Lisa

Lisa- if there is gluten from laundry detergent....just as people worry about at home...and they touch it with their hands and put their hands to their mouth...even if accidentally during the night...could they not be glutened? I have no idea why it would have to be bacteria or fungus etc in your opinion....we're told to not use gluteny products all the time. I just think this is a valid worry. I'm not overly worried but curious what people think and why.

Wendy, I have not found, in eight years, a laundry detergent that is NOT gluten free. Sheets and Towels should not be a worry for you.

We recommended not to use shampoos ( that list gluten) that can drip into our mouths, or facial lotions or lipsticks. AND....

I worry that YOU worry too much. :)

Feel free to PM me, whenever you choose. xxoo

What about sheets and it being on ur hands?

Gluten is not a bacteria or a fungus or other creepy things. No need to worrry Wendy.

Breakfast can be pretty easy too. Most hotels offer a breakfast bar and you can always find Yoplait Yogurt and fresh fruit. I, personally have never had a problem with the scrambled eggs, bacon and hashbrowns, or juices. Or you could bring your own baggie of cereal of your choice.

Hi all,

I was diagnosed with a gluten intolerance this past fall (positive serology, but inconclusive biopsy),

Thanks!

Hey! Welcome to the Club! With a positive serologic test....consider yourself diagnosed with Celiac Disease. Biopsies can be very inclusive for sure. And with a positive dietary response in support. Again, welcome!

I agree with Mushroom. I, too am not too sure what the Celiac AB panel involves, but she posted the current serologic testing in her previous post. It's a complete series of six test, which speak to each other...for a more definative diagnosis. I would insist on nothing less.

It's also good to be tested for other issues. There could be a common link or this issue could be very independent from a gluten issues.

Best of luck to you with your testing.

Okay so this might seem like a weird question but my husband wanted me to ask about this. A little over a year ago we bought a new USED car. This was before we knew about the gluten issues. We use to eat gluteny food in the car for a few months not to mention we dunno what people had that owned the car before. We would honestly like to get the car professionally cleaned..the seats and all. We've washed the steering wheel and such obviously but the upholstery and floor are something we'd like to get cleaned....anyone know how we'd go about doing this without someone using a gluteny cleaner or something like that?

You sound like you have done a good cleaning already. A great wipe down and a good vacume would be all you might need. Remember that gluten is a crumb or a smudge left behind, not a bacteria or a germ.

My floor matts are not clean. When the days warm up a bit, I'm going to get some Woolite Rug Cleaner and scrub those matts. The content of the cleaner...is not much of a concern to me, although I doubt it is a gluten concern.

I'm in the same boat right now, so I can sympathize. I only got a couple of weeks of relief after going gluten free before I began reacting to everything! Corn, Gluten-Free oats, buckwheat, coffee, overripe bananas and spinach older than a few days, carrots, coconut, white potatoes... to compound the problem, I've been dairy free my whole life, egg white free since age 9, and soy free for the past few years. I'm also prone to cold sores so I have to avoid arginine rich foods like nuts, brown rice, and mushrooms. So for the past month I've been eating a few veggies, apples, organic beef and chicken, flax milk,egg yolks, sweet potatoes, sweet potato chips, and organic tuna. Exclusively. I'm hoping my body is just freaking out after going gluten free and will settle down someday. Good luck to you!

I hope you find that a gluten free diet will be helpful.

I admire you northern peeps with you attitude with this storm. Two inches cripples us. Often times it's ice and we have lots of school busses over lots of frozen bridges and stuff. And not too sure the town even owns a snow plow. Snow is a fun event here. Now hurricanes are another issue. We all have things to endure. But yeah....we are whimps down here.

Some people here have issues with eggs by themselves, yet have no problem with them when used in an ingredient.

Now, that is an article I would love to see!! Please post it or give a reference link.

Open Original Shared Link

An interesting example of wheat’s addictive potential pertains to the Roman army. The Roman Empire was once known as the "Wheat Empire," with soldiers being paid in wheat rations. Rome’s entire war machine, and its vast expansion, was predicated on the availability of wheat. Forts were actually granaries, holding up to a year’s worth of grain in order to endure sieges from their enemies. Historians describe soldiers’ punishment included being deprived of wheat rations and being given barley instead. The Roman Empire went on to facilitate the global dissemination of wheat cultivation which fostered a form of imperialism with biological as well as cultural roots.

Open Original Shared Link

To deprive the soldiers' of frumentum and give them something else instead was seen as a punishment.

When Caesar in Gaul struggled to keep his troops fed on wheat alone, and had to substitute their diet with barley, beans and meat, the troops grew discontented. It was only their fides, their loyalty , to the great Caesar which made them eat what they were given.

For just as with their attitudes toward their nightly encampment, the Romans saw the food they ate as soldiers as a symbol which set them apart from barbarians. If barbarians filled their bellies with meat and alcohol before battle, then the Romans kept to their stark rations. They had discipline, inner strength. To deny them their frumentum was to think of them as barbarians.

Good to see you again lindalee! Welcome back.

Hi everyone!

I am new here and hoping to find lots of good info but wanted to get some insights on what I should be asking my GI during my 1st appointment that is in a few days. First a little history:

Over the past 2 years I have noticed annoying symptoms that have developed into making me feel really crummy every day. I gained a bunch of weight rapidly then couldn't lose that weight despite eating extremely healthy and working out for 6 months. I got more and more fatigued and am now to the point that everyday is a struggle because I am so extremely exhausted. I have a hard time focusing and feel like I am walking around in a fog. Sometimes it is incredibly frustrating to try and pull information out of my brain because it is like it doesn't want to work. My knees and ankles will ache pretty bad occasionally but not consistently. I will have diarrhea randomly one day but will be constipated the next. I have terrible and extremely foul gas that causes some pain and bloating. Sometimes my skin will randomly break out in a little itchy rash that drives me insane and every now and then my hands feel like they are asleep.

My family has a history of thyroid problems and I have several nodules on my thyroid that were biopsied 6 years ago but my thyroid was and has been functioning normal. A few months ago I got to the point where I couldn't take feeling like this any more and went back to my Endocrinologist insisting something was wrong with me. He did a lot of bloods test looking for thyroid diseases and did another biopsy but all those tests came back negative. Other blood tests he ordered showed that I have low B12 levels and a high amount of inflammation in my body. However, the blood tests he did trying to pin-point the inflammation all came back negative and so he has no answers yet. He scheduled me to see a GI to talk about Inflammatory Bowel Disease and Celiac Disease. I will also be seeing a Rheumatologist to see if she has an idea where the inflammation might be coming from.

I know something is going on in my body and it is frustrating to no end, but at least I am in the process of finding out what is causing me to feel so bad.

What are some things that I need to ask my GI about when it comes to celiac disease? I know nothing about it and have no one in my life who suffers from it but want to be prepared when I see the GI.

Hello and welcome!

This is the test (all of them) for Celiac Disease:

Anti-Gliadin (AGA) IgA

Anti-Gliadin (AGA) IgG

Anti-Endomysial (EMA) IgA

Anti-Tissue Transglutaminase (tTG) IgA

Deamidated Gliadin Peptide (DGP) IgA and IgG

Total Serum IgA

Let me stress, have your doctor order a FULL panel as listed above. Many doctors are not informed and the results can be incomplete, and therefore, non-definative. Continue to consume gluten until all your testing in complete.

Tell you doctor about your family history. It might be a piece of the puzzle.

Good luck and keep us informed.

Ya know...I'm not a trend. Nor do I expect a restaurant to cater to me, but so glad when they do, or can or informed! I am responsible for my life and what I put into my mouth....trend or not.

When I eat at a restaurant, it's my choice. I don't put the weight of my health on the server, kitchen or management. They don't know the level of my awareness, nor would I expect them to be. If I get ill, I accept the responsibility.

Eight years ago, when I began my gluten free journey...there was a vast nothingness of gluten free product, or awareness. To say "we've come a long way baby" is an understatement!!!!!

I'm rather pleased.

what is the difference between whole grain and whole wheat? how come you can have whole grain rice or whole grain rice cakes and not react like you would if you ate something whole wheat? are they completely different things?

I hope I am understanding you correctly.....whole grain wheat (any form of wheat) has a protein that if ingested, kicks off a gluten response in those of us with Celiac Disease. Rice, or whole grain rice does not contain that protein, which bothers us. Rice is okay for us to eat if gluten is your only issue. Rice is okay, wheat anything is not.

Mushroom offered a great explaination....I slid you some Cliff Notes. No test tomorrow.

Cross reaction is a relativly new terminology and definition. And I'm not too sure that there are substantiated studies for cross reaction, but there may be. Although, it's very typical that many people here have multiple intolerances that they have self discovered over a number of years. I'm not one of them. What is the common demonator, I don't know.

I would recomend that you stay exclusively on the gluten free diet, keep a food diary for several months. And after some time, you still have issues, then explore other possible intolerances.

An allergy test could be an aid, but I have no experience with that. AND follow your gut.... enjoy your coffee!

Hello parents, I am looking for some lunch box ideas. My DD has responded well on a gluten-free diet and she has been on it for a week and a half. I am now feeling stuck on what to pack her for lunch. She used to be a sandwich type of girl but now she won't eat them saying the bread is horrible. I bought udis and Rudis bread and no luck. I have turned them into french toast and she doesn't mind that. So I am looking for lunch and snack ideas. Would appreciate any ideas. Thanks

Hey WM:

And welcome. The archives here is vast....do a search. You will find lots of information.

Thank you. I will call my clinic tomorrow and figure out what they tested. In the meantime, should I be avoiding gluten or should I try keeping it in my diet in case there is need for more testing. I have been attempting to keep gluten and dairy out of my diet for three days now.

Yup, as Mushroon said...stay on a full gluten diet as much as possible (or at least a piece of toast a day), in order to test as accurate as possible.

Welcome!

First I would like to ask if you were tested adequately/ properly? This is the full panel for Celiac Disease:

Anti-Gliadin (AGA) IgA

Anti-Gliadin (AGA) IgG

Anti-Endomysial (EMA) IgA

Anti-Tissue Transglutaminase (tTG) IgA

Deamidated Gliadin Peptide (DGP) IgA and IgG

Total Serum IgA

If you do not have your test results, get them from your doctor and post them here. That's a start.

Celiac often requires a trigger and the stress of competition could be likely. It could be possible that you may have Non Celiac-Gluten Intolerance. There is not current test for that, other than perhaps a positive dietary response. Do you have a family history of digestive issues or other things?

And should you, in fact, have Celiac Disease....it's far better than any alternative that I can think of. A resolve through diet change. I have been doing it for eight years and I do not feel deprived in any manner. But it is an adjustment initially. That we can help you with.

No need to bother you boys until you know what you're dealing with.

Hang in there and try to get some answers. You've found a great place.

marilyn, I have used the bisquick coupon for the gluten-free version with no problems... I can't say I like the new gluten-free version but I did buy three gluten-free boxes with a coupon....I doubt I will buy again...

Betterbatter.org has a clone that works for me!!!

I have heard GREAT things about Betterbatter, but it's not available retail in my area. Must check online.

Hello!

I did notice that some of my hair products have wheat in them. But I feel like there must be something else that I'm allergic to. For example, jus tthe other night I had severe reaction after eating Trader Joe's Gluten/Dairy/Soy/etc. free brownies with almonds and cashews.

And again today, I've eaten all clean foods and I'm reacting pretty significantly: eggs, onions, green onions, sugar, vanilla almond milk, EVOO, chicken, broccoli, and roasted potatoes, and iced tea...

Any thoughts or insights or suggestions would be greatly appreciated.

Thank you!

I would suggest that you revisit everything that can pass your mouth, to include your personal products. A daily dose of wheat in your shampoo could make you sick daily. Check your lipsticks, lotions, meds, vitamines, shared home toaster, work cross contamination....etc.

Keep a food diary with your reactions. Eliminate all the possible gluten for a period of time, then....it may be time to look into other causes.

Gluten first.

Oooops....forgot to say WELCOME!

My family USED to eat a lot of rice pilaf. Ever since I went gluten free I have only made it a few times for just them to eat. When I looked it up online to see if they have other types of rice that does not contain gluten it showed the spanish rice has NO gluten so we bought a few boxes and I made some last night with dinner. It was great.. until later that night I was in sooo much stomach pain and sweating really bad! I didn't eat anything else that day that I was not already sure was safe since I knew I was going to make that rice and I wanted to make sure I was ok with it. Has any one else had this problem? I just got to thinking that maybe it was cross contaminated because that company makes so many other types of rice products that DO contain gluten. There is no warning on the box saying anything about how its processed in the facility and it doesn't say "gluten free" It just says in the allergy section that it does not contain gluten ingredients..

Any input i'd appreciate.. Thanks!

Companies who list their products as containing no gluten or free gluten have no obligation to verify for no gluten. In the US, there is no legal criterial for labeling a product gluten free. All labeling is voluntary at this time.

In this case, it might be best to contact the company and inquire about shared equipment or shared facility. I also would like to add that if you are new to the diet, many foods can be troublesome, until some healing can take place.

Hi Lisa,

That's a great idea! Should I start a new post? If so, what topic should I make it under?

What ever you choose....maybe "How to navigate living in Asia - gluten free" ?

Thank you all for the hasty replies.

I have decided that I will quit gluten until I go back to my home country (in one months time). Mainly because I have to continue to work here and if I can get any relief from the symptoms in the meanwhile, then that's enough for me.

After I get home I will take up the gluten challange and do the testing.

Thank you again.

Hey Sabin,

We have many members who are over seas and many in Japan or other Asian Countries. They are very free to offer suggestion as to eating gluten free.

Anyway, I go back to my home country in 1 month and can get testing done then. So, my question is should I stop eating gluten until then? I’ve been off gluten now for 5 days and am already feeling a lot better; no more mucus like diarrhea or constipation. And hair isn’t falling off my head by the hand fall everyday now! It could be some type of placebo effect, but I am also feeling a bit more energetic and not suffering from as much brain fog.

I suppose I should add my auntie and sister both suffer from celiac disease.

So what do the wise and wonderful members of this forum have to say?

As mushroon spoke wise and experienced words....you have five days invested in the diet and you feel better. So you are at a point of choice:

1. continue with digesting gluten until testing.

2. realized gluten is an issue and go gluten free.

3. need the diagnosis

4. consider your family history.

With Auntie and Sister diagnosed with Celiac....ah yeah, good chance with your symptoms.

I would recommend endure as much gluten as you can handle. The current recommendation is a slice or two of bread (or equivelant gluten) for eight weeks, will test accurately.

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

Anti-Gliadin (AGA) IgA

Anti-Gliadin (AGA) IgG

Anti-Endomysial (EMA) IgA

Anti-Tissue Transglutaminase (tTG) IgA

Deamidated Gliadin Peptide (DGP) IgA and IgG

Total Serum IgA

Best of luck to you.