Jump to content

Ahorsesoul

Advanced Members
 View Profile  See their activity

  • Posts

    1,190

  • Joined

  • Last visited

  • Days Won

    1

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by Ahorsesoul

  1. Ahorsesoul
    My hats off to your in-laws! Love her idea of the Med-ID bracelet.
  2. Ahorsesoul
    Just a thought. How large are these pieces of undigested food? If they are large enough for you to identify what type of food they are you might need to be chewing your food better. A lot of people mistakenly think they do not digest corn because they can see corn in their poo. Mainly it's because it wasn't chewed. The outer shell of some veggies is not digestible...
  3. Ahorsesoul
    You will find doctors (and some people here even) will say you can not have gut reactions from smelling bakeries. But I have seem too many people here say they have reactions. So forget about it being all in your head. So avoid those smelly bakeries. Flour supposedly stays in the air for about 24 hours so you could have inhaled it.
  4. Ahorsesoul
    Not all schnitzel has bread coating. So no reason you can't eat it. Europe is much further head of the USA in gluten free eating. Take your dinner's cards. For Germany: Open Original Shared Link I'm sure you can find online info on Paris. You should be able to find Schar and Bi-Aglut products there since they are made in Europe. You will do fine...
  5. Ahorsesoul
    You might try Betty Crocker's yellow cake mix just using egg whites.
  6. Ahorsesoul
    Unfortunately, just because someone does not display symptoms does not mean damage is not done.
  7. Ahorsesoul
    I just do not trust anyone. I see her buying gluten free bread and rolls, tossing them out and filling the bag with glutened stuff. lol I sure hope I'm wrong!
  8. Ahorsesoul
    I feel the biggest issue is cross contamination. No one seems to realise with gluten, a tiny bit is dangerous. Using a cutting board that is contaminated with gluten can set some people into symptoms that can take weeks to clear up. It's the little things that seem unimportant that really mess us up.
  9. Ahorsesoul
    I second staying here and going with the Living Without magazine.
  10. Ahorsesoul
    Here is how I make my sauce. I gave up on the all ready prepared stuff. 1 can diced tomatoes (plain, with spices, onions, whatever you like) 3 to 6 tablespoons of a good olive oil spices to taste Heat to boiling in a skillet. Serve over spaghetti noodles. Now if I'm not in a hurry, I might fry some onions, red and yellow peppers in the oil before...
  11. Ahorsesoul
    Wishing you a very Happy Gluten Free Birthday that makes many happy memories!
  12. Ahorsesoul
    Over 8 years gluten free, still react violently to gluten. Will not touch gluten on purpose.
  13. Ahorsesoul
    I'd love to go out with you. I have food allergies so I am limited as to where I feel comfortable eating. I find these places safe for me to eat, (list them). If this is a problem, I understand.
  14. Ahorsesoul
    What brand of Taco seasoning? And what did you drink? I wonder about the taco shells. Were they made in a factory that handles gluten products? Could be contamination issues. You could have a problem with corn. Taco Bells sauces could be cross contaminated or you may be sensitive to the nightshade plants. Turkey or chicken could have additives made with...
  15. Ahorsesoul
    You do not need to worry about what your friends will think. Real friends will not mind, the other kind of friends do not matter. Do check with the restaurants before your friends come. I suggest you go in during off hours to talk with the owners and chef about what you can eat. Take along one of the free dinning cards to hand them. I always have something...
  16. Ahorsesoul
    Yes, I used on whole can of filling per cake. Just mix cake mix as directed, once in pan, spoon pie filling over the top. I drop it by spoonfulls so each cut piece of cake will have cherries.
  17. Ahorsesoul
    This might explain why I haven't been doing my scrapbooking and genealogy like I did pre-gluten free. I use to have several days a week devoted to each. Keep us informed on when your novel goes to print! You can do it.
  18. Ahorsesoul
    As an adult I worked at a fast food place. I have seen that they can not be trusted. A dedicated fryer stays dedicated until a bus load of customers arrives. Then it's just as stated: a fryer dedicated to frying whatever is needed. After all it's a fast food place.
  19. Ahorsesoul
    You will so enjoy a gluten free house. I did not think it would take such a difference. It was nice to be so wrong. You may see positive changes in your family.
  20. Ahorsesoul
    I use them all. Love the chocolate chip cookies. I usually mix the dough and let it sit for 10 minutes before cooking it. Seems to be not so dry that way. Hawaiian Cake:Using the yellow cake I have mixed it with drained canned pineapple, coconut and pecans. Frosted it with whipped cream sprinkled with coconut. Cherry Surprise: using yellow cake mix...
  21. Ahorsesoul
    I'm sure if your in-laws were gluten free they would be a lot more accepting. lol
  22. Ahorsesoul
    Please be sure to email or write them a letter to say how pleased you were with your gluten free food. So glad it went so well.
  23. Ahorsesoul
    Vicky, I am so proud of you for standing up for yourself. You sound so happy.
  24. Ahorsesoul
    Are you sure you are not getting glutened from somewhere? My feelings get like this when I get glutened.
  25. Ahorsesoul
    Udi bread, either the white or whole grain. Excellent. Hands down winner for gluten free bread. Katz Challah bread is a little sweeter and very good. Against the Grain: baguettes, rolls and their pizza crust is the best pizza crust I've tried.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.