Showing posts from January, 2007

Is it Gluten Free?

Yes: Foods made from grains (and grain like plants) that do not contain harmful gluten including: corn in all forms (corn flour, corn meal, grits etc..) Rice in all forms (white, brown, basmati and enriched rice etc..). Also amaranth, buckwheat (kasha) Montina, millet, quinoa, tef, sorghum, soy. The followinig ingredients: Annatto, glucose syrup, lecithin, maltodextrin, plain spices, silicon dioxide, starch, food starch and vinegar (only malt vinegar might contain gluten). Also citric, lactic and malic acids as well as sucrose, dextrose, and lactose; and these baking products: arrowroot, cornstarch, guar and xanthum gus, manioc (tapioca flour) potato starch flour and potato starch, vanilla. The following food: Milk, butter, margaine, real (not processed) cheese, plain yogurt, and vegetable oils inlcuing canola. Plan fruits, vegetables (fresh, frozen, canned) meat, seafood, eggs, nuts, beans, and legumes and flours made from them NO Wheat in all forms including spelt, kamut, tritica

Refractory Sprue

A small percentage of patients diagnosed with celiac disease fail to have a long-term favorable response to a strict gluten-free diet. These individuals continue to have symptoms and histologic abnormalities or have symptomatic relapse despite treatment with gluten-free diet and ultimately develop a potentially life-threatening disease known as refractory sprue. Based on data reported in recent studies, the majority of patients with refractory sprue have abnormal intraepithelial lymphocytes and a poor prognosis. The current hypothesis is that refractory sprue represents a transition state to intestinal lymphoma. The true prevalence of this disease entity is unknown. Future multicenter trials are therefore warranted to estimate its prevalence and establish clear therapeutic guidelines. I ntroduction Celiac disease (CD) is a gluten-sensitive enteropathy with a broad spectrum of clinical manifestations. Based on current knowledge, the initial step in disease pathogenesis is the deamida

Meijer Brand list of Gluten Free Food

Meijer Brand list of Gluten Free Food

Gluten Free Online Stores/ Michigan Stores

Online Gluten Free Stores Hiller's Markets Kroger Meijer's: Ann Arbor, MI Arbor Farms Market2103 W. Stadium Blvd734-996-8111 Hiller's Market3615 Washtenaw Ave734-677-2370People's Co-op (January 2005 update) Trader Joe's (January 2005 update)2398 East Stadium Blvd. (In the Lampost Plaza)Ann Arbor, MI 48104 734-975-2455 Whole Foods Auburn, MI Good For You! Health Products100 W. Midland RdAuburn, MI 48611989-662-4177 Berkley, MI Hiller's Market3052 W. 12 Mile Road248-546-6599 Brighton, MI Taorello's 1007 Grand River Avenue

Foods to Avoid:

Wheat Rye Barley Bulgur Spelt Triticale Kamut Semolina malt extract malt flavoring Oats premarinated meats, poultry, and fish cold cuts made with gluten stabilizers, unidentified starch modified food starch (unless its made in US)

Myths and Facts on Celiac

myth: Celiac Disease is simply a gastrointestinal disease that causes chronic diarrhea. Fact: 1.There are 256 symptoms and related conditions that indicate a patient may have celiac disease. 2. Screening for Celiac Disease requires correct use of the available serological markers. 3. The gold standard for diagnosing celiac disease is and EGD with multiple biopsies of the duodenum and jejunum. 4. A gluten-free diet is the only treatment for celiac disease and it is a lifelong treatment. 5. Delay in getting diagnosed with celiac may result in the development of other autoimmune disorders. 6. Celiac Disease may present a weide variety of complications: neurological, psychiatric conditions such as epilepsy, ataxia, depression, learning and behavioral difficulties; gynecological problesm such as adverse effects on pregnancy, repeated miscarriages, and infertility; skeletal problems, including osteopenia, osteoporosis, and related fractures; and liver disease.

Resturants I Can Eat At

Applebee's Resturant: Kids Burger/Cheeseburger Grilled Chicken Sandwich (w/o bun) Applebee's Riblets Chips and Salsa Cheesy Bacon Tavern Chips (no sauce) Baja Potato Boats-- all okay Nachos (no beef) Brisket Chedder Melt Sandwich (no bread) Clubhouse Grill Sandwich (no bread) Veggies (celery, carrots, broccoli) House Salad (no croutons, no dressing) Bistro Bella Vita 44 Grandville Ave. Appetizers- Antipasta Steamed Mussels Carpaccio White Bean Hummus Soups and Salads- Caesar Greek Salad Bistro Chopped Salad Prosciutto and Apple Arugula Salad Maison Entrees- Atlantic Salmon Paella Rotisserie Chicken "Pulet De Provence" Duck Two Ways Grilled Portobello Mushroom Pork Tenderloin "Boeuf Bourguignonne" Filet Mignon Bennigan's: American Burger (no bun) Big Irish Burger (no bun) Cajun Salmon Pork Chop Bacon and Cheese Chicken Sandwich (no bread) Grilled chicken ceaser salad (no croutons) Bob Evans: Breakfest- Grits Scrambled Eggs Bacon Smoked Ham Sirloin
Best Gluten Free Products I have tried: 1. Glutino- Gluten-Free Spinach and Feta Pizza 2. Glutino- Gluten-Free Alfredo Pasta (TV Dinner) 3. Glutino-- Gluten-Free Duo Mushroom (TV Dinner) 4. Glutino- Gluten-Free Cereal Honey Nut 5. Glutino- Gluten-Free Cereal Apply and Cinnamon 6. Glutino- Gluten- Free Crackers ***(These are awesome, reminds me of Ritz) 7. Glutino- Gluten-Free Breakfest bars- Apple, Blueberry 8. Glutino- Gluten-Free Pretzels *** (Taste like Real Pretzels) 9. Kinnikinnick- Gluten-Free Sandwich Bread *** (Love it) Best cook on the stove with a dab of butter. 10. Kinnikinnick- Gluten-Free KinniToos Chocolate Sandwich cookies ***(Taste like real oreos!!) 11. Kinnikinnick- Gluten-Free KinniToos Vanilla Sandwich Cookies !!! 12. Kinnikinnick-Gluten-Free Chocolate Dipped Donuts (Taste like real donuts!!) 13. Kinnikinnick- Gluten-Free Vanilla Dipped Donuts **** 14. Kinnikinnick- Gluten-Free Cinnamon Sugar Donuts*** 15. Enjoylife- Gluten-Free Caramel Apple snack bar 16. Enjoylif

Symptoms of Celiac Disease

Celiac disease affects people differently. Some people develop symptoms as children, others as adults. One factor thought to play a role in when and how celiac appears is whether and how long a person was breastfed -- the longer one was breastfed, the later symptoms of celiac disease appear, and the more atypical the symptoms. Other factors include the age at which one began eating foods containing gluten and how much gluten is eaten. Symptoms may or may not occur in the digestive system. For example, one person might have diarrhea and abdominal pain, while another person has irritability or depression. In fact, irritability is one of the most common symptoms in children. Symptoms of celiac disease may include one or more of the following: Recurring abdominal bloating and pain. Chronic diarrhea. Weight loss. Pale, foul-smelling stool. Unexplained anemia (low count of red blood cells). Gas. Bone pain. Behavior changes. Muscle cramps. Fatigue. Delayed growth. Failure to thrive in infants

Other diseases Celiac People can have

People with celiac disease tend to have other autoimmune diseases. The connection between celiac disease and these diseases may be genetic. These diseases include thyroid disease systemic lupus erythematosus type 1 diabetes liver disease collagen vascular disease rheumatoid arthritis Sjögren's syndrome