Rissmeek

Here's an article about blue cheese Open Original Shared Link

Here's a small bit from the article:

From the research analysis:

Analysis of blue cheese samples conducted by "Dr. Terry Koerner

My husband has to watch the amount of sugar he eats. He can't have a bunch of sweets, a soda, ect all together or he has digestion issues.

My husband started having issues with chicken a while back. We even went to all organic chicken and he would still have problems. We cut chicken out for almost a year and had some last night. He didn't have any issues last night. Not sure if that means the issue is going away or not.

The smaller restaurants should have an easier time of doing gluten-free in my opinion. The amount of people to train would be less, the amount of suppliers would be less, etc. I think the problem is there are too few people who get the gluten free thing. They think it's some fad diet like South Beach or Atkins.

We are very lucky to have two wonderful locally owned restaurants that make sure my husband's meals are safe to eat. They asked questions about why he ordered his meals the way he did and after that they have gone above and beyond to ensure that things are safe for him to eat. One of them we had at breakfast not to long ago. The toast always comes on a separate plate always has always will, because she loads the plate with that much food. I order pancakes (which are cooked on their own griddle so they don't get into the eggs and meat.) with a side of sausage and told the hubs I wanted his toast. He ordered sausage, eggs, and fried potatoes with toast. The waitress barely got the order to the cook until here she comes to remind him he can't have the toast because she doesn't have any that he can eat. There are others who aren't that good though.

On the bright side though a bakery is going gluten free on Fridays!!

I was stunned to find a small 'g" signifying the gluten-free items on their menu. The dinner menu show it online, too. We went for Monday night football and then for lunch the next day!

They have a bar upstairs with tvs, and there are gooey appetizers and beer and Harpoon cider you can have like regular ppl!

There are soups, appetizers like bacon wrapped dates and cheesy potato chips and an amazing bacon dip (like a take on nachos), salads w homemade dressing, and a few basic entrees.

I was in heaven.

I wonder if a few of the other items could become gluten-free by just asking for something to be held like the burgers (no bun) or some of the salads (no croutons). I'm impressed with the menu anyway. Wish we had something like that here.

If anyone is interested in how to figure out how man calories you need to maintain, gain, or lose weight these websites will help you figure it out.

Open Original Shared Link (Step 1)

Open Original Shared Linkharris-benedict-equation/ (step 2 and maintain)

Open Original Shared Linkharris-benedict-equation/calorie-intake-to-gain-weight.php (gain)

Open Original Shared Linkharris-benedict-equation/calorie-intake-to-lose-weight.php (loose)

You say that you want to gain weight and I'm guessing that you are having problems gaining weight and that's why you think that you are getting gluten. Am I right? If so it may not be a gluten issue at all. My husband is very, very thin. He's as gluten free as humanly possible. (Like a post here from the weekend 20 ppm is gluten free so it's possible that gluten is in his diet without our knowledge.) He had been working out, built up massive muscles to the point of not being able to move. When he talked with a personal trainer it was due to the fact that his body didn't have enough fat to support the muscles that he had built. The issue? Not what he was eating but how much he was eating. He wasn't getting enough fat and calories for his body's metabolic rate. He needed to be eating over 5000 calories a day to gain any weight. In order to do that, because it wasn't coming for the tons of food he eats in a day anyway, he added muscle milk to his diet. The liquid stuff that can be picked up in the store (pharmacy area at Wal-Mart) or at c-stores in the cooler is marked gluten free or not. That would be my suggestion, if none of the food is making you ill, it's all clearly gluten free, then try increasing your caloric intake one way or the other.

Just a heads up--I thought I was safe in the rice isle--but beware: Wal-mart's Great Value brand of instant brown rice states it may contain wheat! Are you kidding me?

Walmart went backwards on the gluten-free front. At one time they had lots of gluten free foods. Now a lot of things that had become staples say "may contain wheat" on them.

I agree gotta have Udi's bread. Frozen pizza crusts (Udi's is wonderful), some canned soups, and a few frozen dinners.

Rissmeek - When your husband has an attack, does it come and go or is it constant for a few days? How long does your husband stay on a white rice diet? I'm willing to try about anything. Also, the foods he couldn't tolerate - was there an immediate reaction? With my daughter's food journal, I haven't been able to identify a particular food always connected with her attacks. She could have the same meals two days in a row and today have an attack, but tomorrow be fine. "Bland, bland, bland" - I'll try it.

It can come and go or it can be constant. He usually does 3 meals of rice when he's not feeling well. The foods he can't tolerate aren't always right away. It took us a long time to figure out what was causing it. We'd eat the same meal over and over and over removing just one item until he wasn't sick. Then after about 6 months of no problems we attempted to add foods back. Like I said though he still has problems if he has too much of anything. Here is an odd one for you, to this day, 3 years of being 100% gluten-free, he can't do iceberg lettuce. He can do romaine lettuce though.

Agreed! Call me suspicious (and I am), but that article smacks of someone with something to lose; like huge profits. It seems to have the fingerprints of the wheat industry all over it.

I thought it sounded like someone who spent 5 minutes on the internet reading about gluten-free and made themselves an expert. I've read everything I can get my hands on for the last 5 years and feel I'm no where near an expert.

The consumer affairs article is laughable. No really if you haven't read it, do so now.

It may surprise trendy eaters to learn that obesity is one of the most common side effects of a gluten-free diet.

My husband would love to put on weight. He can't do it.

I don't have a child but when hubby has been glutenated I might as well have a child.

When it gets bad, he goes on a white rice diet. He swears it's the only thing that soothes his tummy. It's not very nutrious but it doesn't stop the pain.

When he first went gluten-free for the second time we found a lot of things he couldn't tolerate. Milk was one of them but so were eggs. He could handle an egg as a binder, say in meatloaf, but to have a couple of eggs for breakfast would kill him. It took a good year before he could handle milk products again and still now it's in moderation. It took almost 3 years before he could eat an egg. Again it's in moderation. Too much of a lot of things cause him issues. Too much sugar, too much pop, too much dairy, too much greasy food, all can mean tummy trouble.

For a basic diet I'd go with whole foods. Raw fresh organic veggies and fresh non-processed organic meats. Bland, bland, bland.

Because our family is such a hodge-podge of what they can, will, and want to eat I usually do a buffet of some sort. Taco bars a good. No one realizes they are eating restricted diet food. Non-gluten-free folks can have flour tortillas, gluten-free can have their corn ones, etc. I've done pasta bars too. A couple of sauces, a couple of meat choices, and both gluten-free and regular pasta.

Here's what I found with a quick google search about Kix.

Well, almost, a customer service representative told me today. Kix has been reformulated so that it no longer contains oats. However, the company has decided not to specifically label Kix gluten free nor claim it to be so, as cross-contamination is still a possibility. I

Love it! You're married to a smart man!

He has his moments. lol

I read my husband your post, he's the celiac in the house. He suggested the following. Go to Culver's website and find a feedback form of some sort. In the feedback form fill in the following:

I'd like to thank Culver's for providing gluten-free options on their menu. I used celiac.com's world-wide community to help find options for myself. As a newly diagnosed Celiac I found it comforting to know that a local restaurant had provided safe options for me to choose from. Culver's in _________________ must not be aware of the corporation's wish to provide safe eating options for Celiacs though.

(Put the store about eye-roll and manager's reaction here.)

It is with a sad heart that I must remove Culver's from my eating options both locally and during my travels. After this experience I can not trust my health with people who are not willing to take small steps to ensure my safety. I have also shared my story with my fellow Celiacs to help ensure their safety as well.

He's guessing this will get someone to notice.

we've been discussing prilosec and other proton pump inhibitors lately- here's one of the threads:

im not preaching- i did in fact take a little Zantac months ago- within a 2 week period because i had an ulcer.

but- the best thing you can do is change your diet and lifestyle and habits- to avoid the GERD...and if you have to take something- try an antacid like tums (if gluten free), or PeptoBismol, or some baking soda and water, or calcium citrate powder mixed with water.

Prilosec, Zantac, Aciphex, Prevacid, etc... (unless you're in the middle of a burning ulcer) will do more damage than good- they can shut down your stomach... and you need to be able to make acid to digest.

the real issue is that Espohageal flap not staying shut.

for me, Gluten was my biggest contributor to GERD. the only other time i REALLY had a problem with Acid Reflux is when i had an ulcer- from H.Pylori- which thrive in a low acidic stomach.

sorry for rambling... just trying to help- years ago i took Zantac daily for 4 years, thinking my uneasy stomach and nausea was from too much acid... and i ended up with Hypochlorhydia, H.Pylori, and digestive problems.

Her heartburn is a side effect of having a baby growing in her stomach not the food she is eating.

So I was reading my tums bottle today to see what the maximum number I could safely have in a day was and read that they contain gluten (The website said it's not a filler, but could be present in ingredients from suppliers. I haven't been overly sick, but am now wondering if some of what I thought were pregnancy side affects might be related to the fact that I've been chowing down on so many tums). I am totally freaking out because I swear I read that they were on the safe list.

What do you guys do for heartburn?

Prilosec is gluten-free. My best advice is go to Walgreen's and ask the pharmacist. They have a list, or should have, of over the counter gluten-free meds. I know ours called the makers to verify that Prilosec was indeed gluten-free.

Cheesecake would be iffy because of the crust but true cheesecake is crustless, it's baked to form a crust by itself.

Buffalo wings, if made the true way would also be gluten-free. Baked chicken wings tossed in red-hot sauce (Tabasco) and butter shouldn't be an issue.

Red Lobster used to be connected to General Mills. It doesn't surprise me they are doing more with a gluten free menu.

Low Carb doesn't mean that it's gluten free. I have low carb wraps for lunch but my celiac husband can't eat them. One of the main ingredients in them is wheat gluten.

My hair dye. I use the same products that salons do and there it was wheat protein.

My husband can eat anything. ANYTHING. Except for Tyson chicken. Makes him sick for two days. I have no idea what it is about their chicken specifically, but the very word Tyson makes him shudder. I don't think it's gluten, I think it's something else, like maybe the quality of the chicken. I don't know. Browse the forum, it's not the first time it's come up.

I didn't think it was gluten but am curious as to what it might be so we can avoid it. He has the same problem with wild rice which is gluten free also. I'll do a search of the site and see what I come up with. Thanks!!

There is no mystery about injected material in chicken. If gluten is not listed on the ingredient, it's not in there, according to FDA law. Tyson is a very reputable company, it will not include undisclosed ingredients, law or not. Perhaps, it was something else.

We were willing to say it was something else until we did the food journal and it only happens when I use Tyson chicken. We did bare chicken breasts, baked potato with butter. Once with Tyson and once with Pilgrim's Pride. Reaction happened only with Tyson, nothing else changed except the brand of chicken. Chicken Cordon Blue with Tyson chicken causes a reaction, Chicken Cordon Blue with Pilgrim's chicken nothing happened. Again the only thing that changed in the two meals was the type of chicken used.

I thought only wheat had to be declared as it is one of the top 8 "allergens". I believe the package of chicken says, injected with not more than 15% solution of sodium and chicken broth. Nothing declared as far as what is in the chicken broth. I don't trust Tyson any farther than I can throw them since they took over the meat processing plant in the area.

Has anyone had an issue with RAW Tyson Chicken breasts? My husband doesn't have a typical gluten reaction. Instead he has an almost allergic reaction. Hives, slightly itch, antsy, overall not feeling well. When he has came in to contact with gluten he has GI issues and that has been his typical reaction to gluten for many, many years now. I'm curious since it's only Tyson Chicken that he has the issue with. I've duplicated the same meal with a different brand of chicken, no problem, duplicated it again with Tyson an issue again. I'm sure it's something that they are injecting the chicken with but since it's not declared on the package it's hard to tell.