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

#631252 1 Month Gluten Free - Still Some Hiccups

Posted by on 12 August 2010 - 05:52 PM

Only a month isn't that long.

You could still have cross contamination issues that you are not aware of yet. Be sure you are not accidentally getting gluten from old cooking pans, toasters, colanders, cosmetics or pet foods or somebody else's crumbs. Depending on the amount of damage you have it is going to take awhile to get healed up and be able to use nutrients. You might also have a food intolerance to something else, such as soy or dairy or another food group, and you will find yourself doing better once you get settled with what sort of food agrees with your body and gives you energy.

I found that once my hormones started dropping off after menopause, in my mid fifties now, my short term memory got worse, so I have to develop tricks to work around this, and just accept that the really good, effortless memory I used to have is gone and I now have the regular model. :huh: This means I don't hesitate to write notes about stuff instead of winging it from visual images.

I take a multivitamin, B complex, and a calcium/D supplement, and I eat a lot of blueberries.

This also means that if I want to continue to write things that don't sound like gibberish I have to discipline myself more. I was eating more gluten free carbohydrates early in the day, but that just doesn't work for me, and I seem to think better on proteins and fats. This means I went back to something closer to a specific carbohydrate/Atkins style first meal. I also have to exercise.
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#627683 Turn On The Today Show Right Now!

Posted by on 29 July 2010 - 05:45 PM

Okay, here's what they made: http://today.msnbc.m...om/id/38455729/ (scroll down for the recipe)

She didn't say what flours she was using, but she did talk about the properties of gluten in cooking and how it's important to have the right gluten free flour mix that's not too heavy. They also mentioned that some people have a "gluten allergy" and some people have a more serious thing called celiac disease. I think it was a pretty fair presentation for as brief as it was.


That recipe is not detailed enough for gluten free baking. :blink:

She has "gluten free flour mix" but does not specify it should contain a proportional amount of xanthan or guar gum unless certain stickier type gluten free flours are used. Also, different gluten free flour mixes bake at different times, so the cupcakes should be tested before the final pull from the oven. Because of sulfite sensitivities, I would recommend pure apple cider vinegar instead of wine vinegar. With so many gluten-free people having lactose sensitivities, I would also specify a lactose free milk or liquid substitute such as gluten free rice, soy, or nut milk or even water.

She should also specify on the food coloring, vanilla, and cream cheese that they be gluten free.

I would not want somebody to try this and feed it to somebody without the usual ingredient shakedown. B)
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#626116 New To Gluten Free Diet, Need Support!

Posted by on 23 July 2010 - 03:24 PM

Ethnic foods are the way to go.

Also, besides here, try Recipezar for gluten free recipes.

Rice noodles and sauce, Rice and beans, rice and lentils, rice and curry.... lentil warning. pick over lentils carefully for stray other grains if using dry, even the supposedly gluten-free ones.

All the foods that originate in the New World, such as beans, corn, squash, tomatoes, chiles, potatoes, quinoa, wild rice are usually safe. Some of you may be sensitive now to milk lactose but may be able to tolerate cheese and gluten-free yogurt made so the lactose is aged out. A baked potato can also be used as a base for chile or beans or cheese and broccoli. A simple soup base of a can of corn, beans, and tomatoes with the boxed gluten free chicken broth from Imagine can be the easiest, most filling thing. Canned pumpkin is an excellent vegetable thickener to add to soups and stews or it also makes dandy pumpkin based baked puddings.

Corn tortillas (read labels for hidden wheat) are a staple, as well as rice cakes. Both are good for smearing on peanut butter and jelly, or pizza sauce and cheese. Lundberg is the good rice cake brand.

Original Thai cooking with rice noodles and coconut milk based sauces has very little gluten unless it has been Americanized. Pad Thai is good.

Chinese stir fry, or fried rice, or teriaki with homemade wheat free tamari sauce.

African/Middle east - peanuts, sorghum. Amazing soup can be made from canned pumpkin, curry, and peanut butter and carrot juice, for instance. Leftover chicken can be added.

Indian Curry - yogurt sauces with spices, over vegetables and chicken, is easy to make gluten free.

Emergency BBQ sauce. Mix gluten-free ketchup (Heinz or one of the brands marked gluten free) with gluten-free mustard, and or molasses or honey.

American Tabasco is gluten-free, but read the label.

Fish sauce- Best Foods original Mayonaise is gluten free, and can be used to make other sauces by adding mustard or ketchup or relish, etc.

Salad dressing. I put ev olive oil in a cruet and apple cider vinegar and balsamic vinegars in to other bottles. Lemon juice is also good. Add a bit of sweetener, salt, pepper if you like it, and this is so much cheaper than prepared.


I don't use a bread machine as there is just the 2 of us, but if I did, based on the reviews, I would with a large family try the Japanese Zo. I would then practice with oven baking or microwave cup baking to find a bread gluten-free flour mixture I liked and that nobody else was allergic to, and then would mix up my own gluten-free flour mixes in baggies. I have been a bread baker since a teenager so this isn't a big deal once you find the one true mixture you like.

Of course my metabolism now does not really need bread :lol:

On mixing gluten-free flours, this is easier than you think. Say you want a three way mixture of potato starch, sorghum, and rice flour. Buy three bags, open, and put each into a bigger ziplock and give to one of the kids to shake and knead after closing it.
You can mix two other kinds of gluten-free meals together in another bag. Say you like buckwheat or amaranth or almond meal.

Now you can put together a 5 way mix fairly quickly by taking a big glass measuring cup, and putting in say, half or 2/3 the amount of the first mix and the rest is the 2nd mixture.

Or you can lug 5 or 6 little bags out of the freezer every time and measure a 1/4 cup of each, one by one..... :rolleyes: You can also make your own dry baking mixes to which you just add the wet ingredients.

On the almond meal, I buy big bags of almonds at the farmer's market and grind my own in the blender, MUCH cheaper. I don't like flax.

Almond and amaranth tend to keep better in the refrigerator and don't mold up as quickly as regular gluten-free flours, and may not need xantham gums.

Some people hate bean flours. This is normal. I don't, because I don't have that sense of taste, but I believe the supertasters here are numerous.... :P If they are turning their noses up at the gluten-free breads, try experimenting with ingredients.

The Bette Hagman gluten-free bread books are classics and really good.

If you can't get a yeast bread to come out, add baking soda and cider vinegar to the recipe and convert it to a quick bread.

Underdone bread ? Put it back in the oven. Test for doneness by using knife, should come out clean.

"Baking times vary" is the mantra here.
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#615490 Hypoglycemia And Being Constantly Hungry

Posted by on 09 June 2010 - 12:27 AM

I am so glad you have written out a list of what you actually ate, this makes it much easier. This is going to be easy to fix.

I am making the assumption that the soda pop is the kind with sugar in it, if it is not, please let me know.

Drinking pop is a very expensive way to drink sugar water and chemicals. Or worse, sugar and CORN SYRUP water with chemicals. With blood sugar problems already, it's very detrimental, as it spikes your blood sugar quickly and then you crash because your diet is way too low in fat and fiber and high in fruit sugars. If you have to have the caffeine, and I sympathize, as caffeine helps fight the grogginess that being glutenned causes, and it also helps with some headaches, start to use something else cheaper to get it, such as hot tea, and start using whichever brand of artificial or substitute sweetener that you can tolerate. I'll go thru them by the color of the packets they come in. Pink stuff, aka saccharin, is not that expensive and is less likely to cause a migraine. Blue stuff, aka aspartame, "Equal" is not good for people with sensitivities, allergies, or headaches/migraines. Yellow stuff, sucralose, aka "Splenda," is okay. There is also stevia, which is a plant extract, but is is of the family that is related to ragweed, so if you have hay fever, you may want to use caution.

see also http://en.wikipedia....ugar_substitute

You can also use smaller amounts of honey or agave nectar, but agave is pretty pricey. While a cup of tea might taste sweet with one teaspoon or 10 - 15 calories of sugar, a can of soda pop can run 180- 250 calories or more- all of the calories being from sugar - it's crazy.

High fructose diets - big no-no with people with problems with blood sugars.

Right away I see this diet is very high sugars from the pop and fruit and very sadly low in fat and vegetables. (most people would be aghast at the lack of grains, not me, I did the SCD for awhile, at first. ) You need to eat good forms of fat to give you slow burning fuels so you don't feel hungry, and you MUST eat more vegetables if you are going to pull this off with no grains. Vegetables, besides providing bulk that is slower to digest, helps hold moisture in your gut longer and helps those beneficial bacteria in the gut that are digesting your food for you.

If you want to add carbs without grain you can try potatoes or well drained and rinsed beans, both, when some olive oil is added, last a very long time and sate hunger. You can also put yogurt on both potatoes and beans as a topping.

Now let's talk about the old way that people counted servings. It went like this, 3 to 4 of everything a day. Since we're talking low carb and not doing the bread, we will substitute that.

So, 4 fruits, 4 vegetables, 4 proteins such as egg/fish/meat/nuts, 4 dairy calciums such as milk/cheese, and some fat such as olive oil, coconut milk, or avocado or nuts for the fats.

So you've got:

dairy calciums 1 2 3 yog yog chee

fruits 1 2 3 ap nec nec

vegetables..... not until dinner, then 1 salad . you're way short

proteins 1 2 3 ens, eggs

fat just 1 nuts. maybe the salad dressing and some from the potato. Need more

carb just 1 from potato.... need more


You need to get more vegetables in there. Your new goal is to eat vegetables at least twice a day or even 3x a day, but always by lunch. Preferably green ones.

But you don't want to . It's a cultural thing. I used to eat like that, it just takes retraining. Vegetables can be rinsed under the tap, placed in a bowl, and microwaved and a minute or two later there they are, ready for their olive oil, gluten-free mayonnaise, yogurt, salt, or whatever. I save some all the time from dinner for breakfast or a mid morning snack.

For what you spend on pop and ensure, $$$, certainly you can afford a bunch of broccoli and a bunch of leafy greens or green beans or snap pea pods or something each week, buying whatever is in season and cheaper. Do you have a farmer's market anywhere to shop at ? Can you plant some greens in a garden or tub ?

Canned vegetables. Beans, on sale, drained, rinsed, are very nutritious and filling. Or you can take dried ones, pick them over, rinse, cover in boiling water, let cool, dump the water and cook them again in water. Pumpkin. This canned pumpkin stuff can be used in many different ways, (it's wonderful in chile) is delicious mixed with yogurt and cinnamon, can be baked into puddings, and very filling.

Beans and rice are a classic, CHEAP, filling gluten free combination. This can be put together quickly with canned beans and minute rice, but even regular rice doesn't take that long to cook.

If you can afford rice pasta, canned tomato puree and paste can be made into spaghetti sauce to go on it. Or you can put it on rice to make a type of stove top casserole. Classic stove top casseroles that aren't expensive can be a can of tomato puree, a can of well rinsed beans, a can of corn, and a can of beans with some tabasco sauce, seasoned with a bit of vinegar and cumin, served over rice. This makes a lot of food for not much.

You can also make curry. Saute vegetables in oil, add spice, add yogurt to make sauce, serve over rice. A classic curry is pea and potato with yogurt. You can fry up some onion and garlic, add the curry spices, then some frozen peas or other vegetables, and a chopped up baked potato and some yogurt, and there's dinner.

If you can tolerate peanuts or peanut butter, find some and that is a great source of fat and protein at the same time. If you're eating semi vegetarian like you listed above, you MUST combine proteins better or you'll starve. For example, peanut butter and cheese on a rice cake, or with rice on the side. But this is a very hard diet to do vegetarian, and unless you have some sort of ethical objection, I'd be trying to find a cheap meat source such a chicken thighs or hamburger, or a whole chicken on sale, and cooking some servings up and keeping them on hand for the week. Or this is a bit more expensive, Buddig, for instance, makes gluten free turkey lunchmeats.

The cheapest and best gluten free salad dressing is you buy a very large jug of high quality olive oil that lasts a very long time, and a big jug of pure apple cider vinegar, and you put some of each into smaller bottles and sprinkle it onto your salads with some seasonings. Lemons can also be substituted for the vinegar.

For fat, you can also buy a can of coconut milk and put a bit in your tea every day and a can will last a week. This is a great substitute for milk and it is filling.

If you google search "bun in a cup" you can find some microwave quick bread recipes. I adapted one here and make quick gluten-free bread in a bowl in the microwave that is cheaper than store bought. (I can't eat much or I blimp ). I found that I could substitute the gluten free flours easily, and had to add a spoonful of oil or it became too dry. But basically you take an egg, some oil, some vinegar, and about a half to 2/3 cup of any mix of gluten free flours or nut meals, add a dash of salt, some baking soda, and enough water to make a batter, stir well, and it cooks in a cereal bowl in the microwave and turns into bread in about a minute and a half. ( microwave settings vary. be careful. my first attempt was a hockey puck that tasted wretched because I really did not need to cook it that long. (This was when I discovered that not only did flax meal not sit right with me, I really do not like the taste of it, and am not going to miss it. Ick. ) These bun cup recipes can also be done with almonds. I grind my own in a dedicated blender, I buy the nuts in big bags at the farmer's market, (being in CA helps, nuts all over the place B) ) so it works out I'm getting my almond meal for about $3 a pound so it's much cheaper. I can make muffin bowls in the morning by adding a bit of sweetener to it, and some fruit peel, and make 2 servings. (when I measure out ingredients I do more than one, so it's like a homemade pre - mix in a baggie or cup just waiting for the liquids. ) One of these high protein muffin like things is very long lasting, esp. if made of nuts and seeds with oil added.

If you add some amaranth flour to things, it makes it more mold resistant and I have kept some things I've baked in a more conventional way, either in cast iron with oil like a cornbread is done, or in the oven, in the refrigerator up to a week.

Hopefully this will give you some ideas, and you can get yourself feeling better soon.
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#608960 I Can't Commit To Gluten Free Without Some Sweets!

Posted by on 04 May 2010 - 08:22 PM

Craving sweets is a symptom of the disease caused by malnutrition and not eating a balanced diet.

Everybody is busy, so that's no excuse.

Start taking a gluten free multivitamin, a B complex, and a calcium supplement. Eat more vegetables and good fats such as nuts, avocados, coconut milk, olive oil.

And your'e going to have to find a place to either buy gluten free treats, local or online, or learn to make your own, because driving all the way to a regular bakeshop takes just as much effort as driving to a store for gluten free goods, it's where you want to direct your energy.

Try googling [ gluten free name of your town ] . That should give you some ideas.
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#593843 Can You Get Sick From Touching Wheat?

Posted by on 19 February 2010 - 06:35 PM

Just curious about this topic: I have DH on my hands and there are often open sores. Can gluten enter into the system that way?


Yup !

I was so happy when I figured out that I'm sensitive to topicals. No more rashes, much better skin. No more itchy flakey scalp. No more hands cracking in the winter.

Your hair should grown in thicker once your gut heals up. Extra bonus.

Guys, look. You all have SHORT HAIR and you don't put conditioner on it.

We have LONG HAIR. We tend to put goop on it after the shampoo. It doesn't rinse off all the way. The residue gets on the towels, hands, all over. Then we moisturize and smear more goop all over ourselves. Now there's residue on the fingers. Then we go into the kitchen and get something to eat, like a finger food, grapes or something, and sit there and munch while typing, the oil is all over the keyboards.... gaaaaaah.

Not to mention lipstick. And powder. When was the last time you wore makeup, guys? More goop and possible residue. I don't know about you, but my eyes BURN when I use eyeshadow or mascara with wheat, and my face breaks out. Mineral makeup is great.

I have an acute sense of smell and if I can smell a lotion residue somewhere, it is there.

Of course, it can be other allergies. But when in doubt, just try switching to something that doesn't have it, and see if it makes a difference. Always try to use cosmetics with the fewest ingredients.

Also, for dry skin, eating coconut milk, olive oil, and avocados, nuts, all these good fats can help your skin. Coconut oil can also be used as a moisturizer and a tiny dab as a hair conditioner, after rinsing with water and apple cider vinegar. Pure shea butter, a tiny bit also goes a long way.
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#590905 How Should I Handle This In The Future?

Posted by on 06 February 2010 - 01:38 PM

Well, now that I've had the misfortune of reading the response to the response.....

.... You, and not anyone else, are responsible for what goes into your mouth, even in social situations. Unless you're physically incapacitated or an infant being hand fed. This means you must make a good faith effort to make your order precise AND gluten free.

If your need to "blend in socially" includes deliberately risking making yourself sick the next day(s) because you won't clearly tell a waiter what you need, and are unwilling to ask the bartender (an ingredients expert, usually) if they have some vodka made with potato not wheat, and could they put that with something else over ice, or just get you a glass of plain wine, then lambasting other people for making safe suggestions is just being done to be difficult.

Alcohols are liquid sugars, so if you're sensitive to the effects of sugar, thinking that they're not going to have the same effect as a soda with hfcs is not correct. If you are safe with any type of artificial sweetener, carry it with you in your purse or wallet so you have it if you want or need it.

Smart cocktail waiters actually love us polite people who order nerd drinks like diet sodas or mineral waters over ice, and then make sure to give them a better tip than what they'll get with somebody ordering a complicated mixed drink, who is rude and then CHEAP on top of it. Less hassle, bigger profit margin, don't have to worry about liability with drunken driving or calling a cab. They assume you're the dedicated driver, or perhaps just have an early morning, or have a job where you are never allowed to be hungover. They don't care. That's what it looks like on the other side.
  • -1

#454159 Still Drinking Regular Beer - No Problems

Posted by on 06 August 2008 - 04:29 PM

Bud Light is brewed from hops, barley malt, and rice.

This poster had repeatedly posted that he drinks this beer and claims to have no "issues" with it, however, this item is not certified to be gluten free and is made from barley, which is part of the wheat family, so it also would cause an auto immune reaction in people who are known to be sensitive to gluten. He is offering up a personal experience as an example of how in the future, an item might test out to be below the proposed legal limit for gluten.

But this is all speculation.

People's reaction to minute amounts of gluten truly varies from person to person. But to rely on a physical reaction to gluten is not enough for most people to be able to truly tell whether or not an item is "gluten free." I am basing this not only on my personal experience (not from drinking beer, but from eating other contaminated things accidently and finding out after the fact that it was contaminated but I did not react much at all, one of the mysteries of life. I have, of course, also eaten supposedly gluten free items and reacted badly.) but on what I have read here written by many other people. Lack of obvious reaction does not mean that an item made from barley malt is going to be safe for consumption by people who are supposed to be adhering to a gluten free diet.

In the majority of gluten intolerant people the disease is silent, undiagnosed because the damage is occurring in a way that is not obvious. In many people the

If any beer company wanted to make a truly gluten free beer they are free to do so and then market the item as truly "gluten free."

If a beer company wanted to increase their market share by [i] implying[/b] that they were gluten free (while still being made of gluten sources) then that would not be a good thing to be trying to market it to people who had to stick to a gluten free diet.
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