penguin

Celiac isn't technically an allergy, though it kind of behaves like one. It's an autoimmune disease like diabetes or rheumatoid arthritis. Allergy testing doesn't show celiac.

The Celiac panel tests for specific antibodies related to Celiac, but they are often unreliable in small children.

I have severe mold allergies, and it's strictly environmental. The problem is when you're camping or something in a musty tent, that kind of stuff.

On the Grand Marnier message board:

Re: Gluten-free?

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Hello Amy and welcome to our board

You can rest assured that Grand Marnier is certified Gluten free therefore it is totally safe to drink for Celiacs like yourself.

Best regards,

Why does Grand Marnier need a message board? That message was left by the administrator.

My dr didn't reccomend a bone scan, but after all, I'm only 22.

Another symptom from glutening I forgot is sweating and flu-like aches.

Use either triple antibiotic ointment or A & D ointment. A lot of the stuff the tat shops hock can pull the ink out

That's what the shop owner I used to work for said, anyway. She didn't sell any of them for that reason.

I have an oust mini that I keep in my purse. I found it at the checkout at Target, a lifesaver!

I even put a can of air freshener in the bathroom. Someone had already beat me to it with a glade plug-in, and I think it's there because of me

I have to admit...I have hjad mine since Christmas and I have been unable to figure it out...

It is a Cuisinart and I looked at the directions on the bread mix and it baffles me how it "transfers" over to the machine...

On mine, you open a "hatch" on top.

Down below, there is a "pan" of sorts and an area below it. The "pan" looks to have a "mixer/spatula" thing in the middle of it attached to a long screw...what is that thing?

Am I supposed to mix the dry ingredients together then the wet ingredients and then put the "batter" in the machine?

Do I dump it all in at once?

Do I put the dry and then the wet? (That seems quite messy)

Help! I want to use the damn thing, but I have never baked bread in my life...

I have that machine! Be careful because it burns gluten-free bread pull it a few minutes before the end of the cycle

If you're using a mix, just follow the instructions on the bag for machines, that's all you need to do.

And put the paddle on the screw thing beforehand, of course

There are some gluten-free bread recipes in the book that came with it, but I haven't tried them

Ha, all the scratch testing showed me was that I was allergic to absolutely no foods (except the oral allergy to tree nuts) but almost every substance that can be found in the air.

One reaction to some mold was so bad, I couldn't metabolize and it got infected

I already knew I was allergic to air I just paid $60 to prove it.

He also said I was highly allergic to dogs and cats, and to keep them outside.

What, you mean the cats sleeping on my head?

Right. My cats don't bother me, I become immune to my own animals.

It was a waste, basically, but at least I have a baseline, I guess. And an extra 8 lbs from the prednisone to clear up the infection.

Before dx:

This all started after having a SEVERE case of mono...

- Foul, light colored (like squash) D nearly every day

- Equally foul gas

- pyloric spasms (feels like I'm digesting glass, or my stomach is trying to eat itself)

- Cramping

- Mouth ulcers

- Brain fog (thought I had ADD)

- Anemia

- Elevated platelets

- Occasional vomiting (more than your average person, for sure)

- Reflux

- Gastritis

- Fatigue

- Charley horses (not necessarily related, they're hereditary)

It sucked.

Now, when I get glutened:

Within 10 minutes:

- Face goes numb

- Feel "stoned" and not in a good way

- Can't focus long enough to bring fork to mouth

- Depression

Within an hour:

- Stomach cramping

- Sometimes D

- Food comes out undigested

I have only had one friend that reacted that way, and we were actually sitting in a restaurant. She said something to the effect of, "well if you were sick for so long why weren't you always sick? You can't be that sensitive, you would have been sicker" I was really good at hiding being sick. I mean really, why did it always take me so long to pee?

Cut to 10 minutes later when I'm glutened by my supposedly safe hash browns

She got the point.

Irony: Her mom is allergic to wheat (eats it anyway) and her cousin has *the exact same mystery symptoms* that I do, but won't get tested for Celiac I'm rather annoyed with this friend.

The rep from Amy's called me and they tested two packages from their reserve of the one that made me sick and it came back negative. She said it came back negative within their ability of testing (at Nebraska). I know I was glutened, and that was the only thing that could have done it. Must have been the whole "same facility as" thing. Either way, I'm not eating Amy's again.

I'm hoping that the U of M will bite since they have such a good research center. I really think it would be neat to have the first one there. I imagine that's probably not a cheap area to stay in either though... I just had a thought though... Maybe Friday night we could find a place where we could cook a dinner??? I'm not sure how that would work, but I'm sure we could do huge pots of chicken or beef, mashed potatoes, vegetables, etc... It wouldn't be very exciting, but it would make for a really nice meet and greet. We could even have two seperate mashed potatoes, one made with milk and one made with rice milk or dairy free milk or whatever's good. I'm not casein free so I don't know too much about that stuff. Maybe some of the contestants from the cooking contest could help???

We could check to see if there are any local culinary schools willing to help out as far as that goes, maybe even do lessons. Some Whole Foods and other health food stores do cooking classes and have the facilities, maybe we could do something like that?

The egg beaters website has tons of info, including recipes.

Here's their conversions:

Conversion Chart

1/4 Cup Egg Beaters = 1 egg

1 Cup Egg Beaters = 4 eggs

2 Tablespoons = 1 egg white

3 Tablespoons = 1 egg yolk

They have a lot of recipes too. Open Original Shared Link

Mine didn't test low, I don't think, but I have an inherited cramping thing caused by low potassium. Make sure to take calcium, also. I think it helps the potassium? Maybe I made that up, but I think I heard it somewhere. I know that having both potassium and calcium helps with charley horses.

Nothing like a full stable of charley horses

Michael,

Thanks for information. I'll tell the Dr. next time we talk. She only did the tests I mentioned above. I hope I don't have something else. celiac disease can be controlled and I don't know what other diseases also have a + IgG but they might not be controlled. Do you know what does other diseases are?

Thanks,

Carol

I've read that Chron's can cause a high IgG, but I couldn't find anything else that correllated. Too much gobbeldy-good to muck through...

Does it have to be so facny? Why not a selection of Lays Staxx Potateo chips?

Because to women, pot lucks are a competition. One of the many complexities of women's interactions.

Pfft, Lays Staxx

amateur

Maybe a whipped cream cake? I found this one on this website:

Sift dry ingredients:

1 ½ cups Asian glutinous rice flour (it is gluten-free!)

2 teaspoons gluten-free baking powder

¼ teaspoon salt

Whip until stiff:

1 cup cold whipping cream

Then add:

2 eggs

1 cup sugar

1 teaspoon gluten-free vanilla

and continue beating until it is no longer gritty.

Directions:

Preheat oven to 350F. Grease an 8 x 12 inch pan.

Add dry ingredients, blend in with wire whisk, then pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top with cinnamon sugar while still warm or cool well and frost. Make a double recipe in a 9” x 13" pan.

That may lend itself well to being made with splenda?

I had a well-timed dx, I'm so hardcore that I'm giving up gluten forever!

Or, I could be more specific and say that I gave up bread. Or cake. Or cookies. Or communion wafers.

Beatify THAT Pope Benedict XVI!!!!!

erm, I hope lightning isn't in the forecast, cause I'm pretty sure that was blasphemy

I always use Lipton Onion Soup mix, it's the only gluten-free soup Lipton has, I believe. It makes a great roast, and I've never had any problems. I bet putting some red wine in with it would give it an extra kick, I'll have to try it.

Coca Cola products are, thank God, gluten-free.

You didn't need it to be low-fat, right?

This is the only thing my sister really knows how to make. Just kidding, not really. You can serve it with veggies and nut thins!

This particular recipe was hijacked from allrecipes.com

Hot Parmesan Artichoke Dip

INGREDIENTS:

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1 (14 ounce) can artichoke hearts, drained

1/2 cup minced red onion

1 tablespoon lemon juice

salt and pepper to taste

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DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).

In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish.

Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.

Wow, Rusla, that's awesome!!! And on the note of keeping count, we will DEFINITELY need to do something in the way of tickets, even if they're free, so that we can be sure that we don't exceed occupancy regulations. Plus, we don't want 6,000 people to show up if we only have a 1,000 person occupancy limit if you know what I mean... Perhaps we should have a pre-show sign up and then the rest is first come first serve??? Just a thought...

You could do convention badges, and they can be pre-printed from what people provide when they register online (ie: names, dx date). Otherwise, people can buy registrations on-site if they don't preregister. I think there should be a fee, even if it's nominal, so that when people register you can be sure they'll actually go. If the convention provides lunch, the registration can cover that and the cost of making the badges, etc. Just a thought...

Then not only will you be featured on Jerry Springer but possibly in "Best Livingroom Designs for Trailer Park Homes."

Although I really do like leather couches. Actually your couches have to be faux leather then that would be better.

My mom's landlord actually just bought leopard print couches. Not kidding. She bought them, on purpose, to go with her 70's nasty rust colored shag carpeting. Where does one go to find leopard print couches?!

She doesn't have a pole though...yet

Only my Gliadin IgG came back positive as well, but I had the complete panel. My IgA was a low as could be. My doc put me on the diet because of that and my anemia and whatnot to see if it worked. I told her about my reaction to CC exposure to gluten and she dx'ed me Celiac on the spot.

All of your bloodwork looks a lot like mine, actually. My MCV was high and my MCH was low, and my MCHC was within normal range, barely.

At least they dx'ed you even though only your IgG was high and anemia was all they had to go on, blood wise.

At least you know what to do, right? As you heal, your anemia should go away pretty quickly, so you probably won't even need shots.

Dr's are a pain, and beware of crossing the nurses, they're the gatekeepers.

Maybe we can get them to donate it for the convention. That is for sure, metal can be hot or cold. PVC not so bad.

We could always spraypaint it chrome...

Nothing says "classy" like a spraypainted PVC pipe in the middle of your living room, eh?

I'm going to have to get black leather couches, black laquered furniture, and lots of faux leapord to go with it!