I found a new blog: Mrs. G.F. – Recipes for a Gluten Free Life. She has recipes that look good including the detail about a very nice dinner party she gave which was all gluten free! 
Check it out.
GF blog to check out January 31, 2008
Cost of Gluten-Free Food January 30, 2008
If you have celiac disease you know that special gluten-free breads, cereals and other products cost more than their regular counterparts. In the United States most insurance companies do not pay for the gluten-free food even though it is a necessity for celiac patients. There was a link to an interesting article in a newsletter that I receive from the American College of Gastroenterology called “Digestive Health Smartbrief“.
The article is from the TimesUnion newspaper. It includes information about an insurance company that was paying for patients gluten-free food and then reversed their policy and now do not pay for the food.
The issue in question is whether they look at celiac disease as a severe allergy and advise that you don’t eat the foods you are “allergic” to. But we know that celiac disease or gluten intolerance is not an allergy. We MUST not eat foods containing wheat, barley and rye. We should not be deprived of ever eating bread or cereals or pizzas or beer ever again. Some countries give celiac patients money each year to cover the added costs of a gluten-free diet. One way around the insurance companies is to use a flexible spending account or a health savings account to use pre-tax dollars to pay for the extra cost.
Most of our diet will be fresh fruits, vegetables, dairy products, beans and nuts and meat and chicken which are not more expensive than they are for any person. But I recommend finding out the details of ways that you can pay for the added cost of special gluten free products by reading the above article, talking to your tax advisor and/or doing more research.
False negative test results for celiac disease January 15, 2008
The tests for celiac disease can be confusing to a patient. The first test I had returned a negative result. My doctor was concerned that it was a false negative result so I was tested again a week later (these were blood tests). This test was positive and followed up by a biopsy (which they refer to as the “gold standard”) that confirmed the celiac disease diagnosis.
I don’t have the qualifications to explain all of the tests but I have found several credible websites which explain the tests and the reasons they are done and the possibilities of false negative results.
One site is the American Celiac Disease Alliance, a group of 15 leaders in the celiac community that came together to help convince Congress to require food labels to include information about allergens.
Another resource is The Physician’s Guide to Laboratory Test Selection and Interpretation.
The following is from the Wm. K. Warren Medical Research Center for Celiac Disease at UCSD under the FAQ for adult patients.
4. I think I have Celiac Disease, but the blood tests are negative. What do I do?
While the blood tests for celiac disease are very good at detecting this condition, false negative and false positive tests do occur. False negative results (i.e normal test in someone with celiac disease) are more common with very mild disease or if you are already on a gluten-free diet. Some patients test negative for celiac disease and turn out years later upon repeat testing to have celiac disease. Repeating your blood test may be an important first step. Some individuals also take advantage of genetic testing to determine whether or not they have certain HLA DQ genes that are necessary for developing celiac disease. If you do not have these HLA DQ genes, your symptoms are likely related to a condition other than celiac disease. The HLA DQ genes associated with celiac disease are present in up to one third of the population, so the tests are only helpful in excluding celiac disease as a diagnosis. Small intestinal biopsy can be considered in some individuals where blood tests were not conclusive in diagnosing celiac disease and your doctor still strongly suspects the presence of Celiac disease. Biopsy specimens can be misread if the tissue is not handled properly or not seen by a pathologist expert in interpreting small intestinal biopsies, so finding a doctor who understands the diagnosis of celiac disease and how the tissue must be handled and interpreted is an important step in seeking help with your symptoms. False positive blood tests (abnormal test in someone who does not have celiac disease) are far more common when testing is used for screening populations with a very low likelihood of having celiac disease. Patients already eating a gluten-free diet may have negative blood tests (serology) if they have been on a gluten-free diet for a few months or more. Biopsy results can also revert to normal on a gluten-free diet. In those persons, testing for celiac disease should be repeated after restarting a gluten containing diet or ingesting a defined amount of gluten for a period of time. Some patients may have a problem with the immune system called IgA deficiency which can cause the blood tests for celiac disease to be normal. Special IgG based tests (e.g. IgG tissue transglutaminase antibody) should be ordered in this case to make sure that the diagnosis is not missed.
Good luck with your tests. Your physician can help you understand this information. Stick to reputable sites if you are searching the internet for help.
More on celiac disease and depression January 13, 2008
Many people have been interested in my blog on celiac disease and depression. I have found an article on Celiac.com which may be of interest to you. It is regarding a study showing that pyridoxine (vitamin B-6) may help symptoms of depression which are due to adult celiac disease:
The results indicate a causal relationship between adult coeliac disease and concomitant depressive symptoms which seems to implicate metabolic effects from pyridoxine deficiency influencing central mechanisms regulating mood.
Please view the entire article for details at the Celiac.com link above. The article was written by Scott Adams.
Gluten free in Bonaire-reading food labels in Dutch January 7, 2008
In Bonaire you find many food products from Holland. The ingredient lists are printed in Dutch so I looked up some of the key words to look for:
Flour is bloem
Wheat is tarwe
Rye is rogge
Barley is gerst
Oats is haver
There are many fresh, naturally gluten free foods available.
I found a new dairy product, Kwark. I researched it on the internet and found out that it is like creme fraiche. It is very sweet and rich and good on fruit, such as strawberries, for a dessert.
new review of two LaraBars January 1, 2008
I wasn’t impressed with the last Lara bar I reviewed but since then I’ve tried two varieties that I did like. I’ve enjoyed the Ginger Snap flavor and the Lemon flavor. They didn’t have overwhelming date tastes and were delicious and a good gluten free snack.
Lemon Bar description by LaraBar:
Tart and tangy. Made with dates, cashews, almonds and real lemon, this bar simply bursts with flavor. Lemon is also full of magnesium, potassium, calcium, phosphorus, copper, zinc, iron and manganese. Its citric acid is nature.s best source of Vitamin C – the nutrient that optimizes the body.s balance of iron consumption, thereby supporting the health of red blood cells and boosting immunity. Eat well…be well.
Ginger Snap Bar description by LaraBar:
Comforting to heart and soul – just like the ginger snaps you grew up on. Famous as a natural stomach soother, ginger has also been used to treat inflammation and high blood pressure. Adding to the health benefits are pecans, loaded with essential unsaturated polyunsaturated fats, as well as Vitamin E, Calcium, Magnesium and Oleic Acid, a healthy staple also found in olive oil. It’s a union of old-school sophistication and new-age freshness.
