lfij

Yes Doll, YOU "think" people are *misunderstanding* and YOU "don't" think something is being said---but that is your opinion. Ravenwoodglass on the other hand, reads these articles in a different way and that is fine too. I agree with Raven. I do not think enough is known about the many ways gluten can attack we gluten intolerant people.

I also think the day will come when Celiac Disease becomes a disease of degrees. It will finally be realized that anyone with a gluten intolerance is celiac, just at different degrees, flatten villi being the last degree of the disease. Even now, it doesn't matter if you have flatten villi or not, if you are celiac or gluten intolerant, the prescription is the same--going gluten free.

I work in a doctor's office and I wash my hands quite often, but still, I know accidents happen. I will always buy gluten free products and I do request that we use gluten free products at work too. I ask that no one eat at my desk and I do not think that is too much to ask. I clean my desk often, because I do know there is one person in the office who can't seem to follow the rules. If you do not want to be as safe as you possibly can, that is fine and if we want to be safe, that is fine too.

i'm not a fan of when you implied that we are not being as safe as possible by not using all gluten-free products. I don't eat my mascara or rub in down my face and get it in my mouth, so really, i'm being as safe as i possibly can, its just personal choices. I choose to not be compulsive about non edible non lotion type things. However, if someone else wants to take extra precautions, it's their time and effort and body, more power to them. But people who seem extra cautious usually seem extra defensive, you're allowed to be cautious, i'm allowed to use gluten containing mascara because mine doesn't find it's way into my mouth (even though i haven't found one that does yet), potato, potatoh.

nice use of quotes btw

Just personal experience, but I had DH for years and years and I don't react even the slightest bit to gluten on the skin. None. And you don't absorb it through your skin.

richard

i was really under the impression that you are, that, it has to hit your gut, i really doubt your skin absorbs things and it goes into your digestive tract. I think if it's just celiac, not an allergy on top of it, it works like you say.

what is the powder under the tounge test? is it gluten? does it affect them within seconds? ::confused::

but, The teeth thing is a dead giveaway, like everyone before me has said. That really points to celiac!

Very few celiacs are likely to have any reaction to topical gluten contact. In order for a gut reaction to occur, it is likely that direct contact with the gut lumen is required. Many people with celiac disease have everyday contact with gluten (for instance, bakers with celiac disease who have contact everyday with wheat flour), and do not have any reaction to it. However, there are, on rare occasion, people who have had an anaphylactoid response to gluten, and these people should avoid gluten in all forms. Also, topical gluten breathed into the upper airways may cause symptoms of allergic rhetinitis in rare instances. If there is a simple alternative to a shampoo, cosmetic, etc., you may want to use the non gluten containing product.

- this is from the FAQ on the side bar

i just thought this was interesting because in fact most people without DH don't react, even though it remains a personal choice. (i didn't post this to start a whole thing again, just to show what the offical celiac.com answer is apparently)(even though i think bakers inhale some and therefore digest it), even the people who wrote this site who on many things seem quite reliable sort of say both sides are right.

One that I know of has changed since we were kids. I don't know how old you are so I can't verify that. I do know that the old DTP is now DTaP.

As far as them being safer, nope. They may have had most of the thimerosal removed but they still have other harmful adjuvants which harm many children. They were made more potent than a lot of children can handle due to trying to get them to take in the 5% of the children that didn't respond to them.

The sheer quantity is another problem. Many problems have been linked to vaccines although I don't believe they are the whole problem, they are a part of it. SIDS, Shaken Baby Syndrome, Autism Spectrum Disorders have all been linked to vaccines. Then you also have intolerances/sensitivities which I believe can be linked. I haven't researched any of that though, my baby is the one who led me to that conclusion.

A good site to look into if you are interested is www.nvic.org

thanks! honestly, i really had never heard any of this and I find it really interesting to think about for my future kids! I've heard of people not vacinating children but never have heard any real reason to think about that untill now!

I've been away for a long time, but I saw what was going on in this post. Having been here since 2004 (i.e., I'm familiar with the board and also how confrontations like this brew), I feel compelled to interject:

The root of the conflict is not the difference in your opinions, but how they are expressed. I have had many differences of opinion with members here-- are products made on non-dedicated lines to be considered safe, are McDonald's fries safe, how much is too much when it comes to cross-contamination, where do you draw the line between careful and over the top, and on and on. At the same time, I don't believe I've had any of these discussions escalate into anything more than differences of opinion.

Particularly on online forums where you don't really know people and your words are all people have to judge you, the tone of your posts becomes important. I think the reason this discussion got so out of hand is because of the way things were said. Using the term "housewife" with a derogatory inference is clearly going to lead to conflict. Calling someone "paranoid" will have the same effect. To use the "paranoia" claim as an example: I'm not particularly concerned over wheteher shampoo or soap has gluten in it. It has never caused any issues with me and since I don't ingest shampoo, let alone in the necessarily quantities to lead to villous atrophy, I'm not concerned about it. I'm sure I could have posted that without getting into a big altercation--basically because of how I would say it.

When you use the word "paranoid," you're not only disagreeing with them, but you're personally attacking them. If you call someone a "housewife," you're unnecessarily labeling them in a way that is bound to offend. Just say things differently with a more conscientious look at how people will react to your posts, and this won't be an issue.

I've missed out on so much!

thanks for the advice. you're right. although, i do have to walk on eggshells around here, i remember a few months ago ( i was a "lurker" then lol) how someone named srokie pretty much got nudged off the board by people really not being open to a simple opinion, i don't want that to happen to me. so i will try and watch the way i say things.

I know there is a thread on tapioca intolerance. This is my new intolerance. I am curious as to why we seem to get new food intolerances. It's very annoying because we are already inconvenienced enough having to eat gluten-free. Not that I should be complaining since I feel great. But I just want to know why these things keep happening to us.

i bet non celiac people have them but are just unaware of it. People who have celiac are probably very very aware of exactly what we put in our bodies, and therefore can probably pick out better what's bothering us. (I'm sorry you're intolerant to tapioca!)

tom's of maine moisturizing hand soap has wheat protein in it, for one. It's not the only liquid soap that does, particularly ones that are 'moisturizing' or 'natural.' Tom's is one that used to be used by my secretary, which is why I know about it. Smells great (lavender), but I choose to avoid it and check others. One of my favorite lines, L'Occitaine, has wheat in its hand soaps too, unfortunately.

I haven't gotten a skin rxn (except to Ivory soap, but that's not celiac-related), but I prepare my food with my hands - chopping fruits and veg, cutting meat, and I don't want to have my hand soap be something I have to worry about.

The same thing with cosmetics - I put them on with my hands, and I just don't want to have to think about it. If I end up with mascara running down my face, I wipe it with my hands - why not have it be gluten-free? I don't always have somewhere to wash my hands nearby if I'm travelling or at work.

Some other brands of soap w/ wheat: Roger & Gallet, Mill Creek Botanicals, Korres, Arran Apothecary; oats would be in most Aveeno products, but that's still a debated topic. I doubt they're using the specially gluten-free variety!

i guess i was just asking about the public type soap or like normal soap like dove, dial, etc. I don't use anything fancy like those lol.

A lot of you know I have gone back on gluten for a time to be tested. I have noticed since going back on it; aside of feeling just horrible, that I am constantly thristy all the time. Now this is a symptom I had before going gluten-free, and it went away when I was gluten-free, but I didn't even notice it was gone until going back on gluten and finding that it is back. And, wow is it back with a vengence! Anyone else noticed this? Is it a symptom of celiac disease, or is it maybe that gluten foods just have more dehydrating ingredients (I know that sounds weird but I am sure it is possible)? Thanks!

Deanna

maybe your body is just working overtime and needs more fluids! (when you have the flu or are sick otherwise, you usually need more, celiac is no different if you're back on gluten for testing)

just out of curiosity, have vaccines changed since people who are now adults recieved them? One would think they would have become "safer", or is it the same ol stuff that kids are getting now? thoughts?

and, can kids get into school without any vaccinations or real religious cause to not recieve them?

(I don't have children yet, but am curious for when I do)

thanks in advance =D

I've had a package of this mix forever and I hadn't made it because I thought it was like a cinnamon raisin type of bread. Just made it tonight and it is terrific. Great texture and very forgiving but it's not what I expected at all. It's not a sweet bread like raisin bread. It reminds me more of a pumpernickel with that slight sweetness that comes from molasses in the bread. This time I made it in my French bread pan. Next time, it'll be in a sandwich loaf pan. My Mom and the Celiac co-worker are going to be in love with this stuff! (I always share my gluten-free baking around so I don't have to store it and it doesn't go stale)

I knew the Authentic Foods Lemon Cake was a knock-out (tastes like my Grandma's lemon pound cake). Now I'm wondering if they have anything that's not great.

does it require a lot of ad ins to the mix? Or is it an "easy" make?

Thank you.

Can you show me where, in my over 8600 posts, I have ever not been open to anyone else's opinion?

please, let's not get catty, let's drop this. Everyone is entitled to their own opinion, including me.

Another "housewife" here. I actually love what I do now, but I also loved my outside job. Unfortunately, I had to quit that one due to my illness.

This particular "housewife" had been sick since shortly after the birth of my second child--22 years ago. I saw many doctors, specialists included. The best they could come up with was sinus infections. And for this, I was given numerous rounds of antibiotics and steroids. When these either stopped working, or I became allergic, they gave me Decadron.

I slowly withdrew from a normal life outside my home. Having dizzy spells and an unreliable digestive system will do this. The panic attacks and anxiety didn't help, either.

Any energy I had went to my kids. Since all of these doctors could find nothing wrong, I hid my symptoms from everyone and became known as "standoffish" and "shy".

After a bad bout of the flu in late 2003, I never fully recovered to where I had been before. My digestive problems became severe, I lost weight, was bruised, pale and had tingling in my legs, arms and face. I was scared, and the best my doctor could do was a CBC, general metabolic blood panel and a 3 day stool test.

In desperation, I agreed to see an alternative practioner that my sister recommended. He was the first person to ever tell me that many of the things I was eating was causing me to be ill. He told me to eliminate wheat, oats, barley and rye--I had never even heard of gluten--much less knew it could make me sick.

Finally, a real lead! Armed with this information, I read everything I could get my hands on. I asked my doctor for a referral to a gastroenterologist. I went in and asked him--point blank if I could have a problem with wheat. He scheduled my endoscopy and colonoscopy that day--and a month later I had my answer. I was 49.

The gluten-free diet worked wonders--until about 6 months later when I discovered several other food in tolerances. An elimination diet helped sort that all out.

So...two years later, I remain extremely sensitive to minute amounts of gluten. This is the reason I have to be "obsessive". It's not something I would choose to do, but I will do what is necessary to not let this disease take any more time away from me. Hopefully, someday, my leaky gut will heal enough so I won't have to be so "obsessive".

Truth be told, I'd much prefer to "only" avoid gluten and not worry about personal care products and the occasional cross contamination. I've read the books and the magazines--I know what the "experts" say (as far as they know), and I guess I'm sorry that I don't fit the profile of the "typical Celiac".

I was so happy to find this forum where I could be myself and interact with people like me. It's very sad to think that I have to justify myself here, too.

i appreciate your story, we all have awful stories and it's great to be able to tell them here. I just think you are all a little too concerned with your own opinions and are really not open to other ones. I hope your leaky gut heals as well as everyone else on here. "experts" are given that name for a reason, and i'm entitled to an opinion just as well as you are.

This is completely true..........board rule #1 basically.

i will try and be more "respectful" in the future, however, it does seem that any opinion other than the obsessive over being sick gets shot down. i suppose it's true that many support groups are self serving. thanks for the gentle warning.

HI, Our family is going to the dentist in August and I had read a few things on dentistry and celiac, but can't seem to find it again. Does anyone have any articles on this?

Nicole

some dentists are actually familiar with celiac, you should look into finding one or one that is at least celiac friendly in your area because there's no way you'll be able to research every single thing you could come in contact with.

Ravenwoodglass

What kind of shampoo do you use?

Seems you very sensitive like me to topical contact?

I got that from the other shampoo thread which I have now left.

Not getting anywhere on that thread.

Thanks Judy

Grey, I was wondering about the soaps in public bath rooms too!

Usually carry some with me for my use.

Also , after swimming, I once forgot my soap and used the soap in the dispenser and paid dearly for it.

Judy

really? can someone tell me what soaps HAVE gluten in them? because, i haven't run across any

My celiac disease child reacted to McD FF before all the debate was started, he won't eat them period. And from his painful experience won't eat any, not even ones I make. The McD debates gets me b/c the US has set NO standard as to what is gluten-free and what is not. Many adults will tell you some are super sensitive to minute particles and others are tolerant of some. But any gluten exposure in a celiac disease child is dangerous in my opinion, the risk for long term disease is too high.

Chic fil a uses peanut oil.

BK here has separate fryers, but I spoke w the manager and she told me the other frier was right next to it and cc was a big problem.

Eating out is just dangerous, salads can be contaminate w disease, food might contain unknown allergens, is it really worth it?

yes. it's not realistic to think you or your children will never want ot eat out. you can't be a hermit just because you have celiac and you shouldn't expect your children to never want to eat out. almost every fast food place has a safe green only side salad. and there are other options at places like wendy's and chipotle and in and out

Doll- this is hysterical, because we oppose them they just jump to the conclusion that we're the same person on different names with nothing more to do than say the opposite of them. WE too are entitled to opinions, but apparently housewives know more than people who write for national celaic mags and doctors. LOL.

i bet a million bucks they'll try to kick me off the board now. anyone who disagrees mysteriously "leaves"

with last minute things, I almost always do *not* eat with the rest of the people. at an italian place, there's likely to be a capresse salad (tomatoes and mozerella) that is safe, but I would be prepared to either bring food or eat before or after, just in case.

good idea. i apologize i completely missed the italian thing, i think it's late and i'm tired lol. I'd be very careful of people eating bread all around the table getting into your food, and if you get veggies reiterate to the waiter that they can NOT be cooked in pasta water. Your best bet is to talk to the cook/chef wherever you go. I've heard of celiacs even eating at an olive garden in a pinch, so, it can be done!

I love the Incredible Edible Gluten Free Food for Kids cookbook. It has fabulous biscuit, pancake, cookie, and cake recipes that taste like the real thing.

i have this one, it's an easy one to start out with before you dive into the "adult" ones which can be quite complicated and have a zillion odd ingredients. (they add up to be quite expensive)

My daughter has just graduated from kids vitamins and now i need a regular multi vitamin. Her peds. said to use 1 a day, but i heard that it IS NOT gluten-free.

Can somebody please help me?

I would greatly appreciate it.

thank you so much

lynn

i will get back to you but centrum makes one that is gluten-free i just dont have the bottle in front of me to tell you which one it is (I take it), and im' sure there are tons of others. i will reply tommorow and im sure others will before me.

Gosh I had no idea the freezer was the place to keep it....I have no room there, I may have some room in the fridge tho.....but mostly it is on my pantry shelf in ziplock or in vacum bags....I guess I meant do you put the flour in glass, plastic, ziplock, or just a twisty tie on the package????

All my different flours are Bobs Red Mill brand. I don't bake much with flours, so some flour I had from about 6 months ago I wasn't sure if it was ok...but I threw it out and bought a new one just incase.

Anyone else care to share?

i keep them in a flour jar on the counter, never had a problem. esp with the prepackaged junk.

wherever you go, stick to "naked" food. veggies cooked in clean water, PLAIN meat cooked on a clean part of a grill, or a plain salad w/o cheese or imitation bacon or dressing unless you are good at reading packages. the more upscale the place the better luck you will have. you can also always just get a plain baked potato. good luck.

Mc Donalds????? NO WAY, NO BURGER KING, NO KFC...

lynn

just thought we should be nicer in our responses, we all made mistakes when we first started. I ate cheerios the entire first week i was "gluten free" because i didn't understand the concept of malt yet =-D

i eat breyers and haagen daz. anything without obvious gluten in it is ok, they use all natural ingredients, they have said they don't hide gluten.