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Skylark

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Skylark

  1. Skylark
    You need medical attention and it's not up to you to make sure you have celiac. A black stool or a stool with dark coffee-ground looking stuff in it can be signs of internal bleeding and requires immediate medical attention. Bright red blood is less of an emergency but you still need to get to a doctor. It is not normal, even for celiac, to have blood in...
  2. Skylark
    Wait, eating peanut butter from a spoon is a bad habit? I'm a long-time member of the peanut butter on a spoon snack club. If rice seems easy, make a mix of rice and lentils instead. There's a million rice and lentil pilaf recipes on the Internet if you want seasoning. Rice and any kind of bean is a complete protein and a very nourishing mix. ...
  3. Skylark
    A person who is gluten-free needs separate condiments, a separate cutting board (gluten gets in the scratches and is hard to clean out), and a separate toaster or toaster bags at a bare minimum. You also can't stir a normal pot of spaghetti and then forgetfully stir the gluten-free pot with the same spoon, or cut regular bread with a knife and then use on...
  4. Skylark
    IMO nobody's diet can tolerate the whopping 41g of refined sugar in a can of soda, even if it's cane sugar. There is less sugar in a full-size Snicker's bar than in a 12-oz can of soda. I have decaf coffee in the morning and other than that I drink mostly water. Sometimes I'll make herbal tea or have soda water with a squeeze of lime or lemon. I'm...
  5. Skylark
    cross-contamination
  6. Skylark
    Where do we get it???
  7. Skylark
    Maybe I didn't explain that clearly. If there isn't matzoh meal in the food, it will be gluten-free. Obviously the ones with matzoh meal contain gluten. Here, try this article. Open Original Shared Link
  8. Skylark
    This forum is my support group. I've found gluten-free products and restaurants I wouldn't have known about otherwise. I also feel less alone knowing there are so many other celiacs out there.
  9. Skylark
    Thanks for posting. That was really funny!
  10. Skylark
    I learned about this from a friend who works at a synagogue. Every Passover the rabbi arranges to buy everyone's chametz (leavened bread from prohibited grains) and sell it to a non-Jew for the length of the holiday. I was fascinated by that one! The only way the five grains (wheat, spelt, rye, barley, oats I think?) can be consumed is as matzoh. This...
  11. Skylark
    By the time the quinoa is hulled and the saponin is rinsed off any barley dust would be long gone. You have to understand when you read this article that the prohibition against eating or even possessing chametz during Passover is absolute. This is from an Orthodox rabbinical council and they are looking for grains that meet certain religious standards...
  12. Skylark
    This is so true! I only kept a separate cutting board and toaster when I had a roommate. I trust my dishwasher and trusty scrubber to get gluten off plates and pots.
  13. Skylark
    Hi and welcome. It sounds like you've made great progress so far. Keep right on trusting your mom instincts. It sounds like you have good ones! A lot of Dr. Jekyl and Mr. Hyde kids have food chemical intolerances as well as reacting to gluten and casein. Preservatives, food colors, salicylates, or natural amines that mimic neurotransmitters can all be...
  14. Skylark
    OK, thanks very much. I thought I'd best ask rather than misunderstanding. That's fair that I exaggerated a little. Yes, many have absolutely been diagnosed with shorter challenges. Others never do get the positive blood test they want to validate their gluten reactions, even with a positive biopsy. The diagnostic process sure isn't what one would...
  15. Skylark
    Hyperbole is pejorative. Why are you attacking me? Chicago Celiac Center says three months of high gluten. There is a big issue with challenges. Most insurance plans won't let you do something a "gluten lite" challenge for a few weeks with a test, and then a retest after a couple months of heavy gluten if you get a negative. You have to challenge strongly...
  16. Skylark
    I'll third that. It looks fine as far as gluten but it's DAIRY.
  17. Skylark

    ARCHIVED Graduation

    Skylark replied to Googles's topic in Coping with Celiac Disease

    Congratulations! Is there anywhere that serves gluten-free food? It sounds like you will need to make reservations no matter what if the area is that crowded. Take the initiative and make reservations for yourself and your friends somewhere you can eat. They will be glad someone is planning ahead and making reservations at all!
  18. Skylark
    I fry with saturated fats, not oils. Ghee, coconut oil, lard, or tallow all hold up well when heated. Any unsaturated oil (i.e. ALL liquid vegetable oils) will create free radicals and trans-fats to some degree when heated.
  19. Skylark
    I react to gluten-free breads with asthma. Udi's seems to have more xanthan gum than some products and it does give some people trouble. There is also a little residual sulfite that's used processing the starches used in gluten-free bread that can be a problem for people with allergies.
  20. Skylark
    Celiac antibodies do not hang around the way you're thinking. It typically takes 2-3 months of a full-gluten diet (4 slices of bread a day) to have a hope of a positive test. Even then, the testing is prone to false negatives. If you've been gluten-free for more than a few weeks, the 2 weeks your gastroenterologist has suggested is probably not long enough...
  21. Skylark

    ARCHIVED Wheat In Japan

    Skylark replied to MJ-S's topic in Publications & Publicity

    Ugh. I found some info on the bread maker. You have to add 50g of wheat gluten to the recipe. It says it has a wheat-free setting where you can substitute a rice flour called Joshinko for the gluten but it would just be rice bread. I bet my normal gluten-free bread recipes are better. Open Original Shared Link
  22. Skylark
    I seem to be allergic to gluten-free bread. (Xanthan gum???) Try cutting out any new gluten-free foods and go to gluten-free starches you ate before, like potatoes or rice.
  23. Skylark
    From what I've been reading DGP IgG is thought to be the first celiac antibody formed. Then when antibodies bind to the gliadin-TTG enzyme complex you end up with TTG antibodies and autoimmunity. Your doctor may be thinking of DGP-IgA, which is not as sensitive for celiac. The putative development of DGP-IgG before TTG does raise the question of how far...
  24. Skylark
    I wouldn't go with oats just yet. Some celiacs react to them as though they are a gluten grain. How about quinoa or buckwheat for grains?
  25. Skylark
    Scientists are comparing them even as we type. It looks like the combo of DGP-IgG and TTG-IgA may be the best bet to help reduce false positives. Open Original Shared Link Open Original Shared Link
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