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hathor

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

Everything posted by hathor

  1. hathor
    Thanks for the suggestion. I have recently found I can handle little bits of goat's milk (I had it in the form of cheese). I'm not sure how I would do with it in any quantity. But I doubt I could eat this ice cream in any event because of the eggs. I am very sensitive to them. I will read some labels in the store. I know I've seen goat's milk ice...
  2. hathor
    If you can find it, check out Good Karma Food's Organic Rice Divine frozen desserts. The flavor I have tried is Carrot Cake. It is absolutely delicious. I see they make a number of other flavors as well. I thought I would throw this in for those who can't handle dairy. It has a smidgen of soy but this is way down on the ingredients list. I've had...
  3. hathor
    I imagine the blood test in there was a copy sent to your first doctor's office by the second doctor. Was just the conclusion sent or the numbers themselves? I am inclined to think that either the second doctor sent the wrong results or the doctor you saw doesn't know how to read them. You should get this straightened out. The easiest way would be to...
  4. hathor
    With soy sauce, I've always found that they are quite straight forward in mentioning they are made with wheat right on the label. If one is wheat-free (the exception) the label even says that explicitly on front.
  5. hathor
    My opinion on the question you ask in the thread title: "Yes." I would advise your husband and mother to go to someone else also. If it were me, I would tell him flat out that what he has been doing is unethical and illegal. I know it is tough to find someone else. But he doesn't even seem to know much about being gluten free (recovery can take time...
  6. hathor
    I like the flavor. It is not overly sweet, though. The predominant flavor seems to be corn, but the flakes are more substantial than regular corn flakes. Of course, taste is very individual. If you don't find it sweet enough, you can always add some fruit (nice in any event) and/or a spoonful of sugar.
  7. hathor
    There is no gluten in quinoa. It is a safe grain used by many of those with gluten problems. The fourth grain that has gluten is rye.
  8. hathor
    I faced a similar temptation at Thanksgiving and ate the cheesecake. I was sick for a week. The up side is that I will NEVER be tempted by it again I wish I could transfer that experience to your mind -- that cheesecake could sit there in your fridge for a week without a single tempting thought in your mind.
  9. hathor
    The thread I was referring to was Open Original Shared Link But I've seen the subject mentioned before. I had been using a couple Redken products, Clean Lift and Rewind (if I can remember correctly). Both say they have hydrolyzed wheat protein and hydrolyzed wheat starch in them. When I went to the hair salon the other day, we were finding the same...
  10. hathor
    There was recently a thread about folks being glutened by hair products, so it does happen. I don't see any reason to go with a product that contains wheat, for instance, if you can easily find an alternative that doesn't. I wouldn't worry as much about shampoo; that gets washed out immediately. (Although someone recently said in a post elsewhere that...
  11. hathor
    I made some spinach Tinkyada a couple days ago and managed to get it to be al dente. The key for me was to NOT bring the water to a rolling boil. It was only simmering when I added the pasta, but I was running late (the sauce was ready ... I had forgotten to turn on the water for the pasta.) I thought "what the heck, I'll experiment." So I reduced the...
  12. hathor
    I can't seem to find a good web site offhand. I know I've read that gluten helps thicken products and so is added for that reason.
  13. hathor
    I have nothing definitive to add to the discussion about lifelong versus temporary intolerances for these other things. I wish I knew! I only remember one person on this forum who tested positive for casein intolerance and later was able to add it back, after eliminating it for something like six months. I can't remember who it was ... perhaps she (he...
  14. hathor
    I don't make anything with gluten in it. Like Darn210, I just have some premade gluteny items available. I have gluten-free utensils now & I don't want to deal with keeping them separated from any "tainted" ones. I also don't want to worry about scrubbing my fingers constantly, breathing in the flour that flies into the air, or the like. One...
  15. hathor
    Then there is hope for me? Good to know
  16. hathor
    I won't repeat what others have said. I'll just say that I too find myself more sensitive to gluten these days and among my symptoms are balance difficulties and brain fog. Definitely check out possibilities for cross contamination in your kitchen or in any food you regularly eat. (My husband cannot remember that I've carefully scrubbed the toaster...
  17. hathor
    You might keep a food diary and see if certain foods set off your problem. It seems that soy is a common third intolerance in those who have problems with gluten and casein.
  18. hathor
    I personally don't know of "flavors," "colors" or the like being made from barley or oats (barley malt seems to be listed when it is used). Maybe I'm being a Pollyanna in thinking that no manufacturer is going to want to hide gluten-containing ingredients due to the potential for lawsuits. Remember that lawsuit filed against McDonalds for their fries? ...
  19. hathor
    If you search the celiac.com forum for "bruise," you will find that this has come up several times. So you aren't alone. For instance, here is one thread: Open Original Shared Link Folks have been linking this to low levels of certain vitamins due to malabsorption. From my own research, I've seen Vitamin K and Vitamin C deficiencies being linked...
  20. hathor

    ARCHIVED Fish Sauce

    hathor posted a topic in Gluten-Free Restaurants

    I wasn't quite sure whether to post in the ingredients forum or here. But here goes ... I went to a restaurant I've always loved that is right next to a movie theatre we frequent. I hadn't been there since I've been gluten-free. On the way there (planning on a movie right after) I realized I hadn't thought about whether I could eat there or not. ...
  21. hathor
    Check the fiber content of the fruits & veggies you are eating. I don't think the ones you mention are particularly good sources. Try googling to find list of fiber sources and see what you like. Also you might try magnesium supplementation. That can help and it is also a mineral of particular importance to those who have been malabsorbing their...
  22. hathor
    Here's a link that will help you with label reading: https://www.celiac.com/st_main.html?p_catid...-51107454617.e3
  23. hathor
    Here ya go: https://www.celiac.com/st_main.html?p_catid...-51107454617.e3
  24. hathor
    I won't repeat the great advice you've been given. I just wanted to add that Whole Foods has a list of gluten free foods they carry. Just ask at the customer service desk. If you look at the product area on this web site, you can order guides to what is gluten-free or not. I have the Clan Thompson books, but I find I don't really use them much. ...
  25. hathor
    I agree with what mftnchn said. I always was a C sort myself. But at about week 3 I had this incredible D experience. (Didn't know I had that capacity ) For maybe the next month, my system was up and down. Then things slowly became more normal. Given my experience, I've been noticing all the people who have a similar experience. It doesn...
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