dlp252

Where else but here would everyone TOTALLY understand! Congratulations!

Thank you both, added yours to my list!

  tarnalberry said:

My list on the other thread was Gluten-free Casein-free, so I'll try to list other items on this one (haha! 10 items for me, and I'll even list ones I use for dairy substitutions)

1. Namaste pancake mix (because my husband will eat it too)

2. Almond Breeze

3. raw cashews (makes a good ranch alternative)

4. avocados (sub for yogurt/sour cream when mixing up tuna)

5. Silk Eggnog

(I avoided soy substitutes for the most part because I try to keep soy to a minimum.)

Thank you! I've copied these and your suggestions on the thread yesterday into a Word file...I'll be keeping all these for future reference.

I was just diagnosed yesterday by Enterolabs with gluten and casein sensitivity. I've been doing pretty well with the gluten-free, but haven't really paid much attention to casein free since I didn't know for sure I was sensitive...yesterday's thread of top 5 foods was very fun so can we try this too, please, lol!?

I don't have 5 products yet...but I went home and looked at some of the things I've been eating and some fit in the casein/gluten free category:

1. Lundberg Rice Chips, pico de gallo flavor

2. Lifestream Buckwheat wildberry waffles

3. Pacific hazelnut milk

4. Silk soymilk (although I may have to give this up too)

That really is very COOL. It's so hard to find anyone who's even heard of it.

  loraleena said:

You can find buffalo yogurt at Whole Foods. Also the company is called Woodstock and is in Vermont. Just type in Woodstock buffalo yogurt and you'll find the site. You can order it. The best is the maple flavor.

Thank you so much, although I just got my Enterolab results today and am definitely casein sensitive.

  Matilda said:

You have DQ8. This is 0302. DQ2 and DQ8 are the ones most commonly associated with celiac disease.

You have DQ3, subtype 7. This is 0301. This is associated with gluten intolerance and maybe one of the rare types associated with celiac disease that are not 2 or 8. It is very similar to 8. There's something about it on the Enterolab somewhere.

I've got DQ2 plus this one.

Best wishes,

Matilda

Thank you so much! That helps!

First, of all, thank you in advance for any help in understanding the results. I'm pretty clear on the fact that I have a gluten sensitivity and a casein sentivity but not sure I'm understanding what the genes mean and have a question about the fat issue. Here are the results:

Gluten Sensitivity Testing

Fecal Antigliadin IgA 15 Units (Normal Range <10 Units)

Fecal Antitissue Transglutaminase IgA 13 Units (Normal Range <10 Units)

Microscopic Fecal Fat Score: 67 Units (Normal Range < 300 Units)

HLA-DQ Gene Molecular analysis: HLA-DQB1*0302, 0301

Food Sensitivity Testing

Fecal anti-casein (cow's milk) IgA antibody 15 Units (Normal Range <10 Units)

Fecal anti-ovalbumin (chicken egg) IgA antibody 9 Units (Normal Range <10 Units)

Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 8 Units (Normal Range <10 Units)

***

HLA gene analysis reveals that you have a genotype containing the main gene

that predisposes to gluten sensitivity and celiac sprue: HLA-DQB1*0201

(HLA-DQ2) and/or HLA-DQB1*0302 (HLA-DQ8).

Interpretation Of HLA-DQ Testing by Molecular Analysis and Conversion to

"Serologic Equivalent": Today HLA-DQ gene testing is done by analyzing DNA

using molecular techniques. In the past, the methods were done by analyzing

blood cells for the antigens produced by the genes, and these past methods

were responsible for the most commonly known nomenclature for HLA-DQ genes

even today (using integers such as "DQ2"). These are called "serologic

equivalents" to the specifically analyzed gene material. The serologic

equivalents are as follows:

* If the first two numbers of the molecular type are 05, the serologic

equivalent is DQ1 subtype DQ5

* If the first two numbers of the molecular type are 06, the serologic

equivalent is DQ1 subtype DQ6

* If the molecular type is 0201, the serologic equivalent is DQ2 * If the

molecular type is 0301, the serologic equivalent is DQ3 subtype DQ7

* If the molecular type is 0302, the serologic equivalent is DQ3 subtype DQ8

* If the molecular type is 0303, the serologic equivalent is DQ3 subtype DQ9

* If the first two numbers of the molecular type are 03 but it is not 0301,

0302, or 0303, the serologic equivalent is DQ3

* If the first two numbers of the molecular type are 04, the serologic

equivalent is DQ4

The gluten sensitive, celiac genes are HLA-DQB1*0201 and HLA-DQB1*0302

(HLA-DQ2 and HLA-DQ8, respectively).

The other gluten sensitive genes are any molecular type involving another

HLA-DQB1*03 number (i.e., HLA-DQ3), or any HLA-DQB1*05 number, or any

HLA-DQB1*06 number (i.e., HLA-DQ1)

If you have one gluten sensitive gene, then your offspring have a 50%

chance of receiving the gene from you, and at least one of your parents

passed it to you. Having two copies of a gluten sensitive or celiac gene,

means that each of your parents, and all of your children (if you have

them) will possess at least one copy of the gene. Two copies also means

there is an even stronger predisposition to gluten sensitivity than having

one gene and the resultant immunologic gluten sensitivity or celiac disease

may be more severe.

Not sure I know exactly what this means other than it's possible I DO have celiac disease given my symptoms, but in any case I definitely have a sensitivity. Does all that mean I have one gene or two? Am I subtype 8 or 3...sorry, I don't have a scientific mind, so it all sounds like greek to me.

One other question. I don't seem to have problems with fat absorbtion, so that's good right...that means there is probably not a lot of damage??

Thanks in advance!!!!

1. Tinkyada pasta

2. Lundberg rice chips (pico de gallo flavor)

3. Whole Food's gluten free bakehouse items: Chocolate Chip Cookies, Peanut Butter Cookies and/or brownies are tied as all time favorites)

4. Pacific Hazelnut milk

5. Naturally gluten free stuff: fruit, nuts, meat, etc. etc. etc.

  jessika393 said:

and your favorite gluten-free cookie is? I'm looking to find some good gluten-free cookies! Since my diagnosis, I have been only finding bland ones w/ very different textures and flavors. Any suggestions? I really miss chocolate chip cookies!

I make my own hot chocolate with unsweetened cocoa and hazelnut milk, then add whatever sweetener I feel like, lol. I also am really enjoying Whole Foods's Gluten-Free Chocolate Chip cookies. I've been heating them ever so slightly in the microwave, ummm. I haven't tried any other brand of cookies to compare though...I've only been gluten-free for a month or so. I plan to see what I can find at another local health food store which I understand has a great gluten-free product selection, including Kinnikinnik, sometime this week.

Loraleena, where do you find Buffalo yogurt? Do you make it yourself?

I make meats, vegetables and fruit the mainstay of my diet right now, then add in some extras. I plan to eliminate dairy from my diet as well, but haven't as of yet. My allergist thought I should eliminate one thing at a time to see how each affects my allergies/sinuses.

I found a brand of rice (only ingredient is 100% stone ground brown rice) pasta that I really love called Tinkyada(sp??). Penne is my favorite of the types, so sometimes I'll have that with a little homemade meat sauce.

Potatoes, Yams, rice, vegetables, fruits are all really great.

My menus lately haven't been very typical because I've gone absolutely crazy for some of the gluten-free bakery items from my local Whole Foods. I've been on a low carb diet for a while, so these foods taste REALLY good to me right now, lol. But, for instance, this morning I had a gluten-free blueberry muffin, and a gluten-free chocolate chip cookie (I know, I know) with some hot tea. For lunch I'll have some ground beef with a vegetable. My employer is ordering lunch for us today, so they ordered me a ceasar salad to which I'll add my own meat. Dinner is meat, vegetables and some brown rice. For a snack after that I'll have an apple with some hazelnut butter.

I eat different things on different days, but it basically follows the meat, veggie, fruit base.

  CMCM said:

I've been off gluten 2 weeks this Friday, and I emailed E-lab to ask about that...they said no problem, that you could actually have been gluten free up to a year and still show what they need to see via the stool tests. ... For those of you who had the Enterolab tests, which ones did you do and were those sufficient? Or did you end up needing to do blood work etc.???

Shoot, I guess I should have read the site better. I just sent in my tests last week. I ordered the full panel, plus egg & yeast tests. Now after your statement about being off gluten for a year or less, I'm wondering if my tests will show anything. I have basically been low carb (I think I instinctively knew I needed to be off gluten) because it just made me feel better, but I did have several weeks of "regular" eating from September to the end of November...including breads and stuff, and up until April of this year had 100% Whole Wheat lo carb tortillas...I'm hoping that's enough to show on the Enterolab tests. Boy, if not I just spent a lot of money for nothing, lol. I haven't heard anything from them yet, so can't answer the rest of your question.

Well, I decided to order some stuff off the Savonnerie site. I use Cetaphil, which generally works well, but my skin is still so itchy, so I'd like to try some new stuff.

Has anyone used it (the Savonnerie stuff) on your face? (Sorry if that was said already, I've been reading a LOT of threads today!)

I take a probiotic every day anyway since I've been on soooooo many rounds of antibiotics in the last 3.5 to 4 years....I'll check this one out too. Thanks.

  healthwarrior said:

Just one question about chili..... isn't the citric acid in tomato sauce not allowed on gluten-free diet?

<{POST_SNAPBACK}>

I think it's okay on gluten-free, but citric acid was on the list of foods (that I got from my doctor) to avoid for candida/yeast...I'm not sure why though.

  PicturePerfect said:

Just so you know.. pretty much all of the restaurants in both Disneyland and California Adventure have something they can do for gluten-free.

Have fun!!!!

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Thanks again!!!!

  PicturePerfect said:

Oh! I forgot to tell you on the other topic.. if you want to get food, there is a Whole Foods close by...

Open Original Shared Link

Again, have fun at the happiest place on earth!!!(Make SURE to go on Soaring Over California in California Adventure)

Lisa

<{POST_SNAPBACK}>

Thank you so much LIsa!!!! That is great news! We are renting a car (or possibly driving down), so going to Whole Foods would be WONDERFUL.

Funny you should mention it, lol. Last night my mom called to see what I could have for Thanksgiving. I just said almost the exact thing to her--I think I might be intolerant to sugar along with all the other stuff, lol. I've not had a lot of sugar in the past 2 years as I've suspected I have a Candida Albicans issue (one of the the many theories I've investigated to explain my symptoms), so stayed away from most kinds of refined sugars, but ocassionally eating a small piece of fruit without problems. But, since Halloween, I've been eating a few pieces of chocolate here and there and I get that bloated feeling. I also got the feeling after eating a piece of gluten-free pie made by a celiac (so know it wasn't cross-contaminated or anything). I also remarked to a friend once that I think chocolate was making me sick...everytime I ate a mini Hershey's bar I felt sick. I guess it could be other ingredients in this things (milk anyone), because I haven't tried eating sugar all by itself, lol.

How frustrating!!! I'm so sorry...I just don't understand why they don't at least "consider" what we have to say and what we ask.

  deb.h. said:

This whole road of finding I was gluten intolerant started with a severe itch that I had in my legs for about ten days. I went crazy. i knew I couldn't scratch or i would have no skin left. The doctor said that i had dermographism. No one really knows the trigger but it is a general allergic like reaction in the form of itching. if i were to scratch my skin say a line with my fingernail there would become quite a raised pink line that would take 10 minutes or more to go away. that is how he knew i had it. I have found over the years that staying away from any foods that I am sensitive to especially sulphites. nitrates and preservatives helps alot. I can go months and months without an incident. Gluten doesn't seem to be the direct culprit because i have now been gluten free for three years. It is like an autoimmune reaction.

<{POST_SNAPBACK}>

Debbie, thank you so much for the name!!!! That's it exactly. One day my legs looked like a raised road map! Now at least I know what it's called.

Just sort of reviving this thread because I wanted to say "thank you!", lol. I'll be going in a few weeks so needed some places and suggestions. I thought I'd done a search of the threads, but for some reason didn't see this one, so I posted a new topic. Thanks again!

  uclangel422 said:

I have been having the same problem. I do not have a rash or anything that looks like DH but i cannot stop itching. It is dry and windy here in So Cal so i thought maybe that was it. I havent changed soap or detergent or anything but i am so itchy. If anyone knows a way to make it stop, please let me know.

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Same here, I get itchy mostly on my lower legs and it's been happening on and off for many, many years now. And, it doesn't take much scratching to make huge welts. I've tried almost every lotion available here, and my dermatologist told me to use a couple of creams but they didn't offer much help. There is never any outward indication--no bumps, no rashes, no redness, nothing just itching. I apply lotions and more lotions which don't really help, but at least my skin isn't dry. I also have one spot on my heel that seems to itch from the inside...it has even kept me awake at night--same thing, no outward indication. I've seen two different dermatologists and two allergists for it.

I'll be going to Disneyland (California) in a couple of months and was wondering if anyone who'e been there recently can give me any tips on good places to eat. I know full service restaurants can probably accommodate me, or I can order specifically...I haven't been there in YEARS, so am not even familiar with what's there anymore.

Donna

  lpellegr said:

Watch out for the omelets - I hear IHOP adds pancake mix to their egg mix and who knows who else might do that.  I would stick to eggs that you can see are eggs, like fried or boiled in the shell.

<{POST_SNAPBACK}>

Yep, learned this on a low carb website. I've heard the same thing about the pancake batter, and that some places add it to make the omelets "fluffy". I almost always ask if they add anything to the egg mixture. Waitstaff kind of look at me funny, but they'll usually find out. Mostly I just order fried or poached though.