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lizard00

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Everything posted by lizard00

  1. lizard00
    I made regular wheat pancakes once for my family right after I went gluten-free... wasn't good. I understand. However, if memory serves correctly, the effects didn't last as long as they normally do. Feel better soon!
  2. lizard00
    That looks fantastic! But to be fair, I was already sold when I read bacon!!
  3. lizard00
    I've never had an issue with tapioca, but I usually buy Ener-g brand because it's cheaper and Whole Foods sells it (which is the only place I can find the other stuff I'm looking for). BUT, I don't like BRM's All Purpose mix because of the bean flour. ICK! I used it once for something and could barely eat it. It was gross! I'm a fan of most of Bob's stuff...
  4. lizard00
    I remember those days! Welcome to the forum It'll get easier! I agree with Peter, lists aren't really a good thing. Maybe in the beginning, but they can change at a moment's notice. It's better to know the brands that won't hide gluten. As far as meats and things, fresh meats, veggies, fruits are safe. The more whole foods you can eat, the easier...
  5. lizard00
    Thanks for passing that on! I'll have to give it a try. I'm up there often.
  6. lizard00
    They do seem awfully starchy. I am a fan of Carol Fenster, myself. She uses a mixture of sorghum, potato and tapioca starches. The fat content does seem high, also. I let my pancakes sit for 5 minutes after I mix them to let them settle, and then usually have to add a drop or two of milk.
  7. lizard00
    I'm IgA deficient as well, not a 0, but pretty low. Sounds like your doctor is pretty good, it is wise to use all the information available from the patient. My GI did the same. He believes I have celiac, as do I. I also recommend Dr. Green's book, Celiac Disease: A Hidden Epidemic. It really breaks it down to an understandable level and helps you understand...
  8. lizard00
    I'm not sure how much you are interested in doing as a business yourself, but... I just (like today!) got my kitchen approved to do baking in my house, so I'm going to start my own 'bakery'. I also have in the works a consulting sort of business. Helping people who are newly diagnosed navigate this huge lifestyle change. I have met with a doctor...
  9. lizard00
    SWEEEEEEET!!!!! So they came today, inspected the kitchen, and things are a go! I am so excited. I can't wait to get started!! Thanks everyone for your encouragement!
  10. lizard00
    And once you get your test results, post them here. You'd be surprised at how good the folks around here have become at reading them Hopefully you'll get a GI who is well versed in celiac. Just make sure you are well informed when you go, that way you will be able to tell if you want to continue working with that particular doctor.
  11. lizard00
    I really didn't do well with a lot of rice, or grain for that matter, after diagnosis. I just couldn't handle them. What seems to happen a lot is that when wheat products are taken, we seem to gravitate heavily toward the rice counterparts, which just creates an overload on us. As others have suggested, try to get away from too much processed food, and concentrate...
  12. lizard00
    Thanks everyone!! I am in NC. I hope I have the patience!!!
  13. lizard00
    OMG! They are coming to inspect the kitchen on Sept 1! The reality hasn't hit me yet that this is really going to happen!!!! I am so excited.
  14. lizard00
    I have pretty low IgA and am not at all sickly My GI told me that my immune system makes up for it and that other than having the test run, I would never have known. I have heard that having low IgA is a sign of celiac. I don't know if your daughter is already gluten-free or not, but if she's not, have them run the IgG version of the celiac panel....
  15. lizard00
    My cousin called me today to tell me that there was a segment coming on the gluten free diet. That would explain why I never saw it! Thanks for posting Patti!
  16. lizard00
    Tapioca flour is the same as tapioca starch. Why they have two names, don't know. I can't say that I have come across powdered egg white solids either... what are you making? Where are you? Our earth fare has a fantastic gluten-free selection. And you should be able to find corn tortillas just about anywhere. They are usually smaller in size that...
  17. lizard00
    hahaha! I'm looking into it. I'm not sure if the products will ship well, as I have no intention of using preservatives. I'll post the recipe soon. I feed it to gluten eaters and they love it!
  18. lizard00
    Yeah, I would agree that it's probably not a transfer, but probably the mess that those sweet little toddlers leave behind.
  19. lizard00
    Mine last anywhere from between 8-14 days. I drink lots of water, and as the previous poster said, eat as bland as possible. Pretty much everything bothers me for a couple of days, but somethings are worse than others, so I try to avoid them. I take apple cider vinegar with all of my meals after I've been glutened, seems to help me. But then, everyone...
  20. lizard00
    Thanks! Different states have different requirements, so it's defnitely something worth looking into before you get too involved. I have had this idea on the backburner for about a year, but finally I think it's going to happen. Right now, I am not really interested in a store front, but I do think it's a good idea. It is incredibly frustrating to not be...
  21. lizard00
    Kraft has stated they do not hide gluten in any form, meaning they have gone beyond declaring the law required wheat. That being said, in the US, many of those things you listed are often gluten-free. It is never a bad idea to call the manufacturer if you are in doubt.
  22. lizard00
    YES!!!! Hang in there! Something in their salads make me feel a little gross. I've only eaten a couple, but that strawberry one didn't sit very well with me. It was a while ago, though, so I have no idea what it was or if it just coincidental.
  23. lizard00
    I think you're ahead then, shroomie! I also think that Americans generally need to branch out in their food choices.
  24. lizard00
    I totally agree with that. Some degree of hybridization is going to occur naturally, as was alluded to with the punnet square illustration. That doesn't necessarily have to happen at the hands of man. BUT, GMO does require (IMO) man to do the altering. It's a bit of a toughie for me: on one hand, I think that man shouldn't tamper with our food supply. I am...
  25. lizard00
    I get a burning pain like that when I eat soy or as part of my glutening process. It's usually one of the first symptoms for me. I thought I had h. pylori for a bit, but it wore off after a couple days after eating gluten. And it only comes then. It's definitely something you should pay attention to, though.
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