do a biopsy of your DH, and if so, how did he do it? Did he take a biopsy of an active lesion or did he biopsy the skin right near an active lesion?


Oh, and here is an article from the NIH that explains that it is common for people who remain strictly gluten-free to still have DH flares even two years later: http://celiac.nih.gov/Dermatitis.aspx

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#932138 Kraft Products ... I'm Shocked!

Posted by bartfull on 05 October 2014 - 12:51 PM

OK, I'm done. We are trying to help you but you don't want to be helped. Do what you want. Eat what you want. You are a drowning person who keeps batting away the life preserver people are throwing your way. I wish you well but I'm done beating my head against your brick wall.

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#932066 Kraft Products ... I'm Shocked!

Posted by bartfull on 04 October 2014 - 12:07 PM

SMRI, what you need to remember is that if it has wheat, the law is that it has to say so. So for an ingredient you never heard of, if it is made with or from wheat it'll say something like, "ambirentinutios D (from wheat)" (Pretty cool name I made up, Huh? :lol: )


Now rye is something I don't think any of us has ever seen outside of bread or crackers so that one is no worry.


Barley is the only one you have to worry about. Mostly you will find it in the ingredient malt. And the thing is, barley is expensive compared to things like corn so if a product DOES contain barley, a company will most likely let you know. It's kind of like they are bragging about what costly ingredients they use.


So wheat will always be labeled, rye is a non-issue. If you want to learn about ingredients that may contain barley you could look it up and make a list. Then if you see an ingredient that is on that list, you could either not buy it, or contact the company.


I myself am intolerant to corn and they don't have to label for corn. For a while I kept a list of all the things that potentially are made with corn, and I limited my diet so much! After a while I started contacting companies to find out for sure. (For example, xanthan gum is USUALLY grown on corn, but not always. And that shredded cheese we were talking about in the other thread? SOME shredded cheeses have corn starch. Most though are celulose starch.)


Anyway, it really isn't as hard as you're making it. I understand the paranoia. I've got that! :lol: But you're limiting yourself in ways you don't have to. Honestly, we've all been through it and we came here for help from the old timers. Some of us have stuck around to pass it forward. There is not a one of us old timers who would give you false information. If we're not sure of a product we'll say so. But if I or Karen or Irish, or any of the members who have been here for a long time tell you something is safe it is because we have done the research. We would NEVER calim something is safe if we were't sure. We don't want YOU to get sick any more than we would want ourselves to. Honestly.

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