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  1. Just wanted to add on if any are still reading. I have Lynch syndrome also known as HNPCC (Hereditary nonpolyposis colorectal cancer). This is a genetic condition that predisposes one to colon cancer and a few others types of cancer. Up to 15% of all colon cancers are conencted to HNPCC. If there is a history of colon cancer occurring at younger than expected ages in your family, I urge you to read up: http://en.wikipedia.org/wiki/Hereditary_nonpolyposis_colorectal_cancer If you meet all of the following criteria, you can have genetic testing performed to see if you have HNPCC: * Three or more family members with a confirmed diagnosis of colorectal cancer, one of whom is a first degree (parent, child, sibling) relative of the other two * Two successive affected generations * One or more of the HNPCC-related cancers diagnosed under age 50 years If you have a family history of cancer then you should speak to your doctor about cancer screening. It's very important to keep an accurate family medical history. That means not only who had cancer but the specific type of cancer. I also have celiac disease but I have only ever read that untreated celiac can lead to intestinal lymphoma in a very few cases.
  2. I eat Kix almost 5 days a week and I can tell you that my blood tests are now clean.
  3. Actually I'm not kidding. I liked Snyder's pretzels so one made without gluten products might be good. I'm certainly not going to base my opinion on hearsay. I have celiac disease and I do eat products made in facilities that also process wheat - and I am now testing normally via bloodwork. Last endoscopy was better, too. Are you seriously going to ban this company just because of something someone you don't know wrote on a blog about something they say they heard?
  4. I tried it and it is okay - better than the Glutino's pre-made frozen and Z-Pizza (IMO). (Amy's is so darn expensive I've never bothered to try.) Udi's crust is a little sweet but made a serviceable pizza. My partner really enjoyed it - even more than I (he does not have celiac disease) and encouraged me to buy more crusts.
  5. I can't wait to try these! Does anyone know when they will be coming out and whether they will be available in the various flavors?
  6. If you're not in the mood for cooking, you might think of trying Udi's Whole Grain bread. I got it at Sprouts (California) in frozen section. It's excellent!
  7. Hey, if you're worried then don't try it! I understand. I wouldn't discourage others unless you have actually tried the stuff, though. Others here probably realize that dextrose and ascorbic acid are very common gluten-free ingredients that we needn't worry about. Also, from the Udi's website, "Rest assured, Udi
  8. I already bought another loaf of the whole grain and noticed that the Udi product line seems to be fairly popular - the freezer section was almost cleaned out. Also, the other loaf I had sitting out on my counter went bad after 9 days so be warned - they won't last forever. I tried the pizza crust and it was ... okay. A little sweet for my tastes but still pretty good compared to ZPizza. It was heaven on earth to have an italian cold cuts sandwich with a bowl of soup - awesome! I hope everyone tries some Udi's out so that it becomes popular enought to carry everywhere.
  9. You are so welcome. I swear, I almost cried when I had that first decent PB&J sandwich after two years! I read that one of their restaurants makes gluten free pizzas - I'd love to try that. (I recently ate at Pizza Fusion, an organic restaurant in Hillcrest (San Diego, CA). I had a gluten free pizza with gluten free beer and a gluten free brownie dessert. It was pretty good but still not quite the same...)
  10. I haven't posted much lately but one of my sore spots has always been the cruddy quality of gluten free breads. I've finally found one that I like. I purchased it at Sprout's and it is made by Udi's Handcrafted Foods. I tried the Udi's Whole Grain Bread and it is just great. You don't have to store in freezer - my loaf has been thawed out since Friday. You don't have to toast it. You don't have to refrigerate it. It's not dry or hard and made a great peanut butter and jelly sandwich just like I used to have. This stuff is awesome! http://www.udisglutenfree.com/ A review: http://www.gfsteph.blogspot.com/2010/01/udis-gluten-free-bread.html
  11. Thanks, Reba32! My T4 tests in the normal range - so it all seems a bit strange right now. I am hopeful that the thyroid scan can clarify things and then I will have a followup with the endo. Thanks again.
  12. It has been ages since I've been here! Wondering if anyone can give me some general pointers about thyroid problems. I recently had a blood test that showed normal T4 but <0 TSH. Thast seemed to indicate hyperactive thyroid. He ordered the antibody test and that showed a definite reaction. He says, "The antibody test shows you have Hashimoto's thyroiditis which can occur by itself or can occur with Graves. Most likely you have early graves." I will not be able to do a thyroid scan for another three weeks because my multivitamin contained iodine. Anywho - anyone similar? What can I expect? I am 46 yrs male and had no idea I was having a problem.
  13. If you ever try sweet and sour pork (I know it's not as healthy!) you cannot go wrong with cornstarch. Cube your pork, salt liberally, make a fairly thick paste of corn starch and water, mix with the pork and let set for a few minutes. Then use a dry batch of corn starch to 'flour' each piece of marinated pork. Deep fry and you have a little bit of unhealthy but delicious heaven.
  14. This is probably not news to any of the foodies here, but I am just now learning that Japanese-style fried chicken is often made using potato starch and rice flour. I was reading a local restaurant review where the author was commenting on a local Hawaiian BBQ. He really liked the very light fried chicken which was marinated in ginger, dusted with sweet rice flour, and then fried. I did some surfing and ran across a few recipes for "Tatsuta-Age:" http://www.bellaonline.com/articles/art53732.asp http://allrecipes.com/Recipe/Japanese-Styl...ken/Detail.aspx Basically it is chicken marinated in soy sauce with ginger, then coated with rice flour or corn starch or potato starch or some combination, and fried. The same style is also used on a variety of fish and pork. I've used corn starch before for fried pork (sweet and sour pork) and I've used corn starch for chicken, but I haven't yet tried rice flour or potato starch for frying meat or fish. According to Wikipedia, Tatsuta-Age traditionally uses katakuri-ko (dogtooth violet starch) as the starch (the plant is actually a lily). But that seems to be either unavailable or really expensive so it is now common to use potato starch or corn starch. Anywho - I did not realize that potato starch and rice flour were so often used for frying in Japanese dishes. Apparently potato starch can also be used for tempura batter or to lighten it up a bit.
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