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tom

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Everything posted by tom

  1. tom
    A celiac has to be 100% gluten-free. Before I knew better I tried 98-99% gluten-free & an easy argument can be made that it led directly to wasted years of spiraling ill health - some aspects creeping in so slowly it's easy to blame aging or get into the mindset "this is just how it is, deal w/ it, everyone has problems" w/out realizing it's something...
  2. tom
    Pretty much all untreated meats should be fine. I'm not sure where favoring Tyson would come from. People may favor organic or grass-fed or free-range etc but I think when I've seen ppl prefer a certain brand/source, it's for reasons beyond whether it's an untreated, uninjected, un-tampered-with whole food.
  3. tom
    Those are pretty common symptoms for celiac. There's such a wide range of possible symptoms, I don't think there's a good reason to think yours should match your relatives', if you were wondering about that. Have they been building up for a while? Hope you don't have too long to wait for the insurance. Isn't this the kind of thing that won't happen...
  4. tom
    I take it you didn't also read the comments section, w/ the author's replies?
  5. tom
    Well that's overstating it quite a bit isn't it? Celiacs are diagnosed all the time w/ less than "at least 2-3 months". In the last thread where this came up, there was only one celiac center acknowledged to still be doing 3 months, and one recently-dx'd member chimed in that her challenge was only 2 weeks, but yielded positive blood tests. Clearly,...
  6. tom
    I haven't but I've gotta say it's one thing that's really surprised me reading here through the years. Many more than I would've expected have had their gallbladder removed w/out the expected reduction/elimination of symptoms. Too often it's years before they found that the real issue was gluten. Hopefully THAT situation is growing scarce as celiac...
  7. tom
    I've been limited to goat cheeses only for years & can't recall a chevre w/ gluten. When I get chevre, it's usually at Trader Joe's, but that's its own pkg, not in a salad. Could goat casein itself be the problem? Or anything else besides the chips? Maybe a suspect in the dressing? The Detective Game can be such a pain. Hope you get it figured out...
  8. tom
    I hope you'll reconsider. Gluten can have some weird effects. In a couple days, if you re-read what was written, I think you'd see it in a different light.
  9. tom
    The ole goat lol. I remember you tx tho we didn't talk much. You've really had a lot goin on. Welcome back.
  10. tom

    ARCHIVED In-N-Out

    tom replied to Adalaide's topic in Gluten-Free Restaurants

    Ugh, that company's still selling their cows to SOMEone. Kudos to In-n-Out. Interesting to get your beef farm background perspective, too.
  11. tom
    My googling brings up a lot of "enzyme-modified cheese". Not exactly sure what it means but it's better than getting "malt-modified cheese"!
  12. tom
    Well Emmul that bodes well for the new "Shoppe" around the corner in the local quaint lil shopping district. Ye Olde Erotique Fruit Leather in back & Le Brotherie in front. They'll boil aaaaanything in broth. At the Oaxaca coffee place I'd overheard "beefbrothboiled chicken but thought it a culinary joke fragment. What *would* you call it if that carcass...
  13. tom

    ARCHIVED More Whole Food

    tom replied to bossley's topic in Coping with Celiac Disease

    Admitting some won't agree, I'd call 2-ingred peanut butter whole enough, though I usually go w/ almond butter. For cooking oil, expeller-pressed is better than the alternative heat-extracted oils. Hmmm not recalling the reasons. Avoiding more common possibly-GMO oils, I go w/ safflower, sunflower, coconut a couple times, & there are others I haven...
  14. tom
    True dat! (hat tip to Patteigh)
  15. tom
    There's a Pacific brand Chicken & Rice Soup that's gluten-free that I buy at Safeway, going along w/ a soup theme. It's not even a particularly gluten-free-friendly Safeway either. Other than that, maybe look thru the Lunch & Dinner threads? Hmmm no point in leaving bkfst out.
  16. tom
    Well dang, I thought it would be easy. Mine has the off-screen MENU button that'll get to Settings for whichever program is active/running in foreground.
  17. tom
    Boy ain't THAT the truth! There IS some neurological research but of course it rarely makes its way to the GIs or PCPs.
  18. tom
    I get around it on my phone with a browser setting that toggles betw Desktop Mode & Mobile. Even got an add-on button for the toggling so I don't have to go thru menus. Hate that abbrev view w/ Mobile. (At many sites actually)
  19. tom
    Well-placed question mark there! I can't say I've ever heard of "modified cheese". The list sure looks gluten-free though. I'd have to worry about the grill. Do you use alum foil? Not sure they can be cleaned well enough after a soy sauce/teriyaki chicken, soy in marinde, bun toasting etc.
  20. tom
    A food/symptom diary might be able to find the cause of the GERD. It's easier to make a correlation when sticking to simpler, whole foods than w/ anything w/ a longer list of ingredients - I don't know if this applies. As far as symptom relief, I haven't tried it but I've seen many swear by some small amount of apple cider vinegar. Trying to recall whether...
  21. tom
    Aw dang . . Didn't know the Warner Rd one changed. Thx for the info, Darissa.
  22. tom
    I think in general paler means fattier but others certainly know more.
  23. tom
    I highly recommend. I've been to their Scottsdale & Chandler locations & have only heard good things about the other locations. Separate prep areas, separate ovens. Enjoy!
  24. tom
  25. tom
    Bet it was a great show, Lo. Just remembered the Big Man is gone. Bruce has someone else playing tenor sax tho, right? Re Naturopaths, I saw one for a while. She was helpful on some things, mostly because I was too new to know much about complications. But there was always something else dissatisfying going on. Like claiming she'd said to also be tomato...
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