JoyfulGF

It IS a lot of fun! I limit my classes to 10 people as they are very hands on.

I would not want to live in a mansion, either. I just do not like what they often represent - ostentation.

I live in oil country in Alberta where there are tons of very, very wealthy people. To clean some of those houses would take several people quite awhile. Ours takes only one person 2.5-3 hours every other week which is just fine with me.

What is ostentation? All I can think of is Great Expectations with Miss Havisham in that massive house.

Oh, oil country. We often visit Williamsport PA, which is a booming city anyway, only booming even more because of oil. Our town used to thrive because of oil wells decades ago. If they ever make it back up this way, I can't even imagine what my little town is going to turn into. I like it the way it is!

It is so nice not to have to work. I don't work by choice, too. I teach cooking classes and test recipes but that is not work to me!

There is a house close by that has an elevator - that would solve potential vacuum problems! However, it is a mansion (actually quite ugly) so they would have central vac everywhere I'd imagine.

I would love to teach a cooking class! Wow, that would be fun.

I wouldn't want to live or even clean a mansion, I would get lost in it and I would feel so lonely!

My friend charges $15/hr

Like I said, we live in Western NY, jobs are kinda scarce and the poverty level is kinda high around here.

I was thinking about doing this once a week just to make a little chump change. I don't have to work because my hubs makes plenty and we have a business.

I have a friend who cleans houses in a couple towns over. She also cleans a bank. I think she makes decent money. I haven't asked her how much she makes, but I have thought about it.

She told me about a huge three story house, she was cleaning one of her first weeks there, they had a dyson vacuum that she said she lugged up the stairs to the second floor and then the owner said to her "Oh, hunny you don't have to do that, there's a dyson on each floor."

Lets see, $400 vacuum x 3 floors = $1200 in vacuums, Oley Batman!

I'm in western NY

The first time I saw this, I couldn't figure out what it was. As of now, I still cannot make heads or tails of it. Can you? The arrow points to the "object" which just doesn't look like it could possibly be a normal part of the person's head. What's wrong with this picture, or am I simply not seeing the obvious?

Do you know how long I have been trying to figure this out? Every time I see the ad, I still try to figure it out. I don't think it's the person's pony tail. Don't know what it could be. I do want to know what it really is though! I'm weird and want to find things like that out, even if it takes contacting the company, lol. It can't be a red head, she has dark skin.

Period still didn't show, but test was negative....hmm...maybe I'll wait a week or so.

Bubba's Mom, mine are rather tender...who knows though, maybe I'm looking for it too much!

In the USA you can get Tinkyada brand gluten-free pasta pretty cheap. And Chex gluten-free cereals are available at reasonable prices. Betty Crocker has gluten-free cake mixes also.

Oh man, The Betty Crocker yellow cake mix is to die for! It's so good and I can't believe it's gluten free! I just bought two boxes of the devils food mix to make for my husband when he gets back from India on Friday (He's not gluten-free but, he really enjoys the gluten-free food I make)

Just wondering if anyone is trying this month and/or are thinking they're pregnant?

I got my period on the 15th in March, it's a day late, but I could be a little too excited and maybe it'll show up in a day or so. I did buy a box of three tests though. I don't think it's coincidence that my period was right on the dot last month after being gluten-free for 3-4 months and now she hasn't shown herself!

Thinking about testing in the morning. Who is in the same boat?

Aww, thanks. Glad we had you good and ready to talk to him and get the most out of the conversation.

Thank you for giving me the wealth of information!

We talked for 20 minutes on the phone and he called at 7:15 this evening. I wish everyone could have him as a doctor.

He did say that there are false positives for every test, that's just the way things are.

Dr. Awesome called me tonight. He definitely thinks that I shouldn't go back to eating gluten, unless I absolutely want to (and I don't)

Anyway, he also said basically what you said Skylark about the lactose intolerance and Celiac, two different things.

Skylark, here's your stamp of approval for glutenologist!

Modern wheat and GMOs may be causing more people to develop celiac, but once you have the autoimmunity all wheat is toxic to you.

Lactose is NOT protein. Lactose is a sugar and the way lactose intolerance works is completely different from celiac. Lactose intolerance is not an immune response at all. It is a result of undigested sugar either feeding bacteria or getting into the colon and causing trouble.

The reason raw milk is tolerable for some people with lactose intolerance is because it has a little bit of lactase in it that will break down the sugar. The lactase (which IS a protein) gets destroyed in the pasteurization. Unfortunately there is no property of high-quality organic wheat that would make the gluten protein safe for people with celiac. It still has gluten and your immune system will still recognize it and hit the "self-destruct" button.

Oh ok, it's starting to make sense now. The fact that it's an auto-immune response as opposed to the undigested sugar makes a ton of sense!

Thank you Skylark for being patient with me and explaining everything!

I'm not sure how to explain in lay terms. Immunologic tests are not absolute measurements like serum sodium. The lab has to set its own ranges based on a group of normal people. (This is why TTG can be so different from lab to lab.) If the lab changes procedures, gets new suppliers for reagents, buys new instruments, or if new information becomes available about the test they will adjust the "normal" range. They must have decided that under current test conditions they were getting too many false positives.

Problem is, if they raise the "normal" range they lose sensitivity and their false negative rate goes up. You are in that group of people, where you are on the border and under the new range you would be a false negative.

I hope that makes sense? I'm having a lot of brain fog today and it's a little hard to organize my thoughts and write.

Did you and your doctor discuss getting a biopsy before you went gluten-free?

That does make sense, it's just a little whacked if you ask me because, like you said, they lose sensitivity and their false negative rate goes up.

I never talked to my doc about doing a biopsy...don't really want to just because it seems like this is what the problem is and I don't need a biopsy to let me know I can feel better with a gluten free diet.

There are no false positives with Celiac testing.....only false negatives. If you tripped any of the tests in a Celiac panel, it means you have a problem with gluten on some level. It also does not matter what source the wheat comes from, wheat is wheat and will cause a reaction. It has nothing to do with genetically modified or added ingredients. Wheat berries or anything else containing wheat are not acceptable for a Celiac to consume.......sorry!

How come those who are lactose intolerant can consume raw organic milk from grass fed cows? Lactose is a protein and so is gluten. Just trying to understand

I was talking to a friend today about my bloodwork from a celiac test being a false positive. She and her husband own an organic dairy farm. She's purchased some wheat berries from a trusted organic farmer and she then grounds her own flour to make bread. She suggested that in a year or so that I try the bread because the false positive may be the cause (even when I have the symptoms) because of everything else that is added in with the wheat flour in the product and the junk done to the wheat (like genetic altering)

Anyone think this could be a possibility? I'm not trying to condone anyone's diagnoses at all, it's a very real thing. I'm just trying to find a link between genetic food alterations and diseases like Celiac.

How confusing! If it were me..I'd stay gluten-free. You mention you've had a positive response to the gluten-free diet? Stay the course.

So confusing! I am definitely going to stay gluten-free, no doubt about it....I would be stupid not to. Thanks for the encouragement!

Interesting. Labs sometimes re-evaluate the range they have defined as "normal", or I guess it's possible they discovered some sort of systematic error. You are super-lucky that your result was positive and it led you to go off gluten. I'm really glad to hear that you are starting to feel better. Maybe that little miracle you're hoping for will be around the corner.

About labs re-evaluating the range....why aren't all labs the same and why don't they stick to the same every time?

I'm so glad that it was a weak positive when it was, I would be so confused...We're praying for that little one! My husband is in India right now and will be home in a week, my period was due today and she didn't show! :)

My really great Doc called me today and said that the lab which did my bloodwork contacted his office and let him know that the test was too sensitive and because my results were a very weak positive that it leads the lab to believe that my results are now actually a false positive. What in the world? I do not understand that one bit! How can a test be done like that and it be too sensitive? I changed my diet and I will testify that something is off in my body, and now it's coming into order because of this diet change. I know wheat bothers me, it's evident when I've consumed gluten. My husband knows, people around me know that I feel better, I look wayyyy better, and my body is telling me I'm better. Dr actually believes me and thinks that I shouldn't change back because of what I've told him. I'll try calling him tomorrow afternoon (he gave me his home phone if I want to call his house) and discuss it with him.

What do you think about this? Is it rather odd that tests can be a false positive and too sensitive?

It's great to hear you are becoming more assertive! I had to, too. I will never become aggressive but my spine has grown thicker. Get this - it is also very easy to cook just as well at home as eating at most restaurants. However, sometimes you've just got to get out and socialize!

Excellent to hear that you are on track with finding hidden gluten and have checked everything with your family. When I went to my in-laws at Christmas, they provided me with my own counter space and checked every single ingredient that they were using. I dished up first to avoid possible CC with anything else (i.e. someone touching bread). I was in the kitchen when they were cooking, too. When I go to my family's place I'm the one cooking which is great as I love it and they do, too. So, I take along my own cutting boards, knives, colander, etc. Oh - speaking of colander, make sure your Mom's is safe for draining the potatoes. They can harbour all sorts of gluten from draining pasta and so on.

You can do this! It will get easier before you know it. Soon it will be second nature. So will that assertiveness!

My husband and I go through phases where I just want to go out to eat and he doesn't (for a week or two) and then we'll switch, he'll want to and I won't. Usually our dinner dates consist of McDonald's (I know, I know, really bad) where I get two large fries and a shake of some sort. Or chinese. The owners at the chinese place treat us like family so they'll make me a special plate of general tso's with unbreaded chicken(the sauce is made with cornstarch), even when I get the buffet and they should charge me extra for the special order, they don't. So it's usually McDonald's or Chinese (with a trip to KMart!) We sometimes go to a diner and I'll get the texas cheeseburger without a bun, their sauce is made with cornstarch. It's situations like this where I won't ask them to be careful not to get bread crumbs on my plate, or to clean the grill before they slap my burger on it.

Your in-laws sound so loving and understanding. My in-laws are great, but my MIL will not think twice about one food item (which definitely not gluten free) and ask me if I want some and then question another food (which is an obviously gluten free item). It's so funny. Then she'll tell me she's bringing my husband some cake and say "but you can't have that so that's just for David." Sometimes she makes me just chuckle because it's like "do you not realize that I know I can't have that?"

The colander hadn't even crossed my mind! Wow! Thanks for letting me know that.

I always call ahead and speak with the chef or maitre'd. We only eat at high-end restaurants as not only is the food better quality/tasting I feel safer as the chefs and staff are higher calibre and usually very aware. Many of these place do not deep fry or batter things. They also often do not use flour in sauces - there is no need. Some even have gluten-free bread service or amuse bouche.

I'm afraid you are going to have to become assertive - but this can be done in a nice way. I do not like attention drawn to myself, either, but that is helped by calling in advance. Good restaurants "get it" and are very discreet with requests. I would guess that at all the places we go to I am safe with about 80% of the menu. Or more.

When I travel to foreign countries where English is not the first language I do certainly use restaurant cards. If we can we call ahead but sometimes it is not practical when traveling; not only that, language can be an issue. So far in the countries I've been to since my diagnosis have been great, thankfully.

Thanks love2!

Most of the restaurants I patronize are quick, easy, and very casual. It seems unnecessary to call but, I am going to be handing out the dining cards more often. I haven't gone out to eat in more than a week. My husband and I will be taking a trip to Florida in July and Connecticut in November. I've done my own dining cards on the computer to print out on index cards. I need to make a few so that if I don't get them back, I'm not at a loss. Lately I don't really want to go out to eat because it's just easier to stay in and I'm not that hungry to eat a whole lot in a restaurant anyway. I'm starting to be more assertive when it comes to reminding people where to look for hidden gluten. I'm going to my parents for dinner on Sunday and my Mom just emailed me letting me know that we're having chicken on the grill, potato salad, and beans. I politely reminded her to check the chicken marinade ingredients as well as the beans and to make sure my Dad's grill is free from bread crumbs from toasted hamburger or hotdog buns. Thanks for the encouragement.

Also wanted to ask what others do when they're out to eat. Do you ask to talk to the chef/kitchen manager? Do you give them or the waitress a dining out card with instructions on it?

I'm so timid when it comes to this, and like I said above, I have no idea why. I guess I just don't like being a bother. I'm going out to lunch tomorrow with a friend. I'll probably order an omelet with veggies and home fries because I have before at this restaurant and haven't been glutened. Because of the past visit, I'll be less likely to tell the waitress about my gluten-free diet. The same for another restaurant in the area. I've asked before about how their gravy is made (cornstarch) and have yet to ask again if they still make it that way....just because I feel like I'm being a bother. I know this is my health I'm dealing with, I just can't seem to get past the fact that I need to let everyone know.

Let me know what you do.

I like these best: Open Original Shared Link There are also these: Open Original Shared Link Look at bottom of the page. The laminated ones are good for ethnic cuisines or travel to foreign countries.

Thank you sreese! Great resources!

I need to be more serious about making sure that everyone that comes in contact with my meals, know that I cannot have any gluten. I'm a little timid...not sure why.

Does anyone know where I can get cards with information on them to give to waitresses at restaurants when I'm out to eat?

I could have sworn I heard about these informational cards you hand to the waitress that has a list of ingredients that contain gluten, so that they don't have to question whether or not the gravy for the turkey could possible contain gluten because of the ingredient "modified food starch."

Anyone know what I'm talking about and know where I can get them?

Thanks!

I was always fairly skinny when I was young(er). Then I hit puberty in high school and gained a few pounds but, I wasn't even close to being overweight. I saw a picture the other day of myself in the fall of 2005 and I looked thin, but not unhealthy. Later on in college I gained a lot of weight and then again when I was first married (spring 08). My heaviest was 178 and then I lost some but it wasn't until I was diagnosed by blood test for Celiac on December 24, 2011 that I really started to lose.

I have a pair of size 13 jeans that a friend gave me a few months ago and now they're too big for me. I can get them on without unbuttoning the button. I'm on the smallest hole in my belt. About 2 years ago my cousin gave me 5 pairs of size 10 jeans, and two pairs of nice slacks. I could barely get some of them on me two years ago, let alone button them. Since I've lost all the weight I've been excited about trying on all the pairs of pants. This morning I tried them on and glory to God, 3 out of 5 pairs fit and the two pairs of nice slacks fit too. I also tried on two pairs of shorts and two pairs of capris that also fit (and haven't fit in years). The one pair of capris is actually a size 8.

If you're interested in what I'm doing to lose: I definitely don't eat as much as I did when I wasn't gluten-free. My appetite is way way down. Lately, I've had a yogurt and some fruit for breakfast and for lunch, I just have a few pieces of fruit and maybe some eggs or something. Dinner is typically spaghetti, soup, lasagna, or a balanced dinner with meat, veggies, and starch. On Wednesdays, we fast. I think that's part of why I'm losing. Because my body is used to not eating, even on Thursdays...so I don't eat much that day either. I think it's really important to have fresh fruit and veggies available in the fridge because I'm less likely to grab something I shouldn't. I used (pre-gluten-free) to eat half a bag of chocolate chips in one sitting.

Just rejoicing, that's all!

Hope it's encouraging!

I'm sorry Winter for the trouble you're having. I do want to encourage you though because even at 115, you're still in the normal weight range for your height. I think if you were 111 again, you would be borderline underweight. I also think it's very unhealthy for a job to ask that much of you. If it's just you being worried about it and no one else cares (ie your coworkers or boss) then just realize your body is finally doing what it's suppose to be doing.

I hope I've encouraged you.

kwylee, you are right, it is better that they ask questions than to not.

Skylark, It is good that I didn't get glutened, I should be grateful for that.

Dani Nero, I wouldn't want it, even if it sounded great. Some of the new medications they come out with scare me just because it's so new, I would still be afraid of what my body would do. Besides, I'm losing weight (which is a good thing) and I'd be afraid of gaining it all back if I started eating wheat again.

A chef, someone who deals with food...all the time...asked me yesterday if there was a pill I could take so I could have gluten! Dur! Sorry...it just feels like no one knows anything about gluten or Celiac or any of the stuff we go through. I would think, if you're a chef, you would educate yourself on food allergies! This all started because I asked him what was in his Buffalo Chicken soup, which turns out had flour because he made a rue to thicken it. He even went so far to ask me how else he would thicken it. Dur again!