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Member Since 02 Sep 2011
Offline Last Active May 17 2014 06:33 AM

Posts I've Made

In Topic: Does Anyone Else Have Issues With Trader Joe's Labeling?

22 May 2013 - 12:26 PM

The only gluten-free things I've noticed at my TJs are some breads (Udi's I think...) Must depend on where you are and the manager of the store.


The manager of the store I go to sticks to what the Trader Joe's website says (pasted below). He also said that the company policy is to include as much information as possible re: shared equipment on labels BUT the manufacturers don't always give them that info. The TJ signage states "no gluten ingredients used" -- for some that seems to be ok. For me, it isn't. I stick to fresh produce, meat and wine from TJs. Anything else I skip.


From the website:


A set of universal dietary guidelines for Celiac Disease does not exist. The Celiac Disease Foundation (CDF) uses criteria based on the latest scientific research and advice from its' Medical Board of Advisors. For information about Celiac Disease please contact the Celiac Disease Foundation (CDF) at (818) 716-1513, via email at cdf@celiac.org or on the web at www.celiac.org.

  • Our suppliers follow Good Manufacturing Practices (GMP's) to segregate ingredients on shared equipment and/or in the facility.
  • Always read the label - ingredients and suppliers may change.
  • Gluten is a protein found in wheat, barley and rye and their derivatives such as malt or spelt.
  • As a general rule of thumb, dairy, juice, meat and produce do not contain gluten or any gluten derivatives.
  • Under Trader Joe's Brands, ingredients listed as "natural flavors" or "spices" do not contain gluten or gluten derivatives.
  • Use common sense and remember the motto: When in doubt, leave it out.

In Topic: Recovery Meal Plan/grocery List

21 May 2013 - 04:03 PM

I cook whole chickens in the crock pot all the time. I put them in first thing in the morning and let them go all day -- you don't need to add liquid because you'll get that from the chicken. You won't have the lovely brown skin but the chicken is cooked, often the meat almost falls off the bone which is fine by me.


What I usually do is cook the chicken all day, remove/carve/serve for dinner and then return the carcass to the same crockpot (I use my BIG one...I think it is 6 quarts...and I don't wash it between cooking the chicken and putting the broth in -- it is usually only an hour tops before it is filled and turned back on and this method hasn't made me sick yet!) then add the standard onion, celery, garlic and carrot medley after browning it in a little olive oil. Throw in some sea salt and bay leaves plus any other herbs I have on hand, pour in water up to near the top and set it to LOW all night. No muss, fuss or bother and you've got gorgeous broth in the morning. I usually strain it out and set it in the fridge -- then when I'm back home I measure it out into smaller containers (1C, 2C and 4C since those are the amounts I use most of the time for different recipes.)


Crockpot 365 has loads of crock pot recipes and the author is not keen on anything that requires a lot of prep so most are fast and easy.

In Topic: Pain..question

21 May 2013 - 03:37 PM

Gut pain is no fun...after almost two years post-diagnosis I am finally getting a handle on the pain I continued to experience even though I was strictly gluten free. What worked for me was giving up: corn, dairy, most grains (I can tolerate rice and small amounts of sorghum), any processed meats, egg yolks...plus anything with fat I can tolerate in very small amounts (as in one tiny tiny slice of avocao or 4 pecan halves) but if I eat too much I'm miserable. Drink lots and lots of water...that is really good for your body in general (my nutritionist and I had a whole conversation on drinking water when I saw her last week!)

In Topic: Quinoa Oh No-a Should Have Said Whoa To That Quinoa

26 March 2013 - 05:00 PM

Right there with you. I trialled quinoa again after almost a year off it and...had horrible abdominal pain and tenderness and was an exhausted zombie for a day. From 1 stinkin' eighth of a cup of quinoa.


As it stands now I can tolerate small amounts of sorghum...and that is it. Lots of veg, meat and fruits on my plate at the moment! Plus nuts and small amounts of cheese or yogurt. I've pretty much given up on grains although I have some amaranth I ordered from nuts.com and I think I'll give it a try at some point. 


My nutritionist keeps telling me to stay positive and that I could very well get foods back as I continue to heal. We shall see.

In Topic: Glutnen Free Oatmeal Trigger Reaction?

26 March 2013 - 04:53 PM

If it was certified gluten free, how much did you eat? My nutritionist (who specializes in Celiac patients and is gluten-free herself) told me that oatmeal should only be ingested by those who are symptom-free and they should eat no more than 1/4 cup (precooked) at one time. Plus if you are at the beginning of the healing process it might have been too much for your system to handle!


Plus, what kind of chocolate was it? Lots seem to have 'shared equipment' issues...and depending on your tolerance levels that might contribute. I've found the only chocolate that doesn't bother me is Scharffen Berger, and I can only eat small amounts (like 1/8th of a bar) at a time due to fat malabsorption issues.)

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