bumblemum

I am sorry I mentioned the apple peels. I now think that was a false alarm. So sorry. But if anyone else knows otherwise, feel free to correct this! (New post?) Searched this forum, but haven't gotten to the end of pages.

Okay, NOW I CANNOT finding the same things about apple peels and gluten on the internet that I found after our pediatrician said they can have gluten. I remember I read some discussion about it from a forum and was convinced there might actually be gluten in the coating of some apples.

Upon a Google search for 'gluten apple peel coating wax' I found this: www.ifoam.org/about_ifoam/standards/ogs_committees/standards_committee/Inputs/FruitCoatingReview-final.pdf

Read top paragraph of page 3. However, in reading this same article, (and, just for interesting trivia--although it DOES mention whey as a possible item in coatings) 'lac resin' is --IF I read correctly-- from a BUG! Yes, an insect. Lac resin is mentioned later a couple times in the article--including the washing to remove 'bodies'.

BUT- I just did a search of 'gluten on apple peel' and found a discussion on this forum. It was NOT about gluten, but about some people having a problem digesting the peel itself.

***!***Probably more importantly, I just found this from a 1995 Celiac Disease Conference:

Open Original Shared Link ***!***

See paragraph 16 or so, about the inquiries the FDA received about wheat being used in coatings. Or, I've included a piece of it below. I realize this transcript is 'old'--13 years old, but I am thinking now that I don't need to be so anal about peeling apples for the kids.

Here is a snippet of that transcript, underlines added:

'About a year and a half ago, I began to get a series of letters raising concern that the FDA was about to approve a wheat based coating for fresh fruits and vegetables. After the first letter, I wasn't quite sure where the information had come from. But when I got 30, 40, and ultimately about 200 letters, it really concerned us, because FDA had not previously, nor were we currently reviewing any type of petition request for wheat based coating. We had contacted industry; it was also a mystery to industry. They were not using these types of coatings on products. Finally, I was able to trace the source, and I think it was an attempt to head off FDA approving this type of ingredient for fresh fruits and produce. Let me assure you that as of today, there is not any type of request or petition before the agency to include a wheat based coating for fresh fruits and vegetables. If there ever becomes a wheat based coating for commercial use, the agency would then review what conditions are necessary to insure that the product is used safely and would not be a concern for Celiac patients. We recognize that fruits and vegetables are one of the food types that you can eat without concern.' (end of this 'snipet')

oh, and from Q & A after her presentation:

'Question

The second question is, what is the most effective means for us to effect change. We are willing to send letters, but we need to know where to send them, and what type of language to use.

Answer

It's a very complicated answer. Because of the way our law is written, we do have authority in many cases to establish regulations when we have scientifically valid evidence to say that this is a problem. When they ask us to do something contrary to what the Act provides for us, then the mechanism of change would be through Congress. What type of language - very similar to the language in matters I have received. I have been very well educated by members in this community who have written to us, who have described the illness to us. I've also recognized that there is misinformation out there, and when and if possible, we have tried to correct that misinformation, just as in the case of the wheat based coating on fresh fruits and vegetables. Maybe this will help: the Act gives us very general authority to establish regulations to insure safe use of ingredients, to prevent health hazard, to insure that product labeling is truthful and not misleading, and to prevent the use of ingredients that may be harmful to segments of the population. When we have evidence to support that, i.e., the sulfiting issue, yellow # 5, we do not have to go through any type of Congressional mandate to establish regulations addressing those issues. As I said, though, on the other hand, if for instance, there was a need or desire that artificial flavorings declare their ingredients, we can't do that under the current law. Does that help?'

MY SINCEREST APOLOGIES IF I LENT SOME MISINFORMATION AND CAUSED UNDUE CONCERN TO ANYONE!!!

Regarding the doctor not wanting to do any more tests:

Why not? Has there been any testing for the bacterial overgrowth? Why not rule out the things listed by Bellyfat today as causes of villous atrophy from gastrolab.net? Couldn't your son continue on the diet while being tested to RULE OUT the other possible causes? We don't have a celiac diagnosis and was originally thinking it's not our problem, but some odd, but probably not uncommon intolerance, so don't look to me as any kind of authority. Hoping some one here can read this and concur or not. My main advice is below--

We have some big question marks here about gluten & I had to debate w/pediatrician before she would order celiac screens. We are with an HMO. Someone recently ADVISED me to tell the doctor to put in writing that she won't order further testing and why.

Does this make sense to anyone?

Regarding the food: Our pediatrician DID tell me something I didn't know about possible gluten sources--that apple peels can have gluten. I of course didn't take her word for it and researched it, but my main point here is, I concur with Fiddle Faddle-- perhaps post what your son is eating daily. I was hyper vigilant with our toddler and that one possible source was beneath my 'radar.'

Sorry I don't have any advice about your workup/results. I am trying to figure out children's symptoms and test results. However, regarding:

I have already looked in to the diet and the really big thing that I am missing is something to make a sandwich out of for lunch at work. The breads that I have found are too thick and small for a sandwich. Ok for toast and the wraps that I have found are mainly disgusting.

This is what we use when I haven't baked any bread:

Glutino crackers (even our most 'selective' child likes these--Original only. The rest of us like their onion flavor also.)

Sandwich fixings all wrapped up in lettuce (a 'wrap')

Rice crackers w/fixings, tuna or egg salad (we love Edward & Sons vegetable flavor--even the kiddies!)

store bought gluten free waffles w/pb & j

For gluten free bread, I started out by using Bob's Red Mill gluten-free Wonderful bread mix. It has bread machine instructions if you use one. We also like Kinnickinnick (sp?) bread/rolls. Rolls very quick to make.

If you have a Whole Foods store nearby, their gluten-free bakery goods are pretty good, like raisin bread. We get 10% discount on cases of items we order + nickel off w/each bag brought back & reused.

I searched online for gluten free recipes and learned how to bake gluten (and casein) free. Found wonderful recipe blogs, like The Gluten Free Mommy. I use a lot of her recipes, but she also links to other wonderful blogs. These sources are invaluable to our family.

I also have learned how to just open my good ole red checkered BettyCrocker recipe book and substitute for any recipe. If you can bake (start by 'experimenting') on the weekend, you will get the hang of it. Perhaps you can bake more than one batch/loaf once you get the hang of it and freeze the extra for the next week. It doesn't last that long in our house, but I then rely on the above mentioned substitutes for bread.

(Peanut butter on?) Gluten free homebaked banana bread is yummy. I mix up a gluten free flour mix that has worked for things in my Betty Crocker cook book: 2 c. garbanzo bean (or 1 c. + millet flour + quinoa flour or whatever I have to equal 2 cups), 1c. sorghum flour, 3 c. corn starch, 3 c. tapioca flour. I keep this mixed up in a larger container on the counter, sometimes doubled. *Must add 1-1/2 tsp. xanthan gum for each recipe (for about each 1-1 3/4 c. of alternative flour.) This item is expensive, but goes a long way.* My banana bread, corn bread, etc. tastes like 'real' bread. Our neighbors didn't know the difference. Relatives have been fooled by my brownies if homemade & not from a mix, though Bob's Red Mill brownies from a mix are as good as any!

Oh, and on a chili note: Stagg has theirs labeled if gluten-free or not, at least last I checked. (Great chili recipes on those blogs, though!) It helps to have a cell phone in the grocery aisle, I've found. If the customer service rep doesn't sound like they are familiar with gluten-free needs, I don't buy. I have found Safeway and Costco reps take our number and check with their nutritionist/dietician, then call us at home. Walmart brand foods, (Great Value brand) are labeled if gluten free. (I don't normally buy food there, but was pleasantly surprised to find they label.)

Good luck. I need to post here asap to ask for answers myself. Seems everyone here knows more than our know-it-all-but-really-doesn't pediatrician.