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About BigDogz

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  1. I had a similar reaction to a Swiss Miss hot chocolate brand. Caused severe joint pain and some other things. Must be the dairy, but I do have the experience that dairy in other forms doesn't cause the same reaction! You might check to see if there are other ingredients like corn or soy that might be causing a reaction.

    Thanks for the suggestions about soy and corn but, thankfully, I don't have reactions to either of those substances. I do have to be careful about potatoes as I have reacted to those (stomach/intestinal pain), although it's much milder than my reaction to gluten. If I'm very careful to get potatoes that are FULLY ripened then I can usually avoid a reaction by not eating more than a small to moderate serving. If I get a batch of potatoes that aren't fully ripe...maybe still just a hint of green in the skins...oh, boy! From what I understand, there's more of the chemical that folks sensitive to nightshades react to in a slightly green, not-quite-ripe potato than one that's fully ripened.

    Anyway, I'm now completely convinced that Breyer's either has a cross-contamination issue or they aren't being totally forth-coming in their ingredient list. I've tried 3 different brands of ice cream, 4 different whole-milk cheeses, heavy-whipping cream over sliced peaches, one brand of yogurt and a big dollop of sour cream on my gluten-free burrito. I didn't react whatsoever - not even the tiniest of reactions. Ate a small scoop from what was left of the Breyer's MCC ice cream and BAM - reaction!!! Therefore, I think it's a pretty safe bet to say that after eating all of that dairy and not having even one issue that dairy, itself, is NOT the issue. Despite what Breyer's FAQ's and ingredients lists say, I maintain and continue to maintain that gluten IS, indeed, showing up in their ice creams by one route (cross-contamination) or another (undisclosed ingredient). And, frankly, I don't really care which route it is because I will not be buying Breyer's ice creams again.

  2. I had heard that Breyers will not confirm on CC. Since hearing that I have avoided but then I am not a big fan of Breyers.

    Interesting that you would mention CC. After posting, I did a Google search about Breyers. It seems that there was a recall of the Mint Chocolate Chip flavor a while back (can't remember what year) due to UNDISCLOSED WHEAT being in the product but not listed on the label. Can't help but wonder if it isn't happening again.

    Just in case, I'm avoiding Breyers all together. Just kind of bums me because I love mint choc chip and the mint choc chip Ben & Jerry's I find around here is mint ice cream with choc cookies in it. Not exactly gluten-free. Oh, well. The Chunky Monkey is pretty darned good.

  3. I've read and re-read and re-read the ingredients in Breyer's Mint Chocolate Chip ice cream and, for the life of me, I can't find any ingredients listed there that should be causing me to react to it. Somehow, though, my body doesn't seem to agree with that theory. Every single time I try eating it, I end up with terrible cramps, gas and diarrhea identical to the symptoms I have when I ingest gluten.

    After reading the ingredient list yet again, I thought maybe I was just having problems with the dairy aspect of it...as many Celiacs do. I begrudgingly eliminated my favorite dessert from my diet but I just couldn't resist the temptation to try again. This time I bought a different brand (Ben & Jerry's) and a different flavor (Chunky Monkey). To my complete surprise I was able to enjoy the ice cream and it didn't come back to haunt me later!!

    Since both ice creams have identical dairy ingredients, I don't understand why I'm reacting to the Breyer's Mint Chocolate Chip and not to the Ben & Jerry's Chunky Monkey. Does anyone else have problems reacting to the Breyer's MCC? What could I possibly be reacting to since there appears to be nothing gluten-related in the ingredient list?

  4. taszoo, I am not familiar with the label laws in OZ. But in Canada and the US, maltodextrin is definitely safe--if wheat is the source it must be explicitly declared on the label.

    The foods in question are from a company called Thai Kitchen. I checked their website and, like their packaging, the website proudly proclaims which items they consider to be gluten-free and which aren't. They also note that they do not add any MSG to their foods.

    One thing I am seeing on the packaging is that it clearly states on the BACK of the package, "PRODUCT OF CHINA". In the small print at the bottom they note that the foods are distributed in this country (USA) by a company in Berkeley, California. Where the food items are a product of China and only distributed here by a US company, do the US labeling laws about explicitly declaring wheat/gluten sources still apply?

  5. wow great to know that I'm not going crazy!!..this forum is great for that, just to be able to connect with others experiencing similar things. If I get the chance I'll get checked out by the doc just to see it isn't something else but hopefully it'll disappear once I get my diet under control again. Thanks!

    I think we've all felt from time to time as though we're crazy and the only person out there experiencing such things. But, no, you're NOT crazy...

    In addition to mild to moderate GI symptoms, I get peripheral neuropathy (burning/tingling in toes/feet/lower legs & hands) and the same off-kilter issue you have when I'm glutened. I find that I have a tendency to veer to the right when walking and it takes me longer than normal to adjust to sudden, significant position changes (e.g. standing after sitting or lying down).

    I like your description about how your symptoms feel like you're walking on the deck of a rolling ship. I described it as a sensation that I was walking on a floor that was warped and buckled but your's is a much clearer description. When I get that "rolling ship" sensation, it seems as though I can't control my legs & I find that I do a lot of tripping and the veering thing.

    But it's the way you describe how it seems that there's a delay where you have to "wait for the back of your head to catch up" that really stood out to me. I experience something that's somewhat similar. Before I was diagnosed, I wasn't sure how to explain what I was feeling to my doctor other than to say that it felt as though I was having what I thought an out-of-body experience might feel like...I knew in my mind that my physical body was walking on the floor but it felt like some "invisible, shadow part" of me was simultaneously walking 6 or 8 inches off the floor and a step or two behind my body. And don't think I didn't worry about being thought of as crazy with a description like that!! LOL.

    Take heart, though. Since going gluten-free, the only time I have those unsettling symptoms is the unusual occasion when I get glutened. It sounds as though your cross-contamination issue is at the root of this and I'd bet that the symptoms will disappear when you're able to fix that problem.

  6. When I was learning about the gluten-free diet, I was instructed to avoid foods that contain maltodextrin unless its origin was specifically listed as a gluten-free origin, such as 'corn maltodextrin'.

    I recently read an article in a magazine that's dedicated to living with celiac disease. That article asserts that there's absolutely no reason for Celiacs to avoid maltodextrin, even if it originates from gliadin-containing grains. They claim that maltodextrin is processed to such a degree that no gliadin remains...or that if some does, it's such an infinitesimally small amount that it can't cause reactions.

    Does anyone know what the "official" ruling is on the safety of maltodextrin for Celiacs?

  7. This is only my 17th day being gluten-free, or trying at least. I have been to Wegmans a few times. I bought Pamela baking mix and made a pretty decent coffee cake with it. Hope to try pancakes this weekend.

    The Envirokidz cereal is pretty good, tried the Gorilla crunch, and it's a reasonable price, saw a box of Gluteno this morning for $6.50?? at Bloom. Also, their Crispy rice bars are good.

    I haven't tried any bread yet, thought I'd see if I could just live without it.

    Did try the Redbridge gluten-free beer, it's really good, similar to Killian's.

    I like the fact that they have a special 'Gluten-free' aisle, or 1/2 an aisle, and it's labeled clearly. I haven't ventured into the bakery to see if they actually make any gluten free products fresh, they did have some cookies/muffins in a refrigerated section, but they were quite expensive.

    Love our new Wegman's, but will need a second job to afford shopping there often. Enjoy your shopping expedition! That's what I think of grocery shopping any more!

    Shopping expedition...LOL! I think we all pretty much felt that way when we first started out on the gluten-free "adventure". Trust me, it will get easier as time goes on and you know what you can and cannot have. For me, the hardest part is going out with friends and having any degree of confidence that the following couple days won't be spent in the bathroom and feeling miserable. Pretty much, my friends have tried to be understanding but, unless you live it day in and day out like we do, you just don't truly understand how hard it can be to eat out just anywhere.

    I am looking forward to going to Wegman's tomorrow. I've never been before and I keep hearing all of these amazing things about the place. Like you, I've heard that it can be quite expensive...even for the non-gluten-free foods.

    It's funny that you mentioned coffee cake. I used Betty Crocker's yellow cake mix to make a coffee cake. Whipped it up just as the directions say but filled the pan about 1/2 way, tossed on some cinnamon, brown sugar and butter mix, filled the remaining batter and sprinkled on more cinnamon/sugar/butter mix. Turned out pretty well.

    I've pretty much learned to live without bread, too, although I did try a couple of the Bob's Red Mill bread mixes. Unfortunately, I did NOT like either of them. Instead, if I'm feeling like a "sandwich", I use a 100% corn tortilla as a wrap. I just thought I'd try one of the commercially prepared gluten-free breads and see if they're any better than those mixes. I'd LOVE to have a ham, egg and cheese sandwich for breakfast...or cinnamon toast, but it won't kill me if I can't.

    By the way, since you're new to this, you should check out the website called Glutenfreeda.com . I've found some really awesome gluten-free recipes on there. They rate them from Easy to Intermediate to Involved depending on how much prep work is required. I've made quite a few of the dishes for non-Celiac friends and they said they were so good that they couldn't believe they were "special" recipes.

    Anyway...Thanks for your suggestions and we'll see what wonders of gluten-free dining I can find tomorrow at Wegman's!

  8. I finally decided to break down and make the 120 mile round-trip trek to my nearest Wegman's tomorrow. My aim is that I'm not going for gluten-free things that I can get at my local Wal-Mart like meats, cheeses, eggs, milk, etc.

    I want to get products that aren't available locally like gluten-free pizzas, breads, rolls, cookies, snacks, frozen entrees, crackers, soups, etc. Problem is, Wegman's carries multiple gluten-free brands of these items and if I'm going to go that far and spend that much time & gas, I want to make the trip count by getting the best tasting products.

    I'd really appreciate it if anyone that shops at Wegman's could suggest specific items and brands that I should seek out. For example, which is the better gluten-free bread...Ener-G Tapioca Loaf, Brown Rice Loaf, White Rice Loaf or Glutino's Harvest Corn, Flax Seed, or Premium Fiber? Are Glutino crackers better than Blue Diamond Nut-thin crackers?

    Also, are there any gluten-free items that are made fresh at Wegman's that anyone would recommend?

    Thanks, in advance, for any suggestions y'all can make!

  9. OMG! I thought I was the only one who found sodas to be distasteful after going gluten-free!! And, for me, that's saying A LOT. I was an absolute soda junkie for 10 years. I was working in a high stress job and the sugar and caffeine in the sodas seemed to give me the "jolt" I needed to maintain my energy level. I was drinking as many as 5 or 6 20 oz. Mt. Dew's or Pepsi's in an 8 hour period! At the time, I thought they were the greatest tasting beverage on the planet.

    I went gluten-free after getting my diagnosis last May and figured it was a great time to kick the soda habit, too. I'd been trying to quit for some time but I was never able to sustain it for more than a week or so without all of the usual side effects...headache, exhaustion, nervousness, etc. This time, kicking the soda habit was absolutely painless and withdrawal-free. Not sure what is was about the gluten-free diet that made it easier, but it did!

    About 6 months after quitting the sodas, I was out with a friend and they suggested we stop by a small, local restaurant and talk over coffee. I've never liked coffee so I decided I'd order a small Pepsi. Thank God I didn't waste my money getting a bigger serving because it was AWFUL!!!! It was bitter, very acidic and almost had a metallic taste. I tried a bottle from a vending machine about a month after that and the same thing! And here I was worried that having that one, initial Pepsi would cause me to fall off the wagon and get hooked on sodas again. No problem there! YUCK.

    I really do think that going back to a simpler diet...one like our grandparents ate that didn't have all of the chemicals and preservatives...does help to 'rejuvenate' our taste buds. I wasn't gluten-free all that long when I noticed that foods just tasted so much better than they had been. I guess that's why the Celiac diet restrictions never really bothered me because what I *can* eat tastes so AWESOME now!!

  10. My husband is Filipino and he NEVER takes Filipino food to work if I cook it. He is not going to be THAT guy who smelled up the kitchen at work.

    You can say "screw the insensitive people" and keep bringing fish, but all you will do is alienate yourself from them and people will not like you. Office politics get nasty over stuff like this and it's just not worth it. If you want them to be sensitive to you then you have to abide by the Golden Rule and be sensitive to them and not gross them out with your food. You can cry "Foul and NOT fair!" but in the end you will be stinky food girl and it will cause you problems. Sorry but that's just the way it is.

    Fish smell lingers and it's tough to get out. If you microwave fish and then something after it, the other food will smell and taste like it. I want to hurl just thinking about it. BLECH.

    I guess, then, that I'm glad I work where I work because people ignore what somebody else is eating...we're just glad when we can get away long enough to get the 25 minutes we're allotted for lunch so that we can eat something. In fact, foods that are routinely microwaved in our break room include fish, shrimp, popcorn, eggs & bacon, scrapple, venison, Greek, Pakistani, Egyptian, Chinese, Thai, Indian, Filipino & Pennsylvania Dutch foods. The only "trouble" I've had there since going gluten-free was that one particular person just couldn't believe that eating gluten could actually do me harm and tried to insist that I was just being a picky eater. That tune changed when I had a bad reaction at a work function and they've not had anything negative to say since.

  11. Hey, guys...

    One of the best places I've found in my area to get gluten-free flours and mixes is a small, independent, Amish-owned bulk foods store. They have been more than accommodating in stocking products as well as very open to bringing in new gluten-free products.

    As I was browsing through the store today, I passed by the meat section and my eye was caught by some Jalapeno & Cheese hot dogs produced by John F. Martin & Sons, Inc. - an Amish company based in Stevens, PA. They looked...and sounded...really good but when I read the ingredient list I was too afraid to try them. It all sounded ok until I got to that horribly ambiguous phrase "Natural flavorings".

    Since some Amish business in my area have websites, I took a chance that Martin's might, too. They don't. I tried a quick board search here to see if I could find anything anyone posted and came up empty. I do have a phone number for Martin's but I thought I'd toss out in inquiry here before making a long distance phone call.

    Anyone out there know what, if any, of John F. Martin & Sons products are gluten-free?

  12. It appears as though I'm going to be the lone dissenting vote here. I do not agree at all that you should have to refrain from heating up a platter of fish at the office. I am not at all fond of the smell of coffee, but if I want to eat in our break room I've got to deal with it since a pot of coffee brews there 24 hours a day - literally.

    I also find the pungent odors...and some of the sights...of Indian cuisine and some Filipino foods to be unsettling to my stomach, but I have absolutely no right to tell my Hindu and Filipino co-workers that they can't bring their traditional foods to work. Nor, do they have the right to limit what I can bring in on what is already a very limited diet.

    I say, screw the insensitive people and keep bringing your fish. You are doing what is best for your health, physically AND mentally, and health trumps odors any day. That said, I would be certain to try to bring in fishes that are mild and don't have a lot of "fishy" smell. Also, I'd be sure to pre-cook the fish at home to limit the amount of heating time and, hopefully, the lingering odors. Also, you could give a show of trying to accommodate by purchasing and bringing in a can or two of air sprays/deodorizers in pleasant scents that your co-workers could spritz as needed to help mask any objectionable odors.

    Don't let them get you down! I ran into a similar insensitivity at work, as well. Eventually my co-workers started asking me all about the diet restrictions and they soon realized how difficult it can be...and became much more sensitive, understanding and supportive in the process.

  13. This is a bit off the topic but since it involves another social situation, I figured I'd stick it here and see what comes of it.

    I've been invited to a night at the movies with a few friends. I haven't been to a movie at a theater since I saw 'Turner & Hooch'. Yes, that was way back in 1989 and anyone that's read this thread knows my reasons why, so don't flame me about it. Anyway...that last outing was LONG before I got diagnosed and I was wondering if anyone knew if the popcorn you can get at the theaters is gluten-free?


  14. I breed, raise, train and show horses and I've never had a problem dealing with any of the feeds, etc. that I'm constantly in contact with. I've even used barley straw to bed down some of the broodmares in the past (currently using oat straw)and even with all of that dust flying around...nada.

    Oats and corn are probably the most prevalent ingredients in the majority of horse feeds. Bran mashes are still used, although infrequently, mostly in Hunter/Jumper barns but have pretty much become an "old-timers feed". They can be time consuming to make as they have to be properly steamed before feeding, so most of today's modern, time-pressed horseman don't feed them. It's just so much easier to pop a "horse cookie" or sugar cube out of a box, a peppermint Starlight candy out of it's plastic wrapper or a carrot from a bag.

    I feed pelleted feeds for several reasons: 1.) the softer pellets are easier for horses, young or old, to chew. 2.) pelleted feeds don't mold in hot weather and freeze into blocks in cold weather the way molasses/sweet/textured (or whatever your region calls them) feeds. 3.) pelleted feeds have very little dust to fly around. 4.) you get a consistent nutrient content from bag to bag with pellets. 5.) I use an alfalfa-based, high oil feed for excellent nutrition, strong feet, good weight gain & growth, glossy coats...and less exposure on my part to any gluten-containing grains.

    Since it sounds as though you'll be dealing with a boarding/lesson stable and won't have control over these sorts of things, I would have to agree with the others. There's probably no reason to curtail your child's horse activities due to gluten fears. As a student, she's probably not going to be helping with feeding or handling grain rations and I'm certain that if you discuss the issue with the instructor, they'd do what they can to prevent problems. Remember, students are their paycheck so reputable instructors will do what they can to accommodate & keep people coming back...as long as the requests are approached with respect. You also need to be aware that the instructor is probably new to this, as well, so they'll need some latitude on your part for some initial slip-ups. You'll gain extra points with the instructor, too, if you realize their job is to teach, not babysit, and stick around during barn time to be your child's reminder to keep her hands from her mouth and to wash up as needed.

    Also, a barn is an inherently dirty place, so you'd have to talk with your child about keeping her hands out of her mouth, anyway. To make certain you're doing everything you can, buy her a small grooming tote at a local tack shop and the two of you can make a mother-daughter project out of making her a "Barn Survival Kit". Tucked inside can be things like a pack of celiac disease-friendly baby wipes, gel hand cleanser, a bottle of water, a few gluten-free snacks she can munch if she gets hungry and any other items you think might be helpful in case she gets soiled. If you want to go a bit larger, you can even put a change of clothes in there should she get something on her. In order to make the bag "special" and fun, instead of just one more celiac disease-induced restriction, you could get her to customize it by decorating it with puff-paints, sequins, rhinestones, jewels or whatever or by simply helping her to stencil the names of her favorite lesson horses on it. It wouldn't surprise me if the other girls in the barn would soon be showing up with their own Barn Survival Kits and your daughter could take pride in setting a trend!

  15. BigDogz, your reaction most certainly was NOT to the Marzetti's, or not to gluten in the Marzetti's. Even IF the culture were started on bread, gluten would not be measurable. I've used it several times, although I prefer to make my own. It's better.



    I respectfully disagree with you about my reaction not being to the Marzetti's dressing. It was the ONLY new thing I added to my diet prior to the reaction. I add in only one new commercial product at a time so that, should I have a reaction, I know exactly what it is that did it. Also, I make ALL of my own meals, in my own gluten-free kitchen, and only with fresh foods to assure there is no chance for contamination.

    I will give you the point that, since the dressing is purportedly gluten-free, I didn't react to gluten in the dressing. BUT...there was something in that particular dressing that I reacted very badly to. I'm still rather early in the process of finding out if, and what, other ingredients cause reaction symptoms in me so it's possible that I reacted to something else that is in that particular brand of dressing.

    Interestingly, yesterday I decided to try the Wishbone brand Blue Cheese Dressing that was recommended here and did NOT have a reaction to that. I want to take some time today to compare ingredients and see if I can locate any ingredient differences that might give me a clue as to why I react so badly to the Marzetti's. Maybe that would help me to avoid doing the same thing with other foods that have similar ingredients.

    It's great that I don't react to the Wishbone but I will say, though, that I really don't care all that much for the taste of their blue cheese dressing as compared to the Marzetti's. I'm either going to have to look for another gluten-free brand whose taste I like better than the Wishbone or find a really good recipe so that I can make my own.

  16. Well, now that I've had the misfortune of reading the response to the response.....

    What the heck is THAT supposed to mean?? Since I was a teen, I've busted my a$$ going to school, working multiple full-time jobs and making sure my brother was raised right and staying out of trouble. I didn't have relatives to fall back on for support. Each of my grandparents had died a decade or more before I was born and my Dad hadn't seen or heard from his siblings since he'd enlisted at age 18. So, I made my way the best that I could so that my brother and I could survive. As much as I hated losing my Dad, I've not regretted a minute of the life lessons I learned because it taught me about the important stuff - family and friends - and it's made me grateful for every little, tiny, blessed thing I have.

    .... You, and not anyone else, are responsible for what goes into your mouth, even in social situations. Unless you're physically incapacitated or an infant being hand fed. This means you must make a good faith effort to make your order precise AND gluten free.

    You're preaching to the choir, here, about personal responsibility and I THOUGHT I was making a "precise and responsible" gluten-free order. As I've noted in ALL of my posts, I don't know jack about alcohol because I've never had much experience with it! I said WINE COOLER because I knew wine was gluten-free and I was under the logical assumption that a wine cooler WAS wine...and, therefore, gluten-free!

    If your need to "blend in socially" includes deliberately risking making yourself sick the next day(s) because you won't clearly tell a waiter what you need, and are unwilling to ask the bartender (an ingredients expert, usually) if they have some vodka made with potato not wheat, and could they put that with something else over ice, or just get you a glass of plain wine, then lambasting other people for making safe suggestions is just being done to be difficult.

    Why is it that everyone seems to think they know just what my "needs" are? I may have worded it poorly in the OP, but I WANTED to join in the festivities and did so THINKING I WAS MAKING A SAFE CHOICE! And, again, since I DON'T KNOW about alcoholic beverages, my reacting to my drink was FAR from deliberate! In the 20 years since I've been of legal drinking age, I've been in a bar all of about SIX TIMES! I'm so sorry that I don't have any concept of what they serve and don't serve in pubs, but I was too busy trying to make a living and raising my kid brother to be painting the town red!

    Also, I was NOT "lambasting other people for making safe suggestions" nor was I "just being difficult". But...I was upset that someone would presume I was acting out of immaturity or adolescent "needs" and simply told them so. Then again, you might not have gotten that since you jumped to your own presumptions.

    I actually feel sorry for you. Yours must be an awfully difficult life being as perfect as you seem to think you are and not allowing yourself or anyone around you a little latitude to make mistakes.

    Alcohols are liquid sugars, so if you're sensitive to the effects of sugar, thinking that they're not going to have the same effect as a soda with hfcs is not correct. If you are safe with any type of artificial sweetener, carry it with you in your purse or wallet so you have it if you want or need it.

    Do I type in Chinese? I clearly gave 3 reasons why I can't do artificial sweeteners...the biggest of these being they give me MIGRAINES! I live in my body every day and I know that sodas cause me yeast issues. I don't have the issues with other sugars...including the little alcohol I drink...so whether alcohol is a liquid sugar or not, my body doesn't seem to see it that way.

    Smart cocktail waiters actually love us polite people who order nerd drinks like diet sodas or mineral waters over ice, and then make sure to give them a better tip than what they'll get with somebody ordering a complicated mixed drink, who is rude and then CHEAP on top of it. Less hassle, bigger profit margin, don't have to worry about liability with drunken driving or calling a cab. They assume you're the dedicated driver, or perhaps just have an early morning, or have a job where you are never allowed to be hungover. They don't care. That's what it looks like on the other side.

    I might have ended up fending for myself and brother at a tender age, but the time I *DID* have with my Dad was pure quality and I was raised right...taught from the start the value of good manners, honesty and properly timed "Yes, sir's" and "No, ma'am's" and I still say that to this day.

    Whether I'm drinking "nerd drinks" or alcohol or whatever, I will NEVER be anything but polite. I've NEVER had more than 2 alcoholic drinks over the course of an evening, NEVER been drunk or had a hangover, NEVER done drugs or been arrested/jailed and I will FOREVER be the perpetual designated driver. Am I boring? No! I just figure that you're not going to like me any better when I'm too bombed to know what kind of horrible things I'm saying and doing. Anyway, I have a job and, the way I was raised, that means you show up as scheduled and without a hangover regardless whether your job is flipping burgers at the local fast food joint or listening to a controversial case on the Supreme Court!

    Lastly, I thought the whole purpose of this forum was to gain knowledge and help from others. I'm relatively new to this whole celiac disease thing and that's what I tried to do by posting, but you chose to give me a lot of grief. I now understand what my Dad meant when he said, "The more I see of human behavior, the more I love our dog."

    To all of those who gave suggestions and supported me in the spirit of this forum, thank you. I very much appreciate your kindness and help.

  17. Funny you should mention Lulu's, I ordered some bread and I kinda think it was CC. I've had some issues since eating it. I tried the Schar brand bread from Giant, but wasn't impressed. And like you, I would love some pizza. I have an appt at Hershey Medical next week and am going to try the Piazzo Sorrento that was mentioned. I looked at their menu and it looked great! I wouldn't drive that far just for a meal but since I'll be there anyways, I'm going to check it out.

    Don't know if you like donuts, but Giant - norland avenue - carries the Kinnikinnick brand donuts in cinnamon sugar, vanilla frosted and chocolate frosted in the freezer section of the Natural aisle. I had a cinnamon sugar today and either I was starved for a donut or it was exceptionally good!!! Also, Food Lion on Rt 11 in Chbg also has a small selection of gluten-free now in the Natural section.

    Agreed, I wouldn't drive to Hershey just for a meal, but if I was going to be there anyway, why not? Sure sounds like Piazza Sorrento is a fabulous place!

    Thanks for the lead on the gluten-free donuts at Giant Norland. I'll have to check it out next time I'm in Chambersburg. I'll take a peek in the Shipp Giant, too, and see if they have them.

  18. Weis in Shippensburg recently re-vamped and they have a "small" selection of gluten free. I've requested some more....we'll see. Right now I get most of my things at Giant in Chamberburg - Norland Ave. They have a pretty good selection. I've been to Dutch Country Store a few times also. I understand Wegmans in Mechanicsburg has a Gluten Free section also, I haven't visited it yet. It's a shame we have to travel just to get food!!

    Figured Weis wouldn't have much so I really didn't even bother looking there. I checked out the Shipp Giant but it's pretty much hopeless in there. I do the bulk of my shopping at the Shipp Wal-Mart. As a whole, that chain has pledged to do more in the way of labeling of their store brands as to what is gluten-free and what is not. They also carry Boles rice pasta (penne & spaghetti only), Betty Crocker gluten-free brownie and cake mixes, Kozy Shack gluten-free pudding and some wickedly tasty gluten-free sausages made by Bistro Sensations. Otherwise, I pretty much shop in the fresh meats and veggies sections.

    I've tried to convince the manager to bring in Glutino pizzas...or ANY brand of gluten-free pizza...but he keeps telling me there's just "not enough market" to rationalize the addition to their shelves. About now, I'd kill for a slice of pizza!!

    Although, a friend tells me that Taormina's in Fayetteville is now serving a gluten-free pizza. I've been too afraid to try if for fear that there's cross-contamination issues. I guess I will eventually because it's either go there or all the way to Uno's Chicago Grill in Hagerstown.

    Yeah, I'd really like to see a Wegman's come to Carlisle so it wouldn't be so danged far to drive to find a decent gluten-free section in a grocery store. The special foods are already 2-3 times more expensive than the "regular" food and it only gets worse when you add in the $2.65/gallon for the 75 or so mile round trip to Wegman's.

    I'd also love to have a real sandwich again, too. Not a loaf of gluten-free bread to be found around here. I did try the Bob's Red Mill gluten-free bread mixes that are available down at Dutch Country Pantry but didn't really care for them like I did the pancake, cookie, brownie and all-purpose bake mixes. I also went to Lulu's Bread Basket on Orange St. in Shipp. They'll make gluten-free bread on special request but the loaf I had was very dry and hard and, well, I haven't been back to get any more.

  19. why do you feel the need to drink alcohol at all? You're not in highschool anymore, if you don't want to drink, don't. If you don't like the sugar in soda, get diet. Every bar has diet coke. Or you could just get club soda with a wedge of lemon.

    In future, get your own drinks. That way you can ensure you won't be inadvertently glutened. I'm sure your friends will understand.

    I don't feel the "need" to drink alcohol. If that was the case, I'd sure as crap have had more than 2 or 3 alcoholic beverages per year since the age of 21. And you're right, I most certainly am not in high school anymore. Wasn't even high school-ish when I was in high school - family circumstances made sure I grew up pretty damned fast and I didn't have the time or opportunity to be a teen and party, experiment with drugs, cruise in the car, go to football games, chase guys, go to school dances and get plastered at weekend parties. I wish I had - sure as hell would have beaten going to school and carrying a 3.85 GPA while caring for a terminally ill parent, trying to figure out how we were going to pay for it all and just what work a not-yet-graduated high schooler was going to be qualified to do that would bring in enough money to keep me and my sibling together when the inevitable came. So, yeah...don't lay a load of crap on me about it being immature that when I get the chance, like this grad party, I like to be able to do some of the things I missed out on.

    If you re-read my post, I don't drink sodas mostly because of the caffeine, not the sugar. I like sugar just as much as the next person. My favorite dessert is ice cream - not exactly light in the sugar department. I don't drink diet sodas for several reasons:

    1.) I hate the nasty after-taste of diet stuff.

    2.) The diet drinks are loaded with even more nasty chemicals than the regular stuff.

    3.) I've tried diet drinks/foods in the past and both Aspartame and Splenda gives me migraines.

  20. If your in the US almost all the bottled wine coolers are malt liqour. I usually order a 'real' wine cooler. I ask for 1/2 wine and 1/2 Sprite or 7UP. A glass of just wine is also good. Rum and Coke made with a clear unflavored rum, add a lime slice if you like. Tequila is a safe choice so perhaps a tequila sunrise. A very pretty drink. A Daquri (sp) would be safe as that is made with rum and fruit that is blended. If the bar makes it with a mix don't risk it though. In general I would stay away from any drink that is made with a premade mixer. You also should avoid any of the multialcohol shots that groups will sometimes order shakers of.

    You do have a lot of gluten safe choices. You might want to pick up of copy of the Old Boston Bartenders Guide (I'm pretty sure that's the name) I always made sure I had mine in my purse whenever I bartended, way back when... That would give you some ideas for stuff you might like to try.

    Huh...had no idea wine coolers in the US were malt beverages! I assumed since they were called "wine" coolers that that's what they were. See, told you I'm bar/alcohol illiterate!

    Can't do the Rum and Coke because of the bad reaction I have to the caffeine in the Coke but the "real" wine cooler "recipe" is inventive and a good possibility.

    I'm going to show my naivety again...what all is in a Tequila Sunrise other than the obvious Tequila? Also, does it carry a big punch? At most, I've had 2 or 3 alcoholic drinks per year since I became legal at age 21...I'm now 41...so I feel its effects a lot quicker than the average person.

    I looked up Amaretto on the web and, apparently, it IS gluten-free. From what I've found it's made from almond or apricot pits. I've also found a few recipes that combine Amaretto and fruit juices so I could swap out the HFCS-containing 7-Up for OJ, grapefruit juice, lemon juice, Cognac or an OJ/Grenadine mix.

  21. A bar is actually *quite* likely to have juice - many many mixed drinks require juice. Orange juice and grenadine would be something I might go for, or just the orange juice. You'll likely be able to get cranberry juice. (Cranberry juice with a touch of lime is good. Orange juice with club soda is also quite tasty.)

    (Due to meds I took for a long time, I haven't had alcoholic beverages in ages. So I get creative about fun beverages. :) )

    Seconds after I posted, I remembered the OJ for fuzzy navels. I'm wishing I had thought about that last night! I just don't go to bars or drink all that often to know this stuff. I was pretty uneducated when it came to ordering drinks *before* my diagnosis, but I'm just plain helpless now.

    The cranberry juice with a touch of lime sounds interesting. I'm supposed to attend another party the end of this month that it assured to have copious amounts of alcohol. I'll have to see if I can get the bartender to whip that up for me.

  22. Thanks so much!!! I live in Shippensburg and appreciate the fact that there is restaurants willing to cater to gluten-free's. Thanks again for your review....I will definitely be trying this one!

    Hey, Madiva87...I live just outside of Shipp in Newburg! Small world!!! I can get the Betty Crocker cake and brownie mixes at the Shipp Wal-Mart but nothing else. I get all of the rest of my gluten-free bake mixes and flours at the Dutch Country Pantry just outside of Newville. Seems kind of weird that an Amish store will carry stuff for Celiacs and the large chains are unwilling!

  23. A bunch of my friends celebrated another friend's graduation from nursing school last night by going to a local pub. Although they all know I have celiac disease and can't drink most alcoholic beverages, I knew I'd be "expected" to join in. I considered having plain soda but I don't tolerate caffeine well (I get symptoms very similar to celiac disease). In the past, I've tried drinking something caffeine free like 7-Up or Sprite or Crush, but every single time I do it I end up with a yeast infection in a matter of a day or two. Right or wrong, I've chalked it up to the high fructose corn syrup and just avoid drinking soda.

    That left my choices as water or fruit juice (not likely in a bar), wine coolers or something with gin or vodka in it. I've never been a "drinker" so I know very little about alcoholic beverages, what they're made of, the various names of mixed drinks, etc. One of the friends was buying the first round for everyone and I thought I'd be safe ordering a raspberry wine cooler.

    I now know that I made two initial mistakes. One, I didn't go and get my own drink so that I could personally talk with the bartender and assure what I was getting...but I didn't want to offend my friend by not accepting her offer to pay or appear that I didn't trust her or was overly picky. Two, the pub was very dark and I didn't look at the label until I was down to my last half-dozen swallows. I took the first sip, it tasted raspberry-y, like a wine cooler, and that's all the "checking" I did...until I got shoved beneath the beam of a stage light and it glinted off the label. The label that clearly said "Bacardi Raz" and, in the small print at the bottom, "Malt beverage". Needless to say, today hasn't been a pretty day for me.

    I now know not to make those 2 mistakes I made. BUT...how could I handle this differently in the future? I assumed since I said "wine cooler", that's what I was going to get - not something malted. Secondly, the bottle was brought to the table with the cap already off, so even if I'd noticed the label beforehand, how could I have "turned it back in"?

    Lastly, being alcoholic beverage illiterate...and an incredible lightweight with booze...what drinks do you guys order when out on the town with friends? On the few occasions that I would drink before my diagnosis, I'd order an Amaretto & 7-Up (yes, it's a poufy drink - told you I was a lightweight :rolleyes: ). If I'm willing to chance the HFCS in the 7-Up, is the Amaretto "safe"?

  24. I called the customer service number on this exact dressing awhile back and was told that it was gluten free.......I use it all the time.

    Blue Cheese dressing is one of my favorites and I stayed away from it initially because of the controversy over the blue cheese being started with a bread mold. Did some research and found that most blue cheese in the US is started with a laboratory-synthesized mold and not bread mold - in other words, it would be celiac disease safe.

    I rejoiced and bought a nice 15 oz. container of Marzetti's Chunky Blue Cheese Dressing (their website says it's gluten-free). Stopped rejoicing rather dramatically. I had such a horrendously AWFUL reaction to the stuff that I ended up in the hospital on IV fluids and intravenous pain medicines - Dilaudid, no less, which they tell me is 8 times more powerful than Morphine! It's been a week since the reaction and my appetite is STILL crap from the lingering nausea!!!!!

    I'm rather gun shy right now, but I might try the brand you mentioned if I can work up enough guts to attempt blue cheese dressing again.

  25. Hmm, I hate to say that I agree that your BG seems a little elevated to me, especially the fasting and bears investigating. Blood sugar issues can be very treatable and the earlier they are caught the better. Knowledge is power. Good for you for being informed and proactive! You won't regret it. Do read the blood sugar 101 site. The meal you described-eggs for breakfast, shouldn't raise you. With me, I am seriously insulin deficient, it seems, according to my serum C-peptide test and have little if any insulin resistance, according to my response to meals, and follow a very low-carb plan(nothing else works anymore). My BG fasting or pre-meal may be from mid 80's, barring any immune issues-illness or allergies, to low 10something. When I was consuming dairy again, I saw a significant increase like what you described and like what was described in the blog I linked to. My recent allergy testing-re-testing, came back positive for casein. Stress can raise me, even the extra release of adrenaline from preparing the meal, especially at breakfast. Also, exercise can raise me, so if I test within a short time of finishing, I may be higher than I started. Are you eating many carbs at dinner? If you have delayed stomach emptying, or slow digestion in the evening that could result in an elevated morning reading. Are you staying well hydrated. Dehydration can raise BG as well, even if we don't seem to be THAT parched. Dr. Richard Bernstein has found after testing hundreds of people, that a young, healthy individual has a BG of 83 so that's what he considers "normal". If you are inclined towards the low-carb approach towards meals I recommend him. He is also wonderful resource and advocate for those with blood sugar issues. He is a doctor with diabetes himself and has dedicated his life to it so is very honest and open with sharing information.

    Here's a link to Bernstein. http://www.diabetes-book.com/index.shtml

    I had a similar rise in BG's like this before I got diagnosed with my gluten issues and went gluten-free. My doc ordered an OGTT. My one hour was 185 and my two hour was 141. I also had an A1C done that was 6.0%. My doc said she wasn't concerned about either result. She said she thought they'd improve after committing to the gluten-free diet and my body started healing. I told her I wanted to know if things were really getting better, or not, so I wanted a recheck A1C in conjunction with the home monitoring I'd do from time to time. The recheck A1C came back 5.7%, which she said was "normal" and I should stop worrying about it.

    Needless to say, I've still been checking here and there, anyway. I know this is wrong, but I really hate to "bug" my doctor about tests and "symptoms" and such. She's been pretty easy to talk to and seems to at least consider what I'm saying, but the way my first doc treated me has made me downright paranoid about saying anything that's not 100% absolutely provable and valid. I spent so much time hearing him tell me that I was "imagining things","making health issues where there are none", "you don't have a gluten problem, you're just depressed - here have some antidepressants", etc. that I'm afraid of my new doc looking at me like I'm a hypochondriac like the last one did. I feel as though I can't mention stuff (like the BG's) without looking crazy until the sugars are high enough, consistently enough that there's no question that I've got a problem.

    Stress may well be playing a part, too, I suppose. There's a huge meeting at work this coming Monday where the company's going to outline how many lay-offs are coming, how soon and to which workers. Of course, like anyone else would be, I'm a bit stressed out worrying if I'll still have a job come Monday afternoon. I'm doing my best to stay calm and positive, whether I get a lay-off or not, but I'm sure it's effecting me subconsciously.

    Anyway...our little discussions have helped me to see some patterns in regards to when the pains occur in relation to when the sugars elevate. I'm going to keep my eye on things, try to curb my carb consumption and go from there. Thanks for the additional link, too!

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