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About 2Boys4Me

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    Ty & me

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    Calgary, AB, Canada

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  1. I was wondering if anyone can recommend a good GI specialist in the Calgary area? I'm just with my family doctor now, and while he's pretty good, I'd love someone who really knows their stuff.

    I also need an endocrinologist (recent abnormal TSH test)... one who knows celiac disease.

    Anyone? Thanks!

    Dr. Brent Scott and Dr. J. Decker Butzner are both great doctors at Alberta Children's Hospital. I suspect you need a referral though.

  2. I have never seen any Chex in Canada (let alone gluten-free Chex) and today while I was grocery shopping, there was a whole stack of gluten-free Chex - regular and honey something. Wow. We seem so behind the times here in Canada when it comes to gluten-free products! This store is also now stocking Lara Bars in 3 flavours! I had to buy a few to see what all the fuss is about, although they are $2 each. The lime one is quite good but to be quite honest not as spectacular as I had expected. Perhaps the other flavours will be better! :) I can see how they will come in handy for traveling, though (long drives, flights, airport layovers and so on).

    Which store? I haven't seem them in Calgary yet.

  3. I suppose I'm a little more used to it because my husband is a "picky eater" (we both hate that term; basically, there are a number of common foods that he strongly dislikes). If someone hates the taste of tomatoes, would someone get all uppity and offended about them not eating lasagna? Not nearly as much.

    I'm sure he's not picky, he's just "selective". :)

  4. Thanks for the info.

    He's not required to take the class; it's separate from Health.

    They have a number of options that they can choose beyond the required curriculum. For example, he could take drama, art, dance, visual communication (?), wood shop, foods/fashion (home ec in the olden days), band, or guitar. He'll just put down foods last on the list and mention that he has celiac so that they won't put him in there at all.

  5. My son who has celiac is going to be attending junior high in the fall. When we went to the open house for the schools (we went to a late French immersion school and his designated school) we asked about Foods class. Both schools suggested that he put Foods last on his list of option/elective requests. Almost everything requires the use of all-purpose flour, but one school did mention that perhaps he could take grade 9 Foods as it would have more meal planning.

    I was just wondering how junior/senior highs in your area deal with Foods & Nutrition class. Do they accomodate celiac and/or food allergies? We live in Alberta, Canada, and I'm interested in whether different regions of Canada or the States have different policies.

    I didn't even bother to ask about the cafeterias since the open houses were in the evening and they were closed. He's been packing his lunch daily since grade one anyway, so it's no biggie for him to keep that up.

    PS - moderators: please feel free to move this to another sub-forum if needed. I wasn't sure where to put it. :)

  6. My son usually says he has celiac. Once, though, an adult he didn't know very well asked him (snidely) if he was too good to eat the pizza being served at the party. My son had been eating a bunless hamburger and a baked potato. His response, and in a somewhat rude tone of voice, was "I have a disease". I admit I was proud of him, even though he used a snotty tone of voice it was exactly what that adult needed to hear...put him in his place a bit.

  7. i called the hershey company after reading conflicting things online about the cadbury mini eggs. i got VERY itchy and only added these to my diet. the company said they are gluten free?

    anyone else have issues with them?

    I'm not sure where you're from, but in Canada, Cadbury makes Cadbury Mini Eggs, and Hershey doesn't. Hershey is a completely different company (Oh Henry, Reese's, etc.). Did you call Hershey or Cadbury about the eggs? What were the ingredients?

  8. Grits are white and coarsely ground, cornmeal is yellow and a bit finer, but not as fine as corn flour. You should be able to find Unico corn flour and Purity corn meal at any Safeway or Superstore. I can't speak to Save On, we don't have any in Calgary.

    You *may* be able to find grits at a Mexican store, or possibly on the menu at Denny's. They aren't commonly available here. My husband goes to the states twice a year, and he buys them there for my non-gluten-free son who would get beat up in the states as he eats grits with brown sugar and maple syrup.

  9. Thanks for the info Peter and Lisa.

    My 11 year old son has been on the diet since was 5 and he's been trained to know that barley is not allowed, so I know if I brought this home he would refuse to eat it. I'm not about to try to get him to figure out that some labels that say barley are okay and some aren't - that's for when he's a grown up and starts doing all his own research. Meanwhile, I make my own dry onion soup mix.

    Here's a recipe, one of many similar recipes easily found on the internet.


    3/4 cup instant minced onion

    1/3 cup beef flavored instant bouillon

    4 tsp. onion powder

    1/4 tsp. celery salt

    1/4 tsp. sugar

    1/8 tsp. white pepper


    Mix all ingredients together well, and store up to 6 months in cool, dry place. Stir before each use. Five tablespoons of the mix equals 1.25-oz. pkg.

  10. I'm in Canada, so things may be different where you are. After my son was diagnosed by both blood test and biopsy, it was recommended that his first degree relatives get tested. The pediatric GI requisitioned the blood tests (they cost us nothing). My husband, other son and I got tested, and my parents were both tested - they had to ask their own doctors for the test. I don't think my in-laws were tested. It was suggested that we get tested every 3 - 5 years or whenever symptoms appear.

  11. Hello everyone. I have a very good friend who lives in Washington State. Her teenage daughter has been plagued by blackouts for some time now. She has had all the necessary tests and the doctors have come to the conclusion that her daughter has Cardiogenic presyncope and have started treating her accordingly with medications. The problem is that it is not working, and the problem persists, and is even getting worse. I have suggested to her that she tell the doctors her daughter needs to be tested for celiac as my childhood symptom was blackouts. Her doctors basically told her that since celiac is "gut related" and she has no symptoms to suggest that, they aren't doing it..... ARGGHHHH!!!!! Can someone please give me some links to studies that show that celiac is indeed a very real possibility in this instance?

    Any help would be greatly appreciated!



    Karen, not sure if this will help. I scalped it off another celiac forum.

    http://www.(Company Name Removed - They Spammed This Forum and are Banned)/gluten-sensitivity-not-just-for-celiac-disease/

    Dr. Marios Hadjivassiliou and colleagues wrote:

  12. My 6 year old son was recently diagnosed with celiac. We are having a difficult time finding bread that tastes good and does not fall apart like old playdough or styrofoam! HELP!

    My son likes the Brown Rice-Sorghum bread recipe found here. http://www.gfchef.ca/sample_recipes.php

    It's the third recipe. (The cut and paste didn't work properly because he has recipes for two different sized loafs.) Last week we had run out of gluten bread and my husband grabbed some gluten-free bread from the freezer and he said it was really good. He did have it warmed up since it had been frozen, but usually for sandwiches my son will just thaw it out and eat it room temperature.

    Another bread recipe we use is Lorka's bread. If you do a search here you'll find it.

    Good luck!

  13. Have you seen the recipe in Carol Fenster's 1,000 Gluten Free Recipes, page 99,

    Breakthrough Ready-to-Bake Yeast Bread?

    Question to anyone:) re Healthy Bread in Five Minutes a Day.

    Without going to the store I don't have quite enough flours for the gluten-free Crusty Boule, and I do have the flours for the gluten-free Olive Oil Bread--but no soy. My question, what is a successful substitute for soy flour?

    I use sorghum to replace soy.