• Announcements

    • admin

      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


Advanced Members
  • Content count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About Trymester

  • Rank
    Community Member
  1. I was always curious about this. I know that if you are super sensitive, even the smallest traces will mess you up, but for someone who is not so intolerant, small amounts of gluten or dairy or not as bad drinking a tall glass of milk or eating a big croissant, right?
  2. Hello, I was really interested in trying out Okra Pepsin based on the description of what it does (It digests the mucus that coats the walls of many people
  3. Looking to buy OTC Gluten-free NSAID for my daily knee pain. I have up till this point not been following a Gluten-Free diet AT ALL and I think that's why I have the knee pain. Regardless, I'm trying to buy some NSAID that will reduce pain, but will not damage my liver too much if I take it for 2-3 weeks till I can hopefully see a doctor. Please tell me your recommendation and why. Thank You.
  4. The thread title says it all. There is a thread from '06 somewhere when I check the search engine, but alot could've changed since then. I know that there is some sort of Celiac Disease center in NY, but they don't take my insurance and want $500 for the initial visit. I was wondering if anyone else in the area may have a recommendation. Thanks.
  5. Let's say that you are not using wheat, corn, or oats. Is it still possible to make some sort of granola type bar? What do you use? I have read that you place the ingredients on a cooking sheet, bake, and then cut the pieces to the desired size (bits may be better than bars). Anyway...what have you tried? Also, I was told that sharing a microwave with someone who uses wheat is probably okay, but what about an oven? It isn't too risky?
  6. I am actually about to purchase a dehydrator. This sounds dumb even as I type it, but if I want to use a dehydrated onion slice in place of a fresh onion slice in a meal, would I just drop it into the pot like there was no difference between the 2?
  7. Thanks, but I am only dealing with a mini-fridge, and, while it is not "that" mini, it doesn't really have a freezer. I don't want to deal with chopping or slicing the onions. I know I must sound extremely lazy right now, but I do have fatigue issues. I want to just be able to open the fridge, grab my Ziploc bag of already peeled onions, and throw a few into the pot or pan.
  8. As I am the only one in my home of 5 that will be following any sort of elimination diet, I have now come to the realization that I will start cooking for myself. Other than the fact that I can't really cook, and that my ingredient list will now be more limited, I think that I can handle this. There is alot of useful info. on these boards for avoiding cross contamination and things like that. The issue is that I just can't see myself spending more time cooking than eating, but I fear that is what would happen. What I need to do is pre-prepare my meals (all to be consumed most likely in 3-days or less). So, please enlighten me on some cooking basics: 1.) If I make a soup consisting of chicken stock, canned chicken breast, onions, garlic, carrots, and some salt, and then refrigerate it, how long would that last before going bad? 2.) I don't want to have to peel an onion every time I am going to use it. Lets say I slice one onion into 15 pieces, put them in a Ziploc bag, and put that in my refrigerator. How long will it last before going bad? 3.) If I make my own nutrition shakes (apricot, water, pineapple, carrots, and vanilla extract)OR (broccoli, radish, spinach, and a little bit of ginger), pour them out of the blender into a glass bottle, and then put them in the fridge, about how long will they last? And, I'm assuming they will probably become thick, so then is the solution to just re-blend them? 4.) If I don't feel like using a microwave, what's the best way to re-heat meat? rice?
  9. Thank you all for your responses. I guess I'm uppin' this thread to see if there is any new opinions out there. You guys have reassured me for the most part though.
  10. I am looking for one that is milk-casein, corn, and soy free. Any suggestions, or names would be good, and I'll do the further research. Thanks.
  11. I haven't read through the Manganese benefits yet (I've been busy), but I just randomly read in wikipedia (usually a good source) that 1 serving of pineapple provides 91% daily value of Manganese Then again, because our systems are damaged, we may not be able to absorb it from the pineapples. Because I eat pineapples often. Maybe I am getting enough. I guess I should look at my blood labs.
  12. I just called the Breathe Right folks and asked if the strips contain gluten. They said "no". Then I asked if the adhesive is derived from and "food product" such as corn, soy, etc. I was told that it says it is "a medical grade adhesive, an acrylic type" I guess that means it has no "food product", right?
  13. If you share a kitchen with others who DO eat gluten, what do you do about the microwave situation? Its easier to get your own plates, utensils, etc., but do you also think you should get your own microwave? If I covered my glass bowl with a glass plate, would my food inside still be free from contamination?
  14. Just stopping in to say: Thank You very much for your reply. I am very busy right now and will look at that info. a little later when I can properly "digest" it. Um...in the store yesterday I saw Maganese or Magnesium in powder form. It was the NOW brand, which was recommended because its free of gluten, soy, and many other potential problematic foods.
  15. So, there was a post not too long ago about Liquid Iron Supplement: I take Floradix Floravital Iron & Herbs liquid. IT is supposed to allow iron to be absorbed more easily for those that are not having success absorbing the iron from tablets or pills. In that thread (located somewhere in this forum), someone else mentioned that it wouldn't absorb the iron properly unless one's Magnesium levels were normal. Do you agree with this? 1.) How does one check their magnesium levels on a blood test? Is it clearly labeled? 2.)Um...will those of you who take Magnesium supplements name which brand work for you? Which have actually shown improvement for you? Solgar, Now Brand, etc. Please share your opinion. I appreciate it.