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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 couldn't use that link. Could you please check it? Thanks, lm
  2. larry mac
    I got a big can of it when I was first diagnosed. I would put a couple teaspoons in some milk along with some Ovaltine Classic Chocolate. I never noticed anything untoward after drinking it. best regards, lm
  3. larry mac
    Drink lots of good quality tequila. I think it helps with accidental glutening. Be sure to take a supply of Immodium AD tablets. You may need them (not just for gluten, but for travelers D). I was on a 9 day tour of the tequila producing region this year, and didn't get glutened once. Good luck. best regards, lm
  4. larry mac
    I've never had a reaction to any spirits. I make what I call mudslides with Irish Cream liqueur (too cheap to buy Bailey's, use Brendan's or Starbucks), coffee liqueur (too cheap to buy Kalua, use Copa de Ora or Starbucks), milk and a little Vodka, on ice of course. I believe it's all gluten-free. best regards, lm
  5. larry mac
    I'm curious what a celiac eats peanut butter on. I haven't had it in 3 years mainly because gluten-free bread sucks so bad I don't usually bother. I would think it might be better to forgo reduced fat peanut butter and use the regular kind that doesn't contain any di-glicerides. The trade-off doesn't seem to be worth it. best regards, lm
  6. larry mac
    Facinating. First I've heard of this mucosal barrier idea. Sounds opposed to what I've learned. That gluten must be ingested to be a problem to Celiacs. Ingested, or swallowed, not inhaled, or absorbed through the nose or eyes. best regards, lm
  7. larry mac
    Well happy birthday from you're celiac friends in Texas. best regards, lm
  8. larry mac
    Hi Michelle, I buy very few health food store gluten-free products. It's not just the cost, but IMO, they mostly suck big time. All the cereals are expensive and basically inedible. A little kid might not know the difference, but I do. Hopefully he can tolerate the gluten-free chex varieties. There's also Trix (I think that's the one, correct me if I'm...
  9. larry mac
    I've eaten all the gluten-free varieties many times with no problems. Mostly though, I have the corn chex every morning, 7 days a week. I like them with fresh blueberries. That way I don't have to add any additional sugar, agave nectar, etc., and I figure it's more healthy. Another plus. My non-celiac wife loves honey nut chex. I use to buy the big bag...
  10. larry mac
    In 2006 there was no Betty Crocker Chocolate Chip Cookie Mix. Now there is. I highly recommend it. best regards, lm
  11. larry mac
    I have Celiac Disease and didn't have any of those symptoms. But that's the wierd thing about the disease. Symptoms are all over the place, or no symptoms at all. You get the blood test first, and then if positive you need the biopsy to be sure. Yes it is extremely difficult. That's why it's imperative to have a definate diagnosis. And of...
  12. larry mac
    OK, so let's discuss that. Beer would be a small volume ingredient. And Johnsonville makes many sausage products. I'm thinking that's a low percentage cross contamination threat. As with any food product, cross contamination (if it exist) is a hit or miss thing. Ie, it's not a constant. If it's there at all, it will sometimes be there, sometimes not. And...
  13. larry mac
    Do they have any products that do contain wheat ingredients? Ie, where would the cross contamination come from? best regards, lm
  14. larry mac
    I've also used Funyuns. Seemed to work great. best regards, lm
  15. larry mac
    I'm sure everyone already knows this, but just in case. Plain Fritos do not contain any gluten ingredients, but some varieties do. I think Chili Fritos have wheat in the seasoning. Others may contain dairy. I eat plain Fritos, Cheetos, Lay's & Ruffles, and Tostidos on a daily basis and have never had a problem. But I stay clear of the flavored, heavily...
  16. larry mac
    Happy birthday from me too! best regards, lm
  17. larry mac
  18. larry mac
    If the small varieties contain wheat, they will list that in the ingredients, just like their big siblings. You just may have to look on the bag. There may not be enough room on the bite size products for the ingredient label. best regards, lm
  19. larry mac
    You probably got an intestinal disorder also. It's extremely common coming back from Mexico. best regards, lm
  20. larry mac
    This is the second alert for this. Please forgive me, I don't mean to sound rude or anything. But who is not going to notice their ice cream is Cookies & Cream instead of Mint Chocolate Chip? Not only that, but you have at least two other chances to notice the discrepancy between the lid and the carton. When you get it out of the freezer in the store...
  21. larry mac
    Why do you say they have removed the gluten-free labels? I've not seen that here. best regards, lm
  22. larry mac
    I've been eating gluten-free Chex every day for as long as they've been available. Before that, I ate Rice chex, not labeled as gluten-free, but not containing any gluten ingredients on the label. Not once have I been glutened. I don't really know what to say, except maybe some very sensitive individuals might never be able to safely eat mass produced...
  23. larry mac
    Here here! Happy birthday from me too. best regards, lm
  24. larry mac
    Have a very merry B-day Deb. best regards, lm
  25. larry mac
    I'm looking at a bottle now. There's no gluten ingredients, and no MSG (which isn't a concern for me anyway). I use it occasionally. I add just a little to a brown gravy or sauce after taking off the heat. Too much can change the flavor of the sauce IMO. Also, it is really dark. It's pretty concentrated. best regards, lm
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