Celiac.com Sponsor:
Celiac.com Sponsor:

Get email alerts Get Celiac.com E-mail Alerts

Ads by Google:

   Get email alerts  Subscribe to FREE Celiac.com email alerts


Advanced Members
  • Content count

  • Joined

  • Last visited

  • Days Won


Nikki2777 last won the day on June 3 2016

Nikki2777 had the most liked content!

Community Reputation

18 Good

About Nikki2777

  • Rank
    Advanced Community Member
  • Birthday

Recent Profile Visitors

5,648 profile views
  1. I've done a search but can't find much recent -- the older posts that I've found here on Carmex and Burts Bees seem to say that these are safe, but when I go to Carmex's website, there's nothing (I've e-mailed them, but don't have a response yet) and Burts Bees says shared lines, etc. Does anyone have recommendations for something I can use that is currently known to be gluten fee (drugstore brand, please)? My lips are sooo dry!
  2. I go to my inlaws every year for the holiday. They love to cook and they're very conscientious at this point about my issues, but I generally bring up my own breakfast cereal and gluten free bread (and some wine!). When I'm up there, I head to the grocery store and get some packaged cold cuts so I can make myself a sandwich when I need to, some yogurt and gluten free pretzels to munch on when everyone else is snacking. When they make eggs, I wash out the skillet beforehand and ask that they use a fresh bar of butter to grease the pan. I agree on the foil or parchment. But basically, I don't try to replicate their meals - it's too much work and makes them self-conscious. I just opt out of what they're having and fix myself a sandwich. It's 5 days of inconvenience, but it's ok.
  3. I've started using one called Epicured (getepicured.com). it was designed to be a low FODMAPS food service, but it's also 100% gluten-free. The food is generally very good, though it can be pricey. I don't know if they're nationwide yet (they're only launched in July, I think). Those are prepared meals. For meal prep delivery, Green Chef has a gluten-free plan, though it's a shared facility. Food is good. We also use Blue Apron - while there are some things i can't eat, I can often make substitutions, and they're very specific in their ingredient labeling (I've called them to discuss). Customer service is excellent and most meals are delicious.
  4. Breakfast on the go is always trickiest for me - I go with a whole fruit - banana, apple - or a yogurt, or a small bag of nuts. Occasionally, I have a couple of hardboiled eggs at my local pret a manger. Much prefer breakfast at home, where I can make myself an egg and cheese sandwich with avocado on gluten free toast. Or cereal ;-)
  5. I know what you're going through - it's that grieving process and it's tough. I was diagnosed in 2013, and aside from an occasional pity party, I don't look back. I have my restaurants where I feel safe, I have the food I know I can eat, and I get on with my life. I'm lucky that I live in a big city with lots of options, but you can make this work, and you will feel better and once you do, you'll stop grieving. The people on this site helped enormously. It is tough in the beginning to know if you've been 'glutened' vs. just going through withdrawal. For that reason alone, it's best to avoid restaurants for a little while and be careful at home - just to be sure what's happening. Eventually you'll be able to get back to your version of 'normal'. Oh, I also have hypothyroid/hashimoto's. No big deal, I take synthroid. Quinoa, eggs, nuts and beans for protein. You don't have to go crazy on the cooking. Just eat a lot of whole foods. There are a lot of complicated recipes out there, but now may not be the time. Rice noodles in veggie bouillon - easy and cheap. gluten-free pasta with olive oil, parmesan and garlic - easy. I eat a lot of rice and have never had a problem - you're not getting it out of one of those bulk bins, are you? That could be contaminated. Go with packaged. Do you have access to the Macro Vegetarian brand of prepared rice dishes (in the refrigerated section). They have several that are gluten free, they're delicious heated and with a little gluten-free soy sauce. They're my go to on days I don't want to cook. Good luck!
  6. In our house, I have a separate cutting board, toaster oven and grill/panini maker. I also rinse out pots and pans before using them because my teenager isn't the best at handwashing things out after he makes ramen. We have stainless pots though - I might be more concerned if we had non-stick as they can get scratched up and gluten can hide in the scratches. I have separate jam jars and butter, and squeeze mayo, but we share other things and everyone knows to scoop things (like hummus) into a bowl before dipping into them. More and more of our snacks are gluten free, because the kids actually prefer gluten-free pretzels to regular ones. Oh, and I no longer allow regular, delivery pizza into the house because no one is careful about the crumbs. We don't drink beer, either, but if we did I'd probably require separate glasses for that. You get used to it.
  7. I have gotten glutened from kissing - my husband after he had eaten pizza and I'm sure some crust dust was still on his lips. That said, I doubt if he's just had tea that you would have a risk. Maybe see if you can get him to drink some water, too, just because he's likely to drink a higher volume of that. You could 'accidentally' spill a glass of water at his face to rinse the lips off ;-)
  8. Recent reports that many probiotics labeled gluten free may not actually be. I don't recall names but you can probably google it - it was in the news over the last month. Really frightening how many people were likely harmed by this. And as for the brats on the rollers, you can't know what else has been there, how they clean - even if there's no beer brats on there now, how do you know they weren't recently? The only place I can imagine buying dogs off the rollers is a place I know that only uses gluten-free hot dogs.
  9. Most likely it was the flour, as everyone has said -- as for me, there is no more regular flour in my house. I bake often with gluten-free 1-1 flours, and the kids love what I make, but I don't try and make buns or anything like that, mostly cookies and brownies. I stopped using regular flour when I watched it float up out of the mixing bowl and land all over the counter when blending. However, I just want to add that I find pumpkin seeds difficult to digest. This started before I had active Celiac, as far as I can tell. That may have added to the difficulty.
  10. I heard a rumor (?) once that you had to be careful ordering baked potato in a restaurant because some restaurants coat the skins in something to make them cook faster, and this coating has gluten in it. I do eat the skins, so I've been asking when I eat out and order one, but the waiters generally look at me like I'm crazy. Does anyone know if this is a real thing?
  11. Following up on the garbanzo bean thing - one of my favorite 'recipes' is a salad with a can of chickpeas (drained), some feta cheese, red onion, drizzle with olive oil and add in some sort of greek or italian seasonings/herbs. If I'm feeling the need for more protein, I might add in a hard boiled egg or some tuna - making it a bit like a nicoise. No weird ingredients, but so easy and tasty. My whole (non-celiac) family loves it.
  12. Love your attitude - it will really help you going forward (I was you three years ago...) Don't be surprised as time goes on if you have a lull in your fortitude. Every once in a while I see (or smell!) a food I really miss, or have an accidental glutening that sets me back, or someone that doesn't understand my issues and thinks I'm a faddist. I've learned to let myself have a sulk and a pity party and then move on. Good luck!
  13. I have never had a reaction to Planter's Nuts (in fact, a bag of nuts from the vending machine is sometimes all I have time for for lunch some days), but if you have concerns, or just want to see if it's cashews in general causing a problem, try nuts.com. I believe their nuts are certified gluten-free, and they have really fast delivery. When I was reacting to store bought pistachios after eating a bunch, I bought a bag of pistachios from nuts.com to see if I would also react to those. I did, and now I know that more than a handful of pistachios (from any source) will not be good for me.
  14. Provenance meals in the NY area seems to be one. There was another that I found ("Diced"), but they seem to be taking a 'pause' while they look for bigger facilities (according to the website). Otherwise, I've only found those with shared facilities. However, I am going on the assumption that they are making the meals in such bulk that they'd have to seriously wipe down any surfaces before dealing with each ingredient. In my limited experience with this (one week in with Blue Apron, making substitutions), most of the food (produce, etc.) comes whole anyway. Might not work for you. We're going to try Green Chef next, which has gluten-free plans. I hadn't known about sunbasket, but may try them.
  15. I'd be really interested in the answer, as I miss them! I believe it's something to do with an emulsifier that's used. Please let us know if you get an answer from Hershey's -- as for me, I won't try them if they're not on the list or we get confirmation.