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G-freegal12's Blog

A blog by G-freegal12 in General

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Hello!

Entry posted by G-freegal12 July 22, 2009

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https://www.celiac.com/blogs/entry/1230-hello/

I have no pictures becauce.....monkeys ate them!!! Yeah...monkeys...

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Nov. 14 09

I am back! I have been at school during this whole time that I have been gone. Blech

https://www.celiac.com/blogs/entry/1230-hello/

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Blog Activity
1. Wednesday at 05:43 PM - Scott Adams commented on glutenfreelexi's blog entry in GlutenFreeLexi's Blog
  7
  
  Need Some Feedback Please
  
  Hi Harry, do you have celiac disease? For those who have it, eating gluten can cause a wide variety of symptoms, some pretty severe, depending on the sensitivity level of the person.
2. Wednesday at 08:28 AM - Harry Jones commented on glutenfreelexi's blog entry in GlutenFreeLexi's Blog
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  Need Some Feedback Please
  
  I don't know but I can ask my dad if he knows about it and thank you for telling me .
3. Wednesday at 04:25 AM - Harry Jones commented on glutenfreelexi's blog entry in GlutenFreeLexi's Blog
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  Need Some Feedback Please
  
  I was born with celiac and I never thought how sensitive it can be but can I ask if you had small of wheat in your body what is the worst case here ?
4. Tuesday at 10:26 PM - knitty kitty commented on knitty kitty's blog entry in Thiamine Thiamine Thiamine
  2
  
  Cocoa Powder and SCFAs
  
  Yes! You're absolutely correct! Thanks @RMJ! Dutch processing (alkalization) does reduce the polyphenols! Do check the labels on cocoa powder and avoid those stating it has been through Dutch processing. Hershey's and Nestles don't use Dutch processing. Ghirardelli's does use Dutch processing.
5. Tuesday at 10:14 PM - RMJ commented on knitty kitty's blog entry in Thiamine Thiamine Thiamine
  2
  Cocoa Powder and SCFAs
  
  Alkalization (Dutch processing) can reduce the amount of polyphenols in cocoa so what type of cocoa powder one uses could make a big difference to the results.
  
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