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  2. As long as they are going down, you should be happy. The celiac blood tests were meant to help diagnose celiac disease, but not to monitor the gluten-free diet. However, it is the only non-evasive “tool in the toolbox” for now. You can expect for those numbers to take a year or so to come down. It all depends on how well you do on the diet and how your body responds. Everyone is different! Welcome tomthe forum.
  3. I work on a campus that self contained like a college campus, it is in rural America and many individuals have government sponsored carpools and living arrangements. We are all accustomed to having to bring our own food items. We used to have a cafeteria that was celiac/restrictive/allergy friendly, but the contract changed hands and that is not the case anymore. I can not eat there, but it is the mindset that is behind it that is so frustrating to me. Those in the food industry that lack the interest for people who have the situations where dietary restriction is a must is crazy. It is prevalent everywhere. Not only do people not offer options to those that have the restrictions, but they simply do not care. I have a friend who cannot have beef, so she orders chicken. She received steak instead of chicken so she brought it to their attention and the server actually told her "that is not beef, it is steak"! She is not the only one that I hear this from either. Then I hear on TV how those of us that have the issues to deal with on a 24 hour basis inconvenience those that do not. I mean....What??
  4. Today
  5. This is the list I use to start. And then if there is tocopherol/Vitamin E in anything, even if it states it is gluten-free, I write or call the company and find out their source of Vitamin E. If they don't know or won't tell me, I avoid the product. http://www.glutenfreemakeupgal.com/gluten-info/not-safe/possibly-gluten-filled-ingredients
  6. @GlutenTootin As mentioned above, limit your carb intake, removing starches, and sugars. Many gluten-free bread/baked products are mostly starches which will be fermented in your gut into gas. Seriously look at the ingredients, all those grain flours, starches etc. Look for nut-based ones with NO starches if you want to enjoy something without the gas. For the most part stick to a whole foods diet, leafy greens, low carb veggies, and meats. Cook them til they are super soft and tender like a roast, stew, soup. Ease the burden on your digestive system. Keep a food diary to see if certain foods make it worse. Also note that it can take weeks for the microbiome in your gut to regulate to a change in diet, more so if you have an overgrowth of bad bacteria or something like SIBO or Candida which grow out of control on sugars/starches and will have to be starved off and then deal with die-off til it is under control. Stuff like this can set up in a damaged gut easy.
  7. good article... thank you. another restaurant .. there is a fish and chips place in east oshawa,, hookseys i think it is,, have a separate section and fryers in kitchen, with gluten-free batters for fish and now chicken etc.. haven't been there yet,, but their website explains why they did this after seeing celiac friend etc..
  8. hi, I was wondering about the blood test numbers and what they mean and how long it takes them to come down to 20,, if ever they come to normal ? mine was 160 on blood test,, confirmed celiac on scope a few months later.. anyone have any idea if the numbers decrease at what rate once on the gluten-free diet ? ty
  9. I have been using gluten-free corn tortillas for years as a bread substitute. But I do like bread, so I make gluten-free bread in baking rings. The buns can be sliced into three sections. The middle section is great for french toast; the rest for a sandwich. I wrap them individually in saran wrap and freeze -- then put them in a large ziplock bag. I do the same with corn muffins. Mixing some fire roasted peppers into the corn batter adds some zest and make the final product moist. Crushed cookies make a great 1st layer for desserts. I like a pecan shortbread cookie for this. Also, freeze the crumbs from tortilla chips to crush for coating fish, etc. An easy recipe is to roll finger size pieces of halibut in olive oil and coat with the crushed chips. Bake for 5 - 7 minutes, at the most, in an oven that has been preheated to 500 degrees. Dip them in tartar sauce. Enough said.
  10. Hi HealthySquirrel, I am so sorry for all you are going through. I understand the feeling of being at the end of your rope. For many years my GP recommended tracking my foods and behaviors, stress emotions, any hormonal cycles, in relationship to the seizures. Each day, I tracked everything. I know it can be time consuming and a pain to track but what I found over time, was a pattern had emerged. It also gave very clear information for the doctors. It gave me a sense of power to do something, even if at first, I couldn't see the light at the end of the tunnel. Believe me there is a light that shines bright. Perseverance and patience are some tools that come in handy. He also recommended Meditation and biofeedback. Look into some research on what part of the brain is effected by the seizures and what abilities that part of the brain controls. Even if it is for curiosity sake. You may or may not find pieces to the puzzle. I did some allergy testing and I was allergic to corn as well. From what you have said, you were gluten-free but you were eating baked goods. that were processed. ie. flours and sugars. They can have a huge impact on the brain. Sugar is more addictive then crack cocaine and sugar effect then same part of the brain. Some have found great success with the Keto diet but To do it properly, medical supervision is recommended. Checking in with your doctor is a good idea. If you are looking for an neurologist, see if you can find an integrative neurologist. Look for docs that practice functional and or integrative medicine. The deal with the patient as a whole not just the different parts. It took me a while to figure out my triggers. Also, with the seizures, there can be some PTSD, I would highly recommend finding a good, qualified and competent therapist that you feel safe with and can help you with the emotional side of things that go along with having seizures and PTSD. My neurologist recommended a book called The Challenge of Epilepsy Complementary and Alternative Solutions. By Sally Fletcher. In the first edition he wrote the forward. He retired sometime ago. You can also add in to your treatment plan Acupuncture. I work for a community clinic that uses a sliding scale $20-40 per treatment and for a NP there is a 1 time $15 fee added for the first visit and covers the paper work and consult. POCACOOP.net is a place to look. They are all over the world. Check the credential and their licenses. Meditation is great, HeartMath is a form of Biofeedback and it is less than going to have biofeedback done. The app can be added to a phone or iPod for free or purchase the program for your computer. If using the app, there is a sensor that needs to be purchased. If you need support, there are people who are trained to teach the HeartMath method. I have taught meditation for years and I have recorded some meditations on my iPod. That I use for myself. I also use the heartmath method. When doing a meditation once you are grounded and centered. Hugging a tree, will give you a feeling of groundedness if you don't know that it feels like to be grounded. Grounding is a very important tool. Triggers are different for everyone. The challenge is finding yours. I can' recommend enough keeping a journal tracking your seizures in relationship to the foods, stress, emotions, sleep, processed foods, alcohol, sugars Baked goods (include gluten-free baked goods due to flour and sugars) and caffeine. I ended up having to ditch the Teflon pans. I also keep a dream journal as well. Write down question before you go to bed and when you wake up in the morning write down the dream. If you don't remember anything, write down you don't remember. It will trigger your subconscious that you are listening and your recall will get stronger and more detailed. If I wake up in the middle of the night, I wait until I get up in the morning to log the dream Get a couple of good dream dictionaries make sure one is based in psychology. I could go on and on.... With everything I have mentioned, keep in touch with your doctors. I know it is exhausting. I can assure you there is a light at the end of the tunnel. There is still a great deal unknown about the brain. It is a journey. There will be pieces of your puzzle that will come together on your journey that light your way. Best wishes on your journey. Thank you for responding. I am reminded that I need to write a book. May peace be with you, Presenttime14
  11. Yesterday
  12. People who have gluten intolerance (including celiac disease and dermatitis herpetiformis sufferers) have a reaction to certain proteins in the grains ... View the full article
  13. I have a suggestion for gluten free crumbs - any stale cake or plain cookie can be crushed to crumbs, put into a freezer safe container for future use. AND when a cake recipe does not turn out, crush that too - left over gingerbread cookies from Christmas make a great crumb base for cheesecakes!
  14. Edgymama and Cyclinglady, I am not sure how to say this....we tend to want diseases to stay in their lane(s)/(silos). See this recent article on Celiac.com that explains how eating gluten free can reduce Schizophrenia Symptoms in Some Patients...typically thought of as different disease(s) and they may be or they may be only the same disease with a different presentation (face/symptom) https://www.celiac.com/articles.html/celiac-disease-amp-related-diseases-and-disorders/schizophrenia-mental-problems-and-celiac-disease/gluten-free-diet-reduces-schizophrenia-symptoms-in-some-patients-r4779/ and that is what they concluded ...because it didn't meet their paradigm ... they (the researchers) noted quoting "Elevated AGA IgG may be present in about 30% of all patients with schizophrenia." but then dismissed the connection with schizophrenia in celiac's... I try and think about how these diseases can have a common origin (if there is one) .. and it lead me to the genetic condition that poorly metabolizes tryptophan...occurring in apprx. 30% of individuals. it has been shown to be common in many disease states .. . including schizophrenia.. .including this new research this month. https://www.nature.com/articles/s41380-019-0401-9 and see this research that links several disease type to an impaired Kynurenine pathway https://www.sciencedirect.com/science/article/pii/S1383574217301151 And if there is a common component/linkage between Chrons and Celiac disease you would expect this link to be established in the literature....showing how poorly processed tryptophan metabolism is causing these common separately diagnosed disease to have a common origin. . .and there is that shows tryptophan via an impaired Kynurenine pathway can cause multiple GI diseases. Here is the research many years apart established in the medical literature. .. the chrons' disease link/research is first then the celiac disease link/research is next. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3235239/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1941917/ Both site impaired tryptophan metabolism as a cause of disease activity in both chons' and celiac and more recently the same connection has been established for IBS (see original post and link).. thus establishing them in my mind as diseases with a common origin.... but most people's paradigm does not fit this view ...so like the schizophrenia link to celiac disease the research is not accepted....because they don't understand there is a common cause. so we go back to our bunker/silos/lanes ... quoting the schizophrenia article again they say in the very next sentence... "The antigliadin antibody is not related to the antibodies seen in celiac disease" . ..then go onto say in the very next paragraph quoting again. "Schizophrenia patients with elevated AGA IgG show substantially lower positive schizophrenia symptoms than those who test negative no AGA IgG. They also have higher levels of kynurenine, a metabolite of the amino acid L-tryptophan." despite reporting the link .. .they don't see the connection .. a unified theory makes more sense... and the Kynurenine pathway unites these diseases with/in a common linking/cause/ metabolic pathway. Sorry I rambled...I do that some times ... and why I have been reducing my time on the forum (among other things for more time with/for family, farm and faith activities) ...so less time for forum things.... just when I see people still suffering...my heart goes out to them...I get that from my momma's genes. I hope this is helpful but it is not medical advice. 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the grace of God,
  15. @PaigeyPants It really depends what province/region you are located in as grocery stores here are rebranded regionally, and have different brand loyalties in different regions. I've done grocery shopping in a lot of provinces, and you have to know what's happening more locally to be sure. As a general rule, most Loblaws-owned grocery stores will have Unico beans (No Frills, Superstore, Independent) though. Since you mention London Drugs, I assume you're in BC. If so, you should have luck at Safeway, Save-On-Foods, IGA as well. Whole Foods and similar alternative/hipstery places will be a bust since they don't sell blue collar foods. edit: the washing the beans thing is legit - GFWD did a report on this, in which she showed that washing dry beans did reduce their gluten content. However, if your beans are severely contaminated (or you find errant grains in them), this might not be enough. I avoid lentils (higher risk), and still wash dry beans and rice no matter how they are labelled (good practice regardless of whether you are celiac).
  16. My 12-year-old was diagnosed with Celiac 18 months ago. When he goes off to college, part of the decision about where he goes will unfortunately depend on dining options (not something anyone should have to consider). There are several universities that do a great job of meeting allergen needs. My son is attending a camp at NC State University this summer and they have an electronic system in the dining halls where you basically check your food allergies and the screen shows what can be eaten from that meal’s menu. There is also a gluten-free “island” where there are dedicated toasters, utensils and a refrigerator stocked with dairy free milk and gluten-free breads. When I contacted the University, the Allergen Specialist responded to all of my questions and offered to walk my son through the dining hall and show him everything prior to camp. She also said that all staff are extensively trained on food allergies (including Celiac) and cross contamination. Here is a link: https://dining.ncsu.edu/location/fountain/ I read about another university that has a dedicated stocked kitchen where students can even prepare their own food. Safe dining for a medical reason should be a given at all colleges and universities. It seems like at public universities, there would be some legal standing for students to demand safe food. In US secondary education, it is a legal right. I think the biggest problem is educating people about Celiac Disease. Clearly that needs to begin with the food service/safety industry- which is not being done very well in the US.
  17. Thus, I eat a number of gluten-free products to replace wheat and other grains ... This is particularly important for people with celiac disease, who often ... View the full article
  18. Hi Ging. Although I agree it's too little to draw such a conclusion that gluten is the cause, to be fair, the article/study doesn't draw that conclusion. For example, if you click on the BMJ link, the title of the article is "A potential association that deserves closer scrutiny". Given the correlation found, I certainly agree with that and it raises my curiosity too! Also, bread has not been a staple in diets throughout history. In general, grains like wheat have only been part of human diets for about 10,000 years.
  19. Although gluten free, it could be the other products on the bowl which are making your stomachs hurt...such as the bacon grease, the preservatives in the ham, the starch from the potatoes, or perhaps the eggs? Gluten is only part of the story...
  20. There are so many variables in this type of study that it's a thin line to draw such a conclusion. I'd like to see this approach expanded to include countries with a diet heavier on pastas and the like. Bread has been a staple in diets in many countries throughout history, so it would seem unusual to see a rise in diabetes due to gluten ingestion. My understanding is that a slice of bread has approximately 5 grams of gluten. Depending on where/how you were raised and at what time period you might have had toast with breakfast, a sandwich at lunch, and rolls with dinner. That's a lot of gluten. A historical look would be very helpful in seeing a correlation, perhaps, of our adult/elderly population and diets on which they were reared. It certainly makes me curious.
  21. I agree, it is difficult and a University should take care of those under their care. Students pay for their meals and should have safe options regardless of what type of dietary need they have. Its difficult for anyone, I have been left sitting without food on several occasions at work. Suring trainings, Staff meetings and luncheons. I was at one breakfast meeting where I was being recognized for my work and could only eat some of the fruit (from an unopened tray, the others had been cross contaminated), their offerings were breakfast sandwiches, Pastries and the fruit tray. During our Christmas party everything was glutinous except for one items, which I watched people put spoons that had been in the pasta into the chicken to retrieve it. So I can relate and it really is not fair to go hungry. I commend her for taking the initiative to start the petition and stand up for herself and all others in the same boat.
  22. Hi Awol Would you mind telling a bit more about this? I too have issues of long time recovery I recently Learned, I was Hoping it was due to not being gluten-free long enough. 11 days, and still have wee bit of rashes and weariness, and stomach is on part time duty. But this did not happen from derivatives. take care
  23. I am interesting as I out of desperation went gluten-free 4 years before my diagnosis ( long story) . I had skin manifestations, with many other symptoms ataxia, gi bloat pain etc. I had not joined the forums so I did not realize how strict I would need to be. I now know. Before diagnosis my symptoms of gi bloat occurred within 45 minutes of eating cc food. Skin issues occured a few hours later. Now diagnosed and being super strict learning on the forum just how strict I have to be ( my most recent cc) gave me bloat within 2 hours and skin lesions within 8-9 hours. Luckily it was confined to 2 areas. My gi stays off damaged for weeks even if DH patch settles my deficiencies and microflora are off weeks. ( I was gluten challenged in 2016. ) As Ravenswoodglass says stay whole foods. I don't eat out. My last cc was from a gluten-free labeled product ( one piece) it was labeled gluten free but not labeled certified gluten free. I make most foods from scratch and do whole foods. That food had a decent reputation so I thought I could try it. My immune system said NO! 😲
  24. Although these peoples' small intestines don't become damaged in the same ways as those with celiac disease, gluten-sensitive individuals can still ... View the full article
  25. 04/23/2019 - Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour. Ingredients: 6-8 chicken thighs 1 tablespoon cornstarch 1 tablespoon cold water ½ cup brown sugar ½ cup gluten-free soy sauce ¼ cup cider vinegar 1 clove garlic, minced ½ teaspoon ground ginger ¼ teaspoon ground black pepper Directions: In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat. Heat oven to 425 degrees F. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake for 15-20 minutes. Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork. Top with sauce every 10 minutes while cooking.
  26. I recommend Andalou skin products, which are marked "gluten verified." I've never had any problems. If you sign up for their newsletter, they send out discounts for ordering on their internet site.
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