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Nikki2777

Member Since 14 Mar 2013
Offline Last Active Yesterday, 07:06 AM
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Topics I've Started

Lawry's Balsamic And Herb Marinade

07 May 2015 - 04:53 PM

I know this is McCormick and their labeling is easy, but I'm just wondering if anyone's used this successfully. I looked at the label quickly in the store but now can't get to it.

Arthritis And Constipation?

04 May 2015 - 07:16 AM

I was diagnosed with Celiac Disease about two years ago, and I feel so much better.

 

My 84 year old mother has been complaining about her daily constipation and arthritis feeling much much worse lately.  Am I right in thinking she should try going gluten free for a month to see if that helps?

 

I know there's a genetic component, so that may be part of it, but even if she doesn't have Celiac, will this help her at all, or will it likely be a placebo effect (assuming she really sticks to it).

 

And yes, I know that at 84, these are not awful complaints, but she's a very active person and I hate to see this slowing her down.

 

 


Trader Joe's Turkey Bolognese Sauce?

12 April 2015 - 02:06 PM

Hi  - Does anyone know if this is gluten free?  I know TJ's is not labelling everything these days and I checked their gluten-free list (which is now a 'sample' of items).  The ingredient list seemed safe (saw "flour" on label, but it's Navy Bean Flour.)

 

It looks delicious and I'd like to be able to use it, but thought I'd check.

 

thanks


Mashed Potatoes?

12 April 2015 - 01:24 PM

Hope I'm spelling 'potatoes' right :rolleyes:

 

Had a waiter tell me the other day that while their mashed potatoes don't have any gluten ingredients, the act of mashing them itself creates gluten.  My suspicion is that while that may be true, it's not the kind of gluten that causes problems for we Celiacs, but I didn't feel like getting into a discussion.

 

Is this true?  Can't imagine a reason why I couldn't have mashed potatoes if it's just milk, potatoes and butter, right?

 

 


Gorgonzola Cheese?

23 March 2015 - 07:42 AM

I'm confused - I thought I'd learned that Gorgonzola was not safe to eat because of how it was aged (on bread?).  But a restaurant I frequently go to - one that has very comforting gluten-free practices, and seems very knowledgeable -- has gorgonzola as an option on their gluten free pizza.  I've never asked them, but can that be right?

 

I know I initially avoided blue cheese for the same reason, but then learned that most of the commercially available blue cheese in the US is safe (is that true?) and have been eating it with no incident.  Is it the same for gorgonzola?  I do love my gorgonzola (or used to) and it would be great if I could have it again.

 

Does anyone know?  I did a search here and found mostly older posts that seemed unsure, so I thought there might have been new research.

 

Thanks.