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Dada2hapas

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Dada2hapas

  1. Dada2hapas
    Lisa, after brushing/cleaning them with toothpaste, try soaking in a solution of 1:1 bleach & water for 10 minutes or so. The bleach should denature and oxidize (destroy) any organics or protein on the retainer, including gluten. Be sure to wear eye protection, and use latex or nitrile gloves to protect your fingers. After this, brush them again...
  2. Dada2hapas
    We met at California Pizza Kitchen for dinner tonight (San Diego). Hostess, waitress and manager were not familiar at all with gluten. They were very friendly, and dug up a binder listing items with wheat and other popular allergens, but very few items are listed as "wheat free" (& no pizza or pasta). Apparently not able to prevent cc either, so didn...
  3. Dada2hapas
    We met friends and family at the Califonia Pizza Kitchen in Eastlake (San Diego) for drinks & dinner tonight. For years (pre-celiac), CPK has been a favorite place for our extended family & friends to meet, and someone tonight suggested we meet there, as they were seen on a gluten free friendly list. (Open Original Shared Link) Should have...
  4. Dada2hapas
    I hear you and agree there needs to be a good standard for celiacs. Right now, there isn't an established standard for "gluten free". The FDA proposed "20 ppm or less" (in 2007), but they haven't yet set a real standard--that is still under review. Numerous companies that use/used a "gluten free" label (and batch test product with gluten assays)...
  5. Dada2hapas
    I just emailed GM to request more details on their CHEX manufacturing and testing. I'll post when I recieve a reply. Tarnalberry is correct--currently, a "gluten-free" label does not mean "zero gluten", but some arbitrary level. The FDA proposed "20 ppm or less" in 2007, and there is no current official standard yet. Many with celiac disease are more...
  6. Dada2hapas
    Excellent! Thanks Purple. I was looking for info on cookie recipes from gluten-free cake mixes, so any more useful info would be great! We used to make super easy cookies with the kids from gluten cake box mixes. Will be nice to still have the convenience--my kids have been asking to make those again.
  7. Dada2hapas
    I think Richard was referring to "raw uncooked turkeys", the kind folks spend hours roasting for TG. Raw meat containing gluten should be clearly labeled. I'd consider the "HoneyBaked" turkey product a "lunch meat" or a type of "prepared meat", and there's lots of posts about prepared meats/lunch meat--many of them contain gluten.
  8. Dada2hapas
    Yeah, it is quite common for this to happen. Quite a few people have no idea white flour is "wheat". I miss potlucks...but it's not worth getting sick.
  9. Dada2hapas
    Good for you! Sounds like you found a good physican. I helped enlighten a couple of them, as they didn't know celiac disease was so prevalent... I hate that--they should already know all this! Now, about your sweetie. How do I say it nicely? ...I think go with the "upside the head" thing, but without drawing blood. Did he really experience...
  10. Dada2hapas
    I agree that a better gluten-free labeling standard needs to be implemented by the FDA. This is where changes need to be made. I'm currently dealing with cc issues, perhaps from Quaker Rice cakes myself, but not completely sure yet. I have been fine with Chex, but noticed my local grocer has Chocolate Chex, some boxes are labeled gluten-free, while...
  11. Dada2hapas
    I'd never seen "mfr'd in a gluten free facility" on a box of gluten-free chex, but I think it's a good idea to get more info before coming to a quick conclusion. I was under the impression the FDA standard for gluten free labeling is 20 ppm (20 mg/Kg)--perhaps moderators here are more familiar with the current status of FDA's "gluten free" labeling requirements...
  12. Dada2hapas
    Hi Amanda. I think prevalence of celiac disease in Italy may be higher than that. I read a couple papers indicating Italy having the highest incidence of celiac disease, but that was from several years ago. More recent papers documenting screenings from many different countries are showing celiac disease prevalence to be closer to 1%. Open Original Shared...
  13. Dada2hapas
    Kylie, I can relate. Folks that don't have to worry about food intolerance for themselves (or family) may not have the same motivation to to be concerned the same way we are. Honestly, even if I were able to get folks to label their potluck items with identifiable "gluten" ingredients, I wouldn't trust most folks to be able to eliminate cross contamination...
  14. Dada2hapas
    I've used both corn starch and rice flour for thickening sauces. Both work fine. However, make sure the corn starch is mixed well, as it is harder to mix and it tends to settle to the bottom. Corn starch can make a lumpy or "gloppy" end product as wolicki mentioned, if not mixed well before whisking into your soup/sauce.
  15. Dada2hapas
    I would never recommend avoiding seeing a physician. For me, if my "current" physician seems unfamiliar with my celiac issues, I just search for one more suitable/informed. Good luck and best wishes.
  16. Dada2hapas
    +1
  17. Dada2hapas
    If you are pretty sensitive, it might not be worth the risk. Myself, I'd probably pass, because at this point, I'm kinda paranoid.
  18. Dada2hapas
    That is just great! Thanks for posting it.
  19. Dada2hapas
    I use the Basmati Rice from Costco (in burlap bag) often, and have never had an issue with it. Sorry you're still feeling bad. I've been there, and still have days like that sometimes, due to cc. The other week discovered my MIL had a stash of playdough for my 3.5 yr old to play with when I'm not home (they were thinking it was safer to use...
  20. Dada2hapas
    Regarding Mexican, this summer I had terrible "gluten" symptoms from ordering/eating flan at a mexican restaurant in Hailey, ID. After speaking with the waitress, I thought it should be safe. For me, symptoms are extreme belching which leads to vomitting (sometimes for hours), all of which starts ~5-10 minutes after eating gluten cc food. Aches and...
  21. Dada2hapas
    Is that the entire recipe? "Hot citrus egg drop soup" Other spices besides soy sauce? Always looking for improved chinese/asian gluten-free recipes!
  22. Dada2hapas
    I wash my hands alot. Have had good luck with shea butter too. When hands are cracked and in bad shape, I put nitrile (latex free) gloves over lubed up hands overnight. Have also used socks.
  23. Dada2hapas
    I'm really sorry about that. That is unacceptable imho. The scientists and R&D folks responsible for formulating the products most certainly have this information. My opinion is that folks on the front end of pharmaceutical companies that interface with the public are not the ones knowledgable and are just given a script to read, based on company policy...
  24. Dada2hapas
    Actually dead serious about that. I worked in Immunology, Molecular Biology and other R&D for pharmaceutical companies. Gluten in your blood stream (from a blood infusion or otherwise) will set off an immune response, and can wreak havok for celiacs. This is not a blind guess.
  25. Dada2hapas
    From my understanding, gluten is not an issue because gluten isn't necessary or involved in the manufacture of vaccines, shots, etc. If they did contain even slight amts of gluten, there would certainly be issues for celiacs. I know of a couple physicians who (finally) found their celiac patient/s requiring blood transfusions were progressively getting...
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