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cristiana reacted to trents in Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults
Cristiana, it also needs to be said since test scales are not standardized in the laboratory world, comparing numbers from different test periods can be misleading unless the same labs were used each time.
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cristiana reacted to Russ H in Is Depression Really a Chemical Imbalance?
I experienced memory problems, brain fog and anxiety. Gradually faded on a gluten free diet and came back with a vengeance when I resumed eating gluten for testing.
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cristiana got a reaction from Russ H in Is Depression Really a Chemical Imbalance?
I was hit with debilitating anxiety about six months prior to my diagnosis - so alien to my life until that time, it took me a while to realise that it was anxiety. It took about eighteen months to completely go. My blood tests showed very low ferritin and B12 levels, which I think can be contributing factors.
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cristiana got a reaction from Scott Adams in Is Depression Really a Chemical Imbalance?
I was hit with debilitating anxiety about six months prior to my diagnosis - so alien to my life until that time, it took me a while to realise that it was anxiety. It took about eighteen months to completely go. My blood tests showed very low ferritin and B12 levels, which I think can be contributing factors.
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cristiana reacted to Scott Adams in Winter Warmth: Gluten-Free Apple Crisp Delight
I somehow missed the recipe in the cut and paste...just added it!
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cristiana got a reaction from Scott Adams in Winter Warmth: Gluten-Free Apple Crisp Delight
This is similar, we call this Apple Crumble in the UK. As I understanding, fruit crumbles became popular during WWII when ingredients were scarce. There aren't many traditional pubs where a crumble doesn't appear on the puddings menu to this day.
Bramley Apples are sour apples used for cooking in the UK, hence the need to add sugar. If you are using eating apples, no sugar (or little) will be necessary.
https://www.bbcgoodfood.com/recipes/gluten-free-apple-crumble
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cristiana got a reaction from Scott Adams in Non-Celiac Disease Conditions Associated with Elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA)
Thanks for posting this, Scott. Very useful to have this resource on the forum.
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cristiana got a reaction from Scott Adams in New Look at Who and How to Screen for Patients with Atypical Celiac Disease Symptoms
"Patients with iron deficiency anemia - Affects approximately 1 in 31 celiac disease patients"
When I asked a doctor recently if my father could be tested, I was told, words to the effect, 'no point' as he was not iron anaemic it was unlikely he had coeliac disease. But this study would seem to indicate otherwise.
However, I am truly astounded this figure is so low, I really thought the figures would be higher. I am sure all my coeliac friends were anaemic prior to diagnosis.
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cristiana got a reaction from BamaConnie in Mom Called Selfish for Making Gluten-Free Cake for Daughter's Birthday
I've just done some detective work and discovered the thread on Mumsnet where this discussion originally appeared. I am really surprised to read the negative comments about gluten-free cakes. The gluten-free cakes I buy or make are to my mind at least just as good, I really can't taste the difference.
I also googled the photograph - hoping there might be a gluten-free recipe there to go with the picture, it looks really good. Sadly, no recipe, but these words: "Apple cake, made by my grandmother, iced by my mother and decorated by my father." How lovely!
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cristiana got a reaction from sc'Que? in Mom Called Selfish for Making Gluten-Free Cake for Daughter's Birthday
A UK perspective:
I make gluten free cakes all the time with Dove Gluten Free Flour. They tend to be what the French call "Quatre-Quarts" cakes - you weigh the eggs, then use the same weight of gluten free self-raising flour, fat and caster sugar. Put all the ingredients in together, so easy, with of course the necessary flavourings.. I use the same measurements for the British teatime staple, the Victoria sandwich, but might cream the fat and sugar first before adding the eggs, then the flour, if I wish to conform to the traditional method.
In either case, the recipes work every time, and frankly most people either say they wouldn't know the difference, or they actually prefer the cake because it is so light. Granted, if you wait 2 or 3 days the cake can get a bit crumbly but without meaning to sound conceited, my cakes normally don't hang around that long with my children about!
I expect certain cake recipes don't lend themselves to gluten-free baking, for example, they might not keep as well, but last year I made a gluten-free Christmas Cake (fruit) a month in advance and it was superb, although I did keep "feeding it" with brandy, so that probably helped!
Interestingly, I know a couple of Hampshire-based bakers who only use gluten-free flour but don't tell the customers, only if they are asked. Both enterprises do a roaring trade.
Another tea room owner told me that they only sold gluten-free carrot cake, but didn't tell the customers as it only put them off. Only when pressed do they reveal the ingredients, no-one would ever know.
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cristiana got a reaction from GodsGal in Mom Called Selfish for Making Gluten-Free Cake for Daughter's Birthday
I've just done some detective work and discovered the thread on Mumsnet where this discussion originally appeared. I am really surprised to read the negative comments about gluten-free cakes. The gluten-free cakes I buy or make are to my mind at least just as good, I really can't taste the difference.
I also googled the photograph - hoping there might be a gluten-free recipe there to go with the picture, it looks really good. Sadly, no recipe, but these words: "Apple cake, made by my grandmother, iced by my mother and decorated by my father." How lovely!
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cristiana got a reaction from Mary Mele in Mom Called Selfish for Making Gluten-Free Cake for Daughter's Birthday
A UK perspective:
I make gluten free cakes all the time with Dove Gluten Free Flour. They tend to be what the French call "Quatre-Quarts" cakes - you weigh the eggs, then use the same weight of gluten free self-raising flour, fat and caster sugar. Put all the ingredients in together, so easy, with of course the necessary flavourings.. I use the same measurements for the British teatime staple, the Victoria sandwich, but might cream the fat and sugar first before adding the eggs, then the flour, if I wish to conform to the traditional method.
In either case, the recipes work every time, and frankly most people either say they wouldn't know the difference, or they actually prefer the cake because it is so light. Granted, if you wait 2 or 3 days the cake can get a bit crumbly but without meaning to sound conceited, my cakes normally don't hang around that long with my children about!
I expect certain cake recipes don't lend themselves to gluten-free baking, for example, they might not keep as well, but last year I made a gluten-free Christmas Cake (fruit) a month in advance and it was superb, although I did keep "feeding it" with brandy, so that probably helped!
Interestingly, I know a couple of Hampshire-based bakers who only use gluten-free flour but don't tell the customers, only if they are asked. Both enterprises do a roaring trade.
Another tea room owner told me that they only sold gluten-free carrot cake, but didn't tell the customers as it only put them off. Only when pressed do they reveal the ingredients, no-one would ever know.
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cristiana got a reaction from GodsGal in Mom Called Selfish for Making Gluten-Free Cake for Daughter's Birthday
A UK perspective:
I make gluten free cakes all the time with Dove Gluten Free Flour. They tend to be what the French call "Quatre-Quarts" cakes - you weigh the eggs, then use the same weight of gluten free self-raising flour, fat and caster sugar. Put all the ingredients in together, so easy, with of course the necessary flavourings.. I use the same measurements for the British teatime staple, the Victoria sandwich, but might cream the fat and sugar first before adding the eggs, then the flour, if I wish to conform to the traditional method.
In either case, the recipes work every time, and frankly most people either say they wouldn't know the difference, or they actually prefer the cake because it is so light. Granted, if you wait 2 or 3 days the cake can get a bit crumbly but without meaning to sound conceited, my cakes normally don't hang around that long with my children about!
I expect certain cake recipes don't lend themselves to gluten-free baking, for example, they might not keep as well, but last year I made a gluten-free Christmas Cake (fruit) a month in advance and it was superb, although I did keep "feeding it" with brandy, so that probably helped!
Interestingly, I know a couple of Hampshire-based bakers who only use gluten-free flour but don't tell the customers, only if they are asked. Both enterprises do a roaring trade.
Another tea room owner told me that they only sold gluten-free carrot cake, but didn't tell the customers as it only put them off. Only when pressed do they reveal the ingredients, no-one would ever know.
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cristiana reacted to GodsGal in Mom Called Selfish for Making Gluten-Free Cake for Daughter's Birthday
I have to admit that, as someone with celiac disease, I feel for the mom in this story. I know that there are some gluten free baked goods that are not very palatable. However, there are some that you would never know were gluten free unless someone told you.
1) The child is 1 year old. They most likely won't remember, or care, whether it's gluten free or not. And likely, if the parents don't make a big deal about it in the future, the child will never even think about it.
2) I would be curious as to the nature of the father's aversion to the gluten free cake. Is there any medical reason at all? Or is it simply a preference? If it is simply a preference, then I would say that whether or not he chose to eat it would be his choice. And he could choose whether or not he wanted to participate in that way.
3) The mom doesn't have a choice in the matter. With having celiac disease, if the cake contains gluten, she will not be able to participate. For that reason, I would tend to agree with the mom.
But I also wonder if they would be open to a compromise. Would they consider cupcakes instead of one large cake? Half of the cupcakes could be gluten free, and the other half could be regular. That would be one way that he could have his preference, and she could be safe.
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cristiana reacted to Russ H in Celiac Rates Among First-Degree Child Relatives Run Between 11% and 14%
That study showed 7 of 62 children had coeliac disease, which is 11%. However, that is a small sample so there is considerable uncertainty in the figure. If I remember my stats, the standard deviation will be the square root of 7, so the actual value is likely between 7% and 15%.
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cristiana reacted to DebJ14 in Celiac Rates Among First-Degree Child Relatives Run Between 11% and 14%
All I know is that I have 2 sons, and one has Celiac and the other gets just as debilitated by NSGS. The son who has Celiac Disease is married to a woman who also has it. Both of their sons have Celiac Disease. My husband has NSGS.
It sure makes getting together for the holidays easy since everyone is Gluten Free.
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cristiana got a reaction from Scott Adams in How Common are Vomiting and Nausea After Gluten Exposure in Celiac Disease?
My children are both terrified of being sick. I trace it back to a holiday in Italy when they were very young and both were very sick following a meal at a restaurant. Neither are coeliac, but I can imagine being a coeliac with a fear of vomiting could be a challenging thing to manage. I think one thing worth pointing out to your daughter is that not all coeliacs react in this way - some have diarrhea, there are even some people who wouldn't know if they were glutened. Reactions vary enormously.
Re: the fact that your daughter is borderline OCD since diagnosis. I suffered terribly from anxiety around the time of my diagnosis which is now better. It is very common to have anxiety and depression with coeliac disease. It is often exacerbated by nutritional deficiencies and it is often found that once these are addressed, and once gluten is fully removed from the diet, things improve. I hope this will be the same with your daughter.
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cristiana got a reaction from Scott Adams in Traveling to France with Celiac Disease: A Gluten-Free Guide
"... Provence, on the other hand... Hit the grocery while you can. Pack your food, have snacks and meals prepared. I lost a LOT of weight in just a week each time we were there (had to buy a belt at the market 😂)"
Interesting.... my experience of rural Italy is the same. I was expecting great things but in rural Italy we found a restaurant that didn't know what coeliac disease was, and other small towns where there was very little in the supermarket in the dried goods section. However, the larger towns were great.
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cristiana got a reaction from Scott Adams in Traveling to France with Celiac Disease: A Gluten-Free Guide
Great article. Would definitely agree that it is important to travel with some gluten free snacks.
However, I did find back in 2019 when we last visited France that somehow gluten was sneaking into my diet. We were there for about ten days, and about a month after our return I still had a sore stomach and my TTG levels were raised.
I didn't eat out, we cooked at our gite, admittedly at times using some items of pre-prepared food from supermarkets that did not contain gluten according to the labeling but were not certified gluten free. However, this is how I eat in England, usually with no ill-effects, but it didn't seem to be working out so well in France.
I couldn't help feeling that the food labelling laws weren't quite as strict in France then as they were here at the time. I'd be most interested to find out if anyone else has found this.
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cristiana got a reaction from Grlybrainiac in Celiac Disease Raises Risk for Pregnancy and Delivery Complications in Women
Quite a good post on the Coeliac UK website about theories why these issues occur.
https://www.coeliac.org.uk/information-and-support/coeliac-disease/conditions-linked-to-coeliac-disease/infertility-and-coeliac-disease/
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cristiana reacted to Mary Mele in Celiac Disease Raises Risk for Pregnancy and Delivery Complications in Women
thanks for your thoughts and observations, Christina. I have come to the place when reading these types of articles that they almost never give the 'reason' someone diagnosed w/ Celiac will experience XYZ. if it is because they are not following a 100% gluten-free lifestyle--then of course...they will have all sorts of things happening inside their bodies. I think that these articles are missing a huge component when they do not use 'celiacs that are 100% gluten-free' in their research. IMO
thanks.
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cristiana got a reaction from Scott Adams in Celiac Disease Raises Risk for Pregnancy and Delivery Complications in Women
Hi Mary
You raise some valid points. I'm not a scientist but what I can tell you is that I was diagnosed with coeliac disease around the same time as a friend who had had several miscarriages,. It wasn't until she developed gastro symptoms that the doctor thought to check for coeliac disease. She has never had another miscarriage since adopting a gluten free diet, and has had two children since, both carried to term.
Cristiana
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cristiana reacted to trents in Flight from Dubai to LA Turns into a Gluten-Induced Nightmare for TikTok Star
She should sue them.
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cristiana got a reaction from Scott Adams in Laugh: It's Good Medicine
Helpful and positive - thanks for posting. I know in the past when I have had aches and pains they always seemed to get worse when I've been stressed.
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cristiana got a reaction from Scott Adams in Malignant Cancers are a Hidden Danger for Celiacs
No problem - I am sure all the processed stuff can't be doing much good on all sorts of levels. My mother in law has always cooked from scratch and enjoys fantastic health in her 80s, I'm sure that's why.