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Member Since 08 Jan 2008
Offline Last Active Dec 21 2014 09:33 AM

#716853 Malt Extract

Posted by on 17 July 2011 - 04:43 AM

Are you sure the box was marked gluten free? According to Chapman's website, those bars are nut free, but NOT gluten free. If the package really is labelled gluten free then I think they made a labelling error, and should be reported to the Canadian Food Inspection Agency (if they really are labelled gluten-free).
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#709968 Can Celiac Disease Be Intermittent?

Posted by on 18 June 2011 - 02:18 PM

There is such thing as non Celiac gluten intolerance. People test negative for Celiac, but nevertheless have a very real intolerance to gluten. The treatment is the same: gluten free diet.
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#707774 Moving To Ireland?

Posted by on 11 June 2011 - 09:34 AM

Watch out for some of the supposed gluten free bread containing "gluten free WHEAT starch". Yup, they allow wheat starch in gluten free bread. They say it has been processed to lower the level of gluten, but I still got sick from it. The brand I had was Kelkin. Also, I had trouble finding gluten free food in small towns. The cities were fine, but the smaller areas didn't have much.
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#698711 Social Burden

Posted by on 11 May 2011 - 05:35 PM

I don't have any advice to give, but just wanted to say that don't dispair, there are patient and understanding guys out there. My boyfriend isn't celiac, but he puts up with it all (including our 100% gluten free house). We had only just started dating when I first got sick (and then diagnosed 2 months later) - he had the chance to run away but didn't. Be patient - you'll find the right one!
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#689986 Tasty Bite Mislabelling

Posted by on 05 April 2011 - 02:32 PM

I emailed them in March to find out what steps they take to prevent cross contamination, since the packages indicate that the facility also uses wheat. Here's the response I got:

Thank you for taking the time to write us. The factory uses a batch process which means we run one food item at a time and then all of the equipment is cleaned in between each batch; However, there is no way to ensure that cross contamination won't happen because we do use the same equipment. If you are very senstive to gluten then I would suggest you not eat our products.

The package I bought is still sitting in my cupboard. Can't decide whether to eat it.
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#687895 Controversial Facebook Post By Chef

Posted by on 29 March 2011 - 05:44 PM

This man shouldn't be allowed in or near any food established EVER AGAIN. This is scary......if I ever find out where he's working I will be sure to find out his bosses know about his post.
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#686325 What Does Everyone Eat For Breakfast?

Posted by on 24 March 2011 - 08:21 AM

What I like to call "breakfast rice". I hate rice pudding as a dessert, but I often make a form of it for breakfast. Take leftover rice. Mix in milk and/or yogurt of choice. Add cinnamon, dried fruit, nuts. I often make up a big batch at the beginning of the week and put a serving in a small container and eat it when I get to work. Works great with quinoa too. You can also mix in flax or chia meal if you want extra fibre (if you're like me and C is your problem and not D!)
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#685144 Thinking Of Going Vegetarian

Posted by on 20 March 2011 - 07:14 AM

I was vegetarian for 8 years and within a 2 months of being diagnosed with Celiac I started eating meat. I decided that one food restriction was enough. I've been in so many situations where the choices were eat meat or eat nothing. I'll take the meat thank you very much! I will clarify though that I was never was a vegetarian for ethical reasons and so I understand that that's a big thing for some people. I simply never felt well after eating meat. But I have no problems now. I think it was probably just the undiagnosed celiac that was affecting my body's ability to digest certain things.
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#682342 Today At Work...

Posted by on 10 March 2011 - 07:39 PM

Here's a surprisingly good recipe using pureed black beans! They turn out like chocolate fudge brownies and even the gluten eaters will like them!

1/2 C butter (125mL)
6oz bittersweet chocolate, chopped (175g)
1 3/4 cup drained & rinsed black beans
4 eggs
1 1/2 C granulated sugar
1 tsp vanilla

Line 9-inch square metal cake pan with parchment paper, leaving 1-inch overhang. Set aside. In small saucepan, melt butter with chocolate over low heat; set aside. Meanwhile, in food processor, puree beans until smooth; set aside. In large bowl, beat eggs with sugar until pale and thickened; beat in vanilla. Stir in chocolate
mixture until combine; stir in beans until smooth. Scrape into prepared pan. Bake in centre of 350F oven (180C) until cake tester inserted in centre comes out with a few
moist crumbs cinging, about 45 minutes. Let cool in pan on rack. Cover with plastic wrap; refrigerate until cold, about 2 hours. EAT!
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#675297 It's Official, Gluten Must Be Labelled!

Posted by on 14 February 2011 - 05:01 PM

I'm so angry at the ignorance of people out there who have obviously never had to deal with food allergies or intolerances or Celiac. I'm thrilled about these new requirements and participated in a letter writing campaign to get our government to take action. But reading some of the comments posted in response to various news articles about these new laws just makes me so angry.

Comments like these:
Please grow up and take responsibility for your own health! If you have a potential allergy then educate yourself to that allergy! Do not put the responsibility of your health on somebody else. It is time North Americans took on more of their fair share of the responsibility than everybody else. We are becoming a society of "not my fault"!

Or this one:
who cares , this again is the small interest group who has nothing better to do than make other people suffer because the can't eat certain foods.i cant have a peanut butter sandwich because one pearson is allerigic to it . And the media reporting this shows that they have nothing better to report on . Wake up people get a life

And this:
i don't need a label to tell me not to. but for gluten? OMG What the hell did they think it was made of? Will bread now require gluten warnings as well? how about a bag of flour? How about we just tattoo STUPID across the foreheads of these people so the rest of us can be warned?

And this:
This crap about allergies is being carried to ridiculous levels. I suppose a loaf of bread will now have to indicate that it has gluten, a jug of milk will now have indicate that it has lactose. It seems now that everyone who has gas now is running around saying they have lactose or gluten allergies. We have a society of hypochondriac whinners.
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#674997 The What's For Dinner Tonight Chat

Posted by on 13 February 2011 - 05:15 PM

I just enjoyed a delicious fish pie. Now I'm waiting for a mysterious dessert....I hope its chocolate. The best part is that I didn't have to make any of it. Good thing my boyfriend is a suberb cook. And baker. And its all gluten-free. :D Its our Valentines dinner.
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#674541 Feeling Like The Odd Man Out Here

Posted by on 11 February 2011 - 03:46 PM

I feel very lucky when I read the stories posted on this Board about people that are sick for years and years and desparately trying to find out why. I was sick from undiagnosed Celiac for all of 1 month (preceeded by 2 months of C. Difficile). Tests showed that the C. Difficile was gone but I wasn't feeling any better, so the doctor tested for Celiac. Prior to that I was perfectly healthly....kind of. Looking back I realize a few minor symptoms started after I ran my first marathon (extreme stress on the body!), but it was nothing severe and nothing that stopped me from running another marathon.
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#674060 Any Canadians With Metro Stores

Posted by on 09 February 2011 - 06:45 PM

Have you tried their Irresistibles brand of gluten-free products? I tried the Mac & Cheese - not a bad imitation of Kraft Dinner! And not super expensive either!
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#673423 A Little Comic Relief

Posted by on 07 February 2011 - 07:10 AM

Actually, we celebrate all holidays except St Gluten of the Wheat Fields Day.

And this is why they call us SillyYaks!!! You're hilarious!
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#671509 Oatmeal?

Posted by on 29 January 2011 - 09:52 AM

Pure uncontaminated oats are safe. Although some people can't even tolerate the pure ones. Oats themselves don't contain the gluten protein, but the reason oats have always been on the unsafe list is that most commercial produced oats (like Quakers) are contaminated with gluten grains during processing. So ONLY oats labelled as gluten free are safe. If not labelled gluten free, they're contaminated.
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