Just Got Diagnosed Now What
Posted 17 December 2004 - 10:27 AM
I lost almost 30 pounds in a matter of 3 months. I could not figure out what was wrong with me. I was eating donuts every morning and pizza every day. I should have been the size of a house. I finally broke down and saw the DR. I got the diagnosis today. I'm a celiac. Holy cow a what!!!!!!
I just opened my own pizza shop 2 months ago. I was eating all of our types of pizza so I knew what I was selling. BIG mistake. The over indulgance of pizza made me lose weight. What a concept! Now I'm only 104 pounds and look anorexic, i'm completely unhealthy. I started eating everything to make me gain weight. That backfired too. Everything I was eating was reversing the weight. Lesson learned.
So now that I have this CS where do I go from here? It's going todrive me crazy not being able to eat my own pizza.
If anybody has a good gluten-free pizza crust recipe I could use it.
Posted 17 December 2004 - 10:38 AM
Ah I feel so bad for you, just figures you open this great shop and now Celiac creeps its way ujp! I'm sorry I don't have a recipe to post, but if you do a search there are SEVERAL posts on here w with various pizza recipes. And being as that what you do, I am sure with a bit of trial and erro you can figure out a great balance from the recipes given. And please post when do youdo!
I love pizza, and its been great playing around with the different crusts. Good luck, and keep us posted!
gluten-free since Nov. 18, 2004.
Always learning along with the rest of everyone else... a never ending process.
Posted 17 December 2004 - 11:59 AM
Long Island, NY
Double DQ1, subtype 6
We urge all doctors to take time to listen to your patients.. don't "isolate" symptoms but look at the whole spectrum. If a patient tells you s/he feels as if s/he's falling apart and "nothing seems to be working properly", chances are s/he's right!
"The calm river of your life approaches the rocky chute of the rapids - flow on through. You are the same water. The rocks cannot hurt you. Remember, now and then, that you are the water and not the boat. Flow on!
Posted 17 December 2004 - 12:46 PM
You might want to contact the baker for Wholefoods that has just started a gluten-free baking (factory?) for the chain. In the bio I read about him, he worked in the regular bakery, with celiac disease, for well over a decade. You can ask him how he handled the flour in the air, if it even bothered him.
Now, you do realize your business will very popular with this group, don't you? Find a good gluten-free pizza crust, let your area know you have it, and you'll have every celiac/wheat allergy individual frequenting your place in no time! (For a gluten-free pizza crust I use the recipe for Crumpets from Bette Hagman's "More from the Gluten Free Gourmet." One recipe makes a large round pizza pan worth. I bake it a bit before topping, top and rebake. My kids really like it.)
Posted 18 December 2004 - 02:09 AM
I agree be careful with the airborne flour. And let us know where you are, so when you find that perfect crust we can eat, we can come by and have some. Boy I miss pizza
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