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munchkinette

Member Since 31 Jan 2006
Offline Last Active Jan 06 2012 06:29 AM
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#652658 Help With gluten-free On A Budget

Posted by munchkinette on 11 November 2010 - 12:37 PM

Cooking for myself has been the easiest way for me. I'm a student on the diet, but I like exotic foods, so I basically have to cook anything interesting. I usually set aside one or two days per month to cook and freeze a ton. Then I just grab one of the frozen meals in the morning, and it thaws in my back pack by the time lunch rolls around. It's a good way to save even without a gluten-free diet.

Amazon is/was doing free Prime shipping for students. I think they still ship regular speed for free. I typically try an expensive thing at Whole Foods once just to make sure I like it, then buy it for half the price (in bulk) on Amazon. I get all my Bob's Red Mill, probiotics, sustainable canned tuna, and sometimes meal bars off Amazon.
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#621267 Masa Harina?

Posted by munchkinette on 02 July 2010 - 08:17 PM

I use Maseca, which is labeled as gluten free. The company does produce wheat flour, but I don't know about the same factory. Based on their lengthy website on gluten-free foods and celiac disease, you can at least be confident that they will know how to answer your questions.

Maseca

Questions
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#602064 Question- The Difference Between Gluten Intolerance And Celiac Disease?

Posted by munchkinette on 31 March 2010 - 06:49 PM

"gluten intolerance should likely go away on its own it a few years."


This is what people used to think. I guess they still do. When my grandmother was in her mid 20s (mid 1940s), she went on a special diet because of her "wheat problems." Eventually the doctors told her that she had healed, and that the problems went away, so she went back to a normal diet. This was before people did biopsies.

When she died she was almost 86. When you read about all the associated conditions that go with celiac disease, she had quite a few. She had a couple autoimmune diseases. She had rheumatoid arthritis, thyroid issues, scleroderma, diabetes (type 2, then she had to inject insulin at some point), at least one miscarriage. I can't even think of all the other stuff she had, but I know her gall bladder and liver failed as well.

I strongly believe that most of these things would not have developed if she had stayed on the diet more than a few years.

Also, in terms of genetic testing: I personally don't read too much into it. I don't have those alleles, but several people in my family can't eat gluten, and several people in my family have problems associated with gluten intolerance (like multiple sclerosis, anemia, etc.). Clearly there is a genetic link there, but they haven't added other alleles or indicators into the definition of celiac disease. And you know what? I don't really care whether I fit into the narrow definition of celiac disease. The fact still remains that I feel like hell when I eat gluten, and I feel awesome when I don't. That's not to say you shouldn't get the tests; I'm just saying you shouldn't ignore how you feel on the diet if the tests do come back negative.
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