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

Great Doctor Visit Today! And A Question


e&j0304

Recommended Posts

e&j0304 Enthusiast

Well, we met with our new family doctor today (we switched the kids from their former pediatrician after all we've been through with Ella) and we LOVED her. Not only was she very nice and personable, she seemed knowledgable about celiac disease. She actually has an aunt who has celiac disease, although all of her blood tests were negative. She just tried the diet and had great results. Her symptoms were actually similar to Ella's. She said that blood tests for celiac disease are not always that reliable, espcially in young children. She did think that we were doing the right thing for Ella by keeping her gluten-free. I don't think we'll have any problem getting a dr's note for school stating she is gluten intolerent.

I brought in pictures of Ella were you can see her tummy both before and after going on the gluten-free diet and the changes are so dramatic. She was amazed at the difference in only 3 weeks. She also said that it may take awhile before we see less of her hair falling out. It's really disturbing to me to see her hair falling out like this, but I hope that it will end soon.

She actually called me 1/2 hour after I left the office with the name of another mother with a child with celiac disease. She apparently called this woman and asked her if she would be willing to talk with me and give me advice if I wanted to call her. Apparently she is active in a celiac disease support group and goes to conferences or something. I thought it was nice that she took the time to contact this woman right away.

I was very impressed with this woman and the nurse. They were all so nice and seemed as though they were on our side, which it didn't seem like anyone else was. I honestly don't know if I could have taken another disappointment from a dr. I feel like we're finally getting somewhere with all of this...

Anyway, just wanted to share!! Also, a quick question. Does anyone have a gluten-free playdough recipe? I would like to make some to donate to Ella's class at school. OR maybe it would be better to just buy some to send?

Thanks!!

Shannon


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



Celiac.com Sponsor (A8-M):



lbsteenwyk Explorer

I'm so glad you found a supportive doctor! Sometimes you just have to shop around . . .

Guest Lucy
Here's a recipe that someone else posted on another thread here and my daughter (not celiac disease but a great help to her little brother) and I made some batches this weekend.

Open Original Shared Link

Actually, first we got out all the old playdough and threw it away and then we washed the old containers and cutters and such in hot soapy water.  We made 2 batches of dough, both came out light.  She wanted pink and light blue (which we mixed to get purple) and that's what we got.  Since there's no kneading bread any more this was really fun to do and easy.  Each recipe made 3 Play-Dough containers of gluten-free playdough.  It actually works better that the commercial playdough (according to my expert) but it dries out faster.  This is easily fixed by putting a few drops of water on your hands and then mixing the dough to get the water worked in again.

<{POST_SNAPBACK}>

There you go!!!!!!!!!!

Guest nini

Shannon, I'm so glad you had a good experience with this new Dr., that can make all the difference in the world if they just LISTEN and are SUPPORTIVE!

That recipe for playdough that was posted is the one we use. to get different colors , or to get them more vibrant, I add the food color BEFORE cooking the mixture, after adding everything else and mixing it together. The color you see in the pan is pretty close to what you end up with. The more food color you add, the more rice flour or corn starch you will need to add at the end so that it's not sticky.

For white I don't add anything

for pink I just add a few drops of red

for red red, I add almost an entire bottle of color and then add extra rice flour AND corn starch at the end when I am kneading it all together... (after it's cooled!)

for a really pretty blue I use about 15 drops of blue color

same with green

for purple I use about 3 or 4 drops of red and 1 or 2 drops of blue. (too much and it comes out gray)

yellow I use about 15 drops

orange add 1 to 2 drops of red to the yellow

Guest Lucy

have you ever used kool-aid to color it? I have to make it for my sons preschool class and someone suggested this. They want red.

e&j0304 Enthusiast

Thanks for the support and suggestions for playdough! You are right...having a supportive doctor is crucial with this! I seriously felt on top of the world leaving that appointment. It was awesome!

I will definitely try making that playdough. If it turns out, I want to make some to donate to Ella's pre-school class. That way I won't have to worry about her accidentally ingesting some regular playdough at school. There's already enough to worry about at school without adding playdough to it!! :)

Thanks again!

Shannon

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,480
    • Most Online (within 30 mins)
      7,748

    Elpho
    Newest Member
    Elpho
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
    • cristiana
      Hi Colin I share your frustration. My coeliac disease was diagnosed in 2013 and it took some years for my  TTG levels to settle to normal levels in  blood tests.  I had to make a few significant changes at home to make sure our house was as gluten free as possible (I share a house with gluten eaters) but time and time again I found I was glutened (or nearly glutened whilst eating out  - like regular bread being served with a gluten-free meal ).  Even eating in chains that Coeliac UK were recommending as safe for coeliacs.  So I gave up eating in restaurants for a while.  My blood tests normalised.  But here's the thing:  the lowest my TTG readings ever got to were 4.5 (10  and under being my local lab's normal levels) and now that I am eating out again more regularly, they've gone up to 10 again.  I am quite convinced this gluten is coming from exposure whilst eating out.  Small levels, that don't make me violently sick, but might give me a mild stomach upset.  My next coeliac blood review is in September and I mean to give up eating out a few months before to see if that helps my blood results get back on track. It seems to me that there are few restaurants which really 'get it' - and a lot of restaurants that don't 'get it' at all.  I've found one restaurant in Somerset and a hotel in East Sussex where they really know what they are doing.    The restaurant in Somerset hardly uses flour in any of their dishes; the hotel in East Sussex takes in trainees from the local college, so they are teaching best standards.   But it has taken a lot of searching and trial and effort on my part to find these two places.  There are certainly others in the UK, but it seems to me the only real way to find them is trial and error, or perhaps from the personal recommendation of other strict coeliacs (Incidentally, my coeliac hairdresser tells me that if a Michelin star restaurant has to have a separate food preparation so she has never been glutened in one - I can't say I've ever eaten in one!) For the rest, I think we just have to accept that gluten may be in the air in kitchens, if not on the surfaces, and there will always be some level of risk wherever one dines, unless the restaurant cooks exclusively gluten free dishes. Cristiana  
    • RMJ
      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • knitty kitty
      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
×
×
  • 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.