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About Julie-uk-nz

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  1. Hi, I was wondering if anyone could help me?

    Yesterday morning I was belching a egg/sulphate smell/taste. Later on I got back ache, flatulance and developed a rock hard bloated stomach and then in the evening i got really bad D. When i woke-up this morning i had to run to the bathroom again and now i just feel drained and dehydrated. I have celiac but i've never had the egg/sulphur belches before.

    I wonder if i have an infection or another food allergy.



  2. Hi, I just came back from Rome today and i just wanted to say that it was surprisingly easier than I thought. They're pretty celiac aware as children get tested pre-school. I eat at Alex's cafe on my first and last night and eat Tagliatelle which was good. I didn't manage to find a gluten-free pizza which was a shame.

    I actually found it easier to eat in Rome than London, Tokyo or Auckland.

    Hope this helps if anyone is considering a holiday to Italy.

  3. Hi,

    I'm heading to Tokyo in a few weeks and wondered if anyone had actual restaurants/cafes etc that are gluten aware?

    I checked out the be good cafe website but it's all in Japanese, could someone confirm that the address is: Za House Bldg, Ball room?

    Any help would be greatly appreciated as i'm really scared that i'm going to eat gluten on my first day and ruin my 3dys in a fantastic city :(

  4. That sounds hopeful, only D once in 4 wks and it wasn't really your fault.

    I'm going to try and make the cheesecake this week, has anyone made it yet? I'm taking it one step at a time at the moment and then once i know the recipes i'll start the diet properly. Anyway........

    I notice that the recipe says:

    1/2 cup homemade yogurt or homemade cream cheese***

    2 cups uncreamed cottage cheese (dry curd cottage cheese)

    but i can't find any dccc in NZ and it says if you find it impossible to obtain dry curd cottage cheese, substitute the cream cheese recipe (drained homemade yoghurt). So do i use 2 1/2 cup of cream chesse or 1/2 cup of yoghurt and 2 cups of cream cheese?

    I hope i haven't just ask a really stupid question :ph34r:

  5. What a good thread.

    I'm living in NZ at the moment (originally from the UK) at a bank called ASB within Online Business Banking, i'm currently part of team doing a project of converting 7000 customers from one oline product to a new product and will take about a year to complete.

    Heading back to the UK for a holiday in Sep via Tokyo for a couple of nights which will be interesting because i haven't been back since i've know about celiac.

  6. Hi

    I've had the same thing, it seems like i've been glutened but no brain fog, is it possible to be glutened and not have brain fog?

    Or could it be something completly differant like not cooking the chicken properly the night before or a bug? I suppose the syptoms would be fairly similar. I always put everything down to Celiac which can be so wrong sometimes. I suppose we get used to blaming everything on Gluten :P

  7. Thanks Peter, that was informative. It's good to know that smirnoff is made from corn. I went out last night and had vodka lemon and lime and today i feel fine. Maybe it was the brand of vodka i had (not sure which one the bar used) or maybe my gut has healed (it used to give me a bad reaction) since the last time i had vodka but it seems to be better than drinking red wine which makes me feel awful the next day.

    A work colleague forwarded me a link regarding gluten in red wine which was worrying and could explain a lot, Does anyone think this is possible?

    I'll paste the article over:

    Nancy says:

  8. I've been confussed by what alcohol i can and can't have and i've been getting gluten reactions from vodka etc so i found the following article interesting. I've posted it as it might help others......

    Written by Dr Rodney Ford

    Wednesday, 29 November 2006

    The gluten content of alcoholic drinks will depend upon the primary source of the beverage and how much it has been distilled. And of course, the gluten content will also depend upon any additives.

    Gluten-free alcohol includes those made from grapes and berries: wine, champagne, brandy, rum, tequila, sherry and port.

    Many spirits and liquors are made from fermentation of grains: wheat, rye and barley. But the distillation process removes just about all of the gluten proteins. However, residual amounts of gluten will add to the flavour. So such drinks must be suspect.

    Avoid Beer! The basic ingredients of beer are water, malt, hops, and yeast. This is brewed with malt (from barley) which contains gluten. Beer is a fermented, hop flavoured, malt sugared, liquid. The major variation in beer is the type of yeast used in the fermentation process. Gluten proteins remain in the beer. There are some gluten-free beers now available.

    Generally, there are insignificant amounts of gluten in distilled alcohols. However, those who are super-sensitive to gluten do report bad reactions to these grain-based spirits. So

  9. I found this on another website:

    One of the articles in the links below has an anecdote about a celiac that found he could eat wheat bread if it is made with traditional sourdough methods so that the fermentation starts the digestive process with enzymes that most people lack.