Lisa

Thank You!

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from a friend......

And do remember, that all roads don't lead to Celiac. It could be just a bug, or an unrelated tummy issue.

I have been eating rice pasta, but I want to try something new. I have found that I like it, but the cooking process is what I am having trouble with. It goes from under cooked to over cooked way too fast. I was hoping to find some other varieties of grains. What do people like? I really like the texture of wheat spaghetti so I was wondering if anyone knew ones that are like that?

Oh yeah, any suggestions need to be ones that I can buy in the store, not online. Thanks.

I really like Ancient Harvest Quinoa pasta. It seems to hold up a little bit better and doesn't get mushy.

Inside the box, it's also wrapped in plastic to maintain it's freshness and safe from buggies.

Not all stores carry it, but you can check their options at: www.quinoa.net

You're correct. I haven't personally tried McD's, but I have tried Burger King and Wendy's and they are both OK if they have a dedicated fryer. The busier locations tend to have dedicated fryers, whereas slower business leads to sharing oil.

Keep in mind I'm not the most sensitive Celiac out there, but I'm also not the most insensitive. So be careful with your own health, too.

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Chick-fil-A's are suppose to be gluten free. Love those waffle fries.

McDonald's lists wheat in their FF, but they are processed to the point that there is no detectable gluten remaining (or considered safe for people with Celiac to consume):

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Second post, first one got submitted by accident. Not sure where to post at, so I started here.

I have had worsening symptoms of alternating diarrhea and constipation. Also much gas and bloating. Bloated to the point I have trouble breathing. (Lung function test Monday to make sure lungs are OK)

Doctors for the last 4 to 5 years have not been much help. Finally a good one. He did a celiac sprue which was negative. The Genetic marker was positive. He has me gluten free for a month to see what happens.

Two weeks ago I went coffee free, and the diarrhea went away as did most of the gas. A small flair up after taking inulin fiber.

Questions:

1) With Celiac or gluten intolerance, how long after going gluten free before the symptoms recede. How long after eating gluten before the symptoms come back?

2) Can I tell if I have either by how my body reacts to gluten?

Please comments or suggestions.

Question #1:

Everyone is different. The majority of people with Celiac Disease, do not have digestive issues, which can be the most obvious symptom. Celiac Disease can have over 200 symptoms. Much depends upon how diligent your are, how long you have been on the diet and what are your specific symptoms. Some people can react within several hours, others up to 24 or 48 hours. Some don't reaction, only to repetitive exposures over a period of time. (it took a long time to destroy the villi, and once healed, it also will take time).

Question #2:

Most likely no, unless you have a gluten allergy. With Celiac Disease, consuming gluten, will trigger an autoimmune response which takes place in the small intestines. A gluten intolerance, may create the same symptoms, but not create the internal damage. Many people feel that a gluten intolerance precedes Celiac Disease. But I have not seen any research that supports that theory. Either can cause serious life style concerns.

Your genetic marker, can be a piece of the puzzle. Thirty percent of the general population also carries those genes, and do not develop Celiac. Only a small fraction of those people will go on to develop Celiac.

If you have the genetic markers, you have a positive dietary response, it may not tell you if you have Celiac Disease, but it does tell you that gluten is not a good fit for your body. Many people here are self diagnosed and feel quite comfortable with that choice.

I'm not sure that my answers have given you any satisfactions, but it sounds like you're on the right road.

It's pretty complicated and I am sure that others will fill in what I have left out. Hope this was helpful.

Oooops, forgot my manners.... WELCOME! Glad to have ya.

As I have posted before: no good winemaker would allow foreign substances like flour in the wine. The not so good wine makers age the wine in stainless steel vats. I don't know about those ones with all the fruit flavors in them. Bottled wine coolers are not made of wine.

....I agree, let alone allowing one of the main allergens to go undeclared. Somebody would be in a heap of trouble!

Cheers, back!

Hi, I posted before I'm grain-free and now I'm trying to do SCD, I would like to connect with those that are also on the same path. I know there was at least one person here. Let me know, thanks!

This thread is a couple of years old, but may still be relevant:

Lisa,

Thank you so much for responding. I will certainly look for Lays Stax. I'm a potato chip freak

One more question: two days ago I ate rice cakes, and only noticed today while eating some more, and running to the bathroom every 15 minutes...that there is an allergy warning on package made in plant that uses wheat and soy. Is it possible that I'm having a reaction to this even though the ingredients list brown rice only?

Yes some very sensitive people can react to trace amounts of cross contamination.

If you are newly diagnosed, many foods can be an issue, gluten or not, until some healing can take place. Lundberg Rice Cakes are made at a gluten free facility.

I was wondering if anyone can advise on eating processed foods, like wise potato chips, which list ingredients that are gluten free, but does not label the package "gluten free". Since Wise makes products that are not gluten free, is it "wise" to stay away and be safe?

I thank you in advance for taking the time to read and responding.

Lay's Stax are made on dedicated lines and all varieties are gluten free.

I would trust the ingredient listing. The "official" criteria for product listing as "gluten free" had not been adopted as of yet in the US. And many companies will not refer to a product as gluten free, unless it is tested as such.

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This link can answer all of your questions

Instead of Styrofoam, we're starting to see produce and other foods packaged with natural, biodegradable, baked materials. With all the press that gluten is getting, it's unlikely that someone would use gluten products to bake these trays, bowls, etc., but I looked online to make sure. Because the website listed "grasses," I contacted the maker to learn about the materials they use. The company representative replied, "Our formulations are based on native Tapioca starch and a smaller percentage of bamboo fibers. No flour or wheat or corn is used."

Would you kindly share with other support groups that the biodegradable trays made by Biosphere are gluten-free? If someone else comes across another brand of biodegradable tray, perhaps they'd be good enough to check on its gluten-free status.

Submitted by:

Mary Courtney

Celiac Disease Foundation - Santa Clarita Valley

Wine is safe for people with Celiac to consume. I have never seen any evidence that wine contains residual wheat paste from the vats/barrels.

Sometime when you remove the loudest voices, you can begin to hear the smaller ones.

Do have a full metabolic panel done to make sure all your vitamins and minerals are on a good level.

As you mentioned, and I can attest, low B-12 and Folic can make you wonder.

When I make reference to my diagnosis, I say that I am a person who has developed Celiac Disease. I don't say I am "A Celiac" or "I'm Celiac". I'm not quite sure what "a celiac" is

Hi! I'm going to be traveling to Salem MA next weekend and was wondering if anyone had any restaurant suggestions for gluten-free dining? Thanks for your help.

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And I agree...there was no Doctor Called Celiac, who discovered the disease. AND I don't like the label as as "disease", either.

I rather prefer, that I am a person with Celiac Disease.

I don't use labels. I say "gluten makes me very sick".

I get that and I use that when dining out, too. I throw in "very sick" as good insurance, or assurance.

But chatting on the forum here, or interviews in magazines or TV interviews...I've heard it all. Just curious how people refer to themselves.

After many years on this forum, I have seen many personal references. What do you call yourself?

For example:

"I am Celiac"

"I have Celiac"

"I am a person who has Celiac Disease"

"I am a Celiac"

...just curious

just a simple

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Click on News to view the video.

I also want to add that until healing has taken place, absorption of anything is not complete.

Loey you might want to find a good doctor and request B-12 injections. It's the closed thing to "speed" that I have actually known. Guess I need to clarify this....when it takes all your energy to do anything, after a B-12 injection I felt almost normal again...when I was newly diagnosed.

You can PM your state and city and I will try to find you a support group or, those who can recommend a medication profession in your area.