Lisa

For those looking for support in your area, hope this may help:

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mama suggestions were great! Do you have a health store in your area, where you could put up a poster/flyer for people to sign up, who might like to get together and "chat" over a gluten free dinner at a restaurant nearby. If you have a few, you could call ahead and make sure there are options. Most restaurants would be happy to comply. And a great opportunity to meet peeps like you and maybe kick off some great friendships.

RAIN!

I have done some checking around and there is not a support group in my area that I can find (Northern Maine). There is one 4 hours south of me but that's unrealistic, I try to keep in touch with that group as far as events but I need something closer. How would I go about getting a group started? I'm not really sure how it works or what is needed but I'm hoping someone has some insight for me.

Contact the Celiac Sprue Association or the Celiac Disease Foundation and they can set you up with a starter kit. You will also be able to use their resources and current research or information.

mamaw (a member here) is also a great resource.

Great idea!

This might be helpful:

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Ever notice that gluten free menus in some restaurants have no prices. But the "normal" menu does. Hummmm....

I also use sublinguals. The swallow only pills sometimes make me SOOO sick.

I don't seem to have any adverse reaction to the sublinguals, I keep them in my purse so I know I can get to them if I am feeling drained.

Be careful. You might want to pop a red bull, instead of popping a B-12. Better yet, go to a doctor and find out why you're low and medicate appropriately.

Is this where you found your information?

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I would not spend too much time bending your brain on this blog.

From my good friend Joy Baurer:

Lactose intolerance is not a food allergy; it does not involve an immune response to milk or lactose, and it is not dangerous. Lactose intolerance occurs in individuals who do not make adequate amounts of the enzyme “lactase,” which is required to digest “lactose,” a specific type of sugar found in milk and other dairy products. Individuals with lactose intolerance experience gastrointestinal symptoms such as bloating, gas, diarrhea and stomach cramping about 20 minutes to two hours after consuming high-lactose foods like milk, ice cream, puddings and creamy soups.

Here is one more that will be helpful:

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Cavernio has more than enough information to make her/his judgement.

Maybe we can move on. Maybe

I was finally diagnosed as having celiac sprue with DH about 2 years ago by a chiropractor specially trained in muscle testing. I am curious, however, if anyone on this blog has found they have other auto-immune disorders? I already know I have low insulin and low thyroid and have migraine headaches with an aura. I take a supplement daily, one which dilates the veins and another which constricts the veins to prevent the migraines. Anyone else on this blog have this problem? Also, how do we find out if we have other auto immune disorders?

Hello and welcome! Have you been tested by a medical doctor or had a metabolic panel done? Have you had a full Celiac Panel taken?

Other auto immune issues are common. I would suggest you see a medical doctor, not a chiropractor.

Hi Emilie! I'm not a teen, nor from Montreal. But I wanted to welcome you. We have lots of Canadian members!

Thank you for posting this. Perhaps your call to the customer care may develop into some changes.

Going to Hershey in August and am staying at the Hershey Lodge. I have had great experiences at the Lodge, but this is my first time going as a gluten free guest. I have read that the staff all over Hershey is well educated on gluten free as well as other allergies, however the gluten free menu for the resturaunts say that the kitchens are not a gluten free enviromnet. Im not really comfortable with trusting that my food will be completly gluten free.

Has anyone had there food....? Any reactions?? Any advice???

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You can give these places and call.

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TOMATO PUREE (WATER, TOMATO PASTE), DISTILLED VINEGAR, CORN SYRUP, SALT, RAISIN PASTE, CRUSHED ORANGE PUREE, SPICES AND HERBS, DRIED GARLIC AND ONION, CARAMEL COLOR, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), XANTHAN GUM.

Where is the gluten?

Hello everybody,

My name is Howard and I have been diagnosed with Coeliac Disease for 7 years now.

I am from the UK where we spell Coeliac in a funny way, and I work in IT for my day job and draw cartoons about my disease in my spare time.

I have taken an interest in a lot of news articles from the US lately where the diet seems to be becoming a popular fad for those without the medical condition, which on the positive side seems to be creating a boom in gluten free product development.

Catch you around,

Howard the Celeriac

I would say so, Howard. And a very welcome to you.

I've been told that finding gluten in pharmaceuticals would be rare these days. But, I'm not sure that's any consolation to you.

If you list the pill, perhaps someone here can offer you more information.

You answered her, telling her it was gluten-free, when Kraft themselves told her it might contain gluten.

There are no gluten containing ingredients in that listing.

I trust Kraft and many other companies whose policy is to list all forms of gluten on their ingredient listing or allergen statement.

If you don't trust them, don't buy them!

I think that the members here can make an informed judgement on what products to buy, without your rant.

I'm upset because there's there is misinformation being posted to this board about Kraft products.

This has nothing to do with reading a label and everything to do with people asking 'Is blank Kraft product gluten-free?' and people replying 'yes, it is gluten-free'

Could you be more specific about the misinformation?

I was just checking on their hash browns after having a traveling incident about 30 minutes after eating a McMuffin minus the muffin and a hash brown. Here's the link:

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Not really new.

As with the french fries, the hydrolyzed wheat has been process to the point of no detectable gluten.

But, as in every restaurant (especially fast foods), chance for cross contamination/contact is high.

I'm turning in circles. Grooming the dogs. Pouring liquids down my throat. Have my ativan for when I flip out and I take trazadone at night so sleep is no problem.

Thanks guys. I think ill clean out the linen closet

Good job at keeping busy. Changing up your routine helps too.

I'm sure most of you already know, but...

So after searching and searching and trying and trying, I have finally found a great gluten-free pasta!!! It's called Shar, with an umlaut over the "a." It's a corn flour and rice flour mix, and it actually tastes like normal pasta. It even doesn't have that nasty rice goop that you have to rinse off after cooking!!!

Of all the things I have been missing, mac & cheese has been one of the biggies, and now I can have it!!! YAY!!!

Just had to share!!

I don't have it available in our area, but so very happy for you! Isn't amazing how we get excited over simple issues.

I had a very successful transition with Chantix. I smoked for 30 years and would not/could not even entertain smoking another cigarette. It's been six years. Although, there are disclaimers.

I wish you every success!

You two are such good parents:)

<snicker>

Has anyone done research on the new modified starches. Modified Tapioca is the first I noticed. Udi's pizza crust has really gotten delicious but I couldn't stop eating it. Then I contacted then and they said they were using a product that was modified tapioca. I forgot name of product but I am concerned that they are modifiying our starches like the wheat was modified.

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What is Modified Starch?:

A modified starch is a naturally occurring starch that is processed to change the molecule structure and characteristics of the original starch. Modified starches are used as thickeners, stabilizers and can improve the shelf-life, appearance, texture and taste of foods.

I would not be concerned. Genetically modified wheat is quite different than modified starch, if that was your question.