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Member Since 17 May 2006
Offline Last Active Oct 10 2011 05:41 AM

#642137 Blue Cheese Question

Posted by on 26 September 2010 - 08:17 AM

I just recieved the Triumph dining cards I ordered and I am upset. They list blue cheese as a no-no. Also they say to avoid any form of food coloring, natural or artificial flavoring or modified food starch, That about covers all food in a restaurant.

Bleu cheese is sometimes made with bread molds... but not all of them. The trouble is finding out exactly how that particular bleu cheese is made. Unless you can get ahold of the maker, I would avoid the stuff.
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#641709 Celiac Being "over Diagnosed" According To My Gyn

Posted by on 24 September 2010 - 05:22 AM

I think IBS is over-diagnosed. Doctors usually look for the quick fix that makes their patients have to take a pill or come back to their office over and over again. Treating Celiac means that the doctor won't see you anymore because if you're eating properly, you're fine and they don't get more money out of you.
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#640558 Red Lobster Gluten Free Items

Posted by on 18 September 2010 - 08:39 PM

I have heard that gluten is damaging us even if we don't feel it. For some, it might take a good amount of damage before it " hurts". Its like a leaky roof. Some peoples roofs leak and drip on them while they are in bed and it's obvious, right away, the damage that is occurring. Some roofs leak and the water goes down inside the walls. It gets moldy and months later your house is condemned.

This is the best explanation I have ever seen! It definitely helps explain that people are all different, but still the same. Thanks for this.
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#639634 Anyone Unemployed Or Divorced Because Of Celiac?

Posted by on 15 September 2010 - 05:36 AM

For years my mother had to call off work due to un-diagnosed Celiac related issues. She was threatened by her boss that if she called off one more time she would be terminated... so when a week later she had a migraine, couldn't leave the bathroom and was hallucinating she was fired. Thank heavens that happened because then she moved to Cincinnati and was almost immediately diagnosed with Celiac on her first trip to the ER. Being fired, for my mom, was the best thing ever.
She's been gluten-free since 2003 and still lives in Cincinnati.
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#621740 Completely Miserable In Korea

Posted by on 05 July 2010 - 09:46 AM

Foods containing gluten:
  • anything with red pepper paste
  • anything with bean paste
  • anything with soy sauce (none of the korean soy sauces are gluten-free)

These limitations caused a serious problem finding gluten-free Korean food. Bipimbap is gluten-free, only if you don't put the red pepper paste on it, but then it's just plain rice with veggies on top. I started carrying around gluten-free soy sauce with me so I could add some flavor to certain foods. Many/most of their sauces contain either pepper paste or soy sauce and it's impossible (even if you speak some Korean) to find out if it is truly gluten-free or not. Also, most all of Korean street food is deep fried. It looked amazing, but was completely off limits.

I did enjoy the samgyeopsal (bbq pork), galbi (bbq beef) and kimbaps (rolled up rice and veggies). Thank heavens there were fresh fruit and vegetable trucks all over the place. I cooked at home for most of my meals. First I had to find a Korean cookbook that had some English translations of the weird vegetables I'd find in the grocery stores. I had no idea, at first, how to cook most of what was available to me.

If you're traveling in South East Asia, Thailand has the best selection of gluten-free food. Most all of their noodles are rice noodles and they use chickpea flour instead of wheat flour for most everything. Soooo good.
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