celiac3270

Welcome to the board! Wow...46 years. That's impressive! I've been gluten-free since February 2004--a newbie in comparision to you

I never used to watch the Food Network but since going gluten-free, I watch it all the time.... Unwrapped, the Secret Life of... most of the ones that don't involve cooking . It's probably the vicarious thrill...though I make the occasional comment about how a certain product would destroy my intestines or "That's a gluten-free product!"

Michigan

Coldwater - Resource:

Contact: Bruce & Ruth Young

335 Barnhart Road

Coldwater, MI 49036

Tel: (517) 278-8248

Escanaba - Resource:

Contact: David A. Jondrow

312 Minneapolis Ave.

Gladstone, MI 49837

Tel: (906) 428-1621

Flint - Support Group

Contact 1: Nyla E. Wilson

Mid-Michigan Celiacs

11029 Phyllis Drive

Clio, MI 48420

Tel: (810) 686-2539

Contact 2: Lucille & Richard King

5417 Sunset

Midland, MI 48640

Tel: (517) 631-5640

E-mail: RKing2388@aol.com

Gladstone - Resource:

Contact 1: David A. Jondrow

312 Minneapolis Avenue

Gladstone, MI 49837

Tel: (906) 428-1621

Grand Rapids -Support Group

Contact: Mitzi J. Berkhout

West Michigan Celiac Support Group

753 Parkway Dr NE

Grand Rapids, MI 49505

Tel: (616) 363-5749

Contact 2: Sue Baker

686 Carpenter N.W.

Grand Rapids, MI 49504

Tel: (616) 691-4906

Contact 3: Rosalynn Hausman

E-mail: mwhausman@aol.com

Lansing - Support Group

Contact 1: Marian Narodowiec

Michigan Capital Celiacs/DH

204 N. Matthews St.

Mason, MI 48854-1339

Tel: (517) 676-1882

E-mail: MLNarodowiec@cablespeed.com

Contact 2: Greta DeWolf

1815 Sandhill Rd.

Mason, MI 48854

Tel: (517) 349-0294

E-mail: kwpq50a@prodigy.com

Contact 3. Kelly Yoakam

E-mail: BYoakam@aol.com

Support Group

Contact: Donovan J. Sprick

Mid-Michigan Chapter (CSA)

Tel: (313) 733-6857

Dryden - Support Group

Tri-County Celiac Support Group, SE Michigan

Newsletter information:

Spru-Nik Press, Editors:

Contact 1: Robin Donagrandi

21580 Birchwood

Farmington, MI 48336

E-mail: TCCSG@twmi.rr.com

Contact 2: Marcia Campbell

47829 Vistas Circle N

Canton, MI 48188

E-mail: MARCIA1@prodigy.net

Tel: 86-NOGLUTEN

Internet: www.tccsg.com

Traverse City - Support Group

Contact: Sandra Cartwright

Traverse Area Gluten Free Support Group (CSA/USA chap. #21)

PO Box 4112

Traverse City, MI 49685-4112

Tel: (231) 947-8324

E-mail: Scarttc@aol.com

Contact 2: Carolyn Hollenbeck

Tel: (231) 947-9372

Contact 3: Joe Galea

Tel: (231) 264-6272

E-mail jtg@prodigy.net

From the celiac.com list.....

Great! What did you order at Risotteria? I thought the pizza was amazingly realistic and good. My mom ordered the....risotto so I could try some, but being a kid, I liked the pizza most.

I tend to agree with Rinku Okamato's doctor...wait until after the scope to change your diet. You don't want to take any chances of the damage not being caught.

So sorry, cdford ...try not to let it upset you... remember that your friends and family and the people on this board who have never seen you before anyway don't care what color your hair is

I can see where it would upset you though. Feel better.

I know Aunt Jemima syrup is gluten-free...other than that I haven't checked.

Caramel colors, and flavorings are questionable, so you need to call the company

Here's the forbidden list: https://www.celiac.com/st_prod.html?p_prodi...-55105436309.f3 , which has questionable ingredients at the bottom, as well.

I know...not only will we have to be careful about eating our meals, but about asking to bring it home "No containers, just foil or saran wrap or something"

Twizzlers definitely aren't gluten-free. I think the first or second ingredient is wheat flour!

Both are gluten-free.....and diet sprite, etc. Also...Sunkist and Slice

These days that isn't much of a threat.....I don't think any of the mainstream companies make it using bread.

Yea...I got mad about this a couple months ago

Open Original Shared Link

Good link! Just to clarify since it took me a minute to find the celiac section...go to the left side w/ links and scroll down. I was looking for it on that main page. So the celiac section is here:

Open Original Shared Link

But there's also information on other allergies.

Oh okay

Diagnosed in Feb. 2004, so I've been gluten-free for about 14 months...... I've had celiac disease much longer.

Yay! Glad you enjoyed it

Definitely gluten-free---it's on the list Coca-Cola will send you by e-mail. Reg. Coke, diet coke, caffeine-free, diet and caffeine-free, w/ lemon, etc.

All Pepsi, Co. softdrinks are gluten-free.

All great additions.

Shelly, I have a similar issue with e-mails. I get about 70 daily, and only about 6 of them are specifically to me--the rest are from various celiac lists......

Jill, I love cheese, also!

(only applicable if you live in an area with many healthfood store around).....if you have memorized the prices at each store and therefore, know where you can get Tinkyada pasta and Kinnikinick bread cheaper

Ha! I get the glucose thing every now and then, as well.

I do wonder, though, how I would be if I had never heard of Celiac and someone tried to explain it to me.

No specific examples, Richard.....I was just going by the book, so to speak...

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color4

Artificial Flavoring6

Caramel Color1, 3

Coloring4

Dextrins1,7

Flavoring6

Food Starch1, 4

Gravy Cubes4

Ground Spices4

Maltodextrin1, 8  Miso4

Modified Food Starch1, 4

Modified Starch1, 4

Mono and Diglycerides1

Monosodium Glutimate (MSG)1, 4

Mustard Powder 4

Natural Flavoring6

Starch1, 4

Stock Cubes4

Wheat Starch5 

1) If this ingredient is made in North America it is likely to be gluten-free.

3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: "the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet)." Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.

4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

Yea...they're probably sometimes good, as long as they don't get too abundant. I think similar posts are most valuable when it comes to reassuring someone or sympthizing with or helping a newbie w/ general gluten-free resources. After all, we all do it differently. I do think, though, that if two or three people say a product is gluten-free, a fourth and fifth person agreeing isn't necessary....anh...whatever.

Wow! I'm so sorry they were so rude, insensitive, and downright disrespectful. Feel better soon!

Another article:

Thousands of runners at the start of the London marathon yesterday. Picture: EPA

Relief all round after Paula pauses on road to glory

JOHN INNES

FOR 15 terrible seconds it looked like the curse of Athens had struck again. With just four miles to go to the end of the London marathon, Paula Radcliffe pulled up and stopped at the side of the road, apparently in severe pain.

But with anxious millions watching on television, the tears never came - Radcliffe had stopped to relieve herself.

Within a matter of seconds, she was back running on the streets of east London - still ahead of the pack and with her trademark grimace intact - and went on to win the race with a gap of five minutes over her nearest rival.

Speaking soon after the race, Radcliffe apologised for her unscheduled toilet break and revealed that severe stomach cramps had forced her to stop - blaming too much grilled salmon the night before.

"I want to apologise to the nation - I had to stop. I didn

Well, it started out as having to do with celiacs, but it has kinda evolved, eh? I think it should be okay where it is.......

Karen

Yea...okay, I'll leave it, cause the 1st half of it is about celiac disease

the only thing that i could add would be to question you as to the possibility, even a remote possibilty that poison is somehow getting in your food.

Are you referring to gluten as poison? Or actual poison? Just asking, cause you referred to your neighbor and I don't know if this neighbor is celiac or not.....

Some can't tolerate dairy in the beginning (when starting the diet), but after the intestines heal, are fine with it. I never had a problem with it.