Lisa

Carolina Cupcakery - Dessert Cafe, in Chesapeake, Virginia is my new find (and friend)

I recently has some personal experience with them, when they donated their products and their time to feed thousands of people for an Extreme Makeover: Home Edition project in our area.

Not only did they supply many of us with gluten free cupcakes daily as well as those sugar free, they volunteers hours upon hours to serve meals.

I can say, that I've never enjoyed a cupcake more.

www.carolinacupcakery.com "Real Men Eat Cupcakes"

Hershey will NEVER disclose the source of their "Natural Flavor". It appears that it's more important to them to protect their suppliers, than the millions of consumer who purchase their products.

I will not buy Hershey.

(my apology to CeliacMom2008, for my attitude, but this has been an ongoing issue with Hershey. They are very unsupportive in their disclosure policies)

Thank you for posting this information.

Here's my unexpert thoughts...

Since people react to the "protein" found in wheat, barley, malt and rye. I would think that it should not be a problem to be associated with wheat dust. Perhaps during harvest time when the wheat hulls are disturbed, and if it were to "float" into the honey, it might be an issue. People with a wheat allergy, I would see a concern.

There are a lot of if's (to my humble opinion) and this would be interesting to research.

Thanks, but im afraid now to go back since I had such a bad reaction to trying Rye. Is it really worth getting exposed again?

That is always a personal choice you should balance, given the fact that should you have Celiac Disease, this diet is for life.

I woud urge you to see a doctor. Internal bleeding is not something to take lightly.

Welcome! Before you begin the diet, in earnest, you might want to be tested. You should remain on a gluten diet for the optimum in accuracy. This is what to request from your doctor:

Antigliadin antibodies (AGA) both IrA and IgG

Antiendomysial antibodies (EMA) - IgA

Anti-tissue transglutaminase antibodies (tTG) - IgA

Total IgA level.

Don't worry about the diet, we can walk you though it.

Could you post your blood work information, and someone can help interpret it. Accuracy in testing is not where we would like, but we have to deal with what we have. Your doctor is correct, biopsies can be hit and miss regarding giving your a conclusive diagnoses. And blood test rarely show false positives. If you test in the possitive range, it's likely that you do have Celiac.

1. Positive serology blood test

2. Positive endoscopy and biopsy

3. Positive dietary response

Combine all three and you have as close to a diagnosis as you can get.

The gluten free diet has a steep learning curve in the beginnig, but it's very doable. I would also suggest that you order the Triumph Dining Grocery Guide, here on the Gluten Free Mall or www.triumphdining.com. It's the best thing you can do for yourself in the first year.

Here is some information to get you started: (thanks to happygirl)

Open Original Shared Link

Super list, even to include our international friends. Thanks

Hi Nicole,

You might be interested in this:

Open Original Shared Link

You're a super mom, with great instincts. Excellent work!

So I was thinking that the celiac population in the US is probably in the neighborhood of 2.1 million people-- enough to found a sizeable city. What would a gluten free city look like?

-There would be checkpoints to get in where they would confiscate anything with gluten in it

-Glutino and Knicknick (I can never spell this) would have their headquarters there

-it would have the largest per capita number of public restrooms

-plumbers would be exalted

-gluten-free bakers, chefs and pastry makers would be gods

What else?

This reminds me of an utopia community we had here once, a very long time ago. It would be nice, wouldn't it.

I think I would like to live several (many) blocks away from the largest per capita number of public restrooms though.

<sigh>

I was referring to the several links that were provided by me. I am truly sorry about your misinterpretation!

I'm so jealous!!!

There is a small amount of wheat and beef added to the fries during processing. However, the fries have been evaluated by the CSA and found to have no detectable levels of gluten in them:

Open Original Shared Link

Some of us eat them and others don't so it's really all about your comfort level. Cross contamination is probably the biggest concern at a fast food joint.

Ditto on this answer!

Open Original Shared Link

Commercial yeast is a by-product of the whisky distillers. If you are a yeast producer your by-product will be methylated spirits.

Sure, give me a little time to put it together and I will post it. Mike

Hey thanks for the options, I think I have narrowed it down to the yeast that Frey is using. I have no issues with any type of wine from Couturi. All of the wines they have are naturally fermented. Frey adds yeast for fermentation. I know I have no problem with yeast, I have been tested. In my opinion, they are using a yeast that may be from a source that contaminated it. I am learning that a lot of yeast is a by-product of the whiskey making industry and whiskey is made usually from wheat, rye or barley. Also, when transporting yeast (it is alive) a feed stock of cracked wheat is added to the yeast it in order to keep it alive........It is never ending. I am not saying this is what for sure is going on with this situation. I am looking into it. All the best, Mike

Mike,

I'm not trying to be a pain, but(t)..

Before everyone freaks out because they think all wine is contaminated, would you kindly list your sources for this information. I also noted that you said "In my opinion", in the first part of your statement.

It's common practice here to research and post support documentation when making speculative statements.

Thanks

It's highly unlikely, in my opinion, that bandaids contain gluten. Reactions to latex or the adhesive are common though.

Some one could contact Johnson & Johnson and put an end to this legend.

characteristics of celiac....the worst being the one with the lesions.

I still do not understand what you keep refering to as lesions? That is not a term used here. The most severe stage of Celiac Disease is called Refractory Sprue. Are you refering to Intestinal Lymphoma?

Are you sensitive to egg? The other day I stumbled across the fact that some coffee manufacturers put a little egg in with the coffee to make the brew look clear instead of cloudy.

Blaaaah (throw-up sound)

Can you find any documentation for that. Egg, being one of the main allergens, could make it critical for some, if undisclosed and that would be required by law. I find it hard to believe.

we are discussing the bloodwork...celiac panel specifically. if it is negative then the doctor needs to look elsewhere but if the panel is positve then the person has one of the three characteristics or stages of celiac....that I listed. Only the symptomatic stage or acute stage (I personally call it acute) in which there will be actual lesions on the intestines that will show up on a biospy. The other two stages or characteristics of celiac will not produce the lesions on the intestines so when a biospy is done it will come out as negative for celiac and that is not true. All it means is that the person hasn't gotten sick enough to have the lesions develop but they will get the lesions over time if they continue to ingest gluten. It is just a matter of when..... The doctors still use the lesions as their golden standard of diagnosis when they should not. Their arguement is because living gluten free is a life long very restrictive diet. That is the arguement for the lesions being necessary for the golden standard of diagnosis but the community is slowly changing course to diagnosis will less evasive means which may mean they will forego the biospy as the 'golden standard'.

Once a person is a celiac or has had a positive celiac panel and has been completely gluten free for a year and a new celiac panel is done then at that time the celiac panel should be negative. All that means is the person successfully removed gluten from their diet it does not mean it is a false negative or that they no longer have celiac disease.

Woody6,

May I suggestion something? I would suggest spending some time walking around this site. It has some very valuable information that you might find interesting. Celiac Disease is not as black and white as you seem to understand. Benefit from the years of experience found here. You might find it enlightening.

A review of our Board Rules, might be in order as well.

"only ONE gives the lesions on the intestions....."

Lesions? That's new to me. Is there another reference that might be more familiar to me?

"There are no false negatives with the Celiac Panel Blood Test. A positive Celiac Panel Blood Test means you have one of the 3 types of celiac. "

Generally most coffee's are gluten free. Look for 100% coffee at the store. Anything is subject to cross contamination when you're dealing with a community use.

To be on the safe side, bring your coffee with you or bring a soft drink.

Say it isn't so. "Milk" & "sugar" in cereal? "Corn" in Corn Chex? How dare they.

best regards, lm

laaarryyymaaacc.....behave

Lisa,

We make a pumpkin lasagne and use uncooked noodles. You bake it for about the same amount of time, I would think it would work. The next regular lasagne I make, I'm going to try with the uncooked noodles.

It sure would make it a lot easier with less pots to clean. I know I'd make it more often.

Sounds wonderful Peter!

Have you tried it with UNcooked noodles? A couple of years ago there was a recipe floating around, but never tried it.