Lisa

Might be dinner tomorrow night! Thank You..

dextrin is apparently most commonly made from tapioca, sweet potato and waxy maize in the US. It *may* be made from wheat in Europe, as well as from other sources, so be careful on imported foods, or if you're travelling outside the US.

I would like to add, any ingredient containing wheat, must be listed according to FDA regulations, if imported into the US.

That was easy...here ya go:

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I am in entering week 3 gluten free....I have been reading peoples posts about the brain fog. I have had this for a very long time and I am now finding even though my gut is still off balance still bloating and cramping. I have started to notice I haven't had that hard to focus in on things brain fog I really felt like i had fuzzy/ hazy vision and found it hard to focus mentally.

I am glad to say that has turned around for me

I am looking for some nacho cheese dorito's knock offs that are gluten free I tried the baked nacho cheese dorito's " YUCK"

Try taking some B-12 supplements. It will help with the brain fog.

Doritos has several flavors that are gluten free, but I can't remember the ones that are not. Try goggling "Frito Lay - Doritos - Gluten Free"...

Wow, my bad! I wonder how I got my signals crossed on that. I could have sworn those were no no's on the forbidden list. Well I did say I was confused lol and I am! This is so freakin hard.

It IS freakin' hard!!! You got that right!

But, this is a great place to run your questions by and ask whatever you need too, or just vent some frustration. Because there is not one person here who has not been in your shoes. Your question will answers one that some one else has.

When an item is labels "Gluten Free" or "No Gluten Ingredients", generally your only concern might be a disclaimer on that product that might say "processed in a facility that also processes wheat". That is a warning for you to make up your own mind. A few sensitive people with Celiac or gluten sensitivity, will react to the smallest bit of cross contamination. Many times it's a companies way of CYA statement (in a law suit environment). It is something that does not concern me.

Whey and dextrose are gluten free.

Unfortunately, every time your pick up a product you must read the label. Once you get the hang of it, it's really not all that difficult. But, it does take time and the learning curved is steep.

I can certainly understand your frustration. There is a lot of information on the "Baking and Product" Thread here. Take a look around.

Who knew my simple question would turn into an ode to Blue cheese. I love it on crackers & steak!

Yikes, that's bold! How do you prepare it? Do you just put the crumbles on the toast or what?

I love blue cheese dressing and consider it safe to eat, assuming wheat is not listed in the ingredients. But, I never thought of it as something outside of a salad. Interesting.

best regards, lm

lm,

I sprinkle it over a warn steak hot off the grill.....yummmm!

Here is the study referenced in the above post:

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Enjoy your lunch!

Most, if not all blue cheeses these days are gluten free. They use synthetic "starter" instead of the once used, molded bread.

Even with an organic starter, the amount of gluten remaining would be infinitesimal, and not a concern for Celiacs.

"The Canadian Celiac Association (CCA) has recently investigated a variety of blue cheese on the market and found that very few are made using bread mold, and when they are, the test results completed by Health Canada found no detectable levels of gluten in the final product. The new CCA Acceptability of Food and Food Ingredients for the Gluten-Free Diet pocket dictionary lists blue cheese as allowed on a gluten-free diet."

Maybe someone will call in and ask him when he will publish his long awaited research? Inquiring minds want to know.

Thanks, I look forward to a summary.

Well then, I guess I should behave! Thanks Scott.

As in my topic, what is the significance of the members "Reputation Level" found on your profile page?

I believe I tested positive for IgA and IgG, but negative for TTg. Negative biopsy, but positive diet results, so he is going to do the gene test. I had a stroke in Nov., as a healthy 25 year old it was a shock. No risk factors or reasons found for the stroke. I've also had joint pain (since I cut out gluten, ironically) and positive ANA, but have had TONS of blood work for lupus, arthitis, connective tissue and everything is negative. Also have fatigue, but could be from depression?? Maybe the gene test will help us out a bit??

Gluten can effect other areas of our bodies. It's called Celiac Disease when the autoimmune reaction is contained in the small intestines. Gluten Ataxia can effect the nervous system. That might be something you might look into.

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Good luck to you in your search.

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This is the full blood panel that you should request from your doctor:

1. Anti-gliadin antibodies (AGA) both IgA and IgG

2. Anti-endomysial antibodies (EMA) - IgA

3. Anti-tissue transglutaminase antibodies (tTG) - IgA

4. Total IgA level.

Every lab had it's own ranges and everyone is different. You would have to post your test results, along with the lab ranges.

Hi and Welcome!

Yes, certainly many of your symptoms can be related to Celiac. Ask you doctors to give you a full Serologic Celiac Panel.

Here is some information of testing:

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So I just realized that while the Burt's Bees lip balm I've been using for years is gluten free, it includes vitamin E derived from soy. I am intolerant of both gluten and soy and I have a couple of questions.

1. Should I discontinue use of products containing soy derivatives? (This includes hair and fact products too) I.E. vitamin E?

Some sites I've looked at say that soy oil/lecithin is safe for those with intolerances...I'm not so sure.

2. Is petroleum jelly (Vaseline) a safe alternative?

3. If vaseline is not okay...do you have any suggestions for gluten/soy free lip balm or chap-stick. I live in the Midwest where's it cold and dry right now and my lips get very chapped. I'd love to be able to put something on them so they don't hurt and crack.

Thanks so much!

Vaseline is gluten free. It is only petroleum jelly - nothing else. Chapstick is gluten free, but I'm not aware of a soy association.

Hi Meagan!

Welcome to the Board!

Could you please post your blood test results. Generally, if you have positive results in the Celiac Panel, it's considered diagnostic. The blood panel, endoscopy/biopsy, or positive dietary response can individually diagnose for Celiac.

Often times, the biopsies can miss effected areas and it's inconclusive.

If you do have Celiac, no amount of gluten is safe. Your doctors advice seems a bit premature to recommend "a little might not hurt".

Often times, in the beginning, you might not be able to pin point the source of your illness. It's best to play it simple, until you get the hang of the diet.

Modified Food Starch, in the US is generally derived from corn. If, other, it must by law, be listed as Modified Food Starch (wheat). Wheat must always be listed in an ingredient or in the allergen statement of a product.

Hi and Welcome!

Gluten free cooking does not need to be difficult. Meats, seafood, rice, potatoes, fresh veggies and fruit are easy to prepare.

If you would like to tackle gluten free baking, there are plenty of recipes here on this thread....take a walk around. And Betty Crocker has four, ready made mixed for some great dessert options, available at most grocery stores.

Cookbooks, I have used are:

No-Gluten Cookbook - Kimberly A. Tessmer

Gluten Free Gourmet - Bette Hagman

When I sign in and click on view new content it says "no new content exists and the board is blank. Why is this?

The forum periodically clears itself. After a short period of time, you will see the posts accumulate.

Yes, if you feel comfortable with that doctor, ask him to run a full metabolic blood panel to check for mineral and vitamin deficiencies. Most of us, due to Celiac, are deficient in several things. B-12 and Folic Acid are common.

Well, no doctor is required to start the diet and if you are feeling better on the gluten free diet, there is an indication that gluten is an issue for you.

If your doctor would like to test you for Celiac, you must continue to consume gluten for the most accuracy in testing. But, then, you already know that you feel better not eating gluten.

The gene test will tell you that you have an increased risk to develop Celiac, but it cannot tell you if you have Celiac. Seventy percent to the people who have the DQ2 and DQ8 gene will never develop the disease.

Many people here are self diagnosed and feel quite comfortable about that conclusion. There are a few lucky people here, whose doctor diagnosed them with a gluten intolerance, solely based on dietary response.

Good luck.

Emily, how about the Outer Banks of North Carolina. I plan on meeting one Sillie there is July! It's a lovely place.

Thanks for the clarification. But she should never be denied her records, even with a minimal fee, as she was told it was "confidential".

Well now . . . Lisa, if you want, instead of calling you Lisa Goosey, we can start calling you Lisa the Hooker. Did you know that Emily has a Ho' Tub?

Lisa "Goosey" is a good beginning.