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MerrillC1977

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Latest Celiac Disease News & Research:

Everything posted by MerrillC1977

  1. MerrillC1977
    So, is there a way to know how many milligrams of gluten are in, for example, a slice of bread, or a half-cup of pasta, etc?
  2. MerrillC1977
    I don't think this is entirely correct. My understanding is that true Celiac damages the villi and small intestine, possibly eventually causing cancer....whereas "just" gluten intolerance doesn't cause actual damage. Although, the symptoms of each can be identical and similarly severe. Please correct me if I am wrong. Thank you.
  3. MerrillC1977
    My understanding is that a person can have Celilac Disease without experiencing any intestinal symptoms at all (gas, bloating, diarrhea, etc)....however, if you do have Celiac Disease, eating gluten will still seriously damage your intestines even if you aren't feeling it happen. So, just because you don't have the "typical" symptoms doesn't mean you aren...
  4. MerrillC1977
    Oops. I forgot to edit the instructions part of this recipe. I halved the original recipe, so it would be for only one loaf....there was no dividing of loaves. My bad. All of the reasons you give here are legit reasons why this "bread" failed. I think I will definitely go back to the King Arthur recipe that hubby really liked and work from there...
  5. MerrillC1977
    To answer your questions, in numbered order: 1. The bread didn't taste overly salty -- I was just following the recipe. I honestly have no idea if it would affect the gumminess brick factor. Lol. 2. Again, I was just following my pre-gluten-free life "traditional white bread recipe" and trying to convert it to gluten free by changing nothing...
  6. MerrillC1977
    I've been experimenting with various homemade gluten-free bread recipes, with some success. The one I tried last night was that I took our regular traditional white bread recipe and changed nothing other than substituting out the flour. The problem is that it didn't seem to rise like my other gluten-free loaves did. I am not sure if the yeast was bad ...
  7. MerrillC1977
    Also, the footnote on the Unsafe Foods list states: "
  8. MerrillC1977
    Thank you, everyone. So would you agree that, if I live in the US, and all the label says is "Natural Flavors" (not "Malt Flavoring" or something clearly wheat related), that it's safe to eat?
  9. MerrillC1977
    If I have a gluten intolerance, rather than actual Celiac Disease...do I have to avoid gluten to the great extent that Celiac patients do (i.e. can't use pans that have ever touched gluten, i.e. if there's crumbs on my plate the entire plate is trash, i.e can't use gluten beauty products, etc.)...or will simply not ingesting gluten be enough to keep me healthy...
  10. MerrillC1977
    Why are NATURAL FLAVORS on the Un-Safe foods list (/celiac-disease/forbidden-gluten-food-list-unsafe-ingredients-r182/)? Thank you.
  11. MerrillC1977
    My gastro did them. Our doctors here are all set up online and electronically, for easier communication and sharing of records. It's great. What you see above are screen captures that I took from the secure website where we log into. I guess there are other tests that the results are still pending, or he just didn't order them. I am supposed to talk...
  12. MerrillC1977
    I am diagnosed Ulcerative Colitis, and recently asked my gastro to look into whether I might also have a gluten allergy/intolerance, or celiac...and I received my blood test results today. Shown below is is what I received. I already can glean that it points to anemia, but I don't see here any of the typical tests that would be done to look for Celiac ...
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