celiac3270

Yes--whey has to do with milk and is gluten-free. Here's what the dictionary has to say:

the watery part of milk that is separated from the coagulable part or curd especially in the process of making cheese and that is rich in lactose, minerals, and vitamins and contains lactalbumin and traces of fat

Nothing to add in terms of fatigue, but welcome, Ian. If you didn't get tested by a doctor, what alerted you to the possibility of celiac? Most Americans don't even know what celiac is even though 1% of them have it .

Yes--the dough itself can get a little sticky and hard to spread out in the pizza pan. It's made with some sort of cheesy stuff in the mix, but if you make pizza, you'll need actual cheese on top -- Kraft makes a grated parmesean and a mozzarella.

Correct--it makes a thin crust pizza. I guess you could use two if you like it thick

I've only made the pizza, though you can make bread sticks or just little bread balls--there's a lot I haven't experimented with, but I have boxes of Chebe from a big order I made right before I cut out tomato sauce. Now that my problem is fixed and I realize that the acidity of the tomato sauce wasn't the cause of my problem, I'm eating Chebe again.

I haven't bought a frozen dough.

-celiac3270

P.S. With the malrotation, basically, my intestines should have rotated in a certain way while I was still a fetus--they didn't--and so the intestines weren't completely in place. Without being in a secure position, one part would twist over another causing severe abdominal pain and preventing food from getting through, resulting in vomiting (green vomit is a symptom of it and mine usually was). Hours later my intestines would untwist, but since they never rotated properly, they would do it again days later. In the surgery, the Ladds procedure, they sort of....stretched out the intestine so that it wouldn't be twisting over itself. I'll always have malrotated instestines, but it won't matter since they shouldn't twist anymore. It should have been found when I was a child but they missed it--and I was lucky that in fourteen years it never twisted around an artery or a vein, cutting off circulation--then it would've been extremely serious and they would've been removing organs and putting artificial objects into my body.

You can order the mix from Open Original Shared Link -- no shipping charges, but if you buy in bulk, it's a lower price per-mix. I once saw a recipe for the Chebe, as well--but don't still have it. You follow instructions for making the bread as on the package, then try to spread the dough onto a pizza pan--it's sometimes hard to cover the whole thing since the dough can be hard to spread out--anyway, you do cook the crust first--then when it's mostly done, add the sauce and cheese.

Yes--I find that the simpler the letter the better. The only thing I say besides is it gluten-free is that it's really important for me to know because I have celiac disease or because I have a dietary restriction, etc. This way they don't take it lightly, though I wouldn't expect they'd give me wrong information.

The people there, I would expect, just type "gluten" into a database and find something on it--they don't go through the ingredients and investigate into what the modified food starch is made of--so I prefer to keep it simple. I agree

I honestly don't understand why some doctors insist on doing the scope after someone has improved on a gluten free diet already. Isn't that enough evidence? If gluten didn't cause as much pain as it does for us (even in tiny doses), and "eating gluten for three months" was really that easy, then what's the point of a gluten free diet to begin with?

Grrrrrrrr...........sorry, I know it's not advice, but putting a 9 year old through that just seems unfair. I know how much of my life I missed because I was always sick, but thankfully I had a healthy childhood.

Good luck-

Nadia

It does seem so unfair to put someone, particularly a child, through that. I think that gluten challenges (going on gluten after getting a diagnosis and being on the diet for months, just to make sure that's what really makes you sick) are pointless. I do think, though, that there are advantages to getting an official diagnosis. For example, if KarenAnne's son ever wanted to do the tax deduction thing for celiac, he would need to be officially diagnosed. If the military wanted him to serve he would need an official diagnosis--otherwise they wouldn't respect his dietary needs--and if you have celiac, you can't serve in the military anyway, cause it's too difficult to accomodate to in that situation. But the point is, in some situations, an official diagnosis is necessary--however unfair that may seem, it's an unfortunate reality. So maybe it's better if he got the diagnosis now than having to go on gluten for a few months later in life after having maintained the diet for.......20 years or something.

I love Chebe pizza....but with the crust made using the bread mix, which turns out better than using the actual "pizza crust" mix. It's just as good or even better heated up the next day, too.

Reese's are made by Hershey's so gluten will be clearly listed on the label. Thus, for all PB cups, and the white chocolate ones you inquired about, just read the label

Dianegf,

The list on celiac.com for candies is very incomplete. It merely gives you an idea of what's gluten-free--a couple candies for starters, but there are many far more extensive lists of gluten-free candy because really there's so much of it that we can have. Around Halloween, I got a list from Jessica's USA Silly Yaks support group that was extremely long--then I realized what a variety we really can have.

I'm also doing the afternoon teen cooking....yay, I'll meet somebody else from the board! Then I'll be able to put a face with the name

If your sister is on a nearly gluten-free diet, though, she probably won't get accurate blood results, but I guess if it comes free with going to the event and it only takes a few minutes, it can't hurt.

Good...they weren't too terrible in comparison to Quaker with contamination, but if I did eat oats, I'd feel a lot more comfortable now--with them. I'd never eat Quaker, though.

Also, though, I read an article that someone is planning on growing oats in Northern Europe where certain areas of soil aren't contaminated--so they can manufacture uncontaminated oats.

How you deal with oats is up to you....I personally avoid them completely. I once saw some oatmeal raisin cookies that had a gluten-free sticker on them in the healthfood store....they looked good--they were gluten-free, but contained oats, so I passed.

At this point, the contamination is so likely--depending on which oats you use, you might get an okay batch, but certain brands, such as Quaker, always have levels of gluten that don't meet the Codex standard. It's up to you, but remember that you don't need to feel sick to be glutened. Not trying to scare anyone, but offering my opinion that it's not worth the risk.

No--you don't need more than one person. It's just marketed that way. My mom and I both registered last night--she's going to do the screening even though she's tested negative for celiac in the past because she seems to have symptoms that match up with celiac: hypothyroidism, bloating/distended stomach after eating particularly gluteny foods, etc.

If you register, you have the option to do the blood screening, for which you need to pick a time frame, such as 8:00-8:15, 8:15-8:30, etc. in which you would like to do the test. I'm not getting tested, obviously, but I'm doing the other option you need to sign up for, the "teen cooking" thing, which you also need to pick a time for: a morning one or an afternoon one at 2:30. Then there are people talking throughout the day--you listen to whichever talks you want and they have a Q and A section after each...lecture? speech? whatever they call it.

To answer your question--simply, get as many people from your family tested as you want--or none.....

Although, I guess one positive--sort of positive--is that celiac isn't mentioned directly, even though "gluten allergy" makes me think that's what they might be refering to. So if someone questioned your policies about gluten, having read the article, you could say that this person has an "allergy" -- of course, allergies can range in severity and with some, you can still eat something in small amounts, but only react if you have a great amount of it.

Celiac is different....every crumb matters. That's how you could explain it, I guess, even though she might actually have celiac.

P.S. Not belittling allergies , but just saying that they CAN range and some aren't very severe.

Richard (lovegrov) said that when he last called the Lays Classic, Ruffles, and I can't remember which other ones--were made on dedicated lines--according to a dietician from FritoLays--I don't think that the Baked Lays were on that list.

This was in a different potato chip post about reactions....

Wow--that's so funny! I was the same way pre-diagnosis. I had a really poor appetite, as well. I always finished my potatoes, but if we had spaghetti for dinner, it would seem to multiply in my bowl ....wow, it seems like we all have a lot in common with regards to eating.....

Really happy to hear you're feeling better on the diet, Wendy.

I know what you mean about when you felt sick--eating all the bland foods that yo thought would make you better. It's rather ironic that when I felt sick I'd eat Cheerios, toast, saltines, or some gluten-containing chicken broth....all the stuff that caused the symptoms in the first place. I've always thought that, but never really voiced it...good point

My whole life I had an uncomfortable feeling with foods, that harmed me (what I know now, i didn't really know it then, of course), so my body always knew somehow. Strangely enough I always found it eeeeew, to drink from other peoples bottles or eat with their forks or something like that. You know, for example, when you travel and don't have enough dishes. Now I found out about the cross contamination. Isn't that strange? And when I look back actually ALL the food that isn't good for me, i always knew somehow, it just never REALLY occurred to me.

Stef, I know what you mean...I started noticing that every time I ate pizza, I'd get sick that night...just never put two and two together. I also found it gross to share bottles, etc.... Funny how our instincts sort of....guide us on some of these things, even though I couldn't pinpoint it to gluten or wheat.

I don't know what's up with this, of course, but I find it upsetting that celiac is portrayed in such an inaccurate way--it's teaching people the wrong ideas about celiac and it might make it harder for people to believe you, since they've read an article about another "celiac" who can just pick the toppings out--I agree strongly with phakephur

For traveling-- contact the airline you are going to fly ahead of time to see if they can accomodate with a gluten-free meal. Many airlines will, but you can't leave it till the last minute or until you are on the flight.

If you are traveling in the United States, it's much easier to eat out, since you can print off menus from chains such as Outback, McDonalds, etc. Also, if you are driving, you can keep a cooler in the trunk with some gluten-free products you couldn't just pick up at any grocery storea long the way.

If you really want to avoid eating out, you can bring something, such as a George Foreman grill, and make meat, etc. in a hotel room....other helpful appliances include a hotplate and a toaster oven. It might be difficult to bring a toaster oven on an airplane, but again, if you're driving and staying at hotels, it is very helpful (provided that you don't want to risk eating out at restaurants).

Do you have any specific questions? Such as what restaurants you could get gluten-free menus for in the US? Food to bring? If you provide some more specific questions, we can be even more helpful

Given your reaction I certainly would not tell you to eat the chips again, but as of a few months ago the plain chips, plain Ruffles, Stax and plain Fritoes were made on dedicated lines. This was from a Lay's dietician.

richard

That's terrific! Thank you...I don't react to Lays, but was starting to get a little scared when I heard all the posts about people reacting...good to know

i have never reacted to lays chips--i guess i am maybe one of the lucky ones that find the bag that is safe--it does worry me though, cause i have always eaten them and felt safe--now i dont know anymore--i do react very quickly to gluten and they have never bothered me---mela--are you moving to new jersey now--what a time to leave warm florida for snow covered jersey good luck mela---deb

I, like Deb, don't react to them, but I'm concerned by all this talk of reactions. Are there any....safer brands that someone could recommend?--ones that aren't organic and found in a healthfood store, that is

There is a list of companies that clearly list gluten, compiled by Richard (known as "lovegrov" on this message board)...this means that you can just read the label and, like Kraft, know immediately if it's gluten-free or not. On this list are the following companies:

Aunt Nelly's, Balance, Baskin Robbins, Ben & Jerry, Betty Crocker, Blue Bunny, Butterball *lists wheat only, Breyers, Campbells, Cascadian Farms, Celestial Seasonings, ConAgra *lists wheat only, Country Crock, Edy's, General Mills, Good Humor, Green Giant, Haagen Daz, Hellman's, Hershey, Hormel, Hungry Jack, Jiffy, Knorr, Kozy Shack, Kraft, Libby's, Lipton, Martha White, McCormick, Nabisco, Nestle, Old El Paso, Ortega, Pillsbury, Popsicle, Post, Progresso, Russell Stover, Seneca Foods, Smucker, Stokely's, Sunny Delight, T Marzetti, Tyson, Unilever, Wishbone, Yoplait, Zatarain's.

Shampoos because it could get in your eyes or mouth by accident--makeup, particularly lipstick, for the same reason--it gets in your mouth. Lotions, etc. could get under your fingernails and get in finger food, for example.

Gluten molecules are too large to be absorbed through the skin, which is why you can pick up a gluteny bagel and feel fine--just not eat any of it.

I don't know if my deodorant is gluten-free or not, but it doesn't concern me the way lotion would (that gets on your hands), etc....I don't use lotions, but if I did, it would concern me.

I see what you mean--it sounds like you're doing it all right and I didn't think that you sounded careless when you posted--it's just sooo easy to make a mistake somewhere.

Check out Open Original Shared Link -- you can search by symptom and maybe you'll find something that matches up with your problems. At least you could find a couple possibilities, ask your doctor about them, etc.