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Karen B.

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Everything posted by Karen B.

  1. Karen B.
    I like Udi's Rye style bread or Omega flax and fiber because I can get them locally. The best I've tasted is Katz Challah bread. It has a normal taste and texture but it's harder to find in my town. Katz does mail order but it's better if you can sell a local store on carrying it.
  2. Karen B.
    EmMothRa, just FYI - Sam's Club carries a generic form of Imodium, I think the bottle of 200 was around $5. Why spend more than you have to? Also, it's one of the things someone with Celiac should always have handy, just in case.
  3. Karen B.
    I don't know if this will help you but I had been on Prevacid due to reflux for 5 years before being diagnosed with Celiac. At the time of diagnosis, I was nearly asymptomatic. I didn't have reflux after I went gluten-free so I stopped taking Prevacid. Also, I had to buy a complete new wardrobe of slacks because I hadn't realized how bloated I was from...
  4. Karen B.
    Mermaid's Mom, something about going gluten free really sharpened my nose and taste buds. My co-workers teased me about being able to walk into the office break room and comment that someone had a tuna sandwich on white bread when it had been a couple of hours. OTOH, people's colognes almost gag me sometimes and I can taste them in the air. If she experiences...
  5. Karen B.
    I've been eating gluten free since 2003 and it does get better. I do remember when Hubby and I realized that I was getting sick every time I ate something cooked in a cast iron skillet and we had to burn it out and re-season it. It's incredible how sensitive it can be. After all this time, I still get hit with the strong wish for the convenience of being...
  6. Karen B.
    Non-dairy, non-soy calorie dense foods I have to limit (since I have the opposite problem) are avocado, nut butters, shellfish, oily fish, breaded foods fried in healthy fats, black olive tapenade (like pesto with black olives), gluten-free baked goods like cupcakes, muffins, homemade waffles, gluten-free breads with nuts added.
  7. Karen B.
    I see 2 issues: #1 -- How good of a hostess can you be if you're sick? And how will your guests feel if they are the cause of you being ill? #2 -- There are so many foods that are naturally gluten-free and good substitutions like Tinkyada, GFP French Bread, Chebe, etc. I can't see how you're shorting your guests at all. If you bake fresh, homemade...
  8. Karen B.
    What kind of lettuce? I've been told iceberg lettuce is one of the most difficult foods to digest. Pre-diagnosis, iceberg lettuce is the only food that would routinely give me D. Gluten didn't bother me but iceberg lettuce would do me in. Other lettuces give me no problem.
  9. Karen B.
    Your friend is totally correct -- the doc won't see the cheeks to which you apply blush. :-) They are under such a tight schedules and see so many patients in one day, you could meet the doc and nurse in the grocery store the following night and they wouldn't even know you.
  10. Karen B.
    Yes, it is an excellent natural source of vitamin D but it also is high in vitamin A and according to Hubby's doc, too much vitamin A can weaken bones. He was taking liquid cod liver oil and not measuring it, just drinking it from the bottle. Add in eating large romaine lettuce salads ( Open Original Shared Link [check vitamin A level for one head]) and...
  11. Karen B.
    I take Advanced Nutritional Technology SuperEPA 2000 Natural Fish Oil Concentrate, 1000 mg and I take 2/day. I haven't had any nausea problems with it from the beginning. My hubby's cardio doc recommended them to him and when I wanted to try them for general health, I started taking them. They have EPA and DHA. I don't keep them in the fridge but we get...
  12. Karen B.
    I found back in my pre-diagnosis baking days that melted butter made my tollhouse cookie or cookie bars chewy but regular cold butter made them crisp. You might try using real butter (although I now use Benecol and be the same effect) and melt it before adding it to the recipe. I like crisp crunchy cookies, so soft and chewy would be a problem for me...
  13. Karen B.
    At the time I was diagnosed, I had no Celiac symptoms, just anemia and sciatica from B vitamin and folic acid deficiency. When my Mom was diagnosed, she had no Celiac symptoms, just leg cramps and at 73, the doc couldn't believe she had Celiac. FYI -- The GFP Favorite Sandwich Bread is the closest I've tasted to plain white bread. Amazon has a pack...
  14. Karen B.
    Just a footnote... One package of Pamela's makes 2 12-14 inch pizza crusts but we made one crust and an assortment of bread sticks. Hubby was saving the last one for me and I was saving it for him so it went stale on the counter and became very tough. And I found out a new use for left over bread sticks. gluten-free dog chews! It took our...
  15. Karen B.
    Check out this earlier conversation. I posted several Chebe recipes in a string here. Open Original Shared Link You can get a wide variety of effects just by changing up the cheese. I found out using fat-free cream cheese (the fat-free has xanthan gum) makes a white bread type dough. Parmesan makes a Schlotsky's type bread. Forget the cheese (as...
  16. Karen B.
    Ditto here. I'm glad that it's something I can control so easily. I see other people with stuff they have to take prescription drugs for and the side effects of the drugs are almost as worrisome as the health issue. But I really have to say my hubby helps me stay positive. He was so relieved it wasn't colon cancer like they thought! He does a lot of...
  17. Karen B.
    Good News -- Chocolatey-brownie-fudgey type things seem to be the easiest thing to do gluten-free. I've made great chocolate cake with Namaste mix and I'm told their brownie mix is terriffic too. I can buy Bob's Read Mill gluten-free brownie mix at my local store and they are good. I made Pamela's gluten-free brownie mix for the office gang recently and...
  18. Karen B.
    Ditto
  19. Karen B.
    Just a quick "head up" on one think you should know right off -- gluten-free baked products tend to be higher in carbs and calories than their normal, gluten-containing counterparts. Something I posted the other day... Plain White Bread (regular gluten bread) Serving: 1 slice, 22 g Calories: 64 Carbs:...
  20. Karen B.
    Just for future ref, you may find as your body doesn't have to fight gluten every day, it gets more irritated with you when you get glutened. I was asymtomatic when I was diagnosed, so I was shocked to find that I'm quite reactive to it now. I had never had DH before my diagnosis but I had it show up and had to track it down. It was in the time release...
  21. Karen B.
    All of this is making me glad I pretty much stick with cafe mocha, mocha, mocha (extra mocha anyone?) or iced tea. Sigh! I've been bitten by the malt contamination before, and all I see them do to clean the blenders is swish and rinse. Of course, they don't think of it as cleaning away toxic residue.
  22. Karen B.
    You might want to check these links out... Best Places to Live: Top 100 Open Original Shared Link How far will my salary go in another city? Thinking about moving? See how much you should earn to maintain the same lifestyle. Open Original Shared Link The cost of living can vary widely from city to city.
  23. Karen B.
    Last night must have been fried chicken night! We made fried chicken nuggets at home. I did it the lazy way. Whack up a couple of skinless, boneless breasts, season some BRM all purpose baking flour with lots of garlic, cayenne, black pepper, oregano and salt (taste and you'll know when it's right) and dredge back and forth between flour and buttermilk...
  24. Karen B.
    We use Kitchen Basics in the brick packs for all our broth. It says gluten-free right on the package. I find bouillon to be too salty. I wish they made unsalted bouillon but I suspect the salt acts as a preservative. Hubby sometimes uses "Better than Bouillon" in a pinch but it still tastes like bouillon to me.
  25. Karen B.
    I do remember and I believe that was how they said they did it. When I make tortilla pizza, I like a thicker "crust" so I melt mozzarella between 2 tortillas and then spread the top one with pizza sauce, more mozzarella and pepperoni. The cheese sticking the two tortillas together makes it feel more like pizza and less like a taco that I should fold...
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