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JNBunnie1

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by JNBunnie1

  1. JNBunnie1
    I've always gotten the Bell & Evans chicken products, are the Applegate farms ones tastier? I like B&E it has a red ribbon on the front says gluten free.
  2. JNBunnie1
    My PF's (in CT) has the lunch prices on their gluten-free menu. And some items were recently added as well. I like PF's because when they do have a runner bring the food, they always say "Here's you gluten free - whatever" when they put it down. Always on the special plate. Makes me feel warm and fuzzy inside!
  3. JNBunnie1
    Excellent summation!
  4. JNBunnie1
    I kinda always thought it was her hair. Just poorly tied ponytails. Which MR Riceguy would know if he'd ever tried to tie pigtails! They don't always come out perfect....
  5. JNBunnie1
    I've been taking cod liver oil a long time. I've tried magnesium, my body sincerely dislikes it, so that's not an option. I saw no change in my cycle, either length, pain, or flow when I went gluten free. I've seen some minor changes as I get older, not in relation to any diet change. I use the advil/heating pad regimen. Anyone else had any luck with any...
  6. JNBunnie1
    BCP's?
  7. JNBunnie1
    My lips peeled and shredded for over a year before I found out about gluten and went gluten free. I used to use a steroid ointment to treat the pain it caused, it completely went away when i had been gluten free for a few months.
  8. JNBunnie1
    Well, maybe a good solution would be to just go with what makes you happy. If well-flavored red meat is appealing, a steak, burger patty, or pot roast, with a small amount of potatos or bland greens would be good. Stick a burger patty on top of a salad, help get the greens in. That's actually one of my favorite meals. Fry potatos in bacon fat so they taste...
  9. JNBunnie1
    I'll be There- Jackson 5
  10. JNBunnie1
    And talk and talk and talk.....
  11. JNBunnie1
    I found I had to come up with food combinations that were especially filling. Like baked chicken thighs with sweet potato and green beans. It's the sweet potato that does it. When I first went gluten free, I was so tired and hungry that I ate rice pasta with meat sauce twice a day for three months. Potatos are very filling. You might try researching resistant...
  12. JNBunnie1
    What's the definition of normal for B12 and iron? I have seen a lot of people test 'normal' or 'within range' for a lot of things, but for that particular person, it's not enough. I need more iron than than 'normal'. Also, you mentioned problems with supplementation. Have you had any success with sublinguals?
  13. JNBunnie1
    I had to go without tomato products for over a year. The acid did a number on me. I now tolerate them well, but have to watch it if I get run down or fatigued. Do you have a set of symptoms that you get from gluten, so that you can tell whether you're having a gluten reaction or something else?
  14. JNBunnie1
    #17 It doesn't matter if the kids are awake!
  15. JNBunnie1
    It is possible that your taste will recover as you heal on the diet. Are there any particular types of tastes that you can taste strongly and still enjoy? Sweet, salty, savory?
  16. JNBunnie1
    I'm still back on 'squicking' - what a great word!!!
  17. JNBunnie1
    Cashews and pistachios make my mother itch. I don't like cashews but they don't make me react, and neither do pistachios. And my mother (we're 95% sure) doesn't have any kind of gluten intolerance, I get it all from my daddy (thanks Daddy!) It is funny how different we all are.
  18. JNBunnie1
    Now THIS I understand. There are times when I just don't want to eat food anymore. It's tiring, it's going to make me feel like crap, I get full and then I'm hungry ten minutes later anyway, or I get full and feel like I'm going to puke for three hours. I make a big fancy lasagna and then realize I didn't read the pasta sauce ingredients and I can't have...
  19. JNBunnie1
    Awww, I bet your foots are just bootiful!
  20. JNBunnie1
    Am I the only one who finds it amusing that the word for bread in French is 'pain'?
  21. JNBunnie1
    I sliced and salted eggplant, let it sit a few hours. LAid out in two dishes, put a mix of shopped chicken, spices and cream cheese over both. Then a layer of half-cooked Tinkyada, then onions, then red sauce for one and alfredo for the other. Mozz on top of red sauce, bake 45-50 min. Haven't tried it yet, will let you know how it worked!
  22. JNBunnie1
    HAHAHA!!! Totally forgot that picture of my feet was up there! Weren't we having a beautiful feet contest or something?
  23. JNBunnie1
    I have always avoided anything made/packaged on shared equipment. I do not avoid things made in the same facility as, and have not yet been burned by it. It's rare that I buy a 'same facility' product, and it is usually something canned/jarred, adn from a brand I know is trustworthy.
  24. JNBunnie1
    Also, it's only been a couple of months. It takes a while for your system to heal, especially if it's been damaged enough to cause neuro symptoms like you describe. There's plenty of Celiacs who don't have instant, drastic reactions to gluten. It takes me 48 hours plus to react, and my reaction runs through a cycle of different things that last for a month...
  25. JNBunnie1

    ARCHIVED "Don

    JNBunnie1 replied to Menic's topic in Publications & Publicity

    I know coffee has some occasionally... unsalutary effects on me, but it ain't gluten. Wouldn't all us old-timers have noticed a problem with this by now? Especially since I've reacted to such ridiculous things as sour cream that had corn starch in it that was 'same facility'.
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