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kenlove

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Everything posted by kenlove

  1. kenlove
    I think it also depends on the level of sensitivity. Also we don't really know where some company might get the caramel coloring they use in ginger ale or something. It has always given me problems when I forget to read a label or someone has changed how they make something. In Hawaii we have this idiotic law saying that as long as a producer adds 51% value...
  2. kenlove
    In some of the recipes my wife and I have, we started using yoghurt or regular milk. Neither one of us need the calories but it sure beats the wheat in the other stuff. We dont have much choice in Hawaii anymore. take care Ken ]\
  3. kenlove
    Sure is true in the Meadow Gold we get here in Hawaii. Not sure when it started but about a year ago I got glutened badly and to took awhile to figure out. Sure enough its on the label. for buttermilk and 1% regular milk. ken
  4. kenlove
    I agree fully, it's not just the canned stuff either. What goes into the cheese and milk is scary too. I used to enjoy some processed cheese only to get glutened because they changed suppliers or formulas for making it. Adding wheat to milk and ice cream was another big problem for me. When I go to the deli dept. I want to know whats in the cheese or...
  5. kenlove
    hi Here's a list of things NOT to eat You also have to be careful of the rice balls (onigiri) at places like 7-11 They also have soy sauce which many Japanese chefs dont know contains wheat. Its good idea to pack a bottle of san-j wheat free soy sauce. Fresh fruit and vegetables are everywhere. Almost every train station in Tokyo has a fruit...
  6. kenlove
    Nice to know some collaborative work has been done and the food allergen law passed. Things take sometime to filter down though, especially to this island where 10 to 15% still dont have indoor plumbing and 35% or so are on catchment water systems. I would like to see celiac / gluten-free and the related movements join forces with other food labeling...
  7. kenlove
    Thanks! Make it 55 times, I could use the help ()
  8. kenlove
    This has to be one of the most interesting topics I've seen on the board. As someone fairly new to the board and celiac, I can say there is a lot of work to be done. I had never heard of it prior to being diagnosed 2 years ago. I was a chef and teach at a culinary school and had never heard of it. That surprised me the most. Since being diagnosed, I've...
  9. kenlove
    There is a gluten-free hemp tortilla which is really good for role-ups and burritos too. Forget the maker but both the health food stores and regular markets started carrying it here in Hawaii. ken
  10. kenlove
    Just wanted to say hi, I'm an old grandfather but also a stargate geek! Best show ever! Was just diagnosed two years ago so I bet you have alot more experience with celiac! good luck Ken
  11. kenlove
    I've been on the library waiting list for a number of months. Pollan's other book is a great one too.The Botany of Desire Ken
  12. kenlove
    We have two crock pots and use 1 all the time, especially the day after Thanksgiving with shreded turkey, maui onions and home madeGF bbq sauce. I also use the stone bowl to make pickles since the pottery part is much better than metal or plastic for soaking. ken
  13. kenlove
    This was a big problem for me while I was being diagnosed over a period of 6 months. My legs got so bad at times that I couldnt get out of bed and when I could I needed a cane for walking. At one point they thought it was Parkinsons since at times my legs would shake badly. Finally when I was diagnosed and went totally and I emphasize totally, gluten free...
  14. kenlove
    Very interesting, do you have a link to the article? Ken
  15. kenlove
    Hi, I live in Kona but work for UH and go to Honolulu each month. Some of the health food stores have frozen bread but not many. Nothing at costco or safeway. At teh farmers market here there are a number of vendors who make gluten free breads but I've never seen them at the Oahu market on Satudays at Kapiolani Community College. There are a lot of fruits...
  16. kenlove
    Hi, I have often wished I had the ability to go completely raw food. I have a number of friends who are totally immersed in the lifestyle. Since being diagnosed 2 years ago I've tried a number of times but dont think my body is recovered enough yet. Open Original Shared Link is a great resource site with a good magazine. I write about tropical fruit...
  17. kenlove
    Oops I must really be tired, I read Nagoya but you live in Nagano. Been a long day! Ken
  18. kenlove
    Thanks for the update on Lawsons. Nagoya is a great city, One of the food companies there San Jurushi (San-J) makes the wehat free shoyu in the US but keeps some in Nagoya. They used to carry it at Nagoya eki matsuzakaya. I heard they closed Yagoto Mulberry Hotel, do you know if its true? Ken
  19. kenlove
    OH good idea although here we grow a lot of kabocha -- butternut does sound good. GUess I'll have to find time to make them with the squash although fig season is just starting.. take care
  20. kenlove
    Hi, Right, I just use the sobako which I bring from Japan where its milled. Just dont trust the commercial stuff here after a bad experience getting glutened from what was said to be 100% soba. Instead of cutting noodles I just cut circles or squares and fill them with traditional stuffings or get creative. also use them for ravioli. My favorite is to stuff...
  21. kenlove
    I've been playing with recipes for pot stickers and shumai since I was diagnosed a few years ago. Lately 100% soba powder seems to work the best. Alot of soba (buckwheat) is mixed with flour as a binder. Same with soba noodles so you have to be careful to make sure the soba powder is 100%. Use very cold water when mixing it. When I'm rolling the soba,...
  22. kenlove
    My guess is the nori-- Some of the nori I found here in Hawaii is process with soy sauce then dried. Usually its the nori from Korea. The vinegar too. It has to be distilled. I've been told that some wasabi, in the tube may have fillers so I only use the powdered if I cant get fresh root. The gari, ginger, can be made with the undistilled vinegar too. good...
  23. kenlove
    I had a lot of trouble with atrial fibrillation, 3 times to the ER from passing out. When I was finally diagnosed with celiac after 6 months of heart trouble, Went totally gluten free and have not had any trouble in 2 years. When I was strong enough for a strees test, I had no touble going to level 8 at which point the doc said my heart was fine and to stop...
  24. kenlove
    Hi Is there a book or souce that this is from? Would love to share the info and attribute it thanks Ken
  25. kenlove
    The quiona miso is not bad. Same place as quinoa soy sauce which is really good too. In my 30's I had bottles of sake left at friends restaurants around Tokyo. In my 40's I had bottles of shochu left at friends restaurants around Tokyo. In my 50's I had bottles of gluten free shoyu and miso left at friends restaurants around Tokyo! Times sure do change...
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