Kelly writes:
"I have a 20-mnth-old son that has had problems with food since day 1. I breastfed him for only 6 weeks as he would have screaming attacks, wouldn't settle and a lot of crying. Nothing changed when I changed things in my diet. He wasn't a lot better on formula and at 3 months the Doctor said it was Reflux but all the reflux meds just made him more grizzly. When he started on solids he didnt get any better either.
There are so many things he can't eat now, it's really hard finding something he CAN eat. The only common denominator we can find in the foods he can't eat, is sugar/fructose. Can you maybe find some connection in the foods below? We have been to paediatricians, dieticians, nutritionists, had a ultrasound done, gastroenterologist, cealic test done and they all say nothing is wrong with him as he is putting on weight and doesn't come out in rashes or anything else to suggest allergies.. But when he eats something he can't handle, he gets VERY whingy, gassy, wakes up screaming, constipated, but doesn't get diarrhea.
Rice, noodles, pasta, corn, maize, carrots, breadsticks, raisins, bananas, biscuits, cornflakes, rice bubbles, spaghetti, jam, medicines, yoghurts (unles they have no sugar or fruit) and even pears and other fruits for babies..
Please help."
Let's put the foods into categories. It sounds like he has a problem with carbs, including wheat (noodles, pasta, breasdsticks, biscuits, spaghetti), rice (rice, rice bubbles), and corn (corn, maize, cornflakes). The rest are fruits or sweet vegetables.
I'm going to guess yeast overgrowth, because those carbs and the sugars feed yeast. To find out, put him on probiotics like acidophilus or unsweetened kefir (like drinkable yogurt, but with way more active cultures). If you start giving him the probiotics they will help the good bacteria in his stomach overcome the yeast overgrowth. Some people with big yeast problems go through a few days of feeling very tired while the yeast gets under control before they start to feel better. I'd give the probiotics two weeks, and if you don't see any difference, eliminate yeast as a cause and move on to the next thing.
Remember that I'm not a doctor or nutritionist, just a mom with a wheat intolerance and an interest in natural health who knows how to use Google. Neither acidophilus nor kefir have negative side effects, although they can cause your digestive system to move a little faster than it usually does.
Does anyone else have any other thoughts about what this intolerance could be?
Let me know what happens with the probiotic treatments, and if they work or if we need to look for something else.
It sounds somewhat like what one of my twins has, which is just plain a very sensitive GI tract, possibly complicated by something another of my kids had - a poor gut flora balance (possibly not full yeast overgrowth, or even yeast trouble at all - even just not having really robust and balanced gut flora can complicate things badly in a sensitive system).
In Meriel's case (the daughter with the sensitivities), she was intolerant of large quantities of anything, or small quantities of anything over too long a span. It took 9 months for a pediatric allergy clinic (Children's Hospital, top-class) to come to the same conclusion our alternative (waaaaay alternative - energy worker) friend came to in about a week. She's just very sensitive. Very. A princess in a world of peas. That issue is often outgrown on its own, but may outgrow more easily and faster (and with less discomfort on the way) if you can get it stable.
For Meriel, in infancy and early toddlerhood, the rule was COMPLETE rotation diet of all foods she was sensitive to. In her case, that was ALL fruits, plus peas, and a few other things. Grains seemed to be okay, and meats were also fine. Absolutely no junk or chemicals. On a strict rotation diet (3 day span between exposures), the GI discomfort vanished completely. It was a bit annoying, but once I figured out a method of tracking what foods were eaten when, it became much simpler. I used stiky-flags (the little arrow sticky notes), wrote a name of a fruit on each, and then put them on the calendar on the day the fruit was eaten. I could see at a glance which fruits (including jams and cooked fruits as ingredients) were available next. All quantities had to be moderate (REALLY moderate, not 'that's probably okay' moderate). But if I did that, she was totally fine, and if I blew it, she was miserable - she just could not tolerate more than a little at a time, and a little OVER time as well. At least she didn't tend to diarrhea unless I ate something that triggered histamine along with the general sensitive reaction. Usually her stools were pretty normal-ish, sometimes a bit constipated, sometimes a bit loose.
At some point in early toddlerhood, things shifted, and her reactions stabilized - now all 'new' foods got a reaction, and we ended up having to move her to a boring same same same all the time diet. Again, energy worker spotted the change first, allergy clinic figured it out by process of elimination (and a bunch of in-hospital food trials, whee), three months later.
Toss in a GI flora imbalance, and you've got constant inflammation going on, which means even bigger reactions to anything to which they're sensitive. So the probiotics is defintely worth a shot. My advice on the probiotics though is give it 5-10 weeks. It can take a while to get a good balance going. My second son is finally seeing real improvement on his gut flora (he has had GI problems serious enough to cause growth failure, though it took a long time for it to degrade enough to cause that). It took 5 weeks on probiotics (Culturelle brand, which is well researched) to see definite improvement, 10 weeks to see normal function (he grew 2 inches in the second 5 weeks, and went from 3T to 5 pants!), and another 10 weeks to get him to where his gut didn't revert in 2 days to poor function if we forgot the daily probiotic.
Other thoughts: Consider the Feingold Diet (not sure if I spelled that right). Chemical sensitivities to foods do seem to exist. Not every child reacts to all the foods, but a lot of fruits, sugars (corn sugar, beet sugar), and some grains will trigger reactions. This is a good one for kids with general sensitivities, and may get you to a baseline where you'll be able to identify the major players.
Also, check out POFAK.org (parents of food-allergic kids) - they have a fee-based message board that is a lifesaver. Parents there can tell you whether the allergists even did the right tests, at the right time. They can point you to a good allergist in your area, and/or a good GI doc. They have parents whose kids have FPIES, MSPI, behavioral reactions, celiac, and other 'unusual' allergic and food-reactive disorders. While Brendan it turns out does NOT have a typical food allergy problem, the parents there supported me through all the allergy, immunology, pulmonology, hematology, and GI rounds we've been through, and pointed me in the right direction a few times - I'd never have gotten this far without their help. DEFINITELY worth the $25.
So, that's my 2 cents. We're still not done with the whole round of tests on Brendan (the son with the GI problems and growth failure), but it looks hopeful that we've solved it - he had overlapping issues, which seem to be working their way out now (he's the one who had the immune failure as well, which complicated the GI problems, etc., etc.). Fingers crossed, anyway.
Posted by: hedra | October 30, 2006 at 09:06 AM
(Or it could be a yeast overgrowth - don't want to put down that possibility, either...)
Posted by: hedra | October 30, 2006 at 09:16 AM
There is such a thing as fructose intolerance (my mom is) but there is also a test doctors can for it.
Posted by: Wavery | October 30, 2006 at 11:15 AM
No fructose in breastmilk, though, so that wouldn't explain the earlier symptoms... (But good point, there's a lot of carbohydrate processing that can be affected by various issues.)
My internal self-check has become an echo of my family doc's 'reason to pursue further' check - 'Is this a good way to live?' If not, then keep trying, looking, searching, asking, reading, changing doctors, and pursuing. It could be something really simple, or it could be you'll find the answer by chatting with someone in the checkout line in the grocery store...
Frustrating, I know - I've been the rounds, and had some docs say 'but he's gaining weight just fine, don't you worry, there's nothing really wrong' while others have said 'you cannot let him slide ANY further in growth, he's way too far below his normal range already' - and both sets of docs are using the same data and information! ARGH! Maddening. Hang in there, and good luck.
Posted by: hedra | October 30, 2006 at 11:54 AM
Thank you all so much for your input, finally something to work with. Was beginning to think we were the only ones with this problem and getting no where with the health system didnt help either.
Posted by: Kelly | October 30, 2006 at 05:15 PM
Some of the foods listed have gluten as a common ingredient, which might suggest:
Coeliac* disease (prononuced 'see-lee-ak') - is an intolerance to glueten. In susceptible people, it can damage the intestine walls and drastically reduce vitamins and minerals that can be absorbed by the body. It is usually hereditary and is diagnosed most commonly in infancy. However it is also quite common for women in their 30's to quite suddenly be diagnosed with coeliac disease; this may be due to the effects of unusually high stress levels. (* also spelt Celiac)
Gluten - a protein found in grains such as wheat, barley, and rye.
Gluten Free Diet - the only acceptable treatment for coeliac disease is strict adherence to a 100% gluten-free diet for life. An adherence to a gluten-free diet can prevent almost all complications caused by the disease. A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods.
Hypoglycemia , or low blood sugar, occurs when blood levels of glucose drop too low to fuel the body's activity.
Lactose intolerance - many people with coeliac disease are also lactose intolerant, that is they react to diary products such as milk and cheese and often have food allergies.
What can you do? -
Avoid grains containing glueten
Check all lables
Avoid milk products
Limit sugar in take (see some of my sugar free recipes)
Eat a wide variety of fruits, vegetables and legumes
Join a coeliac support and information group
I found this info by Googling "gluten intolerance".
Hope that helps!
Posted by: Barbara | October 31, 2006 at 12:01 AM
Thanks for that, he did have a blood test for coeliac disease which came back negative. He cant even seem to eat fruit or gassy veges e.g. brocoli, peas. Its all so hard and frustrating. he seems to be getting hungrier now, so if anyone has any ideas on what foods are easily digestible that he might be able to handle keeping in mind the ones in my first post that he has trouble with, I would be more than grateful.
Posted by: Kelly | October 31, 2006 at 03:08 AM
A negative blood test for celiac is not definitive. Postive is positive, but negative is maybe - the blood test is a screening ONLY, to reduce the number of people needing to get the endoscopy (pos need not get it, because anyone with positive results already has evidence of the GI damage through the blood panel). Followup of a negative blood test requires a GI scope (endoscopy) with biopsy. There is only ONE way to be reasonably sure that it is negative without a biospy, which is a genetic panel (for celiac genes), and then it is 'good enough evidence' only if there are no genes for celiac present, and it there are, you STILL have to have the biopsy done to be sure (because sometimes one gene present will not express - my son Brendan has a negative blood test, positive genetic panel, and negative biopsy). They almost never do the genetic test unless there's an existing question about whether existing damage is celiac caused or something else (that is, if the biopsy results are borderline or odd). (In our case, the genetic test was done because they were running so many blood panels already, it was just one more thing they could toss in to try to locate the problem.)
IMHO, you haven't had good enough doctors. I also disagree that celiac is often dx in infancy - in the US only the most severe cases are dx in infancy. Since they're discovering that celiac is much more common than previously thought (1 in 160 or so in the US, where they used to think there were only 1 in 2000+ people), they're finding many people are not dx until late adulthood, men included. (My FIL was just dx last year, at 72.)
Food sensitivities to other foods often clear up when the underlying condition is treated properly. I know a few moms on POFAK whose kids' other 'allergies/sensitivities' vanished as soon as the celiac was handled. I really recommend you check out celiac and/or POFAK type organizations to see if you can get better care/treatment. Pulling all gluten may be a reasonable test (and may make life much better for now - *IF* this is actually the problem), but be aware that gluten will need to be reintroduced well before any further testing, because if you remove it from the diet, the tests will all come back clear (including biospies). Reintroducing it is called 'flaring' (because it causes the symptoms to flare back up). You need to be very clear with your doc about what you need to do, and when, to get accurate test results. (and yes, gluten is found in breastmilk!)
Truly gluten-free diet can be somewhat expensive, BUT, you can take the additional cost of gluten-free foods off your taxes as a health expense (this may or may not be enough to make a difference in your taxes, but it is something many people don't know). You'll have to have a doctor's note specifying the diagnosis.
In the meantime, try looking up the least-reactive foods lists. I think FAAN (food allergy anaphalaxis network) has info on which foods are least triggering. Good luck!
Posted by: hedra | October 31, 2006 at 09:04 AM
There is one thing that most likely is in every single thing you mention there: corn. My daughter is allergic to corn and it is in EVERYTHING. Even things you wouldn't think it's in.
And, yes, if I eat something with even a trace of corn in it then my breastmilk will bother her. All but I think one brand of formula contains corn also.
For instance, almost all vitamins nowadays are made from or processed with corn. Those jars of baby food fruit have citric acid in them that's probably corn-derived. Enriched milk usually contains corn, as do most kinds of juice.
The pectin in yogurt can be corn-contaminated, as are nearly all flavorings. I haven't yet been able to find a brand of vanilla or any other "natural flavoring" that doesn't contain corn--the alcohol or glycerine they're extracted in is made from corn.
My daughter gets sick from eating dairy products made from animals that have eaten corn.
Bleached enriched flour usually contains corn in one way or another. Some of the flour mills actually clean their machinery with cornstarch between batches.
Almost all bread products contain corn--if in no other way, in the yeast that is grown on corn. The only kind of bread my daughter tolerates well is whole-grain unenriched yeast-free bread.
Baking powder contains corn. Iodized salt contains corn. Almost all gluten-free products and even some products labeled corn-free contain xanthan gum, which is grown on corn.
Even fresh fruits and vegetables are often washed with corn-derived citric acid solutions, ripened with corn-derived gasses, sprayed with corn-derived preservatives or coated with corn-derived waxes.
Most meats are treated with citric acid and/or packaged in plastic dusted in cornstarch.
None of this is required to be labeled.
We have to have even basic medicines like pain reliever/fever reducers and acid reducers specially compounded because almost all medications contain corn and/or soy.
Carrots, especially baby-cut carrots, are notorious for having corn issues. Bananas can be treated with corn-derived products, plus they tend to be a food that many corn-allergic people seem to have cross-reactions with.
Here's a page detailing some of the hidden sources of corn: http://www.cornallergens.com/list/corn-allergen-list.php
And here's the best corn allergy forum I've found so far, where you could ask some questions if you wanted to.
The frustrating thing is that many people with corn allergy don't test positive with current allergy testing technology--they have to be diagnosed by their clinical signs when eliminating and then reintroducing corn. My daughter is one of the rare ones that tests positive on a skin test.
An allergy to sulfites could also be the issue, and is sometimes hard to differentiate from corn allergy since almost all corn products contain sulfites because of the way they are processed.
I also do know someone who has an allergy to fructose. Corn also contains fructose, so he can't eat any fruit or corn.
My 15-month-old baby has tested allergic so far to corn, soy, kidney beans, oats, bananas, mold, and mild to apples and mushrooms. We've known she was allergic to soy since she was about 6 weeks old because of her extreme reaction when I ate it. But the corn was the hardest to pinpoint and is definitely the hardest to avoid.
Posted by: Purple_Kangaroo | November 03, 2006 at 04:58 AM
Oops, forgot to include the link to the corn avoiders' discussion forum on delphi: http://forums.delphiforums.com/avoidingcorn
There's a corn avoiders blog I contribute to, also, that has some more good links and info: http://no-corn.blogspot.com/
Posted by: Purple_Kangaroo | November 03, 2006 at 04:59 AM
Thanks to other posters for the info. on sensitive digestive tract and flora imbalance, too. That's one of the things we're looking at for my daughter, because she's still having problems even with avoiding all the foods we know she's allergic to.
Posted by: Purple_Kangaroo | November 03, 2006 at 05:03 AM
Forgot to say that white rice often contains corn-derived vitamins, is processed with corn in the dehusking process, or contains bleaching agents stabilized with cornstarch.
Also, rice is in the grass family just like corn, and rice allergy is supposedly more common in people who are also allergic to corn and/or oats.
Posted by: Purple_Kangaroo | November 03, 2006 at 05:10 AM
WOW ! ! ! ! Thanks for that. Had no idea that corn was in almost everything. We have an appointment with the Allergy Specialist in 3 weeks time, even though the paed said there wasnt much point in going since he didnt think an allergy was the issue and an intolerance wouldnt be able to be picked up. What do you manage to find to give your kids to eat that DOES agree with them? Its so hard isnt it? We live in New Zealand and its just so hard finding someone to listen and that knows what to do. Thanks again.
Posted by: Kelly | November 05, 2006 at 05:30 AM
Kelly, it is hard to find things to eat. There's a corn-free list compiled by the people at the corn avoider's forum I gave you; that helps a lot.
Posted by: Purple_Kangaroo | November 06, 2006 at 05:50 PM
My son had multiple food intolerances as well. I breastfed him and was only able to eat chicken, carrots and potatoes. I found information about Nambudripad's Allergy Elimination Technique. They use muscle response testing to check for intolerances and allergies and treat the allergies using acupressure. It has worked wonders for my son. The website is www.naet.com. Hope this helps.
Posted by: Colin's mom | April 19, 2007 at 08:46 PM
Any word on what the outcome was for Kelly the original poster?
I have a strikingly close story with my daughter as Kelly's baby--and my new doctor has also suggested probiotics. (old useless one, who told me to cry it out is fired) She's been on them for 5 days and we've had no improvement yet. I'm losing faith in them being the solution even though the dr said to give it 2 weeks. We've been sleep deprived for a year now and feel a bit desperate. (And I can't spell or think of words anymore, but what would you expect?)
The difference is that I'm still breastfeeding and when I go on an elimination diet--just eating raw fruits & vegies--she's a normal baby only waking 1-2x a night and not screaming in pain. I figure that if we gave her formula--or now that she's a year--cows milk she would still have allergy issues.
The doctor said he thinks she may have "leaky gut" syndrome and once her system gets better from the probiotics, her night wakings should improve.
I'm just hoping someone has had a good experience with the probiotics and can tell me to just stick with it because it gets better...
Posted by: Donna | June 03, 2007 at 10:41 PM
Hi, its me Kelly. We got blood tests done for Caleb to check for Caeliac or gluten sensitivity. His IgG's were high and we got a bowel biopsy done but this was negative.
Went back to the paed but he didnt think Caleb was gluten sensitive either since he wasnt better on gluten free foods which contained potatoe, rice and corn, all carbs. (Funny thing is, hes good as gold on bread.) All the paed said was that he seemed to be doing well, couldnt understand why Caleb couldnt take those foods and to come back in 4 months time.
He has been a lot better since taking the starch/high carb foods out of his diet.
Not easy finding foods to replace these though. Once again, thanks everyone for all the help and advice you gave us.
Posted by: Kelly | June 19, 2007 at 08:01 AM
If you want a better test for gluten sensitivity go to www.enterolab.com. They do a stool test for an immune reaction to gluten, casein, soy, and yeast. It's not invasive like a biopsy. Don't put your child through that if you don't have to. Also, I wouldn't want the insurance world to know i have celiac. My Stepmother has it and has a 5000 dollar deductible because of it.
Posted by: Kurtis | February 24, 2008 at 12:12 PM
Kelly,
Did you look at insulin levels to see if your child might have diabetes??? It sounds like lots of things eliminated from the diet of my son's friend who has it. Haven't investigated it, but thought I'd mention it just in case it hasn't been considered in all of this....
Posted by: Hmmm... | December 16, 2008 at 11:17 PM
Proud people like to see attachment him or flattering his people, and see who dislike noble. ... And the results of these people fool him, cater to his mind, the weak by a fool him into a fury.Do you think so？
Posted by: Nike Shox Navina | September 17, 2010 at 10:28 PM
I have been eating glteun free for over 5 years now. I started out eating vegetables, fruits, and non processed meats. The first thing I added was salad dressings and how to read the ingredients in them really got me started reading labels and how to find glteun. My favorite salad dressing is Annies Roasted Red Pepper Vinegarette.The key for us is shopping and only bringing home glteun free things and then everything is ready to go and if you keep shopping for things that really taste good rather than just being passable, then your friends will even eat your foods without any problems. This weekend we are having two other couples spend the weekend and they will eat all my snack food without any problem.About the only thing that we haven't been able to replicate to an acceptable level is biscuits. And that is mainly because I made really good ones and haven't spent much time trying to replicate them.I eat a relatively low carb diet most of the time and find that George Stella's two cookbooks are almost naturally glteun free.Whole Foods carries a pretty good selection of glteun free things. As a matter of fact, our local whole foods store is having a glteun free tour of the store this Thursday(1/17).I also regularly eat out and more and more restaurants will take care of glteun free diets. Carrabbas has a glteun free menu as well as many chains.Wine is acceptable and Anheuser Busch has had a glteun free beer out for a year now called Redbridge.If you have anymore questions feel free to contact me.The important thing is to look at all the things you can have and not concentrate on what is off limits.
Posted by: Truc | May 15, 2012 at 07:25 PM
I dont have celiac but thuhgot that I did. So I started to eat simply fruits,veggies,walnuts and soups.If your not allergic to milk I imagine you could have a baked potato with homemade chili and sour cream. Salads with oil and vinegar type dressings.Also if theres no gluten in the cheese you could have a potato with brocolli and cheese.Also chicken,beans,steaks. Just no pasta, bread, ect.for breakfast you could have eggs and potatoes. You wont starve.
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Posted by: Sibel | May 16, 2012 at 01:56 AM
they could be more actvie with it. I don't know if it is more actvie or not. My son was diagnosed 11 years ago (he's about 12). He was diagnosed at 14 months. Weve been doing this celiac thing for quite awhile now i am sure Jenn has helped auite a bit. She is awesome and has done quite a bit with the community here. Kids, though, still need an outlet I believe. Getting kids to self advocate is a must! Thanks for putting the blog together!
Posted by: Erik | May 16, 2012 at 04:56 AM
Dr. Wangen's book explains a host of rsenoas why one should be eating gluten free. As a nationally recognized authority in the area of gluten-intolerance, he is qualified to explain these different rsenoas. Everything in this book is helpful to those of us searching for more answers. I have been a diagnosed celiac for almost 12 years now. When I was diagnosed with celiac disease and started the gluten-free diet I had no idea there would be many members of our support group who did not have a medical diagnosis of celiac disease. As the membership chair of our local support group, and as a GF Bed and Breakfast owner, I find that the majority of people I talk to have chosen to eat GF for many various rsenoas. Most of our guests have multiple dietary restrictions and are still searching for answers about new dietary problems that have come up. We keep a copy of Healthier Without Wheat in the bookcase of our B B suite for this reason. It is interesting to talk with guests about which chapters got their attention. I highly recommend this book if you are still looking for answers about gluten intolerance.
Posted by: Hamza | May 16, 2012 at 07:05 AM
Wow, You're son starts beavhing autistic after gluten! That's amazing!!!You must be extremely perceptive Congratulations on being a good mother.I must ask this, If they can put gluten in frozen fruit, is there any way that we can know that, or is it just not mentioned by the manufacturer?
Posted by: Hasan | May 16, 2012 at 07:30 AM
is truly surprising how many dinfereft symptoms people have who are diagnosed with celiac disease. Most of the people in the video were diagnosed by lab test and biopsy. One of the reasons it makes it so difficult to get diagnosed and tested. Please keep spreading the word.
Posted by: Anto | May 18, 2012 at 05:55 AM
Some think that even if you don't have symptoms, that you are being afeetcfd by it. Just as a smoker who no longer coughs, when eating an irritating diet over the course of your life, you will stop reacting to it. I'll add that the problem is not with gluten, but with eating grains (or flour) which have not been soaked before being processed/cooked and eaten. There are digestive inhibitors naturally present in grains, but these will dissipate when they have been soaked and the sprouting process starts underway. There never used to be instant active dry yeast, everyone soaked their flour overnight and usually with some starter added (like sourdough), before making baked products and so forth. Avoiding gluten basically means that you are avoiding most of the more hearty grains (seeds) that are the most difficult to digest, and if you never knew about soaking or sprouting, yes, avoiding such grains would be beneficial to your health. I believe that gluten' related illnesses have little or nothing to do with gluten, but poor digestion in general, plus a lack of knowledge on preparing such glutenous foods. Everyone I've ever talked to, and it's a lot as I owned a bakery once, who mentioned gluten intolerance all had various other allergies' and ailments as well, and all had a generally poor diet and digestion.
Posted by: Litzy | June 19, 2012 at 03:46 PM
Digesting wheat/gleutn can be very hard on the body. I just recently went gleutn free, even though I haven't been tested for intolerance. I just know, by being aware and listening to my body, that a diet without gleutn feels much, much better to me. I don't get bloated anymore or have that burning feeling in my stomach that I get after indulging in too much gleutn. It's also a great way to shed a few pounds and just get away from processed foods. I think more people are gleutn intolerant than we know of.
Posted by: Satyam | June 19, 2012 at 08:01 PM
Hi Mary,I have truly enjoyed going tugrhoh your blog for the past 2 1/2 hrs--at least--this afternoon. I have found so many wonderfully sounding, picturelicious food items from soups to entrees to desserts!! I can't wait to start cooking!! I was diagnosed with Celiac 2 years ago March and have struggled with creating/making health meal choices for myself and my family as a result. THANK YOU BUNCHES!!
Posted by: may | June 19, 2012 at 10:14 PM
For the growing nbumer of us sickened by wheat, Stephen Wangen's Healthier Without Wheat tells us why that is and what to do about it. In this thorough, yet easy-to-read book, Dr. Wangen explains wheat allergies, celiac disease, and non-celiac gluten intolerance and includes fascinating case studies that help us understand his points. I especially loved the insightful quotes that precede each chapter, for example, make the most of yourself, for that is all there is of you by Ralph Waldo Emerson and a list of Frequently Asked Questions (FAQs) that covers everything you ever wanted to know and probably some things you didn't even know you should ask. This is an excellent handbook for understanding wheat as a possible culprit in today's society as well as how to live a healthy life without it. Get a copy and keep it handy; you'll refer to it again and again. Carol Fenster, author of 1,000 Gluten-Free Recipes (Wiley, 2008)
Posted by: Denix | June 19, 2012 at 10:22 PM
Will definitely check out your post. Although hubby flaliny had the gluten test and it came up negative, those tests tend to be inconclusive and his doctor advised him to keep up the restrictions anyway. It's a tough road, but we keep trying to stick to the gluten-free lifestyle.
Posted by: Denis | June 20, 2012 at 12:23 AM
Thank you for contacting us rednigrag Rudi’s Gluten Free products at Costco. We were very excited earlier this year when Costco decided to sell our breads in a number of their clubs. Unfortunately, within the past month, a few Costco regions have decided to discontinue sales of Rudi’s Gluten Free. We would urge you to submit a comment card to the customer service desk at your local Costco requesting that they bring back our products. They do put quite a bit of weight into the requests from their customers via comment cards and it could have an impact on having them bring our delicious gluten free breads back into the stores. If you’re no longer able to find our products at Costco, you can always use the store finder on our website to find a store near you.
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