VioletBlue

They don't necessarily use the Wheat Protein to thicken the shapoo. They claim, most of them that use it, that it strengthens the hair, that the strands somehow magically absorbe the protein and become stronger. It's bunk, but people seem to buy it, or at least don't question it.

So I have been on the gluten-free diet for the longest time (well that it seems), really only 4 years. And so last week the weirdest thing happend. I kept on getting sick and sick and sick. I was eating everthing that I have before, and was checking ingredients in random things right and left. Well after being sick for about 6 days I was on a mission to find out what I was getting sick from. Well in the shower one day I was reading my newly opend shampoo bottle and came across wheat protein in the ingredient list! I had to laugh because who knew that shampoo would be thickend with wheat?! I usualy dont react with touching wheat and all, but since It was my hair, it was getting soaking into my scalp and entering my body. Haha so I just thought I would share that because apparently you must read everything that you dont know for sure already doesnt have wheat!

I feel like a broken record, but here goes You might check out Chebe bread mixes. I love them. They're made from tapioca flour, no rice that I remember, just tapioca and manioc which is sort of the same as tapioca. They make excellent rolls and they have a pizza mix as well. I love the garlic breadstick mix.

[

quote name='mom2twoangels' date='Oct 14 2008, 10:39 AM' post='475238']

Hi all,

My 2 yo daughter was just diagnosed. I have already tried 2 bread receipes that were complete failures. If anyone has any suggestions for a good bread roll pizza or pancake receipe I would really appreciate it!

Oh we also have to avoid all nuts, seeds, rice and bean flours

Thanks,

I had a mocha latte Saturday. Not a problem for me. I've become pretty sensitive to gluten so I think I'd of known if there was cross contamination. Starbucks is a once in a while thing, and I had a free $5 Starbucks card so I treated myself. It's lovely eating or drinking something that I didn't have to make.

From what I understand the protein powder does not contain gluten ingredients, but it is made in a shared facility (as with the vanilla powder). So what we are talking about here is potential cross contamination from a product that may have been potentially cross contaminated. I don't think that I will worry too much about that unless my son starts having reactions from his pepermint hot chocolates. I do worry about the malt in the frapp chips, so in the rare occasions that I let him get a strawberries and creme frapp, I always make sure they use a clean pitcher. Unless you do all of your shopping at Whole Foods or eat all natural foods, it is likely that you eat foods that are made on shared lines. In this case, it really is trial and error.

You didn't mention what kind of inhaler the Dr. put you on or why? There are different kinds. I have in the past used a pro-steroid inhaler to combat chronic bronchitis. It works initially but it doesn't keep the bronchitis from coming back when there was some kind of trigger like a cold or allergen. There are a couple different types of inhalers for Asthma as well as steroid inhalers.

Asthma can be triggered by allergens, both airborne and ingested, so yes, there's could be a connection; anything your body produces an immune reaction to could conceivably trigger asthma. Bronchitis can also be caused or exacerbated by vitamin and mineral deficiencies and allergens.

I was diag as celiac by a positive blood test about 3 years ago, I try to keep to the gluten-free diet but sometimes "cheat". At work, I am in contact with Wheat Bran which we use as a base for an artificial diet for experimental animals. I am in charge of "cooking" the diet about once a month. About 4 weeks ago, I started having what seemed to be an allergy issue - it is known locally as "summer crud" and most everybody I know gets some form of it this time of year. Began with runny/stuffy nose, then developed a cough. Now however it has become a chronic, lung wrenching cough. I went to the dr 2 weeks ago, she put me on Zithromax which cleared the sinus but the cough is still there. Saw the PA Monday, he put me on an inhaler and gave me a steroid "allergy shot".

Today was a "Diet cook Day" for our critters - I was working with Wheat Bran all day, and despite wearing a dust mask, by the end of the day I was coughing just as badly as before the allergy shot and inhaler. I'm wondering if the bran is triggering something celiac related in my lungs?

I am about ready to do the total elimination diet thing, just go on like almost a fast and slowly add in one item at a time.

Mmmmm, I second Chebe. I finally broke down and ordered cases from Chebe; one case of all purpose, one of garlic breadsticks and one focaccia mix which I use to make pizza crust. I've been having a field day though with the breaksticks, dipping them in this lovely herb, parmisian infused olive oil I found at the store the other day. I'm in heaven. Anyway, they have a pizza mix and a focaccia mix. I use the focaccia because I like the herb mix in it better. I also like the chewy texture to the mix that reminds me of a good thin crust pizza.

I recommend the Chebe brand pizza crust mix. It is super easy and delicious. Kinnikinnick also makes good premade, frozen pizza crusts.

I'm sorry you're having such a hard time. I don't have DH, but I've dealt with an itching problem and dermagraphia for the last couple years. Itching is the worst.

I did a quick google on Celtic Sea Salts and they apparently contain natural iodine and are "rich in trace minerals". It is possible to buy table salt at the grocery store that does not contain iodine, but most types and brands of natural sea salt will contain trace amounts of minerals and iodine.

thanks for the information - it helps a lot.

I've eliminated a few food products yesterday - I was better last night - You know how the itching gets worse in the evenings... right? Well no new lesions in two days - itching was minimal last night so we'll see. I'm being careful to only put into my mouth that which I know is gluten free -

I also recently have been using Celtic Sea Salt - which I was told was best for minerals - I wonder what the iodine level is in this salt... probably hasn't helped me at all - but that isn't the reason I've been glutened... just elevated my symptoms.

Does anyone have any input about Celtic Sea Salt?

I've found that store bought millet gluten-free bread makes a very tasty stuffing. It has a more grainy taste and texture that I like. I can't have corn or potato or a whole list of other stuff, but the millet bread was safe last time I used it and made a very nice stuffing. I will however remember to cut off the crust next time as it was too hard.

According to some chefs, stuffing a bird is not a good idea. The inside of the bird is the dirtiest part in terms of bacteria and it may not get hot enough for long enough in the cavity to kill off all the bird bacteria that has come into contact with the nice moist stuffing. So just making it up in a deep covered dish is really a better safer option all the way around. That way gluten-free people can have the gluten-free stuffing and everyone else can chow down on gluten.

It sounds like a reaction to just about anything. Have you tried eliminating dairy to see if you feel better? If that doesn't work you might want to try eliminating other catagories such as soy or nightshades or peanuts etc. People can become allergic or intolerant of just about any food and have the symtoms you've described. A food log is about the best way to track down foods that are causing you problems.

So here it is...brain fog, sinus pain, headaches, and stomach cramps - and rapid hearbeat and feeling like crap. This is in a controlled gluten free environment. Does this sound like dairy allergy ? No rash - just no energy and feeling terrible. I don't normally eat much dairy anyway but I do like cheese ! Anyway, just wondering. I had some asthma like symptoms a few days back that sorta scared me so the only dairy I've been having is the half & half in my coffee. It felt like pressure on my chest and I thought I was getting sick or something.

Oh, and some more reflux issues, more than normal.

Anyone have symptoms such as these ? They do *seem* to be tied to dairy...

My story is the same. Used acid reducers for about three years until I was diagnosed. Was using stronger and stronger doses and still not always getting relief. Within several months of going gluten free I no longer needed acid reducers. The only time I have a problem now is if I'm accidentally glutened. I had other symptoms of active Celiacs for nearly ten years prior to diagnosis.

I believe it's more expensive for starters. It comes from a special type of small grain rice. What you tend to get using it is a denser chewy sticky consistency. It's wonderful for the traditional Mochi which is an Asian bread food. It has a higher starch content, but it's not really a replacement for gluten. It doesn't interact with yeast the same way wheat gluten does. If you used it exclusively you'd wind up with something really dense and chewy like, well, Mochi.

If it has more "gluten-like" properties, why isn't it more commonly used versus plain rice flour? Is there a reason not to always use glutinous rice flour? I'm new to this so I'm still trying to figure what to use. Thanks.

Judging by how many things sunflower oil is in, I'd say you can bake and fry with it. Pick up a bag of potato or corn chips and the odds are good you'll find sunflower oil on the ingredient list. In fact pick up 90% of the gluten free products out there that use oil and you'll find sunflower oil.

I don't use it because I'm very allergic to it. I can also distinctively taste and smell sunflower oil in products, but that could just be me. I think it has a definite taste to it.

I use canola without a problem. Most of the nonsense out on the web about canola oil is just that nonsense. Look up Canola Oil on snopes dot com; low in saturated fat, contains Omega 3 fatty acids, contains more cholesterol balancing monounsaturated fat than any other oil but Olive oil. However, canola does appear to cause a reaction in some people with gluten intolerance. So if you react to it, then I'd say don't use it.

Ok all you experts out there. There's at least a half a dozen of you that could write cookbooks! (I'm so jealous SickChick and Purple, just to name two)

I read recently that Sunflower Oil is supposed to be really good for you and that Canola isn't. I've used Canola for many years but have read bad things about it on this forum (I always thought it was supposed to be one of the better oils). I bought the organic Sunflower oil and I'm ready to use it. Soooo, here's my question. Can I bake with Sunflower Oil without any weird taste? I have some brownies I want to make this weekend.

I know many of you use Coconut oil, but I don't really love the taste of cocunut. If Sunflower oil isn't good to bake with, please give me some suggestions.

Thanks everyone!

Could you also be dealing with a blood sugar issue? Hypoglycemia is not unheard of in Celiacs, particularly right after diagnosis. Some of your body's reactions remind me of my early bouts with it. It took awhile for me to find a balance between carbs and protein and the intervals between eating that allowed me to feel good.

The bears around here eat whatever they can find. It's not uncommon to find a bear nosing through your trash can around dusk, or trying to steal the dog kibble you accidentally left out on the deck. I've been told the McDonalds dumpster is also a popular destination. Guess is all depends on where the bear in question lives. But then obviously, bears don't have gluten issues.

Ham is a cured meat. It's what they use to cure it with that can contain gluten. You can't simply buy a rump of pork and cook it and have ham. The meat has to be cured first to get that taste and texture. It is possible to cure meat yourself, it just takes room in the frig, time and dedication. And that way you can be sure what is in it. But it's a major PITA.

For some reason, I am confused by this. Is it just lunch meat ham that contains gluten? I looked at the ingredients of deli ham the other day and didn't see an ingredient I recognized as wheat/gluten, but it also had an allergy statement saying it did contain wheat and egg. I'm allergic to both, so this is a problem. What might I have missed as an ingredient? Does regular (cook yourself) ham contain wheat in some way? Is any ham safe?

Thanks!

Cici

If I remember right, Stevia is not classified in the U.S. as a sweetner. That's one of the reasons you won't find it in the grocery store aisle with sugar. I believe it's classifed and regulated as an food supplement. There was indeed a time when it's import was banned by the FDA.

Fortunately or unfortunately several companies in the U.S. are in the process of trying create a patented zero calorie sweetner derived from Stevia. This would include Coca Cola. Sucks for me because if they're succesful that crap will be in everything soon and I'll have to avoid everything. They call it progress. I have other names for it

Unfortunately there's a lot of ignorance about the dangers of fructose out there. Some of this info is pretty new so it isn't going to filter down to doctors for another 10 years or so.

I have done a lot of research on the topic of sweeteners over the last 5 years. Unfortunately there's a lot of really bad information whose source is the sugar industry. They've done a lot of whisper campaigns over the years to discredit non-caloric sweeteners with things that are just out-and-out untrue. I wish I could remember the name of the sweetener they killed with a PR campaign, it's making a comeback now. I think it's Stevia, now some big agri companies are getting involved in marketing it so I'm sure we'll be hearing more whispering about it causing cancer or some such.

I've compiled a lot of info from several months into Open Original Shared Link about fructose.

You're not alone. My list seems to grow daily. It sucks, this is true. Hang in there. You may be able to reintroduce some things later and you may not. I personally haven't had a lot of luck with that, but I remain hopeful.

Considered canned chicken. I don't believe it contains soy, but double check. I can't handle the mercury in tuna so I keep a dozen cans of chicken in my emergency box instead of tuna.

Hormel chilli is gluten-free as well. And they have those easy open indivudal containers. Buy a couple blue ice blocks if you can. They stay cold longer than ice, don't melt all over the place, and can be refrozen if you get somewhere where you can pop them in a freezer for a couple hours.

Swanson canned broth is gluten-free. You can always throw some canned chicken and some rice noodles in to it for a quick soup.

How about things like carrot or celery sticks? Whatever you do, don't forget a can opener and serving spoons. How about raisens or cranraisens, do the kids like them? SPAM? I know, I know, but it's canned, easy to open, and it can be sliced for sandwiches, or thrown in soup or even, heavens, BBQ's with BBQ sauce on it. Don't forget condiments as well. It's amazing how much better life is with salt and pepper and a little ketchup. If you can keep them somewhat cold and have the time, boil a dozen eggs; they're pure protein and easy to handle.

Good luck. Let us know how you're doing.

Usually pork rinds are just pork fat and salt. Occasionally some will use oil; why I'm not sure. You also have to distinguish between the pork rinds and the salsa packets some of them put in the bags. There should be two ingredient lists on the bag, one for the rinds and one for the salsa. I never touch the salsa since I have a nightshade issue. But even way back when when I had no food issues I just never saw the point to salsa on them.

I would like to munch on pork rinds, but I thought the ones I looked at had wheat in them---- will have to check this out again !

Oh don't get me started on that whole concept. The gluten-free manufacturers are starting to getting better at it, but many of them have a tendency to not just make their food gluten-free, but they also make it egg milk nut yeast sugar salt fat free as well. Come on, let me have some fun. Just because I'm eating gluten free does not automatically mean I want to avoid everything in the universe.

It bugs me that some restaurants will list a bun free burger on their menu, but automatically assume that those ordering it are on a low carb diet. So they throw in a green salad or cottage cheese instead of the fries or chips.

Yes, I tried searching the forum for this and got everything but a corn and potato free flour mix, LOL.

I can't handle corn or potatoes. This also means I cannot handle cornstarch and potato starch. I do have a lovely corn and sulfite free baking powder I can use, but now I need a decent flour mix to go with it.

All the gluten-free cook books seem to rely on one or the other for their flour mixes. I got incredibly frustrated this weekend trying to find a good flour mix for a muffin. Now I'm fond of things like muffin mixes in the box but again I have the same problem with pretty much every one of them. Quoina seems to bother me a little too, so that's not an option. In the pantry I have white rice flour, sorghum, tapioca, almond, buckwheat, teff, sweet rice and I'm sure one or two others I've left out.

Does anyone have a corn and potato free flour mix they use, like and have good results with?

You know . . . I've been reading and posting here for well over a year and a half now. In that time I've been told emphatically and absolutely that the following things are VERY VERY BAD; meat - yes all meat, milk, soy, coffee, some fool even said chocolate-wonder if he lived to tell about it, corn, potatoes, all drugs, exercise, lack of exercise, sex, tree pollen, hemp, margarine, butter, protein, carbohydrates, citrus, olive oil, nuts, fish, eggs, caviar, all soft drinks, caffeine, sugar, corn syrup, corn oil, Canola oil, the glue on envelopes, and if I remember right someone here even claimed to be allergic to water.

So you'll forgive me if I don't take all of that at face value and instead run it by myself and my own body first. But then I try to be a balanced person, and with the exception of the occasional chocolate binge which according to at least one person will catch up with me sooner or later, I seem to be doing all right by simply weeding out the things my body responds negatively to and eating everything else my body can tolerate in moderation. But then I tend to believe that I am the ultimate authority on me.

Moderation is I fear rapidly becoming an outdated concept in every sense possible.

I can't help you with personal experience. I had to push for a blood test and even then the doctors I saw weren't very helpful. I live in the Inland Empire area and have no doctors to recommend out here.

But here are a couple places to start. And if you can get into see an Internist or Gastroenterologist at UCLA I have been very impressed with the doctors there in the past.

https://www.celiac.com/articles/277/1/Unite...tors/Page1.html

Also, you might try emailing or calling someone at the Celiac Disease Foundation, Celiac dot org. They are located in Los Angeles, in the Valley I believe. They would probably be able to suggest a couple doctors.

quote name='HippyGirl84' date='Aug 27 2008, 08:17 PM' post='461092']

Hi, I have been living in California for about a yr and a half during which I uncovered the devastatingly long and frustrating truth that i had been suffering from Celiac disease. Being 23, and working to just get by in a big city, I didn't have health ins so i paid out of pocket for the blood work....now I have some insurance and want to see a specialist (b/c after a yr of being strictly gluten free i am still having issues)....

so my questions are:

1. Does anyone know of a GOOD Celiac/Gastro Dr. in the L.A./San Fernando Valley area?

2. Can I see a specialist without my insurance co finding out? (b/c they will drop me if they find i have Celiac...it took me a yr to get THIS ins i have now b/c no one would take me that knew of the bloodwork i had done for celiac!)

3. Has anyone else had severe problems like shaking (sometimes as intense as mini seizures), persisting daily nausea, malnutrition (despite the B12 shots i get every 10 days), teeth enamel loss and incredible fatigue even after a YEAR of strictly monitoring their food intake and being as gluten free as humanly possible?

I appreciate the help! thanks in advance!

HippyGirl84

Try not to cring when you read this; pork rinds.

I can't eat potato chips or corn chips or pretty much any other kind of chip thing. I can't have potatoes or sunflower oil, and ground corn seems to be a problem for some reason. All the gluten-free pretzels I've found either have potato starch, corn or sunflower oil in them, and most of the rice crackers use sunflower oil as well and are expensive.

So if I want something crunchy pork rinds are the most easily available, inexpensive option. I've tried chips made from cassava root and they're good, but at four plus bucks a bag plus shipping I can't justify it.

Fried rice sticks are also great, but they are messy to make and take awhile and they're messy to eat as well.

I also bought an ice cream maker last summer, and homemade ice cream has become another substitute for all the things I can't have.

When we were little my father used to make pork rinds. It's a whole different experience. I should google how you do that, it's been so long I can't remember how he did it.

FOR ME ketchup and potatoes are off limits. They give me horrible gas, make my physically uncomfortable, cause diarrhea, makes my pulse race and I wake up with the equivalent of a hang over the next day. Oh, and the itching, I itch like crazy. Some Celiacs have other food intolerances and allergies in addition to gluten. It happens, it seems to be a by-product of the auto immune response as others with auto immune problems experience it, not just Celiacs.

Okay, this is going to sound ignorant because I'm still very new at this, but what's wrong with French fries? And what's wrong with ketchup? Fries are potatoes, which doesn't have gluten, right? Other than tomatoes, is there something in ketchup that's a no-no?

Xylitol is another excellent natural sweetner. Open Original Shared Link

It is considered safe for diabetics and it appears to have other healthful side effects. It also has no after taste which I like. It is expensive, but you can use it cup for cup as a sugar replacement and you really do not notice the difference in flavor between it and sugar.

Keep in mind with Stevia that is is derived from a plant very closely related to ragweed. Anyone with a ragweed allergy should not use Stevia. Also be carefull when you first start to use Stevia and watch for an allergic reaction. Trust me, the reaction is a doozy.

Fructose is fructose. It is *all* processed in the liver and it won't raise your blood sugar, that's why diabetics thought it was so great. But it has a host of other problem. It sounds like a bit of marketing hype that their fructose is somehow superior to other fructose. Agave also contains glucose, so that portion will raise blood sugar.

Open Original Shared Link

I think Erythritol is a good sweetener, it comes from fruit and really won't raise your blood sugar. Here's a wikipedia article on it. Open Original Shared Link

The wikipedia article on Agave Syrup is interesting too: Open Original Shared Link