
Lisa
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WELL THEN, I must try this King Arthur Chocolate cake...when I can find it.
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Are grits gluten free? I know they are made from corn. I got the Quaker kind.
Grits are processed from corn, which would be gluten free. There may be an issue for some people with Celiac who are very sensitive, as there may be some contamination from the crop processing.
There are some grits that are Gluten-Free Certified (i.e. tested)
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The following are the celiac specific blood tests:
Anti-Gliadin (AGA) IgA
Anti-Gliadin (AGA) IgG
Anti-Endomysial (EMA) IgA
Anti-Tissue Transglutaminase (tTG) IgA
Deamidated Gliadin Peptide (DGP) IgA and IgG
Total Serum IgA
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Welcome Princess! I was home bound for several months and was scheduled to see a GI, who diagnosed me through endoscopy. It was a relief to find Celiac and not the dreaded "cancer" word.
I came home and did a search and found this place. I've settled in.
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Hey, I was wondering if anyone with Celiac has had no problems with McDonalds fries. My 5 year old daughter was diagnosed 6 months ago, and we just got her labs re-checked and her "celiac level" Or whatever which was over 150 is now down to 32, so I was wondering if she maybe has a milder case, maybe we could try the fries, just occasionally; You all probably know it is tough not letting your kid eat at McDonalds when others are constantly....She was invited to a b-day party there in a few weeks and I know the potatoes are gluten-free, it's just the oil it is cooked in could have cross-contamination?? How much though? Any thoughts??
Glad to know that her levels are down...that's a good thing.
McDonald's fries have been independently test, and concluded that they are safe to consume for those who have Celiac Disease.
This is the most discussed topic on this Forum. Some eat them, some don't.
I eat them from time to time and have had no issue.
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Anti-Gliadin (AGA) IgA
Anti-Gliadin (AGA) IgG
Anti-Endomysial (EMA) IgA
Anti-Tissue Transglutaminase (tTG) IgA
Deamidated Gliadin Peptide (DGP) IgA and IgG
Total Serum IgA
The DGP test was added recently to the full panel.
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Janet offers good anecdotal advice.
You can tweak your diet and feel better and EAT better.
It's a bit of a loss in the beginning, but a greater gain in the long run.
Jack can be in your life too.
Take a walk around this place.
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Welcome Miserable!
Hopefully you can change your user name shortly. There are several chain restaurants who offer gluten free menus.
It is also a a risk due to staff uneducation. It's often advised to eat naturally for a month or two, until you have some intestinal healing behind you. Eat at home and cleanly. Once you feel better, you can venture out a little bit at a time.
If you can't do that, we can help you to eat out as safely as possible.
Do some reading here. It's a great source. And feel free to ask any question.
Welcome to the Club.
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Let's also note: that one study is from 1999.
Does the year invalidate the study?
I offered the study, because I found it of interest and someone else may also.
I don't argue on this forum. Feel free to if you wish.
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Just to add to the discussion
Open Original Shared Link
CONCLUSION:
Wheat starch-based gluten-free flour products were not harmful in the treatment of coeliac disease and dermatitis herpetiformis
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They are all gluten free to my knowledge. Chocolate of any sort, gives me terrible reflux.
Just one of those things.....
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Please refresh me.....there is lot of information that passes by this road.
Has there been supportive evidence that drywall contains gluten? I'm not sure? Who has gone down that road?
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The so called truths about testing for celiac are not true for everyone. It's very political. There are labs and researchers who know that celiacs have a different, altered metabolism, and there are metabolic markers, even after being gluten-free for years.
Nonsense!
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I expect that you will get a variety of answers. Hands down the best is Pamela's Chocolate Cake Mix. It's fudgie and decadent! I often add different flavorings like Raspberry or Mint.
And I get many compliments from company when I serve it. You can dress it up with ice cream and drizzled with raspberry sauce or a sprig of mint. It's YUMMY!
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Yup! Con Agra is one of the good guys. I like to support them in every way I am able.
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Hi Lisa, thx for your reply, yes I went down to my chemist and we went through the list and they appear to be gluten free. The biopsy also showed lactose intolerance so I'm having lactose free milk and butter and no other dairy. Also cutting out as much sugar as I can for the time being. I'm thinking of stopping all pill-taking for a week to see if there isn't something that we're missing. I have found too much corn isn't a good thing.
I think some of the problem are the wrong messages I got from both the doctor and the gastro specialist....both of them said, ok, go on the gluten-free diet and you'll feel much better in a couple of weeks. NO I don't, in fact, I feel much the same as I did before I started the diet but at least the anxiety seems to of gone. I would describe the specialist's approach as almost 'chevalier'.
I need to change my expectations. I have never been a sick person so this is a hard pill to swallow. I want my energy back and I want it yesterday
This forum is just the best thing.......
Wendy
Yes, you are a smart lady! Take some time to be careful about your diet and learn new things. Give it some time.
Keep a food diary or anything that can enter your mouth. Keep a daily account. It might revel an issue.
When you recover from your cause, you recovery will be back.
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Hi Guys
Any one who remembers the movie "The Dark Crystal" might recall the poor little creatures having their 'life essence' drained....well that's about how I feel.
I've only been gluten-free since 17 March. Was diagnosed Coeliac with bloodwork and biopsy. The first 10 days of gluten-free was wretched as I went through detox then I notice a bit of a change for the better and nothing since. I wake every morning feeling as though my life essence has been drained. Not much energy and no inclination to do anything. I've been keeping my brain busy by helping index the US 1940 Census through FamilySearch.
I'm trying to eat as well as my lack of appetite will let me. I take a Blackmore's multivit, Caltrate that contains calcium and Vit D, Fish Oil and an extra big dose of Vit D once a month as ordered by the doctor. My bloodwork showed my Vit12 as within the range. What else might I take that could help?
I feel like a wet tissue..........
Patience is one thing I lack and I can't take a pill for that.......
Wendy
Have you checked on the gluten free status of the supplements that you take? Revisit everything that goes into your mouth.
You are relatively new to the diet, as intense as it may be, it's had to know the ins and outs. It can be complicated. That's why we are here to help.
AND, depending on your level of damage, it may take some more time to feel a recovery. Make sure that you are eliminating dairy from your diet, at least for a month or two.
You will recover!
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I have never tried to make gluten-free mac and cheese before and I have some questions. I want to use Tinkyada pasta. In the past, I would cook the mac and cheese al dente and then I put it in the oven to bake. Would I do the same with gluten-free pasta? Does it tend to get mushy if I do both the stovetop and the baking? How long do I boil the pasta?
Second question - how does gluten free pasta freeze? My son loves taking mac and cheese to school. I want to make some and then freeze it in individual containers for him. Will it work?
Sorry about the stupid questions. gluten-free pasta is so expensive that I hate to mess this up!
No stupid questions allowed here!
Yes, gluten free pasta can get mushy when over cooked. If in a casserole, I would under cook and add EXTRA liquid. I'm not an expert at casseroles. I do tend to make them too dry. So add extra liquid.
And never liked it enough to freeze it. But, that's just me.
You can buy Kraft Mac & Cheese in the box, throw away the pasta and use the sauce mix. Kids might remember the taste more.
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Probably most of us have gluten free homes and serve our guests gluten free foods. We also try to make our guests feel special and not deprived. What are your favorite meals to serve to gluten eaters? Do you ascertain all diners' eating preferences? Do you given them the traditional things they would expect, like dinner rolls? Tell us about your entertaining - would love to hear it.
Oh, and you might enjoy this little excerpt from a columnist's article on dinner parties:
"Take dietary sensitivities seriously There are two types of people who don't eat gluten. The first type is just Gwyneth Paltrow. The second are bona fide coeliacs, who have a serious medical condition. Some coeliacs are so sensitive to gluten that they will be hospitalised if there is even a crumb of bread in their meal. (I know this from experience.)
If someone says they're gluten-intolerant, ask what type of gluten-avoiding person they are so you can avoid accidentally killing them. Accidentally killing Gwyneth Paltrow is okay, though."
I love to cook and share. I only cook gluten free, but will offer my guests some french bread or rolls - which I micro or warm in oven on foil. Or I might offer some real crackers with a spread or cheese, which I obviously don't eat. Glutino offers some really great seasoned bagel chip, that fools everyone. And I never mention the word "gluten free". I just watch how quickly it's consumed and enjoyed, and smile.
I have several friends who do not eat meat and salmon or seafood is generally our choice and I found a GREAT recipe on Pinterest
I have served spaghetti with gluten free pasta with no complaints, but I don't do it often and only with only close friends.
I have not attempted fried gluten free foods for guests, and not too much for myself. It's a bit too messy for me, unless the crave hits me hard. I do miss some southern fried chicken, though.
....and no one has been hospitalized after one of my meals, that I know of.
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Hi kells and Welcome!
Here is the full panel that you need for Celiac Testing:
Anti-Gliadin (AGA) IgA
Anti-Gliadin (AGA) IgG
Anti-Endomysial (EMA) IgA
Anti-Tissue Transglutaminase (tTG) IgA
Deamidated Gliadin Peptide (DGP) IgA and IgG
Total Serum IgA
You must be on a full gluten diet, for 6 - 8 weeks for the optimum accuracy in testing.
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Although it's been an interesting and humorous thread, it might be best to remain on topic regarding the question about the possible harmful effects of coffee.
The original poster has had his query answered, many times.
(But, must add Goldfish with urgent and frequent diarrhea would not be a good thing.)
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Ask them when they will have an east coast conference.
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....however, a study came out a few years ago that stated that products manufactured on shared equipment have a 70% chance of being contaminated. If the product is manufactured in a plant where wheat is also processed, then there's a 30% chance of contamination. So, I guess it depends on your level of sensitivity and luck.
As I said, it's all a matter of personal sensitivity....study or not.
If it makes you sick, don't go there again.
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SO I was craving cookies at work today.. Not good, I really wanted them so instead when I got off work I went to Walmart and picked up a few snacks that I can have.. one of which was a bag of Reese's Peanut butter cups Minis, Unwrapped Minis cups.. I ate them without looking at the label afterwards I was reading the Nutrition labels to see how many calories and what not when a statement caught my eye..This Product was Manufactured on the same equipment that Processes WHEAT! I was like uh oh did I just mess up? I really hope I don't get sick from this. Has anyone noticed this before and does anyone else know of anything else that currently has this Awesome warning on it? So that I can avoid this in the future
Sensitivity levels vary from person to person. I don't have a problem with shared equipment. They are generally pretty cleaned. YOU have to find your comfort zone on this.
Anyone Have Trouble With Probiotics?
in Coping with Celiac Disease
Posted
When first diagnosed, I tried probiotic and it did not settle with me well.
My pro biotics had dairy. I stopped it for a month and found one which did not contain dairy and continued with no issue.
I assume you have checked you meds. Even generics change frequently.
But, as we all know, not all roads lead to gluten.