celiac3270

There's no set description, same as there isn't one type of adult celiac, but often the celiac child is very thin (from malnutrition) or on the shorter side. Of course, gastric symptoms can also lead you to the celiac.

Because celiac is also often passed on through genetics, I think it's very likely that she has celiac. Low weight, low height, unexplained vomiting--classic celiac symptoms....moody, circles under the eyes, pale complexion are just added things that would lead me to think celiac--I'd definitely get her tested.

I found these through another celiac support group. You actually can eat gluten-free at subway, though the options are limited. Here's the link:

Open Original Shared Link

Also, I got a list to another place I'd never heard of, Culvers--it only has a list for wheat, so you'd have to ask about all gluten. Here's the link:

Open Original Shared Link

You need adobe reader for both, which can be downloaded for free from adobe.com. I figure most people have it, but if the link doesn't work, that's why.

So basically if we ask specifically wheather it is coke or pepsi then we should be ok.

Do you think a restaurant would call a no-name brand cola (or something else) pepsi or coke or is that illegal?

I think if you ask they'll tell you for sure--especially if you say that it's due to a serious intolerance. The main place that they would not use regular Coke or Pepsi is at the movies, but just order it in the bottle if you can. I've seen them do it at one restaurant--the syrup, a lot of sugar, and some sort of carbonated water. If you ask they should tell you--

Carrie,

I just want to warn you of one thing with softdrinks, too. At McDonalds or something, you should be fine, but be careful in restaurants or at movie theatres if they have fountain drinks--sometimes it's not Coke or Pepsi, but a supermarket cola type thing or they order a syrup and then add the carbonated water and sugar to it....we don't know if whatever they're making it with is gluten-free.

Yes--don't eat it if you're not sure--it's not worth it because you may get lucky once or twice, but not always.

I took Prilosec for awhile....it's gluten-free

Yes--I heard it was something to do with calcium, also. I just heard something like...calcium deposits, but I bet you're right. Calcium....ya, I bet I'm lacking in it. I get very little--don't drink milk--used to drink calcium-fortified OJ, but stopped because of the acidity. I'll see what I can do about that. I don't think my nails are getting traumatized, but I bet it's a calcium defficiency

No really bad side effects-- but when I tried enzymes awhile ago (Lipram CR-10), they made me really nauseous and queasy for hours after I took them sometimes for a day or two. I stopped taking them and that stopped. I checked again to make sure and they were gluten-free. If you have bad side effects, you just stop taking them and they go away. But most people extol the power of enzymes

Please excuse my ignorance on this , but what is tmj?

Oh, soft food:

• Yogurt
  
• Smoothies
  
• Soup
  
• Jello
  
• Applesauce
  
• Pudding
  
• Soft canned fruit (like mandarin oranges)
  
• Grits (Arrowhead Mills has a cereal, Rice and Shine). You could make it really soupy kinda and then it would be very soft
  
• Peanut butter?
  
• Frozen yogurt or ice cream
  

I'll think of some other stuff, but this is all I can come up with right now.

Thanks -- I saw that in another post you made. That's helpful. I also posted this one under that post:

Open Original Shared Link

do not have Celias Disease however I have a few friends that have gone on a wheat/gluten free diet for many reasons. I have been trying it for a few weeks and have noticed I am less tired, have lost several pounds, and am able to concentrate much better. Are there any negative/positive reasons I should or should not cut out wheat free foods like paste, bread, beer, etc (other than reducing carbs and empty calories)? Is there any health benefit at all?

Tremendous health benefits in my opinion-- wheat is not very good for people in general--it's hard to digest, even for people without celiac disease. Additionally, giving up wheat means giving up many processed foods with all those chemicals and artificial ingredients that also aren't good for anyone's body. It will not hurt you to cut gluten out of your diet and the health benefits are great. The only negative is dietary restriction, but if you're not celiac, then you can definitely go off the diet if you're on vacation or something--so it's fine.

In food in the US, maltodextrin is not a problem. In other countries, I'm not sure what the status of it is. In the USA, you only need to watch out for maltodextrin containing gluten when it's in medication.

Not about sites with descriptions like that--well, actually, I just thought of one:

Open Original Shared Link

That's for descriptions, etc. Also, in the Gluten-Free Restaurant Awareness program, there's a site with restaurant descriptions:

Open Original Shared Link

Then I have some specfic restaurants/delis, but that's kinda different from what you seem to be asking about.

I made a pretty lengthy post before, which didn't go through........argh!

Anyway, my main point is to start with the site index at this site: https://www.celiac.com/st_main.html and also, here is where the forbidden/safe ingredient lists are: https://www.celiac.com/st_main.html?p_catid...-16105456015.30

Welcome

Dextrin can be made of corn, thus it doesn't have to contain gluten. Maltodextrin does not contain gluten when it's in food in the United States, despite the "malt" in the name (sorta like "buckwheat" is fine, despite having "wheat" in the name).

I would not eat bleu cheese.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

In addition, many chains accomodate to celiacs. Burger King and Wendy's do, but I only trust McDonalds.

Open Original Shared Link

I live in NYC, so e-mail me if you have questions or anything.

I will--I do prefer yellow cake usually.

Oh, I tried your potato chip chicken nugget recipe....it was terrific! Everyone loved them. I had tried nuggets using chicken and Ener-G bread crumbs, I had tried a processed, specially gluten-free nugget (Ian's) and it was pretty good. But these are the nuggets we'll be eating from now on. Thanks!

I wouldn't risk the burgers, either. I have not experimented with any fast food places, but trust McDonalds. I always ask to make sure that the fries are in a dedicated fryer and I've never found a situation where they weren't. The McD's fries are all I've tried eating and since I know that they are okay, I haven't risked any other fastfood joint, particularly since McDonalds has the greatest reputation with celiacs, I think.

Yes--maybe print this post, too, so they can see that celiacs really do appreciate it. The statistics are very powerful, as well. Finally, they should advertise the fact that they're gluten-free--that's how to really capitalize on celiac business. I don't walk into random restaurants to ask if they have a gluten-free menu or are trained, but if I have heard about a gluten-free menu, I am very likely to visit.

Yep--I also use Duncan Hines frosting--the "cream cheese" flavored is my favorite, though it doesn't taste like cream cheese.

I'll look into the Miss Roben's mix--who knows what I could be missing out on

Professor ,

Thank you for that HappyHappyHappy place. I live in NYC, but never realized how much there was in this city for celiacs. Over the past few months, I've learned of many specifically gluten-free restaurants, bakerys, delis, etc. Thanks for adding another to my list--I'll definitely check it out. If you have any questions or need any suggestions with eating here, I might be able to help

Found an even better mix--the Gluten Free Pantry makes a chocolate chip cookie or cake mix. The chocolate cake mix was kinda dry and the vanilla cake mix reminded me of corn bread. This one was moist w/ chocolate chips inside it and the best I've found so far. If anyone finds a mix they like, feel free to add. I started the topic with my own opinions, but please add your own . Finding good mixes is a lot of trial and error.

Canola oil is fine. Wheat germ oil is bad and so is triticum vulgare oil (but triticum is a type of wheat, so it would be). I don't know if one exists, but if it did, a rye oil or a barley oil would be bad, of course.

With Kraft you just need to read labels. If it doesn't have gluten on the label, there's no gluten in the product. If there's some form of gluten hidden in something, it will say it, for example: modified food starch (wheat). That's why they have no list. Kraft is the most celiac-friendly company I can think of.

Me, too

There are no set symptoms with celiac. You could feel absolutely normal having never lost or gained anymore weight than what is normal with no gastric symptoms and still have it--this is precisely why 1/133 (or even more than 1/133) have celiac and yet so few know about it. Doctors don't think to test for it, especially when there isn't a problem with the patient.

I have those white spots under my fingernails--I think they're calcium deposits or something--not sure if there's any relation.

Gluten reactions are different for everyone and can vary greatly. Some people take only about 15 minutes to feel sick, but you can take a couple days. Also, sometimes reactions and timing fluctuates based on the product. How long you're sick after consuming gluten is also a personal thing--it can take weeks for some, a few days for another.

Healing time can range dramatically, as well. Though your intestines won't heal in this time, your symptoms can disappear in a few weeks or take over a year. Generally, it takes a few months, I think.

Welcome to the board

-celiac3270