Jump to content

happygirl

Advanced Members
 View Profile  See their activity

  • Posts

    4,583

  • Joined

  • Last visited

  • Days Won

    1

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by happygirl

  1. happygirl
    Jenny, No problem. I'm fascinated by the gene interplay with all of this. Dr Green talks a lot about the "basics" of celiac disease, including genes, in his book (in my signature). Its a good reference for a ton of stuff. I wish it had been out when I was diagnosed, as it would have cleared up SO many things for me and my learning curve would've...
  2. happygirl
    As a board, we have talked about companies that as a whole, declare that they will list all gluten ingredients clearly on the label. I can think of two offhand: Kraft Open Original Shared Link McCormick Open Original Shared Link Can others add companies they know that fall into this category, and any references (websites, emails, etc) to that...
  3. happygirl
    Angie: It is worth it to confirm with him to take "multiple biopsies in multiple sites" like Shirley mentioned earlier. It will increase your chance of "finding" it if it were there. You might as well "make it worth your while." Just so you know, although your doctor has given you the label of Celiac (which, by all means, it certainly makes sense...
  4. happygirl
    Carla, Hope it goes well. I'm thinking of you. xoxoxo
  5. happygirl
    Connie: In terms of spices that only have one ingredient in them, say, paprika, oregano, thyme, etc. They are pure spices and don't list other ingredients (by FDA law, if there is only one ingredient, they don't need an ingredient list, as long as "it" is clearly listed on the front). If you are using spice mixes, say, a package for chili, or a packet...
  6. happygirl
    I can only speak of the Celiac genes, not the "gluten intolerant" genes. About 30-40% of the American population has one of the Celiac genes, HLA DQ2 and HLA DQ8 (these genes cover about 98% of Celiac cases). About 1 in 133 Americans (the latest statistic, from Dr. Alessio Fasano from the Celiac Center at the Univ of Maryland-Baltimore) have Celiac...
  7. happygirl
    Chrissy, I completely understand! It took me a long time to feel like I "knew" who some people were. I think its a combination of things....time spent posting, time since joining the board, etc. For me, people's signatures really helped a lot too (helped jog my memory). But, its DEFINITELY not you!!!!!!!!! Especially with the board the size that...
  8. happygirl
    In general, stand mixers and hand mixers are used for different things (although, some things you could use either).
  9. happygirl
    One way to prevent repeat testing of children is to have them gene tested to start with. This way, you will know which ones are at risk for "true" Celiac (versus non Celiac gluten intolerance, which can have similar symptoms, but does not show up on Celiac bloodwork). About 98% or so of Celiacs have either DQ2 or DQ8, so knowing which of your kids have...
  10. happygirl
    I can't comment on the exact processing techniques used here, but yes, something can start out not safe and be made safe. For instance, alcohols and vinegars....that are then distilled. The gluten protein (gliadin) is too big to pass through, and it is rendered gluten free (as per the American Dietitic Association, etc). So, in theory, yes, it is entirely...
  11. happygirl
    Thanks, Valda!
  12. happygirl
    https://www.celiac.com/st_prod.html?p_prodi...-20107416234.6e and other sources say that it is safe. Anyways, even if it WERE to be derived from wheat, due to the new food labeling law, it would have to be listed.
  13. happygirl
    Its definitely never too late...and most of us here "lurked" at some point as well. The more the merrier! Happy you are here!!!!!! Laura
  14. happygirl
    I don't think all the board features are decided on by Scott. I think its a general program that he uses. When everything changed, it was because he got the latest version. He even mentioned that he didn't know what all was on it. So I don't think these were all decisions that were made entirely by him, but might be useful on "other" forums that use this...
  15. happygirl
    Modified food starch is often ok. Amy is right, it is usually cornstarch. However, it can be made from wheat. Now, due to changes in food labeling, companies are required to list it if it is from wheat, because wheat is an 8 main allergen. It is not required to list corn, potato, tapioca, etc. Modified food starch does NOT equal gluten/wheat, but...
  16. happygirl
    How is Ian 7.5 months already? :) I love your picture...he is such a cutie!!!!!!!! I remember reading your posts during your pregnancy. I don't have any magical advice as I'm not a mom, but I wanted to wish you luck and I hope you find some answers and Ian improves. Laura
  17. happygirl
    Carla, I look into my magical ball and it says that in six months from now, you will be well underway to returning to the Carla that you want to be.
  18. happygirl
    Richard, Thanks for posting this reply and taking the time to follow up on this. Its also nice that both yours and Debs answers from the company "matched" up. Laura
  19. happygirl
    Tomato paste is safe. it should not be a problem. I buy canned tomato paste all the time, and I think the ingredients are only tomatoes, maybe water, and salt. Tomato paste is not thickened by a flour. It is tomatos that have been cooked down for a long time. On the whole, there are a lot more gluten free spaghetti sauces than ones that are not safe...
  20. happygirl
    I definitely just laughed out loud to that one. Its a good thing no one was around You are too funny. Everytime I see the quote in your signature from your ex-allergist, I have to smile. Tiffany: no matter if you are part of a clique or cool or any of those things, I think what is important --- to me --- is the time, effort, and thoughtful answers...
  21. happygirl
    Hey Suzanne, Welcome to the board....we are happy that you have been reading and decided this was a good place to "be!" I think you'll find a lot of knowledgable people on here, and will get great support. You are right, the diet is challenging, but luckily, it *does* get easier with time. I refer to it as a steep learning curve, but then once you...
  22. happygirl
    Macy: I had this problem this year (low weight, poor absorbtion, etc.) due to non-Celiac issues. I was worried about not absorbing and I talked to a nurse and a doctor about this. They both independently relieved my fears and said that BC was absorbed in the stomach, not the small intestine, so even if it was a Celiac problem I was having, I should be ok...
  23. happygirl
    Liz: Another Celiac, changing the world, one person/internet forum at a time
  24. happygirl
    Hey Moon, Welcome to the board! Happy you have found this site. It is definitely understandable that you are quite confused. It is frustrating to Celiacs/those trying to figure this whole thing out when the medical community knows little to nothing about Celiac. So, let's see...where can we help? You were right...there are other tests that should...
  25. happygirl
    Well you have come to the right place! We are happy you have found us. Its frustrating that so many have stories just like yours...on the other hand, there REALLY are people who can relate and understand. Really. I can completely relate...I was diagnosed at age 23, two months after getting married. Like life isn't already a bunch of changes right now...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.