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inmygenes

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

Everything posted by inmygenes

  1. inmygenes
    Here is some information from the Kinder website - 1. Is Kinder
  2. inmygenes
    You could try letting it rise in a warmed oven. Set the oven to 200F and then once at that temperature put your bread in and turn the oven off, leave it to rise for 40 minutes and then without opening the oven turn it up to the baking temperature. I find this works well. Getting the proportionate amounts of starch and flour is key. If there is higher fiber...
  3. inmygenes
    Right from first being diagnosed with celiac disease I've found that tapioca has an overpowering taste and I really find it very unpleasant. If I catch a whiff of it in anything I don't want to eat it. It's supposed to be tasteless but it has a strong flavor and smell! So I use corn starch or arrowroot starch instead. I've noticed that in a few products...
  4. inmygenes
    I don't have that link on the right of Today's Active Content so could only get to it from the link you sent. A PM is sent to admin now. Thanks for your help.
  5. inmygenes
    I know, but it's off putting seeing it all the time :I
  6. inmygenes
    Hmm can't see that anywhere on the forum home, there is the list of topics and underneath Today's active content?
  7. inmygenes
    How do I do that on here? - Thanks
  8. inmygenes
    I think this is the beer I tried when I was back in the UK and it's the best gluten free beer I ever tasted! - it tastes like regular beer and I hope that it gets rolled out in Canada too, I'd definitely buy it. Wow a beer that tastes good and doesn't give me stomach pains, heaven!
  9. inmygenes
    When I first registered for this forum I posted my blog address into my post sign off, not knowing that it was against the rules and I didn't find out it was against the rules for quite a while after that, because as I was new I didn't have permission to access any messages sent to me. I wasn't very familiar with forums and the rules back then. That was...
  10. inmygenes
    What is safe? - I think I'm safer with a beer that's tested with 6ppm than untested gluten free products that no doubt could be way up at 20ppm! - I don't care what the ingredient is, I care about the ppm, that's what counts isn't it? The standards in N.America are terrible, gluten free means nothing as products can be packed in a factory that also packs...
  11. inmygenes

    ARCHIVED Sciatica

    inmygenes replied to clbevilacqua's topic in Sports and Fitness

    I've had problems with sciatica too and yoga really helps, deep hip stretches really loosen up those areas. It seems that it's sometimes caused by sitting too much as well as wearing high heels. A lot of tension is stored around the hip area and lower back so any relaxing form of exercise would really help. I try to avoid wearing high heels and that helped...
  12. inmygenes
    The best I've found that is all of the above is Vega Whole Food Health Optimizer and Vega sport. I take the optimizer everyday and also with me when I travel in the amount I need for the trip. They come in powder form, can just be stored on the shelf, are a lot healthier that Boost or Slimfast and are full of natural nutrients.
  13. inmygenes
    The website that's advertised on the pack seems to be down but now I see it's an old URL. I tried to get through to the number advertised on the pack but waited for over 12 minutes and there was no one available. There don't seem to be any contact details on the new website. The website does say their products are gluten free. I searched online...
  14. inmygenes
    Here are some recent studies by the Canadian Government on the safety of Oats. It seems a little inconclusive but generally as you also said most people with celiac can handle them but a small minority are intolerant to oats. I do wonder about the ppm in pure oats as some people react to anything over 10 ppm; Open Original Shared Link I've stopped eating...
  15. inmygenes
    I recently bought a bag of this corn flour and it says it's a gluten free food but does this mean it's gluten free? - I'm not sure I can trust it. I haven't seen tested Masa flour anywhere and would be interested how this would come out if tested. Something has been upsetting my stomach and I'm not sure if it's this flour. Thanks if you have any...
  16. inmygenes
    I Just bought President's Choice Minced Fruits and they told me over the phone that although it doesn't contain gluten, it may contain traces from the line. So now I'm on a hunt for gluten free minced fruit (no suet) for mince pies, can anyone help? Thank you
  17. inmygenes
    I've found I react to pure oats (uncontaminated) and recently read that the Canadian government are doing a study to see if oats cause intestinal damage in celiac patients that react to them. I'm very interested to hear the result.
  18. inmygenes
    Thanks Skylark this is interesting to read. I read recently that gluten flour can take 2 hours to settle out of the air. It gets everywhere! I try and eat a whole food diet but do have a few processed things. I didn't know about the whiskey and distilled vinegar, that's worrying. I guess it's just trial and error finding out what works.
  19. inmygenes
    Yes I think you're right and I do get a reaction to oats and have stopped eating them. I try and only eat my own bread and cakes etc but even the flour sources are sometime dubious. Recently I've been considering giving up dairy as I get some negative effects from it. So I think gradually I'll weed out potential sources and triggers.
  20. inmygenes
    I think I'm very sensitive to gluten and sometimes get stomach pains and bloating. It's hard to tell as I never had extreme symptoms but was always malnourished and full of toxins. Now I'm much healthier and my mineral levels are normal so I'm absorbing better which is a good sign. According to my natropath I'm no longer full of toxins from undigested food...
  21. inmygenes
    Wow, that really opens up a can of worms! - I must admit that I've had some reactions to dairy and wondered if I should cut it out. Also the protein in dairy is quite similar to gluten apparently.
  22. inmygenes
    True!!
  23. inmygenes
    Thanks for this information. I'll certainly be checking the packaging of what I buy more carefully from now on.
  24. inmygenes
    It is hard..and bakeries that bake with gluten and produce gluten free products are the worst. I didn't realize at first but now I avoid them. Some products are okay if the facilities are gluten free.
  25. inmygenes
    I can believe this as I seem to react to a very small amount. I usually avoid all products that say that they are processed in a facility that also processes wheat products. Here in Canada Gluten free usually means gluten free facilities as well.
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