Rissmeek
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Why corn free? I've heard issues with high fructose corn syrup but not with corn it's self. Try this link Open Original Shared Link I ran across it on Twitter last night. I think it's important to not just throw everything and the kitchen sink at the child because you'll never know for sure what actually helped and what didn't.
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I would suggest you keep a food journal.
You will be trying new foods and may find you have other food intolerances other than gluten.
You can also keep track of products you do and do not like. Once you find products you like you can order in bulk on-line. (I click through goodshop and a small percentage of the purchase goes to a charity I choose when I shop on-line.)
I agree with a food journal. I didn't know what to buy and wished someone would tell me what to buy for my husband. I found out just because a bunch of people like doesn't mean we will like it.
Before buying in bulk make sure the savings are worth it. I was going to start buying my flours online in bulk until I figured out that I was only saving $2.00, about a quarter per package. It was worth the quarter to buy it at the local store so they will continue to carry it.
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I bought the clan Thomas for my computer and for my smart phone. The computer version let me look up not only brands, types, but all ingredients which let me rule out what I already had and become familiar with good things and bad things. Now I have a set list of brands for the things I buy all the time.
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This is a little off topic, but I had a thought. When I was in elementary school, my mother would talk to the school counselor every year to pick the best teacher for me for the next year. We had three teachers per grade, and she wanted someone who would keep me interested in learning (I was one of those kids already reading chapter books in first grade so I got bored easily). I bet you could also talk to the school counselor or nurse or someone and select the teacher that would be best at dealing with celiac.
In larger schools it would work I am sure. I work in a district with one teacher per grade level usually. The majority of teachers have no issues with 504s or any other paperwork for the kids. We have had a couple that just don't want to sway or change anything for anyone. "This is the way I've done it for twenty years and that's the way I'm going to do it for the next 20"
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I can answer this question probably from a different angle then some here. My husband is the celiac here but I work in the school system where 504's, IEPs, ect are part of my job.
I'm all for having a 504 plan for Celiac children, though we have yet to have one in my tiny district. But this may be because I understand what Celiac really is. It isn't an allergy it's an auto-immune just like diabetes. That's where the issue lies with a lot of school districts, teachers, ect. They don't understand the difference. We wouldn't write a 504 for someone with an allergy to something, but would be all for writing one for the diabetic kid. The first step would be to educate your school about celiac and how it can and will impact your child's learning.
With a 504 plan in place, not only will it be documentation of what the student must be kept away from, but it also adds a safety net if a problem arises. If, God forbid, your child would get into some gluten and suffer an attack that kept him/her out of school for days there could/should be extensions built into his plan to allow extra time for making up the work. It also guarantees the child certain rights he may not always get. Some teachers are very strict about bathroom time and there are penalties if you go outside of those times. With the 504 in place it could/should be written in that he can leave to use the restroom at any time he needs to without penalties.
Once the plan is in place and on paper we are required by federal law to follow it to a T. Like excuses a child from something that they are not able to do because of their health issue. I.E. Many elementary schools use the Hand Writing without tears program. One of it's main things is to make the letters with their playdough. Of course a Celiac child shouldn't be doing that because of the wheat in the play dough. The plan would excuse the child from doing that.
Now with all of that said.... :-) There are going to be classroom teachers that will have issues with a 504 plan but they will be the same ones that would have issues if you walked in with a list of all the stuff your child can't have and what they must stay away from. There are just some people in the profession who don't want to deal with anything outside of the norm or what they consider to be the norm. With a 504 though, they don't have a choice, it's against the law. Without a 504 it would be harder to fight but still worth fighting in my opinion.
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I haven't checked any other Hy-Vee's yet to see if they have dedicated an entire aisle. It's not a long/large aisle, but it is in their 'Health Market' section. The 2 I visit the most (Altoona and one off I-35 and Mills Civic Parkway Open Original Shared Link ), the one in WDM is the first I have seen putting an entire aisle to gluten-free items. Granted, prices are more expensive compared to others (not helped by the seemingly 20 cent "tax" by them because it is in West Des Moines afterall...) but for the occasional usage it's awesome.
I think if I recall also they have a small freezer area in the Health Market section dedicated to gluten-free now also instead of just scattered about in the section like most stores. The biggest surprise was seeing non-frozen bread now since I have yet myself seen non-frozen bread to purchase. So for anyone in the DSM area (or other cities), may want to check out that Hy-Vee (or another one closer) to see if they have dedicated a (small) aisle to gluten-free items.
The Hy-Vee's in Kansas have the same. There is also a brochure on one of the end caps with each isle broken down with what is gluten-free of their brand products and usually a three ring binder of national brands. If they don't carry something ask them about it.
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I've only had their spaghetti noodles and I didn't like them too much.
Cheesecake sounds good - I am kind of frightened of baking with alternative flours because my handful of experiences with them have been disastrous. I need to bite the bullet and try again one of these days
My mom had this great idea to roast some chicken wings and bring three different sauces. I kind of like this idea, but around here packs of chicken wings are kind of pricey -- and I'm not too fond of them myself.
My other idea was to make something with squash because it is on sale everywhere here - like a squash side dish.
I failed at gluten free baking too until I made this Open Original Shared Link they turn out like regular
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My dd are sick today, and I'm trying to figure out just where the source of gluten came from. We've tried several new things this week, with school starting and all...and that always gets me. Anyway, here is the small list of new things we've had that may have glutened us.
Hershey's chocolate syrup
Pop Weaver microwave popcorn (from walmart)
Planters honey roasted peanuts
Dr. Pepper, cherry vanilla (we hardly ever drink soda, but I had a craving, lol)
It's been a bad week, we never eat this much new food, b/c I usually know better. Ugh, back to eating white rice and jello for a couple of days. I'm eliminating all of these things now, and my guess is the Hershey's syrup, what do you guys think?
We eat Hershey's chocolate syrup all the time and have never had a problem with it.
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I have been looking for gluten-free cosmetics and finally bought Arbonne. I understood most of their products were gluten free. I carefully bought from that list with the help of the rep, at my home. Then I began to have glutened episodes and by process of elimination, it was down to the Arbonne...... the lipstick.......I think. I then read, at the very bottom of the list, "Products are not from a gluten-free manufacturer." Has anyone else had this kind of experience with labels and reactions, and if so, how do I KNOW that a product is truly gluten-free, even from cross-contamination? I'm so tired of getting glutened when I try so hard. I believe that some of these companies think they can fool the public with the gluten-free label, but they can't fool a celiac. Sorry, I'm just a little grumpy.
I've never had an issue with their lipstick. When I wore Avon lipstick hubby would have gluten attacks, when I switched to Arbonne, he hasn't had one since.
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The most commonly cited statistic on this board is 1 in 133 which is 0.75%. The "false stats" are no more false than the stats cited on this board almost daily.
I'm sorry I got my percentage rate confused, but it felt like he was diminishing the amount of people that are truly effected by gluten. I'm not gluten-free don't plan on becoming gluten-free. My husband is though and I've seen the suffering that he has gone through and the way people look at him funny when he explains it. Like he is talking in a foreign language. I for one could give a rat's butt why or how the shelves in regular grocery stores are getting stocked with gluten-free products, I'm just happy he has options readily available. I don't like it when someone acts like it's all in his head though and that he is again the only person in the world that has it.
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I actually don't think it said that at all. It noted that those with celiac disease have severe problems with gluten, and then went on to talk about people who are not diagnosed and adopt the gluten-free diet.
It gave false stats, more than .75 percent are affected, that is more likely the amount that have been diagnosed. The comments to the article just show what this type of article can do to the gluten-free community.
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I would suggest sending a letter to the teacher - something she can reference if she forgets or is confused.
In your letter explain your child has a diagnosed condition and must avoid all of the following, then list out obvious no-nos. Be sure to outline likely scenarios - like birthday cake in the classroom for some child's birthday. Maybe you can keep the teacher stocked up with gluten-free sweets in case this happens - so your child doesn't feel punished that he can't partake.
After that, list things that are considered safe, but must not be exposed to cross-contamination. Explain that cc can make your child equally as sick. You may want to call it a "serious allergy" as the word allergy tends to get people to be more cautious.
Then ask for her support in keeping your child healthy and safe in your absence, and thank her for her understanding and flexibility in the matter.
Take it with you when you drop off your child and I would suggest going early - give it to her and tell her the problem and that it is mostly outlined in the letter, but briefly explain to her what Celiac is, that it is not contagious, but is very serious. Also explain to her that if your child complains of a "tummy ache" or a headache, or any kind of pain and seems to be being bratty, whiny, etc, that it is likely part of the disease - and he ingested something he shouldn't have - and not his attempt at getting attention or that he is not taking school seriously. She should tell you at the end of the day if he behaved strangely or complained of a tummy ache, etc.
You won't scare the teacher, they get peanut allergy letters all the time and they understand how serious it is to make sure the child gets no peanut products. You need to emphasize this has the same severity and can make the child very sick if not monitored properly.
She is in charge of him while you are away - so she must take the job seriously. I'm sure she will.
Good luck and don't worry - kids put dirt in their mouths and live through it. He will learn immediately what makes him sick and won't want to do it again, should he get sick at school. And educating him before school starts is key.
Open Original Shared Link They are doing an online event today discussing this very issue. They may be able to help you even more.
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I spotted a website about celiac disease and it actually had a lot of good information on it, but it also had the statement that it was mainly a disease of people of caucasian descent and if you aren't caucasian, you probably don't have it. I didn't think that was the case and I haven't seen it mentioned elsewhere. Anyway, I was just wondering if there was any truth to that.
My best friend is non-Caucasian and has Celiac. At one time there was a belief that only certain Caucasians could/would get it. I have not seen that kind of information in a very long time though.
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DRUG IS RISPERDAL, NOT RESPIDOL.
I recently went to the doctors and was given the following test:
Test
CBC (inc. diff + plt) [L]
Profile
Comprehensive panel [RB]
Miscellaneous test
Blood C & S with ARD
(To answer my question about the test refer to this link :https://www.celiac.com/gluten-free/index.php?showtopic=60247)
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On top of giving me the test, I have been prescribe .25 Respidol, every 12 hours... and told by the doctors that I can either take it at home or I will be place in a hospital ( moved from Lansing to Grand Rapids) where they will make sure I'm taking that medication. I told my mom ( I'm 17 years old) that I don't want to take such, and recently I have only been talking about improvements of symptoms I've had. I don't see how one would be force to take medication just because they talk about their health problem and figured out what it is. I do suspect base off the test they may find my health problems or at least be alerted ( to know what health problems I'm talking about, need to see the link) and I will immediately be removed from such medication.
Though just as of now I really do not want to take respidol, I've read nothing but horrible things on the drug. Do I really have to take such medication or be force to take it... isn't that beyond ones own rights? I even try to stay away from tylenol as much as I can, or any medication for colds ( I do experience runny/ stuff nose sometimes etc... but never been sick with a fever since almost forever) etc... ( unless a must vacine), why would one think taking respidol would be okay for me? Just imagening the side effects is enough for me, though I do suspect if my candida was diagnosed I will be given a perscription to dianogse the candida... and most will experience die off side effects, which is okay to experience.
Can I ask why they put you on the medication? Your symptoms and the medication do not go hand in hand. I know the medication very well and yes it is 100% possible that they would/could put you in the hospital to make sure you take it. It's a safety measure. Also depending on what state you live in, you are still a minor meaning that your parents would be the ones making your medical decisions.
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Hey
I'm travelling to New York City in August for a vacation! Could a native new yorker give me some tips on where to eat and where to buy gluten free foods?
I appreciate ANY tips!
I'm not a New Yorker but mozzarellis nyc tweets their gluten free food everyday on Twitter. @mozzarellis is their Twitter name.
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I use either Rachael Ray or Kitchen Basics chicken stock, both are clearly labeled gluten free.
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Xanthan Gum can be found in any health food store. It is about 12 or 13 dollars for a bag. I never use it. I either omit it or use knox gelatain whenever a recipe calls for it. I heard of people using guar gum too and it is less expensive but some people can't tolerate guar gum so they buy xanthan gum anyways.
I use Red Star yeast. I didn't know yeast could have gluten. I thought yeast was just yeast??
I find Xanthan Gum to be a must. My grocery store carries it, Hy-Vee, it runs about 8 dollars and if you put it in the fridge it will last a long time. Red Star yeast is fine, if you look on the package it states it is gluten-free. Some yeasts have grains added to them. Red Star is what I've always used but check your package if you have a different brand.
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Since going gluten-free my wife has been killing herself (and subsequently the hand mixer) trying to provide us with at least one loaf of bread per week. We have a breadmaker now and it does quite nicely but we still have a need for a new mixer for anything we want to actually bake.
I searched the forum and see threads about stand mixers that are about three years old now and I'm wondering if anything has come onto the market we should know about or if we should just head out and grab a Kitchenaid and get on with it.
Thanks
I use a stand mixer with the exception of some mixes that aren't big enough to put in the stand. I have the biggest Kitchenaid that they make, I'm sure a smaller one would be fine for most people though. For those few things I use a cheapy hand mixer so when it burns up I can just replace it.
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Well, hey. If they would honestly take my little uncontaminated bowl of fresh vegetables and raw meat, put some honestly uncontaminated gluten free sauce with it and cook it in a separate wok in the back that has never been used to cook gluten before, then that would be WONDERFUL!! But it's also a whole lot of trouble. It's a healthy and delicious way to eat. If I honestly thought I could eat in such a place without getting glutened, I would sure do it. But a lot of things would have to go right and I usually don't expect that much extra effort from the poor restaurant staff. It's a lot to ask. You're very fortunate to have such a place to go to.
We regularly eat at the Hu-Hot in Topeka, KS. My husband is Celiac and has never had an issue, my father-in-law is vegan and never had any issues either. They clean the grill as well as any other restaurant. The place that they cook their food on is spotless, they each get dedicated cooking utensils and are offered to have fresh sauces brought out just for them. Oh and the first time we went was Father's Day, the place was packed to the brim, if they'll do it then I bet they'll do it any day of the week.
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My FIL is a vegitarian and my hubby is a celiac so I always make dishes for the two of them when we do family dinners. That way they have items that are special just for them. My husband is not so sensitive that he has to worry about a spoon or something bumping into a gluten product. I have gotten used to making sure his dad's food doesn't touch the meat that it has become fairly easy to do his foods too. Each year for Christmas we do a snack food buffet. So this year I made two dips, I did the philly cheesy chili dip and made one regular and one vegitarian/gluten-free. They ate the whole thing and were so happy to have something that looked just like everyone elses. Plus I took my own chips that we knew were ok.
I don't think it has anything to do with the person but it is a pain in the butt to do a special diet. I would feel bad if everyone else had to give up some of their favorite things because of me. I don't have a problem cooking for a certain diet because my dad had a heart attack and quad bypass when I was 5, I grew up on a cardiac diet. My mother later got cancer and so there was another special diet. Then I grew up and spent a couple of years being able to eat whatever my little heart wanted only to get a hyatial (sp?) hernia. Then a few years after that I married my gluten free husband. So special diets is all I've ever dealt with.
Congrats to you for taking the step and try to make your sis happy and for those who do have the extereme reactions, if you are taking your own food, espically after being told that the host would/is doing a gluten-free menu, explain to them why you are still bringing your own food. I know my feelings would have been hurt too.
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I had no clue where to start in this forum so I just picked here. lol My husband has been diagnoised for almost twenty years now, though we've only been married four. For the first 3 years of our marriage he wasn't on "the diet" he had been on it when he was first diagnoised but after a few years he was tired of it. He just didn't eat a lot of wheat products and if he went into a big flare up as he called it he would just eat rice for a couple of days and all would be better. He finally had a flare that he couldn't control and decided to go back on the diet. I cried when my first batch of gluten-free bread came out of the oven. I have cooked award winning breads, cookies, and pastries and here sat a door stop. I thought I was alone. I even recently started a blog so others could find out they aren't the only ones. It is a journey that is for sure. We've been battling a flu/pnomnia type thing in the house and this place has been a God send. I have been able to look up each med and find out if it is ok for him.
But He's Only A Child! Corn Starch Too?
in Coping with Celiac Disease
Posted
If the child has Celiac or gluten intolerance then the testing the school does is not going to help the child one bit. They will recommend the child see a doctor for ADD medication. The doctor will prescribe it and it's possible that all of his issues will go away, for now at least. However, the damage will continue to be done to his system and it will be harder for him later on the heal, at least take more time.
There is an article on this site, I read last spring, that showed that ADD/ADHD was one of the highest misdiagnosed ailments in our children. Many of the kids are not ADD/ADHD at all and are truly Celiac being misdiagnosed because doctors are not familiar enough with how the body reacts at that age. There is no reason to drug a child if it's not a chemical imbalance due to miss fires of the brain, but an imbalance caused by malnutrition.
I stopped while writing my response and found the articles I was referring to, here they are
https://www.celiac.com/articles/110/1/ADD-Attention-Deficit-Hyperactivity-Disorder---ADHD-and-Celiac-Disease/Page1.html
https://www.celiac.com/articles/21800/1/ADHD-Caused-by-Digestive-Disorder/Page1.html