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VioletBlue

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Everything posted by VioletBlue

  1. VioletBlue

    Happy birthday!

  2. VioletBlue
    Sigh . . . sigh . . . siiiggghhhhhhhh . . . I just can't cope with this. That it's now rice that is bothering me is the only thing that makes sense. I don't want to believe it, but that has to be it. Based on what I've eaten and the timing it seems to be the only answer. I don't know what to do without rice? How on earth? It's everything with rice...
  3. VioletBlue
    I think sometimes people say the rude things they say as some kind of defense mechanism. I think some part of them fears being in any way like someone with Celiacs. They fear having to follow a restrictive diet or not being able to eat their favorite foods or enjoy social get togethers. By pushing away someone with Celiacs or belittling their problems...
  4. VioletBlue
    Not all dried fruits are processed using suflities. Cranapple craisins are sulfite free. They're actually a pretty pure product; dried cranberries and sugar. I don't know about other brands, but Cranapples are sulfite free. You need to read the label. If sulfites were used on the dried fruits it should be listed. Also realize any wine products like...
  5. VioletBlue
    Oh hey, thanks. Never had a name for it before, LOL. I used to have blotches of it on a regular basis. Now it's just a once and a while thing. It shows up mostly on my hands for some reason, particularly my fingers. I've just always lived with it as far as I can remember. But then it's never been real bad for me, just a couple spots at any time. So...
  6. VioletBlue
    I was diagnosed at 44. The worst of my symptoms have gone away. I'm still dealing with other allergies and chronic bronchitis and a few other things, but the worst of the gluten issues are long gone. In December I"ll have been gluten-free for two years. The chest pain or uncomfortablness could well be from acid reflux damage. If you look at an anatomy...
  7. VioletBlue
    I second the Chebe. It's all tapioca and lovely lovely bread. In terms of a replacement for rice, I would think teff or millet would be the closest match to white rice flower. Quinona would be another good choice.
  8. VioletBlue
    They don't necessarily use the Wheat Protein to thicken the shapoo. They claim, most of them that use it, that it strengthens the hair, that the strands somehow magically absorbe the protein and become stronger. It's bunk, but people seem to buy it, or at least don't question it.
  9. VioletBlue
    I feel like a broken record, but here goes You might check out Chebe bread mixes. I love them. They're made from tapioca flour, no rice that I remember, just tapioca and manioc which is sort of the same as tapioca. They make excellent rolls and they have a pizza mix as well. I love the garlic breadstick mix. [ quote name='mom2twoangels' date...
  10. VioletBlue
    I had a mocha latte Saturday. Not a problem for me. I've become pretty sensitive to gluten so I think I'd of known if there was cross contamination. Starbucks is a once in a while thing, and I had a free $5 Starbucks card so I treated myself. It's lovely eating or drinking something that I didn't have to make.
  11. VioletBlue
    You didn't mention what kind of inhaler the Dr. put you on or why? There are different kinds. I have in the past used a pro-steroid inhaler to combat chronic bronchitis. It works initially but it doesn't keep the bronchitis from coming back when there was some kind of trigger like a cold or allergen. There are a couple different types of inhalers for...
  12. VioletBlue
    Mmmmm, I second Chebe. I finally broke down and ordered cases from Chebe; one case of all purpose, one of garlic breadsticks and one focaccia mix which I use to make pizza crust. I've been having a field day though with the breaksticks, dipping them in this lovely herb, parmisian infused olive oil I found at the store the other day. I'm in heaven. Anyway...
  13. VioletBlue
    I'm sorry you're having such a hard time. I don't have DH, but I've dealt with an itching problem and dermagraphia for the last couple years. Itching is the worst. I did a quick google on Celtic Sea Salts and they apparently contain natural iodine and are "rich in trace minerals". It is possible to buy table salt at the grocery store that does not contain...
  14. VioletBlue
    I've found that store bought millet gluten-free bread makes a very tasty stuffing. It has a more grainy taste and texture that I like. I can't have corn or potato or a whole list of other stuff, but the millet bread was safe last time I used it and made a very nice stuffing. I will however remember to cut off the crust next time as it was too hard. ...
  15. VioletBlue
    It sounds like a reaction to just about anything. Have you tried eliminating dairy to see if you feel better? If that doesn't work you might want to try eliminating other catagories such as soy or nightshades or peanuts etc. People can become allergic or intolerant of just about any food and have the symtoms you've described. A food log is about the best...
  16. VioletBlue
    My story is the same. Used acid reducers for about three years until I was diagnosed. Was using stronger and stronger doses and still not always getting relief. Within several months of going gluten free I no longer needed acid reducers. The only time I have a problem now is if I'm accidentally glutened. I had other symptoms of active Celiacs for nearly...
  17. VioletBlue
    I believe it's more expensive for starters. It comes from a special type of small grain rice. What you tend to get using it is a denser chewy sticky consistency. It's wonderful for the traditional Mochi which is an Asian bread food. It has a higher starch content, but it's not really a replacement for gluten. It doesn't interact with yeast the same way...
  18. VioletBlue
    Judging by how many things sunflower oil is in, I'd say you can bake and fry with it. Pick up a bag of potato or corn chips and the odds are good you'll find sunflower oil on the ingredient list. In fact pick up 90% of the gluten free products out there that use oil and you'll find sunflower oil. I don't use it because I'm very allergic to it. I can...
  19. VioletBlue
    Could you also be dealing with a blood sugar issue? Hypoglycemia is not unheard of in Celiacs, particularly right after diagnosis. Some of your body's reactions remind me of my early bouts with it. It took awhile for me to find a balance between carbs and protein and the intervals between eating that allowed me to feel good.
  20. VioletBlue
    The bears around here eat whatever they can find. It's not uncommon to find a bear nosing through your trash can around dusk, or trying to steal the dog kibble you accidentally left out on the deck. I've been told the McDonalds dumpster is also a popular destination. Guess is all depends on where the bear in question lives. But then obviously, bears don...
  21. VioletBlue
    Ham is a cured meat. It's what they use to cure it with that can contain gluten. You can't simply buy a rump of pork and cook it and have ham. The meat has to be cured first to get that taste and texture. It is possible to cure meat yourself, it just takes room in the frig, time and dedication. And that way you can be sure what is in it. But it's a...
  22. VioletBlue
    If I remember right, Stevia is not classified in the U.S. as a sweetner. That's one of the reasons you won't find it in the grocery store aisle with sugar. I believe it's classifed and regulated as an food supplement. There was indeed a time when it's import was banned by the FDA. Fortunately or unfortunately several companies in the U.S. are in...
  23. VioletBlue
    You're not alone. My list seems to grow daily. It sucks, this is true. Hang in there. You may be able to reintroduce some things later and you may not. I personally haven't had a lot of luck with that, but I remain hopeful.
  24. VioletBlue
    Considered canned chicken. I don't believe it contains soy, but double check. I can't handle the mercury in tuna so I keep a dozen cans of chicken in my emergency box instead of tuna. Hormel chilli is gluten-free as well. And they have those easy open indivudal containers. Buy a couple blue ice blocks if you can. They stay cold longer than ice, don...
  25. VioletBlue
    Usually pork rinds are just pork fat and salt. Occasionally some will use oil; why I'm not sure. You also have to distinguish between the pork rinds and the salsa packets some of them put in the bags. There should be two ingredient lists on the bag, one for the rinds and one for the salsa. I never touch the salsa since I have a nightshade issue. But...
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