380.Gluten Moderated discussion and help for gluten free, coeliac, celiac, wheat allergies or intolerance, Cookery and recipes part 13

Re: Gluten Intolerance and Ulcerative Colitis: from on 2004-11-17

My daughter has a gluten intolerance. She has has the blood test for coeliac disease but it came back negative. As she refuses to have a biopsy done so we cannot go any further medically.

We decided to go on an elimination diet and discovered that any thing containing wheat or gluten would have her rolling on the floor with pain throughout her whole body.

She can tolerate about 30g of oats a day for breakfast but we have to make sure that there are no other traces of wheat or gluten in her diet. This becomes very hard in restaurants and cafes.

I have had to learn how to cook without gluten and have found that dove farm plain flour is one of my main larder products.

I feel that in her case switching her to a gluten free diet has given her a quality of life back.

After reading you e'mail i am now wondering if the small amount of oats each day could still be doing her harm

Re: Wheatfree = Gluten Free: from on 2004-11-18

hi there i had to reply to your comments as i 2 surrered for years with endometriosis and had a terrible time with my bowels. then ten years later i was diagnosed with pcos which was enough for me i had a hysterectomy 1 and a half years ago and have suffered a lot worse with my bowels ever since. i had such stomach pains and am convinced that having pcos has in some way interferred with my bowels. i now have ibs (so the doctors say) but now after having read about intolerances to certain foods that i think that what may be the problem.how do you know what to eat and what not to eat its very frustrating as i have a sore bloated tummy all the time and am getting very deppressed about it.i would appreciate some advicee as i feel that im going mad thankyou

Re: gluten-free safe and forbidden list: from on 2004-11-19

Hi Karen -

Beth Armour and I, in Montreal, are in the process of marketing gluten-free oats that are grown in N. America. We already have some test samples that we will send you if you send us your contact info.

Look forward to hearing from you, Tracy

Re: gluten-free safe and forbidden list: from on 2004-11-19

Hi Karen -

Beth Armour and I, in Montreal, are in the process of marketing gluten-free oats that are grown in N. America. We already have some test samples that we will send you if you send us your contact info.

Look forward to hearing from you, Tracy

Re: Gluten Intolerance and Ulcerative Colitis: from on 2004-11-30

im 24 yrs old have had ulcerative colitis for 1 year. ive been on the steroids and now none of my medicaton works. i dont know what the next step is to do. i need some help with what to eat every day and dont know what helps. if there is anyone who can help then please feel free to reply, im desprate.



Re: Wheatfree = Gluten Free: from on 2004-12-04

I do not know how old your notice is, but my daughter is allergic to wheat and this includes ALL wheat products AND gluten products. it is often hard to find foods that she can eat, but with a bit of imagination we get there

Re: Obscure Foods not Gluten Free: from on 2004-12-07

did you ever get an answer to your question? I do know that All Gold Tomato Sauce (South Africa) is gluten free. Wimpy ketch is not Gluten Free.

Gluten sensitivity without celiacs disease: from on 2004-12-08

My husband has been a diabetic for 30 years, and had stomach cancer removed last year. He has only 25\% of his stomach left. He was dying due to poor food absorbtion, and really wacky insulin metabolism. No Dr. helped, we saw and article on celiac and gluten free diets and thought what have we got to lose. Within two weeks on gluten free food he gained 10 pounds, within a mont and a half his insulin was metabolizing at a normal rate. We wanted to have our son tested for gluten sensitivity. You'd have thought I was speaking greek to the doctors. Finally found one to test him, but before that test even came back he was found to have diabetes too. He is almost 13. His tests for gluten sensitivity came back in the high positive range , but the celiac test came back negative. The Doctor seemed to think I was stupid for wanting my son on a gluten free diet because quote" Why, he doesn't have celiacs disease?" So I'm supposed to keep him on gluten , so that he can develope it later. I also believe that he probably would not have developed diabetes if I had had him on a gluten free diet earlier. He had digestive problems as a small child and migraines and scalp exema. He threw up continually, to the degree that I had to home school him. We had him to a neurologist, and any number of other doctors, no one ever mentioned gluten. Why are doctors ignoring this? Why did no one mention this to my husband? Are there any other people out there who test positive for gluten sensitivity, but have not developed celiacs disease. By the way my husband is anemic and also has thyroid problems and is on synthroid. Has anyone had the thyroid start working properly after time on the gluten free diet? Does the anemia ever get better on the diet? My husband is being treated with procrit for the anemia, but we have had to fight for it!!! He doesn't fit normal criteria to get procrit. Is anyone out there facing these types of problems. Any advice is helpful, Doctores in our town don't know anything about it. Help

Re: Obscure Foods not Gluten Free: from on 2004-12-08

I have been doing a lot of internet searching, and a lot of phone calls to companies. Heinz is a good company to go with a lot of products. They would list common allergens in parathesies. ChunKing soy sauce is gluten free, as is their teriyaki sauce. Tamari soy sauce is gluten free too, but it doesn't taste as good to me. I understand all distilled vinegars are safe. I have yet to locate a tasty gluten free barbecue sauce . I'm still looking. I think heinz seafood coctail sauce is gluten free

Re: Gluten sensitivity without celiacs disease: from on 2004-12-15


I found your post very very interesting. Here is my story:

Type II Diabetes runs in my family - my father has it.

In my twenties, I had my first metabolic symptoms in the form of lactose intolerance.

In my early thirties my doctor informed me that I was not diabetic yet, but likely would be, based on glucose testing, so I began to control my diet more carefully and test my blood sugar levels with a monitor.

In my mid thirties, I developed a reaction to bread, cereals, and other baked goods that appeared to be celiac sprue. I had the antibody tests (IgG? & IgA? something like that) and one came back positive, but the doctor said this was not a clear indicator of Celiac disease. So, I was booked to be violated in a scoping procedure. :D The procedure got moved up, and I was only able to begin the gluten challenge a day before the test, but the specialist said this would be just fine. It came back negative. So, I am not sure if this is conclusive either.

What was conclusive were my symptoms - two days of exhaustion, diarrhea and no digestion of my food commencing about two days after every challenge with gluten. (Piece of bread or bowl of pasta - so a significant amount)

Anyway, I went on an "almost gluten free diet" - no large portions, and mostly 100\% gluten free meals, but maybe once a week I'd have a small amount of gluten - in soy sauce for instance. This has been the case for about 5 years now. The symptoms only returned if I "cheated" repeatedly over a few days.

Three years ago, I began having gout episodes. Two years ago, kidney stones. This last year, two more kidney stones.

Last year I had my regular checkup and the doc diagnosed me with diabetes. So I began taking Allopurinol for gout and Metformin for diabetes in the spring.

Six months later (in the last couple of months) I noticed that something had changed. Cheating didn't have any discernable effect anymore. I have resumed eating gluten and have mild, if any, symptoms now.

I'm thinking that a bunch of different diseases, intolerances, allergies, and/or metabolic disfunctions probably have a similar root. The question for me is which is the foundation problem that needs to be solved to begin a path back to good health?

Also, I need to find someone who deals with this in a research or practical setting to ask questions. Should I have resumed consumption of gluten, or am I putting myself at more risk? I've been finding more material on the internet now that discusses a relationship between CD and diabetes, but nothing sounds conclusive and some doesn't even sound credible. (as expected)

DOES ANYONE out there know of a credible medical practitioner or researcher that is studying or treating the combination of diabetes and CD/GI with a perspective that they may have a root cause?

Thanks in advance for any recommendations you all might have!