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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

Kay DH

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  1. Anyone From Denver?

    Thanks for the information, Rebecca. I'll check it out.
  2. I wish they had tests in which you didn't need to poison yourself. The genetic test doesn't require this, but it only indicates if you have the HLA DQ2 or (and) DQ8 gene(s), not if celiac is activated. I doubt it would help if you map out what you eat in terms of nutrition, because doctors are very lacking in this knowledge, too. Perhaps a note from a nutritionist would help. A doctor friend of mine said they only studied celiac for a few minutes in school, and she knew nothing about it. All you can do is say no.
  3. Is It In My Head?

    It is a common thread on this forum. Doctors have a generally very-low level of knowledge about celiac and gluten sensitivity. The GI I went to said I only have a 10% chance of celiac because of my (multiple) symptoms when I eat gluten and genetics (HLA-DQ8 gene). He decided I have diverticulitis instead (negative) and only did 1 endoscopy biopsy (negative, I'd been gluten-free for 6 months with 1-week gluten challenge). Had I known what I know now, I would never have used him, largely because of his attitude. So, I have no diagnosis, beyond getting very sick when I eat gluten. The colonoscopy is good to determine if you have other problems, but the endoscopy is for celiac. If you go to a GI, make sure it is one that has experience with celiac and you feel comfortable with him/her. If you have the biopsy (or celiac panel blood test) you will need to be on gluten (3 weeks to months, depending on who you ask), and there will need to be multiple biopsies. There are many symptoms associated with celiac, and not everyone has symptoms or the "classic" ones, especially if it hits later in life. With me it was the flu last year, and pregnancy can also trigger the immune response. Delve into the research. It is important to be armed with knowledge before you go to the doctor, and when you go shopping (gluten lurks in many foods and places, like dark corners of cutting boards). A year ago I was afraid I would have to quit work and my hobbies because of the arthritis that hit my hands a couple of weeks after the flu. The arthritis was mostly gone 1.5 months after gluten-free, and my biking is stronger than before this started. There is a rainbow at the end of this, and it is gluten free.
  4. Yes. I run bread that is stale or didn't turn out (hockey puck) through a food processor and then store it in bags in the freezer. If the cornbread flavor is strong, then you might need to add more spices when you make things, but it should work out. Even coffee cakes can be pulverized and used as crumb toppings for pies.
  5. Only about 3% of people that have celiac are diagnosed with it. The 97% were not tested, or the tests were negative. Even if a person does not have celiac they can still have an immune response to gluten, or gluten sensitivity. Your symptoms are very similar to celiac symptoms. My symptoms started more than a year ago, after getting the flu. I've been gluten-free for 13 months. I was gluten-free for 2 months before my blood test, which was negative for the celiac-associated antibodies (IgA, IgG) and slightly elevated in other autoimmune antibodies. My endoscopy was 6 months gluten-free and the GI only had me on the gluten challenge for a week and did 1 biopsy, which was negative (he thought I had diverticulitis instead, which was very negative). So, I don't have a diagnosis of celiac, but I do know that I get sick from even minor cc, and my health is now as good or better than before I got sick. I'm also more sensitive to gluten than before I went gluten-free. So,sometimes you just have to trust your body more than the (lack of)diagnosis and results. The most basic test is if you feel better off gluten, and you get sick when you ingest it. There is also the possibility of other intolerances, such as dairy. Initially going gluten-free is a big life change, but it is a change for the better and in time it does become automatic. There is a bit of grieving process in the beginning. It is also initially frustrating because of all the places these nasty molecules hide, and learning to question if the food you are served is safe. My cc risk has dropped through time. Best wishes for a great New Year for you, and for resolution of your symptoms.
  6. Worried

    Celiac and gluten sensitivity are overwhelming in the beginning, in terms of food, emotions, and social life. It gets better and easier through time as food choices and other knowledge becomes automatic. You might try a basic diet first, avoiding processed foods, to limit cc. It is also less expensive this way. If your girlfriend hasn't done so, it would be good for you to consult with a nutritionist that is trained in celiac (amazing what doctors and others don't know about this condition). Also, you deserve a big hug for being there for her. It will be a learning experience for both of you, and it does get better through time.
  7. You can also open the tin for everyone at work to "enjoy." That would make you look generous while getting rid of the nasty molecules. People are basically clueless, even if they are supportive. I have a friend that was going to bring alcohol-free wine to Xmas, thinking that regular wine had gluten. She is actually quite smart and does cook, but can't quite grasp the diet restrictions. Best wishes for a happy and gluten-free holiday season.
  8. Anyone From Denver?

    I'm from Lakewood. There is a Denver chapter (http://www.denverceliacs.org/)for celiac, and they do have various fun events. I imagine there are support groups, but I am new to gluten-free too. You could contact them for info. Perhaps I can help. I've been a bit focused on celiac this year, the grieving, friends not understanding, purging the house of gluten, not trusting restaurants, lots of cooking, and such.
  9. Fresh Pasta

    You could contact them at the (above) website and ask for the recipe. I liked the book because it included some of the science and reasons behind recipes. Such as the pasta needs to have a texture like silly putty before it is rolled or extruded. It is my first pasta experience, so I may have had some beginners luck, too. When we made the batch it was too sticky so added tapioca starch until it looked right. It went into the pasta water and stuck together minimally. I was able to coax the strands apart, rather than being stern about it.
  10. Bread Machine

    Perhaps they have improved the Breadman motors since two of them burned out on me. The Cusinart is a good bread maker. I've been using my Zojirushi for years, and I use it a few times a week. The old Breadman motors couldn't take my abuse (I just threatened to spank the bread makers. I never actually did it).
  11. Bread Machine

    I'll admit that I'm prejudiced against bread makers with weaker motors. Two of them have burned up on me over the years. I like the more manly bread makers. Zojirushi is a lot more expensive, but I use it so much that it is worth it for me. It doesn't have a gluten cycle, but I programmed one in.
  12. Mine was a year in November. Cooking and eating at home is pretty easy, creative, and fun. I voted hard just because of how my diet has affected some work and social friendships, problems with eating out, and it is harder than other diets. My friends sometimes exclude me from gatherings because they "don't have any thing I can eat", even tho I bring my own food. The diet becomes easier and more automatic through time.
  13. Last night we had gluten-free spaghetti fresh out of a pasta maker. It was great. I used a pasta recipe from "The Gluten-Free Italian Cookbook" by Mary Capone ( http://www.wheatfreegourmet.com/index.htm ). My SIL lent us her (unused) pasta maker. I won't add the brand except to say I expected a pocket fisherman attachment on it. We had to add a bit more tapioca flour to the recipe for the pasta maker, but it was quick and the pasta taste and texture were great. I sent the info to a friend whose DIL doesn't want to try gluten-free for their autistic kids because she loves Italian food so much (another excuse is the kids would be back to where they started if they get glutened).
  14. Bread Machine

    Probably not. The cheap breadmakers tend to be underpowered and non-programmable. gluten-free bread only needs one knead cycle, so it is useful to have a breadmaker that has a gluten-free option, or can be programmed. Otherwise it is better to just use the oven.
  15. Symptoms are a bit different for each person. GI symptoms tend to resolve fairly quickly, and joint, muscle, neurologic, skin, and other symptoms can take longer. Mine take about a week. Your doctor should refer you to a dietitian knowledgeable about celiac, because gluten is hidden in some processed food. CC is a big problem, especially in the learning phase on gluten. Cutting boards, pans, toasters, and other kitchen items can contain enough gluten for reactions. You might want to avoid even labeled gluten-free foods for a while because there can still be gluten (processed in plants that process wheat, etc.). I only use certified gluten-free flours. Has he been tested for other food intolerances or allergies, such as dairy? Early stage of discovery is very frustrating and stressful. Your lives have just changed.