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About Jennifer2

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    New Mexico

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  1. Hi everyone I was diagnosed 2 years ago, and have been gluten-free since. I went out with a friend yesterday and we went to get dessert. I ordered a Hot fudge sundae and told the waitress I have celiac, she checked the gluten-free menu and yes the hot fudge sundae is on the menu. When she brought it out, it had a brownie on the bottom of it. I said "I can't eat this", she said "it's on the gluten free menu", I said "this is a gluten free brownie", she said "its on the gluten free menu", I asked again, "this is a gluten free brownie" she said "yes, it's on the gluten free menu". Then the waitress walked away and I had 2 bites of sundae with brownie, when the manager came rushing over. Yep, not gluten free. (The waitress had checked on the hot fudge sundae, which is gluten free, but accidentally pushed the button for brownie sunday, not gluten free). They brought me the real hot fudge sundae (gluten free) and comped us both the desserts, plus my friend's little boy got to have the brownie one. So, I expected to feel sick or something but felt fine the rest of the day, and feel fine today. In one way I'm glad. It makes accidental glutenings easier if I don't get sick (especially when we were 2 hours away from home!) On the other hand, I've always counted on getting sick if I was accidentally glutened-sort of a warning signal. I've always been proud that I'm really carefull and never got sick, but now I'm concerned that maybe I have had glutenings and just didn't know it. Do most of you have symptoms, or are there folks that don't feel anything? I know I still need to be very careful, I won't use not getting sick as an excuse to cheat. Jennifer
  2. Jennifer2

    Golden Valley, Mn

    Hi everyone I'll be visiting friends/family who live in Golden Valley. Any suggestions for good restaurants in that area? Thanks Jennifer
  3. I'll be taking a business trip to Mahwah, NJ in September. I'll be there for 5 days. Does anyone have any suggestions on where to eat? Thanks Jennifer
  4. There are a number of people who are self diagnosed, don't worry about the doc. I've also read that some people don't want a "real" diagnosis because of health insurance reasons. Bottom line is, if the diet makes you feel better, stay on it.
  5. I'm looking for a gluten-free brand of french onion soup. I have a recipe that calls for the canned stuff. I could use a mix also if I had one. Thanks Jennifer
  6. Jennifer2

    Dog Food And Dog Bite

    My understanding is that the gluten actually enters the bloodstream via tight junctions in the intestinal wall (which is actually normal), but people with celiac disease produce antibodies to the gluten that other people don't. So this all actually happens in the bloodstream, the antibodies just so happen to attach the intestine as well as the gluten. So in theory, I suppose gluten actually introduced into the blood stream via a different route, would produce the same results. This is different than just a topical exposure where the gluten stays on the surface of the skin. So, it could just be a gluten reaction. If it doesn't get better pretty fast, I'd have it checked out just in case you have some sort of infection. Here's a good explanation of the bloodstream thing: How your guts work with celiac disease When someone with celiac disease eats gluten, everything's going along just fine until the gluten reaches the small intestine. The first thing that goes wrong at this point is that wheat causes the body
  7. Amazon has some pretty good deals. As far as bread, IMO there is no comparison to Udi's, unfortunately you have to order from them-some whole foods also carry it, but mainly in the west. You might be surprized what your local store carries. I also live in a small town and my store does carry a few basic gluten free items. Basically some pasta and flour mixes, and a loaf or 2 of bread, not many to choose from, but they have it. It took me a while to find it though. The gluten-free pasta is not with the rest of the pasta. Ironically it's in with the organic, whole wheat, Kashi type of foods. Ask your grocer to make sure. Actually, the only specialty items I keep in my house are bread, pasta, and flour. I'm also about an hour away from whole foods. I try to go down about once a month or so to stock up on breads, pizza crusts etc and just buy a bunch and freeze them. In a way, I'm actually glad that it's a trip to get that stuff. I find I eat healthier without all of the gluten-free convenience foods.
  8. Jennifer2

    Label Laws In United States

    Because the label law is not for gluten or celiacs, it is for people with a wheat allergy. The label law is for the top 8 allergens, of which gluten is not one. We just happened to luck out since wheat is one of the foods we have to avoid. I actually think it's great. Wheat is the most common source of gluten. We still have to watch out for barley, rye, and CC, but at least wheat as an ingredient is very clear cut now. Imagine if wheat wasn't listed! That's not to say it would be great if gluten is someday included in the label law!
  9. I don't think anyone who doesn't have to deal with it day in and day out can truely understand the complexities of the diet. BUT, I do present it to people as "not that big of a deal". Most people that I've told about it get overwhelmed by the diet. My response is usually, "it's really not that big of a deal. I just have to read ingredients. If I need to buy something other than fresh foods, I usually try to buy kraft, con agra, or unilever because they'll list the ingredients I can't have. There's virtually nothing I can't find or make a gluten-free alternative too." I find that if you put a more positive spin on it, people are more receptive. Plus, I needed to put that spin on it for myself when I was first diagnosed! I do get the people (mainly co-workers) that don't understand that I can't just eat the toppings off of the pizza and not the crust or that I can't just have a little bit just this once, but I don't let them bother me, they just don't understand the diet very well. They're not mean about it, they just truely don't understand.
  10. I agree with what others have said. The only gluten-free specialty items I keep on hand are flours, pasta, and bread. Everything else in my house is just normal grocery store items. I've had to switch brands of a few things, but nothing that is specifically made for the gluten-free customer. As far as trying to duplicate what others are eating, I always try to bring something better! Occasionally at work, we'll have a lunch meeting and they will bring in food. In my town the only things you can really order out for are pizza and subs, both of which I can't eat. Since I have to bring in my own lunch those days, I bring in lazagna or chicken cordon bleu or manicotti, etc... So I never feel "deprived". I'd take lazagna over pizza or subs anyday! I tend to cook at least 2 big meals on the weekends and freeze it in single servings-so I always have quick and easy meals available. As for your friends. I agree, I wouldn't bring something I couldn't eat. But, are you sure they're not just forgetting about your dietary limitations? I've had that happen. I have a group of friends that have get togethers for brunch or dinner about once a month. I don't expect them to cook special for me (although one friend is really great that way-but we spend alot more time together than I do with the rest of the group), but I always bring some sort of main dish so that I'm not stuck eating just fruit or something. There have been times when they've said, "oh you have to try this" and I'll say "it looks great but I can't". They just forget sometimes.
  11. Jennifer2

    How To Help A 21 Year Old Son

    I looked into doing a weekend cooking class about a month ago just for fun. I called and asked if they could accomodate my eating issues and they said they've done it for others in the past by getting that person gluten-free ingredients for the same things the rest of the class is cooking. It might be worth calling one of the cooking schools and see if they can accomodate a celiac in the regular class, but with gluten-free ingredients. That would also help him realize that gluten-free eating doesn't necessarily need to mean eating different foods. Jennifer
  12. Actually, I didn't give a time. When I walk, it's usually for about an hour-3 miles. When I was running it was for 2.5miles~30min. Both are pretty close in calories burned. When I was running, I would alternate 1 day run, 1 day walk, so I do something everyday. Jennifer
  13. Most people I've told have been very supportive of it. Most didn't know I was having problems. Of course I get a few people that don't understand that I can't just have a little bit "since I've been eating it all my life" or that don't understand that no, I can't just scrape off the crust and eat the ice cream part of the ice cream cake.... When it comes to people that might actually cook for me, I've explained the basics to them, but spend more time on what I CAN eat. I find it seems more daunting if you explain all the details of what you can't eat and why not (ie: hidden gluten, cc, etc..) than if you explain what you can eat.
  14. Jennifer2

    How To Help A 21 Year Old Son

    That's a tough one. If he doesn't seem interested in learning the things that will help him lead a more normal life, then I'm not sure what you can do. On the other hand, he is 21 when being "normal" is pretty important to people, so having something like celiac would be pretty tough. If he's not in the dorms, could you get him a nice little grill or something? What man doesn't like to grill meat! Plus a grill is quick and easy. Or one of those little foreman grills? I used to use those for grilling chicken quite a lot. Most of the guys that I knew at that age didn't really cook much. Mainly quick meals-either preprepared, pizza, or speghetti. Could you stock him up with gluten-free pasta? You also might want to point out that girls love a guy that can cook! Also, if all of his tests are coming back normal, is it possible that he's having problems with something else in his diet? Jennifer
  15. I eat skippy natural with no problems. If they are produced on the same lines as wheat, it should be on the label-not so for barley and rye. It also could be the nuts themselves. I have GI problems after eating almonds, all other nuts are fine. Jennifer