Comments on: What I Didn’t Know About Celiac(plus Glutenfreegirl’s Pizza Dough Recipe)

By: Leslie

Leslie — Tue, 02 Nov 2010 15:29:50 +0000

Thanks for this post. I literally smacked my hand to my head when I read your symptoms! I have all the same symptoms! I couldn’t figure out why I felt so sick all the time. I saw a gastroenterologist a few months ago who told me that I had IBS and to eat more fiber…so I went on a whole wheat diet thinking that would fix the issue…well, that didn’t work and I was feeling worse. I went for some other tests, (I was having pain in my legs and feet) and the podiatrist sent me to a neurologist who ran some blood tests and found out that I have a severe B12 deficiency. Well with some research on my end, found out one of the reasons is Celiac disease. So I did more research and found out that I have almost all the symptoms and when I just read your post, I literally couldn’t believe it. Since I found out that I was low on B12, I decided to do my own test and have been living gluton-free for about 10 days. WOW what a difference and I noticed it right away. Its scary how even my gastroenterologist didn’t think to ask about symptoms or try to test for it..I know it is hard to diagnose. But its scary b/c I was eating more wheat…when I should have been eating none. I don’t have a “official” diagnoses but I know how I feel and by eliminating gluton, has made a world of difference. And knowing what others have been going through and their symptoms have been the same helps me to know that I am not crazy and that my foggy head is curable. And the rash with the tiny bumps, makes so much more sense. So thanks again for the post and telling it like it is. It so much more helpful knowing and sharing with others who are going through the same thing.

By: {weekend reading} NATIONAL EDITION « FROM SCRATCH club

{weekend reading} NATIONAL EDITION « FROM SCRATCH club — Sun, 31 Oct 2010 13:00:56 +0000

[...] talks the tough road of Celiac’s Disease and pizza dough- A must make [...]

By: Victoria

Victoria — Sat, 30 Oct 2010 01:08:52 +0000

Oh my word…. I made the pizza crust recipe tonight, and even minus the guar gum and with what I think was some half-dead yeast…. it has made this Chicago (wheat allergic) girl very, very happy.

By: bill bush

bill bush — Thu, 28 Oct 2010 03:32:53 +0000

Thanks for teaching me so much about this. I’ve dealt with my son’s latex allergy (fatal shock/no breathing/throat swollen shut if not treated immediately) and my wife’s recently developed shellfish allergy, so I appreciate the increased awareness for the public about the real seriousness of allergies. I have had people tell me that “there is no such thing as being allergic to balloons” as if they were some sort of judges of probably hysterical precautions. We still ask to see the box of gloves the servers are using before eating at a restaurant. Thanks again.

By: Alain

Alain — Thu, 28 Oct 2010 01:38:36 +0000

Hello Tartare

You say: “Sourdough rye made from real sourdough starter and not with yeast, is a much better alternative for your digestive system than regular bread. ”

For your information, rye also contains gluten so it’s a no go for Celiac disease sufferers.

Alain

By: mary

mary — Wed, 27 Oct 2010 15:08:39 +0000

ginger it’s so nice to hear someone else speak frankly of the symptoms of celiac, I share the same symptoms as well as the same zest for life, cooking and dining out. thanks for posting this interview! (and the pizza dough recipe)

You can also be asymptomatic and still have celiac. My Celiac is mainly silent unless I eat bread and haven't in six years. I experienced pain in my stomach, bloating and nausea. I once mixed up my pasta with regular pasta and became very nauseated.

By: Deborah Lindsay

Deborah Lindsay — Wed, 27 Oct 2010 14:44:26 +0000

FYI, Chef Richard Coppege, CMB, CIA instructor and baker extraordinaire (chocolate cherry sour dough bread!) has a book out on gluten free baking which features several formulas for gluten free flours for different applications. Have not tried it but his reputation is first rate.

By: simple ginger » Fig Prosciutto Pizza

simple ginger » Fig Prosciutto Pizza — Wed, 27 Oct 2010 14:19:35 +0000

[...] The recipe comes from the acclaimed Gluten-Free Girl and the Chef and is in their new book (do I sound like a record yet?…other highlights from their book are found here and here). Their book can be purchased at Amazon.com or Barnes and Noble. pssst…someone blogged about their pizza recipe. I’m going to share the link with you because it’s a great article about the symptoms and issues associated with Celiac and I hope everyone reads it in all of it’s gory details. The article along with pizza dough recipe is found here. [...]

By: Marian

Marian — Tue, 26 Oct 2010 23:22:34 +0000

This is a great post and as the mom of a celiac child, I appreciate the frankness. We’re terrified to eat out, and while my son is little, I almost always just bring him his meals when we eat out, visit family, to school, on road trips, etc. When that is no longer acceptable to him, I hope to find restaurants to be better informed and better equipped to isolate food prep and be aware of cross contamination. Celiac is a great market for food establishments to corner, if they do it right. Eating close to the earth is key, shop on the outer edges of the supermarket (produce, meats, yogurts/cheeses, and nature’s market). I educate everyone around us by emailing my “info packet” on my son to them, and then staying in touch with classmates’ parents, teachers, friends, etc. about his needs. Thanks for raising more awareness!

By: Catherine N.

Catherine N. — Tue, 26 Oct 2010 13:46:31 +0000

Thank you for a wonderful post. To “Dr Doug”, I have been made very very ill by just a few breadcrumbs. You cannot be ‘too careful’ when it comes to celiac disease. Even though she was never diagnosed with celiac, I believe it contributed to my paternal grandmother’s death from intestinal cancer. And I second the chorus that greatly appreciates restaurants that take care and don’t gluten you. Its wonderful to go out to eat, to date, and know you are in a place that will serve you safe food.

By: Romona

Romona — Tue, 26 Oct 2010 00:11:09 +0000

Thank you for this post. My young daughter was just diagnose with this. I am in the learning stages.

By: Misty

Misty — Mon, 25 Oct 2010 14:59:32 +0000

Adriana,
Corn flour is basically cornmeal ground to flour consistency.
Here’s a link to Amazon entry for Bob’s Red Mill GF Corn Flour:
http://www.amazon.com/Bobs-Red-Mill-Gluten-Packages/dp/B002NM1S1I/ref=sr_1_2?ie=UTF8&qid=1287979325&sr=8-2
I purchase all of my GF flours in 25 lb bags from Bob’s Red Mill – Here is their direct website: http://www.bobsredmill.com/

Corn Flour is also known as Masa Harina corn flour or just Masa, which is traditionally used to make corn tortillas, and is usually treated with lime in a process called nixtamalization, which makes the corn more easily digestible. (in fact, in areas where corn is a staple, the absence of nixtamalization of the corn products can cause severe malnutrition.) For a brief overview, see wikipedia’s entry – http://en.wikipedia.org/wiki/Nixtamalization
Here’s a link to Amazon Mesaca brand corn flour which has been treated with lime:
http://www.amazon.com/Maseca-Corn-Flour-4-4-lbs/dp/B0000IJYK4/ref=sr_1_1?ie=UTF8&qid=1287979325&sr=8-1
and Masa for Tamales which is slightly more course
http://www.amazon.com/Maseca-Corn-Masa-Tamales-pounds/dp/B0000IJYKE/ref=pd_sbs_gro_1
These are the two I use, because they have been nixtamalized, and because they are very inexpensive, and readily available in the “international” areas of all local grocery stores in the US, particularly in the Mexican/Hispanic sections.

I hope this gives you a good place to start in your search for local corn flour!

By: Rebecca

Rebecca — Mon, 25 Oct 2010 14:47:11 +0000

One more interesting link for Dr. Doug:
“It appears the extent to which gluten must be excluded from the diet varies between CD individuals with highly sensitive individuals difficult to study. They do not tolerate, and are possibly deterred by, an extended gluten challenge.”
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2582232/

By: Misty

Misty — Mon, 25 Oct 2010 04:46:51 +0000

Michael & Carol
Thank you so much for this blog!
Yes, Celiac disease is serious! Not only does it cause intestinal difficulties as Carol described, and immediate flu like symptoms that others have mentioned, it has many other symptoms that can be associated with it, thanks to malnutrition. In addition, I know several loved ones, who within a short time of consuming even small “cross-contamination amounts” of gluten become very angry and short tempered, then depressed & suicidal, and finally exhausted & fatigued, in addition to the physical symptoms of diarrhea, cramping, etc. My husband happens to be one such Celiac sufferer. Let me tell you – it is VITAL to our family’s emotional safety & sanity for him to not be cross contaminated!!!

In addition to “short term” effects of gluten on a person with Celiac disease – there are also huge increase of risk for other, more debilitating, long lasting and even deadly diseases. These include: various Neurological Manifestations – including neuropathy, Ataxia, Epilepsy, Migraines, etc.; CANCER! ; Osteoporosis; Depression; Diabetes; Infertility; and many other Autoimmune diseases, including Lupus, RA, MS; as well as other disorders and syndromes – ADHD, Raynaud’s, Thyroid disease, Dental Enamal Defects and Genetic disorders…. (Celiac Disease – A Hidden Epidemic by Peter R.H. Green M.D., Director of the Celiac Disease Center at Columbia University, and by Rory Jones)

Again, thank you for raising awareness! My husband’s entire family of 4 siblings, as well as my children have Celiac disease. Going out to eat is like playing Russian roulette. Thank you for making that just a little less risky!!

By: Misty

Misty — Mon, 25 Oct 2010 04:26:53 +0000

I hope this gives you a good place to start in your search for local corn flour!

By: Misty

Misty — Mon, 25 Oct 2010 03:49:01 +0000

Have to agree with the GI re Dr Doug’s comment! – This article is spot on, and you clearly have no idea what it is to actually live with celiac disease, nor how debilitating a simple crumb can be! Go spend a few weeks with patients, living their lives, walking in their shoes! Then get back to the subject!

By: Misty

Misty — Mon, 25 Oct 2010 03:47:55 +0000

Have to agree with the GI – This article is spot on, and you clearly have no idea what it is to actually live with celiac disease, nor how debilitating a simple crumb can be! Go spend a few weeks with patients, living their lives, walking in their shoes! Then get back to the subject!

By: Lauren

Lauren — Mon, 25 Oct 2010 03:08:02 +0000

Such an important post. My reactions are much different, but that just illustrates how essential it is for chefs to be aware, as they don’t know what distress they could be causing with carelessness. I’ve found restaurants have gotten better and better in the past few years, which makes it more fun on the occasions when we go out. At the same time we’re quite loyal to those that always take care of me. It’s always such a joy to have a truly great meal out, under the hand of those who care deeply, regardless of your restrictions.

By: Michelle Kazukaitis

Michelle Kazukaitis — Mon, 25 Oct 2010 01:59:13 +0000

Great Article. If you have food allergies or intolerances, including IBS & Fructose Malabsorption, check out http://www.theallergymenu.com. We live to serve foodies with allergies and intolerances, providing tasty and delicious recipes, the latest research and resources to make living with allergies a breeze! Take a look! ) Michelle

By: Rebecca

Rebecca — Sun, 24 Oct 2010 23:58:32 +0000

Sorry for the quadruple post. Kept getting an error message that looked like it was bouncing my comments back!