celiac3270

Yep.....I think it just depends on the person, as well...for example, some people are more self-conscious about things, some people have understanding people around them, etc....I think it depends partially on environment and partially on the person....

In many cases, it's not that I have problems with other people, but that I feel different...when I'm eating with others who aren't really aware of celiac disease...

-celiac3270

When I was younger I used to have farina a lot...and I would eat the meal, then run to the bathroom 30 min. to 2 hours after finishing, throw up, and then feel fine.

In the past few years, I didn't have anymore of that, and therefore, I had no immediate symptoms. Rather, I'd eat gluten all week and then get sick towards the end of the week....cramping and vomiting. Other symptoms such as bloating and gas were constant, and diarrhea wasn't a major issue...it came every now and then, but not enough to really disrupt everything. My delayed reactions were a contributing factor in not finding celiac disease in me for a time....after all, I couldn't connect it with any particular food since my symptoms didn't come immediately after eating a bagel, doughnut, sandwich....etc.

-celiac3270

I boil it for five minutes, max, though, overcooking makes it yukky

That's funny....5 minutes max? I've found that I have to boil gluten-free pastas for double the time I boiled non-gluten-free pastas....and I thought that maybe all gluten-free pastas needed more boiling time -- I guess I was wrong.... ...interesting to hear. With other gluten-free pastas I've tried, they'd still be rock-hard after 5 minutes

-celiac3270

I have another five years before I have to deal with this, but I'd be interested to read about it.....and learn how others deal with college long before I have to......I didn't see this info. when I last checked your site, but is there a specific location on the site where you posted it (files, message board)?

In addition, I'd love to hear how people deal with celiac disease in situatations such as boarding school and college.....as I said, I don't NEED to know, but I'm interested to hear what people (especially those who dislike cooking do).

-celiac3270

It's really difficult to eat in a restaurant unless you pick Mexican or Chinese or Japanese. They seem to put wheat starch and flour in everything. Cybergran10

It is difficult....and all you can eat is the boring stuff that you eat all the time: it's not any different when I eat out: it's the same steak or chicken or potato that I'd have had at home, anyway....and like Richard (lovegrov) said, nothing is spontaneous or new or different......it seems to be the same: I don't find that the hardest part, but it can get rather annoying....then again, I'm 13....so if I live a LONG time, I could have another 80 years of meat, potatoes, and gluten-free noodles...with no new sauces or toppings....ugg. I agree with Richard, and I think he, and everyone else (dana_g, ryebaby0) explained it pretty well....you can't just say "that restaurant looks interesting, let's go there." I guess the positive thing is that I never really ate out much even before the diet.

I thought dealing with people was the most difficult thing. I am a college student and my friends and dining services were so hard to deal with sometimes. They wanted to help, but I usually ended up left out or feeling so different and alienated from everyone else. Traveling with sports teams was a nightmare as well. It just made the adjustment that much harder and take that much longer.

Again, I don't find dealing with people the hardest, but I really dislike explaining to everyone. Anywhere what I eat with other people I feel like the oddball....the different one....the weird one....not so much at restaurants (cause I can meat and potatoes and a vegetable....w/o any sauces or contaminants...and look like everyone else), but if everyone else is eating pizza and I'm eating something else, I feel somewhat self-conscious.....sounds like what you said, Melody... ...I dislike talking about it with other people or explaining unless I have to...and when I have to, I try to keep it short and to the point.

Thanks for replying...and voting...even though the votes were spread out, it seems like everyone thinks the same way about things....like eating out and symptoms.

-celiac3270

Hi,

It has repeatedly come to my attention that the sections of the forum for Australia and Asia have only three posts. In addition, upon reading the posts under the Australian one, there appear to be few people who live in Australia (about two) that post there. I noticed the same thing in the "Asia" section...there appear to be two people who have posted that are from Asia.....and the other two posts refer to the UK....not Asia. This leads into my proposal: that we have a section for the UK, or, generally, Europe. Although there aren't many from the board from Australia and Asia, there do seem to be more from the UK. I just thought of this while replying to a post under Coping With...by someone from the UK. This proposition wouldn't help me, personally, as I live in NYC, but would, I believe help the multiple Europeans on the board.

I've read posts in this section (Technical Help) about there being too many topics underwhich to place posts....and I personally disagree, but in order to limit them, we could also merge Australia with Asia to make one forum since there are only three topics in each, anyway....and many have only 0-2 replies.

I think a section for those in the UK (or elsewhere in Europe) would be helpful because not everything is the same in both places. We know how food manufacturers like to mess things up , so a food that is gluten-free here, might not be good in the UK or vice-versa. In addition, there are undoubtedly brands in the UK that you cannot find in the US, or foods in the US that aren't sold in Europe. I think there is an increasing number from the UK on the board (or at least, more than those from Asia and Australia combined). I am not suggesting that we do away with their sections, but that we just alot one section to the UK....this site is the best resource for those in the US, and we can easily make it great for those in Europe, as well. I would not have brought this up otherwise, but I've noticed that the Australia/Asia sections don't have many posts....I think a Europe/UK section would have at least more posts than those.

One more thing, that I'm coming back to add (edit): Like I said, this section would not help Americans, such as myself, so I think it's important if Europeans want it...if they wouldn't find it helpful, it's pointless. In addition, Scott needs to express his approval ...he'd be the one adding the section and he's the one who runs the board.

-celiac3270

I also agree with Mariann (gf4life).......even if they could guarantee that that amount would have no effect on any Celiacs, once you add it up with any trace amounts that you get from other foods or slight contaminations that normally wouldn't affect you....you're getting a significant gluten intake...if they can eliminate enough gluten to label it gluten-free, why can't they just get rid of all of it?

-celiac3270

Hi,

Welcome to the board....this is the best forum you can find to post questions about Celiac Disease... ...so you came to the right place. I'm sure you'll find this board helpful as we all have...just keep in mind, though, that you'll have to be extra careful since most of this information is regarding American products....and the way the manufacturers mess things up, a product that's made gluten-free in the US, might not be made gluten-free in England....just wanted to warn you so that you wouldn't make any extra mistakes and not know why.

Anyway, welcome to the board and good luck.....

-celiac3270

Training your brain is a great way to put it! I'm a stay at home dad and I take care of my little girls, and they are always trying to feed my a cookie or put a fruit loop in my mouth. It's great that they want to share and I'm so used to just humoring them that now I have to catch myself each time and say, "Oops, nope, can't eat that!" Eventually I will get more used to it I'm sure but it's still so new to me that my brain hasn't quite adjusted yet. 

On the other hand I'm dreaming at night about cooking gluten-free foods now so maybe it's starting to sink in... 

Oooh...that must be difficult....it's easy enough to make mistakes on your own without having someone handing you foods ....it does take awhile to get used to....at first you'll read every label 2 or 3 times to make sure you didn't misread it, and then, eventually, you'll know exactly what you can and can't have...and you will only have to read labels for prodcucts that are new to you. In addition, in the beginning I would automatically move towards food....now I immediately know that something's not good so I don't go near it. Eating seems to be somewhat automatic: people graviate towards food or eat whatever is there without thinking about it. With celiac disease you just need to make eating a manual thing where you consciously think of what you can eat...and then eventually you will automatically stay away from foods that you know contain gluten.....my apologies for a long-winded piece on eating.....it may, by this point, have no relevance to catfish's post and I don't know if this will make sense to anyone else....... By the way, I never had those dreams (but have heard of others who have had them), but it seems like you're making things like eating and cooking something you think about, rather than, as I mentioned before, semi-automatic operations. I hope this makes sense......

-celiac3270

Called the company once first going gluten-free....they didn't say that they contained gluten, but rather, that they could not clarify that they were gluten-free....therefore, they might be safe, but we don't know......so, not good....sorry

-celiac3270

Hi Dianne,

I've known about that site since I came to the board and Molly (flagbabyds) told me. Whether or not it is helpful really depends on where you are...there are some restaurants for NYC (where I live)...10...which is actually a fair number......but it says that it's a Westchester group, so I guess it is likely that it would have more restaurants for areas in NY than areas further away or smaller (like places in the mid-west)....with this, location matters.....this site might be helpful if they add on.....wow....I am just rambling on and on....sorry....good site to post, though for anyone who doesn't know about it from other posts on the board........

-celiac3270

To wash it....you just need to have it over a sink and sponge down the grilling part.....it can get slightly messy, but it's not particularly difficult...and if you just clean up after yourself, the hotel doesn't have to know

-celiac3270

I use Crest without issues (and I use different forms of Crest....sometimes I can't find one in the stores)......

Second, don't apologize for posting ....after all, the whole point of the board is to share experiences, ask a lot of questions, and get answers...if you couldn't ask questions, then this wouldn't be much help.....so don't apologize for asking questions..... We're happy to answer them if we can.

-celiac3270

I think you should be tested first because if you ddaughter is scared of needles that would be very hard for her. If you come back posotive then YES have her tested, but if you come back negative try to talk to a GI doctor because they seem to know more about celiac disease

You should get tested, but it doesn't matter who gets tested first. If you have it, your daughter will have to get tested, anyway.....if you don't have it, your daughter should still get tested....after all, I have celiac disease, but my parents and brother don't. A GI doctor would just say: bloodwork, if that's positive, then biopsy....

Mariann's suggestion of Enterolab: a good and painless way to diagnose, but not one that the doctors like....you'd probably have to end up doing bloodwork, anyway....but it's a good idea to learn for yourself is you have it....it's just, that doctors might not like it.....

-celiac3270

oh, okay...I'm not allergic...thanks.

-celiac3270

Thank you from me, as well....I am interested in getting a subscription to some magazine on Celiac....and heard of living without....I'll get a copy and try it out.....see if it's worth subscribing to. Jessica, is that "gluten free living" magazine better than living w/o?

-celiac3270

celiac3270:

My son (who is 10) just saw his GI yesterday and we asked the very same question. He was DX the same time as you, but has additional immune-system problems. Anyhow, his doc still wants him off dairy (we were soooo bummed). It isn't just an issue of healing; premature exposure to dairy can -- sometimes -- set off an actual allergy to milk (casein or lactose) that you didn't previously have. Or that's my understanding of what she said. A summer without ice cream. Ick!  We're going to buy stock in Philly Swirl !

Joanna (and Patrick)

Yikes! Thank you for the warnings.....is it bad for me to be consuming any dairy? Like I said, I eliminated bulk amounts of obvious dairy...like creamcheese. Is it bad to have some dairy in my diet?

-celiac3270

I am a member at Jessica's (angel_jd1) board, and I get all the postings made there via e-mail....I recently got an e-mail regarding cross-contamination....it may sound ridiculous for a non-Celiac, but this stuff is essential to know and practice:

Help with kitchen cross-contamination

Here are cross-contamination potentiel issues

1. Replace toaster/toaster oven. Never use the same toaster/oven that

gluten products have been used in.

2. Replace all cutting boards. Old boards may be kept separate for

use with gluten foods.

3. Replace wooden or teflon cooking utensils. Old untensils may be

kept separate for use with gluten foods.

4. Replace porous pots/pans/skillets. Teflon and cast iron are porous

and retain gluten from past cooking.

5. Replace pans with seams. Past gluten products can easily be

retained in the seam.

Never wash gluten and gluten-free dishes in the same dish water.

Use disposable rags/sponges if your kitchen is not totally gluten-free.

8. Many issues one forgets to look at: can openers

colanders

pets (food, licking)

stamps, envelopes

stamp hinges (for collectors)

lipstick

toothpaste

9. Very important: silver drawer: there are always crumbs there.

10. shared tables, like at work. I frequently sit down to have lunch

& find someone else's sandwich crumbs all over.

11. Perhaps remembering to wash your hands before eating finger food.

I know our moms always told us to do this, but it's easy to forget.

There are so many potential contaminants in the house, especially for

those of us with pets or kids, that you might not even realize you've

touched something that's potentially dangerous.

12. bulk bins at the grocery: it has one of the most cross-

contaminated potentiel.

One has to ask the owners to put some aside when they have a new bag.

13. At school: Gym class was held in the multi-purpose room

(lunchroom) where kids had just eaten breakfast. Custodians swept the

floor after breakfast, but didn't wash it. My son crawled around on

the floor during gym class, wiggled his loose teeth...gluten.

Kids met for chess club in the library during lunch, so they ate

their lunch in the library. Crumbs on the carpet get on little

fingers.

Kids eat snacks in the hallways. Crumbs get tracked into the

classroom. Five year olds spent a lot of time crawling on the floor.

Some brands of play "clay" (ex. Rose Art) contain gluten. Some finger

paints also do. Check out all art supplies used in the art room and

in the classroom.

14. the conveyor belts at the checkout counters in supermarkets: for

ex.: leaking flour bags, etc

The only place I've found them is a healthfood store near me. They might be hard to find, because they're only in one of four healthfood stres that I visit. I am not aware of an official site to order online, but some online gluten-free products store might carry them. Both are rather expensive, but just try one package and you'll see why I praise them....

-celiac3270

Good to know....I've been lactose-limited for almost 5 months, as well....I haven't avoided dairy altogether, but, like I said in my post, avoided large quantities.....thank you for sharing your experiences with it...I guess I'll be avoiding it longer than I initially expected to....thanks again.

As for my symptoms.....still there. I had another episode of cramping and vomiting.....ten times less severe, but still there....as long as they're less harsh, though, I can deal with this for now.

-celiac3270

The sauce packet from the regular Macaroni and Cheese by Kraft is gluten-free....obviously the noodles aren't, but with the same sauce, it's the same as the good old processed stuff....of course, you might prefer the homemade kind more anyway....wasn't sure, so I just posted this one...

-celiac3270

Since being diagnosed in February, I've been limiting my dairy/lactose....I am not lactose intolerent, so I have not been strictly adhering to a 100% lactose-free diet . Rather, I've tried to limit my lactose intake. For example, earlier in the diet, I had a big bowl of straberry icecream (made by Haagen Dazs, so I know it was gluten-free)...and I got sick that night. Therefore, I started eating a soy icecream, which tastes okay. I don't avoid all dairy, but avoid large quantities of dairy whenever I can. I don't dare to eat a whole bowl of icecream to find out if I'm okay with dairy now -- I still have symptoms...in case that is a sign of whether or not dairy is okay -- I know all Celiacs are different, but how long did you or would you recommend staying off dairy/lactose? Thanks.

-celiac3270

As for McDonald's...there gluten-free list is at:

Open Original Shared Link

McDonald's USA Gluten Free Menu Items

Back to Nutrition Information

McDonald's provides a listing of popular menu items that are gluten free and contain no wheat, barley, oats or rye. You may view this information below or download a printable version.

Beverages

Apple Juice

Coffee

Hot Chocolate

1% Low Fat Milk, White or Chocolate

Orange Juice

Soft Drinks

Chocolate Triple Thick

That is terriffic ....I, too, am glad that you enjoyed it.

So far it seems as if people are asking a lot of questions about "is this sunblock gluten-free?", but we still don't have a lot of gluten-free products mentioned in this thread. Somebody mentioned some Neutrogena thing and Banana Boat was brought up twice.

If you're asking which ones are gluten-free, I know Banana Boat is.

richard

Richard, Banana Boat has multiple variations: some for "general protection", some "for kids", some "sport" varieties.....etc. Which of these are gluten-free? Thanks...

-celiac3270