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About FreyaUSA

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  1. For me, reactions seemed to get continually worse till about the 7th month of being gluten-free where I seemed to be at peek reactivity to even the tiniest trace of gluten. Since then I seem to be reacting with less and less severity (I'm at 11 months gluten-free now.) One of my children still reacts strongly, but he gets over it much quicker (he's at 8 months gluten-free). One of my other children no longer throws up at trace amounts (yea!) So, if you follow this, it should get better.

    Btw, one of the ways I react to gluten is with a migraine. (It is heaven not to have to go through these sometimes 2-3 or even more times a week!) My sympathies with the headaches. Hopefully as you get all the gluten from your diet and time goes by, you'll not have so many. Oh, and my kids, who were on allergy meds almost year round, are off them completely now that they're gluten-free. More hope!

  2. This is a very interesting discussion! Pertinent to me atm, too. Just recently, on a diet board I frequent, there has been a huge discussion going on about IBS and hypoglycemia. Several of the people discribed their symptoms and, because it sounded so similar to how I'd been before I discovered my problems, I sent them private messages. Basically all I did was ask them if their gi docs had tested them for celiac disease (and mentioned that IBS is often misdiagnosed for people with celiac disease just because doctors are just not that aware of it.) In just the last week, three responded that they'd never heard of it. One even called her doctor and asked to get the test done (and had it done Friday.) The one who had the test done said her doctor told her she couldn't have it, she's overweight <_< which, she said, made her so angry she insisted on it. (I might have mentioned that doctors often have this misconception :rolleyes: Hey, it's a diet board afterall!)

    I feel like I might be annoying some people with this, but if I help any, it will be worth it. (And atm there are two others on this board that have discovered they have celiac disease because of our conversations. Actually, one even found out her daughter has it, too.) I know I'd never have known what was wrong with me if someone -- a stranger, btw -- hadn't taken the initiative to offer their opinion to me! (14 years of having so many odd problems, of having many painful tests done, of feeling miserable are OVER!)

  3. I've read somewhere that people with celiac disease can also be sensitive to this ingredient (not that it contains gluten, but that we are more likely to just be sensitive to it, like to flavored coffee, which I am very sensitive to.) Anyway, my son is having a "glutened" reaction going right now (actually, just the DH symptoms and not all the GI and neuro ones, strangely enough) and the only thing I can trace the reaction to might be the annatto. Does anyone else have this kind of reaction to this ingredient? My other celiac disease child doesn't seem to be reacting (or isn't overtly enough atm to draw herself away from the GameCube. :rolleyes: )

  4. I often substitute all applesauce (natural kind, NO SUGAR ADDED) for the oils in baked goods. Always in muffins (I bake a lot of muffins :D.) I find that things turn out lighter in texture but will dry out quicker. Usually, nothing lasts that long to worry about the drying out bit, though. I wouldn't do this with things that are supposed to be moist and chewy (chocolate chip cookies, for instance) but anything that bakes up light, why not?

  5. Here's a menu of items that are all available at stores. I make a great deal of our food from scratch, so I thought this would be more helpful in this instance than posting 5 recipes. :) Also, I'm posting 1's and 2's because my two younger kids nearly never agree on anything, so 10 yr old son is #1, 7 yr old daughter is #2.

    Btw, I think this is an awesome thread! I've gotten some great ideas so far. Everyone, please post!


    1. Gorilla Munch Cereal (EnviroKids)

    2. Corn Crunch'ems (Health Valley) w/a little bit of Fruity Pebbles on top

    whole milk

    vitamin (Kirkland Signature's Chewable Children's Complete Multi - from Costco)


    1. Genisoy's Xtreme Peanut Butter Fix (Power bar type thing. This is the one all my kids will eat. It's packed with vitamins, minerals, protein and calories. And, it really tastes good!)

    2. Crispy Rice Bar, Chocolate only (EnviroKids)


    1. PB&J sandwich (BH's Sesame Bean Bread Recipe, crusts removed :rolleyes:)

    2. Ham or Roast Beef or Turkey and cheese sandwich (same bread, using Hillshire Farms thin sliced deli meats, in the dairy/meat section, in little reusable containers.)

    Fruit (apples, clementine oranges, pears, grapes, bananas...whatever I have ripe)

    Chips (Giant brand corn chips, Cheetos, Lays potato chips or Stax)

    3 mini candies (Reese PB cups, Snickers, H.Kisses)

    100% juice box or Lemonade

    After School Snack:

    (This is almost always something I've baked, muffins, cookies, custards, etc. But, if I've nothing around:)

    1. Cinnamon Donut or Cinnamon Roll (Kinnikinnick-hmm, can't spell)

    2. Cheese (string cheese, babybel cheese, Laughing Cow soft wedges)


    Mac & Cheese (Pastato has the best one we've found!)

    Chicken Burger (Casual Gourmet, found at Wholefoods, cooked on the Foreman grill for 5 min's are simple and really tasty)

    Vegi of some sort

    Milk (often with Nestle's Quik added, I've reluctant milk drinkers)


    1. Starbucks coffee ice cream

    2. Rainbow sherbet

  6. Since the holidays I regained a little (5 lbs) I'd lost (I also never had the weight loss though my intestines were a mess <_< ) Now I'm back on the South Beach Diet, Phase 1 (no white crap, whole natural foods, no sugar, no alcohol...) It's a very easy diet for Celiacs. Seems written for us! :D Anyway, if you're serious about losing weight and changing you way of eating, take a look at http://www.southbeach-diet-plan.com/forum/index.php. It's a great site for recipes (naturally gluten-free) and support. (Phase one is just a "get rid of cravings, big weight loss" boost to the diet that only lasts two weeks. You can skip it and go to Phase two where you eat whole grains :blink: and fruit and a little wine and other good foods.)

    Good luck and send a pm if you want to chat! :)

  7. I thought others of you might be interested in a frozen dinner (okay, it's just the main course, you have to come up with the sides) that is totally delicious, MAINSTREAM (so it isn't any more expensive just because it's gluten-free) and you can find at Costco/Priceclub.

    In the frozen food section, it's in a blue box called Seasoned boneless Stuffed Chicken Breasts with Rib Meat, Cordon Bleu, Distinctions by Barber Foods. My entire family likes these, though I buy them mostly for my teenager to have something to throw in the microwave when he gets home from school. I decided to double check the gluten-free status before posting this and, indeed, they are gluten-free (though they have a breaded cordon bleu as well that as not, but I haven't seen that one at Costco's.)

    This is not listed in the Costco gluten-free lists anywhere so...here you go.

  8. I'd recently gotten one of Bette Hagman's newer cookbooks, The Gluten-Free Gourmet Cooks Fast and Healthy. In it is a recipe for a Bean Flour Mix that I've started using with everything. 1 part bean flour (I use chickpea), 1 part tapioca flour and 1 part cornstarch. It's been working as well or better than Bob's, imo. (And cheaper!)

    There is also a recipe in the book for Sesame Bean Bread that is the best bread recipe I've tried. The bread lasts 2-3 days, staying MOIST and SOFT and has a great texture. (Can you tell I'm excited by this? :D) Where I am it takes less moisture than the recipe calls for (calls for "scant 1-1/2 cups water" but I use 1-1/4 cup) other than that, I make it just as written using the regular bread setting (not rapid) on my bread machine, too (made a slight difference.) I've made about 8 loaves since trying it a couple weeks ago. Sandwiches over the holidays were a treat, now they are just normal again. Yea!

  9. It also took several weeks for my son's DH to clear up once going gluten-free. He also had no GI symptoms. NOW, however, his DH is much worse when he gets into gluten and he's having all the other celiac disease reactions, too. He's 7 months gluten-free with an average of one slip-up a month.

    I think it's terrible that your doctor took it upon himself to not even let you know about the DH-gluten connection! :angry:

    Welcome to the board! :)

  10. The little red dots aren't technically DH. It had been diagnosed as keratosis pilaris some years ago. However, since they flare up whenever he eats gluten, they are somehow gluten related (who knows, he may have a wheat allergy on top of celiac disease.) But, he does have the regular DH breakout reactions, too, on his hips, knees and "other areas." (I didn't press for more info, I could see the ones on his hips though, NASTY!) Injury to insult, I suppose. The little dots don't seem to bother him much (except visually.) The DH spots drive him crazy though.

    I'd be willing to get the dapsone if it wasn't something he had to take all the time, but just during outbreaks. Thanks for the info, Richard! Any shortening of reaction time would be wonderful for him.

  11. Let that boy know that what they are teasing him about now will cause the girls to swoon in a few more years.

    Right now that poor boy is watching his brother go through the turmoils of (this is what the 10 year old calls it) HORRORMONES. If I mentioned the girls will love those lashes, he'd cut them off. :lol:

    About thrush, if you don't have the typical white patches on the insides of the cheeks, it's pretty unlikely that's it (though it could happen.) Thrush doesn't cause the whorling or curling that geographic tongue exhibits (unless, of course, you have thrush AND geographic tongue.)

  12. I have to agree with Tiffany on this. I've been looking up the lactose contents of different dairy products and it seems I only have problems with ones that are in the higher content category. I've been feeling fine since I realized this and made adjustments! Also, because lactose changes when heated, now I know why sometimes certain cheeses will bother me and sometimes not...because they've been heated! Very simple. Thank you, Red, for your insights, though! I really believe I'm just recovering my villi and having certain sensitivities in the meantime.

    Red, I heard you mention lowering someone's cholesterol. My friend is following the South Beach Diet and has lowered his cholesterol 110 pts as well as taking him from being diagnosed "pre-diabetic" to normal! It might be worth it for whoever you know with this problem to try it. (Lipitor brought his cholesterol from 345 to 225, then he started SBD and it's now down to 115. I'm so proud of him!)

  13. For Christmas I got a new Bette Hagman cookbook, "The Gluten-Free Gourmet Cooks Fast and Healthy." In it she has a recipe for Sesame Bean Bread using the breadmaker. I've made it 5xs now (had to tinker slightly to get it perfect for me and my machine, it calls for too much water the way the recipe is written.) It is amazing. HONESTLY. It has a nice light brown color, it is soft and stays that way for days. I can make a loaf and have perfect bread for the kids lunches the next two days. All my kids like it. My mother thinks its a wonderful tasting bread, gluten-free or regular. This recipe is definitely worth the price of the book! (Is it improper to post a recipe from a book? It bothers me or I'd do it now.)

  14. Red, thank you for your post and your apology is gladly accepted. :) Now... :blink: who'd have thought that chronic stomach problems would lead me to studying my least favorite subject to the point I actually can understand some of that first link? :lol: I'll look into this further though my interest (study) angle on gluten and celiac disease is more concerned with the neurological damage caused by gluten that apparantly killed my father two years ago than the GI problems (though I suffer from them also, the brain damage and pain my father went through truly terrifies me.)

    As far as lactose vs the others, I did find that people who are only mildly lactose intolerant will often tolerate butter and other of the richer dairy products (like heavy cream.) Go figure. Also, that cooking lactose changes it while cooking casein does not, which is one way to determine if you've problems with lactose or casein. Now, having problems with whey is less discussed except to lump it with lactose or casein problems, so... <_<

  15. I thought I would answer for my whole family :D. (If you're just interested in those on this board, my 15 year old does come on here, but the other two don't.)


    1. Do you have Celiac Disease?


    2. Do you have Type I Diabetes?


    3. Sex


    My 15 year old:

    1. Do you have Celiac Disease?


    2. Do you have Type I Diabetes?


    3. Sex


    My 10 year old:

    1. Do you have Celiac Disease?


    2. Do you have Type I Diabetes?


    3. Sex


    My 7 year old:

    1. Do you have Celiac Disease?


    2. Do you have Type I Diabetes?


    3. Sex


  16. I'd pretty much realized I was lactose intolerant and have been popping the lactaid whenever I remember. But, here's something I noticed yesterday and confirmed today. Butter and heavy cream do not cause symptoms in me! :blink: Am I not lactose intolerant but some other kind of dairy intolerant? I'm totally confused by this. Or, do butter and heavy cream not contain lactose? :huh: The only other dairy I've been able to eat without any symptoms is yogurt. Oh, now that I think of it, I had a little Babybel cheese wheel today and didn't react either.

    I'd say it's all in my head but the fact is, my head doesn't care. :lol:

  17. You have to check on the manufacturer. Two of my kids have strep, too. All Thursday I was calling the pharmacy, manufacturer, etc. The company I called was Ranbaxy. They said all their amoxocillin is gluten-free. (Btw, the problem with strep is that 24 hours after you start taking the meds, you'll feel a ton better. It doesn't mean you're over it, you've just killed enough of the easy to kill bacteria to give yourself the feeling you're better. The rest will start growing again.)

    Here are two med lists to check out:



  18. I often use the rapid setting on my machine with gives two kneading processes but only a short rest between the two. It works great with my favorite bread recipe. I also have used the quick setting with has only one kneading process (but a 5 min longer bake cycle...which is too long for my recipe) so generally I use the rapid setting. I've also unplugged my machine before the baking turns on in order to allow a new recipe to rise longer, then replug it in and set it to just the bake setting (starts baking right away.)

    Take a look in the manual. Try a good gluten-free bread (like Bob's which is very forgiving.) If it flops, give a call to you MIL and ask if she would mind if you take it back to the store and replace it with another breadmachine type. I did this with two different brands before I found one I liked (but, like Tom said, you may find it works just fine for you. Mine isn't an uber expensive one with all the bells and whistles, just the Oster brand. Every time I try something new with it, I learn a little more about how to use it more efficiently for myself.) The stores (and the young clerks managing the counter) generally don't care why anyone returns things (especially big store like Target.)