ENF

I believe the name of this brand was Los Hermanos.

Just wanted to mention that a few weeks ago I got glutened due to a 2 lb. bag of "Corn Tortillas" which contained wheat flour. I'd been buying 100% corn tortillas, by various companies, with no problems before. This particular brand, from a local company, was labeled "Corn Tortillas", and I neglected this one time to read the ingredients - lo and behold two weeks after I'd consumed about two thirds of the bag I noticed that it had wheat flour listed after corn. I was affected somewhat by the gluten, but it wasn't bad enough to keep me bedridden or indoors, and I recovered very quickly, with a new reason to be even more vigilant regarding label reading.

Gluten free beer isn't exactly flying off the shelves of stores. I went to my local beverage distributor last week and the best I could do was a six pack of Redbridge that had the date code 10263 on the label - which I believe means that it was made on the 263rd day of 2010, which was Sept. 20. This is well past it's shelf life of 110 days, and it's taste was negatively affected by it.

While I'm not in any hurry to eat hydrolyzed wheat, at least now I can feel better about using hair grooming products that contain it. I started a thread about it 2009, after buying a tube of American Crew men's hair styling cream without first checking the ingredients:

Are you in the States or in Canada? In the States, unfortunately, a company is only legally required to say if there is wheat, dairy, and so on as an ingredient, but there is no requirement to mention what is processed alongside it. Many companies choose to say if an allergen is processed in the same facility, but the mention of it is completely voluntary, not mandatory. Like eating out, it's a calculated risk and I'm not known to be a very daring celiac.

There's a little blurb about it here:

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When the 'gluten free' part of the allergen law goes into effect, then companies will have to list potential CC sources if they want to say they are gluten free, I believe. Unless they can say the product is 'naturally' gluten free, and then, unless the law is changed before it goes into effect, they don't have to have their product tested, even for cc that might make a food NOT gluten free anymore.

Also, just to make it more fun? Only the foods that are under the FDA regulations have to adhere to the allergen law (corn is, thankfully, one of them). Alcohol is covered under different laws. Plain meat is under yet another set of laws (which you wouldn't think would be an issue, but some meats are now being injected with flavorings, so yet another thing that we can get zapped with, sigh).

Thank you for the information, I live in New York and thought that the CC package information was mandatory. It would be better if the corn tortillas I've been buying said gluten free on the package, but since my gut feels fine, I am not going to pay extra for Mission, or any other, corn tortillas just because they have that designation - unless I had problems, which hasn't been the case. I don't believe that the small specialty-food companies even make wheat flour tortillas, or much of anything with gluten, but if they do they're not sold in the Mexican grocery store(s) that I've been to. Like many things with Celiac, such as eating out, it's a calculated risk, but based on my "gut feeling", I'm pretty confident that the corn tortillas I've been having are not CC'd.

Have a good one!

I am very, very serious about avoiding cross contamination, I eat out maybe two or three times a year in certain gluten-free restaurants. I've had no problems at home with any corn tortillas that I've tried which are not marked gluten free, since the brands I get don't seem to even make tortillas with wheat flour - only corn. If there is a possibility of cc, it is required that the manufacturer give notice on the package that the product is made in a facility that also has wheat, dairy, peanuts, etc. I'm not knocking Mission corn tortillas at all, in fact I've tried them and they're delicious, and I appreciate the gluten-free notice since they also make the flour kind.

I stopped eating corn products shortly after going gluten free, about 5 1/2 years ago, but began to reintroduce Corn Chex, tortillas, and other products to my diet starting about six months ago, with no bad reactions. I think that it took about five years to heal sufficiently from the damage done by gluten. I still don't use cow's milk at all, because of casein, and only occasionally have goat cheese or milk products after taking DPP-IV (for Casein) and Lactaid.

I have been enjoying corn tortillas for a few months now, they're a great alternative to expensive rice or tapioca-based gluten-free bread. They're usesful as wraps, with many other types of food including hummos and of course, salsa.

I get two lbs. of corn tortillas for $1.25 in the Mexican grocery store, and one brand is 35 ounces, for the same price.

The word is out - Chelsea's gluten-free vegan weddding cake was made by La Tulipe Desserts, Mt. Kisco, Westchester County, NY.

No photos of the cake published yet.

We can read all we want into this, but the only information that has been put forth is that Chelsea Clinton has a "gluten allergy", and is vegan.

I suspect that she has been diagnosed with Celiac Disease. Publicly, she can be better understood by calling it an allergy and saying that she can't eat gluten.

Yes, Jackay, she could be a very important link in the direction of possible treatments, alternative dietary needs, and awareness regarding Celaic.

Well, that would explain her porcelain complexion.

I doubt it would be the best gluten free cake in history, but it may be the most expensive gluten free cake in history. In fact, unless it was baked by a gluten free experienced baker, it could be sort of a not so great tasting cake- this is not something I would want to leave to a regular baker unless they were into taste testing the first batches. Imagine some of the dreadful recipes out there.

Chances are, if Chelsea Clinton has been gluten-free for any length of time, she's already had gluten-free cakes at her birthday and graduation parties, and she knows where to get the goods. Since we do not know how long it's been since her diagnosis, she may have been eating gluten free food when they lived in the White House, or possibly before that.

This wedding is going to cost up to five million dollars, and they are going to have everything done by the best of the best. She has probably already tasted samples of many gluten free wedding cakes, and chose the one she liked the best.

There are several wedding cake designers in New York and New Jersey who regularly bake gluten free cakes. There's a baker in Kingston, NY, which is not far from Rhinebeck, where the wedding is being held, called The Alternative Baker, that does gluten-free. Since Rhinebeck is only 80 miles from New York City, it wouldn't be any problem to obtain the cake from a NYC cake designer who does gluten-free cakes, such as Sylvia Weinstock Cake Ltd., on Church Street, or JACY Cakes, on West 82nd Street - and if none of those cakes are to her liking, they'll fly in a baker from anywhere in the world to make one.

Below: It is not yet known who the cake designer for Chelsea Clinton's wedding will be, but here is a gluten free wedding cake, by Sylvia Weinstock Open Original Shared Link[/media

On July 31st, 2010, former president Bill Clinton's daughter Chelsea will be married in Rhinebeck, New York. According to the reports, she has a gluten "allergy", therefore there will be gluten free food for her at the wedding party. Well, I'd like to have a taste of the gluten-free cake, I'd guess that it's going to be the best gluten free cake in history.

I suspect that she has Celiac, but they'd rather call it an allergy.

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I do not use any cows milk products at all anymore. When I do have dairy, the only kind I'll consume is that which comes from goats. And I take DppIV, and Lactaid along with it, to help break down the casein and lactose. Cow's milk is a very recent food for humans compared to goat milk - which we have used for 10,000 years, far longer than milk from cows. Many experts believe that goats milk is better, in terms of health, than cow milk for anyone who enjoys dairy and fortunately it's available not only as milk, but as as yogurt, kefir, cheeses, ice cream, and other products which are delicious.

I've often wondered if any of Enterolab's gluten intolerance stool test customers ever received results from them that determined they were NOT gluten intolerant? If they have, I wonder what the percentage is.

Just wondering about a couple of things...

1. I am self diagnosed gluten intolerant, with my doctor's knowledge. I went gluten free for several months before she and I discussed it, so testing was a moot point. Since I don't have actual test results to back me up, do you think that will be a problem in getting a jury exemption? I've been gluten-free for 15 months. (but who's counting, anyway?)

2. Also, do the courts have to accept a doctor's note, or can they fling it back at you and say "too bad, sit down and be quiet"?

I am scheduled for jury duty next month.

I don't really think the courts are allowed to negate a doctors note. If a doctor excuses you, then that's usually final. In New York, for example you bring the note to the Country Clerk office. I'd recommend reading the instructions that they sent you, and if the issue isn't addressed, call them and find out the procedure. Your doctor may even know, if he's done this before. Don't wait until the last minute, do it ASAP. Good luck!

I had very bad full-blown Celiac, diagnosed by blood tests, endoscopies, Enterolab, etc. My villi never fully healed, even after three years gluten free (last time I had an endoscopy).

I served three times, prior to diagnosis, and got called again last year. I simply obtained a note from my GI doctor, presented it to the County Clerk, where it was accepted. I ended up with a permanent exemption in New York State.

Here is the thread about my experience, and other posts on the subject:

No, Celiac is a lifetime condition,and you can't safely consume gluten. Science may one day develop something to change this, but for now it's just off-limits.

This week, Dr. Sheila Crowe, a professor in the division of gastroenterology and hepatology in the department of medicine at the University of Virginia, joins the Consults blog to answer readers’ questions about celiac disease. Dr. Crowe has been active in research and clinical care for celiac disease and food allergies, has served as a medical adviser for celiac disease support groups and is the author of “Celiac Disease for Dummies,” to be published in the spring.

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The number of diagnosed Celiacs seems to have risen, recently. Although we've been hearing, for years, that 97% of Celiacs are undiagnosed, the National Institute of Health is now saying it is 95%, This new percentage was also echoed in a NY Times article on Dec. 15, which is referenced in a thread in the Publicatons and Publicity forum. At least there's some progress happening, however slowly.

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They had a very good Celiac nutritionist at the Celiac Disease Center at Columbia University, whom I saw a few years ago, but she left. I don't know if they have hired a replacement, but it's worth checking out. If they do not have somebody, maybe they could give you a recommendation. Good luck.

I live in Brooklyn, where there must be more great pizza places per square mile than anywhere in the world, including one of the world's best (according to Zagats) just 15 minutes away from me - and I wouldn't even think of eating it anymore. I grew up eating at these pizza places, also high-gluten water bagels (that's actually what they were called in the bagel stores years ago), and it's been over for five years since I could have any of it, lol.

Instead, we make our own pizza with Chebe pizza crust bread and goats cheese. It's OK, and I don't get sick - not a bad trade-off, IMO.

The current (12/09) issue of The John Hopkins Medical Letter has an article regarding celiac and older people. Much of the article, though, is general info about Celiac.

From the article:

A study published in Digestive and Liver Disease found that among more than 2,000 adults ages 52-74, 2% of participants were diagnosed with celiac disease - a much higher number, on average, than previously stated for adults. Most of the subjects had mild or no symptons.

another section:

Fortunatly, older people who have gone undiagnosed for years usually have a milder form of the disease, with less damage to the small intestine, than people who develop symptoms when they are young.

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In conclusion, the prevalence of celiac disease proved to be high in elderly people. Increased alertness and the free employment of serologic screening tests are warranted. One seronegative test result does not exclude forthcoming celiac disease. Our serial screening in the same population indicated that seropositivity and the disease may also appear later in life. This should be taken into account when considering celiac disease case finding and screening studies.

You are correct in not partaking if there is a risk of CC. You have a very good understanding of how to deal with such a situation.

I would love to spend Thanksgiving in Plymouth, where my Mayflower passenger ancestors landed, but it's out of the question due to Celiac, and eating dinner with the organization that I used to belong to would not be worth the risk.

There should be a sticky on this board to remind us all of the fact that non-celiacs, including people that have no problems with gluten (that they are aware of), do not understand this condition - just as people do not know what other disabilities are like, this is no different. It SEEMS like it would be a simple task for them to learn a little about it, but apparently it is going to take a very long time until there is significant progress. Until then, we've got to watch out for ourselves.

Happy Thanksgiving, all!

Not to scare you, but according to Dr. Oz on TV last week these are some symptoms of ovarian cancer: bloating, increased abdominal size, abdominal pain, pelvic pain, difficulty eating, feeling full quickly.