Lisa

Walmarts chili beans do not list wheat in the ingredients, that's what I use for taco soup. They're not as tasty as Bush's IMO (and to the best of my recollection), but they're OK. I don't buy any Bush products now just on principal. I've found I really like Ranch Style brand Pinto Beans (not ranch style beans per se). They are simply great pinto beans. Bush can "kiss my grits".

best regards, lm

How about sharing your taco soup recipe lm? Pretty please?

I can't walk in your shoes, but it would seem wise to me, that after ten years of being terrible ill, an endoscopy and colonoscopy might be wise, if for nothing else but to rule out more serious conditions. Although, I don't see the need to return to glute. That issue is a given.

Anytime anyone has had digestive issues, I think it's a smart thing to do.

Does anyone know of a brand that is considered safe? I love grits and Quaker definitely causes me problems.

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These grits are stone ground and they are, with out a doubt, best in the world. They are are not instant grits and they take time to cook, but once you've gone here, you'll never go back

I cook mine with chicken broth and add havarti cheese or smoked gouda at the end, served with sauteed shrimp. Just don't get any better!!!

Grits are ground corn and, unless you have issues with corn, they are safe for Celiacs.

Oats are a bit different. Due to the high potential of cross contamination in the field and processing, many people with Celiac say away from oats.

You can find some "certified" gluten free oat, that are as free of contaminates as possible.

https://www.celiac.com/gluten-free/index.ph...p;event_id=2624

You can check out Bob and Ruth's Travel. Above is an example, and they do trips all over the world.

So sorry that you feel bad. Of course, real Snow Crab is gluten free as it's pure crab meat, but I have always heard that imitation crab meat is not gluten free. Imitation crab is often found in California Rolls.

Is Orbit Gum gluten free?

Can you post the ingredients?

I understand what the certified part means, my question was......are people who are affected by oats still going to be affected by these.

Everyone is different. It's might be trial and error.

There is no legal standardization for items labeled "gluten free", as of yet. "Certified" labeled products do have some regulation.

Explain to me these "certified gluten free oats"......are they not still oats? I've had some gluten free oats products and still gotten incredibly sick. Does this mean that I can't have any form of oats, or am I crazy?

Certified means that they are free of gluten contaminates as much as possible.

Here is some information about the Gluten Free Certification process:

https://www.celiac.com/gluten-free/index.ph...mp;#entry563933

Are Kix cereal gluten free?

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My 7 year old has always been outgoing, smart, etc. We are 2 1/2 months gluten-free free and are having problems with him staying focused in school. He has been sent home with notes several times now saying he can not stay focused. Is this a side effect of Celiac when you go gluten-free? He also seems to have a lot of anxiety! Please help!

If Celiac is your concern, the gluten free diet should improve his symptoms. Have you considered keeping a food diary and re-visiting the school to make sure he is not getting any gluten. Has he been tested to see if he does not have any mineral or vitamin deficiencies?

Some of the moms here can help you when dealing with the school, or times when he is not in your presence.

The closest WF from me is 2 1/1 hours away. I tried their cheese biscuits in the frozen section and they were pretty darn good, especially with bacon and egg for breakfast. And I like their prairie bread, also in the frozen section. It's nutty, crunchy and great toasted.

Hi,

My dauther will be 5 yo in a month, and has always been the smallest in her class. She's on the lowest line of the range for his age, and has always been. She has also been experiencing some "not-so-solid" poop on a chronic basis, although we would not call that diarrhea, except when ill. Other than that, she is just like any other child.

The doctor suggested we run a few tests to make sure there was no allergy or anything to justify her smaller size. Perhaps he had celiac in mind, but didn't say anithing specific at that time. The results just came in, and it appears that:

- anti-gliadin IgG is the only positive (12 U/ml, with neutral ranging from 7 to 10 and positive higher than 10)

- everything else is negative (anti-gliadin IgA, EMA IgG, tTG IgA, tTG IgG, all below 5 U/ml with N<7 U/ml). Some IgE stuff was negative as well/

I have several questions:

- Will a biopsy be the only way to get the definitive answer for celiac, or are there some possible conclusions on these results alone? I read that tTG IgA and tTG IgG are the most important tests and they are negative here...

- If there ia a risk for celiac, is this disease often diagnosed at 5 yo? I read that it's often diagnosed before 1 or 2 yo after starting eating gluten, or can be discovered quite late with adults after being "underground'.

Thanks in advance, I know I'll get some "official" answers when speaking with the doctor early next week, but I could'nt wait to get some informed advices before then...

Welcome and we can try to answer some of your quesitons.

Here is some infomation on the Serologic Panel for Celiac -

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I have always understood that testing for children under the age of five is less reliable than for adults. Yet, still the current testing available are not as reliable as we would like at this time. I have great hopes for the future. A biopsy can confirm Celiac, although a negative result cannot rule it out either.

Do you or your spouse have a history of intestinal disorders or other autoimmune conditions? The tendency for Celiac may be genetic.

Thanks for your quick response. I'm sure I will have lots of questions. I'm looking forward to feeling better! I didn't know whether to go ahead and just start eating gluten-free or not but after reading the information here I've decided that there's no reasons not to begin, "official" diagnosis or not!

Yup, no time like the present. You can begin the diet after you have had all your tests for Celiac.

Here is some starter information you might find helpful:

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Hello and Welcome!

Welcome to the club with your "overwhelmingly" positive results. You're in good company here!

Many doctors recommend a follow up endoscopy in order to view the extent of damage and to serve as an additional confirmation (most likely the later).

I think it took about a couple of weeks for my pathology/biopsy test to get back to my GI. I cetainly would call to check on them.

Your blood test is diagnostic enough for you to begin the diet. Let us know how we can help you travel this road.

Hi Lynn and Welcome,

Could you post your full panel results here. Many people can help you interpret them.

I don't know, but I react strongly to bee stings. I can't breath and I break out into a cold sweat with tremendous swelling.

I suspect, if you have other allergies, it might have something to do with an adverse response. I have no other allergies that I am aware of. But I don't think having Celiac is a connection.

karen could you send me the delphi list at all in my email heartofgoldie@hotmail.com or some excerpts llease or tell me where i can find it for Canada more i went to delphi site i find it complicated to follow ty

Please note that this post if over four years old and any information contained here is dated and most likely inaccurate.

Please try the Triumph Dining Grocery Guide found on this site or www.triumphdining.com

A gluten intolerance can effect other areas of the body. Celiac Disease manifests it's self in the small intestines, where the autoimmune response takes place.

Both disorder may be associated with other autominune and non-autoimmune conditions if left unchecked.

AND a very happy birthday to you too larry mac.

And a happy birthday to you too! May all your wishes come true lm!

Any distilled alcohol is considered safe for people with Celiac to consume.

Here is some information that might be helpful:

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Frequently, on the forums the terms gluten sensitivity, gluten intolerance and Celiac Disease are interchanged, although they are different disorders. This, I believe creates great confusion.

The testing currently available is far from accurate and as you mentioned, to achieve the optimum accuracy in testing you must remain on a full gluten diet. The diagnostic envelop may be far too narrow at this time.

The possession of the genes only give you an indication that you MAY develop Celiac or other autoimmune issues. You may not as well. Thirty percent of the general population hold those same genes. There is no specific "Celiac Gene" identified at this time.

Many people here are self diagnosed and feel perfectly happy with their choice to maintain a gluten free lifestyle. Others, feel the need for an official diagnosis.

I guess the bottom line is, if gluten bothers you, don't eat it. What difference does a name make.

Welcome!

Artificial ingredients should not be a problem, because they would be of a chemical nature and not wheat, barley, rye and malt.

Natural flavor could and when not indicated, it's good to call the company. I do think it's a rare chance that natural flavor should contain gluten, but do check.

Wheat must always be listed, but barley, malt and rye do not.

I'm not familiar with that particular product, but most rice pilaf that I am aware of contains small pasta's mixed with the rice.

I see....

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