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plantime

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About plantime

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    My two handsome grandsons

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    crochet, reading, gardening
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    Scammon, Kansas

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  1. Yes. PJ's Bakery in southwest Missouri is both. She does all of the glutenfree baking by special order, on Sundays and Mondays. She completely scrubs out the kitchen beforehand, and does not have anything with gluten in the kitchen when she bakes. She is planning to build another kitchen at the back of her bakery to meet the demand for glutenfree products. Hers are very delicious, and she ships across the United States.


  2. Those that react severely to corn or soy would benefit from having something else that they can eat. Corn is in so many more things than gluten, so corn-intolerant people (like my sister) are restricted more severely than celiacs.

    When I read the article, I thought it said that those that had problems were the ones that were consuming gluten, not the ones eating the hydrolyzed wheat. The gluten-eating control group had to drop out, the ones eating some hydrolyzed wheat and some gluten got sick, the ones eating just the hydrolyzed wheat were fine. I have no doubt that scientists can figure out how to change the gluten so that it is edible by celiacs. It is a challenge, and they will rise to it!


  3. I was 12 or 13 when the doctor said I had rheumatoid arthritis. I put up with the pain and inflammation for years after that, but never had the deformity. At the age of 40, I was diagnosed with celiac. Within a month of going glutenfree, the inflammation and pain were gone. Now when I get glutened, that pain comes back.

    I do still get numbness, but it is because I have systemic sclerosis. Autoimmune diseases like to travel in packs!


  4. WheatChef is right. My allergist calls it a "learned reaction." Gluten doesn't actually have to enter the body for the body to react. The smell of gluten-containing products triggers a memory of how sick my body was when I was eating it. The memory triggers a reaction in my body, just as though I had consumed the gluten. The reaction was unconscious, so it usually took me by surprise. It took a year before I could smell those products without getting sick. It took a lot of conscious effort on my part to retrain my body.

    It is possible, however, to inhale gluten particles. If you are extremely sensitive to contamination, it is best to stay away from any kitchen that gluten is being mixed around in. Some cornbread/dog batters do contain wheat, so if the batter was mixed from scratch, it is possible that wheatflour dust was in the air, thus contaminating you. I am not overly sensitive to gluten, but I still refuse to stay in a room that wheatflour is being used in. It is a risk I am not willing to take.


  5. I fell at my oldest grandson's preschool last spring. So many people came running, it was unreal. VERY embarrassing! I didn't mind so much the women that came to help, but the embarrassment hit hard when I looked up at two very handsome young policemen!

    You better bake up some goodies for those security guys, just so they don't show your tape!


  6. The pumkin torte in martini glasses is funny!

    My grandsons are all 5 and under, and do not have celiac. They enjoy their goldfish and cookies, and are always offering me bites. I just keep telling them no thank you. The oldest one asked my why not, so I told him. He might not understand yet, but he doesn't want to see his grandma sick.

    The adults in my family watched my mom die from complications of celiac, so they respect my needs. I bring my own food, and just stand firm.

    Friends are different, though. One woman from church told me that celiac is not a real disease, it is actually caused by eating processed wheat instead of whole wheat. She told me to just eat whole wheat and rye, and I would be fine. This woman is a nurse-practioner. I refuse to go to the clinic she works at.

    I hosted Thanksgiving, as I always do. I got some glutenfree pie crusts and made a pumpkin pie in a crust, and one without a crust. My sister made a big deal out of saving the crustless pie for me. Joke was on them, the crusts I used really were glutenfree!


  7. I saw that column, and thought how your dad sounded a lot like my sister-in-law. I have celiac and food allergies, so I try to accomodate all of my meal guests. The entire meal is something I can eat, but I make sure I have dishes and know the ingredients of everything for everyone else. It doesn't cost any more than I would have spent to begin with, and it makes a fun relaxing time for all.

    I really am sorry about your dad's reaction.


  8. Anyone who says the diet is always easy is either 1) gluten-light not gluten-free (perhaps without realizing the difference), 2) in a utopian routine they never alter that involves the most perfect, well-informed restaurants, family, and friends ever; 3) not absurdly, severely sensitive and doesn't feel every mistake by others preparing their food; 4) someone who prepares all their own food and loves that; or 5) twisting the truth a bit (which to be fair, a positive outlook is usually helpful).

    Yes, it is always easy. And none of your list applies to my life.

    As for restaurants, it is called having a relationship with the people that work there. I don't throw hissy fits or temper tantrums if my order is wrong, I make it a point to get to know the people that work at them.

    I am not "gluten-light." I have to be glutenfree, it is not an option. I am not in a "utopian routine," my life changes on a whim. I do feel when I have been glutened, I do not cook all of my food from scratch.

    The statement that I must be "twisting the truth a bit" is patently offensive. Once you get past the "woe is me, I can't eat what everyone else eats" mindset, the glutenfree diet is absurdly easy.


  9. I find it to be an easy diet. I don't get to eat whatever I please, and eating out can be a hassle, but keeping things is perspective helps. My health is important to me. I am in control of what I eat, and I take that responsibility. If other people don't understand, that is their problem. The "just don't eat bread or pasta" and "eat meat and vegetables" comments are a simplification, but they are also true. I don't feel well when I eat processed foods a lot, but I feel great eating meat and vegetables. Even eating glutenfree processed foods don't make me feel as well as meat and vegetables. Once I got used to that feeling, eating well became very easy, even in restaurants.

    Getting past the "I can't eat like everyone else" mindset is the hardest part of the diet, imo.