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MaryJones2

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Everything posted by MaryJones2

  1. MaryJones2
    It was a wonderful experience especially for a super sensitive celiac like me. I'm so excited that the concept of cross contamination is finally getting traction with restaurants. I also like that more restaurants are starting to offer gluten-free versions of their existing menu items. Hopefully if we support estabishments like this one things will continue...
  2. MaryJones2
    My guess is that raw and unprocessed are loose terms in the food industry. Raw peanut paste is probabaly unprocessed.
  3. MaryJones2
    General Mills did voluntarily recall that flavor of Larabar. Here is the recall link: Open Original Shared Link I would assume the food industry has a different definition of processed than we do so I think that's part of the problem. These are from the Larabar FAQ: What is meant by raw? Raw means uncooked food in its real, most natural form....
  4. MaryJones2
    I had the pleasure of eating at the Outback Steakhouse in Roswell, GA today. Celiacs in Atlanta have been raving about this location for several months and I finally decided to check it out. Wow! They get it. All you have to do is request the gluten-free menu and they take care of the rest. This location has a dedicated prep area and dedicated fryer...
  5. MaryJones2
    The Open Original Shared Link is awesome. There is one within walking distance of the museums. Also, the cafe at the American Indian Museum has many gluten-free options (and they list gluten-free on the card too).
  6. MaryJones2
    I can't bring myself to try McDonalds. Maybe two times a year I will do Chick-fil-A fries. I have a mandoline with a matchstick setting and a small fryer. I take a few russet potatos and slice them up and fry. It takes maybe 10 minutes total. The only problem is that they never seem to make it to the dinner plate
  7. MaryJones2
    Open Original Shared Linkfrom the Dairy Council covers casein vs. lactose and might help you out. I tend to associate stomachaches with lactose intolerance and I think that's the easier one to avoid. There are a lot of lactose-free products out there.
  8. MaryJones2
    Teff is a safe grain but I would still verify it's purity at each restaurant.
  9. MaryJones2
    Liz's comments made me think of something else. You'll have to figure out the casein vs. lactose thing too. I happen to have issues with both so goat is out for me. I am a teetotaler but everyone has a different tolerance level.
  10. MaryJones2
    I'm sorry that your son is having issues. It is so frustrating at times. I've been dairy-free for 3+ years and I have to be every bit as careful with dairy as gluten but that isn't the case for everyone. I find a lot of dairy cc in products so you'll need to research the brands and ask the same questions about processes, manufacturing, testing, etc. Lactose...
  11. MaryJones2
    FYI - General Mills recalled the Larabar Peanut Butter Cookie bars this afternoon. Open Original Shared Link
  12. MaryJones2
    Open Original Shared Link Open Original Shared Link
  13. MaryJones2
    Yum. I'll try that. I have so many flours too and rarely use them. Tapioca is my breading flour. I've been making Namaste bread using a cast iron loaf pan and it's really good. I am going to buy a bread machine and try that because my husband has decided that he prefers gluten-free bread and I can eat a loaf a day.
  14. MaryJones2
    Hi Nikki - I'm sorry your son is having a difficult time. Dairy can be difficult to digest so you might try removing it for a few weeks and see what happens. There are several dairy replacements made from rice, soy, coconut, and hemp that you can try. You do not need to worry about eggs containing gluten. They don't.
  15. MaryJones2
    Liz, question for you. I'm already dairy and soy free and am pretty sure corn is going to be added to the list soon. What flours/bread mixes do you use?
  16. MaryJones2
    Tim, thanks for asking that question. I think your friend is right. They are trying to take your money. I would have to see several studies before I would even entertain that! With one very complicated exception, all commercial chicken feed has wheat as the primary grain and soy as the primary protein if they're vegetarian and animal by-products if...
  17. MaryJones2
    I can't do the Staxx because of the soy. They just don't like me. I also get sick every time I eat Lay's Classic. I've never gotten sick from Lay's Natural. I can't really tell the difference between the Classic and Natural except the price! The Natural is about $4 a bag.
  18. MaryJones2
    Does anyone know of a large scale study for oat tolerance? Or how the only 10% react phrase came about? Most of the studies I've read are rather small (10, 39, etc. people) and seem to have a more than 10% dropout rate due to adverse reactions. I've been wondering about this for some time and thought I would ask.
  19. MaryJones2
    Thanks for sharing Laura. I thought this part was excellent: If you go on a 99.9 percent gluten-free diet, that 0.1 percent is perceived by the immune system as something dangerous there. It can't distinguish between a crumb and an entire bread loaf.
  20. MaryJones2
    I was surprised to see the following in the Hain Celestial statement: Reading the label is the best way to check for the presence of ingredients which contain gluten. If gluten is an ingredient it is listed separately and not under "natural flavors" or "spices". In addition, our labeling always declares gluten containing ingredients. Both major...
  21. MaryJones2
    I think so. I don't do coconut either so that solidifies our soulmateness! I'm not sure I have a comment on the Bojangles story other than I like to say Bojangles.
  22. MaryJones2
    Patti, I understand about the chances. I am the same way. I think a lot of my problems are really because I have so many other intolerances and each has a specific set of symptoms so I've learned through trial and error which gluten-free products don't cause any symptoms and stick with those. I make everything else. I really feel best when I do this so...
  23. MaryJones2
    It's difficult sometimes but I found a groove about a year ago and am generally healthy now provided I stay away from the smallest amounts of gluten. Initially I was tempted to try new gluten-free things and trust people who really had no clue how to prepare food and was getting glutened every few months or so so I don't think I was fully healing. I did...
  24. MaryJones2
    I don't do well with Bob's products in general. I can't do oats at all. It's a real shame because I love them so.
  25. MaryJones2
    This is a lot of what happens to me. I am generally unable to function for 7-10 days and tend not to remember much about the week. It's a lost week. Then I'm yucky for 2-3 more weeks. During these times everything that goes in my mouth bothers me. I also have terrible joint pains, insomnia, migranes, skin problems, etc. I have PCOS too and I swear every...
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