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VioletBlue

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Everything posted by VioletBlue

  1. VioletBlue
    Congratulations! That is terrific! The world always needs more educated people.
  2. VioletBlue
    I don't see where anyone has ripped anyone apart? What did I miss? Betty Crocker is a corporate entity who certainly has the right to do what they want with their products. But at the same time I have a right to note that what they're doing is stupid and tell them so. By adding soy to a product intended for Celiacs they've just eliminated part of...
  3. VioletBlue

    ARCHIVED Sciatica

    VioletBlue replied to clbevilacqua's topic in Sports and Fitness

    Oh my, I never stopped to think others started having it so young too. It started in my teens for me too. I never knew why or even what it was at first. It is almost completely gone if I am 100% gluten free. I rarely get episodes anymore unless I get accidentally glutened. Wow, coincidence or not I wonder.
  4. VioletBlue
    This was the email response I recieved from Betty Crocker. "Thank you for contacting General Mills. Your comments are important to us. We are committed to making a difference in the lives of our consumers. Feedback such as yours is important to the nature of our business. If you would like an adjustment for your purchase, please provide us with...
  5. VioletBlue
    The issue is obviously not yours, congratulations. For those of us, and there are quite a few here, with multiple allergies and intolerances it is a problem. Soy is one of the seven top allergens and many people, not just Celiacs are allergic to it. It is unfortunate that a company like Betty Crocker, in trying to service the Gluten Free community has...
  6. VioletBlue
    That's the real frustrating thing for me, Betty Crocker is it in this town. The organic store went out of business back in February so the nearest brick and mortar with gluten-free mixes is now an hour away down a mountain road. That's why a mainstream product that was gluten-free was so wonderful to me; no more mail order in bulk off the net. Now it's...
  7. VioletBlue
    You mentioned a prescription. Some prescription drugs and over the counter products can contain gluten. That's another thing to consider and check out, like you needed one more thing. This whole gluten free thing has a learning curve to it. You won't know everything in the beginning and you will figure it out as you go along and get better at it so...
  8. VioletBlue
    I only eat Mission tortila chips. They are the only brand that is not only gluten free but also sunflower free. Actually it's the only chip in the whole freaking chip aisle I can eat because of the sunflower thing. I also like that they have a very short, very simple ingredient list and I can pronounce everything on it. I have never had a problem with...
  9. VioletBlue
    So now there's soy flour in the Betty Crocker cake mixes? I know they weren't using soy flour when they first put them out, I would have seen it in the ingredient list and said no way. I saw the may contain trace mention but after trying one and not being bothered I moved on. But like a fool I stopped reading the ingredient list on their cake mixes because...
  10. VioletBlue
    Is this the first time this has happened? Seriously? Cause I had meltdowns on a fairly regular basis for the first six months or so It is going to happen. Things will take you by surprise. The supermarket was out of Diet Coke at one point and I started to cry in the aisle becuase I couldn't remember what else I could drink and I really wanted a...
  11. VioletBlue
    Actually, if that theory WERE correct, which I don't believe it is, I would think you'd be having a bigger problem with milk from grass fed cows rather than cows feed the generic feed lot mix of corn soy and whoknowswhat. Rye grass is common in most pastures as are certain strains of wheat grass. If the milk could be contaiminated by what the cows eat,...
  12. VioletBlue
    My friend doesn't even bother with the "just a little" thing. She knows what gluten does to her but she eats it when she wants to anyway. She says "I just have to deal with the aftermath is all." She's stressed by her life so I get that she'd rather be able to stop and pick up a regular old pizza on the way home. But it makes it hard for some of our mutual...
  13. VioletBlue
    I stopped gaining weight when I went gluten-free. For me that was a big deal as I'd been steadily gaining weight for a couple years and nothing seems to change that. So to not gain anymore was great. I started actually loosing weight once I went soy free, but that's a whole nother story.
  14. VioletBlue
    I LOVE Tinkyada's Spinach and Brown Rice Spaghetti. I buy it by the dozen off a well known website. It's heavenly with tomato sauce and it reheats well. You do have to test it periodically to find the right point to stop cooking, but that should be true with any pasta. I have always liked Thai Kitchen's rice noddles too when I can find them.
  15. VioletBlue
    You know, these days my motto is "If I'm not allergic to or intolerant of it, I can and will eat it." So pass the spiders. They gotta be a good source of protein.
  16. VioletBlue
    I've been looking around at mattresses. It's time for a new one. A salesman tried to get me to sit on a "soy" mattress. I told him I was allergic to soy. "So, it's not like you're going to eat it." Still haven't bought a mattress. Sure didn't buy one there. But seriously what sicko thought that taking one of the top 7 allergens and making a mattress...
  17. VioletBlue
    Yeah, I can relate. Got the holiday See's catalogue in the mail today. I thought "YIPPIE, See's chocolates." Sat down to read it and remembered I can't eat See's anymore because I'm now horribly allergic to soy. Yes, I cried. It sucks to know I can never have another See's Thin Mint. And no, I don't want to hear that so and so's is just as good. ...
  18. VioletBlue
    Oh gosh thanks! I tried your recipe tonight and it is excellent. Love love love it.
  19. VioletBlue
    I had to recently stop using McCormicks garlic powder because I was reacting to it for some reason. I had the same problem with their dried onions. Now I just use real minced garlic. I also have had problems in the past with cornstarch I believe because of the sulfites in it. You could try subbing arrowroot flour in place of the cornstarch and see...
  20. VioletBlue
    The first crock pot I ever had was ceramic, BUT it had a plastic lid. I ditched it after I was diagnosed for a new one with a glass lid. Ceramic and glass if they're cleaned thoroughly should not retain any gluten. But plastic would be a crap shoot I think.
  21. VioletBlue
    This is the basic recipe I use. Unfortunately I have never written down the crust recipe I use. But it's basically half ground pumpkin seeds, half ground almonds with a little rice flour to help it hold together and a couple tablespoons of brown sugar and melted butter. And you must refrigerate it overnight after baking for it to have the right texture...
  22. VioletBlue
    Mmmmm, just tried the gluten-free Bisquick for the first time. I made the biscuit recipe on the box. It was heaven. Funny I never cared for Bisquick biscuits back in the day when I could eat gluten. But they so hit the spot tonight. I look forward to doing more with it. Beats the hell out of the other gluten-free baking mixes I've tried.
  23. VioletBlue
    I tend to do the PBJ thing with corn waffels. They're tend to come out crisper than other waffels. I make a big batch every few weeks and keep them in the freezer.
  24. VioletBlue
    Every year I make a pumpkin cheese cake. For the crust I grind up a combination of pumpkin seeds, almonds and mix it with a little gluten-free flour brown sugar and butter.
  25. VioletBlue
    This could just be my family, but having a diagnosis made no difference. I had positive blood work, my medial history read like a who's who of Celiac symptoms and to top it off I have a double copy of a GI gene. My sisters reply when I told her about the double copy "I can't imagine where you could have gotten that from." So having a diagnosis will not...
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