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Montina Flour


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#1 debmidge

 
debmidge

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Posted 09 September 2004 - 01:59 AM

Has anyone used or eaten Montina flour? What does it taste like? What were your thoughts, comments or opinions.
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Husband has Celiac Disease and
Husband misdiagnosed for 27 yrs -
The misdiagnosis was: IBS or colitis
Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,
most prestigious medical groups in northern NJ which constantly advertises themselves as
being the "best." This GI told him it was "all in his head."
Serious Depressive state ensued
Finally Diagnosed with celiac disease in 2003
Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.
Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle
Developed neuropathy in 2005
Now has lymphadema 2006
It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

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#2 Kim

 
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Posted 09 September 2004 - 02:45 PM

I use Montina and I like it very much. The Montina pure should be mixed with some other gluten-free flours -- it's not a stand-alond kind of flour. It's a great way to add some protein and fiber to your diet. The Montina Flour mix (already mixed with other gluten-free flours) has a great ginger cookie recipe.

Some of the mainstream product mixes use Montina as well: 1-2-3 Gluten Free Aaron's Favorite Rolls and Manna from Anna bread. Both products taste great.
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