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

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts


Advanced Members
  • Content count

  • Joined

  • Last visited

  • Days Won


cap6 last won the day on March 25

cap6 had the most liked content!

Community Reputation

81 Excellent


About cap6

  • Rank
    Advanced Community Member
  • Birthday 01/09/1951

Profile Information

  • Gender
  • Interests
    Diagnosed 3/3/10. Finally (!) well and loving life! I kayak, walk, rv, do crafts & love life with my partner of 18 yrs & 3 our furkids. Loving this new life of ours in Central Oregon.
  • Location

Recent Profile Visitors

15,978 profile views
  1. I would tend to look at the ingredients in your artificial peanut extract and the chocolate syrup. Something there probably bothered you.
  2. As Kareng said, it is the cross contamination that will get you every time. The reason for the small pizzas is that the dough comes from the g.f. manufacturer usually frozen and is kept separate. So with that you are safe. Get to know your local pizza place. Ours changes gloves, takes the g.f. dough to a total separate area and uses total separate toppings, etc. Pizzas are cooked in the same oven but on a specially lined dish and on a separate shelf. My reason for not eating salad bar any place - tongs, toppings and children who self help. People at salad bars are sloppy and may use tongs/spoons for several toppings and contaminate those that were safe. Add to that salad prepared at a pizza place, well, too much chance for accidents.
  3. Since moving to Central Oregon we eat out more than in the past, mainly because we have to drive 30 minutes to get to the next "big" town and like to indulge in a lunch out. That said, we have found more and more places that offer a separate gluten free menu which makes it so much easier. Even when ordering off of the g.f. menu I always state "I am ordering from the g.f. menu and this is an allergy, not a choice for me!." I learned to do this the hard way. We have friends who are gluten intolerant and are not at all careful. They will order from a g.f. menu and then ask for a side of something that obviously has gluten in it. I want to be sure the kitchen takes ME seriously!
  4. Be sure and try some Star fruit & Ono fish!!!
  5. Based on the list of ingredients on these types of drinks I would not recommend them to anyone, celiac or not. They are full of stuff that is just plain not good for you
  6. I eat out but only if they offer a gluten free menu. I do question the server as to how the food is prepped. If they can answer my questions with some intelligence then I will take a chance. I always say "I do have a food allergy. Gluten Free is not a choice for me". Most places understand the word "allergy". I usually order something fairly simple especially if the place is busy. Simple helps keep any mistakes a little less.
  7. That's hard. You can try the "I come to be social," "I have serious food allergies", "I only come to drink"...... whatever might feel comfortable. I know celiac is not an allergy but more people understand if you say celiac is like a severe food allergy. Do go, have fun. Don't let food stop you. Yes, people give looks but honestly they get to know that this is just you and hopefully they will come to accept it.
  8. Agree! That is a difficult spot to be in. I have a friend who insists she can cook for me. I have tried the "I come for the company, not the food", "I am celiac.." etc. I finally gave up and said "I love you but no!". It's very hard. Very hard! But stay strong.
  9. I never ate at the fair but always "rewarded" myself with a nice glass of wine at the wine and beer patio! The corn on the cob might be ok but I have to agree with the poster who mentioned that stuff at the fair probably isn't terribly clean. Stuff your purse with snacks and enjoy. My partner would feel bad about eating in front of my and I would just - I don't feel bad so that's your problem, not mine! lol
  10. Bob's processes the gluten free items in a separate facility
  11. If you cant be sure then don't eat it!
  12. SOunds like the quinoa. My partner can't process it while I can - in a limited amount. It's difficult to digest. Drop it from you diet for a couple of months then go back and try it again., Give that gut time to heal!
  13. This is something learned with experience. You may want to go with a simple coffee that offer less chance for cross contamination. Starbucks offers so many different drinks and do not "celiac" wash the equipment.
  14. My elderly father has gluten from one end to the other. I scrub on part of the counter, put my food items on paper towels, take my own dish (or use paper) and take easy to prepare or already prepared meals. Good time to pull out those frozen left overs and take them with you. I take hard boiled egg for breakfast, salad.....anything easy to transport. I also put my food on paper towels in his refrig. Not that anything is going to bother my container foods it just makes me feel better!
  15. I usually have sautéed yellow peppers, kale (or spinach) mushrooms as a base. Then throw in some leftovers like baked sweet potato, or chicken chunks, add an egg and call it a breakfast!