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

Hope I Don't Offend Any Of You Southerners, But....

Monklady123

By Monklady123
in Coping with Celiac Disease

Recommended Posts

mushroom Proficient
mushroom
Posted

I used to lunch with a friend (Arizonan) who liked the fact that I wasn't picky about what I ate (except for fast food joints). One day we decided to do brunch and I let her choose the place. We ended up at a place where it seemed like all I could order came with either grits or biscuits and gravy, and I just said, "Lee, I'm sorry, I can't eat here." :rolleyes:

She looked at me in amazement.

:lol:

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

Celiac.com Sponsor (A8-M):


  • Replies 52
  • Created
  • Last Reply
Lisa Mentor
Lisa
Posted

Awww...got to jump in here (surprise anyone? :P )

For those who DO enjoy Grits, these stone-ground grits are the best there is!!! It takes time, but it's worth it.

I cook mine in Swanson's chicken broth and when they are tender, I'll add whatever cheese I have on hand - but smoked Gouda or Havarti is the best!!! I usually serve them topped with sauteed shrimp and chopped green onions. Don't get NO betta!

Open Original Shared Link

psawyer Proficient
psawyer
Posted

I am from the Great White North, and we don't have grits here. But I have had them while travelling in the south and enjoyed them. I'm not sure I would want them every day. :unsure:

Skylark Collaborator
Skylark
Posted

hmmm.... this sounds VERY unhealthy. And VERY yummy! B) I might have to add that to my list, to try once at least. I mean, I'll have the bacon grease from the bacon/egg/grits recipe. So I wouldn't want it to go to waste, would I? ;)

Tasty food is healthy for the soul. B)

Juliebove Rising Star
Juliebove
Posted

I used to eat them with butter and maple syrup. Too many carbs for me now, but gooooood!

lcarter Contributor
lcarter
Posted

In the early 1960's I stayed with a family in Georgia and they told me, "Honey, ya'all can eat yo grits anyway ya'all like em...their jus' de-licious any ol' waaay!" We had them every morning with eggs and "side bacon". Being from the west coast of the US, it was like being in a foreign country staying them. We had fried chicken every Sunday, and either went "a-callin" with gloves and hat after church or folks came "a-callin'" us. In mid-afternoon, we had a late lunch [lunch was called "dinner", dinner called "supper"] The daughter and I being teenagers at the time, played our part as "tea girls", serving the ladies who came "a-callin'" tea, coffee and sweets. We were to remain quietly in the background, unless spoken to, and always were to answer with "Yes Maam"..."No, Sir". This was completely foreign to me being from the laid-back west coast. It all seemed so quaint and old-time'y -- like turning back the clock to the 1800's. It was quite charming and a real education!

Wolicki Enthusiast
Wolicki
Posted

In the early 1960's I stayed with a family in Georgia and they told me, "Honey, ya'all can eat yo grits anyway ya'all like em...their jus' de-licious any ol' waaay!" We had them every morning with eggs and "side bacon". Being from the west coast of the US, it was like being in a foreign country staying them. We had fried chicken every Sunday, and either went "a-callin" with gloves and hat after church or folks came "a-callin'" us. In mid-afternoon, we had a late lunch [lunch was called "dinner", dinner called "supper"] The daughter and I being teenagers at the time, played our part as "tea girls", serving the ladies who came "a-callin'" tea, coffee and sweets. We were to remain quietly in the background, unless spoken to, and always were to answer with "Yes Maam"..."No, Sir". This was completely foreign to me being from the laid-back west coast. It all seemed so quaint and old-time'y -- like turning back the clock to the 1800's. It was quite charming and a real education!

It's really still that way in Georgia. It's been about 6 years since I visited (I grew up there), and in the small towns, that is exactly what happens. Dinner is after church, and "a-callin" is still alive and well. My Granny still had calling cards! I still say M'aam. Can't get it out of my system!

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

Celiac.com Sponsor (A8-M):


lcarter Contributor
lcarter
Posted

Oh, I forgot the fresh corn bread made each and every day and served at every meal. It's nice to know that the south still has it's character and flavor!!!!

BethJ Rookie
BethJ
Posted

Another recipe I have seens but never tried was to pour leftover grits (before they get hard) into a greased square dish and spread to about 1/2 inch thick. Put them in the fridge until they get cool and harden. Then pull out, cut into squares and fry in bacon grease. Never tried this since I can't eat bacon and I'm not sure how it would work with oil. Certainly not healthy, but it sounds similar to hashbrowns but with grits. Any Southerners do this?

Yes! Grits . . . it's what's for dinner! ;) Fried grits are great although I rarely make them this way anymore. I dipped my cold squares or patties into a beaten egg and then fried them in butter. Mmmmmmm.

Do yourselves a favor and buy regular grits or at the very least, quick cooking. Instant grits taste like the package it came in. The regular ones take slightly longer than quick grits but the flavor and creaminess make up for it.

I do my grits in the microwave . . . no more stuck-on messes. Measure grits, water and salt as you normally would, put into a microwave-safe covered glass container, bring to a boil and then reduce the heat to 20% or 30% power until they're done.

For dinner grits (when we have fried fish, country ham and such), I add a little cream or half-and-half to the cooking water. Makes them very rich and creamy.

Skylark Collaborator
Skylark
Posted

OMG I haven't had fried grits in years. Yum! Thanks for reminding me of an old favorite.

Monklady123 Collaborator
Monklady123
Posted
  • Author

Adding fried grits, and grits cooked with some cream, to my recipe folder. ;)

jerseyangel Proficient
jerseyangel
Posted

At one time, I lived in Georgia and volunteered in the school my kids attended. Each year, they would have an appreciation lunch for all the volunteers and I would always look so forward to the cheese grits. One of the best things I've ever eaten!

Loey Rising Star
Loey
Posted

LOL you're too funny :)

Since going gluten-free, I've found about a dozen ways to eat rice grits (we buy Rice n Shine). One of our favorites is to make them with raisins & then add a little honey & homemade applesauce (with sugar & cinnamon included). My husband is not gluten-free and he gobbles them up. We've also made them with brown sugar & maple syrup, with cooked apples & raisins, with bananas & maple syrup, you get the idea. You just experiment with all your favorite breakfast flavors :)

It's funny that it's not proper to eat them as a breakfast cereal. That's the only way we eat them. I ate them "regular" in college (in Texas) and they were ok but I think they are a stellar breakfast food.

If I eat a side dish, I really just prefer the regular rice seasoned up different ways. (Though I have been known to cook rice in water & coconut milk with raisins & add cinnamon & honey LOL)

Rice is a great food no matter how you make it!

FooGirlsMom

I'll have to look for rice grits as I have been told that egg yolks aren't good for my IBS (nor the bread). Twood be a nice change. I'll have to substitute the milk with Almond Breeze but I have enuff of that to last a LONG time as DH did the shopping one day and bought me the megasize. Do husbands intentionally get the shopping list wrong?

Loey

FooGirlsMom Rookie
FooGirlsMom
Posted

I FORGIVE YOU!!!

I am a Georgia girl, and while the idea of sweet grits makes my stomach turn (maybe that's the baby) it IS acceptable as far as I am concerned :)

Although cheese grits? DELICIOUS....are there gluten-free grits?? I miss them.

Yes - we eat Rice n Shine rice grits made by Arrowhead Mills. It's marketed as a hot cereal but is just brown rice grits & it's gluten-free. I've never reacted to it. I buy it on auto order from a big book store online & get free shipping & 15% off due to the auto order, bringing it down to about $3 a box which is the same price it goes on sale for at Whole Foods.

FooGirlsMom

Loey Rising Star
Loey
Posted

Yes - we eat Rice n Shine rice grits made by Arrowhead Mills. It's marketed as a hot cereal but is just brown rice grits & it's gluten-free. I've never reacted to it. I buy it on auto order from a big book store online & get free shipping & 15% off due to the auto order, bringing it down to about $3 a box which is the same price it goes on sale for at Whole Foods.

FooGirlsMom

Thanks for the info- always looking for rice products (only grain I can tolerate) at a good price.

Loey

Wenmin Enthusiast
Wenmin
Posted

I am from the south and yes we ate lots of grits. Cheese grits, grits with butter and milk (like a hot cereal), grits and gravy (any meat with a gravy just as you would have rice and gravy), grits mixed with "soft" egg, fried grits. I have never heard of grits with sugar?!?!... Doesn't sound appetizing to me.

Wenmin

compucajun Rookie
compucajun
Posted

This sounds yummy, minus the jelly. :ph34r: Or, I'd do the jelly minus the other ingredients. lol... Not sure I want savory and sweet in the same bowl. lol... But, I think I'll give the bacon/eggs/grits a try tomorrow. B)

I forgive all of you northerners who don't know how to eat grits! Cheese grits are the BEST, and you can also add a little garlic to spice them up. I am a fan of crushing up very crispy bacon in them - yum. Scrambled or fried egg is great too.

Can't say that I'd ever put sugar or jelly in them, though!

Rachel W Apprentice
Rachel W
Posted

If you don't have a problem with corn I recommend something I was raised on as a kid. Cornmeal mush. Just like grits, add butter, sugar, whatever you like.

Just plain ole cornmeal cooked. I have it a couple a times a week. Brings back memories of cold mornings at my granmothers.

ohhh i am sooo trying this !!!!! thanks :)

TooManyHats Rookie
TooManyHats
Posted

Breakfast is the one meal I can't figure out. The thought of any hot cereal doesn't sit well with me. Same with cottage cheese (not that I have been able to eat dairy in years!). But just how many days can I eat rice checks? Any other suggestions?

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Breakfast is the one meal I can't figure out. The thought of any hot cereal doesn't sit well with me. Same with cottage cheese (not that I have been able to eat dairy in years!). But just how many days can I eat rice checks? Any other suggestions?

Try these threads:

Loey Rising Star
Loey
Posted

Breakfast is the one meal I can't figure out. The thought of any hot cereal doesn't sit well with me. Same with cottage cheese (not that I have been able to eat dairy in years!). But just how many days can I eat rice checks? Any other suggestions?

I make rice omelets. I beat one or two eggs and put cooked rice in them and season. I put a little olive oil in a teflon pan and make an omelet. Rice is the only grain I can tolerate and I can't even eat Rice Chex because of some of the other ingredients. I have an ulcer and IBS in addition to Celiac. I'm seeing a new GI doctor and he might nix the oil because of the IBS. Anyway, it's yummy and a different spin on eggs. I also add Hemp Seeds sometimes (you can get them at a health food store) for additional protein.

Loey

Rowena Rising Star
Rowena
Posted

Grits, now that is somethin' this wannabe Southerner should try. (I am from DC, MD side. So yeah, hence the reason I say wannabe southerner. Hey! Don't hate me cuz I'se a fake southerner. Though if you heard me speak, I do have a tiny bit of a southern accent. Being from DC though, I have quite a few accents in my accent.) And bacon and garlic and mmm... YES! those go with everything! WOOT!

Wenmin Enthusiast
Wenmin
Posted

I make rice omelets. I beat one or two eggs and put cooked rice in them and season. I put a little olive oil in a teflon pan and make an omelet. Rice is the only grain I can tolerate and I can't even eat Rice Chex because of some of the other ingredients. I have an ulcer and IBS in addition to Celiac. I'm seeing a new GI doctor and he might nix the oil because of the IBS. Anyway, it's yummy and a different spin on eggs. I also add Hemp Seeds sometimes (you can get them at a health food store) for additional protein.

Loey

We eat lots of egg and rice. Start with a little oil in a frying skillet. Crack and season several (4-5) eggs into skillet just like you would fry them. When the egg whites start to turn white, add your rice and stir until yellow covers the rice. Yellow Rice. This is great with bacon and hot cocoa as a side. A favorite of ours when the weather is frightful..... If you have fresh yard eggs, use these. They turn the rice a little red/orange (Rie Rouge - French for red rice).

Skylark Collaborator
Skylark
Posted

Speaking of eggs and rice, am I the only celiac weirdo who melts a little cheese on leftover rice to have with eggs for breakfast? I used to make toast with a little cheese and missed it. B)

Wolicki Enthusiast
Wolicki
Posted

My mom used to make cheese toast. Toasted bread, put cheddar cheese and sugar on top, then melted it in the broiler til browned. I know, sounds weird, but we are southerners after all. My dad used to beg my mom to make it. :D

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,549
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.