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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About kvogt

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  1. Hello all, I haven't posted in ages. I'm traveling to Austria and Bosnia soon and am looking for a restaurant card in German and Croatian. Can anyone help?
  2. For [former] beer aficianodos, look forward to Hambleton's GFA from the UK.
  3. Oops- Japanese Food = Wheat

    BEWARE: Imitation crab contains wheat starch. It is sometimes used in a lobster roll to fill it out. Also used for nigiri sushi; possibly used in seafood soups. Ponzu sauce. Eel sauce. Chef might prepare/keep for you if you provide gluten-free soy sauce and you are a good customer. Suspect any brown sauce. Prepared products they shake over rice, particularly for chirashi. These are usually dried bits of seafood, sesame seed, nori mixtures. Ask to read the label; some contain wheat flour. Clear broth soups may contain tempura bits. Best practice is to patronize a sushi bar and get to know the chef. Explain your needs and he will help you. He wants to keep you coming back.
  4. Eczema

    Dairy makes mine light up like a stop light. Cutting dairy helps, but there's something else. It just won't go away and my dermatologist is getting rich.
  5. Sushi?

    Other areas of concern: ramen, gyoza, panko, tempura, curry rice mix, miso, dashi, salad dressing, marinades, tamago (omlete), flavored roe, fish cake, wasabi. Not all have gluten, but may. FYI - if you patronize a sushi bar, the chef will get to know your needs. Also, you can get a great Japanese dining card at Triumph Dining Wakarimas ka?
  6. Google of 'villous atrophy' reveals many links. GP Notebook Humpath All the world is not celiac disease, but it sure seems like it sometimes.
  7. Another good brand is Eden Soy. They also have a tamari soy sauce. The reason commencial soy sauce contains wheat is that they can make it cheaper.
  8. Soy causes me brain fog to the extreme. Can form sentences.
  9. Be careful with the soy products... especially with children. Many of us with gluten and dairy problems also have soy problems. Pay close attention to his reactions after consuming it.
  10. Deficiencies - Doctors Appt.

    First, I'd find a doc who has seen a sprue twice this week. Second, you aren't absorbing vitamins and minerals very well. You should take a daily vitamin (choose carefully) and probably additional vitamins for nursing mothers.
  11. Rapid Heartrate

    If I have have a drink (alcohol) it will cause my heart to race when I get horizontal. Also, after a drink, walking up a flight of stairs will also cause it to race.
  12. Making A Roux?

    If you are cooking Cajun (whooo... don't you know?) you have a couple of good choices for rouxs. I've used soy flour, which gives a peanutish flavor to gravy or sauce. I've used Garfava flour, which toasts up nicely, but tends to be a little gritty if you don't boil it for more that 10-15 minutes. The gluten-free flour mixes contain potato starch and tapioca, which makes a sticky roux. The best I've found is white rice flours. A Cajun roux is dark brown, so it takes some time to make, but it makes a gravy or ettouffee so good. Cook ever so slowly in Wesson or similar oil over low heat, whisking every 1-2 minutes. Cast iron pan is best. When the roux is dark brown and the house smells like burned popcorn, the roux is ready for your gumbo or whatever.
  13. Actually, it's not about being "able to claim that it is still made of wheat". The alter bread "must contain gluten sufficient for the convection of bread" which means able to make bread that holds together. It must be made from wheat as is found in church Tradition. I read it took the Benedictine sisters 10 years to work out how to do it Thank you sisters for your patience!
  14. Kentucky

    We have a support group in Louisville. See www.glutenfreelouisville.org if you are interested. We're happy to help. We have folks come from as far as Lexington, Elizabethtown and others. The rest of KY seems to be wanting for support groups, unfortunately.
  15. How deperate are you? I presume you can get beer shipped to you from the UK just as easily... Google gluten free beer and you'll find Hambleton's and Greene's. Also a very good one from the Fine Ale Club. I visited my pals on Portsmouth and we had arranged several 12-packs in advance. It was in his cool room when I arrived. Of course, they should hold a gun on you for the dear price and shipping cost, but it was worth it to me. Kelly (an Irish American)