Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Ny Timies Health Page

phakephur

Recommended Posts

phakephur Apprentice
phakephur
Posted

There is an Open Original Shared Link about gluten free diet. No new information.

The link may not work if you don't have an account.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


eleep Enthusiast
eleep
Posted

Oh, I kind of just want to smack them for not mentioning more specifics about why it's so hard to diagnose and what the specifics of the controversy are.

mandasmom Rookie
mandasmom
Posted
Oh, I kind of just want to smack them for not mentioning more specifics about why it's so hard to diagnose and what the specifics of the controversy are.

I actually think it was a really good article.

spunky Contributor
spunky
Posted

Well it's interesting, and probably informative...but, I feel somewhat irritated at the tone of the article in general. Being undiagnosed, mostly because I have no faith in doctors and am accustomed to dealing with problems on my own, I am quite sure by this time that I do have celiac disease, but have no "doctor proof" on paper. It's kind of embarrassing to me to think that people who know I avoid gluten may get the idea that this is some hypochondriacal, "alternative" trend or something, and not take me seriously, either for all the suffering I've been through or all the care I now KNOW I need to take in choosing my foods.

There seems to be this double-edged message: Yes, on the one hand, celiac is much more common than previously believed, and more and more people seem to be gettting it--and on the other hand, hypochondriacs who read a lot are having some sort of psychotic episode, IMAGINING that they have this trendy disorder.

eleep Enthusiast
eleep
Posted
Oh, I kind of just want to smack them for not mentioning more specifics about why it's so hard to diagnose and what the specifics of the controversy are.

Yes, it was a really good article in a lot of ways. I may just idealize the Times a bit too much and have gotten my hopes up about the extent to which they might be able to call attention to the whole thing in all its complexity. It's just really good that this made the Times! Celiac has gotten so much amazing publicity in a very short amount of time.

They mention latent forms of the illness and they mention depression, which are both very important aspects of the issue.

kbtoyssni Contributor
kbtoyssni
Posted

I thought it was a good article. I liked that they addressed the fact that some people are using it to lose weight when they don't have the disease, that testing isn't accurate if you've gone gluten-free, the last quote about it not being so bad to go gluten-free. Yes, there are some things they could have added and I wasn't too excited about gluten-free being a "fad", but I don't expect one article to contain everything - it would be twenty pages long! They packed a lot of info into this relatively short article.

ENF Enthusiast
ENF
Posted

I'm really happy about this article - many more people will hear about Celiac because of it.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mookie03 Contributor
mookie03
Posted
I thought it was a good article. I liked that they addressed the fact that some people are using it to lose weight when they don't have the disease, that testing isn't accurate if you've gone gluten-free, the last quote about it not being so bad to go gluten-free. Yes, there are some things they could have added and I wasn't too excited about gluten-free being a "fad", but I don't expect one article to contain everything - it would be twenty pages long! They packed a lot of info into this relatively short article.

Funny, i laughed when they talked about using the diet to lose weight because you cant eat twinkies - i for one ate healthy before the diet and now i eat much more sugar, carbs, etc. b/c the gluten-free substitutes are simply not as healthy as their gluten-filled counterparts. I didn't love the tone of the article - i was thinking that if i didnt know anything about gluten i would have thought it was some weird fad or something. The writer seemed to think that people are blaming gluten for everything, when really i think a bigger problem is the lack of knowledge about gluten.

But, publicity is publicity. Great to see gluten in the times!

ekdumas19 Apprentice
ekdumas19
Posted

I was totally put off by this article. It barely touched on the symptoms or the struggles of people with celiac disease. Eating even small traces of gluten entirely interupts my life, its not just a nuisance. And by saying that gluten free products are practically on every shelf, it makes it seem like its not big deal. Well its a big deal to me! I mean yeah there are so many gluten free products out there, but a majority of them still taste terrible, are highly caloric, fall apart if I breathe on it, and are terribly expensive. I dont know anyone else who pays almost 5 dollars for a loaf of bread! Take out and delievry pizza is a pipe dream, nevermind eating out in restaurants still makes me nervous. Don't even get me started on people using a gluten free diet as a way to lose weight, I could literally smack them upside the head. Don't get me wrong, we have come a long way in terms of education, awareness, and the amount of gluten free products available, but I think the NY Times hardly did celiac disease, or even gluten intolerance justice.

ENF Enthusiast
ENF
Posted

Well, this may come as a shock to some, but take out and delivery gluten free pizza is not a "pipe dream" in NYC, and you can have many other foods from the gluten free menus in a number of restaurants here as well. It's only a matter of time until other areas have these options, and gluten free accomodations and services are still in their infancy in NYC.

glutenfreenew Rookie
glutenfreenew
Posted

Picazzo's is a restraunt chain in AZ that serves gluten free pizza. a little expensive but good.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,811
    • Most Online (within 30 mins)
      7,748
    Granna57
    Newest Member
    Granna57
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • AuntieAutoimmune
      Royal Caribbean Only, Please

      By AuntieAutoimmune · Posted

      Great tips, Deb. Thanks.  What a pity that they no longer mark items as gluten-free. And it is even more of a shame that you must bring protein bars instead of the crew helping you with your needs. Are you planning on sailing Royal again? 
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      I've not heard of any issues with Primal Kitchen, but it certainly would be worth not using the brand for a while to see if this helps. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Scott Adams
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Scott Adams · Posted

      If you are super sensitive you may want to look for only Certified Gluten-Free Products, as @trents mentioned.
    • Scott Adams
      Gluten free/ non dairy , low calorie pudding

      By Scott Adams · Posted

      I'm not sure about low calorie, as puddings are typically a dessert, but we do have this category: https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-dessert-recipes-pastries-cakes-cookies-etc/gluten-free-pudding-recipes/ This one might work if you cut back on the sugar:    
    • DebJ14
      Royal Caribbean Only, Please

      By DebJ14 · Posted

      We are off next week on our 9th RCCL cruise since our diagnoses.  I send an email to special_needs@rccl.com before every cruise letting them know that I am both dairy and gluten free and my husband is gluten free.   Unfortunately, with the new menus they introduced in 2023, they removed the gluten-free designation from each item on the menu.  Instead of having a dedicated person take gluten-free orders, it now falls to your regular wait staff.  Some have been great and some not so good.  We had a great cruise in May and hit it off with our head waiter.  She went the extra mile and ordered gluten free desserts that were not on the menu.  My problem arises from other food allergies.  I am allergic to dairy, beef, and several types of fish.  On those days my husband is a happy camper with a steak or salmon, veggies and a baked potato.  I end up not getting enough protein, so I bring protein bars.  I also bring snacks for the room. As long as the food is commercially prepared and unopened, you can bring it. Often the only dessert choices that are gluten free contain dairy, so I am out of luck.  But, if you are just gluten free, they have plenty of choices.  See the head chef in the Windjammer buffet and he will give you a tour of the gluten-free choices.  They usually have 2 gluten free desserts out at lunch and they are labeled gluten free. We have found that it works best to have assigned dining rather than anytime.  That way the waiters learn from the get go what our needs are, and we don't have to explain ourselves every night.  We also get a private table for 2.  I frankly got sick and tired of tablemates telling me a little bit of gluten would not hurt me.
×
×
  • Create New...