celiac3270

I had also thought it was a lot when Anne Lee said that. I had heard 1/48th of a slice of bread, which is a very small amount.

Yes, wooden spoons are very dangerous in terms of contamination, so any wooden spoons used for gluten should be replaced. Same with teflon. I also agree with the thing about the fryer. In reality, is it probably going to damage your villi if the spoon is scrubbed well and then stirs this gluten-free stew you speak of? No...but regardless, you're best off not doing that because if you get lenient on the wooden spoon with the stew and you occasionally use the gluten-free pan to make non-gluten-free food and you use that same plastic measuring cup for gluten-free and regular flour, it's going to add up to a substantial amount that can contaminate you.

It's a difficult topic. We don't really know exactly how much is too much, we don't really know about certain ingredients: the Europeans accept wheat starch in their gluten-free products, yet Americans and Canadians do not. We don't really know if wheat starch is okay--in some ways it's difficult to imagine that it would be, but yet, you don't hear all the European celiacs grumbling about symptoms from products which contain it.

But my point is that the adhesive from the sticker:

1) is gluten-free

2) if it did contain gluten, the adhesive wouldn't come close to enough wheat to contaminate you

3) how much of the adhesive actually sticks to the apple

4) this can be avoided simply by taking the skin off the part with the sticker or washing the apple

Maybe we have two months honoring us

What can we do about it? We can either bask in the glory of being nationally recognized even though nobody knows what celiac disease is........ or we can send e-mails out to all the newspapers we can think of asking them to run an article on Celiac disease, being that it's National Celiac Disease month and provide some information for them to research it. I may do the latter if I get around to it.

One frequently posting member on here has collagenous colitis, but I don't know how the two are related if at all.

A few links to posts that mention it:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

There are many more, but this is just a sample. To find them all, click on search, then search for +ulcerative +colitis ...the plus signs in front mean that it won't bring back a post unless it has both those words in it. That way you avoid posts that have colitis in it but not ulcerative or vice versa.

Sure

Sent it

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

--

I just read the Gluten Free Bible. The author says that if you live in a house with those who eat wheat that you have to get different utinsels. I didn't think about this issue but have been breaking out in DH even though I'm being very careful with my diet. Does this mean that wheat can get into silverware and things like that even after it's been washed? Has anyone had this experience with roomates and what did you do about it? thank you in advance.

Not true. Just wash it well and you'll be fine. Oh, God. The minute I saw Gluten Free Bible I went nearly panicked . There have been rantings at Delphi on the inaccuracy of the book. First, Jax doesn't research carefully: she says that Cheetos and Tootsie Rolls aren't gluten-free--they both are. She has so many inaccuracies, suggesting that you eat something just so you don't offend your host, regardless of whether it contains gluten and suggesting that you take the wheat communion, hold onto it, and later feed it to the birds. She is more aware of contamination in this book than in the last, but I still wouldn't trust the book farther than I can throw it . She still mentions removing the contents of a "normal" sandwich and putting it between two slices of gluten free bread and eating it -- if you are not "too sensitive."

TO OTHER READERS: Don't purchase that book!!! I highly recommend, instead, Wheat Free Worry Free by Danna Korn (the true gluten-free Bible) or Shelly Case's celiac book. Jax is too inaccurate. I apologize for this rant, but it's scary that such inaccuracies are out there.

Here is the review section at Amazon. It's basically a war between the newbies who like the writing style and assume the info. is correct and the old-timers who are warring against it:

Open Original Shared Link

Even on a full wheat diet, it wouldn't have shown up. celiac disease is an intolerance, not an allergy, so unless you ALSO have an allergy to wheat, it wouldn't show up on the allergy test.

I sent it to all the e-mail addresses listed. When in doubt, I sent it unzipped. It takes a little longer to download that way, but that way I know you'll be able to open it.

Sorry, Donna, I don't have your address. Could you PM (or e-mail) it to me? I would just send it through the celiac.com e-mail thing, but you can't put attachments in that way.

Karen, I was going to ask you if you wanted--forgetting that a list of gluten-free products in the US wouldn't be very helpful. Sorry!

-C

gluten-free lipbalms, etc. This is pulled from the delphi list:

Blistex (Blistex, Inc.) (888-784-2472) (Open Original Shared Link) (ve=07/31/03)

Lip Ointment, Lip Balm (regular, mint, berry), Ultra Lip Balm stick, Lip Tone Stick, Complete Moisture Stick, Daily Conditioning Treatment SPF-20 Ointment/Salve, Herbal Answer Lip Balm Stick, Herbal Answer Gel, Lip Medex Ointment/Salve, Lip Revitatlizer Gel, Kank-A-Liquid, Silk & Shine Stick, Smoothies Sticks (Berry Explosion, Melon Medley, Triple Tropical), Clear Advance Stick)

Bonne Bell (ve=2-15-05) The following Bonne Bell, Inc. products can be used by people afflicted with Celiac disease. They do not contain any gluten containting grains: wheat, barley, rye, oats, amaranth, teff, millet, spelt, and quinoa. We do recommend that celiac patients steer clear of all Strawberry flavored products because vinegar is used for the tart taste.

10-0-6 Lotions

All Colognes

Lip Lites

Lip Enticements

Lip Fashion

Sponge-On Sparklers

Shower 2000

Lip Lix

Lip Gear Lip Crayons

Eye Shades

No Shine Oil Control Makeup

Lip Shades with SPF 15

Lip Sheers

Nail Lacquers

Cosmic Cheeks

Lash Tints

Glimmer Gels

Roll-On Lip Smacker Shiners and Shimmers

Roll-On Glitter Gloss

Lip Gear (Matte only)

Lip Shox

Eye D

May 03, 2005 09:00 AM US Eastern Timezone

Manage Food Allergies with Safe Substitutes, Says Savory Palate, Inc.; May is National Food Allergy Month and National Celiac Disease Month

DENVER--(BUSINESS WIRE)--May 3, 2005--It is an intriguing paradox that some of our top food allergens -- e.g., wheat, dairy and eggs -- are also America's most common food ingredients, making them extremely hard to avoid.

Yet, 11 million Americans do just that by using safe substitutes for their food allergens. Another 3 million people with an autoimmune form of gluten intolerance called celiac disease use safe replacements for wheat -- the major source of gluten.

"What these people have learned," says Carol Fenster, Ph.D., an expert in allergy-free cooking, "is that replacements for wheat, milk, and eggs may already be in your pantry or as close as your local grocery or natural food store."

For example, people who avoid wheat can bake with flours made from rice, beans, corn, sorghum or potatoes. This allows them to safely enjoy typical American dishes like bread, pizza, brownies and other baked goods.

"Milk is one of the easiest items to replace in our diet," says Fenster, who authored Special Diet Solutions and founded her allergy-free publishing company, Savory Palate, Inc. when she discovered her own food sensitivities. "There are many milk substitutes made from rice, soy or nuts. Look for those that are fortified with essential nutrients," she advises.

Eggs, a critical ingredient in baked goods, can be replaced with soft silken tofu that's been creamed to make it smooth. Flax meal simmered in hot water also makes an excellent egg substitute. Baked goods will be a little heavier without eggs, but still delicious.

Fenster says: "Reading labels and recognizing words that indicate allergens is also very important. For example, savvy shoppers recognize durum or semolina as wheat, casein or whey as dairy, and albumin as egg." If in doubt about a particular food, she says, contact the manufacturer to avoid risking harmful reactions that cause 30,000 emergency room visits per year.

During May, which is National Food Allergy Month and National Celiac Disease Month, Fenster's company is launching three new booklets on cooking without wheat, dairy and eggs. These booklets, downloadable from www.SavoryPalate.com for $6.95 each, explain the "why" behind allergy-free cooking and supplement Savory Palate's five allergy-free cookbooks.

Open Original Shared Link

I'm also strongly against gluten challenges. After a diagnosis, it serves no purpose to torture you for another six months just to tell you, again, that you have celiac disease. And the results don't lie.....

Just wanted to respond as I'm another person against the gluten challenge

100 ppm is the CODEX standard...200 ppm is about what it would take to cause damage. Anne Lee compared this to about 1/8 of a tablespoon of flour.

Fatigue is the most common form of celiac disease and anemia is also related to celiac. Celiac definitely contributes directly to fatigue, not only through anemia.

Also, many here were initially labeled as having IBS when in fact it was celiac.

Welcome!

Yep

Also, I realize that in this day, you might not want to download a file sent from someone you don't know, so to get the list from the website itself follow these steps:

1) Go to the website, Open Original Shared Link

2) Click on "messages" or "start reading"

3) Select the folder "gluten-free Product List"

4) Click on the topic called "Downloadable files word"

5) Of the four options, choose the one in the upper right.

It's free, it's 79 pages, it can be put on a Palm or printed and clipped together. If I had known about that list when I was diagnosed, I wouldn't have bought Clan Thompson or any other guide, simply cause this is free, extensive, and reliable.

At the risk of boring everyone to death with my praises of the free list at Delphi forums, I want to reiterate that there is a free 79 pg. list for download.

1) Go to the website, Open Original Shared Link

2) Click on "messages" or "start reading"

3) Select the folder "gluten-free Product List"

4) Click on the topic called "Downloadable files word"

5) Of the four options, choose the one in the upper right.

It's free, it's 79 pages, it can be put on a Palm or printed and clipped together. If I had known about that list when I was diagnosed, I wouldn't have bought Clan Thompson or any other guide, simply cause this is free, extensive, and reliable.

Yes. I posted about it under the food products section about a week ago. The updated version came out at the end of April. If you would like that one, I can e-mail the word document...just PM or e-mail me your address.

The Delphi list is maintained by the members of Delphi Forums--if you confirm a product to be gluten-free you post under a confirmed products section with the product name, website (if available), phone number, date of verification, and method of verification (snail mail, e-mail, phone, website, etc.). Then a sort of committee compiles these results into a list which is updated far more frequently than the Sholland list.

If you like the Sholland food list, though there's also a medication list: Open Original Shared Link .

The delphi forums list just came out and it 79 pages long...they update that one I believe too

That's what I just said lol

While I think it's very good that you're being so careful, I have to disagree with the responses to this one. I don't want to discourage you from asking questions, though. While the amount of damage needed to cause gluten is small, the sticker on fruit, even if the adhesive contained wheat, would be of absolutely no risk. If we start worrying about the sticker's on foods, then we should also be avoiding all foods made in facilities that make wheat products. Then we shouldn't even be eating anything that isn't 100% natural at all--and that we can't confirm are made in 100% gluten-free fields with gluten-free fertilizer, etc. If it makes you feel better, you can rinse the piece of fruit, but seriously, it's nowhere NEAR the amount of gluten you'd need to get contaminated.

I tried to reply this morning, but when I hit add reply my internet connection conked out on me. There's a great list of gluten-free candy from Melonie Katz of the yahoo group Silly Yaks. This is for Halloween but can be easily adapted for other holidays. There are also suggestions for non-gluten-free candy at the bottom:

If you want a copy of this updated gluten-free Candy List with cute graphics (as

a Word doc file, or as an Adobe pdf file, please email me and I can

send you a copy. Please put REQUEST CANDY LIST WORD OR REQUEST CANDY

LIST ADOBE so I will know which file format to send you.) Please send

your requests to: OneSillyYak@yahoo.com

Gluten Free Candy & Easter Candy

It's not totally accurate. Delphi Forums has a 79 pg., more accurate list. It's a good guideline, though

Umm...if you want to ask about the results on here, it would be good to know which tests he is running...there should be five if he's doing all of them, but he may not.

You don't really need to ask anything--just explain your symptoms, suggest celiac, and maybe have an article or two or a symptom list to...educate him about it if he doesn't really know about celiac disease. Oh, the tests...Anti-tissue transglutaminase (tTG) IgA, the total serum IgA, the anti-endomysial (EMA) IgA, Anti-Gliadin (AGA) IgA and the anti-gliadin (once again, AGA) IgG. I guess you could also ask what tests were run when you get your results back.

There's nothing you really need to ask. Your doctor will probably be doing most of the asking, at least on the first visit

celiac3270:

Your the best!

LOL, thank you!!

Yes--definitely . And I've had many foods that contain buckwheat...pancakes, etc. It's not necessarily bad, but you need to be cautious about gluten being added.

Is there a phone number on the package?