penguin

Here you go!

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Knock yourself out!

They've got pans for EVERYTHING! Hamburger buns, hot dog buns, donuts, scones, fancy bundt pans...

Hope that helps!

Oh, and for hamburger buns, a cheaper option is to save your tuna cans, clean them, and use those as pans! Make sure you put them on a cookie sheet first!

Well, actually... water in recipes works just as well as dairy. How necessary is dairy, soy, rice, almond milks anyway? I think we could actually live without it all together if we think about it.

Things like broth help to make up for the lack of dairy in cooking savory things. Not sure about what would work for baking.

I had both the blood IgE tests and the skin tests, and both were negative. The allergist said that he can do all the skin and blood tests, but the proof of an allergy or intolerance to foods is an elimination diet. Worth a shot, right? Ask the dr tomorrow if there's anything he can suggest.

Vincent, I thought at first that we were similar milk wise, but you're reactions are much stronger than mine. I feel crappy after drinking a glass of milk for 30 mins to an hour, and then I'm ok. It feels like I ate too much, for the most part. Lactaid milk doesn't give me that problem, nor does cheese or yogurt (although a yoplait nouriche this morning has me feeling a bit odd).

I hope you find your answers! Sorbets are often very good...and I sometimes eat my corn flakes with orange juice because I had a friend as a kid that was allergic to milk. She ate her cereal with OJ, and so did I when I stayed with her because her parents didn't keep dairy in the house! It sounds really strange, but it's actually pretty good. I'm going to have to try it with puffins...

Feel better

Oh, and maybe the chugging of the milk had something to do with it? Whole chocolate milk is awful rich! Maybe it overwhelmed the lactaid...

Again not correct....

Celiac was first described by Aretaeus of Cappadocia in circa 2AD ..

Of course the Romans knew nothing of the immune system or even bacteria but the link to wheat and other grains was established and also mentioned by Galen.

I stand corrected, all the history I had read about Celiac didn't mention anything before Samuel Gee in 1888. I just looked more in depth to the history, and I'll be damned, you're right! Funny how you can miss entire centuries of history...

I think that is the point?

The damage is because of the immune system, not the gluten.

True, but it's all semantics, isn't it? If you don't ingest the gluten to begin with, you don't have the immune reaction. Just two different ways of seeing it, I guess.

I get almost an out of body-in body experience like I am totally disassosiated from my immediate surroundings and controlling myself by a delayed remote control. I still see from my eyes etc. but conversations slip by me like Im elsewhere.

That is a great description of brain fog without using a comparison to controlled substances

I generally feel like my brain is on the ceiling, I'm there, but I'm removed. Makes it very hard to be productive.

To answer your first question, the "celiac affliction" was recognized in the late 1800's, and it wasn't until the 1950's when there was a wheat shortage in the Netherlands that a doctor linked it to gluten, because the celiac kids were getting better without wheat. There are other diseases that are newer, but the problem with celiac is that is has been thought to be so rare all this time when it's really not. Doctors don't know of any other way to prevent the intestinal damage other than to remain on a gluten-free diet. Also, it's an autoimmune disease, and those are typically for life. We're lucky, because ours can be treated by diet alone!!! At this point, your blood tests and biopsies won't show much, because you're gluten-free primarily. I think you have to be eating the equivalent of 4 slices of bread a day for 6 weeks for anything to show on a biopsy. That doesn't mean there isn't damage being done, however.

About the brain fog, when I get it, my face goes kind of numb and I feel well, stoned. I feel like I'm drunk, or not sober at any rate. It really makes me a cheap date (j/k). For a week after glutening, I have a lot of problems focusing, completing sentences, spelling, and remembering anything. I have the attention span of a goldfish during these times, and I usually don't have talking problems either. You could have ADHD or something, or just mommy brain, but if it's happened since you've stopped being careful, there may be a correllation.

I've been hypoglycemic since I was a teenager, so I know about all of the symptoms you describe. I haven't had ANY blood sugar problems since going gluten-free. That tells me that I wasn't absorbing what I was eating, so my sugar levels would drop. For me, that explains why when I ate oatmeal for breakfast, I was hungry 2 hours later, when dr's said that was the best thing to eat to give you lots of energy. I'm also a lot nicer gluten-free, I would get out of control and feel like my moods would swing way further than I ever thought they could. I yelled at DH a lot, needless to say, he's happier now that I don't do that much. I've been on the pill forever, and I usually get much worse mood swings off the pill than on it, so I don't think my swings were that.

Gluten makes you sleepy because your body is busy attacking itself! You aren't absorbing nutrients! You're anemic, your B-vitamin levels bottom out. I'm way less sleepy than I was, and in moments of clarity, it's great!

Of course we care!

Marsha lady just sent this to me, boy are they on top of things!!!

Chelsea,

Thanks for getting back to me so quickly. The product you ate was manufactured on October 26, 2005. We made 25,000 meals on that day. I checked the Consumer Services Database that we use to track any problems with products and nothing has been reported for this lot (or for any lot of Santa Fe Enchilada).

I have asked the Quality Assurance Department to pull the retain for this product and we will send it in to University of Nebraska for testing. It usually takes them about a week to complete the testing. So I might not be able to get back to you until the week after this with the result. In the meantime, I will check the production and QA records to see if there were any unusual occurrences on that day.

Thanks so much for you patience. I will get back to you as soon as I have anything to report.

Kind regards,

Marsha Kopral

Tech Service

Assuming its even lactose thats a problem.... I just dunno any more... I would swear this is gluten, cept it happened with int minutes of drinking milk, but this is the worst I have flet in a long time.

Didn't you say it was chocolate milk?

thanks also to WGibs and LauraJ. the gastroenteromologist (spelling?) i saw here in austin a few years ago was no help to me at all. (does anyone have a doc in austin they can recommend, by chance?) Dr. Alcocer was nice enough, told me i was positive, handed me a pamphlet to read, and sent me on my way. i conducted researched online at the time. it was then/there i received the notion that false positives were/are common. perhaps research has changed but i did read that back then online, on more than one site. so, what you're telling me is, you belive that notion is likely incorrect. that having removed gluten from my diet and still testing positive likely reinforces my likleyhood of being a celiac. well, that stinks doesn't it? i started eating gluten again because i was jsut plain tired of not eating it. perhaps that seems self destructive given that you all know TONS more on this matter than i. besides what i have learned in the last few posts here about potential for miscarriage, i have forgotten all the research i conducted 2+ years ago. now that there's a second life to consider. things have changed. for peace of mind i am going to get retested. do i eat gluten before the test or avoid it? i guess avoid it per your two replies....? i apologize for my redundancy. i'm attempting to make all of this stick. best, janine

I'm in Austin and I don't have a GI, but Dr. Sara Bartos is my normal dr. and she dx'ed me based on funny bloodwork and positive dietary response. She's good, very common sense.

EDIT: I posted this before she got all pissy and left. No offense Janine, if you actually continue to read this, but a positive Celiac test is like a positve pregnancy test. You can't get a false positive pregnancy test, because you're either pregnant, or you're not. You either produce the hormone or you don't. Same with the Celiac antibodies, either you produce them or you don't. Sure, there's a theoretical possibility of getting a false positive, but it's a very tiny chance. Here's a link from this site: https://www.celiac.com/st_prod.html?p_prodid=13

If all of your levels were high, you probably have celiac. Heck, if you felt better on the diet, you have problems with gluten. Even if you don't have problems now, how long did it take you ingesting gluten and getting sick before your diagnosis? Denial is powerful, but it's dangerous. It's not just your life you're putting in your hands.

I'm not Jewish, but as a Catholic who faces the "wheat or holiness" debacle, I can sympathize.

I found this:

GLUTEN FREE MATZOH BALLS

4 eggs

3 Tablespoons chicken fat/ margarine

1 tsp salt

1/4 teasponn xantham gum (I omitted)

1 cup instant potato flakes

4 tablespoons chicken stock

Beat eggs and fat, add salt and gum to potatoes and add to the eggs. Add stock, mix well and chill for 20-30 minutes. Wet hands and form into balls; drop onto plate and steam covered for 20 minutes. (or cook in simmering soup for 20 minutes)

NOTES: Here is the "matzah free" matzah balls recipe. It came from the gluten free pantry recipe sheet, but I tinkered a bit when I made it because I wasn't sure if xantham gum is KLP or not (I omitted it). I tried making this with 1/2 ground almonds and 1/2 potato and they turned out ok. I found that I needed to add alot more potato and almonds to make it stiffer, so fiddle around with the quantities. I was also doing the fat free thing last year and tried with just egg whites it wasn't as good. I also added in some soda water (I think you call it club/ seltzer soda) instead of chicken stock and this made then a bit lighter.

From: Debbie Kerry (Debbie.Kerry@dia.govt.nz)

_________

As far as making the matzoh in flatbread form (I always loved those, result of after school daycare at the JCC ) maybe you could flatten the above dough to cracker flattness and bake them. I don't know if it would work, but it'd be worth a shot, right?

LOL LOL LOL LOL LOL

That's great! Thanks for sharing!!!

I just had my re-accuring "half way through a slice of pizza/cake/onion rings/beer when I realize" dream the other night. I always panic and try to spit it out. When I wake up it's such a relief to know it didn't really happen!

You must be dreaming in my head, because that's exactly what I do!

This is from Cel Kids (also just what I could come up with with just a quick google):

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MINI DONUTS (BAKED)

courtesy of Sandra Leonard, "The Gluten-Free Baker"

Basic general directions for all donut recipes that follow:

Mix all the dry ingredients well to incorporate. Make a slight indentation in the dry ingredients, add oil and egg, mix a bit, then add the milk in small additions, until a fairly thick batter is achieved. Using an oiled/greased tablespoon, fill each donut hole with one Tablespoon of the batter. Close the unit and lock into place. Bake for 2-3 minutes. (Time will depend on appliance and recipe.) Remove donuts from the baker and repeat with remaining batter. Put hot donuts on wire rack to cool.

Note: Tongs are great to use for removing donuts from the baker . . . no burnt fingers.

CAKE DONUTS - PLAIN #1

Yield: 18-20 mini donuts

3/4 cup rice flour

1/4 cup potato starch flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/4 teaspoon vanilla powder or vanilla (opt.)

1/2 - 3/4 cup milk

1 egg, large or egg substitute

2 Tablespoons oil

RAISED YEAST DONUTS

Yield: 20-24 mini donuts

1/2 cup milk, warmed to 100 - 110°

2 teaspoons dry yeast - quick rise

1 teaspoon sugar

1 3/4 cup rice flour

2 Tablespoons potato starch

1 Tablespoon sugar

1/2 teaspoon salt

3/4 teaspoon xanthan gum

2 eggs, well beaten or egg substitute

2 Tablespoons oil

Yeast Donut Directions:

Combine warmed milk, yeast and 1 teaspoon sugar in a small bowl. Stir to mix well. Allow to set for 5-10 minutes for yeast to bubble. Combine all dry ingredients and mix well. Add the eggs and oil and stir, add yeast mixture. Stir until well blended. Add a bit more milk if needed. Cover bowl and allow batter to stand for 30 minutes in a warm place, until risen and spongy.

Note: Gently remove 1 Tablespoon of dough at a time, to fill donut holes. Take care to try not to collapse the dough. Bake for 3 minutes. These are delicious with a bit of a favorite preserve on top of the center hole of the doughnut and sprinkled with powdered sugar.

It's the reaction that does the damage, not the gluten itself!

Sorry Paulina, but I beg to differ!!!!

THE GLUTEN IS WHAT DOES THE DAMAGE!

The body creates antibodies to fight the gluten and then the antibodies think that the villi are gluten too, and attack!

Here's something from the CSA:

"The Damaging Proteins

The term "gluten" is, in a sense, a generic term for the storage proteins that are found in grains. In reality, each type of protein - gliadin in wheat, secalin in rye, hordein in barley, avenin in oats, zein in corn and oryzenin in rice - is slightly different from the others. The "gluten" in wheat, rye, barley, and in a much lower amount, oats, contains particular amino acid sequences that are harmful to persons with celiac disease. The damaging proteins are particularly rich in proline and glutamine (especially the amino acid sequences which are in the following orders: Pro-Ser-Gln-Gln and Gln-Gln-Gln-Pro). As peptides, some such as 33-MER, cannot be broken down any further. In people with celiac disease, 33-MER stimulates T-cells to produce antibodies. The antibodies, in turn, attack the villi in the small intestine, reducing their ability to absorb nutrients. It is important to note that these sequences are NOT found in the proteins of corn and rice."

Not everyone with Celiac is symptomatic. There are people on here who's only symptom was anemia, but when the bloodwork and biopsies were done, they had damage!

If you know you have celiac, you HAVE TO remain gluten-free or face huge medical problems down the road!

So I talked to this Marsha lady, and she was concerned. She did, however, imply that Amy's wasn't what made me sick. She said they're going to do the testing on the lot, but that that product has never tested positive for gluten. They are definitely concerned about it, albeit defensive. I did make sure and tell her that I commend what they do by making gluten-free products, and how helpful it is, and that I realized they put themselves at risk by labelling things gluten-free.

I was a little insulted that she implied I wasn't gluten-free long enough to know when I'd been glutened, and that I'd be able to pick up the source. That was a bit annoying, but I do understand where she was coming from. Also, I had the same reaction all four times I've eaten Amy's, that would be a quite amazing coincidence.

I very much respect the company, but I'm not sure I will buy their products anymore.

Well, maybe the mac and cheese, since she specifically sited that until 8 mos. ago their tapioca starch supplier shared lines with wheat, but that that has been resolved.

The way you describe it, his behavior is bulls*it at best and abuse at worst. Challenging you to make yourself sick is NOT support.

It also worries me that he seems to know what and when the accidents were, but won't tell you. Not to sound paranoid, but is there any chance that he'd be intentionally glutening you as a test?

I agree with the others, it's going to take some evaluation of your relationship and living arrangements. I think any way you go, it may be a rough road for a while. Just know that we're here for you and wish you the best!

How about a whole new house?

Kidding, I was just going to say that you can still use your baking sheets in the interim by lining them with parchment paper first.

Also, you need to replace your wooden spoons and other cooking spoons. Also wooden cutting boards and baking stones (if you use any)

No offense, and as someone that doesn't know you or him, his version of "support" that you describe seems abusive. Personally, I have a very limited bulls*it tolerance, and I would have slapped him by now. It's a serious lifetime change, and you two need to evaluate, calmly, whether you can both deal with that. It's going to be rough for a while no matter which way you go.

Hang in there, and keep us posted We're here for you!

I don't know anything about a "little white pill", but I know some things that might help you....

I find that drinking a red bull really helps with the brain fog, post glutening. It has a lot of B vitamins and taurine and it helps you focus.

Also orange juice and zinc tablets help. I've been known to chew spearmint and cinnamon gum when I need to focus (ie: before a test)

I can't give up Aveda salons. Can't do it, went to one yesterday and got a fantastic haircut and great color.

Incedentially, the lady that owns the salon is gluten intolerant! I don't think she's real serious about the diet, though!

I didn't get sick (knock on wood) from doing the whole shebang, so maybe there's hope

You can't beat Aveda salons for their huge amounts of training, they have to do apprenticeships before moving beyod "new talent". Most stylists at an Aveda salon will take at least one class a year from Aveda.

To be fair, is everyone sure your not unintentionaly skweing your answers to fit celiac disease?

I can honestly say that I didn't skew mine, I listed my symptoms as abdominal pain, D, foul stools, and cramping. I didn't expect it to come up, actually. After all, if no dr's suspected it, why would it obviously show up on a symptom checker on the internet?

DH said after I told him about it, "now why don't doctors have something like that?"

Why not, indeed

Im also not concerned if soy is good or bad, cuase I dont drink stuff that tastes like chalk

Amen, though I think it tastes more like hay than chalk.

For me, as far as the soy goes, I'm in the "one crisis at a time" mode. I'll get the gluten stuff figured out, then I'll worry about everything else. Especially since I'm feeling good. I don't get much soy, though I do enjoy endame every now and again.

How much are lactaid pills, anyway?

oh yah, we tried Levsin once, and boy the side effects were awful, i said id rather deal with the pain!

I didn't do well on the Levsin, that's why I have the Bentyl. I think it works better and faster, too. My dr originally gave it to me to yes, stop the D cramping, but also to stop the digesting-glass pain in my actual stomach. It was a nice (and effective) change from the narcotics the dr would thow at me.

It was a clue to the dr when the bentyl didn't stop the daily D.

Now I'm on it as needed instead of the originally presrcibed 4x per day, every day. I only take it a few times a week, and usually only if I've been glutened!

I've had the annoyance of which you speak for a long time. Just one in a laundry list of symptoms that I chalk up to celiac. I get it from stress, usually. Not really from foods, unless I've been glutened.

Tums, prilosec, tagamet, tylenol, tibetian chanting under a full moon on a tuesday when the planets aligned ( )...nothing seemed to help.

I sleep on a pyramid of pillows (I don't think I need it now, but it's habit), and I take antispasmodics (I use bentyl as needed) when it flares up.

I don't get it as much since going gluten-free, so I'm not much help for you. Has your dr ever given you antispasmodics?

Sounds like me, cept Im unsure about ice cream.

True, I'm not that sure about ice cream either, but it's hard to tell the difference any more! If it's only a little bit of ice cream, it's ok, but I can't eat the whole carton at a sitting like I'd like to do It's also hard not to eat the whole tub of kozy shack

I attribute the discomfort to both of those as just eating too much of it in one sitting I'm going to have to try the lactaid tablets, my discomfort has never really been enough to warrant it. It's nothing like, say, a gluten reaction.

You do sound like me, so the lactaid stuff should probably help

I have no issues with cultured milk products (cheese, yogurt) and some other dairy products (pudding, ice cream), but I have a bit of a problem with say, drinking a whole glass of milk. It's made me kind of queasy since I was a teenager, so I usually just use the lactaid milk, I've never used the tablets. It works fine for me!

I tested negative for milk allergy by blood and by scratch test, so I think my intolerance is a Celiac related thing. I noticed I tolerate milk and stuff a bit better now...