angel-jd1

June 2, 2004

I just thought I would share my collection of links. I hope someone can find them helpful. Please feel free to add your own collections of links.

-Jessica :rolleyes:

Recipes

Open Original Shared Link

Info Sites

Open Original Shared Link

Food Companies

Open Original Shared Link

Publications

Open Original Shared Link

Pictures of Damage

Open Original Shared Link

Research and Associations

Open Original Shared Link

Products -Tshirts, Bags Etc.

Open Original Shared Link

June 2, 2004

It is good to her positive stories from people, lets the newbies know that there is hope and it can be done!! Thanks for sharing your positive story!! Keep up the good work.

-Jessica :rolleyes:

June 2, 2004

I LOVE frosting on my brownies! I won't eat them any other way!! So I say go for it....have a glass of milk ready to wash them down, they will be rich!!

-Jessica :rolleyes:

June 1, 2004

Hi everybody, got this email from the National Celiac Task Force, looks like the bill is being threatened. Please take the time to send a letter to your congress people!!! We DO NOT want this bill to fail!!

-Jessica

Here is the email:

Food Manufacturers Threatening Labeling Bill

The House Energy and Commerce Committee will soon vote on H.R. 3684, the Food Allergen Labeling and Consumer Protection Act (FALCPA).

The bill has STRONG bipartisan support. Its companion, S. 741, was passed unanimously by the Senate in March, and has been enthusiastically endorsed by Secretary of HHS, Tommy Thompson.

The Food Manufacturers are now scrambling to weaken the bill and delay the effective date of January 1, 2006.

We can't let that happen!

TAKE ACTION NOW -- go to Open Original Shared Link

Send an e-letter to your Representative urging H.R. 3684 be passed with the 2006 effective date.

Feel like getting personal? Call the Capitol Switchboard (800) (800) 839-5276 and ask for your Representative's office. Don't know your member -- go to "Elected Officials" at Open Original Shared Link , and enter your zip code.

It's time to show our strength !!

American Celiac Task Force

June 1, 2004

Last summer I had written to the Kingsford Charcoal Company after getting sick several times while grilling. I personally stay away from charcoal after reading this letter, they claim that the wheat in the charcoal would have burned up due to the high heat, however my stomach says different!! I grill with a gas grill now. I hope this saves someone a gluten accident.

-Jessica

Letter from 5-03

Thank you for taking the time to contact us about KINGSFORD Briquets. We

appreciate your interest in our products.

Both corn and wheat starches are used in this product, but we predominantly use

cornstarch. In any case, the briquets burn at such a high temperature that the

starch is burned, it does not transfer to the food.

We do not make any food products that do not contain gluten.

If I can be of further assistance to you, please contact me again.

Again, thank you for contacting us.

Sincerely,

Terry Dittus

Product Specialist

May 31, 2004

Could it be poison ivy or poison oak or something like that???

-Jessica :rolleyes:

May 31, 2004

The Gluten Free Pantry has a really good rice crumb coating. It is like a "shake and bake" type thing. I use that to make chicken and pork chops.

When I make stuffing, I make cornbread and gluten-free bread and use those for the bread crumbs for that.

-Jessica :rolleyes:

May 29, 2004

This sounds like a pretty cool place, by reading the customer reviews. I put in for my free sample. Any place that will send you a sample for free has my vote!! They must be pretty confident in their product, or they wouldn't do that!! Awesome.

here is a quote from their site:

Charlotte

What Makes You An Advanced Member? · May 27, 2004

I believe it is 30 posts, but don't quote me on that.

-Jessica :rolleyes:

May 27, 2004

Plantime-

I happen to work in 2 pharmacies as a pharmacy tech and am pretty familiar with the system. It's ok that you disagree with me, however I think that it is not the responsability of the pharmacist to know each and every ingredient of each and every drug. That is not humanly possible!! There are thousands of drugs each with several ingredients. Knowing the ingredients is the job of the manufactur,not of the pharmacist.

There is a book in which pharmacists can look up ingredients, however they are not usually current. Also, it isn't written right there as "gluten". The pharmacist usually ends up calling the company to see what is in it. Even when you put an allergy on a patient file, it doesn't show up as a reaction to the drug because it isn't seen as a major problem within the drug manufacturing/computer software. It is just best and safest to call the company, they have the most current and upto date information.

It is also a big pain in the butt for the pharmacist to have to take the time to look up the information. Each medication has a HUGE amount of information for it in the book, and it is hard to look through it all to find what you would want to know. Also, it isn't written right there as "gluten". The pharmacist usually ends up calling the company to see what is in it.

Think of the most annoying thing in YOUR job, that is the equivilent of what you are asking your pharmacist to do by making him look up all that extra information!! They have pleanty to do without taking time out of their day to do extra footwork that you could be doing yourself, AND it is much safer for you to do it yourself! Take that into consideration the next time you pick up the phone to call for a question that you could have just as easily have solved on your own.

-Jessica :rolleyes:

May 27, 2004

:rolleyes: I am not sure who recommended this, but I am pretty sure it was someone on this board. I tried it tonight and it was so GOOD!! Just wanted to say thanks!!

-Jessica :rolleyes:

For those who have no clue what I'm talking about.....you can make a pizza crust out of hashbrowns.

I used a pie plate, thinly sliced hashbrowns

Pour some hashbrowns into a lightly Pam'ed pie plate/pizza pan.

Defrost Hashbrowns and press onto the sides of the dish.

I added some garlic powder and oregano and basil to the hashbrowns.

Bake for about 20 min at 350...or until slightly brown and crispy.

Top with pizza sauce, toppings(meat, veggies) and cheese bake for another 10-12 min. and you now have a great quick pizza!! YUM!!

May 26, 2004

The way that I do things is to get the manufacter name , drug name, and strength from the pharmacy. I then go home and do a search on the net for a phone number to call. I call and talk to a pharmacist within the company. They will be able to tell you, or should be able to transfer you to a place within the company that does.

Do not expect your pharmacist to know the ingredients of every medication. That goes far beyond what they should have to do. Do the footwork on your own and it will be more reliable!!

I have had no problems getting answers from drug companies by using this method. Best wishes.

-Jessica :rolleyes:

May 24, 2004

I'm eating a sandwich!!! That is right, I am actually eating two pieces of bread with something in the middle!! It has been SOOOOO long since I have done this.

Connie-

I tried your PB &J Bread today. I couldn't even wait for it to cool down, sliced it hot and made a hot PB&J haha!! It was great, I hope it is as good when it cools down. This is the first sandwich in a LONG time that I have finished (not thrown away or spit out ha). Thanks for posting the recipe. I did have to cook mine considerably longer than the time you have posted (did double the recipe though).

-Jessica :rolleyes:

May 24, 2004

-----Original Message-----

From: The Food Allergy and Anaphylaxis Network

[mailto:faan@f...]

Sent: Monday, May 24, 2004 11:32 AM

To: alerts@f...

Subject: Food Allergy Alert

Importance: High

--=| FOOD ALLERGY & ANAPHYLAXIS NETWORK SPECIAL FOOD ALLERGY ALERT

NOTICE |=--

MILK AND WHEAT ALLERGY ALERT

May 24, 2004

TO: Food Allergy & Anaphylaxis Network Members

FROM: The Food Allergy & Anaphylaxis Network and Kellogg North America

RE: Kellogg North America Co. issues allergy alert on undeclared milk

and

wheat in Kellogg

May 24, 2004

Sonya-

Welcome!! It does get easier, I personally have no found a bread recipe yet that I like. I am trying though!! As I type this I have a batch of the peanut butter and jelly bread in my oven (recipe is listed on this site in the recipe section). We will see how it goes!! I hope it goes well, I would LOVE a sandwich!! ha

You should really check the recipes here on this site. There are several bread recipes. We have some great cooks here with us and they keep us informed with recipes to try out regularly!!

I wish you the best in your search for the perfect bread, I understand your struggle. I have been gluten-free for over a year now, and am STILL looking!

-Jessica :rolleyes:

May 24, 2004

Crockpot Mac N Cheese

3 C Cooked Macaroni (gluten-free of course)

1 T butter or margarine

2 C Milk

3 C Cheese (I used Velveeta)

1/4 C Chopped Onion

1/4 tsp. Pepper

Toss Macaroni with butter. Add remaining ingredients. Pour into a lightly greased crock pot. Cover and cook on low for 2-3 hours, stirring once or twice.

This was very easy to make and full of flavor!! YUM!

-Jessica :rolleyes:

May 24, 2004

This is a duplicate post, please do not reply here. It will be removed as soon as it can be. Thanks

-Jessica

a celiac.com moderator :rolleyes:

May 24, 2004

I was doing a search on kraft.com and this link came up. It is a sheet that helps you understand Kraft labels and such. It is pretty neat.

-Jessica :rolleyes:

Open Original Shared Link

May 21, 2004

Here is your post, if you just go and click on your ID and click on find all posts by this member you can see where it is. Hope that helps ya.

Open Original Shared Link

-Jessica

a celiac.com moderator :rolleyes:

May 20, 2004

FINALLY!!! I can report some information to you all!! Here is how you get your Celiac Disease Awareness Pins. Get some, wear them to meetings, to the grocery store, to your bridge club, to Wal-Mart, Target, WHATEVER just create awareness!!

Send a check to:

University of Chicago Celiac Disease Program

5839 S. Maryland Ave. Room C491

MC4065

Chicago, IL 60637-1470

Pins are $5.00 Each....there is NO shipping and handling charge, so just a flat $5 for each pin ordered, there is no price break for large orders.

Make checks payable to University of Chicago Celiac Disease Program OR UCCDP

You can also call 773-702-7593 if you wish to pay by credit card, however they prefer to recieve checks!!

Get those orders placed!!!!

-Jessica :rolleyes:

May 20, 2004

Sara-

That would be GREAT!! I am having a VERY hard time getting ahold of these people! ha I was told they are still selling them, but who knows...if you find out please please post!

-Jessica :rolleyes:

May 20, 2004

I am having a very hard time getting ahold of anyone to find out info on these pins. I have left a couple messages at the phone number listed <_< , and sent a couple of emails and haven't heard a thing back. <_<

Sara- How did you get your pin??

If I hear anything I'll let you all know.

-Jessica :rolleyes:

May 20, 2004

I altered this recipe a bit from the original that can be found at Open Original Shared Link This was SOOOOOOOOOOO good!! I will be adding this to my regular recipes! -Jessica :rolleyes:

*My version*

Oven Fried Parmesan Chicken

2 tbsp garlic powder

4 tbsp, melted butter

3 tbsp italian dressing (I used Kraft)

1 cup dried bread crumbs (I used gluten free pantry rice crumb coating mix)

1/3 cup grated Parmesan cheese (I used Kraft)

2 tablespoons chopped fresh parsley

1/8 teaspoon ground black pepper

1 package chicken breasts or chicken tenders

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a shallow glass dish or bowl, combine the italian dressing with the melted butter or margarine. In another small bowl mix together the rice crumbs, cheese, parsley,garlic powder, salt and pepper. Dip chicken pieces into butter/italian dressing mixture, then into crumb mixture to coat.

3 Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 45 min to 1 hour, or until chicken is cooked through and juices run clear.

____________________________________________________________________

*orig. version*

Oven Fried Parmesan Chicken

Open Original Shared Link

1 clove crushed garlic

1/4 pound butter, melted

1 cup dried bread crumbs

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/8 teaspoon ground black pepper

1 (4 pound) chicken, cut into pieces

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

Makes 6 servings

May 19, 2004

Someone (Mariane I think) Used to have a very comprehensive list of symptoms. She has posted it on the old board. I sure wish it could be posted again...it was quite a list and really a great one!!

-Jessica :rolleyes:

May 19, 2004

I have a godfathers not far from my house, and they haven't offered anything like that <_< . I sure wish they did! ha I also checked out their website and it doesn't seem to hint at anything gluten free or low-carb. Too bad! Maybe someday...a girl can dream anyways!!

-Jessica :rolleyes:

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