Gluten Intolerant - but not Coeliac x2

I think you may be on the right track buzzy.When I first went onto the GF diet I couldnt eat any type of baking or baked foods or my system would play up (even though I used GF flours to bake with).I just couldnt figure it out, all I knew was any baking would upset me.So because of this I didnt have any baking for around 12-15 years.

I find I can have some baking now, but Im so used to not eating it, and I always have a good breakfast that keeps me full to lunch time, I generally dont have any!I like to have some sort of fruit at afternoon tea time, but will sometimes have a plain rice cracker with some cheese and tomato or cucumber or something.

I found it better not to try to 'get my head around it' but just accept it and do whatever I had to do to be well.I think your idea of eating a few grains of any sort may be okay for me to try now.Thanks for that :)

This info is from a NZ site: www.foodreactions.org Non Coeliac Gluten Intolerance
Many times when a person is screened for CD tests indicate that the disease is not present. This despite that these persons suffer from symptoms upon digesting food containing gluten. This is very interesting or perhaps confusing to many. But put simply, this person may be Non Coeliac Gluten Intolerant (NCGI). It is estimated that around 15% of the world population is NCGI as opposed to less than 1% of Coeliacs.
Gluten consists of many long elastic chains of proteins lined along each other, giving it the characteristics of a dough. Not all of them cause Coeliac disease, but some can cause irritation to the small intestine, enough to hinder the cells of the lining from enzymes production to break down foods.
To confirm if you are NCGI do an elimination diet. Avoid all gluten food for at least two weeks and then introduce it. If symptoms return, and previous tests were negative or inconclusive then you know that you are NCGI.

This year I had a glut of cucumbers and rather than waste them I fermented them in my crock with grape leaves and dill. The wonderful result of this experiment is that now, instead of having to use crackers with my cheesy snacks, I can use sliced rounds of my lacto-bacillus fermented cucumbers and these taste far and above way better than crackers.

Wish I'd learnt how to do this many years ago - no grains, an extraordinarily tasty and solid base for my snacks AND that base is extremely easy on the digestive system.

Don't know if this should be here but I just gave it as an example of what can be achieved if you look outside the box when it comes to food, and try and go back to what people were eating before foods, that are obviously not especially good for us, became all we knew about.

I'm with buzzy on the high natural fats for children. It seem every second child isgluten intolerant these days. I believe they are not getting enough natural fats, and I proved this with my two year old grandson when my daughter was getting him tested for gluten intolerants. He was having a sore tummy and trotting off to the toilet often. I told her to give him fill fat milk, cream and lots of butter on his veggies. To cut out the packet cereals and give an egg or porridge for breakfast, and yes, it solved the problem. Not enought natural whole foods and fats. PLEASE look up this website, www.betterbods.co.nzthen scroll down and click on the Campbell Live TV3 (april 2009) link. You will hear about a gluten free child going back onto a full fat diet and getting well.

Thats great buzzy.Thank you.Any "out of the box" ideas are certainly worth looking at. Can you give me recipe? Id really appreciate it, I grow my own cucumbers (which I find are really good for me) and dill, Id just have to get the grape leaves from somewhere :)

A lot of gluten free prepared and packaged foods have additives and preservatives etc in that some people react badly to.This made it very difficult for me, esp when I was new to the GF diet, trying to figure out what I could and couldnt eat.
"Hidden" gluten, such as MSG, "natural flavouring",and other additives put in the food by manufacturers who arent aware these things can be made from gluten, also made it difficult.
I found recipes that give ingredients such as vinegar or cornflour etc that dont stipulate cider vinegar or maize cornflour can be a trap too.
Thanks for that link jubre, I'll check it out when I have more time :)

Thats great buzzy.Thank you.Any "out of the box" ideas are certainly worth looking at. Can you give me recipe! Id really appreciate it, I grow my own cucumbers (which I find are really good for me) and dill, Id just have to get the grape leaves from somewhere :)

A lot of gluten free prepared and packaged foods have additives and preservatives etc in that some people react badly to.This made it very difficult for me, esp when I was new to the GF diet, trying to figure out what I could and couldnt eat.
"Hidden" gluten, such as MSG, "natural flavouring",and other additives put in the food by manufacturers who arent aware these things can be made from gluten, also made it difficult.
I found recipes that give ingredients such as vinegar or cornflour etc that dont stipulate cider vinegar or maize cornflour can be a trap too.
Thanks for that link jubre, I'll check it out when I have more time :)

The 1400 range of food additives are the thickeners.The problem is these are made from starch and may contain gluten (wheat starch).Sometimes thickeners are called "modified starch" or "dextrins".Thickeners that are said to be gluten free are 181 (tannin), 400-418 (vegetable gums, act as laxatives), 440 (pectin), 461-466 (celluloses). All additives, preservatives etc should be checked to make sure they are gluten free.

bumping for shaken

Hi!Thanks for bumping this thread.I'll have to go and read from the beginning.

I am gluten intolerant, but not coeliac (neg biopsy results), initially diagnosed at age 7.Somewhere along the line I returned to a "normal diet", but I got really sick with swollen glands and sinus issues a few years back.I don't get gastrointestinal symptoms.After more recent testing, I've ended up fully gluten free.Now 5 1/2 years.

Interestingly, I used to also have (had) an intolerance to milk protein and lactose, but since going gluten free, I can have a pretty much unrestricted dairy intake without problems.

I see the MFD is still listing Hansell's vanilla essences as GF.I rang the company quite a while ago and was at first assured it was gluten free but after questioning the Lab. technician for quite a while, she admitted in the end that because the alcohol base used was from overseas they couldnt 100% guarantee that it was gluten free.
Consequently I always do my own research and dont necessarily take anyones word that something is gluten free.
I always try to remember to check the label on anything I buy as manufacturers often change the ingredients in a product :)

Even if you are a Coeliac you may find some helpful information in this thread.

Hi, we had Orgran Brown Rice pasta spirals with home made mince sauce and our own salad for our meal this evening.It was the first time I had tried that pasta and I can recommend it, it was quite nice, I cooked it for 12 mins :)

Taken from:http://www.foodintol.com/coeliac.asp
Around ½% of the world's population is Celiac. This means ~1 in 200 people.
However new evidence shows Non-Celiac Gluten intolerance is around 30 times more prevalent.
Up to 15% of people or 1 in 7 are Gluten Sensitive and suffer the same symptoms.
These are people who test negative or inconclusive for Celiac Disease.
They are known as Non-Celiac Gluten Sensitive (NCGS).
Many people suffer from headaches, mouth ulcers, weight gain or weight loss, poor immunity to disease, and skin problems like dermatitis and eczema.
But the common and well-known Gluten intolerance symptoms are gastro-intestinal (diarrhoea, flatulence, bloating etc.).
Also associated are miscarriage and infertility and malabsorption problems like anaemia.

Contd from same website: Other diseases associated with Gluten intolerance are auto-immune diseases like rheumatoid arthritis, diabetes mellitus, autoimmune thyroid disease, and cancers of the intestine. It is also a cause of infertility, miscarriage and other serious conditions.
All Gluten intolerance is easily identified by an Elimination Diet. However many people turn to blood tests as a first investigation. Because the most common test for Gluten intolerance is still the old-fashioned Celiac test (blood tests and intestinal biopsy), most Gluten intolerant people return a 'negative' or inconclusive test.That's not surprising because Celiac Disease is a very small part of Gluten intolerance.

Taken from:http://www.foodintol.com/coeliac.asp
Around ½% of the world's population is Celiac. This means ~1 in 200 people.
However new evidence shows Non-Celiac Gluten intolerance is around 30 times more prevalent.
Up to 15% of people or 1 in 7 are Gluten Sensitive and suffer the same symptoms.
These are people who test negative or inconclusive for Celiac Disease.
They are known as Non-Celiac Gluten Sensitive (NCGS).
Many people suffer from headaches, mouth ulcers, weight gain or weight loss, poor immunity to disease, and skin problems like dermatitis and eczema.
But the common and well-known Gluten intolerance symptoms are gastro-intestinal (diarrhoea, flatulence, bloating etc.).
Also associated are miscarriage and infertility and malabsorption problems like anaemia.

Contd from same website: Other diseases associated with Gluten intolerance are auto-immune diseases like rheumatoid arthritis, diabetes mellitus, autoimmune thyroid disease, and cancers of the intestine. It is also a cause of infertility, miscarriage and other serious conditions.
All Gluten intolerance is easily identified by an Elimination Diet. However many people turn to blood tests as a first investigation. Because the most common test for Gluten intolerance is still the old-fashioned Celiac test (blood tests and intestinal biopsy), most Gluten intolerant people return a 'negative' or inconclusive test.That's not surprising because Celiac Disease is a very small part of Gluten intolerance.

Bakels flour mixes have additives in them. Of concern are the modified starch (1422) and additive 412 which is guar gum so if you have trouble with diarrhoea you will need to watch that one.
The other additives in their flours mixes are 541, 500, 475, and 471, its said these generally dont cause problems.
There are also milk products in there so this will be a no no for some people.
It pays to be aware of what is in everything - even products labelled gluten free.

It has been a year since the controversial concept of adverse reactions to gluten (without coeliac disease) has changed.
The concept of gluten sensitivity was previously met with stubborn resistance from the majority of medical practitioners.
Paediatricians and General Practitioners now endorse gluten sensitivity which is great because before this people who were gluten intolerant without testing positive for Coeliacs weren't believed or accepted and it made a difficult situation worse.
Education is the key and Im hoping by posting here more people will learn about NCGI.

The gluten-sensitivity (or gluten syndrome) diagnosis now hasofficial status.Overwhelming clinical evidence of gluten sensitivity has led to the adoption of the “gluten-sensitive diagnosis” by the Department of Paediatrics, Christchurch Hospital.The members of this Child Health Team include three paediatricians and seven general practitioners.Their guidelines are posted on their website http://www.healthpathways.org.nz.
This is such good news for anyone who was tested for Coeliacs and had negative results.Simply it means you can be intolerant to gluten without being a Coeliac.

Gluten Intolerant - but not Coeliac x2

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