Lisa

What about a layered salad. You can make it the day before (it's even better).Let me know if you need the recipe.

Delimex Taquito's beef or chicken with some salsa to dip.

Hillshire Farm Kielbasa sliced in coins (pan fried) and honey/mustard dip - offer toothpicks.

Block of Cream Cheese with Pepper Jelly over the top, served with rice crackers.

Cheese tray with grapes.

Knorr's Veggie Dip Mix with carrots.

B&B Baked Beans (my fav) with Hillshire Farms cocktail sausages.

Sorry it's taken so long There is always a lot going on around here. We often have over 500 people looking as c.com, but the real value is the twenty or so who will answer your questions.

We always welcome everyone to join us and participate in this great community.

And please, take sometime to read around the topics. You might find something of value that you can relate too.

I would would suggest that you go on a trial gluten free diet for at least a month. A dietary response can be diagnostic as well.

It's important to go 100%. And as careful as you are able. Stick with whole foods, i.e. meats, fish, fresh veggies, potatoes, rice and fruit. Keep away for processed gluten free foods.

Give it a go and see how you feel.

My 11 year old has a tTGA that has hovered around 40 for 3 years.

Her doctor performed an endoscopy, which was negative.

He said she could eat whatever she wanted, but confidently predicted that

in 6 months she would have full-blown celiac disease, and then would have to go totally

gluten free

My wife and I tried to go gluten-lite - no gluten at home, bu she can eat pizza, cake, etc

when offered it outside the home (which is distressingly frequent).

2 1/2 years on, her tTGA is about the same, and she has no symptoms.

Our thinking was that if gluten is making her react, the less she has, the longer till

celiac disease develops. Apparently there is no evidence that this works (or doesn't)

Has anybody else tried it?

Well...why did you have her initially tested? She was not symptomatic?

Many of have been diagnosed with IBS for many, many years. And often times, there may be a "trigger" that will kick in full symptoms instantly, such as mono, pregnancy, stress, flu or surgery.

Many here have found Celiac as a secondary diagnosis. Should Celiac have been primary, other disorders COULD have been prevented.

I'm not too sure I have answered you question. You seem to be keeping a close eye on her.

And welcome!

You quoted me while I was thinking in the editor.

That's encouraging about the starch. I wonder how you'd know, though?

I sense a sucker hole?! Not jumping!

Are you talking about hydrolyzed wheat starch or protein, Lisa? I have read that the starch can be gluten-free if it's processed heavily enough and of course there is the codex starch in Europe.

When reading ingredients, I frequently come across Hydrolyzed Wheat Starch. What I have read, in my layman's brain, I understand that the offending protein is removed during processing, rendering it safe for most people with Celiac to consume.

I have read previously that the hydrolyzing process, removed the offending gluten and then, it's processed again, leaving no or only miniscule residue.

Is this true?

Although a blog, this cites varied sources:

Open Original Shared Link

When shopping I come across hydrolyzed wheat starch frequently, most likely different from hydrolyzed wheat flour.

Interesting.

Hey Alex! And welcome...

Initially I would keep things simple. Meats, fish, fresh veggies, fruit, potatoes and rice for a couple of weeks. Salt and pepper for seasoning or whole/natural herbs. And gradually add new items one at a time.

Udi products are pretty good. I will find the link and post below.

It's often recommended to eliminate dairy for a few weeks. It can cause the same gluten-type symptoms. When some healing has taken place, most often times it can be successfully reintroduced.

Check you shampoos, lip treatments, meds for gluten ingredients or anything that can find it's way into your mouth.

I would buy a new toaster and be cautious about shared condiments with other non gluten intolerant peeps in your home.

There is a great deal of information here. I welcome you to take a walk around.

Open Original Shared Link

I found this to be a great article (one of the three submitted)...IMHO

Open Original Shared Link

Confusing the picture further are private labs that offer tests of stool or saliva that they say can definitively diagnose gluten sensitivity. Experts say that such tests haven't been validated and shouldn't be relied on for a diagnosis. "If anyone claims they have a test that is specifically for gluten sensitivity, there is no such thing, though I'm not ruling it out in the future," says Dr. Fasano.

It might be a hernia. They are pretty common amongst us.

Funney how your instincts can be right, for sometimes the wrong reasons. I knew there was a reason why I avoided hyrolyzed wheat protein even when told it was safe... Didn't know it was MSG

I would like to see new information, or more information, on Hydrolyzed Wheat Protein...Anyone want to jump into a new thread?

You think this doesn't happen? I have been told not to trust the "dedicated" frier at several different locations.

Also, I don't really understand why anyone would eat them when they list wheat in the fries and hash browns. If gluten-free is the cash cow they think it is, they would be all over pulling "wheat" to up revenue.

And that's why we generally state that it's a personal choice.

I do agree that it might not be a big thing to remove wheat from the ingredients all together. Time will tell.

My daughter graduated from high school in 1999. It wasn't too long ago that I cleaned out her closet (a storage closet in her room). There, in one of the LLBean book sacks were abandoned french fries. They were as if I had ordered them today...no break down at all....that is just plain yuck.

Does anyone know if carex or tetrasodium glutamate diacetate is safe?

Have e-mailed them but my daughters school uses this soap so any quick answers appreciated!

I don't know the answer to your question. I would send some wipes that you use at home to your daughter's school, with strict instructions. That should be adequate until she comes home. Or until you can get information from the product they use at the school.

i malts but i cant have them is there a way to make them gluten-free ?

and i need a bagel recipe too plez and thank u all

Tabz, you're gonna have to be more specific when you ask for assistance.

BTW, there are some decent gluten free bagels in the frozen section of many grocery stores.

OR, you can Google "Gluten Free Bagel Recipes" , or do you just want to visit?

Please be aware that this thread was begun in 2004. Many, if not most product information found here is out of date and likely inaccurate.

Thank you, I do usually try to make a lot of my own things but right now im so weak i cant even get out of bed and you can literally see every one of my bones. I feel like I'm dying, and I really need something fast because it's to the point where it feels like it's an emergency and I need something ASAP. My family is freaked out because I look like a skeleton and I can't go anywhere or do anything, I just really am desperate for help at this point. I need something I can eat that is fast so I don't starve to death because I already am starting to.

Maybe your family members or close friends could make you some home made soup (in a safe environment). Are they able to help out?

Just flip the bag over and read the ingredients. Cross contamination would not be much of an issue.

Hello Barry and welcome!

This sounds fairly typical.

I would suggest that you give up dairy products for a month or so, along with your gluten free diet.

After some healing, dairy can successfully be reintroduced.

Keeping a food journal might be helpful too.

Back to the shakes.....

I guess I always thought they were just the vanilla ones with green food coloring. I always wished they would be mint flavored.

I think they need to add some Creme de Menthe, just imagine their increased revenue and happy employees after lunch. Grasshoppers for all!

So I never thought about the possibility of rice being contaminated with gluten. Even if it's unlikely perhaps there is a chance. I usually buy bags of white rice from the supermarket, nothing special, just plain white rice generic brands. So are they completely safe to eat? Can anyone give some insight? Any brands that you take a liking to?

I have not met a bag of unseasoned rice that is not gluten free.

There is no need to escalate this discussion, but I will clarify a couple of points.

In your first post you mentioned McDonald's french fries,

I usually stay away from as even their fries depending on what other things they fried that day in the oil they use causes me to get sick and hivey!

I merely clarified the fact that McDonald's has a policy not to share fryers. McDonald's is the most discussed topic here. There is a great deal (no tremendous amount) of information available for those who are interested.

I asked that you "kindly" cite your source of information. I fail to see how anyone could perceive that as an "attack". And, I in no way implied that your information was incorrect, but rather, I did stress the need for accuracy. No personal attack there either.

I AM sorry you felted "attacked", my intention clearly, was not an attack.

I do not remember where I read it which is why i'm asking on here if anyone has any info. I've always found this site to be supportive and informative.

I disagree with Mcdonalds having dedicated friers and that they are gluten free. I am slightly offended that you imply that I would ever put information on here that is not accurate. McDonald restaurants are franchises and each one runs slightly differently.

Open Original Shared Link

In regards to their french fries and hashbrowns being gluten free - I went to their website directly and it confirms on their nutrition data sheets that they are not. It states the following:

French Fries

Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor French Fries:

Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid

pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to

preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.

CONTAINS: WHEAT AND MILK.

Open Original Shared Link

or go to Open Original Shared Link and download the PDF file (first link)

Last time I had them (french fries), I got terribly sick.

Ingredients do not always tell the whole story... Cross contamination is huge, especially for people like myself who are incredibly sensitive. Whether it be from the company that makes and processes the mix for them to the individual restaurant, cross contamination in my book huge.

McDonald's french fries are certainly the most discussed subject here on c.com. Perhaps you should read up.

Now, cross contamination at any fast food restaurant is a large concern. I will agree with that.

at Mc Donalds I usually stay away from as even their fries depending on what other things they fried that day in the oil they use causes me to get sick and hivey!

McDonald's has dedicated friers, which only French Fries and Hash Browns are cooked. Nothing of a gluten nature is cooked in those friers.

Would you kindly be more specific about what you read "some where", regarding wheat in the Shamrock Shakes? It's critical for information posted here to be correct.

Staying on Topic....with respect to the OP:

If I didn't know better, I would say there was a full moon rising in these recent days.

I used to make fly by pass and post a response to a questions when I checked my computer. Now, I have to think, analyze and think again, to insure it's dissection won't be too painful. And yet, I still don't get it right. Now that's not right, I'm sorry to say. It saddens me, terribly.

Sometimes words expressed, are hiding the brokenness we have all felt at times in our lives. We should respect that more when we choose to respond and lighten up a bit. IMHO.

...and if someone tells me that slipping b12 tabs into my bra each morning will give me a boost, I'll be sure to research it myself before proceeding!

Smart Girl!