Jump to content
Celiac Disease FAQ | This site uses cookies GDPR notice. Read more... ×
  • Sign Up

Leaderboard


Popular Content

Showing content with the highest reputation on 09/08/2013 in all areas

  1. 1 point
    Special dietary needs are common, and just about every caterer can accommodate them--provided they know in advance. Celiac disease is nothing to be ashamed of. I don't understand why you want to keep it secret.
  2. 1 point
    But Outback tells you that - on the gluten-free menu. If you order from the gluten-free menu, they won't put the gluten on your veggies. Yes.....there is always a risk someone will screw up but Outback is one of the safest places for gluten-free.
  3. 1 point
    I don't know all i know is i saw numerous people say before they wouldn't ever work on a farm even if not directly handling the hay *shrug* So I figured it's about breathing stuff in. As for what hubby saw....doesn't look like any of the above. So i think it's wheat. I personally wasn't there. And daisy..for someone with so few posts you sure seem to know my posts pretty well. As for bakeries there are numerous people who've said they got sick after being in a bakery. That's the only reason the thought went through my head about airborne gluten. I was just curious if anyone else had seen this I wasn't looking for a fight. I'm done with this thread.
  4. 1 point
    There are fads and ignorance associated with most things everything: not just diet, but lifestyle, spirituality, other cultural and, um, human phenomena. That's just the way it is, people. I can appreciate the catharsis in ranting (I indulge every now and then myself, mostly about politics and horrid drivers, occasionally about food manufacturers and restaurants), but there's no point in taking it personally. You're not the only one they're ignoring, lying about, endangering and exploiting. And the media, unfortunately, tend to reflect the broad and deep idiocy of the people they speak to and about. As others have noted, people's stupid responses create excellent "teachable moments." And the reality is that unless and until someone has that watershed moment--even if they have a close family member who has, or indeed they themselves have, celiac disease--they're gonna think "sorta kinda" is good enough, if they think even that is necessary. Who's to say that for them it isn't? And who are we to say that there's anything wrong in their dabbling in "gluten free" (dabbling which for us would be deadly)? On gluten-free foods being unhealthy, I appreciate the clarification regarding "gluten-free" substitutes, but I think it's misleading to say that eating gluten-free is unhealthy. Since going gluten-free, I mostly avoid breads, pastas and other substitute foods and I eat proportionally far more fresh vegetables and lean meats. Most of the substitutes still taste like crap (in addition to being that nutritionally) and, honestly, after my celiac diagnosis I quickly realized that I never really enjoyed all of the bread, pasta and beer anyway (they were just what I was expected to eat). Note I said "all," not "any." It's a little like saying giving up gin was a bad thing because it made you drink so much more vodka. It's true that I still eat some junk that I shouldn't, but generally speaking, going gluten-free has helped me--in multiple ways--to eat healthier. Thinking "gluten free" means something is necessarily healthy is a lot like thinking the same thing about "sugar free" and "fat free" and "organic" and "locally sourced." But saying that it's less healthy because gluten-free substitute foods are unhealthy assumes that we need and/or will continue to consume those substitutes and, IMO, is no more logical or intelligent. There's a hot debate (which, yes, you can find lots of uninformed opinions about online and in the other media) about whether we need to or should be eating grains at all.Should everyone on the paleo diet ("the" is a misnomer, because there are so many versions and variations of it; lotsa versions--there's some food for thought ) just return to eating a typical, over-processed, grainy diet until they're sure they fully understand it? The thing is: there's a lot that none of us fully understand. I think I benefit from eating "mostly" paleo--just like others might think they do better eating "mostly" gluten-free. So I ask again, is "kinda sorta" necessarily bad? And what about sugar? Might a diabetic think your attitude toward controlling your sugar consumption--if you don't have to take it to the extreme that he does--cavalier? And is it wrong for folks to limit their sugar intake if they don't take it to the "right" extreme? Frankly, I've always hated dealing with those folks who insist that I have to eat one way or another, or who say that if I'm not doing it the way they do it, it's somehow not "real." God help me not to be one of them.
  5. 1 point
    Yeah, this is a frustration for me too. I've had two personal issues with this. We have a weekly dinner at church. The few times I go to it, I bring my own food. One person asked me why one night and I explained that I was eating gluten free. Another lady overheard and said, "I'm so sick of hearing people talk about eating gluten free. It's such a trendy diet." I looked at her and said, "I eat gluten free because I have Celiac Disease and gluten makes me sick." That shut her up pretty quickly. The sad thing is that this lady is a nurse, so she should have a clue what Celiac Disease is. Another friend is a server for a high-end French restaurant - one that should have experience in dealing with food allergies and intolerances. He was complaining because a lady came in saying she couldn't eat gluten. She wanted one thing on the menu and he checked with the chef and was told it wasn't gluten free. So then he had to run back and forth about 5 times between her table and the kitchen checking the ingredients on other dishes. In the end, she ended up ordering the first dish even though it had gluten in it. I explained to him that she likely wasn't a true Celiac, but just one of those people following the gluten-free trendy diet. I said if she truly had Celiac Disease she never would have ordered something knowing it had gluten because it would have made her sick. She also would have had a good idea which dishes on the menu were more likely to be safe and which were off limits. I guess he took my conversation to heart. Last week he told me that he had another person come in asking about gluten free and he pointed to which things on the menu were safe. And he double checked with the kitchen. He said the person was so grateful for his understanding. I said that person was more likely a true Celiac. I felt a little better that my discussions with him may have made things a little easier for the next Celiac who visits his restaurant. He was even telling me about a flourless chocolate cake that I could have for dessert if I came to visit him My husband is always hearing me rant about the people who follow the "Lady Gaga/Kim Kardashian" gluten-free diet because it's trendy. I just hope the trendy part of gluten-free will die down and that there will be more awareness of Celiac Disease and NCGI so that people who truly need the diet will get diagnosed.
  6. 1 point
    Explain to me how it helps me to be gluten free and safe to have a bunch of hipster morons eating sort of, kinda, but not really gluten free. Because that is how they do it you know. They don't take it seriously, they don't take CC seriously, and they endanger the rest of us with their half-assed approach every time they do something stupid. They go to restaurants and pick the croutons off their gluten free salad and tell their server it isn't a big deal. They eat fries with their gluten free meal even though they're from a shared fryer. When their burger comes out on a bun and the server suddenly remembers and apologizes they say it is fine and just pick it off the bun. Then when we go out to eat and require this by medical necessity the server remembers halfway through getting our salad and just picks the croutons off, and we get sick. The server rolls their eyes every time one of us points out we can't eat the fries from the shared fryer. They realize the cooks mistake and just pick the burger off the bun in the back, that way we don't have to get upset about it. These morons are endangering our health and I wish they would just stop. And I'm not just b%$@#ing about random idiots either.... my own freaking MOTHER WAS A BANDWAGON BETRAYER!!!! The sooner they all knock off the crap, the sooner we can focus keeping ourselves healthy instead of fighting against the fad. And guess what? A lot of what is in the tons of similar articles is completely true. Gluten free foods are full of sugars and fats that are not in the same exact gluten filled foods. A fair number of people here can actually point out that upon going gluten free, if they replaced gluten foods with gluten free foods they DID gain weight. The only time people lose weight is when they stop eating crap, at which point they are losing weight not because they are gluten free but because they stopped eating Twinkies. Not exactly rocket science. This will fade like the South Beach and Atkins and whatever else there was and that can't come soon enough for me.
  7. 1 point
    There are definitely different levels of sensitivity to gluten. True story: I go to the doctor's office. The nurse/receptionist hands me a pen and clipboard, and I take a seat in the waiting room to fill out the forms. Within a minute or so, I get a nasty tin-foil taste in my mouth and my lips begin to burn. First stage of gluten exposure? Nah... Couldn't be. I'm in a DOCTOR'S OFFICE for cryin' out loud. Must be my imagination or something. I continue to fill out the forms. Then, I start to cough and gag - DEFINITELY gluten exposure, but where and how is it possible? That's when I look around and see the nurse/receptionist who handed me the pen and clipboard sitting at her desk noshing on a baggie full of banana bread. Geez! At least she could have wiped her hands off before she handed me the forms, that's just good hygiene! I quickly finish filling out the forms and hand them in. The nurses all back away from me because the reaction is now so strong they are convinced I have the dreaded Swine Flu... I excuse myself, then go to the bathroom to throw-up... I explain this to my doctor when I see him. He scoffs, and tells me I have Acid Reflux... I never went back for the follow-up. The dermal immune system in your skin is the first one to react, and it happens so quickly and effectively that researchers believe they can improve the efficacy of vaccines by mimicking that response as the vaccines are administered. For this reason, there is no doubt in my mind that an anti-gliaden immune response can be initiated the moment someone simply comes into contact with a source of wheat gluten. It has happened to me many times, just coming into contact with bread crumbs or an empty pizza box. It can be a real pain in the neck, but on the positive side I never accidentally ingest wheat gluten when I can "feel" it before I'm at risk of becoming seriously exposed to it.
  8. 1 point
    I agree too. I know that I have reacted through these types of exposures and I think that my children have too.
  9. 1 point
    I agree with that based on my experience.
  10. 1 point
    Yes and there is also a difference I think when folks have more autoimmune impact in organs other than just the gut. It takes much more gluten to damage the villi than to start the antibody autoimmune response, IMHO. I do not for a minute doubt those who react to very small amounts of gluten from any source whether breathed in or injested or absorbed into mucous membranes from rubbing your eyes or nose etc.
  11. 1 point
    Yes. Exactly! This is where I think some people are more, and some people are less sensitive - some will react to such small amounts of CC that you can't see it, while others seem to not react until they ingest a little more.
  12. 1 point
    I just wanted to say that I agree with Dilettantesteph. Some people really are more sensitive to gluten than others. When I was very new to this - only a couple of months into the diet, I didn't yet know how sensitive people could be. One night my daughter (who also has Celiac) was playing with a neighbor friend and I looked over to see what she was doing and saw her take a bite of a cookie that the little girl she was playing with had given her. I went over to her and told her that this cookie was the kind that would make her sick. I made her put it down and when I brushed off her hands some crumbs flew up in my face. I didn't think anything of it at the time, but within a half hour I started getting the dreaded stomach cramps etc... Since then I have found I and one of my daughters with Celiac react to much less gluten than most do - even just touching a counter that someone else touched that had gluten on their hands and then putting something in our mouth with that hand, has caused a reaction. Not to say that what Lisa said about it being a psychological thing could never happen, because I'm sure that it does sometimes, but some people really are a lot more sensitive than others. I think you just have to be discerning and look a the individuals personality and whether or not the person tends to have physical reactions to emotional things. I just say that, because even before I found that I was "ultra" sensitive people would act like I was being crazy about how careful I needed to be and it made me feel even more alone with this health issue and anyone dealing with their health really just needs to feel supported. - Which I think you are doing, because you obviously care enough about your husband by trying and understand this better and help him. You're a good wife!
  13. 1 point
    Some celiacs are more sensitive to low levels of gluten than others. My son and I are both very sensitive. We couldn't get better until our whole household went gluten free. The other members of our household were very careful, certainly more careful than young children (sorry young children) and we still kept getting sick. Many celiacs do fine with a mixed household, but more sensitive ones like my son and I can't. It somehow gets in there. If it is inhaled, it can get into the stomach. If it is touched, it can get into the mouth if you bite nails or something. I can't tell you how, I just know that it makes me sick. I have also gotten very sick kissing my daughter after she ate gluten and forgot to brush first. You husband might be having problems with that too. Sometimes less sensitive people have told me that certain foods etc. are fine, but they really weren't fine for me. We are not all the same. It is important to listen to what your body is telling you. I was also told several times on this forum that it was psychological, but I don't think it is, and neither does my gastroenterologist.