LauraTX

Aww, Addy, I know how you feel about getting answers but the answer still sucks.  I've been thinking about you and will think about you when getting an organ removed the same time I do, haha!  

Sometimes you can go through your plan coordinator and request that a provider be added to your insurance.  If it is through an employer they will possibly be someone in HR that negotiates with the health plan people.  If the other places for PT don't look too good, you can definitely look into doing that.  We did it for my grandpas home health agency and were successful- they were no longer on his supplemental plan and he has had the same nurse coming for like ten years and we easily succeeded at getting them back on with just a phone call.  So, worth a try.

I like amys but a lot of people seem not to.  I add toppings to it.  Russo's is hard to find, I know it is at Kroger... best gluten-free pizza in my opinion.  There is also apparently a new freschetta gluten-free pizza but I haven't heard from anyone who tried it yet.  Against the grain is good but I can't get it where I am.  If you feel like making your own pizza, I like the chebe crust mix with classico pizza sauce.

There are already a few threads on this you may want to read through.  Dominos says about this pizza that it is not for people with celiac disease.  They do not take any precautions to prevent CC, so it is quite risky.  They cook it in the same pan and oven and prepare it on the same line as the regular pizzas.  Do remember that just because something includes gluten free in the title, doesn't mean it is truly gluten-free.  This is more of unsafe pizza made on a gluten-free crust.  If you are not sensitive to cross contamination, I still wouldn't eat it, but that is me.  Especially when you are just starting off on the gluten-free diet you may want to limit your eating out especially when it is almost guaranteed contaminated such as this place.  Here are just a few of the many previous threads on this.

https://www.celiac.com/forums/topic/103815-anyone-eaten-dominos-gluten-free-pizza-recently/?hl=domino

https://www.celiac.com/forums/topic/100716-dominos-gluten-free-pizza/?hl=domino

https://www.celiac.com/forums/topic/100700-dominos-and-some-other-pizzerias/?hl=domino

https://www.celiac.com/forums/topic/92637-dominos-gluten-free-crust/?hl=domino

Awesome, Nikki! I like the idea of you being able to email them and they have your sandwich already done in the back, probably before the lunch rush starts.  

 I'd eat real cheese!

I think you hit the nail on the head there... how odd!  Can never let your guard down with all the crazy things they put in food that have no business being there. 

 

This also works great with Sweet Potatoes and Yams

Oh, I make sweet potato fries all the time!  But I cut them into about 3/4 inch cubes because fry shape is hard to do.  I throw them in a ziploc bag, add olive oil, salt, pepper, garlic, and shake them up, then dump into a pan.  You have to over season because a lot sticks to the bag.  I cook them a little higher on either 375 with convection or 400 normal for about 20-25 min tossing halfway through, they get a nice little crispyness on the outside. Works with regular potatoes, too.  You can use a bowl but I like to do them in a bag because that is one less dish to wash, haha!

I bet my husband would like the creamed cauliflower, he doesn't like veggies much.

Here is a Mexican rice recipe my Mexican friend told me.  I make it when I make tacos.

I agree with bartfull.  If the person they trusted to make your sandwich displayed that they didn't get it already, I don't see how they will.  If they have a chef on staff and are able to use a back area for gluten-free prep only, and only that staff member makes your food, etc, then it may be worth it to try more.  But you don't have to make yourself something in the morning.   You can make and refrigerate things three days ahead safely.  You can also freeze meat and cheese sandwiches pretty well, so you can make them a week ahead and pull one out as you leave.  Put it in an insulated lunch bag with a cold pack and it will thaw out by lunchtime but still be cold.  It is worth it to carve out the two minutes for yourself so you can eat safely.

This article, the second column on the first page... gives a good layout of the number grading of lesions.
Open Original Shared Link
 
Whoever gave this statement misspoke in the second sentence.  But the third sentence clarifies.  If antibodies are present, it is celiac.  If not, it is crohn's.
 
It really should read: If a patient has a Marsh Type 1 lesion in the duodenum, the diagnosis is either Celiac Disease or Crohn’s Disease.  If anti-endomysial antibodies are present, it is Celiac Disease, and if they are absent, it is Crohn’s Disease.

Maybe we should contact them to let them know of the error.  I am going to email the blogger.

Edit to add:  It looks like it was probably her error as she was transcribing events of the day to her blog.  I sent her an email contact.

I agree that if you don't tolerate veggies well but want to increase your intake it is worth a shot juicing/ drinking smoothies, but not the juicing that discards the pulp.  When people do that I cringe!  Any good blender that pulverizes the crud out of the food really well will work, but I can see the draw with the single serving size.  My massage therapist told me she had some GI issues related to polyps, and now she eats her fruits and veggies in smoothie form and they go through better.

Ever see those blendtech commercials where they blend an iphone, etc.?  May be exclusively to youtube.  But worth a watch if you have down time to waste.

I know a lady with celiac who takes gluten cutter when she gets glutened and claims it lessens the severity. I think she made that judgement after one use so I don't hold any merit to it.  It says on the box, prominently on the website etc that it is not for Celiacs.  What a shame for a parent to listen to misinformation and harm their child.

I am just going to add... if you feel the company is not handling this well enough you can contact the FDA.   Check your regional number here: Open Original Shared Link

One other thing that helped me a lot when I first had to do my gluten-free grocery shopping was a gluten-free grocery shopping guide.  I use this one: Open Original Shared Link   I haven't tried the other one or two that are out there, I am sure they work just as well.  It helps a lot while you get used to brands and their labeling practices, etc. and when you buy random new things.

Hi Msafford!  The original post here was 4 years ago, so the product information may have changed since then.  Especially if you use the search function to see if something is safe or not, take a look at the date.  Of course even if you are new here the one thing drilled into your head is "read every label every time." So hopefully you already did  But I can tell you that nut thins are many people's favorite gluten-free crackers and you are totally fine.  I like the pecan ones by themselves or with peanut butter.  Also good with mild white cheeses. I like the others, too, but the pecan ones the most.  Enjoy your snack

 this is not a philosophical issue for those of us that did not choose to remove gluten.  It is a physiological issue.  We cannot ingest gluten - period.

This.  Try to think empathetically in other people's shoes.

Now that others have said it, it does sound a lot like a marketing research grab or are you possibly trying to write a paper and need help or something to plagiarize off of?  I just threw in my snarky "I wish the whole world was gluten-free" reply because I felt bad you have no responses.  You really can get all the answers to questions you have by reading through the forums.  If you really are someone who eats gluten-free for a medical need, please feel free to actually join our discussions and let us know a little about your background.

Also to answer your question "Is there anything else you see as important as safety?" The answer to that should be very obvious.  People with celiac disease and gluten intolerance eat strictly gluten-free because it is unsafe for them not to.  To have a question like that asked is a bit insulting to me and everyone who gets harmed by consuming gluten.  Every person who pushes a lackadaisical attitude when it comes to safety and actual gluten-free status of gluten-free foods is part of the problem.  You can read about the problems of dining out as a Celiac here on the forum.

I like the kettle corn ones.  But I like popchips better.

Hi Deekle and welcome!  Please do me a favor and enjoy your donuts for me when on your gluten challenge  And let us know how it all goes!  Hopefully being on the patient end will help you in your future career  

Oh my gosh, I thought I was the only person in the world who is allergic to rabbits.  Mine goes to mild anaphylaxis, though.  I guess that can't really be mild but never had my throat totally close up, LOL.  So I avoid bunnies.  They are all over our area and eat the weeds in my yard and entertain my cat when she sits in the window so as long as they stay away no cuddles I am good.  And I can make monty python jokes. Not too sure about the BM change with benadryl but what you said definitely sounds like a reasonable observation.  Maybe just pay attention to it the next few times you take it and see if the pattern stays and it wasn't just what you ate overall.

There are a lot of things that can cause weird pains in the chest area.  Definitely let your doctor know.  Ever had GERD or gallbladder issues?

I would like the gluten free gods to wave their magic wand and I could magically go anywhere and eat anything.  Unfortunately, that isn't going to happen so I think awareness and education of everyone is the key to more safe dining options. 

It is not like she is forcing her to eat gluten.  They want to respect each others needs, which are hard to deal with together.  She can't cook without cross contamination in their kitchen, and they don't want non-kosher food contaminating their kosher kitchen.  Easiest solution is to bring a pre-prepared meal from a place that is also kosher.  Just like some of us do not allow gluten in our completely gluten free kitchens, because it could result in us having to replace cookware.  When I invite people over, I don't allow them to prepare gluten in my kitchen.  I let my husband bring in prepared foods with gluten in them and he keeps it all separate, but not guests, because they do not know the rules and practices we have developed to prevent cross contamination. 

I think that, as people who have special food needs, we can be understanding of others who do as well, even if they are for different reasons like religion.  People who have religious dietary restrictions believe that if these are not followed, there are great consequences for these actions in the World to Come.  (Obviously I am not a theologian and this is a very generalized statement)  So you can't say what is worse, a Celiac having "D" for a few days or your eternal salvation being ruined...  Best to avoid both if you can and be respectful of each other's needs.

In November we stayed at a hotel that had a Baja Fresh near it.  I looked it up and was able to find something that said their meat was not safe.  They must have changed their recipe since you first started dining there, really sucks  But I do agree, low wage line cooks and workers are not going to have your back, unfortunately.  Your chances are better with a good chef, but even then there are some misconceptions and such.

You have to be VERY careful with used marinade. They SAY if you boil it for at least ten minutes it'll kill any bacteria left in it from the raw meat, but I would just toss it out. If you make enough marinade to put some in a jar and use the rest to soak your meat, the stuff in the jar won't have any bacteria from the raw meat and it will still taste the same. Better to be safe than sorry, IMO.

I agree with this.  Just reserve some marinade before putting the meat in it and put it in a cup in the fridge.  Even if you heat it enough to kill bacteria, there will still be endotoxins that make you sick if there was a plethora of bacteria in it in the first place.  Also putting too much marinade on the meat is a waste of marinade.  Heat up the reserved non-meat-juice marinade and add in some corn starch to thicken it.  NomNomNom.

OH, the mushroom powder... fabulous idea to flavour stews, soups, etc.!!

 I love love love mushrooms, need to try this!

Ah yes I was about to say Amys as well.   A lot of the brands that do gluten-free certification will also do kosher certification if also applicable, I notice it a lot.  There are a few Kosher certification Logos, the most common I see are a U inside a circle, and a K inside a star.  Just google "Kosher certified logo" and you will see the most common ones.  There is also additional wording for it it contains dairy and such.  The guy I dated before I met my husband was Jewish and ate Kosher, I remember researching it to cook a dinner in his house for him because he couldn't eat my from scratch chicken alfredo and that was basically the only thing I knew how to cook at the time, LOL.

Wanted to add a little more.  Immunodeficiencies in general can cause false positives on biopsies when an endoscopy is done to look for celiac disease.  So in the event Celiac is suspected be very careful to not get a false positive.  They initially thought my celiac disease was possibly a false positive when I later was diagnosed with the immunodeficiency, so I was sent for another round of testing and such and it was re-proven.  Also having low IGA can cause false negatives on the bloodwork.   So, just let them do all the testing and stuff to figure out what immune problem he has, and then be armed with all that info if you want to do anything to do with Celiac testing.

From Open Original Shared Link

"Gastrointestinal complaints such as abdominal pain, bloating, nausea, vomiting, diarrhea and weight loss are not uncommon in CVID. Careful evaluation of the digestive organs may reveal malabsorption of fat and certain sugars or inflammatory bowel disease. If a small sample (biopsy) of the bowel mucosa is obtained, characteristic changes may be seen. These changes are helpful in diagnosing the problem and treating it."

So as odd as it seems, immunodeficiency causes way more problems than just getting sick easier. 

Also, from University of Chicago Celiac Disease Center stating how immunodeficiencies can cause false positives and how to test around difficulties:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

FYI Most immunodeficiencies are called "Common Variable Immunodeficiency" other than the very few that have had specific genes and such identified.  

Anyways I hope all this helps.  Just focus on getting him into the specialist and figuring out everything.  And let me know  But just don't read way too much into all the technical stuff and get yourself worried before you know exactly what is going on.