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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 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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About violet2004

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  1. I know I'm lactose-intolerant, so I take a lactaid tablet with any foods with dairy. I've been gluten-free for almost 2 years, and I've noticed I'm doing better with small amounts of dairy. The funny thing is, I can totally tell whether it's dairy or gluten. Dairy is almost immediate and gone within 24 hours. Gluten starts about 24 hours after and goes on for days (or weeks) depending on how much it was. Both also have their other distinct characteristics, too, if you know what I mean..
  2. I know it's nothing else in the tuna salad because I keep a gluten-free house. I use Hellman's mayo, and bumble bee solid albacore tuna, so I know it's not those. That leaves the relish, or, more likely, the restaurant mashed potatoes. I don't think most restaurant kitchens have crumb-filled butter containers like many families do at home. But, all they would have to do is use a spoon that was in a gluten-filled dish, etc., to cause contamination. The thing is, any restaurants have those issues, so even when you are trying to be as safe as can be, how do you know? I guess you don't... On the pickle relish, here is the response I received: Thank you for taking the time to inquire about Pinnacle Foods Group, LLCand the products we produce which may be gluten-free. We appreciate yourinterest in our company and our products. Vinegar used in Vlasic
  3. Does anyone know if Vlasic pickle relish is gluten-free? The website says that the pickles are (of course) but doesn't say anything about the relish, and there are some mystery ingredients in the relish. I am sick as a dog tonight, and it started during the last 1 1/2 hours of our road trip. (If you've been there, it is NOT fun to be on the Ohio Turnpike during a glutening!!) I can't figure out if it was the tuna salad I had last night, or the mashed potatotes at a restaurant last night while we were visiting VA. The only alleged ingredients in that were potatoes, butter, sour cream, and white pepper. (I almost always start reacting to gluten 24 hours after exposure.) I seem to get sick from tuna salad where the only questionable ingredients are Lawry's seasoned salt and seasoned pepper, and Vlasic sweet relish This time I made the salad without the seasoned salt and pepper to see what happened. Well, here's what happaned: I'm going to lose 5 lbs.. Any wisdom on this would be appreciated!!
  4. I'll print this out for my family. I don't know why, but it's so hard to explain cross-contamination to them, and I am becoming more and more sensitive so it's a major concern. We went on a family trip over the holidays and rented a house, and I felt crummy most days even though I ate "gluten-free." BUT, everyone else was flinging loaves of bread around the kitchen making sandwiches and toast everyday, which I suspect was the culprit. (And I was careful to wipe down the counters and sink, and re-wash my own dishes and silverware before cooking and eating, too...)
  5. What Should I Have Said Differently?

    Nothing - you have to stand your ground. It's hard, dealing with families can be the most stressful part of celiac disease. IMHO, offending the MIL is better than lying on the bathroom floor at 3am and missing 2 days of work. I am lucky because my brother has to be gluten-free, too, so there is strength in numbers. My parents and family understand, and make gluten-free holiday meals (where I offer to bring as many dishes as I can! I always volunteer for the tough assignments, like gluten-free pie crust, rolls, gravy, etc.) My in-laws totally don't get it, and we see them a lot less as a result. My MIL put rolls in the oven on x-mas with the one gluten-free dish I brought and put it on *convection*. Need I say more? I have tried to explain, but some people just don't understand that, like pollen, gluten particles can get in the air, along with the other intracacies of CC that I have explained before. I think that so many people end up feeling dietary outcasts with friends and family, where you don't eat meals with them, or bring your own food, avoid restaurants, etc. I think that so many families are selfish and don't want to "sacrifice" for others in the family. The thing is, I can make anything gluten-free taste just as good or better than the gluten version, so it's NOT a sacrifice, just a different way of doing things. gluten-free can be just as good or better. Case in point: a professional organization that I belong to has an annual "tea at the Ritz" for the ladies. (Which is a fun tradition, since I am in a VERY male-dominated profession.) Last year I brought my own crackers and cookes and kind of felt left out of the festivities while everyone else was chowing and having to explain why I brought my own food. This year I asked my friend hosting the event if they could do a gluten-free substitute for me for the usual sandwiches and pastries. (It is the Ritz, after all.) Well, they brought out the most BEAUTIFUL plate of chocolate covered strawberries with some chocolate mousse in the middle, and a gorgeous fruit plate. All of my friends said they wanted to be gluten-free next year if that's the kind of treatment you get!
  6. Long Road Trips With Celiac

    Everyone is right that people who are gluten-free sure have to plan ahead! Gone are the days of eating on the road, but I bet pretty soon you won't miss them anymore. I don't! The first road trip is the hardest, and there is almost a period of mourning over not being able to eat whatever you find along the way. But, being gluten-free sure doesn't mean you have to feel deprived! I travel a fair amount for business and pleasure, and have to dine out a lot. My biggest accomplishment was 2 weeks in Europe last year without getting glutened. (In Paris, I lived on omlets, steak, fries, and fruit. What a city - you can get an omlet anywhere almost 24 hrs a day. In Germany, it helped that you could get breakfast until late in the afternoon most days - lots of fruit and eggs. For dinner, eat meat & potatoes - literally.) You can't really bring a cooler to Europe, but in the U.S., I always travel with one. Driving is much easier than flying. When flying, I can't even bring a can of Ensure on with me because of airport security. Show your kids the movie "super-size me" and then tell them to be thankful they'll never have to eat McDonalds again! (Maybe when they're older...) In an "emergency" you can travel living on gatorade, potato chips, candy (m&ms, reeses cups (best b/c most protein), snickers, hershey bars). Same for McDonalds fries - they are usually safe. This is not optimal because it's awful for you and zaps your energy. Because you have kids, stock up on or bake some gluten-free cookies and treats. The Mi-Del ginger snaps are really good, and so are the kinni-k-toos (gluten-free Oreos..). Enjoy Life snickerdoodles and Glutino chocolate-vanilla crisps are good, too. If you are in a small town not near a store that carries these, shop on-line. If you haven't explored gluten-free baking, get the book "Gluten-Free Baking Classics" and order your ingredients from the places she recommends. Lots of yummy things to make that kids will like. The chocolate chip cookies are great, and most people say the sugar cookies are better than ones with wheat. (Get a silicon baking mat and use on a stainless baking sheet - gluten-free cookies don't do as well on non-stick or air-bake type pans.) The Pamelas cake & brownie mixes are also very good. You can make some gluten-free bread (mix or from scratch) and pack sandwiches for the road. Hard-boiled eggs are good, too. I often make my own "trail mix" with nuts, raisins, choc. chips, fruit, etc. This really fills you up and is good for you, too. Get apples and peanut butter or caramel dipping sauce for the kids to dip into. Most plain potato chips are ok, and so are most corn chips and Fritos. You can make pasta salads with rice pasta. Most potato salad is ok, too. You'll just have to do more cooking before you leave town. Most breads and baked goods can be made and frozen ahead of time, so you can do this on the weekends leading up to your trip. Really, for anything you can think of, there is a way to make it gluten-free. Yes, Mickey-D's and Wendy's are probably not a good idea anymore, and your kids will probably not like this. Maybe get some small treats or games for them for the car to make up for the lack of Happy Meal toys? When you are staying at a hotel and have to eat at restaurants, most places will accomodate you. Stick with eggs, bacon, fruit for breakfasts. Grilled meats and veggies for lunches. Meat, potatoes, rice, veggies for dinner. You can do it!!!!!!!!!
  7. Age Of Diagnosis?

    I was just about 30. It took 5 years after symptoms started. I got the usual runaround - IBS, nerves, etc. My first GI was close, though - he said IBS shouldn't wake you up in the middle of the night, and it sounds like celiac, but this was before genetic/blood testing, and he only took biopsies from 4 spots at the top and didn't find anything of course, so without seeing flat villi, how could it possibly be related to gluten? It was actually my internist who was my biggest advocate and was most helpful. Both GI docs were useless. My younger brother had it rougher, though. He still actually hasn't been "officially" diagnosed b/c he's a grad student and starting a company (crummy insurance issues). He had problems for about 15 years. Went to every pediatric specialist and GI and they said he just has a nervous stomach. This was starting in the early 90s. He was always sick - even in the middle of the night. Had trouble keeping on weight, tooth enamel problems, etc. When I got my test results back and went gluten-free and felt better so soon, I called him and said I think I know what's wrong with you, too. Try going gluten-free. He did, and about a month later called my mom and said he never knew he could feel this normal. He was 28 at the time. I am of the belief that if you were sick and go gluten-free and feel better, and maintain a strict gluten-free diet, who cares what the official clinical diagnosis is. (ie, you have celiac only if they see flat villi, or, if you are just "gluten intolerant" have genes, symptoms, positive blood tests, and respond to gluten-free diet.) I have DQ8, and igG was above 80. (IgA was 1, so go figure..) Still don't know brother's genetic results, but I don't think he'd ever eat gluten to get tested. Mom has DQ8 but no symptoms. Dad has DQ2 and DQ8 and lifelong symptoms, but still refuses to go gluten-free. Doesn't like Redbridge - ha ha. Dad's mom had rheumatoid arthritis and lifelong upset stomach, so in hindsight, I bet she was the "carrier." But, she's long gone, so we'll never know....
  8. SUPER-SENSITIVE!!! The smallest amount can make me sick. (See my post on Educating The Family (aka the woes of explaining cross-contamination...)) When in doubt, don't eat it. I have noticed, though, that the severity and duration of "glutening" symptoms relate to the amount of exposure. A mild CC can mean less than a week of being exhausted and having severe tummy trouble. I greater amount (as in like, gee, doesn't this "red wine" sauce at this restaurant REALLY taste like it's made from soy/teriyaki sauce even though the waiter swears there is none in here and that it's gluten free?) has left me sick for up to 3 weeks - and violently so. (lying on bathroom floor at 3am with severe cramping, all food goes straight through me, and even some mild bleeding) The bright side, to borrow from The Devil Wears Prada, is that I'm only 2 glutenings away from my ideal weight!
  9. Can anyone recommend any short articles that help with educating family members about gluten-free diets and the dangers of cross-contamination? I need to vent a little here... I have been gluten-free for 1 1/2 years. I feel like I have the hang of this. My brother is gluten-free, too, and so side of the family is very good about cooking gluten-free and understanding the dangers of CC (my sister has severe peanut, fish, mustard, chocolate allergies, so the family "grew up" understanding CC for her allergies.) There are a lot of science-types in the family, so they understand that microscopic amounts of proteins can cause autoimmune reactions The problem is the in-laws. They don't get it. They try, (sort of) but holidays are becoming stressful because I can't eat with them. When one family "gets it" and the other doesn't, you start favoring one over the other for holiday meals. Last year, MIL tried to cook a roast that I could eat, but basted it in soup with wheat, and then was sad when I couldn't eat it. I thought I could eat the veggies, and I could, until she covered them in butter taken from the butter container with breadcrumbs in it. This Christmas, I offered to bring a dish (that happened to be gluten-free so I'd have SOMETHING to eat), and I put it in the oven to heat it up. While it was heating, my MIL put in a tray of BREAD in the same oven as my dish, and set the oven to "convection" to heat everything faster. Good grief. I tried to explain that gluten particles can get into the air and stay there for a while, and that small amount can contaminate food enough to make me sick. I feel like I am not getting through to them, and we now pretty much avoid eating there because it's uncomfortable to sit there and eat nothing while everyone else is eating, and to have to repeatedly explain why, while everyone asks what will happen if I eat gluten (I say "It's not a polite dinner discussion" which usually works.) Also, the family gatherings are on the large side, and I certainly don't expect them to plan their whole meal around me. But, on Thanksgiving, I want turkey. I don't want to sit there drinking pop and eating potato chips while everyone else eats turkey. And if my family makes gluten-free turkey, stuffing, gravy, pie, it's a no-brainer to go there. Avoidance seems to be my best tactic! (At least DH is supportive and understands why I don't want to go for dinner, and try to keep visits to afternoon "coffee" visits instead.) All suggestions/comments welcome!