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AliB

Specific Carbohydrate Diet (SCD)

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Anyone following this?

I have started it today. I knew gluten and dairy were a problem, but I also knew that my problems went further than just gluten-free/DF.

A lot of this makes sense. I have bought Elaine Gottschall's book and am doing the chicken and carrots stuff. Even within a few hours I am beginning to feel a little better.

I noticed on the other thread that whilst some were having some success, they would talk about problems with corn and eating different makes of tinned veg. Anything that comes out of a tin is going to be suspect! What is wrong with just cooking raw carrots? They were also looking for commercially made products without corn - if you make it yourself, you know what is in it.

So - any SCD success stories out there?

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yah i did this and had a major detox. i was eating lean pork and vegetables. all my symptoms went away but they came back because i couldnt stick to it. it can be so hard to get the body to transition eating with little to no carbs. but stick to it..it really does work!

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My friend is on this diet for three months for colitis and has noticed measurable improvements. She is following it strictly and is feeling great. She's down to 10 mg of prednisone from 20 mg 3 months ago. She plans to stick it out for two years to help her get healed up and off meds. I am thinking about starting this diet after we go to Disney at the end of the month to try to propel myself into the final stages of healing. I am at 11 months since going gluten-free/cf and seem to still be struggling with some minor issues trying to heal.

Best wishes!

If you want to start a support thread, I'd be into that!

terri

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Can this be a support thread, or do you mean on some other forum??

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I'm on it too!

I decided to modify the diet a bit to make it safer in my eyes. instead of starting at the intro diet I started with roughly the full diet taking all the high calorie foods (ie honey) and have had a week of that before toning it into the intro diet which I shall begin tomorrow when my yogurt is ready. I didn't think my body would be happy with too sudden a drop in calorie intake, for one it sets your adrenal glands off a bit.

So after that week how do I feel? well no that much different, however when I initially started a week ago I felt very tired and needed lots of pick me up honey so Its improving. Cutting out foods for me is real easy so think I may stick with diet even it doesn't yield improvement, after all its very healthy, and I need all the help I can get!

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Hi Rob. Apparently it can take up to three weeks to start see a change.

I went gluten-free/DF at the end of Jan so was already on the right path and the diarrhea stopped almost immediately. Strangely though, since I started the SCD my 'movements' have changed again, almost going backwards.

My body will be going through a flux period until it starts to settle down and it is probably still offloading crud from the last 50 years and will be for a while. I know my liver had a good clear-out (I felt it and experienced the soreness for a few days!) about 2 weeks after I started the gluten-free/DF and undoubtedly there may be more to come!

This diet is so logical. Most of us consume way too much carbohydrate and our bodies just can't cope with it in that quantity. Sooner or later something's gotta give! It isn't just gluten - it's carbs per se and the quicker people realise and cut the carbs, the better they will be for it. I have noticed on this forum that so many who go gluten-free end up replacing the gluten with other carbs instead.

Back at the end of the 1800's it was realised that carbs were the problem - where did the Medical Profession go? They only picked up the gluten cot and walked with it - hence so many Celiacs and GI's who are still very poorly. How blind they still are.............

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I have just tasted some of my first batch of 24hour yogurt. That has to be the best yoghurt I have ever eaten! It is fantastic!

I made it with full cream milk, half a pot of single (light) cream and a dash of double (heavy) and Total thick greek yoghurt as a starter. I did try to get my husband to have a taste but he just has a pathological and totally irrational revulsion - he has never tried it in all the years we have been married (well not to his knowledge anyway - if I use it in cooking I don't tell him and he will eat it, none the wiser!).

I told him it is like eating cream, but he still won't try it. Is that daft? Mind you, my mum used to make yoghurt when I was a kid and I couldn't stand that - it was always so sour. Now they use different cultures that don't create such a tart taste and it makes all the difference.

I definitely will be making that again. I have a little catarrgh after eating it so I suspect there is still a little stray lactose or casein in it, but it's not too bad and I am sure there is enough lactic acid in it to counteract that, and my stomach seems to be ok with it so far. I'm going to go and put some in a dish with some blueberries and honey. Oh yum.

I absolutely definitely will be making buckets of that now - the ironic thing is that I might end up having more dairy in the form of yogurt than I ever did with milk!

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So your body seems to be able to handle the yogurt? I am dairy free as well and very skeptical about how I will feel with the dairy in this diet. Are you going to have the different cheeses that are allowed?

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Although I can't tolerate dairy per se, I did seem to be able to tolerate yogurt right through - although I was only having goat's yogurt. I decided to try cow's milk yogurt this week and bought some Total Greek yogurt, but my stomach definitely didn't like it very much.

However, when I made my first batch of 24hour yogurt I used the Total as a starter. I also used cow's milk and cream to make it with. Although I got a bit of catarrgh, my stomach has been fine with it. Apparently, the long culturing helps to really break down most of the lactose and casein, as well as creating a higher amount of bacteria, and also more lactic acid to mop up any stray lactose. That is why Elaine G recommends 'brewing' it for at least 24hours rather than the 6 or so that commercial producers culture theirs for.

As yet, I have not tried any cheese, but I am contemplating that. I might try some mild cheddar or goats' cheese first. I also want to try and get hold of some Curd cheese if I can. It is not readily available where I live although I can get medium-fat soft cheese, but I think it depends on whether it has been curded with rennet or has actually been cultured with lactic acid.

I found the book slightly confusing as although she refers to it as Dry Curd Cottage Cheese, here in the UK we either have Cottage cheese which is moist and lumpy, or Curd Cheese which is thick and smooth. I wonder if straining and pressing Cottage cheese would work just as well, or whether it would depend on the rennet/culture thing again? Unless it mentions it on the pack, how would I tell?

The other thing I find confusing is that she refers to 'Apple Cider'. Over here, Cider is an alcoholic Apple drink. In the UK Cider has been used to describe fermented apple juice for centuries. I suspect she means just plain pressed apple juice although I would be quite happy to imbibe the alcoholic one!

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Yeah I had the same thought, I settle with welch's 100% grape juice, apparently its got no added sugar so its all good.

As for dry curd cheese I didn't even bother looking, I doubt i'll find it. However as an alternative I can drain off yoghurt. Talking of which mine is ready in six hours!

My bowels has also definately changed, I'm curious as to where its going! Shock horror its been sometime since i've been worried about being bunged up!

How are you feeling fatigue wise? my energy levels took a real hit but are back on the way up.

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More pressing issue though, I cannot for the life of me find SSC legal vitamins? got some multi minerals but everything I look at has added starch, sugar, sweetner or soy

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Supplements can be a minefield - there they are, supposed to be healthy for you and actually they can be full of rubbish too!

I'm not sure where you are. Here in the UK I buy Tesco's Complete for Women (although they also do one for Men which my Hub has found helpful) but if you are in the States I don't know what is available there. I was taking loads of different things, but then I worried that I might be unbalancing my body so I just restrict to the Multi at the moment and will watch out for any deficiency signs.

I found my energy levels did go up quite considerably after I went gluten-free/DF, and after a period of adjustment, but just as I was beginning to think I had cracked it I went down with a damn virus and was ill for over 2 weeks. Whilst it has all but gone, the energy hasn't come back yet, well not to the point it had got to. I do have more energy overall though than I have had for a long time as I can still run up the stairs - and that was something I hadn't done for a long time before the gluten-free/DF.

I have lost around 30lbs too, some of which was lost before my digestion collapsed in Jan and a few lbs since which does help. I think the energy level change with the SCD will be perhaps not quite so radical as with the gluten-free/DF as I was already part way there and my body is still trying to sort itself out. I have eaten something lunchtime which didn't agree with me very well - possibly the peeled raw apple - I usually know as my stomach gets uncomfortable and I get a dull ache/pain in my centre back. That tends to drain my energy - the digestion takes up a lot of energy and if it isn't working properly then fatigue will be the first symptom.

I fell down the stairs when my daughter was a baby and fractured my spine. I always thought the pain I used to get was to do with that plus the extra weight I was carrying (although I'm sure it didn't help!), but I now know it was to do with my digestion. At times I would get so tired and weak, it would take all my strength not to just lay down in the street where I was standing! I always wondered why I could do walking and sitting but I couldn't do standing!

How has your yogurt turned out?

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tHIS MIGHT BE A LITTLE OFF THE SUBJECT BUT HAVE ANY OF YOU EVER WONDERED IF IT WASN'T GLUTEN THAT IS CAUSING ARE PROBLEMS, BECAUSE I WAS DIAGNOSED WITH CELIAC TWO YEARS AGO AND MY SYMPTOMS GOT BETTER BUT I WAS STILL HAVING PROBLEMS AND I NOTICED THE ONLY THING THAT WAS IN EVERYTHING I ATE WAS SOY...THE DOC JUST TOLD ME THATS NORMAL FOR SOMEONE WITH CELIAC TO HAVE MOREE THAN ONE INTOLERANCE BUT I SOON DEVELOPED A CARBOHYDRATE INTOLERANCE AND HAD ALL OF THE SAME SYMPTOMS I HAD THAT I THOUGHT I WAS GETTING FROM GLUTEN. I DECIDED TO START EATING GLUTEN AGAIN AND AVOID SOY COMPLETELY. mY SYMPTOMS ARE COMPLETLY GONE:) iF YOU LOOK AT ALL THE INGREDIENT LISTS OF FOOD WITH WHEAT THEY ALL HAVE SOY IN THEM ALSO. ITS JUST A THOUGHT BECAUSE IT WORKED FOR ME AND NOW I CAN EAT BREAD BUT IT IS SOY FREE AND I ALSO EAT SOY FREE CEREAL NOW. iF YOU ARE TO SCARED TO ADD GLUTEN BACK IN AT LEAST TRY AVOIDING SOY AND SEE IF THAT HELPS FIRST BECAUSE I HAVE HEARD THAT IT CAN ALSO FLATTEN VILLI. i ALSO AGREE WITH WHOEVER SAID SOMETHING ABOUT CARBS BEING A PROBLEM IN GENERAL. i STILL EAT VERY LITTLE GLUTEN BECAUSE SOY IS IN ALMOST EVERYTHING THAT GLUTEM IS, BUT I NOTICED THAT A LOW CARB DIET FOR ME REALLY WAS THE KEY TO MAKING ME FEEL BETTER.

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Yes I'm from the uk too! so you say that tesco's own brand multi is ssc safe? (well safe enough without having to hound the manufacturer!)

My yoghurt turned out good, didn't actually have much of it as it all went into a savory cheesecake, which was good though the success was lessened because either a small amount of diary yogurt, or the grape juice upset my stomach. I've never had a real problem with diary bar the temporary intolerance that coeliac disease caused. though I am aware that diary is general bad news. I've also read a short piece from the coeliac doctor stating that the body will have an easier time digesting the fruit rather than a commercial fruit juice so I think I shall leave fruit juices for teh foreseeable future.

Thats an interesting experience you've had with soy there, 22222, I find it odd that you've been diagnosed with coeliacs but are able to tolerate gluten without soy. I suspect that you might have not been properly diagnosed and that your symptoms were simply soy intolerance? though you'd have to discuss that with your doctor. Personally I wouldn't go back to a normal diet even if I could, gluten is detrimental to 'normal' peoples health aswell as coeliacs.

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Yes I'm from the uk too! so you say that tesco's own brand multi is ssc safe? (well safe enough without having to hound the manufacturer!)

My yoghurt turned out good, didn't actually have much of it as it all went into a savory cheesecake, which was good though the success was lessened because either a small amount of diary yogurt, or the grape juice upset my stomach. I've never had a real problem with diary bar the temporary intolerance that coeliac disease caused. though I am aware that diary is general bad news. I've also read a short piece from the coeliac doctor stating that the body will have an easier time digesting the fruit rather than a commercial fruit juice so I think I shall leave fruit juices for teh foreseeable future.

Thats an interesting experience you've had with soy there, 22222, I find it odd that you've been diagnosed with coeliacs but are able to tolerate gluten without soy. I suspect that you might have not been properly diagnosed and that your symptoms were simply soy intolerance? though you'd have to discuss that with your doctor. Personally I wouldn't go back to a normal diet even if I could, gluten is detrimental to 'normal' peoples health aswell as coeliacs.

Hi Rob, I have just checked my husband's Tesco's Complete for Men (sorry, due to your name I am assuming you're a man!). I have noticed that it contains a little maize starch, sucrose and maltodextrin. I think some of these things are going to be very difficult to avoid one way or another. As it is only one tablet a day I would imagine that the amount is so small that it probably wouldn't impact too greatly. I have a job figuring out why they need to put sucrose and maltodextrin in them - normally they are swallowed so you wouldn't be able to taste it anyway!

If you find a better one let me know!

I did find that the yoghurt affected me a little. I have had some catarrgh with it so I'm thinking that either it needs 'cooking' for longer than the 24hours or I would be better off with goat's milk. I have found that I could tolerate commercial goats' yogurt far better than cows' so that may be the best way to go. I haven't got the 'cooking' off to a good start as I have a job to keep it warm overnight. Last night I put it into a slightly warm oven which hopefully got it going then popped it by the radiator when I got up this morning, but I reckon I will have to invest in a proper yoghurt maker so I can keep the temp even. If it hasn't cultured properly undoubtedly that would impact on the effect it has on me. It is delicious though.

Do you get backache when your stomach is affected?

I did us a chicken curry last night but used crushed cooked cauliflower instead of rice. It tasted ok but boy did we suffer after! Perhaps that was just one too many veg!

The cheesecake sounded good. I am having to avoid eggs at the moment as my stomach isn't coping with them very well, which is a bind as there are quite a few things I'd like to make that contain eggs. I made some blueberry pancakes for breakfast the other day using ground almonds and eggs and they were very good but my stomach wasn't at all happy after. Wouldn't it be good to just be able to eat without having to think about what might be a problem for the stomach! And then maybe it is combinations of different foods - someone was saying that he could eat toast and he could eat eggs, but he couldn't have eggs on toast!!!

I'm getting fed up having to think about food all the time!

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I was wondering what all of you are eating? Do you have to give up dairy all together if it doesn't bother you? I want to give this a chance, but I am not understanding everything yet. The only book I could find at the library was "Breaking the Vicious Cycle", is that the one you have?

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Hi Deb, yes that's the book.

I am slowly getting into the swing. It would be easier for me if I could eat eggs, but at the moment I am having yogurt and fruit, or fish, or even soup for breakfast. I would have an interchange of one of those or salad with chicken or turkey for lunch and a cooked meal for dinner with just meat, fish, or fowl and plenty of fresh vegetables - no potatoes, or grains. I had some more yogurt this evening with a few strawberries after my meal.

It is surprising how not being able to have eggs has limited my choice - even more so than gluten and dairy strangely enough as there is usually something I can rustle up with eggs. I did blueberry pancakes the other day for breakfast which were delicious made with grounds almonds, eggs, yogurt and blueberries, but my stomach didn't like the eggs at all.

Hopefully I will be able to cope with them eventually.

It is up to you whether you give up dairy or not, but it even though it may not be giving you any obvious symptoms it may still be feeding the bacteria you need to get rid of. Whilst you are still eating foods that feed the Candida you won't get any better.

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I have a slightly worrying problem in that the diarrhea that I had successfully got rid of when I went gluten-free/DF seems to have come back. Over the last 2 days my stools have changed back to the typical Celiac type, today culminating in the diarrhea - not sure if it is something I ate or a side-effect of the SCD.

I was on gluten-free/DF for just over a month then started the SCD a week ago. It could be my body having a clear-out - it could even be a reaction to the yogurt (I did eat about half a litre over the last few days), and when I had the diarrhea before I was still on dairy so that is a possibility. I will monitor this and let you know - if anyone is interested!

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I just found this quote on Pecanbread. I know it is aimed at kids but the principles can just as likely fit adults too.

Initial Reactions

Some children exhibit increased hyperactivity or aggression when they start the probiotics. Other children get digestive symptoms such as diarrhea, constipation, and light-brown-yeasty looking stools. You just have to keep experimenting with the amount, you might need to start out with a smaller dose if you get too many negative reactions.

- Maybe I did overdo it with the yogurt!!!!

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Your reactions are perfectly normal, its caused by the 'die off' reaction of the bacteria living in your gut. When they die off they give off all their toxins in one go so it does worsen symptoms. When I started the diet I had D but it cleared up fairly quickly, well actually I had to go out at short notice, took lots of immodium and spent the rest of the week mildly bunged up!

As for backache I seem to get it generally, though specially when my guts are having trouble, I believe its the swollen bowels pressuring the spine (ooo that sounds fun!)

Well the dairy yoghurt really hasn't agreed with me! so either I'm not good with cows milk, or its the probiotic action of it thats upsetting me. I did seem to tolerate it better in the form of baked cheesecake. Its annoying as I seem to tolerate everything well, as I had a week of SSC legal fun, to break the diet in a bit softer I had lots of high calorie foods from the diet pages before easing into the strict starting diet and found that few foods really bothered me. But now i've got the yoghurt flowing i'm not feeling too sharp!

How easy is goats milk to obtain? i'm using uht diary milk at the moment as it doesn't require heating before its mixed with the commercial yogurt. Thats another thing, commercial goats yoghurt? I shall have to have look out for these.

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I'm not sure wheather to keep trying with the yoghurt in the hope of tolerating it better when I get used to it, but I worry that my symptoms with it may disappear, though it still does me harm.

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I'm not sure whether to keep trying with the yoghurt in the hope of tolerating it better when I get used to it, but I worry that my symptoms with it may disappear, though it still does me harm.

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Hi Rob. Goats' milk is now obtainable at most superstores, Tesco's, Sainsbury's, you name it. I would tend to use the whole milk rather than skimmed as I prefer the creamier taste but of course that is a matter of taste.

You should also be able to buy goats' yoghurt for a starter - St Helen's Farm brand is sold in Tescos and Asda and probably in others. I have also just discovered that whilst the Total Greek Yogurt I bought was cows' milk, apparently they also do goats' and sheeps' yogurt in Waitrose, Sainsbury's, Tesco and Asda and apparently some Co-ops although I have never seen it in our little local one (Wales is a bit too backwoods for that sort of thing - they did goats' milk for 5 minutes but it turned out to have been sent to them in error!).

Woodlands Sheeps' Milk Live Yoghurt is sold through the larger Sainsburys and some Morrisons stores; the Organic Sheeps' Milk Live Yoghurt is available in Waitrose and some Tesco stores south of Oxford and some smaller outlets. I have just called to ask if it is available in South Wales. I would love to be able to get hold of sheeps' milk - you would not think that to be a problem in Wales where there are probably more sheep than people, would you!

The instructions in the BTVC book says to not boil goats' milk but just heat it to 185 degrees. That is all very well, but it would mean having to have a cooking thermometer of some kind.

You are probably right about the die-off but starting the yogurt might also have contributed. It seems to be ok today thank goodness.

I don't know about it doing harm either. I know that many do find that they tolerate goats' milk much better than cows' milk anyway and I think sheeps' milk is better still so you may find that you cope better with yoghurt made from either of those much better than from cows' milk, I know I do.

To the question of why we tolerate goats' milk better than cows' I have extracted this from the St Helens Farm website - "Research has indicated that it has much to do with the protein structure in the milks. They are called caseins and the absence of aplha-s1 casein and a higher proportion of beta-casein in goats' milk means that the casein profile of goats' milk is closer to human milk than that of cows' milk. These proteins form a softer curd in the stomach and the fat particles are also smaller, which is a great aid to digestion for many who cannot tolerate cows' milk".

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well after today I know its a big no to diary yoghurt, I may tolerate it better after some time but its not worth it!

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Shame you have had a reaction to the yoghurt.

I find breakfast the most difficult meal - what do you tend to have a that time? When I was just doing plain low-carb, it wasn't a problem, but now I can't tolerate many foods I get a bit frustrated. Eggs are usually a big part of breakfast but they are not agreeing with me.

I am usually aware of my heart beating - there is a background thump all the time. I don't know why but it does seem to be more obvious when my digestion is not good. Not necessarily fast, but I am very aware of it, especially at night when I am trying to get to sleep.

I hoped it would improve with the gluten-free/DF diet but it doesn't seem to have made any difference. I hate this - it was bad enough not being very well or having much energy, but now I'm not very well, don't have much energy, and can hardly eat anything without having an almost permanent backache!

I have confidence that it will get better and will undoubtedly get worse before it gets better - but that doesn't make it any easier!

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    How do you handle scrutiny or sabotage of others toward your dietary requirements? Please speculate on what cultural, religious or media influences you suppose contribute to a rationalization for the sabotage and/or scrutiny from others when we state we are observing a gluten-free diet? Are people emulating something they heard in church, seen on TV, or read online?    We welcome your answers below.
    References:
    ABC. (2018). Retrived from https://abcnews.go.com/Health/video/jimmy-kimmel-asks-what-is-gluten-23655461  Batista, M. T., Lima. M. L. (2013). Who’s eating what with me? Indirect social influence on ambivalent food consumption. Psicologia: Reflexano e Critica, 26(1), 113-121.  Brady. (2017). Retrieved from https://www.businessinsider.com/tom-brady-gisele-bundchen-have-an-insane-diet-2017-2  Higgs, S. (2015). Social norms and their influence on eating behaviors. Appetite 86, 38-44. Myth. (2015). Retrieved from https://www.nytimes.com/2015/07/05/opinion/sunday/the-myth-of-big-bad-gluten.html  Pollan, M. (2014). Retrieved from https://www.huffingtonpost.com/2014/05/14/michael-pollan-gluten-free_n_5319357.html  Roth, D. A., Herman, C. P., Polivy, J., & Pliner, P. (2000). Self-presentational conflict in social eating situations: A normative perspective. Appetite, 26, 165-171. Wellness. (2016). Retrieved from  https://www.huffingtonpost.com/entry/ted-cruz-gluten-free-military-political-corectness_us_56c606c3e4b08ffac127f09f

    Jefferson Adams
    Woman Calls Radio Show to Admit Lying About Gluten-Free Baked Goods
    Celiac.com 10/16/2018 - Apparently, local St. Louis radio station Z1077 hosts a show called “Dirty Little Secret.” Recently, a woman caller to the show drew ire from listeners after she claimed that she worked at a local bakery, and that she routinely lied to customers about the gluten-free status of baked goods.
    The woman said she often told customers that there was no gluten in baked goods that were not gluten-free, according to local tv station KTVI.
    Apparently the woman thought this was funny. However, for people who cannot eat gluten because they have celiac disease, telling people that food is gluten-free when it is not is about as funny as telling a diabetic that food is sugar-free when it is not. Now, of course, eating gluten is not as immediately dangerous for most celiacs as sugar is for diabetics, but the basic analogy holds.
    That’s because many people with celiac disease suffer horrible symptoms when they accidentally eat gluten, including extreme intestinal pain, bloating, diarrhea, and other problems. Some people experience more extreme reactions that leave them in emergency rooms.
    As part of a story on the “joke” segment, KTVI interviewed celiac sufferer Dana Smith, who found the punchline to be less than funny. “It’s absolutely dangerous, somebody could get very sick,” said Smith. 
    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.

  • Posts

    • Maureen and Cyclinglady, Of the foods you listed. . .. I would focus on the Chocolate. Chocolate has Tyramine in it and it could/can cause rashes that  might be confused for DH. Sometimes Tyramine get's confused for/in high sulfite foods as triggers. Here is a great overview article on this topic. http://www.chicagotribune.com/lifestyles/health/sc-red-wine-headache-health-0608-20160525-story.html you might also have trouble with headaches if it tyramine is causing you your trouble. People who have trouble Tyramine might also have trouble with consuming cheeses. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2738414/ As for the Milk causing/triggering your DH don't rule Adult onset dairy allergy. While rare it does occur in the literature/research when you search it out. I am including the research here in the hopes it might help you or someone else entitled "Adult onset of cow's milk protein allergy with small‐intestinal mucosal IgE mast cells" https://onlinelibrary.wiley.com/doi/10.1111/j.1398-9995.1996.tb04640.x It is generally thought most of grow out of a Milk Allergy at approx. 3 years old. But for some lucky one (I guess) we never do apparently.  (I speak for my friend on this board JMG).  He found out he was having trouble with dairy as an adult better never realized until about 6 months ago. With delayed onset allergies it is often hard to tell if it (allergen) is effecting us because we might not associate it with our dairy consumption because it might happen a day or two latter. See this WHFoods article about food allergens/sensitivies.  It is very long/exhaustive but it is very helpful if you have time to study it in more detail. http://www.whfoods.com/genpage.php?pfriendly=1&tname=faq&dbid=30 I will quote some key points for your information. Symptoms of Food Allergies "The most common symptoms for food allergies include vomiting, diarrhea, blood in stools, eczema, hives, skin rashes, wheezing and a runny nose. Symptoms can vary depending upon a number of variables including age, the type of allergen (antigen), and the amount of food consumed. It may be difficult to associate the symptoms of an allergic reaction to a particular food because the response time can be highly variable. For example, an allergic response to eating fish will usually occur within minutes after consumption in the form of a rash, hives or asthma or a combination of these symptoms. However, the symptoms of an allergic reaction to cow's milk may be delayed for 24 to 48 hours after consuming the milk; these symptoms may also be low-grade and last for several days. If this does not make diagnosis difficult enough, reactions to foods made from cow's milk may also vary depending on how it was produced and the portion of the milk to which you are allergic. Delayed allergic reactions to foods are difficult to identify without eliminating the food from your diet for at least several weeks and slowly reintroducing it while taking note of any physical, emotional or mental changes as it is being reintroduced." Here is their information on Tyramine's. Tyramine "Reactions to tyramine (an amino acid-like molecule) or phenylalanine (another amino acid-like molecule) can result from eating the following foods: Fermented cheeses Fermented Sausage Chocolate Sour Cream Red wine Avocado Beer Raspberries Yeast Picked Herring Symptoms of tyramine intolerance can include urticaria (hives), angioedema (localized swelling due to fluid retention), migraines, wheezing, and even asthma. In fact, some researchers suggest that as many as 20 percent of migraines are caused by food intolerance or allergy, and tyramine intolerance is one of the most common of these toxic food responses." Here is an old thread on tyramine and especially how it can trigger headaches. https://www.celiac.com/forums/topic/95457-headache-culprit-is-tyramine/ I would also suggest your research a low histamine food diet.  Rashes/hives etc. can be triggered my disregulaton of histamine in the body. The other thing in chocolate that might be causing your problems is Sulfites. Here is a website dedicated to a Sulftie allergy. http://www.allergy-details.com/sulfites/foods-contain-sulfites/ Chocolate bars are on their list of sulfite contaning foods but probably most noted in dried fruits and red wine. Knitty Kitty on this board knows alot about a sulfite allergy. I want to go back to the possible dairy allergy for a second as a possible trigger. . .because it has been established as connected to DH . . .it is just not well known. Here is current research (as I said earlier) most dairy allergies are studied in children but it does occur in approx. 10 pct of the GP unless your of Asian descent where it is much more common. https://www.ncbi.nlm.nih.gov/pubmed/29555204 quoting the new research from this year on children. "When CMP (Cow's Milk Protein) was re-introduced, anti-tTG increased, and returned to normal after the CMP was withdrawn again." and if adults can also (though rarely) it seem develop "Adult onset of cow's milk protein allergy with small‐intestinal mucosal IgE mast cells" (see research linked above) as the research shows  you should at least trial removing dairy from your diet if you haven't already and see if your DH doesn't come back when you re-introduce it. It just takes 15 or 20 years for medical doctor' to incorporate new research/thinking into clinical practice.  And note the research on this happening in adults is 20+ years old and as far I know doctor's . . . are not aware of this.  I know I wasn't until recently and I research things alot of to help myself and my friends. But I know you can't do what you don't know about.  So this is why I am trying to share what I learned so that other might be helped and this research might not  lay hidden another 20 years before doctor's and their Celiac/DH patients become aware of it. And if it helps you come back on the board and let us know so it can help others too! If it helps you it will/can help someone else! if they know it helped you then they will/can have hope it might help them too and why I share and research these things for others'. . . who don't know or don't have time to research this for themselves. I hope this is helpful but it is not medical advice. Good luck on your continued journey. I know this is a lot of information to digest at one time but I hope at least some of if it helpful and you at least have a better idea of what in your chocolate could be causing your DH (idiopathic) as the doctor's say (of an unknown cause mild) DH symptom's. Or at least it is not commonly known yet that Milk can also cause trigger (DH) in children and adults who have a Milk allergy undiagnosed. . .because we don't don't typically think  or associate it with adults like maybe we should if we are not of Asian descent. Maureen if this doesn't help you you might want to start a thread in the DH section of the forum. As always  2 Timothy 2: 7   “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the grace of God,
    • I hooe you can get some answers with your new GI doc.
    • Many of us deal with doctor issues and diagnosis, you got a really bad draw indeed. Most doctors dismiss Celiac as their is no money in the cure for them IE a gluten free diet and not medications.

      Keep up updated on your new doctor and testing, good to see you finally found one that listens and can help, I got through on doc #5 I think it was.
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