Re: Gluten intolerance help

[Guest guest]

> Hi All,

>

> We just found out that our 5yodd is highly gluten intolerant.

>

> Has anyone converted any of the NT recipes to gluten free? Does anyone

know

> of any gluten free recipe books that incorporate healthy sweeteners? Any

> help would be greatly appreciated. Thanks bunches

>

> Blair

*************

Blair,

I've worked with lots of families whose children are gluten intolerant and

there is a common theme I see happen...they go out of their way finding

gluten replacements and learning to cook all sorts of things with no gluten,

but , in the end, their kids aren't that much better off. They get a little

better with the removal of gluten, but they still have digestive problems.

It seems that with severely gluten intolerant people, it is more effective

to scrap the grains altogether (almost, at least) and go for more proteins,

fats, and vegetables as well as things that will specifically help digestion

(kefir, yogurt, raw foods, fermented vegetables). The problem in doing this

always seems to be that kids are picky eaters and want more carbs and

sweets. But, if you persist, they will come around to eating this way. The

grains have almost an addictive quality for them and it is hard to get them

off of them.

That said...here is a list of gluten free cookbooks (many are also free of

many other things like casein, sugar, etc) and suppliers. I copied this from

a resource page which is from an autism list that I am on (hence many

reference to autism):

http://healthygfcf.homestead.com/files/Healthy_GFCF_Online_Resources.htm I'm

not sure you can access this page without being a member of the list that is

why I copied a bunch of it here. Also, I would check out the Specific

Carbohydrate diet and book from www.scdiet.org.

Barb

Healthy GFCF Diet Cookbooks

Dumke, tte, 5 Years Without Food : The Food Allergy Survival Guide :

How to Overcome Your Food Allergies and Recover Good Health. 1998. Recipes

free of wheat, milk, eggs, corn, soy, yeast, sugar, and other common

allergens. Rotation diet support.

See also Dumke's Easy Breadmaking for Special Diets : Wheat-Free, Milk- And

Lactose-Free, Egg-Free, Gluten-Free, Yeast-Free, Sugar-Free, Low Fat, High

To Low Fiber (1997), and with Crook, Allergy Cooking With Ease : The

No Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten Cookbook

(1992).

Fenster, Carol, Special Diet Celebrations: no Wheat, Gluten, Dairy, or Eggs.

1999. Recipes, substitute ingredients, hidden allergen sources list. See

also Wheat-Free Recipes & Menus : Delicious Dining Without Wheat or Gluten

(1997) (some recipes use sugar) and Special Diet Solutions: Healthy Cooking

Without Wheat, Gluten, Dairy, Eggs, Yeast or Refined Sugar (1997).

http://www.savorypalate.com/index.htm

, Deborah Page, The Feel Good Food Guide. 1997. Recipes free of

sugar, wheat, eggs, yeast, dairy, and soy. Rotation diet guide, food

families, resources. www.feelgoodfood.com (888)468-5800.

GFCF Diet Cookbooks

, , Special Diets for Special Kids. 1998. Excellent information for

the gluten free casein free diet. www.autismndi.com and

http://members.aol.com/lisas156 .

Parents of GFCFKids, Gluten and Casein Free Cooking. www.GFCFDiet.com . GFCF

only. See also the GFCF Support Group Packet, including Successful Diet

Intervention for Autism and PDD and The Gluten and Casein Free Diet.

Stores Carrying Several Manufacturers

EthnicGrocer.com, www.ethnicgrocer.com Ethnic grocery stores often carry

appropriate foods for the healthy GFCF diet. This online source for ethnic

prepared foods and ingredients is not a GFCF specialty store, but carries

many unusual, hard to find items. It is especially helpful for locating

products you are already familiar with; ingredients are not listed. You may

also want to check these other sites if the product you seek is not offered

at Ethnicgrocer.com:

www.Namaste.com for Asian-Indian specialities (Poha available here)

www.GongShee.com for Chinese specialities (Nori seaweed available here)

www.QueRico.com for Latin American specialities.

Gifts of Nature, Corvallis, MT (406)961-1529 www.giftsofnature.net GFCF

baking mix, prepared foods. Many manufacturers.

Gluten-Free Mall, www.glutenfreemall.com Online shopping 'mall' carrying

primarily gluten free but some gluten free casein free foods. Many

manufacturers.

The Gluten Free Pantry, Glastonbury, CT 06033 (800)291-8386

www.glutenfree.com Gluten free baking supplies, mixes, prepared foods. Some

casein-free products. Many manufacturers. Retail store list.

Gluten Solutions, Manhattan Beach, CA 90266 (888)8-Gluten

www.glutensolutions.com Gluten free and some gluten free casein free foods.

Many manufacturers. Articles.

Kinnikinnick Foods, Edmonton, Alberta, Canada 877-503-4466

www.kinnikinnick.com Gluten free and gluten free casein free baking

supplies, mixes, prepared foods. Many manufacturers. Retail store list.

Kinnikinnick's AltA product line provides GFCF baked goods. Links to Celiac

disease and GFCF Diet WebRings.

Miss Roben's, Frederick, MD 21702 (800)891-0083 www.missroben.com Gluten

free mixes and prepared foods. Some also free of dairy, nuts, eggs, soy,

corn, & yeast. Source for agave nectar, coconut butter. Many manufacturers.

Recipes.

Organic Provisions, Richboro, PA 18954-0756 (800)490-0044 www.orgfood.com

Specializes in organic and unique, hard to find foods. Some GFCF items. Many

manufacturers.

[Guest guest]

At 11:39 PM 5/31/2002 -0700, you wrote:

Blair:

>We just found out that our 5yodd is highly gluten intolerant.

How did you find out? It sounds sudden. What other symptoms does he have?

>Has anyone converted any of the NT recipes to gluten free? Does anyone know

>of any gluten free recipe books that incorporate healthy sweeteners? Any

>help would be greatly appreciated. Thanks bunches

I'm highly gluten intolerant myself, and the NT diet basically works as-is

(minus the baked goods). For baked goods that I make for my family I usually use

sorghum flour plus a tsp. of Xanthan gum (which works basically like wheat flour

for waffles, muffins, and pancakes and cookies, though I haven't done much

bread). There is a celiac list group that specializes in such issues. There are

a lot of mixes and flour mixes, and some work pretty well. I don't like bread

much myself though, so I usually just buy some Energ bread for the few

sandwiches that people like, and I make pizza crusts now and then for pizza. I

have some gluten-free cookbooks, but so far my old Joy of Cooking works as well

as any with the sorghum flour.

<CELIAC@...>

But mainly, if you do your own cooking gluten just isn't an issue. Most of the

" good " recipes, the gourmet recipes, the NT recipes, either don't use flour or

use it for something like thickening or breading (for which anything works:

coconut crumbs make good breading, arrowroot or corn starch for thickening).

And, I'm not really into a lot of finely-ground-grain kinds of snacks (like

cookies and waffles and cobblers) -- I make them, but try to keep them as

treats, not staple foods. There are other issues besides gluten. Desserts like

rice pudding (use any sweetener you like) go over well and are healthier (I

think) than the dried flour-type recipes.

If your child has celiac, then it's also important to avoid contamination, which

is next to impossible if you cook regular wheat kind of things (based on my own

experiences: I keep having reactions after my KIDS have gluten-containing

snacks, if I'm not really careful: If I handle them, then handle something I

eat, I get sick. Others have reported similar stuff). The good news is, most of

the wheat kind of things are in processed foods, and aren't very good anyway.

If your child has diarrhea or other symptoms, probiotics help a lot with

gluten-intolerance issues. There is usually a lot of malaborption, which fouls

up the intestinal flora. Kefir really seems to help, as does my kimchi -- for a

5 year old yogurt or a kefir smoothie with lots of fruit might work. Or a

probiotic pill.

>

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

Thanks Barb for your suggestions. Good advice!

My little girls is a sweet and carb lover. I actually do severely limit her

grain carb intake. Boy, is it difficult at times. :-/

The main reason I wanted some good GF recipes is for special occasions, for

example we are going to a birthday party tomorrow so I made her something to

replace the b-day cake.

I consider myself the protein police when it comes to her(I really hate

hounding about food) but she really does sooooo much better on lots of

protein and I just (two days ago) got my kefir grains, so kefir is here.

Yeah!

I can't wait to check out the info you gave me. Thanks again.

Blair

>Blair,

>I've worked with lots of families whose children are gluten intolerant and

>there is a common theme I see happen...they go out of their way finding

>gluten replacements and learning to cook all sorts of things with no

>gluten,

>but , in the end, their kids aren't that much better off. They get a little

>better with the removal of gluten, but they still have digestive problems.

>It seems that with severely gluten intolerant people, it is more effective

>to scrap the grains altogether (almost, at least) and go for more proteins,

>fats, and vegetables as well as things that will specifically help

>digestion

>(kefir, yogurt, raw foods, fermented vegetables). The problem in doing this

>always seems to be that kids are picky eaters and want more carbs and

>sweets. But, if you persist, they will come around to eating this way. The

>grains have almost an addictive quality for them and it is hard to get them

>off of them.

>

_________________________________________________________________

Chat with friends online, try MSN Messenger: http://messenger.msn.com

[Guest guest]

Heidi,

Thanks for you response and advice. We found out through testing. I had a

feeling she might be, intuition(?). I really didn't know of any symptoms

other then behavioral, and we definitely have those issues. We actually

brought her to a naturopath for a urinary complaint and I asked for food

intolerance/allergy testing.

>How did you find out? It sounds sudden. What other symptoms does he have?

Regarding the NT diet I was actually asking about the baked goods.

So do you use a 1 to 1 replacement with the sorghum flour and you add the

xantham gum to all baked goods? Do you soak the sorghum flour in the NT

recipes?

>I'm highly gluten intolerant myself, and the NT diet basically works as-is

>(minus the baked goods). For baked goods that I make for my family I

>usually use sorghum flour plus a tsp. of Xanthan gum (which works basically

>like wheat flour for waffles, muffins, and pancakes and cookies, though I

>haven't done much bread).

Do you have a good pizza crust recipe you can share? We used to get take out

every so often.

>I make pizza crusts now and then for pizza.

That was not mentioned, even as a possibility, but I will have to

specifically ask about it.

>If your child has celiac

She only sometimes has diarrhea, but often loose stools. We just started

making kefir so that so now in our diet. Perhaps a powdered probiotic to our

smoothies as well?

>If your child has diarrhea or other symptoms, probiotics help a lot with

>gluten-intolerance issues. There is usually a lot of malaborption, which

>fouls up the intestinal flora. Kefir really seems to help, as does my

>kimchi -- for a 5 year old yogurt or a kefir smoothie with lots of fruit

>might work. Or a probiotic pill.

Blair :-)

_________________________________________________________________

Chat with friends online, try MSN Messenger: http://messenger.msn.com

[Guest guest]

At 11:25 PM 6/1/2002 -0700, you wrote:

>Heidi,

>

>Thanks for you response and advice. We found out through testing. I had a

>feeling she might be, intuition(?). I really didn't know of any symptoms

>other then behavioral, and we definitely have those issues. We actually

>brought her to a naturopath for a urinary complaint and I asked for food

>intolerance/allergy testing.

That can make it a little harder -- if the kid is REALLY sick to begin with it's

easier to stick to the diet!

>Regarding the NT diet I was actually asking about the baked goods.

>So do you use a 1 to 1 replacement with the sorghum flour and you add the

>xantham gum to all baked goods? Do you soak the sorghum flour in the NT

>recipes?

I've tried lots of things. I'm still experimenting. I don't make baked goods

very often because we have other problems with them that are not gluten-related.

Since I don't make them very often, I've been very lazy in making them, so

haven't experimented much with soaking, but my husband is encouraging me to try

that because he really likes his baked goods and would like not to have problems

with them. But yes, I just use the sorghum flour+xanthan like regular flour, and

that works great for cookies etc. For cakes, the only cake I make is carrot

cake, which is a very rich heavy cake with pineapple, nuts, and coconut, and is

very forgiving (and we like it better than any other cake, so it's our standard

" celebration cake " , with cream cheese frosting (which the kids like better than

butter cream). If you like that sort of cake, I'd be happy to give you the

recipe.

You can use rice flour too, or just about anything, if you use xanthan gum. A

lot of markets carry rice flour in the oriental section, and Bob's Red Mill

carries non-contaminated non-gluten flours now. The recipes I use usually have a

lot of eggs in them (as for waffles), which makes the kind of flour less of an

issue. You may have gathered that I have an issue with finely ground flours by

themselves: I think they need to be " balanced " (not a scientific term, just a

right-brain one), with eggs, nuts, dairy, oils, or they really foul up your

system.

I grind my own flours sometimes. My husband wants me to try baking cookies with

COOKED rice though, since cooked rice gets along with him better than ground

rice, which is an interesting idea. Soaking flour didn't seem to help him any.

Both of us are ok with " cooked water starches " like baked potatoes or pasta or

cooked rice, but not " dry starches " like flours. Something about the starch

combining with water, I'd guess. I've heard the same from a lot of celiacs.

For lighter cakes, I'd probably use a mix. I did buy a muffin mix (from the

gluten free pantry) and it made the greatest, lightest, muffins -- which did NOT

like my digestive tract at all. Finely ground grains are bad in general, IMHO.

But, I like the 80-20 rule for most things, esp. when it comes to kid's

feelings.

I did come up with a great " oatmeal " cookie recipe (real oatmeal is usually

contaminated by wheat). It's very soft, and it's been disappearing rapidly:

In one bowl:

2 cups flour (your choice)

2 tsp xanthan gum

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

1 tsp cinnimon (or more)

In your mixer:

1 1/2 cups brown sugar, or what ever sweetener you are comfortable with.

1/2 cup melted butter

2 eggs

1/2 cup yogurt or kefir

Mix this mixture, then add the dry ingredients. Then add 1 cup coconut, 1 cup

raisins.

Then add more flour until it's of 'dropping' consistency (how much depends on

the kind of flour).

Bake on baking parchment or an Exopat, 350 til done.

>Do you have a good pizza crust recipe you can share? We used to get take out

>every so often.

I think the easiest pizza crust is to get Chebe bread (www.chebe.com). EVERYONE

loves it (whether or not they give a rip about gluten). The high cheese content

makes it digest slower, and wrapped around a sausage it's not a bad kid lunch.

Makes a great pizza crust. The flour is tapioca, which is traditional in Brazil

and other parts of the world. Tapioca is soaked etc. before you get it (because

manioc is outright toxic otherwise). It has no nutritional value except for

calories, but I don't think it inhibits nutrients either -- you use it as a

binder with other things.

>That was not mentioned, even as a possibility, but I will have to

>specifically ask about it.

>

>>If your child has celiac

" Gluten intolerance " and " celiac " are on the same spectrum -- if the test she

had was an IgA antigliaden test and she was positive, then she has celiac

(though usually an intestinal biopsy is done too). It is very, very dangerous in

the long run, and is usually undetected (it doesn't always have symptoms, or not

obvious ones). If she does have celiac, then you should test the whole family,

it is very much genetic. People who have high IgA levels but do not have damage

yet are kind of " celiacs waiting to happen " and often classed as " gluten

intolerant " , but the words aren't really defined well at this point.

>She only sometimes has diarrhea, but often loose stools. We just started

>making kefir so that so now in our diet. Perhaps a powdered probiotic to our

>smoothies as well?

Kefir works GREAT. If you have kefir smoothies, you don't need a probiotic. The

kefir and more protein in her diet will probably limit the sugar cravings. Also,

if she has celiac, then the villi in her upper intestine are damaged to some

extent, which causes malapsorbtion (which also increases sugar cravings).

Calcium, magnesium, and zinc are often out of whack in celiacs, so adding a

supplement to a blender drink isn't a bad idea.

About 1/3 of celiacs are also lactose intolerant, or also have problems with

casein. This often clears up in a few months to a year (it has to do with upper

gut damage), but you might stay aware of it.

Good luck to you!

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

I havn't been watching the message board lately and thought I would

take a look today. We were on a gluten free diet for a year, then we

came across saoked grains and fermented foods(NT)... Then ?

here on the message boards wrote about Sourdough bread and sourdough

products and her child, I think a girl, with autism. that if she had

any gluten she whould have troubles. She did some searching with

sourdough and when done properly her daughter can have it. What I am

trying to say is the sourdough eats the gluten. It has worked for us

also. We have a now 8 year old that would brake out in burning rashes

behind the knees and elbows.

If you do stay with the no gluten, Celiac type diet, still try to

stay away from " flour bread type products " . Usually they are just

empty calories. We found that we craved sweets when we had

substitutes and now when we eat sourdough products we are full and

happy. Don't get me wrong you can still over do it on these as well.

in todays world we tend to abuse food.

Barb in MO.

..

> >Heidi,

> >

> >Thanks for you response and advice. We found out through testing.

I had a

> >feeling she might be, intuition(?). I really didn't know of any

symptoms

> >other then behavioral, and we definitely have those issues. We

actually

> >brought her to a naturopath for a urinary complaint and I asked

for food

> >intolerance/allergy testing.

>

> That can make it a little harder -- if the kid is REALLY sick to

begin with it's easier to stick to the diet!

>

>

> >Regarding the NT diet I was actually asking about the baked goods.

> >So do you use a 1 to 1 replacement with the sorghum flour and you

add the

> >xantham gum to all baked goods? Do you soak the sorghum flour in

the NT

> >recipes?

>

> I've tried lots of things. I'm still experimenting. I don't make

baked goods very often because we have other problems with them that

are not gluten-related. Since I don't make them very often, I've been

very lazy in making them, so haven't experimented much with soaking,

but my husband is encouraging me to try that because he really likes

his baked goods and would like not to have problems with them. But

yes, I just use the sorghum flour+xanthan like regular flour, and

that works great for cookies etc. For cakes, the only cake I make is

carrot cake, which is a very rich heavy cake with pineapple, nuts,

and coconut, and is very forgiving (and we like it better than any

other cake, so it's our standard " celebration cake " , with cream

cheese frosting (which the kids like better than butter cream). If

you like that sort of cake, I'd be happy to give you the recipe.

>

> You can use rice flour too, or just about anything, if you use

xanthan gum. A lot of markets carry rice flour in the oriental

section, and Bob's Red Mill carries non-contaminated non-gluten

flours now. The recipes I use usually have a lot of eggs in them (as

for waffles), which makes the kind of flour less of an issue. You may

have gathered that I have an issue with finely ground flours by

themselves: I think they need to be " balanced " (not a scientific

term, just a right-brain one), with eggs, nuts, dairy, oils, or they

really foul up your system.

>

> I grind my own flours sometimes. My husband wants me to try baking

cookies with COOKED rice though, since cooked rice gets along with

him better than ground rice, which is an interesting idea. Soaking

flour didn't seem to help him any. Both of us are ok with " cooked

water starches " like baked potatoes or pasta or cooked rice, but

not " dry starches " like flours. Something about the starch combining

with water, I'd guess. I've heard the same from a lot of celiacs.

>

> For lighter cakes, I'd probably use a mix. I did buy a muffin mix

(from the gluten free pantry) and it made the greatest, lightest,

muffins -- which did NOT like my digestive tract at all. Finely

ground grains are bad in general, IMHO. But, I like the 80-20 rule

for most things, esp. when it comes to kid's feelings.

>

> I did come up with a great " oatmeal " cookie recipe (real oatmeal is

usually contaminated by wheat). It's very soft, and it's been

disappearing rapidly:

>

> In one bowl:

>

> 2 cups flour (your choice)

> 2 tsp xanthan gum

> 1 tsp. baking soda

> 1 tsp. baking powder

> 1/2 tsp salt

> 1 tsp cinnimon (or more)

>

> In your mixer:

>

> 1 1/2 cups brown sugar, or what ever sweetener you are comfortable

with.

> 1/2 cup melted butter

> 2 eggs

> 1/2 cup yogurt or kefir

>

> Mix this mixture, then add the dry ingredients. Then add 1 cup

coconut, 1 cup raisins.

>

> Then add more flour until it's of 'dropping' consistency (how much

depends on the kind of flour).

>

> Bake on baking parchment or an Exopat, 350 til done.

>

>

>

> >Do you have a good pizza crust recipe you can share? We used to

get take out

> >every so often.

>

> I think the easiest pizza crust is to get Chebe bread

(www.chebe.com). EVERYONE loves it (whether or not they give a rip

about gluten). The high cheese content makes it digest slower, and

wrapped around a sausage it's not a bad kid lunch. Makes a great

pizza crust. The flour is tapioca, which is traditional in Brazil and

other parts of the world. Tapioca is soaked etc. before you get it

(because manioc is outright toxic otherwise). It has no nutritional

value except for calories, but I don't think it inhibits nutrients

either -- you use it as a binder with other things.

>

>

> >That was not mentioned, even as a possibility, but I will have to

> >specifically ask about it.

> >

> >>If your child has celiac

>

> " Gluten intolerance " and " celiac " are on the same spectrum -- if

the test she had was an IgA antigliaden test and she was positive,

then she has celiac (though usually an intestinal biopsy is done

too). It is very, very dangerous in the long run, and is usually

undetected (it doesn't always have symptoms, or not obvious ones). If

she does have celiac, then you should test the whole family, it is

very much genetic. People who have high IgA levels but do not have

damage yet are kind of " celiacs waiting to happen " and often classed

as " gluten intolerant " , but the words aren't really defined well at

this point.

>

>

> >She only sometimes has diarrhea, but often loose stools. We just

started

> >making kefir so that so now in our diet. Perhaps a powdered

probiotic to our

> >smoothies as well?

>

> Kefir works GREAT. If you have kefir smoothies, you don't need a

probiotic. The kefir and more protein in her diet will probably limit

the sugar cravings. Also, if she has celiac, then the villi in her

upper intestine are damaged to some extent, which causes

malapsorbtion (which also increases sugar cravings). Calcium,

magnesium, and zinc are often out of whack in celiacs, so adding a

supplement to a blender drink isn't a bad idea.

>

> About 1/3 of celiacs are also lactose intolerant, or also have

problems with casein. This often clears up in a few months to a year

(it has to do with upper gut damage), but you might stay aware of it.

>

> Good luck to you!

>

>

>

>

> Heidi Schuppenhauer

> Trillium Custom Software Inc.

> heidis@t...

[Guest guest]

At 07:25 PM 6/4/2002 +0000, you wrote:

>I havn't been watching the message board lately and thought I would

>take a look today. We were on a gluten free diet for a year, then we

>came across saoked grains and fermented foods(NT)... Then ?

>here on the message boards wrote about Sourdough bread and sourdough

>products and her child, I think a girl, with autism. that if she had

>any gluten she whould have troubles. She did some searching with

>sourdough and when done properly her daughter can have it. What I am

>trying to say is the sourdough eats the gluten. It has worked for us

>also. We have a now 8 year old that would brake out in burning rashes

>behind the knees and elbows.

>If you do stay with the no gluten, Celiac type diet, still try to

>stay away from " flour bread type products " . Usually they are just

>empty calories. We found that we craved sweets when we had

>substitutes and now when we eat sourdough products we are full and

>happy. Don't get me wrong you can still over do it on these as well.

>in todays world we tend to abuse food.

>Barb in MO.

There are about 5 kinds of allergic reactions people get, most of them are

pretty benign and you can do things to avoid them, and you often grow out of

them. Celiac, though, is a nasty one, and often goes without symptoms. It's easy

to get rid of the symptoms, but studies have shown that celiacs who eat gluten

after they are " cured " (or eat low-gluten foods), still get internal damage and

are at a much higher risk of cancer. It is REALLY important, if you are gluten

" intolerant " , to get a good diagnoses if at all possible, to tell the

difference. Unfortunately, few doctors will do that.

I LOVE fermented products and fermenting DOES break down a lot of problematic

things. It doesn't break down enough gluten to make it harmless though, if you

have an IgA type allergy. If it is an IgE or IgG allergy, it's probably ok.

Having known 2 people now with major gut cancer, I'm not taking chances myself!

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

a good tip for gluten intolerance cooking is making all those pies and tarts

and quiches recipes without the pastry base as long as the filling has eggs

in it the final result would hold well and can be sliced just like any other

pie, quiche etc.

personally I find all the substitutes not satisfying to my taste buds and

tend to use regular recipes which do not use glutenous flours.

I do have a collection of gluten free recipes. I can post them 'on list' if

people are interested or you can contact me off list.

Dedy

----- Original Message -----

From: " Blair Kennedy " <kennedysclan@...>

< >

Sent: Saturday, June 01, 2002 7:39 AM

Subject: Gluten intolerance help

>

> Hi All,

>

> We just found out that our 5yodd is highly gluten intolerant.

>

> Has anyone converted any of the NT recipes to gluten free? Does anyone

know

> of any gluten free recipe books that incorporate healthy sweeteners? Any

> help would be greatly appreciated. Thanks bunches

>

> Blair

>

>

>

>

>

> _________________________________________________________________

> Join the world's largest e-mail service with MSN Hotmail.

> http://www.hotmail.com

>

>

>

>

[Guest guest]

Sure, post them on the list.

Thanks

Roman

Rundle wrote:

> a good tip for gluten intolerance cooking is making all those pies and tarts

> and quiches recipes without the pastry base as long as the filling has eggs

> in it the final result would hold well and can be sliced just like any other

> pie, quiche etc.

> personally I find all the substitutes not satisfying to my taste buds and

> tend to use regular recipes which do not use glutenous flours.

> I do have a collection of gluten free recipes. I can post them 'on list' if

> people are interested or you can contact me off list.

>

> Dedy

[Guest guest]

>I've been reading the anti-gluten posts and sort of thinking that maybe that

could be the answer to my health problems, or maybe my eldest son's behavioral

issues. Then, all of sudden today, it was like one of those smack yourself in

the head moments. I realized that while neither me nor my eldest has many

symptoms of gluten issues, my youngest son has several of them. Hello!

>

>He has a severely distended abdomen starting after breakfast and it's worse by

bedtime - after 3 meals. He has bowel issues and weak nails. His teeth do seem

nice, though. He's adopted, so I don't have a way to look at our health issues

and see them in him.

Gluten intolerance issues really differ from person to person. Commonly, the

only symptom

is depression. Lack of height and canker sores are common though, and joint

pain. Bowel issues

are common too, but don't always exist.

>So, I'm writing to ask those of you (like Katja - the interim Glutenator) who

may know which would be good for me to join for help with gluten

specifically. I started tonight by giving him no grains with supper, and his

stomach wasn't half the size it usually is - so that's a good sign. Is corn

something I have to watch, too? Is there a difference in celiac and gluten

intolerance? Do I need to have tests run or just trial and error it?

First, " gluten intolerance " is basically and IgA reaction to gluten. There are 5

different immune reactions that

are known to date: IgE is the typical " allergy " (as in dog, cat, or peanut). IgA

allergies happen in the

gut, and they do cause major health problems, but they are usually not

recognized.

" Celiac " happens for some people that are gluten intolerant. It is a condition

where the

villi in the upper intestine are basically fried ... they disappear. It's fatal

at the end-stage, but

goes on for years and years before that happens.

1 out of 100 Americans is thought to have celiac.

1 out of 10 Americans has gluten intolerance, if tested in the blood.

1 out of 3 Americans has gluten intolerance, if tested in the gut.

42% of Americans has the genes involved

So basically, gluten intolerance is very common, and celiac isn't rare.

However, after a year or two on a GF diet, the villi damage is repaired

(sometimes

after only a month ...).

Now, gluten intolerance basically happens because the body " recognizes " a set

of peptides in wheat/barley/rye as being viruses or fungi. So the body

reacts as though wheat is an invading virus, triggering a set of immune

reactions.

The problem is, this set of immune reactions eventually seems to include

body proteins, so you end up with an auto-immune disease.

Wheat/barley/rye are really the main triggers though. Corn, oats, rice can

be problems if they are contaminated by wheat (very possible in the US).

Rice also contains glutenin, which is another, separate, allergen for

some people ... tho it is also true that wheat starch is used to keep rice

grains from sticking.

For testing a kid, the easiest test is to substitute potatoes in the diet.

Buy whole potatoes, peel them, and make hash browns or baked potatoes

in a clean pan (NOT nonstick!). The glycemic index is similar to wheat

bread, but it is unlikely there is any gluten contamination. If the kid gets

better, likely the problem is gluten (not starch in general). Ground flours

can be used later, but until you are sure of the source, there is always

the issue of contamination. Bob's Red Mill, for instance, one of my

favorites, grinds their corn on the wheat millstones, which drove

me nuts til I read the fine print.

>Just starting to figure this whole thing out. Any advice would be much

appreciated. Thanks!

>Steph

Try getting the book: " Dangerous Grains " which lays out the science involved.

There

are a lot of studies, mainly centered around Celiac but very usable regardless.

You can get him tested, which is a good idea if you can afford it. Once he is GF

for some length of time, the tests stop working. The website www.celiac.com is

helpful.

Heidi Jean

[Guest guest]

" From: Heidi Schuppenhauer

Subject: Re: Gluten intolerance help

Gluten intolerance issues really differ from person to person. Commonly, the

only symptom

is depression. "

My MIL has depression issues, that's why I was thinking it might help my DS6

(the older boy).

" Lack of height and canker sores are common though, and joint pain. Bowel

issues

are common too, but don't always exist. "

My DS6 just had his first canker sore, and I was wondering where that would've

come from.

" The problem is, this set of immune reactions eventually seems to include

body proteins, so you end up with an auto-immune disease. "

The hives I've had for 2 1/2 years are supposed to be auto-immune. Hmmm

" make hash browns "

Cooking some up right now. :-)

" Try getting the book: " Dangerous Grains " "

Getting that today at the library. I couldn't believe they had it! We're a

little behind here in SC. :-P

" You can get him tested, which is a good idea if you can afford it. "

Are there tests that conventional doctors can do? That'd be a lot cheaper for

me.

" The website www.celiac.com is helpful. "

Thanks so much! I will now pay closer attention to the gluten messages here.

Steph

[Guest guest]

heehee! hi!

At 02:13 AM 9/15/2004, you wrote:

>I've been reading the anti-gluten posts and sort of thinking that maybe

>that could be the answer to my health problems, or maybe my eldest son's

>behavioral issues. Then, all of sudden today, it was like one of those

>smack yourself in the head moments. I realized that while neither me nor

>my eldest has many symptoms of gluten issues, my youngest son has several

>of them. Hello!

well, one thing to remember is that gluten intolerance manifests itself in

wildly different ways in everyone. in our family, my husband has ADD and no

other obvious symptoms, my daughter has dh (a severe skin rash) and no

other obvious symptoms. i have IBS and asperger's, and thyroid issues.

it is the general opinion around here (or at least between heidi and i!)

that pretty much everyone is gluten intolerant, though maybe not everyone

has damage to the gut. it's also our opinion that if you make one member of

the family gluten free, you ought to make everyone gluten free. the reason

is twofold - one because it's so extremely hereditary (which doesn't affect

your adopted son) but two because it's so difficult to be gluten free if

there's any gluten around. cross-contamination is a real issue!

>He has a severely distended abdomen starting after breakfast and it's

>worse by bedtime - after 3 meals. He has bowel issues and weak

>nails. His teeth do seem nice, though. He's adopted, so I don't have a

>way to look at our health issues and see them in him.

sounds like a dead ringer!

>So, I'm writing to ask those of you (like Katja - the interim Glutenator)

>who may know which would be good for me to join for help with

>gluten specifically. I started tonight by giving him no grains with

>supper, and his stomach wasn't half the size it usually is - so that's a

>good sign. Is corn something I have to watch, too? Is there a

>difference in celiac and gluten intolerance? Do I need to have tests run

>or just trial and error it?

ok:

- check out www.celiac.com, and the newsgroup at

CELIAC@... i also have a reference summary that i'll

forward separately.

- yep. it sounds like he responded to the grain thing quickly. it's

definitely worth going gluten free then!

- corn is highly allergic. also, in general, i feel it has little benefit

for your body. it's best to just get rid of it. in our family, for very

special occasions, we'll have gluten free non-gmo corn tortillas, but it's

quite rare.

- today, the words celiac and gluten intolerance are more or less

synonymous. sometimes gluten intolerance is used for people who don't yet

have gut damage that will show up on tests, and celiac used to be reserved

for people with the severe gut damage - but these days it's all tossed

together.

- you can run tests if you like, but the tests can be inaccurate. if you

run tests, make sure you get the actual results, not just the doctor's

interpretation. for example, perhaps the cut-off is X, and your results are

X-1. the doctor will frequently look at that and say - oh, you're fine. but

come on. you're not fine. ya know?

there are tests that are better than others - heidi just sent out a post

about that. if you didn't catch it, i'll repost.

it's my general recommendation, however, [based on my belief that no one

should eat gluten and my dislike of allopathic medical institutions] that

people simply go gluten free for a month. if you feel better, consider

yourself celiac. there is some anecdotal evidence of people who have been

denied health insurance for celiac disease, because insurance companies

feel that people can't possibly stick to a gluten free diet. i think that's

completely bogus - i find it generally easy to be gluten free, and the

occasional cravings for pizza or whatever can usually be dealt with with

gluten free alternatives.

>Just starting to figure this whole thing out. Any advice would be much

>appreciated. Thanks!

>Steph

hope this helps!

katja