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jenvan

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About jenvan

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    Lynne took this picture! :)

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    http://www.glutenfreeindy.com
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    Female
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    Hit up our local group - Gluten Free Indianapolis!
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    Indianapolis, Indiana

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  1. Aw my Lynnie... Praying for you today. How you bear it all I don't know...faith, family, friends... Put this verse below, always an encouragement to me of what's to come and thinking of that in the midst of all the brokenness in this world... I put the NIV and the Message translations below as each gives a different perspective I find interesting. Love you friend.

    Romans 8:19-23 (NIV)

    19The creation waits in eager expectation for the sons of God to be revealed. 20For the creation was subjected to frustration, not by its own choice, but by the will of the one who subjected it, in hope 21that[a] the creation itself will be liberated from its bondage to decay and brought into the glorious freedom of the children of God.

    22We know that the whole creation has been groaning as in the pains of childbirth right up to the present time. 23Not only so, but we ourselves, who have the firstfruits of the Spirit, groan inwardly as we wait eagerly for our adoption as sons, the redemption of our bodies.

    Romans 8:19-23 (Message)

    18-21That's why I don't think there's any comparison between the present hard times and the coming good times. The created world itself can hardly wait for what's coming next. Everything in creation is being more or less held back. God reins it in until both creation and all the creatures are ready and can be released at the same moment into the glorious times ahead. Meanwhile, the joyful anticipation deepens.

    22-25All around us we observe a pregnant creation. The difficult times of pain throughout the world are simply birth pangs. But it's not only around us; it's within us. The Spirit of God is arousing us within. We're also feeling the birth pangs. These sterile and barren bodies of ours are yearning for full deliverance. That is why waiting does not diminish us, any more than waiting diminishes a pregnant mother. We are enlarged in the waiting. We, of course, don't see what is enlarging us. But the longer we wait, the larger we become, and the more joyful our expectancy.


  2. I had similar results to Susie. IMO, from leaky gut due to Celiac...so technically, some of those should go away as the gut has healed. As Patti suggested, I'd couple this with a food journal/elimination diet. I wouldn't live and die by the IgG testing b/c no one is really sure what eating foods you have an IgG response to actually does or doesn't do. I used my IgG results to guide me into an elimination diet and I confirmed foods to elimination based on symptom from there...ie. dairy.


  3. Pretty much all hotels have fridges on hand, for people with medications etc. Just ask for one when you make the reservation/check in. As for a travel cooler/fridge... I have one that plugs into your car adapter and the wall outlet. It gets pretty cold and can function as a fridge/cooler. I'd say that might be the most worthwhile item.

    Now, I'm not sure if you're doing this for hotels for cabins for camping?? But if its camping I definitely recommend a portable stove, you can cook in your regular pans with it. Works great.


  4. Jen--Do you wash, spin and then store your salad right in the salad spinner? I used bagged lettuce, but have been re-thinking that lately. I just hate wet lettuce :D

    Your method sounds great!

    I do Patti. I wash the lettuce...spin off the water in the spinner and then pour the water out that collected in the bottom. Then I put in my lettuce, veggies etc. It is really a time saver for me during the week.


  5. OMG they're going to drag this out and torture us but how can she NOT choose McDreamy???? :huh:

    I know...if they keep it going it'll start looking like desperate housewives :) McDreamy was looking hot, but how can you not want to just cuddle up with Chris O? :lol:

    Love the Tivo! B)

    Yeah Patti--we'd be in tv-trouble without our tivo. Thursday night 4 of our shows are on alone. Oh the conundrum ! :P I am so tivo-minded now (embarassed to say) that sometimes when I'm watching live tv without it or even a movie in a theater, there is a split second thought where I think "Oh, I want to rewind that..." And then I realize...I can't ! :blink:


  6. No, you don't have to have one. I would just pat dry the leaves with a paper towel so they aren't wet. In support of the salad spinner though... :D I LOVE mine. I eat salad every day for lunch. Sunday night I fill my salad spinner with lettuce, my veggies etc, and just pull out a handful each morning for my lunch. It keeps my salad fresh till the end of the week :)


  7. I did bake the crust before adding the toppings. I only baked it for the time they said though so next time I will have to bake it alot longer. I was so looking forward to pizza tonight but I ended up throwing it away instead! :( Do all the Chebe pizza mixes have the flavored crusts? There was alot more seasonings in it than I am used to! I just want a regular pizza like you get at a pizza place. This has been the hardest food for me to give up! :blink: Thanks for letting me whine about missing my pizza and for your help in making it better next time!!

    I've never had any issues with this mix. Could it have been the egg replacer perhaps? Anyone else here use egg replacer in a chebe mix?


  8. Hi,

    I got Quinoa flour instead of Quinoa flakes for a Betty Hagman recipe for mock oatmeal cookies. Does it really matter in texture and taste before I open up the bag? Or the big question how can Quinoa flour be used...such as a substitute for another flour? Are there good recipes out there using the flour?

    Ken

    Quinoa flakes and flour will be pretty different. Flakes look similar to oatmeal. Read this recent thread if you haven't seen it already... I made the cookies you're probably talking about...they were good ! You can use the flour as a sub in other recipes. It has a nuttier taste, so remember that when you're subbing. http://www.glutenfreeforum.com/index.php?showtopic=23839

    You can get some recipes for the flour here (will have to convert *some* of these to gluten-free):

    http://www.bobsredmill.com/recipe/ingredient.php?pid=285

    http://www.quinoa.net/Recipes/Flour/flour.html

    http://www.pccnaturalmarkets.com/health/Re...oa_Pancakes.htm


  9. :D:D

    sorry jenvan i havent read the replys on this but had to reply to you, you have changed your photo and its nice to see you properly. dont worry im a girl youve given some good advice that i thought it would be nice to see yoy and say something. :D:D

    Thanks Taz--that is very sweet of you! :) Think you'll ever brave putting up a picture? It is fun to put faces to all the names...


  10. THANK YOU SO MUCH, I'M SURE WE WILL GET USED TO THIS EVENTUALLY, IT WILL JUST TAKE SOME TIME. I WAS WONDERING WHEN BAKING IF THINGS RISE LIKE THEY DO WITH REGULAR FLOUR, BECAUSE SHE BOUGHT A PANCAKE MIX AND THEY DIDN'T SEEM AS FLUFFY AS THE REGULAR ONES.

    You will notice a difference in many of the products and most of the breads, cakes aren't as fluffy or light. You will have to experiement and try different ones to see what you like best. There are some really good mixes and recipes out there, so tell your friend to be patient and she will find some she will enjoy.


  11. THANK YOU EVERYONE, THIS IS A MOST HELPFUL SITE, I DID PRINT THE LISTS OF THINGS SHE CAN'T HAVE, AND I TOOK IT TO THE STORE WITH ME. SINCE SHE STARTED THE DIET ON MONDAY, SHE HASN'T HAD TO RUN TO THE BATHROOM RIGHT AFTER SHE ATE, THAT HAD GONE ON FOR THE PAST 17 YEARS. I WAS WONDERING WHY IT TAKES DOCTORS SO LONG TO EVEN CONSIDER GLUTEN TO BE A POSSABLE CULPRIT? WHEN I RAN THE SEARCH ON THE WEB MANY SITES CAME UP, SO IT DOESN'T APPEAR TO BE AN UNHEARD OF THING, ESPECIALLY FOR A GASTRO DOC.

    That's great news for your friend! You mentioned something about recipes....honestly, what I do mostly is take old standby recipes and just convert them. ie. someone here posted about using the original toll house recipe to make gluten-free cookies. I also do that--meaning, take a gluten-free flour mix (don't forget the xanthan gum) and sub it 1 for 1 in old recipes. You can make your own gluten-free mix or buy them premixed to sub directly for gluten-flour. Gluten-free pantry and authentic foods and other brands have these mixes.


  12. I DID IT, I DID IT, I DID IT! :D:lol::P

    (...bowing to the applaudes from the audience) B)

    I FINALLY made something that didn't burn, fall apart, explode, or generally taste like poop.

    Thanks so much for the recipe! (I was able to make it so quickly...my infant didn't even have time to cry for me to pick him up) ;)

    I added chocolate chips and reduced the cooking time by five minutes (15 min. at 325). Hubby just got home and was thrilled at how good the house smelled and that cookies were waiting! B)

    I'm officially a gluten-free "chef" (hee hee). -Julie

    :lol::lol: Congratulations !!! :D


  13. There are such an array of symptoms for Celiac, that yes, these could be related to that. However, if you continue to have these symptoms, esp joint pain, fatigue, ulcers, anemia...you should go to a doctor and get investigated for some other conditions/diseases too, ie. lupus. I understand too--eventually, after getting no answers, you do start to doubt your own sanity too ! Hang in there...


  14. Here is link to full document, or summary below. (This was in Clan Thompson newsletter)

    http://www.cfsan.fda.gov/~acrobat/alrgrep.pdf (Makes me think twice...)

    The FDA's report to Congress regarding cross-contact with food allergens during

    food manufacturing and distribution, and consumer preferences about advisory

    labeling is out. This report was required as part of the Food Allergen Labeling

    and Consumer Protection Act (FALCPA) and states that foods may become

    unintentionally contaminated with major food allergens at almost any step of

    manufacturing prior to final packaging. For instance, contamination can occur as

    a result of allergens in raw ingredients or in processing aids, or as a result

    of allergen carry-over from the use of shared equipment and from clean-in-place

    fluid used to clean shared equipment. Dedicated facilities or production lines

    can help control cross contamination, but their use is limited due to cost,

    space limitations or equipment utilization needs.

    It is difficult to determine the prevalence of cross-contamination for several

    reasons, according to the FDA. Many instances of cross contamination are not

    observable. For example, a raw ingredient can contain an undeclared allergenic

    ingredient or processing aid. If the manufacturer doesn't know about the

    presence of allergens in raw materials, they can produce food products that are

    contaminated.

    There is no known processing technology that can be used to automatically or

    continuously exclude major allergens from all foods at risk of contamination.

    However, good manufacturing practices help reduce or eliminate unintentional

    cross contamination. A report prepared for the Center for Food Safety and

    Applied Nutrition (CFSAN) by the Institute of Food Technologists (IFT) states

    the following: "Most food companies include allergen control as part of their

    prerequisite program; most of the food companies have Sanitation Standard

    Operating Procedures to delineate their cleaning practices in their allergen

    control plan; the majority of the targeted food companies have validated the

    effectiveness of their allergen cleaning approaches;" and "the majority of

    included food companies train employees on an annual basis on topics related to

    allergens."

    Between FY2002-FY2004, the FDA conducted over 2,000 allergen-focused

    inspections. Investigators determined that allergen cross-contact was likely to

    occur in 25% of all inspected facilities during processing of food products.

    Sources of contamination included residues of allergen-containing product on

    equipment, build-up of product above the processing zone, and presence of

    airborne food particles. Overall, equipment residues were judged to be the most

    likely source of cross contamination, followed by airborne food particles, and

    build-up of product above the processing zone.

    Investigators also determined that 76% of all facilities handled unpackaged,

    exposed product in a way to protect it against cross contamination with an

    allergen.

    Inspections done in FY2003-2004 found similar results with respect to receiving,

    equipment, processing, testing, and labeling. However, for FY2003-2004, 79% of

    the inspected facilities used one or more control measures associated with

    production equipment to prevent allergen cross-contact compared to just 8% of

    the FY2002 facilities. In the FY2003-2004 inspections, of the facilities that

    tried to control cross contamination from equipment, 33% used dedicated

    equipment, 74% used shared equipment with clean up in between manufacture of the

    allergen containing product and the non-allergen containing product, 41% used

    shared equipment with production scheduled to run allergenic product last, and

    8.5% used other methods.

    For facilities inspected in FY2003-2004, FDA investigators judged that 24% were

    likely to have cross contact during processing compared to 25% in FY2002.

    Data from the these inspections are not a representative sample of all

    manufacturers using the most common food allergens, and the results should not

    be generalized to all food production facilities, according to the FDA. The

    facilities were selected based on certain criteria and not in an entirely random

    fashion. Nevertheless, the results of these inspections provide insight into

    current efforts to address the risks of food allergen cross contamination. Taken

    together, the findings in the report suggest that a certain percentage of

    facilities do attempt to address potential concerns associated with the use of

    allegens in food products, but the extent to which a company does so varies.

    Some companies did not apply any control measures in the handling and use of

    allergens.


  15. Positive IGA, TTG and high c3c , c4c, and crp levels, along with high liver enzymes.

    I went gluten free from July then the GI doc said add some gluten in som we don't ruin the test.

    I did that and after 4 days I was in the hospital...the big d...horrible stomach pain, fever, and the ER doc said..."I'm a doctor....but I also work on common sense, biopsy or not, will you really ever eat gluten after this? I said no, and he said good...on here I am putting one of my instructions to be a gluten free only diet.

    It can really take a while to start improving with the diet. You'll need to give it more time. You should have follow-up testing after 6 mos to ck your antibodies again and level enzymes. I'd guess that most likely, since you haven't been gluten-free for long, your enzymes will return to normal. However, keep up on these things even if your doctor doesn't suggest it, as we need to be safe rather than sorry...