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lovegrov

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by lovegrov

  1. lovegrov
    As others have said, if it's from wheat It MUST say so. No need to call anybody.
  2. lovegrov
    Not required to print anything what's made in the facility. I wouldn't worry about eating the Pebbles. richard
  3. lovegrov
    You don't tell us what kind of food they have but usually "really nice" restaurants mean a real chef, which usually is among the safest kind out there. Try calling ahead to see what thy can do. Or eat a really good salad. Enjoy!! richard
  4. lovegrov
    There certainly appears to be nothing with gluten, so perhaps there's too much of a chance of CC. richard
  5. lovegrov
    ALWAYS send it back whether you react or not. You have no idea whether you are damaging yourself inside and many of us get enough CC without knowing it anyway. When you definitely know the gluten is there, avoid it. richard
  6. lovegrov
    Breakfast is easy -- eggs, bacon, sausage (double check the brand), ham, fruit, grits, juice. Some hash browns or other potatoes although you definitely have to check those. BTW, IHOP does indeed put a little pancake batter in its pre-made omelet mixture, but you can order a fresh egg omelet at any IHOP. Explain why. richard
  7. lovegrov
    Positive on both. She has it. Be glad you caught it before she got REALLY sick. I had to get to the point where I was hospitalized for 11 days and missed 10 weeks of work. BTW, if your doctor truly said that he wanted her to go back to gluten and if symptoms arise he's do another biopsy RIGHT away, then he's showing his ignorance about celiac. Most experts...
  8. lovegrov
    Cypressmyst, can you please give us links or tell us where we can read about these studies. I've seen no such thing and I've used toiletries with gluten with no negative effect. I even have DH. As to the original question, barring some evidence otherwise (and if I'm shown evidence otherwise I'll edit my answer), most if not all experts do not believe gluten...
  9. lovegrov
    I'd stay away from Quaker, and as ravenwood said, try to avoid oats at all for a while. I'm not extremely sensitive yet I suspect oats have caused me trouble in the past. richard
  10. lovegrov
    Ravenwood, in all the years I've had celiac disease and checked prebasted turkeys, I've never found one with gluten. I guess it could still happen, but it seems really, really unlikely. richard
  11. lovegrov
    No, no, no, no. Your child does not have celiac at age 3 weeks. It's simply not medically possible. Babies spit up and some have lots of trouble eating at first. It's a fact of life. Keep an eye on your child when he gets older but please, please, please don't try to force every symptom into him being celiac. Even with your family's history, the odds are...
  12. lovegrov
    I don;'t think you can tell anything at all from an abstract of a 5-year-old study. It certainly hasn't produced any concern or shockwaves in the celiac community, including among celiac experts.
  13. lovegrov
    All vodka I know of is distilled. richard
  14. lovegrov
    I get books and videos from the library and buy them at yard sales and I can honestly say this is not something I've ever given a second thought. And I won't start now.
  15. lovegrov
    Blue cheese is safe as is food coloring. I've never heard of an artificial flavor with gluten, and natural flavor and modified food starch are pretty much always safe unless wheat is specifically listed (which is very, very rare). I'd say the Triumph dining card could at least use some rewording.
  16. lovegrov
    Not a brushoff and actually better than Brach replies in the past. Even before when they wouldn't really comment at all, it was quite obvious that their candy corn was gluten-free, but I refused to eat it on principle. I would eat it now as long as the ingredients didn't show any obvious wheat or malt. richard
  17. lovegrov
    The only college in BV these days is Southern Virginia University. Southern Sem is long gone. Right, Lisa? richard
  18. lovegrov
    The microwave would not concern me at all. I don't know about the nuts. richard
  19. lovegrov
    First, you haven't had time to really heal. I missed 10 weeks of work and wasn't "normal" for 10 months. I was in extremely bad shape, though. Second, you should also check into bacterial overgrowth or just take a probiotic. There are at least a couple of top celiac doctors who recommend that all of their newly diagnosed patients take probiotics. richard
  20. lovegrov
    Why would you get tested for DH unless you are thinking about taking dapsone? As for acronyms, CC is cross contamination and DH is dermatitis herpetiformis, which is essentially a skin version of celiac. richard
  21. lovegrov
    Yes, you're missing something -- oats and oat flour. Unless a product has oats that are specially grown and processed to avoid contamination, oats are an absolute no-no because of heavy wheat contamination. richard
  22. lovegrov
    The batter for the corndogs most certainly had wheat in it. The wheat flour holds the coating together. HOWEVER, the hot dog itself almost without question did NOT have gluten. The only hot dog with gluten I've ever heard of in the U.S. was Nathan's, and they changed their recipe to eliminate the gluten. richard
  23. lovegrov
    Well, just to help you quickly expand what you can eat, you can start by adding cheese, eggs, and meats, unless you're vegetarian or vegan. Virtually any plain raw meat in a store is gluten-free and can, of course, be cooked how you want it. Hot dogs are universally gluten-free in the U.S. as are virtually all sausages. Practically all deli meats are gluten...
  24. lovegrov
    Not wheat. Don't message the company. richard
  25. lovegrov
    I'm not sure where Michelle came up with this suppressed research about corn and she hasn't provided a source, but I wouldn't worry about it. For what she said to be true, every single celiac expert I know of and every celiac pub and every study I've read would have to be in on the coverup of this news that 40-60 percent of people with celiac are damaged...
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