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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 aili

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  1. Are Any Salad Dressings Ok?

    sorry if this question seems stupid, but what would gluten ever be doing in a salad dressing? would it be the vinegar?
  2. Traveling To China

    well, if one eats chinese food in china, then it's not hard to be gluten-free. shopping at traditional wetmarkets is what you see is what you get. eg. soy "milk" is soybeans and water, sometimes sugar. Fresh meat and vegetables are just fresh meat and vegetables. rice is rice. Tapioca or potato starch is used as thickener--not flour, so the biggest worry is soysauce. But you'll find that Americans use more soysauce in their chinese cooking then Chinese do! However, it is used as a marinate so be careful with meat dishes. If you are living there, then rice noodles (mifen), bean noodles (dongfen) are very common. There are also things made from rice flour that are quite good called Nian gao. I say these things for the long-termer because it will take a while to learn which places are safe from cross-contamination. MSG is used alot in many places. And when i say "a lot" i mean by the heaping tablespoon, but you can ask people to not use it if you don't want it. Shanghai has a great breakfast of sticky rice and egg. Sometimes they put a fried bread stick in it, but you can always ask for it without. (glutinous rice does not have gluten in it, btw) i have never had to deal with being gluten-free in the US so i think my travels to there this summer are going to be a nightmare. It's the land of wheat everything! So i think its just all a matter of getting used to the place and its food. Although getting used to a different cuisine can take a long time.
  3. We did this last year and were forced into a gluten-challenge at the airport. (my daughter is gluten-free). We live in asia, and so know what and how things are cooked, and what we can eat out in situtions where we've eaten all our snacks from home. And frankly, most places in asia have diets that are rice based so it's much easier to be gluten-free. Once we were in a supermarket and my daugther starts complaining she was hungry. At the time she would have hypoglycemic reactions if she went hungry so i was in a panic. Fortunately there was a women selling baked sweetpotatos right there in the store. how convenient! Anyway, for our trip back to the states last year, I prepared some gluten-free food to carry along for the lay-over. However the in-flight gluten-free food we ordered was not gluten-free so we ate the lunchbox and thought we'd fine something in LA to eat when we got there. Not a thing gluten-free! (except one thing that sold apples and she's allergic to apples). I was just amazed! pizza, subs, bagels, pastries, pretzels, cookies, cakes, crackers, pies. My goodness, no wonder so many americans suffer from health problems! Maybe it was because it was 5am and the bigger restaurants weren't open? Still i'm not sure what these places could have offered that would have been any better. So i need to be better prepared next time. I'm sure you all have experience for what to do when you are hungry at the mall. (My daugther is also sensitive to milk, soy, and juice (phenol). But i suppose we would have to choose our battles.) We will be traveling most of the time, so altho i will carry my rice-cooker with us, i would guess we will be eating most of our food out for the weeks we are visiting. thanks!
  4. tests so far: blood IgG: elevated fecal igA: acceptable gene: HLA HQ2 (yes for celiacs) diet: not sure So now i'm considering getting a test for total serum IgA to rule out a total IgA defiency. Because if this is true then i cannot rely on enterolabs IgA result. What i'm not certain of is what to think or do when i get the results. IgA deficient means that i have no more testing options other then a biopsy? (and diet challenge i suppose. But if IgA is normal, then can i rule out Celiacs??? anyone know?
  5. daughter had elevated IgG levels to gluten so we to enterolabs to check fecal IgA. Came back in the acceptable range --> 6 (<10) however now i'm wondering if she could be IgA deficient which will be another thread i'm going to write now....
  6. hi, i just thought i'd bump up this thread because i have the same question. my daughter has just started gluten-free diet. she's 3.5 and has always maintained a -5% to 5% spot on the charts since she was 3 months. She hasn't gained any weight in the past year nor height in the past 8 months. She was a former preemie so had been told that that was the problem.
  7. my daughter's really started temper tantrums (as opposed to pain tantrums) a week into our CF/gluten-free/SF diet. I discovered that one cause was sucrose, so we cut out sugar too. The other cause was due to a hypoglycemic reaction; she was hungry. she would calm down as soon as we got her to take a bite of something (not an easy task!) When she was on a gluten diet, i think she just may never have had the energy to spare for a full blown tantrum.
  8. tarnalberry, thanks so much for your tip about raw rood recipes. I had just decided to throw out my attempts to recreate baked goods (dd and me cannot have dairy, gluten, soy, eggs, or sucrose) and thinking in that direction is perfect for us.
  9. most definately yes! especially the part about being a neurotic mother! to answer your questions: the reaction (screaming and not wanting me to talk, hold, even touch her) would happen during every nap every day if she was at home in bed. It would last about 20 minutes. If she naps in the car she will not have the reaction. Reactions became worse after she completely weaned (24mos). It happens at night too, but the severity varies: Very severe after a stressful day of playing with friends, less so after a normal day. She does not have similar screaming fits during waking hours. She did have sudden loss of bladder control. (The week we diet tested gluten she had two "accidents". none since we removed gluten.) I suspect either or a combination of these: acid reflux, gluten reaction, reflux caused by gluten, or reflux caused by lactose or fructose intolerance which was caused by celiac disease. you know, i wonder why most people insist that screaming, irritability, temper tantrums, even having "accidents" is the result of temperment, personality or lack of discipline. If a 2 year old has a headache, lets say, how should she react? "Excuse me mom, but i feel a throbbing sensation behind my eyes. Could you hand me the tylenol, please?" How should a 3-year-old react when they wake from a nap and feel pain in their chest and/or the sensation of not being able to breath? How should they react when they have felt like that from waking from a nap every day they can remember? Yet i can't recall how many times i've been told that by trying to comfort my screaming daughter i am going to prolong the problem. I've even been told the she screams because i try to comfort her. I just cannot understand that reasoning. anyway, sorry for the rant. i didn't mean to hijack this thread. aili
  10. wow. i have been keeping a written log of food, activities, and responses. i just checked out the online diary at fitness.com and i didn't realize i could be doing all that. what a huge help. thank you! i don't think i will need to prove it to anyone (people aren't really that interested, kwim?) but it is useful to ease my own mind.
  11. that's my daughters (3.5yrs) reaction from both naps and when she goes down for the night. it would be impossible to get her temperature but i'm sure it would be high because if the screaming and the fact that her pillow is soaked from sweat. This reaction always occurs one hour into sleep. What was the time your son woke up? i'm still trying to figure out if it is gluten or gluten + something else (positive in IgG test and elim diet). Also thought it could be reflux (caused by gluten or sugar intolerance). its interesting to note others with this reaction as well. aili
  12. thank you all for replying! i didn't realize that the enterolab's stool test doesn't require a gluten laden diet. that's perfect! i absolutely cannot do another blood test. It took 4 adults to physically pin her down to the bed (she's barely 11kg) and 30 minutes. She screamed so violently she got bruises under her eyes. It took me two days to recover. we did get another stool test done (Great Smokies CDSA) so i'll wait to get the results back from that one first to see if it leads anywhere. The waiting is hard, but i guess we are doing the best we can with the gluten-free diet anyway. I have absolultely no problem with a gluten-free diet and i'm going on it with her. dd is very good too. she was raised vegetarian (eats milk and eggs) so understands when she can't have something. We live off a mostly chinese diet of rice and stir-fried veggies anyway. The dx would be mostly for friends and family (including her father) who believe her problems are either behavioural or from not eating meat. I've also sensed from some people that they equate gluten-free/CF/SF diet with child abuse. i think the diet may be harder on me than her.
  13. recently my daughter had a blood allergy test done that came back showing an IgG sensitivity to gluten. Do i need to go further in getting her diagnosed for celiacs? i'm putting her on a gluten-free diet anyway. I'm wondering what the benefits are for diagnosis. And if i did get her tested, is there a method that doesn't involve drawing blood or a biopsy? She is 3.5 and very small for her age, falling off the charts from time to time. She has frequent loose and pale stools, severe eczema, and reflux. She also shows signs of CAPD and SID. Last month i put her on a CF/gluten-free sugar free diet and she did better. She actually experienced some rare pain-free naps. But these were only followed by days where her symptoms would return. It was very frustrating. i'm not sure really what my question is. Does an IgG positive result for gluten mean anything? Where should i go from here? She was gluten-free for two weeks and i noticed improvement. However i took her off the diet because i thought that it was milk that was the problem. One week of bread and cakes and the change was dramatic. I put her back on gluten-free diet the same week her test results came in. That was last week. Her eczema is not abating and she still has diarhea. I've now got her on a CF/gluten-free/SF (positive for soy too) and Fructose free diet. (I think she may have a fructose intolerance too, because she reacts so badly to sugar and fruit.) How long do you think i need to wait to see improvement? this is so hard.