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Murph

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

Everything posted by Murph

  1. Murph
    It's far from rare! A 2004 Columbia U. study showed only ~66% of those w/ "severe villous atrophy" were positive for celiac disease on the blood test. More recent studies have shown a strange backwards effect where at some point on the spectrum of villous atrophy, the correlation to the blood test becomes less likely. Can't recall where I read this, but...
  2. Murph
    I'm wondering if wild salmon would affect u also. Farm-raised includes a coloring added and I have no idea what's in that, tho I'd bet it's not gluteny. Also wondering what else u ate on salmon day. I think most celiacs w/ long-term damage get leaky-gut (compromised intestinal permeability) and intestinal candida, which can make yeast ingestion feel like...
  3. Murph
    I wouldn't eat the gluten for the test. It does too many terrible things to me. The jackass doc at Stanford wouldn't let go of it. Stay gluten-free & be well. If u need a diag, maybe the genetic test will work tho not all biopsy-confirmed celiacs have DQ2/8.
  4. Murph
    One of the very few things I can eat w/out cooking or prepping is smoked salmon. Yum so good. Kinda expensive of course, but so delicious w/ 0 effort. Since I'm also off sugar I get the kind that's cold-smoked, kinda resembles lox.
  5. Murph
    Oops double-posted. Grrrrrr Browser claimed it "timed-out"
  6. Murph
    I never eat anything listing "natural flavoring" unless I've seen the company's specific response to that particular product. It seems "caramel coloring" or flavoring is less risky but I've come to avoid it just the same. Strange that while trying to eat so healthfully that "artificial flavoring" is preferred over "natural"! There are a few huge lists...
  7. Murph
    A couple days ago I ran into an article by a celiac about traveling in Italy. It's @ Open Original Shared Link Good luck there - wish it was ME going!
  8. Murph
    I was satisfied w/ the Food4Life bread until my sister made me a gluten-free loaf in a breadmachine. I bought a machine of my own w/in days and never bought a loaf in a store again. I usually used Bob's Red Mill mix and never had anything but a fantastic loaf, despite the numerous stupid mistakes I made. Even my non-celiac little nieces loved it so much...
  9. Murph
    Reread the title of the post.
  10. Murph
    .
  11. Murph
    I used to have the ribcage pain too before going gluten-free. Could barely breathe sometimes. Doesn't happen anymore.
  12. Murph

    ARCHIVED Quinoa

    Murph replied to LisaJ's topic in Gluten-Free Recipes & Cooking Tips

    The kind in a box, e.g. Ancient Harvest, does not need additional rinsing. Another tasty use for quinoa is tabouli (tabbouleh?). I call it Q-bouli. Great when parsley is 4bunches/$1 since it uses so much. Traditionally made w/ bulgur wheat, but Q works as a great substitute.
  13. Murph
    Is anyone going to point out that Rice Dream isn't soymilk? Anyway - gotta read those labels. I used to drink Silk, but it really has a lot of extra ingredients. As part of an elimination trial I went to the unsweetened varieties - with only 2 ingred, water & soybeans. Have since moved up to tolerate 3 ingred types, where 'brown rice syrup' is added...
  14. Murph
    Ya I suppose you're right. Ignore my prev post. Maybe when *everything* is "pinned", that function doesn't do what it does everywhere else. Sure seems weird tho.
  15. Murph
    The stadium seats 257,325, according to the Indy paper, w/ another 50-100,000 in the infield, tho probably not so many in the infield while it rains.
  16. Murph
    The amazing overuse of "pinned" here is basically a demonstration of how ignorant the admins are as to how a forum is *supposed* to work. The list order of postings should be determined by the participants, not the admin.
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