RKB-MD

Try again Ms Goose Moderator. If you recall I did not storm onto this forum - I opened, many moons ago with the "Celiac Sprue and Doctor too" thread - or did you already forget that? I do wish to thank those who have expressed understanding and support for my position. A gluten free lifestyle is hard enough without taking chances where those risks are...

In addition to the excellent comments that have been posted, the key thing that people seem to be missing is that while the FDA states that starch, in foods, is usually corn - IT MAY NOT BE CORN! It may be a giladin containing substance that will make any celiac sick. It is the statement that I have read in several threads that had a very nonchalant attitude...

My first point, and real purpose of posting, was the gross misconception that a "senior" member of this forum was espousing. Specifically, that if not stated, it was "most likely" corn as the source for MFS. For a disease state, such as ours, only a complete elimination diet is safe. Don't take chances! I hope by now that those who were the quickest...

I am possibly moving to Pembroke Pines area in August and would be interested in meeting some others. Is there a WF nearby that has a monthly meeting?

I've only recently tried the WF breads, and so far the "sandwich" and the "sundried tomato" are pretty good, although I personally find the Enrgy whole grain to be the best once toasted. The WF breads are softer and therefore more like gluten containing breads, but as I grew up without breads, other than homemade that always fell apart, I don't care for...

I recently read a quote from another member: "Most modified food starch is corn based and ok. If the food starch has wheat in it, it will say so on the label per 2006 food allergen laws" WRONG!!!!!!!!! Modified food starch is still a major issue for people who are gluten enteropaths. This is an ill defined dietary supplement that does NOT require...

Haley - Best thing you can do is read a lot about this disease state. The disease is: non-tropical celiac sprue, also known as gluten enteropathy. There is a tropical variety, but it is caused by an ameoba, and curable with antibiotics. It's got a couple of different names, but they all mean one thing - you must avoid anything that contains the kind of...

I would like to get in contact with a protein/ sub-protein knowledgeable professional who can explain temperature breakdown of protein. I no longer work in a research institution, and therefore no longer have contact with these professionals. I'll post my question, but please keep the flame-war to a minimum. (Also, please keep personal "experience...

I appreciate the information. I have avoided Emril's restaurants as the ingredient labels on the supermarket stuff all have wheat or unspecified modified food starch.

I'm looking for any gluten free restaurants from Palm Beach south to Miami. I would prefer hearing about any non-chain places that either have gluten-free menus, or wait/chef staff that have both an understanding and an ability to totally comply.

Couple o' things: First: A HUGE thank you to this board and the link to the meal cards! I just went to a local Peruvian restaurant. I brought my Spanish language diet card and had a wonderful meal that I, in no way, am "worried" about. It was so nice being able to go out to eat, and not fear every bite. I can't wait to use it at all sorts of other places...

The neuropathies that you describe would be consistent with hypokalemia (low potassium). As essential nutrients are absorbed in exactly the areas that are destroyed by gluten, the malnourished state can occur. Without seeing your basic metabolic profile (Sodium/potassium/Chloride/CO2/Glucose) it is impossible to definitively state that you were hypokalemic...

I just did some research on the whole pepper question. I've never understood why white pepper was on the list of "avoid" foods (from WAY back in the late 70's - yet still being used in the 90's at a world famous hospital). It makes no sense as pepper is a non-trigger, yet it still shows up on the unsafe and possibly unsafe lists. The best I can come up with...

From a personal standpoint (no doctor stuff here), I have found that when I have glutened, either intentially or unintentially, especially over a period of time - say a week on vacation with eating out every meal - when I am in the recovery period, I sometimes get reactions to foods I had not reacted to before. For example, about 6 years ago I thought I had...

I purposely posted my physician status. I know many of you have not been treated well at the hands of some MDs. There are lots of issues with our current medical system. One reason I chose anesthesia is that I didn't like the fact that insurance companies dictate how much time an MD can spend in a clinic visit. When was the last time an insurance provider...