Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Just Griping


Diane-in-FL

Recommended Posts

Diane-in-FL Explorer

I guess this is the right forum for this. I bought a copy of a gluten-free magazine today at the supermarket. It has lots of interesting articles and I thought about subscribing. Found the info for that and it's $34 for 4 issues a year. Why are gluten-free mags so expensive? Ergh! OK, end of rant. <_<


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

I guess this is the right forum for this. I bought a copy of a gluten-free magazine today at the supermarket. It has lots of interesting articles and I thought about subscribing. Found the info for that and it's $34 for 4 issues a year. Why are gluten-free mags so expensive? Ergh! OK, end of rant. <_<

Probably costs more to test for gluten and produce in a dedicated gluten-free factory? :D

GFreeMO Proficient

My guess would be that since the celiac community is pretty small compared to the rest of the population, it would cost a lot to keep a publication marketed to us going.

AVR1962 Collaborator

I didn't know that anything like that even existed. Yeah, definately no bargain but did you like the magazine and find it informative??

love2travel Mentor

One of my favourite food magazines is $11.50 per issue but it is absolutely outstanding - probably one of the best on the planet so that makes it worth it to me.

Would you enlighten us a bit more on the content, number of pages, etc.? You've piqued my curiosity! :)

Diane-in-FL Explorer

It's Gluten-Free Living, 58 pages for $8.95. It is good and I may pick it up now and then, just not ready to shell out the $34 right now. Still furniture shopping for the new place. :rolleyes: (I'm not really Diane-in-Maine anymore.... :P )

love2travel Mentor

It's Gluten-Free Living, 58 pages for $8.95. It is good and I may pick it up now and then, just not ready to shell out the $34 right now. Still furniture shopping for the new place. :rolleyes: (I'm not really Diane-in-Maine anymore.... :P )

Interesting. That is expensive for such a slim magazine! At least the culinary one I mentioned costing $11.50 per issue it is nearly 200 pages packed with interesting info.

Will do some googling on "Gluten-Free Living" to see whether I can get it in Canada. OK - just checked and I can get it here but of course it is more expensive than the US as usual. One magazine I get is $28 in the US and $50 here! Not fair. :angry: I'm not bitter or anything... ;)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,744
    • Most Online (within 30 mins)
      7,748

    jude T
    Newest Member
    jude T
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.