penguin

Thanks Chelsea. Wow! How does one determine if they are casein intolerant? Is there a test (blood or challenge)?

Love your Latin btw ... made me chuckle!

>|< SuperBeck

I don't know if you're a Brit living in the states or not, but there is a lab here called enterolab that has a casein intolerance stool test. I don't know if they can do it internationally or not.

Otherwise, you can do a challenge. Cut out all dairy and hidden dairy sources for a few weeks, and then take a couple of lactaids and drink a glass of milk. If you react, you're probably casein intolerant.

I haven't done either of these, but others will jump in. All I've done is glean from others what the procedure is

Milk and milk products are fine for Celiacs, provided they are neither lactose (milk sugar) intolerant or casein (milk protein) intolerant. Many, if not most, celiacs are lactose intolerant temporarily. Since the villi are damaged, lactase (the enzyme that digests lactose) cannot be produced by the tips of the villi in the small intestine. When a person is gluten-free for a time and the villi have healed, most celiacs are able to tolerate dairy again.

Others are casein intolerant, which is the milk protein and is somewhat similar to gluten in structure. Casein is reported to cause damage much in the way that gluten does in celiacs.

A crumb affects celiacs because the body thinks the gluten is poision and sends the immune system into attack mode, thereby attacking the gluten and the villi. So it is kind of like catching the same amount of cold no matter how much of the virus you come in contact with.

Thanks for the tip. I won't use wax paper. However, is parchment paper a "non-stick" type surface? I'm trying to keep the cookies from spreading.

Yes. I've always used it for baking cookies with excellent results. It's also really handy because you can "stage" your batches and not have to wait for your cookies to come out and cool before setting up another pan.

This is a terrific recipe! I made these with Tapicoa flour, since I can't have potato. I put in extra flour until the dough was thick enough.

I also used Crisco. The first batch turned out great. The next batch tasted good, but they were very flat.

I'm not a careful measure-er, and I suspect the amount of shortening or butter is to blame. Those of you with flat cookies might try using less butter.

Slick pans also make cookies flatter. Even if the cookie sheet isn't non-stick, it may still have a very slick surface. I'm going to try making a batch on wax paper to see how that works.

Don't use wax paper because the wax melts off of it and ruins both your cookies and your cookie sheet. Use parchment paper instead, it's coated in silicone which does not melt.

It'd only been 3 days - but the improvement in Beth skin and my scalp are 200%. Thanks for letting us know that the stuff we were using was poisoning us! Who would have thought that face wash and shampoo could have had such negative effects.

We are still looking for "cool" eye shadow. I will let her know about "SmashBox". THanks again!

I use the almay intense i-color trio for brown eyes, although I think there are two versions, and one is darker than the other. I use the darker one and love it. I'm still young enough to care about cool makeup, so when I can I buy MAC (I'm also young enough to have a tiny paycheck )

Here's a recent post on MAC, all eyeshadows are gluten-free, except luxe texture

Open Original Shared Link

Since I could open up my own MAC store, I figured I would share this information with you too.

These are a lot of products I use...anything that isnt listed is not confirmed, you do have to call 1-800-588-0070.

These are confirmed gluten-free 5/16/2006 by phone.

Bronzing Powder (Except any color containing 'Refined' in the color name)

Cheek Powder Blush

Iridescent Loose Powder

Studio Finish Powder

Concealer Select Moisture Cover

All eyeshadows (Except the ones with the Luxe Texture)

Eye Pigment

Liquid Eye Liner

Regular Eye Pencil

Powerpoint Eye Pencil

Eye Kohl Pencil

Mascara X

ProLash Mascara

Lipglass

Lip Pencil

CremeStick Liner

All Lipstick (Except for any Texture Amplified Creme and Vitamin E stick)

All Nail Lacquer

Makeup Wipes

I think what I will do is eat a normal diet right now, unless the symptoms get so bad I am once again ill and

convinced I have it. Wife and I are going on an Alaska Cruise in 3 weeks, so I don't know how I would do a Gluten Free diet and cruise at the same time, although I could try. When we get back I'll have a blood test, just to see and then I will try a month Gluten Free. I will look at the results of my blood test and how I feel Gluten Free, and go from there....

Remember to eat at least the equivalent of 4 slices of bread a day! It takes that much for damage to show...

How do you stop people from saying things like "oh, I would just die without pasta" without resorting to my comment today "oh, I will die if I eat it, so maybe we shouldn't hang out"

Sorry, is there something wrong with saying that?

Social aspect, definitely. Also, maybe a gluten-free mixology class, it would be fun anyway

Dealing with celiac in college would be great too.

After being gluten-free for 4 months, it's taken a week to truly feel crappy again eating a gluteny diet.

What does the gelatin do for the ice cream?

I think the gelatin would help some with making it soft, since gelatin doesn't like to freeze very easily, and also to give at least some of the dairy free stuff more of a cream consistency, though I thought about that after posting and I imagine you could make the Vance's double strength.

Here's a coconut avocado ice cream recipe I found over at allrecipes:

Open Original Shared Link

INGREDIENTS:

1 1/2 cups milk

1 cup coconut cream

1/2 cup white sugar

2 (1/2 pound) avocados, peeled and pitted

3/4 teaspoon lemon juice

--------------------------------------------------------------------------------

DIRECTIONS:

Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.

Allow ice cream to soften in refrigerator for 10 minutes before serving.

I'm guessing the Vance's could sub for the milk easily. I'd add a touch of salt though, if nothing else to bring out the sweet flavors.

If you can wrap your brain around it, you could do an avocado ice cream with the Vance's here's one that I found and modified, but I don't know how well it would work, it looks good on paper, anyway :

1 c. + 2 c. dari-free, 1/2 packet gelatin, 1 tablespoon fresh lemon juice, 1 tsp salt, 1/2 cup granulated sugar, 3 ripe avocados

Take the avocados, peel and seed them then put into a blender with the 1 c. of dari free and make a puree. Pour the puree into a mixing bowl, add the sugar, lemon juice, salt, gelatin, and the rest of the dari free and beat until creamy. Then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

You could do a lot with fatty fruits and veggies. Peanut butter ice cream (w/choc chips especially), cashew butter ice cream, coconut ice cream, anything with a higher fat content.

In just a basic recipe, I think coconut oil would be good to help it be soft and not really affect the flavor.

EDIT: With the gelatin, dissolve it in a little boiling water first before adding to the dari free

Cheri and Vincent--same with me! Vinvent, how much salt do you think we need to use? I used 4 cups of Dairi Free. (So I had a lot left over--had to let it sit on counter a few minutes, and even then had to scrape enough off to eat )

There's not enough fat in the ice cream to make it soft and pliable like regular ice cream. Fat doesn't just taste good, it's got a job to do!

Isn't this horse dead enough without beating it?

If it makes you sick, don't eat it. McDonald's is not required to disclose allergens, since they are a restaurant, not a manufacturer. They don't fall under the umbrella of the labelling law, but they volunteered to disclose that information. The FDA also does not have regulations regarding what is "gluten-free" in the US so most companies use the European codex standard of 30 ppm or less. McDonald's sent their fries to the U. of Nebraska to be tested, like many other companies do. In a lab setting, the fries are gluten-free. Like Vincent said, McDonald's or any ff place is a hotbed of cc.

Keep in mind also that gluten free menus are provided as a courtesy and as a guideline. They are not hard and fast menus, but guides of what is probably gluten-free consistently. Eating out is always a risk, especially when the employees are making minimum wage and there is poor training and high turnover. Nobody requires anybody to provide gluten-free menus.

I've been a reactive hypoglycemic for 10 years or so, and when I get glutened, my blood sugar goes haywire. Definitely look into that!

Holy cow, that's a lot for a relationship to go through! You're in good hands at the MD Anderson center. My boss' wife had multiple myleinoma and she's in full remission thanks to those folks and the stem cell treatment she got. It's a great center.

Good luck with all of the gluten-free stuff! I'm glad he's improving some!!

I've been using rice flour a lot with no problems.

I thought Pamela's was in a dedicted facility, so I ruled it out. How did you react to it, Chelsea?

I reacted the same I do to gluten, foggy, stomach problems, etc. I make pizza every week, normally with chebe mix, but this one time I used Pamela's. I did everything else the same, just the mix was different. I react quickly to gluten.

My dr put me on prilosec (another ppi) because of chronic stomach inflamation that caused a lot of burning pain in my stomach. I don't have GERD, an endoscopy showed that, but I do have chronic inflammation. It helps so much! Some people just make too much acid, regardless of whether or not it is refluxed. If it helps, great!

Thanks Patti,

I am just so busy I am not sure who I am anymore.

Rusla

I was just thinking earlier today that we hadn't seen you in a while!!! Welcome back!!!!

And Molly, it's Hershey, right? They're one of our good, full disclosure companies

Gargle with warm salt water and that will help swelling and inflammation and infection in the throat, and it needs to be a fairly strong solution. It's gross, but it works.

Otherwise, hot toddy's are great: hot tea, whiskey, honey, and lemon

Tastes like furniture polish, but I've never had anything work better!!!

Sometimes you can psych yourself into a glutening, and think you're getting symptoms when you're not. I've done it. Especially when trying something new! I would trust Tyson, since they disclose, but I don't know anything about their cc practices. Most hams are gluten-free anyway, but you of course have to check.

Good luck

Safeway (which is also Dominicks, Randall's, and Tom Thumb depending on region) has a gluten-free list you can call and ask for. It's HUGE so they have to mail it to you. A surprising amount of Safeway foods are gluten-free. Also, plain meats are almost always safe, and it has to be labelled if it's not, its the pre-cooked and marinated stuff you have to worry about.

Always check ingredients list of the actual box you buy:

I have been successful eating:

Capn Crunch (new boxes are ok, no malt flavoring, but oat flour that Quaker says "can have CC"

Kix (nothing in the box I have, but don't like the cereal anyway)

All Kellogs have "malt flavoring" but OCCASIONALLY I will find a Rice Krispies or Frosted Flakes or Corn Flakes without it (oddly).

But basically I eat Capn Crunch almost every day and do fine.

Franceen (DH, not intestinal stuff)

DH is the skin manifestation of Celiac, and those with DH usually have intestinal damage, even if they don't have symptoms. Oats are a big no-no.

I've reacted to both of the products you used, at different times.

Getting the bread to rise is the most difficult bit I think. I don't have anywhere that's 80 degrees with no draughts. The problem with using the oven is that it's usually too hot however low you set the temp, and when you take it out to heat the oven to cook, if the dough gets cold it collapses again. Any ideas?

Set it to warm and prop open the oven door (with something like a wooden spoon) while the dough is in there rising. That should help

ChelsE- you are going back on gluten? what happened? I thought they gave you a Celiac diagnosis. Doctor wants me to go on a gluten challenge and redo my biopsy--but I don't want to. How long will your challenge be?

I had inconclusive bloodwork (only IgG was high) and an ok dietary response, and my PCP dx'ed me based on that. My mom's been harassing me about getting a colonoscopy done and full work up la-ti-da. I never got a biopsy, so I figure that as long as they're sticking tubes in places they don't belong, they may as well do a biopsy. Also, if I'm going to have celiac on my record forever and have trouble with insurance, I want to make sure that's what's wrong with me.

I'm eating all the gluten I can stand for 3 months. My first appt with the gi is June 15th. I'm stoned all the time, gained 8 lbs. in a week, and feel like the Stay-Puft man, so so far so good.

Speaking of babies... whos that in your avatar?

My littlest neice at christmas, we were dancing