When you talk to the doctor, find out what his tests were, what his result was
for each test and what is normal for each test for that lab.

Actually, having them send you a fax at home if you have a fax machine or a fax
at Kinko's that costs a nominal sum would be better.

Once you know what the results are, you can read this article by David A.
Nelsen, Jr., MD, MS. (Dr Nelsen is an Associate Professor of Family Medicine at
the University of Arkansas for Medical Sciences.)  It helps explain what the
results are.
http://www.uams.edu/celiac/FAQs/FAQframe.htm

Feel welcome to ask more questions after reading the markers part of the
article.

By the way there is no such thing as definitely negative in determining whether
a person has celiac disease.

Jo Anne

   ----- Original Message -----
   From: lechemomma
   To: celiacspruedisease@yahoogroups.com
   Sent: Tuesday, August 31, 2004 9:35 PM
   Subject: [Celiac Sprue Disease] Unclear test result; please help!


   I was shocked to hear from my pediatrican's office that they are
   considering DS negative for CD.  Unfortunately, I talked to a
   secretary who could not answer any of my questions and the MD did not
   call back today...  she said he was only + for one of the 4 markers.
   Initially they did not know what that meant so they called a "GI
   specialist" and "he said he's definitely negative".  She could not
   tell me which markers they tested for (blood was sent to Prometheus)
   nor which marker was +.

   What questions do I need to ask the MD tomorrow to reassure myself
   that he really is negative?  Any advice or information would be
   greatly appreciated.

   My son's symptoms are nearly identical to a friend's DD who tested +
   last year: persistent diarrhea, foul smelling stools, extremely slow
   growth, huge bloated belly with teeny stick arms & legs, constant
   tummy aches & back aches.  He hasn't tested anemic yet, but has been
   borderline twice in the last year.  I'm not sure where we go from
   here testing-wise if it's not celiac.  :-(


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[Non-text portions of this message have been removed]

Thank you, Valerie, I was a bit concerned.  I HAD been pretty
sensitive, but that seems to change over time.  Nuts are such a
great filler when you're on the go or are hungry and can't wait to
cook something.

:)
Karen

--- In celiacspruedisease@yahoogroups.com, "Valerie Bernes"
<vbrns@s...> wrote:
> The Planters brand says that their plain roasted are GF.  I've
found this to be true for me.  I also feel safe using the nuts
(almonds, pine nuts, walnuts, etc.) that are packaged by a local
grocery.  If a company just sells nuts (unflavored and unroasted) I
can't see where any contamination would enter into the picture.
>
> Nuts to you!  (LOL)
> Valerie
>

Keep in mind that the celiac blood tests have a high rate of false negatives.
The endoscopy/biopsy also can have false negatives, but less often.  The test
can be negative for CD, but that doesn't mean your son is negative for CD.
My tests were negative, but a biopsy showed I have CD.

The secretary may have meant to be saying that his blood test was definitely
negative, not that your son was definitely negative, that he definitely
doesn't have celiac disease.  Most likely, the doctor will explain this
tomorrow.
If he or she is not aware of false negatives in blood tests, you may have a
problem; he or she should at least be able to discuss the possibility.  I can't
remember; was your son on a GF diet when he had the tests done?  IMPORTANT:  If
he has a biopsy, be sure not to go to a GF diet in advance of it.  To do so
would increase the likelihood of a false negative biopsy.

Sometimes negative blood tests are convincing. My adult daughter,who has
another autoimmune disease, had blood tests for celiac disease.  The results
were
negative.  she has no obvious symptoms of CD and her doctor used a very
complete panel of CD tests.  Therefore, he believes the odds are good that she
does
not have celiac disease.  They decided not to proceed with a biopsy.

Others can probably tell you more about this.  My knowledge on the subject is
limited, full of holes. However, since you will be talking to the doctor
tomorrow, I wanted to make sure you got some response.  I imagine you have done
reading at celiac.com.  The site has a great deal of material of testing.

Best wishes.
Harper
In a message dated 8/31/2004 6:38:44 PM Pacific Standard Time,
lechemomma@... writes:
I was shocked to hear from my pediatrican's office that they are
considering DS negative for CD.  Unfortunately, I talked to a
secretary who could not answer any of my questions and the MD did not
call back today...  she said he was only + for one of the 4 markers.
Initially they did not know what that meant so they called a "GI
specialist" and "he said he's definitely negative".  She could not
tell me which markers they tested for (blood was sent to Prometheus)
nor which marker was +.

What questions do I need to ask the MD tomorrow to reassure myself
that he really is negative?  Any advice or information would be
greatly appreciated.


[Non-text portions of this message have been removed]

I was shocked to hear from my pediatrican's office that they are
considering DS negative for CD.  Unfortunately, I talked to a
secretary who could not answer any of my questions and the MD did not
call back today...  she said he was only + for one of the 4 markers.
Initially they did not know what that meant so they called a "GI
specialist" and "he said he's definitely negative".  She could not
tell me which markers they tested for (blood was sent to Prometheus)
nor which marker was +.

What questions do I need to ask the MD tomorrow to reassure myself
that he really is negative?  Any advice or information would be
greatly appreciated.

My son's symptoms are nearly identical to a friend's DD who tested +
last year: persistent diarrhea, foul smelling stools, extremely slow
growth, huge bloated belly with teeny stick arms & legs, constant
tummy aches & back aches.  He hasn't tested anemic yet, but has been
borderline twice in the last year.  I'm not sure where we go from
here testing-wise if it's not celiac.  :-(

In a message dated 8/31/2004 1:34:05 PM Pacific Standard Time,
kmkalanetra@... writes:
Hi Harper,
Yes, I am at UC Davis - and I know exactly where Sea Ranch is!  That
is a gorgeous area.  You helped me with some questions I had a couple
of months ago (your name is quite distinctive :).
Karen
Yes, I wish I had used a false name when I signed up with Yahoo, but at the
time I was so ignorant and sick and medication-blurred that I didn't realize
you could do that.

IMPORTANT:  This message is long and irrelevant, just personal silliness, I
see after I finished.  Read only if you are killing time.  I didn't intend to
write such a long post, interesting only to myself, really.  However, having
written, I won't delete -- you can do that right now if you wish.

Four deer just now ran by, a few feet outside my window.  I want to have
enough energy to enjoy this place and enjoy not working!  My big problem is
another autoimmune disease (AIH) that attacks the liver. I had to quit my job
because of the AIH, and recovery has been a long road.  Unsuspected CD may have
triggered the AIH -- who knows.  Everything has turned out well, as I've
responded
to treatment for the extremely serious autoimmune liver problem, and I have
no difficulty in keeping a GF household.  I mostly live alone.  My daughter is
grown and has at least one autoimmune disease (CFIDS), so she understands, and
my husband, who travels almost all the time (Beijing today) is very
supportive of my medical needs.

A friend (who does not have CD) sent me his KitchenAid stand mixer and a lot
of almond flour and Montina flour to encourage me to start baking GF bread.  I
need to drive into town to get yeast.

With great trepidation, I'm even planning to travel, which I've avoided since
I became ill.  Because my husband is taking a class in Italy, I'll spend a
couple of weeks there next month.  I'll be with him and/or my daughter.  I'll go
only to places I've already been, I won't do a lot of sight-seeing, I'll stop
often, I'll carry a snack, I'll take naps, I'll walk slowly, I'll carry a
cell phone, and for a week I'll rent an apartment in a central location in
Venice
so I won't have to find a restaurant for every meal.  (Also, an apartment is
a whole lot cheaper than a hotel.)  I'll have a laminated card with a
statement in Italian explaining my need for gluten-free food, and I'll give it
to give
to waiters in restaurants.  Aside from the need for gluten-free food, travel
is now intimidating for me because I fear running out of energy in awkward
circumstances.  I gained 40 pounds in a month from Prednisone for the autoimmune
liver disorder, and weighing 170 pounds saps strength -- as does the liver
problem itself.  Because of AIH, my immune system is deliberately suppressed by
medication.  Also, the liver disorder leaves me foggy-brained, not a lot, but
enough to make me uneasy about the complexities of travel.  (The last time I
was in Venice, I was pickpocketed, and I was smart, skinny and strong back
then.)  However, I'm determined not to let these difficulties lock me in, keep
me
from being active.  Yesterday I made a stranded sea lion evaluation on a beach
here, at the bottom of a steep cliff, checking it at dusk and early morning.
I didn't take part in the rescue itself because I'm vulnerable to the
unpleasant diseases sea lions carry.  This one seems to have been shot.. Still,
I
didn't stay home -- I had a role, although not a huge one, in the rescue, and it
was very interesting, and the remote beach at dusk was lovely.

Harper


[Non-text portions of this message have been removed]

The Planters brand says that their plain roasted are GF.  I've found this to be
true for me.  I also feel safe using the nuts (almonds, pine nuts, walnuts,
etc.) that are packaged by a local grocery.  If a company just sells nuts
(unflavored and unroasted) I can't see where any contamination would enter into
the picture.

Nuts to you!  (LOL)
Valerie

----- Original Message -----
From: kmkalanetra
To: celiacspruedisease@yahoogroups.com
Sent: Tuesday, August 31, 2004 4:22 PM
Subject: [Celiac Sprue Disease] Re:its me again


I've been either buying Planter's mixed nuts or bulk raw nuts and
mixing them (or not) myself.  We live in the Sacramento Valley area
and there are lots of almonds and pistachios grown locally.

I've read that Planters/Kraft will label the container if they have
any of the gluten grains in the ingredients, but then I've also read
that some people have a problem with this brand regardless.  They
haven't bothered me so far, but I only eat 12 to 20 pieces in a day.
Have you had a problem with this brand?

Karen


--- In celiacspruedisease@yahoogroups.com, stelladove <no_reply@y...>
wrote:
> Hi Karen, would you mind telling me what brand of nuts you buy.
Ive
> had a really hard time finding nuts that aren't contaminated.
>
> Stella
>
>


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[Non-text portions of this message have been removed]

Hi Harper,
Yes, I am at UC Davis - and I know exactly where Sea Ranch is!  That
is a gorgeous area.  You helped me with some questions I had a couple
of months ago (your name is quite distinctive :).
Karen

> Hello, Karen.  I live in San Francisco and at Sea Ranch, which is
half-way
> between Bodega Bay and Mendocino.  Are you at UC Davis?
> Harper

In a message dated 8/31/2004 1:23:01 PM Pacific Standard Time,
kmkalanetra@... writes:
We live in the Sacramento Valley area and there are lots of almonds and
pistachios grown locally. (from Karen)
Hello, Karen.  I live in San Francisco and at Sea Ranch, which is half-way
between Bodega Bay and Mendocino.  Are you at UC Davis?
Harper


[Non-text portions of this message have been removed]

I've been either buying Planter's mixed nuts or bulk raw nuts and
mixing them (or not) myself.  We live in the Sacramento Valley area
and there are lots of almonds and pistachios grown locally.

I've read that Planters/Kraft will label the container if they have
any of the gluten grains in the ingredients, but then I've also read
that some people have a problem with this brand regardless.  They
haven't bothered me so far, but I only eat 12 to 20 pieces in a day.
Have you had a problem with this brand?

Karen


--- In celiacspruedisease@yahoogroups.com, stelladove <no_reply@y...>
wrote:
> Hi Karen, would you mind telling me what brand of nuts you buy.
Ive
> had a really hard time finding nuts that aren't contaminated.
>
> Stella
>
>

--- In celiacspruedisease@yahoogroups.com, "Valerie Bernes"
<vbrns@s...> wrote:
> Hi (you didn't give a name):

Sorry, I forget when I have automatic siggy on & when I don't. :-)

> This is not marinated chicken or chicken tenders or breaded (LOL).

;-) Well, I thought unbreaded would be obvious, but I wanted to make
sure I wasn't missing something!

That is very scary!  As if I'm not already paranoid about what I'm
feeding my children, this just adds a whole new dimension to it!
Luckily, I think I have a few options for non-minimally-processed ;-P
meat, if it comes down to that.

Thanks for the reply,
Mary Jane (off to read her meat labels, LOL!)

Hi Karen, would you mind telling me what brand of nuts you buy.  Ive
had a really hard time finding nuts that aren't contaminated.

Stella



--- In celiacspruedisease@yahoogroups.com, "kmkalanetra"
<kmkalanetra@u...> wrote:
> Hi Lin,
>
> For frozen dinners I keep a small stock of Amy's frozen tamale pies
> and vegetarian enchiladas in the freezer.  I find this brand in a
> local co-op, you might be able to find it in a similar grocery or
> health food store.  The boxes are labeled gluten free / dairy
> free....There is also a GF rice crust for pizza (I don't remember
> the brand).
>
> Tapioca is GF
>
> I don't do well with a lot of carbohydrates and sugar, myself (but
> I'm not diabetic), so I keep stocked up on nuts and fruit and
> veggies that can be made quickly into salads and GF deli meat or
ham
> that I can grab if I'm hungry and just can't wait - so I won't do
> anything stupid.
>
> My daily meals are something like (right now I can't have eggs, any
> dairy, or yeast - so this really limits my choices):
>
> breakfast:
> some type of fruit (grapefruit, banana, strawberries - whatever is
> in season)
> some type of breakfast meat (my favorite is sliced Aidelle's
chicken
> and mango sausage pan fried)
> I usually drink water, if I drink juice it's diluted 1/2 and 1/2 -
> cuts down on the sugar rush
>
> snack: small handful mixed nuts
>
> lunch:
> salad with leaf lettuce, 1/2 avocado, cucumber, baby carrots,
cherry
> tomatoes, crushed walnuts or sliced deli meat, sometimes jicama
> Annie's Naturals salad dressings has a lot of variety and they are
> very good about labeling ingredients.  Their website is
informative,
> too, if you have any questions (my favorite is the papaya
poppyseed).
> piece of fruit
>
> snack: another piece of fruit or celery stick with peanut butter,
> decaf green tea, decaf diet soda, or herbal tea, occasionally decaf
> soy latte (yes, I know what you're thinking - what's the point?? ;)
>
> dinner: we eat a lot of Asian food, especially Thai - curries and
> stir fries are quick and easy; for more traditional food Bette
> Hagman's "The Gluten Free Gourmet Cooks Fast and Healthy" is
> excellent.  My only complaint about the book is that she uses a lot
> of dairy and GF flour mixes, which I don't do well with.  She has a
> lot of great suggestions for basic mixes that you can store and
will
> be quick to whip up a number of recipes from that one mix.
>
> Since you are lactose intolerant you might also take a look at the
> GFCFrecipes Yahoo! group.  If you go to the website for any of
these
> groups you'll see a Files link and/or a Database link.  Many have a
> lot of great recipes and tips listed there, as well.
>
> HTH,
> Karen

Hi Valerie, I agree with you, last night I ate the Lucerne brand
Safeway icecream (w/o inclusions) and this morning my Dermatitis
Herpetiformis is itchy.  Theres only one thing that makes my D.H.
come out, and thats gluten.  Often when I eat so-called g/f foods I
will get a slight reaction one time and not another time.  This can
only mean that sometimes there is gluten in the product even if it is
in trace amounts.
Hense, when I call a manufacturer and ask them if a product is g/f
they say "yes, it is" and then they say "but, call back frequently to
check".

I recently started getting paranoid about 100%(?) beef because
whenever I eat it I get bloating and gas.  But if they can do it to
the chicken...
So in my view, its a big problem for us Celiacs - contaminated food.
Im eating alot of hebrew national weiners cut up and added to a
vegetable stir fry and they dont seem to be a problem.  The Jewish
are very particular about their meat so I think that eating kosher
meat is a good place to start.  Unfortunately there are no kosher
delis here where I live in Arizona but if there were, I would buy my
meat there.

Stella





--- In celiacspruedisease@yahoogroups.com, "Valerie Bernes"
<vbrns@s...> wrote:
> Hi Stella -
>
> I've been 100% GF (or as near as I can get without some mistakes)
for about 18 months. But I thought I was being GF from 1997 until
2002.  I wasn't.  Now I'm a whole lot more sensitive and a whole lot
more careful.  Canned tuna began bothering me in about 2000.  It's my
personal opinion that many of the items on the GF lists are not
actually 100% GF - not necessarily due to deliberate deception,
though that may be true in some cases, but in great part due to
ignorance on the part of the manufacturers.
>
> I've found a few brands of processed foods that I trust, and stick
with those.
>
> Potatoes and corn do contain gluten, but not the type that should
irritate celiacs.  I've always been able to eat them.  But you may
have a sensitivity to one or both that's unrelated to celiac disease.
>
> I was lactose intolerant for about 4 months after going 100% GF,
but it doesn't seem to bother me now, if I manage to stay 100% GF.
>
> Hang in there - it will get better, if the meat and chicken
processors give us a break!
>
> Valerie
>
>
> ----- Original Message -----
> From: stelladove
> To: celiacspruedisease@yahoogroups.com
> Sent: Monday, August 30, 2004 12:56 PM
> Subject: [Celiac Sprue Disease] Re:Gluten intolerance
>
>
> Hi Valerie, I'm sorry, I didn't mean that hebrew national makes
tuna,
> I meant their beef weiners.
> How long have you been g/f?  I don't eat potatoes or corn or
vinegar
> myself because they bother me.  But I hope that when my intestines
> heal I will be able to eat them.  Ive only been g/f four months
now.
> Mabey you are not well enough to eat things like starches and
acidic
> things like vinegar.  Corn does contain a protein that is a
gluten.
> Its been shown not to affect Celiacs but I think it can and often
> does affect some celiacs, especially when theyre in the recovery
> phase.
>
> Stella
>
>
> --- In celiacspruedisease@yahoogroups.com, "Valerie Bernes"
> <vbrns@s...> wrote:
> > Hi Stella  -
> >
> > you wrote:
> >
> > I guess I should
> > have qualified what I said by providing the name brands that are
> > safe.  Wild Oats Potatoe chips.  Garden of Eatin corn chips.
> > Bearitos corn chips.  Safeway brand tortilla chips.
> > As for salsas, Pace picante sause, safeway deli product salsa and
> ortega salsa.  You can make your own refried beans or eat safeway
> canned traditional refried beans.  You can make your own guacamole
> too.
> > *************
> > Again, I'm not sure what to say.  The only chips I always find to
> be safe are "Terra" brand - and they're mighty pricey.  I've
reacted
> to Pace picante, but again, maybe they change their source of
vinegar
> from time to time.  The only picante I use is Herdez, which doesn't
> contain vinegar.  I live in the north and there is no Safeway here.
> > ************
> > Like Valerie, I am very sensitive.  I only eat veggies and hebrew
> > national weiners and tuna.  And I just reintroduced dairy with
some
> > success.  (red meat gives me bad gas)
> > What brand of tuna are you eating?  I eat safeway tongol tuna and
> it
> > hasn't been a problem for me.  I also know that bumble bee tuna
and
> > starkist is g/f.
> >
> > Chicken is definately OUT for me.
> >
> > Stella
> > **************
> > I didn't know Hebrew National processed tuna.  I've never seen
it.
> As for the other brands, I've reacted to Bumble Bee and Starkist
and
> every other brand I've ever tried.  I know they're supposed to be
GF,
> but I react to them every time.  I've stopped trying.
> >
> > Sorry if I sound crabby.  I was doing very well GF-wise and just
> recently had a nasty reaction to Jimmy Dean sausage (which was OK
> every other time I've tried it).  They must have changed an
> ingredient.  Now I feel like I'm back to square one.  As for
chicken -
> I agree.  The only thing left to try is the West Side Market here
in
> Cleveland.  I hear that their chicken is from local farmers and
> doesn't go through a processing plant like national brands such as
> Perdue.
> >
> > Good luck to us all.
> >
> > Valerie
> >
> >
> >
> >
> > Again - many snack foods, although not containing ingredients
with
> > gluten -
> > > can be contaminated by being processed on the same equipment as
> > products
> > > containing gluten.  I suppose it depends on how sensitive you
> are.
> > I can't
> > > tolerate 99% of the snack foods.  As for salsa, most of them
> contain
> > > distilled vinegar.  I've found one that doesn't which I can
> tolerate
> > > (hernandez).
> > >
> > > Again - lots of people might argue with me about this, but I
> won't
> > argue. If
> > > it works for you, go for it.  You have to find what works for
you.
> > >
> > > Best,
> > > Valerie
> >
> >
> >
> >       Yahoo! Groups Sponsor
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> >
> >
> > ------------------------------------------------------------------
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> ------------
> > Yahoo! Groups Links
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> >   a.. To visit your group on the web, go to:
> >   http://groups.yahoo.com/group/celiacspruedisease/
> >
> >   b.. To unsubscribe from this group, send an email to:
> >   celiacspruedisease-unsubscribe@yahoogroups.com
> >
> >   c.. Your use of Yahoo! Groups is subject to the Yahoo! Terms of
> Service.
> >
> >
> >
> > [Non-text portions of this message have been removed]
>
>
>       Yahoo! Groups Sponsor
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>
>
>
>
>
> --------------------------------------------------------------------
------------
> Yahoo! Groups Links
>
>   a.. To visit your group on the web, go to:
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>
>   b.. To unsubscribe from this group, send an email to:
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>
>   c.. Your use of Yahoo! Groups is subject to the Yahoo! Terms of
Service.
>
>
>
> [Non-text portions of this message have been removed]

Hi Lin,

For frozen dinners I keep a small stock of Amy's frozen tamale pies
and vegetarian enchiladas in the freezer.  I find this brand in a
local co-op, you might be able to find it in a similar grocery or
health food store.  The boxes are labeled gluten free / dairy
free....There is also a GF rice crust for pizza (I don't remember
the brand).

Tapioca is GF

I don't do well with a lot of carbohydrates and sugar, myself (but
I'm not diabetic), so I keep stocked up on nuts and fruit and
veggies that can be made quickly into salads and GF deli meat or ham
that I can grab if I'm hungry and just can't wait - so I won't do
anything stupid.

My daily meals are something like (right now I can't have eggs, any
dairy, or yeast - so this really limits my choices):

breakfast:
some type of fruit (grapefruit, banana, strawberries - whatever is
in season)
some type of breakfast meat (my favorite is sliced Aidelle's chicken
and mango sausage pan fried)
I usually drink water, if I drink juice it's diluted 1/2 and 1/2 -
cuts down on the sugar rush

snack: small handful mixed nuts

lunch:
salad with leaf lettuce, 1/2 avocado, cucumber, baby carrots, cherry
tomatoes, crushed walnuts or sliced deli meat, sometimes jicama
Annie's Naturals salad dressings has a lot of variety and they are
very good about labeling ingredients.  Their website is informative,
too, if you have any questions (my favorite is the papaya poppyseed).
piece of fruit

snack: another piece of fruit or celery stick with peanut butter,
decaf green tea, decaf diet soda, or herbal tea, occasionally decaf
soy latte (yes, I know what you're thinking - what's the point?? ;)

dinner: we eat a lot of Asian food, especially Thai - curries and
stir fries are quick and easy; for more traditional food Bette
Hagman's "The Gluten Free Gourmet Cooks Fast and Healthy" is
excellent.  My only complaint about the book is that she uses a lot
of dairy and GF flour mixes, which I don't do well with.  She has a
lot of great suggestions for basic mixes that you can store and will
be quick to whip up a number of recipes from that one mix.

Since you are lactose intolerant you might also take a look at the
GFCFrecipes Yahoo! group.  If you go to the website for any of these
groups you'll see a Files link and/or a Database link.  Many have a
lot of great recipes and tips listed there, as well.

HTH,
Karen

Valerie, guess who pays for the added weight of the solution we don't want.

We get our chicken, and eggs, from a grass-fed chicken farmer.  It tastes much
better and fresher than the stuff you buy in the grocery stores.

Jo Anne


----- Original Message -----
   From: Valerie Bernes
   To: celiacspruedisease@yahoogroups.com
   Sent: Monday, August 30, 2004 6:05 PM
   Subject: Re: [Celiac Sprue Disease] Chicken (was Re:Gluten intolerance)


   Hi (you didn't give a name):

   My problem with chicken is that I've been reacting to it for about a year now.
When I first started reacting, I finally noticed that the package said
"minimally processed."  I asked one of the supervisors at a local store what
that meant, and he told me that meant that the processors had injected it with a
broth to make it juicier and make it last longer at the store.

   At that time, I called 3 stores in the area to find out more information.  At
the time, I found that one, after hearing my concerns, didn't call me back and
two said that their chicken was GF.  And one was at the time.  I've been using
it for about a year, and then suddenly their packages said "minimally
processed," and lo and behold, I was having a reaction to it.  This is not
marinated chicken or chicken tenders or breaded (LOL).  It's supposed to be just
plain chicken.

   Well, I've got news for everyone.  It's not just plain chicken.  My body
doesn't lie.  Maybe it doesn't have gluten (from the 4 deadly gluten grains) in
it, but it does have something in it that's giving me a reaction.  Do I think
the processors are not telling the truth or are ignorant about what they're
injecting into the chicken?  Yes.

   And if that isn't bad enough, a friend of mine who works at a company that
manufactures spraying equipment (often for paint), told me that a few months
ago, customers came in wanting equipment to spray beef and pork with a solution
that would make it stay fresher longer in the stores.  Hmmmm.

   Wonder what's in that solution????

   Wonder if the producers are required to state it?

   Food for thought.

   Valerie


   ----- Original Message -----
   From: lechemomma
   To: celiacspruedisease@yahoogroups.com
   Sent: Monday, August 30, 2004 2:32 PM
   Subject: [Celiac Sprue Disease] Chicken (was Re:Gluten intolerance)


   > As for chicken -
   >  I agree.  The only thing left to try is the West Side Market here
   in
   > Cleveland.  I hear that their chicken is from local farmers and
   > doesn't go through a processing plant like national brands such as
   > Perdue.

   I'm doing some reasearch while waiting for the results of my 3 yr
   old's celiac panel to come back & confirm our suspicions...

   This message caught my eye.  :-o  Can someone explain to me what the
   problem is with chicken?  Does this refer to processed chicken (ie
   marinated or breaded breasts, tenders, etc) or to whole and cut but
   not processed chicken as well?

   I was feeling like this might be in the "difficult but do-able"
   category... but after reading some recent messages, I'm feeling less
   optimistic.  :-(

   Thanks for enlightening me!

   [Non-text portions of this message have been removed]


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[Non-text portions of this message have been removed]

Hi (you didn't give a name):

My problem with chicken is that I've been reacting to it for about a year now. 
When I first started reacting, I finally noticed that the package said
"minimally processed."  I asked one of the supervisors at a local store what
that meant, and he told me that meant that the processors had injected it with a
broth to make it juicier and make it last longer at the store.

At that time, I called 3 stores in the area to find out more information.  At
the time, I found that one, after hearing my concerns, didn't call me back and
two said that their chicken was GF.  And one was at the time.  I've been using
it for about a year, and then suddenly their packages said "minimally
processed," and lo and behold, I was having a reaction to it.  This is not
marinated chicken or chicken tenders or breaded (LOL).  It's supposed to be just
plain chicken.

Well, I've got news for everyone.  It's not just plain chicken.  My body doesn't
lie.  Maybe it doesn't have gluten (from the 4 deadly gluten grains) in it, but
it does have something in it that's giving me a reaction.  Do I think the
processors are not telling the truth or are ignorant about what they're
injecting into the chicken?  Yes.

And if that isn't bad enough, a friend of mine who works at a company that
manufactures spraying equipment (often for paint), told me that a few months
ago, customers came in wanting equipment to spray beef and pork with a solution
that would make it stay fresher longer in the stores.  Hmmmm.

Wonder what's in that solution????

Wonder if the producers are required to state it?

Food for thought.

Valerie


----- Original Message -----
From: lechemomma
To: celiacspruedisease@yahoogroups.com
Sent: Monday, August 30, 2004 2:32 PM
Subject: [Celiac Sprue Disease] Chicken (was Re:Gluten intolerance)


> As for chicken -
>  I agree.  The only thing left to try is the West Side Market here
in
> Cleveland.  I hear that their chicken is from local farmers and
> doesn't go through a processing plant like national brands such as
> Perdue.

I'm doing some reasearch while waiting for the results of my 3 yr
old's celiac panel to come back & confirm our suspicions...

This message caught my eye.  :-o  Can someone explain to me what the
problem is with chicken?  Does this refer to processed chicken (ie
marinated or breaded breasts, tenders, etc) or to whole and cut but
not processed chicken as well?

I was feeling like this might be in the "difficult but do-able"
category... but after reading some recent messages, I'm feeling less
optimistic.  :-(

Thanks for enlightening me!

[Non-text portions of this message have been removed]

Hi Stella -

I've been 100% GF (or as near as I can get without some mistakes) for about 18
months. But I thought I was being GF from 1997 until 2002.  I wasn't.  Now I'm a
whole lot more sensitive and a whole lot more careful.  Canned tuna began
bothering me in about 2000.  It's my personal opinion that many of the items on
the GF lists are not actually 100% GF - not necessarily due to deliberate
deception, though that may be true in some cases, but in great part due to
ignorance on the part of the manufacturers.

I've found a few brands of processed foods that I trust, and stick with those.

Potatoes and corn do contain gluten, but not the type that should irritate
celiacs.  I've always been able to eat them.  But you may have a sensitivity to
one or both that's unrelated to celiac disease.

I was lactose intolerant for about 4 months after going 100% GF, but it doesn't
seem to bother me now, if I manage to stay 100% GF.

Hang in there - it will get better, if the meat and chicken processors give us a
break!

Valerie


----- Original Message -----
From: stelladove
To: celiacspruedisease@yahoogroups.com
Sent: Monday, August 30, 2004 12:56 PM
Subject: [Celiac Sprue Disease] Re:Gluten intolerance


Hi Valerie, I'm sorry, I didn't mean that hebrew national makes tuna,
I meant their beef weiners.
How long have you been g/f?  I don't eat potatoes or corn or vinegar
myself because they bother me.  But I hope that when my intestines
heal I will be able to eat them.  Ive only been g/f four months now.
Mabey you are not well enough to eat things like starches and acidic
things like vinegar.  Corn does contain a protein that is a gluten.
Its been shown not to affect Celiacs but I think it can and often
does affect some celiacs, especially when theyre in the recovery
phase.

Stella


--- In celiacspruedisease@yahoogroups.com, "Valerie Bernes"
<vbrns@s...> wrote:
> Hi Stella  -
>
> you wrote:
>
> I guess I should
> have qualified what I said by providing the name brands that are
> safe.  Wild Oats Potatoe chips.  Garden of Eatin corn chips.
> Bearitos corn chips.  Safeway brand tortilla chips.
> As for salsas, Pace picante sause, safeway deli product salsa and
ortega salsa.  You can make your own refried beans or eat safeway
canned traditional refried beans.  You can make your own guacamole
too.
> *************
> Again, I'm not sure what to say.  The only chips I always find to
be safe are "Terra" brand - and they're mighty pricey.  I've reacted
to Pace picante, but again, maybe they change their source of vinegar
from time to time.  The only picante I use is Herdez, which doesn't
contain vinegar.  I live in the north and there is no Safeway here.
> ************
> Like Valerie, I am very sensitive.  I only eat veggies and hebrew
> national weiners and tuna.  And I just reintroduced dairy with some
> success.  (red meat gives me bad gas)
> What brand of tuna are you eating?  I eat safeway tongol tuna and
it
> hasn't been a problem for me.  I also know that bumble bee tuna and
> starkist is g/f.
>
> Chicken is definately OUT for me.
>
> Stella
> **************
> I didn't know Hebrew National processed tuna.  I've never seen it.
As for the other brands, I've reacted to Bumble Bee and Starkist and
every other brand I've ever tried.  I know they're supposed to be GF,
but I react to them every time.  I've stopped trying.
>
> Sorry if I sound crabby.  I was doing very well GF-wise and just
recently had a nasty reaction to Jimmy Dean sausage (which was OK
every other time I've tried it).  They must have changed an
ingredient.  Now I feel like I'm back to square one.  As for chicken -
I agree.  The only thing left to try is the West Side Market here in
Cleveland.  I hear that their chicken is from local farmers and
doesn't go through a processing plant like national brands such as
Perdue.
>
> Good luck to us all.
>
> Valerie
>
>
>
>
> Again - many snack foods, although not containing ingredients with
> gluten -
> > can be contaminated by being processed on the same equipment as
> products
> > containing gluten.  I suppose it depends on how sensitive you
are.
> I can't
> > tolerate 99% of the snack foods.  As for salsa, most of them
contain
> > distilled vinegar.  I've found one that doesn't which I can
tolerate
> > (hernandez).
> >
> > Again - lots of people might argue with me about this, but I
won't
> argue. If
> > it works for you, go for it.  You have to find what works for you.
> >
> > Best,
> > Valerie
>
>
>
>       Yahoo! Groups Sponsor
>             ADVERTISEMENT
>
>
>
>
>
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> [Non-text portions of this message have been removed]


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[Non-text portions of this message have been removed]

> As for chicken -
>  I agree.  The only thing left to try is the West Side Market here
in
> Cleveland.  I hear that their chicken is from local farmers and
> doesn't go through a processing plant like national brands such as
> Perdue.

I'm doing some reasearch while waiting for the results of my 3 yr
old's celiac panel to come back & confirm our suspicions...

This message caught my eye.  :-o  Can someone explain to me what the
problem is with chicken?  Does this refer to processed chicken (ie
marinated or breaded breasts, tenders, etc) or to whole and cut but
not processed chicken as well?

I was feeling like this might be in the "difficult but do-able"
category... but after reading some recent messages, I'm feeling less
optimistic.  :-(

Thanks for enlightening me!

Hi Valerie, I'm sorry, I didn't mean that hebrew national makes tuna,
I meant their beef weiners.
How long have you been g/f?  I don't eat potatoes or corn or vinegar
myself because they bother me.  But I hope that when my intestines
heal I will be able to eat them.  Ive only been g/f four months now.
Mabey you are not well enough to eat things like starches and acidic
things like vinegar.  Corn does contain a protein that is a gluten.
Its been shown not to affect Celiacs but I think it can and often
does affect some celiacs, especially when theyre in the recovery
phase.

Stella


--- In celiacspruedisease@yahoogroups.com, "Valerie Bernes"
<vbrns@s...> wrote:
> Hi Stella  -
>
> you wrote:
>
> I guess I should
> have qualified what I said by providing the name brands that are
> safe.  Wild Oats Potatoe chips.  Garden of Eatin corn chips.
> Bearitos corn chips.  Safeway brand tortilla chips.
> As for salsas, Pace picante sause, safeway deli product salsa and
ortega salsa.  You can make your own refried beans or eat safeway
canned traditional refried beans.  You can make your own guacamole
too.
> *************
> Again, I'm not sure what to say.  The only chips I always find to
be safe are "Terra" brand - and they're mighty pricey.  I've reacted
to Pace picante, but again, maybe they change their source of vinegar
from time to time.  The only picante I use is Herdez, which doesn't
contain vinegar.  I live in the north and there is no Safeway here.
> ************
> Like Valerie, I am very sensitive.  I only eat veggies and hebrew
> national weiners and tuna.  And I just reintroduced dairy with some
> success.  (red meat gives me bad gas)
> What brand of tuna are you eating?  I eat safeway tongol tuna and
it
> hasn't been a problem for me.  I also know that bumble bee tuna and
> starkist is g/f.
>
> Chicken is definately OUT for me.
>
> Stella
> **************
> I didn't know Hebrew National processed tuna.  I've never seen it.
As for the other brands, I've reacted to Bumble Bee and Starkist and
every other brand I've ever tried.  I know they're supposed to be GF,
but I react to them every time.  I've stopped trying.
>
> Sorry if I sound crabby.  I was doing very well GF-wise and just
recently had a nasty reaction to Jimmy Dean sausage (which was OK
every other time I've tried it).  They must have changed an
ingredient.  Now I feel like I'm back to square one.  As for chicken -
  I agree.  The only thing left to try is the West Side Market here in
Cleveland.  I hear that their chicken is from local farmers and
doesn't go through a processing plant like national brands such as
Perdue.
>
> Good luck to us all.
>
> Valerie
>
>
>
>
> Again - many snack foods, although not containing ingredients with
> gluten -
> > can be contaminated by being processed on the same equipment as
> products
> > containing gluten.  I suppose it depends on how sensitive you
are.
> I can't
> > tolerate 99% of the snack foods.  As for salsa, most of them
contain
> > distilled vinegar.  I've found one that doesn't which I can
tolerate
> > (hernandez).
> >
> > Again - lots of people might argue with me about this, but I
won't
> argue. If
> > it works for you, go for it.  You have to find what works for you.
> >
> > Best,
> > Valerie
>
>
>
>       Yahoo! Groups Sponsor
>             ADVERTISEMENT
>
>
>
>
>
> --------------------------------------------------------------------
------------
> Yahoo! Groups Links
>
>   a.. To visit your group on the web, go to:
>   http://groups.yahoo.com/group/celiacspruedisease/
>
>   b.. To unsubscribe from this group, send an email to:
>   celiacspruedisease-unsubscribe@yahoogroups.com
>
>   c.. Your use of Yahoo! Groups is subject to the Yahoo! Terms of
Service.
>
>
>
> [Non-text portions of this message have been removed]

HI ya'll, its me again......
as I had mentioned in another post some days back...
I am gluten intolerant and diabetic.
since my hypoglycemia switched to diabetes, it seems all my allergies have
become 'amplified' !!
and now none of my allergy meds work for me anymore,. I had been on claritin
for 10 yrs just fine, but my thyroid went nuts in 2000, and my diabetes hit
me hard about 2002...and its been down hill since then.
we've been thru all sorts of medications for everything, now that my
claritin doesnt work I am on allegra, we started with lowest dose, to mid
dose and now at 180 still isnt working too well but costs me $65 a month!.
I am terribly allergic to cedar pollens which is due  in a month (in my area
of texas) and other air borne allergens, as well as the gluten/wheat.

I am having a really hard time finding safe foods... I can certainly see
going back to home cooking and preparing, like my grandmother and
greatgrandmother did. before convenience foods and fast food.
my problem is I am sometimes on the go more than I like, and I am having to
eat 6-7 times a day for my diabetes... I need convenience foods and fast
food. I have to eat out when on the go.
so wondered if any one here could help me with more ideas, recipes etc.
one thing I miss, is TV dinners.  for me this is a perfect solution,(I lost
my apetite years ago, so light and simple are best for me)   I can pop it in
the microwave, have a quick but simple meal and on the go.  but my DR has
restricted my sodium due to my ankles swelling so badly, I had to give up my
diet soft drinks for sodium free, calorie free, carb free, sugar free lemon
water.  I like it so not a problem. and that meant giving up store bought tv
dinners.
         but today I need to spend the day gathering celiac recipes that can
be prepared and put into plastic containers and frozen, sort of my home made
tv dinner.   and I need things I can keep in the fridge, so when I start
getting a sugar drop I can reach for it instead of the no-no foods my hubby
keeps in t he house.
he can eat anything.. so buys a lot of junk and I hate seeing it in the
house, so tempting. am trying to get him to give up the junk and eat healthy
anyway :)
so once again... I'm here to ask people who live with this condition, for
their hints, tips, ideas on simple foods, fast meals, easy snacks ...since
my thyroid went wacky I developed the 'brain fog' that goes with it. and the
diabetes just made that worse, so I do have a hard time with memory... so I
take notes, and print out recipes and everything and stick in a book, to go
back over later :))
so am trying to put together a folder/notebook of the recipes, and ideas so
I can make these things easily.
I did buy a small food processor/chopper.. and can make my own fresh salsa,
love that,  and corn chips. corn chips are semi safe for diabetic if limited
(because of carb & sugar content).
I use low carb milk or soy milk as it does not seem to affect my lactose
intolerance, but I only have it rarely so works for me.
I love tapioca pudding but cant find it sugar free or gluten free etc,.  so
bought a box of tapioca pearls , am wanting to make some with splenda, and
low carb milk.  do ya'll know if the tapioca is GF ??  I sure hope so.
so if anyone wouldnt mind offering ...like a daily menu, how to prepare or
serve etc. what they do on a daily basis, whats in your cupboard or fridge,
what do you snack on, have for breakfast, lunch or dinner.  .. that could be
a help to me. it would give me ideas of what changes need to be made. and
maybe I'll start feeling better soon.  I have been very very sick for a long
time.. and am so tired of it.  I'm only 47 and yet feel like 80. (my kids
are grown and on their own, so I am home alone a lot while hubby works).
Drs still dont know what 'else' is wrong... but so far thyroid, blood
pressure, disabetes, gluten intolerance and lactose intolerance and severe
seasonal allergies, and now something with my heart but they dont know yet,.
I think my heart is just affected by all this other health.. as I get chest
pains , which is controlled with 100 mg. of atenolol.
I am doing low carb dieting now..for my diabetes.. and that allowed me to
lose 7 lbs in 2 months. so something good has happened.

Thanks everyone for any and all help.   I really do need it.
Lin

Hi Stella  -

you wrote:

I guess I should
have qualified what I said by providing the name brands that are
safe.  Wild Oats Potatoe chips.  Garden of Eatin corn chips.
Bearitos corn chips.  Safeway brand tortilla chips.
As for salsas, Pace picante sause, safeway deli product salsa and ortega salsa. 
You can make your own refried beans or eat safeway canned traditional refried
beans.  You can make your own guacamole too.
*************
Again, I'm not sure what to say.  The only chips I always find to be safe are
"Terra" brand - and they're mighty pricey.  I've reacted to Pace picante, but
again, maybe they change their source of vinegar from time to time.  The only
picante I use is Herdez, which doesn't contain vinegar.  I live in the north and
there is no Safeway here.
************
Like Valerie, I am very sensitive.  I only eat veggies and hebrew
national weiners and tuna.  And I just reintroduced dairy with some
success.  (red meat gives me bad gas)
What brand of tuna are you eating?  I eat safeway tongol tuna and it
hasn't been a problem for me.  I also know that bumble bee tuna and
starkist is g/f.

Chicken is definately OUT for me.

Stella
**************
I didn't know Hebrew National processed tuna.  I've never seen it.  As for the
other brands, I've reacted to Bumble Bee and Starkist and every other brand I've
ever tried.  I know they're supposed to be GF, but I react to them every time. 
I've stopped trying.

Sorry if I sound crabby.  I was doing very well GF-wise and just recently had a
nasty reaction to Jimmy Dean sausage (which was OK every other time I've tried
it).  They must have changed an ingredient.  Now I feel like I'm back to square
one.  As for chicken - I agree.  The only thing left to try is the West Side
Market here in Cleveland.  I hear that their chicken is from local farmers and
doesn't go through a processing plant like national brands such as Perdue.

Good luck to us all.

Valerie




Again - many snack foods, although not containing ingredients with
gluten -
> can be contaminated by being processed on the same equipment as
products
> containing gluten.  I suppose it depends on how sensitive you are.
I can't
> tolerate 99% of the snack foods.  As for salsa, most of them contain
> distilled vinegar.  I've found one that doesn't which I can tolerate
> (hernandez).
>
> Again - lots of people might argue with me about this, but I won't
argue. If
> it works for you, go for it.  You have to find what works for you.
>
> Best,
> Valerie



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[Non-text portions of this message have been removed]

Liz - annatto can be GF, but not always.  As I understand, it is a vegetable
based food coloring that can contain gluten as part of the mixture used to color
the food.  Annatto itself does not contain gluten.

Manufacturers often change their sources of ingredients, so a processed food
that doesn't contain gluten one week, can contain it the next.  And at this
point, the labeling law hasn't gone into effect, so we have no way of knowing
that other than calling the manufacturer, who may not know either.

Sad, huh -

Valerie


----- Original Message -----
From: liz
To: celiacspruedisease@yahoogroups.com
Sent: Sunday, August 29, 2004 6:14 PM
Subject: Re: [Celiac Sprue Disease] Re:Gluten intolerance - Muenster


teach me to respond before I finish reading all the email
huh....lol......any way I just went to my "Gluten Free Diet" by Shelley Case
and under food additives that Are G/F Annatto is listed as G/F...Just
thought I would post that, and now I still have to figure out why I am
reacting and what I am reacting to.....*sigh* this is never ending...Talk
soon Take care....Liz


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[Non-text portions of this message have been removed]

teach me to respond before I finish reading all the email
huh....lol......any way I just went to my "Gluten Free Diet" by Shelley Case
and under food additives that Are G/F Annatto is listed as G/F...Just
thought I would post that, and now I still have to figure out why I am
reacting and what I am reacting to.....*sigh* this is never ending...Talk
soon Take care....Liz

Hi; You said Meunster is not gluten free could you tell me why....My friend
has been gettint me meunster which I just had for the first time awhile ago
and found I loved it...Now I am eating all the time thanks to my friend, but
if it contains gluten it would explain why I have been feeling horrible
lately.....Thank you...Liz Ontario Canada

I've never posted, but in response to Lyn, who asked about quick GF
foods for diabetics (I'm diabetic too), I have a few suggestions:
Thai Kitchen makes fantastic instant rice noodle dishes, especially the
Thai Peanut rice noodles. All their products come in bright red boxes,
so they're easy to spot in the rice and noodle prepared-foods section.
I get mine at Wild Oats (don't know if you have that in your area), but
most health-food/organic type stores will carry them. Also, the salads
that are becoming popular at drive-throughs like Wendy's are
great--they're relatively cheap, and if you add your own low-fat
dressings, pretty healthy. (Just don't put the crunchy noodle-things on
them, because they have wheat in them.) And if you've got a Trader
Joe's store near you, they have a list of which of their products are
gluten-free--you just have to ask at the checkout counter to get one.
Hope this helps.

Gillian


On Saturday, August 28, 2004, at 06:35  AM, [Lyn]
celiacspruedisease@yahoogroups.com wrote:
> what do you eat ?? [...] I am diabetic and hypthyroid, so have to eat
> at certain times, and finding
> safe foods is hard to do. [...] maybe you can give me some ideas of
> foods you found safe to eat ??
> [...] but with my diabetes , I must eat 6 times a day at the least and
> 7 times most times as I have to eat
> before bedtime to prevent my night time drop.   I need foods that are
> quick,
> easy to reach for when necessary.

Recently I have noticed a lot of people confussed about what to eat
and what not to eat.
I purchased a book a few months ago and it helped me to know what to
eat and what not to eat.  It also gives you many resources.  You can
send for catologs and mail order foods.
The name of the book is believe it or not is Gluten-Free Diet. A
Comprehensive Resource Guide.  The authors name is Shelley Case.
I sent for some of the information.  One of the best is
www/SpecialtyFoodShop.com. Many of the resources are is Canada but
the do give many in USA.
I hope this might help some of you.
eshaw

Did you not go dairy free when you first went g/f?  Recovering
celiacs are recommended to go off dairy for 2-4 months because you
dont have villi to produce the enzymes to break down dairy until your
villi regrow.  I went off dairy for three months and I can now
tolerate ice cream, cheddar cheese and yogurt (parmesean not).
However, I'm not a huge fan of dairy because it makes me mucousy,
sinusy, plugged ears...etc.

I get really bad gas when I eat certain foods too.  Red meat is a
killer for me.  As well as starchy or really fibrous fruits and
veggies.


Stella



--- In celiacspruedisease@yahoogroups.com, "shiloh542003"
<thcollins@c...> wrote:
> Does Muenster really have gluten in it? I didn't know! Well,
> yesterday I started my soy free and casein free diet (in addition
to
> my GF diet which I've been on for 5 months). I just want the gas to
> go away. It's working so far. I went out and bought lots of goat
> cheese which fills the bill nicely for me. So far I must say I
really
> do feel good... We'll see. But, I was eating Muenster once a week.
> Hmmmm that could explain a lot!
> Terri

Hi Valerie, I agree with you about snack foods.  I dont eat them
either.  (but I also dont eat corn or potatoes)  I guess I should
have qualified what I said by providing the name brands that are
safe.  Wild Oats Potatoe chips.  Garden of Eatin corn chips.
Bearitos corn chips.  Safeway brand tortilla chips.
As for salsas, Pace picante sause, safeway deli product salsa and
ortega salsa.  You can make your own refried beans or eat safeway
canned traditional refried beans.  You can make your own guacamole
too.
Like Valerie, I am very sensitive.  I only eat veggies and hebrew
national weiners and tuna.  And I just reintroduced dairy with some
success.  (red meat gives me bad gas)
What brand of tuna are you eating?  I eat safeway tongol tuna and it
hasn't been a problem for me.  I also know that bumble bee tuna and
starkist is g/f.

Chicken is definately OUT for me.

Stella



Again - many snack foods, although not containing ingredients with
gluten -
> can be contaminated by being processed on the same equipment as
products
> containing gluten.  I suppose it depends on how sensitive you are.
I can't
> tolerate 99% of the snack foods.  As for salsa, most of them contain
> distilled vinegar.  I've found one that doesn't which I can tolerate
> (hernandez).
>
> Again - lots of people might argue with me about this, but I won't
argue. If
> it works for you, go for it.  You have to find what works for you.
>
> Best,
> Valerie

Muenster (which is a white cheese with a yellow shell), as well as other cheeses
with yellow coloring have annatto in them.  Annatto CAN contain gluten.  There
are supposedly brands of yellow cheeses that have GF annatto.  I tried one
(Helluva Good) and reacted to it.  I don't try them any more.  The only yellow
cheese I haven't reacted to is Borden's singles, colored with beta carotene. 
The annatto itself is GF, but from what I understand can be mixed with distilled
vinegar, which theoretically is GF, but I react to it.  When I say,
theoretically - means if grain vinegar was distilled under strict laboratory
conditions, maybe it's gluten free - but in factories, they must not be quite as
careful and a little of the grain must get into the liquid.  It doesn't take
much.

As for tuna, I've tried all the brands that are supposed to be GF.  I react to
them every time and have stopped trying.  Maybe I'm just an extremely sensitive
celiac.  As for vinegar - nope.  I use Regina wine vinegar and Heinz apple cider
vinegar all the time and haven't had a problem.

Again, maybe I'm reacting to something other than gluten, but I can't imagine
what that is.

Valerie


----- Original Message -----
From: flatcat9@...
To: celiacspruedisease@yahoogroups.com
Sent: Friday, August 27, 2004 5:36 PM
Subject: Re: [Celiac Sprue Disease] Re:Gluten intolerance - Muenster


Can you tell me more about the muenster cheese problem?  I've looked several
places, and I can't find any mention of muenster being different from other
cheeses.
Harper


[Non-text portions of this message have been removed]


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[Non-text portions of this message have been removed]

Can you tell me more about the muenster cheese problem?  I've looked several
places, and I can't find any mention of muenster being different from other
cheeses.
Harper


[Non-text portions of this message have been removed]

Does Muenster really have gluten in it? I didn't know! Well,
yesterday I started my soy free and casein free diet (in addition to
my GF diet which I've been on for 5 months). I just want the gas to
go away. It's working so far. I went out and bought lots of goat
cheese which fills the bill nicely for me. So far I must say I really
do feel good... We'll see. But, I was eating Muenster once a week.
Hmmmm that could explain a lot!
Terri