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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
    Eh... I give up. Live in your "celiacs can never, ever recover" world if you like. I believe what doctors see in the clinic, which is occasional full recoveries from gluten intolerance and even celiac. The immune system is quite plastic and it does sometimes "forget" antigens if it doesn't see them for long enough. (This is why you have to go back for...
  2. Skylark
    Yes!!! Thanks for mentioning that. I forgot. Never put "unidentified goo" on your food at a restaurant. I look for pickled beets or three-bean salad instead of dressing at salad bars. There is also sometimes oil and vinegar by salad bars, which is fine.
  3. Skylark
    I don't know about that. The last mix gluten-free bread I made rose a little above the top of the pan in the middle of the loaf, just like a wheat bread, and it turned out beautifully. I think it was the Glutino French bread mix. That recipe does look like a lot of liquid. "Spoon the batter" sounds like it's way too thin to rise properly in a loaf pan...
  4. Skylark
    Right, although "half of DQ2" is a touch misleading. It's the same protein as the *0501 in DQ2.5, but the *0505 gene is inherited with B1*0301 (DQ7) to make DQ7.5. There are a few celiacs with DQ7.5 and no other currently known risk gene like DQ2 or DQ8, so *0505 is considered to confer some small degree of risk. The problem with B-chain only testing is...
  5. Skylark
    I'm glad to hear your honeymoon went so well! You do need to stop and be sensible. You're not gluten intolerant where you eat wheat according to your symptoms. You're celiac and every time you eat wheat, your immune system will start attacking your body. You may not feel much but the damage adds up (as I'm sure you well know). I have thyroid autoimmunity...
  6. Skylark
    Hint: His study was probably flawed so badly the only place he could publish it was an alternative health rag. For starters, it's using Enterolab tests as an endpoint. When you are using a test that is not validated to measure your endpoint, how can you possibly claim results??? If this study and product were real, GI doctors would be shouting it off the...
  7. Skylark
    As far as I know, there haven't been any studies on celiac genetics and intolerance to oats. It's probably because there are relatively few oat-sensitive celiacs to study. Perhaps your doctor has noticed something clinically.
  8. Skylark
    You could request TTG IgG. There might also be an anti-EMA IgG they could do. DGP is pretty sensitive but you don't want to leave stones unturned!
  9. Skylark
    Diagnostic labs correct their reference ranges for age and gender. They are constantly and carefully adjusting the ranges to reflect the most recent research and the population ranges they see when running the tests according to their specific protocols. It's not a good idea to try to look up reference ranges on the web because tests can be run different...
  10. Skylark
    What Mushroom said. Run, don't walk, for celiac testing.
  11. Skylark
    If you happen to be IgA deficient, yes it will skew your celiac results. You should ask your doctor for total IgA, and the newest deamidated gliadin tests. They are somewhat more sensitive than TTG.
  12. Skylark
    If your gluten symptoms are similar to your viral symptoms, you may never know. You may also have a sensitivity to something other than gluten. I take it you read all the labels carefully? I've seen brands of turkey bacon that declared wheat ingredients in the flavoring. I don't know about Miracle Whip off the top of my head either, but Kraft will always...
  13. Skylark
    No, no. Anti-TTG IgA is absolutely a positive result for autoimmunity and it is EXTREMELY likely you are celiac. It's typical to have positive IgA and not IgG if you have a normal immune system and are not IgA deficient. The handful of false positives with TTG IgA come about because TTG isn't 100% specific to celiac. It can also appear in other autoimmune...
  14. Skylark
    Nope. Denaturation doesn't affect the celiac reaction at all. To break down gluten with heat to where you don't react, you have to burn it into soot. The special sourdough breads use 24-hour fermentation with a very specific strain of bacteria to break down the gluten. It's not something you'll run into by coincidence. Seitan (gluten cake) isn't even fermented...
  15. Skylark
    Welcome to the board. I haven't used your specific cookbook. With breads, I've found that they fall after baking if there is too much liquid in the dough, or too little xanthan gum. Gluten-free bread dough is much moister than regular dough, but it shouldn't be more of a batter than a dough. It should be stickier and wetter than regular bread dough...
  16. Skylark
    I would call and ask about gluten-free food options. You might be pleasantly surprised. If there are none, I would also explain that I need to carry food into the park for medical reasons and see what they say. As far as Chuck E. Cheese, I'd just eat at the salad bar but I'm not super-sensitive. I do tend to avoid whatever is next to the croutons and...
  17. Skylark
    Yes, that's exactly the rubbing alcohol I'm talking about. Yes, the other 30% is water. I would not bother mailing them about gluten. They probably won't even have a clue what you mean or why you are worried. Only traces of isopropanol are made in grain fermentation so it's not a commercially viable source.
  18. Skylark
    You need to learn a little defensive Google mojo! Here's the Bob Evans gluten list. Always go to a restaurant's website and print out the allergen info before you go. Also, chances are very good they would have provided you this same information if you asked for "wheat allergy information" rather than asking about gluten. (Running across hidden barley...
  19. Skylark
    Doctors consider villous atrophy the "gold standard" for diagnosing celiac disease. Your doctor will look for ulcers and other visible GI problems with the scope. The endoscopy will show whether or not her celiac antibodies have caused villous damage and how bad it is. It provides a benchmark too, so if she keeps having trouble your doctor can repeat the...
  20. Skylark
    It seems like the safest course of action is to head for the hospital if you're having trouble breathing again. Are you alone? If so, definitely go. You don't want to suddenly get worse with nobody to call the ambulance. That does sound like anaphylaxis, but the ER should have been able to diagnose it. It's not uncommon at all. The speed of the reaction...
  21. Skylark
    Try the Belgian imported Green's Endeavor dubbel dark ale. It's pricey but it's an honest-to-god dark beer. Open Original Shared Link People have mentioned some of my favorites. Crusty French baguette, Triscuits, pizza with REAL crust (and why must all gluten-free pizza be Chicago style??? New York style gluten-free pizza, please!) I have others to...
  22. Skylark
    I'm glad to hear you're getting your health back. Yes, celiac can cause other intolerances/allergies. Celiac disease damages the intestine and bits of protein, lectin, and other food substances that normally stay in the intestinal lumen make it through to your blood where you can react to them. There is a documented cross-reaction between tomato and...
  23. Skylark
    Two strikes. Maybe you can get a third wrong answer from another doctor. Low total means you simply can't interpret the anti-gliadin results at all. There is no magic correction factor. The test simply doesn't work right because there is too little IgA.
  24. Skylark
    good answer from Evie, although I would be more concerned about the enzymes lacking a gut-like environment (or even more specifically a germinating barley seed environment) rather than even distribution on the counter-top. A lot of enzymes don't work very well in pure water and you have to play with things like pH and salt. Great point about grain alcohol...
  25. Skylark
    Actually it depends on your friends. I have one friend with a ferocious soy allergy and dairy intolerance who totally "gets" CC and if she says something is gluten-free, it is meticulously gluten-free. I usually make whatever I'm cooking soy-free/dairy-free/gluten-free so we can both eat it. Another friend is a brilliant engineering student and she understands...
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