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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 FMcGee

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    Cooking (and now, learning about gluten-free cooking!), running, movies, politics and activism, history
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    Gainesville, FL
  1. Hi! I was wondering if you ever found a group in Gainesville or started one up. If not would you still be interested?

  2. Agave Syrup?

    I've heard it's just as bad as high fructose corn syrup in terms of the impact it has on your blood sugar, that it isn't really any healthier. In addition, the processing of it can be just as destructive as HFCS. So, if I were you, I'd just use what you think tastes the best, because agave, sugar, and HFCS are all about the same in terms of their effects on your health. (I use Truvia.)
  3. I work out all the time, and did whatever I wanted, and it was fine. Don't worry about abdominal exercises. If they're bothering you, get your core workout from other things (planks, squats, etc - lower body exercises in general work the core really hard, as do cardio workouts like spinning and swimming). I didn't have any problems, though.
  4. I'm glad you found so many ice creams with clear labels. The difference for me is that by listing "skim milk" and "cream" separately, I can tell that it will be higher in lactose. Cream has so little that I can handle it, but skim milk is loaded with lactose. Sometimes the seventh ingredient is a stabilizer I'm not especially interested in consuming. I agree that it's largely a marketing gimmick, but I'm a little surprised by your hostile tone, especially given that other ice creams' extra ingredients do make a difference to some of us.
  5. Since amino acids are the building blocks of protein, I'd be suspicious.
  6. Me too! Have you tried the Hagen Dasz "Five Ingredients" style? We got the ginger flavor and it knocked my socks off. It almost tastes spicy. And it's obviously gluten-free, with no fillers or anything fake. A quarter of a cup was all I really needed because the taste was so satisfying. I eat ice cream like twice a year, too - it has to be really good for me to bother.
  7. Just FYI, if anyone cares: this stuff is TERRRRRRRIBLE for you. It's all synthetic chemicals, there's no "food" there. The sugar alcohols alone would give me such a horrible stomach ache that I'd be climbing the walls. I got a pack of the dressings to take to restaurants and yowza, is that ever not worth it. Sugar alcohols bother some people more than others, but at the end of the day, ingesting this kind of thing in any quantity is not good for you. Also, there's no such thing as "zero calorie," except water, so be skeptical of the claims. It's like those companies that say "zero trans fat" and still have hydrogenated or partially hydrogenated oil in the ingredients. They're allowed to say that because one serving has less than 1g of trans fat, but that stuff will still kill you dead.
  8. I agree, it would be on the label. I just wonder if there's something about the over-processing required for enrichment that bugs her. I don't do well at all with processed foods, never have.
  9. I don't know how the enrichment process works with Minute rice, but I do know that enriched foods tend to be pretty terrible for you. "Enriched" means they stripped out all the nutrients in processing, and then inserted them back in as stabilizers/preservatives, but they aren't nutrients you can absorb, because they wouldn't survive the heating process, let alone digestion. Every time you see "enriched," in breads and other products, it means "highly processed." If they're using wheat-based stabilizers that would certainly do it, but could you switch to brown rice and see if that helps? Good luck!
  10. Are you eating any foods (or chewing gum) that contains sugar alcohols, like xylitol or sorbitol (there are others, I believe they all end in -tol)? Sugar alcohols will mess up the balance in your large intestine and causes that rumbling in me every time I have them. I cut them out of my diet altogether, and the rumbling stopped. Look for sugar-free versions of things as your primary culprit. They're horrifyingly bad for you anyway, so it can't hurt to eliminate them if you're consuming them but they're not the source of the rumbling. Good luck!
  11. My sister in law got me 1000 Gluten Free Recipes for Christmas, and I love it. It has a nice wide variety of foods and the recipes are easy to manage. It's available on the gluten-free mall site.
  12. I think they're victim to soy sauce as well. At least that's what they told me at the sushi place down the street.
  13. Oh, and masago is NOT gluten-free, at least any place where I get sushi.
  14. Hey, David! I eat sushi all the time too. Other people may have additional tips, but I've found you have to avoid fake crab (I don't know about you, but it's the only kind of "crab" the sushi places anywhere near me have, and I live in Florida), roe, and eel sauce (and some other sauces, depending on how they're made). Also, marinated vegetables are usually marinated in soy sauce or something containing soy sauce, so I'd ask. I usually stick with simple rolls, like smoked salmon and avocado. That way I can tell what's in it. Also, miso soup can be gluten-free but in my experience at restaurants, it usually isn't. Seaweed salad probably isn't either. I hope this helps!
  15. Celiac Horseback Riding?

    I've been riding my whole life too, and teaching lessons since forever. Inevitably, some idiot ten year olds will decide they want to see what horse feed tastes like. Make sure she knows horse feed has gluten in it so she knows why she has to wash up regularly and can't participate in the group horse-feed-tasting challenge.