Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 28 Dec 2007
Offline Last Active Apr 27 2013 06:39 AM

#660936 New, In Pain, Alone, And Really Depressed

Posted by on 16 December 2010 - 12:24 AM

Typical symptoms of cross contamination, including emotional blues.
Plus we are nearly to the shortest day of the year, where everybody tends to be light deprived in the Northern Hemisphere.

Once you get the diet figured out, you will feel better, but there is a learning curve.

Try taking a gluten free multivitamin, a B complex, and a calcium D magnesium mineral, because malnutrition can also cause feeling punked. Also, make yourself exercise, even if it is just for 10 or 15 minutes a day. Play some happy music. Go for a walk. Do something new you've been meaning to try. (and if you're wondering how you can do this with symptoms, I am stubborn enough that I will eat a safe gluten-free meal I make myself that I know will not bother me, then just not eat again until I get home, if there is something I really want to do. But I always carry my own water bottle and a safe snack when I go anywhere. ) You may want to check out the specific carbohydrate diet, or SCD, which is a high protein, high fat, no grain version, that you can eat for a while to get it under control and then branch back out into re introducing grains again. They use ground nut meals like almonds, which are easily digested, to make bread/cake/pancake products. They also call for a lot of yogurt, but you don't have to do that if you are totally dairy intolerant. Have you tried canned coconut milk ? I can make a bowl of gluten-free nut meal bread in the microwave in about 5 minutes - including grinding the almonds in the blender, but I've got a lot of practice.

People vary in sensitivity, also. I am not that sensitive to cross contamination, I suspect, compared to some people. I can eat out at restaurants that have a gluten free menu offering or will attempt to do one in good faith. Hint: never do this the day before a Major Holiday or Activity, just in case they screw up anyway. We ate out last year or the year before, (it blurs, but I can tell you exactly what the weather was....) on Christmas eve at well known chain restaurant with good reputation, off the gluten free menu, and I got as sick as a dog the next day, and then couldn't do anything but lie in bed. So there went our planned holiday day trip. This was an anomaly for that restaurant, why I'm not naming them, and for my reactions. We've since eaten at lots more restaurants, off the gluten free menu, and I've not ever had that problem like that. But at first my diet was very, very plain (to most people) and low carb.

Come New Year's, and my darling spouse proudly brings me some commercially made Gluten Free Chips, with a lot of seasoning baked in them, and I react again. Oh, goody ! :angry: I eat rice crackers and corn products all the time. This was a different brand.

I swear I'm going to just mash an avocado this year and eat it off the spoon. I'm gonna grow the lemon and pick it, too.

You may want to try an elimination diet and just eat plain fruit, vegetables, meat, eggs, nuts, and olive oil, and see what happens, if you feel better or not.

I have had some off reactions on food we have made at home, from manufactured ingredients, and have found that if I search here for a product review it will be likely revealed I'm not the only one. I stopped using boxed gluten-free milk substitutes in baking and now use just water or egg for the liquids, after ruining a big batch of baked goods, with something that was labeled gluten free, but wasn't completely. That was exasperating and expensive. My spouse, who is very vigilant, has also gotten me a few times accidentally when cooking- but at a restaurant, he's also caught the wait staff before they give me something they shouldn't, by asking, "and that's the gluten free version, right ?" We recently had to toss a new bottle of garlic powder which I was reacting to - name brand, but had "ingredients from China" on the label. Three times he had put the stuff in scrambled eggs and three times I felt puny afterwards. And people can hate it when you are really watching their every move in the kitchen, ready to pounce.... :ph34r: Imported msg can also now be contaminated... like I said, it's a learning curve.

Oh, and your relatives won't mean to, but they will get you. I've done restaurant cooking, I've done this gluten-free thing for years, I sort of understand "germ theory," we don't have gluten in the house, and yet, I don't know if I would attempt to feed somebody else gluten free. The average person, on the other hand, has no idea what the heck they are doing, nor how to read the labels, nor to use a dedicated pan without old residue. Or they don't think, and double dip the spoon or knife into the jar and then wipe it on a gluten item first... they may have baked before, and contaminated a lot of the other ingredients with wheat flour... where has that towel been... what was in the tupperware last... They really mean well. But, Oh, Good Grief. :o

Pets. Life is simpler if Kitty is not eating wheat, rye, or barley, either. Trust me. If Kitty sleeps with you, or hangs out on your desk, get the wheat, rye, and barley free cat food, because they lick themselves and then shed the dander and hair everywhere. I have the dogs on gluten free also, but I have 2 dogs who are massively allergic to it, so that must be somehow why they ended up here in the Karma of the Universe. You do not want to see how the dogs react to accidental wheating, which involves puking and peeing on the rugs. My one dog goes completely OCD. My cat was drinking out of the dog's water bowl and cross contaminating the dog.

Don't obsess over the weight thing. There is a lot more to life than being stick thin, like being healthy and happy.
  • 2

#659536 Gluten-free not always healthy - San Antonio Express

Posted by on 09 December 2010 - 10:01 PM

The more I read these articles by "registered dieticians" the more I am thinking they should all be forced to submit their pieces here for editing before publishing. :angry:

It's not all bad. It's just bad enough that anybody who reads it will not understand what gluten intolerance is and will think that the gluten free diet is un- nutritious.

Claudia Zapata, "registered dietician" in the My San Antonio

For one in 100 persons afflicted with celiac disease, avoiding gluten is a medical necessity. In these cases, eating gluten a protein found in wheat, barley and rye may not only make a celiac sufferer feel lousy, but also damage the small intestinal wall, impeding nutrient absorption and increasing the risk of anemia, osteoporosis and cancer of the gut.

A greater percentage of the population, an estimated 6 to 7 percent, has nonceliac gluten sensitivity or GS. They don't suffer intestinal damage or nutritional deficiencies from gluten exposure but do experience an array of physical symptoms and feel better when gluten is eliminated from the diet.

She's also quoting Shelley Case who is pushing her book and this idea that gluten free products are "lower in nutrients, and typically contain more fat, sugar and calories. In fact, many people that go gluten free gain weight."

Yeah, perhaps that is what happens when your intestines are not damaged anymore. <_<
  • 1

#658875 Las Vegas Experience

Posted by on 07 December 2010 - 08:06 AM

Congratulations on your marriage and safe trip !

I know I was pleasantly surprised by being able to get gluten free restaurant food in Las Vegas a few years ago at some casino restaurants. They understood the concept of not wanting to put some sort of gravy or sauce on everything, unlike the restaurants nearest to where I live here in CA, which has been sort of a wasteland after the one good sushi place folded, other than the Thai place. Now we have to drive further.
  • 1

#658871 French Fries

Posted by on 07 December 2010 - 07:44 AM

Good grief. Elisabeth Hasselbeck's book is notorious for being filled with misconceptions.

I would never take the word of one poster about any sort of fast food item being "gluten free" without a collaborating link from the company.

This is just what I pulled off of their website Dec 7, 2010. I did not see any claims their new natural cut fries were gluten free.


Medium French Fries

Medium Fries
Potatoes, Vegetable Oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn), Dextrose, Sodium Acid Pyrophosphate (to maintain natural color). Cooked in Vegetable Oil (soybean oil, corn oil, cottonseed oil, hydrogenated soybean oil, natural flavor [vegetable], citric acid [preservative], dimethylpolysiloxane [anti-foaming agent]). Cooked in the same oil as menu items that contain Wheat, Egg, Milk, and Fish (where available). Seasoned with Sea Salt.

  • 1

#658560 Pancake Mix...failed, Twice.

Posted by on 05 December 2010 - 06:28 PM

There is no such thing as a universal gluten free all purpose flour mix that works in every recipe. This is because you are combining flours with different weights and physical properties such as proteins and starches. One cup of rice flour does NOT equal one cup of wheat flour by weight even if the volume is the same. You should go to the Shauna's blog Gluten Free Girl, and she can explain this better. She does her recipes that she invents, by the weight of the flour blends and uses a kitchen scale. But she is aiming for the professional cook or the wonky amateur who wants to duplicate the results exactly.

Some of the commercial mixes, such as Pamela's, are a little closer than others in having the ability to work in more than one or two recipes. Others are obviously taylored to just work in a few and that is why the results are so iffy. What works for cake or cookies might not be as suitable for bread. Even my husband can take the Pamela's bag and EffDee (Follow the Directions) and make suitable pancakes.

One of the things you can do is to get a cookbook of gluten free baking, and most will have a basic gluten free blend or several that they dedicate to working in most of the recipes in that book. Bette Hagman's is very good.

I make pancakes by using a small pre heated cast iron skillet, cooking the bottom in hot oil until it is browned and smells a certain way, and then finishing it off under the broiler, and then cutting the results into 4 wedges. They always come out and I don't have to worry about flipping them. I have a blender dedicated to grinding almonds and I start by throwing the nuts into the blender and a minute later I have the nut meal, I put it in a measuring cup and add the dry ingredients (it may or it may not have any other gluten-free high protein flours) and then in another bowl I have put some oil, cider vinegar, honey,agave, or molasses, and I crack an egg into it, mix it up, add the dry ingredients to the wet with a bit of extra water to make a batter, and it goes into the pan heating on the stove. Once you get your basic recipe down you can do this quickly by rote. I can also do a bun - a- bowl microwave bread fairly quickly this way, which takes about 1 min 30 sec to 2 minutes to cook, and there is a small, hot quick bread to go with breakfast or lunch. All this needs is a bit of practice and then go and post the recipe on a card on the inside of your kitchen cupboard with the proportions - I can do a small regular loaf of gluten free bread without measuring really strictly, but this is after years of practicing with the same ingredients and I never consider it "done" until I test it with a clean table knife - how to avoid gummy breads - cook it until it is done, but you may have to drop the oven temperature for certain grains, seeds, or nuts, and you may have to flip a loaf out of the pan, and finish it upside down for a few more minutes.

Some gluten free flours are sticky enough in combination that they don't even need added xanthan gum for pancakes or pan breads, such as combinations of almond meal and amaranth with some sorghum. Amaranth also seems to have some mold retardant properties and it stores well in the refrigerator when baked.

There is also a "Clone" recipe for Pamela's mix which is supposed to be less expensive.

"Clonella's" Gluten Free Pancake Mix

1 cups Brown Rice Flour
1 cups White Rice Flour
2/3 cup Cultured Buttermilk powder (Saco brand was what was used)
1 cup Natural Almond Meal (may appear as brown flecks)
3/4 cup Tapioca Starch
3/4 cup Sweet Rice Flour
cup Potato Starch
3 Tablespoons baking powder
2 Tablespoon Baking Soda
1 tablespoon Sea Salt
1 tablespoon Xanthan Gum

mix all ingredients together well. Store in an airtight container or ziplock bag in the refrigerator, as ground nuts will go rancid quickly otherwise. Some people have tried using regular dry milk powder or even a casein free, gluten free, potato based dry milk powder like Vance's Dairy free as substitutes. http://www.vancesfoo...&Show=TechSpecs

Since buttermilk is acidic, you may then have to adjust the recipe by adding a bit of pure apple cider vinegar when it is made, to get the same effect, if it is not used.

Some of the ingredients could be substituted, for those with allergies or other intolerances. Note that sweet rice flour is NOT quite the same as regular rice flour, it is stickier.
  • 1

#656714 Sign New Online Petition To Mandate Gluten-Free Labeling On All Pharmaceutica...

Posted by on 27 November 2010 - 11:35 PM

People like to talk about the "cost" of medications but they ignore 3 things - the "cost" of downtime from getting sick from being glutened, the cost of playing Manufacturing Crime Scene Detective when the pharmacy isn't going to do anything other than tell you to call the distributor/manufacturer to see if they know anything, and the massive profits the pharmaRx industry is making, not only by overcharging after having the creation made for pennies in a very low wage company, but then by charging $200 -$500 for some of these concoctions, profiting by putting the cheapest mystery ingredients into these drugs.
  • 1

#656535 Cognitive Challenges & Career

Posted by on 27 November 2010 - 12:52 AM

Are you taking vitamin B complex and calcium/mineral supplements and eating properly ?

If it's only been 6 months it may take a while longer to heal up and be absorbing nutrients better.

You may also have to change your diet, more protein, more good fats, more vegetables, less carbohydrate. I found out that if I am going to have a day where I need to be able to think/write, I can't do the typical milk (or rather gluten-free milk substitute or yogurt) and cereal routine at all for breakfast. I experimented with different foods and adding in more grain carbs after initially being on a grainless diet for awhile when I first went gluten free, and the higher amounts of carbohydrates do not help my brain function at all. I have this really old but very funny T- shirt with a cartoon joke on it. It says "Eggs for breakfast" and it has these little marsupial looking creatures (mammals) running around a nest of dinosaur eggs, raiding it.

I have some interesting memory glitches that have been with me my entire life, so I just work around them. But that was layered on my basic brain, which just happened to be the model with a good visual memory, only I could tell that something was off. Now that I am older I tell myself this is what it must be to have the brain with the not so good memory. Of course I am 2 decades older than you, and the hormone thing is different, so this doesn't surprise me that now it's getting even more interesting. BUT my husband is not celiac nor gluten intolerant, eats well and exercises, and I can clearly see the same thing happening with him, so what is his excuse ? ;)

We as human beings in this culture are required to remember an extraordinary cache of JUNK, compared to people in the past. Really, just to accomplish anything, you may have to be willing to work 10 hour days, and wade thru incredible amounts of distractions, multiple appeals for you to stop what you are doing and deal with "some crisis," and deal with dozens of passwords. This tends to drive me nearly batty, so I write a lot more notes to myself. To heck with doing this on a piece of electronics, I must be the queen of the post it note. Think of what you did in school - learned to manage information, but ended up having to save only a fraction of it. Life is the same way.
  • 1

#655841 So Hard To Cope With Thanksgiving

Posted by on 23 November 2010 - 07:31 PM

Make your own Thanksgiving if your relatives won't cooperate.

If anybody tried telling me not to bring my own (safe) food that's the last they'd hear from me. They don't have to eat it, but they had better not be messing with what I've set aside, either.

You should have heard my (eats gluten-free at home ) spouse the other night when I was describing some of these dreadful scenarios. He said, "what is WRONG with those people? It's supposed to be a holiday for sharing the company of others, not forcing people to eat things."
  • 1

#654331 Need Some Advice For Thanksgiving

Posted by on 17 November 2010 - 07:11 PM

Clearly Another BYOGF Situation according to The Sacred Text of Avoiding Holiday Disasters.
  • 1

#654044 Hamburger Bun Emergency!

Posted by on 16 November 2010 - 10:52 PM

For a single bun, you can make a "bun-in-a- cup" in the microwave, in a small bowl or ramekin. You can also make a small batch of batter and make 2 or more, one after the other. Any sort of quickbread recipe can be cut down to make one of these, and it cooks in about a minute and a half in the microwave. These are also called "wonder buns," http://blog.kitchent...08/wonder-buns/

What I did to tweak this recipe, which I thought was way too dry at first, was to add a bit of olive oil to it, a teaspoon to a tablespoon, depending on how much flour I was using. I also don't like the taste of flax at all, so I omitted it after the first few tries and replaced it with more ground almonds. (nuts are very easy to grind in a blender. ) I also added a bit more flour, some water, and a small amount of baking soda and a half teaspoon of apple cider vinegar. This gave me a nice, moist bun but I had to vary the microwave bake time. Sometimes I use a big cereal bowl and make a big one I cut in half. It can be sweetened with a bit of honey or agave, and made to taste like a muffin, also. Test the bun with a knife to see if the knife comes out clean, otherwise, keep zapping it in the microwave until cooked through.

Bun in the Bowl, microwaved

in a microwave safe bowl, custard dish, or ramekin, mix together

1 egg
half teasp apple cider vinegar
a bit of olive oil, a spoonful aprox.
a tiny glop of molasses

add to it a mixture of gluten free flours (for a single bun, 1/4 cup. for a larger single bun, a 1/2 cup, for a BIG bun for 2 servings, 3/4 to one cup.)
orig recipe had sorghum, almond, flax. I use almond and whatever else I have, usually sorghum - amaranth.
1/4 to 1/2 teaspoon baking powder
1/2 teasp. cocoa powder
pinch of salt

optional - pinches of other spices, such as cinnamon, cumin
teaspoon of sesame or sunflower seeds for garnish
optional - more sugar, honey, or sweetener to make a muffin like taste (can use lemon peel, juice, and poppyseeds, for example)

If using larger amounts of gluten-free flours, add water to make a batter.

Mix together until well blended, and microwave right in the bowl for approximately 1 minute 20 seconds to 1 minute 30 seconds. The Big Bun in a Big Cereal bowl, in a slower microwave, may take up to 1 :45 or even 2 minutes - keep checking. Be careful not to over microwave the smaller ones or they turn into flax hockey pucks which taste of sawdust. The middle may not want to cook thru on the bigger cereal bowl. This is where you dump it out onto a plate and finish microwaving it upside down.

Makes one bun. Once you figure these out, they are really, really handy to make instant hot gluten-free bread with. And you can even slice them and toast them. The big ones can be cut in half to make 2 half rounds, and then split to make two small sandwich breads for lunch.
  • 1

#652315 Another "wrong" Diagnosis?

Posted by on 10 November 2010 - 05:33 AM

That is a good link about the reactions to chai lattes at Starbucks.

I used to get a consistent, bad reaction (migraine) from them and could not resolve the issue after grilling them about the ingredients- they said they were using Silk soymilk, and Silk is insisting that they're gluten free also. So if it is supposedly not the soy milk, then it's either cross contamination or something in the spice mix of the chai. I don't care what it is, I'm just not drinking it anymore because I can make my OWN latte type drinks at home and not react, using tea, spice, and coconut milk. Therefore it is not the plain tea, the spices ginger or cinnamon or cloves or tumeric, and it has to be something else. I'm tired of playing Reaction Crime Scene Investigation with some of these companies, they either have undisclosed ingredients or they just don't know what's in them and it's drink at own risk. Some of the other flavors of tea from Tazo are not gluten free.

People who react non classically to cross contamination or to outright deliberate eating of a gluten item, and then tell other people they aren't getting sick from something that did make them sick, ought to get their heads examined. I am not as sensitive as some, and yet I would never think to tell anyone cross contamination or hidden undisclosed ingredients are not a real issue because of allergies I have to other things. And I have had a few miserable cross contamination reactions from eating out in restaurants, fortunately, not very often.

As another poster said, if you think that gluten intolerance is your real issue (and I went through the wild goose chase diagnostic mill with other things wrong that no one could pin to gluten intolerance) you have to get very serious about the gluten free diet if you notice reactions to gluten in spite of the tests. I have never had blood tests with enough antibodies to be in the "Seal of Diagnostic Approval" range. So what. I lost count of how many times I was told I might have Lupus or MS because I had such joint flares and neuro symptoms and kidney problems.... well, surprise ! I don't. And now I don't have those problems other than I am still stuck with the once in a while lower level arthritis flares (a sign I may have eaten something wrong) and a bit of residual damage.
  • 4

#651715 First Holidays Since Being Diagnosed

Posted by on 07 November 2010 - 10:28 AM

I never did get what was so great about stuffing, so that's not a big deal to miss out on an overcooked sodden little wad of bread.

We cook our own special holiday dinners gluten free.

I can't think of anything that can't be converted if it is necessary to use an item that had flour. But most Thanksgiving food is gluten free anyway. Turkey, vegetables, potatoes, yams, cranberry sauce. Gravy can easily be converted to gluten free. You aren't supposed to cook stuffing inside the bird anyway so it gets down in a side casserole dish after starting it on the stove top. I have done stuffings completely without any conventional bread, using instead things like mushrooms, and they are better than regular. Pie crusts can be done gluten free or the shells can be purchased frozen or gluten free mixes used. We bake pumpkin pudding instead, with coconut milk and pecans. If you can find a gluten free bakery (some will mail order) you can also buy gluten free baked holiday goods. Health food stores now carry good gluten free bread varieties.

The more you cook the less big a deal this is. I don't even like commercially made holiday food now, it lacks taste.
  • 1

#651079 Are You A Celiac?

Posted by on 03 November 2010 - 11:09 PM

Depends on the situation, but I usually say I have auto immune disease and I'm gluten intolerant, but by being careful with what I eat, I can control the symptoms very well and I'm partially recovered, other than the arthritis.

If it's a restaurant, if they don't know, I will say "food allergy" I am allergic and cannot tolerate at all any wheat rye, barley. But I've also had some nice waiters and waitresses quiz me, and say, oh, you mean celiac or gluten intolerant ? and I really don't mind going into the details, but I'm the one who gets the neuro symptoms first, and had all the kidney problems before, so I am probably sounding sort of exotic or just weird. The more I can educate people the more likely we can eat out safely..... :P
  • 1

#650560 Substitute For Sour Cream And/or Yogurt In Recipes

Posted by on 01 November 2010 - 06:15 PM

Coconut milk for the fat and texture with some gluten-free pure apple cider vinegar added for the acid that is in the yogurt. Or you can just add another form of fat such as as coconut oil, or gluten-free shortening, or olive oil, and the vinegar, about a half teaspoon to a teaspoon.

And this is for BAKING.
  • 1

#650502 I'm About To Start An Elimination Diet...

Posted by on 01 November 2010 - 01:30 PM

This doesn't make sense. Why not just give up dairy or give up dairy with lactose, such as milk, and use dairy without it, such as aged cheeses and some yogurts ?
  • 1

Celiac.com Sponsors: