1974girl

Ok, just when I think I have this thing figured out!!!!  I just called the Atkins hotline since I had bought some frozen dinners for my daughter.  No gluten ingredients listed but I just wanted to make sure since I had the horrible experience with Campbell's hiding barley in their 2% of "secret recipe".  The lady answered and said no, they were not gluten free because of the modified food starch.  She told me she herself had celiac.  I told her that in all the info, MFS in America has to be declared if it was wheat and should be on the label.  It was not.  She immediately told me that yes for the FDA but not the USDA. They do not have to declare it. So apparently the meat must have it?  She told me that she herself did not learn that until starting to work for Atkins.  Does anyone know if this is true? I am stunned.  For a whole year, I have thought I was keeping her safe.

So I get my invite to the Chicago Celiac Center's celiac convention. One of the topics is "Silent and Latent Celiacs: To treat or not to treat" Really? Is there any new info? I have kept my silent celiac child on gluten-free to the point of ocd obsession! I thought it was just standard knowledge in the celiac world that you treat silent celiacs...period. At least it is on this board. I did just read an article where a study said celiacs die at a normal rate like other people. (After reading another article that said the opposite) So maybe they are deciding something different?

I have been ready a TON about how type 1 diabetes may be linked to a Vitamin D def.  My husband has type 1 and my daughter has celiac.  She has both the DQ2 and DQ8 like he does and so, we can't rule out future diabetes.  He was 19 at diagnosis and she is 12.  Anyway, I know low vit D can accompany celiac.  How much vitamin D are you giving your kids?  The artical said the 400mg recomendation for kids is wayyyy too low.  But it didn't really ever give a number.  I am giving her 1,000 mg and I wonder if that's even enough.  Do any of you do more than that?

I have a 12 year old silent celiac.  (Only found due to her Hashimotos and a great pediatrician)  She has been gluten-free a year this month!    I made chicken marsala tonight with gluten free rice pasta and the Campbell's skillet sauce.  It was actually a new brand of gluten-free pasta...rice plus flax.  I couldn't see anything on the skillet sauce that wasn't gluten-free.  She had a tummy ache and diarreah after it.   Because she usually doesn't react, I find myself OVERREACTING wondering if it was something I gave her.  Has anyone had this and did ok? Could it be flax? She only had D once and is fine now...acting perfectly normal. If it really is gluten-free, I recommend that to everyone...it was yummy!  I guess it could have been lunch.  We went to Hardees and got her a burger wrapped in lettuce.  I go in to make the people change gloves and put it on a new paper.  I have never had issues with it before.  But that was 6 hours before her D.  Who knows?

1 box yellow Betty Crocker gluten-free cake mix
1 reg can Libby's pumpkin
Cinnamon chips or chocolate chips

If you can find the cinnamon chips they are so much better. I buy several because I can only find them in the fall!  
Mix everything together. No liquid needed. Just those 3 things and bake according to the cupcake directions on cake mix (about 18 min). Yum!