I just noticed on another of my posts that I joined here in May last year. A whole year gluten free and a whole year here. I have learned SO much from you all. Couldn't have done it without you. Thanks everyone for the great advice, recommendations, tips, and stories.
Never. I don't care how careful they think they are, it's like the one person here said -- a layer of flour just collects everywhere. Think about how it was the last time you used regular flour. I remember letting it "poof" into the bowl too hard and a cloud of flour dust would rise up into the air. Now multiply that by umpteen cupcakes/cakes/whatever else made in a commercial bakery.... no way!
I should have added one more thing to the dessert list -- chocolate! lol.. That Easter Bunny sure was smart, he brought only gluten free chocolate for the kids' baskets. And, he left the leftovers hidden for me! He even knew where my best hiding place was!
There was a AP article a couple of weeks ago about athletes who are going gluten free because they feel that they play better without gluten. What people do is their own business - why get so upset?
Well, just speaking for myself and my friend who I mentioned above -- I get upset because she says she's gluten free, and other people believe she is. So then we all go out and she orders the grilled chicken sandwich, which I know for a fact has gluten in the seasoning because I talked to the chef on the phone. So then when it's my turn to order I get a plain salad. "Oh why don't you have such-and-such?" someone will ask. I reply "because it has gluten in the seasoning" or I'm giving the waiter the third degree... and someone might inevitably say "but so-and-so is eating it."
Now, I have pretty much educated my friends. But this "gluten lite" attitude, I feel, is dangerous for waiters and restaurants. People like my friend say "I'd like the grilled chicken sandwich but I can't have gluten so could I just have it on my plate without the bread?" And if the waiter doesn't know better he might think that gluten free = no bread.
I'm curious too. The grits I have un-opened in my pantry are Quaker. The grits I've been eating were in an un-marked plastic jar on my kitchen counter, those gave me no problems but I don't know if they were Jim Dandy, Aunt Jemima, or Quaker.
Well, like I said for me personally the Quaker have been fine. I'm pretty sensitive to cc also (although not as bad as some people on this forum) and haven't had any problems with these.
Regular creme eggs show no gluten ingredients listed. Allergy info says "manufactured in a facility that also processes peanuts/tree nuts."
Caramel ones also have no gluten ingredients listed and the allergy info says: "manufactured on the same equipment that processes eggs" and "manufactured in a facility that also processes peanuts/tree nuts."
That's it. I'm pouring some wine and having a cadbury egg while I watch Biggest Loser. (no comment about eating fattening chocolate while watching that show.)
I'm also not really an old-timer although I've been on the diet long enough to see great things! I'm one of the lucky ones who didn't have to wait years and years, through mis-diagnoses, etc. My acute symptoms came on suddenly (although I subsequently learned that I'd had other symptoms caused by gluten for years), following a bad strep/flu thing. My doctor said that this is the theory behind a lot of auto-immune things, that they're "jump started" by another systemic infection.
Anyway, I went for three or four months with awful cramps, diarrhea, headache, etc. After my blood test (which was "fairly conclusive", whatever the heck that means) my doctor said go on the diet. I did. A week later I was a new person! Completely. omg..
And, then one day after maybe three weeks or so it suddenly occurred to me that my hip pain -- the one that would wake me up at night sometimes -- was gone. Totally gone. The headache that I often woke up with, that I thought was because of wine (although why would one ordinary glass of wine give me a headache?) -- gone. The sort-of blurriness in my eyes, which I thought was me needing a new prescription for my glasses -- gone.
I'm now cramp-free. D-free. Hip pain-free. Eye blurring-free. Headache-free. (except when I've been glutened, of course.)
So that's my story. I have never been tempted to cheat, even when I've got something yummy in front of me. I do miss it, and sometimes think "oh just one bite." But I never do because I remember how awful I felt, and how wonderful I feel now!
Because of finances I am moving in with a gluten eating fried into her apartment. Her kitchen is really small (like 3ft x 5ft). I was wondering if you could give me advice on how to keep me gluten free. She has very little counter space. We want to keep me healthy. What are your suggestions. Let me know any questions that would help you to give me advice. Thanks.
Most important would be to have your own stuff, even if you have to keep some of it in your bedroom. Things like a cutting board, frying pan, thing to drain pasta (what the heck is that called? lol...), toaster, etc. Things that will have gluten stuck on them if used for gluteny things. You wouldn't have to worry about plates, silverware, etc., as long as they were washed well.
And just make sure before you prepare your food that the counters and prep area is clear of crumbs.
Have your own jelly, butter, mustard -- anything that someone will dip a knife into. Educate your roommate about CC so that she won't use yours.
Those would be the big things, I think. I'm sure others here will have some more ideas. I might not think of everything since I'm the main cook in my house, so I can keep everything as I want it.
I have a friend who has narcolepsy. She also has had IBS for awhile, but I didn't realize that since I've only known her for a few years. I do remember she'd mention the IBS from time to time, once saying that she couldn't eat fruit because of it.
But recently she had been having pretty bad stomach pains, and had to rush to the bathroom after eating. The doctor said this and that, nothing really helpful. He told her to give up dairy, but she was able to eat cheese. Not yogurt, although she had been eating yogurt up to fairly recently. So that seemed odd.
Then one day I was browsing around the gluten free forums and discovered people who were saying there was often a link between narcolepsy and celiac. Suddenly a light bulb went off in my brain and I asked my friend if she would consider trying a gluten free diet. I did tell her that if she suspected it and wanted the endoscopy she shouldn't go gluten free until she talked to the doctor.
She went on the gluten free diet and in two days she was a different person! I could tell just by talking to her on the phone. She was chipper, and awake. She said the pains had gone completely. She didn't have that can't-keep-my-eyes open fatigue right after eating. No more rushing to the bathroom.
So there's my success story. lol... Oh, and the yogurt -- she had recently started eating yogurt with added fiber. Yep, gluten. She switched back to regular yogurt and no problems.
Man this is a tough crowd. One person thinks they reacted to a gluten-free product and everyone's ready to dump on it. There's someone out there that thinks they react to gluten-free Corn Chex too. That doesn't stop me from eating it.
I can't wait to try this beer made from Barley. Maybe it actually tastes like real beer, the sourghum beer is awful. If they say they remove the gluten, I'll just have to see for myself.
best regards, lm
Well for me -- when I look at the ingredients of Corn Chex and see "corn" then I feel much more confident that if I look at beer and it's made from "barley." Since barley contains gluten and corn does not. So I'm not going to feel confident in barley beer. Simple as that.
You do what you feel is best for you. I opt for sorghum beer or cider or wine or a gin and tonic or one of many other options that are available should I want some alcohol, options that are not naturally gluten-containing.
I have been gluten free since September 2011 and through elimination diets have found that I also have soy, dairy, and nut intolerances. My family thinks I should be tested to find out if I'm gluten intolerant or if I have celiacs. My Dr.said there's no reason as ill be following the same diet anyway. I am very careful for any cross contamination as well as only day what is clearly labeled as gluten free etc ( the agony of messing up is just not an option of choice!!) What do you al think? Is there any reason to have to know? Thanks for your thoughts.
Personally, for me, I don't care. I had a "questionable" blood test (whatever the heck that means). Then I went gluten free and felt better IMMEDIATELY. A few weeks later my doctor mentioned the endoscopy. The doctor said I'd have to be eating gluten before the test, for at least six weeks! (and I've heard that it really should be even longer). I am NOT willing to do that.
For me, my "diagnosis" is this: "eat gluten and feel terrible; don't eat gluten and feel wonderful." That's all I need. My doctor said clearly I'm gluten-intolerant, and I don't care if there's an official label of "celiac" on that.
Thanks Peter. I've started a folder in Evernote where I'm keeping on the info on things like caramel color, modified food starch, etc. -- all the ones that we persist in getting wrong. So much to remember... I can't imagine my gluten-free life without this board and its wealth of information.
I still haven't heard back from the bbq sauce company so I can't give an answer yet.
Yeah, some doctors don't seem very responsive. -- Maybe in your dh's case he should just go gluten free with you and your ds. He doesn't need the blood test to try it, see if his rash goes away. Then if it doesn't you'll know to look at something else.