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[quote=Anonymous]Parent of two kids with celiac here. My heart goes out to your SIL with her sabotaging family - that is *awful*. It's entirely possible that some or all of her history of anorexia, depression, etc. is due to longterm undiagnosed celiac (https://www.eatingdisorderhope.com/blog/anorexia-celiac-disease). Yes, she tested negative, but it's also possible the doctors ran the wrong tests, or that she was testing false-negative. (You would not believe the amazingly wrong things I have heard about doctors saying to people with celiac - glutendude has a number of stories on his website if you'd like examples.) It recently came out that the TTG-IGA test that was thought to be very sensitive to celiac might actually be missing a lot of people. (https://www.celiac.com/articles.html/study-shows-iga-ttg-testing-for-celiac-disease-is-less-sensitive-than-believed-r5525/) The GF diet is a pain, but the emotional hassle of dealing with other people's skepticism, eyerolling, etc. is by FAR more difficult. I co-sign the poster upthread who noted that basically what looks like anxiety and paranoia are *exactly* the right level of vigilance for a celiac maintaining a GF diet. It's not really possible to understand unless you've either lived with it, or have exceptionally high EQ/empathy/ability to project yourself into someone else's situation. We don't find it worth the trouble to eat out - the risk of cross contamination is too high, and it's just easier to eat at home, unless it's a dedicated GF restaurant. If this is her house, then yes, it should be kept GF. Every celiac deserves a safe haven where they can let their guard down for a moment and know that they can eat anything in the house, without having to be scrupulously vigilant for dustings of flour, stealth soy sauce, double-dipped knives, etc. etc., so we have kept our house GF since the kids were diagnosed and I am basically GF myself, so I don't have to worry about accidentally glutening them if they, say, ask for a sip of my drink while we're out. You sound like a wonderful and thoughtful person, so i'm sure you won't' do this, but as a general PSA: don't do any baking projects involving wheat flour (whether whole wheat or white - yes, there are people who think that whole wheat is the flour with wheat in it, and the other kind doesn't have wheat (no idea what they think it is made of ¯\_(ツ)_/¯ ). Flour is very light and can stay airborne for 24 hours, slowly settling on surfaces as it drifts down, and yes a dusting of flour can be enough to make a celiac sick. They might not start vomiting immediately - symptoms are all over the board, so for one person it could spark a rash, another person GI troubles, another person migraines, and another anxiety and panic attacks. A few practical points: - breakfast options: King Arthur GF pancake mix is great - just make sure you let the batter sit for 10 min once it's mixed up, before cooking. This is in the instructions but not called out as a separate step so it's easy to miss. Other breakfast options: eggs (scrambled, fried, frittata ...), bacon, sausage etc. etc. - meals: start with the produce section and the meat/fish section, and build your meal from that. Steak, broccoli, potatoes. Chicken, green beans, sweet potatoes. Sheet pan sausage with cauliflower and other veg. Coleslaw and BBQ (read the sauce label of course). It's healthier and easier to do that than to try to recreate meals built on a gluten foundation like pasta or pizza. BTW, some readers are no doubt rolling their eyes at me and thinking I'm a "karen" or a helicopter parent or a drama queen. I too was skeptical about all this stuff -- before my kids were diagnosed, and I observed first hand what it did to them and how easy it is to inadvertently get them sick. [/quote]
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