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Everything posted by kabowman

  1. I will run a low-grade fever for up to 2 weeks (usually just one week) but the docs don't know why. My CBCs are always OK, Lupus, Rhumatoid Arthritis, etc. all negative. My allergist just said to take Tylenol for a week until the fever goes away which I have to do so I can work, I still don't know why I have these fevers! Does anyone else have this problem and have you ever heard about this being a symptom of celiac disease? The fevers started about the time I realized I am lactose intollerant--about 5+ years ago. I don't get sick, I am just tired. Please help...Kate
  2. Happy birthday and may God bless you today!

  3. I am intolerant to: gluten, legumes, dairy, almonds, yeast, nitraties, palm, corn, etc.--see full list below and my husband is intolerant to beans (he can only have sweet onions and low acid tomatoes--others bother him), my youngest is gluten sensitive (does not have celiac disease) and lactose intolerant, my oldest is intolerant to cinnamon, beans, and nitrates. It gets a lot easier, but it takes time. I have a cookbook that has a lot of alternatives and the title (I think or it is close) is the Allergy Cookbook. I am now making my own mayo with canola oil and lemon. I make my own BBQ and spaghetti sauce. Some Chebe mixes are dairy free and they use tapioca starch and no potato stuff (I think, you would have to check). Check out Enjoy Life foods for some quick extras that I definitely don't have time to make or have any success with like cookies. I found a lard without citric acid (often corn derived) that works very well for making pie crusts. I make my own sausage. We don't eat anything commercially canned...we can our own tomatoes and sauce. We cook on weekends and freeze for meals through the week, that way, we don't have to think that hard every night, only once a week and that makes life much easier.
  4. I remembered something else thanks to happygirl. I didn't replace my pans right away (all new a separate now). Forgot and used my old rolling pin (went to goodwill), had to stop using all the plastic because the rest of the family couldn't seem to not use mine, have gotten sick from putting something in the microwave right after something else and got sick. And, Puffs Plus used to have, don't know if it still does, soy in the lotion and I am legume intolerant. So, maybe you should be super careful and write down what you are using each day.
  5. A food diary is an excellant way to find out what other intolerances you might have. That is how I have been able to figure out most of my food issues. Also, now that I have a known list of foods I am intolerant to, it is easier for me to determine new food issues that develop. Most recently I figured out I am intolerant to the calcium supplent that is added to non-dairy milks and OJ. I use plain hemp milk now with no problems. Anyway, it took a little time but it really isn't that difficult any more. It is amazing to be NOT sick, all the time! I had joint pain, headaches, fatigue, gi issues, etc. This is a great place...welcome and good luck!
  6. kabowman

    Chicken Pox At 44yrs Old

    I got it at 27 with my kids but you should check with you doctor, just in case.
  7. I too am going to voice my opinion. As the only gluten free in the house, second marriage of 7+ years, 2 teen boys/mine, 1 teen girl/his, almost all dinners are safe for me to eat unless we do a special treat like nachos (can't have corn chips) or pizza because mine is too expensive. Breakfast everyone is on their own. Lunches at home are the same, everyone does their own thing, usually sandwhiches or my kids are hooked on ramon noodles right now (ick!). The learning curve is pretty high but after a while, it gets much easier. It just takes time and lots of planning, no quick meals here (with all my food issues). If you throw in the kids and hubby's issues, it just adds to the mix. One is lactose intolerant and gluten sensitive but not enough to quit yet--tested negative so not celiac disease, one has onion, tomato, and bean issues, and the other has cinnamon, beans, and occasional nitrate problems. We eat much healthier and better food due to my diet and everyone is quite happy with all the food we fix and can't tell that it is gluten free (soy, corn, dairy, etc., etc., etc. free). In fact, I love to put on a Thanksgiving spread that would be the envy of anyone. Even the in-laws were impressed!
  8. We have found that we need to knead the chebe mixes a little more than we would anything else and they rise fine. I am not into the look of them though, only the taste and the fact that I have bread I can EAT!!! After a bad experience with Pamela's several years ago, I haven't tried anything since but I think I heard on here they have a dedicated factory, but now dieting, kind of throws a kink into things.
  9. kabowman


    I think the new look is a nice change and I am very thankful for Scott keeping up the site since I love reading and occasionally posting.
  10. I eat the Nutty Rice all the time and have a box of the Nutty Flax that I was waiting for a day that I was going to be home just in case I do react becuase I never know what will affect me.
  11. kabowman


    I have a yeast intolerance, not candida. Even after a year on antibiotics for doctor suspected lyme disease, I had no problems with yeast infections. However, I run a fever, have brain fog for days, extreme fatigue within 30 minutes for hours after, and digestive issues when I eat yeast products.
  12. I buy the pasta but make my own egg noodles (Gluten Free Comfort Foods p. 93). We do eat less pasta but really enjoy it when we do splurge. We only keep my pasta in the house except for mac & cheese mixes for the kids and dh.
  13. I know this is all so overwhelming but it gets much better, really. Especially since you will start to heal and get better. As to cc, I didn't think much about it until after I made me something to eat on a counter that I didn't clean and ended up with a bread crumb, yes a crumb, and was sick for days. OK, reality check, need to clean. I also didn't replace my non-stick pans until after one almost ruined camping vacation where I spent every night after dinner in the port-a-potty in the middle of the night and living on imodium during the day after breakfast. I did get my own cast iron skilliet right away though. However, I am not offically dx with celiac disease, I didn't go in for testing until way after and refused to go back on gluten for the test. I now use separate pots and pans, separate sponges for cleaning the non-dishwasher safe stuff, etc. I get a fuzzy head feeling when I eat yeast and I know some people get that with gluten. There are so many different symptoms that just about anything you can think of could be a symptom of celiac disease or glutening. I threw out all the flour products in the house, anything that might be suspect, old spices, etc. and it felt great. I kept stuff for the kids and dh like pizza, mac & cheese, etc. but anything that could produce stuff that I could potentially inhale and get sick from, gone!
  14. kabowman

    In-laws And Holidays

    This year, I plan to show up to their house full which is what they did to me last year after I cooked a huge meal, three meats, three dressings, tons of finger foods for the before and after, lots of sides, three different kinds of pie for a total of 5 pies, etc. At least last year I didn't make homemade whipped cream for them to not eat because they prefer Cool Whip. And, after they showed up late and full, she proceeded to try and bake something without mentioning it to me first or taking my planning into event - with that much food, I had all my oven and cooktop time planned and all space was occupied. Of course, hers was full of stuff I would never even want in my kitchen. This is after I I offered to cook anything she wanted but she never deigned to answer my questions. They also brought store-bought pies. I considered going out for a jog when they sit down to dinner but decided that might be going too far. I am fixing my own Thanksgiving dinner on Friday.
  15. kabowman

    Problems With Poultry

    I just had to stop using my old aluminum pans that I have been using for years since everything I make on them makes me sick...I keep them around now for the kids and their stuff. I normally use only new, glass, or stainless steel.
  16. kabowman

    Enjoy Life

    I only wish they would change the type of vanilla they use - not sure what it is but it makes me sick. However, I do have to make my own with potato vodka since I cannot tollerate any grain alcohols like most people can. If they did, I would buy more of their products, expensive or not...they work great when I have to be out all day for fencing tournaments or swim meets and do not have access to a microwave and still need to eat.
  17. kabowman

    Enjoy Life

    I buy their products because, it is something packaged that I can eat, YEA!!! However, I don't know what their vanilla has in it but every time I try those products, I get sick so that limits what I can buy of theirs but at least it is something. Nobody else even comes close!
  18. kabowman

    Corn And Rice

    I switched to sea salt to avoid the anti-caking agent which is corn derived that is in most salt. I use regular salt when I go out but when at home, I use the good stuff without corn derived stuff. I am going to check out those vitamins too...I haven't found one locally that I could use!!! For all the cooking from scratch, it does take time but it is soooo much better tasting and better for the family. We do a lot of our meat cooking and make large pots of soup and stew on the weekend (when we are not at a fencing tournament or a swim meet the kids are competing in) and freeze into portions we can reheat during the week. Then we just need to fix sides (did I mention that we are at swimming and/or fencing practice 4 weeknights, soon to be 5 weeknights plus Saturday mornings when they aren't competing). Life is fun!!!!
  19. kabowman

    Problems With Poultry

    I had to request special handling of my chicken and turkey from the butcher I use because I have a problem with styrofoam and then discovered a problem with the pad that is placed under the chicken. It has some preservatives in it and I don't know what else but I have them hold a chicken out for me each week and I pick it up the next day, sans pad and styrofoam, in a bag. It has worked for me...
  20. kabowman

    I Need French Fries!

    I make our own fries sometimes in the oven sometimes in the deep fat fryer. I eat fries at Cheeseburger in Paradise (because I can't have veggie oil and they use canola).
  21. I had one of my son's (the one that doesn't seem to have a problem with gluten, I have one who seems sensitive to it so he rarely eats anything with gluten - the test for celiac disease came back negative) taste the regular dressing/stuffing. Everything else is gluten free but since I am also yeast intolerant, my dressing/stuffing really just won't cut it for other people, that is a whole new ball game. The kids do the bread, I add ingredients then back away when stirring and wait for a while before going back in to re-adjust.
  22. I am intolerante to yeast but discovered that on my own without testing. I avoid all gluten-free beer, wine, some vitamins (some B vitamins have yeast), vinegar, and yeast. I do remember reading in the beginning that tomatoes have a similar yeast and do bother some people. I eat them without too many problems. I expected to have a problem with jellies and jams because they tend to be riper, more yeast, than plain fruit but I do OK, I just can't have strawberries. My yeast reaction (not candida) is tired, fever, and brain fog for several days afterwards in addition to stomach upset.
  23. kabowman

    Are You Serious

    Hey, I didn't change anything until I kept getting sick and was able to pinpoint the problem to specific pots and it cleared up when I changed. I had a very miserable camping vacation getting sick every night and spending it in the port-a-pottie before realizing it was my old non-stick skillet that we were using and realizing that was the problem. I did change all wooden utensils and have a dedicated wood cutting board in the beginning though... I also didn't clean the counter, almost compulsively now, until after getting sick on a crumb in the beginning. I thought it was crazy but hey, do what you gotta do.
  24. kabowman


    If she uses regular bread for regular stuffing and stuffs the bird, you can't eat the bird. If I am going to someone elses house (like this year), I make some stuff that I can eat to take and either make enough to share, like a pie, or just a plate of your food if you don't want to put her out. I would suggest, since it is your mom, not stuffing the turkey with dressing but putting celery, onion, etc. inside for flavor and making the stuffing in a separate pan and then she can make one normal and a small gluten-free dressing for you and that isn't a lot of work then you can have the turkey and some dressing, if you even want dressing. She just has to make sure they don't mix and watch cc issues. She can experiment with arrowroot flour for making gravy in the meantime so that it is not unexpected for Thanksgiving so, if she doesn't stuff the turkey with dressing, and uses arrowroot flour, then you can still have the turkey and gravy and almost no extra work or putting her out at all. Someone on the board can tell you if you need to be careful about turkey brands, I order one from the butcher.
  25. kabowman


    I discovered my problems in the completely safe to eat cookies, that it was the vanilla that was used. I don't know what it is derived from but I cannot have any grain alcohols so I am guessing that is the problem.