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New Member From Vancouver B.c.

Detonica

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Detonica Newbie
Detonica
Posted

Hi, I'm new to the board. I am in process of being diagnosed for celiac (just waiting for biopsy confirmation), but 99% sure I have it due to TTG levels being over 100. I guess I've probably had it for 20 years... I am so worried that I didn't absorb enough calcium during puberty to be able to have children.

Also, ironically I am a baker. I've been a professional cook my entire working life. I just started school again to change careers because the inability to taste the food I make in restaurants is crippling. I am still working my way through school though, making cupcakes and cakes with a dust mask over my face. I don't know if that is really going to help me with all the flour floating around in the air, but I hope so because I love my job.

Anyway, hello, I look forward to meeting the people in this community :)

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RideAllWays Enthusiast
RideAllWays
Posted

The flour floating around in the air is going to be a problem, I'm very sorry to say..it gets everywhere and is so easy to ingest that way.

BUT...It's fantastic news that you are a baker! Anything and everything can be made gluten-free with a little bit of tweaking, and with some practice gluten-free cooking is lots of fun. The dust mask might help, but if you don't start feeling better soon maybe you could start doing a lot more gluten-free baking. Everywhere can use a good gluten-free restaurant ;)

  • 2 weeks later...
SayJay Newbie
SayJay
Posted

I will second that. I will forever remember my home made apple pies and butter tarts. I would love to see some gourmet gluten free pastries, good business idea! Well, just thought I would say hi, since I am from Port Coquitlam, BC, and it seems like we joined the site right around the same time! So.. hello ;) And good luck!

Detonica Newbie
Detonica
Posted
  • Author

I will second that. I will forever remember my home made apple pies and butter tarts. I would love to see some gourmet gluten free pastries, good business idea! Well, just thought I would say hi, since I am from Port Coquitlam, BC, and it seems like we joined the site right around the same time! So.. hello ;) And good luck!

Hello! I don't think I can manage opening my own business right now, in the middle of university and everything... but maybe someday. In the meantime I will be experimenting at home for sure. I have sent my resume off to every gluten free bakery I could find in the North Vancouver area... haven't heard anything back yet though.

Tomorrow I will be making pumpkin pie from scratch... roasting the pumpkin and everything... making a crust from gluten free cereal. :)

Detonica Newbie
Detonica
Posted
  • Author

Oh, I was officially diagnosed with Celiac Disease Oct. 14... thank god, now I can move forward. The worst part of going through the diagnosing process was learning I had it and having to eat gluten anyway for 2 MONTHS while I waited to get in for the biopsy... blah...

Anyway, I went gluten free Oct. 1st, right after the biopsy. I've just started my 4th week. I've felt absolutely terrible, and I think it's due to a soy allergy I developed. I've been reading about GAPS, and I'm going to try the Specific Carbohydrate Diet. Sounds like a healthy way to start at square 1 and heal my body.

dilettantesteph Collaborator
dilettantesteph
Posted

I lived in Vancouver for 16 years, near UBC, where I went to school. I miss it a lot, even the rain. Enjoy it. I hope you get better soon.

Rocknroll Celiac Newbie
Rocknroll Celiac
Posted

Oh, I was officially diagnosed with Celiac Disease Oct. 14... thank god, now I can move forward. The worst part of going through the diagnosing process was learning I had it and having to eat gluten anyway for 2 MONTHS while I waited to get in for the biopsy... blah...

Anyway, I went gluten free Oct. 1st, right after the biopsy. I've just started my 4th week. I've felt absolutely terrible, and I think it's due to a soy allergy I developed. I've been reading about GAPS, and I'm going to try the Specific Carbohydrate Diet. Sounds like a healthy way to start at square 1 and heal my body.

Wow. Being a baker and finding out you're a celiac is a tough situation. I've been cooking my whole life too, and started my apprenticeship for it a couple of years ago. About 3 months before i began school i found out I was hyper-sensitive to wheat. I know how tough it can be.

I can only imagine how awkward you must feel having to make a bunch of pastries and not eat them. I still work in a kitchen, and I can't eat anything there, as bread crumbs find their way into everything - even the salt!

But keep fighting the good fight!

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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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