Lisa

What in Sam Hill was that??? . . . and how did you find that, Lisa? . . . just happened to be googling "Cow gives birth do a dude"????

Needless to say, I'm quite board. Been listening to the sounds of Jupiter, now that's cool.

OK, I'll sign off now.

Lisa!!!!!

I've been looking for a gluten-free recipe for Arancini The next time my parent's visit, I'm all set!

Thank you!!

Let me know when. I'm coming too.

.

Hi Lisa,

Thanks you for the link, I've posted it on the Irish and UK Forums, + put it on my Web Space

and on my Blog, of course I gave you credit for posting it originally on this forum.

.

Best Regards,

David

Good news does travel! Hope all is well Dave and thanks for your good work.

Congratulations Queen Lisa!!!!! (I love the sound of that )

Hi LisaB

Speed reading here and I still can't keep up. Nutsoid all of ya.

Ten more pages to go. ......Ya'll work fast. SusieQ might be a bit confuzzed.

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It does not cover store bought peanut butter in jars, only institutional peanut butter (as of now )

"noninvasive screening test for early or latent celiac sprue" (what others and I would simply call gluten sensitivity)

(sorry, no box quote)

.........

As listed below from the NIH Conference, "Latent Celiac Sprue" and "Gluten Sensitivity" are two different animals.

Types of Celiac Disease

Celiac disease has now been categorized into 4 main classes according to the NIH consensus conference.

1. Classical celiac disease includes those symptoms commonly associated with the disease in the past, diarrhea, bloating, abdominal pain, and weight loss.

2. Celiac disease with atypical symptoms includes those extra intestinal symptoms of osteoporosis, neurological involvement, and little or no abdominal symptoms.

3. Silent celiac disease includes those individuals who are asymptomatic yet have both positive serology and biopsy.

4. Latent celiac disease includes positive serology and negative biopsy, but may later present with positive symptoms or intestinal changes.

From www.celiac.com:

The excellent English researchers that made the discovery that they could detect the immunologic reaction to gluten inside the intestine before it was evident on blood tests or biopsies knew it was a breakthrough, testing it many times over in different ways, and further extending the clinical spectrum of gluten-induced disease to include a phase before the villi are damaged, so-called

(La Choy is contaminated).

I have never heard that LaChoy Soy Sauce is contaminated.

I use LaChoy for cooking and marinating and San J wheat free Tamari for tasting.

Thanks you too. What did I do wrong? What would have been the correct/most efficient way to have found my post? Look under gab? Susan

Look under the category that you posted in. In this case, I found it in Gab/Chat.

Hi Jamie and Welcome to the Club!

BTW, can I have some of your butt please. My stomach is bigger than my bottom. If you turned my torso around, I'd have a pretty good figure.

Yes, those with malabsorption issue can be thin, but not always. Some can be overweight and still have malabsorption issues.

Curious though, what made you test for Celiac? Some members here are silent Celiacs and have no symptoms. An endoscopy exam can also serve as confirmation as well as look for damage. This might be important, especially if you are a silent Celiac.

Hi,

I posted on Silly Yak yesterday afternoon (1/16/09) - the post was something like "Inaugural gluten-free Pary/Inaugural". I didn't find it in My Controls and I couldn't find it in Silly Yak either. Of course I haven't dealt with a thread this long before. I went to the end of the posts and looked. Thanks for your patience. Susan

Here it is Susan..

https://www.celiac.com/gluten-free/index.php?showtopic=54624

Many people with "just" gluten intolerance are actually in the early stage of celiac.

Can you please list support documentation for this statement?

Testing is far from accurate. And I believe that the diagnostic envelope is far too narrow.

Whether you have Celiac, Gluten Ataxia of the Brain or a Gluten Allergy, the spectrum is wide and the RX is the same. We are in the same boat.

And NOW it says 124

clearly making it's own decisions. Is Scott's server named Hal?

Hal

(now back to reading four pages)

This is one question that I have spent a lot of time trying to figure out and I still don't fully understand. However, the articles I've read here are interesting. I am wondering then, with my highly gluten intolerant, negative celiac panel daughter, since she has malabsorbtion issues, does this imply that she really has celiac? Either way, for her, she is highly sensitive and can't have any gluten and is sensitive to cross contamination and I would like to know for sure because maybe I'd be even more diligent, but we can't do a biopsy since I can't possibly put her through months of gluten to see if she has damage.

Testing is far from accurate for Celiac Disease, especially for children; and, I believe that the diagnostic envelope is far too narrow. You daughter could very well have Celiac. Never-the-less, diligence is important.

Gene testing could be another piece of the puzzle for you.

Is distilled vinegar OK?? It's in everything

Rachelle,

Distilled vinegars and alcohol are considered safe regardless of the source. There are a few here, that are very sensitive to even trace amounts of gluten.

I also would think (noted "think"') that companies such as ConAgra would list "distilled vinegar (wheat)" as such.

Open Original Shared Link

I am sorry LaChoy gave you problems. Here is an updated statement from ConAgra.

Here is a current update on policy statements from manufacturers:

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I have eaten instant oatmeal Monday, Tuesday, Wednesday.

Wednesday night I got a terrible stomach ache and mild diareha. Have had the mild diareha since. I have looked over my diet and this is the only thing that I can think of that was different.

I am still learning but does anyone know if this has some hidden gluten in it?

Crystal

Sorry you're ill. Oat are notorious for cross contamination in the fields and in processing. That's why it's often recommended that you add oats to the forbidden list unless you can find some dedicated oat not subject to cross contamination. There are some out there.

<a href="Open Original Shared Link disease.htm" target="external ugc nofollow">Open Original Shared Link disease.htm</a>

(From the American Celiac Disease Alliance)

Why is it important to know if you have celiac disease, versus wheat allergy or gluten intolerance?

Celiac disease, wheat allergy and gluten-intolerance are treated similarly, in that patients with these conditions must remove wheat from their diet. It is important to note, however, that there is a difference between these three medical problems. Celiac disease is an autoimmune condition, where the body's immune system starts attacking normal tissue, such as intestinal tissue, in response to eating gluten. Because of this, people with celiac disease are at risk for malabsorption of food in the GI tract, causing nutritional deficiencies. This can lead to conditions such as iron deficiency anemia and osteoporosis. Since a person with wheat allergy or gluten-intolerance usually does not have severe intestinal damage, he or she is not at risk for these nutritional deficiencies. Celiac disease is an autoimmune condition, putting the patient at risk for other autoimmune conditions, such as thyroid disease, type I diabetes, joint diseases and liver diseases. Since wheat allergy and gluten intolerance are not autoimmune conditions, people who have food allergies and intolerances are not at increased risk to develop an autoimmune condition over the general population's risk. And finally, celiac disease involves the activation of a particular type of white blood cell, the T lymphocyte, as well as other parts of the immune system. Because of this, patients with celiac disease are at increased risk to develop GI cancers, in particular lymphomas. Because food allergies and intolerances do not involve this particular immune system pathway, and do not cause severe GI tract damage, these patients are not at increased risk for these cancers.

Thus, while celiac disease, wheat allergy, and gluten-intolerance may be treated with similar diets, they are not the same conditions. It is very important for a person to know which condition they have, as the person with celiac disease needs to monitor himself or herself for nutritional deficiencies, other autoimmune diseases, and GI cancers. In general, the symptoms from food allergies and intolerances resolve when the offending foods are removed from the diet and do not cause permanent organ damage.

Hi everyone, I hope someone can help me understand my test results.

Because I was complaining of extreme fatigue, my doctor decided to screen me for celiac.

She only tested tTG IgG antibodies. The result came back - 22.4.

0-20 normal

20-30 weakly positive

>30 strongly positive

Any thoughts? Thanks in advance.

This might be helpful:

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My experience was similar to what Peter mentioned. Until you have healed, any food can be problematic. It took me three to four months to feel better, to know what "glutened" felt like.

Is this open to the public? Is it free to attend?

Thanks for the info!

I would think so, but you can confirm by contacting The Celiac Disease Foundation at www.celiac.org