Lockheed

I was on Miralax when I started the gluten-free process and that helped me but I don't have the leaky gut issue.. I have exact opposite when I get glutened. Maybe someone else has another suggestion but drinking water is just always a good idea.

in baking, personally, I like butter. In cooking I would say peanut oil with cast iron is a fantastic route for things like meats and veggies. For pasta type stuffs I like the light olive oil since it adds a little nutty flavor to the pasta.

I think you can substitute veggie oil or canola oil. They just might not be as "creamy" tasting in the final product.

Yeah it was a little cumbersome the first few times I made this recipe and I'm working on that still but I'm glad you tried them and liked them. I'll work on the baking powder. If you have any other comments, please let me know. I'm still working on a really good muffin recipe. Pamela's mix is good, but it's too much sugar and gelatin (I think I came up with the same recipe rather independently and then tried that mix to see how far off mine tasted and they tasted exactly the same with all the nuances!) Anyways... I'll post when I have another good one.

Soy does this to my neck but they're not rashy bumps more like welts or blisters but smaller. People frequently mistake it for acne.

Well 1) when you're not gluten free you don't absorb things correctly so maybe you weren't absorbing your food intolerances enough to have an appreciable response 2) just because you didn't notice a problem, doesn't mean there wasn't one as my bone density proved to me and 3) it's like a frog in water, if you slowly increase the heat, he'll willingly let you boil him. Those of us with intolerances didn't just develop them suddenly. It's not like an allergy in that sense. Slowly you had a reaction and eventually that reaction became a large enough response that it caught your attention. I could be way off base but that's just my thought on it.

There are a couple of companies that label well for gluten ingredients in toiletries. Suave is a good one and also Dove. Giovanni makes some great hair care products but I haven't checked on their skin line. Hopefully someone who uses Shave Creams will post about those. One of the most risky things in these products is vitamin E which is usually derived from either wheat or soy. If the tocepheral has a D- in front of it that variety is safe. Usually I see that in vitamins though so I just avoid anything with added vitamin E.

It can take a while to get the 'hang' of things but you will. You also may want to consider getting a for sure gluten free sublingual B12. That will help out your nervous system and will also aid in energy and possibly mood. Even if your levels measure okay on blood tests that does not mean your body is able to form it and utilize it. Blood levels can take a long time to drop significantly enough for it to show up and it is not toxic in high doses so it won't do you any harm.

Welcome to the board and I hope you are feeling a lot better soon.

Ack! I had no idea about the Vit E and I used to do clinical research trials on nutritional supplementation (yup, I'm one of those dorks) Back to reading for me then!

This is where I say that every little bit you are eliminating is helping. Focus more on your success than on your failures when it comes to becoming gluten free. Even the experts at being gluten free get "glutened" once in a while despite the best attempts to be diligent. But every bit you reduce from your diet is a tremendous help.

I think I really started to feel better after about a month. I didn't feel like I still had that chronic achy flu like symptoms that I had always had. But I didn't have a good grasp of a gluten free diet then either and I was doing a full elimination diet. So I didn't really feel human again until six months down the road when I felt like I was really having meals again. After a year, I felt the best that I have ever felt and five years later I feel in control and don't even want gluten containing foods (especially since Ener-G has those potato cookies that don't have lecithin in them! Thank you for that!).

What is TGase? Is it something naturally occurring in the brown rice? Previous posts would make me think that it's not naturally occurring but something they are adding?

I don't know about your first issue.

On the Vit. D issue I would suggest trying to find natural ways of increasing your vit d such as going outside during the early morning or late evening (reduce the amount of heat and direct sun exposure). Walking is really good for you while you're pregnant so maybe you should start taking a stroll in the evenings. "adequate amounts of vitamin D3 can be made in the skin after only ten to fifteen minutes of sun exposure at least two times per week to the face, arms, hands, or back without sunscreen. With longer exposure to UVB rays, an equilibrium is achieved in the skin, and the vitamin simply degrades as fast as it is generated.[1]" I found that on Wikipedia.. so not sure on the reliability (it makes sense to me though). Open Original Shared Link

both excellent points.. All I know is I used to eat their fries all the time and then about 6 weeks ago, I started getting sick.... like I was being glutened. Now I don't eat their fries anymore and I feel better.

Vermicelli in the rice-a-roni and other pilaf mixes is actually a pasta made with wheat flour that is mixed with the rice, another pasta in some rice pilaf mixes is orzo pasta but those mixes would have the words "wheat" on the label in the allergen statement.

I'm just boggled by the concept of a wheat pasta trying to be rice.. it makes no sense to me. Why?

I have the same problem but with a credit card. Anytime I'm broke I get so irritated that I just go buy something. It's like being able to say "ha! See! I may be broke but I can still buy stuff!" I don't like to be controlled by people or circumstances. But I'm not gluten free by circumstance. I'm gluten free because the alternative is not being gluten free and being really sick and then being controlled by circumstance because I can't do for myself like I should be able to. By being gluten free I am healthier and more empowered and I have more control over my life. Don't know if that helps at all.

And just as a side note, I was okay with all my symptoms right up until I started breaking bones randomly. So because you think you are asymptomatic doesn't mean that you really aren't suffering any sort of side effects.

Chopin Vodka is a potato vodka. Rums are distilled from spices.

BTW you can file with your HR person that you have a disability and that you require a clean working microwave to accommodate your disability and then they are supposed to provide that to you.

i didnt realize rice was ok. i thought since it was pasta-like, it was out. thats a huge help right there!

Enriched rices can contain gluten (they use gluten to adhere the vitamins and nutrients to the grain), but usually the texmatti and basmatti rices are fine. And watch out for vermacelli rices.. those usually have wheat in them to add flavor or whatever.

I have to admit that I just live with cross contamination, but it doesn't seem to effect me nearly as much as I know it effects some other people with celiac disease. You can only do as much as you can do and every little bit of gluten that you get rid of is going to be a tremendous help! You are a good mom for worrying about it as much as you do and for being as willing as you are to go buy new things for your daughter and to learn to cook gluten free.

I guess that doesn't help those of us that have a stupid wheat sensitivity on top of the celiac issues. I feel so cheated.

Well here's the response from McDonald's to my request that they remove the gluten from the french fries:

"Thank you for taking the time to contact McDonald's. We always enjoy hearing from our customers and welcome this opportunity to share some information with you about our menu items.

You indicated that you need to determine whether gluten is present in our French fries or hash browns. Hydrolyzed wheat bran, the starting ingredient used in making the natural flavor for our French fries and hash browns, is a common ingredient in many food products. Consistent with what we know about the process for making our flavor, testing and analysis by leading experts have not detected gluten in our French fries or hash browns. In case you had any concern, the recent announcements about McDonald's French fries relates to the 0 gram TFA per labeled serving cooking oil we are now using in all U.S. restaurants. There have been no other changes in the French fry ingredients.

For reference, please visit McDonald's website at www.mcdonalds.com.

Once again, thank you for contacting McDonald's."

I'd just leave your roommate the inevitable medical bill and explain "this is what is caused when I encounter wheat".

Your best bet is to call the manufacturer. Usually there is a customer support number on the package or you can google it for a website. Does it say who the manufacturer is? I had to call Lilly company this morning about a medication I started.

Oh this is a good sign! It means you're actually absorbing your food again. I had the same thing happen and it sucked. But now I milk down my coffee so it's really half milk and half coffee and that seems to be an okay amount for me.

Well I answered my own question. I called the manufacturer and they were able to confirm that it does not contain any gluten items. It does however use corn starch as a filler for anyone that has a corn allergy/sensitivity.

So I'm starting a low dose of Cymbalta. How do I find out what the "inactive" ingredients are to determine if it is gluten free? Should I just contact the manufacturer?

I have celiac and I'm pretty sure my son does too (He's 13 months now). I figure when he's older and can somewhat make the choice to be diagnosed that is when we'll do the biopsy. When he needs to know that it will make him sick to eat gluten and not just because I'm trying to be mean. Until then he's gluten free because mommy loves him and says so. But it is a hard adjustment especially if you're not gluten free it must be even more difficult.