penguin

Can you post the paper this article is in?

I would like to write and BLAST them for mis information about celiac disease.

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Be gentle, though, we're trying to educate.

Also, it was the dr., not the journalist, that suggested the woman go off the diet

Maybe I'm a bit of a worrywart, but I would drive to a different hospital...

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I don't know much, but I do know that a fever of 105 is bad news!!!

I agree, being a single mom would be hard enough without adding the job of "short order cook" ontop of everything.

Kids won't starve themselves. If the kiddo doesn't like what you fix, he can either not eat, fix himself something, or eat what was cooked.

-Jessica

Even when I was a 6 year old, I could manage rice and scrambled eggs without close supervision. I don't think we give kids enough credit for being able to do things themselves. My 9y/o girl scouts dropped their jaws when I told them they would be slicing vegetables themselves to make spaghetti sauce. A little safety training and guidance and they were just fine, and had an awesome sense of independence afterward.

a tad bit off-topic but for people that have trouble with coffee, i saw a coffeemaker in P.J.'s (new in Gainesville -- makes "New Orleans" coffee) that i think was called the Toddy. it brews using a cold water process, and the box said that makes the coffee 67% less acidic. i haven't tried it and don't know of anyone who has, but it sounded interesting. also it makes tea from leaves. i am a sucker for coffee related paraphernalia.

Gevalia says stay away from their flavored coffees, they contain gluten.

Millstone is supposed to all be safe.

I have a toddy and love it. It is much gentler and tastes way better, IMO. It doesn't get that bitter taste that brewed coffee does, and one batch lasts you a week. It makes a concentrate that you add hot water to to make a cup of coffee. Also really easy for iced coffee, obviously

Unilever will clearly list wheat, barley, rye, and oats. Even in personal products like shampoo

(they make all the suave and dove stuff)

with the RBC's low, and the MCH etc. high, that looks like iron deficiency anemia to me. I think HCT is probably hematocrit.

I have a problem with trying to make only gluten free food:

My son will not touch it. If it says gluten free he automatically wont go near it. I've even tried tricking him but he always seems to be able to taste the diffrence. He is very particular with diffrent textures in his mouth. I wish he would I think it might help his tummy troubles.

For the most part (suppers) I cook basic meal--meat ,a veggie(usually broccoli or tomato its the only ones my son will eat)and rice or potatoes(son will only eat rice) I will make a few gluten free Turkish dishes like garbonzo beans (but I have to leave out or cut down the beans--again son) I do make two of her favorite dessert that were also mine growing up Rice pudding and Chicken pudding(Turkish) my son dislikes these too. So with so many diffrent likes and dislikes it hard to please all the people all the time. When we have something that the other doesn't like I tell them to have a bowl of cereal.

This is just the way I roll, but, I'd tell him that if he doesn't like what is presented to him then he can make something equally nutritious himself. At least he'd learn how to cook

It's certainly interesting, but I don't think that study means anything, mainly because they had one sample. Not even a control person. If they are able to complete such a study on a broader scale of celiacs, then that would be great. Also, what happened after 18 mos? 24 mos? 36 mos? Does the bacteria repopulate eventually?

Something to be on the lookout for, anyway. It's certainly not wise for ANY doctor to advise their patients to go back on a gluten-free diet (outside of a very controlled study, anyway) and even the researcher didn't suggest that the woman was cured.

I would, that's a cya statement. It sounds like they clearly label.

A minor point of clarification...these are the frozen treats, not the drink. I agree that it is probably a CYA comment by them. They did say that they add no gluten....

I'll give them a call again and see what they say.

Thanks!

I called back and they said it meets CODEX's definition of Gluten free which is less than 0.02%.

It's a CYA statment, I would eat my shoe if they weren't safe. CocaCola is one of the companies I trust, and last I checked, they don't make anything with gluten....

I don't get it, from the looks of the numbers it looks like you are positive for Celiac if you only go with the bloodwork. What am I missing that the Dr isn't?

The less specific blood markers are the positive ones, although they are the more sensitive tests. If the TtG is normal, a lot of dr's just write off celiac.

For their cheddar bay biscuits, use your favorite gluten-free biscuit mix, and add:

1/2 cup cheddar cheese -- shredded

1/4 cup margarine or butter -- melted

1/4 teaspoon garlic salt

1/4 tsp. parsley

(these are the gluten version directions):

Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

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That's taken from a copycat recipe that uses bisquick (2c.) and milk (2/3c) as well. It would probably be adjusting, but it's entirely possible to make them at home!!!

Perfectly and completely normal... as long as you do not mind packing on all that fat! Theres a reason I do not often buy the indgreidents any more...and you just discovered it LOL

BTW_ I got a problem... if the only way to R-Ville is flying I can not come for a while... turns out after my tests this morning I will set off the radition alarms at the airports for a month or so.

Maybe the glittery purple bats could fly you in....or they could help the dingosled

I am soooo glad to hear that!! I have only been gluten free for a whopping 48 hours!!! However, I have been STARVING. I'm trying to avoid anything processed. After reading a few of the posts, I think I probably need more protein. I am very hopeful that I will lose some weight and then have things balance out. I am learning from many of you to avoid the gluten-free breads and sweets.

The best way to avoid the gluten-free breads and sweets is to just not try and replace the gluteny stuff. Use lettuce leaves or corn tortillas for bread. Just don't look for replacements, and get used to them not being there, and you'll be fine

Ok this sort of labeling is starting to scare me. I wonder if in the end all that is going to be done is testing like to say that it doesn't show gluten up to some level of testing and leave it at that. So in the end we won't know which foods are truely gluten free and which are not. Wonder if this is the slippery slope of the new labeling law.

Mike

It's the same slippery slope we've been sliding on for a while. The thing about testing for gluten is that it's not sensitive beyond 20ppm, anything under that and it can't be detected. Until the technology can detect 1ppm, that's what we have to live with.

You just have to be your own advocate and make good decisions. Some companies are better than others.

What are the reference ranges?

I use the red bag chebe mix and bake it on a stone, rolled out very thin. Tastes like the real thing!!

My dad's been in town for the week, too. He's 70 and could also use an older single woman for company We're going to the mall ... blueberry picking sounds fun ... but he wants to take my other daughter (not Morgan or Chloe) shopping for her birthday.

So when are you going to get the other four kids and Adam over here?

minute maid is a coca cola company and they claim all of their products are gluten-free.

Grr. Had a nice long post and lost it

Anyway, I am j'aime-ing all this french. I took 6 years of it, and need to brush up for my culinary training...

I've taken two languages since then, greek and asl, so they all run together

And Rinne, you don't speak french... you forgot the pas. Je ne parle pas francais bien! So confusing sometimes...

Andrea - Keeping up on your languages is what babelfish is for

Rachel - Eww about the food additives. Gross. Although, many yogurts are colored by beet juice, I think Stonyfield is...

The aflac guy...well, he liked to imitate the damned duck, obnoxiously. He's also the reason they give that whole date rape talk at freshman orientation

Anyhoo, y'all need to sleep sometimes so that I can catch up in the morning!!! Sheesh!!!

Chelsea-

I actually did do the full culinary program, but am now in rotation and am focusing more on patisserie and baking than the culinary part. What culinary school are you going to go to? Is it Le Cordon Bleu?

Yes, it's the ole blue ribbon

I'm going to Tx. culinary...signed all the paperwork, I'm so excited

Do the geese in Rachelville go around yelling AFFLAC?

-Dave

NO EFFIN' AFLAC GEESE!!!!!

If we have the aflac bird I'm moving out of Rachelville.

Don't ask why, too traumatic. A guy and a lot of vodka. I'll leave it at that.

Besides, the AFLAC bird is a DUCK. Geese honk, they don't quack

(That was a premature post, I'm all caught up now though, as of 8:56pm)

Can't be that bad!

WOOOHOOO!!!! I'M POST # 5000!!!! GO ME!!!

Susan, I think we might need a 12 step program for your nuggets before you start dating again

Then again...

....he does have a cabin.

What did you say, anyway?

I went to my doctor, got a couple of blood tests and was prescribed a gluten-free diet for life. Saying that to a baker is like telling a musician they can never step foot in a concert again! I'm slowly trying to deal with it and I actually am glad that they found a problem because now I can take the steps to fix it rather than just suffering in ignorance, it's still very VERY hard, though. To whoever has actually taked the time to read my story, thank you. I just needed someone to listen who can maybe understand what I'm going through.

I like your analogy! I've used the one where it's like you're a really good football player, MVP, etc., and then you're suddenly stuck in a wheelchair.

Tell me about it! My grand scheme was to go to culinary school and complete a patisserie program, but then the celiac dx happened. Baking gluten-free is like learning how to cook all over again, and it's very frustrating at first. The most important step to take first is to find a flour blend that you like, I personally like Annalise Roberts' mix of 2 c superfine brown rice flour (authentic foods), 2/3 c. potato starch flour, and 1/3 c. tapioca starch. Then you add about 1tsp xanthan gum per cup. That's the mix for everything but bread, I haven't even bothered with bread yet, my ego is still too fragile for that ball of wax

Incedentially, I'm starting culinary school. Of course, I'm going for the culinary arts program, not patisserie, but at least it's still cooking. I'm lucky in that my school is willing to work with me, and what it will boil down to is one of three things: 1: I don't taste anything that I make with flour (mother sauces, breading, etc) 2: I convince the chefs that a successful roux can be made for these things and that gluten-free flour breading works as well (much less likely) or 3: I make two of everything, one gluteny and one gluten-free. The chefs will have to work with me to an extent, because it's a legitimate disability.

As for the baking section of the curriculum, well, that's just going to be 6 weeks of me being screwed, and I'll wear a mask (maybe a hazmat suit? ), and obviously won't taste anything. At least I know I'll excel in that class, I was always best at baking

I'm going to have to make friends in the pastry program so that they can teach me how to do all the pretty sugar and chocolate showpieces, and how to work with fondant...

Just wanted to let you know that I'm right there with you, and that there are always more opportunities!!!

Both country time and lipton are unilever, so any gluten containing ingredients are clearly listed. Last time I looked, country time was gluten-free.