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Having problems with my diet


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7 replies to this topic

#1 diane

 
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Posted 16 January 2004 - 08:21 PM

HI im diane .this is new for me but bear with me .I am forty years old and i have had celiac's disease for fory years and i am still having alot of problem with my diet and other things that go with it .I live in Canada and the prices are out ragouse here and i have found a store here that has good sales on our products that we need to eat every day i pay $6.00 a loaf of bread in the health food stores . I almost died from it when i was four and went into remission all through my teens then I got it back when i turned 30 years and have had a real problem since.So i am hear to support you and get support .Diane :)
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#2 wclemens

 
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Posted 17 January 2004 - 09:48 PM

Diane, I am so glad that you are posting on this board. I hope that you are adapting well to the diet. About the high prices--I make most of my food at home, and search for the most inexpensive ingredients, which are still of high quality. I find that if I am mixing any kinds of flours for baking, it helps to make a large quantity at one time, store them in large ziplock bags, then just reach in when I am ready to make the evening meal.

I use corn flour, corn meal, and almond meal a lot, because I do so well with those. In another post Shirley recommended going to the Chinese market for inexpensive flours, and I've found a Lebanese market near me that carries some really different items at reasonable prices. I will be hoping and praying that you find the market near you which will meet your needs. Welda
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#3 coveowner

 
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Posted 28 January 2004 - 08:29 PM

Hi,

I get some of my flours from a health food store, some from Kroger and have ordered some from a company in California, Expensive but they go a long way. I also like to mix the flours in plastic bags and have them ready to use.

Some of the rice pasta is tough , but the Thai noodles ( in the foreign food section) is very good and tender . Even my husband likes them. I mix them (cooked) with Ragu (gluten free) classic alfredo sauce and toss in some shrimp which have been sauted in butter and garlic salt. My husband absolute loves this and he is not gluten intolerant (only diabetic!!!) I think most celiacs have to cook a lot from scratch!! Forget premade dinners from the freezer section.

Rose :
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#4 Guest_jhmom_*

 
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Posted 29 January 2004 - 09:41 AM

Forget premade dinners from the freezer section.


Rose:

You got that right! I look forward to the spaghetti / taco (gluten-free of course) nights because they are so simple and quick to prepare! Your Ragu classic alfredo sauce with shrimp sounds really good, we will have to try it. Thanks :D
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#5 Guest_jhmom_*

 
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Posted 18 February 2004 - 03:57 PM

Hi Rose:

I just wanted to let you know we tried the shrimp and alfredo sauce, it was YUMMY!!! :lol:

Thank you so much for sharing this simple dinner idea!!!!! The only thing I forgot to do was sautee the shrimp in garlic and butter, but it was still GOOD and most importantly QUICK and EASY!!! :D
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#6 mcr58_2000

 
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Posted 22 February 2004 - 05:47 AM

Hi my name is Renee and i just found out that i have the celiac disease,iam haveing a hard time with my coffee,i drink dunkin doughnut coffee,some times i break out with a skin rash.Any one eles have these problem too?Thank you Renee :(
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#7 Lily

 
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Posted 22 February 2004 - 06:06 AM

Hi Renee,
I have had to quit drinking coffee along with everything else and I feel much better. :( Sorry.

Lily
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#8 Kim

 
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Posted 22 February 2004 - 07:39 AM

Hi Renee. You mention that your coffee is Dunkin Donuts coffee. If it's the coffee made in the donut shop, perhaps there is cross contamination from flour being in the air.

There are gluten-free premade dinners in the freezer section -- Amy's makes some, as well as some Indian dinners by Ethic Cuisine (Whole Foods and Krogers near me carry both). They are a little expensive, (and can be high in fat/calories), but they're good. Be sure to read the labels as not all of Amy's are gluten-free, but they are marked and can help if you just don't have time to cook.

Regarding the flours from the ethnic/farmer's markets, you have to be careful about potential cross contamination. I believe you really should call companies to verify.

I use a lot of cornstarch/potato starch in my cooking -- both of which are fairly inexpensive -- in addition to gluten-free flours, which I stock up on when they are on sale.

Good luck.

Kim, gluten-free for 5 years
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