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Member Since 08 Jun 2011
Offline Last Active Yesterday, 04:25 PM

#912023 Genetic Factors And Triggers

Posted by on 09 April 2014 - 02:30 PM

Hi all! :)


I don't want to get into the middle of a disagreement, but I will say that I read here on this site, that not everyone who tests positive for celiac tests positive for the genes. I know I have read it from several different posters over the years. I looked it up and the first one I found was from back in 2011.




You'll notice in the sixth post, there is a quote from Dr. F. made in 2009 in which he says ALMOST 100% of people with celiac have a gene for celiac. Now, that was a long time ago and the research may now show that EVERYBODY with celiac has one or more of the genes, but I DO understand why some folks question that since there have been so many posts right here (including this one that quotes Dr. F.) on our favorite website that say otherwise.


I guess the moral of the story is, we are still learning every day and what research shows to be true today may be disproven by the research of tomorrow.


And we shouldn't be getting mad at each other over it. (I haven't been glutened in a long time and my grouchiness is in remission. It has been replaced by a "group hug" condition.)


Love you guys. All of you. :wub:

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#911043 Think I Got It :(

Posted by on 01 April 2014 - 11:10 AM

W8in, you also MAY have gotten "corned" from the lining in the foil packet. They have stopped making that and the lining in most cans out of that BPA plastic, and now very often the plastic is made from the protein in corn. I know corn bothers you as it does me. Although if I stay "clean" I can tolerate corn starch (because there is little to no protein in it), I can't safely eat anything out of a can or foil pouch. (Nor a clear plastic bottle either.)

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#910296 Still Not Taken Seriously?

Posted by on 25 March 2014 - 01:05 PM

Don't let them kid you. They add bread to the meat because bread is cheaper than meat! Any restaurant that does that will cut corners in other ways too.

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#909556 How To Deal With Losing The Freedom To Eat Out?

Posted by on 20 March 2014 - 09:59 AM

Is there an Outback or a PF Chang's in your area? Although it's no guarantee you won't get glutened, those are the two that seem to be most consistantly safe.

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#909379 Work Cafeteria Asking For Suggestions - Please Help With Ideas

Posted by on 18 March 2014 - 03:17 PM

MissHealthNut, you said: "2. You can educate your place of employment about what it means to be gluten free (which really means no grain-NO GRAINS AT ALL)"


Not trying to be a hard case, but that is not true. Wheat, rye, barley, and non-certified gluten-free oats, are the only grains that will damage the villi in a celiac. While it's true that some of us develop intolerances to other foods, most celiacs can eat things like corn or rice with no symptoms, and more importantly, no damage. I'd hate to see any newbies mislead into thinking they had to give up all grains because the truth is, they don't.

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#909310 This Is Down To Being Glutened Isn't Is?

Posted by on 18 March 2014 - 10:00 AM

Yes, after remiving gluten the reaction can be swift and severe. But I'm wondering if perhaps you should get her tested. Yes, she would have to go back on gluten for the tests to be valid, but if you take this list to the doctor and insist he perform these test, or better yet, find a new doctor for her, I think it would help in a lot of ways. 


tTG IgA and tTG IgG



total serum IgA control test


For one, you could set up a plan at the school to take care of her dietary needs. Also, when she goes to college she will need an official diagnosis in order for them to provide food she can eat. And besides that, celiac runs in families. If it turns out she does have it, the rest of the family should be tested, as well as any children she may someday have.


But in the meantime, go to the coping section here and read (and have her read) the Newbie 101 thread. It will help you both tremendously.

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#909180 Say You Have Celiac Without Dx

Posted by on 17 March 2014 - 09:52 AM

I am the member Lisa is talking about. Mom was diagnosed by blood testing and biopsy. I had the symptoms. I went gluten-free and my symptoms resolved. Even my doctor agrees that I don't need to be tested. If my "self diagnosis" is good enough for my doctor, it is good enough for me.


And it's true that when talking to waiters or others who I don't know well, I will say things like, "I've been diagnosed with celiac disease so I can no longer eat gluten." I say it that way so people who might otherwise feed me gluten will take it seriously. My friends who know the whole story are like my doctor. They see the change in me and they KNOW gluten makes me ill.

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#909000 Am I Too Sensitive?

Posted by on 15 March 2014 - 09:05 AM

Maybe you could defuse the situation with a bit of humor, but pointedly enough that they would take it seriously. Something like, "Come on guys, it's getting old. I'll make you a deal - I won't make fun of your (name the illness, weight problem, family problem, whatever), and YOU stop making fun of my illness. Because when you make fun of my medically necessary diet, that's what it amounts to.)"

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#908831 Rice Is Making Us Sick!

Posted by on 13 March 2014 - 07:51 AM

W8in, I found the info on one of the corn allergen sites, so then I wrote to Uncle Ben's.


Love your new avatar by the way. :D

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#908770 New To Celiac's - Looking For Gluten Free Grocery List

Posted by on 12 March 2014 - 03:38 PM

Welcome to the forum. Are you in the US? If so, wheat will always be listed in the ingredients. Rye is pretty much only in rye bread. Barley is the one you have to watch for (it's often in things like malted vinegar, for example.)


Cross-contamination is a bigger problem. MOST things made in the "same facility" are usually safe for all but the supersensitives, but things made on the same line can be a problem. If they don't clean the machinery really well chances are there will be contamination. Personally, I won't eat anything made on the same line as gluten items.


Some companies will label all gluten (wheat because it is the law, plus they will label rye and barley too.) Kraft Foods is one of them. Con Agra Foods does it too. There are others. But if you check you will find that even just Kraft and Con Agra encompass SO many brands. Planter's nuts for example, are from Kraft foods. Marie Callendar's is Con Agra. There are LOADS of products in the grocery store from these companies.


Now, just because they are from these companies doesn't mean you don't have to read the label. Some of their stuff DOES contain gluten. But they will tell you clearly in the ingredients list. All you have to look for are "wheat", "rye", or "barley".


It's also a good idea to stay away from oats. They bother a lot of us. They are usually cross-contaminated unless they say, "certified gluten-free", but even then, a lot of us can't tolerate them.


The good news is, there are so many foods that are naturally gluten-free. Unprocessed meats, fresh fruits and fresh veggies. Most frozen fruits and veggies are too unless they come with a sauce.


One of the biggest dangers to a newly diagnosed celiac is her own kitchen! Toasters, mayo and butter that a gluteny knife has dipped into, scratched plastic, old strainers, crumbs in the silverware drawer...


So to avoid that, go to the coping section here and click on the Newbie 101 link. Then come back and fire away with any questions you may have. :)

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#908353 Rice Is Making Us Sick!

Posted by on 08 March 2014 - 11:25 AM

Because I have such a problem with CORN, I checked the rice companies to make sure there was no corn CC. (Some companies "polish" rice with corn starch.) I wrote to Uncle Ben's, explained I was a celiac who was also "allergic" to corn. They followed up with both an email AND a phone call. No gluten. No corn. I have been using Uncle Ben's for almost three years now with absolutely no problems.

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#908188 Cooking Class

Posted by on 06 March 2014 - 04:34 PM

Actually, I believe it WOULD harm her to breathe the flour dust. It would get into the back of her throat and she would end up swallowing it. The only way I would ever allow myself to be in a room with flour dust would be if I were wearing a respirator. Not a dust mask mind you, but a respirator like people who spray-paint cars wear.


I doubt your daughter would want to draw attention to herself by wearing a respirator. Not only that, but if you have one of those 501 (?) plans in place at school, they probably wouldn't let her take the class anyway.

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#908026 Pre-Diagnoses Questions

Posted by on 05 March 2014 - 01:31 PM

These are the tests you should ask for:


tTG IgA and tTG IgG



total serum IgA control test


There are also tests for the genes involved, although not everyone who has the genes gets celiac, and some people WITHOUT the genes do.

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#908023 Acid Reflux And Ppi's

Posted by on 05 March 2014 - 01:20 PM

But you also need to WEAN yourself off the PPI. If you go cold turkey you will get LOTS worse. (I don't have GERD, but I have a friend who does.)

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#907447 Trader Joe's Or Whole Foods?

Posted by on 27 February 2014 - 03:18 PM

And make sure you read the Newbie 101 thread in the coping section.

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