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seashele2

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Everything posted by seashele2

  1. seashele2

    ARCHIVED Caterers

    seashele2 replied to Emilushka's topic in Gluten-Free Restaurants

    How is the other celiac guest getting a gluten-free meal? Did they let that person talk to the caterer? If so, why did he/she get to, but you don't? I would keep pushing. Unless organizers let me speak to the person cooking, I won't eat at an event. ~Michelle~
  2. seashele2
    Most standard brands of tuna contain soy, whether they are in oil or water. If it mentions "vegetable broth" in the ingredients, it almost always contains soy. I searched a long time to find some that didn't. The only can of tuna I have now in our pantry that is soy-free cost me almost $2 a can. I understand your frustration you mentioned in your original...
  3. seashele2
    Is that a new way to diagnose celiac? All of my family's gastros had to do endoscopies because celiac damage, thus diagnosis, is in the small intestine and colonoscopies are in the large intestine. I just called my gastro to ask out of curiosity and he didn't know of a way to check for celiac with a colonoscopy. Four of us are already diagnosed, but if...
  4. seashele2
    Your aunts gastro can't look for celiac in the large intestine with a colonoscopy. She would need an endoscopy to find damage to the villi in the small intestine. My mother-in-law said her doc told her she didn't have celiac after her colonoscopy too but if he did, he is unclear on how celiac is diagnosed. Glad we use a different gastro than she does! ...
  5. seashele2
    We are also dairy-free and the 2 brands we buy are Enjoy Life (already mentioned) and Terra Nostra. Not all of the Terra Nostra Ricemilk Choco bars are soy-free though. Stay away from the truffle filled one. It has soy. Michelle Western Washington State
  6. seashele2
    We eat jicama all the time. It is my teen's favorite vegetable. We always eat it raw though. It is popular where we are from (New Mexico) and there are times I can't get good quality jicama way up north, but when we can find it, I buy it. I have seen recipes where it is cooked, like a stir fry type thing, but I've never seen anything about frying it for...
  7. seashele2
    Yes. I have seen corn gluten on ingredient labels. I read a couple articles about studies that were conducted in the late 70's (1978-ish, I think) that showed that 40% or 60% (I can't remember which but either is a big number) of celiacs react to corn gluten with exactly the same symptoms as with wheat gluten. With the corn lobby so powerful, the results...
  8. seashele2
    I find this notion quite absurd! I was an undiagnosed type 1 celiac and I had a miserably unhealthy childhood. Had they diagnosed my celiac at around age 12 when symptoms began, I could have avoided a myriad of health problems, bone marrow tests to check to see if I was so skinny because of leukemia (which was negative), years of wavering insulin dosages...
  9. seashele2
    The fatigue and headaches could easily be caused by the low B12 and low D levels. I supplement both and most celiacs have to. The diarrhea could be a few different things. I would first suspect whatever is causing your elevated celiac panel. After 1 year of being gluten-free, it should be negative for celiac, not elevated. Are you using separate toasters...
  10. seashele2
    In the U.S., gluten-free doesn't necessarily mean zero gluten. While the FDA has not yet made their determination on labeling rules for gluten-free items, it is common practice to label anything gluten-free that has less than 20PPM (parts per million) of gluten protein. Anything under 20PPM is considered reaction-less for celiacs by most gastroenterologists...
  11. seashele2
    As stated previouisly, in the US, caramel color is derived from corn if it is not labeled. (Some health food companies will derive their caramel color from other ingredients, but they list the source.) My daughter is corn allergic so have had 17 years experience with that one. However, that doesn't mean it's not the caramel coloring bothering you. Do...
  12. seashele2
    You might want to have your gastro doc do a large intestine biopsy (via colonoscopy) to check for microscopic colitis. I learned from mine today that he suspects that is my problem and I have several similar symptoms to yours. About 1/3 of celiacs also have microscopic colitis. I read somewhere today online that celiacs are 70x more likely to get it than...
  13. seashele2
    After my body was able to absorb what I was eating, my allergies started. Before diagnosis, I could eat anything. Since diagnosis and going gluten-free 6 years ago, I have become allergic to dairy, soy, MSG, beef and am beginning to show reaction to corn. Michelle Western Washington State
  14. seashele2
    I would contact Chili's corporate about the 2nd incident as well. I had a similar problem with a salad at a Red Lobster location and the manager was oblivious when I complained so I wrote to corporate. Never have had a problem at my closest location so I suggested that when eating out when I went to my parent's house out of state. Big mistake. I personally...
  15. seashele2
    My daughter and I are both celiac. She also has other food allergies (corn and dairy), so eating out is even more fun. She asks where they are going and then just calls without saying that's why she is asking. If there is nothing safe on the menu, she asks ahead of time if there is anything she can special order. She often just orders a dry salad without...
  16. seashele2
    It is very important to my daughter and me to have separate cooking/food area from my husband's glutened section. We have a separate toaster, an "allergen free" deep fryer (we are also corn, dairy, soy, msg & beef-free, combined), a separate counter area that no gluten, or the other allergens, touches, separate food storage area for boxed and bagged...
  17. seashele2
    I was 4' 11 1/2" at my peak. 30 years misdiagnosis and I'm now 4' 10". Diagnosed with premature osteopenia and osteoporosis 6 years ago at age 42 when my celiac was finally diagnosed.
  18. seashele2
    I can't eat beef jerky, but still curious. What is in it that is a gluten ingredient? Michelle Western Washington State
  19. seashele2
    A word of warning about Rice Chex. I bought a box a couple months ago while I was on vacation that stated they were gluten-free on the box, but about my 3rd bowl into the box there was a Wheat Chex. It was already in my milk when I uncovered it. I had my Dad taste it to make sure it wasn't just a burned Rice Chex. Nope it was wheat. I contacted the company...
  20. seashele2
    It's probably the texture. Are you heating the bun before you make your burger with it. I wrap mine in a damp paper towel or cotton towel and put it in the microwave for 12-20 seconds depending on the size of the bun. It softens it and helps the texture. Even after 6 years, I can not eat a cold gluten-free bun or I will also start gagging. ~Michelle...
  21. seashele2
    My diagnosing doctor 6 years ago was my primary care doc. She was an internist who specialized in gastrointestinal issues. So I luckily did have some follow-up for the first year and a half until she moved away to do her fellowship in gastroenterology. At 6 months and at one year, she ran celiac lab panels to verify I was gluten-free and not cross-contaminating...
  22. seashele2
    No, I haven't, but I don't know how much checking your pulse could tell you. Everyone's pulse increases after they eat, food intolerance or not. The bigger the meal, the bigger the increase. The body is responding to the stomach's need for more blood during digestion, then the need for blood to carry nutrients from the small intestine throughout the body...
  23. seashele2
    Yikes! With positive genetic markers for celiac and those symptoms, they should have immediately run a celiac panel! Any primary care doc can order those labs though. You don't need a GI doc to order celiac lab tests. If the results are positive for any of your family and they recommend biopsy confirmation, then a GI doc is necessary to do the endoscope...
  24. seashele2
    Absolutely!!! There are three main reasons for me. 1) When my celiac was undiagnosed (for lots of years), my body couldn't absorb the nutrients from what I was eating. After my small intestine began to heal from removing gluten from my diet, it could. 2) Gluten-free replacements are all higher in calories and carbohydrates than their gluten based counterparts...
  25. seashele2
    Bridget, After my celiac diagnosis 6 years ago, and my body was finally absorbing foods for the first time in years, I began reacting to foods I never had before. And with allergic reactions, not intolerance reactions. Now in addition to gluten, I am dairy, soy, MSG and beef-free. At first I could tolerate small amounts of things like soy lecithan...
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