LauraTX

Hey Kmtyn, has your son seen a specialist yet?  Hopefully they sent you to an immunologist.  I somehow missed this thread earlier but I found out as an adult that I have common variable immunodeficiency with low IGG and IGA.  They make a medicine to supplement IGG if you are too low, but I am not sure what the numbers should be at someone his age so not sure how bad those are.  I also have a decreased reaction to vaccines so I have to get them each like 5 times.  If his case is something of the sort just know that while it is all really technical, the prognosis is good now compared to like 20 years ago.

I also have celiac disease and lupus.  If you go to an immunologist they should be able to do the blood testing for Celiac if you suspect it even remotely.  So feel free to ask them to throw that in with the bloodwork they may want to do.  Then if the bloodwork looks like something may be going on, then you can take him to a GI doctor.

However, the way my immunologist explained to me, people who lack some of their immunoglobulins tend to just suffer from a failure to thrive in general.  So that alone could cause a child to not be well.   Keep us posted

Also, if they do decide he has some type of immune disorder, check out the Immune Deficiency Foundation at Open Original Shared Link .

Remember that anyone with an advanced degree from ANY institution (not necessarily an accredited one or reputable one-you can go buy a degree from overseas on the internet) can call themselves Dr. Name.  

Looking at that list and being from Dallas/Fort Worth... Texas de Brazil is great for gluten-free stuff, all their meats and their tapioca cheese rolls, mashed potatoes, and bananas that go on the table, and most of the salad bar is gluten-free.  Down side is it is $50 per person for dinner.  However their lunch is usually half the price.

Saltgrass steakhouse has a gluten-free menu with a lot of modification needed, like no grill baste on the steak.  They are more near the $20-$40 entree price.

Zocca has a great looking gluten-free menu, I looked at it because I have heard of it before, not sure where.  Now I want to go!! Open Original Shared Link

There are also a lot of places down there with actual chefs and such at the restaurants, so you may have some luck phoning a few places (at off peak hours) and asking.

I'm not big on these Internet " doctors" that make their money off fear and not facts. There is a big botanical explanation for the proteins in other grains. This is a simpler chart

Open Original Shared Link

I agree.  

On tuesdays I have to eat a large meal to take my methotrexate (for lupus) with, timing falls at breakfast.  Ate a banana, an Amys gluten-free Burrito, and some nuts.  I eat a banana every day, Im a monkey at heart!

 

Even their chocolate chip cookie dough protein bars are gluten-free. 

 

Those are tasty  And filling.

If you are seeing the doctor tomorrow and aren't sure about the medication you should be fine waiting until tomorrow to use it again.  Sometimes that kind of drying is intended.  You can also talk to your pharmacist about it, and they can let you know.

Calories are a unit of energy.  So an energy bar is inherently going to be high calorie.  But I know the kind you are talking about, like Lara Bars, they are high fat high calorie.  Two bars I like to get that aren't as bad are Luna protein bars, and Van's gluten-free granola bars (my favorite that stays stashed in my purse).  When looking for bars, try to avoid ones with nuts near the beginning of the ingredient list, and look for ones that say protein on them.  They should be a little better.  I have seen what I think are some of those South Beach Diet bars that say gluten free, but I passed them over.  It may take you just looking through them to find a good one.

Now for recipes, people are usually picky about what they like in their granola bars.  Like I hate dried fruit, love nuts, don't do artificial sweetners, etc.  So I would just google for recipes until you find one you think looks good to you.  You can easily adapt the recipes to gluten-free by using gluten-free oats, nuts and other ingredients that are gluten-free, and most of those freeze well so you can cut them, wrap, and store in the freezer.  You can also find copycat recipes for many of the bars out there and can adjust things in those.  The downside is they go bad fast when not frozen.  Also, some of them are more like cookie recipes and are full of fat and sugar, but you can adjust that fairly easily.

Karen, If you can take out that link altogether, it took me to a malware site.  Don't want anyone downloading anything crazy.

3bears, No research has shown a link, but that doesn't mean a link is disproved or does not exist.  Celiac and Non-Celiac Gluten Intolerance are both not heavily researched, the latter more so.  Many children with various conditions benefit from dietary changes but anecdotal evidence is not enough for science.  I, too, would suggest just doing a google search for articles but do pay attention to the date and if you are going to hand over the article to an expert print out the entire article for her.  I would avoid websites without clear sources because on the internet you get a lot of unsupported claims and downright pseudoscience going on, and that would hurt your case.

Now, although anecdotal evidence is not enough to establish a scientific link, that doesn't mean people who are desperate for some type of improvement should not try dietary changes.  It is not like giving them an experimental drug, it is just diet.  So if you feel like it may or does benefit your child, then go for it. 

I think having to live with celiac day to day definitely makes people blame things on it and possibly not seek medical attention for serious issues, particularly anything causing GI/abdominal problems.  If something totally out of the ordinary happens, even if you think it is from the celiac, you should still go get checked out just in case.

Well, I saw this referenced in a thread as a link to help out a newbie, so I think it has been dormant long enough!

The last two weeks I made three notably wonderful things.  On valentines day I was given a recipe by a friend who is a chef for a homemade chocolate cream pie filling that you can just eat as a custard/pudding in itself.  You don't have to temper eggs so it is easy peasy, and if you dip strawberries and bananas in it it is SO GOOD!  

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And finally the last thing I made which was on a whim last night came from a post I saw on Facebook.  It was for homemade brownie mix.  It called for regular flour but in brownies any gluten-free flour blend will work as the dense texture is not hard to master like gluten-free bread is.

Homemade Brownies that taste like the box mix

1 Cup Sugar

1/2 Cup gluten-free Flour (Any blend should do)

1/3 Cup Cocoa Powder

1/4 tsp Salt

1/4 tsp baking powder

2 eggs

1/2 Cup Vegetable Oil

Combine and bake in 8x8 pan at 350 F for 20-25 minutes.  

I made mine with King Arthur Flour gluten-free Baking Mix and omitted the salt and baking powder.  Omit these if your flour blend has leavening in it, add them if your flour blend does not have leavening in it.

If you like nuts you can add ½ cup chopped nuts.

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Enjoy, All, and please add some of your own!  Recipes, Ideas, products, anything. 

Generally any place with a meat counter, if they have breaded items out I will not buy anything that is in there.  Usually they have more in the back or can cut you more from their stock in the back.  Just ask.

Those are all regular flour recipes (KAF is well known for their good quality wheat flour), however, I HIGHLY recommend trying those recipes with the King Arthur Flour gluten-free flour blend.  I use it and the baking mix cup for cup in most recipes.  Something dense like biscotti should be easy to replicate.  Biscotti in general are pretty easy to make.  Just bake the loaf, cut, bake again.  Now I want biscotti!

Please teach my husband to cook and feed me!

For Biscuits I highly recommend the King Arthur Flour gluten-free All Purpose Baking Mix.  

Open Original Shared Link

That is the recipe for them.  I use their baking mix as a 1:1 substitute used as self rising flour.  Really works out great in baked goods.  Use a food processor to cut the butter into the mix, works great.  If you need a small amount of gluten-free flour to thicken gravy it works well for that, too.  Anything you don't want leavening in you can use their gluten-free flour blend.

I have tried nearly all their gluten-free mixes and they really do their research, they have all been great.

Celiac could definitely be a possibility.  A normal ESR and CRP do not exclude celiac, they are not the tests used to diagnose it.  Have a talk with your mother about the importance of mentioning all your symptoms to your doctor, even if they seem excessive or petty.  Once she mentions her GI issues to her doctor she will probably be sent to a gastroenterologist, GI doctor for short.  If not, she should request that, because you need a GI doctor to properly diagnose Celiac disease.  Let us know when she gets an appointment and we can get you a list of tests to request/make sure get done.  

If she is considering going on a gluten-free diet, make sure she does not do so until after testing is done, because you need to be eating gluten for them to be accurate.

I think skelly and bartfull both had great things to add to this.  People see a lot of things and freak out, but it is important to know WHY you don't like something and be informed.  Don't just hear hype and go along with it.  Everyone should educate themselves and make an informed decision.

My friend was trying to get me to buy a scottish fold breed cat.  I told her no, it isn't a recognized breed because they have terrible genetic health issues.  Her reply was "That is why I got a pug, they were born that way with a flat face their health problems are natural."  I had to explain to her that the pug was bred that way as well.  Dogs and cruciferous vegetables are great examples of early genetic modification.  Nowadays, Genetic Modification has a narrowed definition, but back in the day, selective breeding and cross breeding were high tech.

Last year on our anniversary we went out to eat and got food poisoning.  My husband was at work and was able to find a far away bathroom.  I was stuck at a medical office building in town that had one public women's bathroom with one stall, near the busy entrance.  I go in there and am sitting forever having the worst time and this old lady comes in and even though I am saying "Occupied!!!!!!" she is nearly breaking down the stall door.  I yell at her I am going to be here a long while she may want to find another place.  About 30 minutes and a few people who got the message quickly later... here is the same old lady beating down my door.  I say the same thing, and she starts yelling that she can't believe young people are so rude, etc. and she is an old woman who needs to use the bathroom.  So I yell "I HAVE DIARRHEA IT WONT STOP AND I CANT HELP IT! GO AWAY!"  and she finally left grumbling.  

Also one time my husband got sick and had to go sit on the toilet in a plane.  As soon as the plane landed he ran up there after suffering through the landing and not wanting them to think he was a terrorist storming the cockpit, and we were the last ones out.  I felt so bad for him.  

I guess I am lucky that any of my GI weirdness when glutened (mine is iffy and delayed and only sometimes) has hit at good times.  But I have only been at this a year or so, so I am sure it will catch up to me eventually!  Anyone grow up in a house with one bathroom and the whole house get sick? Fun times.

Sorry about the incoming chocolate craving Kareng... finally heard back from my email to them!

"Thank you for contacting DeMet's Candy Company regarding your inquiry.

" a variety of porridges"

 

 

​Who is this, Goldilocks? lol.

 

best regards, larry mac

I now imagine cyclinglady in a pretty dress with golden brown hair sitting on a tiny chair.

I have seen recipes where you line a muffin tin with a strip of bacon, drop in an egg, whatever veggies you want, and sprinkle cheese on top and bake it.  I haven't tried any, though.

UGH I want some!  Can't get them in my area

I recently made the gluten-free bisquick chicken and dumpling recipe, but it is technically chicken and biscuits.  I dropped them in smaller teaspoonfuls so they'd be closer to real dumplings.  Pretty good, though. ( I didn't use canned chicken just cooked up a diced chicken breast)

Open Original Shared Link

But on the box itself there is a biscuit recipe that is similar to how biscuits/dumplings should be made.  I am definitely going to try that way out next time.  I think they may hold together, but I guess the only way to tell is to test it.  

You are not alone!!!!

omg I couldn't stop laughing. poop..... LOG *snicker*

 

I'll take my 12 year old sense of humor and leave now.

I, too, am cracking up over here.  LOL

*cough*

But really this is a great use of technology.  I remember when I had bladder problems and saw a urologist she gave me a peepee log to fill out and bring back in, was awkward, to say the least.  Now no one can stumble upon your written descriptions of your poo, it is for your eyes only.  Probably increases patient compliance, especially with the youngins.

With your last two paragraphs you couldn't have said it better.  I am glad you got a reversal on your assumed diagnosis.  Now go eat a dang donut for me!    LOL

Thats great to hear.  You are on the right track, and the first few months are the hardest.