I have Celiacs Diease

Oh wow, how weird! Gary and I were at the health food store Tuesday (fresh bread day) - and I was chatting with the owner, and mulling over trying us on a gluten free diet for a while... but as we chatted about the intolerance, it crossed my mind that this may be what's been bothering you... but then I let it go, because I was sure you'd have already been tested or gone gluten-free to see!

It'll be a PIA at first, but I'm sure you'll figure it out, and feel MUCH BETTER for it!!!!

Originally Posted by LDG

Oh wow, how weird! Gary and I were at the health food store Tuesday (fresh bread day) - and I was chatting with the owner, and mulling over trying us on a gluten free diet for a while... but as we chatted about the intolerance, it crossed my mind that this may be what's been bothering you... but then I let it go, because I was sure you'd have already been tested or gone gluten-free to see!

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If you're considering it, get tested first. If you do have any gluten issues, go off it, then go back on for tests you can get very sick from it.

Not everyone needs this diet. Again, it's not a cure all for other issues. It's actually possible to have a placebo effect even if you don't need it, too.


As for being healthier. There's plenty of ways to still eat unhealthy foods that don't have any trace of wheat in them. Fats and sugar. I can't have much of the former, but eat far too much of the latter. (eating some chocolate, atm)

And again, my problems are largely going to be from living in a small rural town. Whole Foods? - If I wish to drive close to a 150miles. Resturants? Again, 120 miles or so. It's literally fast food and some small restaurants here that don't do that and/or can't be trusted to keep the wheat products away. (mostly Mexican food, an Italian restaurant, and another steak house place that has waiters/cooks that speak poor English and can't even understand "No Mustard")
There are plenty of gluten free products that aren't specially labeled as such, but no breads, mixes, cereals, or specialty items of the like at the grocery stores I have available. Shipping... is expensive and won't be an option for me.

Gary's been tested, but I thought it might help his IBD anyway... though I'm starting to develop a lot of symptoms that indicate a potential wheat intolerance, though none are digestive.

Originally Posted by LDG

Gary's been tested, but I thought it might help his IBD anyway... though I'm starting to develop a lot of symptoms that indicate a potential wheat intolerance, though none are digestive.

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Get it checked out. If you don't have it you won't get better by going off of it, and you'll be giving up a lot of whole grain foods that actually are good for you. Btw, if someone in a store comes up and really starts on about stuff like this please remember they're salespeople. A good one will talk you into buying something you do not need and you won't even realize they're doing it because they seem so nice and helpful. (been there, done that to people )
Otherwise get some tests done, it may be something else entirely. Especially get your B vitamins and vitamin D checked along with a few others. Maybe you'll find an answer.

IBD is a whole 'nother ball park. Maybe work with a dietitian as well as his doctor?

There are gluten free cookbooks too!

Sorry to hear this, but glad that you have a diagnosis and can make some plans about feeling better.

I am lactose intolerant and not much more tolerant of soy. I have something called wide focal colitis.... so I have to be careful what and how much I eat.

When I doubt I just follow BRAT - but I know you cannot do that.

Working for a breadshop we make several GF products.
First both King Arthur and now Stonewall Kitchen have a line of GF products. Given their reputation for non GF bakery items I'm sure these are pretty good.

Our GF muffins are really good. I personally don't think there is much of a difference between those and the wheat ones. Same for the cookies.
The bread-well the texture is quite a bit different. Many customers to our store have tried the frozen bread items 1st and then try ours! Usually the texture can be more dry and crumbly.
But if you read the labels on GF products you will find that they have many more ingredients and are more calorie. Takes more ingredients to make them palatable.

If you can try to find GF bread items made without corn. Many people with wheat intolerance can also be intolerant to corn. We have had many people comment on this.
There are also people that are intolerant to yeast.

Actually a whole lot of food allergies out there. Never knew it before!

I just noticed Red Star gluten-free active dry yeast at one of our Stop and Shop supermarkets a couple of weeks ago. It's prominently displayed, they put it where the Fleischmann's active dry yeast used to be, so it's impossible to miss. I guess there must be a great deal of demand for this item.

And some hopefully helpful info
http://www.breadexperience.com/gluten-free-breads.html

Originally Posted by GailC

But if you read the labels on GF products you will find that they have many more ingredients and are more calorie. Takes more ingredients to make them palatable.

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I don't believe I have a problem with corn, but then I don't eat that much of it.

I did remember that you've worked in bakeries and I'm sure you know a few tips that you may find me randomly asking you.
I didn't know that the premade items had more calories. This really won't be an issue for me, though, since I rarely meet what should be my daily caloric intake anyways (usually hit 1000 or 1200 at best ). A lot of premade stuff is just for my DH, really, as I quite a bit pickier.

One thing I realized last night is that I'll probably need to make my own salsa(among other things). Any suggestions for a nice high heat/drought resistant high yield rich flavored tomato? The romas my in-laws grew last year didn't do very well (nor the year before) so I don't believe they like this area. The early girls I grew went nuts, though.
And what the heck is the proper name for those little sweet peppers you see in stores now?

I do have some concern that there are people that this diet doesn't do any good for. Apparently that's linked to other bacterial growth problems.… (which I've had, hopefully that didn't set me up for more trouble).

ETA: I just realized that the shredded cheeses in my fridge (from a shopping trip at Sam's - I sometimes get to go every couple of months) are all gluten free. Maybe because they're large bags that are intended for restaurant use? I'll have to see what other bulk items they offer that are gluten free.

Originally Posted by Violet

I just noticed Red Star gluten-free active dry yeast at one of our Stop and Shop supermarkets a couple of weeks ago. It's prominently displayed, they put it where the Fleischmann's active dry yeast used to be, so it's impossible to miss. I guess there must be a great deal of demand for this item.

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I've seen that, too. Several of my "healthy" cookbooks have gluten-free recipes. I'e never done much experimenting with gluten-free cooking.

Stonewall Kitchen is a little on the pricey side with some of their products, but they are good. King Arthur is the only brand of flours we use now, other than my semolina and oat flour which I buy at a natural foods store. I know that store also carries spelt flour as I've seen it.

that you'll be able to control this by your diet.

Spelt has gluten.

I have read if a person has anemia, vitligo, osteorporsis, neuropathy, anemia, colitis, and several other issues, they should be tested for gluten intolerance. I guess this means these conditions are connected with the gluten intolerance. Would a person necessarily have intestinal symptoms going on all the time if they are intolerant.

I know little about the disease, so I can't offer advice, but I hope you're feeling much better, and quickly and painlessly adapt to your new diet plan.

I am a library cataloger, and I see quite a few new books on celiac disease arriving, including cookbooks--so check your local library, bookstore and the Net for recipes, if you like to cook. I love to eat out, so I feel for you regarding the restaurant issue! More and more restaurants, though, seem to be adapting their menus for medical conditions. I am a diabetic, so I not only need to watch my sugar intake, but also my fat and caloric intakes.

Hope you're feeling better SOON!

^I hear you about that concern. My MIL is type II recently diagnosed and is still trying to get things under control. She's careful, but then she has options in town that I don't. Like her favorite, chinese food.
And yes, I do like to cook. A lot of the things I do make completely from scratch already are gluten free. It's the short cuts - seasonings and mixes, that never are.

Originally Posted by blueyedgirl5946

I have read if a person has anemia, vitligo, osteorporsis, neuropathy, anemia, colitis, and several other issues, they should be tested for gluten intolerance. I guess this means these conditions are connected with the gluten intolerance. Would a person necessarily have intestinal symptoms going on all the time if they are intolerant.

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Not necessarily (GI issues) but chances are the person has occasional symptoms that they may not even realize - like gas or bloating, heartburn or the occasional upset stomach. Few people think a slightly upset stomach is anything, and fewer admit to having gas. Or even if an episode is really bad they'll automatically think "stomach flu/virus" as everyone on this very forum seems to do and everyone in ERs!

Thinking back some of the worst pain would happen after a nice bread filled meal (like subs), I had a bad incident that had me curled up in a ball for hours after eating a Quizno's sub. (I'll really miss their cheese and broccoli soup, my favorite sub I've already copied and made my own version before)

My other health issues are chronic headaches, NCS and POTS (autonomic nervous system issues), early onset osteoarthritis (started before my teens) and occasional joint inflammation. I always tend towards hypokalemia, too, and am hypovolemic. I also have long standing sinus issues (constant stuffy nose and post nasal drip), exercise/cold induced asthma (But I blame 15 years of second hand smoke for that) and airway hypersensitivity.
I had gallstone onset in childhood (major celiac symptom) and finally had my gallbladder removed Oct. '08 but continue to have issues with fats and other IBS like responses to odd things like drinking a couple of glasses of water.

If you have/had gallbladder issues and you're not overwieght, caucasian, and a middle age+ woman (when it started) get tested. Heck, get tested even if you are one or two of those.

Is the testing the same for gluten intolerance and celiac disease

Originally Posted by blueyedgirl5946

Is the testing the same for gluten intolerance and celiac disease

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No, celiac is an autoimmune disorder and because of that they either do a biopsy (previously mentioned) and look for changes caused by inflammation or look for the antibodies in blood tests. One can also have blood tests done to look for generalized inflammation in the body along with the other tests, but I never showed anything on those myself.
In fact aside from low potassium and my liver enzymes always looking a tad off most of my standard blood work looked average. Don't ask why the liver enzyme levels tests were always ignored, no doctor has really given me an answer as to why they've done that.

Intolerances and allergies take some different testing.

I had my physical done two weeks ago and at that time, I was not familiar with this. My potassium was low and I bounce back and forth with anemia. So you are saying they can tell by a blood test about the intolerance?

Originally Posted by blueyedgirl5946

I had my physical done two weeks ago and at that time, I was not familiar with this. My potassium was low and I bounce back and forth with anemia. So you are saying they can tell by a blood test about the intolerance?

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Gluten intolerance takes different testing, sharky would know the procedures (and has done it) better for intolerance and allergy testing that I would.
Celiac disease is an autoimmune disorder, and in that the body tries to attack the gluten and itself in the process.

Whatever you do, certainly try to figure out what is causing your deficiencies. With those two alone you must have some fatigue issues by now.


DH is watching one of the food channels and they showed sweet potato pancakes. Sounds good. Has anyone used sweet potato flour before? I wonder how it would work for spice cake/muffins.

My best friend almost died from Celiac disease. His iron, potassium, calcium levels had bottomed out and he was inches away from heart attack when we finally got him to a Hospital that tested him properly! He was there for two weeks and had every test possible, till one of the last, a Colonoscopy, finally revealed Celiac disease.
He had so many symptoms after the fact, it explained so much once it was diagnosed........

Sweet potato flour I find hard to work with .. but realize I am a cook not a baker