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Mizzo

Member Since 10 Apr 2010
Offline Last Active Sep 10 2014 04:48 AM
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#929255 My Rambling All-Over-The-Place Intro...

Posted by Mizzo on 02 September 2014 - 11:56 AM

Honestly you will be overwhelmed with this for awhile, but, you will figure it all out and no matter what your child will get better.  Ask any and all questions there are tons of great idea's here. You are not alone !!!!   We have all experienced mistakes and wins with our kids, ourselves and our families.  


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#805778 Vent/feeling Frustrated In General

Posted by Mizzo on 23 June 2012 - 11:50 AM

I find that if you don't need have an Epi -pen people don't take it seriously. I also think many people just don't care enough to ask questions and learn about it.

The most accommodating and understanding people are parents of other allergens and/or vegan and vegetarians.

A friend of mines husband has meat protein allergies so there house is meat free including gelatin. She has done more Celiac research than many in my family just so she understands my DD. :-)

I don't see how you can prevent the gluten from contaminating your child without stopping eating gluten or nursing, I hope for both your sakes the tests are due very very soon .

Good luck
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#775564 Planning A Bakery

Posted by Mizzo on 23 February 2012 - 04:33 AM

I do not have any experience in opening any business but I can tell you about one that recently opened near us.

Firstly they do not advertise outwardly they are a gluten-free bakery . There name is Twist Bakery in Millis Ma. when you go inside they have a sign advertising their allergen free items. They are in a strip mall and get many walkins this way.

They serve a small amount of lunch items and dinner items. Usually they have 2 -3 hot meal items , 4-5 sandwiches on their own buns and a couple of salads. Also, they sell their rolls
Their bakery is , gluten-free, pnut, Dairy , soy and egg free items. They have coconut items separated as they are the new 9th allergen !! In addition they will make to order Bday cakes.

I bet since you are not direct competition they will talk to you about their business plan. They are on Facebook. The owner is Celiac and her husband works there as well.
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#745927 Casserole

Posted by Mizzo on 09 November 2011 - 04:47 AM

I have not found anything commercially sold *sigh*. But, a friend of mine is indian and she makes fried onions with besan flour (chickpea) as a snack. I will ask her how she makes it but in the mean time you can prob google a recipe if you want to try it.
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#728242 Halloween Help

Posted by Mizzo on 07 September 2011 - 04:06 AM

We go trick r treating, separate out a reasonable amount of gluten-free candy.(with backups of course) and donate the rest. Last year the dentist did dollars for candy and another option was donating candy to an elderly housing community. Shelters also accept unopened candy.

I backup the treats with fruit snacks, small bags of smartfood popcorn or Utz cheese balls etc..
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#727489 Candy For A Party

Posted by Mizzo on 03 September 2011 - 04:20 AM

Fruit strips. rollups etc..
Sweetarts
dumdum/lolli pops
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#722622 Please Tell Me I'm Doing The Right Thing.

Posted by Mizzo on 13 August 2011 - 05:09 PM

Well said Rosetapper!!!

Stay the course and get them tested no matter what anyone says. My daughter went misdiagnosed for 2 years and my aunt for 6 yrs (we think, probably more). My aunt will be 70 and years of destruction has occured and I fear for her. she also cannot keep gluten free as she is too set in her ways to give up her pizza and bagels, even though she suffers for it for days.

Thank goodnes my dd is only 8 and can live her life the right way to avoid all the issues that can occur with the silent sufferers.

Kuddos to you for doing the right thing, hopefully a test will give you the answers you need.
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#719764 Symptoms Returned

Posted by Mizzo on 31 July 2011 - 03:51 AM

Yes I have found my DD to be more sensitive the longer she is gluten free.

The toaster is absolutely a problem, get your 5 yr old his own. The crumbs collect in the bottom and sides and attach to new slices put in.

The few times we indulge in scoop ice cream I make them get a new scooper and/or rinse thoroughly under a faucet before scooping and I ask them to get it from under the top layer because that is cc'd as well. People get annoyed with all this special request instructions (especially at busy times) and I just don't feel it's safe so we rarely get scooped ice cream.

some cc issues at home if you haven't rechecked the following:

got new colander for gluten-free only
got new pans if your old teflon coated are deeply scratched
use muffin liners always in a really well cleaned muffin pan
changed your butcher block knife holder (I looked closely in my old one and found it to have crumbs in it )
checked all your sauces, dressings and marinades
keep gluten-free foods separate from non gluten-free foods in cabinet and frig

My 8 yr old , 14 months gluten-free has the exact same side effects when she is cc'd.

good luck
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#718490 Weight Watchers

Posted by Mizzo on 24 July 2011 - 05:25 PM

Weight watchers has 2 programs both of which can work on a gluten-free diet. A drawback is their online website for tracking calories etc.. does not have "prepared gluten-free foods" in it for a quick point count. You will have to calculate those on your own.

WW pushes fresh fruits and veggies and many of them are "free" no points, but when you start getting into grains etc.. that is where your points start really adding up (makes sense) but even more so for gluten-free because of the small amount of fiber and proteins in breads, crackers etc...

They strongly suggest low caloric (sugar substituted) items for yogurt, cheese, drinks, etc.... without going low cal your quantity really shrinks and you'll end up hungry.
examples
1 cup lowcal yogurt vs 1/3 cup whole milk yogurt
1 slice reduced fat cheese vs 1/2 slice reg cheese
diet drinks or water only(suggested)

I think skim milk is 1/2 point but whole milk = 2 points per cup etc........

A whole wheat mini pita is 1 point but 2 slices of Udi's bread is almost 4 points. When you get between 20 and 30 points (depending on your wght) it adds up
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#713149 Well, I Never...

Posted by Mizzo on 30 June 2011 - 07:38 AM

can you let us know the brands you had the problems with, as we can look out for it ourselves , thanks.
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#698538 Idea's On Toasting

Posted by Mizzo on 11 May 2011 - 05:17 AM

Taoster waffles in oven

Lower rack to 1 below top and set to broil
Place foli, spray with non stick spray on rack
put waffles on foil and toast each side till brown

when you have time scrub your racks really well and keep them gluten-free and you can pop things on them without contamination fear for future use.
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#696657 I Did It! I Did It!

Posted by Mizzo on 03 May 2011 - 02:04 PM

After several frustrating baking disasters I made really good chocolate chip cookies! Yay me!

Even with my brain not working and my whole body aching from a glutening yesterday I still managed to produce delicious cookies.

(Can you tell I'm very excited?)

I love to bake so every baking success is cause for celebration and the failures are very frustrating to me.


AWESOME! I love it when that happens.

Now share your recipe :-)
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#685961 Baking Desserts - From Scratch Or The Box?

Posted by Mizzo on 23 March 2011 - 03:07 AM

I have never made a loaf of gluten-free bread that was any good, after 9 months of trying I gave up and am happy with Udi's bread and bagels.
I have had hit and miss luck with muffins, but have resolved myself to the box mixes there as well. Namaste and King Arthur have the best IMO Market basket is ok
Cookies, We use the King Arthur flour mix and make PButter cookies and CChip. These turn out pretty good. I have made the Namaste and King Arthur cookie mixes and they are about the same, Bob's red mills is so-so. Using the flour gives me control over how many.

Overall I spent a fortune on the separate flours for many many failures. Yes things were edible, but not good.

For now I will continue to use the box mixes for cakes, brownies and muffins. I will use the flour mix for ccokies and will buy the bread and bagels from now on.

FYI, NOT AN ADVERTISEMENT
I just got "The cake mix docter bakes Gluten free" It's shows how to doctor your mixes to make things different and special. ie: turn vanilla cake into gingerbread snack cake. check it out of you library and see, that's what I did first.

Give up all baked goods for at least a month , then try some box mixes, this way you can adjust your tastebuds.
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#683643 Help A Gluten Free Preschool Teacher

Posted by Mizzo on 15 March 2011 - 04:53 AM

You can certainly gluten lighten your classroom. We have made the gluten-free playdoh that requires cooking and it has lasted a really long time so I can say it works. I agree with most of the other posts but warn you about trying to convert your snacktime to gluten-free. Be prepared to fight that one . I agree it's healthier but may not necessarily be well recieved. Just look at those selfish parents boycotting the school over the peanut allergy restrictions.

Another idea which you may or may not like is wearing a mask at times when things are in the air. It would be a good lesson for the kids to see about the affects on people with Celiacs. At least your 20 or so kids would grow up with an understanding. Maybe each could decorate a mask for themselves for fun.
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#682494 Another Bread Question

Posted by Mizzo on 11 March 2011 - 12:06 PM

Unfortunately trying to make gluten-free bread taste like "regular bread" is like trying to make apple juice with oranges. It ain't gonna happen.

As you stated adapt and move on. The gluten-free world has progressed in the last few years so keep an eye on what's out there. You never know when the mad scientist will spin gold from the straw.
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