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T.H.

Member Since 11 Aug 2009
Offline Last Active Sep 27 2014 10:07 PM
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#824585 Glutened By Vapors

Posted by T.H. on 20 September 2012 - 01:51 PM

I don't know that there have been any studies on gluten particles specifically, but there have been studies on various allergens and whether particles are present in the air after processes such as boiling, frying, etc.... So far, the evidence is that there are enough particulates aerosolized by cooking processes that an allergic person can respond.

Again, this is looking at those with allergies, not Celiac Disease. However, allergies are a reaction to proteins, and gluten involves proteins, so I'm just looking at these as examples of whether or not proteins can become airborne by some process of cooking.

I'll list a couple examples. One is primarily industrial, so not as useful to this discussion. I include it merely because it briefly discusses the fact that aerosolization during the cooking process is a known issue. The second is a study with allergic individuals in a closed room where food was cooked. That may be more relevant.

This doesn't address any issues about quantities released into the air vs. quantities required for most Celiacs to react, but it does address the possibility of aerosolization.

http://www.clinicalm...ontent/7/1/4#B3
"Processing of a food, such as boiling, steaming, or frying, can also release significant quantities of particulates into the air. This aerosolization has also been identified as a potential high risk factor for sensitization by inhalation..."

http://www.ncbi.nlm....pubmed/12121190
From the Abstract:
"Subjects were exposed for 20 min to the aerosolized form of the allergen and the symptoms and the lung function were monitored. Aerosolization was achieved by cooking the food in a small room. Where possible challenges were double-blinded....The implicated foods were fish, chickpea, milk, egg or buckwheat...Our data demonstrates that, as in the case of other aeroallergens, inhaled food allergens can produce both early- and late-phase asthmatic responses..."



Oh, and Irishheart? Just because you mentioned feeling sick from strong perfumes.:-) Am I recalling right that you have issues with sulfites? If that's correct, you might be interested to know that a lot of sulfite sensitive folks react to perfumes. Some have severe reactions, but most I've spoken to say their reactions are mild, often headaches, dizziness or nausea.

I've heard a lot of anecdotal reports re: sulfites in perfumes, but the closest to a 'source' I've found is 'A Consumer's Dictionary of Cosmetic Ingredients,' which said that sodium metabisulfite is used as an antifermentative in perfumes, so maybe your reaction isn't as psychosomatic as you may have thought. :)

Shauna
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#821204 Devastated, Angry, Frustrated...

Posted by T.H. on 02 September 2012 - 11:39 PM

*hugs*

I'd second Takala in getting the children tested. If they are negative, some experts recommend testing them every 2-5 years, for the rest of their lives, or if they start developing symptoms. This disease can trigger at any time, and symptoms may show up only after damage it being done.

You also may want to see how many of your family members you can get tested, too. Siblings, parents, and children are now 10 times more likely to have this disease, now that the diagnosis is in the family. Cousins, aunts, and uncles are about 4-5 times more likely to have this disease.

Re: the anger - I personally have been using to try and help other people. I sent letters to all the doctors that missed this. Told them what my symptoms were that they saw me for, and told them what it actually was. It might not make a difference, but just maybe they'll see someone in the future with those same symptoms and they'll remember and test them. And it certainly won't hurt.

I also share this with others if they mention having similar symptoms, sometimes even if they don't, and there have been folks it has definitely helped who now have a chance at getting healthy, just like me. One of these was a mother whose infant was reacting, and gluten turned out to be the reason. Docs totally missed it.

We can't get back those years, but I like to think that our outrage and passion over this issue may be able to get those years for others, and make something good come out of this.
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#819063 Cross Contamination Question?

Posted by T.H. on 22 August 2012 - 06:42 AM

Wow That's crazy!!! Didn't know that so thanks so so much for telling me. I'm scared now :( does anyone else here have severe allergies besides gluten/wheat?? How do you cope??


First, take a deep breath. You can do this. :-)

You don't have to be terrified, but a little fear is normal. Who wouldn't be afraid when they have something like this come into their lives? It's scary to think that just getting something in your mouth can be that dangerous.

What you don't have to do is let it cripple you. It's there, yes. But...so is the danger of being hit by a car, or getting food poisoning, or falling off a cliff. We take precautions to avoid those risks, right? Like look both ways before you cross the street, keep food in the fridge, don't get too close to the edge of the cliff. That's all you have to do now: learn what precautions you need to take for THIS new risk in your life, and do that. The more you learn about what precautions you need to take, the better chance you have of being healthy and happy.

The main change you make when you develop a reaction that can kill is that you have to be much more aware of your actions and the world around you now. It feels scarier at first, when you're not used to it, but - well, pardon yet another analogy - I kind of think of living with an allergy like learning to walk on the balance beam.

First time, you might be scared you'll fall off. But after a while you get used to it, get better at paying attention to your balance, and you can do it smoothly and you stop being afraid you're going to fall. But you'll never be able to do it without a part of you concentrating, because you will never be able to get off this balance beam. The risk of falling will always be there.

Second change you'll need to make, now that you've done some breathing ;-), is start thinking differently about how you interact with the world.

There is a habit you will need to consciously develop now: nothing touches the mouth. You don't touch your mouth with your hand, or chew on your nail, or lick your finger if you prick it on something or bite a pen or pencil, none of that, unless the item in question has been washed with soap that you know it is safe.

And you also don't touch your mouth to anything else, like kissing someone's cheek or their hair, unless they have washed it with something safe for you. They can have hair products, lotions, after shave, all sorts of things that you'll need to be aware of.

It is hard to do this, because we normally touch our face and mouth constantly, even when we're not aware that we're doing it. But it's possible. It'll just take work. My daughter was a couple years younger than you when she started having issues and after numerous reactions, she decided to wear cotton gloves for a couple months - the feeling of the cotton on her face would remind her what she was doing so that she was more aware of it until she didn't do it anymore.

I have a reaction to an inhaled substance, too, so when we went out I wore a mask like a dental hygienist, which helped me become more aware of attempts to touch my mouth/face.

You may want to talk to your folks and see about getting wheat and dairy free lotion, soap, shampoo and so on for the family. For yourself, at the very least. Even if you are not eating your conditioner, say, it's nice to know that your own hair is not posing a risk to your life if you accidentally get it in your mouth.

I'm sorry you have to cope with this; always better when we don't have to. But you can do this. Take support from your family, ask for help researching where wheat and dairy may be in your food and other supplies, and you can totally do this. :-)
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#804066 What Do You All Think About Idea That All Grains Must Go For Many To Heal?

Posted by T.H. on 17 June 2012 - 03:30 AM

I've come to think that we each have our own, individual optimal diets. Whatever strengths and weaknesses our genetics gifted us with, whatever injuries we've sustained in life, whatever we're exposed to in our environments - it's all going to have an effect on what diet does best with us, IMO.

The gluten free diet is a clear one for all us Celiacs, but the grain free one, not as much.

However, we're all competent adults, and usually ones who pay attention to our health because we've had to do so. It seems to me that some people do just fine with grains, some people are knocked flat by 'em, and they are typically aware enough of their own bodies to tell the difference, you know?

Whether it's the grains themselves, or GMO issues, or pesticides, or whatever, if it works for some people to avoid it, more power to 'em. God knows I've struggled enough to figure out my ridiculous body that I'm always happy to support anyone who's found the answer to their own health issues. :D

As for myself, if I eat grains, I'm sick. My kids' health issues are much better when they have a low-to-no grain diet. Previously, when eating grains, I had vitamin deficiencies and other medical problems that wouldn't resolve until I made some major dietary changes, including going grain free.
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#802408 Completely Grain Free

Posted by T.H. on 10 June 2012 - 05:11 PM

I've been grain free for about 2 1/2 years now. No grains, no grain derivatives (even corn derivatives like cornstarch, citric acid, xanthan gum, that sort of thing). I've tried to find ones I can eat, but so far, they all make me sick, so they're out of here.

Paleo, primal, and raw foods diet blogs have been a good source of grain-free recipes, along with some of the SCD and GAPS diets blogs.

What I've learned doing this for a couple years:
1. The extras make a huge difference. I have a limited diet, which gets REALLY boring after a while. So since I can't change my limitations, I now make sauces, condiments, dips, spreads, veggie-based 'croutons' - anything to change things up, so that it doesn't feel like I'm only eating that one same food. :-)

2. Oil + nuts + an herb = a pesto sauce. You can add cheese if you have dairy, but playing around with herbs and oils and nuts (or even oil and herbs) can get you some great combinations. You can use some veggies in the mix, too. Asparagus pesto, basil and lemon thyme with pine nuts, broccoli and walnuts, oregano and hazelnuts. Lots of good stuff.

3. Most veggies can be steamed/boiled/roasted and blended up in the blender to make the base for a sauce or dip for meat, beans, even other veggies. Or a base for a soup. Roasted eggplant and roasted onion go great together, for example.

4. An herb garden is a life-saver. About 6 months into the diet, I started an herb garden. It's the best thing I've ever did with re: to food. It's usually faster to buy a small herb plant, but you'll get more bang for your buck if you buy seeds. I buy any herb that is edible, even if I don't recognize it and have to go look it up once I get home, but I don't think there's been an herb I've regretted purchasing - they all taste good with something, and oftentimes it's something I never ate before so it's worth exploring.

5. Some nice veggie noodles: get a julienne peeler and peel a zucchini, yellow squash, carrot, etc... length-wise until you have a lot of little noodle-like strips. Let them sit in open air (usually in the fridge) for a few hours until they are limp. Then boil them briefly and you have veggie noodles. I always thought the carrot ones would go well in chicken soup. :-)

6. Comfort food helps. I found one or two foods I really, really like, and I make extra whenever I make them so I can have a small store in the freezer. If I'm feeling down, or the diet is feeling really frustrating, having that 'nice' food to break out is really nice for my mood. I think it helps stick to the diet when your having a crummy day, you know?

7. Keeping track of nutrients has been important for me as well. Without the grains, it's sometimes hard to make sure I get enough of the nutrients that are plentiful in grains, so it's something to be aware of.

So far, this diet has worked for me quite well. Hope it works well for you, too. :-)
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#784905 Diagnosing Food Intolerances

Posted by T.H. on 02 April 2012 - 06:37 PM

The whole food sensitivity thing just seems so uncertain!


Your last statement hit the nail on the head, IMO. It's really, really uncertain, unless you happen to have just the right reaction to the right food and get just the right test (if there even IS a test for your reaction!). What you're reacting to can be affected by so many factors, and our food supply comes into contact with so many things besides that, it's a whirling dervish of confusion, I think.


So, re: your questions...this is gonna be long, LOL

>>How do you do it? How do you figure it out?

My first rule of thumb is to go into the whole situation open to new information. If I think I have figured out something, I jot it down, look into it, adjust my life as though it's true if if seems to work for me, but keep an open mind because it's always possible that I might be reacting to something else that happens to have a connection.

As an example, when I went gluten free I kept getting headaches from strawberries. I figured I was reacting to strawberries. Then I tried strawberries from my own yard and got no headaches. So I did research and found out that strawberries frequently have contact with some pesticides that can cause headaches. I was reacting to other produce that contacted this pesticide. I figured it was likely the pesticides, because pesticide free strawberries were doing well for me. Then later I figured out I had a sulfur and sulfite sensitivity and this was frequently used on the same farms that were using the pesticides.

In my own experience, it was much easier to figure out foods that were making me sick than to figure out what ABOUT the food was making me sick. And while that's a bit frustrating, it can still be enough to keep me well. Strawberries from these farms made me sick, so I avoided them. It's annoying not to know WHY they are making me sick, concretely, but if knowing to avoid them is all I get, it's still worth it to feel better, you know?

So, how do I do it, in general?

I ended up (almost by accident) dropping my foods to almost nothing. I was very sick and ate less than 10 foods for months. Even some salt brands made me sick. :blink: Every time I tried to eat new foods, I would get sick again. What made the biggest impact for me was discovering the world of higher sensitivity. Sort of like those who are lactose intolerant and avoid major dairy vs. those with severe dairy allergies who have to avoid the smallest dairy cc from anywhere.

So I started a food journal and I introduced one food at a time. When I tried a new food, I started keeping track of more than just the name. I kept track of amounts, in case I had an amount-dependent reaction. I kept track of brands and farms, in case I was reacting to a contaminant due to processing or pesticides, etc... I tried to treat it like a science experiment, essentially. And I did find connections between certain brands and certain reactions, so that helped narrow things down.

In the end, I found that if I found farms that didn't use certain practices or pesticides, I could eat a lot more things. I still don't have all the answers, but I feel a lot better and can eat more without getting sick, so I count it a win, still, at this point. :-)



>>Do you start to test yourself out on certain foods because you will varying feel really shitty like I did with bananas and artificial sweeteners? Or do you just feel bad all the time?

When I went gluten free is when I really started reacting to things and I just felt horrible. I stopped eating for a few days because I felt so bad. And that's when I started feeling better. Eat food, felt bad, stopped eating, felt better. So I figured out pretty quick that food was doing it and I just carefully added in a few things, keeping track. That's how I ended up with a few safe foods. But it was literally one food at a time. No sauces, no salt, no oils, just one plain food at a time.

I think for people with multiple issues, that can be easier than eliminating one food at a time, because if you have more than one problem, you'll never feel good, you know?

For my children, we eliminated the 8 major allergens. Doing that, we cut down on some other foods that were a problem, but when we added them back in, it showed up very clearly as a problem.


>>>If I had a food sensitivity that doesn't make me feel super terrible, but just kinda meh, I would never know. Do those types of sensitivities even happen?


Oh yeah, they totally do. They are really hard to catch. I've had a couple that I only caught because I was doing a food journal and the 5th, 6th time it happened I noticed a pattern of 'meh' that was popping up periodically and started looking to see if there was a reason and found the reason. The hardest are the ones that build up. I have a few things I can have once day, but two or three days in a row and I'm in trouble. :-(


>>>How long must you go off a food before feeling better? If it's a long time, like a month or more, how would you ever know?

It depends on what the issue is. If it's inflammation, it can take a while. If it's gut, it can be immediate or it can be something that will take weeks to heal. If it's neurological it can take weeks or months. I think for these, staying off a food for at least a month or more before reintroducing would be necessary.


>>>What if by stopping a food you're actually eating more of something else that has a lot of something you're deficient in, and that's why you're feeling better?

Something close to this has actually happened to me. And frankly, it's just tricky. Sometimes you just can't figure it out. There was something I ate that gave me a certain vitamin but also had something I reacted to in it. When I don't get that vitamin, I can't make a particular enzyme and so I react to OTHER things. So it was one reaction eating that thing, or another reaction not eating that thing. I had to research and keep track of what I ate and how I reacted and research the foods and reactions some more. Finally got tested for the vitamin and that helped, at least, to confirm that I was low in it. And then the rest started falling into place. These sorts of things, really, it'll be confusing and challenging. I think a doctor or two to work with can be invaluable, if you can find some that will listen and work with you.

Usually if I run into something tricky, I try to figure out what else might confirm or disprove my hypothesis. Like, I was thinking I reacted to sulfites with headaches. So I looked around and found out you can get pure sulfites at brewery stores. I made a low concentration sulfite solution in water and did a blind test with it. The water with sulfites gave me a massive headache, normal water didn't.

If I thought I was reacting to, oh, apples, now I try to find the purest source for apples that I can find, like grow it myself or get one from a farm that doesn't spray or use pesticides. I try to keep my diet absolutely the same a few days before I eat the apple, when I eat the apple, and for a few days afterward, so that nothing else is affecting it. That helps a little, at least.



>>What about food interactions with other foods. Is seems very plausible that one food by itself might be fine and another food by itself might be fine, but together is when they get bad. Does anyone ever test themselves for that? Would you ever know?


According to my allergist, this is just beginning to be studied, and they are finding evidence of even anaphylactic reactions that happen this way. Not much known about it. Seems like something you'd simply have to keep in mind when keeping a food journal, I imagine. I haven't tested myself for this, but as an example of the 'weird' factor, that whole sulfur thing of mine? It's amount based. And one of the things that increases my sulfur load is sulfur dioxide in car exhaust. :huh: When I would go to visit one friend who lives in a big city near a large highway, I would always get really sick when I ate. I could eat the exact same things at my house later in the week with no issue.

Now that I know about the sulfur thing, I've been trying to avoid any foods that are naturally high in sulfur while visiting, and that has helped immensely. But I would never have figured it out if not for a random blog posting that put me on the right trail.


I guess in the end, the main answer is to not give up until you feel all the way better, because there really does seem to be a reason for everything, we just don't know what it is, yet. I have at least one day a week where I just browse the internet looking for more in depth information about what's going on in my life. I plan to do that until I know exactly what is going on, which is not quite yet. I screw up plenty enough, though, LOL. I get sick of my foods and eat something I know I react to just a little, and feel like crap and go back to totally safe foods, but it's a continuing, slow, grinding search for good health.
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#780661 Test For Gluten Intake

Posted by T.H. on 14 March 2012 - 02:17 PM

If a person is symptomatic and had negative testing on re-test, it most likely is another problem not related to gluten ingestion. It may not be so useful in those who do not have an official diagnosis, for obvious reasons. If these tests were not reliable for re-testing diagnosed Celiacs, they would not be used.


http://www.ncbi.nlm....pubmed/15185855

"Seronegative celiac disease occurs. Endomysial antibody positivity correlates with more severe villous atrophy and not mode of presentation of celiac disease. Serologic tests, in clinical practice, lack the sensitivity reported in the literature."
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#775244 Does Super Sensitivity Exist?

Posted by T.H. on 21 February 2012 - 11:18 PM

I made the exact opposite mistake as you. I assumed I was reacting to traces of gluten and finally figured out I'm probably getting sick because of a dairy sensitivity. :lol:


SO hard to figure out this stuff sometimes, isn't it? I swear, it would be so much easier if we had, say, little Star Trek medical scanners we could use whenever we have some kind of reaction so we could know what was actually going on. I thought for the longest time that my gluten reaction was an allergy of some kind and my allergies were my gluten reaction. Then realized that it should be flipped around. :D And even now, I'm thinking a couple of the issues I thought were allergies might actually be sulfites.

I think one of the more frustrating challenges we celiacs have to deal with are those 'what the heck' reactions, the ones where we can't see why we're reacting, or what it's from. Is it an allergen, sulfites, chemicals, gluten? And WHAT got us? And how long was the delay before we reacted?

When you add in super-sensitivity, it makes it even more of a challenge. And I think that applies whether it's super-sensitivity to gluten or anything else (like an allergen). When a reaction is not simply to known ingredients but can involve incidental ingredients or cc, it's just another layer of information that one has to sort through while trying to figure out what is safe and what is not. And what the reasons are for reaction X vs. reaction Y vs. reaction Z, and whether it's to the same ingredient/chemical or not.

Sometimes I think that by the end of all of this, we each have more than earned a PhD in 'how our bodies work!' :D


When I reacted to labeled gluten-free foods, I didn't automatically assume that it was from gluten. There are other ingredients in most gluten-free processed foods. It is always the smart route to investigate all possible sources of a reaction.


I don't think anyone would disagree with your statement that it's a smart route to investigate all sources of a reaction. From what I've seen, most people here do eventually check out pretty much everything they can think of, and keep some in mind just in case it might prove to be an issue later. I think it's normal in the beginning to have that moment of thinking everything might be gluten, but it rarely lasts. People seem to expand their search pretty quickly to other foods and other physical conditions as possible problems. At least that's been my experience

But sometimes, things come back to gluten because, well, low level gluten cc is still a part of 'everything' that may need to be investigated. I don't think most here automatically assumes a reaction is from gluten until they've looked at lots of possibilities. But after some research into their own reactions and what they've contacted and consumed, sometimes gluten seems to be the best fit. And even with that, there's always the possibility that it could be something else that happens to coincide with the avoided gluten. I know that's something I keep an eye out for all the time, just in case there's something I'm unaware of that might change a previous conclusion.

With regards to obsessing....to be perfectly honest, it happens.


I would agree - it can happen. I think one problem is that none of us know when it actually is happening unless we know a lot more about someone's life than we typically do in the limited venue of an online forum. We don't usually know a lot about someone's medical history, their reactions, or their full diet. We don't usually know even a large part of what they explore OTHER than gluten, or what methods they've used to determine what they react to and why.

And without that, or at least asking about that, I don't see how we can make an accurate assessment of someone's choices or their mental health.
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#773321 So Delicious Coconut Milk

Posted by T.H. on 13 February 2012 - 06:50 PM

Does anybody react to XXXXX? YYYYY? ZZZZZ?


Am I misreading or are you mocking the fact that someone even asked this type of question? That's how it's coming across to me, honestly.

If you don't agree with the answers, or even with the idea that someone might have problems with a product, that's your prerogative, of course. But a response that mocks the person asking the question, or others who are answering, isn't exactly conducive to a productive forum, IMO. It would seem to lead to a situation where people who really need to know the information are too afraid of derision to ask a question.
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#758490 What's The Best And Worst About Being Super-Sensitive?

Posted by T.H. on 20 December 2011 - 09:09 PM

IrishHeart, I can appreciate that you did feel like your experience was being invalidated, which is very frustrating. I know most of us here have had someone, or many someone's, tell us that we're crazy, paranoid, or flat out wrong in what we feel and what we notice about our own experiences. We all know how upsetting that can be.

I'll admit I was really surprised by your response, though, because my own interpretation of the comment in question was very different: that DilettanteSteph thought people who complained about excessive time to prepare food were too sensitive to eat at restaurants, too. I just thought it was an opinion about why some people might complain about prep time, because they couldn't eat out.

I guess I'm having a hard time seeing how her comment was trying to invalidate your own experience. I just saw her as saying that there are different experiences, different levels of sensitivity. Not a contest of sensitivity, just a mention of differences. As you said, none of us live in one another's shoes, none of us know what we've each had to do to get where we are now. I agree 100%.

However, I wouldn't think most of us are trying to judge each other on what our bodies have gone through, or continue to go through, or how sensitive we are, or how many other issues we have on top of celiac disease. We just share what we've been through, how we're feeling about it all, and hope we can help each other out, yeah?

I never really thought who reacts to what amount of gluten is important in any sense other than being helpful to know who has similar tolerance levels. Nice to keep track of what methods and foods work for super-sensitives who we know react in similar ways to ourselves, you know? Kind of like getting to know people who have similar allergies, so we can discover solutions and pitfalls they already know.

The differences don't add or detract value, they're just differences. At least, that's the way I see it.



I think I was so shocked by your response to DilettanteSteph because it felt overly harsh. I might have been surprised by 'don't invalidate my experience. It's ticking me off,' simply because I didn't take it the same way. But I would have understood what you were feeling and expected DilettanteSteph to respond. However, comments like, 'But you're right, apparently, no one is as super sensitive as you are' are very uncomfortable to read. Felt like a personal attack had suddenly entered the conversation where I hadn't seen one before. I understand that you feel a personal attack was already there, but coming from a moderator, a comment like this feels very intimidating to read.
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#758175 What's The Best And Worst About Being Super-Sensitive?

Posted by T.H. on 19 December 2011 - 07:17 PM

Sharing time again! :D

Since you've figured out that you're a super-sensitive celiac, what are some of the best and the worst things about living with this issue?


As an example, for me, one of the best things has been that now that I have to pay so much attention to my food, I eat much healthier than I used to (former fast foodie of doom, LOL). The results are good with regards to my own health, but I'm really noticing the effects on my kids. They have such versatile tastes in food compared to how I was as a kid, and they are much, much healthier in their eating habits. It's been really great to see that.

One of the worst, at least for me, is the time factor. I wish I enjoyed cooking more, but I really don't, so spending so much time on cooking food from scratch honestly feels like I'm wasting my time on something I don't like, when I wish I was doing something else. <_<

How about ya'll? What's the good and bad in your lives when it comes to super-sensitivity?
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#757173 What Do You Eat For Breakfast?

Posted by T.H. on 15 December 2011 - 10:58 PM

I don't know if you are ok with eggs but I mixed an egg into the potato mix and it really held it together.



Ha, oh that's too funny. I missed that we had a second page on this and posted the same recipe twice. I was thinking it looked familiar! >_<

I had wondered about the egg! I can't have them, but my kids might be able to, so we've been looking at where to introduce 'em. Sounds like this recipe might be a good start!
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#757171 What Do You Eat For Breakfast?

Posted by T.H. on 15 December 2011 - 10:56 PM

We've really enjoyed Gluten free girl's potato pancake recipe (we just leave out the starch and grate some of the potatoes on the super-small grating size, to help keep it together). They taste like massive tater tots, honest-to-god - http://glutenfreegir...ancakes-please/

We often freeze fruit and then blend it in a blender to make smoothies, sometimes with fresh squeezed orange juice or other citrus juices. We've got an electric ice cream maker now that we often just pour juice into and make homemade fruit-juice icees, essentially, too.

Meat and veggie dishes are a definite staple. I tend to go for soups on cold days, and lettuce wraps on hot days. something in between on the rest, frequently with avocado slices mixed in.

We used to do plantains for breakfast, too. Cut one into chunks (when it was nice and yellowy-black outside) and put it into a hot pan with a little oil. Cook it until it was almost done, then add a little sweetener and cinnamon, or chopped nuts and sweetener. It was really nice, very filling. I've seen that type of dish served with a little sliced, warmed mango, too.

One porridge that was very nice, for anyone who can find a Thai black rice they feel safe with, was a Thai dessert. You get Thai black rice (looks very dark purple during cooking) and cook it. When it's done, you mash banana and puree it with dates in a blender. add these to the rice and bake it like a pudding in the oven. It's very sweet and rich tasting, we enjoyed it for breakfasts.

Aloo Gobi, the recipe in the extras of the movie 'Bend it like Beckham.' It's a tomato/potato/cauliflower dish. We've altered it to use fresh rather than canned tomatoes, and I leave out a couple of the spices, but that stuff is awesome. It tastes much better the next day, after the flavors have blended, so we often had the leftovers for breakfast
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#753107 What Do You Eat For Breakfast?

Posted by T.H. on 02 December 2011 - 08:23 PM

My kids love the potato pancakes recipe ( http://glutenfreegir...ancakes-please/ ), but with a couple changes.

1. We left out the starch.
2. When grating the potatoes, we made sure that at least 1/4 of the potatoes were grated on the really small size grating, the micro side, you know?
3. We formed the pancakes on a plate, and then slid them onto the frying pan.

With the micro gratings added, it helped it stick together better than just the large shreds. And sliding them from the plate made it so that they didn't have a chance to fall apart. Once they started cooking, they held together fairly well.
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#750737 New And Seem To Be Super Sensitive

Posted by T.H. on 25 November 2011 - 03:12 PM

I called the company. The young guy said he couldn't give me a list of all the non- regulated stuff. It's secret. But what was I concerned with? I said "wheat". He said, " wheat?". I said I have an allergy. That was all he needed to hear. He took a few minutes to read all the ingredients and the source of an ingredient if relevant. He said that it had no wheat.

I would think that approach would work for most companies.


Hopefully so. I've had good luck with the few companies I called, as well. Kind of funny that I had better luck with companies in construction, when dealing with food allergies, than with some of the food companies I've called. :D
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