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LFitts

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About LFitts

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  1. Has anyone tried the Tasterie boxes? https://www.tasterie.com/shop/

    You subscribe and get a box each month that contains foods carefully screened for whichever allergens you specify. You can choose Top 8 allergens, dairy, dairy & egg, dairy & soy, egg, gluten / wheat, gluten / wheat / dairy, gluten / wheat / vegan, nut, soy, vegan, or just "healthy" boxes. It's $18 a month for the 'snack' box and $25 a month for the signature box.

     

    Here's their allergen statement: Allergen Screening
    We follow a rigorous multistep verification process to verify each product and vendor that includes, but is not limited to, vetting of manufacturers to check for allergen free raw materials, manufacturing processes, facility overlaps, supplier analysis, & allergen testing protocols. Our Nut Allergy and Top 8 Allergy TasterieBoxes only use products reported by the manufacturer to be made in nut-free facilities, but these facilities may also process coconut. None of our Nut Allergy and Top 8 Allergy TasterieBoxes contain coconut as a listed ingredient. We want you to feel safe and comfortable, while enjoying delicious new tastes in the comfort of your home, office or on the road. If you have any questions, please do not hesitate to contact us at info@tasterie.com.

     

    I'm thinking that it would be worth it to get a little surprise box that you know is safe each month, but I wanted to hear from anyone who has tried it!

     

    *Found on the Udi's facebook page - with a 50% off code for first box: https://sphotos-b.xx.fbcdn.net/hphotos-ash3/64131_10151531179249360_1035095181_n.jpg


  2. We love the gluten free Pamela's pancakes. My girls want me to make 'snowmen' with them and we sprinkle them with a little powdered sugar. Maybe snowmen with bacon skis? I like little individual items rather than messy plates at that age, so I would definitely skip the syrup. Maybe even roll them around a bacon or sausage and close it with a toothpick?

    My girls love hashbrown casserole, too, and it's a good brunchy food. If you make it in a mini-muffin pan, you can get little single serving bites.

    I posted a strawberry cupcake recipe starting from the Betty Crocker gluten-free yellow cake mix - add 3 eggs, the stick of butter, and instead of water I added 10 oz Greek strawberry yogurt and some chopped strawberries. They are so good and make a great birthday cake / breakfast cake.

    You might want to take the emphasis off of food by focusing on the fun activities.


  3. How can you tell if your body is just taking a long time to heal or if you need to eliminate other foods? I made some chicken last night coated in corn starch (very good - from gluten-free pinterest board), pan fried in coconut oil and my daughter has been "glutened" since about an hour after we ate it. She's feeling terrible and so am I for not knowing how to care for her. I wonder if the corn starch is something we should avoid??


  4. I understand your substitutions and have a few suggestions. The first is that every recipe that I have tried with coconut flour actually needs much more liquid than the recipe calls for. Like up to a cup more (!!) Maybe it's because of the minimally processed coconut flour that I am using, but it soaks up the liquid and will become VERY dry without a lot extra. After making THOUSANDS (yes thousands) of cakes, I have never had the thought "ooh, that cake is just too moist." So, add extra liquid! Removing the honey probably contributed to the dryness in that regard. I have found that adding sour cream (if you can use the dairy) enhances every cake recipe. If you can't use sour cream, coconut milk is a wonderful enhancement to cake recipes. It adds moisture and fat, so gives it more cakey flavor.

    Coconut oil is much different from canola oil. Coconut oil is a solid just below room temperature, so it usually helps to slightly warm it (maybe 75 degrees?) to incorporate it into recipes. Coconut oil is wonderful stuff, so go get some!

    The original recipe just isn't right anyway, because 1/4 cup of cocoa powder isn't nearly enough! Next time I would reduce the amount of flour and increase the chocolate to at least 3/4 cup of cocoa. I think that the best cake recipes are the ones where the amount of flour is given in grams. 3/4 of a cup of sifted coconut flour may only be about half a cup of scooped / non-sifted flour. There's a fluffiness factor that's hard to account for in volume measurements, especially for the flours.

    One other tip on chocolate cakes -- even if you don't like coffee, adding a small amount of brewed coffee in place of some of the liquid brings out more of the chocolately flavor. People love it and don't know that there's coffee in there.

    I'll have to try this recipe out my way and let you know how it works! I'm in the process of converting my kitchen to a gluten-free kitchen and I think I'm going to start only doing gluten-free cakes, but I definitely have a lot to learn.


  5. Here's our action plan so far.

    Remove dairy / replace with almond milk or rice milk.

    Drastically reduce sugar - we have replaced it with local honey, but trying to continue to cut out more.

    Add daily tablet form acidophilous, kefir smoothie (says its over 99% lactose free), and water kefir for probiotics.

    (I had not heard that kefir can cause problems -- she seems to handle the smoothies really well)

    Broth daily, even if it's just a little, and pineapple for the enzymes.

    Coconut oil and milk in place of vegetable oils and milk in recipes.

    Multivitamin plus additional Vitamin C, B complex.

    As much whole food as possible.

    She's currently also taking a daily prilosec to keep stomach acid down, and bentyl for stomach cramping / pain as needed.

    Oh, and aloe juice? Are any of you taking aloe juice? I love aloe so much for external injuries that I feel drawn to using it for her internal healing as well. From reading about it, it seems that a lot of people are using it for digestive health.


  6. I've been feeling the same way off and on, but I think now that my daughter is just having a hard time digesting everything until the damage in her gut heals up. I have found that for us, gluten free is not enough. She needs a very low carb diet that is high in protein with foods that are easy to digest. She is doing much better now that we have added daily kefir and removed sugary breakfast cereals. At least she's been doing better for the last several days. I'm hoping it sticks!

    I think that we are going to start aloe juice - a small amount daily - to help with the healing. I'm still researching that.

    Hang in there and take it one meal at a time!


  7. After reading through these blogs for the last week, it seems to me that many people have ongoing issues that the gluten-free diet is not fully addressing. If the pill reduced zonulin production or otherwise aided in healing the leaky gut, I would be quite tempted to sign myself up as a guinea pig. Of course, it's not my choice since I'm not the one who is sick, but I will definitely be watching for research and developments.


  8. My daughter, diagnosed celiac in November, so gluten free nearly two months now, is having a hard time no matter what she eats. She has a tremendous amount of damage - seen on her endoscopy / colonoscopy - and her GI told us that it will take 6 months to a year for her body to heal.

    My question is what have are you taking to promote healing? I would like to add digestive enzymes, more probiotics (currently she eats yogurt and drinks kefir), and maybe Vitamin C in addition to the multivitamins she takes. What has worked for you? I can't stand watching her suffer after eating for a year! I know that we probably need to cut out the dairy, but she is very resistant to this. For those of you who have cut out milk, do you have an easier time with cheeses? I am open to suggestions and trying to learn -- all of this is still quite new to us.


  9. Also - no sharing PB, butter, Mayo, etc between gluten eaters and non-gluten eaters. Get some colored duct tape and put a big piece on every gluten-free only thing like peanut butter, etc. You can use it on the handles of a colander if you can't find different colored ones. My hub looked al over for a red one for gluten-free as most were white plastic. Before that, I put my red tape on the handles of a white one.

    Thanks everyone for the encouraging words. Our daughter was diagnosed in November with celiac, so we're about 5 weeks into her being gluten free. At first it was great, but now she's having severe stomach cramping and other pre-gluten-free problems (itchy rash, feeling blah) about once every 3 days and her symptoms last about half a day. I think that maybe several things in our house are / were contaminated - peanut butter, butter, even yogurt. I don't know -- I am sensing gluten molecules everywhere - making me crazy. I keep wiping down everything. What makes it worse is that I make cakes for people. I'm trying to wrap that up and just finish the ones that I am obligated to do because I feel like every time I turn on the mixer I am filling our house with poison. Certainly all of the joy/fun has left my once lucrative side job.

    She is feeling great today and we are eating simply today and being careful, fingers crossed.


  10. I wish I could help but I am nearly in tears tonight because my 9 year old is suffering again tonight and I am so sick of this. We have read every label and prepared everything so carefully. I have no idea what got her this time, no clue. Either a label was wrong or she is just super-sensitive to cross-contamination in our house. I have had it. I am ready to just put the whole family on raw veggies. The first few weeks seemed easy and she was feeling so much better, now she's having a mysterious accidental exposure of some sort every couple of days! When will this get easier???


  11. LFitts, that has got to be the hardest thing with celiac for me...the not knowing sometimes. Sorry that your daughter got zapped. I usually take my food with me from home when I eat at someones house that way I know for sure what is in it.

    We are learning that the hard way! Cross-contamination wasn't even on my awareness until she got hit on Sunday. Now I'm finding out that she probably needs her own toaster (or at least some of those little toast protector thingies) and lots of other changes. I feel like as soon as we get one thing figured out we have to deal with another. I'm honestly feeling guilty & discouraged this week!


  12. The ones that really make me mad are the parents who take their kids off the gluten-free diet or let them cheat. Especially the parents who have read all the info and know there is no cure but feed them gluten still!

    Oh man, infuriating. We are working so hard to make sure that our daughter gets her health back and can live a normal healthy, gluten-free life. I do think about those kids whose parents aren't willing or able to do the same! The pediatric GI told us that they have problems with symptom-free teenagers deciding that they don't want to do it anymore, and going out with friends to have a pizza or something. I can understand the teenage rebellion, but hope we don't face it in our house! I would think that these would be self-correcting episodes of rebellion -- go off the diet and symptoms reappear.


  13. When we were at the GI for a follow-up visit this week, there were signs up asking for adult volunteers for Phase III clinical trials for a new drug that will soon be on the market for patients with celiac disease. The drug will supposedly break down gluten and protect patients from damage. I have a pretty good understanding of the drug trial processes and steps, and it will be a very long time (10+ years) before a pediatric version becomes available, assuming the adult form proves to be safe.

    I'm interested in knowing if you would take such a drug? Are any of you entering the phase III clinical trials? I would like to hear updates as people begin taking the drug!


  14. My 2 year old has been gluten free for one week. I have not seen any changes yet. I know one week is not much, but I was so hoping for a magic bullet...

    When did you first notice changes/improvements?

    We've only been gluten free for about 4 weeks, but the first thing I noticed is FINGERNAILS! She has always had very brittle nails that don't grow, just crumble off. I looked at her the other day and realized that she has healthy fingernails! It feels like a victory.


  15. A positive test is enough for a diagnosis and I would not recommend an invasive procedure for any child. I can tell you that preparing my 9 year old for a colonoscopy and endoscopy on her birthday was not my idea of fun and if we could have had a blood test before that, we would have. Her endoscopy showed a terrible amount of damage, with the whole small intestine inflamed. They ended up doing 30 biopsies from several places she was diagnosed with celiac. But the blood test should be enough on it's own. I wouldn't wait for damage, or eat bread until there's damage. If you know that he has it, go gluten free 100% today and never look back.