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Member Since 09 May 2009
Offline Last Active Jun 14 2010 04:12 AM

Posts I've Made

In Topic: Agave Syrup?

09 June 2010 - 07:05 PM

I've heard it's just as bad as high fructose corn syrup in terms of the impact it has on your blood sugar, that it isn't really any healthier. In addition, the processing of it can be just as destructive as HFCS. So, if I were you, I'd just use what you think tastes the best, because agave, sugar, and HFCS are all about the same in terms of their effects on your health. (I use Truvia.)

In Topic: Excersise During Recovery?

07 May 2010 - 03:19 AM

I have been gluten free for about 7 weeks, (although 3 weeks ago I'm pretty sure I was glutened). I enjoy working out, running, weights, etc. Should I be cautious of my stomach during the first 6 months of recovery? Is it okay to do abdominal exercises? Is there anything I should know? thanks

I work out all the time, and did whatever I wanted, and it was fine. Don't worry about abdominal exercises. If they're bothering you, get your core workout from other things (planks, squats, etc - lower body exercises in general work the core really hard, as do cardio workouts like spinning and swimming). I didn't have any problems, though.

In Topic: Walden Farms Has Gluten Free No Carb Syrups, Sauces And Dressings.

03 April 2010 - 03:10 AM

Y'know, I read a bunch of the 'five ingredients' labels and also read the normal ones? The normal ones have like, seven. Gee. I think it's a wonderful ice cream, but it's so clearly a marketing gimmick, just because they don't list 'skim milk' and 'cream' separately it's going to make ice cream better for me? I'm such a cynic....

I'm glad you found so many ice creams with clear labels. The difference for me is that by listing "skim milk" and "cream" separately, I can tell that it will be higher in lactose. Cream has so little that I can handle it, but skim milk is loaded with lactose. Sometimes the seventh ingredient is a stabilizer I'm not especially interested in consuming. I agree that it's largely a marketing gimmick, but I'm a little surprised by your hostile tone, especially given that other ice creams' extra ingredients do make a difference to some of us.

In Topic: Wheat Amino Acids

30 March 2010 - 03:11 AM

Since amino acids are the building blocks of protein, I'd be suspicious.

In Topic: Walden Farms Has Gluten Free No Carb Syrups, Sauces And Dressings.

29 March 2010 - 08:02 AM

I'm w/ you, FMMcGee... I'd rather have a tiny little bit of something real than a whole container of the fake stuff out there! I remember a friend challenging me to be able to tell the difference betw. REAL ice cream (cream, sugar) and fat-free ice cream (fake everything). It was a no-brainer... or a no-taster!!

Me too! Have you tried the Hagen Dasz "Five Ingredients" style? We got the ginger flavor and it knocked my socks off. It almost tastes spicy. And it's obviously gluten-free, with no fillers or anything fake. A quarter of a cup was all I really needed because the taste was so satisfying. I eat ice cream like twice a year, too - it has to be really good for me to bother.

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