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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

    ARCHIVED Group Letter to Dr. Fine

    JNBunnie1 replied to Gentleheart's topic in Doctors

    I think this is a good idea. I'll try to make mention of this effort wherever I can. I think a goal date would be a good idea, Gentleheart, I know you need some answers. This is your baby, you feel free to set the date whenever you like.
  2. JNBunnie1

    ARCHIVED Group Letter to Dr. Fine

    JNBunnie1 replied to Gentleheart's topic in Doctors

    I agree wholeheartedly. Perhaps we could agree that if we want our comments private, we will refrain from posting them publicly? I think that would help stem a great deal of controversy. I really wasn't trying to be contentious, I'm a walking dictionary and I get confused when something doesn't make sense, is all. Asking for clarification gets me in...
  3. JNBunnie1
    'Bob's Red Mill' and 'Better Batter' are two brnds of flours available. Be careful with BRM mixes, they tend to have bean flour which a number of people find distasteful unless it's covered by a very strong flavor. For example, the BRM chocolate cake mix has bean flour but is delicious, you totally can't taste it. Whereas the BRM choc chip cookie mix you...
  4. JNBunnie1
    Hey, so how've you been doing? Have things gotten any better or have you been able to pick up a few hours work somewhere?
  5. JNBunnie1
    It could easily be your body is detoxing and will cause inflammation, and breasts are naturally more reactive to that. But breasts are not something to toy with (pun intended) so I would at least mention it to a doctor, including your newly gluten-free status.
  6. JNBunnie1
    I have found that the confident "I can't have gluten (explain what it is when questioned) and here's my food, how's yours?" works great. We don't go out, but when someone does notice it's usually jealousy because my food's way cooler than the cafeteria food. I honestly have trouble understanding a work culture that would hassle you about your food choices...
  7. JNBunnie1
    There are two ways in which Celiac affects you. There is the improper autoimmune response that causes inflammation and villi damage, and a certain subset of symptoms in people. Some of these are, for example, neuropathy, ataxia, brain fog, dermatitis herpetiformis, diarrhea/constipation, and fevers. (Someone please correct me if I have any of these mixed...
  8. JNBunnie1
    The Cuckoo's Nest in Old Saybrook was quite accomodating and made me safe food as well. Across from the Aleia's, which no longer opens the restaruant, they just bake now....... sigh......
  9. JNBunnie1

    ARCHIVED Group Letter to Dr. Fine

    JNBunnie1 replied to Gentleheart's topic in Doctors

    I really don't mean to sound contentious, but I couldn't actually figure out from this whether or not you were interested in being included. I'm guessing no. I would like to be included, Gentleheart. And I think the letter you wrote is perfect. Sign me as JnBunnie1, thanks.
  10. JNBunnie1
    I'm curious about something. The issue (real issue, I personally don't care what Rachel eats) here is whether or not Dr Fine's testing method is valid. Ok. 3 questions for you all. 1. Has anyone on here gotten a NEGATIVE response from Enterolabs? I'm sure there's someone on the board who's savvy enough to find someone. 2. We are a race of people...
  11. JNBunnie1
    Me next! So I was in and out of the doctor's office for months with EVERY SINGLE classic Celiac symptom except the rash. Eventually he sends me to a GI for a scope to make sure I'm not doing too much damage to my colon and the GI tells me, 'Eat more fiber.'
  12. JNBunnie1
    BIG ditto.
  13. JNBunnie1
    You might want to start with gluten-free recipes that other poeple have come up with, instead of starting out converting your own recipes. You'll get a better feel for how the flours work together, whether butter or oil is better in a recipe, how much egg to use, whether to overmix a batter or just barely mix it. You will find with almost all gluten-free...
  14. JNBunnie1
    You need a new toaster. Even toaser ovens can't be cleaned well enough. I suggest finding a college kid for your old one.
  15. JNBunnie1
    Out of curiosity, how'd you manage the hot buttered rum casein-free?
  16. JNBunnie1
    Good for you! I had my second gluten-free Thanksgiving yesterday, and I have to say I've outdone myself. Turkey was the best turkey any of us have ever had EVER. I just rubbed garlic and salt and pepper all over and put little pats of butter all over the inside of the skin, stuck half a stick of butter inside, and roasted it upside-down for three or so...
  17. JNBunnie1
    You can't use straight quinoa grain, you need to use quinoa FLAKES. They usually work quite well. And a lot of things won't look the way you're used to, try to judge based on flavor and texture. Two tbsp of flax seed will help any quick bread with a flavor strong enough to hide it, will help hold it together. For your recipe, I would do: Cake: ...
  18. JNBunnie1
    You know, I went to my boyfriend's family's thanksgiving dinner yesterday, and brought myself a big bowl of chicken noodle soup (which was bangin, by the way). I could have spent the time feeling bad because I couldn't have what they were having. But you know what they were having? Storebought stuffing. Storebought rolls. Mashed potatoes. Green bean casserole...
  19. JNBunnie1
    Also known as 'dump cake' for those of us from the 'sticks'!
  20. JNBunnie1
    Ditto- Whole Foods gluten-free Bakehouse stuff is usually aweseome, avoid the hamburger buns and the pie crust, just bleh. The cheddar biscuits, however, are the BOMB.
  21. JNBunnie1
    Hey thanks for posting, it's thanksgiving and I needed to know I could use this broth, didn't figure they'd be picking up the phone.
  22. JNBunnie1
    That's what I did!!!!!
  23. JNBunnie1
    I will be using Pamela's ginger cookies for a crust this year, I have done it before and it's WONDERFUL. And it's really good therapy to put the cookies in the bag and use a can to bash them up. I actually like the Trader Joe's gluten-free ginger snaps, they're the best I've had of all the brands and cheap. I just have a box of Pamela's on hand.
  24. JNBunnie1
    I use Everyday Minerals, they guarantee gluten-free and it's the same thing but way cheaper.
  25. JNBunnie1
    For oats, you can use quinoa flakes. If you could show us the recipe, that would help. The board was down for a while, and we lost some stuff. You're not imagining things.
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