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bartfull

Member Since 08 Jun 2011
Offline Last Active Yesterday, 04:38 PM
*****

#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

DGP IgA and DGP IgG

EMA IgA

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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#907441 Am I Doing The Right Thing?

Posted by on 27 February 2014 - 01:50 PM

Vinegar and oil. You could use rice vinegar (it's really good) and olive oil.

 

Peanut butter? I don't know. Never touch the stuff because I have never (even as a kid) liked it. But if you do like it, try organic.

 

Milk? Well some folks have trouble with it and some don't. It sounds to me like your best bet would be an elimination diet. Start with whole foods like meat, veggies, and fruit. After about three weeks, and if you're feeling better, try adding something like milk and after three days if you're still feeling OK, put milk on the safe list and trial something else.

 

Elimination diets take a long time, but as far as I know they are the only way to really figure out what is safe for you and what isn't.


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#906987 Creating Your Own Reality-Manifestation

Posted by on 24 February 2014 - 08:22 AM

My thoughts? Try reality.

 

I don't mean to sound harsh, but celiac is a real, physical disease. Everybody, and I do mean everybody, has something to contend with.  We can't wish it away. We deal with it. The way we deal with it can strengthen us and make us better people, or it can weaken us and put us into a world of denial and wishful thinking.

 

I have faith in God, but I don't ask Him to deliver me from my ailments, I ask him to give me strength to deal with them, and I thank Him that they are not worse. And when the time comes that I DO have worse to deal with (an inevidability in this life), I will handle it in the same way.


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#906668 More Of A Rant About Uninformed People

Posted by on 20 February 2014 - 11:42 AM

Tell her if she is posting, she has to show links to REPUTABLE  sites to back her claims. Just like this site, if you make a claim, you have to back it up.


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#906318 Maybe It Is Gmo's Causing Problem

Posted by on 17 February 2014 - 02:05 PM

I have no problem with them inserting genes from one type of potato (a type that is resistant to late blight, for example) into a different type of potato. I know that a lot of gmo's are not only safe, but truly helpful.

 

But with corn (and soy), they modify them so that they can tolerate massive doses of herbicides. These herbicides have to be taken up by the roots and become part of the plant. Not only that, but they have been modified to have built-in insecticide.

 

From Wiki: Corn used for food has been genetically modified to be resistant to various herbicides and to express a protein from Bacillus thuringiensis that kills certain insects.[29] About 90% of the corn grown in the US has been genetically modified.[30]

 

 

 

I just don't think any of that can be good for us to consume, especially when both corn and soy are in so MANY foods. People are getting very large doses of this stuff unless they eat a whole foods diet. A person on the average American diet probably consumes more corn than everything else combined. It is used as a sweetener in soda and ice cream and just about any other sweet thing in the grocery store. It is in bread, it is even in sausage because it adds weight. It is in iodized salt. It is in MILK!

 

I don't have any scientific proof that it is causing problems, but my common sense tells me that food infused with herbicides and pesticides is likely to have adverse effects on my health.


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#906089 Iodine Patch Test (To See If You Need Iodine Supplement) Uncorn People May Ne...

Posted by on 15 February 2014 - 10:52 AM

The gluten-free/corn-free vitamins I finally found (Lifetime Iron-Free Soft Gels) has iodine in it. I too had to give up iodized salt because of the corn, and being in the middle of nowhere in the midwest, I can't get seafood, so I'm very glad I found these vitamins.


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#905468 Gluten Free, Low Carb, And Struggling To Maintain My Life

Posted by on 08 February 2014 - 11:17 AM

I agree with all that has been said here. I'm in a different position. Although I do have an oven, I am a lousy cook who really hates to cook. So when I do, I make very large batches and freeze the leftovers in idividual servings. Two burners, a microwave, and a crock pot will get you just about anything you want to make.

 

What I do is cook on Sundays. I make enough to last all week. I may cook chicken with rice (in your case maybe it'll be chicken with broccoli) using sage for spice. You could do this in the crock pot. I also cook ground bison, sometimes with Italian spices, other times with other spices. Everything except what I am eating today goes into the freezer. When I leave for work I take two packages out of the freezer and they thaw during the day. At lunchtime I throw one into a bowl and microwave it. Same at suppertime.

 

I make gluten-free pancakes and freeze them too. That takes care of breakfast. And you know what? It only takes a couple (or less) hours on a Sunday to prep, cook, and clean up the mess. The rest of my (only) day off is free to do what ever I want.

 

I went into this kicking and screaming, but I have learned to adapt. Sure, it's a pain when my friends meet at a restaurant, but with my meals already cooked and ready to microwave, it's not hard to eat before I go, meet my friends and enjoy their company, and still feel like I have a life.

 

You will get used to it and after a while it won't seem like a big deal. Your fiance is supportive which is good. It's a big adjustment for you both, but think about how easy it is compared to living with being sick all the time.

 

Check out the recipe section and the what's for breakfast/lunch/dinner threads for more ideas, and if there's something you've been craving that you can't figure out how to cook with the lack of an oven and limited options at the grocery store, ask. There are at least a couple of fabulous cooks here who can help you learn to make just about anything. :)


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#905400 Man I Was Bumbed!

Posted by on 07 February 2014 - 02:11 PM

Yeah, I'm still eating some processed foods. I went without them for a long time and when I finally found gluten-free/corn-free ice cream and gluten-free/corn-free potato chips, I jumped on them.

 

As a matter of fact, I found a new (to me) brand of potato chips the other day. The health food store was out of Kettle Brand but they had Boulder Canyon Olive Oil chips. Now, I love Kettle Brand but they are incredibly greasy. I mean if you tip the empty bag the greas will actually drip out! These Boulder Canyon chips are not as greasy and even if they were, we all know olive oil is good for us. So yeah, I'm still getting the salt and the calories, but I don't feel quite so guilty. And they are yummy. :)


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