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Happy Holly

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    Running (Endurance from 25K to 50K)<br />Biking<br />Teaching<br />Dog Lover

  1. Whats the absolute best way to get restaurants to prepare you food that is safe? I personally feel that handing out the allergy cards is the most effective since a lot can get lost in translation if you just speak with a waiter, especially one who is clueless. I also feel that you have a better shot at high end places as well.

    I'm going to France in two weeks and i think im just gonna eat at the hotel restaurants since most people speak english there. Id love to go to an authentic french bistro but im not sure if its worth the risk.

    Okay, just one more reply and then I'm going to stop, I promise.

    Be sure you take food to eat on the airplane. I was on an 8-hour flight to Kenya, and the gluten free meal I had ordered was eaten by one of the flight attendants. They looked at the meal, did not realize it was for me, and since it was fruit and vegies, they decided to eat it. I was on an 8-hour flight with absolutely nothing to eat. It was horrible. Be sure you are prepared on the flight.

    And be sure to eat at an authentic French restaurant while you're in France. Get the french allergy card, and give it to the manager -- not the waitor or waitress.

    Have fun!

  2. Don't go during busy times. Establish a relationship with a place (won't be so possible on vacation). Higher end places generally are indeed generally safer. Europe in generally more gluten-free aware, so you might be able to go authentic, but first see if they understand English. Some will.


    Be sure to buy your allergy cards in multiple languages. This is very important. I was in France and used my French cards and my Chinese, Vietnamese, and Italian. You can get the cards in multiple languages from http://www.triumphdining.com

    I also found that the restaurants I visited in France took my gluten issues much more seriously than in the U.S. They took very good care of me over there.

  3. Whats the absolute best way to get restaurants to prepare you food that is safe? I personally feel that handing out the allergy cards is the most effective since a lot can get lost in translation if you just speak with a waiter, especially one who is clueless. I also feel that you have a better shot at high end places as well.

    I'm going to France in two weeks and i think im just gonna eat at the hotel restaurants since most people speak english there. Id love to go to an authentic french bistro but im not sure if its worth the risk.

    From my experiences in restaurants, it depends on whom you give the allergy card to. Sometimes if you give the card to the waitor or waitress, they are not very reliable in handling your situation. I have found that I MUST give the allergy card to the manager. The managers take your allergy much more seriously, and they can monitor both the kitchen and the waitor or waitress.

    I have had way too many poor experiences when I only relied on the waitor or waitress to take care of me. Sometimes they don't relay the information correctly to the kitchen, and sometimes they just assume they are allergy experts and take it upon themselves to incorerectly decide that certain things are safe for you to eat.

    Every time I've been zapped in a restaurant it's been due to not informing the "manager" about my situation.

  4. I had a flu shot this week, and the area where the shot was given itched for about 2 days. Others whom I work with who also had the shot did not have this reaction.

    I am wondering if the flu shots this year have some kind of wheat or gluten in the preservative they used.

    Does anyone know?

  5. Peter et al,

    I'm finding that even when I am 100% sure the maltodextrin is from corn and a US source, I"m still having a problem with it.

    I'm wondering if there are any other studies on maltodextrin and celiac or other allergies to maltodextrin itself.


    I have two books that I rely heavily on for information. The two books, however, contradict each other on the subject of maltodextrin. Elisabeth Hasselbeck's book has an allergy card in it. Her allergy card says maltodextrin is NOT acceptable. My other book, The Gluten-Free Bible by Jax peters Lowell, says maltodextrin is okay. Lowell says maltodextrin is made of corn, rice, or potato and is gluten free as long as made in the U.S.

    I have always allowed maltodextrin in my diet, and it has not caused any problems for me.

  6. How can one get enough fiber in their diet when not eating whole grains? I used to do great with fiber content, but now I'm finding I go days without much fiber. Rice just doesn't have as much fiber as the whole wheat breat and breakfast cereals I used to consume every day.

    I am considering beginning a regular fiber supplement, but I'm not sure if they are gluten free. I would rather get my fiber requirements from regular food.

    Any suggestions?

  7. When I travel, I carry PureFit bars with me. Airport restaurants sometimes have gluten free food, but most often they do not.

    On long flights, I arrange to have a gluten free meal; however, last summer I flew from Amsterdam to Nairobi, and they did not have my gluten free meal on the plane. I was STARVING by the time I arrived in Nairobi. On another flight from London to Washington, D.C. the same thing happened. They served two meals (dinner and breakfast). I could not have either meal.

    Even though you arrange to have a gluten free meal, always be prepared for a mistake. Carry whatever you can.

  8. Went to a nutritionist/dietician today. Eh. After talking to me for about 2 minutes she said I probably knew more about it than her. True. At least she was nice. She told me I could take a multi-vitamin, but I wasn't really missing things from my diet...unless I went carb free. But I'm not.

    I have heard the same thing from many many celiac sprue friends. It is next to impossible to find a dietician that knows much if anything about glutten free diets. I even had one friend go to a dietician who told her to eat a lot of "whole grains." Good grief!!

    Before spending the time or money on a dietician call first and ask questions. Find out how much they know about celiac sprue and gluten free diets.

    I still have not found a dietician here (I live in Hampton Roads Virginia). It would be so helpful to know what my diet is lacking in. I know I'm probably not eating the most well-balanced diet since I've been gluten and wheat free.

  9. I know I'm probably responding too late. I hope the lunch went well and you were able to join your friend and enjoy the company.

    In the future, you might order some dining cards from Triumph Dining. I have a set, and they have proven to be invaluable. There are cards for all types of dining: Chinese, Mexican, Vietnamese, French, Japanese, Italian, Thai, Indian, and Greek. The cards explain on one side in English what you can and cannot eat. On the other side, the same message is printed in the language of the dining experience.

    I have eaten successfully at a chinese restaurant close to my home a couple of times now. They know I cannot have soy sauce, so they give me white sauce instead. They do not speak very much Englilsh, so the Chinese explanation was perfect.

    For Chinese dining, the card states that you should not have egg noddles, wonton skins, egg roll wrappers, pastries, battered or floured foods, imitation crab, bouillon, oyster and hoisin sauces, beer, malt and MSG. It states in large bold letters that soy sauce is brewed with wheat and cannot be used.

    The cards even explain that utensils, preparation or cooking surfaces used for foods must not be cross contaminated with any wheat -- the surfaces and utensils must be cleaned.

    I carry all the cards in my purse and ask the waitress or waiter to present the card to the chef. Sometimes the waiters or waitress will try to read the cards and decipher on their own what I can or cannot have. I'm just not comfortable when the people in the kitchen don't see my cards, so when this happens, I usually ask for a manager.

    Hope this was helpful. :)

  10. This is a little off topic, but how in the world did you find a nutritionist who is also celiac? I would love to find a nutritionist or dietitian in my area who has a strong knowledge about celiacs. Any suggestions? [i'm in the hampton roads area in Virginia]

    I figured it was safe since my nutritionist (who's also Celiac) said to use it. So VERY, very frustrating!


  11. The absolutely best pancakes ever are "Pamela's Baking & Pancake Mix."

    I think there is also a recipe on the back for waffles, but these pancakes are the best ever. Texture and taste are all perfect. You'd never know they were wheat and gluten free, and they're not difficult to make at all. ;)

    I haven't had the banana waffles but I tried Trader Joe's other gluten-free waffles (buttermilk?) and they were terrible! I've also tried Vans gluten-free waffles and didn't think much of them, either. I am finding it easiest and best to simply make my own pancakes and syrup at home.

    Regarding the "processed on the SAME equipment as eggs, soy, and WHEAT" warning; you are going to run into that a whole heckuva lot. I believe that the gluten-free label only requires that a product test at less than 20 ppm for gluten. In fact, I'm not even sure that there is a standard. Some folks have to avoid any foods processed on such equipment - I hope that I am not one of them!

    You should also be aware that virtually ALL supposedly gluten free products - whether processed in a dedicated facility or not - do indeed contain some amount of gluten. Gluten is simply unavoidable. If you'll check out this link from the FDA (http://www.cfsan.fda.gov/~dms/alrgn.html) you'll see in Table III that even gluten-free products such as gluten-free flours contain gluten.

  12. What about the yeast? Have you tried not eating yeast to see if it is causing any problems for you?

    I have heard that some yeasts are okay (gluten free) and some are not. I'm not sure how to tell the difference but maybe someone out there will reply and let us know. :huh:

    As I am new to all this... I really am unsure of ingredients...

    but the past two days I have been totally wiped out...and with gastric bad...

    so it's something that I am eating that is wrong..

    I bought some gluten free bread ...

    is there anything in this that maybe causing my illness...?

    milk,egg,and suphates

    water, rice flour, tapioca flour ( I read in another thread this is no good? tapioca flour)

    non fat milk solids vegetable oil, sugar, yeast,Almonds vinegar soy and sesame seeds.

  13. This is an awesome web site. I just did a search of retailers in my area who sell acai berry products. There are several including my regular health food store, Kroger, and some smoothie shops as well.

    Thanks so much for the input.

    You can also get them in a frozen concentrate form. Great for smoothies.

    Check out sambazon (dot) com - this is the brand we use at work (coffee/smoothie shop) and they're awesome. Sambazon also has pre-made smoothies and energy drinks, as well as acai sorbet. They also have the supplements, but I too, would opt for any of the drinks over a pill.

    Just my $.02. :)

  14. I wish I could do that. The berries, however, come from the Brazilian rain forest. In order to preserve their medicinal properties, they have to be freeze dried immediately. If they shipped them to the U.S. fresh, then the nutritional value would be lost.

    Here is more information from Oprah: http://www.oprah.com/article/health/nutrition/life_acai

    Rather than "buy a product" why don't you check your local stores and see if you can find natural acai berries sold as fruit?

  15. I have been hearing about the Acai Berry for incredible health properties which include weight loss. Apparently this product is helpful for blood pressure, cholesterol, cleansing, detox, and weight loss.

    I wrote to the company to ask if it was gluten free, and here was the response I recieved: "Our pills doesn't contains wheat or gluten."

    I hate to stereotype, but I don't think I was chatting with the sharpest crayon in the box.

    Does anyone else know if this product is gluten free? has anyone tried it?

    I don't have much confidence in the response I received. ;)

  16. Here is their web site: http://www.slim-fast.com/support/contact/question.aspx

    I would ask their registered dietitians if their products are gluten free.

    I have searched and searched and am unable to find out if Slim Fast is Gluten Free?

    Of course, I am one of the many people that are overweight and have Celiacs, I excercise everyday, eat good and I still couldn't lose a pound if my life depended on it.

  17. DO NOT use the "Tide 7 signs". I tried it and loved it for my laundry, but began breaking out all over my arms, back and stomach. It is very unfriendly to DH.

    I can, however, use the other Tide products. I use the one in the white bottle -- no dyes, no perfumes, no worries.

    Good luck. :)

    looking for suggestions on detergents for laundering, shampoos, and soaps. my husband has DH and i don't know what to look for as far as chemicals and additives in these items. did purchase dove shampoo.

  18. Sounds to me like someone is trying to promote their product with a slightly dishonest twist. All eggs are gluten free -- not just the ones labeled as such. Wow!! People will find any way possible to promote things. Stay tuned.....it may be soon that bananas are labeled as gluten free too. B)

    Enjoy your eggs -- whatever brand you want. They're all gluten free.

    Hello all,

    I was just looking through all the posts here trying to find out if eggs are actually gluten free or not. I was under the impression that they were til today when I was at the grocery store. I found a brand of eggs labeled "Gluten Free". This made me wonder if regular eggs are not gluten free. Or if they are just jumping in to try and grab my money by making me think that they aren't.

    So if all of you good people out there on Celiac.com could help with this answer it would be great. My friend cant believe that eggs would be able to have gluten in them but who knows.

  19. I am so sorry your son is having problems. I can relate. I had symptoms since I was very young, but was not diagnosed until I was 42 years old. Who knows how much damage has been done to my digestive system.

    It sounds to me like your son also has the skin disease which is related to celiac sprue. The skin rash is called, "dermititus herpetiformis" If you do a search, you can find out a lot about DH. I do believe a dermatologist can take a skin sample and test it for DH. If your son does have DH, then it is definate that he also has celiac sprue. One does not have DH without also having DH.

    It's kind of a round-about way to finding celiac sprue, but it works.

    I am interested in having my son (age 4) tested for celiac. We took him off of gluten about 3 months ago for behavior problems at school. They wanted to put him on drugs, but I was desperate to try anything and had read about gluten free diets. The reason I want to have him tested for celiac is that he within days of going on the diet he became an almost perfect child at school,and less hyper at home. This is a kid that had gotten three spankings at school in the first week of classes. We tried letting him eat what he wanted on Friday nights, but we noticed that he would always break out in a rash that looks like chicken pox afterwards. He has always had skin, stomach, bowel problems. He was breastfed and if I ate anything from a cow his stomach was messed up. I though he had allergies, but we went through a whole round of allergy testing 2 years ago and he didn't show any food allergies at all. The allergy clinic thought he might have reflux.

    My problem is that I don't know what kind of doctor to take him too. We live in a small very rural part of southern OK. They don't have any celiac specialists that I can find. Can a regular doctor do the test for this?

  20. I have used the Vaseline Intensive Care lotions for years and have had no problems EXCEPT with the Healthy Glow line. I couldn't find any ingredients that would have caused my problems, but I had one of the worsed cases of DH ever after using the Vaseline Healthy Glow.

    I emailed Vaseline Intensive Care, and this is their response:


    Thank you for writing!

    Vaseline Intensive Care lotions do not contain gluten.

    We hope this helps!

    Vaseline Consumer Services


    Sent: Monday, October 17, 2005 12:18 PM

    To: CA-LP-Tor, Spcl-ConsumerCentre

    Subject: Home and Personal Care related enquiry

    Cindy :)