acousticmom
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. . . . I am ALWAYS cold. I am still learning what I can and cannot eat, so I don't know if the constant coldness will go away after being gluten free for a while. I am one of those strange people who loves really hot weather because I am finally warm.
Me, too. I'd be chilled for months (and not just during Michigan winters), always feeling like I'm coming down with the flu. After 2-1/2 months gluten-free and 1 year dairy-free, the chill has gone away--hope it stays gone & it's not some fluke! Hope yours goes away, too!
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My 12-year old son was diagnosed with celiac 12/05; the rest of the family had negative bloodwork 1/06. I went gluten-free with my son, and my brain fog, fatigue & chronic sinusitis seem to be lots better (though I admit I'm afraid to get my hopes up, just in case it doesn't last).
Anyway, after reading Dangerous Grains, I want to have the rest of the family go gluten-free to see if it makes a difference for any of them--there are enough niggling health complaints that I really want to know whether they're connected to gluten or not.
How long should I keep them gluten-free in order to see whether it has any effect?
Carol
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Thanks for all the feedback on mixers. You guys are so helpful!!
Carol
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If you can afford it, buy a Kitchen Aid, you will never be sorry. I found a refurbished one for just under $100 and it is just like the expensive ones. Barbara
Barbara,
How did you find a refurbished one? And are some models more cleanable than others, if I find a good one used?
My mom-in-law's old Sunbeam has ventilation slots that I couldn't clean inside of, and they actually came into contact with the gluten-free dough (it was riding up the beaters like crazy). I had cleaned the mixer as thoroughly as I could, but it still made me nervous. I wouldn't want to buy one used unless I could disassemble the whole thing & be sure there's no CC.
Carol
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I made my first loaf of bread this week with lots of apprehension (it actually turned out good--I really expected to have to try a bunch of recipes before finding a decent one). Anyway, I had borrowed my mom-in-law's stand mixer, since I don't own one yet, and nearly burned up the motor on the dough. http://www.glutenfreeforum.com/style_image...icons/icon9.gif
I'm considering buying one, and I'm wondering how much power you need to deal with these heavy, sticky gluten-free doughs. Any recommendations?
Carol
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Beth--
Thanks a million for posting the pasty recipe! It's been way too long since I've had a good one! I never would have thought to try a gluten-free version, but now I will.
Carol
former Yooper (U.P. Michigan, where pasties are a way of life)
gluten-free since 1/06
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we've learned that diet is a great test, rather than doing so many lab tests.
Thanks, TCA! I think that's what we'll do. Try the diet for a while (I'm thinking 2-3 mos.) and then do a challenge. Regardless, I will probably move toward going completely gluten-free at home for the long haul. I feel so much better gluten-free, and even if the rest of the family doesn't have a problem with gluten, we'll probably eat healthier that way.
Carol
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Help! I'm considering gene testing for our family. Here's why:
>12-yr. old son diagnosed with celiac 12/05
>Rest of the family had negative bloodwork
>Dangerous Grains makes a good case for family gene testing in our situation
>14-yr. son old also has mild asthma more D and C than normal (though it doesn't bother him)
>9-yr. old daughter is tiny (10th percentile), has experienced Alice In Wonderland Syndrome (clustered big/little hallucinations that follow sickness), darkish teeth, and extreme anxiety when overtired.
If the gene tests are positive, Dangerous Grains recommends going gluten-free to be safe. I'm all for that (I went gluten-free to support my celiac son & to see if it helps my fatigue & brain fog--feel much better, will probably stay gluten-free whether tests ever show anything!).
Question #1: Let's say my 14-year old has the gene markers. How on earth would I convince him to stop eating pizza (and everything else with gluten) based on a risk of future problems when he thinks he's fine? I know, that's a rhetorical question, but total compliance would be pretty unlikely. He's generally responsible, but he is a teenager.
Question #2: If the rest of the family goes gluten-free, and has the recommended blood tests every three years, will the blood tests ever show anything if gluten sensitivity does develop?
Question #3: Should I just forget the gene testing, put the kids on a gluten-free diet for a while (how long?) and see if their symptoms are any better? I might be able to convince them to try it for a limited time.
Good thing the gluten-free diet is helping my brain fog--and still, I can't get a handle on all this! I'd love your input!!
Carol
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This doesn't sound like going gluten free because it is damaging his body, this is an intolerance that he may or may not have.
That was my question. Is it just intolerance that we're concerned about? If that's the case, I'd agree that if dairy doesn't bother him, let him eat it.
But when I was reading about the different tests Enterolab offers, their description of the milk protein sensitivity test says a positive result means the "immune system considers cow's milk proteins foreign, causing a reaction that may damage the intestine and other tissues of the body."
I'm wondering--if you can have gluten sensitivity without symptoms, is it also possible to have casein sensitivity (and intestinal damage, etc.) without symptoms? Or does consuming dairy when you go gluten-free contribute to a delayed-onset allergy to it?
Carol
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My 12-year old son (diagnosed 12/05) has been gluten-free for almost 2 months now. His GI advised that I limit his dairy intake for a few months, since it causes trouble for many celiacs, and that he may be fine with dairy after being gluten-free for awhile.
His horrible stomach aches totally stopped when he went gluten-free (thank God!), and he hasn't had any problem with dairy, so I haven't really restricted it. But I think I read somewhere about casein sensitivity as an autoimmune response, and I'm wondering if the dairy elimination is more important than I first understood. (I couldn't say what I read or where--guess I OD'd on gluten homework this week, because right now it's all mush in my head.)
Carol
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Thanks, Jen. I'm going to order some from Freeda. Too many unknowns with the mainstream labels. And the safe/forbidden lists were the first resource I found and some of the most helpful--what a great resource to have starting out! I just wasn't sure if they included medicine-related ingredients or not.
Carol
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I'm doing the gluten-free diet with my son, who was recently diagnosed with celiac disease. My blood test was negative for celiac disease but I want to find out if gluten intolerance might be an issue. I'm very allergic to milk, so I'm looking for a multivitamin that doesn't contain gluten or lactose (casein).
I'd prefer to find something mainstream, but I know there are a few brands available online if mainstream doesn't work out.
Vitamin labels each have about 100 ingredients in a language I don't speak--so I wonder if gluten might be hiding under non-obvious names. Any suggestions?
Carol
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This is my first post. My 12-year old son was recently diagnosed with celiac disease; blood tests for the rest of the family are negative (though I still have some suspicions). Already, the postings on these forums have helped me get past being overwhelmed to where I feel like we can deal with the basics of the gluten-free diet. And my son’s terrible stomach aches have nearly disappeared! Thank you, everyone, for your contributions to this forum!!
I’m reading labels religiously and only buying mainstream brands (Kraft, Unilever, ConAgra) that implemented the new labeling requirements early, so gluten shouldn’t be hiding in all those obscure additives & fillers. And we’re avoiding cross contamination at home with separate condiments & very clean surfaces, etc.
What I’m still confused about is the importance of (1) contacting food manufacturers about process-related cross contamination and (2) replacing my cast-iron skillets, cookware, even serving dishes. Three doctors have told me not to worry about those things; one (who has celiac in the family) has said I should, but she didn’t have any specific info on why.
I’ll go to any lengths I need to for my kid; I just want to make informed decisions. And I’m not sure how productive it is to contact all the manufacturers about process-related CC, since so many seem to give CYA statements regardless of their manufacturing practices.
Since your stomach might or might not tell you how paranoid you need to be, how do you know where to draw the line? What do you base your decisions on?
What Is Your Most Annoying Symptom?
in Coping with Celiac Disease
Posted
I've lived with terrible brain fog for 15 years, much of it feeling downright drugged. At times, I wouldn't even drive because I didn't feel alert enough. Eliminating dairy a year ago helped a lot (severe allergy), and going gluten-free 3 months ago seems to have helped even more. (I so want it to last--I'm a little afraid to get my hopes up.) Now that I feel more clear-headed, I can't believe how horrible I felt for so long, and how much of life I've missed out on. I can honestly say I'm not even tempted by the gluteny foods I used to love, because it's so great to feel like myself again!!
I highly recommend you try going gluten-free. I've heard at least 3-6 months recommended, since it may take that long (or longer) to get the gluten out of your system. I know the change is challenging, and much moreso with brain fog, but you owe it to yourself to try it. And you have to go totally gluten-free--90% gluten-free doesn't do you any good.
Wishing you the best!