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Kjas

Member Since 19 Sep 2011
Offline Last Active May 20 2012 10:26 PM
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Posts I've Made

In Topic: Australians And New Zealanders Hellooooooo :)

03 May 2012 - 05:15 PM

I am a super senstive one, sadly.

But the reaction I had to bobs red mill oats was ridiculous. I've had lesser reactions from using CC'ed toasters!

I tested the freedom foods crunchola the other day, and I am happy to report no gluten reaction what so ever (I did have a small reaction to oats - I guess that means I'm an oat intolerant one, I'll test again to make sure). The raspberry flavour is really nice.

In Topic: Australians And New Zealanders Hellooooooo :)

29 April 2012 - 06:33 AM

Thanks for the heads up, I'll be sure to check it out! :)

I'm planning to test oats again soon, last time bobs red mill ones didn't go down too well.

In Topic: Cuba - Need Help

21 April 2012 - 03:42 PM

First of all, get yourself a restaurant information card in spanish that explains celiac, laminate it, and carry it everywhere with you, they can be found by googling. Give it to them anytime you go to eat food.

Ironically, resorts may be more difficult than paladares (private restaurants). In resorts, they will often carry western style food for their guests (so I've heard). Apparently not all do this but it is common.

Most private restaurants do cuban food sometimes mixed with international styles. This is a good thing as the large majority of cuban food tends to be naturally gluten free (if it looks gluten free, it usually is). Things like congri, ropa vieja, etc are all in this category and it is very extensive.

Things like bread, pasta, pizza, flan, some empanadas (this just depends on the type so just ask, there are wheat, corn or yuca based types) etc, may or may not be agreeable with you.

CC is only usually an issue if you have ordered something fried. Otherwise, it will be fine. Some places have friers that are gluten free (because they use corn flour or yuca flour), so you may have to get someone to ask if they use wheat flour products in their frier.

If you choose to eat in peso restaurants, or street stalls you may have to be more careful. Often these are not held up to the same standards as in the western world although I have never had a problem.

If they have to substitute something for you in a meal (as in only a part of a meal, not a whole meal) ask for plantains (chips or normal), yuca, malanga con mojo, polenta, or beans and rice (moros y cristianos).

Whatever you do, make sure you get out of the resort to try food, as the paladares are often much better than the state run restaurants in terms of quality and taste.

In Topic: Maybe I'm Just Making This All Up...

21 April 2012 - 06:55 AM

The others have all made great suggestions so far.

I don't feel deprived on this diet, in fact I eat better than anyone I know health wise, with more variety and probably more enjoyment than most people have. And when I feel like pancakes, I make myself pancakes, just healthy ones that taste great (complete with raspberries and a little bit of dark chocolate) :D . It's actually been a blessing in a way, it was the kick in the butt that I needed to go back to eating the way I had been growing up.

I think you have more issues here than just gluten, I think you need to address your food issues (psychological) in general. Take a look around this website, go through the archives, they might help you.

In particular I think the following two might help, so read these two first and see if you have any lightbulb moments:

Lesson One

Lesson Two

In Topic: Paleo/primal Dieters

10 April 2012 - 12:31 AM

I'm another one. I have a "break day" once every 3 months though.

I don't eat starches for the most part either. If I'm running low on crabs for the day then I make fresh vegetable juice to up it, sometimes I eat a little bit of nuts afterwards to control my blood sugar.

I didn't get it from a book or anything though, I came to this conclusion from my own experiments on myself over the years.