Lisa

Was your baked potato served sliced or whole. Gluten could have transferred from a knife that was used to slice up fried chicken, in a hectic kitchen.

Oh I see now, thank you for that.

Yes, I was diagnosed with IBS that is "cured" by going gluten-free. I tested neg through the blood test for celiac and quit there. I stay gluten free because it helps me in a number of ways, not just in the bowels.

I have always heard that testing children under the age of five is unreliable. And the tendency can be genetic.

Perhaps you can put your son on a gluten free/dairy free diet for a period of several months. Positive dietary response can be diagnosis as well.

Hello--

So I'm typically very, VERY careful about eating gluten-free (diagnosed Celiac almost 4-years ago), but the other day while having brunch I realized they kitchen had inadvertently allowed cooked pasta to get into a dish I had already been eating...so this might sound crazy...but if the damage is already done, does this mean I can cheat...just this once?

Thanks!

Well, I'm not quite sure about your question. It's accepted that most people with Celiac can handle 20ppm (parts per million) of gluten, safely.

Also, it's often recommended to reintroduce gluten for testing, one must ingest 3-4 slices of bread (or equivalent) a day, for a period of six to eight weeks....a minimum for accuracy in testing.

As well, it's know that it's not the amount of gluten consumed, but the autoimmune reaction which caused the response in your intestines (or elsewhere). I don't know of any study that suggested that the amount of gluten consumed, increases the symptoms or damage.

But, to answer you questions.....don't know. Once you realized that you took one bite of "real" pasta, does that mean you can finish the bowl? Donno!

I wish there was more current information available. I feel it would make all our lives a little more tolerable.

Your link doesn't work, what is it? He's allergic to dairy and wheat; they affect his intestines.

The link needs to be subscribed too. I copied and pasted the information for you.

Do you or his father have digestive issues, or a history of intestinal distress (IBS)?

Yup, good advise already...

It's not the end of the world. Use gluten free beer for your clam bake and continue with your traditions.

Until some healing can take place, all foods can be a bother, gluten or not. Also, as mentioned, dairy can mimic gluten symptoms, again until healing can take place. Most people can reintroduce it after a month or so.

Go light on the processed foods and dairy...and soon you'll join the world of the living. ...it's just around the corner.

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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.

I am so sorry that you feel so bad. It sucks sometimes and we all know it. It's ok to vent.

I would go back to basics....eat simply i.e. meats, potatoes, whole grain rice, fresh veggies and fruit. Try to keep a balance diet and stay away from processed foods.

Keep a food diary so you know what could be an issue and stay close to C.com.

BTW - love the picture of that beautiful Arab.

Enjoying these!

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Dextrose

An ingredient made from starch, including rice, corn or wheat. It is a highly processed ingredient that is gluten free no matter which starch is used.

Dextrin

Dextrin made from corn, potato, arrowroot, rice, or tapioca is gluten free. It can be made from wheat, though this is rare and would not be gluten free. If dextrin is made from wheat, "wheat" will appear on the label.

Wheat dextrin is not used in the US. And if so, it could possibly retrain trace amounts of gluten, well under the 20ppm standard. It is commonly considered gluten free in the United States.

Malto dextrin

Dextrin

Dextrose

Are these the same things? Are they safe or unsafe?

Yes, they are highly processed to a level that they are considered safe for those with Celiac Disease, regardless of the source, in the United States.

Caramel color was not considered gluten free years ago, but with new research and refinement, it is no longer a concern for those with Celiac Disease.

I would venture to say, if there is a reactions, that most are due to the high fructose corn syrup, not caramel color.

But, all Coke and Pepsi are...

OOOOPS....forgot to say WELCOME!

TIf you excuse the pun, I'm going to be a guinea pig and taste the ham on New Years day. If I get dizzy, it's no fault but my own, but I'll let all know, at least about the Covington, LA, store.

It sounds like potentially getting "dizzy" might be a response to another ingredient, not gluten.

Honey (excuse the pun, lol), the hams are without gluten. But there might be something else that you might be reacting too.

I can tell you that there is no gluten in the HoneyBaked Ham or the turkey breast. All of our locations use the same signature glaze. There are a few other companies that sell a similar product, and alot of people think it is all 'HoneyBaked Ham' because it is spiral sliced and has a honey glaze on it. I do not know what these other companies use or if it is gluten free.

Thanks HAMMY! (LOVE YOUR NAME)

I also want add that you have found a great place to begin your venture.

If the gluten free diet is what you feel you need, there is boundless assistance here. Feel free to take advantage of this great place.

Welcome to the Board!

You have listed a great deal of symptoms that are similar to those of Celiac Disease. Testing requires a blood panel, or an endoscopy exam or positive dietary response. The cumulative positive response is ideal. But, unfortunately not all testing is ideal.

IF you are seeking answers to the road to good health...I would suggest the path that I have described. If those answers are not met through these tests, would suggest you continue on..until you find answers.

Life is way too short to be miserable.

Hello, this is actually my second post here (my first was just a general "Does this sound like Celiac?"), and now I'm in the middle of being tested and such. Before I went in to the doctor, I ended up going gluten free because I was in the middle of college finals as well as participating in a friend's wedding. It was only 4 or 5 days, and I was back on gluten as soon as that was all over. It's been 2 weeks since I've fully been back on the gluten. Since going back on the gluten, I have been very ill, so ill in fact that I just can't handle 3 gluten filled meals a day- I eat gluten free once a day just for my own sanity. I should add that I'm not being extra careful or anything to avoid cross contamination since I'm supposed to be back on gluten. Anyways, this brings me to why I'm posting.

After getting incredibly sick after breakfast and lunch, I had some Annie's gluten-free macaroni and cheese for dinner last night. My stomach started cramping afterward, which I thought was peculiar. That had never happened after eating any gluten free meal the past 3 weeks. I had a glass of milk this morning with my gluten free meal of the day, same thing except much worse. My stomach and abdomen are cramping quite painfully. I know a lot of Celiacs have problems with lactose, which is what got me thinking. It seems very sudden, however, that I should be having problems with it now after never having issues with milk before (one of the very first potential diagnoses was lactose intolerance, and cutting out milk seemed to do nothing). Can problems with lactose develop in a matter of weeks? Have I lost my mind, or is it just possible cross contamination because I'm not being careful?

With me, and I know it's common, once you remove the gluten, you hear other "voices". Try to eliminate the dairy for a couple or three weeks and then re-introduce it slowly. Many times, it's only temporary during the duration when you are healing.

As a chef by trade, I am a bit more aware of cross contamination so I helped prepare the diner and control the ham cutting, so I do not believe that it was from cross contamination. As I am highly allergic to gluten both ingested, topical and airborne, I keep my kitchen completely gluten free.

As for the stores getting to decide then they need to be aware of what they are using and when asked if gluten free tell customers honestly and not follow company policy which says they are gluten free. Cause we called the store first were told it was gluten free, and my mother-in-law asked the same when she picked it up.

My money is on either the MALTODEXTRIN, FOOD STARCH-MODIFIED, in the glaze which based on source is wheat or corn

Guess next year I will make the ham, and get to enjoy my Christmas time off instead of being ill

If you are in the US, Maltodextrin is derived from corn and if there is wheat in the Food Starch-Modified, it by law, must be listed, as in "Modified Food Starch (wheat)".

Honey Baked Spiral Hams (trademark), indeed, do not contain gluten ingredients, even in the honey glaze. ***The glaze DID contain gluten several years ago, but it no longer does. That was a great day! I love the stuff.

Most claims cannot make a 100% guarantee...unless you're eating a banana that you grew, picked and peeled yourself.

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Ingredients in the glaze: THE GLAZE HAS SUGAR, GELATIN, PAPRIKA (COLOR), MALTODEXTRIN, FOOD STARCH-MODIFIED, DEXTROSE, SPICES, NATURAL FLAVOR [WITH BROWN SUGAR, INVERT SUGAR], NATURAL FLAVORING.

Ingredients in the ham: THE HAM IS CURED WITH WATER, SALT, SUGAR, SODIUM LACTATE, SODIUM PHOSPHATE, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE.

Statement from Honeybaked Ham: our hams our free of the common allergens: dairy, soy, gluten and nuts

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I found that it's always nice to acknowledge those who compiled the lists that we enjoy.

going skiing in whistler for a few days- anyone familiar with restaurants & markets in the whistler area?

thx

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As a new grandmother, I was lucky to be invited into the delivery room and encouraged to be in the home, when baby arrived while dad was at work. I cleaned and cooked and offered anything that I was asked, and I respected the fact that I was in my daughters home. When she is in my home, I expect the same.

I was grateful for that time. Grandpa knew he would be in the way. Some of it's just lady stuff anyway. But we were within a few hours drive.

Perhaps sending some videos might satisfy a delayed visit. I agree with Tiffany, it's all about you, your family and your choices. But, I know others share in your excitement. Share the joy, in your own way.

There are other companies who will do allergen testing, which may be a bit more consistent with an insurance claim. Will check it out.

Found this and it's worth the read:

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It was my understanding (by phone) that they don't have some type of Business License to do Business with people in MD & NY... They were notified by both States to cease business until they get the license and they don't plan on getting it at this time.. They did tell me how to beat the issue, but I needed to cross State lines.. That being said, now I wonder if my Ins could refuse payment.. That would hurt since I need to pay up-front.. I do have a hearing problem, so don't hold me to that word for word...

There are other companies who will do allergen testing, which may be a bit more consistent with an insurance claim. Will check it out.

Lisa--if you go with the cornstarch, it is easier to mix the cornstarch with the milk and whisk while cooking until it's as thick as you want. Then add the butter and seasoning that you're using.

Happy holidays to you too!

Thank Patti,

I'm trying to duplicate the one that Hazel has done for all these many Christmas dinners. She used can asparagus, sliced boiled egg, sliced almonds with a cream sauce topped with buttered bread crumbs. ( I will add some mild cheese) She put flour in everything.

I will try the cornstarch.

Thank you, thank you!

We pot luck Christmas dinner with five couples. It's always a stuffed turkey. I volunteered to make this to avoid someone else's buttered bread crumbs on the top....Selfish, but a girls gotta eat!

Happy Holiday to all

Interesting? I wonder if complaints were filed in those states or perhaps a commerce violation? Was there an explanation?

I must say $568.00 is an astounding amount of money.