sa1937

lol --- at mee-self..I was in a hurry and clicked on the first page of the thread -- saw Sylvia and was doing a happy dance -- doh -- was the first page...long time since I fooled myself with that maneuver.  Miss you S-Y-L-V-I-A!

 

Dinner tonight is PIZZA -- four of them for my family and the band -- turns out half of them have been having tummy aches - except when they eat at our house --- hmmm - whatever could be the cause of their belly aches?  Anyway -- making two extra large quadruple meats and a couple medium vegies -- oh and a salad for me -- and them if I let them have some

 

 

Aw, thanks, Ski!  I'm here...lurking.  Not in a springtime mood as they're predicting 4 to 8" of snow tonight/tomorrow.  Phil was wrong...winter will not end it seems.

 

I'm thinking of making pizza tonight, too.  Last time I had it was two weeks ago when my 14-year old granddaughter spent the weekend and she is becoming quite the pizza maker.  We also baked cupcakes and muffins.  I wish I had her metabolism!!!

 

I gave SYLVIA a shout out. Maybe she will pop her head back in. She is still  on "here",  just not on "here".

I miss her sage words (and sharp humor)  too. 

SYLVIA--get yer butt back in the dinner crowd. 

 

I LOVE IT HERE. IF it weren't for missing Bella the amazing kitty cat, I'd never go home. 

 

Dinners are not very exciting here although last night I had baked salmon, roasted asparagus and leftover mashed potatoes.

 

If I was in Florida, I don't think I'd ever come home.  

Nice that you found it comical. You obviously don't have a problem with chicken, other do and this is why. It is the real did and it is an explaination why a lot of people show some symptoms after consuming chicken, even from a local butcher. Bottom line is the chicken are not washed off that would, and wheat is sticky gets into pourous skin. It is no more far fetched than flour dust in the air contaminating gluten free production lines in a fritos factory.

A lot of people find they have various problems with different types of food.  If chicken makes you sick, don't eat it.

I agree with what others have already said.  You could pick up an inexpensive toaster for yourself, which would probably be cheaper than buying toaster bags.

Some of us did have to give up dairy for awhile.  I'd definitely suggest you do that and hopefully after you have healed, you may be able to successfully incorporate dairy products into your diet.  Others have problems with casein, which is in all dairy products, but for now you might want to just give up dairy products to see if you get to feel better.

Personally I didn't consume any oats right away but you could try reintroducing them later (gluten-free oats, that is).  A small percentage of us cannot tolerate oats at all.

If you stick to a whole foods diet right away, you'll have a whole lot less labels to read, too.  In the meantime you might want to check out the Newbie 101 topic here.

I definitely think you need more protein and good fats.  Your body is telling you something...you're starving!!!

You might want to check out this article about Excedrine.  They're pretty sneaky.

I'll have you know that my food is "special" because I have to cook every damn bite of it!  Hahaha

If I had a family at home, you can bet your sweet bippy that every meal would be gluten-free or they'd think I had PMS 365 days a year.  

Let's face it--the quest for the "perfect gluten-free loaf" is akin to the quest for the Holy Grail. Really, just ask Sylvia how many loaves she has made.

Syl???

So, IH....how many loaves have I made in the past 2-1/2 years?  Way too many to count but I have not bought a loaf since before Christmas when I had too much to do to even think of baking.  Some successes, some failures and more bricks than I care to admit.  But I will not give up.  

So I'll post a pic of my latest success.  This is Bette Hagman's Four-Flour Bread.  Well, not exactly Four-Flour as I've diddled with the recipe and dumped two batches of her flour mix together, the latest of which included six flours.  And I'm still not through with this recipe yet.  BTW, this was baked in a 9x4x4" USA pan that I bought from King Arthur Flour.  The bread was 5" tall when baked.



My first ever loaf of gluten-free bread was also Ener-G...and after tasting it (blech!), it went into the garbage.  Udi's wasn't yet available where I live.  And I've tried Rudi's.  Sadly I haven't found Canyon Bakehouse, which my daughter in Denver raves about and is able to buy fresh from Whole Foods (it's made in Loveland, CO, which is just north of Denver).  So in the meantime, I'm challenged to keep on baking and searching for the holy grail of gluten-free bread.  

There have been a number of topics posted about dating...you might want to use the Google search button in the top right corner of your screen and type in dating...you'll come up with a lot of experiences others have gone through.  Personally I think it would be easier to avoid food-related first dates.

Mission brand doesn't state they are gluten free?  They had always been my "crack" until a few weeks ago, and I was afraid to continue eating them not knowing.  I did however find a Tostito's Simply Natural brand today with only 3 ingredients - organic yellow corn, sunflower oil and sea salt.    They are good!

A lot of us do use Mission Brand corn tortillas and they are made on dedicated lines.  This from their FAQs:

Are wheat flour tortillas produced in the same lines as corn products?
No, our corn production lines are dedicated to corn products only. Wheat Flour tortillas are produced in dedicated lines.

http://missionfoods.com/Faqs.aspx

Welcome to the forum, Aunia!  You might want to check our Newbie 101 info and feel free to ask questions you may have.  There's a wealth of information on the forum in many different topics so read away.  We were all newbies once so have been in your shoes.

Ron, there are many of us who consume products made by these companies without a problem.  Since you are a fairly new member, perhaps you have intolerances to ingredients in some of these products.  When we first go gluten-free, our bodies can be pretty wonky and it's hard to pinpoint exactly what zapped us.

I do get pretty tired of hearing of celebs who are getting on the gluten-free bandwagon thereby making it seem like it's the latest fad diet when we have no choice.  Perhaps you would be better off right now by sticking with whole foods that you prepare yourself.  I know it's a pain in the butt, but at least you could control the ingredients you use to prepare foods.  Just a thought...

Kelly, does your daughter show any interest in cooking and baking?  When I was first diagnosed, my gluten-eating granddaughter loved to help bake.  She was 11 at the time (13 now).  She recently spent a few days with me and we made gluten-free cinnamon-raisin bread, pizza and lemon-blueberry pound cake.  We were also going to make cupcakes but ran out of time.

While these were made from scratch, there are also some good mixes available.  Betty Crocker gluten-free mixes are readily available in lots of grocery stores and Wal-Mart.  King Arthur Flour has some good ones, too.  Gluten-Free Bisquick makes good pancakes and waffles and I also like Pamela's Baking & Pancake Mix.  There are lots more but these came to mind quickly.  

Maybe if she could help you, she might enjoy eating, too.  Just a thought.

Since it "amuses" you, Howard....maybe it's best not to get drunk and order food from a restaurant?    We have to accept responsibility and assume the consequences any time we eat out, even at well-intentioned places.

That said, I don't think it's ever acceptable to criticize someone in public.

yet, you are quite possibly the youngest thinking one of us all.

Why, thank you, IH!  My 13-year old granddaughter said to me this weekend, "Grandma, you don't look like you're 105!"  

First of all, you don't suck at this diet.  There's definitely a learning curve, which gets much easier the longer you're on it.  Everything seems very confusing at first and we've all been there.

It's hard to say if you can tolerate oats or not.  About 10 to 15% of celiacs can't tolerate oats.  I've read that it's suggested you wait a year to introduce oats into your diet.    I actually waited 9 months to try them and seem to do fine with them.  And then I buy only certified gluten-free oats (I buy Bob's Red Mill but there are other brands available, too).  I don't know if there's a way your doctor can test for them or not.  Unless you have an actually allergy to oats, food intolerance testing isn't very accurate.

Personally I don't worry about artificial flavors.  A lot of ice creams are naturally gluten-free but you have to watch for certain kinds like the obvious cookies and cream and others that include ingredients we can't have.  I guess my favorite ice cream is Haagen-Dazs vanilla and it has a very minimal ingredient listing.  Some of us are lactose-intolerant when first diagnosed and have to eliminate dairy products for awhile.  Now that sucks more than the gluten-free diet!!!

Hope this helps...ask any questions you may have as there are many knowledgeable folks on this forum who've been there, done that.