0
mookie03

What's Your Comfort Food?

Rate this topic

Recommended Posts

Just curious as to what everyone's food of choice is for when they are accidentally glutened... Before i knew it was gluten, my comfort food was always bread, bagels, crackers, etc., which obviously only made it worse! and of course Tums as well, which also aggravated my symptoms- awesome! Now I usually immediately turn to rice cakes w/ peanut butter, tinkyada pasta, gluten-free waffles (Van's) and nut thins w/ cheese- and i try to eat lots of small meals instead of larger ones...

Ok your turn, whats your comfort food? :)

Share this post


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


Ok your turn, whats your comfort food? :)

pasta with a creamy sauce or cheese or chocolate. :D plus Lactaid.

Share this post


Link to post
Share on other sites

Hot tea and Enjoy Life's Gingerbread Spice Cookies.

Share this post


Link to post
Share on other sites

Stonyfield's lowfat lemon yogurt, bananas and Kinnikinnick english muffins toasted with two poached egg's.

Monica

Share this post


Link to post
Share on other sites

How could I forget bananas?? They don't call them "the Celiac's best friend" for nothing!

Share this post


Link to post
Share on other sites
Ads by Google:


Sprite. And some midel or enjoylife cookies, or glutano crackers--"like" saltines.

Share this post


Link to post
Share on other sites

I've found comfort in a baked potato a few times in the last few weeks, lol. :D

Share this post


Link to post
Share on other sites

real popcorn with real butter and extra salt and a coke. :P and a movie.

Share this post


Link to post
Share on other sites
Guest nini

mexican food... the spicier the better! and the cheesier the better!

I don't know why but mexican food has ALWAYS been my fave. comfort food when I wasn't feeling good... it always would soothe my tummy!

Nachos with peppers and cheese and salsa and refried beans... YUM

Edited by nini

Share this post


Link to post
Share on other sites


Ads by Google:


I like to stay with safe foods.

-organic brown rice

-brussel sprouts with cashews

-rice cakes with almond butter

-popcorn

Share this post


Link to post
Share on other sites

homemade chicken rice soup - *nothing* preprocessed, just in case.

Share this post


Link to post
Share on other sites

Since I have never been glutened ( on diet since May 05), I don't really have comfort food. Most of the time if I want something to snack on it is usually fruit,yogurt, nuts or chips.

Share this post


Link to post
Share on other sites
Since I have never been glutened ( on diet since May 05), I don't really have comfort food. Most of the time if I want something to snack on it is usually fruit,yogurt, nuts or chips.

SERIOUSLY??? You've been on the diet since may and have never been glutened? Well, either you are one of those who doesnt experience symptoms or you are just MUCH better than i am at this- and if thats the case, do you want to start cooking for me? :P

Thanks for all the responses, i was actually curious b/c I noticed how much i still rely on bread-like products as comfort foods, which i found strange considering how sick the real thing makes me- i was curious as to whether other people did the same- but it really seems like we are all over the place in terms of what makes us feel better! (for example, orange juice would be the last food i would turn to when glutened b/c it doesnt make me feel that great to begin with!)

happy holidays everyone!

Share this post


Link to post
Share on other sites

Hot tea and white rice. (G-d that sounds depressing - lol).

I also kinda like Glutino sesame seed bagels toasted with vegetable cream cheese (again with my hot tea); but not until some of the pain subsides.

Share this post


Link to post
Share on other sites

I have ginger tea to soothe the nausea, and then I try to get the biggest, healthiest salad I can. I figure the extra fiber helps get the gluten out of my system, and I try to be nice to my body and give it extra-nutritious food. Maybe it's just psycological, though, but I do feel better.

Share this post


Link to post
Share on other sites

My favorite comfort food is a grilled cheese sandwich (made with homemade gluten-free bread). :)

Share this post


Link to post
Share on other sites

Wow! That's a great question! Not only does it provide you with trends (or not, since answers are all over the place) but gives all of us comfort food possibilities. As a newly-diagnosed Celiac (about 6 wks) I'd love to hear more responses.

I, too, was a bread lover. Now a quick and easy comfort food is a baked potato covered with Dinty Moore's beef stew (made by Hormel and gluten-free).

Share this post


Link to post
Share on other sites

Comfort food?!? Is there such a thing for a celiac raised in a gluten-eating country??? Blech, the last thing I could be comforted by is food......

Merika

Share this post


Link to post
Share on other sites
Comfort food?!? Is there such a thing for a celiac raised in a gluten-eating country??? Blech, the last thing I could be comforted by is food......

Merika

Well i think that is exactly why i wanted to know. I spent most of my life loving food, and regardless how sick it made me, i loved it just the same. Sometimes it amazes me how much damage i was doing to my body by turning to bagel, toast, tums (!), etc. every day when i was sick. I always thought those were "safe" foods b/c i thought they were easy to digest- unlike dairy or veggies.

Despite all the years of being sick, i never lost my love of food and now that i am almost never sick, i have changed my entire diet. However, when i do get sick, i still crave those foods that i used to turn to all the time when i was sick. Yes, those same foods that made me sicker and sicker every day, though now i substitute them w/ the gluten free version. And recently i realized how crazy that is, that i still think of breads, etc. as comfort food, even after realizing it was what was making me so sick.

So thats why i was curious about this-- I mean, SHOULD i be relying on these "comfort" foods or am i only doing it out of habit? Part of me feels like i would be better off training my body to crave healthier foods when i am glutened b/c i need to replenish, like Caligirl said. But it seems so counterintuitive to reach for something difficult to digest when i am feeling crummy, ya know? And i can see now that many of you agree w/ me and reach for the bread substitutes!!!

Share this post


Link to post
Share on other sites


Ads by Google:


When I get glutened (which has happened a lot these past couple weeks!) the only things that didn't hurt my stomach were organic applesauce, bananas and peptobismol helped too. :P

Share this post


Link to post
Share on other sites
SERIOUSLY??? You've been on the diet since may and have never been glutened? Well, either you are one of those who doesnt experience symptoms or you are just MUCH better than i am at this- and if thats the case, do you want to start cooking for me? :P

Thanks for all the responses, i was actually curious b/c I noticed how much i still rely on bread-like products as comfort foods, which i found strange considering how sick the real thing makes me- i was curious as to whether other people did the same- but it really seems like we are all over the place in terms of what makes us feel better! (for example, orange juice would be the last food i would turn to when glutened b/c it doesnt make me feel that great to begin with!)

happy holidays everyone!

Actually I don't want to cook for myself but I guees it has been the best way to avoid accidential gluten. I have only eaten 3 meals out .( had one today) I imagine one of these days it may happen but I not going to be disappointed if it doesn't. I have often thought what might happen it I ate just a little but can't make myself do it. Anyway happy New Year and wishing good things for everyone.

Edited by par18

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
0

  • Who's Online   19 Members, 1 Anonymous, 501 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
    The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha,  Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
    They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
    Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease. 
    They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions. 
    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
    Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    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?