celiac3270

I know...it's all very confusing. I think I will e-mail and post the response...

The normal range for the IgA is less than 18....at 19, you're....iffy about having celiac. You're right outside the normal range--and may or may not have it. But you're correct--you should be tested if anyone in your family has celiac disease. Has your doctor run any other tests? Having a positive AGA IgA makes you less likely to have celiac disease, provided that the EMA IgA and the AGA IgG are negative...has your doctor run either of those other tests? Otherwise, you don't really know whether you have it or not. Positive/negative results for the other tests could give us a better idea.

Celiac will NEVER go away. If you had it as a baby--you still have it now and will always have it. Did your mother suspect you were celiac or actually know? If you haven't been on a gluten-free diet, you can easily test for celiac with blood tests. Another option is Open Original Shared Link. Even if you feel healthy, though, your intestines are still being destroyed, though...and a majority of celiacs are asymptomatic. Celiac symptoms can come and go, but it's not worth straying from the diet if you have it: unless wheat-filled food is more important than prevention of long-term symptoms, which include, but are by no means limited to malnutrition, cancer, osteoporosis, and type 1 diabetes. If you don't think you have celiac and have been on a normal, gluten-filled diet, make sure: have your doctor run blood tests to make sure.

Cool, thanks for sharing the data!

Yes-- I like Rice and Shine--and it is made by Arrowhead Mills

Conflicting information about malt-o-meal:

Edited version below.  Just an FYI about Malt-O-Meal changing how they are producing their currently gluten-free cereals & worth following up on if you use these products.

Thu, 17 Mar 2005 14:53:30 -0600

From: Marian <maymay37@CHARTER.NET>

Subject: Malt-o-Meal

A couple of weeks ago, I found this posting on the celiac.com list:

Open Original Shared Link

Parts of that posting are true. No, they are not adding gluten, according to my friend who works at Malt-o-Meal. I heard back from him today and he confirmed that Cocoa Dyno Bytes and Corn Bursts will no longer be made on dedicated lines, starting sometime in the summer. The reason? Sales are not high enough to justify dedicated lines. Fruity Dyno Bytes, however, are selling well enough, so the current plan is to keep those on a dedicated line.

--Ralph

Jay Berger,

Miss Roben's, Your Allergy Grocer

91 Western Maryland Pkwy, #7

Hagerstown, MD 21740

800-891-0083  www.allergygrocer.com

The Fresh Face of Miss Roben's

OOPS MISTAKE SORRY LET ME TRY AGAIN...

FOOD QUESTION

Fat Free Pringles

heard they were gluten-free

Cool Whip

heard it was gluten-free BUT is the fat free one gluten-free?

Skinny Cow Fudge Bars

heard they were gluten-free...sort of tastes like a wendy's frosty on a stick...and it is big!

Jolly Time Healthy Pop

heard it was gluten-free

Jello snacks

heard it was gluten-free BUT is the fat free kind gluten-free?

Regular Pringles are not, so I doubt the fat-free is.

Cool whip is made by Kraft--just read labels to determine if fat free is gluten-free.

Don't know about the Skinny Cow or Jolly Time things...

Jello is made by Kraft--again, read labels.

That article is awesome! Now if only every GP and GI doctor could read it....

I know! This is the type of article I would print out for people who don't understand, but are interested in learning more--or for regular doctors who don't know about celiac--or for confused relatives.......

These two articles were from yesterday...not very good, but interesting to compare them to such a good article:

Open Original Shared Link -- this article said that people in Celiacs, the body treats gluton, a protein found in wheat like poison.....no reference to barley, rye....

Open Original Shared Link -- Can't really blame this person for not being as informative as in the other article; the celiac disease information is in an "Ask the Doctor" section.

That is a very good article--describes some general symptoms--some not so common ones--how common it really is and why it was never diagnosed...and its tie to osteoporosis, anemia, IBS...you're right--it's one of the better articles we've seen.

Strange...they tell you what has gluten, but not what doesn't! Thank you for sharing, all the same

Yes ....I usually write with a Sharpie on the lid or label: GLUTEN FREE or gluten-free or celiac3270'S...although one time, on a peanut butter lid I wrote "celiac3270's...All Mine!!! Hahaha!!" [the hahaha is an evil laugh]....yeah...that was in one of my weird moments

And a new toaster is ESSENTIAL. If you buy nothing else new, buy a new toaster.

Hang in there. Are you having anxiety just from not being sure of what to eat?? Do you have stress somewhere else in your life right now? I guess I am not sure what you mean by anxiety.....

My great grandma always says "this too shall pass". Keep your chin up.

-Jessica

My mom always says that to me, too! "This too shall pass."

Also, if it gets in your mouth or into your body through your nose, it's no longer topical. You breathe it in or it gets in your mouth, it gets swallowed with other food or your saliva, and it gets through your digestive system to the small intestine......and the reaction takes place. It won't have a reaction on the skin, though, unless you have Dermatitis Herpetiformis (which is associated with celiac disease) or have an allergic reaction to it, which is different because for celiac, the problematic substance has to get to your small intestine, whereas with an allergy, you can have a reaction if it touches your skin, gets into your mouth, or anything--it doesn't need to reach any specific location as with gluten in celiac disease.

You can take it out of the box and dump the noodles (or give them to a non-celiac member of your family ), but Kraft also had a shaker can thing--with blue labeling--it might be in your grocery store in the popcorn section since it's not only meant for the noodles, but for putting on top of popcorn or potatoes--haven't tried either of those suggestions. If it's not there, you CAN order directly from the company if you call them--or order a few cans, use them, show them to a manager at the food store, and ask him/her to order some for you.

Oh, that's great! What does the principal's daughter do about lunch? If she heats things up at school, surely your son can, as well...besides which, it's nice to have someone who can provide you with face-to-face support.

This is excellent news! Kraft always seems to be out in front of other food providers in terms of meeting our needs. I will patronize them whenever possible.

I also believe other food providers will have to match or exceed this labeling technique to remain competitive in our market. This can only be good for us!

I know, I love Kraft. It sounds like FritoLays is trying to do something for celiacs...it's a big step that they now write "naturally free of gluten" on some of their products. Let's hope the other companies compete for our business.

Oh, that reminded me....separate condiments are good...it's too easy to forget that you can't double-dip on the jelly/butter/peanut butter with a knife that's already touched regular bread....

I think that the best pizza crust is Open Original Shared Link, but that needs to be made. Amy's makes a pizza that is prepared and frozen--and I've heard, pretty good.

Some lunch suggestions (may overlap with others already mentioned):

• Fresh Fruit
  
• Yogurt -- Dannon Plain or anything made by Yoplait that doesn't have granola or cookie crumbs or something in it. They will list gluten on the label.
  
• FritoLays chips -- Lays Classic, Fritos, Cheetos, Ruffles, Lays Stax, Doritos in the blue bag (cool ranch--NOT the Nacho Cheesier--red bag)...a complete list of gluten-free products is at Open Original Shared Link If you're worried of contamination as some are, the Lays Classic, Lays Stax, Ruffles, and Fritos are made on dedicated gluten-free lines.
  
• Peanut Butter and Jelly Sandwich -- made on gluten-free bread, such as Kinnickinick or Ener-G w/gluten-free pb (such as Jif or Skippy) and w/ gluten-free jelly
  
• Canned fruit -- mandarin oranges, peaches, etc....now they have small cans that are suitable for bringing to school and they have some cans with tops that can be pulled up the way you open a can of soda. I've also found plastic cups of snack-sized peaches made by Dole in the grocery stores.
  
• About not being able to heat things up, there are two cirumstances: if it is a private school, the school has the right to do whatever they want in terms of accomodation or letting you heat things up. In a public school, however, they have an obligation to accomodate to you. They should heat your child's food up or even make a gluten-free meal if you didn't want to/couldn't provide one. I'd pursue that or look into one of those 504 plans that everyone is talking about.
  
• If you can heat things up, you could bring gluten-free pizza, Amy's frozen meals?, etc...
  
• Even if you can't, I know that if you make Macaroni and Cheese (Kraft cheese packet and gluten-free noodles, such as Tinkyada and Deboles) in the morning and put it in an insulated container, it will stay very hot until about 11:00, and luke-warm until early afternoon (2:00?)...I've had spaghetti and mac and cheese in this manner before.
  
• gluten-free bagel w/ some topping?
  
• Crackers, with or without peanut butter
  
• Pudding (Kozy Shack makes gluten-free chocolate and rice pudding)
  
• Jello -- company makes both pudding and jello-- packaged, of course, in good-sized containers. And since Jello is part of Kraft, all gluten will be clearly listed, though I think most of their products are gluten-free, anyway
  
• gluten-free cookies (Pamela's is good......you can also make PB cookies very easily...recipe on here somewhere...it's about four ingredients and all of them you already have at home......Arrowhead Mills makes a spectacular gluten-free chocolate chip cookie mix)
  
• Genisoy Bar (see the Genisoy list that Kaiti posted in another thread) or Envirokids Bars
  
• Speaking of Envirokids, gluten-free cereal--Envirokids is a good brand for that and milk at school would be gluten-free
  
• Candy? lol...as a treat...I could e-mail you a very large list I got from another support group...some basic ones: Snickers, Jolly Ranchers, Starburst, Milky Way Midnight (not the regular kind), Tootsie Pops, Charm Blow Pops, Tootsie Rolls, Hershey's will clearly list gluten, but their choc. bar is gluten-free, Butterfinger, 3 Musketeers.......
  
• Oscar Mayer makes some gluten-free stuff, as well........meats....oh, while we're on that, if you go to Hormel's website, then go to the FAQs, they have a gluten-free list under that section
  

A couple materials are bad: teflon (especially), plastic, wood (such as in wooden spoons), etc. With steel, you can get new pots/pans if you want, but you don't have to. I personally would, but if you make sure that it's ALWAYS cleaned very well, you should be okay. Things you should replace:

- Collander (no matter what material it's made out of, it's too difficult to make sure all the crumbs are out of it.

- Anything wooden, such as a wooden spoon.

- Spatula

I would recommend that you have a set of gluten-free pots/pans and a set of regular--that can be easily distinguished between--but it's not essential.

I found this link to a Kraft article, a two-page adobe article that extensively deals with their labeling policy and takes you through how you would read the label of three products. The first two have obvious sources of gluten, such as "enriched wheat flour" or "barley malt", but the last one is a cheese topping that only has gluten in the artificial flavors. You can see the labeling policy in action, there, with the parentheses after the flavors. Here's the link--it took me a little longer to load, but it's worth reading, especially for newbies or people who aren't aware of the policy:

Open Original Shared Link

Nope...it takes months for people's antibodies to come down.

Wow...all of this was really interesting to read (Yes, Dear, The Food Network, a previous Oprah letter-writing spree...). I never got to take part in the last letter spree....if this one letter (with very good statistics included), doesn't do anything, maybe we should organize another! Write letters every year until we get Celiac Disease on the show!

It's gluten-free....and I think basically any artificial sweetener could (Splenda, Equal, Sweet 'n Low, Stevia, etc.)

EDIT: Oh...didn't read the whole post ....no artificial additives? Hmm...somebody else might know.

Thank you for writing...that would be amazing if she did a show on it--with all the viewers and influence she has...wow...keep us posted if anything comes of it!

Hmm....well, it's good that it doesn't cause pain--but I'd bring it up with your GI, all the same...if there was some other problem, you'd want to know about it. I made the mistake of waiting a year, thinking I was gettings sick because my intestines weren't fully healed.