angel-jd1
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It's really anything you want it to be... Long story lost in the pages of R'Ville... I was in deep pain one night, to the point of tears and Rhonda (Rinne) was up too with me and she suggested cold pack on my tummy... I hadn't put my cold pack back in the freezer so I got a box of frozen spinach... the pain started to subside so I went to bed with this box of frozen spinach... well during the night it thawed and oozed out of the corners of the box... my husband woke up freaking out because he felt something wet and slimey on him, he thought my inside were falling out....
And that is the story of the spinach.
I just made spinach artichoke dip yesterday so I am still very familiar with the slimeyness of thawing spinach!! Not to mention the green "leakage" that comes out of the box. That is one HILLARIOUS story!! I can see why he would freak.
-Jessica
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I just discovered this web-site and wanted to introduce myself and say a big HI! to all the celiacs on this board.
I’m a 38 y.o. male physician who has had a life-long gluten intolerance. I was diagnosed at the age of 2 when my parents brought me to an enlightened pediatrician who took one look at the malnourished, sickly, well below statistical norm child and said – “Sprue”. This was after 2 years of my mother being told that my problem was that she “worried too much” – lovely state of medical affairs in the 60’s. My parents, along with a wonderful Pedi GI doc decided not to subject me to a biopsy, but instead used the elimination diet with wonderful success. It was miserable being a kid who always had to bring my own cake to other people’s birthdays, and I hated that my mom was constantly calling school and camp to arrange for my dietary needs. As I grew up I rebelled on my diet, intermittently being ill (tons of D), and not understanding why I felt so worn down all the time. Every time I went back to college after having been home on a gluten-free diet, there would be a transition period of D until I guess I destroyed enough microvilli. The constant DH on my feet drove me crazy – especially as I didn’t know what was going on – thought it was just athlete’s foot. Remember, this was the dark ages of the 80’s.
Dating was always miserable – made me feel like I had as a kid with all the questions for waiters in front of a girl who immediately assumed that I was “weird” based on this diet (of course no other reasons LOL). And, if I avoided the subject with the waiter, I rued it afterwards (yes that was another joke).
In medical school I was HLA typed (match) and the IGA bloodwork came about – no surprise giladin positive. Residency was tough as even hospital cafeterias have no clue, and the fatigue of the work on top of the diet was miserable.
Fast forward a few years and I “grew up” and became super-strict on the diet. Also, society changed greatly and most restaurants have gotten much better about the issue of food allergies. During an all too short marriage (5 years) I became a pretty good cook out of necessity – restaurants are still hit-or-miss, her family was also very accommodating, although they never really learned about reading labels completely. The label rules that were enacted in 2005 (?) have helped, although I have found plenty of errors and omissions in the “Contains: Wheat” category. I really appreciate the specifics on the “Modified Food Starch” and “Hydrolyzed Vegetable Protein” these days. The Atkins diet fad has been wonderful as no eyebrows are ever raised when bread is refused, or meals ordered sans bun/bread/etc. I now have some wonderful friends who, when we cook together, really watch out for additives and read labels too! Fortunately, I’ve just met a woman who not only has friends who have been recently diagnosed, but also is understanding and kind about the whole meal issue – it doesn’t hurt that I can cook! These days I keep to pretty much a no-carb diet (other than fruits, veggies, and occasional rice and spuds). Travel, especially to foreign locals, is still super tough – I used to know how to say “Corn tortilla, NOT wheat” in Spanish.
The replacements are out there, and I respect everybody’s individual opinion on matters of taste and palatability, but I will say my personal experience for the “must have baking product needs”: Kinikinik (sp?) makes the best mix for pizza crust, Fern for yellow-cake, Pamela’s Products for pancakes, Energy breads (must toast first!), and while I am forgetting the brand as it has been so long since I had it, there is a pasta made from tapioca flour that is excellent!
I empathize with all recently diagnosed individuals, and their spouses and significant others. It is a tough diet. For those who are with someone who refuses to help or comply – DTMFA! For those who have irritating or downright hostile coworkers/ church members/ etc – just look them straight in the eye and say “steatorrhea” – when you start to define it, and they start to look ill, just laugh and walk away. If anyone DARES to hide wheat/oats/ barley and feeds it to you purposely, I’d bring them a Tupperware container with the results!
I found this board today after a Vietnamese restaurant meal on Wednesday of this week that has caused probably the worst reaction I have had in a long time and I Googled “Banana celiac”. I didn’t pay attention to the soy sauce issue (bad me!), and I believe that there was a lot of white pepper in the pepper sauce. Also, I have the (non medical fact based) impression, that the long-standing super-strict compliance with my diet has made my jejunum super sensitive.
That was a super long intro, and now I have some questions for the other members.
I’m pretty well versed in what to avoid, but a brief survey of this forum has raised some new questions in my mind.
-Are bananas still considered one of the best ways to help “cure” a bad reaction? I can understand the K+ replacement aspect (I’m having muscle weakness and some neuropathies today), but is there anything else to the magic banana? Any other “remedies” other than time?
-Taco Bell is bad? The ground beef contains fillers? Are the chicken or beef strips marinated in something evil?
-Any other fast-food surprises? Other than the obvious (KFC, Popeyes, etc).
-I thought all grain based alcohols were a big no-no, especially the bourbons, whisky, and Scotch categories. Chopin Vodka is the only potato-based vodka readily available in the USA, but I really like Abosult and Grey Goose.
-I know about balsamic vinegar, and white pepper – but other surprise gluten containing compounds?
-I’m sure I’ll come up with some more…
Russ
Russ-
Welcome to the board. I am impressed and excited that we have a MDCeliac with us now. Thanks for not being too afraid to join.
I'm sure as you read through the old posts many questions will come up. I can see that some already have in reguards to "fast food". Many fast food places offer online lists that contain nutritional info. Taco bell is one that you mentioned and they do have information online as to what we can eat/not eat. Even places like KFC have an online list (coleslaw, potato salad and things like that are "safe" however I get scared with the risk of cross contamination in places like that).
If you haven't read about the McDonalds fry fiasco you might want to search for the posts on that one. You can form your own opinion from there.
I always find it interesting how folks will get diagnosed so early in life. They follow what they think to be "the gluten free diet with no mistakes" and come online to find out SO much more. I think that many of us on this board are VERY strict with our diets. I know many folks do not eat any processed foods. Some choose to not eat out at all because of cross contamination risks. Others are a combination of everything.
As far as bananas.....I think that they are pretty easy on the stomach. I guess that would help when we are not feeling so hot. They are also fortified with yummy vitamins, so that's always a bonus.
I got cross contaminated this last week. I don't find that there is any "cure". I drink extra fluids. Usually drink some gatorade or powerade. I eat foods that are going to be easy on my tummy. Nothing too spicy. Time is the best healer.
Welcome to the group. Post often.
-Jessica
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As to how they got your new address, Jessica, it is most likely because they have printed on or near the mailing label "Address Service Requested". If they put that on there, the post office will notify them of your new address.
Nope this wasn't forwarded from my old address. It had the new one printed right on there just like I had subscribed from the new address. Things that get forwarded from the old place usually have this big yellow sticker with my new address printed on. Anyways.....I'm sticking with my theory that GFL is stalking me!
-Jessica
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I'd definitely be interested in that...I'll have to look into the group in general!
ha Upon posting that the other day I was looking at my group features . They have taken out the chat feature!
So sorry to get hopes up. You are still more than welcome to check the group out reguardless. We have a message board and post questions and support just like this one only on a much smaller scale I have 485 Members currently. -Jessica
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Isn't infection usually associated with high WBC? I work in a healthcare setting and that's what we see, for instance when someone has appendicitis or a UTI. If WBC is low I would suspect some other pathology. Our daughter has aplastic anemia (an autoimmune suppression of the bone marrow) and she often has low WBC. Some medications can cause low WBC such as steroids, i.e., cortisone/prednisone and arthritis meds.
Steve
I always had thought that infection causes the high WBC. However in the blip from Mayo it says it can also cause low........interesting eh?
-Jessica
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After being sick with nausea, extreme fatigue and diarrhea (among 50 million other things) I found out that I have a very low white blood cell count. Does anyone know what this could be indicative of? Mine is 2.8 on a scale of 4-10 and it's down from above a 6 in january. Kinda freaked out!
Here is a link from Mayo Clinic on low WBC:
Open Original Shared Link
Possibly you have an infection somewhere causing the low counts. Hope it all gets figured out soon.
-Jessica
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hienze is a divison of kraft, not owend but a division however that works, it even says kraft on the bag if you look for it. And they do clearly label allergens including weat (yes always read bags/labels always- i put that in my post) i was simply saying that they will always list allergens
I have searched all over my Ore-Ida bag and there is no Kraft label. Did a google search of heinz and kraft. Nada.......they are NOT linked. Like Chelsea said, the only way they are linked is that they both make food.
They are required by law to list the top 8 allergens. However, rye, barley and oats are not in the top 8. Ore-ida is a company in which you MUST go strictly by their list and not only by reading labels.
-Jessica
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Licking envelopes... don't they contain gluten? You must eat better... how can you take care of all of us if you're not well yourself.
God gaaawwwwdddd
Floridian......I have been meaning to tell you that you have the most beautiful eyes and schnoz (nose).
Actually have been wanting to say that I laugh everytime I see that picture. LOVE IT!
-Jessica
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They're ears must have been burning!
Nope, their brains must be foggy due to ingesting gluten from their shampoo.
They are definately something...........probably not appropriate for the board for me to say what
I layed the magazine on the couch. I can't bring myself to sit down and read it because I start laughing just looking at it. I am just blown away that they have somehow sent me this mag. to my new address! I think what cracks me up the most is that..........they have sent the mag and it's STILL late! ha It's not even a new issue.
-Jessica
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You will not BELIEVE what I got in the mail today. A copy of Gluten Free Living Magazine!!!
Let me say that I moved over a year ago and have not had any contact with the magazine since my move. I never updated my info with them. I didn't find it worth the time. I would like to know how in the world they got my new/current address!?! !
I think GFL is stalking me! ha
By the way....it's the summer 06 issue................Isn't it almost fall now?!?
I just can't stop laughing about this one........................
-Jessica
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key, i have never had a cc issuse with them, if they where the extra crispy form, they have lots of extra soy so you could be slightly sensative
as for having to check the labels very carefully, that is not true, heinz the company that makes orida is owned by kraft that will clearly lable gluten in there products, if u look underneeth the ingrediants it will have in bold black what allergines it containes,
I know there are "offical" lists out there from them, unfortuntly they have not updated those lists since adding 4 new types of extra crispys, the only flavor/type of orida frys i have found at all that have gluten is the mini hashbrowns, the regular ones are only soy but for some reson they use wheat for the minis. of course always check the bags, but im a religiuse orida fan and i wont give bad advice
Heinz is NOT a kraft company. They are two seperate very large food companies. Each even has their own stock on the New York Stock exchange.
and you DO have to check the labels very carefully. You check ANY label very carefully, kraft company or any other company........please be careful of the advice that you are giving out. You can make someone sick by being so careless.
As for Ore-ida/Heinz.........you HAVE to go by their list. Otherwise you'll end up sick.
-Jessica
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I knew it. I knew it. I knew it. I knew it. I knew it! I knew he wouldn't want to put her gluten-free just with Enterolab.
He says we're not doctors. And it's probably because she's not eating the best quality of food. (Very picky eater. Hey she gets all four food groups, which is better than some people do.) So it probably has to do more with nutrition than anything else. Or it's the American Diet. And children are resiliant and can recover from things a lot better than adults can. He's grasping at all the straws. The end result is that he's not going to go for it unless the doctor tells him to.
So off we go to the pediatrician. God knows what he's going to say about it. It's an older doctor, so I don't have my hopes up. His nurse practitioner is actually having her son tested for celiac right now, so maybe he's up to date on it. Fingers crossed...
If he and his family weren't so terrible to me when I first found out about celiac, I would just feed her gluten-free and deal with the disbelief when I had to. But the thing is that they will fight about anything and everything. (They call it debating. But it's really fighting with mudslinging and the whole nine.) I'm not putting up with eye-rolling, disbelief, whispering, rudness and fighting every time we go over there.
So as much as I didn't want to, it looks like I'll be pushing for an official diagnosis. Hopefully, I can get the diagnosis of gluten intolerance rather than celiac if it gets to that.
Sigh.
Nancy
I would say go ahead and take the enterolab results along to your appointment. It really couldn't hurt to show the doctor what tests have already been done. Possibly he will go for a dietary challenge and the positive enterolab results and give her a diagnosis. That would satisfy all involved.
-Jessica
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Most companies have thier own website or 800 number. You'll find many lists, but they might not be up-to-date.
A lot of Ore Ida products are gluten-free. But some are not - as always, read the label. We eat the tater tots a lot. You may also want to find McCain projects (smiley fries, and other potatoes) or Alexia - both say gluten-free on the package and are yummy!!
Good luck!
Unfortunately Ore-Ida isn't one of those companies where you can "just read the label". I know that I once ate their frozen mashed potatoes only to get sick. Called and found out they were not gluten free even though nothing on their label looked questionable. My point being that this isn't a company that you can rely on their labeling only. You MUST go by their list to stay safe.
They do offer a gluten free list. If you e-mail them they will send it out. It has lots of stuff on it!!
I suggest you make a list of all of the foods you eat on a regular basis. Sit down and start sending e-mails out. This is the best way and most reliable way of finding out if something is gluten free.
-Jessica
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I am NOT a celiac. I have Celiac Disease, but it is not who I am.
I noticed that on your replies today. I LOVE that you have put that up. I cringe each time that I read on the board somebody saying "my little celiac" or She's/He's a celiac......blah!!
In college I took courses for special education. We were always taught to use person first language. Meaning.....put the person infront of the disability. Instead of saying the dislexic girl you would say a girl with dislexia. Etc.
Anyways...........thank you for putting that out there for people to read. I think that sometimes we forget!!
-Jessica
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I found something in his suitcase he left behind - "AIRBORNE Formula Herbal Power " -
What is this stuff? Anyone take this stuff? What is it for?
It's supposed to lessen the symptoms of the cold and flu. It's a herbal remedy stuffs. Open Original Shared Link
-Jessica
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Does anyone know if the frappaccinos that they sell pre-bottled in supermarkets are gluten free? I think they are Starbucks brand, but I could be wrong. They have coffee flavor, mocha flavor, vanilla flavor, caramel flavor, and a new strawberry cream one. Which, if any, are gluten free? Thanks in advance.
Yes I just checked on this one maybe 3 weeks ago. All of their bottled fraps are gluten-free. Even the strawberry ones.
-Jessica
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This is just the way I roll, but, I'd tell him that if he doesn't like what is presented to him then he can make something equally nutritious himself. At least he'd learn how to cook
I agree, being a single mom would be hard enough without adding the job of "short order cook" ontop of everything.
Kids won't starve themselves. If the kiddo doesn't like what you fix, he can either not eat, fix himself something, or eat what was cooked.
As far as Dad goes. If you have a official diagnosis and dear daddy isn't following the diet. He is endangering his child!! He is putting the welfare of his child in danger. Here in the U.S. thats a crime. Something to think about.........
-Jessica
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All pace salsas and red sauces are gluten-free. Enjoy!!
-Jessica
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3 Musketeers are safe
Milky Way which is similar is NOT safe. However their Milky Way Dark's are safe. Hope that's not too confusing
-Jessica
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Thank you for your interest in Brach's and for contacting us about the
gluten free status of our Brach*s candy products. For your information, we
do not consider any of our products gluten free at the present time. Please
be advised that we do plan to undertake a project to determine the gluten
status of each and every one of our products.
Thanks again for contacting us.
Yours truly,
Linda O' Connell (linda.oconnell@brachs.com)
Brach's Consumer Relations
Well that is an interesting change. Brach's has always been a company to "brush us off". They just have always had the blanket statement of "Nothing is safe for you here". It's good to hear that they are getting smart and realizing that gluten free information might actually HELP their company. I'm glad that they will be compiling some lists soon.
-Jessica
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Hi,
I wonder what's in the meat sauce if the tacos are wheat free but they have gluten?? Any thoughts?
Thanks!
Kim
If you look at the nutritional page the box is "checked" for wheat. The tacos are NOT wheat-free. The meat isn't safe according to the taco bell corporation.
-Jessica
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My 13 year old was diagnoed with celiac disease when she was 9. Up until now we've packed a lunch for school. Last year (7th grade) we went back and forth on the issue. I comprimised with the salad bar if she took her own dressing. Now she wants to eat things from the lunch line (because thats what everybody else does and its cool). We live in a rual community in SC and the closest support group to us is 1 1/2 hours away, so we don't know anybody much less kids her age that she can talk with. I'm afraid that there is going to be alot of cc as well as food with hidden gluten. Please Help!
Jean
School lunches are mostly gluteney crap! They are required to provide a filling and inexpensive lunch for kiddoes. That means that tons of processed foods filled with wheat are used to fill that requirement. It will be near impossible for your daughter to eat school lunches safely.
Ask your daughter how "cool" it will be to run out of class to throw up or have diarrhea after lunch has made her sick?
I know this age is sooo hard. They just want to fit in. They are changing so much and hormones are running on hyper drive. It's hard to be a parent of a pre-teen/teen.
Sit her down and talk with her. Explain that she is GOING to get sick eating school lunch.
Hopefully a couple of the kiddoes on the board will post. Molly and celiac3270 are both teens and they deal with their lunches and such well. They are both also from larger cities where more options are available for kids. Living in small towns can sometimes limit the lunch options.
I'm sure that you and your daughter will find a way to compromise. Maybe she can buy chips and a drink and take the rest of her lunch. You will find a happy medium that keeps her safe and you happy.
-Jessica
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My son has been having stomach pains and gas yesterday and this morning and he had a really nasty BM. I think one of us must have eaten something we shouldn't have - although I can't for the life of me figure out what it might have been. But he is also running a low-grade fever. We are still pretty new to this -- does a fever sometimes go along with everything else when something bad has been eaten? I am not completely sure whether to attribute this to gluten, or to a virus.
and is there anyone here who lives in the New Jersey/PA area and knows about WaWa coffee? It is the only thing I know that I had that may have had gluten -- I had the caramel flavor! :-( I emailed the company and haven't heard back yet.
I always run a fever after I get something contaminated. Ate at arby's yesterday and got cc'ed. Last night ran a fever of 99.4-100. That is typical glutening temp for me.
-Jessica
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Wow...I've seen the crockpot "baking" recipes before...but have never tried. I should--it fascinates me
I have to confess, this was my 1st crock-pot baking experiment. I'm like you, I was like "what!! BAKE in a crock pot??!?!!!" I have been craving a ooey gooey chocolatey thing. This recipe sounded like what I had been dreaming of. Sooooo I tried it.
It couldn't have been much easier to make. I was so fascinated by it, I kept peeking through my glass lid seeing what it was doing.
It rose like a regular cake. Made the house smell yummy. Under the cake part was this hot fudgey sauce stuff OMG!! I liked this recipe because you didn't have to have the special baking pan for the crock pot. I don't have one of those. You could just use the regular stonewear part that comes with the pot.
I'm not sure if I would "bake" much else in the ol crock-pot. However, I do know that I will definately make this recipe again.
-Jessica
It's really anything you want it to be... 
So sorry to get hopes up. You are still more than welcome to check the group out reguardless. We have a message board and post questions and support just like this one only on a much smaller scale 
I have 485 Members currently. 
Tazorac Cream - Anyone Ever Use This?
in Introduce Yourself / Share Stuff
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I can't believe after all of the "mirror" mentioning that you didn't say "NO magnification mirrors". Now THOSE things are evil....show every pore, crevice and wrinkle....
-Jessica