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celiac3270

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Everything posted by celiac3270

  1. celiac3270
    If it really is a problem, that really complicates things--just one more ingredient we need to call about....
  2. celiac3270
    Yes, it does get much easier and much more natural. It will never get easy--you're always worried about contamination and reading labels, but it does get better. Do you have any specific questions?
  3. celiac3270
    I read two threads on celiacforums (just after you mentioned it) discussing citric acid. The point they're making about citric acid in other countries is that it can be imported and used by companies in the US, even though it contains wheat.....I don't know how this all works or if the company has an obligation to mention that it contains wheat since all...
  4. celiac3270
    Just found out something about antibodies and how often you need to make mistakes to be at risk for problems: It takes 4-6 weeks for gluten antibodies to go down (that means, you can test a week or two into a gluten-free diet, but not long after. It also means that if you're making one mistake each month, you're at serious risk for the problems of untreated...
  5. celiac3270
    My mom has been on WW for awhile, so I sorta know the jist of it. With the flex plan, you have a certain number of points, based on your current weight. You can determine the number of points in a food from the calories, fat, and fiber. So you have your daily alotted points and then the flex plan gives you 35 extras to use throughout the week any day you...
  6. celiac3270
    Two things bother me there: A) There aren't varying degrees of celiac--you have it or you don't--only symptomatic sensitivity varies. B)They say this is a list of items that don't have any "added" gluten...sounds like a cover-their-back (euphemism) statement. So is there gluten in something already?
  7. celiac3270
    Yay! I'm so glad she liked it . It's a little chewy while it's hot--if it sits awhile, the crust starts to get a little harder...I think it actually tastes the most like "real" pizza if you heat it up the next day....I like it both ways, though. I've never put cheese in the crust, but that might make it a little chewier....
  8. celiac3270
    Four are, according to a FritoLays nutritionist: regular Lays, Ruffles, Fritos, and Lays Stax
  9. celiac3270
    I think you can have gluten intolerance, which isn't full-blown celiac--but you still need to be on a gluten-free diet, regardless. Of course, you can have allergies to wheat or rye, etc., but that's completely unrelated to celiac disease. Dr. Green is the number one celiac specialist in the country and he's associated with Columbia Presbyterian--the...
  10. celiac3270
    1% of the population has celiac. 97% of celiacs don't know they have it...this is a widespread and not-well-known disease. I think everyone would be better off getting tested since it's so common, but especially if you have the common symptoms, which you do: stomach pains, diarrhea, nausea, etc. Good luck with the diet!
  11. celiac3270
    There are two things I believe you need to do after diagnosis to be successful and get your health back on track: accept your diagnosis (which you seem to have already done, but many go into denial) and educate yourself on the disease as much as possible. Reading old threads in this forum is a great way to start. I'd also highly recommend getting a few...
  12. celiac3270
    I think it's best to talk to the chef. If you can't explain it as well as you can to a waiter or give him a restaurant card that could be given to the chef. Basically explain about cross-contamination, hidden sources of gluten, and what would be safe for you. In restaurants providing a gluten-free menu, such as McDonalds, Arbys, etc., you just need to...
  13. celiac3270
    Oh, I see -- that's a better mentality--yes, we all make mistakes at some point or get contaminated at a restaurant. Provided that you're not constantly getting contaminated or making mistakes, you should have no long term problems from getting contaminated rarely. Don't be as concerned if you make mistakes in the beginning--those are nearly inevitable...
  14. celiac3270
    I would advise you simply to get tested now, before you start the diet. If you are on a gluten-free diet for awhile, testing will not be accurate. Though you can get many different tests done, including biopsies, the least invasive is a blood panel. If you ask your doctor, you can get bloodwork done, which will tell you--this is better because if you just...
  15. celiac3270
    Yes--and besides making breads, Kinnikinick makes other...bread products, such as muffins and donuts--that's why I provided the link: you'll probably find Ener-G or Kinnikinick in your healthfood store, but they have so much more than bread to offer. I like Food By George, but they're really expensive and even though their brownies and crumb cake are good...
  16. celiac3270
    No, no, that wasn't me . Richard (lovegrov) compiled this, posted it at Delphi, and I just copied and pasted the list from there.
  17. celiac3270
    Open Original Shared Link and Open Original Shared Link are the two most popular brands.
  18. celiac3270
    Sure--I'll move it. And "sure" to your second question -- the whole point of that rule was just so that someone wouldn't post the same question in every forum to try to get many replies. But if you have another question, feel free to post it. I'll move this one.
  19. celiac3270
    All of us make mistakes every now and then--but a mistake once in awhile won't do long-term damage. These symptoms apply to long-term gluten intake--like what we were all ingesting before diganosis. If you do make a rare mistake, it will not put you at risk for these symptoms--but constant mistakes could be a problem. About the FritoLays, I think it...
  20. celiac3270
    I found something else that's good. Go to the main page at Open Original Shared Link. Then look above the mini-calendar, I think, and it says "first time users click here." The third or fourth slide has a shortened list of long-term problems, which includes: Allergies & Asthma Anemia Arthritis Attention Deficit Disorder Autism Cancer (Gastrointestinal...
  21. celiac3270
    A moderator had the second post removed because the board rules do not allow for duplicate posts under various sections. The topic can be moved, though. If you have other questions not related to food and would like it under the post-diagnosis section, I could move it for you.... I see what you mean--that site, besides selling foods, goes into a lot...
  22. celiac3270
    Astyanax, There are many long-term complications of ingesting gluten including: cancer, osteoporosis, thyroid problems, malnutrition and vitamin deficiencies, etc. There are two lists on celiac.com about diseases/conditions associated with celiac--a "probably" list and a "definitely" list. Many of these can come about as a result of eating gluten long...
  23. celiac3270
    It's bad that the school won't accomodate to celiac, but I find it equally vexing that the student was allowed to arrive late at school due to increased stress and lack of sleep. It's ridiculous--in first grade I got up a little before six every morning to get the school bus--I lived the furthest away from school and I made the commute for seven years and...
  24. celiac3270
    Yes--this is the entire message they send back. In the part I put in bold and red, they go into this long explanation about the Codex standard applying to the rest of their products and not being able to guarantee other products.
  25. celiac3270
    To answer your questions: 1. You are better off getting an official diagnosis if that is at all possible. So if you're on gluten right now or only gluten-free a few days, you might consider getting some bloodwork done before your intestines heal. You need an official diagnosis if you are going to do the tax deduction, though if you'd do that, food...
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