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What Do I Feed My Wife?

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I have a variation of biscuits and sausage gravy most days.  I leaned from my mom to cook and it's old school,  feel good food.  This has anti-celiac all over it.  I did manage a meat loaf with oats for filler that weekend quite tasty.  She likes those vegitable things and I like meat and potatoes.   I do like some of her noodles and I just found some lasagna noodles for her.  But I put my foot down on bread.  I am a bread man, all kinds.  She wants a bread machine, she says I will love.  I want to eat healthier but I need to learn cooking gluten free, cuz, she says her stuff is great and I'm like maybe next time will be better eh? 

 

I'm in this for life so I need to start cooking her way.  

 

Tips and tricks welcome.

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Read the what's for dinner thread for many ideas.

FYI - you need to use gluten-free oats as regular oats, due to growing, harvesting and processing issues, have wheat in them.

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I have a few dinner ideas in the Newbie 101 thread. (in the coping section)

most any recipe can be adapted to gluten-free.

 

Good for you for cooking for your wife. She's a lucky girl.

 

#awesome hubs!

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Welcome to the forum!! I am so happy to see you are here to learn about cooking safely for your wifey! :)  Having the SO's on board, ready and willing to help during this journey is fantastic! You may be surprised to learn that some don't get it that easily.

 

Be sure to check out the what's for dinner tonight thread like Karen suggested. It has lots of ideas. It sounds like you have a mixed household with some gluten items that you still eat. Be sure to use separate condiments (i.e. mayo, or PB, jelly) if you are double dipping when smearing it on bread as the crumbs can get into the jars. Make sure your cutting boards and utensils, etc. are marked clearly for gluten vs, gluten-free. Some have used the color red to distinguish the gluten-free kitchen tools. There are threads in the Newbie 101 that may be useful to you.

 

Big hugs for coming here and asking for help!! :D

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I always think that it would be easier if we had someone to feed us - like the dog does. Just the right amount of Wife Food for optimum nutrition, weight control and a shiny coat. :)

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I always think that it would be easier if we had someone to feed us - like the dog does. Just the right amount of Wife Food for optimum nutrition, weight control and a shiny coat. :)

 

I have said this a thousand times! LOL 

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I always think that it would be easier if we had someone to feed us - like the dog does. Just the right amount of Wife Food for optimum nutrition, weight control and a shiny coat. :)

 

When you figure this out, with cupcakes, let me know. If there aren't cupcakes, I'm not interested. :P

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Please teach my husband to cook and feed me!

 

For Biscuits I highly recommend the King Arthur Flour gluten-free All Purpose Baking Mix.  

http://www.kingarthurflour.com/recipes/gluten-free-biscuits-made-with-baking-mix-recipe

That is the recipe for them.  I use their baking mix as a 1:1 substitute used as self rising flour.  Really works out great in baked goods.  Use a food processor to cut the butter into the mix, works great.  If you need a small amount of gluten-free flour to thicken gravy it works well for that, too.  Anything you don't want leavening in you can use their gluten-free flour blend.

 

I have tried nearly all their gluten-free mixes and they really do their research, they have all been great.

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I always think that it would be easier if we had someone to feed us - like the dog does. Just the right amount of Wife Food for optimum nutrition, weight control and a shiny coat. :)

When my husband and I were dating I made him a box of "bachelor chow". It was meant as a joke, but he ate it!

To the OP, I think it is wonderful that you want to cook healthy foods for your wife.

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Thanks for all the comments.  I looked at the dinner thread and newbie thread.  I remember the NEWBIE thread because my wife read it to me and then went shopping for a seemingly new kitchen.  She has all the bright Shiney stuff and I got the old stuff...lol

 

 

The oats were certified.  She double checks everything that comes in the house.  She puts Do Not Touch, on all her pantry and fridge stuff and on different shelf.  

 

Anyway. I'll make some shopping list from some of those dinner ideas and see what happens.  Thanks all.

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Thanks for all the comments.  I looked at the dinner thread and newbie thread.  I remember the NEWBIE thread because my wife read it to me and then went shopping for a seemingly new kitchen.  She has all the bright Shiney stuff and I got the old stuff...lol

 

 

The oats were certified.  She double checks everything that comes in the house.  She puts Do Not Touch, on all her pantry and fridge stuff and on different shelf.  

 

Anyway. I'll make some shopping list from some of those dinner ideas and see what happens.  Thanks all.

 

Your wife is one smart cookie!

And yes, I have cleverly designed that thread as an excuse for us to get "bright new super shiny" stuff.

It's all a clever ploy. (which I have just revealed....) 

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Co-existing isn't that hard but can be frustrating. You will make mistakes and you'll get mad at yourself, I know, I do it all the time. For the most part, the gluten-free foods don't taste that much different or any at all.

I'm with ya on the bread. We keep my bread and hers but trust me, they are no where near each other. We have seperate cooking utensils and they are kept that way. I have pans that I use for cooking things for myself and we have the things for cooking gluten-free. There is no reason you can't prepare gluten foods for yourself..........JUST BE SURE TO CLEAN UP.

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I've read that some people in mixed households have a separate counter space set aside for gluten food and gluten-free foods prep.  That seems like a real good idea.  Also putting the gluten-free foods on the top shelf so crumbs of gluten don't fall down on it from above is a good idea.  Checking pet food for gluten is also worthwhile.  There are gluten-free versions available, but they may not be labeled that way.

 

Unfortunately you can't skimp on the good foods for the wife or even pets when there is celiac disease involved.  They need the healthy, good quality stuff to thrive.  It's a real good idea to stop eating most processed foods for a while.  Get used to eating whole foods mostly and you will find the wifey healthier and happier.  Whole foods like nuts, meats, fruits, and veggies are great for the body and actually not as expensive as buying processed foods.  I used to cook up a large batch of a rice dish each weekend and freeze half of it in small portions.  After a month of cooking different versions and freezing you have a nice variety of home made frozen dinners to warm up quickly.  One trick though, don't add lots of spices besides salt and  pepper.  Just in case she reacts to a spice.  Instead add the spices when you are reheating to eat.  That way you don't ruin a whole big batch of food because of  a spice.  You can add all the spices you like to the individual portions when it is reheated, without damaging all the other frozen food when you first cook it.

 

Sooner or later though she is going to want chocolate.  It's inevitable.  Enjoy life makes dairy and soy free chocolate chips that are good and not real expensive either.  You could try these on her:

 

http://www.elanaspantry.com/almond-butter-blondies/

 

Or look up some recipes for gluten-free peanut butter cookies.  They are great and easy to make.  Also peanut brittle.

 

There's a thread on microwave muffins at the bottom of this post.  Those are fun to make and you can put carob powder or choc powder in them if you are weird like that.

 

Check out the threads on breakfast ideas or dinner ideas or even snack ideas (if that kind of thing appeals to you).  :)  There even threads on safe candy for Halloween and other holidays.  And a recipe area for lots of great things to eat.

 

If she doesn't like the food you make her throw this thing at her:

 

Fun friend for wifey
http://www.onemotion.com/flash/spider/

 

Then apologize and give her some blondies, and some Woodchuck hard cider.  You might have to rub her feet for a while too.

 

Some starting the gluten-free diet tips for the first 6 months:

Get tested before starting the gluten-free diet.
Get your vitamin/mineral levels tested also.
Don't eat in restaurants
Eat only whole foods not processed foods.
Eat only food you cook yourself, think simple foods, not gourmet meals.
Take probiotics.
Take gluten-free vitamins.
Take digestive enzymes.
Avoid dairy if it causes symptoms.
Avoid sugars and starchy foods. They can cause bloating.
Avoid alcohol.
Watch out for cross contamination.

Helpful threads:

FAQ Celiac com
http://www.celiac.com/gluten-free/forum-7/announcement-3-frequently-asked-questions-about-celiac-disease/

Newbie Info 101
http://www.celiac.com/gluten-free/topic/91878-newbie-info-101/

What's For Breakfast Today?
http://www.celiac.com/gluten-free/topic/81858-whats-for-breakfast-today/

What Did You Have For Lunch Today?
http://www.celiac.com/gluten-free/topic/87765-what-did-you-have-for-lunch-today/

What's for dinner tonight chat?
http://www.celiac.com/gluten-free/topic/75238-what-are-you-cooking-tonight/

Dessert thread
http://www.celiac.com/gluten-free/topic/93840-whats-for-dessert-tonight/page__pid__802399#entry802399
 

Super Easy Meal Ideas Anyone?
http://www.celiac.com/gluten-free/topic/97027-super-easy-meal-ideas-anyone/

Good Gluten Free Meals Prepared Using A Microwave?
http://www.celiac.com/gluten-free/topic/102685-good-gluten-free-meals-prepared-using-a-microwave/#entry885634

Easy yummy bread in minutes
http://www.celiac.com/gluten-free/topic/56641-easy-yummy-bread-in-minutes/

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I have been unable to discover any gluten-free bread in the store that is"good".  I found that Cuisinart has the easiest to use bread maker in existence   Making bread myself was something that I thought I could never do, but I was wrong, and Amys makes very good gluten-free flour.

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  • Who's Online   13 Members, 0 Anonymous, 913 Guests (See full list)

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    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
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    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
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    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
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    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
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    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
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    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
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    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
    A team of researchers recently set out to develop a method to determine gluten intake and monitor gluten-free dietary compliance in patients with celiac disease, and to determine its correlation with mucosal damage. The research team included ML Moreno, Á Cebolla, A Muñoz-Suano, C Carrillo-Carrion, I Comino, Á Pizarro, F León, A Rodríguez-Herrera, and C Sousa. They are variously affiliated with Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, Sevilla, Spain; Biomedal S.L., Sevilla, Spain; Unidad Clínica de Aparato Digestivo, Hospital Universitario Virgen del Rocío, Sevilla, Spain; Celimmune, Bethesda, Maryland, USA; and the Unidad de Gastroenterología y Nutrición, Instituto Hispalense de Pediatría, Sevilla, Spain.
    For their study, the team collected urine samples from 76 healthy subjects and 58 patients with celiac disease subjected to different gluten dietary conditions. To quantify gluten immunogenic peptides in solid-phase extracted urines, the team used a lateral flow test (LFT) with the highly sensitive and specific G12 monoclonal antibody for the most dominant GIPs and an LFT reader. 
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    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.