Lynayah

Just throwing this out there--do you use artificial sweeteners in the morning? I ask because I developed headaches (not typical for me) and through process of elimination I discovered it was Splenda that was causing them.

It could be another sensitivity showing up, sometimes that can happen when you get the gluten out of the picture. The timing of your headaches suggest something you are eating for breakfast?

Splenda is gluten-free, by the way....I'm simply intolerant to it.

Patti: Is headache your only symptom from Splenda, or do you have lower GI symptoms as well? Thanks for any info!

Wow, it took some digging but I found exactly what I was expecting to find. Arcadia is owned by Anawah Inc which shares boardmembers and has "collaborated" with Monsanto on GMO programs since 2005. Basically no one does GMO work in the U.S. without Monsanto's involvement and blessing these days. So basically we're talking about Monsanto here; they're behind it through a veil of company names.

Do I trust anything Monsanto has a hand in? No, never, they're to blame for the destruction of an American way of life and for the modification without our knowledge of the very foods we eat.

But above and beyond that one of the biggest problems organic farmers using non GMO seeds have is cross pollination. Just because they have planted non GMO corn seeds doesn't mean their neighbors GMO plants can't and frequently do pollinate their organic corn plants resulting in GMO hybrids. So if Farmer A plants this new "safe" wheat and his neighbor Farmer B plants regular old Monsanto GMO high gluten wheat, Farmer A is going to wind up with a mixed bag of wheat only he's now able to label is as "safe".

Bravo! GREAT research.

I'm right there with you. I remember reading years ago about how scientists were trying to cross-pollinate wheat with corn to make a heartier corn plant. I was terrified, but haven't heard anything else about that.

I wonder why the scientific community is so quick to come up with complicated fixes rather than try to find out WHY celiac disease is 4x more common now than it was 50 years ago. Doesn't that tell you something is wrong with the growing industry of processed foods? But I guess that would upset too many people in that multi-billion dollar industry.

Have you seen the documentary Food, Inc.?

It is also possible that your headaches may not be gluten-related. I hope your doctor gives you the attention you deserve!

However, if it is a reaction to gluten: Think carefully about what you do in the morning before the headache begins.

Have you checked your toothpaste?

I'm glad to see you changed lotion. For me, I was using hand lotion that contained gluten, then doing things like putting something in my mouth with my fingers.

Oh yes, I totally understand how you feel. It can be very frustrating trying to figure it all out.

PS: Apparently, some folks have issues with canola oil. There is a thread about it here, if you are interested:

https://www.celiac.com/gluten-free/index.php?showtopic=61018

It is apparently pretty common - from: Open Original Shared Link

"Q: I feel hungry all the time. Is that normal?

Yes, it is very common. Your body is making up for the time it wasn't fully absorbing foods. Hunger levels tend to normalize within the first months after eliminating gluten and beginning a well balanced diet of gluten-free foods."

I know it is true because my hunger levels definitely went up -- very frustrating. It also doesn't make sense -- you'd think that once you finally start absorbing nutrients, your body would get satisfied more easily and crave LESS food, not more! Where's the justice?

Hello

I'm new to this so hope this is the correct forum for this kind of question. Apologies if not!

I have been gluten free for quite a while and so have many good recepies for things to make food more interesting, however one thing that I really miss is Mexican Food, especially Fajitas!

Although there are corn tortilas that you can buy, these still contain wheat flour and so are useless.

I wonder if anyone knows where you can buy gluten free soft tortilla wraps of if anyone has a recipe to make plain ones?

I would really appreciate it!

Many thanks

Joy Joy

Joy Joy:

I have not tried them, but members of my Gluten-Intolerance group say that French Meadow Bakery has the best gluten free tortillas around. Their gluten-free tortilla is This product is casein-Free, Gluten-Free, Gluten-Free, Lactose Free, Peanut Free.

If you Google French Meadow Bakery, you'll find the link to their webpage. I've had their gluten-free brownies (sold on their web page -- I had them at Disney World), and they are excellent.

While we're on the subject: Does anyone know of a good ABSOLUTELY GLUTEN-FREE comercially produced corn tortilla?

Thank you for posting this interesting article. I found it fascinating. I also found it very disturbing. Did anyone else?

I'm not sure more genetically modified food is what the world, and especially the gluten-free community, needs right now.

To replace one egg:

1 tablespoon ground flaxseeds

3 tablespoons water (or other liquid)

I've had good luck with the Ener-G Egg Replacer as well. For baking, frying: Canola oil is also good. Canola is the one to use if you do not want your oil to smoke too quickly.

For saute: The Julia Child combo of one part butter to two parts olive oil is delicious . . . if you can have butter.

And if you CAN have butter: Old fashioned buttercream frosting is a combination of butter, powered sugar with whatever flavoring you want, such as vanilla -- if you look, there are recipies out there that do not use egg. Marth Stewart has one. I haven't tried it, but here it is:

Martha Stewart's

Instant Buttercream

1 cup (2 sticks) unsalted butter at room temp

2 jars (7.5 oz each) marshmallow cream

2/3 cup cocoa powder

2/3 cup semisweet choc chips, melted and cooled(see my note, below)

1 Tbsp vanilla extract

In bowl beat butter and marshmallow cream till fluffy. Beat in the rest of the ingredients PLUS 1 Tbsp water. If buttercream is too thin you can refrigerate it 5 minutes before using.

Chocolate chips: Enjoy Life has a soy gluten, trans-fat free chocolate chip out there that is delicious -- better than "other" semi-sweet chips, in my opinion. They would work in this recipe.

Marshmallow Fluff is gluten free.

I know nobody has been on this post lately but I'm hoping someone can help me out with drinks on vacation?? nobody seems to kno! I am going away to an all inclusive and have no idea what i can have? like all the mixed frozen drinks are prob a bit off limits.. i'll ask if i can read the labels.. i'm sooo happy malibu is gluten free that makes me very excited as that is my fave! what about blue hawaiians tho?? anybody know if those are safe??

Talk to a bar manager -- let he/she know you will get very sick if you have even the smallest bit of gluten . . . and ask what they recommend.

For me: Wine, basic martini, rum and Diet Coke -- these always work.

For killing germs, I think all we've got is some multipurpose windex or something. But gluten isn't a germ, right? It cannot be killed! So mostly we focus on SCRUBBING with rough sponges and dish soap. We've got one sponge for the first cleaning, then we use a different sponge for the next two passes, hoping to pick up most of the gluten on the first pass and not spread it around again with the contaminated sponge. I'm not sure if it's the best way, but that's what we thought up. We're still fine-tuning it. Suggestions welcome.

Happy Valentines! =O Funny enough, we're spending today cleaning again.

For us, we use a dishwasher that has a sanitizing cycle. Even with that, we use a Brillo pad for any ceramic or stainless steel cookware for anything that has had anything gluten in it -- before it goes into the dishwasher.

Does anyone know if there is a hotline where you can call/text to ask if a food contains gluten? Something like CHA CHA, or KGB? Often i don't know if certain foods contain gluten, or if certain companies put gluten in their products. It would be nice to be able to call a hotline, or text someone reliable to find out quickly.

University of Chicago Celiac Center has a hotline, although it may be more for health related questions than for food. Still, it is a good resource.

They are very friendly there. It may take a day or so to get a return call. Here is what they have posted on their site:

"The University of Chicago Celiac Disease Center's Information Hotline is the only one of its kind in the nation.

We are standing by to answer your questions about Celiac Disease: symptoms, diagnosis, treatment and follow up care. We are here to help.

Our telephone number is 773-702-7593"

We do our best to answer every call, however, should you reach our voicemail, please leave a message. All calls will be returned.

This is great! My husband really got a kick out of it, because he knows how it feels to try to follow those rules (but in his head, not on paper). Thank you for sharing this!

Question: What method do you/he use to sanitize?

Thanks -- happy Valentines Day!

Here in the midwest, many of Wal-Mart's frozen and canned veggies used to read "gluten-free." Then it changed.

I remember one week buying frozen vegetables that said gluten-free, and then a couple weeks later, noticing the labels had changed and the wheat statement had been added.

Probably in order to keep up with having the lowest prices, they change plants, sometimes frequently. When I shop there, I check every can or bag, and I do it even if I am purchasing multiples from the same spot -- sometimes new gets mixed in with old.

I am very sensitive, and I use it without issue. Just used some last night!

Dx'd with Fibro 2 years ago. Blood tests were negative for celiac. Positive results with diet.

I went gluten-free the week before Christmas. My brain fog was gone immediately and shortly thereafter the exhaustion and joint pain went away as well. I felt great and thought I was on the right path. This last week it seems like all the symptoms have returned. My legs have been killing me and my head feels foggy again. The last two days the fatigue has returned.

I've been really careful and can't figure out where I'm getting the gluten. I haven't changed my makeup or shampoo yet. Is it possible that they didn't bother me at first but now I'm getting more sensitive to any gluten?

I feel horrible again and now I'm depressed because I thought I found the answer. I've been to scared to do a full blown gluten challenge and now that I'm feeling bad I'm not sure I could base the negative results on gluten.

I'm trying to remove white sugar from my diet-could I be going through withdrawals from the sugar addiction?

I don't know what to do next? Any thoughts or helpful ideas??

Gluten is everywhere, and it takes some time to get to the other side of it. You are not alone.

When I get glutened, my pain is much the same as yours -- horrible.

I'm still in the processes, trying to figure it all out.

Things as simple as using a face cream that has gluten without knowing it, and then touching something with your fingers that goes into your mouth (for me it was a piece of banana), or putting your hands into your mouth (for me it was licking a finger to help turn a page), can cause a reaction.

For weeks, I was using the same can opener as my family -- wrong!

Licking an envelope can really cause damage (you probably already know this), but so can handling the glued area of an envelope and not washing your hands.

The list goes on and on and on, including a pet eating food with gluten . . . who then licks you.

Bottom line is to check everything. I know you know this already, and I knew it, too, but even though I knew it, it is amazing how easily things can happen.

At my work, we have a toaster in the kitchen. CRUMBS ARE EVERYWHERE. When I make something for myself, I clean the counter then put paper towel down on my work space.

This week, I watched as a co-worker moved my silverware off of the paper towel and onto the counter so she could make space for herself -- she didn't realize, of course, what she was doing.

If I had not been right there, I never would have known, and if I had gotten glutened, I would have blamed it on what I ate or goodness knows what else.

My favorite story to date: I was working a fundraiser, cutting pie for a bake sale table. I was careful to put on surgical gloves to keep myself gluten free. As a dear friend left the fundraiser, she blew me a kiss . . . and -- you guessed it -- I blew her a kiss back. GLUTENED!!!!! Augh.

It's CRAZY out there trying to manage it all. Really nuts, especially for those of us who are very sensitive. Hang in there.

Debbie: Since you don't know what kind of healing you'll have yet, federal social security is probably not an option - it's for permanent disability and you don't know what is permanent and what isn't yet.

I'd seek more state assistance, which would be through your county Job and Family Services. Sit down with a caseworker and lay it all out on the line: $200 is not enough. There's a lot of help if you have a child. Have you looked into BVR - the Bureau of Vocational Rehabilitation? There's also a lot of tax money out there aimed at helping people return to work - but based on their physical abilities. At the BVR, they'll do assessments based on what your abilities are now and try to match you up with current jobs or provide training for jobs that fit your abilities. (For example, if a construction worker hurts his back, the BVR may help that worker get training in computer repair work. I've known people with Multiple Sclerosis work with the BVR to see what options are out there if their MS interferes in their ability to do the work they were originally trained to do.)

These programs are out there in order to get USED. So do some knocking on some office doors and find out who can help you. That's what they're there for!

- Stacy

Stacy,

You ROCK! You must be an HR professional -- if not, you should be. GREAT info. I am enjoying reading your posts. Keep up the good work.

Best,

Lyn

I had to give up cat sitting for a friend because the cat was making me sick whenever she licked me.

It was even harder to leave a relationship because of the gluttening from kissing.

As much as we love our SO they can make us deathly sick. He didn't wash his hands or brush his teeth before establishing contact. I was sick for 6 weeks after. He met me after work so his clothes were contaminated as well.

I withdrew from friends and relatives, then signed up for various support groups on the net, until my immune system improved. Loved ones can communicate with me via a prominent social group. I'm educating them while still maintaining a safe distance from contaminants. Even a hug will do me in.

It is definitely a crazy life we lead. Most people think we are paranoid. What's interesting is that this is hereditary. Those same people are suffering from allergies and food sensitivities, and they are living in denial.

Hopefully, they will learn something from us, and one day thank us for educating them about GI/Celiac Disease/Autoimmune diseases.

Clothes an issue -- that is interesting! Did he work in a bakery or restaurant?

At 1 in 100 its kind of strange that prominant people have not been diagnosed.

Excellent point, Archie_P.

Whenever I watch the Food Network, I always wonder which celebrity chef will be the first to be diagnosed with it . . . or if maybe one or two already have been diagnosed but are living in denial or aren't talking about it. Whoever steps up first will be my hero--Food Network or otherwise (although a celebrity chef would be perfect).

In the meantime, I cling to the belief that everything happens for a reason . . . and when the time is right, the perfect celebrity will appear -- just as with Michael J. Fox.

And then . . . so long, fad; hello, fact.

No. There is no essential nutrient that is missing from a properly balanced gluten-free diet. The gluten-free diet is not dangerous.

Especially considering that man was made to eat a gluten-free diet.

Thank you for posting this, psawyer.

So at what degree of being Celiac is a person considered to be disabled ? Or not ?

Thank you for posting this -- I hope your question will receive many replies. I'll be watching! I have an interest in this from an HR perspective.

Lynayah--Hubby does really care too. We both have adapted to his chronic condition and I would much rather deal with gluten than what he has had to deal with in the last 4 1/2 years. We'll get through it. I know what you mean, I've glutened myself before too! Last dumb one was eating some little milkyway bars I stole from the kids halloween candy. Later I realized they were not safe. It's nice to have you to talk to for support.

I so get it. What a crazy life we lead, yes?

I cling to the belief that everything happens for a reason. I must believe that my going through this is for the best, even if I do not understand all the reasons why right now.

Every night, I send hope that others will learn from my mistakes.

Somehow, that makes it all okay -- at least a little.

The website that has the pizza recipe is a wonderful woman who collects all of those. She's a low carb-er, so a lot of the recipes on the site are grain free.

I got a lot of recipes from the Atkins website too. The first phases are all grain free, so naturally gluten free.

Here's a good hamburger bun. I quite like a nice bacon and tomato sammich with these. They can be messy, but they're yummy. It's "eggy" to some tastebuds, but I like 'em! :-)

IMPROVED REVOLUTION ROLLS

4 egg whites

1/8 teaspoon cream of tartar

3 egg yolks

1 teaspoon granular Splenda or equivalent liquid Splenda

Pinch salt

3 ounces cream cheese, softened

Beat the egg whites and cream of tartar until stiff. In another bowl, beat the egg yolks, Splenda, salt and cream cheese with a mixer until smooth. Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites. Spray a baking sheet or muffin top pan with cooking spray. Divide the mixture into 6 mounds then flatten them slightly. Bake at 300

I felt the best I have felt in awhile last night. Where I had not eaten my blood sugar dropped way low and I was a royal b***h. I cooked dinner and actually felt really good after. I was hungry later and ate some nut thins and even ate some icecream. I did not start getting any heartburn until around 2:00 am, took 4 tums and went to bed. Feel good for the most part this morning. Doctors office called to tell me what I already knew and to urge me to take the kapidex for at least two weeks and if it did not help call back. Recheck what I could be doing different since my gliadin antibodies were still high. They don't want to order the hida scan, but will do a scope if I insist enough. I was told if I have an ulcer or gastritis that they would have me take the kapidex anyway. I just don't want to mask something with pills in the event something else could be wrong. Maybe I am looking to far into it. I suppose if it is cc it could have taken this long to build up. It is just taking so long to feel relief. The stomach distension/discomfort has subsided for now though. I just don't know what to do. I discovered a few nights ago my dried cranberries on the computer desk. I asked who was eating them (I don't usually care). MY oldest son had and I then questioned him further and he had been eating goldfish crackers and going back and forth beteween containers. He was sorry, but I told my husband he needed to watch them better. Also hubby was emptying some pretzels out of a tub into a bag and then turned around to empty the diswasher! I told him to stop and wash his hands first! It really makes me wonder what goes on when I'm not home (at work). He should know better! They all know that the gluten free stuff is on the bottom and middle shelf of the pantry. I don't care to share things but they don't need to contaminate it. I believe everybody else in the house, after I started feeling better, has gotten a little lazy. Until now I just didn't know how much. I've already warned my parents how things would be when they come to visit. Basically my mom gets it but dad does not. As long as we keep him out of the kitchen things will be alright. I also don't know how to deal with visiting my inlaws. The weekend in Jan. that we went I started having symptoms the next day. I did eat her food and hubby said he watched her carefully. That does not mean the stuff was not contaminated. We were already having a strained visit (her and I) so I know if I refuse to eat her food she would make the visit very uncomfortable. I don't want to come off as the bad guy, but have really decided it is not safe for me to eat anything there that I don't make myself. Then of course I get to hear about her brother's mother in law who is celiac, but eats regular cake and is fine. So she is hinting that she thinks I'm neurotic. Things are changing, I just hope everyone weathers the storm!

It can be hell, no two ways about it. I'm still going through it. Last weekend, hubby and I cooked together, and I couldn't believe how many times I had to remind him how not to cross contaminate things. He doesn't mean to do things wrong--he really cares! Yet, years of doing things the "other way" make it difficult for him to get it.

Example: He peeled some onions and then threw the peelings away . . . but it did it by tapping the container against a surface that might be glutened. Then he started to reuse the container. If I hadn't been watching, and if I hadn't warned him not to do it, he would have done it, and I never would have known about it.

One of the most frustrating things about having to adapt to all of this is trying to figure out WHERE THE HECK the gluten is coming from . . . this is but one of many examples of how easily it can happen . . . even with those who love us and care about us.

Heck, I've done it to myself! Mistakes live everywhere, alas.

Old dogs, new tricks. It's TOUGH, really, really, really TOUGH!

I'll hang in there if you will! Sending a hug.

Update on that pizza recipe ............

OMG it's fantastic!

cream cheese/eggs/parmesan/mozarella and italian seasoning for the crust.

It's an amazing tasting pizza!

tytytytytytytyty!

I will never miss pizza again!

Now.....can anybody do something about hamburger buns...........

Everyone that hasn't tried that recipe - d-d-definately needs to try it!

Hats off to the one who came up with THAT one!

I can't wait to try it!