New life gluten free

 I am sorry that I have not been on for a while, and I am very sad that I can not do this for a while. You see I love helping people that has been my thing for the last nine years. Their has been so many people that I had the honer to get to know to have an ear to listen to their story and help them through it. I never asked for any thing but for what ever reason from time to time some people think I am a threat even though I have not done any thing but help. But this time I have to think of my own family first. You see the recession here has hit me and my family hard. We in fact have lost every thing we had our home, cars, and personal belongings. I am the only one who is working at this time and so I have to do what ever it takes to keep my job. And so because of well lets say complications that I am in I can not have anything to do with gluten free. No teaching classes, running the GIG support group, or just helping any that I meet that is new to gluten free I can not even say in public the G F word or I can loose my job and I am not making it now!! Wow this is so hard because this is what has kept me positive through the many hard time I have been through. So again I am so sorry I can not help you any more. I wish you the best on your journey in the gluten free world. I hope I will be back soon!!
Love you
Pamela

Ingredients To Avoid

 Tonight some to think about like the ingredients to avoid. For ex sample we all know about wheat,barley,rye but think about breading, cereal, couscous, fillers,hydrolyzed protein, graham also wheat has other names like bulgar, dinkel, durham, farro, kamut, spelt, and their is other names so be where. Also look for any thing that has malt and I mean two words not one like malt vinegar, malt flavoring, malt extract. You always need to be on the look out even farina if it is rice farina it is ok just make sure you look. Have a great night!!
Pamela

Why you need a Medical Follow-Up

Hello I know that it has been a week my new job has taken much of my time but it is going well. Tonight the subject is why you may need a medical follow-up and this is why!
After diagnosis, a gastroenterologist will usually defer the follow-up treatment to your family practitioner or internist. However, some prefer to do their own follow-up. Partner with the appropriate doctor on your medical team to achieve and maintain your health. The following tests and practices are commonly used, but ultimately your doctor will determine with you which are appropriate for you and how often they are needed. Post-diagnosis: Establish a baseline for blood levels testing your general health and the levels of commonly malabsorbed nutrients such as: Bone density, blood calcium, iron, folate, B-12, prothrombin time ( vitamin K, blood clotting), liver function, cholesterol, blood count, thyroid function, pancreatic function, hemocult test for blood in stool, flexible sigmoidoscope (every three to five years), colonoscopy (every five to seven years), Celiac antibody tests three to six months after diagnosis. On-going need for repeated testing is an individual medical decision made by the doctor, but you as a patient must assertively work closely with the doctor to assure your own health. Pro-active health practices include gluten-free multivitamin and minerals supplements, annual physicals, vaccinations for flu and pneumonia, monitor cholesterol and body mass index, develop and maintain healthy lifestyle including exercise and a healthy, aggressively-maintained gluten-free diet. Having Celiac disease does not prevent other health problems. But if you do this it will be in your best interests for your health and give you better chances of not having other problems. So some thing to think about. Have a great night.
Pamela

Prevalence of Autoimmune Disorders

 Last week with our group was so good Dr. Karnam  was amazing I learn some thing new every time I here him. The biggest thing for me was that I learned something new about autoimmune disorders. They are all interconnected that is why they treat them the same way with the gluten free diet. Not all of them but I would say many of them. The autoimmune disorders are growing and their are many that have had problems but just do not known that they have a autoimmune problem. They probley go to their doctor and thought of to having some thing else and so they are miss treated, so the problem keeps going and in many cases gets worse and they get other problems because their immune system is week. Any way it was great information so if you think that you may have other disorders get them checked out, see your doctor and talk to him or her and let them know your concerns. The prevalence of celiac disease occurs at higher rates in groups with associated disorders as goes.
 Healthy individuals 1- 133
 First-degree relatives of celiac patients 1- 22
 Second-degree relatives 1- 39
 Type 1 diabetes - 1-23
 Autoimmune liver disease 1- 12
 Irritable bowel syndrome 1- 23
 Osteoporosis 1-39
 Down syndrome 1-11
 Short stature 1-25
 Anemia 1-24
 Arthritis 1-33
 Fatigue 1-34
 Asthma 1-35
 Sjogren's syndrome 1-49
 Constipation 1-31
 Joint pain 1-31
 Prevalence worldwide: 1%
 So some thing to think about! Have a great night.
Pamela

Tomorrow Night A Doctor In The House

A quick reminder that tomorrow night is our support group meeting ( G I G ) Gluten Intolerance Group and it is going to be a good one! Dr. Uma Karnam a gastroenterologist, also know as the gut whisper, practices at the wellness center for gut and liver health at Jordan Valley Medical Center. He will give us the latest research and share his analysis so this will be good. The address for Jordan Valley Medical Center is 3580 west 9000 south, West Jordan, UT 84088. Look for meeting room signage inside the out patient tower which is on the northeast end of the hospital complex. So if you have any questions for a doctor please come this is your chance. By the way I have had this question asked me several times lately about the gluten free diet. This is not a diet to lose weight you can eat just as unhealthy as being on gluten. If you can have gluten don't think that gluten is bad. This  is not the thing that you need to watch it is your carbs that is the thing you need to watch if you are looking to lose weight or to be healthier. So just remember look at what you eat and eat food that is healthy for you your body what it needs. Have a wonderful night hope to see you tomorrow night.
Pamela

Classic Symptoms of Celiac

I know that it has been almost a week sines I have posted. I have started a new job and it is really good and fun one you can say it is up my alley because I am working with the gluten free world. Also a quick reminder that this Thursday at 7:00 pm is our support group at Jordan Valley Hospital with Dr. Karnam M.D. that is a specialized gastroenterology/hepatology to address us so you do not want to miss this.
So tonight questions for you that are not diagnosised but think that you may have an intolerance to gluten so ask yourself this?
Do you have ? Diarrhea, Bloating, Weight loss, Anemia, Chronic fatigue, Weakness, Bone pain, Muscle cramps, and many more symptoms so long I can not list all of them. But this is the most common symptoms that people have. I have found that their are many who try the gluten free diet to see if it will help them feel better and many do. So do not give up if the doctor said that gluten is not your problem. Their are many false negatives so if you try the gluten free diet and it works then go for it. You have the right to feel good!! Have a great night.
Pamela

Tonight Tips & Tricks

 Cross- Contamination Tips

 First of all void any bulk bins why because the risk of cross-contamination is too great. Many stores will save out a portion of a newly-opened product for you before filling a bin, but I say don't go their it is too risky. Only buy products that are sealed by the manufacturer before purchase.

 Cross-contamination at home can occur when storing and preparing your gluten-free foods if you are using food containing gluten for other family members. Any storage, eating, or cooking tool should be thoroughly cleaned and sanitized if it has been used for food containing gluten. Porous surfaces such as cast iron, stoneware, wooden or nonstick-coated cannot be considered safe for gluten-free food if they have ever been used for gluten. Any surface that is damaged by chipping, scratches, etc. and previously used for gluten should not be used for gluten-free food. If possible, store gluten-free food separately from other foods. If not, make sure packages are sealed and stored above gluten containing food in the pantry. Gluten-free food preparation and cooking should be done separately from food containing gluten, just as you would separate raw meat from cooked food. 

 I hope that tonights tips work out fore you or at least gets you thinking about it. Have a great night!!

Pamela