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The Autism Cookbook--Help--Has Anybody Used This Book?

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So I picked up this book at the library: the Autism Cookbook: 101 Gluten Free and Dairy free recipes by Susan K. Delaine. I was really excited looking through the book as she had some great meal ideas and she also uses flours I have been able to get fairly easily like buckwheat flour. I also noticed the baked goods didn't have xanthan gum or guar gum--things I have not yet found easily in my area. So anyway, I decide to try a recipe for "Beef Turnovers". I checked and I had all the ingredients for the crust on hand: buckwheat flour, apple cider vinegar, olive oil and water. I had some leftover beef and veggies I was going to use as filling rather than following her filling recipe. I should have read the whole recipe before starting, but I was so excited to try this I just went to my kitchen and started following the instructions. I measured the amounts out into a bowl, stirred and did not get anything near a dough. It was like cornmeal and didn't even stay together when pressed. So I added a little more water, in fact i almost had to double the amount of water to get anything like a dough. Then I dump it out onto a floured board and proceed to "knead" the dough as the recipe indicates. All the time I'm thinking, "why am I kneading a dough that doesn't have gluten or yeast in it?" The recipe actually said to knead the dough for 5 minutes. After about a minute it was smooth, but the more I kneaded it to more it got sticky and took up over double the amount of flour just to keep smooth. I gave up the kneading after about 3 minutes. Then I looked at and smelled what I had. The dough feels like playdough and smells worse. There's no way this is going to turn out flaky and lighty browned like the photo in the book. Then I started to think about all the pie crusts I've ever made and I realized they usually have large amounts of butter. I'm wondering if this will even be edible as it is. Finally, I checked the recipe to see what to heat the oven to and there is no temperature anywhere in the recipe. It just says bake for 20-30 minutes. Help! Should I make these pasties or just chuck it and eat my leftovers as they are? Should I add some butter or some almond milk and try to make something else? I really don't want to waste the buckwheat flour I have just poured into making this "dough" but I also don't think it will taste very good as it is.

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When this happens to me -something not working out the way I thought it would- I stick it in a bowl in the fridge and think about it for a day or two. It will keep fine and you can spend time researching recipes that have those ingredients. As far as I know, buckwheat flour + water + vinegar + oil does not a recipe make. Honestly, I would be careful with any other recipes in that book. It didn't even give you a temperature?

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When this happens to me -something not working out the way I thought it would- I stick it in a bowl in the fridge and think about it for a day or two. It will keep fine and you can spend time researching recipes that have those ingredients. As far as I know, buckwheat flour + water + vinegar + oil does not a recipe make. Honestly, I would be careful with any other recipes in that book. It didn't even give you a temperature?

Thanks, I covered the mixing bow with plastic wrap and I'll keep it in the fridge for a day or two to see if I could come up with something else. No, the recipe doesn't give a temperature at all. I should have known that those simple ingredients wouldn't make a dough. I used to make pie crusts and pasties and things from scratch all the time pre-gluten free. Gluten-free baking is a whole new world to me, though and I was just too hopeful.

Now that I've had a chance to look through the book I've noticed other recipes that don't seem like they would work. Like there's one for "sorbet" that has you just blending fruit and honey (or agave nectar) in a blender and putting it in a freezer container and placing it in the freezer. It doesn't mention anything about using an ice cream maker or stiring it every few hours. I'm pretty sure if I did that the fruit would just freeze solid as a rock with little ice crystals on it, it wouldn't be sorbet textured at all. There's also a very misleading picture next to a recipe for "chicken pot pie". The picture shows what looks like a flaky crust under chicken and veggies in gravy. The recipe, however doesn't even involve a crust. Instead it has a "crumb topping" made of oil, salt, buckwheat flour (or quinoa flour) and water. Strangely this "crumb topping" has the same proportions of flour and water (2 cups flour + 1/2 water) as the crust mixture for the "beef turnover" recipe.

Now I'm starting to wonder if this book is just a bunch of made up recipes that haven't ever been tested. The author claims to have an autistic child and to have developed these recipes over years of learning how to cook gluten-free and casein free. I can't find any reviews for the book online by people that have actually made the recipes. The reviews I did find talk about how great the photos look (and they are nice photos) and what a great resource this will be for parents of autistic children--but it's useless if the recipes are not real. I'm glad I didn't buy this and just got it from the library. I feel so bad for parents of autistic kids buying this book to try to help them.

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I have a few regular "specialty" cookbooks with really messed up recipes, too.

If the first time, if it looks like it might function, I will do the recipe "as is." If it doesn't work, if it is salvageable, I'll try it a second time, otherwise, I don't bother.

Some of the recipes for gluten free that I have seen online, :blink::huh:

You'd be better off with the Better Homes and Garden Cookbook out of the 1960' s and just adapting the recipes to gluten free by substituting a good gluten free flour mixture you've made yourself and using a few conversion tricks.

Another thing is when a recipe calls for "milk" you can often just use water in it and it comes out, you don't even have to use soy, rice, almond, or nut milk. Olive oil/coconut milk can sub for butter or shortening.

I would go look at some of the other gluten-free blogs where the cook is gluten free and dairy free. Watch out because some of these recipes will call for ingredients that turn out to have soy.

With meals, it's easier to just eat the meat/vegetable and have the baked gluten-free bread product on the side, or have it be rice, rice pasta, or potato or something.

Here is a hilarious write up of a gluten free person determined to make Ethiopian Injera gluten free with teff flour and a sort of sourdough type starter that took 5 days but finally worked:

http://chefinyou.com/2010/02/ethiopian-injera-recipe/

Teff bread with no dairy

http://www.nourishingmeals.com/2009/03/dark-teff-sandwich-bread.html flax could be left out and egg used. If avoiding yeast, use apple cider vinegar and baking soda for the leavening instead and it would not then be left to rise but baked soon after mixing. She has the yeast free version using baking powder in the comments

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I have a few regular "specialty" cookbooks with really messed up recipes, too.

If the first time, if it looks like it might function, I will do the recipe "as is." If it doesn't work, if it is salvageable, I'll try it a second time, otherwise, I don't bother.

Some of the recipes for gluten free that I have seen online, :blink::huh:

You'd be better off with the Better Homes and Garden Cookbook out of the 1960' s and just adapting the recipes to gluten free by substituting a good gluten free flour mixture you've made yourself and using a few conversion tricks.

Another thing is when a recipe calls for "milk" you can often just use water in it and it comes out, you don't even have to use soy, rice, almond, or nut milk. Olive oil/coconut milk can sub for butter or shortening.

I would go look at some of the other gluten-free blogs where the cook is gluten free and dairy free. Watch out because some of these recipes will call for ingredients that turn out to have soy.

With meals, it's easier to just eat the meat/vegetable and have the baked gluten-free bread product on the side, or have it be rice, rice pasta, or potato or something.

Here is a hilarious write up of a gluten free person determined to make Ethiopian Injera gluten free with teff flour and a sort of sourdough type starter that took 5 days but finally worked:

http://chefinyou.com/2010/02/ethiopian-injera-recipe/

Teff bread with no dairy

http://www.nourishingmeals.com/2009/03/dark-teff-sandwich-bread.html flax could be left out and egg used. If avoiding yeast, use apple cider vinegar and baking soda for the leavening instead and it would not then be left to rise but baked soon after mixing. She has the yeast free version using baking powder in the comments

Thanks for the links and ideas! I wish I could find teff flour around here. The main flours I have to work with are buckwheat, potato flour, tapioca flour, arrowroot and cornstarch. I have also seen flax seed but haven't bought any yet. I haven't found many recipes using these flours together, but I have been playing with them as substitutions anyway. So far I've had more failures than successes. I do need yeast-free recipes so that makes it harder. I'm sure I will have to break down and order some special flours and xanthan gum online eventually. For now, I'm determined to make something from this buckwheat dough today. Will report back if anything tasty comes of it.

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That happened to me last year with a different ADHD and autism cookbook. It was $25, and huge, so I thought it was a real find.

Many of the muffin and bread recipes didn't work, and made me wonder if any of the recipes were ever tested. It's so infuriating when a gluten free cookbook is a dud, b/c not only have you wasted money on the book itself, but you waste so much money on expensive gluten free ingredients that don't work.

Our library is finally starting to carry more gluten free cookbooks. Getting them is hard, they are always checked out. Also, thanks to all the gluten free bloggers out there now, my food disasters are few and far between!

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Actually, the dough you have may be ok for pie crust. It depends on the amount of oil, though it isn't exactly what I'd do. If the oil is about one Tbsp per cup of flour, then pie crust should be possible, and can be pretty good too. I don't generally make pie crust using only buckwheat flour, but I have in the past, and it does work. And no, you don't want any xanthan in it.

Check this thread for how I make pie crust.

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You could get a decent crust out of buckwheat flour, chilled lard, a pinch of salt and some water. You can't just substitute plant fats for an animal fat if you want a fluffy product. Go bold, go lard! Personally though I wouldn't use 100% buckwheat flour, try watering it down some with milder rice flour.

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Thanks every one for the suggestions. I forgot about this thread temporarily. I ended up rolling the dough out really thin on parchment paper and making buckwheat crackers out of it. I brushed them with garlic-infused olive oil and sprinkled with sesame seeds, then cut with a pizza cutter. They came out okay, but didn't get completely crispy on the inside (probably due to the temp of the oven and the thickness of the dough). They sort of reminded me of Ruby Tuesday's pumpernikel croutons (Which I loved and really miss).

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I got this book as a review copy and honestly there isn't a whole lot of good I can say about it - for one, no yields. for another, half the temps are missing, and some of the recipe directions call for ingredients not listed. The scone recipe calls for almost as much liquid as dry, no binders, and only a single flour. I had to totally re-make the whole thing, completely differently, before it even resembled a "scone". It says there's 20 raw recipes on the dust jacket, 23 in the intro, 10 in the index and 14 in the actual pages. Something tells me there was not a lot of planning, testing, proofing or editing along the way to publishing this.

The other thing - none of the photos accurately represent the recipes. Most of them are definitely of gluten-containing foods (chicken nuggets is the main case in point - it's actually an istock photo from a web search!) so I'm a little dismayed that it's being sold as a good resource for those of us with allergies, celiac or a condition like ASD.

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I've been using The Allergen-Free Baker's handbook, by Cybele Pascal. LOVE IT!

(How to bake without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts, and sesame)

Buying the allergen free ingredients is always a concern in availability and cost, but I have located ingredients easily.

I bake the treats and they are GONE! :rolleyes: Gluten eaters have complemented the vanilla and chocolate cupcake recipes as better than the average gluten cake.

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I got this book as a review copy and honestly there isn't a whole lot of good I can say about it - for one, no yields. for another, half the temps are missing, and some of the recipe directions call for ingredients not listed. The scone recipe calls for almost as much liquid as dry, no binders, and only a single flour. I had to totally re-make the whole thing, completely differently, before it even resembled a "scone". It says there's 20 raw recipes on the dust jacket, 23 in the intro, 10 in the index and 14 in the actual pages. Something tells me there was not a lot of planning, testing, proofing or editing along the way to publishing this.

The other thing - none of the photos accurately represent the recipes. Most of them are definitely of gluten-containing foods (chicken nuggets is the main case in point - it's actually an istock photo from a web search!) so I'm a little dismayed that it's being sold as a good resource for those of us with allergies, celiac or a condition like ASD.

Thanks for posting your experiences. I'm so glad to see I wasn't the only one that had problems with the recipes. I think I will go review it on that giant site selling books that cannot be named here to warn people not to bother buying it.

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    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
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    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
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    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

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    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.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    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). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    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.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    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. 
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

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    • Thanks for the kind thoughts. The test results I got back a few comments ago and I said what they were which was negative on everything. I just don't think it's celiac but something that created this domino affect. I plan on going to my regular doctor because honestly I feel the GI one was useless. When I told her back in Feb that I wasn't sure I'd be able to have the colostomy and endo she said "well then we won't be able to help you". 😕 The peanut butter I bought was organic . I had looked at the Aldi brand which I never had any issues with and it had soy so that's why I looked for a brand that didn't have any soy. I haven't had chocolate since February either due to the soy. I hadn't eaten anything but fresh fruit, vegetables, Chicken or fish since mid Feb. I did have some dried fruit which I seemed ok with but now the last two days I've gotten gas from that :(. I did have prunes awhile back and they also gave me gas which never happened before. I rarely eat prunes as it as always done the opposite of what it commonly is used for .
    • Sounds like the blood test is useless in your case.  Some times people have elevated antibodies for a few months after gluten-free.   The tests have a range for normal because it is normal to have  those numbers.  Two months from now, they may be slightly different.  There are other things that can cause low levels on these tests.  
    • Thank you for your help! Now I am beginning to understand more about this disease.  
    • Becca4130, Cyclinglady is right.  Most have those genotypes but they have found other gene types that doesn't always fit that mold. I haven't always known this (and I am not good at gene tests) I having only been diagnosed on blood serology alone. This verywell article explains it well. https://www.verywellhealth.com/hla-dq8-one-of-the-main-celiac-disease-genes-562571 depending on your ethnicity you might not type out well depending on where your ancestors are from. see their (verywell) paragraph about DQ8 variability by regions of the world. Be your own advocate your nutritionist is right to be cautious. see also this research about variations in genotyping can cause certain world/countries population to fail to show a positive gene typing depending on the region DQ2/DQ8 prevalence in the population mainly in Japan according to verywell. But it has shown up in people of Brazilian (assumingly) Portuguese ancestors as well (different gene typing). https://www.ncbi.nlm.nih.gov/pubmed/21484038 In their conclusion they noted in a subset of brazilians at least the wrong Regional gene typing test (American or European) might effect someone's test's causing a negative gene typing test. quoting CONCLUSIONS: "In this study, celiac disease was associated with the genotypes DQ2 and DQ8. DQ2 predominated, but the distribution of the frequencies was different from what has been found in European populations and was closer to what has been found in the Americas. The high frequencies of the HLA genotypes DQ2 and DQ8 that were found in first-degree relatives would make it difficult to use these HLA genotypes for routine diagnosis of celiac disease in this group." Assuming you don't have any of this mitigating factors then it is uncommon to be diagnosed as celiac disease without these gene types. You might only be able to get the more vague NCGS diagnosis.  But do a month food allergy elimination diet then when you re-introduce you will know if gluten is the culprit. You won't have to get  a doctor's confirmation of what your body already knows. Here is one more research article but a little older so there is probably newer research that might replace it. that might answer your question entitled "HLA-DQ typing in the diagnosis of celiac disease" https://www.ncbi.nlm.nih.gov/pubmed/11922565 I hope this is helpful. ******This is not medical advice. 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 would put my money on a latex allergy or intolerance.  You can not even bring latex balloons into the hospital anymore, just the Mylar ones.  Did you call to confirm the “gel”.  It makes not mention of a gel on the Amazon or Costco website.  
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