angel-jd1

The chicken breast itself is actually gluten free and fine to eat. However on the salads they cut it up with the same knife they use to cut the crispy chicken which would result in cross contamination. So what you CAN do is ask them to put the chicken on your salad un-cut and cut it yourself. I have done that it is easy and they are happy to do that for you.

-Jessica

Philadelphia Cream Cheese is gluten-free. Enjoy your frosting!

-Jessica

It is gluten-free. I use it all the time.

-Jessica

The only gluten-free cough drops that I personally know of are halls sugar free varieties. They taste AWFUL!! Try sucking on an altoids instead peppermint helps coughs.

-Jessica

Molly-

What kind of conference are you helping with? That is very exciting

-Jessica

PS there is also a good candy list in the CSA book

Hi-

You might try checking out GNC (General Nutrition Center) if you have one in your area. They list on their labels if the product is gluten free. I am not a bodybuilder or anything but I checked out their website and you can read the ingredient labels right on the site. I looked at their creatine, the unflavored seems to be gluten free. Check out the site and see what you think seeing as I really know nothing about it !! haha

Open Original Shared Link

-Jessica

Here are the posts from the old board on this topic. I thought they were sort of interesting.

-Jessica

________________________________________________________________

Fingernails - ridges, fraying, chipping

8 messages in topic 1 kvogt 2003-04-03 13:51

Does anyone have trouble with their fingernails? My nails have ridges and tend to split on the ends or chip off and the ever so wonderful hangnails. I believe this is a symptom of anemia or some other vitamin deficiency. I've been gluten-free for about two months now. I'm taking a multi-vitamin and over the counter iron suppliment. I'm feeling very good and my iron is on its way back up. Will my nails return to normal? Any particular additional suppliment I should take? Thanks.

2 jj121491 2003-04-03 15:38

Hi! I also have such a difficult time with my nails, always have! All my friends have these beautiful nails and mine look like I work in a chisel factory! :-) It sounds like you may need to check your levels of vitamin/mineral absorption as that may be taking a little longer for your body to get back. I have major trouble absorbing iron and my body doesn't respond to oral iron therapy, so I get iron infusions every few months to help boost my levels for a time and then they gradually drop back down. So checking your levels and your calcium may be a good idea.

Something I've heard of that can help strengthen nails is Vitamin E capsules - they are liquid capsules and you poke a pinprick hole in one and smooth the gel onto your nails once a day. Not sure exactly what it does to help strengthen them, but I've heard good things from it. My hairdresser/nail tech has mentioned it to me in the past but I haven't tried it yet - maybe it's time to now, eh? :-) Glad to hear that you are doing well on the gluten-free diet and absorbing iron better now, that is a very good sign!! Hope these suggestions help.

Jenn W.

3 tp.bridges 2003-04-03 19:13

Hi kvogt. As far as the fingernail problem goes, try one of the clear nail strengtheners. It goes on like nail polish and does appear to make a difference. I volunteer at a local long-term care facility. I run a small beauty shop and I use the nail strengthener on all of the ladies. They think it does a lot of good, so give it a try. Apply it on a regular basis, so that there's always a complete coating visible.

Pat

4 aramgard 2003-04-04 11:51

After about 6 months on a gluten free diet, my fingernails (usually broken, cracked and a mess) became so strong I cannot believe it. It now takes a massive mistake on my part to break a nail and they look just great. I've been gluten free for 2 years. Perhaps you will have the same experience in time. Shirley

5 EP 2003-04-13 12:00

It took over a year for my fingernails to improve and grow without breaking so it may be a while before yours are OK.

I think ridges show thyroid problems (which is correct in my case) have you had your thyroid checked?

6 mackoroni 2003-04-23 11:07

I get that too, but it usually happens when my AA flares up, classic sign/symptom.

7 stephanie7297 2003-05-08 11:17

My Aunt and I both have Ridges on our fingernails. I am not sure about hers but I know mine break and chip really easily. I have a dr's appt today due to just not feeling myself... So I am hoping to get tested for Celiac's since my oldest son is thriving on the gluten-free diet where he wasn't when he was on a regular diet. He also had strong positive blood work, but his biopsy came back with long and intact villi and patchy inflammation (of course they only took 4 samples so I am not sure if the GI dx of wheat allergy is true or not). His pediatrician said that in light of his blood work and the patchy inflammation he wanted to try him on the gluten-free diet for 6 months and see how he is doing then. Well so far so good. He is growing again, and gaining weight and his speech is catching up, and another bonus is he isn't nearly as irritable as he was when he was eating gluten. He also had a horrible time with his nails. SOrry for the rant. Been having a bit of trouble staying on tract. Stephanie

8 aramgard 2003-05-09 11:07

Stephanie, After 6 months of the gluten-free diet, my fingernails, formerly shappy and broken, became so strong I can use them for screwdrivers and so sharp my husband now wants me to cut them because he gets scratched when I turn over at night. Perhaps you should also be checked for Celiac. Shirley

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Thanks for sharing that. I have read that time and time again in my Special Education classes. I had forgotten about it though. I suppose it does sort of fit in with Celiac Disease also to an extent.

-Jessica

Well I am not a doctor, so not sure how they could confuse it. However research shows that is is one of the top things that are done before a proper diagnosis is made. It is a "red flag" that shouldn't be ignored.

-Jessica

Also a couple other signs of different nutritional problems can be:

-white patches in your finger nails

-fingernails that "curl" or "bend" as they grow. If your nails have a odd curviture to them it can be a sign of a nutritional problem.

There used to be a whole topic about this on the old celiac.com board. It was very informative.

-Jessica

celiac3270-

Some info in the links and some in the files.

-Jessica

Nature Made Vitamins and Minerals state it clearly on the label if they are gluten free. Their multivitamin is gluten-free

-Jessica

What state and city is this in?

-Jessica

I'm very glad to hear that they are following through

-Jessica

I have been doing a little research into University and College Dining programs. I emailed one of the largest companies that provide food services for colleges. I thought I would share the response that I got back from them. I also have a ton of info posted on my site if any of you are interested let me know. It's free I hope this helps some of you who are either in college or who are thinking of going in the near future.

-Jessica

Subject :  RE: Dietary Question

 

Jessica,

Our mission at Sodexho is

Michelle-

I had to laugh when I read your post!! I had the same reaction to the cookie dough the first time I made cookies. I have finally figured out what the taste is. It tastes like a fresh pea out of the garden!! I think that comes from the bean flours in the mixture. Thank goodness they don't come out tasteing like that when they are done!! haha

-Jessica

You can also check the front page of Celiac.com and scroll down to the bottom of the page to see severeal news stories that have come about today because of the NIH conference. Over 200 newspapers across the US carried stories about celiac today. THANK YOU NIH for creating awareness!!!

-Jessica

Today there were over 200 newspapers carrying articles like this and about the NIH conference today across the US!! I think that is AWESOME!! The NIH Conference really brought awareness to Celiac Disease, I hope we can continue.

-Jessica

I just thought I would share this link with you so that you can read

the NIH consensus development Conference statement. It is basically a

conclusion and statement from the last three days of the conference.

It talks about things that need to be changed, research etc. It is

worth the read. It is 21 pages long.

You need adobe acrobat to read this link.

Open Original Shared Link

-Jessica

Oh sorry Richard, I could have looked THOSE things up, I thought you meant you had actual articles of research on the subject.

-Jessica

P.S. I have gotten sick from blue cheese before also!! and don't have dairy problems

Sure I'd love to read it!!

Thanks

-Jessica

Richard-

I would be interested in reading your research, I have always heard to stay away from ALL veined cheeses. Please post the info thanks!!

-Jessica

Deanna-

I was checking out some of the hot wing recipes on allrecipes.com I have never had them before (I know I know, I MUST live under a rock!!) Just looking at some of the recipes raised a few red flags:

some are deep fried (cross contamination)

hot sauce (ones i have checked on are not gluten-free)

SOO many spices (need to use a gluten-free brand to be ok)

All Purpose FLOUR (some of the recipes contain this)

Blue Cheese Dipping Sauce (we aren't supposed to have blue cheese)

It sounds like this is a sort of thing that you would be better off making at home. You just need to find gluten-free ingredients and go from there Good luck, and here is one of the recipes from allrecipes.com

-Jessica

Restaurant-Style Buffalo Chicken Wings

Submitted by: Kelly

"This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them."

Yields 10 chicken wings.

oil for deep frying

1/4 cup butter

1/4 cup hot sauce

1 dash ground black pepper

1 dash garlic powder

1/2 cup all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

10 chicken wings

1 Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

2 In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

3 Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Makes 5 servings

There is already a thread on the board that relates to that subject, and it hasn't been terribly popular. Only a handfull of people have posted in it over quite a long period of time.

You can find it here: Open Original Shared Link

-Jessica

celiac.com moderator

Mentadent is gluten-free

-Jessica