Glutun-free manufacturers

[onkko]

http://www.keliakialiitto.fi/view/categ ... =uutuuksia there is some info about gluten free products.

Edit.

Alle 16-vuotiaan vammaistuki ja 16 vuotta täyttäneen vammaistuki

Myönnettävän tuen määrä arvioidaan lapsen sairauden laadun ja rasituksen ja sidonnaisuuden kokonaismäärän perusteella.

Alin tuki 81,83 € maksetaan keliakiaa sairastavalle alle 16 v. lapselle.

So if its keliakia as i understood you can get some help from kela.

[onkko]

About oak. http://www.keliakialiitto.fi/pdf/Kaura.pdf

Puhdaskauratuotteita
kolmelta valmistajalta
Keliaakikon on turvallista käyttää ns. puhdaskauratuotteita,
joihin ei ole sekoittunut muita
viljalajeja.
Suomen markkinoilla on tällä hetkellä kolmen
valmistajan pudaskauratuotteita: Semperin,
Puuppolan Aitokauran ja Provenan
kaurapohjaisia tuotteita. Lisäksi keliaakikolle
soveltuvat mm. FriaBrödin, Hirvelän, Farinan,
Moilas GF:n, Virtasalmen Viljatuotteen ja Oatlyn
kaurapohjaiset tuotteet.

Didnt find about buckwheat. Check if package says Gluteeniton.

[Rosamunda]

Don't know too much about gluten allergy (is it a full IgE type allergy or a food intolerance because they are different)... but lived with a child who had a severe milk allergy for 15 years (he carried an Epipen all the time). Dairy allergies are similar to live with as they are sooooo restrictive (milk, butter, cream, yoghurt etc are hidden in so many different things).

Anyway, my advice would be not to try and eat the same as before but with substitutes for cereals. We NEVER really went for the soja milk, rice cream and all that stuff. We just ate differently. eg: we would eat fruit instead of puddings. He ate toast and jam for breakfast rather than cereals with milk. There were plenty of things we never bothered with (cakes, pancakes, gratins with cheesy toppings etc). Keep it simple, avoid ALL the processed stuff (it is impossible to know what's in them). Stick to the OK stuff: meat, fish, eggs, dairy, fruit and veg.

As for school... it shouldn't be a problem. Send a doctor's certificate to the school and they will deliver him a special meal every day. The Finnish school meals system is fantastic at catering for special diets. We never had any issues or emergencies.

[Rosamunda]

As for flour... find a local farm and source from them. I buy flour from a farm in Pohja. Cross contamination can occur at so many places between harvesting and packaging that, at a guess, none of the industrial millers will be able to ensure there is no contamination.

Did the hospital give you any indication of your son's tolerance level?

[DMC]

So if its keliakia as i understood you can get some help from kela.

Can you expand on that please? I got very little out of the Finnish in your post.

[onkko]

So if its keliakia as i understood you can get some help from kela.

Can you expand on that please? I got very little out of the Finnish in your post.

Alle 16-vuotiaan vammaistuki ja 16 vuotta täyttäneen vammaistuki
Under 16 year old and 16 year old disability support

Myönnettävän tuen määrä arvioidaan lapsen sairauden laadun ja rasituksen ja sidonnaisuuden kokonaismäärän perusteella.
Granted support is checked according childs sickness etc.

Alin tuki 81,83 € maksetaan keliakiaa sairastavalle alle 16 v. lapselle.
Lowest support 81,83 € is paid to childs under 16 who have coeliac disease.

Thats rough translation.

[Pursuivant]

Kela has verious benefits for people with a diagnosed handicap with a B-certificate http://www.keliakialiitto.fi/view/categ ... p?koodi=st

[rinso]

My question is directed at people who do their own baking. Do you know if the Finnish manufacturers of oats and buckwheat flours use producers whose products may be cross-contaminated? Has anyone researched this or do I need to start the research from scratch?

Safe products are marked Gluteeniton. or with a crossed our stalk.

[raamv]

If you have not found many answers, PM me, and I will give you the contact person of a person who has had this issue for a very very long time and knows pretty much everything about this...and has it as a way of life ( for their kid).. and Lives near Turku!! ( 30 minutes)..
But they are Finnish but speak English perfectly..I mentioned your case ( We were there over the weekend) and they said that they will help you answer your questions of needed..

[AldenG]

Sometimes people with gluten sensitivity have similar sensitivity to different, non-gluten proteins in other grains. Rice is just about the only grain with very low potential for such non-IgE-mediated reactions.

In the case of true celiac disease, avoiding gluten per se is usually enough to heal. But if it's not so much about the intestinal damage and it's more about neurological or behavioral consequences, avoiding gluten is often not enough. In my case, "clean" oats and refined corn (not cross-contaminated) can also make my heart race the same way wheat can do. And at least the corn can temporarily push my serum potassium below the desirable limits.

I believe these reactions are caused by what are called sympathomimetic amines -- amino sequences that act in the body much like stimulatory endocrine secretions. IgG antibody levels to various food proteins are sometimes measured to root out the culprit foods, but I think the actual over-stimulation is not a direct result of any immune-system reaction. High antibody levels simply serve as a convenient red flag indicating an abnormally high level of certain undigested food proteins circulating in the blood. When wheat and dairy cause hyperactivity, attention problems, hallucinations, panic attacks, etc., it is clearly a problem primarily of what are called exorphins -- amino sequences that bind to the same receptors opium derivatives bind to. Those exorphins are well identified. But when clean oats and corn cause behavioral or emotional problems, I'm not sure what mechanism is at work. As in my case, they can certainly stimulate the nervous system, but I haven't heard of people experiencing for instance hallucinations from them the way some people do from gluten or dairy.

I agree with Penelope about not using "imitation" grain foods but simply changing the entire diet to find new favorites. Eating ersatz bread and cereal products has two problems. One is that the substitute tends to feel unsatisfactory. The other is that instead of changing the person's taste away from harmful foods, eating substitutes keeps that particular unhealthy appetite both active and unsatisfied. It can build pressures that make the person likely to fall off the wagon.