Michi8

I don't know if "they" know for sure whether gluten passes into breastmilk or not, but it certainly doesn't hurt (and could definitely help) to err on the side of caution and eliminate it from your diet. Also worthwhile to eliminate other potential allergens from your diet...milk in mom's diet can also be a big culprit for baby's health.

Michelle

Oatmeal is controversial, but for practical purposes, out of the question. Grits should be fine. Just check for cross contamination and make sure they haven't added anything bad too them.

Can you post a link to the CVS list?

Have you tried Open Original Shared Link for bread? It's my favorite.

Apparently you can get oatmeal that is not cross contaminated...those should be okay to eat. Most of the brands out there are not safe though, because they've been processed along side wheat.

Michelle

I have heard some people have better luck using Picosalax (it's much less fluid...and is supposed to taste better.) Talk to your dr to see if she will accept you using it instead of the colyte/golytely prep. I'd hate to see you turned down for the procedure at the last minute if the dr feels you did not prep properly.

Michelle

Well what doesn't make sense to me is that I have been on a low carb (actually no carb for me) diet before and I have felt better then I've ever felt before, so if it were Porphyria Disease then the no carb diet would surely cause me some pain, but if it were Celiac Disease then no carbs would definitely make me feel better!! That's the one thing that keeps me believeing that it's Celiac and not Porphyria?? Not knowing is the worst part of all!! I'm impatient to boot, so the waiting and anticipation is killing me UG!!

Celiac Disease is an intolerance to gluten (the protein in wheat, barley, rye, etc), not an intolerance to carbohydrates. As Nancym mentioned, there are carbs in potatoes, rice, corn, millet, etc...and those are gluten free. Fruits, vegetables and legumes all have carbohydrates too. To be completely carbohydrate free is not a healthy way to eat.

Michelle

I get the issue of leaky flour bags, but sealed packages sitting next to each other does not bother me. One plus for having some items integrated is that it is less likely to isolate celiacs, make gluten-free products more of a normal part of *normal* shopping, and expose others to gluten-free products that may not be aware of them.

That is a good point. I do like having the cereals with other cereals, pasta with pasta, breads with bread, etc. It was mainly the messy flour aisle that surprised me. The other issue is that this particular Safeway has an extremely small selection of gluten free products. We're talking one or two bags of Bob's Red Mill gluten free flour on the very tip top shelf of the flour aisle, surrounded by glutenous bags and packaging. There was one package of gluten free cereal down the entire aisle. Two, maybe three, choices of pasta. To have such a small selection spread out over an entire store makes gluten free shopping frustrating. At this location, they would serve the celiac community better to centralize the products.

Save On Foods, OTOH, has clearly marked "natural products" down each aisle. So, in the cereal aisle, the gluten free products are placed in a special area that is combined with organic and specialty cereals. Same with all the other ailses. I think it works very well.

Michelle

Thank you all so much, so I need to watch for caramel as well as malt. Boy, like the labels aren't hard enough to read I've also got to check for all these little sneaky things.

As mentioned, caramel in North American products is not an issue. Wheat is a typical part of soya sauce, but there are brands that are without wheat. Personally, I find they aren't as good tasting as traditionally brewed soya sauce (like Kikkoman) though.

Michelle

I asked our local store if they could at least place the gluten free stuff on the top shelf that way the gluten free would spill onto the gluten and not the other way around. (I talked with the manager and she changed it that week!)

That's a good point! Though, I still think it would be better stored away from gluten flours altogether ...and away from boxes of wheat gluten!

Michelle

I wonder if this... thoroughness has been added recently, because I can't even link to the main site, and I some how doubt that a probe therometer is a competitive gluten-free niche item....

I doubt that as well. (I had responded without noticing what you were specifically linking to.) Does the filter affect other online retail links as well? Or is it just Amazon?

Michelle

I ran into the same problem when I tried linking to Amazon in another thread (linking to Dr Green's book.) There was no way I could get it to work. Because I've not had problems linking other books from there, I suspected it was because the book being sold at Amazon was in competition with that be sold through the Celiac.com store.

Michelle

The biggest worry about flours being next to each other is when children go shopping with their parents. Children love to help put things in the buggy, and if they are getting all that flour, that is on the outside of a gluten free cake mix for instance, on their fingers, then they put their hands near or in their mouths, you will have a very ill child. I think everyone should point out the problem to the staff and manager. Only we can change things for the better if we get together and be persistent.

It's a worry for me too. The gluten free flours (of which there were only two!) were on the very top shelf, above shelves of gigantic bags of flour. I'm petite...I pretty much have to climb up to reach if the product isn't close to the front of the shelf!

Michelle

You really should go to Kinnikinnick if you can because they have a points system for local shoppers and when you have enough points you get money off of your purchases. Also, they have really cool baked items for local shoppers, like pies, special cookies, foccaccia, and sometimes samples to try. It is also nice to buy direct from the factory, fresh unfrozen products.

I tried to get there yesterday, but shopping in the South took so long, I didn't have time to get there. I will definitely try again!

I know what you mean, more people seem to be knowledgeable about celiac these days. You mention it and they usually have a friend or family member with it.

I'm assuming you are in Edmonton or near to it. We don't have a gluten-free restaurant/coffee shop, etc here. My husband suggested that I should open one. Not that I would have money, or a clue on how to do that!

Yes, I'm near Edmonton. I think you should open a restaurant. Please make it a gluten free De Dutch Pannekoek House. It used to be my favourite breakfast/brunch place when I lived in Vancouver. Of course they aren't actually gluten free...it would be nice if you could accommodate so I could have my apple, onion and bacon pannekoeks again.

Michelle

Thanks. I will check out Heinz--the Pablum is for me I love hot cereal and do make cream of rice but really miss my oatmeal.

You could try buckwheat kasha as a cereal (served with scalded milk.)

Michelle

I think it's Lea and Perrin's. I'm out, but need to get more for Christmas time "Chex Mix". Probably should have thought to save the bottle or wrapper so I could get the same brand. I don't think mine had soy in it - I'm allergic to soy. I'll be so bummed if they've changed the recipe.

I believe that all worcestershire sauces have soy sauce...and so it is a risk for gluten. However, after checking the Lea and Perrin's site, I see that they say it is "suitable for a celiac diet"...but does that means it meets the Codex 200ppm or that it is truly gluten free? They don't say, on their website, that it is soy free though.

Their worcestershire sauce is one of their main products...I doubt they would ever change it.

Michelle

I've been making meatloaf without eggs for over 10 years. I don't even bother to substitute anything for the eggs and I've never had one fall apart. I used to use the flax meal/water, but then ran out once and discovered it didn't need it. I leave out eggs for meatballs too and they've never fallen apart. I use ground turkey - maybe it works better than beef? I dump in worcestershire sauce, ketchup, seasonings, crispy rice cereal, onions (usually dried, minced) and don't even measure anything. I can't imagine how a meatloaf could fall apart.

What brand of worcestershire sauce do you use? I have a Heinz one at home, but it lists soy sauce as an ingredient. Now, the ingredients in brackets beside that listing say: water, salt, hydrolyzed soy protein, corn syrup, caramel. Does that mean it is actually safe to use? There are no other gluten ingredients listed on the label.

Thanks,

Michelle

I need your help...will anyone recommend a gluten free pablem? Milupa did sau gluten free right on the box and now they don't. Thanks.

How old is the baby? Are there other foods you can try instead? Maybe something like regular cream of rice cereal?

Michelle

I wish our Costco carried the cereals! I keep checking, but never see them on the shelves.

I do like buying Kozy Shack rice pudding (individual servings) there though.

Michelle

Edit: I have no idea why the smiley face is here instead of the letter "B" that I typed. I can't figure out how to get it out of there. When I edit it, it looks right.

Sorry, I'm not adding anything to the thread, except to explain why the smiley showed up.

The code for is "B" and ")". I often type the code in, rather than selecting a smiley from the list. Not sure how to make it show up correctly in your post though.

Michelle (which is ":" and ")" )

Since I am also in Alberta I know exactly what you are talking about. Depending on your location, you may or may not have a Save-On Foods. They have a "natural section" in each aisle and that way the gluten-free products are kept away from some of the other products.

It would be better if Safeway could keep the gluten-free flour away from contaminating products, but I don't think they make a lot of money from our specialty purchases.

I buy my flour either from Kinnikinnick (since they are located where I live) or from Planet Organic. But that may be because I reacted to Bob's products. I also buy asian flours (rice, etc) from Superstore.

I think we may live in the same area. I haven't been to Kinnikinnick yet...but am planning on going...might be able to get there tomorrow. Save-On does have a good selection, so will have to get there too. However, Safeway may improve their placement and selection if enough people give them feedback.

I am surprised at, when I question ingredients, how many people ask, "are you celiac?" and then mention they are, or have a relative or friend who is. The gal at the tea shop the other day was knowledgable when I asked about the ingredients of certain products...and also mentioned that they occassionally bring in gluten free goodies for sale too. Given the number of people who know about it and the number that are now being diagnosed, I think that it would be worthwhile for reatilers to offer a better selection...especially when it is requested by customers. The manager at Safeway now knows that I will be shopping at Save-On instead...might be worth stepping up and offering some good competition.

Michelle

I officially started eating gluten free on Monday...so I am now trying to navigate grocery stores with gluten ingredients in mind.

Yesterday I found that my local Safeway has a good selection of frozen gluten-free baking (Kinnikinnik and other brands) so I bought some to try. Unfortunately, they don't have much in the way of gluten-free cereals, pastas or flours. They've also eliminated their "Natural Foods" aisle where they used to keep gluten-free stuff. Instead, they items are found amongst all the other gluten-filled choices.

I found a couple of Bob's Red Mill gluten free flour choices down the flour aisle. I found it odd that they would place these flours in the same place as large packages of regular wheat flour, especially since they tend to be covered in flour. Especially odd was that a gluten free flour mix was placed on the shelf right next to a box of "Essential Wheat Gluten!"

I ended up chatting with the manager about the placement of the products (and potential cc issues from residual flour...those big bags are hardly spill proof), and how I'm disappointed that they've removed the "Natural Foods" aisle in favour of spreading the product throughout the store. Am I wrong to be concerned about cross contamination down that aisle? Anyone else see the same in their local grocery store?

Michelle

I'm not able to listen to it today...did anyone catch it? Was it a good interview? Any interesting points?

Michelle

For me hair loss is directly attributed to celiac. I had lost almost half my hair and it had turned almost all white by the time I was diagnosed. It began growing back in a few weeks after I went gluten-free, and what is growing in is brown.

It's interesting to hear your colour is coming back with new growth. I've been greying since I was 18, and now, at 38, probably have more grey/white than dark brown hair...so I've been colouring it. I would love it if some of my white returned to brown!

Michelle

Frost bite is possible within one minute in some of these tempertaures in Alberta! This is what we have to look forward to tonight:

"The stationary Yukon high which brought frigid conditions to much of Alberta remains entrenched over western Canada. Northwesterly outflow winds from this high over central and southern Alberta are expected to produce extreme wind chill values after sunset and into Wednesday morning. Wind chill values of minus 40 to minus 45 are forecast for the above mentioned warning regions."

YAY!

Does anyone else find it hard to breathe in this weather?

Yes. When I went out to my car after excerise class last night, breathing hurt...didn't give me an asthma attack though. It was -40 w/windchill at that point in the evening.

Michelle

I know this is a little off topic but.....

Michelle does your daughter have celiac? Before my diagnosis I was always hot. So much that when my family went camping in the mountains my parents and my sister would fight over who I was sleeping with. I was a small kid about 4ish too. They said I was a heater.

I remember sometimes I would get so hot I would throw up in the summer time. That lasted for a few years after I was gluten free.

-Laurie

Hi Laurie,

We don't know if she has celiac. I suspect there is something dietary behind her eczema & asthma, and we do know that she has multiple airborne allergens (pollens, dander, mold, mildew), but all food tested as negative. My oldest (son) has GI issues we're working through, and my middle (son) has multiple sensitivies (touch, taste, smell, sound), is a selective eater and is rail thin. I think all of them could potentially be celiac (all three have allergies)...but it will likely be a long process figuring it all out.

Michelle

ok you guys , send some warm weather up here!

On top of the cold sanp and frigid wind chills, I have to walk everywhere including walking the kids to school all bundled up so they get there safe. Dearest hubby smashed up his truck (no one hurt, thank goodness) and is using my car to get to his job.

I am cold to the bone and wrapped in blanket after being outside yet again. Supposed to warm up later in the week. Yipee

Sandy

I'd be tempted to take "snow" days (or is that frozen days?) off from school and errands.

A friend yesterday waited with her son for 35 minutes in these temps for a school bus that didn't show up (she later got home to hear the bus didn't start.) There were 7 other neighbourhood kids with her, and most of them couldn't go home, because their parents had already left for work! She had quite the time figuring out how to get the kids safely to school...luckily another neighbourhood mom drove by and was able to shuttle the kids in her van.

The schools do not shut down unless there is a windchill of -50C! Apparently there once was an incident where a parent dropped a kid off at a closed school and drove off. So it's got to be awfully cold for them to actually close the doors now. Sometimes the buses don't run because of road conditions. We need to listen to the radio in the am for bus info.

Michelle

who's freezing her butt off at -40 windchill tonight (car almost didn't start after being at the school all day) Have to go out for family/teacher interviews tonight too -- Brrr!

I'm not sure this is where I should be posting this or if I've somehow missed another post on the same topic, I apologize if either of those is off.

I've been off of gluten for a few months now, cheated here and there, but overall feeling much better and almost positive that was my problem. I've always had very thick mane-type hair, though it's fine so it looks very normal, but my stylist is always tempted to charge me for multiple haircuts. I usually keep it short but I grew it out again recently and for the past few months I've been losing hair almost constantly. Every time I run my hand through it I get a minimum of five strands back with it. I am eating a balanced diet. It isn't leaving in chunks but I've never experienced this before. Is it possible that having way too much hair had something to do with Celiac's, or that there's something new wrong? I know this is a long shot but I managed to miss a lot of noticable symptoms so I figure if I'm so acutely aware of this there must be something to it. Any help, anecdotal or otherwise, will be appreciated!

I too have a very thick head of hair, but the strands are fine. I remember noticing way more hair loss when my hair was long rather than when it was short. Part of it is that long hair doesn't fall free as easily (gets trapped with the other hair, or sticks to clothing, etc.) so will be more noticable when you brush it or wash it.

My experience now is totally different. I noticed thinning along my hairline & part when my hair was still long. now it is very short, and I am constantly loosing a lot of hair. There are at least a hundred hairs in the bathtub after a shower, more all over my bathroom from blowdrying, hair left on my pillow in the morning, and hair falling free when I run my fingers through it. I'm totally freaked out about it as I'm noticing more thinning around my part and the hair that it growing back is even finer.

I've just started the gluten free diet, so we'll see if it helps. I don't know if I'm actually celiac...haven't received my biopsy results (not enough samples were taken anyway!) and blood work was negative. I do strongly suspect I've got thyroid issues, because it runs in the family...and there is a long history of GI issues too. My iron was low too, so I'm supplementing now. I really hope that this hair loss thing slows down and reverses itself!

Michelle

Right now it's -25c but with windchill it feels like -40c. The forecast for the week is pretty crappy until Wednesday (high -11c low -26c) and Thursday will be a toasty -1c. I can hardly wait. Global Warming where are you? I guess the conversion to Fahrenheit doesn't matter because it's all the same at -40. Brrr.

Now I am on a quest for low-rise 33" inseam long johns. I have some long johns that are not quite long enough but have a high waist. I feel like a little old man with my waistband up around my armpits.

My other long johns are low-rise, but barely get to my calfs. I guess they're short johns.

Trust me, you don't want low-rise long johns. Consider how cold all those young girls with the love handles hanging out over their pants, and waist length winter jackets feel when the cold hits their midriff! I, for one, do not want a frostbitten belly button!!! LOL! Besides, if you really have to have fashionably lengthed long johns, you can just roll the top edge down.

So, I wear my Helly Hansen long johns a little higher in the waist above my jeans...doesn't matter much when my sweater goes below my waist...covers it up nicely. The best is that my long johns are thin enough to fit comfortably under my snug-fitting jeans. With my 3/4 length down parka, scarf & toque, I'm quite the fashion plate, but hey, I'm warm!

Today I fought with my daughter (4) to actually wear socks under her boots and mittens on her hands. For some reason she is always hot, even when the weather is -33C with the windchill like today. And we had to be out of the house and in and out of the car a lot today too. Blech!

Michelle

For those taking iron supplements -- just got email confirmation from Salus that their Floradix tablets are gluten free. The liquid version is not, however. If you prefer to take a liquid format, Floravital is their gluten free version.

Michelle