nettiebeads

Nope, once you have celiac disease, you got it. Period. As for "what happens..." I usually tell them "really bad diarrhea and painful gas for starters.." because it usually gets asked when people are eating it really shuts them up. They don't want their appetite to be affected

I agree with you; I'd hate to be defined by a disease. My mom, bless her heart, keeps forgetting that I have celiac and tries to feed me stuff I can't eat. But she's 84 and not in the best of health.

Saw this as an ingredient & have no idea if it's deadly to us or not.  If anyone out there knows, please post.  Thanks!

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I googled it and it would be okay. It's another strain of yeast different from the Brewer's yeast and others generally used for baking. Instead, it's from the candida strain and supposedly is higher in protein and other trace elements than common yeast.

Does anyone else here have experience with this?  I have a friend who also has celiac disease, and I remember her saying that she also felt better when she didn't eat a lot of meat, and she has also been to a nutritionist who says it is common to hear of this complaint in people with Celiac Disease, due to the high fat content of meats and the difficulties involved in digesting heavy foods.

Any experiences or insight??

em

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What do you do for protein? I thought my tummy upsets were do to my gallbladder acting up. You have given me something to think about. I think it is very possible for those with celiac disease to have problems digesting foods with high fat content or maybe even some fat content period. I know I feel much better when I go very lean in my foods.

Does anyone else here have experience with this?  I have a friend who also has celiac disease, and I remember her saying that she also felt better when she didn't eat a lot of meat, and she has also been to a nutritionist who says it is common to hear of this complaint in people with Celiac Disease, due to the high fat content of meats and the difficulties involved in digesting heavy foods.

Any experiences or insight??

em

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What do you do for protein? I thought my tummy upsets were do to my gallbladder acting up. You have given me something to think about. I think it is very possible for those with celiac disease to have problems digesting foods with high fat content or maybe even some fat content period. I know I feel much better when I go very lean in my foods.

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It's gluten free and apparently, not worthy of being called soy sauce.

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From what I can figure out, we either have to make do with the really cheap imitation stuff where there's just enough soy to call it soy sauce. The rest is carmel coloring and other things so it can be produced cheaply (but gluten-free) or go for the true soy sauce which is just soy cooked forever to thicken up without wheat (but terribly expensive). Sigh.

Hi all,

I was wondering if anyone has read anything about allergies in people with celiac disease.  Based on my experience and reading the experiences of others in this forum, it seems that we may be more suceptible to allergies than the general population.  Is this b/c our immune systmes are somewhat compromised (that is, if we haven't been gluten-free for very long)?  Has anyone ever had an allergy early on (after being diagnosed with celiac disease) only to have it disappear later? 

And what about lactose?  I know that some people become unable to digest it early on with celiac disease.  Has anyone ever healed enough to tolerate it again?  Why does this happen?  I'm wondering if the bacteria in our intestinal tracts somehow better themselves after the diet change and we can handle lactose again, or if, upon healing, we begin, again, to produce the enzyme to break down lactose.  I have spoken to a doctor and a nurse (not as a patient, these were family friends) and they could not give me any answers. 

Just curious.....figured someone out there has got to know these things.

Thanks for the help!

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Hmm, I think that this is a subject worth some serious persuing. I appreciate tarnalberry's explaination of lactose intolerence, why and why you can ingest it later, which is what happened to me. And as she pointed out, I still can't eat lots of yellow cheese and I'm not as much of a milk drinker as I was. And did you know that people from northern climates develop more lactase than those from tropical and subtropical climates? I was sick for only 6 wks before my gp dx celiac disease, so I was able to tolerate cheese in small quantities after about 3 months. But I have had food allergies since I was a child, but none have disappeared. As a matter of fact, some have gotten worse with age - red wine and champagne trigger immediate reactions now. My other food allergies are still there, some not as severe (peas and eggplant), others are the same -raw egg yolk and fat from poultry.

I had heard Cheesecake Factories spinach dip is gluten-free but was wondering if anyone else was sure. I can't find the recipe anywhere online. I know Houston's spinach dip (my former favorite) has flour added. TIA.

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I've had it at the restaurant in KC with no problems. They don't have a gluten-free menu, but several selections are gluten-free. I had their mahi-mahi a couple of weeks ago, again with no problems.

If pumpkin's the only ingredient I wouldn't worry about it. You could drive yourself completely crazy worrying about possibilities that are too remote to matter.

richard

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I agree with Richard. I have made pumpkin pies for family members and used a little leftover and cooked it like a regular custard for me (which is what it is anyhow) with no problems. BTW, I always use Libbys.

I have so many chowder recipes and sauce recipes that call for a flour roux.  Would cornstarch be acceptable to use in this situation? If not, what could i use to thicken my soups?? 

Will it still taste yummy?

Thanks! Gabby

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I've found that it takes a combination of things to replace the flour. I would start making it the traditional way using cornstarch to incorporate the butter. Then if it doesn't thicken up as you would like it, use potato flakes. (instant potatoes are great for "saving" gravies, sauces and soups)

I believe that one person either shows symptoms from gluten intolerance or doesn't. To the best of my knowledge, you can't switch back and forth. So if someone who usually gets sick from eating gluten eats something and does not get sick, I would say that's a pretty good indicator that the item does not contain gluten. I could always be wrong.

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I believe you are right. Masa flour is really corn meal processed more to make tortillas and such. It's safe, as my tex-mex friend makes traditional tamales every Christmas and uses them to pay me back for taking her to St. Louis to get her special masa flour.

I hope that this is the case, well in a weird way. I take Celexa for depression and anxiety and lately, when I get glutened it has been really hellish. My symptoms are clearly a glutening but they are starting to resemble the symptoms I've had when cutting down on an anti-depressant too so I'm wondering if my body is actually going through withdrawal as well as glutening making my life twice as hellish.

I got glutened last week (BAD) and I called my doctor to ask him to fill my prescription in liquid form. I took it for the first time tonight and it was like all my symptoms (physical and emotional) lessened within an hour. They didn't totally go away but I feel so much better.

Could be the placebo effect (at this point I don't care) but I'm wondering if I got through drug withdrawal when I get glutened making me feel twice as bad.  Any thoughts. I would die of happiness if just taking the liquid form reduced my glutening symptoms even just a little. Beverly

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I'm on zoloft myself for dysthymia (depression to the nth degree) and for awhile I was wondering if it wasn't working. After joining this forum I realized that maybe it was a reaction to being glutenated, albeit obviously accidentally. I bet that malabsorption thing has something to do with it. And I've been w/o my zoloft totally for two nights, so far so good. I messed up when reordering my 'script and didn't do it in time so I haven't gotten it in the mail yet. And thinking back to my many bouts of depressions since getting celiac disease 9 yrs ago and going on zoloft 5 years ago,there has to be a correlation somewhere. I'm glad you have a dr that can get you your meds in liquid form so quickly. I don't think it was all placebo.

Thanks everyone! I've never had any problem with MSG myself, then again, never had any problem with gluten either......

I get thrown by things like "hydrogenated vegetable oil" and stuff like that.  You are all helping me learn!  Thank God for this place!

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As a matter of fact, I haven't had any problems with that. I've used McCormick taco seasoning, just this week too. No problems with that brand.

I have only been gluten-free for three months and I am still getting sick sometimes.  I've switched all of my spices to the McCormick green label (in Canada).  Do I have to buy special salt and sugar.  I have been using sea salt and unrefined cane sugar, but do I really have too?  There seems to be a lot more info. for U.S. products than for Canadian ones and I'm having a tough time with many products.

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No, you can use regular salt and sugar, which saves on money. Are you doing your own food prep? Is there anyone else in the house with you? After nine years of celiac disease, I joined this forum and found out I may have been glutenating myself with my two decades old and pre-celiac disease wooden spoons. Those have since been thrown out. I'm hyper vigilent now and am feeling better than ever. I wash hands way more often than I used too and put everything I'm peparing on a paper towel or plate or something. We're renting and the kitchen counter looks like it has had three or four decades of people preparing food directly on it. Probably lots of those d**n gluten proteins in all of the surface cuts. My husband is very aware of cross contamination; I used to have four kids in the house and looking back on it I was probably being cross contaminated nearly every day. Just keep working at it, it will get better.

You very well be right with the celiac disease. My dr never did have me do the blood work. He figured out the D was very indicative of celiac disease, and going gluten-free stopped the symptoms, therefore it was celiac disease. Why do you need the test? If your wife is better with going gluten-free, then go gluten-free. As far as foods go, vegetables in as close to the natural state is the best way. Lean meats that are high in protein are very important. I don't shop very much at my health food store. I more mexican and oriental meals. Corn tortillas are gluten-free, use gluten-free mixes or make your own for the seasonings, which is mostly chili powder and garlic powder anyhow. All of the stuff can be found at any supermarket. Same with oriental, just be careful of the sauces. But you can get rice noodles at a reasonable price too. And of course rice or corn cakes. The spaghetti and alfredo sauces by Ragu are gluten-free. I just subtitute rice noodles for wheat, or spaghetti squash if using alfredo. There are lots of ways to make an almost regular menu gluten-free. email me if you have any questions or need meal ideas. Oh, and soups can be made gluten-free. and stews. Or chicken pot pie, just use cornstarch for thickening and mashed potatoes for topping or.... I've been doing this for nine years so I know that at the beginning it is overwhelming, but there are (cheap) ways to cope. If you ever want, feel free to email me with questions or menu ideas. Good Luck! We're here for you!

It seems potatos have the majority. I have mine mashed, or my wonderful husband will make potato soup for me. He'll let me have a batch that is to him way too bland, and then spice up the other for himself. Hmm, I'm feeling pretty good now, but maybe I should have him fix up a batch just in case

I'm with you in looking at the positive . Negative just brings me waaay too far down. I used to really enjoy baking, but doing the gluten-free thing makes me think more creatively. And I think I have a greater empathy and understanding of others who have any of the gazillion autoimmune disorders. I am better tuned to my body; I realize the importance of taking care of it with excersize and very proper eating, not that I do either of them as well or as often as I should. And I enjoy my veggies much more, and get excited at salad bars that have lots of choices of fruits and jellos so I can have dessert! (kids think I'm weird ) And I love this forum! It's the best thing that's happened to me since I developed celiac disease 9 years ago (besides my new husband)

Sounds like celiac disease to me. You know, if it looks like a duck, quacks..... The fact that you feel so much better w/o gluten means either severe gluten intolerence or celiac disease. The D you discribed certainly fits in with the celiac disease. And of course if you are still nursing, you have to take care of your body for your son's sake. Why do you need an official dx? I never got one from my gp, I mean official dx. He told me to cut out gluten; I went gluten-free, my D stopped, ergo celiac disease. But yours are pretty much the classic symptms and it is not uncommon for celiac disease to rear its ugly head during or immediatly after pregnancy.

I meant to pick that up when I went to WallyWorld, but forgot it. Anyhow, just the thought of the word celiac in such a widely read magazine gives one hope. My mother bought the book "Foods that Harm, Foods that Heal" put out by Readers Digest and Celiac was mentioned on 6 different pages!!!! So of course I had to read what was said about it. The info provided was just a small thumbnail sketch of the disease, but at least the facts were accurate, which is very important.

So maybe celiac disease is becoming mainstream?

Congratulations!! How wonderful for you and everyone around her!! And I sure can sympathize with the hospital not getting your meals right.

Food colorings can produce reactions in some people. I used to have a neighbor that would get a really bad rash if it had a certain type of red food dye in it. I don't remember what it was exactly but it was used mostly in candy. You are probably reacting to the dye put into farm raised fish.

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When I was a kid my mom used to buy IGA hot dogs which I loved, but I would get severe migraines after eating them. I figured out it was the red dye that was used.

The past few times that I've been to Outback they can't find their gluten free menu and I've gotten sick at least twice.  I really think that all restaurants need to hire someone like us to modify and make sure that the menus are followed.  I work in a bar and grill and they don't even really care about people like me!!

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I know it's sad. They are in a service industry but don't care about people, just the bottom line. Too labor-intensive ($) to make sure a patron doesn't get sick from their food.

Hi all,

This is a pretty basic question ... are baking soda and baking powder gluten free or not? My boyfriend's mother bought me some cookies that look gluten free. The only thing I'm not sure about is the baking powder (or soda), can't remember which one is in it. Clearly I don't bake much. :-)

Thanks,

Susan

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It doesn't matter which one, both are safe. They are used as leavening agents to make baked products rise and are made with sodium bicarbonate.

I have been overweight all of my life and have found nothing to combat my weight issues.  My thyroid was fine, I didn't have diabetes, and was eating normally. 

February 2005 I was diagnosed with celiac and have lost 25 pounds since going gluten-free.  I had lost 37 pounds prior to that on Weight Watchers on the Core Program which elimates a lot of wheat-containing foods.  My GI told me that my body responded this way as a result of the malnutrition caused by my celiac.  He told me that most people are very thin and underweight, but that there are more and more cases each year of overweight celiacs.  He said that my body packed on the pounds to protect itself from the "poisonous gluten". I still have a long way to go until I reach my "target weight", but at least I'm on the right track!

Does anyone else know anything about this or are there any other overweight celiacs out there?  Any solutions on how to lose weight while gluten-free?

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Yep, I'm overweight too (40+lbs), and don't much like it. I don't know if the difficulty in getting it off is the celiac disease, over 45, or what. I have fought to lose weight, then I get SOOOO hungry that I devour everything and put it back on . I keep swearing that I'll do it this time, but I've been swearing that for 5 years now. I do know that I have to eat more grams of protein than a normal diet (I think that's 50 grams/day for an average 2000 cal. diet) and that I have to keep the calorie count down to about 1600. I think my metabolism is really really slow. I try to excersize, but when I do too much the fatigue sets in and I get sick. But I have at least toned up a lot this year, replacing some of the fat with muscle, so I guess I'll have to give myself credit for that.

Hi,

I .  Here are some questions I have:

1.  Did anyone else have extreme sinus problems as their primary symptom? 

2.  If I decide to get tested, how long should I go back on a gluten diet before doing so? 

3.  Anyone know any specifics about the relationship between addison's disease and celiac?

Thanks so much for reading this.

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Yes, I used to have very severe sinus infections right before I became really sick with celiac disease and for a while afterwords. Because of the malabsorption the body isn't able to fend of bacteria or viral infections like a normal person's. I still get treated for sinus infections now and then, and have even thrown off a few without going to the dr, but they are no where near as severe as before. And autoimmune disorders "piggyback" on others, meaning if you have one (celiac disease) you very easily could have others now or develop them later. But, to make things more frustrating, the malabsorption from the celiac disease can cause other AI symptoms, when another AI isn't really present. Good Luck!