Jump to content

kenlove

Moderators
 View Profile  See their activity

  • Posts

    1,619

  • Joined

  • Last visited

  • Days Won

    4

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by kenlove

  1. kenlove
    I've never had problems with miso made from 100% daizo or with hacho miso from Nagoya. Usuallyhave to bring it from Japan though. Even here in Hawaii where there are many choices for miso I cant find one without mugi in it.
  2. kenlove
    I've never had problems with miso made from 100% daizo or with hacho miso from Nagoya. Usuallyhave to bring it from Japan though. Even here in Hawaii where there are many choices for miso I cant find one without mugi in it.
  3. kenlove

    ARCHIVED Ordering Thai

    kenlove replied to jdater's topic in Gluten-Free Restaurants

    I've had a lot of problems with Thai places here in Kona and decided to make what I could myself. At one place Itried to explain to the waiter not to use any flour and he took the flowers off the table. Every time I tried to go out I wind up getting glutened and am miserable for the next few days. Good luck, hope you can find something
  4. kenlove
    I second that, Braggs is a great product. A number of chefs here in Kona have switched over to using it in their restaurant operations.
  5. kenlove
    Thanks much Julie, Really looks like my kind of place. Been years since I was in Philadelphia but it would be fun to get back someday. Kind of hard to drive from hawaii though.<G> I reaseach tropical fruit and the products made from them for the Univ. here so if I did get there I may not leave! thanks again
  6. kenlove
    Last time I checked in March only 1 onigiri at family mart in Tokyo was gluten free. all at 7-11, daily yamazaki and lawsons had wheat or some type of mugi. The wheat-free shoyu I had in Nagoya was made in Calif. by San-J which is San Jurushi a Nagoya Kaisha. Your right about the soba and curry. Got so tired of trying to find juwari that I jsut get...
  7. kenlove
    Thanks for the info. If your back there again and can get the company name that would be great. Thanks again Ken
  8. kenlove
    I have similar problems breathing in wheat. Working in restaurant kitchens is not something I look forward too. I cant go into kitchens where things have been breaded or flour used for the previous day. My wife had to mix her baking flours outside until I convienced her to use only gluten-free supplies.
  9. kenlove
    It's a big problem for me in may ways especially in restaurants. I have to ask the wait staff to ask the chef to use a different frying pan. if they wont, which happens sometimes, i go someplace else. Having been a chef and working with teh chefs group here in Kona, I know that in a busy kitchen people often use the same tongs or spatula to turn things on...
  10. kenlove
    All I could find were export records from the territory of Hawaii. Would be worth drying bananas and milling them down into something useable. Ken
  11. kenlove
    I have find ground coconut for flavoring which is fairly commen here in Kona although it comes from the Philippines. Reading about the banana flour in old agricultural journals at the university surprised me though. No one has heard of it here and most of the other researchers I work with dont waste time reading 100 year old journals <G>.. Now...
  12. kenlove
    Has anyone seen commercial banana flour for sale? Yeah it sounds strange but back in the early 1900's Hawaii exported 240,000 tons of it! Now, no one here has ever heard of it. I've been debating about drying a bunch and milling it down. thanks Ken
  13. kenlove
    I spoke, and ate, at a raw food meeting in Calif last month. I wish I had it within me to go raw food. The meal was great by the way and more than enough. Open Original Shared Link is a great resource on it. Ken
  14. kenlove
    I was treated with Parkinsons meds before they figured out the celiac connection. There was a time I could not focus on my leg it was shaking so bad. Spent a week in bed unable to walk during the 6 months it took to diagnose the celiac. Once they figured it out I stopped all the meds and gluten and am back to normal. The doctor said there was a connect but...
  15. kenlove
    I was also diagnosed 2 years ago. While the doctors here were trying to figure me out they did discover that almost all testosterone left my body. I couldn't even walk for a few weeks. was given patches for 3 months, finally diagnosed and gluten free ever since. Was also given a few injections of steroids and hormones that I don't recall. All I know is that...
  16. kenlove
    thanks much for this one! I usually dont commont on recipe topics but graham crackers are something I've missed a lot! Ken
  17. kenlove
    Hi Alvin, Im not sure about Singapore or China but I was at a conference in Japan last march that walked about the increase in wheat allergies, mostly among Japanese children. I think there were only 25 cases diagnosed of celiac in 2005 there but they are worried about it. Since I was diagnosed 2 years ago and spend a lot of time in Asia, I had to alter...
  18. kenlove
    I grew up in Hyde park although I've been away from there for 30 years. When I was back last year i noticed the coop had some gluten-free things although not much. There are a few stonefish restaurants in the burbs (Glenview & Skokie come to mind) which have gluten-free menus. Same outfit that owns Outback and Roys. Find my brother-in-law Stan Mishima...
  19. kenlove
    I like whole soba - buckwheat. When it's a little overcooked it is a little like couscous which I also miss. Ken
  20. kenlove
    It's been almost 2 years since I was diagnosed celiac ater 6 months of misery and 3 hospital stays. Celiac is not that common in Hawaii or Japan where I spend a lot of time. I do find cross contamination a big problem here and have to be extremely paranoid. When I'm not I break out with DH within 30 minutes or so. Makes it a pain to eat out even at my...
  21. kenlove
    Hi, In the health food stores you can find wheat free shoyu (soy sauce) but it is sometimes easier to bring it from home. There are of course hunderds of other things to eat but the biggest problem I had was cross contamination with oils or pans in some places. My friends who own restaurants in Tokyo would go out of their way to find things I could eat...
  22. kenlove
    Hi, Sometimes I found that the nori, seaweed, that rolls are made with ( not only at WF) is processed and dreid differently. Sometimes soy sauce is used in the process in Japan and especially Korea where much of the nori comes from. I often make my own with nori that comes from a a reliable source in Japan but when eating out everytime I try a roll I have...
  23. kenlove
    I second the use of Pamonas, It's very good. We produce hundreds of types of tropical fruit jellies commercially and found it to work the best as well as being gluten-free Ken
  24. kenlove

    ARCHIVED Fruit/berries

    kenlove replied to Lajet's topic in Coping with Celiac Disease

    Hi NoGluGirl I guess you'll have to visit your cousin one of these days and try some of the fruit. I live on the Big Island but go to Honolulu once a month or so. Most of the research I do for the university on tropical fruit revolves around horticulture and marketing. My job is really to help farmers make more moeny and become more sustainable. It wasnt...
  25. kenlove

    ARCHIVED Fruit/berries

    kenlove replied to Lajet's topic in Coping with Celiac Disease

    HI NoGluGirl It really is amazing as to what is in some of the exotic tropical fruit when compared to the usual apples & oranges. Some fruit like abiu has a ton of antioxidants. We usually hear alot about the network marketed things like mangosteen juice or goji berries but there are other more sour fruit thats even better for us. You just need...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.