March 27, 2008

Vegas Baby!


So I made it Vegas with the family. I just met my little sister (who lives in Vegas) at Outback Steakhouse. Did you know they have Gluten-Free menu... Not just a few items but an ENTIRE MENU. It was so cool... here is the link Anyways, we had dinner at my sisters house one night and she found this gluten-free Augratin Potato mix at Walmart. I have to say it was mgihty tasty! Thank you Amy, Erik and Hannah for a great time and dinner at your house!

March 26, 2008

Fiber Alert!


My largest worry about being an anti-glutite is my fiber intake. Anyone out there have a hard time finding a way to intake enough fiber? I found the following list of good anti-glutite food for us to consume...


Highest Fiber Vegetables


~1/2 cup hearts (3oz) = 4.5 g Fiber



~1 cup sliced (5.1oz) = 9.8 g Fiber



~1 cup (6.3oz) = 7.6g Fiber



~1/2 cup chopped (2.8oz) = 2.6 g Fiber


Brussels sprouts*

~1/2 cup (2.8oz) = 2 g Fiber



~1 cup chopped (3.1oz) = 2 g


Fiber Carrot

~1 cup chopped (4.5oz) = 3.6 g Fiber


Chick Peas/Garbanzo Beans

~1/4 cup (2.1oz) = 2.6 g Fiber



~1/2 sliced (3.8oz) = 2.5 g Fiber


Greens --

~Collards 2 cups (2.8oz) = 3 g Fiber

~Turnip greens* 1 cup chopped (5.1oz) = 5 g Fiber


Lima beans

~1/2 cup (4.2oz) = 5.8 g Fiber


Potato with skin baked

~1 medium (6.1oz) = 3.8 g Fiber


Pumpkin, canned

~1/2 cup (4.3oz) = 3.5 g Fiber


Peas Green

~1/2 cup (3oz) = 3.5 g Fiber


Peppers Bell

~1 cup chopped (5.3oz) = 2.5 g Fiber



~1 cup diced (4.3oz) = 2.2 g Fiber



~Raw 1 bunch (5.1oz) = 9.8 g Fiber

~Boiled 1/2 cup (3.2oz) = 2.2 g Fiber


Sweet Potatoes (boiled no skin)

~1 medium (5.3oz) = 3.8 g Fiber

* These high-fiber vegetables are also goitrogenic, meaning that they promote thyroid enlargement and can potentially cause or aggravate hypothyroidism. Typically, the risk is highest when these foods are consumed raw, regularly, and in substantial quantity. Cooking eliminates most goitrogenic properties.


Highest Fiber Fruits


~1 medium (4.9oz) = 3.3 g Fiber



~1 medium (4.2oz) = 3.1 g Fiber


Berries --

~Blueberies 1 cup (5.1oz) = 3.5 g Fiber

~Blackberries 1 cup (5.1oz) = 7.6 g Fiber

~Raspberries 1 cup (4.3oz) = 8 g Fiber



~1 cup, without pits (5.1oz) = 3 g Fiber


Dried Fruits --

~Figs 1 cup (5.3oz) = 14.6 g Fiber

~Apricots 1 cup, halves (4.6oz) = 9.5 g Fiber

~Dates 5-6 dates (1.4oz) = 3 g Fiber



~1 medium (4.9oz) = 3.3 g Fiber Kiwi (no skin)

~1 medium (2.7oz) = 2.3 g Fiber


Mango (no skin)

~1 fruit (7.3oz) = 3.7 g Fiber Orange

~1 small (3.4oz) = 2.3 g Fiber



~1 cup (4.9oz) = 2.5 g Fiber



~1 medium (5.9oz) = 5.1 g Fiber

March 23, 2008

Easter Time!


As you can probably tell from a previous post I had no desire to do anything for Easter. I have to thank my mom for coming to the rescue. She made the girls cute dresses last night (I'll have to post a picture later) and brought them over this morning. Last night she went and bought stuff for Easter baskets, eggs and egg dye and the plastic eggs with candy for the Easter Bunny to hide for the girls.


BTW, My yellow cake worked very well for Strawberry Shortcake.


I also tried to make a pineapple upside down cake this morning. I flubbed the first one (I guess my eggs weren't stiff enough and when I baked it the egg yolks and egg whites separated) and the second one turned out ok. I used the recipe from this link Its NOT that great of a recipe... ok maybe if it were easy to follow it would be better. Here's part of the recipe...



1 T margarine

1/2 c GF brown sugar

4 pineapple slices

4 egg yolks

3/4 c sugar

juice and grated zest from 1/2 lemon (how big of a lemon? I had some big lemons in my fruit bowl)

4 egg whites

3/4 c potato starch

1 t GF baking powder



Melt the margarine and sugar (this took me a while... I then assumed since Brown Sugar was the first sugar listed that's the one to use) in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.In a large mixing bowl, beat the egg yolks until light. Gradually add the sugar, (didn't I already add the sugar?) lemon juice and grated rind; continue beating until creamy.




Anyways, Lunch was great. My family (the ones still left in San Diego) came over for lunch so that Michael could have Easter with his girls and I because he had to leave for work at 3:00. We had Ham, Asparagus, Funeral Potato's (my mom modified the recipe so that I could eat it and they were good), fresh fruit, and deviled eggs. I had a gluten-free feast! Today was a happy day so far!


For Dinner the girls and I went to Michael's parents house (kinda backwards I know... Michael's parents went to go listen to Kamron and Shanna's talk at church that morning and then they went to their ward at 1:00). We had a wonderful Turkey, Potato's (Krista, Michael's sister made which were delicious), Yam's that I made, fruit jello and Stuffing (I didn't eat but everyone else did).


Two great meals in one day. I was so stuffed, happy and tired!


I would like to thank both of my families for great food and a great time!



March 22, 2008

Starter Grocery List


Today I went through some of the gluten-free cookbooks I bought at Barnes and Noble and made a grocery list from the ingredients that are used the most.

Here is my list...

  • Dry Milk Powder
  • Yeast
  • Dough Enhancer
  • White Rice Flour
  • Tapioca Flour
  • Xanthan Gum
  • Unflavored Gelatin
  • Egg Replacer (if you don’t eat eggs)
  • Brown Rice Flour
  • Potato Starch
  • Corn Starch
  • Baking Powder
  • Baking Soda
  • Almond Meal/Flour (EXPENSIVE but worth it)
  • Buttermilk Powder
  • Sorghum Flour
  • Gar Fava Flour
  • Guar Gum
  • Confectioners Sugar (Powdered Sugar right?)
  • Sweet Rice Flour (you can find this for about 99 cents at an Asian food market)

I found I also needed the following to make life easier...

  • Tamari Soy Sauce (they have a gluten-free one with a silver label and worth it)
  • Tomato Paste
  • Crushed Garlic
  • Jovial gluten-free Pasta
  • Brown rice
  • Jasmine Rice
  • Bob's Red Mill Gluten Free Oats
  • Gluten-Free Chicken Broth (they sell a brand at Costco by Pacific Natural Foods)
  • Roasted Garlic Rice Vinegar (great to cook with. Stir fry fresh vegetables)
  • Braggs Liquid Amminos
  • Gluten-Free Teriyaki Sauce (Here’s another by Tamari)
  • Pamela's Pancake Mix
  • Betty Crocker Gluten Free Mix (AMAZING)
  • Canyon Bakehouse bread
  • Time to go to La Farfalla Cafe every Friday night to have a fantastic cooked gluten free meal and dessert (this is my hang out peeps!)

Now where do I put all this good stuff and how do I store it so that it doesn't get mixed with the non gluten-free goodies? Maybe I will find a Tupperware consultant!

I'm Tired!


So, now that I am not eating Gluten I don't feel full after my meals and I am extremely tired. Anyone else feel the same way? I really want to take a nap in the middle of my day. Should I or am I supposed to take a multivitamin? I feel like I was told, "you have Celiac Disease go and do what you need to do to make your life Gluten-Free." Anyone know if there's some kind of training? How am I supposed to make sure I have the right combinations of food. I know I am not getting enough fiber. Going from a high fiber diet to, it feels, next to no fiber doesn't make me comfortable.


Maybe I am tired today because I ate a delicious gluten-free Apple Cake from Jimbo's. Maybe all this worrying about being gluten-free is making me tired.


On another note, I haven't bought anything for the girls for Easter. I really don't want to either. My poor kids. Well, its not like they know its Easter anyways. They might know tomorrow when everyone comes over. AHHHHHHHHHHHH... Can you people sense my frustration?


As my friend at work said to me yesterday... Gluten Tag or is it Non Gluten Tag. Tee Hee!

March 21, 2008

Anti-Glutite (no stealing this phrase)


This is a new term my husband has coined for me being gluten-free. He says that because I am anti gluten I am an Anti-Glutite. Us Anti-Glutites must come and be one together! Anyone with me? This term is under copyright as of 3/21/2008. Be sure to watch or (right now its just a redirect)

March 20, 2008

PF Changs / The Kids Get Tested


Today I met up with 2 of my co-workers, Janet Tait and Karen Fine, in UTC at PF Changs. We went to go dine gluten-free. This was my first gluten-free dining experience. Although I REALLY wanted the Mongolian Beef I ordered from the "Right" menu =o(.


Thank you Karen and Janet for an awesome time at PF Changs. We need to do this again!


After PF Changs I met my husband at Scripps in Carmel Valley to have my girls tested for the wheat intolerance and for HLA DQ2/DQ8. HLA DQ2 and/or DQ8 are absolutely necessary to develop Celiac Disease. The presence of DQ2 or DQ8 does not imply that the person will develop Celiac Disease, rather, that they have a genetic compatibility with Celiac Disease. Conversely, the absence of DQ2/DQ8 almost certainly rules out Celiac Disease. 


I am testing the girls to make sure that when they may show symptoms we can have it checked out right away and for piece of mind =0)


Pray for my girls please that the don't have the genetic code for Celiac Disease.

Gluten Aliases


Gluten is a protein substance contained in wheat and many other grains. It is what makes dough elastic, which allows dough that contains yeast to rise. Gluten gives the cohesiveness to many products that we use daily. Unfortunately, many of us cannot tolerate the gluten as it can cause inflammation of our bowel walls as well as becoming a morphine-like substance in our children with autism and related disorders. But, when removed from our diets, our systems can return to normal, no longer poisoned by the gluten.
Foods to Avoid...
  • Wheat (Bulgur, durum, einkorn, farina, graham, kamut, semolina, and spelt are all forms of wheat)
  • Barley
  • Oats
  • Spelt
  • Rye
  • Triticale
  • Kamut
  • Malt
  • Semolina
  • Teff
  • Far
  • Farro
  • Mir
  • Couscous
  • Rue (used in soups to thicken and contains wheat)
  • Quinoa (This grain is considered to be gluten-free but may not be tolerated by some)
  • Millet (This grain has one of the lowest amounts of gluten and may be "safe" for many)
  • Buckwheat (Buckwheat is often cross-contaminated by other gluten-containing grains. Also, dark Buckwheat flour is ground Buckwheat with extra hulls added and is the most allergenic form. Standard Buckwheat flour is ground buckwheat with the hull but without additional hulls added. Light Buckwheat flour is considered to be the most tolerable as the hull has been removed and the inside is ground. White Buckwheat is ground with the hull and is lighter in color. The exterior is light brown, not dark like the more commercially available Buckwheat)
  • Amaranth (This grain is considered to be gluten-free but may not be tolerated by some)
Gluten Containing Additives...
  • Cereals and Cereal Grains
  • Caramel Coloring
  • Colorings
  • Emulsifiers (palm oil, rapeseed oil, soy bean oil, sunflower oil or lard/tallow... which one contains gluten??? not sure this is correct)
  • Flavorings
  • Malt
  • Hydrolyzed Plant Protein (HPP) this can be made from corn, peanuts, soy, rice, casein or wheat.
  • Hydrolyzed Vegetable Protein (HVP) this can be made from corn, peanuts, soy, rice, casein or wheat.
  • Preservatives
  • Starches
  • Modified Food Starch
  • Vegetable Gum
  • Malt Vinegar (Distilled Vinegar is safe because its made from corn.)
Here is a listing of some food items that surprisingly contain gluten...
  • Ketchup (The vinegar in ketchup may contain gluten)
  • Canned Tuna Fish
  • Soy Sauce (Try Tamari Gluten-Free Soy)
  • Maple Syrup (unless labeled 100% pure)
  • Sauce Mixes
  • Corn Starch (flour is added as an anti-caking ingredient. Purchase ARGO or KINGSFORD's Corn Starch. They can be purchased anywhere.)
  • Rice Syrup (unless labeled gluten-free)
  • Imitation Crab (Love my California roll)
  • Spices (flour is often added as an anti-caking ingredient)
  • Healthcare Products such as shampoo, conditioner, and soap may contain gluten. (Here are the Gluten-Free Nazi's at work! Are you going to ingest these things? a Gluten molicule is much larger than your pores and can not be absorbed through your skin. If your gluten allergy is not Celiac related then avoid it)
Call the manufacturer or do not purchase food if you aren't sure the product is gluten-free. Be suspicious of food additives labeled as "natural flavorings", or "spices", or if the word "extractives of" is part of the ingredient listing. If the ingredient does not state what it is, be suspicious! For example, the FDA does not require some food additives to be listed such as monosodium glutamate (MSG) and hydrolyzed vegetable protein (HVP) to be specified in some cases - both additives often contain gluten. Food manufacturers are not required to list all ingredients on products for various reasons. Sometimes they can get away from listing ingredients just because the packaging is small, or if they receive the food additive from an outside supplier. If in doubt, don't purchase the product.

The information in the post was found at

Another list of "Forbidden foods" can be found by clicking here.

March 19, 2008

Gluten-Free Nazi's


I forgot to mention that I had a conversation with my Gastroenterologist yesterday. I asked him how far I needed to go with this gluten-free diet. He stated that it would be best if I didnt ingest, swallow (sorry hun j/k), intake, or eat anything with gluten. I asked about makeup, sex, lotions, and soap. He stated that there are people who go over the top. The people that need to go over the top are those people are who allergic to wheat the way some people are allergic to peanuts (rash, breathing problems). He siad that Celiac Disease affects the small intestine and it is impossible for your small intestine to absorb something you put on your leg's or arms unless you actually eat the makeup, lotion or soap. So warning people... stop eating your lotion or soap there are bad effects it can have on your body =o) Oh ya... Kissing, Making Love, Having Sex... He stated that if there is gluten transfer it is so minute (unless he has a mouth full of bread) that I shouldnt be effected. I am now learning and understanding what this is all about and feeling alot more confident.

So, this leads me to my new term... "Gluten-Free Nazi" that is what I am deeming the people who go over the edge with anything gluten-free who dont have an allergy like the peanut allergy.

What Does That Result Sheet Say?


Today I went to the Gastroenterologist for my followup appointment (after my Endo and Colonoscopy). He handed me the paper that came back with the results and the exact comment on the result sheet states, "In the proper clinical setting the histological findings in specimen #2 would be consistent with celiac disease, Marsh category 3A."

Here are the stages of intestine damage caused by gluten...

When you have a biopsy to see if your small intestine has been damaged by gluten, the pathologist will give the biopsy a celiac disease Marsh Score. More details about each stage, and actual biopsy samples showing varying extents of injury, appear on the pages that follow.

Stage 0

The mucosa (intestinal lining) is normal, so celiac disease is unlikely. Stage 0 is known as the "pre-infiltrative stage."

Stage 1

The cells on the surface of the intestinal lining (the epithelial cells) are being infiltrated by lymphocytes. (A lymphocyte is a small white blood cell that's involved in the body’s immune response to disease.)

Stage 2

The changes of Stage 1 are present (increased lymphocytes), and the crypts (tube-like depressions in the intestinal lining around the villi) are "hyperplastic" (larger than normal).

Stage 3

The changes of Stage 2 are present (increased lymphocytes and hyperplastic crypts), and the villi are shrinking and flattening (atrophy). There are three subsets of Stage 3: --Partial villous atrophy (Stage 3a) --Subtotal villous atrophy (Stage 3b) --Total villous atrophy (Stage 3c).

Stage 4

The villi are totally atrophied (completely flattened) and the crypts are now shrunken, too.

The above information can be found by clicking here.

Well, with all that luckily my colonoscopy was normal =o)

March 17, 2008

Cleaned Out Barnes and Noble!


Today at my lunch break I went to Barnes and Noble to see what they had for "gluten-free" books. I was referred to, "the gluten-free bible" by Jax Peters Lowell. Next to that book were about another 10 books that had some great ideas and tips in them, that I cleared the shelf of anything that said gluten-free.


So, at home I am reading this gluten-free bible and one of the sections that caught my eye was "Sex and the Celiac". Yeee haaaa... we're going to talk sex in this book! Anyways, I am reading and it seems that hot, steamy, unplanned sex is out of the question unless your partner (non celiac) has first brushed, flossed and rinsed their mouth. Ya know, this disease is taking the fun out of everything! First food... now sex? Other than my kids and hot husband what else am I to live for? Oh and another thing they mention in that book is to watch your soaps, gels, and makeup. SCREW THIS! To make myself feel better I am going to go home so that I can kiss my husband and make mad passionate unplanned love! This is ridiculous!

March 14, 2008

Now There's Cross Contamination


Just a few moments ago I contacted a person from the CSA/USA San Diego Chapter #57. I got an ear full! I was told to watch for cross contamination and that I shouldn't eat anything that isn't specifically labeled "gluten-free". Cross contamination is the process by which a gluten -free product loses that status because it comes in contact with something that is not gluten-free. Meaning that a place that manufactures flour tortillas could possible have contamination in their corn tortillas even though the corn tortillas don't have wheat flour in them.


This is new so now I am really restricted on what I can eat. I'm going to starve! This has to be how people with a gluten-free diet die... They die of starvation!

And The Breakdown Begins...


I am home today and cooked some yummy white sticky rice. Went to the fridge and looked at the ingredients of soy sauce before pouring it on my delicious rice. Soy sauce? Your telling me the best ingredient on earth, Soy Sauce can not be eaten!!!!! What will my white rice say about that! HELL, here is what I have to say about that... This is F!@#$% up! What next your going to take away German Chocolate cake from me too? Oh ya... you are? If there is a time in my life that I could really use a friend it would be now! No more yummy gas station chocolate doughnuts, Wonder Bread, yummy non gluten-free German Chocolate cake, Ho Ho's, OH NO WAY... Ding Dongs! My life is over! Everything is over! PLEASE SHOOT ME NOW TO TAKE ME OUT OF THIS MISERY!

March 13, 2008

The Gluten-Free Diet Begins...


After talking to a newly found co-worker, on my mobile, after work, I went and bought some gluten-free pasta and pasta sauce at Trader Joes. I really didn't know what to get I was so lost, sad, angry, freaked, and stressed out at the same time, but trying to play it cool. Anyways, I was planning Italian Sausage, pasta and salad tonight for dinner. Italian food is one of my favorites, if I had to give that up I don't know what I would do. So, I get home and cook dinner and begin my research in Celiac Disease. I notice I have to stay away from wheat, barley, gluten (ha ha just seeing if your paying attention), rye, oats and malts.


My cooking experience tonight wasn't a great one. Of course I flubbed the pasta and it was mushy (I didn't read the directions) but we ate it anyways. I have to say it wasn't that tasty. It tasted like rice with pasta sauce, Yuck! I always eat rice with soy sauce not tomato sauce. If this is what this gluten-free thing is all about, nasty tasting food, I guess I will have to eat "GLUTEN"! Hell I have been living with bloating and stomach cramping all my life... its not that difficult. I'm just not so sure about the stabbing pain on my right side.


After dinner I began on more research. I looked up celiac and gluten-free to find out what its all about. Interesting my doctors nurse didn't care to explain. Everyone in my meeting who heard my conversation gave information on what they knew. Well, where does my life go from here? If this is hereditary (found that on the web DQ2 and DQ8 gene are now active) who did I get it from and do my kids have it? I NEED ANSWERS! I AM NOT GOING TO STOP UNTIL I AM THE ALL KNOWING! (evil laugh) HA HA HA HA HA HA!


This is going to be hard... going from real food to real different food.



What Do I Have?


Well, today Thursday March 13, 2008 I received a call from my doctors nurse in the middle of a work meeting stating that my results from my colonoscopy were negative and the biopsy taken from my endoscopy came back with Celiac Disease. So what now?
What is Celiac Disease?

Celiac disease is a disease of the small intestine. The small intestine is a 22 foot long tube that begins at the stomach and ends at the large intestine (colon). The first 1-1/2 feet of the small intestine (the part that is attached to the stomach) is called the duodenum, the middle part is called the jejunum, and the last part (the part that is attached to the colon) is called the ileum. Food empties from the stomach into the small intestine where it is digested and absorbed into the body. While food is being digested and absorbed, it is transported by the small intestine to the colon. What enters the colon is primarily undigested food. In celiac disease, there is an immunological (allergic) reaction within the inner lining of the small intestine to (gluten) that are present in wheat, rye, barley and, to a lesser extent, in oats. The immunological reaction causes inflammation that destroys the lining of the small intestine. This reduces the absorption of dietary nutrients and can lead to symptoms and signs of nutritional, vitamin, and mineral deficiencies.

I found this information at the link below.

BTW I dont claim to be an expert or doctor. This is information I have found or what has worked for me.