4 4
pdm1981

Gluten Challenge: What would you eat?

Rate this topic

Recommended Posts

I'm 1 week into the gluten challenge to put this diagnosis to bed. All of us were able to eat real food at one time or another and I'm sure you can remember the taste as I do. What would you eat if you were doing the gluten challenge?

Real Pizza

Deserts

Cookies

Hawiian rolls

Crossants

Maybe a Doughnut

A Chili 3 Way

What else is out there that you would eat if you were doing this? I've already eaten the Hawiian rolls and tomorrow is going to be some pizza.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Fresh baked artisanal bread... fresh from the oven

fresh warm cider donuts or better yet fresh warm yeast donuts... the kind with raspberry filling

fresh warm bread sticks with Parmesan grated on top to dip in marinara sauce

pizza crust must be thick, yeasty and well risen... like home made but not as much work involved

Graham crackers

ritz crackers

wheat thins crackers

ooo... green bean casserole made with real traditional gluten filled ingredients 

oh, a warm thick soft pretzel

a big old cinnamon bun thick and yeasty and gooey and full of gluten... 

oh my... I didn’t realize I was missing so much until I thought about it 

hmmmm.

 

Share this post


Link to post
Share on other sites

NY pizza

chinese food

Taco Bell

Big Mac

Knish

NY street food

croissant

bagels

artisan bread

wonder bread

 

Share this post


Link to post
Share on other sites

Monte Cristo.... it is a 3layered deep fried sandwich, honey wheat bread, swiss, ham, honey wheat bread, turkey, cheddar, honey wheat bread, dipped in a pancake like batter and deep fried with a powered sugar dusting...I think cheddar still has them but we used to have them at bennigans.
^I actually have it in my will to be buried with one of these.....and if I end up on my death bed to have one delivered to me.

Monkey bread...dear lord I still have that god like recipe somewhere. I used 4 rolls of Pillsbury corsant dough.....cut them into halves each triangle that is, either rolled them up or stuffed them with apple pie filling, dipped them in a mixture of butter and brown sugar, then rolled in cinnamon sugar and placed ina bunt pan then poured a bunch of the icing stuff over them and baked it into a giant gooy mess...IMAGINE a giant cake made of nothing but the gooy centers of cinnamon rolls.....drizzled the whole thing in either cream cheese icing or eggnog icing for the holidays.

The Boss Burger from chilis...or I used to get this chibatta burger from jack in hte box stuffed it with curly fries and extra sauce.....

 

Share this post


Link to post
Share on other sites

pdm1981,

Anything you think you will miss!

I don't miss the dougnuts or the bread.  A croissant would be nice.

Eat a Krystals or White Castle for me.

Try your favorite pasta not named Pizza.

I miss a good calzone or Lasagna.

And maybe your favorite chocolate.

I still remember a friend pointing out ferrero rocher hazelnut chocolates had wheat flour in it and I was so excited to eat it.

It was for a christmas office gift . . .but I didn't and I still miss them!

Posterboy,

Share this post


Link to post
Share on other sites
Ads by Google:


Oh my goodness! Definitely a croissant!  Also, go out to eat anywhere and order anything without asking questions.  I miss that the most...

Share this post


Link to post
Share on other sites

I'm on the same page as a few of you. I've had a couple different kinds of bread now. Sorry Ennis but there are no Bennigans up here in Ky. I have eaten there when I was stationed at Ft. Hood though and that sandwich sounds awesome. White Castle does sound great but whether you have celiac disease or not, it'll make you suffer afterwards. I find myself not really wanting the fast foods. I do want a Sonic Burger though. Besides that, not interested in fast foods too much. I walked through the Bakery dept at Krogers yesterday and ended up with some Blueberry Bagels and Strawberry Cream Cheese. Also, I'm going to go to Dairy Queen and get a Blizzard this week. I'm sorry, the only part of this challenge that is hard is figuring out what to cram in just in case I'm asymptomatic. We'll find out.

Share this post


Link to post
Share on other sites
4 hours ago, pdm1981 said:

I'm on the same page as a few of you. I've had a couple different kinds of bread now. Sorry Ennis but there are no Bennigans up here in Ky. I have eaten there when I was stationed at Ft. Hood though and that sandwich sounds awesome. White Castle does sound great but whether you have celiac disease or not, it'll make you suffer afterwards. I find myself not really wanting the fast foods. I do want a Sonic Burger though. Besides that, not interested in fast foods too much. I walked through the Bakery dept at Krogers yesterday and ended up with some Blueberry Bagels and Strawberry Cream Cheese. Also, I'm going to go to Dairy Queen and get a Blizzard this week. I'm sorry, the only part of this challenge that is hard is figuring out what to cram in just in case I'm asymptomatic. We'll find out.

Yeah most Bennigans closed down...hence why I said cheddars...as in Cheddars scratch kitchen (https://cheddars.com/)....and you have them all over KY state. THEY ALL have the monte cristo.

Share this post


Link to post
Share on other sites

I've been thinking about this since I'll probably do it, and pray it isn't really celiac to say good-bye forever to them but:

Donuts, real donuts, filled ones, that are HOT AND FRESH!

Mac N cheese, in every ridiculous cartoon character or cheese variant.

Churros, wild cookie/cupcake flavors.

Chinese food, Japanese ramen, Italian pastas.

Fresh real pizza or deep dish since gluten free never seems as 'fluffy'.

Taco bell, regular burgers, Subway.

All the new snacks that sit in the freezer like Doritos loaded, frozen oreo sandwiches, Sno ball ice cream, Twinkie ice cream.

Fried coconut shrimp or any fun fried thing really.

Best of luck to us both! I hope it isn't our life time that we can't eat them again. 

Share this post


Link to post
Share on other sites
2 hours ago, amirenthsia said:

I've been thinking about this since I'll probably do it, and pray it isn't really celiac to say good-bye forever to them but:

Donuts, real donuts, filled ones, that are HOT AND FRESH!

Mac N cheese, in every ridiculous cartoon character or cheese variant.

Churros, wild cookie/cupcake flavors.

Chinese food, Japanese ramen, Italian pastas.

Fresh real pizza or deep dish since gluten free never seems as 'fluffy'.

Taco bell, regular burgers, Subway.

All the new snacks that sit in the freezer like Doritos loaded, frozen oreo sandwiches, Sno ball ice cream, Twinkie ice cream.

Fried coconut shrimp or any fun fried thing really.

Best of luck to us both! I hope it isn't our life time that we can't eat them again. 

OMG tell me about each time I go through the store  I see junk food like those loaded Doritos, Oreo cereal, new flavored Oreo, etc. Like where the FRACK were those when I was a kid?! BUT few things about this diet and being chef to relieve you.

You can do coconut shrimp, chicken, etc at home with coconut flakes and stuff like nutcrumbs.com in a egg dip fried in a skillet at home.
Cheese sticks...I do these once a year, I get a flavored chips like Protes Nacho (You can use like Beanitos or Beanfields, or a gluten-free corn chip) pulse them in a food processor into crumbs, I use vegan cheese blocks cut them into sticks dip in egg then roll in the crumbs and fry it in refined coconut oil.
Ramen. I found a nice broth stock called Jarrow Spicy Ramen Bone Broth, I use it with my PERSONAL choice of Miracle Noodles no carb noodles and add in veggies or egg to make Ramen....there are gluten free instant ramen meals also.
Churro, desserts, etc. I found ways as a baker to make most of them and found Capella flavors....to replicate most desserts.

I will forever miss the local lemon filled jelly doughnuts but I have gotten close....and the montecristo...I replicated it...but I can not justify a $35 sandwich (I had to use special keto bread, and low carb pancake mix for the batter so I am a special case) And it ALWAYS made me vomit for hours but Clazones and the local 100lber pizza I will miss.

Share this post


Link to post
Share on other sites


Ads by Google:


6 hours ago, Ennis_TX said:

OMG tell me about each time I go through the store  I see junk food like those loaded Doritos, Oreo cereal, new flavored Oreo, etc. Like where the FRACK were those when I was a kid?! BUT few things about this diet and being chef to relieve you.

You can do coconut shrimp, chicken, etc at home with coconut flakes and stuff like nutcrumbs.com in a egg dip fried in a skillet at home.
Cheese sticks...I do these once a year, I get a flavored chips like Protes Nacho (You can use like Beanitos or Beanfields, or a gluten-free corn chip) pulse them in a food processor into crumbs, I use vegan cheese blocks cut them into sticks dip in egg then roll in the crumbs and fry it in refined coconut oil.
Ramen. I found a nice broth stock called Jarrow Spicy Ramen Bone Broth, I use it with my PERSONAL choice of Miracle Noodles no carb noodles and add in veggies or egg to make Ramen....there are gluten free instant ramen meals also.
Churro, desserts, etc. I found ways as a baker to make most of them and found Capella flavors....to replicate most desserts.

I will forever miss the local lemon filled jelly doughnuts but I have gotten close....and the montecristo...I replicated it...but I can not justify a $35 sandwich (I had to use special keto bread, and low carb pancake mix for the batter so I am a special case) And it ALWAYS made me vomit for hours but Clazones and the local 100lber pizza I will miss.

I forgot about Oreo cereal! Going out and getting some tomorrow! I'm not doing this to tease anyone. I've been there and still might have celiac disease. For whatever reason I react to tomato sauce, garlic, and onions. Still avoiding those foods right now. I had my SIBO breath test today and will get the results next week. Also I have a followup with the GI Doctor on the 27th. If I have celiac disease it should be acting up by then. That would make 4 weeks of sweet tasting fluffy gluten. I hope to god I'm clear but if not I was looking at the Beyond Celaic site and saw that there were several drugs for celiac disease coming down the pipe that are in the 2nd and 3rd phases of trials. Close to approval that means. It looked like it would surpress or bind the gluten so no reaction can occur.

Share this post


Link to post
Share on other sites

I think those 2nd and 3rd phase drugs currently are more to combat against accidental cross contamination, not so much to make it safe for someone producing the antibodies to actually digest or not attack a piece of bread.  =/  Maybe some day though!

As for the answer to your question, while only on a gluten-free diet for a few weeks so far, Japanese Ramen at a restaurant and not needing to interrogate a chef at a Chinese / Thai / Korean place as to whether their sauce contains a gluten thickener / soy sauce.  I'm okay without bready things as I was never a big bread eater to begin with, and I find some of the gluten-free donuts passable enough for my cravings.  My mom and sister were diagnosed a while back when I was still living with the family and had gotten used to eating gluten-free things.  (Though gluten-free bread really still isn't great, hah.)

Though a cheeseburger sounds nice right now, hah.

Share this post


Link to post
Share on other sites

"I've been there and still might have celiac disease." If you really DID have celiac disease? You still have it, and always will. There is no evidence that the underlying problems (autoimmune failure, leaky gut, etc.) ever can heal themselves, or be healed, beyond the random miracle cure at Lourdes.

 There is, as best I've been able to find, absolutely no one out there who can say why sometimes an infant will be diagnosed with celiac, which then "goes away" for thirty or forty years, and then comes back with a vengeance. Indicating the underlying problems were there all along--and may have been causing all sorts of damage for all the years.

 Think carefully about that. Celiac is like radiation poisoning: Every exposure adds up, over your whole lifetime, and pushes your autoimmune system further out of control. Even if it seems fine at the time.

  • Like 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
4 4

  • Who's Online   15 Members, 0 Anonymous, 503 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
    Stay tuned for more new on how the Theranos fraud story plays out.
    Read more at azcentral.com.

    Jefferson Adams
    Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.
    Ingredients:
    12 ounces gluten-free spaghetti 5 or 6 ripe plum tomatoes ¼ cup extra virgin olive oil 2 cloves garlic, crushed ¾ teaspoons crushed red pepper ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and black pepper ⅓ cup pecorino Romano cheese, grated ½ cup firm ricotta, shaved with peeler Directions:
    Finely chop all but one of the tomatoes; transfer to large bowl with olive oil and ¼ teaspoon salt.
    Cook spaghetti until al dente or desired firmness, and drain, reserving ¼ cup cooking water. 
    Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth. 
    Gently stir mixture into the bowl of chopped tomatoes.
    Add cooked spaghetti, basil and parsley to a large bowl.
    Toss in tomato mixture, adding some reserved pasta water, if needed. 
    Spoon pasta into bowls and top with Romano cheese, as desired.

    Jean Duane
    Celiac.com 07/13/2018 - I went to a friend’s home for dinner.  A few days before, she called and asked me what I could eat.  I asked her what she was planning to make, and she said she was grilling meats with side dishes.  I said, “Great.  Please just grill a piece of chicken for me with salt and pepper, and I’ll be happy to bring a side.” She said, “No need to bring a side.  I’ve got this.” When I arrived, she greeted me and said, “I spent all day cooking tonight’s dinner so you can eat it. Hey would you just check this salad dressing to see if it is OK for you?” I looked at the ingredients and it contained gluten and dairy, both of which I cannot eat.  Then I glanced around the kitchen and saw evidence of wheat cross-contamination, including buns being toasted on the grill, and gluten-containing barbeque sauce spilling on the grill where my “clean” chicken was cooking. She had other guests to tend to, and I couldn’t offer instruction or read the ingredients of everything she used in the meal. 
    At social gatherings, I’ve been challenged too by those who ask if I am really “allergic,” or just eating gluten free as a “fad.” I’ve been told many times by hosts and hostesses that, “a little won’t hurt you,” or “everything in moderation,” or “if it is made with loving hands, it is good for you to eat.”  Of course, all of this is bunk for those with food allergies or celiac disease.  A little bit may kill us, and whether made with loving hands or not, it will certainly make us sick. 
    Those of us with food allergies and/or celiac disease walk a tightrope with friends and relatives. The old rules of etiquette just don’t work anymore.  We don’t want to insult anybody, we don’t want to be isolated, and we also don’t want to risk our health by eating foods that may contain ingredients we cannot tolerate.  So what do we do? 
    Etiquette books advise us to eat what is put in front of us when we are guests in someone’s home. They caution us at all costs not to insult our hostess. Rather, we are instructed to compliment the hostess on her good cooking, flavor combinations, and food choices.  But when foods are prepared in a cross-contaminated environment with ingredients we are allergic to, we cannot follow the old social constructs that do not serve us.  We need to work together to rewrite the rules, so that we can be included in social gatherings without fear of cross-contamination, and without offending anyone.
    Let’s figure out how to surmount these social situations together.  
    Each edition of this column will present a scenario, and together, we’ll determine appropriate, polite, and most importantly, safe ways to navigate this tricky gluten-free/food allergies lifestyle in a graceful way.  If someone disagrees with our new behavior patterns, we can refer them to this column and say, “Here are the new rules for those of us with food allergies or celiac disease.”  When we are guests in someone’s home, we can give them links to this column so they understand the plight we are faced with, bite after bite. Perhaps this will help those of us living with us to understand, be more compassionate, and accepting of our adaptations to keep ourselves safe. 
    This column will present a scenario such as the one above, and ask that you comment on how you would navigate it. Let’s talk about it. Let’s share ideas.  Using the example above, here’s the scenario for this issue:
    What would you do?
    Your kind-hearted friend invites you to dinner and insists on cooking for you.  You arrive and the first thing she says is, “I’ve spent all day making this for you. Oh, I bought this salad dressing for you, but you might want to read the ingredients first.”  You do, and it contains malt vinegar.  You look around the kitchen and notice evidence of cross-contamination in the rest of the meal.  What do you do? 
    Please comment below and feel free to share the tricky scenarios that you’ve encountered too.  Let’s discuss how to surmount these social situations.  What would you do?

    Jefferson Adams
    Celiac.com 07/12/2018 - Previous research has shown that the oral administration of Bifidobacterium infantis Natren Life Start super strain (NLS-SS) reduces of gastro-intestinal symptoms in untreated celiac disease patients. The reduction of symptoms was not connected with changes in intestinal permeability or serum levels of cytokines, chemokines, or growth factors. Therefore, researchers suspected that the reduction of symptoms might be related to the modulation of innate immunity.
    To test that hypothesis, a team of researchers set out to assess the potential mechanisms of a probiotic B.infantis Natren Life Start super strain on the mucosal expression of innate immune markers in adult patients with active untreated celiac disease compared with those treated with B. infantis 6 weeks and after 1 year of gluten-free diet.
    The research team included Maria I. Pinto-Sanchez, MD, Edgardo C. Smecuol, MD, Maria P. Temprano,RD, Emilia Sugai, BSBC, Andrea Gonzalez, RD, PhD, Maria L. Moreno,MD, Xianxi Huang, MD, PhD, Premysl Bercik, MD, Ana Cabanne, MD, Horacio Vazquez, MD, Sonia Niveloni, MD, Roberto Mazure, MD, Eduardo Mauriño, MD, Elena F. Verdú, MD, PhD, and Julio C. Bai, MD. They are affiliated with the Medicine Department, Farcombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada; the Small Intestinal Section, Department of Medicine and the Department of Alimentation at Dr. C. Bonorino Udaondo, Gastroenterology Hospital and Research Institute at the Universidad del Salvador in Buenos Aires, Argentina.
    The team determined the numbers of macrophages and Paneth cells, along with the expression of a-defensin-5 expression via immunohistochemistry in duodenal biopsies.
    Their results showed that a gluten-free diet lowers duodenal macrophage counts in celiac disease patients more effectively than B. infantis, while B. infantis lowers Paneth cell counts and reduces expression of a-defensin-5.
    This study documents the differential innate immune effects of treatment with B. infantis compared with 1 year of gluten-free diet. The team calls for further study to better understand the synergistic effects of gluten-free diet and B. infantis supplementation in celiac disease.
    Source:
    J Clin Gastroenterol

    Jefferson Adams
    Celiac.com 07/11/2018 - For people with celiac disease, finding decent gluten-free bread is like searching gold. Many have given up on bread entirely and others begrudgingly relate themselves to the ignominious frozen aisle at their supermarket and content themselves with one of the many dry, shriveled, flavorless loaves that proudly tout the gluten-free label. 
    For these people, the idea of freshly baked bread is a distant, if comforting, memory. The idea of going to Paris and marching into a boulangerie and walking out with a warm, tasty, gluten-free baguette that was freshly baked on the premises that morning, is like a dream. Now, in some Parisian bakeries, that dream is becoming a reality. And the tear of joy from the thankful gluten-free masses are sure to follow.
    These days, a single sign on the awning speaks to hungry customers who peruse the tarts and chou buns, and the loaves that fill the cooling on racks behind a glass pane at Chambelland boulangerie and café in Paris’ 11th arrondissement. The sign lettered in French translates: “artisan baker; flour producer; naturally gluten free.” That’s right. Naturally gluten-free. At a bakery. In Paris. 
    Only the flat, focaccia-style loaves, and the absence of baguettes, tells customers that this bakery is something different. Chambelland opened its doors in 2014 and continues to do a brisk business in delicious, freshly baked gluten-free breads and other goods.
    The boulangerie is the work of Narhaniel Doboin and his business partner, Thomas Teffri-Chambelland. They use flour made of grains including rice, buckwheat and sorghum to make delicious gluten-free baked goods. Doboin says that customers queued in the rain on the first day, hardly believing their eyes, some began to cry. 
    For gluten-free Parisians, there was a time before Chambelland, and the time after. If you find yourself in Paris, be sure to search them out for what is sure to be a gluten-free delight.
    Or maybe book your ticket now.
    Read more at: Independent.co.uk