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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 mommytoethan

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  1. I just got off the phone with Kraft (800-431-1001 (option 3)). I was calling about chocolate flavored Jell-O but got a (much) broader answer. Kraft cannot say that the particular Jell-O I was calling about is gluten free because, while Kraft will list any gluten-containing ingredients (including wheat barley, rye, spelt, etc.) when it uses in its own ingredients, Kraft uses ingredients acquired from third-party manufacturers in things listed as "flavoring, color or spice" and those third-party manufacturers are only required to identify wheat. SO, the upshot is that Kraft's more inclusive labeling is useless for any product that includes "flavoring, color, or spices" in the label because those ingredients may contain gluten. The rep on the phone specifically confirmed that the words I read to her from the label, "contains less than 2% of natural and artifical flavor," were the type indicating ingredients that could contain gluten (b/c from a third-party manufacturer). When pressed, she also agreed that this hole in Kraft's labeling policy made Kraft's supposed inclusion of more than just wheat in its labeling somewhat useless. And, I'd add, though I didn't with her, also miseading. So now I wish my four year old hadn't seen the box. Because while I appreciate that the gluten amount is likely miniscule, his doctor would like to see better bloodwork before we flirt with even small amounts.
  2. We are in almost the exact same situation as you. My three year old son was diagnosed less than a month ago and I had (have, really) all the same questions and concerns. But to add to it my dear son ate an alarmingly small variety of foods to begin with. Our initial supply of stuff was almost exactly the same as yours except that it also included every gluten-free chip or cookie within an approximately 15 mile radius of my house (a big supply, as I live right near NYC.) So I'm going to give you the advice I wish someone had given me a month ago (after endoscopy, when doc said based on what he saw to start changing diet then, and before formal diagnosis): Yes, gluten free means 100% gluten free. That is the absolute target. But relax. If your daughter ate "processed" food before, she'll be fine with it now. It's true that baking, and otherwise cooking, from scratch is the healthiest way to go. But right now you're shooting for 100% gluten-free, not 100% perfect in every conceivable way. I just looked up and saw on my desk apx. 6 books on cooking gluten-free. So I try not to look up because it makes me nervous. That doesn't mean I haven't cooked in a month. I have, and always (to the best of my knowledge) gluten-free. But I was no chef to begin with and Ethan's definitely eaten more frozen things and yogurt than before. And bananas and almonds and raisins and even the "cereal" bars that are approximately 98% sugar. And cereal for breakfast every single morning (well, every one after scrapping the $7 little bag of "gluten-free" oatmeal I was told not to use). I've tried everything I've bought (again, all of it, save fruit, processed). As has Ethan's 8 yo brother (always concerned, often helpful, but happy or at least willing to loudly proclaim foods "disgusting"). Some of the food is inedible. Other stuff is OK. A lot is actually good. (I'm here to tell you you don't need to bake to gain weight "sampling" - for example, try not to keep Glutino chocolate covered wafers lying around, they're excellent). My point: Again, try to relax. I don't know the ingredients either, but I'm pretty sure I will as time goes on and I keep paying attention and trying to learn what I need to know. In the meantime he's eating Health is Wealth soy nuggets (yikes - I bought them by accident but they're good) with Annie's BBQ sauce (Ethan likes this but, well, yuck) a few times a week for dinner. And some other times he has Applegate turkey slices (with the offending outside (mystery) ring removed) as his main course. It's not perfect. I'm sure people look on with alarm. So I wish I could bake his bread and cook all his things from scratch and the people who say this is best are definitely right. And I wish that pre-diagnosis I'd forced the variety issue more than I did. But at this moment, given what was true already at diagnosis, I'm very glad I even have the choice to feed him processed nuggets and cookies and chips because it's gluten that got to go, and without those options it wouldn't. Good luck.
  3. Ragu - Sos For 3 Yo

    Ok, so I'm so grateful for the helpful responses. Here's where we are now: It turns out the answer to whether he'll eat my homemade Ragu sauce is no. I even browned the meat and out it in a blender before adding it to the rest of the sauce, lest there be offending chunks to contend with. I now own the vans waffles and the tater tots. Also some rice cakes. He hasn't tried those yet. I bought some chicken-FREE nuggets by mistake the other day and he actually ate them! (Actually i tried them and they were pretty good - health is wealth brand, of course gluten-free). Today I bought many more (so I'm sure he'll never eat them again). And supposedly my housekeeper got him to eat lentils w rice today but, even though it was really good, I'm positive he only did it for her and she's not here frequently enough (or, even when she is, cooks enough) for that strategy to work. So, we're making a little bit of progress but are still limited to yogurt and pasta w Ragu sauce for lunch and dinner. He doesn't like pizza. Doesn't like meat. As for the not giving him any choice option: yes, in theory, but think it's to some extent child specific. Of course no child should be able to reject any food without trying it. Mine certainly aren't. But I don't make Ethan eat something he doesn't like b/c (a) it's impossible and ( seems mean. But what I don't do, that you're right, I should, is to repeatedly expose him to the rejected items. I need to do more of that. But in the meantime I need to get something other than yogurt and pasta w Ragu. Maybe hot dogs...? Anyway, thanks for all your thoughts. I'm going to keep checking in. - Mommy (or, if you were reading the "I hate mom" note on my 8 yo's door tonight, apparently demoted to "Mom")
  4. Ragu - Sos For 3 Yo

    Thanks so much. So, a few things: Ethan (again, picky 3 yo) eats (ate, until diagnosed 2 weeks ago): pasta, Ragu sauce, chocolate ice cream, chocolate syrup, chocolate sprinkles, pretzels, tortilla chips, chef boyardee pasta w red sauce and meatballs, occasionally mommy or grandma's meatballs, the occasional bite of yam, wontons (completely removed from the offending soup), an occasional fortune cookie. He has once or twice tried my home-made sausage pasta sauce (the best thing I cook, by far) and strongly prefers Ragu Old World Traditional w/ meat. I believe he once tried broccoli on a dare. Also, he eats bananas, dried apricots, and sometimes apple slices. And he eats bread and bagels and fruit spread and (very occasionally) peanut butter. He drinks milk, apple juice and water. Oh, and vanilla yogurt. I know that seems like an insanely limited diet. Irresponsibly so. How could I have let him get away refusing most meat and nearly all vegetables? I don't have a good excuse. But what I tell myself is that I've been very, very busy with my boys. Ethan has developmental delays and has been getting therapy for years. His older brother had physical delays and then his diagnoses became more pervasive, plus ADHD. Things have been tough for the older one in school this year and, well, it just seemed like there wasn't any time. So no, Ethan doesn't eat soup. And he might or might not eat home made Ragu sauce. (I snuck browned chop meat into Newman's Own Marina the other day and that seemed to go OK, but then today he wouldn't eat it,). He ate home made pork rib sauce the other day but seemed outright offended at the suggestion that he eat some meat. And the there's the extremely strict dietician at the doctor's office telling me that my standard should be foods that are actually certified as gluten free. That's not too many pastas on the shelf at the local market ( now including 3 nature / health places and a few supermarkets). I told her about how Ethan loves Ragu and how hard it is to introduce new things to him and that I was thinking that while I'm introducing new pastas I'd just stick with Ragu -- her response was that if the company won't even say it's gluten free, it's too risky. But then I told her that Ethan likes la yogurt and that says gluten-free on the container and she said she wouldn't trust that unless it was from a big manufacture (which la yogurt is not). So I didn't bother telling her about the stop & shop yogurt Ethan loves, that also says gluten-free (bc I know what she'd say). And I contacted the company that makes stop and shop sprinkles (very good) and they said gluten-free full stop, but again now I'm afraid. (I also contacted stop and shop about their chocolate ice cream (excellent) but the manufacturer's answer felt like a food labelling "we're not really sure what's in our products" run around, so we switched right away to haagwn daz. And then there's the gluten free pasta fiasco. Pasta is, again, the main staple in ethan's diet so it's very important that it be actually gluten free and edible. So I've tried many different brands and types and of course the few that Ethan is willing to eat are not certified and, in the case of one of the manufacturers, clearly a local-ish brand. But he likes them and, with respect to the local-ish brand, they go to great lengths to say that the facility is gluten free, etc. So do I not feed him this because they're not national yet? That seems a little strict. But, and finally, I don't have a great gauge for when ethane's eaten something containing gluten. In the few weeks before bloods and biopsy he had stomachaches, but they were intermittent, not directly responsive to any one food, and he had no symptoms like some I've heard where immediately upon ingesting gluten the person's innards begin to spasm. So. The short question is still about that g-d forsaken Ragu w meat. But the broader one is about what standards to use in determining what's gluten free. I'll refer to the above-redden Ed lists, of course, but any further insist would be most welcome. Thanks!
  5. Ragu - Sos For 3 Yo

    Thank you very much. The list(s) are helpful. Today my son's nutritionist gave me other lists too. Interestingly Ragu isn't listed under Unilever (the maker of Ragu)(on the above linked list). And by the way I feel startlingly under the ball (rather than on it). Just about every "gluten free" food I've gotten for my son doesn't meet the nutritionist's exacting standards (actual certification or extremely well-known company with stated policy / practice on gluten free labeling). So I told the doctor that Ethan may be his first patient to subsist on breakfast cereal alone. He said Ethan could make it on that for a while. Which makes me think that he thought I was kidding. Anyway, thanks again.
  6. Ragu - Sos For 3 Yo

    Hello all. My 3 yo son, Ethan, was diagnosed last week (endoscopy / biopsy). We are having a very hard time. He was already a picky eater and now things have gotten crazy: I've purchased many (many, many) types of gluten-free pasta and sauces mac and cheese and cookies and crackers and bread crumbs and protein bars (in desperation) and, well, suffice it to say he's been eating a lot of vanilla yogurt (gluten free). Here's the immediate problem: I think I found a pasta brand he'll eat (Goldbaums). But he's rejected several sauces (and the butter and salt approach). The only sauce he's eat is Ragu Old World Style flavored with Meat (and, sometimes, just traditional w/o meat flavoring)(this Ragu thing must be genetic - I grew up on it). But of course I can't tell if it's gluten-free. The label isn't clear. Nothing obviously bad but includes "spices" and "natural flavoring." I've checked all over the internet, including older posts here, and the most anyone can say is that the company, which won't specifically confirm or deny gluten, (merely) maintains that any gluten containing ingredients would be listed. I spoke to them today and got the same story. Not too comforting. But since it's the only sauce he'll eat, I have to try to get an answer from people's personal experiences: Is Ragu Old World Style, flavored with Meat, gluten free? What about Ragu Old World Style traditional? Thank you so much for your help. I really appreciate it.