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Karen B.

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Everything posted by Karen B.

  1. Karen B.
    When my hubby had to go on an "OhMiGawd!" diet (chol. 385, trigly. 980) his dietician set a target he had to hit every day of healthy fat consumption. If he didn't eat that amount of healthy fats by bedtime, he would eat Benecol on crackers just to meet his target. She said that fats surpress the appetite because they take longer to digest and keep you...
  2. Karen B.
    I just found this on Google, you may have seen it... Open Original Shared Link Something else I found on the net that agrees with an article I saw awhile back... Open Original Shared Link QUESTION: We are coming to Disneyland Florida in July and have a 5-year-old son who has Celiac Disease. Can you provide any information on US producers / brands...
  3. Karen B.
    I checked one bag full of non-perishables (and a can opener and some plasticware). I carried onto the plane a softsided "six-pack" size cooler with blue ice in it. That ran through the security scanner just fine. I don't think I'd take one of the coolers that uses batteries, anything with wires might look too "interesting" on the scanners. If you can...
  4. Karen B.
    I've had very good luck with calling companies. The people answering the phones are usually a lot more knowledgeable than the guys at the grocery store (and if they aren't, they are sitting in front of a computer that is). After all, they only have their product line to answer for, the grocery store has everyone's product lines to answer for. However,...
  5. Karen B.
    When I traveled last, I actually did have to show the letter from my doc to explain the food stash and I put a copy in the extra bag I checked with the food stash for the hotel (leave the bag unlocked). Mainly I took tostada shells, refried beans, foil packs of chicken and tuna, deli packs of mayo and relish (for tuna salad) and Nut-Thin crackers. Also...
  6. Karen B.
    This may be a dumb question, but kids can be enthusiastic. Any of them kiss you on the mouth after eating cake or grab your hand with cake crumbs on theirs?
  7. Karen B.
    Do I have to stop at 7? In no particular order... 1. So few of the people I work around bake that they think I'm a genius because I can make a cake or bread -- much less one without wheat! 2. gluten-free baking satisfies my inner geek because experimenting with recipes is like a science experiment. Being able to surprise a gathering of other Celiacs...
  8. Karen B.
    Would it help to vary your main dishes too, maybe? I find doing dishes like chicken fried rice or sweet & sour chicken (with pineapple, not the gooey red sauce stuff) add a nice zing to things and the ingredients are not that unusual, you can find them in most grocery stores. Cabbage rolls, stuffed tomatos, stuffed zuccini are all gluten-free dishes...
  9. Karen B.
    Last time I tried something like that, I heated seedless raspberry jam and spread it around. Might be too sweet for some but it was easy and the Namaste chocolate cake mix I was using worked well with it. I didn't use frosting though, I used Cool Whip with a dollop of sour cream to take away some of the sweetness. Didn't have any leftovers on that cake...
  10. Karen B.
    Curious. I don't remember seeing that in the book but yes, that would be bad information. When the author spoke to our Celiac group, she mentioned people that would call you picky and wouldn
  11. Karen B.
    Maybe they got a clue and changed something? After I told my doc, she confirmed that it wasn't gluten-free but that's been a few years. I'll check again for more current info because it really was my antibiotic of choice. What other info have you found to be inaccurate in the book? I found it to be quite a resource and have recommended it to several new...
  12. Karen B.
    My struggle has been getting my primary doc to consider my Celiac when diagnosing my symptoms. For instance, I have had a single, boil like eruption occur on my left side twice now, in the very same place, occurring about once every 2 years. She didn't think it could be Celiac related because it wasn't DH. She tested it and said it was "herpetic in nature...
  13. Karen B.
    My gastro doc is from Pakistan and we discussed curry powders. She warned me that a lot of the imports may contain unlisted wheat as filler and as a non-caking agent. She did tell me that Sadaf brand contained no wheat. Now, that was in 2003 and I know these things can change, but I still use Sadaf brand (I get it from an Indian import store) and I've...
  14. Karen B.
    You can not be sure if a generic is safe because there may be multiple manufacturers of generics for any drug and your pharmacy may not even know when the manufacturer changes because the supplier may stay the same. QUOTE: Open Original Shared Link Generic companies from all over the world (Israel, India and Brazil) are vying for market share. Price...
  15. Karen B.
    I'm really glad I went with the endoscopy because I didn't have the typical Celiac symptoms. Occasional tummy troubles but I'm a very adventurous eater so it didn't seem odd to have an upset after eating spicy foods or a different ethnic dish. I'm overweight and just this year, it's started coming down in small bits here and there. I'm thrilled because...
  16. Karen B.
    I figured it was the small holes that helped make the crunchy crust on the bottom. I'd be curious to know if it's the holes or the rounded bottoms. Please let us know how it turns out.
  17. Karen B.
    What a great idea! Thanks! I may have to take some to our next Celiac support group meeting for a summer thing!
  18. Karen B.
    If you get a french bread pan, you might want to give it another try. I couldn't believe how the pan changes the texture of the mix. In a loaf pan, it's nothing special. I took some to work so I'd have some for a luncheon our group was having. A co-worker (not a Celiac) liked it so much that she asked me to make some for a dinner party she was having...
  19. Karen B.
    That's scary! One of the major benefits of having an "official" Celiac diagnosis from my physician is getting her blurb at the bottom of my perscriptions "BRAND ONLY - MEDICALLY NECESSARY". I never take generics because today they may be gluten-free and tomorrow they may be stuck together with wheat starch. I still have to struggle with Walgreens and...
  20. Karen B.
    The only place I've found the pan is Williams Sonoma and I spray it with a non-stick spray even though it's a non-stick pan. gluten-free dough is too sticky to handle otherwise. Open Original Shared Link A tip I picked up when Beth Hillson spoke at our local Celiac group was to make a "glove" by wraping one or both hands in plastic wrap and spray them...
  21. Karen B.
    Thanks for the collection -- I can't wait to try the jelly roll recipe! I had great success recently using the gluten-free Pantry French Bread mix and a french bread pan. I didn't realize the french bread pan would make such a difference in the crust! It was crunchy-hard and made great bruschetta. I've made the same mix in a regular pan and it just...
  22. Karen B.
    I love this website for accurate info that's Celiac specific! It was the first Celiac site I found after diagnosis.
  23. Karen B.
    Apparently, it's not correct... Sprouted Gluten-Containing Grains, by Donald D. Kasarda, Former Research Chemist for the United States Department of Agriculture The following was written by Donald D. Kasarda who is a research chemist in the Crop Improvement and Utilization Research Unit of the United States Department of Agriculture. If you have any questions...
  24. Karen B.
    Your doc may have asked in that fashion because of patient reaction to the idea of having a camera down your throat. I've had several people react to a description of an EGD like "You let them do that to you???" I definitely understand the desire for an official diagnosis. It makes a difference to family and friends Insurance companies (who may...
  25. Karen B.
    I found out by accident that if you make the standard Chebe mix and remember to put in the baking powder but forget to put in the chese, it makes a biscuit/scone type of pastry that's very good. I used orange marmelade as a topping and I made some brown sugar-cinnamon ones that were very good. All I did for the brown sugar-cinnamon pastries was mix a lot...
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