Re: Celiac child--for Libby

August 20, 2010

Hi Libby,

I wasn't paying attention to which email listserv you were contacting us from,

but as TRVerb points out, there are local celiac groups specifically for

families with children. You should join the group " bayareaceliacRock "

and, if you are on Facebook, join San Francisco Celiac Kids. Both are online

groups that occasionally get together in person, with children, to socialize and

discuss gf issues.

--lp

________________________________________

From: [ ] On Behalf Of

TrVerb@... [TrVerb@...]

Sent: Friday, August 20, 2010 9:49 AM

Subject: Re: [ ] Celiac child

Maybe one day no one will be able to call something gluten free without proving

it via testing. That would be so terrific, wouldn't it! And would help us avoid

places like Flourchylde, which sell items labeled gluten free but which are made

without any regard for cross contamination issues...

Sent from my tin can and string. Please excuse mumbling and static.

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

From: Carina C. Zona <cczona@...>

Sent: Thu, Aug 19, 2010 10:35 pm

Subject: Re: [ ] Celiac child

I skip the GF bakery goods unless it's from a local bakery making them fresh

daily.

Many bakeries have items they label as GF, but which are made with no idea of

cross-contamination (XC).

Yes, thanks for making that important clarification! I intended that to refer

to dedicated local GF bakeries, such as Mariposa in Oakland, not just any ol'

place that makes baked goods. I agree that standard bakeries have too little

understanding. It's not enough to just use a recipe that lacks glutenous

ingredients. If nothing else, a dusting of wheat flour is probably being

continually thrown into the air by their mixers and a fine layer settling on

every surface. In those circumstances it takes serious effort to avoid

contamination. I'm skeptical that they can do it effectively. Though people

have different levels of tolerance, so maybe some are quite okay with that.

On Thu, Aug 19, 2010 at 8:35 PM, Harper

<flatcat9@...<mailto:flatcat9@...>> wrote:

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

From: Carina C. Zona <cczona@...<mailto:cczona@...>>

< <mailto: >>

Sent: Thu, Aug 19, 2010 3:49 pm

Subject: Re: [ ] How in the world do you afford it? And whole family

vs just celiacs kid??

First, for support organizations for children, try

www.enabling.org/ia/celiac/groups/groupsus.html<http://www.enabling.org/ia/celia\

c/groups/groupsus.html>. ROCK is one well-known children's group. Where is your

doctor located? Can he or she direct you to a local support group for CD

children and their parents? Also, I suspect there are a lot of on-line support

groups specifically for pediatric CD families.

<<I skip the GF bakery goods unless it's from a local bakery making them fresh

daily. >>

Many bakeries have items they label as GF, but which are made with no idea of

cross-contamination (XC). My very nice, well-intentioned bakery has been making

GF muffins -- and putting them in the same basket as regular muffins, touching

them and served with the same implement. Be very cautious about bakeries.

<<With a GF flour mix + xanthan gum, as 1:1 substitute for wheat flour, you can

keep on using so many favorite recipes without any trouble. (She says, having

not yet delved into making GF levened bread...)>>

And, remember that a breadmaker (which isn't essential), it must be new, never

used for gluten. They don't clean well.

<< Hasselbeck's book, The G-Free Diet, has some controversial or

incorrect claims that make it questionable as a source of medicalinfo. However,

she does offer useful practical advice for keeping a mixed kitchen. Rules like

" no double-dipping " and using squirt bottles rather than in jars, help a lot to

keep contaminants out.>>

I sometimes live in a house shared with non-GF family. There, we take special

steps to avoid illness:

* Every GF container (peanut butter, honey, mustard, etc.) is labeled with

green tape. The non-GF ones have red tape, if there is any chance of confusion.

* Butter, pasta, and cereal are kept in separate plastic boxes, with green

tape marking them as GF.

* Crumbs in the flatware drawer accumulate fast and can cause problems.

* Toaster oven: either keep a separate wire rack or wash the rack after each

gluten use.

* Toaster and breadmaker must be new and dedicated to GF use, I'm sad to say.

* Toasta-Bags, which allow you to use a non-GF toaster. This kind of bag is

really helpful when traveling. Other foods, such as scrambled eggs and melted

cheese sandwiches, can be prepared in this bag with a toaster.

* Teflon and cast iron pans and wooden spoons retain gluten; old ones must be

discarded or used only for gluten.

* Counter tops, cutting boards and knives must always be cleaned after

sandwich-making.

* Dairy intolerances often develop in people with CD. However, they may go

away after a time of abstinence and healing. CD is permanent, but dairy

intolerances may not be. In the meantime, they can make a person who's unaware

of the problem quite sick.

All this really will come to seem much, much easier very soon. Set-up is hard,

but cooking at home for CD becomes second-nature.

Best wishes.

Harper

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August 20, 2010

Though it's too late to attend this year, there's also Camp Celiac

<http://www.celiaccamp.com> for her to look forward to next summer.

On Fri, Aug 20, 2010 at 10:06 AM, Palmer, <palmer@...> wrote:

> Hi Libby,

>

> I wasn't paying attention to which email listserv you were contacting us from,

but as TRVerb points out, there are local celiac groups specifically for

families with children. You should join the group " bayareaceliacRock "

and, if you are on Facebook, join San Francisco Celiac Kids. Both are online

groups that occasionally get together in person, with children, to socialize and

discuss gf issues.

>

> --lp

> ________________________________________

> From: [ ] On Behalf

Of TrVerb@... [TrVerb@...]

> Sent: Friday, August 20, 2010 9:49 AM

>

> Subject: Re: [ ] Celiac child

>

> Maybe one day no one will be able to call something gluten free without

proving it via testing. That would be so terrific, wouldn't it! And would help

us avoid places like Flourchylde, which sell items labeled gluten free but which

are made without any regard for cross contamination issues...

>

> Sent from my tin can and string. Please excuse mumbling and static.

>

> -----Original Message-----

> From: Carina C. Zona <cczona@...>

>

> Sent: Thu, Aug 19, 2010 10:35 pm

> Subject: Re: [ ] Celiac child

>

> I skip the GF bakery goods unless it's from a local bakery making them fresh

daily.

>

> Many bakeries have items they label as GF, but which are made with no idea of

cross-contamination (XC).

>

> Yes, thanks for making that important clarification! I intended that to refer