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tarnalberry

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Everything posted by tarnalberry

  1. tarnalberry
    Nadtorious, that's an old article from 2000, and I believe the update to CODEX has been completed so that it is now 200ppm, not 500ppm, which is what it used to be. CODEX is a European standard; the US does not currently have a standard. Part of the allergen labeling bill that was passed and signed this year requires a definition of "gluten free" for the...
  2. tarnalberry
    I had mostly negative bloodwork (only a positive anti-reticulin IgG), and no biopsy - just a positive dietary challenge. Blood testing is appearing (according to some recent articles) to be less reliable than the statistics show - and this appears to be particularly true for people who don't have much damage to the villi. It's appearing (from anecdotal...
  3. tarnalberry
    It is also natural in humans to lose the ability to digest lactose over time. In fact, in some major populations, it's rare to be able to continue digesting large amounts of lactose past the age of two. (It's a genetic thing that occured after the advent of dairy sources that provided a large enough survival advantage that the ability to continue consuming...
  4. tarnalberry
    There's another thread on this that you might want to look for, but the process of distillation does not allow the heavy, large gluten molecule to make it in to distilled vinegar.
  5. tarnalberry
    celiac does not ever go away, but some people find - particularly during adolescents - don't experience much in the way of symptoms, even though damage is being done. many people can be asymptomatic for lengths of time, but it doesn't mean that they are in remission - as demonstrated by your antibody levels.
  6. tarnalberry
    There's a Buca Di Beppo near Disney that has a few items that can be made gluten-free (it's been listed on this site). I believe there's an Outback near there as well.
  7. tarnalberry
    I'm one of the camp that doesn't think "just having a pill" would be easier. Then you've got to deal with the cost and the side effects. Wheat is a fluke of man. It was first culitivated only a few thousand years ago, and has only become widespread because of manmade interventions (crossbreeding). We can live simply and healthfully completely without...
  8. tarnalberry
    But there are studies which demonstrate that overall quality of life does not decrease after going gluten free. There are plenty of people who eat gluten-free (for numerous reasons) who do not experience these issues. There has been studies done linking the fact that celiac grains - those that replace the space that wheat/oats used to take in our diet ...
  9. tarnalberry
    I saw those awhile ago, but the cost definitely didn't justify the value to me.
  10. tarnalberry
    Two suggestions from me: 1. Get the full celiac panel (5 blood tests, I believe). 2. Try the gluten-free diet (strictly) for two months or so, and see if it makes any difference.
  11. tarnalberry
    I agree it's tricky - but it comes down to a judgement call. I don't think the CODEX standard is strict enough, and I don't eat oats, so I wouldn't drink the Ensure (there are other ways to get fiber - rice bran's a good one), but other people may. It's all a personal decision, when you get into this grey area. There isn't a strict right or wrong answer...
  12. tarnalberry
    look for an oil based pie crust recipe. they're out there - though they have a different texture than shortening based ones. (they make oil based wheat based pie crusts, so it's not like this is a wacky gluten-free thing.) alternatively, you could try making some pumpkin bread (like banana bread, but with pumkin instead) and then crumble it up and dry...
  13. tarnalberry
    I guess I should answer my own poll - verbally. Thanksgiving at my inlaws last year (first time gluten-free) went fine, and we'll do it the same way this year. Everything was gluten-free, after I asked if they wouldn't mind, and there was definitely no resistance. I usually do most of the menu planning anyway ('cause I like it!), but there's usually...
  14. tarnalberry
    I recall seeing posts in the past noting trouble with Arrowhead Mills and cross contamination issues. Not as bad as the Lay's reputation, but still...
  15. tarnalberry
    well... the thing is that the US companies tend not to use codex wheat starch, because US wheat starch is _definitely_ not "pure" enough. so you end up with gluten-free products that simply don't contain any ingredients that have gluten. of course, there's always the risk for cross contamination, which is where most of the problems from packaged foods comes...
  16. tarnalberry
    though, not all of us believe you have to avoid white (distilled) vinegar. (did any of you do distillation in chem lab? if you're having trouble believing it, you might try digging out an old chemistry textbook.)
  17. tarnalberry
    A single dish? Oh definitely not. At the very very very least, six weeks of gluten exposure - yes, the equivalent of a slice of bread a day for a kid - is what I've heard. More reliable numbers I've seen are three months. It takes time for enough damage to occur to be confident a decent lab will pick it up.
  18. tarnalberry
    well, in the US, there are no defined standards for what "gluten free" means - and for the most part, it means totally non-gluten ingredients, and often on dedicated lines - but not always.
  19. tarnalberry
    Ok, the last options a little melodramatic, but sometimes... :-) I just thought I'd try to get a feel for how people feel their Thanksgiving goes - both logistically, and emotionally. Be it with family, friends, or just you and your significant other...
  20. tarnalberry
    If I were to gluten load, I'd use pure grains. Bulgar wheat, rye berries, and barley - all cooked as a side dish like rice is. Then there's no worries about what else (like eggs or yeast or dairy) is in the item. Honestly, the reaction is not necessarily linearly related to damage - it can go either way. He may reaction symptomatically strongly, but...
  21. tarnalberry
    If you're still having problems, I am one of those that would advocate _trying_ cutting out packaged products. A recent study showed testing on items in mainstream stores that are supposed to be gluten-free had measurable contamination in over 33% of the cases (I think, it may have been higher). That's not to say you have to stay that way, but it's the...
  22. tarnalberry
    Well, if regular vinegar bothers him (for non-gluten reasons) there always real balsamic, wine vinegar, and cider vinegar (cider vinegar, actually, is very versatile in a number of different types of salad dressings). Additionally, some people are bothered by the acidity in vinegar, and you can try mashing up avocado and using that as a dressing (something...
  23. tarnalberry
    it certainly doesn't take a few _days_ for food to get through a normally functioning intesting. average clearing time for the human is 18-36 hours. Definitely less than two days. And _plenty_ of us respond to gluten very quickly.
  24. tarnalberry
    Are you sure you're eating enough as well? If food was making you sick before, you may have gotten into the habit of not enough calories. You might try a food journal (you can use Open Original Shared Link to do it online), to see if you're getting enough calories. Eating plenty of nutrient and calorie dense foods (avocados, plenty of oil on your salads...
  25. tarnalberry
    I know there's a whole foods or two there. (I had to go to Ft. Wayne, but my flight off of my stop in Chicago was cancelled and I had to drive from Chicago, stopping at the Whole Foods on the way, since Ft. Wayne didn't have one. I think there are two or three in the greater city area.)
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