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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
    The link on the yeast study now works: Open Original Shared Link If it doesn't work for you, just try later
  2. hathor
    Nope. I'm an old sort -- still like the feel of a paper book This is why I'm having to wait on the book.
  3. hathor
    I think with an IgE reaction, it isn't going to go away at any point. I haven't heard anyone with a casein intolerance (different than a lactose one) getting over it. I've heard people say they could deal with substances they had problems with after eliminating gluten for awhile. But I don't know if they tested positive. One other intolerance I...
  4. hathor
    Nutritional yeast is still Saccharomyces cerevisiae, the same species used for baking and brewing. My understanding is that it is autolyzed yeast or yeast extract that contains MSG or rather, a substance that chemically acts like it. It is possible to hide these substances using names other than MSG. Here's an article: Open Original Shared Link ...
  5. hathor
    People certainly have different opinions as to what amount of fat is optimum in the diet. Perhaps it differs for different people, too. I don't want to go there I haven't tried Dr. Fine's diet myself. A few of us on the McDougall board's gluten-free forum were trying to figure out the other day what one actually EATS on the thing. We eat vegan...
  6. hathor
    Mtndog, I think the soy lecithin must not have the offending protein in it. When I tested positive for soy, I asked Enterolab what precisely I had to avoid. They said everything, but that soy lecithin would be OK as far as they knew. (But I don't have an immediate onset, IgE allergy to soy -- for that, I think you have to avoid lecithin too). Do you...
  7. hathor
    I found out mid-afternoon, a little over two weeks later.
  8. hathor
    I'm not sure that a positive Enterolab result means more if the score is higher. At least for gluten, they say that the numerical value of the antibodies doesn't indicate the severity of the problem. One shouldn't be producing antibodies at all, the theory goes. I asked them about what I thought was my "borderline" yeast result. I really didn't want...
  9. hathor
    The McDougall diet is vegetarian, with no dairy, eggs, added fat, or high fat plant foods (the last if one is trying to lose weight). So there are lots of recipes there (several books, a free monthly newsletter with recipes [archived], a discussion board). It isn't gluten-free, but those of us that are have our own little subforum to talk. There are some...
  10. hathor
    A couple vegan casseroles I've made recently that I really like: Open Original Shared Link Open Original Shared Link I also have an easy recipe for baked risotto. I'm not sure if that qualifies as a casserole or not. I can spice up the rice anyway I want and add any additional ingredients I want at the end. So it is very flexible -- and good for...
  11. hathor
    A book I've been reading says that, when you substitute coconut oil for margarine in baking (I assume the same thing is true for butter, I don't know why it wouldn't be), you need to use 3/4's as much. So 1 cup of butter would be replaced with 3/4 cup coconut oil. Since your cookies spread too much, it sounds like there was too much fat in them.
  12. hathor
    I thought I'd try the coconut oil first. But I've found a local source for the Spectrum shortening in case I want to do a taste comparison. (I better wait until my chocoholic daughter comes back from college ) I read in a book yesterday that one should use 3/4's of the amount of indicated butter/margarine in a baking recipe if using coconut oil....
  13. hathor
    Here you go: https://www.celiac.com/st_main.html?p_catid...-58107537721.71 With the new labeling law, things are somewhat easier because anything that (intentionally) includes an ingredient containing wheat has to list that. But you need to watch out for barley, rye, and oats (if avoiding that) ingredients yourself.
  14. hathor
    I haven't heard of casein intolerance going away. Dairy has a common effect of binding you up. So taking that out can easily make things, uh, more free-flowing. It could be that your body just needs some time to get used to the absence of dairy. Did you add anything to your diet when you took the dairy out? If so, you could be reacting to that...
  15. hathor
    Which allergies are you dealing with? It sounds like it would be easier to find recipes that would work for everyone, with some labeled prepared food for things that not everyone can have. I personally would keep anything that caused an anaphylatic reaction out of the house completely. Of course, it is easier to give advice when one doesn't have the issue...
  16. hathor
    Does anyone here have an experience of reacting to an ingredient used to make alcohol, like fining agents used to clarify the product? There is a proposal outstanding to put allergen warnings on the label. Open Original Shared Link Is this something to be worried about, or are the amounts too small to be concerned with? I know you can find vegan...
  17. hathor
    I'm curious too. I'm remembering someone on this forum once mentioning that sometimes conveyor belts have flour or a wheat starch on them to keep things from clumping together and sticking. I wonder if this is a way that they would know a product would contain wheat and yet it isn't a true "ingredient?" I look forward to hearing the answer.
  18. hathor
    Yesterday I started reading Food Allergy Survival Guide. It contains a great deal of useful information about food allergies (& intolerances) and nutrition, plus cooking tips and over a hundred recipes that are vegetarian and free of the most common food allergies (dairy, eggs, fish, gluten, peanuts, shellfish, soy, yeast, & kiwi fruit [didn't know...
  19. hathor
    I just received a message that my emails from this forum are bouncing. THAT email came through to me, though, so I can't figure out what is going on. My email address is obviously still good. I haven't changed my email address. I have received emails from this forum in the past. I am still receiving email from other discussion forums without difficulty...
  20. hathor
    No, it is this one: https://www.celiac.com/catalog/product_info...da29f554c88b3c3 But I guess, in the interest of thoroughness, I will have to try the Arrowhead Mills mix too
  21. hathor
    Thanks, everyone. It looks like I'm going to be forced to make these cookies several times, just as a scientific experiment to see what works the best
  22. hathor
    I'm getting frustrated. I have a yummy sounding gluten-free chocolate cookie mix that doesn't contain any of the things I have to avoid. But I need to add fat to it. Butter is out (casein). Margarine seems to be out (every single one I looked at in the store had some soy). The mix says oil won't work properly. Is there a more unusual brand of margarine...
  23. hathor
    Yeah, I found it easier to give up dairy and eggs when I couldn't digest them anymore I've still occasionally had them, and then felt ill. I guess my Enterolab testing shows I shouldn't be having them at all. As you get older, your tastes may change. (Of course, you may call yourself a "girl" and be as old as I am ) Anyway, there are a lot of...
  24. hathor

    ARCHIVED Soy?

    hathor replied to alyssasgabby's topic in Coping with Celiac Disease

    Here are some safe and forbidden lists -- https://www.celiac.com/st_main.html?p_catid...-57107623365.5f If you want to avoid dairy and soy, you might check out almond milk. I haven't tried in in coffee (my system can't take the stuff anymore), but I think it is pretty tasty.
  25. hathor
    My usual breakfasts (I also avoid some other foods as well; if I can find variety for breakfast, so can you ) -- gluten-free cold cereal (Mesa Sunrise is my favorite) with almond milk GT hot cereal (I've got Bob's Red Mill & a chocolate quinoa one) -- either of these I throw in fresh, thawed, or dried fruit, nuts, and/or ground flax seed,...
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