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Tim-n-VA

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Everything posted by Tim-n-VA

  1. Tim-n-VA
    Moderately adventurous: Something either uniquely Pacific NW or something not readily available gluten free. For the latter, I saw "biscuit b%$@#" online.
  2. Tim-n-VA
    I will have a lengthy layover at the Seattle airport in late October. Allowing for a comfortable cushion on travel by the light rail, I could have 3-4 hours. Any suggestions for lunch in the downtown area?
  3. Tim-n-VA
    I think the way to think about it is that risk is not a yes/no question but a scale. If you cook in your home and have a totally gluten free house, the risk is very low but if anyone leave your house or visits, opportunities for contamination start to creep in. If humans work in the production of your gluten free ingredients, there is some level of risk...
  4. Tim-n-VA
    I just finished a seven day cruise with Carnival (Glory). My experience was completely opposite from what Deb experienced. I did talk to some of the staff and they generally have a contract for several months and then they rotate out. Just like any land based restaurant personnel turnover introduces risk.
  5. Tim-n-VA
    Thank you. I have done that and have some ideas. I thought if I asked here I'd get some recommendations from someone who is actually living gluten free and has personally tried the specific restaurant.
  6. Tim-n-VA
    I am going to be staying between Hartford and New Haven. Our agenda will take us to various museums, primarily art, and to visit family. Suggestions for restaurants to consider almost anywhere in the state would be appreciated.
  7. Tim-n-VA
    When are you traveling. I'm planning a Sep cruise on Carnival. I have never taken a cruise before.
  8. Tim-n-VA

    sorry, I was trying to post to a forum and got on your profile instead! Don't know what I'm doing yet - sorry!!!

  9. Tim-n-VA

    Bungalow Billiards in Chantilly does not have a gluten-free menu, however them manager's best friend has Celiac, so he knows what is safe. If you go there, ask for him, and he can advise on menu selections and ensure that the chef's use protocols to avoid cross contamination. We did this last time we went, and my husband had no issues at all. Besides, it's a great, fun place to hang out!

  10. Tim-n-VA
    Nothing really to add except a chance to use a word I learned recently: Formication is the medical term for a sensation which resembles that of insects crawling on (or under) the skin.
  11. Tim-n-VA
    I've used the Gluten Free Pantry brand also and like the OP, I've not found it in local stores lately (I really don't want to buy a box of six on-line). I found a package of Pamela's and like that better than I did the Gluten Free Pantry type. I did make one of the package variations that didn't use sugar and replaced the water with buttermilk.
  12. Tim-n-VA
    According to Wikipedia's entry about Open Original Shared Link, there was a time over 50 years ago when wheat gluten was used in making MSG. If that is true, that historical fact is probably the root of a lot of the false rumors about MSG with regard to gluten.
  13. Tim-n-VA
    Probably a contradiction but consider someone with a typical diet who is getting all of the nutrition they need. If they eliminate a segment of that diet, they will be eliminating some of the nutritional items they need. But that leaves a big question: What, if anything, do they replace those items with? To make any generic statement about a gluten...
  14. Tim-n-VA
    I agree. In many cheesecake recipes, the only gluten is in the crust. Gluten free cookies of almost any type could be used. I think I've seen the suggestion to just press coconut into a pan and toast it to make a crust for cheesecake. I've used gluten free ginger snaps and gluten-free shortbread cookies. My attempt with the coconut was less successful...
  15. Tim-n-VA
    There is at least one gluten-free mix (by Jules Shepard) to make your own graham crackers. Not sure of the rules for linking so I'll just put a link to and article on the main page of this site about the company: https://www.celiac.com/categories/Gluten%25...duct-Companies/ I've had "pop-tarts" made with this recipe at a demonstration at a local Whole...
  16. Tim-n-VA

    ARCHIVED Gluten Intolerant Vs. Celiac

    Tim-n-VA replied to Presto's topic in Doctors

    I think the dietician is correct. Gluten-intolerance is not a consistent term on this message board. While the diagnosis is problematic, Celiac is a well defined auto-immune response to gluten. That is, well defined in terms of which body sub-system is doing what. And, as the dietician said, the treatment is the same. To the extent the dietician is...
  17. Tim-n-VA
    I haven't tried oatmeal yet but would really like to be able to add that to my menu. Is there any correlation to being able to eat the gluten-free oats and general sensitivity to gluten? That is, any indicators that make you more or less likely to be able to tolerate oats?
  18. Tim-n-VA
    In my post above, I gave a summary of one study to refute the "just guessing" comment. For anyone who thought my summary post listed every study ever conducted, it did not. Before a final answer is known, there will have to be many studies testing many aspects of gluten sensitivity. Because a generalization is made from preliminary results, doesn't...
  19. Tim-n-VA
    I agree with the first two parts of that, but the third is just wrong. There have been several studies where confirmed celiacs were given controlled amounts of gluten with before and after endoscopy results compared. Of the studies I've read about, most used small samples for short periods (one had about 40 people for three months). The results show that...
  20. Tim-n-VA
    I think it comes down to the fact that gluten is only created in the grain portion of the plant. IF you can get just the stalk/grass part of barley or wheat it will be gluten free. Obviously, there is a very high chance of cross-contamination. My understanding is that these grasses are usually harvested before the grain/seed forms but still there is room...
  21. Tim-n-VA
    I was mostly symptom free prior to being tested for Celiac so I was eating my normal, gluten-filled diet up to the biopsy. I did not have any internal pain from the biopsy. For a second endoscopy, I did have some minor sore throat which I attribute to irritation from the scope.
  22. Tim-n-VA
    Anything that costs someone else something is not and never can be a right. Rights in the US are things the government can't take away from you, not things they can give you. I do think that as a society we should have it as one of our goals/values to provide everyone with health care.
  23. Tim-n-VA
    This is something I've made a few times lately, not the same way twice so it is a little tricky to write but really easy/flexible. The one constant so far has been gound beef. I crumble/brown/drain it in a skillet. Then I add stuff to it. I've tried onions/peppers, corn, black beans (pintos would work fine). I then add a jar of salsa. When this is...
  24. Tim-n-VA
    From my perspective the question is backwards. I don't eat anything where I know there is cross-contamination. We all have to evaluate the risk of unknown cross-contamination. More often it is the symptom that tells me I need to re-evaluate the risk of something.
  25. Tim-n-VA
    Where are they located?
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