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larry mac

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by larry mac

  1. larry mac
    I've never had a problem with the "shared" stuff. I just carefully look for "wheat, barely, rye, malt". Anything else I consider OK. I eat Corn Chex every morning. For some reason the Honey Chex don't aggree with my stomach, but it's very mild, and not a gluten thing. best regards, lm
  2. larry mac
    Diagnosed at 55, after 2 years sick and three doctors. Am convinced the "trigger" was this chain of events: 1) Got bad cold. 2) Went to Doctor, got antibiotics. 3) Cold got better, but got major bad GI problems. 4) Went back to Doctor, diagnosed with C-Diff., got powerfull antibiotics to fight C-Diff. 5) C-Diff cured, but GI symptoms, albiet...
  3. larry mac
    About Truvia. There's a big difference between it and other Stevia products. Stevia has a strong flavor that many, including myself, find unpleasant. Truvia uses Rabania, which they derive by steeping the Stevia leaf and then extracting only the desirable portion, discarding the bad tasting parts. The Rabania is then blended with erythritol for bulk so...
  4. larry mac
    A little story. I do almost all the cooking, but one night years ago my wife said she wanted to make a dish she called "Hobo Dinner". What in the world could hobo dinner be I thought. Turns out it's a version of Shepherds Pie her family had been making a long time. I like it. It's fairly fast, easy, & simple. It's solid comfort food, and it's good leftovers...
  5. larry mac
    That's wierd. I've never noticed any gluten ingredients in microwave popcorn. I've eaten tons of it before and since I was diagnosed. Sometimes it is a little heavy on my stomach, but that's probably because I buy the movie theater, or extra butter kind (usually Pop Secret, it's good and it's cheap). Then I only pop it about 2/3 full so it's real buttery...
  6. larry mac
    That's never going to happen. There's not enough demand to support a totally separate ingredient line. I look at it this way. The kitchen staff at a restaurant most likely all have gluteny hands, and are touching all the food (including your's). I touch bread every day when I prepare my wife's food, so I have gluteny hands. Are there going to be...
  7. larry mac
    I've never seen one that said "South", but I've seen many that said "Texas". best regards, lm
  8. larry mac
    I for one can't hold it against McDonalds for not calling any of their products Gluten Free. I seem to recall a story that they were sued by the parents of a Celiac child. They claimed she got sick eating the fries, which were supposed to be gluten-free. Not to start a fries debate (for the thousanth time), but I believe the fries are indeed gluten-free...
  9. larry mac
    With all due respect, that could happen at any restaurant. At least at Subway one can see what's happening. At places like Chili's, you have no idea what's going on in the kitchen. I've had salads at restaurants and could have sworn I tasted croutons. Imagination? Paranoia? Both? best regards, lm
  10. larry mac
    I agree. A little grated sharp cheddar cheese would round that out. And instead of "mooshed", I'd say "schmushed"! .... best regards, lm
  11. larry mac
    There seems to be at least three threads on the Subway gluten-free topic. The Subway in Wylie does not have the buns yet. I'll keep checking with them and try it out ASAP. best regards, lm
  12. larry mac
    My local Subway does not have the buns yet. I'm a little excited about it. I'm curious what the bun will taste like. My plan is to go at an off time so it won't be crowded, and I can question exactly how it's going to work. I think it's possible. I'm not super sensitive, and don't have any other food intolerances. The best thing about this deal is you...
  13. larry mac
    I drove through my local Wendy's hoping to try some of those new fries with the skin & sea salt. I asked if they used a dedicated fryer and they said "no". I asked if they also fried chicken tenders and breaded stuff in the same fryer and they said "sometimes". So I didn't get to try any. best regards, lm
  14. larry mac
    It doesn't have eggs in it. You have to add eggs. So, if you have an egg substitute, I guess you could use that. best regards, lm
  15. larry mac
    Greatest show ever! We were always excited when Sunday night rolled around. Hated to see it end. best regards, lm
  16. larry mac
    Unless I'm mistaken, I seem to recall wheat grass as not containing gluten. Not sure about barley grass. Anyone? The gluten is in the sprouts or grains, which are the plants seeds, not the grass part. I'm guessing they use the blades of grass before the grains emerge. I'm not sure though. best regards, lm
  17. larry mac
    One really has to read the ingredients carefully for the words wheat, barley, rye, and malt. That goes for every product you buy at the store. It becomes automatic after a while. best regards, lm
  18. larry mac
    Hey Lillyth, I've travelled in Mexico quite a bit, and haven't had any problems. Just stick to the corn tortillas that are very prevalent down there. The locals rarely use flour tortillas. I suggest going to local open air street cafes where you can watch them do everything. You can see them cooking the street tacos, cooking the corn tortillas that they...
  19. larry mac
    Hey Jason, Hang in there man. You're not giving us much to work on here. It's tough to eat on the road. What's your diet been lately? best regards, lm
  20. larry mac
    According to my GI my endoscopy indicated my villi were completely flattened and my biopsies confirmed Celiac Disease. I went on a totally gluten-free diet the day I got the phone call from him. The very next day I started feeling better. I made an immediate and complete recovery from my symtoms. I never experienced any lactose intolerance of any kind...
  21. larry mac
    I leave mine in the freezer. When I need a couple slices for a sandwich, I wrap each slice in a moistened paper towel and nuke both of them at the same time for about 8 seconds. Then I turn them over and zap em for another 8 sec. For toast, I just use them frozen. Actually, I butter one side lightly, and toast them in a pop-up toaster set on "Bagel...
  22. larry mac
    I haven't made waffles, but I have made pancakes several times, and I totally agree. The first time they were very bland. After that I added some flax meal and a little more egg to make them more like Pamela's. This product has absolutely nothing in common with regular Bisquick. Aside from the flours obviously, regular Bisquick has shortening already in...
  23. larry mac
    Katz must be a regional thing. I've never seen it around North Texas. We don't have any Wegman's or Feel Rite either. best regards, lm
  24. larry mac
    Hi Judy, The only containers I have found up to the task of keeping BC gluten-free CC cookies (baked crisp) crispy are the relatively expensive hard body, heavy duty food storage containers such as Rubbermade, Mainstays, Sterilite, etc. that have the better constructed lids. These lids fit tight! They either are pretty difficult to put on, or have the...
  25. larry mac
    This post is a little off topic, but since there was already a discussion here about cookies I'm taking a small liberty. I looked for a BC gluten-free CC Cookies thread, but didn't find one that seemed to fit this discussion. About the problems with the Betty Crocker gluten-free Chocolate Chip cookies. I have had great success with these. I use a Kitchenaid...
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