mbrookes

Your brother is a grown person. Leave him alone. He will make his own decisions. A psychiatrist friend of mine once told me that people will do whatever they want to do. If it becomes too painful for them (physically or emotionally) they will change. You can't make anyone change.

As for your mother's attitude, that seems to be a screwed family dynamic. Maybe you need more time with friends and less time with family.

I have no idea why this is underlining or how to stop it.

I like Tinkyada, also. One thing to be aware of is that it doesn't save well. I made a super good pasta salad with the spirals, but next day it wasn't so good. Something happens to the texture. Just cook what you are going to eat.

Renegade, as I understand it:

Ingesting gluten is not like taking poison. The more you take the stronger the reaction. Even a tiny bit of gluten sets up a physical reaction that is dependent on the fact that you ate ANY gluten, not on how much you ate. Hope that helps.

I think a big key here is attitude. Gluten free bread is NOT going to be like the gluten kind. After six years gluten free, I think I have forgotten what "real" bread tastes like. Udi's suits me fine, although I do pull out some of the insides on the buns... too thick. Same with gluten free beer. If it is all you can have, it's pretty good.

My store (Rainbow Co-op in Jackson, MS) just started carrying them. They are good. I mix up some Chinese mustard to go with them.

I guess I have a different view. Being Celiac is only a part of who I am, not WHO I AM. I actually have too much else going on to make pasta, noodles, etc. Store bought suits me fine. I am a good cook and I have learned to make just about everything we enjoyed before, but make it gluten free. Now it is just like it used to be... decide what to fix for a meal and throw it together. No long drawn out processes.

That may be a result of my whole attitude... this disease can't control me. I will control it. I have been gluten-free for six years and that may also contribute to my attitude.

When I was in the hospital (when they found out I had Celiac through a biopsy) they sent a dietician to see me. I had never heard of Celiac, and evidently neither had she. She did give me a booklet full of errors (never eat vinegar of any kind, drink only potato vodka, etc.) told me to google Celiac. I did and landed here... Thank Goodness. What a lifesaver.  This was 6 years ago. I hope she has learned more. I surely have!

Here's how goofy I am... I thought she meant real honey comb, you know, from a bee hive. I was ready to say "Of course it is gluten free." 

I drink gin and tonic frequently (Hey, Mississippi is in the humid sub-tropics. We need it) Never have reacted to any gin or tonic. Granted I am not a "super-sensitive" like some people, but I AM fairly sensitive. You should be safe with gin and tonic.

There are enough things we have to do without. I take advantage of the safe ones!

Louisiana Hot Sauce. It is not quite as hot as Tabasco and has a really good flavor. I don't believe I have run across a hot sauce with gluten.

june 27, all the places I mentioned, except the one at the museum, are in the Quarter. The more upscale restaurants will probably be able to feed you safely. Some of the older down scale places (ex. Mother's) may be a little risky . Remember, these people live on the tourist trade. They do not want bad publicity, even word-of-mouth. Most places will bend over backwards to satisfy a customer. 

Had lunch today at Eslava's Grill on Lakeland Dr. The owner/chef is gluten free, so he understands cross-contamination. Although he prepares food with gluten, he is very careful to make food safe for those of us who need it. Very tasty. I had grilled shrimp (seasoning is gluten free and he uses a separate pan) with mixed grilled vegetables. I WILL be back!

I, too, will stand up for 5Guys. My local one is all I can comment on. When I say "I have a gluten allergy" The person at the front yells "Allergy alert". Every employee changes gloves and only one person touches my food. May I add, I have never had a reaction and have never seen any sign of a bad attitude.

eblue, it does all seem really hard and depressing right now, I know. We've all been there. Give yourself time. You will find that there are safe places to eat out; some friends will be extremely careful and cook things you can eat; uncoated wings are also good; feeling good trumps a whole lot of inconvenience.<br /><br />I live a pretty normal life and I have been gluten free for six years. You will learn how to get around obstacles. Example: I take a gluten-free bun and go to my favorite barbeque joint. They know me and serve the meat and slaw so I can make my own sandwhich. More and more restaurants are getting on the gluten free train. Take it easy until you heal up a bit and begin to get brave slowly.<br /><br />Hang out here a lot. There is a wealth of knowledge and experience that can make you adjustment easier.

Seems there are two versions of Rice Krispies, one with gluten and one without. I checked with Kellog's and learned that NO store in Mississippi (where I live) carries the gluten free kind. What a bummer.

Pig Candy

Use as many strips of bacon as you want (you will want a LOT)

coat each slice on both sides with dark brown sugar.

Bake in a rimmed pan on a rack at about 400 until bacon is done (careful, don't burn)

Let it cool.

Eat it up.

Warning: This is NOT Weight Watchers approved!

I guess I am not what is referred to as a "super sensitive" as I do not react to a lot of things I see mentioned here. That said, I have had no trouble with any distilled liquor except sour mash bourbon. I mix with whatever suits my mood (bourbon or vodka with Crystal light lemonade, bourbon or rum with Sprite or Coke, etc.) Bloody Marys are good if they are not made with a gluten-containing mix (beware of those containing soy sauce). I am not a heavy drinker, but I do love a cocktail.

Sam's has the best price anywhere for Olay moisturizers.

I always look forward to 5 pm....cocktail time!

Try this:

Make Jello fat free/sugar free chocolate fudge instant pudding according to directions on box, but use 1 3/4 cups 2% or skim milk. Add 1 Tablespoon instant coffee dissolved in 1/4 cup hot water. Add 1 teaspoon almond flavoring. When ready, top with fresh strawberries and fat free Cool Whip. This is a dessert you can serve your gluten-eating friends and they will love it. Bonus: low calorie

I travel frequently on Amtrak. The lunch menu is not easy to eat from, but in my experience the staff will be extremely cooperative. I usually get a salad or burger ( bring my own bun). The dinner menu is more friendly, with steaks, etc. The menu changes seasonally and varies from train to train. I do carry emergency food, but have never had to use it. I love traveling by train, even when it means I have to drive a way to get to the route I want.

We are getting a Whole Foods next fall... the first on in Mississippi. I can't wait. Y'all keep adding recommendations so I will ready when they open.

One of the very few advantages of getting old is that I no longer have to bother with that. That fact and occasional senior citizen discounts are about all the goodies that come with having a whole bunch of candles on you cake .

Hello fellow Grit (girl raised in the South). I am in Jackson and I recommend Shirley Donelson. She diagnosed me when no one else could... pretty much saved my life. She is with Premier Medical Group. Good luck.  

Try a chopped up apple in tuna salad. It adds crunch and sweetness.