Re: frustrated, with a question ()

[Guest guest]

Oh I was hoping to talk to someone with Celiac Disease. Not that I'm glad you have it or anything, you know.

Do you think this is related or not? I have been diagnosed with IBS, but was put through the gauntlet of tests before this. I actally tested positive for Celiac Disease on the bloodwork, but my biopsy was normal. Since I do not notice any particular sypmtoms with glutens, they just considered it a fluke and they did not advise me to go GF or anything. Now reading more, since , I have found alot of contradicting info. I have read that sypmtoms or not, if you are positive for blood then you are gluten sensitive, just not Celiac disease. Also I have really, really, bad reactions to MSG wich I also read is very common with gluten sensitivity. Is there like a genetic predisposition to gluten sensitivity, if the parents are not Celiac disease or sypmtomatic gluten sensitivity? I have not had any miracle recovery since I have gone GF, because of , but I have noticed that when I "cheat" I tend to cramp up a little.

Totally off the topic, but can you substitute brown rice flour totally for wheat flour in baking, or do you need other things as well? I'm craving cookies and the woman in the store said you can, it just does not seem right since every GF cookie recipie has rice flour and potato starch. I have the brown rice flour already, but don't want to waste it on a yucky batch of cookies.

Thanks so much for the info.

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[Guest guest]

,

My son is gluten intolerant also. He has been on a gluten free diet

for 10 years and his GI problems all but disappeared. My husband in

very sensitive to MSG. I showed really high T-cell inflamatory markers

for gluten. I also have a niece and a nephew with Crohn's (my nephew

tests positive for celiac).

I make peanut butter cookies using sweet rice flour as a substitute for

wheat flour, but the woman at the health food store is right that a

mixture of rice flour and potato starch is better for baked goods.