celiac3270

I get headaches, too, and make the distinction as a migraine having:

- The splitting pain that makes your head feel like it's going to explode.

- Sensitivity to light/sound.

I haven't heard of the vitamin connection--maybe--but it is definitely associated with ingestion of gluten....

Oh, I see...that is a great site! The price they show is what you pay--I hate it when you find a reasonable price on something and then learn that the shipping is nearly the price of what you're buying!

I've had this for at least two weeks and I never thought to post it here. This is a particularly humorous article about bread. Especially appropriate for us :

Open Original Shared Link

Bread: The Half-Baked Truth Revealed

 

More than 98 percent of convicted felons are bread users.

Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.

In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; infant mortality rates were unacceptably high; many women died in childbirth; and diseases such as typhoid, yellow fever, and influenza ravaged whole nations.

Every piece of bread you eat brings you nearer to death.

Bread is associated with all the major diseases of the body. For example, nearly all sick people have eaten bread. The effects are obviously cumulative:

99.9 percent of all people who die from cancer have eaten bread

99.7 percent of the people involved in air and auto accidents ate bread within 6 months preceding the accident

93.1 percent of juvenile delinquents came from homes where bread is served frequently

Evidence points to the long-term effects of bread eating: Of all the people born since 1839 who later dined on bread, there has been a 100% mortality rate.

Bread is made from a substance called "dough." It has been proven that as little as a teaspoon of dough can be used to suffocate a lab rat. The average American eats more bread than that in one day!

Primitive tribal societies that have no bread exhibit a low incidence of cancer, Alzheimer's, Parkinson's disease, and osteoporosis.

Bread has been proven to be addictive. Subjects deprived of bread and given only water to eat begged for bread after as little as two days.

Bread is often a "gateway" food item, leading the user to "harder" items such as butter, jelly, peanut butter, and even cold cuts.

Bread has been proven to absorb water. Since the human body is more than 80 percent water, it follows that eating bread could lead to your body being taken over by this absorptive food product, turning you into a soggy, gooey bread-pudding person.

Newborn babies can choke on bread.

Bread is baked at temperatures as high as 400 degrees Fahrenheit! That kind of heat can kill an adult in less than one minute.

Most bread eaters are utterly unable to distinguish between significant scientific fact and meaningless statistical babbling.

In light of these frightening statistics, we propose the following bread restrictions:

No sale of bread to minors.

A nationwide "Just Say No To Toast" campaign complete celebrity TV spots and bumper stickers.

A 300 percent federal tax on all bread to pay for all the societal ills we might associate with bread.

No animal or human images, nor any primary colors (which may appeal to children) may be used to promote bread usage.

The establishment of "Bread-free" zones around schools.

I'm happy to keep doing this if you'd like me to, but just want to know if people want to see the articles or not.....I don't want to keep posting here and bumping it to the front if nobody wants to read it. I don't mind either way...just want to know if this is getting in the way or not.

A couple more:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Do you have any ties to this company besides being a customer? Just saying this in light of some other medication advertising, but being that you've been with us awhile, I wouldn't expect so.

Thanks

There is no way I would eat them...tests done showed that the contamination in Quaker Oats is usually somewhere between about 2 and 8 times what we can tolerate...and that's assuming you're otherwise entirely contamination-free, which is unrealistic. The average gluten-free diet contains a few ppm of gluten. Regardless of whether you get symptoms from them, you'll hurt your intestines so don't do it.

That would by no means cause celiac disease--breast feeding is preventative.

They can be associated with Celiac, but they also run in my mom's family...I get just as many--really more--now than I did before. Oh well--compared to my symptoms before, I'm not complaining

Yep--good, easy-to-make cookies

I don't like the store-bought, but somewhere in between it and a recipe from scratch is the mix. Arrowhead Mills makes a great choc. chip cookie mix.

Lol...sorry...I saw this at Delphi and assumed it was about celiac disease--didn't read that it was about WEIGHT MANAGEMENT instead of just what label changes would help consumers.....oops. That's what happens when for one article you don't read beyond the first sentence or two.

Although, on the other topic, I guess it can be deceiving when companies put ridiculously small portion sizes as a "serving" so that the calories/fat are deceiving...for example, if they call a serving size of potato chips as being 3 chips, they can say 3 grams of fat and the consumer often doesn't think to consult the serving size.....that's an exaggeration, but you get my point. Sorry it isn't as celiac disease-related as I thought....although we could write them about celiac disease for the hell of it

It doesn't apply to all people, but on average, that's the statistic. The US has a lot of ground to make up. 50% of celiacs in Finland, for example, are diagnosed. In the US, we've diagnosed 0.1%

Great! I'm glad it wasn't too terrible an experience for you

Mariann--they did the tilting the table thing at the end for me, too

I've heard the same thing about women being more prone to autoimmune disorders. I think it's also that a lot of males don't care that much about their condition, so they'll just deal with it, but not care to try to learn more about it or help others who have it.......or like you said, avoid situations where you share feelings . I'm an exception to that, but my mom influences me more than my dad

Average in the US is 11 years--in the UK, a few months....for me, it was maybe 4-8 years--not sure exactly when celiac developed since I had similar symptoms from someting else.

Lol ...it's fine. Peterson is my mom's maiden name, which became my nickname...I'm too young to be married, though, anyway . And it's a good gamble to take--there aren't many males who post here freqently....me, Richard...?

None in NJ, but I'd advise you to go to Anne Lee in New York. She's at Columbia University and it's worth the trip. She works with Dr. Green, and is the Dr. Green of Celiac nutritionists...it's worth it for the recipes, ideas, and knowledge you'll get.

Thanks! You ladies are always a great resource. I appreciate it! Miracle Whip here I come ....

And a male

Distilled vinegar is safe in my opinion. During the distillation process, the actual grain is removed.

Good point...and that's a very real problem that parents often have w/ celiac teens

Be sure to write and mention labeling for celiac disease...include that 1 in 133 have it so this will become increasingly impt. as more get diagnosed.

Be sure to reference Docket No. 2004N-0463.

FDA News

FOR IMMEDIATE RELEASE

P05-15

April 1, 2005

Media Inquiries: Kimberly Rawlings

301-827-6242

Consumer Inquiries: 888-INFO-FDA

FDA Asking for Public Comment on Food Label Changes

The Food and Drug Administration (FDA) today asked for public comment on two proposals to improve the appearance and content of the nutrition label to help consumers make better-informed weight management decisions. The proposals focus on providing practical serving size information and increasing the prominence of calories on the food label.

The proposals are direct responses to the recommendations contained in the FDA's Obesity Working Group (OWG) report entitled "Calories Count." The OWG final report made short and long-term recommendations that are based on the scientific fact that weight control is mainly a function of caloric balance.

"Today's action demonstrates our commitment to make the food label more meaningful and helpful to consumers," said Dr. Robert Brackett, Director of FDA's Center for Food Safety and Applied Nutrition. "We are interested in exploring how modifying the food labeling regulations might give consumers better information they can use to control and manage their weight."

In the first Advanced Notice of Proposed Rule Making (ANPRM), Food Labeling; Prominence of Calories, FDA is requesting comments on how calories appear on packaged food and how consumers use this information in making healthier dietary choices. Additionally, the agency is seeking comment on the reformulation of the foods or redesign of packaging that may occur if any changes are made to the food label.

The second ANPRM, Food Labeling: Serving Sizes of Products that Can Reasonably Be Consumed At One Eating Occasion; Updating of Reference Amounts Customarily Consumed (RACCs); Approaches for Recommending Smaller Portion Sizes, addresses the issue of serving size information on the food label, as well as possible ways to revise the label that would make it easier for consumers to choose more healthful foods. In the ANPRM, FDA is asking if changes should be made requiring that pre-packaged foods reasonably consumed during one eating occasion state the nutrition information for the entire package. For example, a 20-ounce soda would be required to list the total amounts of its nutritional content on the labeling.

Both of the ANPRMs have an open comment period for 75 days. Interested persons can submit comments, referencing the docket number, electronically to fdadockets@oc.fda.gov or in writing to the Division of Dockets Management, 5630 Fishers Lane, room 1061, Rockville, MD 20852.

Anne Lee said at the meeting that TastiDLite is gluten-free...

Karen

What kind of Betty Crocker frosting do you use? All the ones I checked contained wheat starch...maybe they were out of the ones you are talking about....let me know what kind you use...I went then to Pillsbury who used corn starch in theirs.

I forgot you live in Canada so it might be different there....

And then wheat starch is confusing in itself....US/Can. it's not safe, UK it is...this is crazy.

I use Duncan Hines, though. When my mom was going to make a gluten-free cake once, she bought the Betty Crocker icing by mistake--and it had wheat starch in it. We returned it for Ducan Hines, of course.