Re: Coeliacs

August 22, 2003

Hi Alison,

It is good to be tested for Celiac Disease, as those with thyroid disorders

are at higher risk than control groups for it (along with other autoimmune

diseases):

http://thyroid.about.com/library/weekly/aa040700a.htm

Here in the States, from what I understand, an anti-gliadin antibody test

is used for this purpose (and this article mentions two other antibodies --

anti-endomysium and antireticulin). I requested the antigliadin test to be

done even tho I had no symptoms, as I wanted to be sure before I purchased

a bread maker! I thought it best to try to bake my own bread, as I hear

there are iodides often used in commercial breads as dough conditioners. I

don't know if there are iodides in bakery-made breads and other products,

or in the flour we buy (here are the holes in my knowledge), but if someone

knows, I'll welcome the info.

Now I also wonder if I need to get tested for anti-endomysium and

antireticulin antibodies...

At 07:57 PM 8/22/2003, you wrote:

>Hi everyone,

>I have just been looking at the slip my doctor

>has prepared for my next bloodtest. It looks

>like she has requested a Coeliac test, would

>this be correct?

>I am not overly concerned with this as I have

>a 14yo niece who is a coeliac so I know we can

>manage this. We had her family to stay from

>the UK a couple of years ago and my sister-in-law

>was staggered by the range of gluten free products

>in our supermarkets.....I would have thought

>England would be far ahead of Australia, just for

>the fact of the larger population. The big bakery

>chains bake gluten free once a week and a new cake

>shop opened nearby with lots of yummy stuff!

>

>Thanks for listening,

>Alison, the Aussie one

August 22, 2003

Hi ,

I used to work for a large national company which owned a major

commercial baker, actually many of the different brands were

made by this company. Now I worked on the financial side, so

I am not an expert, but I know that many different types of flours

are used, depending on the brand, type of bread etc.Many

different qualities are also used, as the company produces a

lot of the " home brand " bread for the large supermarkets, which

is often significantly lower in price. The flours used for these were

definitely inferior quality with inferior added ingredients. They also

had quite different " additives " . I took some bankers on a tour of

the plant and the bakers quite openly told us this.

Now in another life, I worked for a large grain exporter and I

know that growers/farmers often grew particular types of grains

for different products....ie the Asian market used a different type

of wheat for their noodles than you would use for bread. The staff

were able to purchase lots of different flours for breadmaking etc

except the bags were something like 50kg, so we used to split

them between a few of us. These flours were fantastic and

definitely had no additives.

Alison in Melbourne

----Original Message-----

From: Conner

Sent: Saturday, 23 August 2003 10:19 AM

To: graves_support

Subject: Re: Coeliacs

Hi Alison,

It is good to be tested for Celiac Disease, as those with thyroid

disorders

are at higher risk than control groups for it (along with other

autoimmune

diseases):

http://thyroid.about.com/library/weekly/aa040700a.htm

Here in the States, from what I understand, an anti-gliadin antibody test

is used for this purpose (and this article mentions two other

antibodies --

anti-endomysium and antireticulin). I requested the antigliadin test to be

done even tho I had no symptoms, as I wanted to be sure before I purchased

a bread maker! I thought it best to try to bake my own bread, as I hear

there are iodides often used in commercial breads as dough conditioners. I

don't know if there are iodides in bakery-made breads and other products,

or in the flour we buy (here are the holes in my knowledge), but if

someone

knows, I'll welcome the info.

Now I also wonder if I need to get tested for anti-endomysium and

antireticulin antibodies...

At 07:57 PM 8/22/2003, you wrote:

>Hi everyone,

>I have just been looking at the slip my doctor

>has prepared for my next bloodtest. It looks

>like she has requested a Coeliac test, would

>this be correct?

>I am not overly concerned with this as I have

>a 14yo niece who is a coeliac so I know we can

>manage this. We had her family to stay from

>the UK a couple of years ago and my sister-in-law

>was staggered by the range of gluten free products

>in our supermarkets.....I would have thought

>England would be far ahead of Australia, just for

>the fact of the larger population. The big bakery

>chains bake gluten free once a week and a new cake

>shop opened nearby with lots of yummy stuff!

>

>Thanks for listening,

>Alison, the Aussie one

August 22, 2003

Barb,

Perhaps you should ask about being tested for anti-tissue transglutaminase

antibodies as well. Take a look at this article:

http://www.medicinenet.com/Celiac_Sprue/page7.htm

Now I see that I need to inquire about the other two antibodies, as I was

only tested for anti-gliadin. Though that test is less reliable, its

weakness is that it supposedly gives false positives -- so perhaps one is

cleared if you test negative. I will ask my docs. I wish I knew before I

got the bread maker! Does anyone know if testing for anti-gliadin abs is

sufficient?

At 10:13 PM 8/22/2003, you wrote:

>Hi - My Endo just ordered the celiac-sprue

>tests for me a few weeks ago, although I have not had

>them done yet.

August 22, 2003

Alison,

If I am reading you correctly, it seems that the bread in the supermarkets

are made of inferior quality flour -- especially the cheaper brands --

whereas the flours you buy in the store for breadmaking are good (at least

in Australia). Please correct me if I'm wrong.

Thanks for the info!

in NY

At 08:39 PM 8/22/2003, you wrote:

>Hi ,

>I used to work for a large national company which owned a major

>commercial baker, actually many of the different brands were

>made by this company. Now I worked on the financial side, so

>I am not an expert, but I know that many different types of flours

>are used, depending on the brand, type of bread etc.

August 22, 2003

Hi ,

Sorry if I didn't make myself clear, but yes, the supermarket

bread at least here in Australia is inferior. Apart from the

awful white stuff my daughter likes, I buy mine from a

specialist bakery.

Cheers

Alison in Melbourne

RE: Coeliacs

Alison,

If I am reading you correctly, it seems that the bread in the supermarkets

are made of inferior quality flour -- especially the cheaper brands --

whereas the flours you buy in the store for breadmaking are good (at least

in Australia). Please correct me if I'm wrong.

Thanks for the info!

in NY

At 08:39 PM 8/22/2003, you wrote:

>Hi ,

>I used to work for a large national company which owned a major

>commercial baker, actually many of the different brands were

>made by this company. Now I worked on the financial side, so

>I am not an expert, but I know that many different types of flours

>are used, depending on the brand, type of bread etc.

August 23, 2003

,

On the bread package it is listed as an ingredient called Iodide (sp? )

dough conditioners.

I do find it in all the less expensive breads and most of the others. But

with a little looking I CAN find one without, and sometimes even without soy

~sigh~

I have 'inherited' a bread maker and was all excited until I saw the amount

of trouble to get one small loaf.

So... I have been thinking...

I am going to try using it for the hard mixing / kneading part, that hurts

my wrist... then take it out, make more... bake all in the regular oven.

Anyone know if this has a problem I have not seen in my crystal ball yet.

:-)

-Pam L-

August 23, 2003

Hi Pam,

Thanks for piping in on this one. I wasn't sure if the iodide would be

listed on all breads that contain it.

I am not sure if the bread would turn out right if you bake the dough in a

conventional oven (somehow I doubt it)...I would like to know!

At 03:07 AM 8/23/2003, you wrote:

>,

>

>On the bread package it is listed as an ingredient called Iodide (sp? )

>dough conditioners.

>I do find it in all the less expensive breads and most of the others. But

>with a little looking I CAN find one without, and sometimes even without soy

>~sigh~

>

>I have 'inherited' a bread maker and was all excited until I saw the amount

>of trouble to get one small loaf.

>So... I have been thinking...

>I am going to try using it for the hard mixing / kneading part, that hurts

>my wrist... then take it out, make more... bake all in the regular oven.

>

>Anyone know if this has a problem I have not seen in my crystal ball yet.

>:-)

>

>-Pam L-

August 24, 2003

Alison

Which state do u live in?

Liz sittin on the fence aussie

=============================

on

liz.jameson@...