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

Omg...i Might Be On To Something

Rachel--24

Recommended Posts

nikki-uk Enthusiast
nikki-uk
Posted
As far as culinary school, I'll figure something out. I ultimately want to teach cooking, mainly to kids and teens going to college. It's my mission, eating is the one thing you have to do everyday, but NOBODY KNOWS HOW TO COOK!!! No wonder we're all fat and unhealthy in America :rolleyes:

I think I'll get some sort of nutrition certification and go from there... I wonder if any of the instructors at either culinary school give private lessons? I wrote him back an email about how the gluten-free market is set to boom and the increase in diagnosis, etc. It's a learning opportunity...

Chelsea,penguin,pingu (not sure how to address you!)

I think it's a real shame that you're having trouble fufilling your career change. <_<

If there's one thing celiac disease has taught us is understanding nutrition,how to cook (a bit!) and generally speaking what utter c#*p people eat!!

Since hubby's dx it's been a real eye opener just what exactly is in our food,and I admit I cringe when I think of some of the convenience pre packed,additive ridden foods I have been guilty of feeding our kids in the past :(

My husband's alway's been a good cook too (it all comes together so effortlessly for him! <_< )

When he was at school (a long time ago) his home economics teacher wanted to recommend him to college to become a pastry chef as he had a real flair for it.

It didn't work out,he thought that was too girly and his life took another direction.

In hindsight maybe that wasn't a bad thing (as I think he was an un dx coeliac back then)

I'd hate to think how ill he might of got working with all that flour! :blink:

Maybe one day we'll get to see a G.F cookery class as an option in colleges one day as they now cater for vegetarians/vegans?

:)

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

Celiac.com Sponsor (A8-M):


  • Replies 33.4k
  • Created
  • Last Reply
Rachel--24 Collaborator
Rachel--24
Posted
  • Author

WOOHOO!

I cant hide my excitement about Megan!! She seems to be doing so well...I'm so happy for Tanya. :)

I have something else to be excited about as well....yesterday I bought an ICE CREAM maker!! :D

Now I'll know for sure everything thats in my ice cream...no worries about MSG or other poisons. I'm gonna make my first batch tonite...hopefully it turns out yummy.

Vincent, didnt you say you make your own too? I'm gonna try all kinds of crazy recipes. Cant wait.

VydorScope Proficient
VydorScope
Posted
WOOHOO!

I cant hide my excitement about Megan!! She seems to be doing so well...I'm so happy for Tanya. :)

I have something else to be excited about as well....yesterday I bought an ICE CREAM maker!! :D

Now I'll know for sure everything thats in my ice cream...no worries about MSG or other poisons. I'm gonna make my first batch tonite...hopefully it turns out yummy.

Vincent, didnt you say you make your own too? I'm gonna try all kinds of crazy recipes. Cant wait.

YESS! And the biggest secret is this... USE HEAVEY WHIPPING CREAM AND NOT MILK! Also ALWAYS leave the egg out. Some recipes call for it, and they are all wrong. :D

Homemade ice cream made right will make you depressed when you try the so called "good" brands in the store. They do not measure up.

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

Vincent the first recipe I'm using calls for milk and heavy cream....there is 1 cup milk...2 cups cream. Hows that sound? Do you use only cream?

Oh...there is no egg in my recipe. :)

dlp252 Apprentice
dlp252
Posted

Vincent or Rachel - either of you have any idea if an icecream maker would work with soy milk? :unsure:

I can't have dairy, but would like some ice cream every once in a while and would really like to control the other ingredients that go in. If not, I can live with my sorbet.

VydorScope Proficient
VydorScope
Posted
Vincent the first recipe I'm using calls for milk and heavy cream....there is 1 cup milk...2 cups cream. Hows that sound? Do you use only cream?

Oh...there is no egg in my recipe. :)

Yes, they do that to cut the cost a little, but yes I often use only cream. :D Umm dont think about the fat/calories per serving... they dont count in ice cream! :lol:

I realy do not follow a recipe when I make it any more I jsut make the base, which is "unflavored" ice cream then I poke around the kitchen for fruits/what ever looks good. Some time I dump in espresson, sometimes cocoa, or strawberries, or peanutbutter, or some mixture there of. Experiment! :D

Vincent or Rachel - either of you have any idea if an icecream maker would work with soy milk? :unsure:

I can't have dairy, but would like some ice cream every once in a while and would really like to control the other ingredients that go in. If not, I can live with my sorbet.

Well I would say likly not. You need FAT to make it work, you could try adding some oil, that might help. Like I said above the secrete to ice cream is the fat, it is what makes everything work. But I have never tried, and never plan to try soy milk as ice cream cause I just fo not like the falvor. :D

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

Thanks Vincent. I'll let you know how it turns out. :)

Donna you can make Sorbet with the ice cream maker too. Mine came with some recipes for everything...even drinks.

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

Celiac.com Sponsor (A8-M):


Green12 Enthusiast
Green12
Posted
Homemade ice cream made right will make you depressed when you try the so called "good" brands in the store. They do not measure up.

I agree, there is nothing like homemade ice cream. My grandpa used to make it in one of those old fashioned ice cream makers with the hand crank, where you put the salt around it. :)

Rachel did you buy the Cuisinart model??

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

MiaMia,

I'm gald you're feeling ok and didnt get sick on your vacation. I hope increasing the meds goes smoothly. :)

Rachel did you buy the Cuisinart model??

Yeah...thats the one I got! Is it a good one? :unsure:

VydorScope Proficient
VydorScope
Posted
Yeah...thats the one I got! Is it a good one? :unsure:

its the one I got, works great :) Much better then my GE one that I literaly wore out :D

Green12 Enthusiast
Green12
Posted
Maybe one day we'll get to see a G.F cookery class as an option in colleges one day as they now cater for vegetarians/vegans?

That would be nice nikki :)

jerseyangel Proficient
jerseyangel
Posted

I have the Cuisinart machine, also. It is very easy to use--I keep the bucket in the freezer all the time so I never have to wait if I want to make ice cream. B)

Donna--I don't eat dairy, either. I use Vance's Dari Free in mine. It also has no fat--I discovered that using a banana or two blended into your ingerdients make the frozen ice cream softer and easier to scoop out. I recently made banana chocolate chip ice cream--it was really good! Maybe if you used the banana trick, the soy milk would work better? Of course, even with the fat free milks, the ice cream right out of the machine (before you put it in the freezer) is like the consistancy of frozen custard.

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

More histamine info from PubMed

Numerous undesirable reactions to alcoholic beverages, foods, drugs and other substances are characterized by allergy-like signs and symptoms and yet show unambiguously negative allergy test results. Such persons should be assessed for evidence of histamine intolerance caused by histamine overload and/or diamine oxidase deficiency. Diamine oxidase is the main histamine degrading enzyme with a predominantly gut activity. This would explain why nutritional allergies are often primarily suspected. The clinical evidence for histamine intolerance is based on chronic headache, diarrhoea, vomiting, flush, urticaria, asthma-like symptoms, rhinitis and others. Histamine restricted food, supported if necessary by H1 antihistamine blockade are simple but highly efficacious measures as shown by us in large patient groups. Intolerance to red wine probably is the most outstanding clinical characteristic and a directed question must be included into any allergy history in order to avoid missing a very major diagnostic spectrum with good therapeutic maneuverability.

Check this out... in all this reading I've been doing about histamines I keep seeing that Folic acid is very bad for someone who has high histamine levels. It can worsen the problem. I'm wondering now if I wasnt always a high histamine person and then something made it get out of hand.....I had alot of those "signs" on the list I posted several pages back. I had the itchy prickly type sensations for a long time before I got sick but didnt really pay attention to it...also got increasingly sensitive to jewelery, sunlight, chemicals, etc....over the years. At the time I got sick I was taking Folic Acid because I was trying to get pregnant and was told it was good to take this before and during pregnancy. I got sick and gave up on the whole pregnancy idea and been trying to get better ever since. Does this seem like a long shot? :unsure: I'm gonna ask my doctor about it.

dlp252 Apprentice
dlp252
Posted

Doesn't sound like a long shot to me...sounds right on. The more you post about this the more I think it applies to me. :o

AndreaB Contributor
AndreaB
Posted

Donna,

Here are some recipes for ice cream. I have not tried any of them.

Vanilla ice cream #1

Soak:

1 Tbs. (scant) agar-agar flakes 1 cup water

Boil 1 minute. Cool 1 minute. Add:

1 cup cashew nuts

2 cups water

3 Tbs soy milk powder (optional)

1/2 cup light raw honey

1/3 cup oil (soy or coconut)

1 Tbs. vanilla

1/4 tsp. salt

Liquify in the blender the first 5 ingredients till very smooth. Add honey, vanilla, salt. Blend. Add oil slowly while blending. Blend 1 minute more. Freeze in bowl or tray. Serve before it gets too hard.

The secret is in the agar-agar.

Vanilla Ice Cream #2

Blend till smooth:

1 cup cashews

3 cups water

1 tsp. slippery elm powder (optional)

1/2 cup raw honey

1-2 Tbs soy milk powder (optional)

1 Tbs. vanilla

1/4 tsp. salt

Add slowly:

1/3 cup coconut or soy oil

Blend well and freeze. Whip again and return to freezer. Serve before it gets too hard. Slippery elm gives smooth creamy texture.

For carob--add 3 Tbs. carob powder

Fresh fruit (peaches, etc) may be subbed for part of the water

Fresh strawberry ice cream: omit the vanilla. Fold or whip in 1 cup fresh or frozen strawberries. Add 2 Tbs. honey for each cup of berries. Freeze. Serve before it's too hard.

These are all from Ten Talents by Rosalie Hurd.

Hope they help you out. :D

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
I have the Cuisinart machine, also. It is very easy to use--I keep the bucket in the freezer all the time so I never have to wait if I want to make ice cream. B)

Patti,

In all the excitement over ice cream making last night I neglected to read the directions first. I mixed the ingredients and was all ready to put it in the machine...looked at the booklet and found out the bowl had to be frozen. You cant imagine my dissapointment. :(

dlp252 Apprentice
dlp252
Posted

Well I don't know what agar-agar is, lol, but the second recipe sounds doable. :lol:

jerseyangel Proficient
jerseyangel
Posted
Patti,

In all the excitement over ice cream making last night I neglected to read the directions first. I mixed the ingredients and was all ready to put it in the machine...looked at the booklet and found out the bowl had to be frozen. You cant imagine my dissapointment. :(

BUMMER :angry: I bet you're gonna keep yours in the freezer, too from now on! :D

All this talk about ice cream--I think it's time to make some more this afternoon--it sounds good. :lol:

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

I dont want to jinx anything but I think I'm getting better on my new diet. :unsure:

BUMMER :angry: I bet you're gonna keep yours in the freezer, too from now on! :D

Of course!! It will have ICE CREAM in it everyday! :lol:

jerseyangel Proficient
jerseyangel
Posted
I dont want to jinx anything but I think I'm getting better on my new diet. :unsure:

That is some wonderful news! :D I sure hope that this is "it" for you ;)

AndreaB Contributor
AndreaB
Posted
Well I don't know what agar-agar is, lol, but the second recipe sounds doable. :lol:

Agar-Agar is among the seaweed family I think. :unsure:

I got mine at the co-op up here. And there it sits in the cupboard. Very expensive but you don't need much. It could probably replace gelatin also. That's going to be something I look into for it.

GGGRRRRRR. I can't find the cookbook I'm looking for that I think has substitutions rations for agar-agar. :angry:

Of course!! It will have ICE CREAM in it everyday! :lol:

Ummmmm, kind of hard to have ice cream in it if you eat it all. :lol::P

Green12 Enthusiast
Green12
Posted
I dont want to jinx anything but I think I'm getting better on my new diet. :unsure:

Rachel, this is amazing!! It will be smooth sailing from here :D Most of the battle, I think anyway, is finding a diet that you can live on with no or minimal reactions.

If you do ask your doctor about the folic acid, I'd also be interested in knowing his response. I took a liquid folic acid supplement for quite a while too...

penguin Community Regular
penguin
Posted

Haha...I usually have only seen agar in petri dishes...

It's great for growing bacteria! :blink:

But it is very jello-like :)

Green12 Enthusiast
Green12
Posted
All this talk about ice cream--I think it's time to make some more this afternoon--it sounds good. :lol:

It does sound good doesn't it Patti..

It sucks to be me since I eliminated dairy already :lol:

VydorScope Proficient
VydorScope
Posted
Of course!! It will have ICE CREAM in it everyday! :lol:

BAD PLAN BAD PLAN BAD PLAN

Once the ice cream is ready, transfer it out of hat canister into a seperate container. And if you read the diretions, you would know that :P

It will freeze alot more solid in that canister and you will be likly to damage it trying to get the ice cream out.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Rogol72
      - Rogol72 replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough...
    2. ShariW
      - ShariW commented on Scott Adams's article in Frequently Asked Questions About Celiac Disease
      4

      What are Celiac Disease Symptoms?

      In addition to gastrointestinal symptoms like diarrhea, I had gastroesophageal reflux that was becoming intolerable despite treatment with PPIs and antacids. When I went gluten-free, the GERD lessened tremendously (as did the other symptoms).
    3. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    4. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    5. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,909
    • Most Online (within 30 mins)
      7,748
    Hmart
    Newest Member
    Hmart
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • Rogol72
      Help I’m cross contaminating myself,

      By Rogol72 · Posted

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough of all the vitamins and minerals ... especially Zinc and Magnesium. I went from 70kg to 82kg in a year. Protein with each meal 3 times daily, especially eggs at breakfast made the difference. I'm not sure whether iodine was a problem for me, but I can tolerate iodine no problem now. I'm off Dapsone and feel great. Not a sign of an itch. So there is hope. I'm not advocating for the use of Dapsone, but it can bring a huge amount of relief despite it's effect on red blood cells. The itch is so distracting and debilitating. I tried many times to get off it, it wasn't until I implemented the changes above and was consistent that I got off it. Dermatitis Herpetiformis is horrible, I wouldn't wish it on anyone.  
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
×
×
  • 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.