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Member Since 25 May 2008
Offline Last Active Jun 25 2015 01:58 PM

#946398 Talenti's New Stance On gluten-free Labeling

Posted by on 31 May 2015 - 05:24 PM

My immediate suspicion is that they do not want to go the the bother and expense of testing for gluten. As I understand the law, the product must test at 20 ppm or below to be labled  "gluten free". If the company has not changed anything, you are in no more danger than when the product was marked gluten free.


I fear that we will see more and more products drop the "gluten free" label to avoid the expense of testing. 

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#938409 Lipton Onion Soup

Posted by on 13 January 2015 - 07:17 PM

I know there was much discussion earlier about the possibility of barley in this soup. No problem. I have been using it for years with no problem. The last package I looked at seems to have changed ingredients. Now there is "soy sauce (fermented soybeans, wheat, and salt)". Are we screwed? I am afraid to use it now.

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#932905 Shared Facilities

Posted by on 18 October 2014 - 12:19 PM

Most homes of Celiacs are shared facilities. My husband keeps a loaf of bread in a closed breadbox. Shared facilities right there. Shared lines? He makes a sandwich on the counter and then cleans it up carefully. Shared lines right there. I think it may depend on how sensitive you are and how carefully the lines are cleaned. Each person has to make his own decision.

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#905268 Tax Deduction For Celiacs!

Posted by on 06 February 2014 - 02:04 PM

I understand that you may also be asked to say what percent of the gluten free food is consumed by others who do not have Celiac. Sounds like too much trouble for a possible tiny deduction.

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#890300 Rice Krispies Gluten Free

Posted by on 30 September 2013 - 01:20 PM

Anyone who would eat a dead pig shouldn't balk at a dead bug. I eat both!
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#889340 Any National Chains That Serve gluten-free Breakfast?

Posted by on 22 September 2013 - 01:50 PM

Waffle House (depending on the location) can be terrific. They don't have gluten-free waffles or pancakes, but will change gloves, clean the grill and use a clean pan to make eggs, bacon or sausage, and hash browns.I have never had a problem with breakfast there. I know they are not national, but that is one good thing (among many) in the South.
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#889306 How To Deal With Unsupportive Friends?

Posted by on 22 September 2013 - 06:02 AM

Maybe, just maybe, you have gone overboard in talking about the problems with gluten. People do get tired of hearing about any sickness. Try not talking about the problem for a while and see if they are more receptive when you mention it occasionally.
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#889304 Dates: Do They Make You Sick?

Posted by on 22 September 2013 - 05:58 AM

I eat fresh dates all the time. They have "0"points Weight Watchers and give me the sweet taste I crave. I am fairly sensitive and have never had a reaction to the fresh dates.
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#882988 New Diagnosis, Quick Question

Posted by on 05 August 2013 - 08:57 AM

I liked the idea (who was it?) of blaming it on the doctor. That is hard to argue with. I have said (almost whining!) "My doctor says I can't have even a bite. He's driving me crazy, but I have to do as he says". Blame it on the doctor. I promise you he won't mind and it will get you off the hook.

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#881978 Holy Molybdenum Batman. Eating Out gluten-free Is Hard

Posted by on 30 July 2013 - 01:18 PM

Rene83, I really enjoyed you beginning post. Ignore some of the carpers. They seem to be multiplying. I have had most of the experiences you cited.

Someone pointed out that she was lucky to live in an area that was gluten-knowledgeable. Well, I live in Mississippi. Now, I love it here and would not want to live anywhere else, but if the end of the world comes, come on down. It will take several years to get here.
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#872848 Chickfila?

Posted by on 05 June 2013 - 01:13 PM

eblue, it does all seem really hard and depressing right now, I know. We've all been there. Give yourself time. You will find that there are safe places to eat out; some friends will be extremely careful and cook things you can eat; uncoated wings are also good; feeling good trumps a whole lot of inconvenience.<br /><br />I live a pretty normal life and I have been gluten free for six years. You will learn how to get around obstacles. Example: I take a gluten-free bun and go to my favorite barbeque joint. They know me and serve the meat and slaw so I can make my own sandwhich. More and more restaurants are getting on the gluten free train. Take it easy until you heal up a bit and begin to get brave slowly.<br /><br />Hang out here a lot. There is a wealth of knowledge and experience that can make you adjustment easier.
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#860676 Bread Crumb Substitute?

Posted by on 26 March 2013 - 01:28 PM

I throw a few slices of bread (any kind you like; I use Udi's) in a food processor and grind it to the size crumbs I want. If you want dry bread crumbs, put the sliced bread in a slow oven (about 250) and bake until dried out all the way through and lightly browned. This is how I use up the end pieces from a loaf. 

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#830675 Drinks That Are Okay.

Posted by on 18 October 2012 - 08:43 AM

What a loving thing you are doing by going gluten free with her. She is a very lucky lady.
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#826163 Friends! Happy Friday! Please Share Your Story Of The Onset Of Your S...

Posted by on 28 September 2012 - 09:13 PM

I understand that a physical or emotional trauma can set off latent Celiac. I had a bout of breast cancer, which, let me assure you, is physical AND emotional. Shortly thereafter I started with the nausea and diareah. I kept seeing my internest... had gall bladder removed... took medicine... no improvement. Finally, I was so depleted that my dear husband took me to the emergency room where my b/p was 60/40 and they couldn't find a pulse. After several days in the hospital with no improvement the GI on call looked at my records. Her first question was "Has she been tested for celiac?" The rest is history. Endoscopy and no more gluten. I am doing great and life has never been better. Thank God far the accidental encounter with a doctor who understood Celiac. Otherwise, I would be dead.
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#826131 "wow, That's Good!"

Posted by on 28 September 2012 - 06:25 PM

I admit it... I am a Udi's junkie. I guess after all this time (I've been gluten-free for almost five years) I don't really remember what real bread tastes like. I cut the end pieces into fourths and toast it slowly in the oven. Break it up for crutons, crush for bread crumbs or (my favorite) use as a base for appetizers. Try spreading the bread sticks with Laughing Cow cheese or anything else you like.
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