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  3. ... labeled "gluten-free" at restaurants often contain detectable gluten, raising a "potential concern" for people with celiac disease or gluten sensitivity. View the full article
  4. ... Americans who avoid gluten don't have celiac disease. However, it will cost us. Gluten-free is also code for “get ready to pony up a lot more money. View the full article
  5. Anyone with celiac disease or a serious gluten intolerance has no choice but to steer clear of wheat. But even if you're not allergic, you might ... View the full article
  6. Gluten is a protein found in wheat, barley and rye that can cause severe inflammatory reactions in people with Celiac disease, wheat allergies and ...View the full article
  7. People with celiac disease, whose symptoms include and intolerance or sensitivity to gluten, may experience a number of symptoms, including ... View the full article
  8. We are traveling to Italy during Passover. While I've heard Italy is great for Celiacs, I'm going to try and stick with the spirit of Pesach by avoiding pastas, pizzas, pastry (I know, breaks my heart, but it's school spring break so we have to go now). I do eat kitnyot (rice, beans, etc.), so that should make things a bit easier. Does anyone have any specific recommendations for any of these cities? I'm guessing risotto will be a good option, and grilled chicken type dishes, but thought I'd check to see if anyone has faced this particular challenge and has suggestions. I will be bringing a few things with me, but we're trying to travel light, so I'm limited. Thanks in advance.
  9. The search box feature on this forum is fantastic! I encourage everyone to use it. Chances are, there is either an article about the topic you are interested in or member comments. If you are new to celiac disease, Non-Celiac Gluten Sensitivity or want to learn about the gluten free diet, I encourage you to read through the forum and perhaps get some books off the internet or the library. Consider getting tested if you have not already gone gluten free: http://www.cureceliacdisease.org/screening/
  10. Yes, it has to do with rotational crops...quinoa is not normally a rotational crop that would be grown in the same fields as wheat.
  11. Oats are often grown where wheat is grown and the same equipment is used to harvest, store, etc. rice is not grown where wheat is grown.
  12. Barley contains a protein called "hordein," which is not safe for celiacs. There are lots of articles on Celiac.com that discuss this: https://www.celiac.com/search/?&q=hordein&type=cms_records2&search_and_or=and&sortby=relevancy
  13. Celiac.com 04/19/2019 - Once you’re diagnosed with celiac disease, it takes just that first trip to the grocery store to get sticker shock from the prices of gluten-free products versus their wheat counterparts. Consuming food is a necessity but paying a lot of money for that food isn’t. Food is one of the few monthly expenses where you have 100% control over both selection and the amount of money to be spent. The good news is that there are all kinds of ways to save on your grocery bill. Planning is a vital step Take inventory of what you have on hand and think of ways to use up these foods, especially the perishable ones, in the meals you plan for the next week. Four percent of fresh produce bought by U.S. households is thrown out each year because it was hidden or forgotten in the refrigerator and started to spoil. Simply by looking through your refrigerator frequently and finding a way to use up the perishables, you can save an average of four percent of your grocery bill. While you’re in the planning stage, look online and through the newspaper to find out what the nearby grocery stores have on sale and build meals around those items. Don’t rely on memory—write out a grocery list and then stick to buying just those items. According to Personal Finance: “Shoppers making a ‘quick trip’ to the store to pick up a few specific items usually purchase 54 percent more than they planned.” “Forty-seven percent of shoppers go to the store three or four times each week.” “Consumers graze at the grocery store, with impulse buys making up between 50.8 and 67.7 percent of total purchase.” Imagine how much you’ll save if you do zero impulse buying The fewer trips you make to the store the fewer times you’ll be tempted to pick up nonessential items. Save time by creating an on-going shopping list. On a piece of paper, write down department headings (produce, meats, dairy, paper products, personal products, etc.); make copies of this then post one each week on the refrigerator so family members can add items under the different headings as needed. Cutting food waste can be done, but it takes vigilance on your part When you freeze foods, use a marker to write the date the package was frozen. Food kept in the freezer too long will develop freezer burn that ruins the taste and quality of the food so use the older items first. Freeze things in individual servings. This may sound like a useless step if you have a large family, but there will be times when only three people are home for dinner instead of four or if you’re all going out to dinner but your son has a terrible cold and can’t come along; then you can thaw and reheat just one frozen packet so he has a good dinner. Buying in bulk isn’t always better It’s a challenge deciding if buying in bulk will save you money if you don’t really need that quantity. If you end up throwing part of the product away, that’s the same as throwing your money away. If you’re buying paper products and you have room to store a large amount, then bulk buying makes sense. And don’t assume that bulk pricing is always less than buying smaller quantities. Sometimes it isn’t. Do the math before making the purchase. Check out what’s on sale but be cautious Just because a food is advertised in a weekly circular doesn’t mean the price has been reduced. Buy what’s in season You can pay $4.50 for an acorn squash in April, or you can wait until fall and buy it for fifty cents. Harvest time always offers fantastic savings on produce. Use coupons You can actually cut the cost of your grocery bill by fifty percent just by using coupons. Don’t fall in love with a specific brand of anything. If you need laundry soap and you can’t find a coupon for your favorite brand, but a different brand that offers a coupon. When you make your shopping list, put a star by anything that’s on sale or for which you have a coupon. Now look at the list and pick out the items without a star. Go online and type the item name into your browser adding the word coupon (Example: laundry soap coupon). With the exception of produce and meats, you can usually find coupons online for most of your purchases. If you can’t find a coupon, buy the store brand or generic brand. Check the Internet You can often save by buying your gluten-free items online. Again, comparison shop including any shipping costs. If only large quantities or whole cases are being sold, see if someone in your support group or another celiac will split the case with you. Forego store loyalty Many stores offer loss leaders, foods that are selling at a tremendous discount, to lure you into their store. Go in, buy those particular items, then leave and go somewhere else to do the rest of your shopping. No single store will have everything you need on special in any given week so shopping at two or three different stores will save you the most money. Check out the prices for paper products and cleaning supplies at dollar stores and big box discount stores; the savings can be significant. Don’t waste money on packaging Fresh deli meat will cost less than packaged lunch meat. Buying one larger container of yogurt costs less than buying several single-serving containers. Get a large jar of applesauce, a large can of peaches, and a large box of cereal instead of the individual-serving sizes. Stretch the expensive foods Meat is expensive so find ways to use less of it. If you’re making meatloaf, add an extra egg, oatmeal (uncontaminated), chopped tomatoes, and shredded carrots to get more servings out of a pound of ground beef. Do the same for hamburgers. Cook meals that use a lot of vegetables and beans and just a little meat, chicken or fish, such as stews, chili, tacos, and tuna noodle casserole. Mexican, Italian and Asian dishes are great for this because they’re made up of inexpensive items such as beans, noodles or pasta, and fresh or frozen veggies. Fill up on healthy, less expensive foods. Rice and potatoes are natural carbohydrates, low in price, and give you that satisfied full feeling at mealtime. Brown rice holds forever in a cupboard and a half cup of raw rice will feed two people once it’s cooked. Beans are one of nature’s healthiest (and least expensive) food options—fill up on them. Add them to everything to stretch food further. You can add beans to salads, soups, stews, rice dishes, casseroles, vegetable dishes, pasta sauce, tortillas and tacos… and the list goes on. Check out gluten-free bakeries If you’re lucky enough to have a gluten-free bakery near you, ask if you can get a significant discount on day-old bread. Gluten-free baked goods have a very short shelf life, but you can pick up several loaves to freeze for when you want to make French toast, bread pudding, stuffing, croutons, or breadcrumbs. Consider gardening carefully While it may seem cost-conscious to grow your own vegetables, it’s time to do the math again. Figure out what you’re going to spend in seeds, water, fertilizer, gardening gloves, perhaps a trellis or tomato cages, and any expenses incurred when you have your own garden, and then compare that cost to what you’ll pay when you buy those same vegetables on sale and in season at a grocery store or farmer’s market. Don’t rule out prepared foods While it usually costs less to bake your own cookies and prepare your own meals, gluten-free companies often offer irresistible savings coupons especially when they’re introducing a new product. Take advantage of these sales. Only cook what you need We tend to cook too much sometimes, especially when it comes to pasta. Gluten-free pasta is expensive so only cook small portions and toss it with a filling sauce that contains sautéed veggies and/or beans to make it stretch further. Obesity has reached epidemic proportions and one of the main causes is overeating. We eat ‘till we’re full when we should stop eating when we’re no longer hungry. There’s a big difference between the two amounts. If you serve smaller portions, it’s not only better for your health but you’ll be spending less in groceries. Eliminate sodas They’re unhealthy and they’re expensive. Ice water or iced tea can be every bit as refreshing and thirst-quenching and will cost you much less. Use more of the less expensive gluten-free products Gluten-free bread is more expensive per slice than corn tortillas, so make a breakfast burrito with scrambled eggs and salsa instead of toast. Make sandwiches on a rice flour tortilla instead of bread. Instead of using costly pizza shells, make pizzas on rice tortillas and heat them in the microwave. Bought cookies are pricey; make brown rice pudding for dessert instead. Add your own raisins and cinnamon to plain oatmeal instead of buying the more costly flavored packets. Skip the convenient gluten-free frozen dinners and make your own from leftovers. Don’t buy (or make) gluten-free graham crackers for pie crusts; crush leftover dried-out cookies that you have on hand, add a little butter, and make your own crust. The old rules of shopping don’t apply in this new economy, but if you make a few changes, you’ll always walk away from the table full and happy. Impossible Gluten-Free Pie Recipe Ingredients: 2 cups leftover meat or chicken, diced 1-1/2 cups gluten-free gravy or condensed cream of mushroom soup 2 cups leftover mixed vegetables 1 cup gluten-free Bisquick 1/2 cup milk 1 egg Directions: Preheat oven to 400 degrees. Mix the meat, gravy or soup, and vegetables in and ungreased 9-inch pie plate. Stir together the remaining ingredients with a fork until blended then spoon over the meat and veggie mixture. Bake about 30 minutes or until the top is golden brown.
  14. Active Celiac Disease Processes Informed by Intestinal Expression ... specific to active forms of the immune-related gluten intolerance condition. View the full article
  15. Celiac disease can progress to a deadly type of non-Hodgkin lymphoma –– which begins in infection-fighting cells of the immune system –– so celiacs ...View the full article
  16. The article did mention that some celiacs react to the type of protein in oats. So, even pure oats safely grown and processed may affect some celiacs. The problem is determining if you are a celiac who reacts. Oats is the only grain that might remotely cause a celiac flare up. Other grains can bother celiacs ( intolerance) but do not cause antibodies to flare. “When it comes to the safety of pure oats, there is one crucial caveat: a small subset of people with celiac disease will actually react to a protein found in oats, known as avenin, just as if they were reacting to gluten. According to the University of Chicago’s Celiac Disease Center, “perhaps less than 1 percent of celiac patients show a reaction to a large amount of oats in their diets.” Unfortunately, there is not yet any clinical test to determine who will react to oats, so if you decide to incorporate pure oats into your gluten-free diet, there are precautions to follow.” There is always a chance for gluten cross contamination in all grains especially milled. Even rice should be sorted and washed. Rice is pretty safe from field cross contamination because it is grown in flooded fields usually not geographically located next to wheat. Only a few states ( southern and California) grow rice. Buckwheat is not grown much in the U.S. Quinoa is grown in the mountains of South America and now Colorado. So, where these grains or seeds are grown can impact their contamination in the field. Cross contamination can also occur when transported, processed and packaged. For milled flours, I only consume certified gluten-free products. Other raw seeds and whole grains, I wash and sort. That includes legumes too. For processed foods that contain grains (e.g. crackers), I make sure they are labeled gluten-free. This works for me.
  17. However, some dietary needs are more about bodily sensitivity or even disease. Many gluten-free dieters have celiac disease, or maybe non-celiac ... View the full article
  18. Fascinating to go through all those long forgotten issues. I still feel a burn on back and cheek, itching on arms, ears and head mostly. No, this is not something I would want to do again. Unfortunately I cannot give any pictures of before going gluten-free since I didn't want show them back then. But most of them is covered here, in one week, milder.
  19. Sorry for this one, displaying a variety of different rashes throughout glutening. Some I had completely forgotten about.
  20. I'm going to post more pictures as a comment, due to limits in size. I do not have DH, they insist I have atopic dermatitis by visual exams. But I thought it could be good to show other rashes triggered by gluten. Even though AD isn't supposed to be caused by allergies, it's clearly mine is. But mine is severely triggered by gluten. Background. I've had rashes my entire life, more or less. Less as a teenager. But still felt it 24/7.... until I had been 8 months without gluten. I have never had as good and smooth and strong skin ever before than shown in "completely clean". I didn't notice any improvement in rashes before 6 weeks had passed. I never thought my rashes was connected to gluten, so it was a happy surprise. I quit grains because I had been having issues with pain, headaches and left arm and neck. This pain or other, grew. Eventually I had pain everywhere. As a bonus rashes was controllable, days became at least two hours longer, I didn't feel sick any more, my brain woke up and it was easier to remember everything even though it's not perfect yet. I wasn't constantly thirsty, nor tired nor constipated nor cold. It was easier to move around too, smoother movements, more energy (used to have no reserve what so ever), more flexibility and so on. No pms nor menstrual cramps. I honestly never knew how affected I was, since most of it was my normal state of being. I did get terrible pain in stomach and back when glutening myself last time, which I didn't have before. This picture shows the difference between being good at keeping strictly gluten-free, accidentally being glutened by derivatives, and purposely gluten myself to see if I made it all up. Next pictures will show the changes of my atopic dermatitis when glutened, with time displayed. They will also show different kind of rashes that occur.
  21. Thank you folks. I am going to eat gluten and have the endoscopy in 5 1/2 weeks. As you say Ranchers Wife, my GI is dubious about me having celiac so I guess I need to be in the best place for the test. I've lived with these dire symptoms for 18 months, what's a further 5 1/2 weeks. I'll then go gluten-free immediately and hopefully see improvement. Whether I am celiac or not. My husband thinks I'm nuts and should continue gluten-free as he thought it was helping. But I have two kids and I want to know for them too. No one has mentioned the panel testing to me. I guess I could look into paying for it, but is it still worth if if I have a negative biopsy??? A negative biopsy in UK and I will be labelled non celiac. 🤔
  22. "If you have celiac disease or it's harmful for you to ingest gluten, you should feel comfortable asking the waiter how things are prepared.". View the full article
  23. I love something called Inotyol, it's a super fat ointment with zinc oxide among other things. Zinc oxide works a lot better on my skin than strong cortisone, especially inotyol. No side effects besides stains on fabrics. Often used on babies as diaper ointment. It's like an extra layer of thick skin that cools and calms( perhaps the lavender oils work?) And protects. Waterproof too. To get it on the entire body I usually mix it with some other oil, preferably camelia oil since it kind of rebuilds the skin and calms it down too. But most often I use it pure only on the most severe patches, and pure camelia on the rest. There's also something called "skin food" from urtekram I think, which litterly is food for the skin. Unfortunately it doesn't last long and is quite expensive compared to inotyol. I don't have DH, I have atopic dermatitis which I've learnt is severely triggered by gluten. It feels more like a really bad sunburn, one with blisters and scaling. hence more burn and pain than itching, and some mosquito bites on top of it. But perhaps zinc oxide mixed in thick fat will give someone else a we bit of relief.
  24. Hello all, recently I've learned that barley absolutely destroys me, whereas other grains such as wheat or oats do not affect me nearly as much. Does anyone know of any unique protein that barley possesses that the other grains do not? Thanks.
  25. Thanks for the reply. However that link only says that oats contain gluten due to cross-contamination, whereas I am talking about oats that have not undergone cross-contamination (i.e. pure oats with negligible gluten). Also it says nothing about rice, buckwheat, or quinoa, which is what I was asking about.
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