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About sunshinen

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  1. Does anyone else have a reaction to the Endangered Species chocolate bars? I ordered the Dark chocolate with almond and cranberry in bulk, and they seem to consistently make me ill. As far as I know I don't have any other food sensitivities.
  2. Starbucks communications with me have not mentioned a chance for a mere "inadvertent, undetected cross-contamination", but that "No drinks are gluten free" (Period. All he wrote, literally.) And in a second communication that due to cross contamination issues they will not say which drinks do not have gluten as an ingredient because they do not consider any of their drinks to be safe for those with gluten sensitivity. I apologize if translating that to "all are probably contaminated" is an overstatement. (Obviously, we can theorize that some teas would be gluten free... but they aren't even volunteering that as an option for us.) But their very clear message to me has been that regardless of a lack of gluten ingredients in any particular drink, none of their drinks should be considered safe for those with gluten sensitivity.
  3. I keep banging my head against this wall... I really miss Starbucks, but they are definitely taking the CYA! approach on allergens and gluten. ... In a really irresponsible way, I think. They don't publicly announce that all of their drinks are probably contaminated, so the poor souls who naturally assume coffee beans and milk should be safe are putting themselves at risk. After getting a curt response of "no drinks are gluten free." I tried again and asked the less legally intimidating "what drinks do not contain gluten ingredients", and got a longer explanation that was still essentially: Nothing is safe due to cross contamination.
  4. 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). But it DOES get easier. There will be times, when you feel like you've finally figured it out and got it down. There will be days, weeks, maybe even months where you feel like it is easy. One of the biggest tricks is changing how you respond to everyone else. People will never get it. Partially because they don't understand the disease, how prevalent gluten is, or both. And partially because there are all sorts of people trying a gluten free diet for all sorts of reasons with all ranges of "risk tolerance" in their exposure to gluten. And the people with non-medical/whimsical/fad dietary motivation, high risk tolerance, and/or low sensitivity to contamination can make it harder on those of us on the opposite side of the spectrum. I tend to laugh and tell them something like "No, I'm one of the stupidly, absurdly sensitive types where the smallest, invisible speck of a crumb can make me want to die and have symptoms that last weeks."
  5. I could tell a difference within three days (but that's not always the case, as many have noted), but it was almost a year before I felt the full benefits of the diet. There were so many benefits that I didn't know enough to hope for. I just thought I was getting older (even though I was plenty young). It was just a slow gradual improvement, until one day I realized "Hey, I don't get canker sores anymore" or "Wow, I feel good in the mornings" or "My joints aren't hurting like they used to" -- and one day it was "I feel better than I've felt in 10 years."
  6. Mistakes don't always mean that they don't take you seriously. Even with the best of intentions, people are human and make mistakes, especially when they really don't know what they're doing in the first place. If you are going to let someone else do the cooking, it's always good to ask questions about every ingredient of every dish. You can make this lighthearted, get the point across, and hopefully catch mistakes before you've eaten them. Offer to help with the cooking so you can help keep an eye on the ingredients and the cooking process.
  7. Yeah, I've been getting sick a lot lately and it always seems to be after Starbucks. That's why I hate not having a published list to check. Are the mocha's really safe? What about the latte's? What about the soymilk they use? How do we know if anything changes? Does anyone else have issues after a trip to starbucks?
  8. Here is the idea I posted. You can do a search for gluten free and find several suggestions for gluten free food. http://mystarbucksidea.force.com/ideas/vie...=0&srKp=087
  9. Personally, I find it appalling that Starbucks refuses to publish a gluten free list. But now they are taking ideas and letting people vote for them. So go vote for a gluten free list and snacks! http://mystarbucksidea.force.com/home/home.jsp Edited to add: There are several suggestions for gluten-free foods, but since the reason they have said they don't publish a gluten free drink list is how frequently their ingredients change... I think we also need a current list of gluten free drinks. If they are worried about changing ingredients it just seems irresponsible not to provide that information in the means that is most accessible. I mean really, are we supposed to call everytime we go in to see if our favorite drink is still safe? So vote for a gluten free list, not just food! http://mystarbucksidea.force.com/ideas/vie...=0&srKp=087
  10. After a glutening, do you ever have abdominal pain that lasts 7 days? It's on the right side of my navel, which seems like it might be the large intestine. I thought I had food poisoning last Tuesday, but with food poisoning the symptoms usually let up after a day or so. I'm still feeling nauseous and uncomfortable.
  11. Does anyone who does not have a major celiac gene have confirmed DH? I have a friend who is gluten "sensitive" but does not have the classic celiac gene. He recently cheated and three days later woke up with bumps that look like little bug bites with a water blister at the head. (The genetic test looked only for the classic "celiac" genes and not any for those for gluten intolerance.) I'm just wondering if DH is even a possibility to consider.
  12. Yeah, canker sores were a constant in my life before going gluten-free. Now they seem to flare up when I've had multiple glutenings in a row. I'll just reiterate the absolute wonders of Lysine. I take tons of it when I start to get symptoms and the sores heal in a couple days rather than a couple weeks. No exaggeration. It makes a huge difference, but then I take a huge amount of lysine.
  13. you might also want to cut lactose out and see if that helps. for the first 6 months lactose caused a lot of stomach pain and bloating for me. still does if i have had a few accidental glutenings in a row.
  14. Yeah, beer gets me. Lol. I've discovered since I switched from drinking mostly beer (the non-gluten-free kind) to drinking wine and liquor, "hangovers" aren't nearly as miserable as I once thought they were.
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