nettiebeads

I've seen some Delimex taquitos that list wheat as an actual ingredient, not even hidden, others seem to be fine. Any explaination? Anyone else noticed this?

<{POST_SNAPBACK}>

I noticed that too. I would stick to the beef. The ones that were bad used wheat as a stabalizer for the flavorings. The ones without wheat are safe, and pretty darn good with salsa and sour cream.

It seems to me that I have a gluten intolerance and maybe celiac disease. In any case I pretty much have decided that I am giving up gluten. I have few questions, first I am worried that maybe I may have some other problem and second, I went today to Whole Foods and although I found gluten free foods, I had hard time finding things I liked. I am also lactose intolerant (self diagnosed) and after reading some of the posts I am wondering if I should get a milk allergy test. Another question I have is that I noticed that labeling is not consistent. Since my biopsy I have stopped eating gluten I feel slightly better. Feeling overwhelmed.

How soon do you think you will be able to be tested? I'm afraid that by dealing with just the symptoms you may be doing serious, even irreversable damage to your small intestine. Please do find a dr very soon - the sooner you start the gluten-free diet, if indeed you have celiac disease, the sooner the healing can start.

Sorry, I forgot to add this to my post. It's something I found that explains

things in easy to understand language. I don't know why the hyperlink doesn't work tho. It is from the NIH, so it is very reputable.

Open Original Shared Link

Hi Nancy!I think your suspicions are right about celiac. Especially when going over your history (we don't mind, everything is read and discussed here, some threads are positively poopy ) when you suspected mono was the start of your health problems. My celiac started during a stressful time in my life and I had a very severe sinus infection. Infections seem to be a trigger in developing celiac disease, if one has the right genes. Or wrong ones, depending on your viewpoint. Is your D(iarrhea) pale, frothy and really really gross smelling? That's from the malabsorption of fat and a very common symptom of celiac disease. A host of other health problems come from the malabsorption cause by celiac. That's why you need to be tested as soon as possible while still ingesting wheat and then you can get on the gluten-free diet. Ask any questions you want, none are silly or too far out, especially where your health is concerned.

Who really knows what that guy has or had?  We were just curious.  My husband is meeting with a nutritionist today so hopefully they will be able to point us in a good direction to help ease his aches, pains, stomach issues, etc. by eating better foods & being more knowledgeable.

<{POST_SNAPBACK}>

I personally disregard what cannot be empirically proved. The accountant or Missourian in me (Show Me) How long was your husband sick before dx? When I first got sick I could barely stomach milk products of any type. I've healed since then, but still don't do much dairy. His problems will subside after going gluten-free. It's just that the rate of recovery is dependant on many variables - degree of damage, personal body recovery, totally gluten-free, or occasional contamination of gluten. Just hang in there. It is a life change, but after awhile it'll be second nature. Keep us posted!

I was posed a question on how to substitute for Jiffy Corn Muffin Mix and creamed corn in a casserole recipe?

My idea would be to use a combination of corn meal and corn flour (perhaps 1:4?).  I can't figure out if the leavening agent in the muffin mix would be needed or not.  I know a casserole gets baked, but I don't know that it'd have any acid to activate the leavening agent at high temperature.  For the creamed corn... I thought there was a gluten-free creamed corn, but if not, I'd probably make it from scratch (lots of recipes on the web, just use a good gluten-free flour for thickening, or use a bit less milk/cream since it's going in a casserole anyway).

Anyone else have any good ideas?  These are two ingredients I've never cooked with, so it's a little outside of my realm of expertise. ;-)

<{POST_SNAPBACK}>

I use the cornbread recipe from Fanny Farmer, substituting the flour with a mix of potato flour and brown rice. The leavening stays the same. My husband (nonCD) likes it just as well as the regular stuff. And for thickining, I use cornstarch at one half the rate of regular flour.

I've had both dreams where everyone around me is eating foods I can't and I'm just standing there watching; and I've had the dreams where I'm eating "forbidden" foods again and I'm so happy. Either way I wake up depressed about the whole thing.

<{POST_SNAPBACK}>

Man, how I love this forum!!!! I've had dreams ever since I had to go gluten-free where I forget that I have celiac disease and start eating a forbidden food. Usually it's pizza or a brownie or something else really really good that I used to love. Then I wake up a little scared like maybe that could really happen. But I've found that the dreams have diminished some since I began eating gluten-free cookies and making pizza with gluten-free mixes. I think they were more common when my husband would get the munchies and go get something that I used to eat quite a bit and would still love to eat if I could. Like anything breaded and deep fried

I feel as if I am getting different information on emulsifiers being safe.  Someone in my support group said that all emulsifiers are unsafe for celiacs.  She informed me that movie theater popcorn is a no no because it contains emulsifiers.  However, when I searched movie popcorn there were several people who said it was safe.  The resese' peanut butter cups that I worship that are safe have emulsifiers in them.  I am not trying to cause a riot but I am frustrated!  Is this a gray area in which some say it is okay and others not?  Has there been any research to give a scientific answer?  I am hoping that someone who has been around the celiac block a time or two can help answer this burning question!  Thanks, Hez

<{POST_SNAPBACK}>

Oh believe me that Reeses cups are okay!!! Emulsifiers are kinda like a detergent substance (but it doesn't tase soapy ) that keeps the oils suspended equally throughout the solids. If you look at regular peanut butter, it will have an emulsifier. If you look at natural peanut butter you will see all of the solids on the bottom and oily stuff on the top. That's because no emulsifiers are used. Emulsifiers are monoglycerides, no gluten involved. Hope that helps!

I know this is not about the tater tots, but what is Delimex? A brand name?? I am asking because I cannot find this type of food in my area and know my daughter would like it.

<{POST_SNAPBACK}>

I would get my Delmex at Wal Mart in their freezer section. I used to love them but now my gall bladder isn't too fond of them. But they are good! And I have never had a problem with Ore-Ida tater tots. So long as you don't buy anything seasoned (like a lot of the ranch and steak fries) you shouldn't have a problem. But my husband (bless his soul) makes me seasoned fries that are perfect! email me if you want to know how.

I have just been diagnosed and I am trying to cook with some of the mixes but I dont know when they are done. How do you know?and is there a certain type of pan theat you should cook them in? ( like glass)

<{POST_SNAPBACK}>

Which mixes? My local Health food store started carrying gluten-free pantry items. Usually a good test is when things start to just slightly brown on the edges. Another is to tap and see if they feel kind of hollow. Did you do much cooking or baking with regular stuff before celiac disease? How long were you sick before your dx? If you want, feel free to email me directly with your cooking questions, I've been doing this for 9 years now. It's not too bad, just need to think creatively. Oh, and welcome to the board!!

That sucks! I would just make other people eat what we eat-the pastas we've tried are very good-I have a tendency to lick my figers when cooking also! eyes: I was stupid the other night at a birthday party-It was at my neighbors and my son and husband went back home I stayed and ate a piece of cake thinking it was worth it to deal with being sick for 2 days-never again!! I was tough in not letting Robbie have any so I don't know why I ate a piece-maybe it's because I was not actually diagnosed with celiac ( I guess I'm in denial)-the blood test was negative at the time-the gluten-free diet works for me though so I'm just going to go with it! I also seem to lose my temper easily when I'm not gluten-free.

<{POST_SNAPBACK}>

my husband is now thinking of going gluten-free, except for his "real" bread and flour tortillas, just to make it easier on me I remember the first few months of going gluten-free - it was hard. I remember eating something wrong just because I wanted it. Then I decided all the extra time I got to spend in the bathroom wasn't worth it. After that the gluten-free became easier - one look at the non-gluten-free item and I would get a flashback to time on the toilet and that PAINFUL gas . Talk about negative association!!! BTW, your son is adorable!

HI Everyone,

Wow, thank goodness for this message board and all the great post and replies.  This has been my main support since being diagnosed with celiac two month ago.  Unfortunately I'm still not feeling well and am not even sure if gluten-free is really working for me yet.  I went to my GI yesterday to get the results of my second set of celiac test and my IGG and IGA both increased.  I have no idea how and I am so frustrated.  I have watched every single thing I have put in my mouth.  Prior to going gluten-free my Gliadin IgG was 105, now it is 138 and my Gliadin IgA was 17 now it is 24.  Does anybody have any suggestions or thoughts on this.  Could the numbers increase because I have been eating dairy?  My doctor told me that my body may be rebounding and the numbers will eventually drop.  I'm not sure if that makes sense at all.  Any ideas would be awesome.

Happy Tuesday!  Amy

<{POST_SNAPBACK}>

Every one is different, so recovery time is different too. You do have a dr that's monitoring you, which is good. Do you have another follow up appt? And have you checked all meds, otc's, health/beauty aids? Do you have a significant other that isn't gluten-free? My husband isn't, but he's real careful not to kiss me on the lips after he's had a wheat product or beer. Time is literally the healer here. Keep up the gluten-free diet, you will feel better.

Karen,

    I appreciate your response. His toothpaste is Crest and gluten-free and I do use new toaster just for him. There is always the possibility we are overlooking something or he is getting cross contaminated in our kitchen which is not totally gluten-free .

    Blood work never picked up any anemia. Time will tell I guess and I lood forward to his year follow up visit with the GI doctor and run this past him too.

    I laughed and related well to your description of your daughter. He is my oldest also and I just don't know what I am in for with the teen years on the horizon. He has no energy and my 6 year old is non-stop energy. Thank goodness school starts tomorrow for us in Ohio. Thanks for sharing.

<{POST_SNAPBACK}>

I sure hope he knows the importance of not cheating. I let my daughter live through her teen age years even though I had that recurring thought " I brought her into this world and I can take her out!!! " But she's now 21, in college, moved out of the house but still lives in town. She actually called me one night just to talk! (and not ask for money!! ) I had heard rumors that teenagers do turn back into real people, and they were right!! It was that thought and remembering how sweet and fun she was as a toddler that kept me sane at times. Remember, this too shall pass.

Nettiebeads,

I love your description of the exhaustion we feel!!!! LOL!

Karen

<{POST_SNAPBACK}>

Well, every now and then I let my southerness out. Glad you liked it.

Hi.  I know you all aren't doctors, and I do have an appt. to see a ..(sorry about being so descriptive)...which is oily diarrhea and gas.  Sometimes I feel the horrible cramping, but when I visit the toilet all that comes out is gurgling gas.  Then afterwards I notice that there are pools of yellowish oil floating on the water.  I usually have diarrhea, but sometimes constipation.  But the worst thing is the cramping.  It doesn't seem to get any better after a stool, either.  You'd think that would relieve it, but it doesn't.  As far as the other symptoms of celiac disease, I do have a lot of body aches and am tired all the time, but this was always attributed to Fibromyalgia.  (I think "Fibromyalgia" is just another word for, "We don't know what's wrong with you".)  The one thing is DON'T have is weight loss.  I am about 40 pounds overweight, and have a very hard time losing it.  This makes me think it may not be celiac disease.  Also, wheat products bother me a lot - especially whole wheat, as do oats.  But other things bother me too, such as nuts, carrots and spinach.  What do you think?

<{POST_SNAPBACK}>

Yep, that was me nine years ago. Except for the 40 lbs overweight, which happened to me later after my 3rd divorce, but that's another story. And don't worry about being descriptive, we've read and/or posted it all. We're here to help. And the tiredness is very common when you have celiac disease. I mean, not the lack of sleep tired but swimming upstream in a molasses river in January total exhaustion fatigue. Although a classic symptom of celiac disease is unexplained weight loss, that doesn't mean you can't be overweight too. I was and still am, only more so now. And the problems you have with other foods may be because of damage to the small intestine. After going gluten-free, it should show signs of improvement as it heals. The problem I found with celiac disease is that because there isn't a way to help us with pharmocology of one sort or another it is almost like an "orphan" disease. But going gluten-free isn't the worse thing in life. Keep us posted!

A few questions for the experts....

1. Any idea what % of celiacs have casein problems?

2. Is brain fog and lethargy a typical casein reaction?

3. To those who know they have casein issues, were you tested for this, or did you determine it by eliminating it from the diet?

I still get the most amazing bouts of lightheadedness that I cannoot seem to correlate to anything, and I am quite sure I am totally gluten-free.

Thanks in advance....

<{POST_SNAPBACK}>

I know the brain fog and lethargy is very common for celiac disease. I take selenium to help me with mental alertness.

Thanks to all of you for your food help, esp. Karen.  Graduating on to Cosmetics, Shampoos, Deod's?

Someone told me that Chapstick is not gluten-free - pray not.  I have one in every pocket and several show up in the washing machine.  Perfume, please not!!!

Could anyone start me off on US grocery products, don't have specialty stores in town of 6,000.

Shampoo, blush, lipstick, CHAPSTICk, face/body lotion (lubriderm?)  I look for contents and did not recognize anything other than alcohol.  Is that the bad guy?

Crest Toothpaste?.  Those are my basics to start with.

Has anyone tried "Origins", perfume, creams and make-up.  Have not called them as of yet.

A starter list would be welcomming.  Thanks for your time - Lisa

(Name showing up alot lately, sick of me yet .

<{POST_SNAPBACK}>

No, not sick of you at all! At first this celiac disease thing is scary, and living in a small town can make you feel isolated with this rather confusing disease. (Did you figure out your post-oyster attack) Anyhow, I haven't ever had problems with Crest. I would steer clear of soothing lotions that contain oatmeal or cleansers with gritty stuff in them. And then read labels, of course. Alchohol isn't the bad guy. It's when gluten containing products are used as fillers and extenders. Like my CoverGirl blush. The second product was kernal flour. What kind of kernal flour? Well, underneath in French it is listed as farine. Well, that translates into farina. The dictionary defines farina as meal made from grains, which means anything which means there's a very good possibility that the blush is NOT gluten-free. So I'll be pale until I can replace the my new now offlimits blush. GRRR! But keep asking away! How else are you going to learn?

I am going into medicine and hope to become a DO (an osteopathic doctor, instead of an allopathic doctor like MD's are.) Does any one have a DO doctor? If so, are they any better then regular docs?

<{POST_SNAPBACK}>

Yes, my gp is a DO. And he is very understanding about the effects of celiac. I just had my yearly with him and talked about celiac disease, something I rarely do with my drs. (I had had an internist tell me I could probably eat wheat again.) But then again, it was my first gp, an MD, who diagnosed the celiac disease after I had had diarrhea for six weeks. So in that way, I haven't been the usual celiac disease story of years of misdiagnosis and suspected hypochondria. But I digress. When I told him that I had joined this forum, he was very supportive because he knew that there wasn't much out there for him to tell me. It is almost an orphan disease in that there isn't a pill or anything to help us. Just diet. Oh, and he doesn't really think that Stanford can come up with whatever they're working on (some kind of binder or something to trick the body into not attacking the gluten protein). He is up on how it can affect the body if untreated, so he's ordered a full battery of blood work (my first ever) just to see if I'm having malabsorption issues.

So in answer to your question, I think it depends on what kind of person one is before he or she goes to school.

I was just wondering if anyone has had to be hospitalized, not necessarily for celiac disease, but for anything, and how the diet went in the hospital. I ask because of my disability and kidney problems, I've ended up in the hospital many many times, and it's inevitable that it will happen again. I don't want to have to worry about whether I'm going to get glutened or not if I do ever have to have surgery or anything.

<{POST_SNAPBACK}>

I don't remember much about my hospital stay after major surgery (yea morphine), but I do remember my first meal of easy foods had a package of saltines with it and something else I couldn't eat. It's like they think gluten is this foreign substance that they don't know anything about. If the ingredients don't say gluten, then it's okay. Right. All you can do is try, when they send up the foods list from the kitchen, to put down "nothing with wheat, wheat flour, barley, or rye. No pasta, gravies, crackers, toast..." Then pray. But because I watched my tray carefully I didn't get glutened. I think at one time I hardly touched it, so something else was brought up to me.

Glad to hear you are doing so well after being gluten-free. You are much younger than me so your body will respond more quickly than mine has lately I'm 46 and try to get to the gym, but work and such... Excersize is so good at reducing stress, which I am realizing is harder to handle with the celiac disease. And then when I accidentally get glutenized, I'm out for a week or more from that dang fatigue. So then when i finally get back to the gym I have to start all over again it seems. Keep up the good work!

Just a quick question for anyone on line.  Mustards still confuse me.  Is Grey Poupon ok.  It lists vinegar (not distilled) and mustard seeds.

Got really sick yesterday and stayed in bed all day with headache, fever and bathroom trips.  (could have been oysters out of season).  - or could that have been a gluten attach  -- fever?

Any quick advise would be great.

Lisa

<{POST_SNAPBACK}>

Well, depends on how you are feeling now. If you don't have that crushing fatigue and brain fog, I'd say it was the oysters. I've never had any problems with mustards. How were the oysters prepared? Did you do it so you had control of the cooking process? If you eat what someone else has prepared, cross-contamination could be the culprit. Hope you're better soon.

From what I understand, our celiac disease diagnosis at a biological level means there are billions of bad bacteria/flora in our intestines and are thriving on the processed crap we continue to feed our bodies, whether gluten-free food or not.  I have only had success with the specific carbohydrate diet.  gluten-free alone only put more pounds on, but I am a different person now with this diet.......

<{POST_SNAPBACK}>

I looked into the scd but it won't work for me - fruit juices of any sort aggravate my ulcer in a major way. I've come to terms with the weight - I am not a number on the scale or size of clothes. I'm moderately active, BP is 110/72, resting pulse 64, my bad cholestoral could be lower, but my high density is great, my overall ratio is fantastic. My doctor believes that part of my excess weight is the celiac disease and lets it go. He knows I'm not thrilled with the extra weight, but if I'm otherwise healthy and active and staying gluten-free, he's not that concerned with it. In other words, I think that there is more to my life than focusing on the scale. I don't binge or snack like I used to, but the weight still won't come off, so there I am.

Hey,

First some background.  Diabetes runs in my family.  Grandpa on dad's side has it, uncle on dad's side recently developed it, etc.  I have celiac and a family history of it, so I am trying to be careful with my sugar, now...so I drink diet Coke, diet Pepsi, diet Sprite.  Fortunately I hadn't found diet Sunkist because I read on Delphi today that Sunkist is gluten-free, DIET Sunkist is not--modified food starch.  Just goes to show--they're not just switching out sugar and aspartame and you always need to be careful.  I was lucky not to be accidentally contaminated in this manner.  I e-mailed Sunkist today just to make sure the diet really is off limits since the poster at Delphi had only seven posts and I'm not sure how recently this was checked, etc.

Just a reminder: NEVER ASSUME.

-celiac3270

<{POST_SNAPBACK}>

Thanks for the advice, and I keep meaning to ask you something - Are you sure you're only 14????