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DeerGirl

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About DeerGirl

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  1. I am planning a trip to NYC soon and would like to know if anyone has any suggestions for eats? Where to go???

    Tons!

    Risotteria

    lilli & loo (not my fave but still good)

    bistango (make reservations if you can!)

    Tribeca grill -- not expressly gluten-free but they are quite knowledgeable

    pala - east village off of houston street - gluten-free pizzas, excellent


  2. Looks like your original question got a little lost. I could make a few suggestions that may help you in your future social events -- there's no reason you can't join in and have a good time with your friends.

    As noted by other responders, "wine coolers" will be malt beverages. Perhaps you were thinking of a wine 'spritzer' - which is simply wine with seltzer. Wine, champagne, port, most liqueurs will be gluten-free. You could try a gin & tonic which is both safe and simple.

    If you don't want to drink alcohol and want to avoid soda you can try having: Seltzer (or club soda) with a lime wedge. You'll avoid the HFCS and sugar that way.

    As for finding a drink you might like, or finding out what common ingredients go into drinks I found this site -- http://www.drinksmixer.com/ You'll find in different 'bartender's bibles' different ratios of ingredients in drinks, but it gives you a rough idea.

    good luck!


  3. Thanks to everyone for the responses. I think I will try make-ahead foods, and pack some soups, as you have suggested, and ask about a fridge/microwave. I would so much like to be able to just eat with everyone else, since it is a group thing (we'll be taking classes together, et cetera), so I am hoping the catering manager confirms that they will be having some simple, safe foods.

    The grill idea sounds great, (and delicious) but it is a bit complicated for me -- I don't own a grill (we live in a small NYC apartment), but it is a great idea for future reference.


  4. This is the first time I'm dealing with this. Could use any helpful hints!

    I am going to a resort in a few weeks for a group event (kind of like craft camp for grown ups). :-) The resort is not officially the host, so I called the organizer today. I explained that I needed to speak to someone, probably a catering manager about the food b/c I have celiac disease and must avoid specific foods. They were confused (which I understand) about why I couldn't just *look* at the food and see if I could avoid it. <_< I gave them a very brief explanation, and said the menu doesn't need to change I just need to know in advance if I can eat it. At any rate, they said to call back in a week when the menu is set and then she'll tell me who to call.

    Anyone BTDT, am I better off just randomly calling the resort and finding the catering manager?

    So in the meantime, what snacks, foods I can make in a hotel room, should I plan on bringing with me? We will be in the resort, relying on their foods for the entire length of the stay, so unlike a vacation where you stay in a hotel and spend all day out and about, I have to bring it with me or eat what's there at the resort.

    Thanks!!


  5. Thank you for everyone's responses. I liked the poison ivy idea, except well, I'm not allergic to poison ivy, so it isn't scary to me. :-o

    I had never considered the salad washing plan prior to last week. And yes, foolishly I did it. Did I have a reaction? Hard to tell but days later I had a reaction to *something* but that may be entirely unrelated.


  6. I've had four different doctors test me for it, without asking, with the symptoms of fatigue and joint/muscle pains. (Gyn, two different GPs, and my rheumatologist.) Maybe it's because I'm young(ish), maybe it's because I've lived in the PacNorthwest for the past three and a half years. But it's never been an issue.

    Tarnalberry- that's excellent! I was tested only by 2 docs, and one was to check for hypo/hyperparathyroidism (or to rule it out) and the other was follow-ups with celiac specialists. I know more awareness is growing about the role Vit D has in many diseases and physical symptoms, so hopefully more people will get as comprehensive testing as you did.


  7. Vit D & calcium will help with bone density.

    Supplemental levels are guided by what your starting levels are. My doctor had me take a prescription of D3 when my very low levels were first found. Since stabilizing and going gluten-free, I am now on a lower maintenance dose that is available OTC.


  8. See his email below: How can this be so? How can Dr's miss this. How many people out there with Fibro have low vitamin D and no one bothered to check? Anyone out there feel like crap...hurt all over and no one bothered to check your vitamin D levels??

    -------------

    They miss it b/c traditionally not tested for unless they suspect rickets, house-bound people, or others who don't go outside. It is the rare doctor who thinks to check for it for any reason, in my experience. That said, glad your brother got tested and he is feeling better. I know how miserable being Vit D deficient is, as I too had problems with.


  9. Its not silly at all, but it is helpful to understand it.

    Doesn't matter if the food is imported or not. If its sold in the US and regulated by the FDA, then the law applies.

    Wheat must be declared and cannot be hidden (starch, flavoring, or any other ingredient). If you don't see wheat, it isn't in there.

    happygirl - you've been so helpful, from the first time I joined here. Thanks for your help! :D


  10. You can't count on drugs or other cures. You have no idea if this drug will pass clinical trials or if it will be as effective as researchers are hoping. You have a cure available to you right now. You can stop eating gluten. I know it's not easy, but it's an amazing, side-effect-free solution. I'm sure you know the long-term consequences of continuing to eat gluten. It's up to you to figure out what will motivate you.

    Perfectly put!

    @Rinne -- thank you :-)


  11. Flavorings, etc. can be suspect if:

    1. They are not on the lists of full disclosure (http://www.glutenfreeindy.com/foodlists/index.htm and http://www.glutenfreeinsd.org/product_updates.html)

    2. All FDA products require wheat to be listed (per the 2006 FDA Food Allergen Labeling Law), so it can't be hidden at all, in any form.

    Brilliant linking to that site, very handy thanks.

    This may be silly but I am still confused with how the 2006 law really works. This means "starch" on something has to be identified as wheat if it has it? If a label doesn't say wheat it means... no wheat in it? Does this go for all food, including imported (would that fall under FDA guidelines)?


  12. Thank you.

    I think I really get stuck with additives, flavorings and other 'miscellany' on ingredient lists. Some gluten free lists I have suggest that any "flavorings" are suspect and should be researched, while others say they are fine.

    Won't it be nice if/when everything is required to be labeled? (hoping....)

    Also -- Roquefort, Bleu, Gorgonzola cheeses -- I hear they are ok as the bread mold they are grown from leaves no bread behind, and most domestic cheese does not have bread starter (still not sure if that is true). However I do encounter non-domestic or artisanal cheeses and I admit I've eaten it on the assumption that there just isn't any gluten in it once the cheese has developed.

    Thoughts?


  13. I am a big fan of Liberte Mediterranee yogurts --

    Here is the response I got from the friendly folks at Liberte re: gluten --

    "We would like to inform you that the only yogourts that contain

    gluten are the 6 grains line of yogourts (4 flavors) our Minimix line of

    yogourts (3 flavors) and our Muesli organic line (4 flavors).

    Also, we have some products that are not considered allergens but

    they are made with glucose syrup from wheat and those products are: all Mocha

    flavours, our M


  14. Thank you. I just hate to think that the Chipotle did me in.

    Do you find that you need to check things often still? As much as I've internalized, I am still feeling like there are complications.

    What about products that do not contain any gluten but may have been "processed in a facility that handles wheat...." -- eat it or pass?

    Also, thanks for the glucose syrup answer.


  15. I've been gluten-free for a bit over a year and have done pretty well. Have had some glutenings. Most recent one this week was either eating at Chipotle (no problem before) or a dental alginate. Or something else entirely different from gluten.

    Now that I've been at the diet for awhile I feel a bit over-loaded with info. It is as though I have too much information and am not sure how to 'organize' or use it. Have gone over my books, documents on the diet. I'm wondering if anyone has had this experience??

    The routine I've gotten is, if it says gluten free, I typically believe it. If I read the ingredients and there are no gluten-containing ingredients, I often believe it. If the ingredients have no gluten-containing ingredients *and* I have previously checked the company and know they say gluten-free I go ahead and eat it.

    I get most confused with which flavorings, additives to be looking for, guidelines have changed it seems. What about glucose syrup made from gluten? I have the new guidebook from Celiac Disease Center at Columbia University is handy, still I feel confused.


  16. Well, firstly a cure is in all probability, not imminent.

    Focusing on some distant *possibility* (not certainty) while ignoring your own body, is not the best idea. :unsure:

    Some thoughts - Have you been tested for vitamin deficiencies, anemia, had a bone density scan, and all the other various manifestations of celiac? You might find it easier to deal with celiac if you had a very good picture of what your body is experiencing.

    Frankly, the little bit of tired you may feel is likely the only thing you are aware of, but other damage is being done. Just because you can't see it or feel it doesn't mean it's not happening.

    Adhering to the gluten-free diet may stave off osteoporosis, infertility, neurological conditions, diabetes (and other autoimmune disorders) and --- will help you avoid certain cancers. Untreated celiac puts you at higher risk for all sorts of things. The link below, from a well-known celiac center in the US will be helpful with that info:

    http://www.celiacdiseasecenter.columbia.ed...ociatedCond.htm

    It sounds like you might feel more empowered and less unhappy with the diagnosis if you got involved with a local support group. There are great resources here online, this message board for one, but it sounds like since you are having such a hard time with the diagnosis you might do much better with meeting some fellow celiacs face-to-face. Have you tried contacting the Coeliac Society of Australia? There might be a group that meets locally.

    http://www.coeliacsociety.com.au/

    also -- www.daa.asn.au

    also -- what about a site like meetup.com ? Not sure if it is widely used in Australia or if there is another site doing the same thing there.