celiac3270

Hi!

I also belong to a huge Irish, Catholic, Newfie family. I have 102 first cousins!!!

On my dad's side: Irish, Irish

On my mom's side: Irish, French

Karen

WOW! 102 first cousins... ...let's see, I have...seven cousins...

Oh yeah, I was wrong--my dad's parents were tested, as well as my mom's.....so no grandparents have celiac disease, nobody else in my immediate family has celiac disease.....must be some great grandparent or great, great grandparent

I think you can download a food list...Clan Thompson or something like that...you buy it to download to your palm--they specifically mention the list as being for your palm on the site, last time I checked.

Of course, you're probably better off getting all your lists for free (ingredients, etc.) or typing up your own and then downloading--just if you're interested, there's another option.

I don't like to talk about it at all.....with family I don't mind what people say or ask, but with friends or strangers, I'd rather it doesn't come up at all--unless I need to mention celiac for some reason.

If it has to come up, I don't mind if people ask about symptoms or what the disease is (although it gets tiring once you explain it so often). I don't really like it when people make comments about my special food being weird or tasting gross--it makes me feel self-conscious and it seems insensitive...

Like I said, I prefer not to mention celiac unless it's necessary, such as at a restaurant. What I mean is that if I need to bring my own food somewhere, I don't bring it out and announce that I have gluten intolerance . Thus, unless it's important to explain it correctly, I usually just say it's like an allergy...rather than explain the whole thing....

Dessa -- sorry to hear that she said that--that's hurtful

The company, "Source of Life" makes chewable, animal-shaped vitamins that are gluten-free. The "Animal Parade" kind is gluten-free..

NY Style!...... ....I have to try those... Feeling better today...thanks...I think it might have been the homeopathic remedy--I'm hoping, though, that with some more experimentation, I'll find the right one...maybe I could be healthy (well, healthy-feeling) by 2005!

It definitely could be makeup, although stress is bad, as well. Actually, if you have the gene (but not yet, celiac disease), a very stressful event can trigger celiac. I'm not sure if it triggers celiac-like symptoms, but it's possible. Additionally, I believe there are some ties between stress and the intestines in general.

Ooh, I'll have to save the links........good to have an antibiotic/med. list handy.

Mariann,

Can you let me know what you or your children think of the cereal? If Tiffany doesn't like them AND your family doesn't, I doubt that I would.

i do believe my tummy would warn me about some of those bigger sources of gluten--it just never caught the little contaminates  --no help am i  deb

Deb, my system worked exactly opposite to that. I actually had cravings for the foods that hurt me most. I was CRAZY about bagels and pizza in particular, but also macaroni and cheese, other pastas, Italian bread (and other breads), etc.

I just don't feel it's worth the risk. If I can eat without wheat, rye, barley, malt, and all those foods they are found in, it's not too hard to eliminate oats, also. I don't think it's worth it because the chances of contamination are too great.

Yes, they say that celiac is more common in those of European descent, particularly Northern European. To my knowledge, nobody else in my family has celiac. My grandparents on my mom's side have been tested, my family has been tested...but who knows about my dad's parents or my great-grandparents on both sides--I doubt they were checking for celiac disease back then

Mother's Side: Swiss, Swedish

Father's Side: English, Irish, Scottish

Yes, I had been wondering, too . I get used to seeing posts from certain people all the time so I start to wonder if they're away for only a few days.

DIGESTION: Customers report efficient digestive systems without sluggishness-- able to derive much more benefit from less food. Because they are so easily digested, customers claim that Hemp Hearts have cured or reduced the effects of chronic problems of the digestive system. There are no known allergies to Hemp Hearts. Because they are a well-balanced source of all required proteins, all essential fats and most vitamins, Hemp Hearts are of special benefit to those who are unable to eat gluten, lactose, sugar, fish, nuts, meat and other common foods.

Interesting...they mention celiac disease...and digestion issues, which are also important to many of us.

I don't think there really is one--the lists on this site are helpful, I think, with food, but no matter what list you find, there's always going to be something questionable. Natural flavors, for example, cannot be classified as safe or not, since the companies don't specify on the label what's in these flavors.

As for shampoos, lotions, etc., I think you're best off calling the companies--I don't know of any list where people have bothered to list every possible ingtedient--and even if there was one, who knows how many ingredients on it would be questionable?

I, too, haven't found a terrific bagel. I used to eat a bagel every morning for breakfast--I did that for 2-3 years straight with only an occasional break for french toast or something else. Anyway, I've been disappointed--nothing can match a large NYC bagel

I have one bagel that is okay, but it tastes very different and is dark brown in color--and mini-sized. It's not that good, so I don't think I'll bother to go check the brand name, but if anyone is terribly interested, I can post later. I'm feeling sick again today, so I don't really want to move--just sitting here with a laptop posting away.

Oh yeah, my point: I'm open to any suggestions, as well......

If a product is gluten-free, it must also be wheat-free. After all, wheat is a form of gluten. However, a wheat-free product is not necessarily gluten-free. There could be gluten in the product from rye, barley, malt, etc.

Interesting! I think I might try these. I'll check the whole website, but for anyone else seeking a cheerio replacement, the cereals are here on the website: Open Original Shared Link

Thanks...I'll just wait a few days to see if anyone else comes up with something...etc.

-celiac3270

• Toasters -- obviously separate--we have two toaster ovens in my house since I'm the only celiac. Make sure that they're easy to distinguish--mine is black, the family's is white, for example.
  
• Cabinets -- I have one nice-sized cabinet with all my foods. That way I can just open it up and see all that I can eat. This helps with contamination issues, as well, because foods don't even share a shelf. Fortunately, I moved last September--in my old apartment, there was very little cabinet space and even less counter space. I never would've had enough space. Fortunately, the new apartment has much more cabinet/counter space...anyway, dedicated cabinets help a lot.
  
• When cooking, try to designate sides -- if you have counter space on each side of your stove and you're cooking a gluten-free and gluten-containing meal at the same time, keep things on their side. Use the left hand burners for regular food, for example, and the right burners for gluten-free food. Put utensils for each type of food (gluten-free and non-gluten-free) on the correct side. This way you don't need to worry about which fork stirred the gluten noodles. And, when in doubt, take a new fork.
  
• If possible, store cooking...things in separate cabinets -- if you have the space, it's best to keep them segregated...and, of course, have separate spatulas, wooden spoons, pots, pans, whisks, etc....and avoid teflon.
  
• Do not share condiments and toppings -- too much room for error: the knife double-dips on the peanut butter once and you could be contaminated. Keep separate jars of mayo, ketchup, peanut butter, jelly, etc. I tried it the other way and didn't get contaminated, but realized it's not worth the risk.
  
• Sort leftovers in the refridgerator -- if the gluten-free and gluten-types of a food look similar, either label them or put them on different shelves where you can distinguish between them.
  

-celiac3270

The topic title speaks for itself : Does anyone know of a replacement for Cheerios? I used to eat those when I was sick...lol --adding more gluten while I was sick from gluten.....anyway, does anyone know of a gluten-free alternative?

Oh, wow--I'm an avid hockey fan, so that's interesting for me I don't live in Philadelphia, but I'll definitely read about it

I just thought of something else....This is just something general to mention, but I decided to put it here, rather than make a whole new topic:

I had originally heard of a "Help" area, but at first I couldn't find it--then I learned my way around and forgot about it. Anyway, if you have any questions about avatars, posts, etc., the answer might be there:

Open Original Shared Link

It did . You can also check by opening a topic in which you had already posted--when you add or change an avatar, it updates in every post you've made. You can also check by clicking your name, either on the side of your post or at the top where it says "Logged in as: ______"

Happy Thanksgiving! No snow here, either, but some showers

Some foods that are especially harder to digest are corn, pork (including bacon) and legumes. Might be best to avoid foods like that (and any others you seem to have problems with) just until your gut gets a little stronger. I'm really new to this too, and have found that eating simple foods are gentler on my gut.

Oh, pork is hard to digest? I knew about the sugars in fruits, but can you give me a more extensive list, if possible? I don't eat much corn or legumes--but pork once or twice a week. Thanks--I'm trying to do everything I can--9 months is a long time to be on a strictly gluten-free diet and be just as sick. I know that accidental gluten is' thte culprit (biopsy done 1-2 months ago showed that my villi were grown back...but my stomach is still raw, red, and tender).

but I tried Bob's Tasty Hot Cereal and MAJOR UGH!!!!!!!!!

Ooh...thanks...awhile back the New York Times printed the recipe for the best cheesecake in NY, and my aunt clipped it and used to make a cheesecake for me every now and then. It was amazing and she kept the recipe to herself so that she could always be the one to give me that treat . Anyway, she's going to give it to my mom, now, so that it can be adapted to be gluten-free. I think that, provided that I pick the right brandnames for ingredients, it will be nearly all gluten-free. I will, of course need to make a crust--I was thinking of breaking up Pamela's chocolate cookies to make a crust--I'll try them both, though.....