• 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


  • Content count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About jami9050

  • Rank
    New Community Member
  1. ohhhh my... if people ever moved to Belgium you'd be in for a whole slew of things you'd never expected. Take for example we sell/cook/eat horse meat here, we have head cheese, we have almost any kind of wild animal for sale at local butchers from quail to pigeon to deer to yea well anything considered 'wild game'. How can someone think that eating other 'parts' of an animal is bad? Hides and such are not used in this stuff, it produces no gelatine base so why use it?? Try looking this page.... http://recipes.howstuffworks.com/question557.htm It tells you above exactly what has been said here already, it's made from parts you most likely would prefer not to know about but you are making it out to be a lot worse then it actually is. And remember this is not just 'Jell-o' we're talking about. Out here we too have the powder and sheets of no-flavor/no-color gelatine and I can promise you that it is also made of animal parts but not out of skin/hides and what not. People do have to rely on known truth rather then hear-say or at least open up their thoughts a bit more on foods. We already lose SOOOOO much having to live without gluten, some of use without milk, soy and other allergy stuffs... why close your mind off to those things we don't 'have' to leave from our diets? Yes jello contains nothing but empty calories and additives but that is personally why hospitals feed it to people having just come out of surgery or having other stomach issues .... because it takes little or nothing to digest it but also giving the sense of having eaten 'something' as well as giving you liquid. If one can not keep jello down (which includes a VAST amount of liquid!) then they are not well enough to return to other things more solid. I have to admit moving over seas has opened my eyes to a wonder of things... how many people here have eaten whole raw oysters, made razor clams, fried a piece of horse/boar/ostridge, eaten snails or frogs legs? You really have no idea some wonderful things you are missing out by being closed minded about things or mis-informed.
  2. I was looking through google for information on if this product was gluten free and of course came across this forum again first. I'm starting to really enjoy this! I was reading about the poster that has a sever sensitivity to even cross contamination (sp?) and I feel for them. I also have this problem. I'm not officially told that I have wheat intolerance but I made a change to eat gluten free about 5yrs ago and KNOW I have it from testing out even just eating a sandwich... mostly end up with stomach flu type stuff from bathroom issues to being tired to stomach aches and what not. I was also reading the one post mentioning about not giving up the wonderful goodness of these treats. I'm American born and raise but I moved to Belgium just a bit over 10years ago. I've been eating gluten free for about 5yrs now (roughly). English is not my first language any more so bare with me on spelling errors please. For those that are as sensitive as me to even stuff like CC... I have made HOME-MADE peanutbutter cups that I think can far out weigh these if you really love chocolate + peanut butter as much as I do. I've even posted it in a new gluten free blog that I started a couple months ago and intend to do them again soon (have all the ingredients at hand ready for it too) as I've found myself a mini muffin pan to make them in instead of the beast of a normal muffin pan (1 will kill a horse with as big as they are when they are made with a full sized pan!). Recipe for home-made peanut butter cups (only thing to remember is to keep them in the fridge for storage as the chocolate won't keep set if left to sit... it'll become all soft and not pretty). Ingredients Peanut Butter Filling Mixture ♥ 1/2 cup creamy or chunky peanut butter (see tip #6) ♥ 5 tsp butter, softened/room temperature ♥ 1/2 cup powdered sugar Chocolate Mixture ♥ 2 cups (12 oz) semi-sweet or dark chocolate chips ♥ 1 cup (6oz) milk chocolate chips (pure milk chocolate candy bars will work too) ♥ 1/2 cup creamy peanut butter (see tip #7 Directions Prepare peanut butter filling mixture by simply whisking together the peanut butter, butter and powdered sugar until lighter in colour and combined well. Set aside for now. In a double boiler, place both kinds of chocolate and the creamy peanut butter and melt slowly. Please see tip #8 for information on why NOT to use a microwave for this part. Now comes the messy but fun part. Grab your muffin tin (mini or regular sized), make sure you have them lined. Fill each spot about 1/2 way up and stop. Get that peanut butter filling mixture and place a nice spoonful right in the centre of that chocolate. What you are looking for is a nice yummy drop of peanut butter filling to land right in the centre so that you see a bit of chocolate sticking out the sides. Then cover with more chocolate mixture just until you have covered up that yummy peanut butter filling *licks off fingers*. Stick the finished pan in the fridge for about 1 hour or until firm enough to remove them from the pan and then rinse and repeat with the remaining filling and chocolate mixture. There is more to the recipe in the way of tips and photos (I'm a photo-hollic) on the blog! I loved this recipe the first time I made it and if you have a spare hour or 2, I'd very much recommend making these. They do stay for a while in the fridge but they do NOT freeze well! It's chocolate remember, it's even good that they stay well in the fridge without an issue.
  3. Hello there. I'm very new to the forum but I wanted to know/ask why is it that people take enzymes for a gluten free diet? I have not been formally tested as I went gluten free after reading a lot about it and it's reactions on people... I fit the bill to the T and also at that point in my life I was dealing with some stomach pain that I couldn't understand (ended up being my gall bladder in the end but not found til 2years later). When I started eating gluten free I felt soooo much better... after the gallbladder came out I got even more healthy as well. I even lost 20kilo (44pounds roughly). I do get what I refer to as cross contaminated once and a RARE while and end up having signs of it such as bathroom problem, feeling like I have the stomach flu even for a couple of days with the next day after exposer being the worst of them all. Never thrown up for it though, just really tired, stomach problems, bathroom issues and what not.... generally feeling of being unwell. By this, I mean that I got into something such as someone touched/worked with something gluten based and then touched or processed my dish/requested item. I've 'trained' my husband to be careful so it doesn't happen at home. I also have a wonderful bio store that sells a lot of wonderful gluten free based products. I also read labels like you wouldn't believe! I even added 1 hr to grocery shopping as I even re-check labels every couple of weeks to ensure they didn't change factories or recipes on me. I knew about research being done in Holland about enzymes for gluten intolerance but it's been years since I checked up on anything with it and that is what brought my husband to look into this. I hope I'm not posting in the wrong place as my husband found this post for me actually and linked me to it today after I asked him about find more about that Holland project we heard about. I am kind of hoping that some where some how that there is something that would help one if once and a while they wanted to just enjoy something gluten based again without the fear of side effects of either a drug (such as an enzyme lets say) or the gluten based project itself. Me, I just avoid going out for meals except to about 2 places I know have stuff I can eat because they are very kind to let me read labels and such of items before I order something and they have open kitchens. I went back to basics of cooking so I know any thing I eat is gluten free because I bought the items, I combines the items, I cooked the items. It took me a LONG time to learn my way but again I guess that is why I wonder why does one take an enzyme replacement if one can simply avoid it all together... the enzyme part and the gluten part? I don't think I'm sensitive to any thing else except perhaps carbs. I know if I eat say a corn based pasta vs a rice based pasta, I get a faster heart rate like I've eaten too much sugar for example. Or if I indeed eat too much sugar! I am able to control this part as well as long as I watch how much carbs I take in at once and what kind I take in. Rice & potatoes seem to be my key sources when it comes to carbs and I can have almost as much as I want of them without worry of reacting to them. I don't even know if this is something that is related or not to the gluten intolerance. Also if I may ask while I am typing this, how would someone who has gone gluten free on their own go about getting formally tested? Is it too late for that? I know out here in Belgium where I live, our health insurance might help with a few $$$ toward gluten free products/foods every month but I think they need a formal test and I'm afraid I might have burned my bridges Thanks for the time to read/post this... I'll be looking around this forum quite a bit more too! Jami9050