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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 detritus

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    cooking,reading, languages
  1. Confirmation

    I diagnosed myself with Celiac's about a year ago, due in large part to the vast amount of information about it on this forum. It's been a rocky gluten-free year, but the health benefits I'm realizing at this point have made it all worth it. I feel SO much better. But of course, with self diagnosis, there's always a tiny bit of doubt, and the skepticism one sees of the faces of family and friends. Well, today my brother sent me an email, telling me that because of my self diagnosis for Celiac's, he took some tests that came back with a strongly positive indication of gluten intolerance. I've suspected that he had "silent Celiacs" because he never had symptoms. My sister, however, has all the same issues that I do, but insists on labeling it "IBS" and says that her IBS diet tells her to eat bread with every meal!!!! I'm sorry that my brother will have to forego some of his favorite bread recipes, but glad that he can now start healing his body, and avoid future issues. Now if only I can convince my sister to get tested.....
  2. My trigger was when I got pneumonia about 7 years ago and I was put on a strong course of antibiotics. Does it seem like 90% of everyone's triggers involve antibiotics?
  3. Dh And Iodine? What Is The Connection

    Wow, that is so wild! I've been gluten-free for 1 year. Had all the usual symptoms before going gluten-free, but never DH. This weekend I must have gotten glutened, because I had the old D and horrible pain in my shoulder, BUT FOR THE FIRST TIME I got a rash at the base of my spine. And I recently started cooking and eating SEAWEED! Is it possible that the seaweed alone is making me feel glutened and giving me the rash? Is that the iodine's fault? Or does it mean that I must have been glutened and the seaweed I ingested in conjunction made me have DH for the first time? In all that I've read about celiac's this is the first time I've read anything cautioning about iodine. I appreciate any advice/answers. -Megan
  4. Develop Celiac Disease At 35

    Hi, I have Celiac's & Rheumatoid Arthritis, and I've found taking certain things out of my diet to have a HUGE influence on my RA. I can't eat potatoes, tomatoes, any kind of pepper, citrus, and various other random things unless I want to wake up in pain in my feet or hands. Have you tried eliminating for the RA? I also started using only natural beauty products & deodorant; I'm now mostly pain free, unless I introduce something new and it triggers the RA. Best to you, Megan
  5. Avatar Photo

    I don't have an F5 to press but now I know what it was-my faulty old memories Thanks, guys!
  6. Avatar Photo

    Thank you! Oddly, it now has come to be! My photo has become my avatar, as I wished. It just took a couple days to decide to co-operate, I guess
  7. Avatar Photo

    Ok, since no one responded to my previous post, I'll try a different approach: the photo I want to use for my avatar has uploaded easily as my "photo" but won't upload as my avatar, becausee it says it's too big, although it isn't. Is there a way to designate your photo as your avatar also? And if there isn't, perhaps there should be? thanks, Megan
  8. Washing Rice

    Rice is generally washed or even soaked to remove some of the starch. This gives you nice, separated grains when you cook it. Also, if you soak white rice and then drain it and let it sit for awhile, the grains become much longer when you cook it. This is often done in Middle Eastern cooking. I generally rinse my white rice until the water runs clear. As for nutrients, there aren't a lot in white rice, but I don't believe washing the rice removes what's there.
  9. Avatar Photo

    Hi, I'm trying to change my avatar-I'm trying to upload a 24 KB jpeg and it keeps saying that it has to be smaller than 50 KB and won't let me upload it. The current avatar I have up was taken at the same time, and I had no issue uploading it. Help please!
  10. I've been obsessed with root vegetables lately; therefore the turnip fries. Very easy-peel them, cut them into matchsticks, toss them with oil, salt & pepper, or any seasoning you prefer, and put them in a 425 degree oven, tossing them around a couple times while baking, until they reach the color you prefer. It's best to put them on a baking sheet that's been in the oven while preheating so it's hot. Turnips now are perfect, but a little later in the year they turn more bitter, and that's why they have a bad rep Oh, and in the vegan cookbook I just got, there are a number of risotto recipes without cheese, so I'm sure yours will be fine!
  11. Trout with mushroom & wild rice stuffing? Side of turnip fries?
  12. Substitute For Self Raising Flour

    I've been subbing psyllium husk in equal parts for xanthan & guar in the recipes I've tried and had good results.
  13. I'm sure your muffin top pan would work-I think they're basically the same thing, just called something different. I ordered mine from amazon. I've seen recipes for English Muffins on the stovetop, but never made them. The recipe for English Muffins in Annalise's book goes in the oven in the hamburger bun pan. If you have a stovetop EM recipe that you're going to try, maybe you can make that one and I can make Annalise's, and we can compare notes
  14. Hi, did you buy the french bread pan with all the little holes? Mine has them, and when I put the dough in the oven in the pan to rise, it went through the holes gluten-free dough is quite a bit softer than regular bread dough! The next time I made french bread, I just put foil over the pan, which worked, but is kind of a waste of the pan. Probably the best thing would be to let it rise on something else, and then bake it in the pan. I also put a pan of water in the oven while the bread was baking to give it a crispier crust, and took it out for the last 10 minutes of baking. I want to make the english muffins, too! I don't have the rings, but I thought I could use my hamburger bun pan. I subscribe to Living Without, too, but they never email me
  15. Wow, working in her kitchen...are you bringing your own cooking things....cutting board, mixers, sifters, etc.?At least the things that are hardest to make sure are perfectly clean? Can you make any of the food in your kitchen & bring it frozen? That's what I'm going to try to do at my family's Thanksgiving. My father is making the turkey as he does every year, but I'm worried he'll "forget" that I've got a gluten intolerance and put flour on it somehow; he's done that before. I'm going to make gluten-free bread for the stuffing, and watch him like a hawk I'm also going to make the pumpkin pie, so that's another reason I need a perfect crust; my brother and father are both scientists and have pie making down to a fine science, so it'll have to pass their judgement. I'm excited today to try the Vanilla Butter Layer Cake from Annalise's book. My co-worker's mom is also gluten intolerant, so I told her to come over and we'd bake her mom a cake for her birthday. Hope it turns out as well as the other two recipes!