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shad

My Blood test came back Positive for celiac, very confused now

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I just joined this message board, there is a lot to read about celiac but i am very scared and there are so many unknowns. 

I am 35 and I have been experiencing stomach issues for the past 8 years. I have gone to a gastrointrologist a couple times, and every time i was sent home saying i have IBS! he did mention you can go on different diets to see how you feel but I never followed thru with it.  stomach Issues would come and go, for example my stomach would work great for a period of 4 months and then if i get food poisoning or something else goes wrong, it would be bad for the next 5 to 6 months. last summer I expericened weight loss and hair loss, and I eat a lot and i have been a very high energy person. I went to the doctor again and a Dermatologist, and he says the hair loss is due to recent stress. i didnt think of it too much and life went on. I should say that I travel a lot, around 6 months a year.  i felt really tired at times within the past 6 months tho, I would never fall asleep early but I have been sleeping early for the past few months. I noticed my hair is falling out more than before. This time when i got back home two weeks ago, i went to the doctor to do a physical. he tested me for everything including HIV, H C, ... iron defecency and list goes on, everything came back as ok. I told the doctor that I feel like no matter how much i eat the food is not being absorbed. He said, Let me just check you for Celiac too. 4 days a later the test comes back Positive. Now it's been 8 days since I got diagnosed. I have been Gluten Free since 8 days ago, but they want to do a Biopsy next Friday which is in 6 days, do i need to do the Biopsy? is the blood test not 100% accurate if it comes back as positive?  and if i am going to do the test next Friday, I should be eating normal again with lots of Gluten? 

 

I really scared and confused. I would hate to have a tube down my throat if it's not necessary. 

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4 minutes ago, shad said:

I just joined this message board, there is a lot to read about celiac but i am very scared and there are so many unknowns. 

I am 35 and I have been experiencing stomach issues for the past 8 years. I have gone to a gastrointrologist a couple times, and every time i was sent home saying i have IBS! he did mention you can go on different diets to see how you feel but I never followed thru with it.  stomach Issues would come and go, for example my stomach would work great for a period of 4 months and then if i get food poisoning or something else goes wrong, it would be bad for the next 5 to 6 months. last summer I expericened weight loss and hair loss, and I eat a lot and i have been a very high energy person. I went to the doctor again and a Dermatologist, and he says the hair loss is due to recent stress. i didnt think of it too much and life went on. I should say that I travel a lot, around 6 months a year.  i felt really tired at times within the past 6 months tho, I would never fall asleep early but I have been sleeping early for the past few months. I noticed my hair is falling out more than before. This time when i got back home two weeks ago, i went to the doctor to do a physical. he tested me for everything including HIV, H C, ... iron defecency and list goes on, everything came back as ok. I told the doctor that I feel like no matter how much i eat the food is not being absorbed. He said, Let me just check you for Celiac too. 4 days a later the test comes back Positive. Now it's been 8 days since I got diagnosed. I have been Gluten Free since 8 days ago, but they want to do a Biopsy next Friday which is in 6 days, do i need to do the Biopsy? is the blood test not 100% accurate if it comes back as positive?  and if i am going to do the test next Friday, I should be eating normal again with lots of Gluten? 

 

I really scared and confused. I would hate to have a tube down my throat if it's not necessary. 

You need to I eat a couple of crackers worth of gluten a day until the endoscopy.  I don't think 8 days gluten-free will be a problem.  

It really depends on how " high" your blood work is.  Usually they like to do an endoscopy and a colonoscopy, just to make sure there are no other issues and see how bad the damage is.

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Standard is blood test then endoscope you can read up here https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/
 

But looks like your probably have it, keeping eating gluten daily til testing done, might as well bucketlist your foods you will have to remove as with this disease you can not cheat, and while almost everything can be made gluten free now days, you will still surely miss eating out so see about knocking out those crazy meals you might have been wanting to try.

You can read up more on the transition here.
https://www.celiac.com/forums/topic/91878-newbie-info-101/
And while a whole foods diet is suggested at first, with removal of dairy and oats here is a list of gluten free alternatives I have composed lessen your worries about stuff.
https://www.celiac.com/forums/topic/121148-gluten-free-food-alternative-list-2018-q2/

 

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I just ate a bite or two of bread this morning. is that good enough for my test which is in 5 days? should I eat more gluten? 

my understanding (from what I have been reading) is that the blood test is pretty accurate if it comes positive tho.  it's less accurate if it is negative. 

is the endoscopy for biopsy or checking for damages or both? will it take a long time for Villi to heal back? 

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I believe it's one entire slice of bread every day , maybe two.

The endoscopy is easy.

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The celiac blood tests are good, but not perfect.  Despite a decade of researchers trying to use just the celiac antibodies tests in order to avoid the endoscopy which is more invasive, the reality is that the British and American GI Associations and all the celiac centers in the world, still rely on the endoscopy for a firm diagnosis.  

There are reasons why the endoscopy may not be ordered.  You could be at death’s door and any procedure might kill you because you are so sick.  You might not have access to a GI.  You might not have insurance.  You might have very long wait times (e.g. areas in Canada).  

If you can, get it.  It can set a benchmark for celiac damage.  It can also discover that you might have another concurrent illness like cancer, SIBO, H. Pylori or Crohn’s.  Odds are that you do not have cancer, but it has happened to members.  

The villi can grow back in just a few weeks.  Typically symptoms can last longer usually because 1) there is a steep learning curve to the gluten-free diet and 2) damage can be systemic (e.g. neurological).  

Eat gluten.  Plenty.  Between my blood tests and endoscopy, I ate all my favorite gluten filled foods.  In reality one or 2 slices of bread,  (make it fresh sourdough with blobs of sweet butter, please) should be plenty.   My gluten fling,  was a fond farewell.  

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Things i wish i was told when diagnosed:

Get an extensive vitamin panel done after you start your gluten free diet to see where you need supplements. You may have leaky gut.

Get a stool sample done to check your flora balance, you may need probiotics.

Check other genetic factors like vitamin converson MTHFR and B6, etc

Watch for dry stomach as well as acidic problems. Mine was dry and drs made it worse. All i needed was ginger tea with every meal not prilosec.

Watch for continued symptoms being food intollerences. I kept a food diary and linked all the foods still giving me gi upset after gluten free with foods i used to eat with gluten. I.e. pasta sauce, olive oil.

Realize many symptoms not gi may be malnutrition or healing of the gi vegas nerve, psychological as well as physical. In time, months or years things clear up.

Gluten free does not mean 100% gluten free. Get to know one ingredient foods and how use rice cookers, crock pots, instant cookers. Freezing food and having easy to grab foods are important to beat cravings and feelings of food fear.

Lastly hang in there and love yourself harder than ever. You are your own hero/heroine and your body is amazing at healing itself once gluten is gone. Stay tuned here the people are a priceless resource.

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14 minutes ago, pikakegirl said:

Gluten free does not mean 100% gluten free.

What?????? I think there must be a typo here. Gluten free DOES mean you need to be 100% gluten free; not 99%, not 98%, not 95%.

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Thanks everyone, I already feel better. I don't know if I have many symptoms or it's just that I'm not aware of them. I will eat more gluten for the next couple days , I was gluten free for only 8 days anyways, before that I used to eat at least 8 slices of bread a day. 

The main symptom that I have is my hair is falling out in bunches, but that could be due to male pattern baldness too I guess. It is falling a lot more in topthan the back. My stomach is usually fine too, it's only when I ate some specific foods like specific fruits or some dairy that ( milk rarely made my stomach upset) or some juices. But I did find it that I do have a very sensitive stomach compared to 10 years ago. I should also say I pretty much never vomit or never really feel nauseous  except if I get food poisoning . My stool is usually never hard tho , yet I don't get diarrhea neither. And if i get diarrhea it's one time and that's it. No rushing back to the bathroom. 

My family doc says my iron and b13 levels came back normal too, I'm taking some gluten free supplements since last week.

I really appreciate the help. I'll definitely do the endoscopy and get back to you with results next week 

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54 minutes ago, squirmingitch said:

What?????? I think there must be a typo here. Gluten free DOES mean you need to be 100% gluten free; not 99%, not 98%, not 95%.

I'm guessing but I think what she means is that foods tested gluten-free are supposed to be less than 20 PPM.  But less than 20 PPM is not the same as zero PPM.  So you can get some gluten even with tested gluten-free foods.  Then again, maybe I am putting words in pikelakegirl's mouth..?

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13 minutes ago, GFinDC said:

I'm guessing but I think what she means is that foods tested gluten-free are supposed to be less than 20 PPM.  But less than 20 PPM is not the same as zero PPM.  So you can get some gluten even with tested gluten-free foods.  Then again, maybe I am putting words in pikelakegirl's mouth..?

Yes, I just figured it needed some clarification. Maybe pikakegirl will come back & do that.

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30 minutes ago, shad said:

Thanks everyone, I already feel better. I don't know if I have many symptoms or it's just that I'm not aware of them. I will eat more gluten for the next couple days , I was gluten free for only 8 days anyways, before that I used to eat at least 8 slices of bread a day. 

The main symptom that I have is my hair is falling out in bunches, but that could be due to male pattern baldness too I guess. It is falling a lot more in topthan the back. My stomach is usually fine too, it's only when I ate some specific foods like specific fruits or some dairy that ( milk rarely made my stomach upset) or some juices. But I did find it that I do have a very sensitive stomach compared to 10 years ago. I should also say I pretty much never vomit or never really feel nauseous  except if I get food poisoning . My stool is usually never hard tho , yet I don't get diarrhea neither. And if i get diarrhea it's one time and that's it. No rushing back to the bathroom. 

My family doc says my iron and b13 levels came back normal too, I'm taking some gluten free supplements since last week.

I really appreciate the help. I'll definitely do the endoscopy and get back to you with results next week 

You might find yourself surprised at things you thought were just normal actually weren't. I think most of us have had at least a few of those. 

Did you know that over 50% of dx'd celiacs did not present with GI issues? GI issues are not the only symptoms of celiac although most people believe that & you will see it repeatedly unto death on the internet. And then there are what are called "silent celiacs" who have no symptoms at all. 

BTW, that food poisoning you keep mentioning? It just might not be food poisoning; at least not in the general definition of it.

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1 hour ago, squirmingitch said:

You might find yourself surprised at things you thought were just normal actually weren't. I think most of us have had at least a few of those.

This is something I wish that more people would consider. It's why it's so hard to get people tested who have less obvious symptoms. If you had asked me 4-5 years ago if I was in good health, I would have said yes without hesitation. I didn't seem to have any serious health problems, I was a high level athlete (how could I train/compete at a high level if I was not in optimal health?). Why would I think any different?

It took being gluten-free for a while for me to realize what being healthy actually felt like. For example, I didn't know what it was like to not have a stomach ache because I'd always had one. 20+ years of stomach ache! I had nothing to compare the feeling with. I only realized when my stomach stopped hurting that I'd never felt that good in my entire life. When it comes back due to accidental glutenings, I can't fathom how I functioned like this before.

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Oops. Thanks GFunDC for saying what i meant. I should have typed gluten free food products are no guaranteed 100% gluten-free since up to 20ppm are allowed by law. I am silent celiac so i can not rely on symptoms to telk me i messed up. Therefore i am super careful to the point of never eating out or eating food i didnt prepare myself. Has worked great over 10 yrs so far. Sorry about the confusion.

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5 hours ago, pikakegirl said:

Oops. Thanks GFunDC for saying what i meant. I should have typed gluten free food products are no guaranteed 100% gluten-free since up to 20ppm are allowed by law. I am silent celiac so i can not rely on symptoms to telk me i messed up. Therefore i am super careful to the point of never eating out or eating food i didnt prepare myself. Has worked great over 10 yrs so far. Sorry about the confusion.

The internet is a great communication dis-abler. :)  Thanks for the clarification!  

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11 hours ago, pikakegirl said:

Oops. Thanks GFunDC for saying what i meant. I should have typed gluten free food products are no guaranteed 100% gluten-free since up to 20ppm are allowed by law. I am silent celiac so i can not rely on symptoms to telk me i messed up. Therefore i am super careful to the point of never eating out or eating food i didnt prepare myself. Has worked great over 10 yrs so far. Sorry about the confusion.

Thanks for clarifying dear. 

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Posted (edited)
On 22/04/2018 at 9:58 PM, apprehensiveengineer said:

This is something I wish that more people would consider. It's why it's so hard to get people tested who have less obvious symptoms. If you had asked me 4-5 years ago if I was in good health, I would have said yes without hesitation. I didn't seem to have any serious health problems, I was a high level athlete (how could I train/compete at a high level if I was not in optimal health?). Why would I think any different?

It took being gluten-free for a while for me to realize what being healthy actually felt like. For example, I didn't know what it was like to not have a stomach ache because I'd always had one. 20+ years of stomach ache! I had nothing to compare the feeling with. I only realized when my stomach stopped hurting that I'd never felt that good in my entire life. When it comes back due to accidental glutenings, I can't fathom how I functioned like this before.

Very true, I think I have taken steps to think that a upset stomach is normal , many times I would play soccer with discomfort or go on a date being extremely bloated but I thought it's normal for people with IBS!

I have been eating a little bit of gluten for the past couple days. I feel a lot more tired than a few days ago and one day I slept 12 hours! 

When I went gluten free for 8 days , I felt like my energy level went up, I felt better and even my sex drive sky rocketed. Not sure if that 8 days really made a difference or it's just psychological or both.

I read a lot online about this condition and the more I read the scarier it gets. I guess my social life will never be the same. I can't travel freely anymore :-(

It seems this a very serious condition, but what I don't understand is that most people with celiac are never diagnosed so how do they live their entire life not knowing with such severe consequences

Right now I really looking forward to going back to a gluten free diet, my endoscopy is on Friday.

Edited by shad

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OP - I don't mean to complicate matters, but from my experience, an endoscopy won't necessarily detect celiac disease in all cases.

I tested positive via a blood test back in 2013 when I still had high levels of antibodies in my system, and I wasn't surprised because my symptoms were so specific - especially my abruptly dying tooth enamel. But when I finally got health insurance a few years later, I tested negative via the more invasive procedures.  Now doctors treat me like a hypochondrac merely because the biopsy came up negative. They make comments about my "lifestyle" and give me print-outs that include the recommendation to eat a balanced diet with lots of "healthy" whole grains.

I'd say that if you're eating gluten and have only been gluten-free for about a week, you shouldn't worry too much about a false negative. Apparently it isn't all THAT uncommon though, so I wanted to give you a heads-up in case that happens.

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I mean I may come back negative because I was gluten free for a week? 

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On 4/22/2018 at 6:46 PM, squirmingitch said:

What?????? I think there must be a typo here. Gluten free DOES mean you need to be 100% gluten free; not 99%, not 98%, not 95%.

no... they meant the label may say gluten free, but the food may not be...

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17 hours ago, frieze said:

no... they meant the label may say gluten free, but the food may not be...

I doubt it. Just make sure you're continuing to eat gluten in the meantime.

I shouldn't have said anything - I'm horrifically sick and no doctor will believe me, and even a gastroenterologist had never heard of the tooth enamel defects and instead implied that I don't brush my teeth, so I tend to end up relating everything to my own bad experiences. Sorry about that.

Yeah though - false negatives aren't that uncommon, even with biopsies. I wouldn't worry about it unless it happens though. I just wanted you to realize that if you do test negative, it isn't necessarily the be-all, end-all diagnosis.

On edit: I just noticed I quoted the wrong post. Oops. I was referring to OP's question, not the issue of gluten ppm in food.

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Hey everyone

I'm still waiting for my biopsy results

I got a copy of my blood work tho and my ttg IgG is 25 and everything else seems to be in the normal range 

I can post a copy of it here 

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I got my results back and everything is negative.
Two weeks ago i was tested for celiac and the blood came back as 
IGA serum 3.5  range .69 to 3.82
DGA IGG SERUM 7. <10
DGA IGA 5 <10
TTG IGA 8 <20
TTG IGG. 25  < 20
      LESS THAN 20 NEGATIVE
      OVER 25 POSITIVE 
       20 TO 25 BORDERLINE

When I got my results above I immediately went gluten free, eating at home only. I was gluten free for around 10 days then I started to eat gluten again for 5 days prior to my endoscopy ( just one two slices of bread a day. 
The doctor who performed my endoscopy said my villi looks beautiful and no damage or inclination is present . 
The biopsy results came back as 
H pylori negative
And celiace negative

Notes of biopsy: 
No significant abnormalities
No antral type mucosa identified
Negative for intestinal metaplasia or dysplastic change 
Villous height is preserved, no active inflammation or parasites are seen

I have had a sensetive stomach for almost 8 years , not sure what kind of food causes it but I do get bad bloating and cramps all the time. Tho I don't recall once eating  a price of bread and feel sick after. It is usually food that is all mixed up for example If eat at a buffet I usually go to the bathroom right after within 45 min 
I'm a 35 year old male with a very active life style. How do those # s look like , I'm going off gluten regardless for now. 

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1 hour ago, shad said:

I got my results back and everything is negative.
Two weeks ago i was tested for celiac and the blood came back as 
IGA serum 3.5  range .69 to 3.82
DGA IGG SERUM 7. <10
DGA IGA 5 <10
TTG IGA 8 <20
TTG IGG. 25  < 20
      LESS THAN 20 NEGATIVE
      OVER 25 POSITIVE 
       20 TO 25 BORDERLINE

When I got my results above I immediately went gluten free, eating at home only. I was gluten free for around 10 days then I started to eat gluten again for 5 days prior to my endoscopy ( just one two slices of bread a day. 
The doctor who performed my endoscopy said my villi looks beautiful and no damage or inclination is present . 
The biopsy results came back as 
H pylori negative
And celiace negative

Notes of biopsy: 
No significant abnormalities
No antral type mucosa identified
Negative for intestinal metaplasia or dysplastic change 
Villous height is preserved, no active inflammation or parasites are seen

I have had a sensetive stomach for almost 8 years , not sure what kind of food causes it but I do get bad bloating and cramps all the time. Tho I don't recall once eating  a price of bread and feel sick after. It is usually food that is all mixed up for example If eat at a buffet I usually go to the bathroom right after within 45 min 
I'm a 35 year old male with a very active life style. How do those # s look like , I'm going off gluten regardless for now. 

Well you probably just have food intolerance or sensitivities, keep a food diary. Also it could be a enzyme issue, try taking digestive enzymes with your food to break them down easier.
https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
https://www.wikihow.com/Keep-a-Food-Diary
https://www.celiac.com/forums/topic/119919-digestive-enzymes/

 

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I will look into food alegies 

Does anyone know of a good lab in North America to test for alegies? 

Also my ttg IgG # is borderline high, should I be worried about that?

My IGA level is pretty normal tho

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    KTVI also interviewed at least one doctor, Dr. Reuben Aymerich of SSM St. Clare Hospital, who pointed out that, while celiac disease is “not like diabetes where you can reduce the amount of sugar intake and make up for it later, it’s thought you need to be 100 percent compliant if you can.”
    For her part, Smith sought to use the incident as a teaching moment. She alerted the folks at Z1077 and tried to point out how serious being gluten-free is for many people. Mary Michaels, owner of Gluten Free at Last Bakery in Maryville, Illinois, says it’s time people became more respectful.
    “I wouldn’t make fun of you if you had diabetes or a heart condition it’s kind of like that,” Michals said.
    We will likely never know if the radio station caller was telling the truth, or just putting listeners on. The Z1077 morning team did post a follow-up comment, which stated that they take celiac disease seriously, and that they did not intend to offend anyone. One host said his mom has celiac disease.
    It’s good to see a positive response from the radio station. Their prank was short-sighted, and the caller deserved to be called out on her poor behavior. Hopefully, they have learned their lesson and will avoid such foolishness in the future. Let us know your thoughts below.

    Jefferson Adams
    New Study Says One in Three 'Gluten-Free' Restaurant Foods Contain Gluten
    Celiac.com 10/15/2018 - If you’re on a gluten-free diet for medical reasons, then you’re probably already cautious about eating out. A new study tells us exactly why people with celiac disease and other gluten-sensitive conditions have reason to be very careful about eating out.
    According to the latest research, one in three foods sold as "gluten-free" in U.S. restaurants actually contain trace levels of gluten.
    This is partly due to the fact that the gluten-free diet has become popular with many non-celiacs and others who have no medical need for the diet. That has led many restaurants to offer gluten-free foods to their customers, says study author Dr. Benjamin Lebwohl, of Columbia University's Celiac Disease Center. 
    But, if this research is any indication, too many restaurants don’t do a good job with gluten-free. For the study, more than 800 investigators set out to assess the true gluten content of dishes listed as "gluten-free" on menus. Armed with portable gluten sensors, they tested for gluten levels that met or exceeded 20 parts per million, the standard cutoff for any gluten-free claim.
    Based on more than 5,600 gluten tests over 18 months, the investigators determined that 27 percent of gluten-free breakfast meals actually contained gluten. At dinner time, this figure hit 34 percent. The rise could reflect a steady increase in gluten contamination risk as the day unfolds, the researchers said.
    Off course, the risk is not all equal. Some restaurants are riskier than others. Unsurprisingly, the biggest culprit seems to be restaurants that offer gluten-free pastas and pizzas. Nearly half of the pizza and pasta dishes from those establishments contained gluten, according to the study.
    Why is that? Well, as most folks with celiac disease know all too well,  kitchens aren’t really set up to segregate gluten, and "sharing an oven with gluten-containing pizza is a prime setting for cross-contamination," says Lebwohl. Also, too many restaurants use the same water to cook gluten-free pasta as they do for regular pasta, which contaminates the gluten-free pasta and defeats the purpose.
    Moreover, although the U.S. Food and Drug Administration regulates gluten-free labels on packaged food products, there is currently no federal oversight of gluten-free claims in restaurants. 
    The results of the study will be presented today at a meeting of the American College of Gastroenterology, in Philadelphia. Research presented at meetings is usually considered preliminary until published in a peer-reviewed medical journal.
    In the absence of federal enforcement at the restaurant level, the burden for making sure food is gluten-free falls to the person doing the ordering. So, gluten-free eaters beware!
    These results are probably not surprising to many of you. Do you have celiac disease? Do you eat in restaurants? Do you avoid restaurants? Do you have special tactics?  Feel free to share your thoughts below.
    Read more at UPI.com

    Carol Fenster, Ph.D.
    Almost Homemade: Using Ready-Made Cereals and Crackers in Home Cooking
    Celiac.com 10/13/2018 - Two important principles sort of collided in my brain the other day.  One was the recent recommendation to increase our intake of whole grains based on the new food pyramid from the USDA.  The other was our interest in time-saving prepared foods to make dishes that are at least partially homemade.
    About the same time these two ideas were melding in my brain, I realized how many wonderful new gluten-free cereals and crackers are now on the market.  I wondered if we could boost our whole grain intake by using ready-made gluten-free cereals or crackers in home cooking.  While not all of the cereals and crackers are truly “whole” grain, most are only partially refined and still quite nutritious.
    So, here’s my idea: One of my favorite desserts is a fruit crisp.  You can make it any time of the year, using fruits in season (in my case, fruits that have sat on the kitchen counter past their prime, yet are still edible).  In the fall it might be apples.  Winter is perfect for pears.  I like stone fruits during summer, such as peaches, plums, or cherries.  Or, if you’re really desperate just open a can of whatever fruit appeals to you.
    Revving Up Your Home Cooking with Ready-Made Cereals 
    Here’s where the new cereals come in.  Prepare the fruit filling according to any fruit crisp recipe or use the recipe I provide here.  For the topping, I like to toss Nutty Rice or the new Nutty Flax cereal from Enjoy Life Foods with maple syrup (or honey, brown rice syrup, or agave nectar).  Add ground cinnamon to taste and then sprinkle it over the prepared fruit.  Spray with cooking spray and bake at 350°F until the fruit is done and the topping is browned. 
    Sometimes to speed things up, I microwave the covered fruit filling for 5-10 minutes on high, then uncover it, add the topping, and bake at 350°F for 15-20 minutes or until the fruit is soft and the topping is crisp and nicely browned.  I particularly like the Nutty Flax cereal because it uses both flax and sorghum for a nutritious combination.  Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor.  
    I also like to use the granola from Enjoy Life Foods as the topping for these fruit crisps. It’s already sweetened and flavored, available in Cinnamon Crunch, Very Berry Crunch, and Cranapple Crunch.  All it needs is a little oil.  Of course, if you prefer, you can toss it with a little extra cinnamon plus some maple syrup (or honey, brown rice syrup, or agave nectar) to heighten the sweetness.  Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor.  Sprinkle over filling and spray with cooking spray.
    You can also add about ½ cup of this granola to your favorite bran muffins, cookies, or quick breads.  The granola supplies a nice crunch and additional flavor and nutrients.  Depending on your recipe, you may need to add more liquid to compensate for the cereal.  
    Quinoa cereals by Altiplano Gold are packaged in individual serving packets, making them especially easy to incorporate into our baking.  They come in three flavors––Organic Oaxacan Chocolate, Spiced Apple Raisin, and Chai Almond––and just need boiled water to make a hot cereal.  Quinoa is a powerhouse of nutrients so I like to use the cereals in additional ways as well.
    Using the same concept for the fruit crisp above, I just sprinkle the Spiced Apple Raisin or Chai Almond dry cereal on the prepared fruit filling.  Since the cereal is already sweetened and flavored, it only needs a little cooking spray.  Bake at 350°F for 15-20 minutes.  If your fruit needs additional cooking time (such as apples) try the microwave method I discuss above.
    You can add ½ cup of the Chocolate flavor to a batch of chocolate brownies or chocolate cookies for added fiber and nutrients.  Depending on the recipe, you may need to add a little extra liquid to compensate for the cereal which counts as a dry ingredient. 
    Creative Uses of Crackers in Home Cooking
    New crackers by the whimsical name of Mary’s Gone Crackers are chock-full of fiber and nutrients.  They come in Original and Caraway flavors and are a nutritious treat by themselves.  I also take them with me on trips because they travel so well. 
    One creative way to use these crackers and appease your sweet tooth is to dip the whole Original-flavor cracker halfway into melted chocolate.  Ideally, let the chocolate-dipped crackers cool on waxed paper (if you can wait that long) or else just pop them into your mouth as you dip them.  You can also place a few crackers on a microwave-safe plate, top each with a few gluten-free chocolate chips and microwave on low power until the chips soften.  Let them cool slightly so the chocolate doesn’t burn your mouth.  These crackers also work great with dips and spreads. 
    Aside from dipping in chocolate, these crackers have additional uses in baking.  For example, finely crush the Original or Caraway flavor crackers in your food processor and use them as the base for a crumb crust for a quiche or savory tart.  The Original flavor would also work great as a replacement for the pretzels typically used for the crust in a margarita pie.  Just follow your crumb crust recipe and substitute the ground crackers for the crackers or pretzels. 
    The crackers have very little sugar, but the Original flavor will work as a crumb crust for a sweet dessert as well.  Again, just follow your favorite recipe which will probably call for melted butter or margarine plus sugar.  Press the mixture into a pie plate and bake at 350°F for 10 minutes to set the crust.  Fill it with a no-bake pudding, custard, or fresh fruit.
    The crushed crackers can also be added to breads and muffins for a fiber and nutrient boost.  Depending on how much you add (I recommend starting with ½ cup) you may need to add more liquid to the recipe.  
    I’ve just given you some quick ideas for ways to get more grains into your diet and streamline your cooking at the same time.  Here is an easy version of the Apple Crisp I discuss in this article.  I bet you can think of some other opportunities to make our gluten-free diet even healthier with wholesome cereals and crackers. 
    Carol Fenster’s Amazing Apple Crisp
    You may use pears or peaches in place of the apples in this easy home-style dessert. If you prefer more topping, you can double the topping ingredients. This dish is only moderately sweet; you may use additional amounts of sweetener if you wish. Cereals by Enjoy Life Foods and Altiplano Gold work especially well in this recipe. The nutrient content of this dish will vary depending on the type of fruit and cereals used.
    Filling ingredients:
    3 cups sliced apples (Gala, Granny Smith, or your choice) 2 Tablespoons juice (apple, orange)   2 Tablespoons maple syrup  (or more to taste) ½ teaspoon cornstarch  1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Topping ingredients:
    ¼ cup ready-made cereal ¼ cup gluten-free flour blend of choice ¼ cup finely chopped nuts 2 Tablespoons maple syrup  (or more to taste) 2 Tablespoons soft butter or margarine 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Directions:
    1.  Preheat oven to 375F.  Toss all filling ingredients in 8 x 8-inch greased pan. 
    2. In small bowl, combine topping ingredients. Sprinkle over apple mixture. Cover with foil; bake 25 minutes. Uncover; bake another 15 minutes or until topping is crisp. Top with vanilla ice cream or whipped cream, if desired.  Serves 6.

    Jefferson Adams
    Nestlé Debuts Gluten-Free Snack Bar Line Called
    Celiac.com 10/12/2018 - Snack giant Nestlé has announced the debut of a new line of gluten-free snack bars called "Yes!"
    The bars are made with combinations of fruits, vegetables, and nuts, and will contain no artificial sweeteners, flavors, colors or preservatives. Some bars do contain added sugar, but those made with fruits and vegetables do not. 
    The bars come in five flavors: Delicious Beetroot & Apple; Lively Lemon, Quinoa & Chilli; Tempting Sea Salt Dark Choc & Almond; Sumptuous Cranberry & Dark Choc; Delightful Coffee; and Dark Choc & Cherry.
    Yes! bars will be available in UK and Ireland. All Yes! bars are suitable for vegetarians, while the fruit and vegetable versions are vegan-friendly.
    No word yet on whether Nestlé plans to bring Yes! bars to the U.S. any time soon. 

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