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MaryJones2

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Everything posted by MaryJones2

  1. MaryJones2
    I would get sick too as I am very sensitive. I can't really be in the same room when someone is making stuff with flour. There are several gluten-free brownie mixes on the market that get rave reviews from the gluten eaters. My husband loves the Trader Joe's mix.
  2. MaryJones2
    I agree with Lisa and Peter. The best advice I can give is to try it and if it makes you ill then avoid it in the future. There is a lot of trial and error involved in the beginning. You'll find that you can tolerate some things labeled like that but not others and it differs from person to person.
  3. MaryJones2
    Like most of us, I have many doctors. Two of them are mainstream doctors (endocrinologist and rhumatologist) who have many celiac and gluten-intolerant patients. They both find value in Enterolab but do not rely on it exclusively. The more liberal doctor said "Dr. Fine seems to be on to something here so if you can afford it lets see what comes up." ...
  4. MaryJones2
    I am thinking chilling the oil until it's solid would work. I sub oil all the time for stuff that calls for solid fat but have never tried it in a pie crust. I think the difference in flours (lack of gluten) might be an issue for a traditional oil crust.
  5. MaryJones2
    Which Fructis are you using? I ask because my husband picked up the wrong bottle once and the same thing happened to me. It wasn't a gluten thing but was obviously an issue of some kind because once I switched back it went away. I am using sleek & shine for dry hair (orange lablel).
  6. MaryJones2
    Thyroid medication dosage is notoriously hard to nail and it takes a while for your body to get used to thyroid medication. If you've only been on it a few days you might want to give it a week or two and if you are still having problems you might need to switch medications or adjust your dose. It often takes a few months for everything to plane out.
  7. MaryJones2
    I pulled a few tubs of Mother's passover margarine out of the freezer tonight and here are the ingredients: Original (blue tub) = Partially hydrogenated cottonseed oil, water, salt, vegetable mono & diglycerides, potassium sorbate (a preservative), artifical flavor, citric acid, vitamin a palmitate added, annatto (color) Sweet Unsalted (orange tub...
  8. MaryJones2
    Hi - here is a list of physicians from Atlanta Metro Celiacs: Open Original Shared Link Harry Delcher is an endocrinologist in Dunwoody and I cannot say enough kind things about him. He is certainly knowledgable and capable of addressing all of your issues.
  9. MaryJones2
    I have very different symptoms for casein and lactose. A lot of medications have lactose and I usually get cramps and diahrrea. Casein gives me horrible brain fog and constipation and I can actually relate to the symptoms of autism because that's a familiar reaction. For me, it's pretty immedate on the casein. The lactose thing usually shows up a few hours...
  10. MaryJones2
    Hi Kathy, I'd try going dairy-free for longer than a couple of weeks - more like 3-4 months to see if you notice anything. Also, keep a food diary and see what kinds of patterns develop over the next few months. Hopefully that will help you figure it out.
  11. MaryJones2
    I get a very strong reaction to inhaling flour also. From what you've said here your daughter may also have an allergy to wheat as well. Some of those symptoms sound a lot more like an allergy. The worsening of reactions could also be a result of chronic exposure. Many people can tolerate a small amount but if they are exposed to it over a few days or...
  12. MaryJones2
    Happy Birthday Jess!
  13. MaryJones2
    Thanks all. I had a great birthday. My husband cleaned the house, did the laundry, baked brownies and took me to a kitchen store this weekend. What more can a girl ask for? I think I'm getting old though because I found all of this rather exciting
  14. MaryJones2
    I personally would not ask a hostess to make any exceptions in this case. It's a lot of pressure to put on someone who doesn't understand how to prepare gluten-free food. I would call her and politely let her know that you have food issues (allergies, intolerances, or however you are comfortable wording it) and that you would prefer to bring your own food...
  15. MaryJones2
    I had one several years ago and it was the easiest test I've had. The pill isn't any larger than most vitamins. The process is also very easy. The day before you're on a restricted diet and no food or water after midnight, then the next morning you go in a swallow the pill and get hooked up to the monitoring belt. It takes maybe 15 minutes to do this...
  16. MaryJones2
    The last stuff I have is from 2007 and the email states that while there isn't any wheat flour in that cheesecake the pan coatings are wheat flour. I thought all Godiva chocolate had barley in the natural flavors?
  17. MaryJones2
    I feel best when I don't have any soy so it might be something to experiment with. Open Original Shared Link and Open Original Shared Link have good info on dairy.
  18. MaryJones2
    Hi gfwarrior, I have been gfdfsf for several years now. I can tell you dairy was, and continues to be, the hardest thing to remove from my diet. Most restaurant menus and prepared gluten-free foods have dairy and if they don't have dairy they have soy so it can be a challenge but certainly doable and after a while won't be an issue. Here are a few...
  19. MaryJones2
    Thank you so much! My husband has many things planned so it should be a fun day.
  20. MaryJones2
    No we don't have Wegmans down south. It's a real shame. I shop at Harry's Farmers Market and they always list the country of origin, whether or not it's organic, non-GMO, local, etc. on produce but don't list anything else. The meat and fish will specify country of origin, farm raised or wild, color added, etc. They are very gluten friendly so I am hopeful...
  21. MaryJones2
    What a good idea. I am thinking popcorn balls or seed balls for ornaments. Maybe if you strung the popcorn on wire they wouldn't fly away with it.
  22. MaryJones2
    Yeah I know. I'm glad that I have a legitimate excuse for not partaking.
  23. MaryJones2
    I ran across this in the Atlanta Journal & Constitution and thought I would share. Some of the comments are very entertaining. I'm glad to know that it's not just us. Open Original Shared Link
  24. MaryJones2
    I saw that too and wondered though how you declare it on fresh produce that isn't sold in a package with a label like squash, tomatoes, lettuce, corn, etc. Most grocery stores take the produce out of the box and I would think the box would be the only place you'd find a declaration. Once I get a little time I was planning on emailing a few companies to see...
  25. MaryJones2
    I have heard of this and read the article referenced. There are several products on the market designed to extend the shelf life of fresh foods. They are called edible films and can be made from all sorts of offensive grains (corn, soy, wheat, etc.). Here is an article by CSA Celiacs on the subject. Open Original Shared Link
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