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Member Since 28 Jan 2010
Offline Last Active May 29 2010 01:04 AM

Posts I've Made

In Topic: Udi's Bread

18 May 2010 - 03:05 PM

I'm sitting here eating a grilled club melt courtesy of Udi's as I type. My local health food store just finally got it in. $5.99 a loaf, but it's WORTH it. Very nice. Between this and my beloved Chebe, I've now got "bread" covered I think. I can do pizza, garlic and Parmesan bread sticks, and now, finally I've got a bread that's good for sandwiches!


On second thought, this stuff could be dangerous. I'm siting here chomping on my second sandwich! Probably a good thing it is so expensive, otherwise I'd probably eat way too much of it!

In Topic: Raw Tomatoes Vs. Tomato Sauce.

31 March 2010 - 05:49 PM

FYI, the acidity of tomatoes changes as you cook them. Raw tomatoes are much less hard on the digestion than cooked tomatoes. Bad news if you have a sensitive stomach and like pasta sauce. Good news? There are lower acid tomatoes out there that you may be able to eat. They're the yellow and orange ones you see sometimes in the veggies section. Just stay away from the red ones and bottled sauce. You can make your own sauce from the low acid tomatoes, some olive oil and garlic instead.

In Topic: Feeling Defeated, Gluten Free 40 Days But Symptoms Came Back?

29 March 2010 - 08:08 AM

It may have been the Nature's Path cereal you ate. I'm having issues with their frosted corn flakes and their Mesa Sunrise. I looked it up and their cereals are supposedly gluten free but they are made on the same machinery as their gluten cereals. They say they wash the machines and throw out the first part of a no-gluten batch to try to minimize any cross contamination, but there are several places where I found instances of people reacting to them.

My own stomach isn't taking them very well at all. I'm sitting here typing at you with a stomach ache because I ate a handful of dry, supposedly gluten free corn cereal last night. Other than that I've had nothing with gluten in it, nor have I eaten anything that could have been cross contaminated in any other way so I'm pretty sure that it's the cereal and not something else. (Same thing happened when I ate some of the Mesa.)I don't think I will be eating these again. I'd advise you to remove those cereals and see what happens. If the whole thing settles down it was probably the cereals.

In Topic: Dunkin Donuts

24 March 2010 - 11:02 AM

I'm originally from New England and grew up on Dunkin Donuts coffee, and still prefer it to other brands. I have no problem with their unflavored coffee, and drink their Vanilla flavored coffee with no ill effects. It can be purchased in supermarkets.

I used to work in a Dunkin when I was in college. I agree strongly with what was posted above. If you are buying it from the store you'll need to check the bag but likely you'd be okay with the plain. (I'd buy that and grab your own flavorings to be safe.) I would not suggest you go to Dunkin and try to order coffee there if you are super sensitive.

You literally can't work there and not get stuff from the donuts all over everything including yourself. That means cross contamination is almost a given and as much as I love Dunkin I'd never do it knowing that, remembering how I would come home covered in the coatings from the donuts et all. It was almost as bad as deep fry grease and we didn't even make the donuts in our store. Just moving all that around inevitably gets you dirty with all the crumbs and toppings.

Even if a food worker made your coffee fresh, odds are just standing over it and making it until they cap it could gluten it and no, I'm not kidding.

Oh, I really miss Dunkin.

I went in to meet someone last month and I nearly fainted from the smell. I have had actual dreams about Dunkin donuts and Popeye Fried chicken where I am walking around feeling lost and very hungry but I seemingly can't even have a donut or a piece of fried chicken in my dream! It's maddening!

The hardest things to give up for me were Dunkin Donuts, Popeye Fried chicken, and my monthly Big Mac with FF. I'm not often tempted to cheat, but those are the three things I have the most trouble with.

In Topic: Hello My Name Is Kim

24 March 2010 - 10:26 AM

I don't necessarily believe in the whole low carb vs low protein vs low fat diet thing. A balance works best for my body. I do find I need a certain amount of carbs and fat to function and while I make it a point not to gorge on either I do include them in my daily diet regime.

I eat more fat than the Ornish and Pritikin type diets would suggest. I eat more carbs than the South Beach and Atkins Diets would suggest but I watch my calories regardless. I eat 1600-1700 calories most days, and rarely do I splurge with more food except once in a while on a holiday. If I eat fat, a bread thing, or a dessert, I just count it, and adjust the calories so I am not over doing it that's all.

I do prefer real butter to fake, but use olive oil, sesame, and peanut oil most of the time because they are better for me. I hardly ever eat much more than a tablespoon and a half a day of those or deep fry with them. Mostly I use them in stir fry meals with lots of veggies. I save the real butter for things like real mashed potatoes, for making pasties, food recipes where it's really needed.

I do believe the type of fats and carbs you eat can have a real effect on your weight, hence I tend to eat a lot more complex carbs than less complex ones, and I try to stick to the good fats, but I also believe the body needs those things, fat and carbs, in certain amounts to function and that going too low on either can be counter productive to weight loss.

I noticed that when I did try the low fat or low carb diets my hair and usually reflected that switch in diet fairly quickly. Too little of either and my hair gets really awful, and my nails get brittle. I have a problem with that as it is, hormones, so I really can't take the oils etc out of the diet on top of it or I risk too much breakage.

All that being said when I swapped out the regular breads and pastas for the non-gluten versions something good clearly happened. For the record I am eating roughly the same amount of carbs and fat that I was when I started in January. No calorie change. But I have dropped almost 18 lbs since then and I couldn't lose weight before that no matter what I did due to the hormonal issues.

I was on hormones, have been for well over a year and a half now and there is no change in dosage or exercise level either and yet I'm peeling off the pounds at a steady if rather slow rate after not being able to lose weight at all for literally several years.

I just don't feel as satisfied on a high protein very low carb diet. The first month or so, before I found the gluten free pasta and Chebe bread I was very unhappy. I was still eating 1600 calories a day but I was starving all the time to the point where it would literally wake me up I was so hungry.

That is pretty unusual for me. I do like my food, foodie might as well be my middle name, but eating every single meal on time isn't a major thing. I am just not obsessed with my next meal like some people tend to be when they diet. I like my food to taste really good when I eat it, and i can be incredibly picky about that, but I don't care otherwise. If I am not hungry I don't force myself to eat.

On the no-bread version of the no-gluten diet I was just miserable, hungry like I have never known hunger before!
Adding in a bread stick with the soup or eating some pasta once or twice a week made a huge difference for me. I can live with gluten free so long as I have my bit of bread, the odd bowl of spaghetti or even a cookie or a brownie once or twice a month. I cannot live on meat, fruit, and veggies alone. There has to be some carbs and fat or my body just doesn't like this diet at all!

For what it's worth adding the bit of bread or pasta hasn't affected the weight loss thing much from what I can tell. First month I lost a lot of bloat plus probably a pound and half of honest fat a week, and that's continued pretty much.

I'm not adding extra calories just because I want to add bread. I still eat everything I am supposed to, in a balanced way. I just eat a bit less of the other stuff to make up for the extra bread or pasta calories. Usually I save the bread and pasta for the days I walk too. I always figure that helps since I am probably burning more efficiently on the days I do walk than when I do not.

I think that is the key to having your bread and pasta and not gaining really. You just have to make sure you don't overeat on that score, though honestly given how most of the gluten free stuff tastes? I can't see how so many people get fatter on the substitutes. I've admitted I am a picky eater, maybe too picky, but still I absolutely will not waste my calories on bread that tastes like sawdust, I just won't. I'd rather do without unless I can have the few things that actually taste good to me. For me that means the bread sticks or a little pizza made from the Chebe mixes.

(I did try a lot this month that wasn't Chebe. In the end I decided it wasn't worth the switch. I am far more hungry this month on the other breads than I was on the Chebe mixes. The pasta worked but the breads I tried just didn't.)

I guess that balance thought it helps me in terms of not adding more bulk and so does the walking though I'm not a huge exerciser. I don't think that it makes all that much difference in terms of the weight loss for me, exercising. I just mainly do it because it's good for my heart, and it keeps the bones strong. I think it's mainly sticking to the calorie count, watching which fats, and not letting myself eat the Chebe pizzas and the like every day that has mattered.

Oh and I do use a computer diet program to track all that. Big plus writing it all down every day and I do suggest it. It's made a big difference in how I see portion sizes using this program. I'm much less likely to overeat using it than not.

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