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Question For Those Age 15-25... Ish

lorka150

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pturse Apprentice
pturse
Posted
make gluten-free veggie burgers. requires some work, but you can make a big batch one day, and keep your own in the freezer for just the occasion.

I have tried. Countless times to make veggie burgers and they just crumble and fall apart. Even tried it with Gluten free TVP etc. I found one more recipe today using kidney beans but I am afraid to try it. My hubby got so mad when my last veggie burger attempt crumble all over the grill and made a terrible mess.

I can't do dairy either so I lack the binding agent I think.

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lorka150 Collaborator
lorka150
Posted
  • Author

i make veggie burgers sans dairy. what are you putting in them?

eKatherine Apprentice
eKatherine
Posted
My hubby got so mad when my last veggie burger attempt crumble all over the grill and made a terrible mess.

Aluminum foil.

Mango04 Enthusiast
Mango04
Posted
I have tried. Countless times to make veggie burgers and they just crumble and fall apart. Even tried it with Gluten free TVP etc. I found one more recipe today using kidney beans but I am afraid to try it. My hubby got so mad when my last veggie burger attempt crumble all over the grill and made a terrible mess.

I can't do dairy either so I lack the binding agent I think.

Have you guys tried Sunshine Organic burgers. They are gluten, dairy and soy-free...and good :)

pturse Apprentice
pturse
Posted
Have you guys tried Sunshine Organic burgers. They are gluten, dairy and soy-free...and good :)

No, I have never heard of them. Really? Are they available in any store or just on line? I might have to go google them right now! Thanks!

I just checked on line. They are more than 15 grams of fat for 1 burger. I am a little sensitive to fats and I been trying to lose the weight I have gained since going gluten free. Not exactly a good choice. Thanks though, perhaps some day I will get them.

Mango04 Enthusiast
Mango04
Posted
No, I have never heard of them. Really? Are they available in any store or just on line? I might have to go google them right now! Thanks!

I just checked on line. They are more than 15 grams of fat for 1 burger. I am a little sensitive to fats and I been trying to lose the weight I have gained since going gluten free. Not exactly a good choice. Thanks though, perhaps some day I will get them.

It's healthy, natural fat though (it comes from ground raw sunflower seeds).... Anyway, if you ever decide to try them, I find them at Whole Foods and other health food stores.

tarnalberry Community Regular
tarnalberry
Posted
I have tried. Countless times to make veggie burgers and they just crumble and fall apart. Even tried it with Gluten free TVP etc. I found one more recipe today using kidney beans but I am afraid to try it. My hubby got so mad when my last veggie burger attempt crumble all over the grill and made a terrible mess.

I can't do dairy either so I lack the binding agent I think.

I make mine with garbanzo beans, primarily. If I can find the recipe, I'll post it. kinda a cross between veggie burgers and falafels. they definitely don't fall apart.

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eKatherine Apprentice
eKatherine
Posted
No, I have never heard of them. Really? Are they available in any store or just on line? I might have to go google them right now! Thanks!

I just checked on line. They are more than 15 grams of fat for 1 burger. I am a little sensitive to fats and I been trying to lose the weight I have gained since going gluten free. Not exactly a good choice. Thanks though, perhaps some day I will get them.

If you are sensitive to fat, then you should avoid them. But if you are trying to lose weight, you should know that it's a myth that cutting out fat from your diet will make you lose weight. The concept caught on because it was easy to understand and easy for companies to make a buck off, but science didn't follow through with supporting studies.

Fat is filling. People who eat less fat don't weigh less than those who eat more.

cgilsing Enthusiast
cgilsing
Posted

I don't think it's been mentioned yet, but I'm coming in late and may have missed it,,,,,,,I think dating with celiac disease would be an important topic for this age group. Ideas for gluten-free dates, how to explain celiac disease to your new person, how to meet others with celiac disease....etc.

pturse Apprentice
pturse
Posted
I make mine with garbanzo beans, primarily. If I can find the recipe, I'll post it. kinda a cross between veggie burgers and falafels. they definitely don't fall apart.

Thanks! I'd appreciate it. I am always willing to try new recipes and I love falafels. :D

If you are sensitive to fat, then you should avoid them. But if you are trying to lose weight, you should know that it's a myth that cutting out fat from your diet will make you lose weight. The concept caught on because it was easy to understand and easy for companies to make a buck off, but science didn't follow through with supporting studies.

Fat is filling. People who eat less fat don't weigh less than those who eat more.

I am sensitive to fat. It never really settles well with me.

num1habsfan Rising Star
num1habsfan
Posted

I'm almost 22, so honestly I'd like to see someone talk about guys/boyfriends, and how it make it easier to finding one who will always accept that you've got Celiac, and that its not as scary as it may sound (for the guy)..or, even a little more extreme, how you and the guy could share a first kiss without HIM making the move (sorry these are dumb suggestions probably :P )

~lisa~

L.A. Contributor
L.A.
Posted

Crazy as it may seem--i bring my own dinner to weddings...yeah i feel singled out a bit but better than getting sick. I find out what they're serving and tailor my meal as close as possible--white dollar store plates come in handy as i just leave it on the table with the rest of the plates. Kitchen staff have been great about keeping food warm or nuking it and i make sure container is bomb proof so no one can mess with it B)

jkmunchkin Rising Star
jkmunchkin
Posted
debmidge - to address your question.

i went to the canadian celiac conference this weekend and was speaking with the coordinator for next year. togehter, we have devised an idea of having a program for those in that age group. i understand the whole 21+ ordeal (well, 18/19+ here...), but you cannot segregate a group for all. anything, highschool and college is combined that way. and older people can speak to the younger regarding university experiences.

anyway, i am coordinating this aspect of the program, and thought i would get some feedback. i think it would be awesome, however, if we could have our own conference all together... but i dont think we would get enough interest.

This sounds like a great idea, however I have a suggestion. I think people in the 15 - 25 age group, while no matter what your age we will all always share certain issues, I think that is a very broad age group and I think breaking that into 2 segments would be more beneficial. For instance I think those in a 15 - 21 age group would benefit from focusing on how to interact in social situations (ie: hanging out with friends, high school & college life/parties, etc.). I think those in the 21/22 - older would benefit from suggestions on how to cope in the workplace (ie: company functions, work lunches/dinners, etc).

I guess my point is, a 15 year old would be much more concerned with fitting in and not being an outcast, whereas a 25 year old is most likely more concerned with etiquette and is this going to reflect poorly on my job.

Like I said, I think it's a great idea; but I think it could be tailored to be more beneficial.

lorka150 Collaborator
lorka150
Posted
  • Author

i agree, however, the age group wasn't my selection.

queenofhearts Explorer
queenofhearts
Posted
Thanks! I'd appreciate it. I am always willing to try new recipes and I love falafels. :D

I am sensitive to fat. It never really settles well with me.

I feel a little silly posting here since I'm 50! But about the veggie burgers falling apart, it occurs to me that the gluten is probably what binds the other kind together, & if it's anything like baked goods, it might help to add a little xanthan gum. And maybe some egg or egg powder. Both are good at keeping bread & cake from crumbling to bits. (I've been baking like a maniac since my diagnosis, just to prove I can still do it! It took a few false starts but I'm getting the hang of it.)

Good luck,

Leah

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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