Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

  • Announcements

    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


  • Content count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About wally000

  • Rank
    New Community Member

Contact Methods

  • ICQ 0
  1. Bard's Beer

    I've tried it, and it's really not too bad. It's got the hop-y beer taste I miss, but it's very light. Dark beer was always my favorite. If you like light beer, or can just get excited about the idea of having beer again, then Bard's is awesome.
  2. Once I went out to eat with my family at pretty nice restaurant in San Francisco. After I went through my whole bit about how I will get sick if I eat anything with wheat in it, our waiter made a trip to kitchen to see if my dish could be prepared without wheat. He came back and assured us that it would not be a problem. He returned a half hour later saying that they had actually run out of the main ingredient in my lunch, and could I please select something else. No problem. When he came back with our food, all of the vegetables on my plate were lightly breaded. I asked the waiter about the veggies, he went back to the kitchen again to ask the cook. When he returned, once again, he confidently said "I double checked with the chef, and there is absolutely no wheat in that dish. It is made with flour." Even though I ended just watching everyone else eat while I went through way too many glasses of iced tea, I really just felt bad for the waiter. I had made him run all over the restaurant on what turned out to be his first day. It was surprising that the chef did not know what flour is made out of - especially at a nice restaurant.
  3. Hi! This is my first post... I have been gluten-free for almost two years. During that time, I have relied on this site and the information all of you have posted to answer many of my questions and pick me up on any 'bad days'. So...Thank You! Since I have gotten so much from your tips, I wanted to share my favorite tool dealing with the gluten-free diet - just 'cause it might help someone else out there, too. My boyfriend's mom got me a subscription to Cooking Light Magazine and it has been the best present I have ever received. Most of the receipes are either already gluten free, or very easy to adapt once you know the products you can eat (like, use quinoa or rice instead of couscous...). I find enough new receipes to try each month that I have something different and delicious to eat almost every night of the week. Since I am gluten free, lactose intolerant, can't handle soy or lots of oil AND a vegetarian, that says a lot. It has made eating and cooking fun and enjoyable again for me. I get ridculously excited every time a new issue arrives in the mail, it makes me remember that there are still so many wonderful things we can eat. Sometimes the smallest things help the most. Thanks again for all of your posts! Wally