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gfp

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  • LexieA

    LexieA

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  1. Its the other way around. Something that is gluten free is wheat free. But wheat free doesn't always mean gluten free, since 'gluten' is in rye, barley, and contaminated oats also.

    It's both....

    As Ravenswood said the insistence that wheat starch can be rendered 'gluten free' (<20ppm) means it can contain gluten and claimed to be gluten-free.

    Just as it can say wheat free and contain rye or barley.

    This unfortunately leaves us in a no mans land or between the rock and hard place....

  2. One recipe said you could use a homemade white sauce instead of the soup, but we can't have cream or even soy milk. So I was wondering if a white sauce could be made using rice milk?

    If all you want is the consistency then you can just make a roux from corn starch or rice flour. Both are bland and won't alter the taste much.

    I didn't think you were specifically looking for condensed soup recipes, just that google searches for "crockpot recipe" tend to be dominated by this kind of quick recipe.

    Instead of this I was thinking that you look through the recipes that use condensed soups and then do a search on that recipe ..... turn it on its head so to speak...

    I'm currently in a pokey appt with a tiny fridge and even smaller freezer compartment..... BUT.. wat I used to do is make up soups and then freeze half or more (sometimes at different stages).... so if I was making a chicken and vegetable soup I'd make a chicken stock but freeze half.... then make a vegetable stock and say veg to add and freeze half.... then at the end also freeze half the chicken and veg soup as well....

    I find this quite efficient because of the effort is almost the same and if you need tinned ingredients (like tinned tomatoes) ... you can use full tins and if you add large vegetables you are not contrained by the size of each one... but also because it gives a huge stock of pre-prepared food ....

    If I want to make a quick beef casserole then I can add the vegetable soup as a quick base.... while its defrosting you can make for instance some meatballs from ground beef (with or without the leftovers of the last gluten-free loaf) ... throw in a can of tomatoes and some herbs and you have meatballs in a rich nutritious base.

    but you can use the same soup base, add chicken and leeks and make a chicken and leek soup....

  3. Wow I am so pleased for you....

    I get 'classic' GI symptoms but to be honest these are either pretty mild or just overshadowed.

    I hear people complain about how much it hurts and I wonder just how much can it hurt???

    After 20 years of migraines (to the point of bursting blood vessels in my eyes, nose and bleeding ears) ... 5 years gluten-free and no migraines (perhaps 3 over the 5 years).... on non of the seriousness of before. I once broke my big toe while I had a migrane and didn't realise until the next day even though I opened a door over it and it was bent right over the the rest of my toes. At the time I had taken enough codeine to kill a horse... which did little for the migrane but did stop me feeling my toes.

    So I find D is embarrassing, its an irritating pain.... and after 5 days it's REALLY irritating but I can't understand people who thing this is the most debilitating symptom.

    However the symptom I am most glad to be free from is the depression.... I had inexplicable rages and even worse possibly inexplicable conversations where I was a little too honest... I once told my boss there was no point explaining a technical point to him because he would be incapable of understanding.... true but not the correct phraseology ???

    Since being gluten-free I have had my share of accidents....

    Migranes have never come back...

    Peripheral neuropathy has never quite disappeared but has got better....

    Alternating D and C I still get when I mess up....

    Depression and mood I get on the tiniest amount... its almost more sensitive than any other symptom

  4. hello folks

    I've been struggling with a replacing a few potentially contaminated foods, mostly because I'm so dependent on them... I am an athlete and a massage therapist, and I really need easy snacks for between sessions. I've been supplementing with Trader Joe's trail mixes, which are made on "equipment shared with wheat... etc.". In the past, I've relied heavily on Builder Bars, which I've just recently realized contain oats. I'm a big fan of corn chips (don't react to corn), and while I check ingredients, I haven't bought ones that claim to be specifically gluten-free.

    I've been wheat free for about 1.5 years, but still don't feel great, and wonder if these little transgressions are why. I don't seem to react to either of these, but I'm worried about the silent nature of a tiny reaction.

    My IgGs for wheat are positive, don't have a celiac diagnosis, just know I feel miserable on wheat. This might be one place where _not_ having the diagnosis makes sticking to the diet more challenging.

    So - do you all let your gut lead the way - if there's no outright reaction, is a food ok? Am I playing with fire?

    And what are you all snacking on?

    Thanks!

    Do you have a 'valid' negative diagnosis ? (full celiac panel while eating gluten)

    Open Original Shared Link

    For some reason noone commented on this....

    The results clearly show damage at very low levels (10mg/d) albeit less damage than 200mg/d...

    Gluten free snacks are not that hard .... but like everything else about the diet it involves a change of mindset over what we are used to.

    A lot of foods are naturally gluten free so just look at the ingredients.

    Carrot, celery sticks ... you can use a gluten-free dip and snack on these.

    Nuts and Seeds add some protein.... the dip can add some fat's .(you sound pretty active so a few calories is probably a good thing)... guocamole etc. with some SAFE corn chips...

    If your not lactose intolerant you can make sour cream dips too...

    boiled eggs .... (last year I got critically thin..... only half to do with celiac disease) but I was eating 6-12 whites a day and about half that in yolkes...

    A lot of this probably sounds complicated and time consuming, honestly the first shop is the hardest ... getting in the raw ingredients, changing the snack boxes to something not designed for sandwiches :D etc.

  5. They have discovered we have glutamate receptors. It is confusing because it sounds like "gluten".

    Neither is it news really.....

    The fifth taste (MSG) has been defined for some time but is generally known by its Japaense name Unami.

    Ikeda's study was sometime in the early 1900's... so this has been known for over 100 yrs.

  6. I think you are searching for something like "crockpot recipees" ???

    Almost by definition these are a lot of 'cheats'.... but most take barely anymore time to make properly.

    I make my own soups anyway but for the crockpot/slow cooker there are plenty of recipees...

    Last night I had beef bourguignon... (just sub 1/2 rice flour and 1/2 buckwheat flour)....

    However you can make lots of recipees and variations.

    Here are some examples:

    Open Original Shared Link

    I use Kallo Stock cubes.... (gluten-free) and buy lots of Veg/Beef/Chicken....

    You can just make your own variations... why not use meatballs in a beef stew ??? etc.

  7. My only comment on the alcohol (besides that it's not healthy) is that many contain gluten.

    Doubly so when in clubs etc. where who knows how the glasses are washed or what gets splashed about....

    Not to mention our own defenses are down so its easy to accidentally pick up someones beer (done it myself) even when trying to stick to cider etc.

  8. My boyfriend does that sometimes. Makes you feel way more special than flowers sometimes, huh?

    Perhaps it's a European thing but ???

    In my last 3 serious relationships (including one marriage) I have done 90%+ of the cooking and 80%+ of the shopping.

    I do my own sewing, 100% of the house repairs... (to the point in my last relationship where I gavew up asking since apparently it's a guy thing...

    Non of my partners have ever said this was awesome.... The last two left me, doubtless as the present one will...

    Perhaps I should do less cooking and shopping?

  9. Ali what you said made me realize something. My Mom, Sister and Brother ALL have psoriasis. I do not. You talk about families inheriting the same bacteria/diseases.

    Why the difference for me and my siblings? Why didnt I get psoriasis? They were BOTH breastfeed. I wasnt.

    Hmmmmmm...........

    Whereas my brother was breastfed and definately NOT celiac.... ??? Myself and my mother are....

    My trigger for celiac disease was after I got typhiod BUT .... this was just a trigger.

    When I look back I can see I had been suffering the problems prior to this, just less so or less often ....

    Typhiod certainly did play havoc with my guy flora BUT I had problems for years before this...

    Hence my assertion that although an important part of the equation balance of gut flora is not the be all and end all.

  10. Rebecca,

    I'm in the UK but I have to agree with everything deb said....

    Quite honestly I don't trust the "If it's doesn't say then it's not from wheat" because of reactions similar to Deb...

    (generic asprin amongst others)....

    Like Deb's I then investigated and got the same response... "We never claimed it was gluten-free" ...

    This has happened to me on so many things I really have 'trust issues' with companies and the lengths they go to disguise stuff. The ONLY real way is by writing a letter or email and put thewm on the spot...

    Make it VERY CLEAR... don't give them loopholes etc. to give a vague answer.

    Can you guarantee that <> is 100% gluten free.

  11. Ali, While this may be a key to some problems I don't think it is the key to all celiac disease problems.

    A long while ago we had someone on the board who was run off for suggesting lymes may be the cause of celiac disease.

    Now as many will tell you this turned out to be the case for many of the people here.

    However the person in question claimed that ALL celiac disease was caused by Lymes...

    You are starting to drift into that path... (IMHO) ... in that you are trying to connect everything to a gut flora inbalance. Wheras it is probably a very important part (as was the initial lymes thread) it certainly cannot be everything.

  12. if by chance, i have been contamintated in the last month or so, and these symptoms were a gluten flare up reaction, is it possible to have such a severe flare up, but also test negative because of lack of gluten?

    Yes because the blood tests are not a binary Yes/No ....

    what worries me most is that i had an ER visit. and of course the crazy anxiety. but also, a new family doctor has just gave me zoloft, and xanax for serious panic attacks....and ive read if it is IBS than the zoloft could help that as well. and xanax.

    other symptoms have been lack of appetite, feeling of constant fullness, the burning gut. the weird bowel movements.. the burping from the bottom of my gut...usuals...

    Putting everything together (and taking into account libido) this sounds like anxiety and depression.

    Xanax won't help with the libido though....

    HOWEVER: This certainly doesn't rule out GLUTEN as the the culprit.

    Depression can be caused by gluten ... anxiety is of course normal when you don't kbnow what the heck is happening and especially when your sleep is disrupted. If the acidity is causing problems getting your breath this can also cause panic attacks....

  13. It can take variable amounts of time to heal. But you need to make absolutely sure you are not getting any hidden gluten in your food too. Watch out for spice blends, and any packaged foods or things in boxes. Just check everything before you eat it. I know one person who was not feeling good on the gluten-free diet after several months. Turned out she was eating rice krispies every week. Rice Krispies are not gluten-free, they have caramel color with gluten in it. So you really need to be careful. Or buy whole foods and cook them yourself so you know what is in them.

    Can't really stress this enough.....

    2 years?!?! Thats crazy anyone have shorter healing times?

    Healing depends on many things such as .. well how gluten-free and also general health....

    Also I was wondering is binge drinking bad for healing? casue I liek to go clubbing somtimes...

    I think you know the answer.... the healthier you are the faster you heal. Binge drinking certainly is not going to help.

  14. Congratulations on sticking up for yourself and insisting that your home be safe for you. Had you given in there is a good possibility that no one would ever take you seriously. Being assertive and most importantly consistent was the best thing you could have done. :)

    There is a difference between being assertive and being a "witch with a b." ;):P:rolleyes:

    If you are eating successfully in other people's homes, you are doing great!

    Do some internet research on restaurants where you are going. Choose wisely and use the same assertiveness on the wait staff. Asking to speak to the manager is a good idea, too.

    I agree 100% with this....

    If you do eat out (and sometimes its unavoidable) then you will sometimes get caught out.

    Having a 100% guaranteed REFUGE is an absolute lifesaver.....

    This will also help you pin down the random events, you KNOW it cannot be in your kitchen then this reduces your confusion over just what might have caught you out....

    This will REDUCE confusion for the family... for instance you get 'forced' into eating at an inlaws and then get ill.

    You can then say you are 100% sure its not at home.... stay firm, stick to your guns ... and things will get easier.

  15. I wonder.....Not every Celiac/Gluten Intolerant gets the disease with the VERY FIRST bite of gluten....so is gluten really the "trigger". Or is something else the "trigger" that makes the body start reacting to gluten in the first place.......

    A lot of women get the disease after childbirth....so clearly "stress" is one trigger. Infection is another.

    You can have the genes.

    Eat gluten.

    But really I think one of the other things has to happen to "trigger" the disease: stress, infection, trauma, antibiotic use, etc.

    This would explain why SO MANY Celiacs/Gluten Intolerants DO NOT get well just removing gluten. They didnt fix the "triggering" problem.

    i.e. stress reduction and REST, rebalancing the gut flora, therapy for emotional trauma, etc.

    Just an alternative viewpoint....

    Stress, illness, injury, pregnancy .... all of these put stress on the immune system.

    When we get older we also heal less quickly and effectively.

    Once we go past that critical point of destroying faster than repairing then regardless of other things we loose our ability to adsorb nutrients and repair ourselves.

    At this point if we eat gluten we destroy and our repairs are already overloaded...

    We can very quickly do a LOT of damage because instead of 3 steps forwards 2 back we go to 3 steps back....

    The worse it gets the faster we spiral.

    This doesn't mean a damaged gut flora helps at all :D but the reason it's important is because the reason many celiacs don't heal completely is they don't do a gluten-free diet ... but a gluten-free lite diet.

    See my CODEX post... 10mg/d on average was enough to cause negative villi repair.

    10mg/day is a tiny tiny amount....

  16. gfwarrior,

    I am the only gluten free person in our household, and I do the cooking and baking for my family. As mentioned, the easiest way to avoid cross contamination is to prepre the gluten-free food first, then the glutenous food. That way, you don't have to wipe off everything and clean it before preparing the gluten-free food.

    Of course if you do this you need a complete set of sponges, dish towels, cloths etc.

    Should one accidentally be used for gluten then it needs to be somehow identified.

    I guess you could use some dye and mark the 'glutened' towels and cloths ?

  17. Besides the above problem with the test cases being 100% gluten-free to start with:

    Open Original Shared Link

    “It is a historical misconception,” says Dr Tom O’Bryan that “gluten sensitivity is regarded as a disease of the small intestine.” It is not widely known that gluten-related symptoms and conditions can affect any organ system.

    The National Institutes of Health (NIH) issued a consensus statement that Celiac disease is significantly under-diagnosed and may affect 3 million Americans (1 percent of the population); however, another estimated 5 percent have gluten intolerance.

    The NIH panel called for greater physician and public awareness and earlier testing.

    The following is only a partial list of symptoms and conditions associated with celiac disease/GI that warrant celiac testing:

  18. If you don't have celiac you can't 'trigger' it by eating wheat. Your body is only going to react if it is already forming antibodies. If you have been gluten light and your body is producing antibodies, or celiac, you may excaberate symptoms by adding in more gluten but if your body was not forming antibodies in the first place that wouldn't happen.

    Once those antibodies are being produced it only takes a very tiny amount to start the antibody cascading throughout the body once again. That is why we need to be as gluten free as humanly possible. In addition many find that after the antibodies clear the system gluten free the body will tell us in no uncertain terms that it does not want the process to start again and many will find their gluten reactions to be much more violent after the body has healed. This really is a good thing as it is natures way of telling us we got into something that our body does not want.

    True but it depends how we DEFINE celiac disease.

    My opinion is that many those people classed as gluten-intolerant because villi damage is not enough to classify as celiac disease are really just people with celiac disease waiting to happen and that the biopsy confirmed celiac disease means nothing than we crossed a threshold.

  19. Open Original Shared Link

    QUOTE ("Establishing a gluten threshold in celiac disease

    Nutrition Research Newsletter @ Feb, 2007 ")

    Celiac disease (celiac disease) is an immune-mediated enteropathy triggered by the ingestion of gluten--the major protein fraction contained in the cereals wheat, rye, and barley--in genetically susceptible persons. The standard treatment of celiac disease involves the consumption of a diet completely devoid of gluten proteins, a so-called gluten-free diet (GFD). However, it is almost impossible to maintain a diet with a zero gluten content because gluten contamination is very common in food. Even products specifically targeted to dietary treatment of celiac disease may contain trace amounts of gluten protein, either because of the cross-contamination of originally gluten-free cereals during their milling, storage, and manipulation or because of the presence of wheat starch as a major ingredient.

    The potential toxicity of trace amounts of gluten is still unclear. Establishing a safe threshold of gluten consumption for celiac disease patients is a matter of major public health importance, particularly in light of the recent reports concerning the high prevalence of the disease worldwide.

    A prospective, double-blind, placebo-controlled multicenter trial to investigate the toxicity of gluten traces in the celiac diet was performed. Subjects included adults with biopsy-proven celiac disease who had consumed a GFD for 2 years and who were in apparent good health.

    The patients qualifying for the trial underwent a screening and a dietary interview (t--1). They were asked (1) to maintain a strict GFD during the study period.

    After 1 month the subjects returned for a baseline evaluation (to) which involved

    1) a clinical examination,

    2) a dietary interview,

    3) blood collection for serum anti-tTG antibody and anti-gliadin antibody (AGA) measurements, and

    4) an endoscopy and small-intestinal biopsy.

    While still adhering to a strict GFD, the patients were randomly assigned to ingest daily and for 90 days a capsule containing either 10 mg purified gluten, 50 mg purified gluten, or 50 mg cornstarch as a placebo. After completing the 3-month challenge (t--1), the patients repeated the same clinical, serologic, and histologic tests as at (to).

    At (to) the median villous height/crypt depth (Vh/celiac disease) in the small-intestinal mucosa was significantly lower and the intraepithelial lymphocyte (IEL) count (X 100 enterocytes) significantly higher in the celiac disease patients (Vh/celiac disease: 2.20; 95% CI: 2.11,2.89; IEL: 27; 95% CI: 23, 24) than in 20 non-celiac disease control subjects (Vh/celiac disease: 2.87; 95% CI: 25.0, 3.09; IEL: 22; 95% CI: 18, 24).

    One patient (challenged with 10 mg gluten) developed a clinical relapse. At (t-1), the percentage change in Vh/celiac disease was 9% (95% CI: 3%, 15%) in the placebo group(n=13),

    -1% (-18%, 68%) in the 10-mg group (n=13), and

    -20% (-22%,-13%) in the 50-mg group (n = 13).

    No significant differences in the IEL count were found between the three groups.

    It is concluded that the ingestion of contaminating gluten should be kept lower than 50 mg/d in the treatment of celiac disease. C. Catssi, E. Fabiani, G Iacono, et al. A Prospective, Double-Blind, Placebo-Controlled Trial to Establish a Safe Gluten Threshold for Patients with Celiac Disease. Am J Clin Nutr; 85:160-166 (January 2007). [Correspondence: A. Fasano, Mucosal Biology Research Center, University of Maryland School of Medicine, 20 Penn STree, Room 345, Baltimore, MD 21201. E-mail: afasano@mbrc.umaryland.edu.]

    notes:

    40 people in Total ... 1 had relapse pre-trial on 10mg/day. 1:40 is not a tiny amount... 1:40 is far more than the incidence of celiac disease in the general population!

    The respondents were ASKED to keep to a GFD.... no testing of their intake or strictness is given.

    The Vh/celiac disease was different for the control, 10mg and 50 mg groups.. indeed if this is a element of how seriously the villi are damaged then ... the control was +9% whereas the 10mg/d was -1% and 50mg/d -20%

    This really begs the question .... HOW gluten-free were the diets before the test ???

    Is it possible that of 40 people only 1 person was on a 100% strict gluten-free diet?

    Once again noone MEASURED what these people were eating....

    I will take the same test results:

    The conclusion is that no significant changes occured in 34 subjects fed small amounts of gluten daily YET the control group showed a positive increase in Vh/Vc ...

    Further one test subject reacted immediately to the 10mg.

    Conclusion: Most diagnosed celaics are not properly informed or able to keep to a 100% gluten-free diet.

  20. You have a good nose Steve.

    I thought it was a good, informative article and worth submitting. Let others read it before you eat it up bit by bit, please. We all know how you feel. Thank you. :)

    It looks good, what is missing is a definition of 100% gluten-free ....

    Frankly, they seem to be fence sitting... but that is a whole lot better than endorsing gluten-free != gluten-free ... but now would be the time for those concerned (us) to add weight that gluten-free should mean (as far as possible) gluten-free.

    I don't think its bad, I just think there needs to be a VERY CLEAR statement on what gluten-free means.

  21. celiac disease is an autoimmune disease. Basically the body turning on itself.

    The trigger for this is gluten which the immune system misidentifies.

    there is an individual threshold that our body repairs as fast as it damages but that threshold changes. Also the body is doing other damage that is not so easy to see until too late.

    Cross that threshold and things spiral very quickly... because the body can no longer get the nutrients needed to self-repair.

  22. So I've been gluten free for a week now and i have been having some weird reactions:

    -extremely dehydrated!!!! '

    - INTENSE cravings for juice, especially orange juice! i could drink 20 gallons!!!

    -really dry skin

    -the first acne break out i've had in a year!!!!!! on my forehead and cheeks. HORRIBLE!

    -weird bumpy rashes on my back and left arm, in patches. (although the big white patches all over my upper arms that i've always had seem to be going away!! hurray!!!!)

    -long periods of lost appetite (totally new feeling....i've never been able to feel "satisfied" before!)

    -sudden intense cravings for peanut butter or sweets, wine, and sometimes lunch meat haha.

    and worst of all, i'm feeling really antisocial and irritable. :(

    are all of these things normal? the dry skin is driving me crazy i need this acne to go away!!! i'm drinking TONS of water and propel to try and rehydrate. any input?

  23. so i need some advice on what to do. 6 years ago i was diagnosed with celiac, and went on a gluten free diet...my symptoms went from always, all the time, to on and off for the last like 6 years, before recently i have been having severe reactions/gas/pains/anxiety, all when i know i am gluten free...so i figured i had somethign in addition to celiacs.

    so i went to a new doctor 2 weeks ago, got some blood tests and he says, i am negative to celiac, negative to IBD, IBS and Chrons.

    now i am super confused. 6 years of being gluten free...and then someone says this!!!!

    doesnt being gluten free effect this blood test? is it not harder to determine that i have celiac if i have no gluten in my diet?

    my gastroenteroligist seems to want to help, seems to care, but also seems to be convinced that i dont have celiac. i need to get him the records of my former doctors.so he can see what they saw..but also what if they were wrong? he says the tests have gotten better over the years...

    either way, i am depressed, stressed, and confused about all this. and i feel like no one cares.

    i am getting a colonoscopy next week...and im staying gluten free. until i can trust someone.

    any advice will help.

    -Tim (la, california)

    If your Dr. ran tests while you're gluten-free then you need to change doctor.

    is it not harder to determine that i have celiac if i have no gluten in my diet?

    No it's not harder, it's impossible.

    No test exists to test for celiac disease without consuming regular amounts of gluten over an extended period of time.

    my gastroenteroligist seems to want to help, seems to care, but also seems to be convinced that i dont have celiac. i need to get him the records of my former doctors

    You GI is convinced ... by what if he hasn't SEEN the records ???

    Once again.... unless you are eating gluten you cannot be tested.

  24. Thanks for that link, happygirl.

    I guess maybe I need to do some additional research (or someone needs to explain it to me like I'm 5) as I don't get how a blade of grass might have seeds, and remember, this is wheat grass that I will be cutting myself.

    Can somebody bust out the crayons and show me? LOL :lol:

    I think I've pretty much decided that I'm NOT drinking this, and I think I decided that today while I was at work, before I ever even asked here if it was safe. I just don't want to chance having a debilitating reaction whilst I'm at work.

    This isn't something easy to explain like you're 5.

    Firstly, we talk about gluten but gluten is not the culprit. A very small part of the protein that is gluten is actually the bad guy...

    If you really want it like your 5 ....

    This is like blaming the bus that takes you to school for getting bullied when you get to school.

    The bus is just the 'delivery' method. The bus itself isn't punching you.

    Wheat makes the seeds and the seeds have a protein called gluten. This protein is made INSIDE the plant from little component pieces. The question is can those pieces cause the reaction or can they combine to do so.

    It won't help if momma drives you to school and drops you off if the bully is waiting for you at the other side.

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