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johnsoniu

Member Since 20 Feb 2007
Offline Last Active Nov 29 2013 06:05 AM
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Posts I've Made

In Topic: Green Bean Casserole For T'giving

25 November 2009 - 06:27 PM

Funyons rock as an alternative to the french fried onions. Also, if you are using Progresso mushroom soup, you might want to add some corn starch half way through to thicken it up a bit.

I've used this recipe for 3 years now and everyone loves, even the non-gluten people that actcually let have some last year :)

Good luck

In Topic: Red Lobster

13 December 2008 - 12:19 PM

Do a search in this topic for Red Lobster and you will find a ton of results, ranging from pleasant experiences to absolute nightmares. It seems to all depend on how well the manager and staff at that particular restaurant are acquainted in dealing with food allergies.

I noticed your address was Milford, IN. I live in Mishawaka. I have eaten at the Red Lobster in Elkhart and it went relatively well, I had to send my salad back and tell them I couldn't simply "pick" the croutons off.

DO NOT, under any circumstances, go to the one in Mishawaka. It will be a complete waste of your time, they don't get it and have shown no inclination to try to.

In Topic: Ball Park Franks

13 December 2008 - 09:58 AM

I have eaten Ball Park franks and never had any problems.

Ditto the response about Sara Lee products, I've never had any issues with their products, their labeling reliability ranks right up there with Kraft.

In Topic: My Toaster

03 December 2008 - 05:47 AM

Trash it, and any pots and pans that are teflon need to go to( gluten can stick in the scrathed surface area). Same with old wooden cooking utensils. I know it sounds overwhelming, but better safe than sorry. When I was diagnosed, my wife voluntarily threw everything in the kitchen out and bought all new stuff, although I think that was just an excuse to buy new stuff ;)
I must add that she also made the house entirely gluten free. She's such a sweetheart!

In Topic: Need A Healthy Way To Get Fit

28 November 2008 - 01:28 PM

To combine a few responses here, lots of protein and the free weights are best for working out, even if they seem like ridiculously small weights.

My first question would be are you taking vitamin supplements, especially B12.

When I was diagnosed almost 2 years ago, I weighed 105 pounds and was put in the hospital for fear of heart failure because all my nutrient levels were in the basement. I had normally weighed about 135 as a 40 year old male who was a runner. So you could imagine how I looked laying literally on my death bed!!

That's the bad, now the good. 20 months gluten free(minus a couple mistakes) I now weigh 160 on a 5'8" frame, and have less than 10% body fat.

Here's what I did...found a website called www.bodybuilders.com, because I was desperate to gain weight. They have many links and it is a great web-site. The thing is body builders eat a lot of naturally gluten-free food(i.e. protein) Now, you may get sick of chicken, turkey, and fish, but combined with the B12 supplements( I recommend the sub lingual, as I did the shots weekly) you should start to regain your energy fairly quickly. Of course, go easy on the dairy at first as you may have trouble digesting it at first.

As far as the workouts go, free weights will build muscle faster, but don't be embarrassed using small weights. I started out bench pressing 40 lbs, and now bench 225. Repetition until you are maxed out will build muscle mass faster than if you do multiple reps of a smaller weight.

One another thing, try to eat 5-6 times a day, distributing your calorie content evenly, it will help to keep the body nourished and increase your metabolism, which will burn the fat and give your muscles more to grow from.

Good luck and if you have any questions, please contact me. I am living proof there is a great life after celiac.