Lisa

Okay... I'm the stupid one who vacation smoked and got hooked after almost 14 years smoke free. I went to my doctor and asked for Lame Advertisement. That stuff works! I quit after smoking for one year after that 14 year smoke free stint.

I can't recommend it enough. It really works!!

I quit in August using Lame Advertisement. Never in a million years would I have thought it would have been that easy. Yeah, good stuff.

Yum...that sounds like I should keep those ingredients on hand for a quick sweet fix. My hubby would love those. Thanks J.

Happy Birthday Susie! I second Janet... "let the Dingo's Dance".

Now I thought distilled vinegar contains wheat so that's why I stay away from most bbq sauces and mayonnaises.

Most vinegars are considered gluten free because they have been distilled and the gluten protein is removed during the process. MALT VINEGAR in NOT SAFE.

My personal favorite is Sweet Baby Ray's BBQ sause - the best in the world.

I have had a very strong reaction the their fries,,I believe it was a cross-contamination thing. since that was all i had had so far that day besides a coffee,,,pretty positive it was mac's.

Since you are relatively new to the diet and healing is in the begining stages it is likely that you can react to many foods, gluten free or not. I would wait for some time and try the fries again and see if you have the same reaction.

I am not advocating McD's fries or not, but they do not bother me.

https://www.celiac.com/articles/222/1/Glute...ages/Page1.html

The distillation process is said to remove the gluten protein from the product. A bourbon derived from grains can still be consumed by Celiacs if it is distilled. Now, with that said, there are some people here on the forum who will react.

It means cross contamination.

I don't think sharing oven space should be an issue, but most certainly they should be in separate pans. Handling both could. Make sure that you wash you hands well.

My daughter diagnosed with Celiac a month ago checked with the pharmacist to find out about the medications she is taking. The pharmacist did not really know what celiac is, and had no idea about the medications and their ingredients. She was very frustrated. Any suggestions?

You ask who the manufacturer is and call them or e-mail them. Here is a list that might be helpful to get you over the hump.

Your pharmacist certainly should be able to tell you if the ingrediences contain gluten or not, and if not direct you to who would.

Open Original Shared Link

Has anyone heard anything about Land O Lakes cocoa mixes being gluten free? Writing the company only gave me an automated reply that was TOTALLY worthless. Thanks!

Open Original Shared Link

This might shed some light.

Hi everyone new on here im 49 diagnosed when I was 40

Lisa, I agree with everyone. Please get to the doctor. White stools are not something to ignore. It could be gall bladder, liver or hepatitis.

Do get to the doctor and check back here, OKay?

Lisa

My 2 year old goes to the GI doc this week. Her bloodwork is positive so I know we will be switching her diet completely gluten-free soon. We have been waiting to see if they want to do anymore tests. Anyway, I am trying to stock up on supplies and I need to know a few brands that are ok. What is a good teriyaki sauce? Also, Heinz Ketchup is ok, right? I bought Tamari Soy Sauce but can't seem to find teriyaki. Thanks!!

Open Original Shared Link

Welcome sammers1!

Here is some valuable information, especiallly for the beginners. I hope this is helpful.

We have many, many moms with young children with Celiac, so you are in very good company. Please feel free to ask away. This site is a lifesaver.

I was so excited to read the label of the Progresso clam chowder and mushroom soup. I bought 2 cans of each. I started with the clam chowder. I got pretty sick. I thought, "well, not everything is related to celiac disease" so a couple of weeks later I tried the mushroom soup. Sick again. I am thinking there is some CC. I am done with Progresso. My advise is to make your own. Good luck!

Perhaps your problem is with the dairy in the soup and not a gluten issue. Many of us have had issues with dairy during our recovery.

"I submitted this recipe several years ago. Subsequently, with the aid of an iron supplement, I was able to go back to a normal diet."

This statement was taken from a recipe review off Allrecipes.com, from a gluten free pancake recipe. What is this person talking about? I know celiacs can prevent you from absorbing iron (that was my doc's first clue) but how would an iron supplement mean you could go off a gluten free diet? Possibly this person didn't have celiac's and only was gluten intolerant? I don't understand.

It is obvious that this person either does not have Celiac Disease/Gluten Intolerance or has a very ill informed doctor. Celiac Disease is gluten free for life.

https://www.celiac.com/categories/Celiac-Di...Deduction-Info/

This might answer some of your questions.

I had thought the difference between gluten intolrance and Celiac Disease was that gluten intolerance is a negative reaction (don't know why) and Celiac Disease is an autoimmune disorder. I can certainly see how they could be one in the same. It makes me want to see a doctor even less. (Theoretically there could be other stuff wrong though, stuff a doctor needs to check for.)

Why don't doctors order the same tests that Entrolab does if they're both looking for antibodies and the Entrolab test results are more accurate? There wouldn't be a need to start eating gluten again if someone had eaten it within the past year, right?

Also, has anyone shown a doctor their Entrolab test results? What kind of response did they get? Do a lot of doctors dismiss results from lab work that they (or another doctor) didn't order?

Gluten intolerance can develop the same symptoms as Celiac and may be a precurser to Celiac . Celiac (an autoimmune disorder) results in intestinal damage.

The problem is in the accuracy and current research in testing. Antibody Blood Screening, Endoscopy/Biopsy and Positive Dietary Response are the current available tests for Celiac Disease. It is well known that these tests are not always accurate at this time.

I learned about Celiac Disease after my biopsy. I did not have the options available to me as other who frequent this board for testing. Some feel confident with their results from Enterolabs, other have chosen other methods in seeking their answers.

In the end, whether someone has Celiac or a gluten intollerance, I see no difference and I have said that numerous times here on this board. Call it whatever you will.

I have been really concerned about this disease having a negative affect on my career. I have been furloughed for several years now and in fact I think the stress of losing my job may have brought all this on. I was recently hired at another airline but the stress of starting all over at the bottom triggered all my symptoms and this is when I found out I had Celiac Disease. I quit that job for several reasons and Celiac being the top reason, I wanted to get my diet under control.

I am looking at recall back to my old job here in the upcoming months which is a very good thing. BUT! I am worried about the quick turns and plane changes during the 3, 4, or 5 day trips. I have to eat on the road and airports really have nothing for me to eat during a 12 hour duty day.

Are there any professional pilots out there that are having to deal with this on the road? If so how do you manage? What do you eat? Anything you can pass along to me?

Thanks for taking the time to read my post and concerns.

Hello NoWake,

I am not a professional pilot, but married to one (retired). The stress, I am well familiar with.

In the upcoming months crash course on the gluten free diet. Eliminate every aspect of gluten from your life. It may take several months to get to the point that you feel comfortable on a trip.

I have never met a pilot that did not have his/her routines and carried their "stuff" with them on trips. There are several cereals and the basics that you can take in your flight bag. Remember, you travel with a kitchen and a head three steps away. I would pack several meal and most layovers will have restaurants that you could order after talking to the management of chef. I would recommend Triumph Dining cards - wwwtriumphdining.com

The most difficult time for your Celiac journey will be the first six months. Everything from then on will be down hill.

I am certain, once you know how to manage your diet, you can fly successfully and without concern. Let me know if I can be of any assistance. Good luck on your call-back.

There isn't yet enough known about the grey area betwen gluten intolerance and celiac, and there may be more than one cause for each.

If celiac is only defined as villi damage,t hen presumably one would be considered "only"gluten intolerant if one had all the symptoms of celiac but was biopsied BEFORE villi damage occurred.

Another wrinkle is that the biopsy is such a crapshoot: villi damage is often patchy and only visible

under a microscope, so there is literally less than a .5% chance of biopsying an affected area unless your particular damage happens to be uniform (which would indicate fairly advanced celiac).

So what if you really and truly do have celiac, but choose not to get a biopsy, or have a doctor who missed damage that was there and only biopsied unaffected areas?

Unfortunately, there are those who look down their noses and say that someone without an official celiac diagnosis is "only" gluten intolerant.

There are all kinds of causes of gluten intolerance. Celiac is certainly one cause. But Lyme Disease and mercury toxicity are other causes, and nearly always undiagnosed.

Funny, though--nobody ever asks someone who is allergic to peanuts or shellfish what the root cause of the allergy is, or if they are "only" intolerant...too bad people aren't as accepting of the different causes of gluten intolerance/celiac.

There is even a big push to look at genetics--although there are people who test negative for the genes that are supposed to predispose them for celiac, but they have positive biopsies. Conversely, there are people with DH, which is a definitive celiac diagnosis, who have no apparent intestinal symptoms. Some have villi damage anyway, and some don't.

Obviously, there is much we need to learn.

"Unfortunately, there are those who look down their noses and say that someone without an official celiac diagnosis is "only" gluten intolerant.

I really don't understand this statement. Does that mean that those with cancer look down their noses of those with pre-cancer?

I have heard this statement more than once and I have yet to see any substantiation for a comment like that.

I was just diagnosed with celiacs. what are some of the ingredients i should be looking for?? Help

https://www.celiac.com/categories/Safe-Glut...3B-Ingredients/

This may be a start.

Does anyone know what can cause me to have unprocessed food particles in their bowel movements all of a sudden? Does this mean I am not absorbing my food properly?

The simple answer to your question is YES.

Food nutrients are absorbed in the small intestines. When the villi of the small intestines are damaged food easily passes through without breaking down. My own personal record was 15 minutes.

This is very typical with Celiac Disease and/or other food intolerances.

We had barbecued ribs for dinner. I noticed when I was cleaning the kitchen an empty bottle of Kraft Original Barbecue Sauce in the garbage after we bought Sweet Baby Ray's. Here is the list of ingredients: high fructose corn syrup, vinegar, water, concentrated tomato juice (water, tomato paste), modified food starch, salt, contains less than 2% molasses, papricka, spice, mustard flour, caramel color, guar gum, natural flavor, RED 40. I know that Kraft will list wheat, etc. on the label. So I'm hoping this is safe.

If a Kraft product does not list wheat, barley, malt and rye, you're good to go. Ribs sound good!

You can select items yourself:

www.wholefoodsmarket.com/specialdiets

EDIT: Their gluten-free list is available at each store and apparently not available online. Sorry.

The ingredients are: Clam broth, potatoes, clams, soybean oil, water, celery, modified corn starch, contains less than 2% of: onions, salt, soy protein concentrate, cream, butter, sugar, sodium phosphates, artificial color, datem, lobster powder, shrimp, monosodium glutamate, corn syrup, crab powder, dried parsley, disodium guanylate, disodium inosinate, onion powder, fish powder, tuna extract, autolyzed yeast extract, natural flavor, spice, hydrolyzed corn protien, whey

CONTAINS CLAM, MILK, SOY, LOBSTER, SHRIMP, CRAB, TUNA, COD AND FISH INGREDIENTS

It does appear to be gluten free, although more like fish chowder than clam.

Next time, if you have some time try this:

Boil chopped-peeled potatoes in Swanson Chicken Broth (enough to cover potatoes)

Cook until tender and mash them up.

Add sauteed green peppers and onions.

Add canned or Jarred clams of chopped fresh.

Salt and pepper to taste.

Add half and half .....and serve.

It's easy and great with a Caesar salad in the winter time.

My daughter so wanted clam chowder today. I have read on here that Progresso will clearly list any source of gluten, so I picked up a can of Traditional New England Clam Chowder. Everything looked ok, but I have found several posts that say that the chunky is ok but the traditional is a no no. I tried calling Progress, but they are out for the weekend. Does anyone have a list of which soups are gluten free? Thanks!

I have not tried the Clam Chowder, but I prefer the homemade kind.

Can you list the ingrediences?