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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 Nightingale8472

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  1. Ingredients Makes 22 * 6 tablespoons (3/4 stick) unsalted butter * 8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips) * 6 large eggs, separated, room temperature * 1/2 cup sugar * Ice cream, for serving (optional) Directions 1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks. 2. With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites. 3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.
  2. Soy Sauce??? That's weird. I wonder if that case was spoiled (though I've never had that happen when you consume it by the year shelf life...maybe the case was sitting around at your friend's house?). It usually tastes sweet and fruity, with a little cranberry-like tart. I do admit that it's much better cold, but I think that's just because warm juice is odd.
  3. I've been using MonaVie for years. I feel better when I drink it. I also feel better when I take vitamins, but I've noticed the effect more with the MonaVie. Maybe it's in a more easily absorbed form since it's from natural fruit sources? Sure, I'd probably feel really good if I ate a ton of fresh fruits and veggies every day, but honestly, how many of us really do that consistently? Many people (probably fewer celiacs than others, but some, still), live on "grab and go" foods because healthy eating and fresh foods can take time and planning ahead, and many of us don't have the time, energy, or inclination. Sure, we could be eating a lot healthier. But we don't, and many of us are probably not going to make massive lifestyle changes to do so. That sucks, but it's reality. I don't think MonaVie does anything specific for celiac, but giving an intense dose of vitamins and anti-oxidants in a pretty tasty form is good for pretty much anyone, and celiacs tend to have malnutrition issues, so extra vitamins and nutrients may help celiacs feel better. If you already get a ton of great fruits and veggies in your diet, it probably won't make a difference at all for you. However, if your diet isn't the greatest, you may notice a difference. And, it's tasty, so using it isn't a chore (and, of course, it's gluten free, confirmed by the manufacturer on their website). I notice I feel better, get sick a lot less often, and have more energy when I use MonaVie. Other people have told me the same, and some people have said it didn't do a thing for them. That's fine. If it doesn't help you, why drink it? If it does help you, great!
  4. A litter box in your room for her, and a spray bottle for the other cats. Keep them separate when you're not home, and when they are together and picking on her, spray them every time. They'll think the evil sky-water gods are watching them every time they pick on her, and stop after a while.
  5. If you're really worried that it might be something else and want more confirmation, there are labs that can do genetic testing to see if your son carries the gene for celiac. If he has the gene, you should also be tested for celiac, as you may have "silent celiac" where there are no intestinal symptoms, but damage being done to the intestines all the same, and instead of the usual celiac symptoms, you pop up with cancer or some other problem later on. Keep in mind that doctors are usually very reluctant to stick a "celiac" label on people, and many of us struggled for years to get a diagnosis, and some of us still don't have one and just know we feel better on the diet. If your doctor has said that your son has celiac, he or she is probably pretty sure. Honestly, cooking gluten free isn't too hard (heck, if I can learn, anybody can!) when you make pasta, just make the rice or quinoa pasta for everyone. It tastes the same and if you don't tell the rest of the family, they'll probably never know. Meat and veggies are naturally gluten free (just watch your sauces). A good trick is to make the main course gluten free and have a gluten side or bread basket to keep the gluten eaters happy. Be sure to keep some quick gluten-free snacks and stuff on hand. Thai kitchen makes some great noodle trays and boxes that are gluten free and microwaveable, which are nice for quick gluten-free meals. Trader Joe's also has gluten-free soups and some other items. They'll print out a list for you if you ask. So will Whole Foods. Sprouts labels the stuff right on the shelves. If there's a health food store near you, EnviroKids makes some good cereals that are like ones your son may be familiar with (frosted flakes, crisped rice, peanut butter puffs, etc) that are gluten free. If you have a smart-phone, check your provider to see if there's an app for gluten free shopping, and if not, Clan Thompson (http://www.clanthompson.com/home/) makes a great one that can be downloaded for a fee that can tell you quickly whether a product is gluten free. And yes, it's probably time for your son to get some basic cooking skills. As a celiac, he's going to need them!
  6. Maybe you had a negative blood test because you were gluten free for six weeks? Regardless, you obviously feel better off gluten, so keep it up! Best wishes, and I hope you feel better soon!
  7. Blessings And Troubles

    Personally, I make a sugar scrub of just sugar (cane sugar... not baker's sugar, too fine, or raw sugar, too coarse, but just the plain sugar) and olive oil. It's fabulous for dry skin, and all natural and gluten free. I've found that if I use that regularly in the shower, I don't even need lotion. A lot of commercial lotions use petroleum products as moisturizers, mainly because they're cheap, but these products are actually more drying, because they don't absorb into the skin. They just sit on top of the skin and coat it, because the molecules are too large for your skin to absorb. It makes your skin feel better temporarily, but dries it out more in the long run (that's why baby oil and mineral oil are a horrible idea!) and makes your skin feel more dry. Olive oil is about the best moisturizer nature's created, and you can get it in bulk at Costco or another bulk discount store. I just mix the olive oil and sugar together until it's more liquid than solid, and store it in mason jars in a cool, dark area, like under the sink. Sometimes I'll add a natural fragrance, like the ones from DragonMarsh. They're pure perfume oils and smell fabulous! And since they blend all their oils, they're happy to tell you if there are any allergens. In a pinch, the Burts Bees almond milk hand creme is awesome too, and gluten free! The main ingredients are almond oil, water, beeswax and aloe, and the vitamin E is from a non-wheat source.
  8. I Dont Know What To Do

    Pale, thin and sickly is in! Haven't you seen Twilight?
  9. Best Book About Gluten-Free Living?

    I really liked Elisabeth Hasselbeck's book. Some of the actual info on what is and is not gluten-free isn't entirely accurate (but she goes overboard with caution, rather than saying something is gluten-free when it isn't...if you follow her advice, you won't get glutened, but you'll end up cutting out foods that are okay. Her dining card also goes overboard.), but what I thought was wonderful is that she has fabulous advice for practical, day to day things, like how to handle stuff when your family isn't gluten-free, how to handle going to a party or event where there will be food, and how to talk to servers. I found it really helpful. It was also really helpful to just read someone else's story in depth. A lot of the other gluten-free books are great "how to" guides, but EH's book had a personal touch that got me to stop panicking and just try the diet. Between her book and Gluten Free for Dummies, I've done okay...I use her book for the general "how to live gluten-free in a gluten world without being a jerk or high-maintenance" and gluten-free for Dummies for the little details like ingredients to watch for. I've also got the apps from Clan Thompson on my blackberry, which have been awesome.
  10. Unless your hair is very oily or dirty, there's no reason to wash it every day. It's very bad for your scalp if you do, and a waste of expensive shampoo. Your scalp naturally produces oil to protect it, and washing it too often strips away that natural protection, causing it to either overreact and become very oily, or get very dry and flaky, and the hair itself gets brittle and hard to manage, with lots of split ends. If you're washing your hair more than once or twice a week, it's probably too much. Longer hair needs washing less often than shorter hair, because when you brush your hair (with a good brush! boar or wooden bristle) you distribute the good scalp oils down the hair strand. If you exercise, remember, unlike oil and dirt, sweat is water soluble and will rinse out, so just a rinse and a bit of conditioner on the ends to prevent tangles is usually sufficient if you've hit the gym. That hair needs washing every day is a myth largely perpetuated by the American shampoo industry. =) http://www.npr.org/templates/story/story.php?storyId=102062969 -Kris (used to have hair so long I could sit on it... cut it for locks of love, growing it back out)
  11. My First Gluten Free Torture

    Most of the dressings at Carl's Jr. are gluten free. I ask my friends to grab me some when they eat there. Some McDonalds have Newman's Own dressings that are gluten free (specifically the Newman's Own
  12. My First Gluten Free Torture

    Most pizza places have salad...what about a green salad with just oil and vinegar, or bring your own salad dressing? Something I've noticed when eating out with my friends is that they tend to feel less uncomfortable digging into the rolls or bread basket at the table if I've ordered a salad and asked the waiter to bring it at the same time as the bread. As a society, we've been conditioned that it's polite not to eat unless everyone has their food, so it's awkward when one person isn't eating anything, especially if people know it isn't because you don't want to, it's because you can't.
  13. Not sure if this has the info you're looking for: Gluten Free Information The following information was given by a Customer Service Department representative for Starbucks via telephone in December 2008. They require you to call to receive information about their gluten-free menu items, rather than email. Not gluten-free: The following ingredients are not gluten-free - Chips - Java Chip, Chocolate Chip, International Beverage Chip, Universal Chip Toppings - Graham Crunch, Pie Crust, Shortbread Cookie Topping, Cinnamon Dulce* Syrups - Dulce de Leche, Shortbread Malt Vanilla Bean Powder *Starbucks' Cinnamon Powder is gluten-free. The Cinnamon Dulce, however has a "wheat component" which is "denatured" to remove the gluten protein. They recommend that those who are extremely sensitive not risk consuming it. Any drink containing any of the above ingredients is not considered gluten-free. The Eggnog drink is also not considered gluten-free. Gluten-Free: All beverages that do not contain the above ingredients are considered gluten free. The representive did mention that the Peppermint Curls and Crystlized Ginger Topping are gluten-free. Note: Although Starbucks routinely rinses pitchers after each drink is made, the customer service representative said gluten-free customers can request that the pitcher go through a sanitizer before their drink is made. ________________________________________________________________________________ This year, a Starbucks rep confirmed for me that almost all their syrups are gluten-free. The holiday ones usually are not. The frappuccinos can contain malt, and should probably be avoided anyway due to cross-contamination in the blenders. They only rinse them with hot water during the day and dishwash them at night. Personally, I tell them I have allergies and ask them to get a clean spoon if I order a hot drink. That's never been a problem. If I get a cold drink (no foam involved), I just ask them not to stir it and stir it myself with a straw.
  14. According to Tazo's website FAQ, "All our teas are gluten-free, except for the following: Green Ginger, Tazo Honeybush, Lemon Ginger, and Tea Lemonade"