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Becky C

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About Becky C

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  • Gender
    Female
  • Interests
    Playing music, teaching music, listening to music, arranging music, music theory, studying music (can you tell I like music?), my birds, photography, fixing things, piano tuning and repair, working with people w/disabilities, biking, hiking.
  1. Just had to add my two cents about Burt's Bees lip shimmers...I have really dry lips, which is made worse by constantly playing the oboe, and I searched and tried different products that I hoped would help my chronically chapped lips. By far the best thing I ever found was the lip shimmers, and that was before going gluten free. They used to be so hard to find, I'm glad they're more widely available now!
  2. Becky C

    Yoplait Yogurt Whips

    I think Yoplait may be taking the "Gluten free" statement off their labeling. I haven't contacted the company yet, but I was at the local grocery store and saw that the Yoplait yogurt there said "gluten free." I didn't need any yogurt then, so I waited and was going to get some when I went to Walmart a week later. I just happened to read the labels again, and none of them (they were slightly more recently packaged) said "gluten free." I know Great Value is changing all of their labeling, so maybe Yoplait is following suit. I didn't notice any new, gluten-containing ingredients listed though.
  3. Becky C

    Does Msg Contain Gluten?

    I'm too new to the gluten-free diet to know if MSG contains gluten, but it sounds like the other people who posted are pretty knowledgeable. I just wanted to add that I know someone who is severely allergic to MSG, so it could just be that you're allergic or intolerant to MSG as well as gluten.
  4. I'm very new to the gluten-free diet, and I'm still learning what to look for on labels. I did some research of a bunch of different (credible) websites when I first started on the diet, and made myself a little "cheat sheet" listing all the ingredients that contain gluten or may contain gluten to look for on a label. One of them is maltodextrin, but it's on the list of ingredients on the Thai Kitchen boxes, and they say they're gluten free. Am I mistaken, or is it one of those that only sometimes means the product contains gluten (depending on the source), or is there something wrong with Thai Kitchen?
  5. I'm lactose intolerant and I don't have any problem with soy, so I've been drinking soy milk for a few years. I recently went gluten-free though, and I noticed that the chocolate soy milk with the new GV packaging says "natural flavors" on it. I know Great Value took the "gluten free" off of the labels of all their other products and put on a notice that says the products were processed in a factory that processes different allergens (they list them all), including wheat. I'm too new to the gluten-free diet to know if it is affecting me. Anyone else had any experience with this, or know anything about it?
  6. Oh, and I forgot to add that I don't have much money. The less expensive, the better. If it's an ingredient I can buy in bulk and will be using a lot, even better. I'm sure I'm not the only one in this boat.
  7. Hi everyone, I'm 23 and pretty new to cooking. I ate dorm food all through college, and I ate whatever my parents made until I moved out in December 2008. I haven't been very good about making my own food and eating a healthy, balanced diet, and now I have to eat gluten-free too. The only cooking experience I had was simple things like mac & cheese, pancakes, scrambled eggs, and quite a bit of baking, until I started working in group homes. In the past 6 months I have gotten a little more experience, but I still have no idea what to make for my own meals (or often how to make it) on a daily basis. For some of you who have been at this a while, could you help me out? I more need basic ideas than recipes, unless it's something specifically gluten-free that would be hard to find a recipe for elsewhere. I work odd hours and it depends on the day whether I have a lot of time to make a meal or not. I also don't get hungry very often and if I'm in the middle of something I'm likely to want to put off eating if I don't have something I can make quickly. Some days I have to bring my food to work, and it's best if it's something that can be prepared quickly, and with limited contact with the counter or other cooking surfaces to avoid cross contamination (we're usually making the main meal at the same time). On the days when I have more time and not as much to do though, I love to experiment with new things and I could happily spend an hour or more in the kitchen. I have some other conditions, so my "rules" before going gluten-free were (and they still stand, at least for now): Not a lot of dairy--I'm moderately lactose intolerant Not a lot of sugar High sodium--I know this causes high BP and most people need to avoid it, but for me it's a good thing No caffeine Lots of fluids--I'm supposed to drink 1 1/2 gallons a day, more in the summer, so any drink ideas would be great No alcohol, in any quantity, ever Higher potassium? My potassium has been low a few times, but the doctors don't seem to have an opinion on it. They just give me a supplement to take, test my blood again, and forget about it. I need lots and lots of ideas, so that I have a variety of things I can eat and I get a balanced diet...everything from breakfast, lunch and dinner, to snacks and desserts. Any help would be greatly appreciated!
  8. Becky C

    Chemical Sensitivities?

    I'm sensitive to a lot of things too! I have to be really careful with medications, and scented things and regular candles are not good either. I can tolerate soy candles, but I'm not as sensitive as some of you seem to be. I actually have a worse sense of smell than most people--I'm always the one smelling something 200 ft later, or not at all. I will still react to something even when I can't smell it, or can barely smell it though. This actually can cause more problems, as sometimes I will react to something before I really smell it...weird that I would be the opposite of most of you though. I worked in a plastics factory for a while, and it got to the point where I was having asthma attacks almost daily, so I had to quit. I have the same problem with the "new" smell on things. For some of them I have come up with solutions for, most of them I just try to avoid buying them new until I have to. One thing that worked was when I had to get a new mattress--my brother worked in a furniture store, and when they delivered new furniture they would take the people's old furniture for free. Anyone who worked in the store was allowed to take these "old" pieces of furniture--including mattresses--if they were the first one to speak for them. Some of their customers were rich people who replaced their furniture every year (I can't imagine being able to do that), and a lot of that used furniture was in almost new condition, but without the "new" smell. My brother got a mattress that was from one of these customers, and before it entered the house he put a hypoallergenic covering on it. I have never had a problem with it. Of course, looking back there could have been several problems with this--the previous owners could have been some of those with the "stench of the well groomed," as someone else put it, and a lot of the so-called "hypoallergenic" mattress covers are made of plastic and have a worse "new" smell than the mattress itself. It worked for me though, and it has led me to try other gently used things. Clothes aren't a problem, as I can just wash them a few times before wearing them, but I've been known to get used shoes, as well as kitchen appliances that are in excellent condition, but not brand new. Anyway, I didn't mean to ramble, I just wanted to share some of my experiences. It's great to have found this forum--it's very helpful when I'm so new to everything!
  9. I have a granola/energy bar recipe that I formulated myself before going gluten free. I work asleep overnights and 3 awake morning hours at a group home, and most mornings are crazy, so I like to have something I can eat quickly and that will sustain me throughout the morning. I have tried several energy bars (both gluten-free and not), but nothing seems to sustain me as well as my own recipe--possibly because I also have some other conditions and this recipe is specifically tailored to my needs. Besides, the commercial energy bars are expensive, and if I buy the ingredients in bulk I can save a lot of money. I have read a few of the articles on oats. I will check to see if the ones I have are specifically gluten free, and if not, buy some that are, and try them as oatmeal before including them in the bars. Substitution ideas are welcome though. Other than that, I think it's mainly the wheat germ and oat bran that I need substitutions for. Actually, I'm not sure what their exact function is or if they're absolutely necessary--I took several recipes, looked up the nutritional values for each ingredient, and made my own from a combination of those other recipes, as well as my own experimentation. It would be nice to keep the same nutritional value, but I'm more worried at this point about what will make the ingredients bind together, keep a good texture or taste, etc. Any suggestions as to additional ingredients that I could add, that are not substitutions are also welcome--just no dairy, as I'm lactose intolerant. Thanks in advance for your help! 3 1/2 cups oats 1/2 cup wheat germ 1/2 cup oat bran 1 tsp ground cinnamon 2 tsp salt 1 1/2 cup dried fruit (whatever I have on hand at the time--usually dates, raisins, and some exotic fruit) 1/3 cup sunflower seeds 1/3 cup pumpkin seeds 1/2 cup sesame seeds 1/2 cup coconut 1/3 cup nuts, chopped or slivered (whatever I have on hand at the time) 3 tsp milled flax seeds 1/2 cup carob powder 1 1/2 cup creamy peanut butter 3/4 cup honey 1/2 cup light corn syrup 1/4 cup melted butter Combine dry ingredients in a large bowl, making sure to mix them well. Add peanut butter, honey, corn syrup, and melted butter. Mix well with your hands, making sure to get any dry ingredients that might fall to the bottom. Press firmly into greased 9x13 pan. Bake at 350F for 15-18 minutes.
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