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About ChicoYaYa

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  1. Happy birthday and may God bless you today!

  2. I like using the Lock'n'Lock containers that are about the same size as the flour bags. I keep them in the door of my big freezer since almost all of them say it is best to keep them refrigerated. The ones that I use mixed together most frequently I keep premixed together in a larger container.
  3. It could be possible that you are experiencing a reaction to the sulfites. Some organic wines do not (supposedly) contain sulfites. Unfortunately, the ones I have tried I have not been that crazy about! Also, I understand that the red wines are better for you because they contain whatever good guys are present in the skin and seeds... sounds plausible to me!
  4. EnteroLabs has a page on their website that helps to further explain your results: http://www.enterolab.com/StaticPages/Faq_R...erpretation.htm Even though your numbers are relatively low, as they say: Are the numeric values of antigliadin antibody a measure of severity? "...the numeric value of antibody is not necessarily a measure of severity of how your body is reacting to gluten, or the resultant damage of the reaction" and further on: If my antigliadin antibody levels are only mildly elevated, does that mean I can eat some gluten? This question is more "wishful thinking" resulting from the mind trying to turn a positive test into what might want to be called "low positive" or even the equivalent of negative. However from our experience, a positive antigliadin antibody of any degree is like a positive pregnancy test. When a pregnancy test is positive, you are not a little pregnant, you are pregnant. The same is true for gluten sensitivity.
  5. I too have been wondering the same thing, having just attended a potluck last week and ate a few bites of fresh fruit. There were salads as well, but not sure about the dressings, some had croutons, etc. Best not to take a chance. I am not aware of others in our group who are gluten-free (although I do know one CF), so it feels less "cater to me because I'm special" if I just eat ahead of time and not worry about it. I do bring my own gluten-free muffins to work, and everyone eats them and is aware that I can't eat what they bring. That's a good thought about the table away from the other tables to prevent CC, but until there are others who are aware, that will not work for me. At least I know it's do-able! (Some day!)
  6. I've seen a few of their products in our local supermarket and have used a few, such as the cornstarch, for years. They seem to have a quality product. But for those who are hyper sensitive to products that are made in shared facilities with wheat, etc., it might pay to contact their customer service: CustomerService@HodgsonMill.com or call their Toll free number: 800-347-0105. The link to their company website is: http://www.hodgsonmill.com/roi/673/Natural...-Free-Products/ (the page for gluten-free products.)
  7. Do you know someone who does colon hydrotherapy? This sounds like what mine calls "a liver dump".
  8. Have you considered chia seeds? If you go to http://en.wikipedia.org/wiki/Chia_seed or http://www.natures-emporium.com/chiaseedsoil.html you can get more info, and I know that Dr. Mercola promotes its use, as well. Google "chia seeds protein" for a load of information. I put them in my shakes every day! You can grind them first if you prefer, but I don't bother.
  9. My response could be related to who knows what else since I have not yet had any testing done. But I know that I feel better not eating gluten, and when I do eat it, I notice a marked difference in constipation and bloating, just to name two delicate subjects. I am sure that as I go further along and stay off gluten more strictly (I have only been strict about the wheat/rye/barley for the past 6 weeks, but have not paid so much attention to food additives... yet!) I will begin to notice the difference in other areas too. The more I read and investigate about this poison called gluten, the more I am understanding that the reactions to being "glutenized" will become more pronounced as you clear your system of the toxins. Now there's a cheery thought!
  10. I use kefir almost daily (I do not need to be casein free), plus it's easy enough to make from goat milk if you have a cow's milk allergy. My understanding is that it should have the same probiotic benefits as yogurt. Certainly when you make your own! Find a Stanley stainless steel thermos and start making your own yogurt and kefir and it will not only save you a bundle, it won't have any additives (except what you put in yourself, afterward!) I tried something new for lunch today and it was wonderful: I took leftover homemade chicken, rice, and vegetable soup, put in the blender (Magic Bullet) with some kefir and blended it smooth. I ate it cold and it was delicious. Who needs fast food when you can take stuff like that to work with you?
  11. I borrowed/adapted an idea from GlutenFreeGirl and used some cooked quinoa to make a frittata. I saut
  12. I wonder if they have an updated URL as well, do you know? The one listed above does not work (for me), and when I Googled them, it came up with the same thing. Although I have a sneaking suspicion they don't get as far as the Left Coast. I will just have to continue my quest for an alternative graham cracker recipe...!!
  13. Like CarolX, I just use the TollHouse recipe on the bag. I substitute a blend of sorghum/quinoa flour that also has some rice, amaranth, millet, and buckwheat. I baked my cookies on a stoneware cookie sheet that also had a thin (silicone? I think) sheet on it, because the first pan I baked were hard to get off the sheet. I also let them bake a little longer than I usually did with wheat because they were just too gooey (I know, hard to imagine, but they were sliding through the rack!) I only use butter, and brown sugar instead of white and brown. Next time I am going to add a little coconut flour. But these were still pretty darn good, and I didn't see anyone turning up their noses at them!
  14. Interesting... this is a topic I would never have considered. I stopped wearing ALL makeup over 10 years ago, I simply could not take the itching and burning I always experience whenever I try. (And I always bought the more expensive hypoallergenic stuff.) Even Mary Kay which is supposed to be so good for you gave me eczema all over my face. No thanks, that's even less attractive than me without makeup! Now I am wondering if, once I get this poison out of my system, it is possible that I will stop having so many allergy symptoms to so many random things? No makeup, have to switch shampoo and deodorant brands every few months, not to mention the foods I can't eat without the bloating. Wow, I'm going to have to keep an eye on this.
  15. I did not notice almonds or rice on that list, so I am wondering if almond milk or rice milk would be OK? Otherwise, use coconut milk for the basis of a smoothie for breakfast. I know you can't have bananas, but I didn't see blueberries on the list. You can usually find frozen blueberries all year round, and with some flax seed and chia seed, that could make a good and filling breakfast. Unfortunately, spinach and mushrooms are on your list, otherwise I would suggest some kind of omelet made with those. But if yellow or purple potatoes are OK, you could make a "fritatta". If you visit http://www.greensmoothiegirl.com/, she gives information about making green smoothies. I have tried them a few times and they are not bad at all!
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