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plantime

Member Since 11 Mar 2004
Offline Last Active Feb 13 2011 05:40 PM
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#673050 Bakery Both Regular & Gluten Free?

Posted by plantime on 04 February 2011 - 07:57 PM

Yes. PJ's Bakery in southwest Missouri is both. She does all of the glutenfree baking by special order, on Sundays and Mondays. She completely scrubs out the kitchen beforehand, and does not have anything with gluten in the kitchen when she bakes. She is planning to build another kitchen at the back of her bakery to meet the demand for glutenfree products. Hers are very delicious, and she ships across the United States.
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#669069 Dictating What Others Can Eat Around Me?

Posted by plantime on 19 January 2011 - 04:06 PM

WheatChef is right. My allergist calls it a "learned reaction." Gluten doesn't actually have to enter the body for the body to react. The smell of gluten-containing products triggers a memory of how sick my body was when I was eating it. The memory triggers a reaction in my body, just as though I had consumed the gluten. The reaction was unconscious, so it usually took me by surprise. It took a year before I could smell those products without getting sick. It took a lot of conscious effort on my part to retrain my body.

It is possible, however, to inhale gluten particles. If you are extremely sensitive to contamination, it is best to stay away from any kitchen that gluten is being mixed around in. Some cornbread/dog batters do contain wheat, so if the batter was mixed from scratch, it is possible that wheatflour dust was in the air, thus contaminating you. I am not overly sensitive to gluten, but I still refuse to stay in a room that wheatflour is being used in. It is a risk I am not willing to take.
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#660565 People Who Think It's So Easy....

Posted by plantime on 14 December 2010 - 03:17 PM

Anyone who says the diet is always easy is either 1) gluten-light not gluten-free (perhaps without realizing the difference), 2) in a utopian routine they never alter that involves the most perfect, well-informed restaurants, family, and friends ever; 3) not absurdly, severely sensitive and doesn't feel every mistake by others preparing their food; 4) someone who prepares all their own food and loves that; or 5) twisting the truth a bit (which to be fair, a positive outlook is usually helpful).


Yes, it is always easy. And none of your list applies to my life.

As for restaurants, it is called having a relationship with the people that work there. I don't throw hissy fits or temper tantrums if my order is wrong, I make it a point to get to know the people that work at them.

I am not "gluten-light." I have to be glutenfree, it is not an option. I am not in a "utopian routine," my life changes on a whim. I do feel when I have been glutened, I do not cook all of my food from scratch.

The statement that I must be "twisting the truth a bit" is patently offensive. Once you get past the "woe is me, I can't eat what everyone else eats" mindset, the glutenfree diet is absurdly easy.
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#660265 People Who Think It's So Easy....

Posted by plantime on 13 December 2010 - 02:18 PM

I find it to be an easy diet. I don't get to eat whatever I please, and eating out can be a hassle, but keeping things is perspective helps. My health is important to me. I am in control of what I eat, and I take that responsibility. If other people don't understand, that is their problem. The "just don't eat bread or pasta" and "eat meat and vegetables" comments are a simplification, but they are also true. I don't feel well when I eat processed foods a lot, but I feel great eating meat and vegetables. Even eating glutenfree processed foods don't make me feel as well as meat and vegetables. Once I got used to that feeling, eating well became very easy, even in restaurants.

Getting past the "I can't eat like everyone else" mindset is the hardest part of the diet, imo.
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#632062 How To Tell My Boss I Can't Work In The Bakery...

Posted by plantime on 16 August 2010 - 07:50 AM

I work in a convenience store that has a deli. None of the meats that we sell have gluten in them, so check the labels of what your's sells. When I have to make sandwiches, I wear gloves and never touch the bread or hold it near my face. I wipe the sandwich counters with a wet paper towel, and never put my own food on it.

As for working in the bakery, I agree with getting a note from your doctor. There would just be too much wheat dust in the air for my health.
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#598512 Dealing With Rude Family Members

Posted by plantime on 13 March 2010 - 07:35 PM

My family wouldn't dare be rude to me about it. My mother died from not treating it, and they all know it. For those that are rude, I like to be rude right back. I offer to come to their house after consuming gluten and crap all over their furniture. I also make sure they know that I will use their knives to slit my wrists and draw in the blood all over their floor because of the depression it causes me. Finally, I tell them that they can also listen to me scream from the pain while I am doubled over. It usually shuts them up fast.

Of course, the "And what is it to you?" and "Do you know how ignorant you sound?" comebacks sound excellent. They are also less graphic and don't take as long to say!
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#120387 A1 Steak Sauce

Posted by plantime on 29 March 2006 - 09:47 AM

As far as I know, it is gluten-free. I eat it on my meat, with none of my glutened reactions.
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#8190 Mild Celiac Disease?

Posted by plantime on 13 May 2004 - 11:34 AM

Maybe we should all go to Italy and ask the doctors there if we have celiac disease. At least they won't treat us like stupid idiots over it!
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#4953 Fruit Snacks

Posted by plantime on 19 March 2004 - 08:42 AM

I am glad to see that they are being consistant! I am also glad to have the assurance from them. I got the same response from Con-Agra, in regards to ALL Con-Agra brands. Now I know that I can just check the labels on certain brands. I called Quaker about their oats, and was told that they are processed on a dedicated line. I can't control, and neither can they, field contamination, so I let God handle that part!
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#4738 Fruit Snacks

Posted by plantime on 16 March 2004 - 11:37 AM

I emailed General Mills about the modified food starch in the Lucky Charms cereal, and was told that General Mills specifies in the ingredients list any gluten-containing product used in their products. If it does not say wheat, barley, or rye, it is gluten-free. They are trying to accomodate us! :lol:
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