celiac3270

As long as they're well-washed, the pans should be okay. One surface to avoid is teflon--really difficult to remove all the gluten from. It's good to hear that you use that many pots and pans instead of reusing everything multiple times........

Try celiac.com.....first off, Open Original Shared Link There's a wealth of info. on this site...many articles, lists, product names.......always check this site for info. cause it has a lot of everything.

Stress levels are very important with symptoms and health related to celiac disease and your body as a whole. One of the main things Anne Lee (a nutrionist who works with the famous celiac doctor, Dr. Green) said to my mom after I was diagnosed, besides offering food suggestions, was that my symptoms may get worse before they get better and that the #1 thing is not to stress. Stress is really bad for your health as a whole, especially your intestines, and can make symptoms worse............

Oh, okay...you have a whisk. About pots/pans...if they're metal, they should be fine, as long as they are cleaned well. I'm absolutely paranoid and many of the glutened pots and pans were old and scratched, so I thought there was a greater risk of them retaining gluten and therefore, I got one new pot and a new frying pan (and the other cooking things: collander, spatula, etc.). Anyway, if you have teflon, it's definitely not safe to use the same pots and pans. Teflon, I believe, is the worst type of pan to use because it's the hardest to clean.....so if it's steel or something, it's probably all right, provided they get washed well, as you mentioned they do.......

The problem with oats is the contamination, not the oats themselves. Here's a Open Original Shared Link Most oats are contaminated due to either contamination at the mills, or contamination in fields that previously grew wheat, barley, etc......there is some info. at the above post and here's what celiac.com had to say about oats: https://www.celiac.com/st_prod.html?p_prodi...-54104150730.06

Basically, you'd need to find some company, I think there's some "Lundberg Farms" that can pretty much guarantee that their oats wouldn't get contaminated during the process........someone else might have more info. on this.

-celiac3270

Your list looks pretty complete, but do you have extra pots and pans? Not sure if this is essential, but do you need a whisk?

Thank you for all your tips, ConcernedChef.....it was quite interesting to read all that and I agree that telling people about bad experiences -- or good -- can really influence the restaurant's business. The restaurants, particularly, the chain restaurants that serve gluten-free food are getting a lot of attention on these celiac boards because they are accomodating. Names like "Outback" and "PF Changs" just fly around the board and when one in two hundred have celiac, that's a lot of business they are, or will be soon be getting. It doesn't take much; just a few extra cooking things, supplies, and letting potential customers know that you'll accomodate them. Anyway, thanks for posting that -- it was interesting and helpful to read.

A member, "Pam", used the report button in order to post rather than the "add reply button. Here is what Pam wanted to say:

Has anyone tried Lactaid milk. It is a lactose-free milk that I seem to do fine on. When I drink regular milk I get very sick.

Thank you ....just vomited, but cramping and nausea are now gone....it's 9:06 and I have to go study for two tests.....thanks

Hi,

The endo. ended a few hours ago, but I couldn't get on here until now to tell you. As I said, I had been having trouble with my internet connection. In my first endo, the doctor only took "one biopsy" of the intestines. This time I had a lot more samples taken....the doctor said that he took a few extra samples to check for any problems with lactose.

Obviously, it'll take awhile to get the official results of everything and get the testing of the samples done, but based on what he could see, the doctor said that the intestines were smooth without any "scallop marks". My stomach, however, looked red and irritated (red spots all over the inside of my stomach. We'll try to find out what's causing that irritation. There are no ulcers and nothing wrong in terms of appearance (besides redness and irritation in stomach).

I didn't feel that well coming out of it. Because it was a longer endoscopy, the nurse said that I probably got a lot of air into my stomach and therefore, abdominal pains, gas, and bloating would be perfectly normal. Additionally, I could experience nausea from the anysthesia. I have been nauseaous since I woke up and have had abdominal pains. The doctor actually thinks that the abdominal pains may be due to gas based on how I described them feeling, where they're located, and how I cope. Rocking back and forth dislodges the gas, curling over or putting a pillow over my gut are both methods of kind of squeezing it and therefore, pushing out the gas, and when it gets really bad, I often extend my bottom up into the air (sorry to get so detailed ), which the doctor said is the easiest way to get gas out. Anyway, it was a very imformative day, though I'm feeling the effects of the endo.. Last time I had no nausea, pains, vomiting, or anything and could have even gone for a run or something after. This time I didn't feel that good and it turned out that I had to wait three hours after getting to the hospital, so I ended up starting at 11:30, anyway, even though I arrived an hour earlier as they had directed due to someone else cancelling.

Oh, the doctor said that when the villi don't heal completely due to length of time with celiac disease and without treatment, sometimes the enzymes are damaged, as well....I can't explain it very well, but it could be that my intestines can't handle.....say, sugar...so he's going to find out about that when he reviews all the stuff......(you can't see the villi while doing the endo.)..........

Anyway, thank you for your support. I'll let you know when I get the official results back and until then, I think I'll just try to rest up and feel better.

-celiac3270

Yes! I've been trying for half an hour to get in....my internet connection was really screwing up for me. It's 7:30 in NYC now.....I had told you before that they wanted me at the hospital by 9:30 for an 11:30 endoscopy. Now, they want me early--8:30 at hospital for 10:30 endoscopy......

Anyway....it's the big day .....I'll post when I get home, whatever -- unless the internet messes up on me, again.....

Thanks again

-celiac3270

Of course, you could just call the company to find out if it's gluten-free from them.....I really think it is, but I'd feel horrible if I poisoned you, so check it out.

Generally with soda: If you e-mail Coca-Cola, they'll e-mail you their gluten-free list. ALL Pepsi products are gluten-free. I'm pretty sure that Mountain Dew is a Pepsi product and therefore, it is gluten-free.....

Well, I think it's that some moderators move the topic, but then when the move it, they have to go find the topic again to pin it, cause it just takes you to the topic's original forum. Therefore, it can be a pain to find the topic again, once you move it or a mod. might forget. That's why I always make sure I have the topic open twice before moving it.......kinda hard to explain....you have to see the way it works to understand why......basically, a moderator forgets or doesn't bother to pin it after, but they should (and eventually do) get pinned after moving.

Topics can be moved, then pinned. Topics cannot, however, be pinned, then moved because pinning a topic secures where it will be located on the board.

Many Suave products are gluten-free

The first day of school was great -- and the second, today...........I'm getting back in my study-nerd-workaholic mode without any trouble..lol ...anyway, in my school of about 320, there were three celiacs. One kid who is three years younger than I am (gluten-free over a year), a kid who was in the eighth grade last year and is now at some secondary school, and then, obviously, there's myself. The teacher that that celiac had last year is now my teacher, so he slightly understands the limitations of celiac disease.........

Oh, the reason I posted. I found out that the biopsy is at 11:30. I need to be at the hospital by 9:30 and no food after midnight before the endo....then clear liquids including water and apple juice are allowed until 7:30. So, that's the time slot now. I got assignments from my teachers for Monday cause I don't want to have to make up a lot of work or call people and do work after the endo. I want to get all my stuff done this weekend so that Monday I can just lie around and relax and post..... when I finish. I'll post when I get home. Thanks again for your support.

-celiac3270

I am going through the same thing. Everyone tells me that I can't be reclusive, eating in my apartment all the time, but I can't stand putting my health in other people's hands. You're right, it does suck.

Jill, the people that are telling you that are probably the ones who are healthy and don't have to deal with celiac disease or anything like it. I feel very -- different and isolated and self-conscious in any situation with peers in which food is involved -- not so much at school where I have a gluten-free lunch of fish or chicken that's made for me and somewhat similar to the regular lunch, but I do feel really different and strange if I have to bring special food that is different and people wonder why..........this is rather longwinded, but I kinda understand the feeling of isolation.

At one point, I saw a psychologist, as well, and I guess it did a little for me, but not as much as I had hoped. I think that the continued symptoms are what cause my emotional sensitivity regarding celiac disease, etc....my apologies if i went off on a tangent....

Try looking here for information:

Open Original Shared Link

Celiac.com 06/25/2000 - The Codex Alimentarius Commission was created by the World Health Organization and the Food and Agriculture Organization of the United Nations. It currently provides the only international gluten-free food standard for manufacturers. Its members include the Unites States and Canada in North America, and most European, Latin American, African and Asian countries. It is worth noting that European countries which currently conduct the most cutting-edge research on celiac disease in the world, namely Finland, Norway, Italy, Sweden and the UK, are also members of the Codex, and they currently accept the Codex standard for gluten-free foods that specifies a limit of 500 parts per million (ppm) of gluten in foods. This incredibly low level of gluten is considered safe by the Codex for people with celiac disease, as our products that contain specially made wheat starch with levels of gluten under this amount. Most manufacturers of gluten-free food use wheat starch that falls below 200 ppm, rather than the higher accepted limit of 500 ppm, and the current Codex gluten-free standard is in the process of being revised to the 200 ppm level.

The acceptance of the Codex wheat starch by most European countries is based on years of research and the follow up care of hundreds of thousands, perhaps millions of people with celiac disease, whose doctors found that they recovered fine while eating it. There is currently much clinical research being done in Europe on the safety of Codex wheat starch, the results of which have further reinforced the concept that Codex wheat starch is safe for people with celiac disease. Most people with celiac disease (excluding extremely sensitive individuals and people with wheat allergy) should be able to eat Codex wheat starch without any damage or problems associated with the disease.

I'm gluten-free 7 months with bad symptoms -- not so much gas as vomiting/stomach pains -- sorry I can't help, but I'm in the same boat in terms of length of time (almost) passed w/o feeling better

Lisa,

I believe that wheat and barley grasses are gluten-free....I think Tiffany explained it recently--something about the harmful seeds or something that should fall out at a certain point. However, they're all picked at the same time, even if some contain the harmful thing in the plant, or whatever, so therefore the barley/wheat grasses are technically gluten-free, but contamination is so likely that it is not really safe--so I wouldn't eat it.

I tried some Omega-3 bar--the first I tried and it was absolutely disgusting--probably not the same one that Tiffany tried, cause mine was pretty gross. I also had some Boomi Bar, which I actually disliked more than the Omega bar--it looked tastier, but was not good at all -- maybe it was just that flavor...anyway, somebody posted a gluten-free Atkins list, which contains a list of the gluten-free flavors of the "Advantage" bars -- if this Atkins craze is really serious, they have to have relatively tasty bars, I guess......I've never tried them and don't know how much protein is in them or anything. Genisoy makes a very good southern style PB chocolate chunk bar or something -- something like 14 grams of soy protein....I think...don't quote me on that. The only other gluten-free bar is a honey pb flavor, which I don't think is quite as good......same protein...not sure if it's 7 grams or 14.........

Although you don't need to be careful about milk (whole, fatfree, etc.), you do need to take caution in buying lactose-free or some other special milk. Those can contain gluten.

Yeah, I've used a thermos (not for school), but other places and I find that spaghetti and macaroni and cheese stay hot from the morning until when I eat--even if that happens to be 1:00..........try it.

There is a high likelihood that oats are contaminated. First off, they are often grown in fields that previously grew wheat or barley. Here's what the celiac.com safe/forbidden ingredient list had to say about oats:

3) Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.

There are many articles on celiac.com about oats, but here is one that refers to contamination in particular as could occur through fields used for many grains, dust, and unclean machinery/contaminatoin at the mill:

https://www.celiac.com/st_prod.html?p_prodi...-54104150730.06

Oh, I should also mention that as something can be wheat-free, but not gluten-free, you should definitely check the box or call the company about any other forms of gluten (rye, barley, malt, etc.)

When I was diagnosed I first checked the internet for information, but also went to the New York Public Library.......nothing.....I think that the web is a much better source of information