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Member Since 26 Feb 2004
Offline Last Active Nov 10 2004 01:53 PM

Posts I've Made

In Topic: Gluten "allergy" Mentioned On Tonight Show

10 November 2004 - 01:56 PM

Yes, Nukapai, I suppose you could say there's a profile. I believe it's more frequent in those of northern European descent. Thus the fair skin fair hair. That's what my doc said anyway. My first visit she immediately mentioned Celiac b/c of my fair complexion and red hair, and then she asked about my lineage of which I haven't a clue.

In Topic: Am I Crazy? Non-compliance...

25 August 2004 - 08:31 PM

Thanks for all the input. I think it's best that I do another trial and the sooner the better as it's the only way to know for sure if it helps. Unfortuneatly, I had just purchased about $100 worth of gluten-laden groceries for the semester. It's amazing how EVERYTHING I normally eat short of lunch meat and apple sauce might be inedible, haha. I'm going to give myself some time to get the semester rolling and adjust to work and school and reassess in a couple of weeks. I certainly want my blood retested when I return to the doctor, and I would have mentioned this at the time but seeing as I was so flabbergasted that something I thought was out of the picture was thrown back at me, I didn't think of it.

I guess I'm mostly frustrated because of the mixed signals. The doctor who spent several visits with me, did thorough histories and told me how she discussed my blood and stool tests, biopsy results, and diet results with other colleagues tells me she's nearly certain I don't have celiac disease. Then, the new doc takes a quick glance over my chart and says I do.

One final thought. It was difficult on the 1 month trial diet to see how I really improved or didn't improve. As I normally stay medicated with immodium so I don't end up having what I call "attacks," I don't have a baseline to know what a normal unmedicated month is like. Nor do I really WANT to know :unsure: . But it seemed to me that stretches of 2-3 days with improvment might have been attributed to a "better" diet, not necessarily a lack of gluten. I was eating vegetables, fruits, meat and cheese (and some raunchy gluten-free bread) instead of my usually college microwave greasiness. I don't know if anyone can relate to this as those who don't have celiac disease probably don't stick around these forums, but I thought I'd mention this anyway.

Thanks all,

In Topic: Thinking Of College.

02 March 2004 - 09:57 PM

I've been dealing with the gluten-free diet in college for about a month now. I no longer live on campus but I've found there are options. I usually have a salad and fruit for lunch when I dine on campus. I'm at a larger university, so there are a number of cafeteria options. Be sure to consider your proximity to gluten-free food when you choose a dorm if you decide to live on campus. I say this because on my campus there is only 1 cafeteria style restaurant that serves fresh vegetables and meats that are gluten-free. On the other areas of campus you have your greasy spoons which don't have many options. If you live off-campus, even if you aren't the best cook, life goes on. I'm a guy, so I get by with my George Foreman and the ability to boil pasta and still manage to have a decent variety.

In Topic: Donatos No Dough Pizza

26 February 2004 - 02:04 PM

Hey, here's some more info on this pizza. Donatos says it IS gluten-free, but there's a risk of contamination. So I guess it's a personal decision depending on how severe your reactions are and how risky those of us with few symptoms are willing to be... :unsure: Also, I included all the ingredients below b/c I'm kinda new to this so maybe there are some hidden no-no's I didn't recognize.


The Soy base in our NoDough pizzas do not contain any gluten,
however, they will not be baked in separate ovens from those used to bake
our Original Thin and Traditional crusts. That being stated, depending on
the severity of the sensitivity to gluten we cannot guarantee that there
would be an absolute prevention of cross contamination and unfortunately
would suggest that individuals with high sensitivity to gluten not take any
unnecessary risks.

Soy Protein Crisp (Low fat IP Soy Flour, rice pieces, sunflower oil, sea salt)
Thin Pizza Sauce (Tomato paste, water, sugar, salt, citric acid, xanthan gum, aquaresin paprika, basil, ground basil.)
Traditional Pizza Sauce (Tomato puree (tomato paste, water), salt, sugar, garlic powder, citric acid, black pepper, basil, oregano, Xanthan gum, basil leaf.)
Shredded Provolone Cheese (Pasteurized reduced fat milk, cheese culture, salt, powdered cellulose, natural smoke flavoring, enzymes (microbial derived rennet, lipase))
Donatos Sliced Pepperoni (Pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of Paprika, flavorings, sodium nitrite, BHA, BHT, Citric acid)

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