cornbread

I see that his name is Kenneth Fine but I also see that he goes by Kenny "Jude" and is a singer selling celiac disease's.

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Hey, we all need hobbies! Also, I think the fact that he's chosen to allow the public direct access to his services (via his web site) is rather ground-breaking, and this decision should be applauded - it doesn't make him less of a doctor, it makes him more of a hero to people like me who've had their lives changed dramatically for the better thanks to his easily accessible and affordable services.

I just made a delicious gluten/casein free pumpkin pie. I substituted the condensed milk with a tub of Tofutti 'cream cheese' and added maple syrup for sweetness.

For the crust I used the Gluten Free Pantry's 'Perfect Pie Crust'... It really is incredible, just like a real pastry crust, something I honestly thought I'd never taste again! I was planning to just break up gluten-free 'oatmeal' cookies for the crust (mix broken cookies with melted butter), but I saw the pastry crust mix and thought I'd try it.

Filling:

1 can pumpkin

2 eggs

1/3 cup maple syrup

1/2 teaspoon salt

2 tsp pumpkin pie spice (aka ginger, cinnamon, nutmeg, allspice)

1 tub Tofutti 'Better Than Cream Cheese

1. Make the pastry as per instructions on the packet (do not bake), line 8-9" pie dish with pastry

2. Put pumpkin, eggs, maple syrup, salt, spices and tofutti into a large mixing bowl and mix well (electric mixer on med-high until it's all whipped up together)

3. Pour mix into pastry-lined pie dish

4. Bake for 15 mins at 425 degrees (this pre-bakes the pie crust)

5. Bake for a further 35-40 mins at 350 degrees

6. EAT!

Skar - glad to hear you're gonna try it. Looks like you're in the same situation as me, it just seems like the next logical step if you are intolerant to most of the 'no go' foods. I will update here in a week or so. I think I'm losing a little weight eating this way, but I'm never 'starving' hungry like I used to get. I haven't weighed myself but my arms look healthier, like someone photoshopped some of the fat off.

Berneses - I still have coffee and a little dark chocolate and bake myself gluten-free snacks for special occasions. Plus I regularly drink wine. I think the trick with anything like this is to make it workable for you. On the whole I eat Paleo, but I try to be realistic about my own willpower when it comes to my sweet tooth - better to incorporate a small amount of dark chocolate into my diet than fall completely off the wagon. Also, if I'm travelling and choices are limited I cut myself some slack - the priority then is to stay healthly, so for example if a baked potato is the safest option, I'll have one, and if there's truly nothing I can eat then Organic Food Bar to the rescue. I just don't make a habit of eating sugar or grains/starches daily.

I also cut myself huge slack if I get glutened (I know I said I hadn't yet post-Paleo, but I licked an envelope yesterday and spent the day in glutenville! ) so tonight I did some gluten-free/CF baking to pamper myself a little. I haven't sampled the goods yet but I did lick the bowl.

So I guess I'm saying... if you think it sounds like a good way to go but you'd want to eat rice or dark chocolate, then you could incorporate a certain amount of those foods into it, maybe just ensure that the chocolate is organic and the rice is brown for example, you know, just your own little rules to make these foods as healthy as possible. It would still be worthwhile, it doesn't have to be all or nothing. For me it has altered the way I look at food, I'm much more aware of ingredients and after only a few weeks eating this way, the thought of eating something with processed ingredients freaks me out.

Usually when you have a food allergy such as celiac disease, you get horrible cravings such as food addiction almost.  This is because gluten is made of a sequence of opium molecules that when not digested work much like Morphine and cause brain activity.  As we all know these are highly addictive substances.  So don't be a wheat junkie and fight it.

Magdalena, ON, CDA

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I hear that! When I get glutened I get MAD cravings for wheaty type foods (or their gluten-free substitutes). I don't normally eat any grains at all and don't miss them much, but the few days after a gluten accident I am constantly hungry, particularly for breads, cakes, etc. It's as if when my body gets a little bit of gluten it sends signals out to get MORE... I can trick it (satiate the cravings at least) with gluten-free versions, but I'm still annoyed that I start cramming my face with junk I don't normally eat....

The gluten/opium thing makes sense for me too as my symptoms are mainly of the non-gastric variety. Very much feel like I've been drugged.

If you want to make your own, the 'Homemade Wonderful gluten-free Bread' mix by Bob's Red Mill is very good. Turns out a great loaf of white bread. Texture is terrific - it's a little heavier than flour bread but it's soft in the middle with a crust, (hey, like bread!) and it doesn't fall apart or crumble so you can make sandwiches no problem, and toasted it is lovely. I just make mine in a mixer and the oven, very easy.

I dropped from 120 to 112 within about a month. I think it's essentially from the much lower carb intake, because if I eat gluten-free grains I will gain weight, and if I avoid them I can stay 112-115. I eat a ton of fruit and veggies, but it's still a lower carb diet than I had before, plus drinking wine instead of beer must help.

From the tiniest amount of gluten or casein (I once got glutened after a beer drinker sipped from my wine glass!), I experience the following symptoms that now last about 5 days (used to be 2, then 3...)

- bloating

- acne on face/back/chest

- chronic fatigue (tripping over my feet, dropping things) that no amount of sleep will fix

- severe brain fog (can't hold a conversation, feel like I'm living in a bubble)

- depression

- irritability

- non-stop hunger and cravings for high carb things (as if my body is asking for gluten)

- excema on hands/feet

- waves of nausea

The brain fog/depression/irritability/fatigue lasts for a solid 5 days, the skin conditions take a few weeks to subside fully.

If I've had a bigger amount of gluten (ie: not cross-contamination, an actual dish that contained some gluten) then within about 10 mins of eating it my heart will begin racing, I will get severe stomach cramps and back ache, and I will feel like I can't get a full lungful of air, like someone is crushing me in a vice grip! Thankfully these days I only usually get glutened via cross-contamination, which *usually* doesn't trigger the stomach problems. Never the less, I am pretty much useless for those 5 days. Plus I try and stay out of people's way cos I am soooo irritable!!

Hi Skar,

(Short answer: yes!)

When I went gluten free I slowly realised that most other grains also bother me, as in they bloat me, make me break out and make me crave starchy, sugary foods. If I have a corn tortilla or sushi with rice within 10 mins I have a little pot belly and within 20 mins I'm starving. So I'd pretty much cut these foods out as well as gluten. Then I discovered I was starting to get a casein problem too (exactly like my gluten symptoms), and I cut out all dairy.

I read some stuff online about the Paleo diet and was like "Hey, that's what I eat!" I'd actually been joking to friends that I was on 'the caveman diet' after I had to cut out dairy (they were all saying "but what can you eat now??")

So, my curiousity piqued, I bought the Paleo Diet book a few weeks ago and read it straight through. It's basically the diet I had naturally ended up with after carefully listening to my body protest against all those other foods.

The book just laid out a good theory as to *why* my body was acting this way and, to me, it made a lot of sense. (In brief for those who don't know, the theory is that because our genetic makeup is only 0.02% different to what it was in the stone age, our bodies haven't had time to adapt to modern foods - grains, dairy, processed stuff, etc. I know for sure mine haven't! ... so if we eat more like our ancestors did, our bodies will be happier).

I eat more chicken eggs than our ancestor's probably would've though. If I can't have breakfast at home I'll have a banana for sure (I practically live on them if I'm in transit), but on the whole I try and go for berries, kiwis and pears because the more sugary fruits get me really craving sweet stuff and before I know it I'm buying boxes of gluten-free cookies I am breaking out and have gained 5lbs overnight . I will have a teaspoon of local honey if I'm in the mood, and I certainly won't be cutting out my coffee!! I have it black with no sugar though (always did so no hardship ), and after 1 or 2 cups I switch to green tea (yerba mate these days).

The book basically showed me how to optimise the diet I had already naturally stumbled upon. I'm now cooking in flax oil (as well as olive oil), and trying to make sure I have a bigger variety of meat and fish. I'm also having salmon for breakfast with my eggs instead of sausages/bacon. For dinner I'll have either meat or fish with some veggies, and I stick either fresh herbs, ginger or garlic into most dinners which makes all the difference on the yum-o-meter.

Within a couple of days of eating this way I felt fantastic - just mega calm and happy. My body feels completely 'balanced' and I have a lot of energy. I'm not saying it's for everyone, but I think that if your body is pointing you in this direction anyway (as mine certainly was) it makes sense to give it a go. For me it's just a fine-tuned, more thoughtful version of the way I had started to eat anyway. There are now less glutenings as well (I've had zero since eating this way), probably because I'm eating whole natural foods so less chance of cross-contamination, etc. Not to mention way less preservatives, etc. All that's got to be a good thing. I miss dairy though and if I could eat it I would. There are some versions of the Paleo diet that permit dairy - I just gave it up because of the casein reaction. I still live in a house and drive a car that doesn't require my feet to stick through the floor though.

Oh congratulations, I'm so glad to hear it worked out ok!

I still get nervous eating out, even after months on the diet. I think that's good though - it ensures I'm always very thorough with them about my requirements, which means I eat safely and live to dine another day!

Here's wishing you a safe and happy gluten-free dining future!

Yup. just get one that says 'Wheat Free' on the label. The San-J brand is good. Tastes no different to the regular version, which makes me wonder why they can't just make that wheat free...

I think there should be a law that says grains are only allowed in foods if they are COMPLETELY necessary to the consistency or taste! It would make the world a safer place for a lot of us and it wouldn't even effect the gluten-eaters.

How about sticking to naturally gluten free foods rather than trying to replicate wheat-based foods with their expensive gluten-free versions? I think it's a much healthier way to live anyway. You can still use rice and potatoes if you want some starchy, filling carbs. Otherwise stick to veggies, fruit, meat, fish and eggs (and if he can eat dairy then you have cheese too). Nobody *needs* bread products (gluten-free or not). I avoid them out of choice, not for financial reasons, but just because I really feel good eating this way. Sure I have gluten-free birthday cake and bake the ocassional loaf of gluten-free bread if I need sandwiches for some reason, but my day to day diet is pretty much grain free and my body is very happy about it.

Stick to natural, whole foods. Your son's body will thank him.

Very good point Gina, and in fact I did the York allergy test last week and am just waiting for the results to come back. I'm pretty sure I'm casein intolerant which I wasn't before (or at least something in dairy gives me a gluten-esque reaction), and I get bloated from corn so that's a bit worrying now too... Figured I should try and track down what the problems are. So yes, it could be something else in the bars. An actual wheat allergy is something I hadn't considered, could be that though. Goodness me!, whatever next?!

I also found I can't have any multi-vitamins/B supplements with more than 10mg of pantothenic acid (B5) in. Gives me awful heartburn/reflux. Very odd. I've tried multiple brands, all gluten free, but if there's more than 10mg of B5 I can't tolerate them!

I have been addicted to the Active Greens Chocolate version (not the regular choc chip, but the greens w/chocolate). I was a little concerned about the wheat grass thing but they do say gluten-free. However... I *think* they are giving me a reaction. They were ok at first but after having them every day for about a week I started to get suspicious. I was feeling a bit brain fogged. I cut them out for a week, then had one this morning and have felt a little brain foggy/grumpy/dizzy. I can't be sure it's them, but I'm highly suspicious. I will still keep them on standby in my emergency cupboard (in case of hurricane or something!) but I think I will rule them out of my daily diet.

Sucks cos they are GOOD!...

Again, thanks, but I'm not from the US so I don't get Hershey bars over here. I'm from the UK. 

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...and you're not missing much with not having Hershey's either, let me tell you! Cadbury's do a gluten-free list at their Open Original Shared Link

A surprising amount of gluten-free choices!

Rachel, I think you and I have very similar cases. I too don't get any gastro symptoms from gluten except bloating, and a couple of weeks ago I figured out something was still giving me the gluten symptoms (brain fog, fatigue, acne, serious irritability!) even though I'd been very careful about not getting any gluten... One time it hit me right after eating a home-made cheeseburger and it clicked - casein! I stopped eating dairy and last week accidentally consumed half a forkful of sour cream and the next day, symptoms ahoy! So I'm pretty sure that's it. Weird that I was fine with dairy for so long and then it suddenly gave me a problem. It's almost more difficult than the gluten thing because cheese became a big substitute for me after I cut out gluten. Also, people presume you really mean lactose when you say you can't eat any dairy and offer you stuff that's lactose free... I think I am more effected by the peptides in gluten and casein than anything else. I really feel like I've been shot with a tranquilizer dart! It sucks but I feel lucky that I don't get gastro issues. Before I went gluten-free though I used to have waves of sudden nausea almost every day. Just seemingly out of nowhere. Thankfully I don't get that anymore. It was like being pregnant for 12 years!

Feel better skar! I got glutened SO many times when I was just starting out gluten-free. For me it was cross-contamination every single time - I'd pick something that was safe but because I was eating out every day I got sick about once a week. The solution I've found is to stock up on good healthful fresh food (veg, meat, fish, eggs, fruit) and cook at home. Nothing but basics get into the house, nothing that's been basted or marinated, just plain meat and fish. Then I spice things up (safely) using ingredients I know are safe. A good side-effect to this new necessity of life has been becoming a decent cook!

It's a shame your relatvies won't get tested. It's incredibly frustrating when you *know* this is what someone has (esp. a relative because gene-wise they most probably do have the same thing as you...) Why don't people at least want to try to feel better?

Modesty is also a VERY attractive feature!!

Cool! Let us know how you get on.

If you're going to eat out gluten-free, a Mexican restaurant is a good choice, but you still have to be careful. A lot of things you might presume are gluten-free (ie: corn tortillas) may be prepared in such a way that they become unsafe for you (ie:, grill to cook tortillas on is sprinkled with flour to prevent sticking). However, Mexican cuisine has a lot of naturally gluten free choices so with a little bit of questioning of the waitstaff/manager, you should be able to eat safely.

Please do mention to the waitstaff (manager if poss) that you can not eat anything containing gluten (and explain what this is to them), and also explain that whoever prepares your food should wear fresh gloves or wash their hands between preparing other food and yours - just explain that you are very sensitive and if they touch for example a flour tortilla and then touch your food, you could get very sick. This usually makes them understand how careful they need to be.

I made the mistake in the past of picking 'safe' choices from the menu (ie: gluten free food) only to get glutened through cross-contamination, but I've found that ever since then, as long as I have been articulate and upfront with the waitstaff, I have eaten safely. The first few times are the hardest and I know it seems more trouble than it's worth, but it does get easier and now I do my little schpeel automatically, and if I'm not comfortable that I am being taken seriously then we leave and eat elsewhere.

Sometimes, especially if I'm still recovering from a previous glutening episode and I really can't deal with the schpeel, I use those little restaurant cards that you can print out and hand to the waitstaff. Just hand it over and say that you have some serious dietry restrictions which are detailed in the card and could they please pass that on to the chef. It usually pays to explain in person as well though, mainly so that you can get a little feedback as to whether or not you think they are actually paying attention!

Good luck! And remember, if you think they are not taking you seriously, ask to speak to the manager and if that doesn't help and you are not 100% confident that the food you have been served is gluten free, then do not eat it. It is not worth getting sick just to fit in with everyone else at the table.

Hi

Sorry to hear yet another doctor-doesn't-know-anything story! I would strongly suggest having her order the "Gluten Sensitivity Stool and Gene Panel Complete" test from www.enterolab.com. This will test to see if her body is producing antobodies against gluten, and the gene test part will also confirm whether or not she has the Celiac gene (or maybe a gluten sensitive gene at least). If she has the gene it deosn't mean she definitely has Celiac, but if she *doesn't* have the gene it means it's most probably *not* Celiac. Either way, if her antibodies are high, this will prove she is gluten intolerant and should go gluten-free, whether Celiac or not.

Hope that helps!

My spouse is very understanding about the gluten-free thing and takes my requirements seriously, but he still forgets about it sometimes which is annoying, like he will offer me food to try from his (glutened) plate or suggest we eat somewhere that isn't safe for me. Just little things, not meaning any harm, but it frustrates me that I'm not able to ever forget about being gluten-free yet for him it's obviously not at the forefront of his mind. He always says "oh, I'm sorry! I forgot!!" and is genuine about that, but it's still annoying - just because I wish I had the luxury of 'forgetting', you know?

Also when I get glutened and get irritable, and calmy explain to him "I am glutened, this is why I am irritable, I am sorry..." he *still* takes it personally and argues back if I start being grouchy with him, and then sulks, as if it is a *real* fight. And the fact that he can't see or remember (or believe?) that it's the gluten making me grumpy makes me twice as mad! Sometimes I think it would be easier to be single when I'm glutened, it is hard enough to take care of myself without worrying about my spouse being offended. And he NEVER offers to cook. He offers to take us out to eat, that is his version of cooking, but to me that's not a treat, it's stressful. So I end up doing all the cooking because I need to eat safe. If he is hungry, he would rather go without and skip a meal than make an omlette. I'm sure he would be capable if he tried, it's like it's too much trouble. Even if I'm sick and need food, and am quite frankly too exhausted to make myself a meal, he will offer to go pick something up for me rather than offer to cook. It's sweet that he offers to fetch me something of course, but it would be sweeter if he'd go the extra mile and figure out how to cook me a simple, safe meal.

Ok, rant over!

Hi Connie,

I have to eat gluten and dairy free too, and I basically stick to the basics: meat, fish, eggs, vegetables and fruit. I don't like nuts so I don't eat them but if I liked them I would. I eat pumpkin seeds though. And dark chocolate. If you want a bread type item, corn tortillas are naturally gluten free, and of course rice too. For snacks, corn chips can't be beat! All these things are regular price items, not marketed as 'gluten free' because they are just naturally gluten free.

I would suspect that a lot of your medications might contain gluten, so see if you can get them checked at the doctor or call the manufactuer. Vitamins too often contain gluten - make sure you get a brand that says 'does not contain gluten or dairy' on the bottle. You can probably purchase them on the internet if there is nowhere near you with the right kind.

If you live with people who are eating gluten foods or sharing your kitchen, make sure that all work surfaces and hands are clean of gluten foods. It's amazing, but you can get 'glutened' from someone picking up bread (for example) and then touching your food. Or kissing someone who ate gluten, or even just letting them taste your drink. Our bodies react to the tiniest trace amouts of this stuff, so be extra careful. It seems overwhelming at first, but you will get used to it very quickly and once you start feeling the benefits of going gluten free (and dairy in our case), all the extra effort will be worth it.

Good luck and I really hope you feel better very soon!

I have a severe intolerance to gluten and casein, plus I have a Celiac gene (and a gluten senstive gene for back up ) I have not been diagnosed with celiac disease because I went gluten-free before I knew what Celiac was. Gluten makes my life unbearable, and the thought of eating is for 6+ months to get a positive diagnosis (by purposefully causing damage to myself) seems insane to me, especially when the prescribed cure would be exactly what I am already doing, avoiding gluten.

It would however add some weight to my case (ordering food, explaining to friends, etc.) if I could say I had been diagnosed with a disease rather than simply saying "eating this makes me feel bad and could lead to a disease". As it stands I am uncomfortable saying I have a disease I have not been doctor diagnosed with, even though all signs point to Celiac. I had symptoms for 12 years that vanished upon going gluten-free and return upon a trace amount of gluten consumption. This could be 'just' gluten intolerance, except that I have the Celiac gene so I'm kept wondering...

If someone is diagnosed with celiac disease and then undertakes a gluten-free diet, healing the damage, are they still classed as having celiac disease? Or do they become officially merely gluten intolerant? If they are forever classed as Celiac (which I believe they are), but they are effectively in the same position as me (Celiac gene, gluten intolerant, maintaining health through a gluten-free diet), what really is the difference? We are both succeptable to Celiac-related damage if we consume gluten.

Does anyone say they have celiac disease in order to have the details of their diet taken more seriously, eg. when dining out, etc? Until the implications of gluten intolerance (Celiac or not) are more widely understood, the added clout of 'I have a disease...' would be very useful.

Has anyone here been diagnosed just by a dietary challenge? Is there a doctor who will diagnose this way, at least in conjunction with gene testing?

I have also heard about a rectal challenge which can diagnose Celiac after a gluten-free diet has started. Does anyone know where these are performed? (Yes, yes, in the rectum I know... )

I think the most expensive part of this diet comes into play when you try to replace grain-based foods with their gluten-free versions. I pretty much just eat grain-free, so I'm buying the same meats, fish, veg and fruits I always did, and feeling great. The few times I have gluten-free bread (or even naturally gluten-free grain products like corn tortillas or rice) I feel sluggish and get the same bloating that gluten gives me. Perhaps I'm slightly allergic to all grains? I dunno, but I seem to thrive on pretty much the caveman diet! My husband is eating low carb too, so our meals are easy, just meat or fish with veggies/salads. That said we are both adults. If I had to feed a fussy child I expect (expensive) gluten-free grain based products would be a big part of their diet, especially if they were used to eating that way pre-gluten-free.

109-112 is now actually 110-113 ;-)

Oops.

What is NADH, BTW?

I posted about it here the other day: Open Original Shared Link . Great (natural) stuff for wiping out brain fog, fatigue and the grouchies. I urge anyone who gets major brain fog to try this stuff, it has absolutely changed my life.