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T.H.

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Latest Celiac Disease News & Research:

Everything posted by T.H.

  1. T.H.
    I haven't found one yet - looking for my kida. The easiest way to find out for a particular restaurant is to look up any fast food restaurants in question on the web and see if the website has an allergens area. Usually, if they have gluten free information up, it will be there. Sometimes it's a challenge to find it, so if you google 'restaurant name...
  2. T.H.
    *Big Virtual Hug* So sorry you're feeling so crummy! I hope it turns out to be some little, oddball thing that's cc'd and that most of your diet is actually still wonderful and gluten-free enough for you. If not...well, I have some wonderful (okay, actually, kinda lame) recipes I can pass along. I do have some recipes to pass on from OTHER people...
  3. T.H.
    I did not intend to be unclear in which company I mentioned, but would be happy to clarify that. I spoke to Lisa, at Conagra. She said that direct contact with wheat, rye, or barley will be listed, but not necessarily derivatives of wheat, rye, barley. She said that flavors that contain wheat, rye, or barley will be listed. Flavors that are derived...
  4. T.H.
    Thanks for posting this, Roda! I was thinking of getting something to make for my less sensitive celiac father when he visits, and I'd much rather get something that's oat free as well as gluten-free, so the risk is less for me and my daughter.
  5. T.H.
  6. T.H.
    vertigo, ear aches, and headaches are gone. I used to get sick constantly, nearly every month. I have had one cold in 2 years of being gluten-free. Carpal tunnel and plantar fasciitis went away. Numbness in toe went away. Nerve pain in both arms, and down both legs is completely gone. A little twinge left in my neck if I hit it wrong, but it is steadily improving...
  7. T.H.
    Having this disease is (I hope) going to make me a better cook. Not there yet, though, LOL. I used to believe that it's never to late to learn something new, but I didn't really apply it to myself too much. Now, I have energy for the first time since I was a kid and I'm realizing how much this applies to ME now. I want to learn martial arts, and piano...
  8. T.H.

    ARCHIVED Coffee Ugh!

    T.H. replied to GFreeMO's topic in Super Sensitive People

    Do you have any issues with corn? I just found out the other day that coffee is often polished with cornstarch - wacky crazy stuff.
  9. T.H.
    I'll admit, finding a book for this is REALLY hard, and the best I've done is find some that work partially. Most of the allergy/elimination diet books I come across seemed aimed at finding substitutions for the eliminated food, and usually it's a processed food that I'm also trying to avoid (like all the xanthan gum for those avoiding gluten, as an example...
  10. T.H.
    I was trying to find sweet potato flours for a while, but many of them had soy oil or other additives. Finally did come across a very cheap, relatively easy way to make sweet potato and potato starch AND flour. I'm not sure if the texture will be what you are looking for, but it's cheap enough it might be worth trying out. Open Original Shared Link
  11. T.H.
    While fat and sodium are regulated, I think this more a case of comparing apples and oranges. Differences of even 100-200 ppm for fat or sodium are typically not going to cause harm to the people who are using the products. That cannot be said of celiacs and gluten-free products. Fair enough. Yes, the proposed law doesn't discuss low gluten...
  12. T.H.
    Oh, hey, thanks for that! I had stopped using them with my daughter because she seemed to react when they were in the shared facility. Wonder if she'd be willing to give them another try. Recipe-wise, when we used to use these, they worked in recipes like quick oats, but they would be of a softer texture. You could also use them on top of things like...
  13. T.H.
    I can appreciate that point of view, honestly. I've spoke with a few gluten-free business owners, and I do appreciate the financial limits for this. Testing every batch vs. quarterly, for example, is often a matter of cost rather than preference, for a smaller business. I'd rather see a 10 ppm standard, honestly, since that seems doable these days, if a bit...
  14. T.H.
    That seems to be the case in Australia, from what I understand. The gluten free product lists get smaller when the ppm gets lower. I actually wonder if there's a bit of miscommunication on this point, sometimes. Most people I know who are frustrated with a 20 ppm gluten free standard aren't proposing that we could make a 'zero' gluten product label...
  15. T.H.
    Hearing about doctors asking us to go back on gluten for a celiac biopsy have always frustrated me. IMHO, most of them ask this with an utter lack of knowledge for what it means. If a GI doc sat down with a celiac, found out they were off gluten and had a frank discussion with them about what their symptoms were so there was a good understanding of...
  16. T.H.
    So sorry you get so sick from gluten cc now. :-( It's really a frustrating experience, and I wish the medical community knew more about why it happens. At this point, it seems that all the information anyone has is that it DOES happen to a number of us. Even those who have regular sensitivity often have worse reactions to gluten within a few months of going...
  17. T.H.
    It's a question I've wondered for a while: what is the gluten 'threshold' for neurological problems? And is it the same as the gluten threshold for our gut problems? Or in other words, if we've finally found a gluten free diet that is working well enough to heal our villi, will that heal our neurological issues as well? I finally found just a snippet of...
  18. T.H.
    I thought some of the points about testing and 20 ppm that this couple made were pretty pertinent to the subject, actually. Open Original Shared Link They're knowledgeable about testing, and have some good points on the limitations. Their ideas made more sense to me than Fasano's, in part because while they acknowledge the financial and testing limitations...
  19. T.H.
    If I remember right, a lot of companyies' corn tortillas share equipment with their flour tortillas, but Mission has a dedicated gluten-free line for its corn tortillas.
  20. T.H.
    Myself and my daughter react to foods that aren't made in a dedicated facility, too, and one thing that has dinged us frequently is ground beef. Was the ground beef processed in the butcher area? The trouble we've run into the most is that many beef processing places and butcher shops process their sausages and their ground beef on the same equipment...
  21. T.H.

    ARCHIVED What Rums Are Ok?

    T.H. replied to dws's topic in Super Sensitive People

    You know, I bet some students could make a ton of money if they hired themselves out as researchers for product gluten cc, LOL.
  22. T.H.
    Called 'em a few weeks back and they said their gluten free chips are made in a gluten-free facility. Every batch tested to <20ppm. Something new since I called a couple years ago is that they now require any company supplying them with flavorings to test the flavorings as < 10 ppm before the company will accept them. That said, my daughter will...
  23. T.H.

    ARCHIVED What Rums Are Ok?

    T.H. replied to dws's topic in Super Sensitive People

    Well, dang it - I responded yesterday and screwed it up somehow, 'cause it's not here. Sigh - super computer genius, that's me, LOL. Okay, moment of honesty. I don't know of any rum companies that test for gluten (substantiation, as it were). If they did, down to 5 ppm is likely the lowest they'd test for, and that would work for many people here...
  24. T.H.

    ARCHIVED What Rums Are Ok?

    T.H. replied to dws's topic in Super Sensitive People

    Open Original Shared Link This one tested positive with a home gluten test kit, but it was below 20 ppm, so anyone who eats regular gluten free products should be fine with it.
  25. T.H.
    A tip from the Gluten Free Girl in her potato pancake recipe that has worked great for us with potatoes, and we've used with a few other things as well If you have to grate something that needs to stick together, grate it in different sizes rather than all one size. Using the regular and the very fine grating sides on our grater, the potato pancakes...
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