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Michi8

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    Alberta, Canada

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  1. Michi8

    No problems. I went back and reread the original article and saw that there were many celiacs that continue to eat the crackers with no problems. I am not celiac, but gluten intolerant and choose to eat them now...although the dairy in them may cause me to cut them out of my diet yet. :-)

  2. Michi8

    Thank you so much for commenting on my post!! Yes, I think the original posts were from years ago. LOL I was just looking up anything I could find on these crackers. My intention in writing you was to agree with your comments because I felt the same way. The post was so old I couldn't respond directly to it. Anyway, thanks again! :)

  3. Michi8

    Hi!! I just wanted you to know that I read the posts about Blue Diamond Almond Nut Thins saying they are supportive of celiac disease at the same time they are producing their product in a facility that also processes wheat!! I didn't know this until I just ate half a box of the cheddar cheese crackers!!! I was so upset because I would have never eaten them had ...

  4. Michi8
    Gluten Free Rice Krispies are now available in the US. There are no plans by Kelloggs, at this point, to bring the product to the Canadian market.
  5. Michi8
    I just bought some Udi's bread at Save-On Foods in the Edmonton, AB area. I'm impressed...it's very good! I'm trying the lemon streusel muffins next. ;-) michelle
  6. Michi8
    I love Lara Bars, and like Glutino Breakfast bars...I actually do. I also prefer Mrs. Leepers corn pasta to Tinkyada rice pasta. The worst product I've ever tried was Enjoy Life Cranapple Crunch granola. It was worse than eating cardboard...more like hard clumps of hay with rock hard fruit mixed in. Blech!
  7. Michi8

    ARCHIVED Boston's

    Michi8 replied to Juliebove's topic in Gluten-Free Restaurants

    Boston's Gourmet Pizza are the US version of Boston Pizza which is a Canadian company. As I understand it, they are fairly new to the US. The first Boston Pizza was in Edmonton, Alberta...though the Boston Pizza chain stopped offering gluten free pizzas around here (I live just outside of Edmonton). Don't know about the franchises in the rest of Canada. ...
  8. Michi8
    Oh, it's a cutest DOG contest! That's not what it says in the subject line.
  9. Michi8
    Miralax is PEG-3350 (Polyethylene Glycol.) It is gluten free. We can't buy Miralax in Canada, so we get PEG-3350 from the compounding pharmacy. Michelle
  10. Michi8
    My understanding is that the body is not efficient at changing vitamin D2 to D3 (the type our bodies need), so D2 is not necessarily a good choice. Yes, skin exposure to the sun is important too. However, that's difficult for those of us further north, who have winters that last 6 months of the year. Supplementation is essential to counteract the lack...
  11. Michi8
    D3 is the kind to take. I take 2,000 IU a day, as well as 2,000 mg vitamin C and 1,000 mg of fish oil. Michelle
  12. Michi8
    The Specific Carbohydrate Diet was developed for treating IBD such as Chron's and Colitis. It may be worth checking out: Open Original Shared Link Michelle
  13. Michi8
    Vance's DariFree is a good substitute. My kids thought it was the closest in taste to milk of all the substitutes...especially good with cereal. This is the list of ingredients: Maltodextrin (from potatoes), Natural Flavors (no MSG), Crystalline Fructose, Calcium Carbonate, colored with Titanium Dioxide (an inert mineral), Carrageenan, Dicalcium Phosphate...
  14. Michi8
    I think many of them are. Especially during the many years it takes for proper diagnosis of autoimmune disease. I believe that is the category I've been lumped into, since I have no concrete lab results to explain my symptoms. Going on 7 years of trying to figure it out now. Michelle
  15. Michi8
    Oils, because of the way they are processed, do not contain the offending allergenic protein. In theory, one should be able to tolerate soy oil when they are allergic to soy, or peanut oil when they are allergic to peanut. The problem is with cross-contamination. You just can't ensure that the oil has not come into contact with the unprocessed proteins...
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