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About WHinNOVA

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    New Community Member
  • Birthday 01/04/1968

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    Fairfax, VA
  1. Happy birthday and may God bless you today!

  2. Yep, that all describes how I feel. How long must I be gluten-free before it goes away? I'm at 3.5 months now. WH
  3. Yes, pure Kettle, their potatoe chips have been manufactured in a completely gluten-free facility since January of this year. WH
  4. My family and I attended this dinner last night. It was a great event and the price was superb (1/3 the regular price). Kudos to the group for organizing it. WH
  5. Welcome Ed. I'm nearby in northern Virginia. WH
  6. My wife makes me chicken tenders that are great. She rolls them in cornmeal and fries them. I eat them straight, put them on salads, etc. Sure are good. Another good idea would be to get some gluten free pasta. It is easy to prepare. You may have to change sauce brands if your current one is not gluten free. Fresh fruit and vegetables are also great snacks. My favorites are bananas and baby carrots (not together!). WH
  7. Yes, fruit plate is often an option. Here is a typical list of special meals provided by the caters, although individual airlines may not offer all of the options: Bland Meal Diabetic Meal Gluten Free Meal High Fiber Meal Low Calorie Meal Low Cholesterol/Low Fat Meal Low Protein Meal Low Sodium Meal Non Lactose Meal Low Purine Meal Asian Vegetarian Meal Raw Vegetarian Meal Western Vegetarian Meal (strict, vegan) Western Vegetarian Meal (lacto-ovo) Hindu Meal Kosher Meal Moslem Meal Baby Infant Meal (up to 2 years) Toddler Meal (2 - 3 years) Children Meal (from 3 years onwards) Fruit Plate Macrobiotic Meal Seafood Meal
  8. Delta does not make any of their own food. Nor do most of the other global airlines. In the US, only one airline makes it's own food. That is Continental and even then at only six locations: Houston, Cleveland, Newark, Los Angeles, Denver and Honolulu. Most airline food is made by Gate Gourmet or LSG SkyChefs. Together these two companies make about 80% of the airline food worldwide. Both of these companies are staffed with hundreds of experienced, trained chefs who understand nutrition, allergies, etc. Both offer a variety of special meal options that the airlines can choose to provide to their customers or not. Previously, Delta has choosen not to make GateGourmet's and LSG's gluten-free meals available as an option to their customers. That has now changed. Here is a list of caters used by the major US carriers at their hubs (where most of the catering is done): American -- LSG at Miami and Dallas. GateGourmet at Chicago and St Louis. Continental -- Chelsea (owned by Continental) at Newark, Houston and Cleveland. Delta -- LSG at Salt Lake City and New York JFK. GateGourmet at Atlanta and Cincinnati. Northwest -- LSG at Detroit and Minneapolis. GateGourmet at Memphis. United -- LSG at Denver. GateGourmet at Los Angeles, San Francisco, Chicago and Washington Dulles. US Airways -- LSG at Philadelphia, Pittsburgh, Charlotte, Phoenix, Las Vegas. As you can see, the policies of the airlines itself around allergens should not be thought to carry through to the caterer and second, it doesn't really matter who you fly, you'll probably be getting food from one of these caterers. WH
  9. I understand Delta Air Lines has now made gluten-free meals available as a special meal option. United already did this. So, one more choice for gluten-free travels. WH
  10. Thanks for the info. Friday will be four weeks gluten free for me. Somedays, I think I might see a slight improvement and other days are about the same. I've been very careful with the diet eating only things made at home and carefully prepared to prevent CC. I've tried experimenting with some of the frequent problem items. I believe I'm sensitive to dairy and some fruit (apples, for example) at the moment and may have to lay off of them until my SI heals. I'm wondering if there are other things as well and hence my question about corn. I'm eating mostly salads (which was already my favorite food) so get very little corn. I do occasionally have a soft drink or something else with the corn syrup or some other corn byproduct. Sometimes, I have chicken breast fried in cornmeal on my salad as well. Maybe I need to be careful to avoid all corn sources for a few days and then get a big dose (like corn on the cob) and see what happens. WH
  11. So, for those of you that are corn sensitive, is it to just the heavy corn items (cornbread, corn tortillas, corn chips, etc.) or do you also have to eliminate the incidental sources of corn (items with corn syrup as an ingredient, etc.)? WH
  12. Lara Bars does not make a blueberry yogurt bar as far as I know (and it is not listed on their website as one of their flavors). You must have had a different brand (that perhaps was not gluten free). WH
  13. This is my favorite desert of all time. I haven't made it since going gluten-free but I suspect even with the normal brands I was using it is already gluten free. If not, it would be easy to substitute a gluten-free brand for any gluten containing item in this list. A couple of warnings however. This is not a desert you make and take. This has to be made on site and eating immediately. Also, the there are not enough digits on your calorie counter to count the calories in this thing! WH
  14. Thanks for the website. That will make it easy to check other medication. I did not, however, see the list of drugs that are not gluten-free. Can you post a link to that? WH
  15. Don't go gluten-free yet. It is likely your GI will want to do an endoscopy to confirm the blood test through biopsy and see how much damage has been done. Going off the gluten before this can skew the results. Now is a good time to start learning about the gluten-free lifestyle. Maybe select and order some books from Amazon, do a little research to find restaurants in your area that offer a gluten-free menu, start looking at food labels in your local grocery store to familiarize yourself with what to look for. All this will help when the time comes to go gluten-free. WH