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jess_gf

The What's For Dinner Tonight Chat

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Buffalo burgers ... maybe bison? I can't remember which one you can buy in the store. Whichever one is not an endangered species is the one we're eating!

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Last night--vegetable risotto with lots of carrot, spinach and cheese and acorn squash. A big batch, as I'm taking some to husband's company Christmas party tonight. Restaurant will heat and plate it for me--they thought bringing my own food would be "safer for everyone". :rolleyes:

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Last night I made stuffed acorn squash. The filling was a smokey-apple chicken sausage from TJ's, onion, carrots, garlic, butter and herbs. Baked @ 400 for 50mins.

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yesterday:

Leftovers-

kale and tuna salad

vegetable latkes (turns out, straight potato is better whatever the zucchini lovers day)

pickled cauliflower?

tonight-

Leftovers-

spicy winter squash and lamb stew

kasha

pickled cauliflower?

frozen peas?

OR

Corn quinoa pasta with artichokes, peas, and zucchini

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Tonight - leftover roast beef, a baked potato and broccoli. Not bad for a quick fix. lol

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Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

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Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

You've got to hide the veggies better, maybe under the cheese on the toast?

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I don't blame him :rolleyes: I wouldn't eat any of those veggies either :unsure: no matter how well they was hidden and no matter what enticements were offered :P No offense intended to the veggies or the mom who offered them. Maybe he knows they are not good for him????

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Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

I like my chili like that too - more like a veggie soup than a traditional chili. Only I do add some beef sometimes.

Was it too spicy for him? Sometimes kids are more sensitive to spiciness than adults. Although I assume you've made this for him before and you know his tolerance levels...

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I bought a Costco chicken a couple days ago and made soup from the bones. I boiled some of the strong, dark green stalks from the outside of celery with the chicken, and took it out along with the bones. I picked off the meat, cut up a little breast I had set aside and added veggies.

I was experimenting with different veggies and added a couple leeks, parsnips, salt, pepper, a bay leaf, a generous sprinkle of dried parsley, and a bunch of mushrooms. It turned out really good, although you do have to like the unusual flavor of parsnips. B)

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Tonight is chicken and dumplings! We use the new gluten free Bisquick and it makes *Amazing* chicken and dumplings...yum! We have it about once a week now :) Plus, it's a good way to get veggies in. Rather than use 1 cup of mixed frozen veggies like it calls for, I just dump the whole bag of veggies in :P

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Last night was turkey spaghetti sauce with added spinach and bell pepper strips over mung bean noodles.

Today's breakfast was an omlette with a bit of the sauce in it. Today's late lunch may be split pea soup made in a squash soup base, and I just filled my crock pot with veggies and put some turkey soup stock on top to make a sort of turkey-veggie soup.

I'm also baking a bunch of sweet potatoes and yams that I didn't use for whatever I bought them for, so I need to figure out a plan for those. May add some to the soup, may have a bit for lunch with salt and peanut oil, may try to find out if cooked sweet potatoes freeze well.

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Last night, in my son's wee kitchen, I made oven fried chicken, smashed potatoes, and broccoli.

Today for lunch I had the aforementioned big bowl of homemade popcorn :D

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I bought a Costco chicken a couple days ago and made soup from the bones. I boiled some of the strong, dark green stalks from the outside of celery with the chicken, and took it out along with the bones. I picked off the meat, cut up a little breast I had set aside and added veggies.

I was experimenting with different veggies and added a couple leeks, parsnips, salt, pepper, a bay leaf, a generous sprinkle of dried parsley, and a bunch of mushrooms. It turned out really good, although you do have to like the unusual flavor of parsnips. B)

I luuuve parsnips. Cooking up some 24 hour chicken broth right now with the rest of the chicken (fried chicken breast picnic style on Friday night, braised legs and things Saturday night, carcass and wings into the soup pot yesterday. Lots of leeks and carrots and onions and celery with the leaves on. Think I am going to turn it into a chard soup, and freeze the rest of the broth

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Think I am going to turn it into a chard soup.....

how do you do this?

I was thinking it would be fun to have a soup party. Put out a bunch of types of soups with tiny ladles and give everyone a big cup and a spoon. You can taste as many as you want, or just chow down on what you liked.

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how do you do this?

Think I will do something like this:

Leek and Swiss Chard Soup

"Zuppa di Porri e Bietole"

(Serves 4)

2 tablespoons unsalted butter

1 tablespoon olive oil

2 leeks, white and light green parts, cut into 1/2-inch slices

8 ounces Swiss chard, cut into 1- inch pieces

6 cups chicken stock

1/2 cup Arborio rice

Salt and pepper

1/4 cup grated Parmesan cheese

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.

Add the Swiss chard and chicken stock and bring to a simmer.

Cook until the chard wilts, about 10 minutes.

Add the rice, salt, and pepper.

Cover and cook over low heat about 20 minutes until the rice is cooked.

Stir in cheese and serve.

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Tonight is all about the comfort food. We are having meatloaf, mashed potatoes, and peas.

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Tonight is chicken and dumplings! We use the new gluten free Bisquick and it makes *Amazing* chicken and dumplings...yum! We have it about once a week now :) Plus, it's a good way to get veggies in. Rather than use 1 cup of mixed frozen veggies like it calls for, I just dump the whole bag of veggies in :P

I made creamed chicken and biscuits with the Bisquick mix today too, for my family. I baked the biscuits in the oven and served the creamed chicken on top. Put 2 frozen chicken breasts in the crockpot, added frozen veggies, a few frozen pearl onions and cream of chicken soup base, and a little chicken seasoning and let it work it's magic. There are nice packaged cream soups available these days but I needed to use what I had on hand and had none in the pantry so used this recipe http://thehappytummy.wordpress.com/2010/03/11/cream-of-chicken-soup-gluten-free/ with stock I made from the T-Giving turkey carcass. I made it a few days ago to save work today. I made half a recipe and used 10oz. of it. I added a spash of milk to the crockpot when it was all done cooking.

For my low-carb cow's milk dairy-free meal, I had roasted chicken, steamed califlower, roasted asparagus with pecans and a low-carb flax muffin.

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I lucked out tonight! I took my neighbor half a melon, about half a lb. of fresh green beens and some lovely Italian ham. She sent me home with chicken chili, two avacados and mango chutney. She's one of the people on a very short list who I trust to cook for me. The chili has peppers, onion, chicken, celery, two kinds of beeans, tomatoes and cinnamin in it.

I wasn't in the mood to cook because I chooped up a whole bloody leg of lamb to freeze for making soups and stews.

Tomorrow I think I'll have an artichoke, rice and pork tenderloin. Maybe asparagus too. I haven't had a dessert in months, but I don't seem to crave them anymore.

If you haven't tried them before, rutabagas delicious! Yum!

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Potato and leek soup (used recipe from Mark Bittman's Vegetarian Cookbook); broiled turkey burgers with grated onion & tumeric; and steamed fresh green beans and carrots. Luckily, made enough soup for leftovers later this week.

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Tomorrow will be gluten-free pasta with red sauce. I will add a little ground beef that I have already cooked and put in the freezer. Have to have a quick meal before dance class.

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Potato and leek soup (used recipe from Mark Bittman's Vegetarian Cookbook); broiled turkey burgers with grated onion & tumeric; and steamed fresh green beans and carrots. Luckily, made enough soup for leftovers later this week.

I love Mark Bittman's cookbooks!

And this thread has me wanting soup, so today I will make some potato soup and broccoli soup.

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Tonight I'm making turkey burgers and oven fries. I made my own gluten-free buns for the first time using King Arthur gluten-free bread mix. They look more like biscuits, but I think they will be yummy.

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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.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    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.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    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.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    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. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

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    • I think what is going on for a lot of people experiencing being glutened by vapours is that they are perhaps mis-attributing the experience to the vapour, when in fact they were glutened by other means (swallowing airborne flour particles, splatter, touching contaminated surfaces). Proteins (eg. gluten) are heavy, and cannot evaporate or be suspended in water droplets that have evaporated.  I have worked for many years in different lab settings working with dangerous chemicals and biohazardous materials (human/animal tissue and bodily fluids). You should see what I am legally required to wear when handling materials that are merely hazardous by ingestion or particulate/droplet inhalation! I have to wear gloves, a mask and two layers of protective clothing. I am not allowed to bring food or water into the same room at all, and must remove all clothing/protective equipment before leaving the experiment room. Why all this? Because humans are really, really bad at touching contaminated surfaces and then touching their faces. This is how you get most of the colds, flus, and stomach viruses you've had in your life. You touched something bad, and touched your face! We wipe stuff on our clothes. Droplets or powders fly up into our faces when we handle stuff, cut, and mix stuff, and we don't notice unless it's "a lot." But we can get sick from much less than "a lot," whether that's gluten or some noxious chemical/pathogen.  I live in a shared kitchen, and I do not go in there when my roommate is cooking. If I'm thirsty, that's too bad, I'll wait. I do no leave anything (food, clean dishes) out unless I am physically present in the kitchen or home alone. I do not prepare food until I have wiped down all surfaces (handles, taps, counter) that I will interact with while preparing my food. I do not allow flour in my kitchen, and do not go into bakeries etc. Before I adopted these policies, I used to get sick a fair bit on a random basis. Now, I am confident that food I prepare in my own shared kitchen is fine, regardless of what my roommates might cook.
    • Nice!  Thanks so much for sharing.  😊
    • "I've been there and still might have celiac disease." If you really DID have celiac disease? You still have it, and always will. There is no evidence that the underlying problems (autoimmune failure, leaky gut, etc.) ever can heal themselves, or be healed, beyond the random miracle cure at Lourdes.  There is, as best I've been able to find, absolutely no one out there who can say why sometimes an infant will be diagnosed with celiac, which then "goes away" for thirty or forty years, and then comes back with a vengeance. Indicating the underlying problems were there all along--and may have been causing all sorts of damage for all the years.  Think carefully about that. Celiac is like radiation poisoning: Every exposure adds up, over your whole lifetime, and pushes your autoimmune system further out of control. Even if it seems fine at the time.
    • Wow. My older daughter, who is eating gluten-free these days, came to celebrate Father's Day last Sunday. We cooked our traditional pancake breakfast and she brought with her Walmart's Great Value Gluten-free Pancake and Waffle Mix. It was delicious! So happy to see (and taste) so much flavor improvement over the last 10 years for the gluten-free crowd! Here is a link to this mix:
      http://bit.ly/2tnQrzB   Cheers,
      Travis Hiland  
    • Thanks for looking and responding. Hopefully can get in to see a gastroenterologist soon. Will have to wait for regular dr to come back first. Thanks again! 
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