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Takala

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Takala last won the day on January 4 2013

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  1. I really do not understand the responses to the "I find bits of food on my things" which are claiming that noticing this, and re- washing it because of the possibility of cross contamination in a gluten- shared household, is being "overly obsessive."

     

    I think this is borderline trolling behavior designed to elicit a protest, besides being bad advice.  Remember that slogan, "not even a crumb?" 

     

    If you're sharing kitchen cookware or plates and utensils that were used with gluten, that are "supposed" to be clean, and they are not coming up "clean" for whatever reason (sloppy handwashing & rinsing by another person, or a malfunctioning dishwasher rinse cycle) to the point where you pick up a "clean" plate or a pot out of the cabinet, and there is something old and dried on there that you can actually see, (I mean, really, just eeeuwww :ph34r:  :blink:  )  then keep your kitchen stuff separate and on a shelf or in a cart or upper cabinet which is clearly marked, and it's for your use and no one else's.

     

    If this is a dishwashing machine that is not getting dishes clean, start by telling the others they need to be really rinsing the dishes off before they get put into it, no matter what the directions say, and try switching dishwasher detergent brands.  I can't believe the crud I've seen on "washed" dishes that were just run thru a home dishwasher by people just assuming they could throw an unwashed, unrinsed dish into the thing.   I live on a well, not city water, and the minerals in this water just doesn't allow soap to lather up easily.  Other people will have the opposite problem, install a water conditioner, and their processed water will be "too" soft, and it just will NOT rinse effectively, no matter what.  For awhile we struggled with this, and ended up taking out the stupid water conditioner, I can outwit the hard water, but could not get things in the dishwasher, nor my hair in the shower, to ever rinse clean without leaving a lot of scum with the "softened" version. Yuck. yuck. yech. (you will notice in other posts I talk a lot about pure apple cider vinegar.... or baking soda.... we get a lot of use out of this here)  If you have a human relative that isn't very good with the handwashing & rinsing dishes routine, just keep your stuff separate, and wash your own.  You can also volunteer to be the person who picks up the dishes after the meal, and rinses them before they load into the dishwasher.  It is exasperating, but trying to get the culprit to notice this problem is sometimes an exercise in futility. We were taught as children to hand rinse anything first, that was going to either the sink to be washed, or to be loaded into the dishwasher, and woe unto them that didn't, so it's just a habit.  I mean, nobody, really wants to see dishes that aren't clean. 


  2. I would suggest you go to the PCP's office, and tell them to their faces in the office that you have symptoms of celiac, that the GI is not agreeing to test for it,  and you need to be tested for celiac by a blood draw lab test, and tell them also if you need AN APPOINTMENT to get the doctor to agree to do this, then they are to schedule one right, right now, and you're not leaving until they do so. 

     

    Never let your PCP blow you off like that.  And that GI is a real freaking con artist, not looking at both ends of your digestive tract, so I wouldn't bother to go back to him/her after pulling that stunt.  Most of these idjiots think a person has to be thin and wasting away to be a celiac, when many of the undiagnosed adults are instead puffing up because of metabolic, malnutrition and thyroid problems. And of course no one is going to tell you that anti depressants cause tremendous weight gain in an awful lot of people.  I have been stunned by some of what I have seen happen to others, who have taken them for chronic discomfort conditions.  Did you know that the gut is the place where most of the serotonin is produced in the body ?   I haven't seen any studies about the side effect of hormones in birth control pills affecting the function of the intestines, but those things caused me some pretty weird gastro symptoms decades ago, and I stopped taking them because of that. (pity I didn't think thru and get tested further, but the blood test may have been negative for me anyway, and then I would have been tagged as an IBS victim. )   Do the blood test and then figure out what to do next.  If positive, get a referral to a different gastro doctor.  If negative, you might be non celiac gluten intolerant, aka NCGF, and can do a trial of a gluten free diet to see if it relieves your symptoms.   All of these doctors are more interested in the insurance company reimbursements than actually diagnosing someone with something treatable these days.  :wacko:

     

    But don't go gluten free before testing, THAT screws up the test results. 


  3. If you don't have a large pot, break the noodles in half before you put them in the boiling, oiled, salted water.  Stir and make sure it is not trying to settle on the bottom of the pan in the begining.  Once done, drain, and rinse in cool water in a colander to get the sticky stuff off and to stop the cooking process.  You then might have to add just a little olive oil again and a little salt and re - toss, you can reheat on a plate if you want it then to be hotter.  (rice pasta is sort of a PIA.) 

     

    Also, the cooking times on the packages are only a suggestion, and it works best to cook up a single serving as an experiment, timing it from the time it hits the boiling water, then testing it before it allegedly is going to be done.  Overboiling can give you a mushy, sticky mess, too.  High altitude is going to take longer.  

     

    Agree with Adalaide that the thicker noodles are the way to go with rice pasta, now I prefer them. 


  4. If it makes you feel any better, I had a waitress in a sports themed bar/restaurant try to give me another brand of beer that I knew darned well was not gluten free  to go with my gluten free pizza, saying "and oh, we have brand xxx, gluten free beer."  This particular beer brand isn't even marketed as gluten free.  I said, that's not a gluten free beer, and she says, oh yes it is, it's processed that way.   :blink::ph34r:  :angry:  <_<   I really wonder if they don't have their heads up their bums sometimes.  Fortunately I don't drink beer anyway.  I ordered plain water in a bottle just to get the point across.   I've done good with their actual meal there repeatedly, so I don't want to slam the entire establishment, but don't automatically trust waitstaff in busy chain restaurants selling name brand profit makers.

     

    Last time I was in a bar they let me read all the labels on the diet sodas, and we gave them a nice tip.  I found out that one brand of diet root beer has starch in it.   :wacko:  Now, it is said that starch in North America is typically made from corn, but who knows.  Was this highly processed barley starch ?  I got a different flavor.   Cue theme music from "Jaws."  "dunt dunt duh dunt... "  it lurks, everywhere  :P .


  5. Most of the talking points against the "gluten free fad diet" are coming from various lobbying interests, who are all trying to jockey for position over the agricultural subsidies given to corporations to grow various crops, and for the biological research and the medical research dollars for universities.  They are using talking points provided by certain "experts" who, when researched, turn out to not be celiac or gluten intolerant, and who are not specialists in the disease, nor educated as gastroenterologists, and who have a financial stake in continuing the status quo.  Others are registered dietitians who, when researched, are just all repeating the exact same talking points from the wheat lobby. The ones who are the most annoying are the ones who are not revealing potential conflicts of interest. 

     

      Yes, of the "studies" these "experts" quote,  there have been a lot of studies done of the effects of diets heavy in number of servings of whole grains, but the problem is, they are diets based on wheat, and they are not studies of diets based on "not wheat." :o  Since the mechanism of celiac disease wasn't really recognized in modern times until the World War 2 era, there are no long range studies of successive generations of humans eating modern whole wheat grains vs. studies of successive generations of humans eating whole non- wheat grains as a large part of their diet.  We are not mice.   In fact, it's only been about 67 to 68 years that wheat was recognized as causing celiac, and that celiac is an auto immune reaction, and that's only 2 human generations. So a lot of these pronouncement of what really is and what really is NOT going on is a lot of speculation, as far as I am concerned.  Entire continents did not have wheat introduced as a crop until fairly recently, in the Americas, it's only been here a few hundred years out of anywhere from 20,000 to 30,000 years of human habitation, the same can be said for Australia, Africa below the Sahara, and the Far East, wheat is relatively new, all of which used other forms of starches and carbohydrates until humans migrated out of the middle east roughly 5,000 years ago with dryland crop agriculture, and brought wheat type grains with them, slowly spreading it into Europe and Asia.

     

    I haven't read the Wheat Belly book (I guess I should get around to it... :rolleyes: ) just the reviews and all the food fights on the internet over the thing.  It's just one theory and one book, but you'd think the grain subsidy lobby had found the instruction manual for the End Times.  It seems to be along the lines of the Atkins Diet book from the past, who was another researcher who was convinced it was high starch modern diets combined with high saturated fat from meats which were making people age poorly.  Then, as now, I see a lot of evangelical vegetarian/vegans (you know, the ones who really want all the rest of us to eat like they do  :rolleyes: )  really not liking the idea. I did read the Atkins book, I might even have a copy somewhere, because at the time I was experimenting with different diets, it had some recipes, and I was surprised how often what he actually said was misrepresented in the media.   The problem with Wheat Belly is that he thinks all people range in gluten intolerance from so mild they never realize it to full blown celiac and refractive sprue, and yet we do have some people who live to very old age eating wheat, anyway, and some of them do seem to do well on a vegetarian diet.  There are so many other foods which have problems, yet we eat them anyway, I don't know if I agree with his premise.  I think wheat is fine for some people, just not as many people as the wheat lobby wishes.  But I like how he acknowledges there are a lot of gluten intolerants who are not celiac, because getting THAT recognized by the medical profession has been difficult. 

     

    As to you and your husband's diet, just keep eating whatever makes you feel best. :)  


  6. You can have both celiac/gluten intolerance and a wheat allergy or hay fever or other allergies to any sorts of things.  Allergies = histamine reaction.  Celiac = auto immune reaction where body is bothered by proteins inside and makes antibodies against itself.  Gluten intolerance  = like celiac without the official diagnostic seal of approval™ (okay, that last part was a joke.) 

     

    Go to a PCP/ regular doctor at first for the bloodwork, because an allergist is a specialist who will be looking for ....  allergies.  I have allergies also, (to some members of the grasses typically used to make hay for livestock)  and yet I've never tested out as a "don't eat wheat" in any test, and yet am definitely gluten intolerant.   No doctor ever tried pegging me as celiac, because to them I just don't look like one, (so much for that Irish part ancestry... :rolleyes: pffffffffzzzzzzzz )  and gut problems were not my main symptom. 


  7. Pain is not a diagnosis, it is a symptom.   Putting the word "functional abdominal" in front of it doesn't make it less so.  We have pain for a reason - to make us stop doing what we are doing, that is harmful.  If we were back in the stone age, and the grass seeds we were eating caused pain, we'd stop eating them.  No different now other than the societal and cultural pressure to blend in. 


  8. He may be in denial because he realizes he contributed to her genetic makeup.  He may even have symptoms of gluten intolerance or celiac, and he is also in denial about that.  Gluten is addictive, after all. 

    Some relatives are just weird about this.  We've had plenty of people on the boards here saying that their parents are not exactly cooperative or fully believing of the gluten free diet for celiac disease, and they really don't "get" the cross contamination issue and they don't feel like trying real hard. 


  9. Avoid processed foods as much as possible, and eat fresh, whole foods cooked from scratch as much as possible.  You also may be intolerant to oats as a small percentage of celiacs are.  Other common cross reactions are dairy (see that you are already avoiding that for now) and soy proteins such as soy flours. 

     

    You can't undo years of celiac damage in 24 hours.  It is an auto immune disease and damaged tissues will take time to heal from the assault of the antibodies you've made to your own tissues -  IF you stay really gluten free. 


  10. I am thankful I was diagnosed back in the early '80's by an osteopath, because when we moved to a different state nearly 2 decades later, I was rather shocked at how people who are not classic rheumatoid or lupus types are treated, so I tried seeing a couple of equally clueless rheumatologists, and gave up.  If you aren't a candidate for the newer ATNF drugs they won't diagnose, or they'll finally admit to it after way too much storm and drama, and then tell you tough luck, take something otc and get lost. That's actually in the guidelines for the one HMO I had, the "treatment" was take otc anti-inflammatories like ibuprofen and not bother them.  I'm lucky I didn't fry my kidneys and liver doing that, but that's how I survived for about 3 decades.   I did a huge amount of research and figured if I could stand the discomfort and avoid the real drugs, I might have better chance of living not quite as messed up as the people who were doing the heavy duty drug therapy, anyway.  State of the art American medical care, 20th - 21st century, slightly better than applying leeches. :blink:  Best treatment I had was the lady PCP who sent me for physical therapy, probably a life saver, so I haven't fused up, but I have to be vigilant.  I continue to be amazed that I am this much more flexible off of gluten, even at this age.   


  11. I don't have a dental horror story other than the wisdom tooth extraction.  Decades ago, I lucked into my husband working with a co worker who's dad was one of those old school dentists and who was on the state dental review board, so he took me on and made recommendations for things with the other types of dental work.  For the next extraction (before the braces they needed to take out some little biscupids in front of the molars) I insisted on being awake, and the guy was surprised that I only wanted to be numbed, but did an outstanding job, easiest thing I've ever done. 

     

    I cannot open my mouth normally all the way because of the arthritis in my jaw, which any competent dentist could see in an x ray, it's not like they don't take enough scan pics to realize this.  I remind dental persons of this anyway before they come near me -  I Cannot Open My Jaw Normally, so Don't Try To Force It.  My 2 upper front teeth have also been loose for over 30 years, so don't hit them hard.  So they are cautious.  This "feature," which I've read on other threads here, is also common to celiac, so I guess it can go with gluten intolerance, too.  

     

    You know, get the hubby to tell them that you absolutely cannot see Dentellion -The - Barbarian again because it's so painful you are going to have to report him to the state dental board if they don't get their act together.  (In fact, put this person's name in some search engines and root around and see if he has any other complaints against him or if he just moved here from another state, and you can call his old place of employment up or check out if he graduated from some cheap fly by night school.)   In fact, it's so painful you can't talk on the phone.  The regular dentist should finish this project.  This stuff really should not hurt that much, and you shouldn't be their training dummy.  And call your PCP and insist you need something for the anxiety for these dental appointments, and ask if the meds you are on now are contributing to this reaction.   

     

    The worst shots I've ever had was once an incompetent moronette was attempting to put in contrast dye halfway thru a scanning procedure, and I had put myself into such a deep meditative state that I accidentally lowered my blood pressure so far she couldn't find a vein if her life had depended on it.  And I wasn't supposed to move.  After repeatedly jabbing me she finally hit a bone in my wrist, and I still didn't move but managed to use a tone of voice which intimidated her enough she went to get help, something along the lines of "Do Not Touch Me Again With That, Or I Will Scream." :angry:   This second person then finally found a vein in the other arm (duh!)  and put the needle in a manner which was typical of someone who wasn't trying to stab a pile of truffles underground with a pitchfork.  I had bruises all over my arms after this first idiot, who was also rude to me when I didn't spring up off the scan table fast enough afterwards,  and I complained in written form,  but she was still working there a year later when I had to go back for another one. :ph34r:  I took one look and told them "Not Her" and they had another person in the room with me.  The second time was Halloween week, and this same nasty tech who had kept sticking me shows up to take me back to the machines, wearing, get this, a freaking Halloween costume as if this is funny and comforting to people who are having diagnostics done for neurological problems.  I bet they thought I objected to the costume.  :wacko:  <_<  :o


  12. 'Tis better to err on the side of caution, however, if your birthday is a big gluten blow-out typically, you might want to start to experiment with gluten free treats for that, such as a special gluten-free cake, ice cream, homemade pizza on a gluten free purchased crust, gluten-free beer or soda, etc, but keep consuming at least 2 servings of the glue- poison per day. 

     

    My husband isn't gluten free, but eats that way at home, so we had buckwheat chocolate pancakes twice that week he had a birthday, with coconut, chocolate chips, and chocolate- almond spread and sweetened yogurt.  I made some other stuff that week that was also a little fancier than the usual meat/vegetable routine, like Indian curry sauce, (mixed my own curry powder) and I think we had a homemade pizza crust in there.  The regular food doesn't appeal to me at all, because of how it makes me feel, and pizza is pizza if you get whatever concoction of crust that works for your food intolerances halfway there. B)  


  13. Well she has been on it for 4 months and is much better no more diarrhea, stomach pains and even her eczema is better.

     

    So, keep up the good work and send her next time with her own gluten-free personal pizza and cupcake.  A lot of people make these in batches, or at least keep pizza crusts in the pantry supply, and freeze them for when needed. 

     

    Individuals vary on how may hits they need before they become sick from eating gluten. Even diagnosed celiacs will sometimes be able to cheat and think that because they didn't get really sick, nothing much was going on.  Wrong. Even though I'm "only" gluten intolerant,  I have gotten a lot more sensitive over time, and really don't want to cause any more damage at this point, I'm screwed up enough.  Just my eating out now sometimes at a place which is very good about gluten free, will give me subtle symptoms sometimes over the next 48 hours, I will be just a little bit "off."  This is my body reacting to cross contamination that others won't notice,  and it will, over time, set off a big auto immune flare if I am not careful.  If I had only known when I was younger, I could have had a much different sort of adult life. 


  14. A gluten free multivitamin with B complex (the B vitamins are important) and a calcium, magnesium, vitamin D type one.  The B vitamins are the ones where you can actually feel the difference, after taking them for just a short time.  Some people take the sub- lingual ones, under the tongue.  The calcium/magnesium for replenishing bone loss, with the vitamin D.  Calcium citrate is good and better absorbed, calcium carbonate is not good and can contribute to kidney stones.   Some people go hog wild with all these different supplements, but you just need to be able to compensate for what you have been missing out on, from it not being able to be absorbed properly.  Just be absolutely sure they really are gluten free, I've seen a few sources trying to give advice to take "this" or "that" and the supplement actually had wheatgrass or barley in it, or something else weird, like a lot of herbs and very little vitamin.  


  15. Soul sucking, need the ass on the kayak wheelie cart, bone grinding tired.

     

    Gave in and took a nap today, it was wonderful. 

     

    I put stevia on the cream cheese or the yogurt with a dash of nutmeg, and tell myself it is "frosting."  I imagine this would work with dairy substitutes like that Toffutti cream cheese stuff, "cheese" made from nuts, or ....  whipped coconut milk.  You so have to see this recipe, you take a can of coconut milk, refrigerate it, pour off the liquid, and whip the heavier coconut cream into a fluffy topping with a bit of sweetener and vanilla.  I am not dairy free now, but still really like recipes like this.  http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/


  16. Oh, dear, I really feel for you not having the support, and the low IGA screws it up,  but, the rule of being the grown up is that you have to take care of yourself, first, or you just don't function, because the other sick people will drag you down.  Chasing a diagnosis so others will take you seriously is futile, they will just make up other excuses to not take you seriously, because we people who do have enough mettle and self control to eat properly and make ourselves healthy actually frighten them.

     

    You have performed a diet trial and gotten results, call yourself non gluten celiac intolerant, and get on with it.   


  17. Okay, look, the "neuro" people tend to have a much more difficult time getting diagnosed. The next step would be an endoscopy biopsy of the small intestine, a biopsy of the skin next to any rashes. Do not go gluten free until you get it.  There is a LOT of bad information being put out on the internet by social media concerning diagnostic procedures.  Going off gluten, the body stops producing the antibodies to cause the intestinal damage.  There is a major celiac center foundation website in the middle of the country, which has a twitter feed, where I recently saw the person who runs that twitter feed claim that only 2 weeks of gluten consumption is necessary for a positive biopsy.  I do not know why someone would do this, other than they are not getting proper oversight, but it is not the first time I have seen very "iffy" information put there.  This celiac diagnostic center foundation also claims that if one does not have a positive biopsy that one just does not have celiac, and the biopsy is the only way to officially diagnose. 

     

    No one mentions brain damage visible on a scan except a few of the cutting edge researchers, so I will.  But the "diagnosis" chain needs to be followed properly.  If you have decent insurance and a decent doctor you can still get tested for more than one thing and have different body parts examined during the same time frame. 

     

    The neuro doc might be clueless as well as to the celiac symptoms,  and you really have to be both very bright and very obnoxious and persistent with your patient advocacy or you are then in more diagnostic wasteland.   You can either raise heck with this original primary care doctor via various methods of his not performing his diagnostic duties, including contacting your state medical board, the insurance company, and legal help if need be, or you can attempt to switch doctors. Remember, everybody has a boss or an oversight committee and they like to belong to various hospital boards or they don't get to practice.   SOMEBODY has to get you and your husband to a gastro doc, and do it however you have to, even if that means you start calling gastro docs and asking how you can get your husband in to see them.  Then, if the gastro doc still says, no, I don't see any reason to test, you can take it from there. 

     

    You may still not get the "positive diagnoses" via biopsy of the intestine, but at least you won't get in trouble for not attempting to do so because your primary doctor is a screw up.  Then they feel better about looking at other body parts to explain the neurological symptoms. 

     

    If indeed this is a "gluten problem" which is causing the neurological problems, 10 days is not much on the gluten free diet to resolve years of antibody damage.  There is a learning curve that goes along with becoming gluten free enough to start healing, cross contamination "happens" in spite of the best intentions, plus it can take months for antibody levels to drop enough so the the body stops attacking its own tissues, so ongoing symptoms are not going to go away quickly, just like a broken bone doesn't heal up in 10 days.  My experience was that I got almost immediately a bit calmer and more focused, so I quickly could tell that I was on the right track once I stopped eating grains, but I wasn't on any medications (other than a bit of over the counter ibuprofen)  so I was very much in tune with my reactions.  And I stopped having a lot of infections. My kidney function suddenly got a lot better, as did my arthritis inflammation.  I think the sudden lack of being sick all the time impressed my primary care doctor that if I wanted to eat differently, it was having a good effect. 


  18. It takes a long time for damaged tissue to heal up from the antibody attacks your body is performing on itself.  The malnutrition doesn't help, but it's auto immune damage.   Strictly gluten free will stop this, but it takes time.  The earlier research articles I have read (done by European researchers doing data analysis of older people with idiopathic cause unknown ataxia )  implied that it was difficult to recover, but there are people here, including myself, who have stuck it out and who mostly did do so.   I didn't have a good experience with the last neurologist, but that person presumably had no idea what the hell she was doing, was not pleased when my test results DID finally show brain damage, ( and I had to wrestle the test results out of that office) did not believe me when I repeatedly told her I could alter symptoms with my diet, (they think these types of patients are crackpots)  and could not be bothered because I didn't fit into her bad diagnosis box she had attempted to shoe- horn me into.  It took me several years and doctors and insurance plans to get somebody to actually look at my damned brain. .  Maybe I should have just not worn a helmet, and done something stupid !  Idiots ! :angry:  So now every time I read that doctors in America are doing "too many" diagnostic scans like MRIs and cat scans, and it costs too much, (these things are cheap every where else, by comparison)  I really am not feeling all warm and fuzzy about the concept of going back into some rip - off HMO with quack doctors just to save money. 

     

    Stick to the gluten free diet and eat as little processed food as possible, eat vegetables, take the gluten free vitamin and mineral supplements, and drink plenty of water, exercise,  you'd get better results than waiting for some doc to tell you you can wait two months for the follow up appointment again. and again. and again....  :blink:


  19. Sorry about that, but when one has a neurological episode of the like strength of reaction, including such waves of dizziness and nausea  feeling like one can't walk, and literally can't see straight or focus one's thoughts, plus your muscles are locking up, one begins to understand motivation to "not" do that again.  Whatever "that" was.  :ph34r:

     

    I bet you do have a combination of some sort of virus/bacteria food poisoning intestinal bug and a gluten reaction, which unfortunately are coinciding at the same time.  I will tell you what, though, do not go anywhere NEAR something like shrimp at this time, if it is farmed shrimp who knows what grain it has been fed with, and then treated with in terms of antibiotic residues.  Does careful cleaning and rinsing get all the bad stuff off, who knows.   If it is wild shrimp, you still are risking it if it came from certain areas which have had oil spills.... :(   shrimp, when you are vulnerable, is a very iffy proposition. 

     

    Herb tea ?  Make absolutely sure it is not made with gluten.   Oatmeal -  you could be the small minority of the celiac/gluten intolerant who are reactors to even gluten free oatmeal.  Oats are rough on early gluten free dieters and shouldn't be attempted until full healing has taken place.  I became sensitive to being cross contaminated with it, it only after years of being gluten free, and this has really changed my ability to safely eat most baked goods not made by me, already, because I have to use flours that are not made in the same facilities where oats are processed, or if I eat too much, I get hammered.  For example, I was checking out a gluten free protein bar recently that sounded as if it would be perfect, but further research showed that one of the flavors was an oat concoction, so there went that idea for me. It probably would work for most gluten free people, but I'd just as soon they label it as "produced in a facility with" -  so I could get a head's up without visiting the website -  which is not going to happen.

     

    So you had a bug brewing, then you fed it candy sugars.... oh, my. :(  

     

    When this has happened before I go pretty elemental and subsist on water, ginger root or ginger in various forms, including putting it in club soda,  decaf coffee ( I think I have the northern European coffee drinking gene which means I can be 3/4 dead and drinking a ton of it with no ill effect  :P) coconut milk, (can't recommend this stuff enough, get the canned and dilute it, by putting it in coffee or tea, or get some coconut water, too), and trying out various homemade electrolyte type solutions.  I know this sounds awful, but I would rather wait it out until it settles down, then reintroduce foods. Then I would be eating very low carb, on my "safe" foods list, which is probably nothing like somebody else's, but which agrees with me- if I can handle things like nuts and fruits, then a cooked egg, I am probably going to be okay.  

     

    It wouldn't hurt to call a doctor's office anyway, because perhaps there really is a bout of intestinal illness going through your area, and better safe than sorry. There are such bad buggy gut wrenching germs going around these days, (just ask any cruise line passenger)  even normals can get knocked down quickly.   


  20. I'm allergic to those antibacterial soaps, I hate when I have to use them in public restrooms and have to try to rinse all the residue off,  and was a horrible mess in my job with skin breaking out decades ago when I had to use that Dial soap at work, constantly.  :angry:  That and people treating antibacterial gel as if it would remove actual dirt or gluten.... :wacko:  


  21. My understanding is that chebe isn't chebe without the cheese  :unsure:   :rolleyes: but then, what do I know????  :D
     
    Hey, this is a Gluten Free Baking Forum.  My understanding is that the "gluten free" recipe never works the first time.....  or you are out of one of the substitute ingredients .......  
     
    My favorite oops was once I dropped a whole box of buckwheat into the dog's water dish mid recipe.   :ph34r:   The other was the time I tried using fresh corn and created the hollow crust that took 2 hours to solidify in the oven.   :P   I put nutella on it and passed it off as a desert shell.  :lol:

  22. :lol:  :lol:  :lol:  octopuses

     

    Too wet. 

     

    Okay, let's review. The directions said add the eggs, oil, and water, but you left out the optional cheese.  The cheese adds a bit of protein and oil and moisture. 

     

    The directions are always so whacked up on these Chebe boxes.  I beat the eggs and the oil together, and depending on what else I intend to do, then add either exactly the 1/4 cup of water and the cheese and mix that, THEN, add the dry mix all at once, and stir it with a large sturdy spoon, slowly.  Adding the mix slowly doesn't work well.  I don't even touch the stuff with my hands until the dough is behaving like dough.  At first I stir, then fold and press with the spoon, pushing the crumbles together.   If the mixture is refusing to make a dough ball, and is too sticky, I then have a spare box of sacrifice Chebe in the fridge, which I have opened and set out on the counter, ready to shake in a little bit more tapioca mix.  ;)  So I add a little more.   Then I stir again and fold again and press with the spoon, seeing if it wants to go into a ball that is not overly sticky.  THEN,  when it seems just a little bit too dry, I take my oiled hands (I have set out an oiled paper towel, or a dish with a little oil, or I call for spouse to put some in my hand)  and start to knead the dough.   Which then turns into a dough ball and gets more "pliable" as it is kneaded.  :)

     

    Since you left out a whole cup of cheese, you might try adding either a bit more Chebe flour mix out of a spare box, or a bit more of a different kind of gluten free flour, nut meal, etc, say, one to three tablespoons, and a little bit more oil to replace the oil in the missing cheese.  Or, instead of a quarter cup of water, start with only 1 tablespoon, and see if it makes a dough, then if not, add more to see what amount you need for your project. 

     

    Once I have the dough ball I cut it or pinch it into how many pieces I want to end up with, for what ever project.  Sometimes I add quite a bit of other types of gluten-free flours, such as buckwheat or amaranth or a mixture, (you can also use nut meals, I grind those in the blender, as I also grind the buckwheat cereal or seeds) then add an extra egg and oil, plus a dash of vinegar and some baking soda, and make a "big batch" of sandwich rolls and little biscuits.   For the Chebe pizza mixes, besides what it says on the package,  I just add about a tablespoon of another type of gluten-free flour, then press it out on an oiled and corn floured pan and pre bake it for about 10 minutes, to make it crispier, before adding the toppings. 


  23. Sniff it, mix a tiny bit of it with water with it and taste it, and if it's not rancid, use it.  Store brown rice flours and mixes in the refrigerator or freezer so they don't go bad, and be sure to close up opened boxes with another plastic bag or something.  You might have to add a bit more baking powder or baking soda and a tiny bit of vinegar to the recipes if the baking powder is old.