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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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DinkerGiggles

Tips For Switching A Household Of 6 To Gluten-Free

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For our overall health (and possible gluten issues) I want to switch our household to a gluten free lifestyle. Do you have tips on how to do this on a limited budget?

We have four boys (not even teenagers and oh my they eat!) and we go through a lot of bread and pasta items. Obviously with it being winter fresh fruits and veggies are more expensive so that is why we've been eating more of the starch items. I know from experience that the gluten-free items have a different taste.

How do I satisfy all the palates of our home and make sure we are staying within a budget and gluten-free? Do you have any sample shopping lists you can share of things you buy on a regular basis. Besides glutenfreegirl.com what are some other websites that show how to cook/bake/eat gluten-free?

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I have been serving my family a lot of potatoes since I went gluten free..that would be a great starch to replace all the bread and pasta... trying to replace alot of your favorites with gluten free options like crackers and bread can be expensive so I have been cooking with a lot of whole foods (meats, vegetables, potatoes, rice..) and keeping it simple. I can make potatoes so many ways that it has seemed to keep everyone happy and its budget friendly. Another small move we have made is to buy potato chips that are gluten free on their own like Utz or corn tortilla chips because they are just regularly price - not high priced because it was specially made gluten free. And instead of buying cheerios we have switched to chex.. just some small changes.

Hope thats helpful and welcome! :D

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Thank you! It does help. My husband is so set in his ways though that he may be my biggest road block than the grocery store. He doesn't understand the amount of pain I'm in.

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Thank you! It does help. My husband is so set in his ways though that he may be my biggest road block than the grocery store. He doesn't understand the amount of pain I'm in.

Be sure to let him see it!!! Don't hold anything back ...well, maybe one thing :rolleyes::D

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Our family is going through this right now. There are 3 health food stores in our town, and we are able to find everything we need. I've been gluten-free, milk & dairy free, and no egg whites, yeast, maltodextrin or msg since 2000. What I've found is to S-T-R-E-T-C-H whatever you're making in any way you can. Adding bits of water to things like mustard, salad dressing, ketchup, sauces, etc. helps. Eating fruits and vegetables used to be the solution, but today broccoli is $2.99 a lb., asparagus is $4.99 a lb., and even spinach is $1.79 a bunch, which is amazing, so we've got to be more creative than ever.

Since those 3 health food stores are within walking distance from my home, I keep track of which products are the cheapest where, and still it's a real challenge. Mushrooms are healthy but somewhat expensive, so I stretch them by sauteeing them with garlic, green onions and scallions, water chestnuts, peeled cucumbers, celery, red bell peppers, green chiles, or sometimes whatever is the cheapest. Yesterday, big red bell peppers were 3 for $1.00, which I also thought was amazing, in the opposite way. Rice is pretty inexpensive, and adding green onions, cheaper green vegetables, zucchini, corn, etc. to it works well. I bought vegetable broth once for $4.00 but now I make my own by boiling any vegetables I have in a large pan of water, and adding Kitchen Bouguet, which is a soup extender that my mother taught me about years ago. It's so much cheaper and gives a good beef flavor (I am vegan, so don't eat meat).

There is only one cheese that I can use, and it's Vegan Gourmet Mozarella, at $4.49 a package. The yeast-free bread is $7.49. Soy hot dogs cost $2.99 so that's reasonable, and they're good on corn tortillas. Hey, that's how I stretch some things, is to roll them in a slightly sauteed corn tortilla or a cold piece of romaine lettuce instead of a gluten-free bread, which doesn't agree with me because of the potato flours they so often use. Reading labels to avoid casein & whey in cheese and other products is essential, along with whatever intolerances you have. Sure wish I had a magnifying glass at all times though, because some of the print is so small. I do a lot of cooking at home, and that seems to help. I'm very leery of eating out because you never know what is going on.

Soy Delicious ice cream is great, and I also cut up corn tortillas and make my own corn chips. I add spaghetti sauce or pizza sauce to crushed nuts and use that as a dip with the chips. Walden Farms makes a broad array of salad dressings, pancake syrups, jams, toppings, etc. with no carbs, no calories, no protein. Check them out if you have a chance. Also, Mexican markets and Asian markets sometimes have much cheaper produce because they sell in volume. Seaweed wraps are about $2.99 a package and taste great with vegetables inside. La Choy makes gluten-free soy sauce.

I suggest taking several large boxes and filling them with everything gluten-free and milk & dairy free you can find in your cupboards first. Then purchase whatever is missing to round out a couple of weeks of eating, or at least one week, because success is all in the planning. When you have the foods there you will be more and more likely to stick to the diet and really enjoy eating. Write out all the foods you like that are gluten free and milk and dairy free, then plan your breakfasts, lunches and dinners. Put the foods where they're convenient to reach. Limit your utensils and pans to as few as possible. Cook as many foods at once as you can, cross-referencing the ingredients for use in more than one dish. Sample as you go along. Eat every couple of hours. Drink lots of water. Play music as you're cooking. Talk to your family and get them involved. Keep a routine schedule of preparing, serving and eating. Ask for feedback. Try new foods. Check as often as possible to see what the prices are. Good luck!

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It's just the two of us and we still have regular bread in the house. My husband is 63 years old and doesn't eat a lot of bread but when he wants a sandwich or toast he will not eat gluten free. There are a few other things he won't give up either. I don't mind *much* because he's very careful not to cross contaminate but there have a few times I'd love to take his biscuit from him!! :wub:

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I also cook for a family of 6 and we have made the transition to being totally gluten-free over the past few years. I am the only Celiac in my family but kept getting sick from cross contamination from sharing a kitchen.

We have drastically decreased our amount of gluten-free processed foods as well and that has helped a ton.

We eat whatever we can that is in season (right now in the upper Midwest, lots of squash!!) Also, potatoes, meats (lots of chicken), vegetables, fruits, rice. Lots of eggs, omelettes, etc. My kids love Chebe rolls. Most Mexican and Indian dishes can easily (and cheaply) be made gluten-free. We also eat a ton more fish than we used to. My kiddos actually like Tilapia and I've found a ton to do with it on Pinterest. There are tons and tons of cheap and easy gluten-free recipes for families on there as well.

It will get easier with time...

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A few more things I forgot: sweet potato fries and chips!

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Dunno where you're from but in atlantic canada root vegetables and cabbage are super cheap in winter. Potatoes, turnip, parsnips, onions, squash, carrots, green or purple cabbage, local apples. Always buy the veggies that are on sale. If you have time you can shop daily or near daily and use the reduced price produce at your local store, since it usually has to be eaten that day. But sometimes it doesn't, depending on the store. Check it every time you shop.

Oranges can get cheap this time of year. Bananas too. Been finding blueberries at a good price too, oddly enough.

If I were on a really tight budget for food I'd stick with leftovers for lunches, not sandwiches, as the bread is twice the price. Can also save on cooking time too.

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I'm from San Diego County, California, and I, too, shop each day, but today broccoli was $1.49 a pound, and lettuce was $1.69 each. Since I can only eat fruits and vegetables, I have an orange juice with fresh pineapple smoothie each day, using one whole pineapple & one can of frozen orange juice. That's $5.00 for one person, right there. Mushrooms are $3.00 or more per pound, and I agree with you, by looking around you will discover cheaper prices the more aware you become. Today I found an extra large jar of minced garlic at $4.99, which would have much costlier elsewhere. What a challenge this is, but what a wonderful way to live, because this morning, since strictly adhering to this diet, I laughed and thought, "I feel as though I could do gymnastics today!" And I'm 68. I'm still stretching every food in every way I can. Good luck and best wishes.

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Cut out all of the empty treats and only buy what is nourishing. Make everything from scratch. Have everyone available help with meal prep. I freeze produce in the summer for our winter use. I also pressure can. Buy in bulk after being really sure it won't be cross contaminated.

Diana

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I guess we're lucky in that we didn't eat a lot of bread before daughter was diagnosed. So she didn't miss it all that much. I really only came up with two kinds of gluten-free bread I could bake that tasted good. One was Foccacia. You can use it for sandwiches, pizza, even leave off the savory toppings then sprinkle with cinnamon and sugar, add nuts, and if you want, drizzle it with icing. The other is zucchini bread and that recipe is in the recipe section on this website (not on the forum itself). I used to send that for my daughter's lunch quite often.

Agree on the potatoes. You can use them a variety of ways. Daughter is on the South Beach diet now so can't eat these things but... I would make mashed potatoes and then top them with a meat gravy. Either hamburger with lots of chopped onions and celery, or chicken, usually with canned chicken (can get coupons for that) or turkey gravy, again usually using canned turkey. I often get the canned meats at Costco. To make the gravy, brown your beef or add your cooked chicken or turkey to a large skillet. You can even use leftovers for this. Then add some sweet rice flour. You can get this for cheap in the Asian section if your store has such a section. I never really measure this but probably something like 1 T. for 4 servings. Cook it through for a minute then slowly add enough broth to make a gravy. Make sure that your broth is gluten-free. I often add parsley and some black pepper to the gravy.

You can make a Shepards/Cottage pie by starting with a base of cooked meat and gravy with vegetables. Cook all of these prior. Or you can used canned or frozen veg. Top with mashed potatoes and heat through in the oven until potatoes are beginning to brown. It helps to put a little butter or margarine on top. From there you can add a little cheese to the top or even mix some cheese into your mashed potatoes.

We loved Tater Tot Casserole but most cream soups are not gluten-free. So I made this using gravy or tomato sauce with a dab of ketchup added. The tomato stuff is better for ground beef than chicken or turkey, IMO. Add some green beans or corn to your meat.

Soups and stews are filling this time of year. I start with carrots, celery, onions and of course potatoes. Add whatever meat you have and then some tomato sauce or broth. Can thicken a bit if you want by whizzing a bit of it with an immersion blender then adding back in or by adding a small amount of instant mashed potato flakes.

Meatloaf and mashed potatoes is a favorite in our house. Of course you'll need something to add as a filler. I use gluten-free oats which are expensive but you only need a little. You can also use leftover gluten-free bread crumbs, crushed gluten-free Chex cereal or crushed gluten-free crackers. We love these with mashed potatoes.

A stuffed baked potato is another favorite meal.

Daughter loves sweet potatoes and they're easy to do in the microwave. I just serve with salt and butter.

Rice is another cheap and filling add on to a meal. You can use brown or white. You can add it to soup, make porcupine meatballs, use it for Spanish rice, add peas and Parmesan cheese, cheese and broccoli or some other veggie.

Beans are really cheap and filling. They provide both protein and carbs and they are what I eat almost daily. Dried beans are especially cheap. I can often find them for around a dollar or slightly more for a pound. A pound should be enough for a meal and you might even have leftovers. These days because they are usually so fresh in the stores they cook a lot more quickly than they used to. I use the quick soak method. Wash and pick over the beans. Add water to about 2" above the beans that are in a large pot. Bring to a boil. Boil for 2 minutes. Turn off the heat. Cover and let sit for an hour. Then change out the water. Add the same amount of water. Bring to a boil, turn down heat to low, cover and cook until tender. This can take as little as 45 minutes, depending on what kind you cook. The smaller the bean, the quicker they cook. I find that I have to shave some time off of what it says on the package or they'll get mushy. Add tomatoes, salt or whatever other seasonings after they cook.

You can get gluten-free pasta. My husband is Italian and he didn't even notice a difference. It does cost a little more than regular pasta so we tend to eat more rice than we do pasta. But daughter prefers the pasta. One way to lessen the amount you use is to put it in a soup with lots of beans and other veggies. I find that if they see the pasta it is satisfying to them.

Popcorn makes the best snack! And it's super cheap if you pan pop it. One of my daughter's favorite lunches to take to school was a bag of leftover popcorn, an apple or some applesauce, baby carrots or carrot sticks and a piece of cheese. Easy, simple, and cheap!

Eggs are also a cheap source of protein. You can hard boil them, devil them, scramble them with a variety of things, even potatoes!

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No way! What brand of soy hot dogs are gluten free????!!! (I'm really excited) :)

LightLife Smart Dogs--7 grams of protein

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Welda, I just checked and they are not gluten free...made with wheat...

My Lightlife Smart Dogs show the following ingredients:  water, soy protein isolate, soybean oil, evaporated cane syrup, pea protein isolate, tapioca starch, salt, potassium chloride, Baker's Yeast Estract, carageenan, dried garlic, natural flavor (from plant sources), natural smoke flavor, xanthan gum, fermented rice flour, guar gum, oleoresin, paprika (color).  Contains: SOY

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My Lightlife Smart Dogs show the following ingredients: water, soy protein isolate, soybean oil, evaporated cane syrup, pea protein isolate, tapioca starch, salt, potassium chloride, Baker's Yeast Estract, carageenan, dried garlic, natural flavor (from plant sources), natural smoke flavor, xanthan gum, fermented rice flour, guar gum, oleoresin, paprika (color). Contains: SOY

Looks like the Jumbo have a different set of ingredients & that must be what Welda gets.

These are the regular dogs

http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Veggie-Hot-Dogs

Water, soy protein isolate, vital wheat gluten, evaporated cane syrup, salt, potassium chloride, yeast extract, soy sauce (water, soybeans, salt, wheat), carrageenan, dried garlic, natural smoke flavor, natural flavor (from plant sources), xanthan gum, fermented rice flour, guar gum, oleoresin paprika (color).

Contains: Soy, wheat.

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Looks like the Jumbo have a different set of ingredients & that must be what Welda gets.

These are the regular dogs

http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Veggie-Hot-Dogs

Water, soy protein isolate, vital wheat gluten, evaporated cane syrup, salt, potassium chloride, yeast extract, soy sauce (water, soybeans, salt, wheat), carrageenan, dried garlic, natural smoke flavor, natural flavor (from plant sources), xanthan gum, fermented rice flour, guar gum, oleoresin paprika (color).

Contains: Soy, wheat.

No, I also get the regular, and I thought maybe it was the Jumbo that had the wheat.  I live in Escondido, CA, and get them at Trader Joe's.  I live 30 miles north of Escondido.  Hope you all can find the ones with soy--they are great!

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    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

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    • hi All, I had been getting so gradually sick that I don't know when it started, (but I am now assuming 1994).  In 2008, I succumbed to pressure from my insurance rep to get more insurance, and they would even come to my house to test my blood.  I was denied insurance and recommended to see my doctor, who told me I had the liver of a severe alcoholic.  I very rarely drink. I went for tests and the doctor was baffled.  He said I should lose weight.  He said it was likely fatty liver disease. That was 2008.  For the next few years I got tests, tried to eat healthy, and every so often I would see if it was helping my liver numbers. I got stomach aches when I ate toast or a sandwich, but didnt link it to the toast except later, in hindsight.  How could toast give me a stomach ache?  Anyway, on the advice of my doctor, I tried very hard to lose weight, so went lo-carb.  One day, I had had no breakfast and at church 'goodie-time' was unable to resist all the carbs.  Later that afternoon, I felt like someone had literally poisoned me. This was now 2011.  I decided to not eat or drink anything but almonds and organic cold pressed  apple juice in a glass jar, and ate only those things for the next 3-4 days while I looked for symptoms on the Internet. I narrowed it down to celiac disease and went to the doctor.  I refused to eat gluten to get the test.  I decided not to eat gluten and I got better. I then started a job in China.  I learned how to say things like "no soy sauce" since it's made from wheat.  I got so much better.  I knew what my reactions were to gluten, especially the one that happened first: I would get a shakiness inside, like my blood system was micro-vibrating. i got the flu and was in bed for three days straight eating only mandarin oranges and water.  After a couple of days, I got that shakiness, suddenly, lying in bed.  I was astounded, cause I had only water and oranges.  Then I remembered that I had taken two Advil, in the gel cap form.  I looked on the Internet, and sure enough, the gel caps contained gluten.  Wow.  Even that small amount in two gel caps set it off. I was very vigilant.  Then one day, back in Canada, I was making hot dogs for a four-year-old and I had fresh bakery buns.  I couldn't resist.  I guess I thought, well, it's been a couple of years gluten free, let's see what happens.  I ate one and a half huge bakery hot dog buns on impulse.  Big mistake. I got so, so sick.  I was sick for 6 weeks with various symptoms.  Spleen pain, liver pain, kidney pain, migraine headaches, stomach issues, constipation, dizziness, brain fog, irritability, etc.  This was 2013. After one week of still being sick, I thought it's probably too late, but I should get that celiac test to see if there are detectable antibodies.  I went to the doctor, who didn't think it was necessary and insisted it was fatty liver disease and not celiac.  He humoured me and gave me the requisition anyway.  It wasn't too late!  One week later. i was shocked to see that my antibody level was 99. ( If you have less than 20 you don't have Celiac. It is called tTg test).  If you have 100, they say you don't really need a biopsy and it's pretty much confirmed celiac.  The doctor was a little bit embarrassed and said, "looks like you've diagnosed yourself". So finally he shut up about fatty liver disease.   I got so much better living in China.  I occasionally slipped. I  then went back to canada for a year.  I developed DH, as I got these lesions starting on my thumb and then on my fingers and palms.  Finally after 6 months I cut out dairy.  I had heard it was also somehow bad for Celiacs from the Internet but I really didn't want to cut out dairy as it was bad enough without gluten.  I finally did and the DH cleared up.   Then back to China.  I would go back to Canada twice a year for the time off from spring and summer holidays.  It was really hard to be around western food temptations and I would get "glutened" even though I tried hard. I began to get a strange pain in my leg and the doctor in canada said it was likely arthritis in my hip.  i went for an xray but it didnt show anything.  it really killed me to get that pain in my leg and then in my hip.  i would cry out and have to sit down.  i started riding my bike to work in china cause it was painful to walk very far.  I had started to reintroduce dairy while in China and found that I could eat yogurt, which I love. I had heard that people blamed their gluten reactions on Roundup, or glyphosate, because they could eat flour products in other countries but not North America.  One day about six months ago I made cookies for my students.  I wore gloves and was very careful.  Before this, I wouldn't even be in the same room with flour.  But nothing happened.  Then I tasted a cookie.  Nothing happened!!  The next day, I ate a whole cookie. Nothing happened!!  I began to think there was something to the theory of North America and roundup.  I still avoided flour in general cause I didn't want to push it, but I started eating soy sauce and relaxed a bit - started going to restaurants in china, etc. instead of micromanaging food in my kitchen, cause I was evidently not reacting to gluten in China.  I then realized that the only episodes of pain I had had were when I was in Canada the previous summer and spring.  Very strange.  So.  I got back to Canada, last spring, had my usual gluten free meal on the airplane, and then visited my mother.  I ate only organic yogurt.  Nothing else, and a few hours later I was attacked by almost every gluten related pain I had ever had.  My hip was suddenly shooting pain and I cried out and limped to the couch.  My mother asked, what did you eat?  I said, nothing!  Only organic yogurt!   Of course after any glutening, it takes weeks for these pains to subside, and I endured pain stabs in my spleen for a while.  Then back to China, where I was able to eat normally.  No pains, nothing.  I ate yogurt, made myself with uht milk imported from Germany or Australia, and I was fine.     Until the day when I ate one of the chocolate bars I had brought from Canada as prizes for my students.  Instant reaction! Spleen pain!  I had heard that sugar cane was as bad as flour for being drenched in roundup.  Now I was convinced. It was definitely stuff from Canada that was the culprit.  Only farm products.  Yes, they say the yogurt is organic, but I'm sure they feed the milk cows hay that has been exposed to roundup.   Now I know exactly what I can eat and where.  I love the food here, and it's safe.  There are exceptions.  They use pesticides on fruit, cause I get a stomach ache when I eat certain fruits, but it's a different reaction that the gluten reaction,  I can eat flour products without a huge reaction, but I still have celiac, because I do get reactions even from Chinese flour, just not as bad as I did before.  A mild sick feeling, like something is off, kind of unbalanced, and of course the inevitable shakiness.  I react much worse to Canadian chocolate.  But there is a huge difference between food here and food there.  A very painful difference.  Hard to figure out, but I think I have. so here's my theory,  roundup actually causes the celiac disease, or whatever disease you might happen to be genetically susceptible to. (My uncle has arthritis in his hip). If you keep ingesting it, you will get gradually sicker and sicker and get some kind of disease.  If you stop eating roundup completely, you will heal with a healthy diet.  If you already have a disease like celiac or DH you can manage it and stay healthy if you are totally roundup free. My dad died of nonHodgkins lymphoma and he insisted it was the roundup the neighbor had been spraying on his farm, right next to my dads organic hobby farm.  Now I believe him. I wish I'd been able to piece this together a bit earlier.  Since 1994, many diseases have hugely increased.  That's when they started with the roundup and there is a one on one correspondence on the graphs with roundup use and  many diseases. sorry for the novel but I just can't keep this all to myself,  I'm like the canary in the mine.  But roundup is everywhere so I don't know if you can really avoid it in North America, sadly. My advice is to move elsewhere and figure it out like I did. i saw a youtube video by an MIT researcher that they are now figuring out that glyphosate actually takes up the place of the essential amino acid glycine in your body.  Because they are molecularly similar, glyphosate gets in there and stops glycine from being able to do it's job in your body.  So it causes all sorts of problems in a gradual way and eventually you will have trouble. i hope this helps!  Stay away from farm products!  I hope it's not true what the conspiracy theorists say (that they are spraying chemicals, chemtrails etc.  I don't know if they are spraying roundup) but if it is, that's the end of the world as we know it.  I don't really want to go there,  I just know what I know and I'm sharing it.   this is just the short version  but I've tried to include important info.  Anyone else have a similar story in any way?
    • First, about 35% of the population carries the genes that could (rare) develop into celiac disease.  The genetic test just simply rules out celiac disease.  I guess your hubby  could develop it....some day or never.   Baby?  Get your daughter to your Ped.  Babies can develop rashes (e.g. eczema)  for so many things.  It could be a wheat allergy and not even celiac disease which is an autoimmune disorder.  Celiac disease in the form of dermatitis herpetiformis (aka celiac rash)  is pretty unheard of in infants.  It is SUPER rare — like one case in 2005 and the researchers dug through case studies going back to 1966.   Just curious.  The old method of grain (cereal) introduction was to give rice cereal.  Is that old outdated advice?   Kudos for you for breastfeeding!    It was my fondest aspect of early motherhood.  So easy and convenient.   Get to the doctor.  Do not try to diagnose an infant!  Trust your good mommy instincts.  Hopefully your baby just is not ready for wheat.  I recall that when introducing new foods you were to give a little and wait a few days for reactions.  Sounds like it might be as simple as too much of a good thing.    
    • hi Bananababy, I had been getting so gradually sick that I don't know when it started, (but I am now assuming 1994).  In 2008, I succumbed to pressure from my insurance rep to get more insurance, and they would even come to my house to test my blood.  I was denied insurance and recommended to see my doctor, who told me I had the liver of a severe alcoholic.  I very rarely drink. I went for tests and the doctor was baffled.  He said I should lose weight.  He said it was likely fatty liver disease. That was 2008.  For the next few years I got tests, tried to eat healthy, and every so often I would see if it was helping my liver numbers. I got stomach aches when I ate toast or a sandwich, but didnt link it to the toast except later, in hindsight.  How could toast give me a stomach ache?  Anyway, on the advice of my doctor, I tried very hard to lose weight, so went lo-carb.  One day, I had had no breakfast and at church 'goodie-time' was unable to resist all the carbs.  Later that afternoon, I felt like someone had literally poisoned me. This was now 2011.  I decided to not eat or drink anything but almonds and organic cold pressed  apple juice in a glass jar, and ate only those things for the next 3-4 days while I looked for symptoms on the Internet. I narrowed it down to celiac disease and went to the doctor.  I refused to eat gluten to get the test.  I decided not to eat gluten and I got better. I then started a job in China.  I learned how to say things like "no soy sauce" since it's made from wheat.  I got so much better.  I knew what my reactions were to gluten, especially the one that happened first: I would get a shakiness inside, like my blood system was micro-vibrating. i got the flu and was in bed for three days straight eating only mandarin oranges and water.  After a couple of days, I got that shakiness, suddenly, lying in bed.  I was astounded, cause I had only water and oranges.  Then I remembered that I had taken two Advil, in the gel cap form.  I looked on the Internet, and sure enough, the gel caps contained gluten.  Wow.  Even that small amount in two gel caps set it off. I was very vigilant.  Then one day, back in Canada, I was making hot dogs for a four-year-old and I had fresh bakery buns.  I couldn't resist.  I guess I thought, well, it's been a couple of years gluten free, let's see what happens.  I ate one and a half huge bakery hot dog buns on impulse.  Big mistake. I got so, so sick.  I was sick for 6 weeks with various symptoms.  Spleen pain, liver pain, kidney pain, migraine headaches, stomach issues, constipation, dizziness, brain fog, irritability, etc.  This was 2013. After one week of still being sick, I thought it's probably too late, but I should get that celiac test to see if there are detectable antibodies.  I went to the doctor, who didn't think it was necessary and insisted it was fatty liver disease and not celiac.  He humoured me and gave me the requisition anyway. i was shocked to see that my antibody level was 99. ( If you have less than 20 you don't have Celiac. It is called tTg test).  If you have 100, they say you don't really need a biopsy and it's pretty much confirmed celiac.  The doctor was a little bit embarrassed and said, "looks like you've diagnosed yourself". So finally he shut up about fatty liver disease.   I got so much better living in China.  I occasionally slipped. I  then went back to canada for a year.  I developed DH, as I got these lesions starting on my thumb and then on my fingers and palms.  Finally after 6 months I cut out dairy.  I had heard it was also somehow bad for Celiacs from the Internet but I really didn't want to cut out dairy as it was bad enough without gluten.  I finally did and the DH cleared up.   Then back to China.  I would go back to Canada twice a year for the time off from spring and summer holidays.  It was really hard to be around western food temptations and I would get "glutened" even though I tried hard. I began to get a strange pain in my leg and the doctor in canada said it was likely arthritis in my hip.  i went for an xray but it didnt show anything.  it really killed me to get that pain in my leg and then in my hip.  i would cry out and have to sit down.  i started riding my bike to work in china cause it was painful to walk very far.  I had started to reintroduce dairy while in China and found that I could eat yogurt, which I love. I had heard that people blamed their gluten reactions on Roundup, or glyphosate, because they could eat flour products in other countries but not North America.  One day about six months ago I made cookies for my students.  I wore gloves and was very careful.  Before this, I wouldn't even be in the same room with flour.  But nothing happened.  Then I tasted a cookie.  Nothing happened!!  The next day, I ate a whole cookie. Nothing happened!!  I began to think there was something to the theory of North America and roundup.  I still avoided flour in general cause I didn't want to push it, but I started eating soy sauce and relaxed a bit - started going to restaurants in china, etc. instead of micromanaging food in my kitchen, cause I was evidently not reacting to gluten in China.  I then realized that the only episodes of pain I had had were when I was in Canada the previous summer and spring.  Very strange. So.  I got back to Canada, last spring, had my usual gluten free meal on the airplane, and then visited my mother.  I ate only organic yogurt.  Nothing else, and a few hours later I was attacked by almost every gluten related pain I had ever had.  My hip was suddenly shooting pain and I cried out and limped to the couch.  My mother asked, what did you eat?  I said, nothing!  Only organic yogurt!   Of course after any glutening, it takes weeks for these pains to subside, and I endured pain stabs in my spleen for a while.  Then back to China, where I was able to eat normally.  No pains, nothing.  I ate yogurt, made myself with uht milk imported from Germany or Australia, and I was fine.     Until the day when I ate one of the chocolate bars I had brought from Canada as prizes for my students.  Instant reaction! Spleen pain!  I had heard that sugar cane was as bad as flour for being drenched in roundup.  Now I was convinced. It was definitely stuff from Canada that was the culprit.  Only farm products.  Yes, they say the yogurt is organic, but I'm sure they feed the milk cows hay that has been exposed to roundup.   Now I know exactly what I can eat and where.  I love the food here, and it's safe.  There are exceptions.  They use pesticides on fruit, cause I get a stomach ache when I eat certain fruits, but it's a different reaction that the gluten reaction,  I can eat flour products without a huge reaction, but I still have celiac, because I do get reactions even from Chinese flour, just not as bad as I did before.  A mild sick feeling, like something is off, kind of unbalanced, and of course the inevitable shakiness.  I react much worse to Canadian chocolate.  But there is a huge difference between food here and food there.  A very painful difference.  Hard to figure out, but I think I have. so here's my theory,  roundup actually causes the celiac disease, or whatever disease you might happen to be genetically susceptible to. (My uncle has arthritis in his hip). If you keep ingesting it, you will get gradually sicker and sicker and get some kind of disease.  If you stop eating roundup completely, you will heal with a healthy diet.  If you already have a disease like celiac or DH you can manage it and stay healthy if you are totally roundup free. My dad died of nonHodgkins lymphoma and he insisted it was the roundup the neighbor had been spraying on his farm, right next to my dads organic hobby farm.  Now I believe him. I wish I'd been able to piece this together a bit earlier.  Since 1994, many diseases have hugely increased.  That's when they started with the roundup and there is a one on one correspondence on the graphs with roundup use and  many diseases. sorry for the novel but I just can't keep this all to myself,  I'm like the canary in the mine.  But roundup is everywhere so I don't know if you can really avoid it in North America, sadly. My advice is to move elsewhere and figure it out like I did. i saw a youtube video by an MIT researcher that they are now figuring out that glyphosate actually takes up the place of the essential amino acid glycine in your body.  Because they are molecularly similar, glyphosate gets in there and stops glycine from being able to do it's job in your body.  So it causes all sorts of problems in a gradual way and eventually you will have trouble. i hope this helps!  Stay away from farm products!  I hope it's not true what the conspiracy theorists say (that they are spraying chemicals, chemtrails etc.  I don't know if they are spraying roundup) but if it is, that's the end of the world as we know it.  I don't really want to go there,  I just know what I know and I'm sharing it.  Be blessed.  
    • Also not that it matters, but have had low iron on and off last 2 years. Just another reason why I’m testing. 
    • Every lab has different ranges.  Post the ranges and we might be able to help.
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