
gfp
-
Posts
2,054 -
Joined
-
Last visited
gfp's Achievements
-
-
I was a pretty lax vegetarian for a couple of years.... my girlfriend was so I only ate meat viviting parents etc.
I had a friend that was vegetarian strictly for 7....
I think if you think its disgusting its going to sit badly... regardless...
As an example I always haten fish, especially fishy-fish (if that makes any sense) but after diagnosis I ended up eating sushi...
First few times I really gagged... it was a struggle to just keep it down and after it felt like lead...
I'd say the main thing is quality meat/fish in small amounts... better a little organic beef than a burger or steak of supermarket meat?
Overall I'd say why not just gradually introduce it as a subsistute in your normal veggie diet...
A little in a stir-fry instead of a steak .... some chicken in a fajita with LOTS of vegetables. etc. ??
We require amazingly little meat to get our daily dose... of proteins... so I don't think either the standard meat 3 times a day or strict vegan is healthy .. rather sometihng inbetween in moderation...
Personally now I tend to eat meat once a day... sometimes a huge steak but sometimes just a bit of chicken in a risotto or something... So instead of making meat meals make meals with some meat???
-
Just out of interest.. but will the results be shared?
Will they be taking DNA samples for testing too?
Not that it would stop me but I would be interested, given the location to see if the results will end up in the mormon genetic database? Indeed, it might actually be a good thing since they seem to have the time, dedication and will to maintain this and allow people to access it.. but Im just curious.
-
The time needed to consume gluten prior to blood or biopsy seems variable but definately a matter of weeks....
The accuracy of both in terms of false negatives increases ... the longer you are on the gluten challenge.
IN your case it really depends how much/often you cheated ... but even that is very subjective.. even if you had a food diary for the last 3 months I doubt we could say yes/no.. unless you were eating some everyday.
I would seriously consider postponing the tests for at least 2 weeks...
As for the biopsy... I'd definately wait for reliable blood tests and consider not bothering with the biopsy if you are not bothered about joining CUK and getting free food on the NHS (assuming your a Brit for your name)...
The biopsy might show the extent of damage ..., it might be a good idea to rule out other things as well but for actually diagnosing celiac disease its next to useless and in some ways worse than useless since by definition you need to cause significant damage to an important organ....
If you do blood tests and your GP goes along you can do them say every week or fortnight... and stop the challenge as soon as they show abnormal results.... if they are not showing abnormal results then its 98% certain you don't have celiac disease and hence doing no damage ... if you are you can either schedule a biopsy ASAP or not.. (if its a matter of a few days then why not?) ..
The only problem is if blood is +ve and the biopsy -ve .... and this is the real problem with a biopsy.. unless the damage is huge there is a good chance to miss it.. so you need to ask yourself and your GP what if....
I strongly suggest this is better done BEFORE the tests.... since after the GP has a nice -ve he can decide to take... instead of the other +ve... make it clear first that the biopsy is just a follow-up for the amount of damage...
Look at it like this.. if the blood test is +ve and the biopsy -ve its 98% certain that if you keep eating gluten and foir some reason die and they do a postmortem exam of the intestine they would find dmaaged villi ... that could have easily been missed the day before in a biopsy...
The only real way of making the biopsy more reliable is doing more damage to yourself...
Don't get fobbed off that its OK, this damage repairs... usually it does... not always... BUT also in the meatime you can trigger other problems such as neurological or thyroid... and these associated symptoms will probably not reverse or certainly not quickly!
-
zk,
That is very, very interesting. We definitely need to know more about this filtering machine. Obviously, that would probably negate the whole dedicated fryer concept now wouldn't it? They would also need to claim it removes all traces of gluten? Although, if it removes odors and tastes (these are molecules after all), could it remove gluten molecules also?
Im not sure it removes odours and tastes so much as removes the little bits of food that impart the odour and taste...and yes that does negate the dedicated fryer.. and I can't see a paper filter removiung gluten effectively at all.
The funny thing is just how so many people want it to be OK to eat at McDO.... but not really...
grantschoep sums it up
I do miss food like McD's, it wasn't that good. But when your busy, its so nice to just getting something to make you full.Its true, I never liked McDo's or really any other fast food... but it sure was convenient... and it did feel you feeling full (if slightly queezy and bloated an hour later)....
This is what I really miss. Not the food, the convenience, especially when I'm out with others..
-
IMHO you should stop now. The challenge has already shown that you have a problem with gluten. You body has clearly shown you. Please even if the biopsy is a false negative do not keep eating afterwards. Your body, believe it or not, has better diagnostic powers than the Doctors.
I'd agree if she wasn't 7 1/2 weeks through 8....
@terrymarie:
Regardless of the biopsy INSIST on a full celiac blood panel...
Feel pretty bad, but should I continue to eat gluten until my May 11 results appointment or can I stop after the endoscopy?I see no reason to continue... honestly if you'd asked 7 weeks ago I would have said get blood tests... stop as soon as they are +ve...
Make sure you get them now though.... if the biopsy is by some chance -ve... or even debatable you don;t want to go through this again....
-
Correct unless stated as other, as in "Modified Food Starch (wheat)."
Exactly, if they change the name to modifed food starch
Open Original Shared Link
A regulation has been promulgated to prescribe safe conditions of use for "food starch-modified" (21 CFR 172.892). This regulation requires that the label shall bear the name of the additive "food starch-modified." This name should be used to designate this additive on labels of fabricated foods in which it is used as an ingredient.Is a completely different regulation... good luck finding that one though....
seems only the scanned paper copy is available?
Open Original Shared Link
A quick scan reveals nothing about gluten or gluten containing ingredients...
I didn't read each page... (it doesn't affect me)... since I don't live in the US.
-
Barley and rye would not be a problem in ketchup. Wheat would be the only concern.
richard
Many ketchups contain "modified starch"...
Compliance Policy Guides, Chapter 5-Foods, Sub Chapter 578, Processed Grains, Section 578.100.
starch must be from corn unless stated, modified starch can be from anything...
-
The key word here is "distilled" and I still consider this Hunt's CYA statement.
Actually in the case of spirit vinegar its not the vinegar that's distilled...
They don't take the vinegar itself and distill it but they use distilled ethyl alcohol to make it...
That is "pure distilled vinegar" isn't made from taking vinegar and water and impurities to make in stronger but uses industrial alcohol as the starting point to be made into a strong clear vinegar...
There is a difference IMHO between vinegar and distilled grain alcohol...
The amount of "vinegar" we consume is tiny ... and its mostly water... (95%) from dluting the almost pure vinegar.
The amount of "alcohol" we might consume is much larger and its 40%+ by volume... BUT also the distillation doesn't get to go all the way... it does go beyond 40% because they water it down to a certain strength after BUT its not fully distilled to the theoretical 98% (which is the purest you can get alcohol by distillation)...if it WERE then unless they added flaoving later tequila would taste exactly like rhum and vodka...
So basically if grain alcohol potentially contains some traces of gluten it might be significant because we consume a much larger quantity... and also we know certain ones are not made using wheat, barley or rye anyway... hence we have a whole set of liquers that don't even start from grain... and when they do we know which ones.
distilled vinegar by contrast... firtly is made from commerial mollasses fermented which in the US is 80% corn... its not guaranteed it depends which is cheaper/convenient etc. but its usually corn... whereas a wheat vodka is ALWAYS wheat...
secondly we are taking AT WORST the same as the vodka but only using a tiny percentage or less of it...
Even volume for volume we use tiny amounts of vinegar... a shot glass of vinegar is A LOT....
Secondly the vinegar is already 1/8 of that amount because a 5% acetic acid solution is WAY stronger than vinegar... I think most stuff is 1.5-2%... (top of my head)...
So the amounts are very much less... its not actually starting off made from 100% gluten containing wheat or rye so it would be unlucky to even get a batch like that... and we consume a tiny fractions of what we might drink in terms of grain alcohol.
-
-
Pharmaceutical drug reps are relentless in their sales practices. They're given "points" for making it in the door and more for actually getting into the doc's office to sit and talk. Companies bring fabulous lunches and breakfasts for office workers and have you ever had to sit in the waiting room for your appt. when the drug rep is shown right in??
I know doc's who have a hard time w/ all the freebies and feel the whole game is unethical, but I feel pretty certain that are few and far between.
Yep and in the end they still have to take pharmacuticals from somewhere... and the drug companies are pretty much all i the same league. For the good of their patients they still have to deal with the drug rep's and get the literature
-
I realize that I can learn from others experience - that's the main reason I visit this site. But, I also know that everyone has different levels of sensitivity and different reactions. I have read lots of annecdotal evidence that people were is some level of "denial" about how gluten-free they need to be. I've never read anyone's story where they were being tested regularly for antibodies to see how much gluten they are encountering during their specific routine.
I do use the same toaster. It hasn't had gluten products in it for eight months. I know there is some risk - that probably explains why my levels were still elevated at the first re-test. I do use the same pots/pans. They are also "gluten free" for about the same amount of time. My wife eats what I cook so it is not an issue for continual contamination. When we go out she gets her normal gluten products.
Both Chrissy and I clearly stated that what we are doing might not be the solution for everyone. Some of the responses here went beyond the level of sharing alternate experiences to telling us that we were absolutely wrong.
Bottom line for me is that I have a medical doctor whom I trust monitoring my diet with lab tests and I am not going to ignore that in favor of some stranger on the internet. This is not just someone saying "a little won't hurt". This is someone saying "even a little will hurt but I want an objective measure of how much I accidentally get with a certain lifestyle". I'll adjust based on those results.
I wasn't one of the ones "condeming" was i?
What would be really useful is someone doing proper blood monitoring AND going 100% gluten-free...
Nothing is certain with celiac disease... that's for sure
but I'd actually tihnk if the antibodies are not there then that's really the best measure of something to measure.
I think some of the objection comes from whether the blood tests are actually going to measure the associatyed conditions such as thyroid and neuro ?
I think its likely that it all basically starts with antibodies... but really the whole thing is so wrapped in cause and effect and which is which?
However... as for. ....
Bottom line for me is that I have a medical doctor whom I trust monitoring my diet with lab tests and I am not going to ignore that in favor of some stranger on the internet.I'm not sure anyone is asking you to ignore them...? (as such) ...
What people are (I think) trying to say is unless you and the doctor are celiacs that have tried 100% gluten-free... its really hard to tell..
The longer term effects similarly are unknown... my feeling is if your anyibodies are down below "normal" then no long term damage is happening...? However I think there is a caveat in that once you have been "damaged" to a certain extent before starting the diet perhaps a small amount might then do more damage???
Both Chrissy and I clearly stated that what we are doing might not be the solution for everyone. Some of the responses here went beyond the level of sharing alternate experiences to telling us that we were absolutely wrong.I can see why.... but in reality from the perspective of some of the others you are implying their experiences are wrong ???
It doesn't seem like this probably to you but its all part of that "tell".... that I didn't beleive in until I discovered it...
So people probably take what you and chrissey say and at some level equate it to well meaning relatives who say "a single slice can't hurt" ... or indeed well meaning MD's who say the same thing....
The whole experiential thing makes a huige difference, its just not easy to transfer experience
Stupid example.... you call the company just serviced your car and tell them they didn't change the oil and the guy on the other end says Yep.. its ticked off on the sheet....
Your on the phone with the dip-stick in your hand coated in near tar .... and perhaps you also drained a few fluid ounces as well.
The problem is whatever the EXPERT on the other end say's your experiential evidence even as an amatuer is you have a cup with some oil looks like it hasn't been changed in years... and the guy has a tick on a box....and also a tick for a new filter and they can't replace the filter without changing the oil???
He can argue till he's blue in the face but your not going to believe him since you drained off the oil and its thick....
Lets face it you get frustrated eventually...
-
If you are breastfeeding him it could be anything you are eating. Not neccasarily gluten. Try to watch what you are eating and see if it corrosponds with him throwing up. What you eat and drink takes about 3-4 hrs to get to your milk , so gage it by that. Hope you get your answers. just my 2 cents but all 3 of my kiddos started cherrios at about a yr old if not sooner. (broken in half if needed). Anyway good luck to you.
Its worth just repeating this... your AgA anti-bodies are transmitted in your milk...
-
Is my boss really allowed to fire me for a reaction to gluten based on the inconvenient timing?!
Yes and No.... unless you have a contract say's otherwise your boss can fire you anytime and doesn't need a reason.
If he chooses to give a reason as your having celiac disease then you can contest that...since then it is due to a disability.
The fact he is giving you warning would seem to indicate he doesn't want to fire you..
Please try and read this all through
I am giving his perspective first....
How you choose to act is up to you.... but it could be he is just trying to keep a business afloat that pay's you and him and others salary.
My ex-'s sister had a perhaps analogous situation... when she got pregnant she used the UK system to the full and got 6 months paid time off paid for by her employer who also had to hire a temp to fill-in ...
She worked for a small company ... after the 6 months she managed to extend it and then got pregnant again and took another 6 months...
She has every legal right to keep doing this... however she doesn't have a job to go back top because the company went broke.
So now she and everyone else who workled there doesn't have a job... the expense of paying for two people to do the one job certainly didn't help the company survive..(They only had 6 employees anyway)
Rather sadly she didn't need the job at all. She only made 1/10th or less of her husbands salary and the money really made very little difference to them, some of her coworkers however... did need the job.
She is however very bitter she doesn't have her job anymore... which to me is illogical since she is partly responsible perhaps largely repsonsible for the business going broke in the 1st place.
When she chose her course of action which was to exploit every piece of legislation, take her husband's advice (who qualifed as a lawyer but works as an exec.) on how to screw evert last penny from the company she set sometihng in place.
Legally she was to the letter, it didn't stop the business going broke though. Its surprising how narrow the margins are for running this kind of business.
I frequently hear this for my girlfriend who does bar work... she tots up the till and then say's he's making a fortune... he can afford to pay us more... except of course the bar has to pay salaries, taxes and 101 other costs ...
You might consider that this is at least partly the concern of the bakery owner. At the end of the day if he doesn't make enough money you just loose your job, he looses a business...
You have really made an effort .. you telephoned and gave warning... giving him the chance to get someone else...
If you want to keep working there though I think bringing up the disabilities act is just inflamatory...
You can bring it up and then he will be sure your the type of employee he doesn't need working for him. So from that time he can just look for things he can use to justify firing you not related to it..?
I'd try and broach it very gently.... point out you just suffered an accident... that you then made every effort to let him know ASAP. Would he have insisted on a medical note if you just told him you had very bad "womens problems" this month?
Perhaps say that him insisting on a medical note is not condicive to your working relationship.... anymore than you bringing up the Americans with disabilities act.
I'm presuming this is a "small" bakery... if you were working for a big company then its different because the people you are dealing with are HR, not necassarily your boss... when its a smal company and the boss is HR/management/Accounting all in one he's likely to do a less than professional job at all of them.... so throwing the act in his face could just blow up???
-
What do you mean by 100% gluten free? Everything that I read on this board indicates that is an impossible goal.
You don't know how many days in a row I avoided eating gluten yet you are able to say that I'm somehow being less gluten-free than anyone else.
The ironic part is that GPF went into great detail about how he figured out that what worked for him yet he seems to think there is something wrong with other people doing the same thing.
Tim its possible if you don't eat out. It is just VERY restrictive...
Most of my diet is cooked from scratch from fresh ... in any case and alsways has been with the exception of food I buy outside.
Its not that I am saying its wrong... I am just saying that I went down a gluten-free path that others are taking and I got to the end already, found it to be a dead end and found the other path to go to that mysterious far away place called health.
Its not just me, quite a few others have been down the same path and discovered although the place at the end was better than where they came from its far from where they wanted to be.
The problem is its experiential ... its like there are 30 people who have all been to the same place followed the sign and got back. We might have all been there and seen that but some people have to see the dead end for themselves. I personally am very stubborn, people actually told me what I'm telling you now and I didn't believe them so it may be that you need to see this yourself too. If somehow I could bottle my experience so I could give it to you I'd love to save you the same journey...
In many way's therefore I'm saying try what I suggest, not what I did.. because I wish I had listened to people earlier.
However if you are as stubborn as I am then you can test the road yourself.... if you don't find the way out at the end you can remember where we are
I'm largely just trying to save you taking that road because it seems so attractive at first... its like a big highway compared to the tiny path you have to follow 100% gluten-free... and your first steps down it seem great because all is an improvement at first.
I think the real problem is non of us really know where we are going...
We set out on a journey to better health without realising many of the symptoms we have are actually symptoms because we have lived with them so long and they built-up gradually.
Imagine for a moment, we all live in a valley...over generations this valley has been subjected to earthquakes, plagues and various nasty stuff... the small amount of soil is exhausted and we are all deficient in nutrients but its OUR valley...
One of the earthquakes affects our river... and this makes moving critical...
Suddenly it all changes... we get diagnosed and told the climate is all wrong and for our health we need to move elsewhere...
Some people take the obvious route... the one to the next valley that has fresh soil ... but is unfortunately still plagued with the same eathquakes, plagues etc. but we don;t realise there are places without earthquakes and plagues... and whatever else.
Some of us set off and retrace out steps and follow the harder path over the mountain ... we didn't consider it initially because the mountain looks so big and we have no idea what is at the other side or how far it is.
Well we made that journey ... and we found a world without earthquakes, plagues and with abundant water and fertile soil.
We also tried the nearest valley....
What is really difficult to explain is that the illness you get for the flies in this near valley and our original one just doesn't exist in the valley beyond the mountains. That's hard to accept because your father's generation put up with it, as did that of his father etc. those pesky flies are just part of life...
The reason I think some people here are reacting in the way they are is because once you have actually been to that new valley and lived there and realise not everywhere has earthquakes, plagues etc. but the way it perhaps feels is they get back and someone is telling the people who are starting to ask questions like "Isn't there something better" that no, everywhere has earthquakes, plagues and pesky flies that carry disease. ...and the earthquakes aren'tt THAT frequent...
The thing is that event the infrequent earthquakes have long reaching effects... a simple earthquake can flatten houses that need a lot of time to be rebuilt... people die and rot into the water supply and cause more disease... etc.
We are suggesting that many of the mini earthquakes (micro glutening) actualy do a lot of damage, its just not visible but they cause damage to the foundations, they weaken the structires so that when the next big one comes they are less able to stand up to it. And once the structures collapse those pesky flies start breeding even more thus spreading the annoying non-fatal disease.
So we are trying to say "its not true, there are places without earthquakes and plagues but you need to cross the mountain and the mountain isn't really so hard, indeed so many of us have now crossed it the path is better marked and easier"
You don't *need* to put up with this ....
Once we found our valley and reaped its rewards we got stronger.. some of us now journey outside and take a few risks on an infrequent basis ... we try and minimise risk but we KNOW we have our safe valley to go back to .. we now resist the bug carried by the pesky flies and if we start suffering it we retreat back to our safe valley...
The safe valley is really nice .... but we haven't been there so long... we concentrated at first on necessities .. so we still have to build our bowling alley and golf courses... so we take little trips outside ...(call this eating out, trying new things) ..BUT we know we already have our place in our own Eldarado where our gold is complete gluten-free...
Right now we don't know but it seems like that disease carried by those flies actually causes long term damage that is cumulative... it certainly looks that way but we are still in the phase of just finding that loiving without it is so much nicer.
In the meantime in the real world eating out gluten-free is getting better slowly ... we are finding places we can be fairly safe... and when we make a mistake we are not stuck in the initial valley, we have our safe one to go back to and lick our wounds.
You don't know how many days in a row I avoided eating gluten yet you are able to say that I'm somehow being less gluten-free than anyone else.What you said was....
My doctor and I discussed this and we decided that the solution is avoid eating gluten, to be careful but not obsessive about cross contamination (I didn't buy new cookware or a new toaster)So it follows you were not 100% gluten-free... if you used the toaster then you definately were not 100% gluten-free...
However, yes this requires some extrapolation ... if you deliberatly posted that to mis-lead us then you could have not mentioned you didn't USE the toaster, you just didn't throw it away..(But I don't think you said that to mislead us). equally your personal care products (that sounds funny 2 guys
) might by chance not contain any gluten (its certainly a lot easier in the products guy's choose anyway) but when you say "not to be obsessive about CC " that really makes it very likely you were geting SOME gluten ... however its very hard to be definitive of course...
The bottom line is as many of us found we can detect in ourselves the small amounts from CC and we know unless we are obsessive then we get CC. The only difference is we recognise it ...
It's a strange debate really, because there are so many conflicting findings, and with the exception of a group of people on this board who say you HAVE to get rid of your gluten-containing shampoo, I haven't found a doctor or book or celiac expert anywhere else who says that's a necessary thing to do. That being said, I personally do try to avoid gluten-containing shampoos and what not, simply because it makes me feel better (psychologically) to do soYes, even if it is partly psychological does it matter ?
I really find my gluten-free safe haven to be just that.... when I do venture out too far and I do get glutened I know I have stocks of things at home that I know are gluten-free and free of CC. (To an obsessive amount)
I haven't found a doctor or book or celiac expert anywhere else who says that's a necessary thing to do.There are quite a few MD's who support a gluten free diet meaning gluten free.
You can find plenty just looking through here:
Open Original Shared Link
-
-
the poster said,"please let me know what you all think."------not "please only reply if you think that all the docs i know are wrong."
But that aside... you say "nearly normal"... and equally that you don't know if that contains non-edible products with gluten or not.
However as has been said on the rest of this thread by several people the problem is your opinion doesn't actually mean anything in this context. In the same way that Tim's or the Dr's doesn't because until you actually go personally 100% gluten-free for several months the difference between "normal" and "nearly-normal" isn't possible to tell.
I think the bottom line is noone really knows what level causes what damage....
I'd put it like something vague like sencond hand smoke....
The actual evidence for 2nd hand smoke causing damage is pretty sketchy... especially in lower quantities...
In fact the evidence for smoking is only that it greatly increases the likelyhood of a lot of nasty diseases... but noone can really say if your chance is increased a lot if you had 1 per day or 5 or 20... merely that overall some people smoke 100 a day for 100 yrs of their life and never seem to suffer the worse complications and some people are almost never exposed to even 2nd hand smoke and still manage to get lung cancer at 20...
Many of the compications for celiac disease are not direct.. that is other things can provoke them too... celiac disease is a contributing factor but not the only one...
So for me do I avoid all 2nd hand smoke? No... I go to plenty of bars thick with it and come home reeking...
However if I had kids I wouldn't expose them to 2nd hand smoke at home because that is something which is regular and all of these things are just increasing the likelyhood of complications so something you do often or everyday even in small amounts can still have along term deterious effect..
I think in the absense of evidence for the long term affects of slight glutening I find it preferable not to take a risk or more accurately increase that risk... so in the same way as passive smoking... if Im out in a resto I'll wash my hands with thier soap so long as its not clearly containing gluten.. but for home I choose products that don't contain gluten.
Its not like its actually any more trouble... once you find the brand its just picking that one up instead of another.
Nor is my soap expensive... its just a normal brand soap... and the same for shampoo and other products.
Why take the risk? All it takes if reading a few labels...
If someone does research this and I find in 20yrs I was wrong, its really no big deal...
Its the same price, same convenience... its not like having to find gluten-free bread...
-
Hi Jess....
How long have you been gluten-free? (and how long strictly)
Its totally possible with your age and the extra stress on the body that the villi are not repairing well?
If this is the case then perhaps more easily digestable foods and more frequent foods.. (and no dairy) might really help...
Something like the Sumo diet...
which is mainly vegetables and rice and sleeping after eating... and 9-10 small meals a day instead of 3 main ones...
-
It is not possible to have celiac from 8 months to 8 yrs. If you were diagnosed at 8 months you still have it. You may have had a remission it your later childhood, but you should be gluten free.
What do you base that on the fact that 64 years ago the doctors guessed a diagnosis?
This is prior to any blood tests (and prior to a ability to biopsy of the intestine... if I remember correctly)...
However if she's been eating for the last 56 years and her doctors have run a recent full celiac panel and she has no symtoms but a rash then it seems at least likely she was just mid-diagnosed 64 years ago???
-
??
I don't even celebrate my birthday... if I can get away with it.
Indeed, Im a bit embarassed to say but when I moved I had 5yrs worth of unopened birthday and XMas cards...to throw away.,..
-
Hey everyone!
Well, gfp, the Frenchies are flat out refusing to get a cake from another country - too much trouble and too much cost - plus, I think they are taking it as a personal insult. They are really upset about the idea of getting a cake outside of France and are determined to find a solution here.
Anyway, so I made several phone calls again - most places insisted they would be unable to do a gluten free cake at all, because "isn't that that stuff that's in EVERYTHING?" I even called a few organic catering companies but none of them were able to provide any references for a gluten free cake. I did find the phone number of a bio catering company that supposedly does wedding cakes as well (not sure if this is true at all or not) and it says on their website that they will adjust the dishes for special diets, such as "gluten-free, low-sodium, dairy-free". Unfortunately, every time I call, no one answers.
I also called Ladur
-
You guys! Thank you so much for all your ideas, suggestions, and most importantly your support! I was just feeling so upset about it last night, because I felt like everyone else thought I was purposefully being difficult about it! Gfp, thanks for the Italy idea - I don't speak Italian, but the in-laws are very upset about me wanting to order a cake from overseas; they were all like "t'es gonfl
-
Hi gfp,
Thanks for your suggestions.
The thing is, we only picked the date at the beginning of this month, so we only have about 4 months time to get everything done, which is why we have invited only family, and why there are only about 20 guests.
We have decided to do a garden party at the in-laws house, with a buffet, but the in-laws are planning to cook more or less everything themselves. We are considering having a few prepared dishes, but it would be stuff like langoustines or other types of meat/seafood. I just don't trust the caterers here to ask for a gluten free cake - as it is, most people don't even know what I'm talking about!
However, I found a website for a baker in London who specializes in wedding cakes, and she will make gluten free cakes as well at no extra charge. The only problem here is the cost: either I can pick the smallest cake, which is 1-tier and serves 50 people for
-
I suspect that someone is thinking they are helping by putting all of the specialty flours together...
The stupid thing is that grocery stores do this and then wonder why noone buys it!
The end result of course is they don't sell it and decide to stop stocking it....
So, I'll be on the phone this morning to make two calls.You might mention the fact that there is no point stocking it for the majority of the people that are going to buy it... if they leave it under the gluten-flour!
-
It sounds like you have a list which is at best misleading.
The examples you mention should not be considered "forbidden," but rather as representing conceivable sources of gluten. If you have doubts about them, you should check with the manufacturer, but in most cases they are not a concern.
I think that sums it up pretty well. A lot of things that in the US are derived from corn are derived from wheat in Europe...
The amount of gluten is speculative anyway... but I know I react to things in Europe labelled with dextrines and maltodextrine for instance which is safe if made in the US.
Also, be aware that there are a number of manufacturers who have a policy of clearly labeling gluten. With these brands/companies you just read the ingredients. If you don't see the gluten listed (as wheat, rye, barley or oats) then it simply isn't there.That depends on the policy...and its exact wording...
Some companies say they will not knowingly hide gluten which isn't the same thing.... especially when they buy raw materials since unless they are told specifically for instance that a maltodextrine they jusy bought 400 tons of from a supplier does contain gluten they can use it unknowingly...
This can be a don't ask don't tell policy or just plain not specifically asking...
The bottom line is I doubt the purchasing dept has instructions to ask... rather they source the cheapest bulk sources ...
At the moment the $ is so weak it's doubtful any of the sources of these items is likely from Europe but if the $ were much stronger then its possible that its cheaper to buy 500 tons of maltodextrine from a European source than a domestic one.
Do You Always Have The Same Symptoms When Glutened?
in Coping with Celiac Disease
Posted
I find it tends to vary....
Sometimes a small amount and the GI symptoms are minor but brain fog isn't... then other times if I drop some immoium early I can get less brain fog and who knows...
I also find that for instance a long gradual glutening (such as eating a CC'd item for a week or drinking vodka) are different..
The slow but long term very small amounts tend to hit more randomly on GI but more on neuro... I start loosing feeling in my right pinky... so even the type of glutening seems to affect the subtle parts of it.