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kellynolan82

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Latest Celiac Disease News & Research:

Everything posted by kellynolan82

  1. kellynolan82
    From my experience: whilst some I know say that "if you eat a crumb, you might as well eat a whole slice of bread", I personally would have to agree with the above commenter T.H.. My friend believed that the above (underlined) statement was true until she gave in last month and decided to have a piece of cake at the wedding. Here's the post I made in...
  2. kellynolan82
    I wouldn't get all overly defensive about this. Just tell her that just as little as 10mg gluten/day (i.e. ~1/500th of a slice of bread) may easily be enough to do damage that will take at least 6-8 weeks to heal. Many studies indicate that, for individuals with celiac disease, the daily gluten tolerance threshold varies from (0.6 to 150)mg/day. Most...
  3. kellynolan82
    Just came across an article from Aus Food News Open Original Shared Link and it seems as though Kellogg's has no plans to introduce the gluten free version of the Rice Krispies equivalent (Rice Bubbles). That was, at least according to their spokesperson. However, it was also quoted that "the door was open if there was strong demand among Australian...
  4. kellynolan82
    Alright all sorted now! Thanks
  5. kellynolan82
    the problem here is that the cake isn't just simply a wheat dough ball though. There are milk, egg and other proteins present in the final product. Gluten really is tough though, especially in comparison to eggs and milk. No wonder so many of our bodies don't like it.
  6. kellynolan82
    Just saw that, thanks
  7. kellynolan82
    I just think they're missing out, and it's to our disadvantage too. Gluten free 'fad' diets don't seem to be much of a thing here and sometimes I think Australians are just 'too tolerant'. I am going to submit feedback to ALL of the Australian breakfast cereal manufacturers and suggest they really do look into this. I have already done it previously a few...
  8. kellynolan82
    Whoa how did my "b )"s turn into a
  9. kellynolan82
    It's just frustrating. There are many other brands with at least as many (if not more) gluten free products as the Coles supermarket brand. They're the only supermarket brand that has chosen to stock a freezer range of gluten free products - which I think is why they're so active in the gluten free shows. They used to have one cereal that didn't contain gluten...
  10. kellynolan82
    I would have thought it would be more widely used though if people liked it THAT much. I wonder if GM's Chex cereals were compromised when they took it out of them? In fact, I discovered that with strict labelling laws here in Australia that one brand's 'vanilla malt' flavoured milk doesn't actually contain 'malt'. They use an artificial flavour along...
  11. kellynolan82
    Airborne contamination can be an issue if frequented, although it depends on how much too. I sometimes find I have acid reflux and it certainly one of the many symptoms of coeliac disease. It would come from the bowel though. But certainly, yes, it could definitely be the case.
  12. kellynolan82
    Only in the USA though. Which is a really good start, though I thought they could have just as easily taken malt out of the regular ones. Is there any particular to an extract of malted barley? From what I understand it's just a sweetener. Just like corn syrup or brown sugar syrup
  13. kellynolan82
    Maybe if one were to chew (not swallow), it'd maybe be okay based on the mg/day amount...
  14. kellynolan82
    So am I! However, I'm guessing that means the rest of your day is completely gluten free. I wonder why the used the /day measure. I came across some documentation that recently showed that (over a few weeks on a daily basis) 1% of celiacs reacted to the 10 mg of gluten / day mentioned whereas about 20% of celiacs reacted to 50 mg of gluten / day. Basically...
  15. kellynolan82
    It really does seem extremely odd to me, as we really don't see it so much in lollies and ice cream (though it is sometimes present in these foods as well) but it seems to be really extensively unnecessarily used in Cereals. My feeling is is that if GM in the United States, could remove it from many of their items, why can't anyone here?
  16. kellynolan82
    As mentioned above, JoshB, I'm not completely sure I have been glutenned. I just was speculating, however I was seeing what I should do. I really do not want to have to self-cater. That would be a 'last resort' as I really do feel at home in my catered hall.
  17. kellynolan82
    Maybe the reason your son is so angry and difficult is because he may not be eating right. You really need to explain to him the potential damage that may be occurring. He won't have to avoid gluten right away (especially if he decides to do the 'challenge' - this can be his opportunity to eat all his favourite foods as part of his 'farewell to gluten...
  18. kellynolan82
    Why is barley malt added to so many breakfast cereals? There would be lots of cereals I could eat if it weren't for this wretched ingredient. Yet here in Australia there are NONE on the mainstream market that don't at least contain this product? Why do so many cereal makers (esp. Kelloggs) insist on using this ingredient? Especially when there are so...
  19. kellynolan82
  20. kellynolan82
    I have just had lunch at my University Dorm and hate to say it but I'm pretty certain that I have been glutened. Whenever I try and push my tummy out, it starts to sting (yet when I pull it in (and breath out) it seems to be fine). Is this a typical sign you find of glutenning? Here's what I had anyway: Steamed Rice Green Beans Minute Steaks...
  21. kellynolan82
    How come she wouldn't comply with the diet? I know others who don't comply even though they're told they're celiac because they just 'don't want to have to deal with it'. Hope she's still alive and can get well again, especially should she decide to comply with the diet.
  22. kellynolan82
    I would have to agree too. That is just cruel. At least whoever did it could have offered you $1K-10K. Then you may have been in a position to 'gluten' yourself for their entertainment. All the best though. I, thankfully, have really understanding friends who I'm sure would never do such a thing.
  23. kellynolan82
    As far as 'wafers' in themselves go, I believe a recent study that I saw said that a majority of Coeliacs were able to safely eat 50mg of gluten (approx 1/100th of a slice of bread) per day over a period of time without any signs of damage to their villi. Seeing as though communion wafers are generally 'thin' and (when crushed) would probably resemble...
  24. kellynolan82
    How many grams is 2 tablespoons of wheat flour then? I would work it out myself except I'm a little far from the supermarket at the moment...
  25. kellynolan82
    I, for one, think that oats should definitely be excluded from the gluten free diet. They are out for us in Australia and New Zealand and are not permitted in Canada either! Seeing as though so many coeliacs have issues with pure oats, there really is no real need for them. In addition, if gluten free products are processed on the same line os those containing...
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