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ryebaby0

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

Everything posted by ryebaby0

  1. ryebaby0
    I would give it a few months -- you really haven't been gluten-free very long, and hair is probably the last thing to recover. My son lost a lot, too -- I know it can be really alarming --- but he did recover after about 8 months. Just as a parenting issue -- I would not allow the baby to pull her hair or yours that hard. When he pulls, I would simply...
  2. ryebaby0
    We also use Imperial Margarine, and Rice Slice "cheese" which isn't casein free but is lactose free. Breyer's makes a lactose-free vanilla, but while we were off dairy my son developed a taste for Philly Swirl products. Try Miss Robens (www.missrobens.com) for a look at what's out there. At dx, we also dealt with "no villi" and within 6 months we were...
  3. ryebaby0
    I would not attempt to get an entire group of adults to manage a food issue -- celiac disease or otherwise. For me, the chance of x-contam. is so great (the food might be gluten-free, but what about the glutenated hands that packed it? or the dish it was cooked in? and what about those honest mistakes?) it's not worth the worry. You'll have to decide that...
  4. ryebaby0
  5. ryebaby0
    "Am I the only one who thinks it is sad that the parents who seem to be most concerned with their child's weight are the parents of small children?" I agree with you that for boys, being small is difficult. We didn't, however, worry about my son's weight/size until he was 9 or 10 and hadn't grown a single inch in about 2 years, and even then it just...
  6. ryebaby0
    My son was very small -- barely 5 lbs. -- at his 36 week birth. He stayed small (but on the charts, probably at 10-15%) right through his dx at age 10.(at which point he had fallen off the charts completely) He was deficient in nearly all categories of nutrients but especially zinc and iron. Without zinc, a child cannot grow (I didn't know that either)...
  7. ryebaby0
    No doubt by now you've come across the information that many doctors feel that testing children under 2 is inconclusive (even if they later turn out to have positive bloodwork) so they don't put much stock in results before 2y.o. And many doctors, with good intentions and training, just aren't very knowledgable about celiac. Even doctors are people, who...
  8. ryebaby0
    Oh yes! A book! Definitely, celiac3270 needs to write a book I mean, he already has a fan club..... My son's analogy is a carpet -- most people have carpeting in their GI tract; celiacs have it too, but when they eat gluten it's like burning a spot bare with a cigarette (or as my son explains it, sparks from the fireplace, since everyone here has one...
  9. ryebaby0
    That's great news! No one has mentioned Gluten-Free Pantry's Danielle's CHocolate Cake Mix -- so I thought I would We are also egg-free, and make it with tofu instead of egg and it is SO good. I had it for MY birthday! We just slap some Duncan Hines frosting on it and away we go. The cake last about 10 minutes here, I usually make two at a time. My...
  10. ryebaby0
    It is very difficult to get doctors excited about percentiles -- after all, being short or small is not a medical problem. It's _falling_ through the normal-for-you percentiles that should be a flag. So if she was always at 20%, and now is at 5%, something might be up. Has her zinc level been tested? We found out in hospital that a zinc deficiency (which...
  11. ryebaby0
    Congratulations on a diagnosis! It will be overwhelming at the beginning -- there's just no way around it -- but keep a very positive attitude and try not to tackle too much at the start. It does become second nature and is very "do-able" Our advice? Eat "whole" foods to start -- stuff that doesn't come shrink-wrapped or processed. Gives you time to learn...
  12. ryebaby0

    ARCHIVED Ruby Tuesday

    ryebaby0 replied to Lauren M's topic in Gluten-Free Restaurants

    Lauren: Well, this is going to generate a wide range of responses. My husband is celiac, and we eat at Ruby Tuesday's frequently. We go off-peak, and they have always been extremely helpful with any special things he needs. Generally, I do a scouting trip to restaurants, to save him and our son from the tedious explanations and inevitable discovery that...
  13. ryebaby0
    Okay, I know many of you are big Chebe fans. So why does ours taste SOOOO bad? I hate this stuff, so do my celiacs ~ but you are all so convinced, so I wonder if I'm doing something wrong. Ours turns out barely biteable on the outside, squishy and gross inside. We've turned the oven down, changed pans, etc.... still icky. Of course, we use various egg...
  14. ryebaby0
    Since I haven't seen it mentioned, we have always used Miss Roben's (www.missrobens.com) pizza mix. You just add a couple basic ingredients (we don't do eggs) and it's ready, and it's reallly good. I susually put oregano and basil directly into the crust. As far as shaping dough, we put a blob of dough between two sheets of waxed paper, squish that sandwich...
  15. ryebaby0
    We have run into this too and I usually just say "Yeah, doctors used to think you could outgrow it, but the research has proven them wrong and modern doctors know you need to stay gluten-free permanently" and then we move the conversation along. I'm not sure what motivates those kind of comments! But let's not get started again on the "stupid things people...
  16. ryebaby0
    Yes, we have. I think it depends on what kind of texture you prefer ~ the tapioca has a "give" and "chew" more like traditional bread, and it doesn't come apart as much --- but it also doesn't IMHO _taste_ like anything. (I was raised, myself, on whole wheat stuff). The FFLife _taste_ alittle better but my son, especially, did not care for the rice bread...
  17. ryebaby0
    Just adding to the bread-thread: we eat EnerG tapioca, which is much preferred here to the others, but the most popular "bread" for sandwiches is RealFoods Corn Thins. They come in a few "flavors" (soy, soy/flax, corn and something), are relatively cheap, indestructible, and don't get soggy with pb/j. It has been a big help; we have one celiac, and one...
  18. ryebaby0
    I think it will be easier if you have a very positive attitude (which is hard, at the beginning). Try to focus on what she can eat. Explain to the 6yr. old that you are in this together, as a family, so her sister can be healthy. A team effort! Stress to caregivers/family that food must be checked by you first. (This will cause endless grief with non-believers...
  19. ryebaby0
    I eat anything I feel like , but our non-celiac son does this same thing. Says the same thing "I don't want to eat their food" because then they "won't have anything". And I do feel like the worst thing in the world is to have the munchies and find out your wife has eaten your Pamela's brownies! I would tell your husband it makes you happy to have him...
  20. ryebaby0
    My son was 10 when dx; he's almost 12 now. I would expect a certain period of upheaval as you all learn your way, but for what they are worth, here are our hints: No pity. (for you or for him) Other children struggle with debilitating disabilities that are profound and irreversible; other parents long for the return of a child gone before their time...
  21. ryebaby0
    Time for my two cents, and I am going to say up front that I know where your husband is coming from. My husband has never been as sick as you -- thankfully -- but coming off 10 months of harrowing , horrifying illness with my son, I was just overwhelmed when DH decided to go gluten-free after his screening turned up "borderline" tTg numbers and a gluten-free...
  22. ryebaby0
    (Wow! The forum format is all weird) If your son has been gluten-free for a fairly long time, perhaps the doctor is just verifying that you are truly gluten-free, as indicated by a drop in the tTg level. If it hasn't come down much, even if he seems better he might still be getting gluten somehow. It's not likely to be negative yet, but it could be...
  23. ryebaby0
    Yes, makes sense to me! Certainly one of the problems with celiacs is that they all have their own set of symptoms and reactions. My point was just that it is _possible_ to have an experience like ours, not that it was _probable_, and that doctors very often dismiss failure to grow as something to wait out. And maybe not every child has that kind of time...
  24. ryebaby0
    Your doctor says "as long as she eats and thrives" there's no cause for worry? Didn't she fall from the 50% to the 5%? Hello Mr. Doctor? Compare her weight now to what the 50% weight would be. That's what she's "lost". Tell our story to your unbelieving family (NOT that mommy-radar needs outside corroboration -- your instincts sound perfect to me...
  25. ryebaby0
    (I love these threads.....we are egg allergic too....) Breakfast food: Oscar Meyer Bacon, Diamond nut thins with peanut butter, milkshakes, homemade granola bars, fruit, Yoplait yogurt, AllerEnergy bars (we call them birdseed bars but they taste good and aren't hard to chew), PollyO twistums, and occasionally cornflakes (my son doesn't like cereal.....
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