Lisa

My daughter is really hyper and in her own world alot of the time. I have noticed that since we removed the majority of gluten from her diet she does better in school and homework time is not entirely filled up with my trying to draw her attention back to her work. I definitely wondered if it was related. We have had several meetings with the teacher and are about to have another one because she has yet to supply me with the curriculum that I asked for 2 weeks ago. So I suppose I will just tell her then that I will be supplying her snack from now on. I just don't want my daughter to feel 'different' any more than she already does. I suppose it can't be helped though.

Please google: Autism and Celaic, and ADD or ADHA and Celiac. There is a tremendous amount of information of good character out there, that can help you. Make copies and supply them to the school. Then get a doctor to support your documentation.

The goal is to help your daughter, inform the school and create a good working environment.

PS: remove ALL of the gluten, not just the majority of gluten. My bet, is that you will see great things happen. If you need help with that, we can offer any assistance you may need.

Tell your "teacher" that you are removing gluten from her diet, through medical advice. And supply the snacks.

It has been well documented that removing gluten, aids children with ADD and Autism.

I keep Mylanta Ultimate Strength in the fridge. It's a temporary settlement.

But this week, I have had awful cramping and the big D off and on for a week or so. I have heard that there is a intestinal bug going around.

Hope you feel better soon.

I began EARLY-menopause at age 35 and it lasted for ten years +. Hot flashes were the last symptoms to develop and last to leave. (but I still throw the covers off in the middle of the night, at 56).

I was diagnosed at 50.

Early in my 50's, any dairy or wine sulfates would result in wild hot flashes, to the point where I had to leave the room, if able. It went away.

Here is the article: Open Original Shared Link

Thoughts?

I thought it was a good article and informative and fairly accurate.

I know! That was my thought too. I might need to find a new doctor. I've looked at all the side effects too. It says if you have severe diarrhea to contact your doctor. Well, that's what I did and he wants me to take more! I'm not going to take it for a few days and see if I feel better off of it than on it. They want me to call on Monday and let them know how I feel without it.

I think you are wise to lay off for a few days. I took Prilosec for years, but some time into the gluten free diet, I no longer had the need for it.

About 2 weeks ago I went to the GI for a follow up on my upper GI scope and he said that although my labs are normal, I am on the high end for celiac. He put me on a gluten-free diet which I think I have been following. He also upped my Prilosec dose from 20 mg to 40 mg. I didn't take it Monday or Tuesday of this week because I just plain forgot. Wednesday I took it as usual and after eating breakfast felt a little nauseous but it got better by the time I got to work. Same thing Thursday. Then today I took my Prilosec, ate breakfast and became violently ill within about 20 minutes of eating. As far as I am aware I have not eaten any gluten. I have new containers and cooking utensils and I wipe down the counter tops every day in the kitchen. I called the doctor's office today to tell them about what was happening and they want me to take double my dose of prilosec - taking 40 in the morning and 40 in the evening. Are you serious?! Does anyone else take prilosec or something similar for heartburn that has had a similar problem?

You felt ill taking this medicine and he upped your dosage? Here is some information about the side effects of Prilosec. I have taken it, without issues, but it's not uncommon to have issues.

Open Original Shared Link

I'm not a doctor, but 80mg daily is a lot!

A recent study identified four genetic variants common to celiac disease and Crohn

My advise is to not buy a lot of gluten free processed food. You might not like them.

Here are a few things my staples:

Eggs

Fresh Meat

Fresh Fish

Fresh Veggies

Fresh Fruit

Boar's Head Meats and Cheese

Hellman's mayo

Smithfield Bacon

All Chex Cereals

Mission Corn Tortillas

Coffee

All Classico Red and White Sauces (pick up some gluten free pasta)

Lumberg Rice Cakes

Unflavored rice

Yoplait Yogurt (except for the cookies/granola kind)

LaChoy Soy Sauce

Lea&Perrins Worchestershire Sauce

Hunts/Heinz Catsup

JELLO

Cheetos

Fritos

Lays Staxx - all varieties

Dove Promisses

Life Savers - Wintergreen

All Butter

Daisy Sour Cream

Kraft Dressing will clearly label all gluten

Smucker's Jelly - all

Jiff peanut butter

***There are many other brands that are generally gluten free, but these are the ones that I frequent. Hope this will give you a start.

You might want to check out the Gluten free Grocery Shopping Guide (I am hoping it's ok to suggest a specific book?). It lists 100's of different name brand products that are safe. However.... you must still check all ingredients before buying. The book was accurate as of publication date and as well all know much too well product ingredients change. It is a good guideline to get you started. I shopped with that book for months & it really helped - but again, be sure to double check ingredients before you buy!

www.CeceliasMarketplace.com

www.Triumphdining.com

Both can be very helpful in the first year, while you learn to read labels. The preference is to be a good label reader and not to depend on manufacturers listings, due to frequent changes in product formulations.

My 7 year old daughter was diagnosed with Celiac disease and my 50 year old mom died of intestinal cancer a year ago. I don't know if she had Celiac disease but alot of her symptoms lead me to getting my daughter tested. I have dealt with stomach issues for a while so I went gluten free along with my daughter. Many if not all of my symptoms have left but I have obtained joint pain. I feel like I'm getting joint deteriation. My wife has noticed joint issues as well, maybe not quite as bad as mine. She is gluten free now as well. Is there something in bread or flour that our joints/cartilage depends on? Thanks.

I would encourage you and your wife to have a full metabolic panel, if you have not done that. Your primary doctor can do that.

I assume that you know that being gluten free, will not render accuracy in testing. And gene testing can only indicate a pre-disposition. But, that can be a piece of the puzzle.

I have have joint and fluid issues in my joints, but dont' attribute those to Celiac. Not all road lead there.

But you have a history. I would contact a medical professional who is informed.

What ingredients are you concerned with:

Open Original Shared Link

Steak House Chili:

ngredients: Ingredients: Beef, Water, Tomatoes (Water, Tomato Paste), Green Chile Puree (Contains Citric Acid), Masa Flour (Ground Yellow Corn, Trace of Lime), Modified Cornstarch, Salt, Chili Seasoning (Spices, Paprika, Sugar, Salt, Flavoring), Flavoring, Sugar, Dehydrated Tomatoes, Dehydrated Bell Peppers, Spices, Jalapeno Peppers (Contains Vinegar), Oleoresin of Paprika, Annatto Color.

Hormel is one of the good companies who will clearly label all forms of gluten.

As we continue to keep our health, I think we often forget how stressful it can be to the ones closest to us. Many times they choose to be inconvenienced to accommodate us. And, I'm certain it can be frustrating.

As the legal standard is not established in the US for products labeled "gluten free", it is totally voluntary at this time.

Listing wheat as an ingredient is required. Label reading will become second nature soon. And trusting companies such as Kraft and Con Agra is a good place to start, as they label all sources of gluten.

he likes to tell me and my mom that "time to get highlights again, your roots r showing:

I'm 6'...my mom is 5'7"..my dad is 6'8" and my brother 7'2"

WOW, 7'2"...I wonder what it looks like up there.

5'8, but beginning the decline.

Everyone is different! The variables here can be the severity of your damage and diligence to the diet.

It took time to create damage in your intestines and will take some time to heal. You can start to feel better in a few weeks, if you eat well and carefully. There are several thread about cooking and meals that might be helpful to you. It's pretty difficult in the beginning and it's a major life style change......until you get the hang of it.

After you get the used to the diet, your life can be pretty normal again and you will feel great! There is a method to the madness!!!!

Read, read and read some more here. It will be your lifesaver!

Welcome!

Be safe everyone with this "wild and crazy" weather! All required to check in in the am.

From a MedScape Reference:

Although villous atrophy is not exclusive of celiac disease, it is considered a crucial finding. Other causes of blunted villi include tropical sprue, malnutrition, intolerance to cow's milk, soy protein intolerance, and infectious gastroenteritis. However, most of these conditions can be readily excluded on the basis of clinical history and laboratory data.

There can be other causes for villi destruction. ... it's not exclusive to Celiac Disease. Celiac is the least of the monsters.

Positive blood work is considered a diagnosis. AGA is a relatively new test and is pretty accurate. If I were you, I would consider myself diagnosed and would continue with the gluten free diet.

And endo at this point could indicate the the level of damage. But, it might not be a bad idea to have a base line exam. For those of us with intestinal distress, it's not a bad thing, at the least, to rule out other more serious issues......just sayin'

Yup, it does take a while to feel better for some. Some a few days, some a few years. .

I would also include dairy in your elimination diet. After a few weeks many people can re-introduce dairy without issue.

And I want to add that the gluten free learning curve is pretty steep. Depend on this site to guide you through these next few weeks. That's why we're here.

And welcome!

Hi, First post, but I have learned a lot from reading. I've been gluten-free for nearly 10 years for self diagnosed issues. Since then both blood and saliva testing show extreme intolerance- though no celiac testing.

I'm 49. In the last year it seems that I am WAY more sensitive to gluten as well as other foods. I used to be able to limit gluten attacks to just a couple of times a year. In the past year, it seems to be about once a month. Especially the week right after my period, I think I am so much more sensitive. Is there any evidence for changing sensitivity with horomones - either just monthly cycling or perimenopause?

Second question is wondering if there are any suggestions to speed up the process of getting unglutened. 4-5 days of hell from teriyaki sauce is ruining my week. The pattern is so predictable, I wonder if anyone has figured out a way to get over it faster!

Welcome knf!

I am going through a questionable period myself and can't answer your questions. But, I wanted to welcome you to the forum.

I did read something about hormones and sensitivity today on the forum. I shall look! And welcome again.

Edit:

Yes, I remember now. It was regarding hormone injected beef and reactions (not gluten reaction, but reaction).

Cap'N Crunch Sweetened Corn & Oat Cereal

Ingredients

Corn Flour, Sugar, Oat Flour, Brown Sugar, Coconut Oil, Salt, Niacinamide (One of the B Vitamins)Yellow 5, Reduced Iron, Zinc Oxide (a Source of Zinc)Yellow 6, Thiamin Mononitrate (One of the B Vitamins)BHT (a Preservative)Pyridoxine Hydrochloride (One of the B Vitamins)Riboflavin (One of the B Vitamins)Folic Acid (One of the B Vitamins)

As an eight year old, Capt. Crunch was one of my favs, not offered often by the step-mom . The thought of it now, is icky.

I see no ingredient that is alarming. Only alarming is the chemical mixture.

All the Chex Cereals are gluten free. Can you try to give them a go?

To answer you question.... oats are gluten free, but processing leaves them suspect to cross contamination. Many people will Celiac can handle eating it, others cannot.