Lisa

As a 4th grade teacher, you should be aware of some school supplies have gluten. Play Doh is not gluten free. Google on this site a list of "gluten free school supplies", you should come up with a listing.

And another thing to be careful is with the children's lunches. Watch out for their crumbs. Everything that gets in or near your mouth must be checked out from shampoo to soy sauce, natural flavors to spices in labeling. The key to your success if learning to read labels.

Shampoo, although not everyone is as concerned, can get into your mouth while shampooing. Dove and Suave are gluten free.

The diet is the "magic cure", but it does take time and the learning curve is steep. The best suggestion that I can give you is to read, read and read from this site. If you have questions, always feel free to ask...and no dumb questions here.

Welcome to the club.

I was diagnosed a month ago and have been eating gluten-free since. At first it seemed like my stomach symptoms cleared up but now I will have several days a week where I'm still sick. Is this just because I'm still healing, I'm getting gluten contamination some how, or are there other foods that don't sit well? I just want to know that I can make it through a day without having a back-up plan for if I get sick. Especially if there are other foods that don't sit well I'd like to avoid them. Do I have a wrong diagnosis or should I be tested for other stomach problems or food allergies? I would appreciate any help or suggestions.

Thanks!

Most of the answers to your questions are YES. Your are healing, you might be getting some cross contamination's somewhere and dairy could be bothering you.

I may take several weeks to several months for you to heal. Old toasters, scratched pots and pans, cutting boards, can be objects for cross contamination. Have you checked your vitamins, meds, shampoo, lotion for gluten.

Be diligent and it takes time.

Many thanks to all of you who took the time to answer my questions - I sure do appreciate every response, now feeling that I have a MUCH better handle on things at this end...

The links to the University of Chicago Celiac Disease Center The University of Chicago - Celiac Disease Center - Testing showed page after page of truly useful information - thanks a million for that.

To Momma Goose who wrote, "If your blood work was elevated outside of the normal ranges you DO have Celiac. Welcome to the Club. Positive dietary response is also a diagnosis. Welcome to the Club." I can only respond with the immortal words of Grouch Marx, " I don't care to belong to a club that accepts people like me as members."

It's GREAT being in contact with all of you, I'm glad I've found this forum and VERY glad I've joined...

Thanks again very much to all of you...

This is a great place to be. I am glad you feel at home here.

For any of you out here in Raleigh land or close by, a new restuarant is opening in the downtown area called Rosie's Plate. They run a completely gluten-free kitchen and are planning to open somewhere around May 20th. I am soo excited, as this is one of the first around here. I just want some pizza!!!!

Anyway, I'm sure you can google it for more info (their website) or you can PM me if you want more info. But I am soo very excited I just wanted to share with everyone else!!!

Woo Hoo! Thanks for posting Liz. I'll PM next time we plan on a trip to Raaaaleigh. I have fallen in love with Whole Foods Praire Bread...need some more.

So if you didn't do it, did you still get the Colonoscopy/Endoscopy? And if so, what were the resutls? I'm so pissed off right now with Dr's.

jewi:

Let me jump in here.... as you may know, there are three ways to diagnose Celiac or gluten intolerance, blood work, endo/biopsy and positive dietary response. Although you may not have the positive blood work (which can be unreliable), you do have a positive dietary response. Many people here have had negative testing, but quite satisfied with their dietary response.

Further testing with and endoscopy can also look for other issues, which would also be important to rule out. Biopsies can equally unreliable due to the twenty something feet of intestines and not all areas can be sampled.

I can understand your frustration at the inaccurate advise of your doctor, but if I were in your shoes, I would continue with the testing, if for nothing else but a base line test.

Stainless steel is pretty hard surface and any scratches would be fairly shallow. I would think that a good scrubbing would do....just my thoughts.

Thanks for your replies! I did talk to the husband- and he didn't have any tests done. I told him he needed a new doctor. It seems that he was given a cream for the ringworm and told that he could have some gluten daily (approx one sandwich a day). He told me that his doctor is the best and very "cutting edge." Whatever that means!

Oh, well. To each his own...

Jeannine

hum....cutting edge of a butter knife.

Hello...

I'm packing up for a trip and thought canned tuna would be something easy to take for sandwiches, etc., and picked up Kirkland Signature solid white albacore tuna packed in water with salt and pyrophosphate added... I checked all the lists I've got access to for this pyrophosphate stuff and cannot figure out what it's made from.

don't wanna take a chance on getting sick while travelling... and don't have much time left for buying more stuff. I also have plenty of pbj, sardines, canned salmon... tapioca loaf... I mean I probably have enough as it is witout the tuna... but I just want to make sure I've got enough stuff to easily take wihtout needing refrigeration and not get hungry.

Does anybody here know what pyrophospahte is... is it gluten free/????

Need to know soon....thanks!

...........................................

Sodium pyrophosphate

From Wikipedia, the free encyclopedia

Jump to: navigation, search

Sodium pyrophosphate

Other names tetrasodium pyrophosphate, tetrasodium phosphate

Identifiers

CAS number [7722-88-5]

Properties

Molecular formula Na4P2O7

Molar mass 265.90 g/mol

Appearance Colourless crystals

Except where noted otherwise, data are given for

materials in their standard state

(at 25

Do you plan on being tested for Celiac? I would say if soy flour gives you a headache, I would avoid it.

After 18 months of hell in the form of dermatitis herpetiformis, I was diagnosed. It took multiple skin biopsies and duodenal biopsies. So, I tell a friend and she tells me her husband was just diagnosed as well. I asked about how he did with the testing and she said no testing- he had ringworm and had diarhea for about a week and went in for the ringworm and was told that was a result of celiac disease! He was given a cream for the ringworm and told to go gluten-free.

I'm just a little bit frosted because she made it seem like if I slapped some anti-fungal cream on my dh it would be gone in a day or two.

Ok, my question is: is anybody really diagnosed that easily? And what does ringworm (fungal) have to do with celiac disease?

Thanks!

Jeannine

Wow, this is a new one!

It appears that your friend and her husband's doctor are very ill informed. There are three ways to diagnose Celiac Disease.

1. Blood Work

2. Endoscopy/biopsy

3. Positive dietary response and in the case of DH, a biopsy

bloodwork pretty much confirms celiac, right? there's no false positives? because i had elevated bloodwork, but i want to know if that DEFINATELY confirms celiac

Here is some good information:

https://www.celiac.com/articles/13/1/What-i...ests/Page1.html

Does anyone know if Smithfield Indicudually Wrapped Lemoin Pepper Boneless Center Cut Pork Chops are gluten-free?

Thanks

Shannon

I don't know without looking at the ingredients. But, Smithfield has a very good customer service and I am sure that they can offer you a listing of their gluten free products.

Any product that is marinaded or preseasoned is subject to potential gluten. I tend to look for products with the least amount of ingredients when possible.

I am new to gluten free living, and am having trouble with a couple of ingredients. Is maltodextrin ok? What about dextrose?

Thanks

Yes, both are considered gluten free.

I'm just wondering if the "Brazilian cheese breadrolls" thread was deleted or if I just can't find it. Why would a thread about a recipe be deleted?

Here is the recipe that you copied from the original thread:

osted by: lonewolf Apr 8 2008, 12:22 PM

Really, this is the easiest and tastiest pizza crust I've made. (And I thought my regular crust with yeast was good.) This is the Brazilian Cheese Bread recipe from the other thread. I just made little mini pizzas for my kids to take for lunch today.

1-1/3 C Tapioca Flour

1-1/3 C grated cheese (I used 1 C Romano from Trader Joe's, 1/3 C grated cheddar)

3 Eggs (if using extra large, only use 2)

2 tsp. Milk (I used rice milk)

1 tsp. Olive oil

2 tsp. baking powder

1/2 tsp. salt

pepper - a few shakes

Mix ingredients together well. Dump dough onto cookie sheet sprayed well with non-stick spray. Spray a piece of plastic wrap with NS spray, place on top of dough, and roll out to about 1/3" thick. Bake at 400 for about 10 minutes. Top with desired toppings and bake for 5-7 more minutes.

I recall seeing it posted and don't recall any moderators actions. Odd

Hello Everyone...I just joined today....and I guess I have a newbie question:

QUESTION:

In being tested for celiac, if my blood work came back elevated and my endoscopy showed "chronic inflammation" only --- do I refer to myself as having celiac? The nurse I spoke with said that chronic inflammation is a precursor to celiac - so I'm on the same road, apparently. My doctor said (before the endoscopy) that my first-degree relatives should be checked and that I should join a celiac support group. In short, does "chronic inflammation" and elevated blood work qualify me as saying I having celiac when people ask me or am I supposed to say that I'm wheat intolerant instead? I don't want to misrepresent myself - on the other hand I don't want to minimize what I have either...

I sure would appreciate some advice here...

Signed,

Searching for an Identity...

If you'd like any more information, this is what happened in a nutshell:

1. I had blood work for celiac which came back "elevated", per doctor's office.

2. I went gluten-free for 4-5 weeks and felt soooo much better.

3. I resumed eating gluten for 3 weeks prior to endoscopy (and started feeling awful again).

4. Had an endoscopy which showed "chronic inflammation" only.

If your blood work was elevated outside of the normal ranges you DO have Celiac. Welcome to the Club. Positive dietary response is also a diagnosis. Welcome to the Club.

I am always glad to have Celiac Disease brought into the limelight. But Elizabeth's delay in "comming out" has dampened my enthusiasm. I would hate to think that she is riding the "gluten free wave" for profit, while we are in the trenches.

ANYWAY....publicity, is publicity, is publicity. Thanks Patti for posting.

Depression can be a big symptom of Celiac Disease. Although not a guarantee, many people here have left their depression with the gluten free diet.

If your doctor refuses to test you for Celiac, I would suggest that you find a new one. And, should it be your choice not to pursue testing, you need no doctor's prescription to begin the diet. A positive dietary response is a diagnosis in itself.

Here is an interesting article:

https://www.celiac.com/articles/21547/1/The...tion/Page1.html

I am sure that others will post.

I have a neice who has been gluten free for a year & a half. She went back to the doctor & had her blood retested. All of her levels are now negative EXCEPT her TTG.....it went up. Anyone have an explanation for this? The doctor said it could just take a while for the level to normalize but why only that test????????????

This may be of interest to you.

Open Original Shared Link

Open Original Shared Link

Here is a link to a previous discussion regarding Quaker Rice Cakes

Open Original Shared Link

Rice Chex gets my vote to be one of the main stream cereal product to declare "gluten free" by removing the malt flavoring as a previous ingredient.

my 8yr old daughter has had two blood test done for ceoliacs disease the first one came back negative but with a result of not producing enough gliadin waiting on second blood test results now to come back can any one explain to me about not enough gliadin. thankyou

This may be helpful.

Open Original Shared Link

Open Original Shared Link

The baby Eagles have hatched. This is a special "peep" at something that few get a change to see. I certainly have enjoyed watching this.

I am ok with making my own, but doesn't Worcestershire sauce have malt or something in it that is not gluten free?

My husband used to be a GM of a red lobster in his younger days and we always make their recipe. Here's a gluten free version:

1/2 cup of Heinz ketchup

1 tsp spoon of worcestershire sauce (lea and parrins usa)

1 tablespoon of Horseradish (all manischewitz varietys, Baxters, di lusso, or hyvee)

splash of lemon juice

1/4 tsp of franks original hot sauce

makes a tasty cocktail sauce. You can double it etc and also play with the ingredients to taste if you like it hotter or milder.

That's what I do. But, I think that McCormicks Cocktail Sauce is gluten free (last that I looked)

Hi! I'm wondering if anybody who has soy issues uses Gatorade? We buy it in the plastic containers and the powder mix. The powder we use most often is lemon-lime. Is it safe?

Thanks!

cynth

I don't know about soy issues, but Gatorade and Propel Products are gluten free.