Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Blizzard


bartfull

Recommended Posts

bartfull Rising Star

So I just talked to a friend in eastern Connecticut. He said they had a little more than two feet on the ground and it's still snowing.

 

Here in the Southern Black Hills of South Dakota it is close to seventy degrees today. Not that I would ever gloat. :P

 

So how have the rest of you in the Northeast made out? I hope you all stay safe and warm. My friend said the snow was light, but still, when you shovel take it a little at a time. Stay off the roads, snuggle up with a good book and your favorite gluten-free snacks, and remember, this too shall pass.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



nvsmom Community Regular

We even heard about the storm up here (Alberta, Canada).  When the east gets hit, we in the west usually have mild weather.  We've been breaking record highs for the past few days.  I think it is 15C right now.

 

Good luck with the snow.  :ph34r:

LauraTX Rising Star

It was 80 in north Texas today.  What Blizzard? lol

Gemini Experienced

I have just shy of 3 feet of snow in my yard right now. It was an awesome storm, very beautiful, although I am not on the coast where there was widespread destruction. I plan on snowshoeing tomorrow as work has been called off again. It's kind of nice the way a blizzard will slow everyone down. They are forecasting the possibility of more snow on Monday but it is New England in winter so it's nothing new. Up to now, we have had little to no snow........I guess we just got it all in one storm!

BlessedMommy Rising Star

Compared to last winter in Michigan, it feels like we're having a heat wave this winter! LOL!

cyclinglady Grand Master

We pulled a wagon full of Girl Scout cookies around the neighborhood in what felt like scorching hea on Sunday! It has been in the 80's in Los Angeles. Came home from band rehearsal tonight and threw open all the windows! It was too hot in the house. Wishing for cooler weather. I got a few nice scarves at Christmas and would like to wear them.

BlessedMommy Rising Star

We had some rougher winter weather earlier in the month and there were some nasty traffic accidents (like a 193 vehicle pile up on I-94). The moral of the story is that if the weather gets into white out conditions, don't bother travelling! 

 

Current temp outside is 11 degrees. Propane prices are at an almost unbelievable $1.70 per gallon. Last winter, they skyrocketed at the peak of the nasty weather. It got as bad as -40 with wind chill. Many people simply had to use alternative heating methods--after all who can afford $5 per gallon for propane?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Wow! I remember Seeing that pile up on the news!

That is awful about the current cost of propane. We just have to purchase it for the RV or the BBQ grille. We never run the heater in the RV, but then we never go anywhere where it goes below freezing. I guess we are used to tent camping where layering up is the rule. We use propane to run the frig or cooking stove.

We get nailed in the summer when we run the a/c.

BlessedMommy Rising Star

Actually I meant that the current price of propane is great! It was last winter that the prices soared up to $5 per gallon and lots of people couldn't afford to get propane.

 

It's not uncommon for propane to go well over $2 per gallon in the winter, so the current price of $1.70 per gallon is a great winter price.

Valerie2622 Apprentice

I'm located in Massachusetts and there's at least three feet of snow on the ground. Trains into Boston have been a mess- delays all over the place. Getting another few inches tomorrow and perhaps another snowstorm on Sunday evening. Eek!

cahill Collaborator

I am in Northwestern Pa . We have about 18 in on the ground . It is currently snowing, a real heavy wet snow.The temp is suppose to drop into the teens tonight . Not going to be a pleasant morning commute

mommida Enthusiast

It was -4 last night.  we have over a foot of snow on the ground.  The drifting was really bad with this storm though.  For those that don't know, drifting is when the snow blows around.  It can leave some areas bare to the ground, and areas- like in front of the door to your house- 4 to 5 feet high.  Kids had 2 days off of school. 

 

Has anyone ever noticed that kids act like little barometers?  They just get hyper active during the time the atmospheric pressure is building.

  • 2 weeks later...
ravenwoodglass Mentor

We have been getting hammered in Upstate NY also. Windchills down into the -30s tomorrow and Monday. We have had more snow than we have had since a blizzard in the early 90's and the snow that is going on now will leave another 6 to 12 inches. My poor old body is not looking forward to more shoveling. And we haven't gotten anywhere near the amount some places farther east have gotten. I can only imagine what the poor folks in Boston area are going through. Hope everyone stays safe.

nvsmom Community Regular

We're having the opposite experience up here in the west. It has been a really mild winter.  It even rained once in January and this morning too - sooooo weird.

 

I hope the snow isn't a real heavy one for you.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748

    Kerrie C
    Newest Member
    Kerrie C
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Have you tried a genetic test to look for Celiac genes?  No gluten challenge required.  
    • knitty kitty
      Hello, @ElisaAllergiesgluten, Have you tried going on a low histamine Paleo diet like the Autoimmune Protocol diet?  A low histamine AIP diet would help your body rid itself of the extra histamine it's making in response to allergies.  Are you Celiac as well?   Since we need more thiamine when we're stressed, adding Benfotiamine, a form of Thiamine Vitamin B 1, can help the body calm down it's release of histamine.  Benfotiamine improves Sailors' asthma.  
    • knitty kitty
      Don't skimp on the gluten daily while undergoing the gluten challenge!  
    • RDLiberty
      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.