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Amelia01

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About Amelia01

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  1. I've been on the gluten-free diet since May 2007 and haven't even once cheated (patting myself on the back). My diagnosis was via biopsy (marsh II) and my bloods were always negative (even prior to gluten-free diet). Not believing the diagnosis I went for a second opinion in 2007 to a gastro doc associated with the celiac association. He was skeptical about the diagnosis and suggested I do the gluten challenge. Since I was looking to get pregnant I waved the suggestion and have remained gluten-free. Fast forward to 2009. While inquiring if or when to give my baby gluten with Prof. Catassi (a researching gastro associated with Dr. Fassano) I gave him a brief description of my diagnosis and he too believed that it was disputable and suggested I try the gluten challenge after I finished breast feeding. And yesterday, I went to yet another gastro doc (who heads up the celiac research at the hospital in the city where I live) and she too suggested a gluten challenge in tandem with introducing gluten to my 13 month old (who I am still breastfeeding). PANIC! On one hand I look forward to doing it over the holidays and not having to miss out on all the special gluten-filled treats (in moderation, of course) but on the other I don't want to be sick during the holidays. To my knowledge I have never been accidentally glutened (although I suspect one or two incidents) so wouldn't know what to expect. My husband is begging me to wait until after the holidays but if I am going to do it, I want some of Mom's traditional christmas cookies! Any suggestions? If I am going to feel ill the first few times ingesting gluten due to the fact that I've been off it for so long, will additional ingestions get easier? Oh, I was pretty asymptomatic --- hence maybe not even having celiac at all. thanks! amelia
  2. After 4+ years of trying and having done every imaginable test from which only minor auto-immune issues were discovered (highish natural killer cells and suspect clotting issues) and a miscarriage (that was due to a chromosomally defective embryo) when I fell pg naturally I was given both prednisone (25mg) and clexane (similar to heparin). I took the prednisone until 15 weeks and the clexane throughout the whole pregnancy. Steroids and blood thinners (or aspirin) are commonly used for immune issues. Best to you!
  3. As for starting solids of any kind, the WHO recommends nothing but breastmilk or formula prior to 6 months then start with low-allergen foods like rice cereal, banana, pear etc. Regarding gluten, I recently spoke with Dr Catassi who is undergoing a clinical trial together with Dr Fassano and the trial starts gluten at 6 months with some infants and not until 12 months with the other group. Dr Catassi recommended that we start at 6 months (small amounts and keeping an eye on anything that could be a symptom of intolerance). I freaked out at the thought of doing it (considering that, celiac aside, a wheat allergy would be horrible) and have decided to wait until at least 12 months. The pediatricians here in Italy start infants on gluten at 8/9 months. I recently spoke with a friend who's DD was diagnosed at 2 years old. I asked her when she introduced gluten and she said 8 months. Having said same, I figure that later is better than sooner.
  4. As for starting solids of any kind, the WHO recommends nothing by breastmilk or formula prior to 6 months then start with low-allergen foods like rice cereal, banana, pear etc. Regarding gluten, I recently spoke with Dr Catassi who is undergoing a clinical trial together with Dr Fassano and the trial starts gluten at 6 months with some infants and not until 12 months with the other group. Dr Catassi recommended that we start at 6 months (small amounts and keeping an eye on anything that could be a symptom of intolerance). I freaked out at the thought of doing it (considering that, celiac aside, a wheat allergy would be horrible) and have decided to wait until at least 12 months. The pediatricians here in Italy start infants on gluten at 8/9 months. I recently spoke with a friend who's DD was diagnosed at 2 years old. I asked her when she introduced gluten and she said 8 months. Having said same, I figure that later is better than sooner.
  5. Thanks for the beer tip! I will have to check those out next time I'm in the US. As for a good tasting lager --- I'm not sure if it has come to America but Spain's Estrella Damm for Celiacs is EXCELLENT! It is real beer made from malt and is approved by both the Spanish and Italian celiac societies. It has a gluten level of fewer than 6ppm. In the UK it is imported by Anhauser-Busch so maybe forthcoming in the US?
  6. Hip hip hurray Angela!!!! I had a similar outcome going off gluten. 4+ years of trying with 1 miscarriage and many many many exams and various assisted reproduction techniques and after 8 months of being gluten-free got pg Elm -- it might take a bit of time, but don't despair. Keep up the hope and keep on the diet. And have fun trying amelia xx
  7. I recently asked the same question to the University of Chicago celiac program (did not receive a reply) and the University of Maryland. Yes, they are just now recruiting for the test program but we are not eligble (we live out of the US). Based on a Swedish study done it was suggested to us by a colleague of Dr Fassano's to start introducing a little bit of gluten starting at 7 months and increasing from there (it was also suggested that we test for the HLA markers). Of course given any gluten to baby frightens me and I am unsure what I will do.
  8. Thanks so much Ken for scouting out additional restaurants in my area (and right around the corner too!). Once I found the Be Bop Cafe I didn't venture further, but both the places you've listed look sublime (ahhh wonderful salamis and exquisite cheeses are right up my alley!). abbracci a te ed a la tua moglie! Amelia ( )
  9. Ken - I'm sure if you scout around you will find some internet caf
  10. I have to add my experience to this thread. Up until 5 months ago I was desperately looking for the same answer. In our case (pretty much unexplained infertility, 4+ years of ttc and many assisted reproduction tecniques) it took 10 months gluten-free to fall pg (naturally!). I attribute the problems with untreated celiac disease to inflammation and the body's inability to initiate a pregnancy. Even though my biopsy showed totally healed villi after only a little over 2 months gluten-free (all blood tests were negative from the beginning) I think we just needed more time (and some inflammation reducing omega 3s) to conceive. Best of wishes to all who are battling infertility - Amelia
  11. Thanks for posting this. Just would like to add that some of their lipsticks contain wheat germ extract and some don't. And there is wheat in the mascara! I've just noticed that now even their gift with purchase baggies contain ingredient lists for all the products. Once again.... we really need to ready all the fine print! Amelia
  12. hi I'm 20+ weeks pg and on top of being ultra-diligent with being gluten-free and avoid all possible contamination (have been gluten-free for 1 year) I also need to be extremely cautious with all the foods that are no-no's in pregnancy. I don't have the antibodies to toxoplasmosis, so am soaking all fruits and vegetables that I intend to eat raw/without skin in baking soda but when added to the no undercooked meats, no eggs/egg products that aren't fully cooked, no deli-meats, no unpasteurized cheeses, no mercury-laden fish etc etc etc I wonder really what is left on the menu. I am finding it extremely difficult to eat out. It is hard enough with the gluten-free explanation but when crossing off half of the menu due to foods to avoid in pregnancy I am at wits end. And if I get served one more naked rubber chicken breast or an entire plate of grilled zucchini I am going to scream! Is there anyone else in the same boat? Does anyone have any suggestions to how to get proper nutrition without putting baby at risk? Can baby and I maintain our almost exclusive diet of ice cream ? thanks! Amelia
  13. I know we should all try to educate restaurant staff about celiac disease, but when they just have never heard of gluten or think it is dairy (and how many of us knew about it prior to diagnosis?) maybe best say severe wheat and grain allergy. It is probably easier to understand and may help even with cross-contamination risks, usually allergies are known to at times cause horrid immediate effects and I don't think any restaurant would want to risk an ambulance taking a diner away during service hours! Just a thought... Amelia
  14. Ciao Nancy, Ask your farmacia to procure for you the Orgran products. It is an Australian company that has distribution of their products in Italy. All of their products are gluten-free, egg-free, dairy-free, OGM free and Vegan and the ones I've tried are really good (yellow cake mix, vanilla and chocolate animal cookies come to mind). I don't recall if they also do baking flour but I do remember seeing egg substitute mix. I can get them at my local gluten-free store (see if you have Celiachia store in the area, it is a franchise). Is your DS registered on the Italian health system (SSN)? If so, he is entitled to government coupons to purchase gluten-free food. You should also sign up with the local chapter of the Associazione Italiana Celichia to get the food book listing of gluten-free declared products (from mainstream companies too) and the monthly newsletters. Feel free to message me about being gluten-free in Italy. I'm here too! tanti auguri! Amelia
  15. Many Barilla pasta sauces that are made and distributed in Italy are not only free of gluten but the company also declares (to the Italian Celiac Association) that they are free of any possible contamination. I'm not sure about soy, though, but I would gather that the company is very stringent about disclosure. Maybe let their consumer hotline number know and see what they have to say.
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