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The gluten-free Diet Byelisibeth Hasselback

G-freegal12

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G-freegal12 Contributor
G-freegal12
Posted

This book is great! She tells you a whole bunch of gluten derivitives and where to find them. She also gives a card which you can make copies of and tell your waiter to give to the chef. It explains about you allergy and how to avoid giving you glutenized food :D The book also explains how not to be a "party pooper" (pun not intended) :rolleyes: This book rocks. What do you guys think?

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RaeinWI Newbie
RaeinWI
Posted

This was the first book I read when I knew I had to go gluten-free. When I read the first chapter I cried because I linked so many of symptoms to being glutenized-I finally had answers and could relate to so much of the book. That was a little over a month ago. It was informative and encouraging, giving good advice in how to deal with social aspects of being gluten free. I gave the book to my mom to better understand what it means to be gluten free and how I can only have certain foods. Hopefully this will help her with her questions in how to cook/bake when I am home and for holidays. While this transition has been difficult and a huge challenge, I felt that reading Elisabeth's book was a great start in the journey.

darlindeb25 Collaborator
darlindeb25
Posted

I have been gluten free for 9 years, and read a lot of books, her book did not impress me.

Have you read "The Gluten Free Bible", or "Healthier Without Wheat", much better books, much better info? Also, "Gluten Free For Dummies" is a great book.

hannahp57 Contributor
hannahp57
Posted

I liked the Gluten Free Bible best. I read that one first so Gluten Free for Dummies seemed very redundant by the time I got to it...

ive been waiting for a copy of this one at the library to compare

darlindeb25 Collaborator
darlindeb25
Posted

Dr. Peter Green's book is very good too: Celiac Disease: A Hidden Epidemic. I got this at the library. If you ask your library for a certain book and they do not have it, they can call out to other libraries for it.

Many of the books are redundant, some stand out. The Gluten Free Bible is one that stands out, as does Healthier Without Wheat.

Often times, if I really liked the book, I go to Amazon and check for used books, they are always in very good shape, and a decent price.

RaeinWI Newbie
RaeinWI
Posted
I have been gluten free for 9 years, and read a lot of books, her book did not impress me.

Have you read "The Gluten Free Bible", or "Healthier Without Wheat", much better books, much better info? Also, "Gluten Free For Dummies" is a great book.

I have not read any of these books but will try to get them from the library. Thank you for the suggestions!

BeautifulDay Apprentice
BeautifulDay
Posted

DEFINITELY read "Healthier Without Wheat"!! It's an amazing book with a lot of information and insight regarding gluten-intolerance. It provides a detailed analysis of the history and current research on gluten-intolerance as well as the signs, symptoms, and treatments of the problem.

Very helpful!! :)

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HouseKat Apprentice
HouseKat
Posted
This book is great! She tells you a whole bunch of gluten derivitives and where to find them. She also gives a card which you can make copies of and tell your waiter to give to the chef. It explains about you allergy and how to avoid giving you glutenized food :D The book also explains how not to be a "party pooper" (pun not intended) :rolleyes: This book rocks. What do you guys think?

EH's dining card includes many items which are gluten-free and leaves out many that are not. You'd be much better off using the more accurate cards sold by Triumph Dining (Open Original Shared Link).

Kate

G-freegal12 Contributor
G-freegal12
Posted
  • Author

Thank you for the advice on books! I still like my dining card though. :blink:

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    • Scott Adams
      British Coeliacs: Marks and Spencer's have launched a Gluten Free Colin the Caterpillar Cake.

      By Scott Adams · Posted

      Are you trying to make us in the USA jealous? 😉
    • Scott Adams
      Gluten-Mimicking Proteins that can affect some Celiac individuals.

      By Scott Adams · Posted

      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
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      By Scott Adams · Posted

      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
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      Schar's products contain wheat!

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    • elisejunker44
      Schar's products contain wheat!

      By elisejunker44 · Posted

      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free wheat', but not me. I strongly feel that the labeling for these wheat containing products should be clearly labeled on the front, with prehaps a different color and not using the 'no gluten symbol on the front. The products are not inexpensive, and also dangerous for my health!
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