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zansu

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Everything posted by zansu

  1. zansu
    I dunno, I always liked reading "fat-free" on applesauce! OK, so they've gone to things like "naturally fat-free" now. Maybe we'll reach that point with gluten.
  2. zansu
    I'd be wondering if they use the sugar for anything else -- is it cross contaminated by dipping a floury measuring cup in it...
  3. zansu
    I have never had a gluten reaction to Van's but I agree that the Trader Joe's are MUCH better in texture and taste (and they don't have freezer burn like Van's always do).
  4. zansu
    Hey, she gave me older than teen options so I took it! I'm 44, back in college full-time (masters) ; diagnosed at 42. hindsight shows it's been active most of my life (enameless teeth!)
  5. zansu
    this is when the hard cider comes in handy! unless the park doesn't allow glass bottles... I haven't seen canned cider in the US.
  6. zansu

    ARCHIVED Steak N Shake?

    zansu replied to FeedIndy's topic in Gluten-Free Restaurants

    I got glutened by one of their milkshakes.
  7. zansu

    ARCHIVED Help

    zansu replied to Stef-Ani's topic in Coping with Celiac Disease

    Also beware of baking powders and such that you used before you went gluten-free, they may have been cross contaminated by you , back when it didn't matter.
  8. zansu
    you won't get glutened by being near people eating gluten, but if there's flour in the air and it gets in your sinuses, it will get into your digestive track (where your sinuses drain). Once again, a little -- probably no problem. Make the mistake of baking and breathing in the dust -- big problem.
  9. zansu
    They do have a gluten-free section for all the "special" gluten-free things. But they don't put the frozen veggies in there even though they're gluten free So many "normal" things are gluten-free when they're not over processed that it doesn't make sense for everything that is gluten-free to be in the section. That's why Whole Foods and Trader Joes give...
  10. zansu
    Since it came up on another thread -- remember gluten-free and cross contamination when packing left overs. either bring me the box or you pack it in front of me. And don't use the spoon you just used on my husband's gluten-full dinner to pack mine.
  11. zansu
    the "natural state" of hard cider should be gluten-free. That said, there was another thread and someone mentioned one brand that had something weird in it. but cider should just be fermented apple juice. Strongbow, Woodchuck, and all the ones I had in pubs in Ireland were gluten-free.
  12. zansu
    I've been glutened by generics. I get the Dr to write that it has to be the name brand, now. Walgreens mail order just could not comprehend that I needed to know what was in the binder. they were beyond clueless into "don't care" ness.
  13. zansu
    yes. OK, some countries that set PPM limits think some wheat starches can be sufficiently de-glutened, but most in the US would just give you a definitive YES. (and rye-free and barley-free and {debatable oat-free} and spelt-free (which not all wheat allergy people need to avoid, but we do))
  14. zansu
    I don't buy that everyone gets their own version of truth and that everyone's opinion is equally "right", because that's just plain impossible. (If I'm firmly convinced the earth is round and you're convinced it's flat, one of us is wrong) However, I completely defend your prerogative to be wrong! IOW, I don't have to agree with what you say to defend...
  15. zansu
    1) The feel I get from the server is one of the biggest determinants from me. The servers have to be trained and, if they aren't they should get the manager. If the server doesn't understand, they can't communicate my need to the kitchen. There is one Bravo near me that I go to, one that I WILL NOT. Bravo has gluten-free pasta (not a gluten-free menu...
  16. zansu
    My husband had a HUGE laugh at me the other day, I was sitting there reading through a LONG label of non-english words , then right there at the end it said "gluten-free" Shouldn't have taken so long to read that one! BTW, I like Breyers (most flavors) and Ben and Jerry's (double chocolate fudge (I think)). Hershey also told me that all their vanilla...
  17. zansu
    in a year or so I will trust the stores to be stocking correctly labeled stuff. until then, I will err conservatively. Although I will say, yogurt should be rotated enough to have accurate labels. Which leads to the question: If the yogurt manufacturer gets their MFS from a source that didn't label it (wheat) how would they know? What are the guidelines...
  18. zansu
    1) Kudos for wanting to do this 2) it's probably easiest to stick to stuff that's naturally gluten free (like several have suggested above, simple meat, veggies, rice) 3) READ All the labels, if you're going for a cheese-- go kraft, spices: McCormick (they're trustworthy). 4) Think about cross contamination -- flour can still be in wooden cutting boards...
  19. zansu
    glad to know you have morals that said, I, too have 4 teeth with gaps in the middle of the enamel-- I had bonding done many years ago to cover them. Another sign that I always had celiac, I just didn't know until 44.
  20. zansu
    as long as they don't add stuff to it that wasn't distilled. Blended whisky is whiskey from several batches (or even suppliers) mixed together to achieve a consistent taste (as opposed to whisky from a single batch of malt (single malt)). As long as they don't add barley water or some such thing AFTER distillation, it should be safe.
  21. zansu
    most pregos are safe (not the meat flavored, I believe) I seem to recall Ragu IS NOT. I like the muir glen organic cabernet marinara. Salsas: I like the muir glen, also Pace is safe and readily available.
  22. zansu
    there is a difference between caramel coloring and caramel. Caramel is browned and melted sugar with butter and milk (although they add all sorts of chemicals just to be fun ) and it MAY be processed using flour (or cornstarch) to keep it from sticking to stuff. Caramel coloring (named because it's brown like caramel and sounds better than "brown...
  23. zansu

    ARCHIVED Scotland

    zansu replied to taylor-'s topic in Traveling with Celiac Disease

    I've been to Scotland twice since diagnosis and had NO problems. I was on a bus tour so had very little choice, but everywhere seemed to know what gluten-free was and be quite willing to accomodate. I got a little tired of potatoes for lunch (and, fair warning, their tuna might be a little strong to an American palate!) but I only got glutened once in...
  24. zansu
    Dr told me not to bother with blood tests because they were expensive and unreliable. Endoscopy (diff Dr) only took 1 sample which was negative. gluten-free test: gastro symptoms gone within days, dropped 15 lbs in a few weeks (I was an overweight presenter). Unintentional challenge CLEAR result. gluten-free. No doubts, but no "official...
  25. zansu
    OK, mine isn't _that_ bad. But we still have fights about the breadcrumbs ALL over the kitchen (he likes the crusty breads that really fly!) BTW, I ALWAYS have a LARA bar in my purse. They don't keep a long time, so you have to eat them and repace them . it isn't lunch, but it can give me a chance to get where I can eat.
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