celiac3270

ha ha ianm! that is something i might think, but never have the nerve to say !!

Exactly how I felt

IgA deficiency results in your levels being lower than the actually would be. This is important because while a low IgA might make you think a test to be negative for celiac, if you have IgA deficiency, then that might be what keeps it in the normal range--and in fact, you might actually HAVE celiac.

CONGRATULATIONS!!! THAT'S TERRIFIC! We're all really happy for you...is this televised in the US? You are a great example that celiacs aren't (necessarily) wimps We are proud of you.... keep us posted!

lol

Ha, that's funny! I'm tired, so I can't think of any now. Going to bed ...I'll be in Chicago for the next four days.... bye everyone!

I'm sure we all have felt those feelings at one point in time. I have self pity parties once in awhile especially when I see pizza

Me too....

It's easy to get down about...and all you can really do is look on the bright side, and think of all the junk you can have: Lays chips (including the Stax), an infinite number of candies (see Open Original Shared Link ), soda... --hey, that's all that matters when it comes to food: chips, candy, and soda...just kidding. I don't feel that bad when I'm home; it's just harder when you're on the go or you're singled out as different with a group of your peers...... argh, I'm tired and I don't know if I'm making any sense, so I'd better sotop now

Sure . When you mentioned that one was from the UK (that I got through the Google alert for "gluten"), I made a new alert for any articles that have "coeliac" in it...since it's more commonly spelled that way in the UK...

I couldn't get one of them (the second) to open this time, but the first one:

What the big supermarkets said about availability of gluten-free products Jun 13 2005

Madeleine Brindley, Western Mail

 

Morrisons

A spokesperson said, "We offer a number of gluten-free products in our Free From range, which can be found in the majority of our stores.

"In order to help provide for our coeliac customers this range is designed specifically to help people who have allergies, one of which is a gluten allergy.

"These products are under various reputable brands from specialist suppliers and include bakery products and snacks such as cakes and biscuits.

"We also contribute a list of own label products to the Coeliac Society for inclusion in its information and a list containinga selection of our products is available for customers from the Head Office Customer Service Department or by request from their local store."

Tesco

A spokesperson said, "Many of our shoppers have special dietary needs, often caused by a food allergy or intolerance.

"That's why we introduced the Free From range, which has more than 150 everyday items, free from gluten, wheat or milk.

"Feedback tells us that this has made the shopping trip easier for thousands of customers."

Sainsbury's

A spokeswoman said, "Our Free From range consists of over 60 tempting sweet and savoury products which havebeen rigorously taste-tested and competitively priced, and is endorsed by Britain's leading charity for allergy sufferers.

"Our range features delicious products you couldn't find before, such as gluten-, wheat- and dairy-free fish fingers or toffee and walnut iced dessert, as well as everyday products like gluten- and wheat-free corn and rice fusillipasta.

"These products are set out in special Free From sections in stores, and Sainsbury's to You has dedicated a Free From aisle to make it even easier to find these products online."

Asda

Despite repeated requests, Asda was unavailable for comment.

and the second one:

What is coeliac disease? Jun 13 2005

Madeleine Brindley, Western Mail

 

COELIAC disease is a life-long inflammatory condition of the gastrointestinal tract caused by gluten, a protein in wheat, and similar proteins in rye, barley and oats.

In a coeliac, gluten damages the lining of the small intestine which reduces the ability of the gut to absorb adequate nutrients from food.

Wasting can occur, leading to severe illness resembling malnutrition.

In the 1950s it was thought to be a childhood condition but now it is recognised that many more adults than children are diagnosed.

Coeliac symptoms can occur at any age and, according to Coeliac UK statistics, most coeliacs are diagnosed between the ages of 30 and 45.

Coeliac patients may be acutely and severely ill with weight loss, vomiting and diarrhoea or they may have chronic, but almost trivial symptoms, such as tiredness, lethargy and breathlessness, according to Coeliac UK.

Adults may have a history of abdominal or intestinal upsets, or they may suddenly develop the condition at any time.

A coeliac baby is usually fit and well until after the introduction of gluten-containing solids.

The only treatment necessary to return the intestine to normal is a strict gluten-free diet. Coeliac disease used to be a rare condition, but more and more doctors are beginning to recognise the disorder in their patients.

It is thought that one in 100 people in the UK has the condition, which runs in families.

Ha! Exactly the same

Open Original Shared Link

I got lost following links Bean posted and eventually ended up looking at a brand of Almond Milk....thinking of replacing my milk. Anyway, this product says gluten free but lists barley malt in the ingreds. There's no such thing as gluten-free barley malt is there? I wouldn't have asked this 2 weeks ago, but since posting here I've learned many things such as Modified Food Starch can be gluten-free...

About all the links Bean posted...I'm off to read more!

Malt is, in very rare cases, gluten-free. Barley malt, however, is never gluten-free.

Thank you!

I haven't personally ordered from them, but I've heard that they are VERY good.

I have not read Dangerous Grains. Question: how much of it is directly related to celiac and how much of it is...just about how bad grains are in general or how they are bad for people with other conditions?

The gluten challenge is a rudimentary system. The most orthodox, textbook way to get a diagnosis used to be something like:

• Patient eating gluten has symptoms and I think it's celiac disease
  
• Blood test
  
• Analyze results. If negative, biopsy to completely rule it out, if positive, biopsy to completely rule it in.
  
• Negative biopsy, neg. blood means that it probably isn't, positive biopsy -- celiac
  
• Patient goes gluten-free and has improvement
  
• Biopsy to see if healing has taken place
  
• Let's make sure it's celiac and have a gluten challenge
  
• Another biopsy
  
• Gluten-free for good
  

In reality, this is the most ridiculous thing. What makes most sense is blood work, biopsy, diet, and maybe tests later on to make sure healing takes place. But if you feel better, you should just go gluten-free with or without test results.

The Baked Lays are theoretically gluten-free, but subject to possible contamination.

Jenvan... I think they mean the regular baked lays ruffles are gluten-free, as in there might be some other "flavor" like... cheddar cheese lays ruffles or sour cream and onion flavored baked ruffles, etc.

It depends on what airline. Tell me which one you're planning on flying and I can tell you probably what you'll get. Some of them stick to the rice cake or a fruit platter, but on some you'll get a terrific meal, for example, British Airways would be something like: breakfast: rice cakes, fresh fruit, scrambled eggs, grilled mushrooms and tomatoes. lunch: salmon, gluten-free bread, and cheese. Snack might be gluten-free chocolate, watecress sandiwches on gluten-free bread, carrot cake, etc. In other words, British Airways is the way to go. And then there are the airlines like Air France who, as of the last time I checked, offer absolutely no gluten-free meal at all.... but then again, France is one of the hardest places to visit with la maladie coeliaque

There is a cheddar cheese flavor of the Lays Stax.

...and they're definitely safe...dedicated lines and have gluten-free written on the side of the container near the ingredients list.

Wheat, unlike rice, oats, potato, etc. cannot be fully digested. About 10% cannot be. It was introduced to our diet long after our digestive systems had developed and therefore, isn't good for anyone. That's a little snippet, but you'll obviously find more in a book like Dangerous Grains, where they actually have precise statistics and more of them.

That's what I thought at first. But after you make it a few times the pizza starts to taste better and it gets so much faster to the point that you can...and I have...made it on weeknights

Yea...the funny thing, though, is that there are only maybe 200-400 people who post even semi-frequently.

There are positives to a gluten-free kitchen, such as you can be more mindless about eating and there's a decreased risk of cross-contamination. On the other hand, however: your older children could become resentful of having the younger child's diet imposed on them and maybe gluten-free eating become mindless isn't such a good thing--it doesn't really keep you on your toes enough...finally, if gluten does somehow enter the kitchen, people might not be used to preventing cc and you might end up with a jar of mayonnaise full of crumbs and a sick child, etc. Finally, there's the outrageous cost of being gluten-free unless, of course, you eat mostly natural and cook mostly from scratch...again, something, however healthy, could result in resentment from the other children.

I do not have a gluten-free kitchen.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

I posted it here: Open Original Shared Link , but it's still good to post here...obviously, mine wasn't as conspicuous.

Mi-Del doesn't have a specific website, but is part of:

Open Original Shared Link

I'm not positive but I think envelopes are something to avoid. I usually just use scotch tape to seal the envelopes.

I think people have checked with a number of envelope-making companies and the glue has been gluten-free, nonetheless, I agree that there's no point in licking when you can tape instead or dampen with a sponge, etc.

I've tried both Glutano and Mi-del...a long time ago, though...don't remember which one I liked more. I think Mi-del had a much more realistic cookie part, and Glutano had a slightly sweeter icing...don't remember very well, though.