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sa1937

Member Since 21 Feb 2010
Offline Last Active Private
*****

#635468 Help With Peer Issues At School

Posted by sa1937 on 29 August 2010 - 04:56 AM

Can't You bring a lunch? I don't know if you are a girl or boy but just a "I'm trying to eat healthier." explanation may be enough. My son took a lunch almost everyday of high school until this year as he can now come home. He just laughed and said he can't stand the school food. Many times his friends would try to eat his lunch as it was better than what they have. He still went thru the line to get a drink and candy bar. Your close friends probably know why.

The old standby excuse for my boys , My mom- won't spend the money on bad food, is on a health kick, my mom is making me go on a diet, or whatever else you can blame on a parent. That's what we're here for. Posted Image

Did your Mom watch Jamie Oliver's Food Revolution? If so, a perfectly good reason to pack a lunch. It's really horrifying to see what school lunches consist of today. Back in the dark ages when I went to school, lunches were prepared in-house and didn't consist of the terrible already prepared food served today.
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#634036 What Is Your Favorite gluten-free Cookbook For Cooking For A Family With Youn...

Posted by sa1937 on 23 August 2010 - 10:59 AM

I'm glad to hear the good reviews of "The Gluten Free Kitchen" by Roben Ryberg. I just ordered this book from Amazon...had to add something to my order of a muffin top pan in order to get free shipping. Posted Image I know her flours are pretty simple with easy to find ingredients.
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#633715 Gluten Free...and Stressed Out

Posted by sa1937 on 22 August 2010 - 04:29 AM

I've didn't even know about the Jimmy Dean Breakfast Skillets...I love having these emergency-type meals on hand, as well as having breakfast for dinner. Just added it to my shopping list. Posted Image After going gluten free, I spend very little time in the freezer section except to pick up a bag of frozen veggies now and then (mostly I've been buying fresh fruits and veggies).
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#633601 Gluten Free...and Stressed Out

Posted by sa1937 on 21 August 2010 - 03:42 PM

A little more effort than dragging yourself to the microwave but this is pretty fast and easy...Hillshire Farms Kielbasa, Ore-Ida Tater Tots and a veggie you can nuke.

Another thing I like...Bear Creek Creamy Potato Soup Mix:
http://www.sbamerica...roduct_line.htm

I add a couple of medium peeled and finely diced red potatoes, a package of Birds Eye Steamfresh mixed veggies (I nuke them first) and a lb. of breakfast sausage (browned, crumbled and drained well). Finely minced ham could be used instead of the sausage or skip the meat altogether. I buy the Bear Creek soup mix at Wal-Mart and it's handy to keep on hand. To make it directly from the package and do nothing more, you only add 8 cups of water and cook for approx. 15 min. I usually end up browning the sausage while the soup is cooking and add it at the last min. Unfortunately I haven't had it for ages since I'm avoiding dairy.
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#632645 What Is Your Favorite gluten-free Cookbook For Cooking For A Family With Youn...

Posted by sa1937 on 18 August 2010 - 05:09 AM

If all you're looking for is a baking book, "Gluten Free Baking Classics" by Annalise Roberts is a great place to start. I've personally adjusted her flour blends a bit (for the brown rice flour I do a mixture of sorghum and brown rice, and I often add extra flax seed for fiber for those things that aren't sweets), but all of her recipes have worked out well, and it's always based on the same flour blends. It's a good place to start. Also, if you use Pamela's Products Ultimate Baking & Pancake Mix, there are a ton of recipes for things like quick breads, cookies, biscuits, and muffins that start with that mix in addition to pancakes and waffles, that are very easy that you can find on their website: www.pamelasproducts.com. It's easy to modify old recipes with that mix as well. That's often where I steer newbies first is with that mix. And if you're worried to start on bread (which I would be Posted Image - not the easiest thing to do and it takes some practice to find out what you like best in terms of flour mixtures), try to find a store that will carry Udi's bread for you. It's almost always affordable (often less than $4 per loaf, and their pizza crusts are great, too), and it is very close to regular bread, just a little small in size.

I second Pamela's baking and pancake mix. I've made the banana-nut bread a few times and it's totally delicious!

Also, the new gluten free Bisquick makes great pancakes. I haven't yet tried Pamela's for pancakes but did use her mix for blueberry muffins (the recipe for the muffins is on the bag).
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#631842 Gluten Free Cooking...what Kind Of Cookware?

Posted by sa1937 on 15 August 2010 - 08:36 AM

I'm also partial to my Calphalon hard anodized aluminum...I bought it back in the late 90's and just scrubbed the dickens out of it with Comet when I went gluten free. I think it's now made in China. Posted Image

I also got rid of all my old ancient non-stick and bought a set of T-Fal for those times I really want to use non-stick cookware. I live alone so have total control in my kitchen.
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#631634 Formal Diagnosis: Is It Worth It?

Posted by sa1937 on 14 August 2010 - 06:01 AM

The Doctor pressed her case, saying that there are advantages to having a "gold standard diagnosis". She didn't really elaborate on that. I told I had made my peace with giving up gluten and the episode with the tea convinced me I was extremely sensitive to it. She said an unconfirmed diagnosis is fine with her. So it didn't happen. I'm fine with that.
Apart from my not getting the test and my doctors wasting my time, Could anyone elaborate on what some of the advantages might be of having the disease diagnosed by biopsy as opposed to the blood test. It seems to me whoever says what, I will always be, Gluten free.
Thanks, Donovan


My PCP was ready to diagnose me after getting very positive results on my celiac panel. I should have taken him up on it and not requested to follow up with a GI doc. (My biopsy was positive...not a surprise to me). But, I also have a daughter who has problems with gluten (she's pretty much eating gluten free but not always) and also is hypo-thyroid. So I felt I should pursue it to try and get a "gold standard diagnosis" for her sake. She's in grad school and took some summer classes so has not done a gluten challenge...I can't imagine having to go through that and then not knowing if she'd get a definitive diagnosis. I wish she'd just go completely gluten free and never look back.

The only advantage I can see in getting diagnosed by the "gold standard" is if someone needs that "official" diagnosis to go gluten free and not cheat. And even then, biopsies can be negative. Or if someone lives in a country where there are allowances for gluten free foods.
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#629338 Good Gluten Free Salad Dressings

Posted by sa1937 on 05 August 2010 - 07:59 AM

Ummm I keep hearing that people are using Kraft Dressings - but the thing is Kraft Dressing use certain ingredients that don't always trigger the "WHEAT ALLERGY" warning such as: Artificial color, Artificial flavor, caramel color, Dextrin, Food starch, vegetable starch, modified food starch, and natural flavors ALL can be made from wheat or barley, and therefore they contain gluten. They can also be made from rice, potatoes, corn, or tapioca all of which are safe, so when you see any of those ingredients listed, call the manufacturer to confirm if that ingredient was derived from a gluten-free source.


Kraft has a very clear labeling policy (wish all companies did!). I feel very comfortable buying Kraft dressings (after reading the ingredient list, of course).
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#627600 Is There Something About The Pacific Northwest?

Posted by sa1937 on 29 July 2010 - 12:47 PM

When I was looking for the answears on the internet what the celiac disease is, and I came across the webpage where one doktor talked about who can get the celiac. Some institute found out that only people with the blood type 0 can get it. There is some other types also, but only like one in 1 000 000. The black people and the people from Europe are geneticly predisposed to carry the genes for the celiac disease.
If she is lying, I'm just helping her, but my blood type is 0 possitive. Hm... It's true?


Not true! There's an awful lot of misinformation floating around out there. I'm A negative and was diagnosed with a positive celiac blood panel followed by an endoscopy/biopsy (also positive). And I don't think I'm one in 1,000,000.

If you want good solid info, you've come to the right place. Posted Image

Also, if you want to pick up a good book to read, I'd recommend Celiac Disease: A Hidden Epidemic by Dr. Peter Green, Director of the Celiac Disease Center at Columbia University.
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#614117 Questions From Me, Imagine That!

Posted by sa1937 on 02 June 2010 - 04:58 AM

Wheat in Twizzlers cracks me up! What's the purpose??

Lots of licorice contains wheat. Lots of ingredients in a lot of products make no sense (like wheat in chicken and beef broth, for example). That's why we have to major in "Label Reading 101" Posted Image
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#609183 I Can't Commit To Gluten Free Without Some Sweets!

Posted by sa1937 on 06 May 2010 - 03:44 AM

Or stop at any store and pickup some nutritionally void Starburst Fruit chews. Or try a search on the forum here for Halloween candy. There are lists of commercial candy that is safe for us, oops, um, kids to eat. Posted Image

I also like Betty Crocker Fruit Roll-Ups! Yup, I'm just a kid at heart! Posted Image
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#608991 I Can't Commit To Gluten Free Without Some Sweets!

Posted by sa1937 on 05 May 2010 - 04:19 AM

I love Reese's Peanut Butter Cups (the originals). Check the ingredients as not all Reese's products are gluten free. Loved them before diagnosis and can still eat them with no problem now.

I need to add Snicker's to my grocery list today. I've always liked them, too.

Since going gluten free I find that my 9 o'clock munchies have all but disappeared. Probably because I'm eating so nutritiously now. Posted Image
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#606721 Tribe Hummus

Posted by sa1937 on 24 April 2010 - 04:21 PM

Who knows why! It is so aggravating. Or you email the company and don't know any more when you get their lame response to a simple question than you did before you even asked.

Like Wal-Mart's Great Value chicken broth - it used to say gluten free on the label but now there's a CYA statement with an allergy warning: Contains milk. May contain traces of eggs and shrimp. Shrimp? In chicken broth? That's why it takes me absolutely forever to shop, which I've come to hate even more since going gluten free.

I think the only way to avoid these ridiculous things is to make our own from scratch whenever possible so we know exactly what's in something. Obviously that has nothing to do with the Tribe Hummus you already bought. :angry:

OK...I'll get off my soapbox now. Posted Image
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#598559 Knorr Bouillon

Posted by sa1937 on 14 March 2010 - 06:02 AM

I've recently bought both Herb-Ox chicken and beef instant bouillon (not cubes) at my local WalMart Supercenter. Both jars say "Gluten Free" and "No MSG Added" on the front of the label. Since it's made by Hormel, they're one of the companies that are good about labeling their products.
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#594750 Gluten Free Instant Mashed Potatoes?

Posted by sa1937 on 24 February 2010 - 08:38 AM

Tigercat, I don't normally buy instant mashed potatoes but did so shortly before Christmas to make a dry instant potato soup mix (it was 'so so') and don't know if I'll ever make it again. But I did find gluten free instant mashed potatoes at Wal-Mart. Great Value brand. On the back of the box it is marked gluten free.

I'd love to have your recipe... :D
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