JenKuz

Thanks so much for the extra information, Nora. Miriam--I thought I was the only one out there! Yes, it seems we both have similar manifestations; I also had a really high fat malabsorption score. I suspect it still is, since I've had a rough summer for glutening, and my responses seem to be getting stronger. I haven't quite been able to bring...

I had a similar experience with the falafel at a little Moroccan joint in Berlin *sigh*. Unfortunately, I picked up the fantastic foods variety at the store recently and read the ingredients, but apparently not carefully enough. I've learned that Casbah brand and Sadaf brand have wheat flour, and Near East brand has wheat germ.... and Manischewitz...

It's true, Hathor. Fantastic Foods falafel mix has soy sauce in it (why? I can't fathom.....it's not like soy sauce is a traditional and indispensable flavoring for falafel). I contacted Casbah and Manischewitz to find out whether theirs are gluten-free. You can make your own with garbanzo flour.

Yeah, usually it's something you'd do to use up old bread, right? Well, I actually had a reason to make it, which is going to sound a little strange, but if you go to the following link, you'll see what my objective is: Open Original Shared Link It will be for my (non-gluten-avoiding) boyfriend for his birthday. He adores all things red meat,...

I don't know many of the cookbooks, but glutenfreegirl has a marvelous blog.... Open Original Shared Link With a lot of recipes. She's coming out with a cookbook soon that I'm drooling over. Can't wait for it to come out......

I wanted to make a meatloaf the other day; just had a crazy craving, i dunno. So I tried to think of what would be a good binder. I did NOT want to go the Dr. Atkins pork rinds route. So I decided to try falafel mix. It worked exceptionally well. WAY better than saltines. I think this is one case where the gluten free alternative is in all respects...

Hi all, I made a very simple popover this morning. I haven't done much baking since being diagnosed, and so I don't have all the gluten-free flours in the pantry. This popover was inspired by a "quiche" I made last night. I did it with no crust, and then stirred some corn starch into the egg mix. The whole thing puffed up well, so I tried to...

Hi Horsegirl, I think what you're noticing is a thing called "selection bias." The people who come here are those who have either directly diagnosed celiac disease, or else unresolvable gi symptoms. The tests that enterolabs does are identical to the blood tests for anti-tissue transglutaminase and anti-gliadin antibodies. They use the same...

I had eosinophils in the large bowel. I did some investigating and found some literature that suggested that eosinophilia can be mediated by IgA. Ordinarily, eosinophilia is associated with "genuine" allergic responses, wchich, by definition, are mediated by IgE resulting in histamine release from basophils and mast cells. Eosinophils relaease "granules...

I found myself hungry but nauseaus at the same time through much of the first year and a half of symptoms. I ate a lot of carbs, craving cakes and whatnot before I cut out wheat, and then potatoes, rice, etc. I think this was because of the fat malabsorption. I had a fairly high score on the fecal fat test, as well, and given that my body was not absorbing...

When i first started having symptoms, i had this problem. Stools were loose, mucously, fatty, full of undigested food, and I always felt very feverish and uncomfortable passing them....would sit on the toilet for long periods, not constipated, but clammy and in pain.....

Hi Whattodo, When I had my endoscopy, it was something similar. I already had negative blood tests for antigliading IgA and anti-tissue transglutaminase IgA. The doc took the scope through the stomach and duodenum, and then stopped. He saw inflammation of the stomach, took a biopsy of that, but no biopsy of the small bowel. There are problems: ...

I don't know what differences in standars there are between Germany and here....but when I was there over the holidays, I noticed that many lays brands had wheat products listed in the ingredients (!) where the same flavors...well, I can't really compare exactly. I never saw wheat in corn chips here before, but didn't really eat them that often. ...

It's interesting, because the immune system deals with bacteria and viruses like that too. First exposure, strong immune response, second exposure, even stronger faster immune response. Every exposure after that ever faster and stronger. BUT with chronic exposure....usually the immune system "calls a truce" and responds at some kind of equilibrium level...