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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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  1. Neat! My grandma lived in a modern high rise in Berlin that had a built in cooler/pantry. There was a vent in the back of the pantry that you could slide open or closed to allow in cool air. She was on the 7th floor, and rarely does it get hot enough for a/c, and most buildings don't have it anyway, and there is no need to water lawns, plus there are few bugs--no screens on the windows. The building was built in the 1970s or 1980s. I use my current pantry to store the butter that I am using, which works for 3 seasons, but in the summer it gets rancid. I think those cooler/pantries worked in the old American houses, because the houses were built with plaster walls. It just doesn't work in my modern American house. My unfinished basement is even warm (I don't know how) but it really disappoints me!
  2. I would like to store my flours in the pantry, as preserving them in the refrigerator takes up so much space due to the number of flours needed to bake a variety of recipes. If I were to store my gluten-free flours in Fido jars (air tight glass jars sealed with a rubber gasket and metal clamp), can I store them in the pantry with the same length of preservation as if I were to store them in the refrigerator?
  3. Drinking Alcohol Leg Cramps

    Here's a great place to start: http://candidapage.com/aldehyde.shtml
  4. Thanks for the ideas, everyone! Keep em coming! I need ideas for avoiding crackers and chips, etc., however. I plan to avoid these processed items until I know for sure, by eating the whole grains, that each of the non-gluten-free grains are indeed safe for me. Then I can move on to processed goods with those grains and see if it is the processing itself (smaller particles), cc, or other ingredients that is causing bloating. sigh. not fun.
  5. It doesn't really work that way, if one has a gluten problem, one needs to avoid it all together. However, I have just found a great gluten-free beer company. Have you tried New Planet? It really tastes like real beer. They are award wining and have three flavors. (NFI)
  6. Drinking Alcohol Leg Cramps

    You know, I had something like that, too. Ultimately, I think it was related to a candida issue. Do you think that you could have candida? I know a lot of people, including myself, who have had celiac and candida. One way to tell is to take a few molybdenum tablets with your wine. Molybdenum is a very inexpensive mineral. Alcohol breaks down into an aldehyde (the poisonous aspect of alcohol) and acetate. Candida's by-product is also aldehyde. Molybdenum breaks down aldehyde (so it is a great hangover remedy, lol). So if you have a candida issue, drinking even a small amount of alcohol can cause stiff muscles, etc. I would get a bottle from the health food store, and take three tabs with one glass of wine and see if the problem is adverted. If so, think about working on abating candida. It causes so many systemic problems if it is indeed an issue.
  7. Another Indication?

    It absolutely could! Congrats on another improvement.
  8. I have been gluten-free for a few years now, and there is no doubt that it was necessary. When I slip up or eat hidden gluten, I look 17 months pregnant. There are other symptoms, too, depending upon how many days in a row I eat gluten. However, there is something else that does not work for me. When I eat some gluten-free processed grain foods, I look 6 mos. pregnant, but I don't get any other symptoms that I have connected yet. So I know it is not a gluten reaction, (Like the product says gluten-free, but really has one part per billion in it and I react.) because I don't get the other gluten symptoms. I cannot figure out if it is another grain or xanthum gum, because I test by eating the same type of processed grain without the gum or vice versa and don't get symptoms sometimes. It's all very confusing. I am beginning to wonder whether it has something to do with the product being processed. Possible? I don't react to whole rice, and some other whole grains. So I was thinking of doing a while on only eating whole grains, as far as grains go. But I find that (1) I don't always feel full or satisfied without having bread or a cracker or something like that. And other times, (2) I just need a really quick snack, like grab a cracker out of the pantry. I can't think of substitutes for situations like that. What do the rest of you do? Grab a spoonful of prepared rice out of the fridge? So, coping ideas and snack ideas. I think this will require a reorientation in thinking and preparation. THANKS!
  9. Thanks for taking the time to provide all those products. Unfortunately, they won't work for me most likely--I looked up a few and will look up the ingredients of the rest. I have chemical sensitivities and can't use the products with perfumes, parabens, and formaldehyde releasers, etc. That is why this is so tricky. If a hair product for styling is chemically safe, it has wheat in it! For makeup I use Jane Iredale. It is fantastic, and chemical free, but there is no bright red. No natural make up company makes bright red except for Gabriel (zuzu luxe). I like that 1940s look of bright red lips with understated eye make up. Thanks anyway.
  10. Thanks guys, I'm bummed. But back to the drawing board. I wonder why the company said that the wheat germ oil was okay? I wrote them yesterday, but still wait to hear back.
  11. The TIMELESS PEEL by COSMEDIX is safe and a good peel to look into.
  12. Hello! First question: I spoke with Gabriel Cosmetics who has a line called ZuZu Luxe. They make a great lip gloss called Caliente, which they say is gluten-free but contains Wheat Germ Oil. Is that safe like they say? Secondly, I found a hair gel made by Alba Botanica. It is the Strong Hold Style Gel. It contains Hydrolyzed Wheat Protein. Is this safe? The only issue I see with this one is when washing hair and water getting in mouth or on lips. What do you think? These products are important to me to consider because I have chemical sensitivities and have a hard time finding bright red lip gloss and finishing products for hair care with no scent that are safe for me to use for that reason, not even considering the gluten issue. Its hard to be beautiful . . . or at least try to be!
  13. lol. I emailed them before and told them that I had to leave church early, so if anything would prompt a free dinner, that will, I'm sure. Anyway, I did let them know that the server was misinformed, so hopefully they will do more training. Thanks for these unequivocal responses. I didn't even look at the date on the NYT article. Good Point! All the internet info says it is safe or mostly safe, so no telling how old that information is. Now, I am a little bit smarter, so that is always good. I probably should have returned the meal when I had questions, but I had already tasted it, and I was on a first date, my first first-date since being gluten-free, and I actually didn't know how to handle the situation after already asking the server, etc.
  14. Can people here eat farro? Here is an article on it from NYT. http://query.nytimes.com/gst/fullpage.html...mp;pagewanted=2 Says it is a wheat plant with so low gluten that gluten-intols can eat it. It is often linked to spelt, but that is incorrect, says the article. I had it last night, but am in pain today. So, I am wondering if it is the gluten in the farro. Incidentally, the restaurant marked it Gluten-free on the menu. The server said that farro was a root when I asked her if it was a pasta, which made me think that I had been thinking of Taro root, so ordered the dish. So, indeed, it was a rice-like grain or orzo-like pasta. How low in gluten is it? While we are on the subject, has anyone seen a page that shows the different levels of gluten in different grains? Thanks!
  15. sure. if you try this and find quantities that work, will you post it?