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

Community Reputation

11 Good

About Nikki2777

  • Rank
    Advanced Community Member
  1. In Mexican restaurants, I ask them to heat the corn tortillas in foil. Also, make sure you ask if the chips are made in a dedicated fryer.
  2. I'm overweight. You too?

    I've always guessed that those people who went from doctor to doctor for years searching for a cause learned to be afraid of food -- they would purposely cut down in order to be able to go about their daily lives without running to the bathroom. That, in addition to having anything they did eat run through them. I'm about 60 lbs. overweight and was dx with Celiac 2 1/2 years ago. I was diagnosed relatively early in the progression -- had only really been feeling sick about two years and it wasn't full fledged GI symptoms for most of it. Always a bit on the heavy side, my husband thinks in the beginning I ate and ate just to make me feel better emotionally when my body was acting up physically (for no known reason). After diagnosis, it's been a bit of a survivalist thing -- initially, I would eat gluten free food whenever I would be able to because I felt I wouldn't know when I'd next be able to find it (I eat out a lot) and I was kind of like a squirrel storing my nuts for winter. It's taken me a while to realize I don't have to eat something just because I can. Nothing scientific in my analysis, just human nature.
  3. New York City Restaurants

    Lots of good threads on this - make sure and do a search. I recommend Little Beet (100% gluten-free) and Hu Kitchen (Paleo/gluten-free) for quick meals. Little Beet is in Times Square area. Hu Kitchen just north of the Village. Little Beet also has other restaurants. Risotteria downtown. Also Bareburgers are everywhere (including Times Square) and they have gluten-free fries in addition to a decent gluten-free bun. For pizza near midtown (not far from Times Square) I go to Pizz'arte on W. 55th. They do have regular pizza, too, but they're careful about cross contamination and it's a delicious thin crust. Many restaurants have Gluten Free pasta and most know how to do it right. Trattoria Dell'Arte near Carnegie Hall is a nicer one. NYC is pretty easy to be Gluten Free. It's why I haven't moved. Have a great visit.
  4. sour patch kids

    I eat them when I can pry them out of my kids' hands ;-)
  5. Allergy or Preference? Waiter asks

    I would appreciate getting this question (yes, I know it's not really an allergy), because it makes it clear that cross-contamination would be an issue. In your case, you can legitimately say 'allergy' (or as legitimately as someone with Celiac) as it makes you sick.
  6. How nice of you - and it does sound like you are going the extra mile to be careful. I have one of those pump things, and just use olive oil in it as a cooking spray. When that gets clogged, I just brush some olive oil on. Good luck.
  7. Trip to Clearwater Florida

    I know this is an old post, but if someone is searching... We ate at restaurant called "Columbia". They really seemed up on their gluten-free protocols and were very helpful.
  8. 100% Gluten Free Food Trucks

    In my opinion, the way to do it is offer delicious, fresh food that just happens to be gluten free. The Celiac community will find out about it (and you certainly can say it on the truck, but don't highlight it), Your market of customers will simply be people who want to eat good, healthy, delicious food. Here in NY one of my favorite 100% gluten-free lunch places has a line out the door and I'll bet 80% of the customers have no gluten medical issues (I've run into friends there who I know can and do eat gluten).
  9. Hi Kareng, Ingredients: carbonated water, high fructose corn syrup, cherry and other natural flavors, citric acid, sodium benzoate and artificial color (red #40) I guess it's the natural flavors. I've always been told we have to watch out for those. Thanks.
  10. Hi - I searched the forums and the few questions about this on here were very old. Does anyone know whether Dr. Brown's sodas (specifically Black Cherry and Cream) are Gluten Free? I've also searched and searched on the web for even someone to call and ask and I can't seem to find anything. Thanks
  11. I take Mylan Levothyroxine with no issues. I'm no expert and certainly not as knowledgeable as others that have responded, but if you are juicing, couldn't the high acidity of the fruits and some of the vegetables be causing some problems? I love fruit, but I have to watch out and limit my intake because too much just upsets my stomach.
  12. Not exactly MREs, nor anything that can be left for years, but when I'm going to be travelling for a while and need to pack light, I use gluten-free GO Picnics (I take them out of the boxes and put them into ziplocs) or make my own versions, mainly using items from Some jerky, pepperoni, cheese/crackers, hummus and gluten-free pretzels, etc. If I know I'll be somewhere where I can boil water, I might pack some rice and gluten-free soy sauce packets. These options are not low sodium, but it can give you ideas of what will work for you.
  13. I'm thinking you heard 'arborio' as barley. Arborio is the type of rice typically used to make risotto and has no gluten. However, I will mention that I found one packaged risotto mix that contains something called '00 flour', which, after research (and after almost eating it), I learned was HIGH GLUTEN flour. I think it was a ShopRite or Stop and Shop brand with a 'global cuisine' type brand name.
  14. Uh oh - I went in to look for it last night, and the TJ's employee said that three of the TJ's Gluten Free breads had been recalled! He didn't know if recall was for gluten contamination and I can't find anything online. Has anyone heard anything on this? Thanks!
  15. If anyone has any new info on Devacurl or (for those days when I go straight) Dribar products, I"d appreciate it!