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mushroom

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Everything posted by mushroom

  1. Several forum members have taken caprylic acid with success; I remember some cautions about quantities of grapefruit seed extract??? Edit P.S. See this link: https://www.celiac.com/gluten-free/index.php?showtopic=64801
  2. I would think a lasagna would be great too, the white one with the bechamel sauce and spinach and mushrooms, and three cheeses. It is so yum.
  3. Lisa, and Jiangnut, so sorry I hollered at yous. I didn't mean it . Your poor brother, Lisa; must wonder what on earth has hit him. And your sinuses, Jiangnut, t'is haynus the problems they create. Would ban 'em if I could. I had one (sinus infection) that lasted for several months thru innumerable antibiotics; t'was Augmentin that finally killed...
  4. Thanks for the link, Deb. That looks great. I just need a big round lidded container Love the look of that crust
  5. I can tolerate quite a bit of corn if it is, e.g., used as a binder in medications, some cornstarch in baking/cooking, so I guess I am saying if it is an ingredient in something. But I cannot eat a corn tortilla. So there are levels of tolerance/intolerance for me and maybe you (for everything but gluten!). A lot of recipes call for just egg whites and...
  6. The only intolerance testing I have had done was in the 90's--skin prick testing which showed mild soy and corn, and then post-(self) diagnosis of gluten intolerance, when I had stool testing done which showed a sensitivity to casein and eggs, both of which (as far as I can determine by reaction) were incorrect. I was lactose intolerant but not casein, and...
  7. Halfrunner, can you tell me if they use soy flour or potato starch in their recipes? Thanks.
  8. I had a nightmare dream last night that I was out with a friend I hadn't seen since gluten-eating days. She went off and came back with a plate of food for me. A hamburger with a bun, garlic bread, a slice of pizza, the gluten works. I spent a long time explaining to her that I couldn't eat it, and next thing I know someone from the restaurant comes out...
  9. I believe if your body is reacting to something, it will continue reacting as long a it is continually exposed. It is what you might call "reaction set" at the moment, on high alert, and it needs time to calm down and realize that it is not going to keep on being poisoned all the time. Once the sentries go off duty when you have healed, you can add back...
  10. mushroom

    ARCHIVED Hives

    Nightshades, especially potato or tomato?
  11. I will have to try the mayo to. I made a cake recipe that had creme fraiche in it, and it was delicious, but that is not an ingredient I always have on hand. Mayo is a good suggestion. I had been thinking about sour cream too and read about applesauce (unfortunately, a "make your own" ingredient here--and when I make it it vanishes too quickly
  12. This whole area of non-celiac gluten intolerance is still very new and nobody really knows a lot about it. I really don't know if I am celiac or gluten intolerant, because I was never tested, but I will tell you my experience for what it's worth. My first symptoms (apart from an earlier gut infection with c. Difficile and a candida overgrowth in the small...
  13. Goodnight all psillies WHEREVER YOU ARE. PadTea, I saw you were here and did not stop by Please come back psills, we miss you all.
  14. It's not the obvious gluten you have to worry about, it's the hidden gluten and the cross-contamination. A kitchen grill that has grilled gluten needs to be thoroughly cleaned before your food touches it. There is flour often flying around in kitchens. Staff handle gluten and then handle your food without washing their hands. The meat in the Mexican restaurant...
  15. Macaroon cake. You can find it here: Open Original Shared Link The recipe comes from our very own Irish Daveyboy. Thanks David.
  16. Don't be afraid. They do not give you general anesthesia, just a sedative with something in it that makes you forget the whole procedure. You will be unaware of what is happening. The most you will experience will be perhaps (but not necessarily) a mild sore throat for a day and (unusually) some mild gastric distress. Again, I say unusually, because most...
  17. These are the basic digestive enzymes, like protease, lactase, lipase, some have bromelain and papain. Often you will find that your pancreas needs a bit of help producing these at first. I found them very helpful.
  18. Glad y'all had a good time Sisters!!!!
  19. Can you tell me what it looked like, its texture? What you would replace it with?
  20. As we say here Down Under, "Good on ya mate!" Way to go.
  21. But not for long. I used to feel that way too, sometimes still do get a bit miffed that nobody cares particularly, but I got my revenge last week at a neighborhood get together when the one person there who is "the" acknowledged baker in the group, sells her stuff at the local farmers market, said "OMG, who made this delicious cake?" I said I...
  22. What a mine of information you are, RiceGuy. Thanks for that. It also answered the question for me of what pollard is, which is what we used to feed our chooks chickens when I was a kid, although I believe that was wheat pollard. Maybe I will abandon that flour blend since it seems very unlikely I will ever find any rice polish here, no rice being grown...
  23. Oh, I *am* sorry, But really, you did kinda know it deep down. Yes, tears of loss, tears of frustration, tears of anger. Get them all out now, and then take the positive steps you know you have to. Go see the gastroenterologist anyway. He may have nothing to offer or he could be helpful. Good luck on your gluten free journey.
  24. Except for the pesky folks who show up early like you told them NOT to. While you're still in your knickers
  25. That's all that I could figure, not that I've ever seen any yet. Good source of fibre and nutrition
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