VioletBlue

LOL. Um, how important is the chili part? I can't do peppers at all; the results are truely ugly.

Do you get a sense of what I'm dealing with here?

I'm sorry, but the citrus allergy is recent and it's just thrown my whole way of doing things out the window. I'm struggling to find new ways to eat yet again.

Ughhhh, you're not alone. I feel that way too. Been having a major pity party lately. And yeah, I pick up all the dog poop and clean the litter box and take out the trash and cook every meal and it just gets old. The idea of doing this for the rest of my life is not appealing. I know, I know, my ancestors didn't have take-out and restaurants and they had cow and horse poop to deal with on top of that. But knowing that never helps. Being told I'm lucky to know what's wrong with me never helps. It just sucks being different. It sucks that the rest of the world can't accomidate us. It just sucks.

So I understand. You're not alone. But that still doesn't get the dog poop picked up or magically put a meal you didn't cook on the table. I have no answers, no solutions, but for what it's worth I understand.

I also can't handle grain alcohols so that's not an option as someone reminded me. But I have a killer recipe for a whisky marinade.

I looked up tandoori recipes. How important is lemon juice to the taste and can you put it on the BBQ? I can't do citrus at all.

How about a tandoori marinade? It's yogurt based. I'm sure you could find a recipe you can modify to work.

With multiple allergies on top of being celiac my options seem to shrink by the day and it's not even officially July yet. I've got two more months of summer to go! I'm allergic to soy, all citrus, pineapple, sunflower and I limit tomatos and can't tolerate peppers. I don't do canned/bottled anything anymore so BBQ sauce is out.

I've been doing oil and vinegar or wine and have been using fresh pesto as a marinade but it's getting old. I need other ideas that I can safely eat.

ROTFLMAO, if you can manage it, go upstairs and vomit on her carpet or sofa. Maybe then she'll get the hint.

I'm sorry you got glutened. People can be so clueless. I say call in sick for the next four days and don't leave the bed.

I'm so sorry you are now sick on top of scared and ticked off. OK, I have a tendancy to be passive aggressive. If direct discussions are not working, let her see how much getting sick affects your life (and thus hers).

Brunch - Coffee, hashbrowns, scrambled eggs with Safeway Jalapeno and Cheddar sausage.

Dinner - Pesto marinaded BBQ grilled shrimp in soft tacos with chopped lettuce, guacumole and sharp cheddar cheese. Fresh strawberries and yogurt for desert.

The FDA Kava Kava warning was based on spotty data at best and is laughable when compared with the FDA's treatment of acetaminophen. Kava Kava has a long history of safe use with few truly well documented cases of liver damage: Open Original Shared Link

By contrast acetaminophen is well documented as a cause of liver failure but the FDA has never said a word about it nor issued a warning. Tylenol is freely available thanks to Big Pharma and their friends at the FDA no matter how many people it kills each year. Acetaminophen is the leading cause of substance induced liver failure.

I have used Kava Kava in the past for anxiety. It is effective to a degree for me though thanks to the FDA it is hard to find in it's pure form; it is usually found now as an add on in natural anxiety relieving compounds.

Also keep in mind that some SSRi's were not designed or intended to be used sporadically. Many of them do have an adjustment period of a week or two while the brain becomes used to the changes in serotonin levels. So you need to ask your doctor if sporadic use is best or if you should be taking it every day and allowing your brain chemistry to become acclimated. The side effects usually go away after a week or two of constant use.

There is a warning issued in the U.S. against Kava Kava because of liver damage - so it should be avoided altogether. I haven't seen the same warnings about Valerian, unless there's been new data.

I would agree that she needs to see someone just to rule out anything serious. With her history that would be the wise thing to do.

Also keep in mind that where most of us screw up with the Celiac diet is when we go on vacation and are dependant on others to feed us or provide us with meals. Do you know if she ate gluten free while she was visiting? If she was gluten-free prior to the trip and ate gluten while there she could well be suffering as a result of gluten. I know when I get glutened I am exhausted and can't make it through the day without a nap or two.

My mom was just diagnosed with celiac a couple of months ago. She was in and out of the hospital with acute renal failure/acidosis. She began to become stable and without symptoms so she went to vist family out of town. However, the visit was too much for her and she became sick again. She returned thursday night weak and lost 20lbs in 2 weeks. She has been in the bed sleeping since thurs. She is not eating, or hardly drinking. She says she just need to sleep and she will be fine. I don't know if I need to take her to the hospital or just let her sleep and try to get her to eat something. My concern is she may need blood transfusion, or iv.

Help don't know what to do and very frustrated.

If gluten foods have been made on that BBQ and the grill was not scrubbed down, and maybe even if it was, gluten can transfer onto new foods.

In addition, if it's a charcoal BBQ many charcoal briquettes contain wheat as a binder. Kingsford charcoal last time I heard was gluten free and they use corn as a binder. The jury is kind of split as to whether the smoke from glutened charcoal can deposit gluten on grilled food, but since I'm the griller in my house, I'd have to handle it anyway, so I just use Kingsford to be safe. If it's a gas grill of course you have no worries about the heat source.

You can try wrapping foil around the grill to keep the food off it since heat will transfer nicely through aluminum foil, but you'd still have to worry about ripping the foil and having food touch the grill.

If I remember right from research several years ago; secondary sources are not required to be listed in detail on an ingredient list. What this means is if a manufacturer buys a product - say a spice mix - from another company and then uses that spice mix to make their product they are not required by law to list what's in the spice mix; it's a secondary ingredient. The same would go for things like preservative mixtures and flavorings.

This is why most but not all root beers on the market contain gluten but you may not find gluten listed in the ingredients. There are less than a half dozen makers of root beer flavoring, and every root beer maker, large and small uses one of those flavoring mixes. Roughly half of those flavoring mixtures use barley to make the flavoring. The root beer maker is not required to list the barley in their ingredients, and in fact they may not even know what is in the flavoring they buy.

So yes, "hidden" gluten is possible in any processed food, even if it's not specifically listed in the ingredients. This is why many of us shy away from anything processed that lists things like "Spice Mixture" or "Natural Flavorings" in their ingredients.

There really is no such thing as hidden gluten. This subject has been addressed in many of the books I have read by medical people on Celiac Disease.

I eat a lot of chicken and have never seen any brining solutions which contain gluten. I do buy all my meats from Whole Foods so maybe they are the exception but brining solution is plain old salt and sugar....no gluten. I have also never seen preservatives with gluten in them either and I am a label reader. Then again, pretty much nothing I buy have preservatives in them so maybe I am out of touch with regular supermarkets. Since wheat is one of the established allergens which has to be listed on an ingredient label, if present, where would gluten be hidden if it came from wheat? It would have to listed as an ingredient. Barley is not one which has to be listed but that's easy enough to figure out if you have been doing your homework on label reading and ingredients. Companies generally list all ingredients in a particular product and not leave any out. Unless a product is heavily processed or breaded/sauced, it should not contain gluten.

Buckwheat is not actually wheat, or even a grain. It is also a seed and is gluten free.

Hogwash. All wheat, every strain of it contains gluten to some degree or another, even the very oldest non GMO strains. It is true wheat has been selectively bred over the centuries for a higher and higher gluten content. There are some strains that are higher and some that are lower in gluten, but they all carry the gluten protein. And we all know that it's not how much gluten, but whether there's gluten that counts.

For me, I'd rather have worms and be able to eat bagels than to remain gluten-free for the rest of my life. Let's encourage further scientific study...

That's a really sad statement. You'd rather carry around a dirty life sucking parasite in your gut then avoid gluten. That's just sad.

On chebe's site they sell 10 or 20lb, I can't remember which, packages of the basic mix. That is the cheapest way you can buy Chebe. From there you can make just about anything I've found. I keep the mix in the frig where it does take up some room, but I love it and it keeps in the frig quite nicely for some time.

I make my own pizza crust because like you I don't like the seasonings they use in theirs. I also use it to make cinnamon rolls by adding a little baking powder to puff it up a bit. I don't know what they put in their cinnamon roll mix but I think it's terrible. I've made turn overs, rolls, garlic loaves, wraps and who knows how much else from the basic mix just by altering the ingredients I add.

Well, 3 recipes later I still have not been able to recreate that tasty dough! Got one bag and 2 more recipes to try tomorrow night, but if that doesn't work I'm hanging it up and ordering a couple of cases of the Chebe off Amazon! So far all I've gotten for my efforts is a bunch of semi-decent tasting biscuits. I've tried the traditional on the stove first method and 2 that don't. I've tried dried parmesan, fresh parmesan, cheddar, and so far everything I've produced is heading for the trash bin.

I hate to say it because I'd much rather do it myself but it's looking like those mixes are just far more cost effective than me trying to do it myself. None of the home recipes I have tried so far use xanthan gum, but I believe it was in the Chebe mixes I bought. I looked at that, almost bought it but at $13 a small container I just felt the mixes would be cheaper if that was the missing ingredient. By the time I've bought the flour, added in the cost of the rest, I'm still spending as much or even more as I am in buying the mixes.

I did want to make my own variation on the pizza crust, the spicing on theirs is a bit heavy for me, but oh well. There is at least one more recipe I want to try though mixing the tapioca flour with mashed potatoes and that does sound interesting at at least for rolls.

I sure hope they turn out better than what I made tonight though.

I usually make the crust out of a combination of ground pumpkin seeds, ground almonds some brown sugar a little rice flour and butter. I bake it first so when I smooth the cheesecake mixture over it it doesn't crumble the crust. When I make pumpkin cheesecake once a year I use mostly ground pumpkin seeds; it's an excellent compliment to the pumpkin filling. But you could probably use any ground nut or seed you wanted in the crust. Mmmmm hazelnut . . . I'll have to try that next.

Dr. Peter Green's book.

Yep, exactly. Ceramic can be cleaned. Some of the older cookers have plastic lids so I'd be worried about that. Look for one with a glass lid.

Ceramic should be cleanable unless it's scratched, and if it's scratched it'll break after a few uses so you shouldn't buy it anyway.

I have found gentle stretching and daily walking to be helpful in lessening sciatica attacks. Just generally anything that creates more flexibility in the lower body seems to help. One of the stretches that tends to help me is sitting down with the soles of my feet together and gently bending down over my legs.

I hear you. I'm getting really tired of chicken, but honestly beef and pork have become so expensive and fish is out of this world where I live. Our only Organic Store went out of business this month so things just got a little rougher in terms of finding gluten-free flours and products. I'm pretty much going to have to give up that whole segment of my diet.

I priced things from on-line stores this week and nearly drove myself crazy. I live in a 900 sq ft house so there's not much room to store 12 of something if I order on-line and with the cost of shipping going up and up and it's just not worth it to me anymore to buy on-line.

These are my suggestions. Buy as much chicken as you can stand to eat, it's usually the cheapest meat out there. Buy the big bag of potatos which is always cheaper. Buy a big bag of real rice, not the minute rice stuff and learn how to cook it. Real rice is cheaper and the bigger the bag the cheaper. Buy canned tomatoes on sale whenever you can. Most things taste good smothered in tomatoes, even potatos and rice. Buy the big blocks of cheddar chesse; cheese can help on a lot of dishes, particularly with kids, and cut up in chunks can even make decent snakes. Try out several different kinds of beans; they're cheaper per serving and you can do a lot with them. Find a couple you like and look up recipes for them.

Canned tuna is usually gluten-free if you can find it cheap enough. Eggs are an excellent source of protein and can be served so many ways, buy the biggest carton of eggs they have as the bigger the cheaper usually.

See if you can find a slow cooker on sale or at a thirft store. Any meat cooked in it for 6 hours will be tender, even the worst cheapest cuts of meat. You can make fabulous stews and soups with it and meat for a large batch of enchiladas or burritos or tacos.

Learn to make casseroles. Look up recipes for them. They're usually rice or potato based and use meat sparingly. Forget about the special gluten-free stuff for now. The crackers and bread and stuff it just overwhelmingly expensive and really not worth it when you consider the nutritional value vs the cost.

Agava nectar is not natural; it's highly processed fructose.

Allergies are possible to any substance.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

I never heard of anyone being sensitive to agave, which is NOT an artificial sweetener. However, anything is possible. Nevertheless, I wonder whether your symptoms are related to what you ate the day or night before, rather than the coffee per se. Caffeine in any beverage or food causes reflux for me, but never bloating.

SUE

For me in the beginning I had to take it one day at a time. I could not let myself think "I can never eat bread again." Instead it was "I'm not having bread today." He he, there are still sometimes days like that four years later. It's a coping mechanism. Get through today and worry about tomorrow tomorrow. Don't beat yourself over the head with "I can never".

Very few if any glues contain gluten. The whole glutened by an envelope thing is a myth.

Something that happened today: As I was opening a package of gluten-free Canadian bacon, I had to peel off tons of sticky tape, not to mention the glue that held the top of the package together -- is it gluten-free? Had I not been careful, I could have easily cc'd the meat if it is not.

And what about the sticky peel-off-thingy that's on the aseptic container that holds my gluten-free broth?

Or the glue that holds the foil to the back of my sinus pills?

Or the glue that holds the foil to the top of the Smucker's honey, in the little single-serving packets? (My husband had called the company to ask about this once, and they said "Oh, it should be fine." But they weren't sure.

Or the sticky part of a Sticky Note? Is it full of gluten, the same as a stamp or an envelope (I imagine this one is a resounding yes -- I'm really more concerned about the food stuff).

Okay, so please tell me . . . am I just being paranoid here, or do I have to worry about these gummy-gluey-sticky things that are on food/drugs EVERYWHERE?

Agava nectar for all the claims out there is as bad as high fructose corn syrup. There is nothing natural or beneficial about it; it's a higly processed product and bares no resemblance to the agava products native populations used to use for sweetening.

You are actually better off using pure sugar than a product like agava nectar that is largely fructose. Yes, I know, that's not what their sale pitches claim, but the chemistry of Agava nectar doesn't lie. So using agava nectar is the same as pouring high fructose corn syrup into your coffee. If you react or have a problem with HFCS than you will probably have the same issues with Agava nectar.

Sometimes I put a tiny bit of agave nector in my coffee and that's it.

Thanks.