agrabler
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agrabler's Achievements
About Me
I have an MBA in Economic Crime & Fraud Management. I am also an author and hope to be published soon. 
No official diagnosis (or plans to get one), but heritage puts me at risk for Celiac Disease. (I read that 3 of the 5 heritages most likely to develop it are Germany, England, Ireland -- all 3 are in my background. On top of that, the county my family comes from in Ireland has a high rate of 1 in 300 people being gluten sensitive or full-blown Celiac Disease.) I also have a family member on my Mom's side who I believe was officially diagnosed with celiac disease.
I have been gluten-free since August 1, 2008, and it has made a world of difference. As things got worse for me, before my doctor realized gluten was probably the problem, it seemed that I suddenly developed all these food allergies to things that had never bothered me before (like garlic, much to my dismay!). As I healed on my gluten-free diet, I found I could eat them again! Still can't really do raw garlic any more, unless it's very mild, but I am so, so glad to be able to eat it cooked again, that it's just fine with me!
My wife does NOT need to be gluten free, but our household is 100% gluten-free all the same, so that anything I pick up to snack on, is totally safe. It makes preparing meals so much easier.
I just wish gluten-free food wasn't so expensive! (And that we didn't have to drive out-of-state for so many ingredient staples.)
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ARCHIVED New Roanoke Va Habitual Gluten Offender
agrabler replied to Super Gluten Man's topic in Introduce Yourself / Share Stuff
I spoke with Cherie, once, I believe. Nice lady. I wrote to the co-op and they told me what they do. I decided I couldn't risk it. I'm finally able to eat things I couldn't eat for years (like onions, garlic, other spicy foods), and don't want to lose that again. We almost always stop by the Co-Op when we're in Roanoke though, to purchase ingredients... -
ARCHIVED New Roanoke Va Habitual Gluten Offender
agrabler replied to Super Gluten Man's topic in Introduce Yourself / Share Stuff
My parents live in southwest Roanoke too, so I'm definitely familiar with the area! I love the Co-Op. I haven't sampled their baking though, because I am very sensitive to the smallest amount of gluten. Knowing that they cook regular gluteny products there as well is too risky with the way flour gets in the air. I even get sick if I drink coffee at Dunkin... -
Which one did you go to? Both the MMs I've been to have been delicious (and I'm pretty picky on taste -- in general on any food, but also because we frequently make gluten-free pizza from scratch at home), and reasonably priced. The last time, I went with my partner, my Mom, and a close friend. I got a gluten-free pizza, and my partner and friend both got...
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Are you in Tennessee by any chance?
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It IS gluten free, but it's only safe if you buy it at the grocery store in a nice vacuum-sealed bag. I went to a DD a few times after going gluten-free, only had the coffee, and couldn't figure out what was wrong ... until it dawned on me (duh) about all the flour in the air from their kitchen! And people who work the counter work in the kitchen too. ...
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ARCHIVED New Roanoke Va Habitual Gluten Offender
agrabler replied to Super Gluten Man's topic in Introduce Yourself / Share Stuff
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ARCHIVED Question About Lactose
agrabler replied to Newtoitall's topic in Related Issues & Disorders
My younger brother could never have cow milk, because he was intolerant of the casein, instead of being allergic to the lactose. Goat milk, goat cheese, etcetera, however, didn't bother him at all. Maybe this could be a solution for you? For myself, dairy was never a problem, but as my insides got worse by not being gluten free (because I didn't know... -
I have read a few different articles about this, but it definitely isn't something I would want to try eating myself. I have to avoid anything that has ingredients which have been autolyzed, hydrolyzed, lipolyzed, etcetera. I get incredibly sick from them. Very gluten-like reactions, so eating hydrolyzed wheat just seems like a doubly dangerous move to me...