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DougE

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Everything posted by DougE

  1. DougE
    Hi Kellibee. Welcome to the confusing world of food labelling. The fact that the chips are made in a facility that processes wheat in no way means that the product contains gluten. It may not even be produced on the same equipment. No matter what precautions are taken to avoid cross-contamination, the fact that the chips are "certified" means that they...
  2. DougE
    I am never offended by this question. I know there are a lot of people who have gone gluten-free just to lose weight or simply believe it is healthier. Restaurants cater to this group and often list items gluten-free that do not fit the strict definition for those who react to it. I appreciate the fact that they recognize that some of us have to be more...
  3. DougE
    In Canada, the cheese Doritos have a gluten-free label on the package. Other ones like the sweet chili ones contain wheat. Could be different in the U.S.
  4. DougE
    Yup. That happens to me. Sometimes I am doubled over in pain and other times not. I had ribs at a restaurant once. They came out halfway through the meal in a panic. It turns out the rib sauce was not gluten-free. I went home and stocked my bathroom with lots of reading material, but nothing happened.
  5. DougE
    I will talk to the hospital pharmicist. Thanks all for your help.
  6. DougE
    I am going for surgery. The surgeon told me he prescribes hydromorphone post operation. Do i need to worry about gluten? How about Tylenol 3 (maybe I can ask for that instead). Thanks, DougE
  7. DougE
    I am nonsymptomatic. I do get my blood tested every other year, but I am not sure how reliable that would be. I think that since I am trying my darndest not to consume gluten, even if I was not doing it right, I would probably get a false negative on a blood test. I am extra careful to avoid cross contamination, and rely heavily on other Celiac's experiences...
  8. DougE
    I agree. Somebody please tell me this isn't a hoax.
  9. DougE
    Hi Patt, I am not in New Brunswick, but I am in nearby Haliifax. Also was born and raised in Moncton, so I still travel to NB quite a bit. Doug
  10. DougE
    Thanks kareng. I have never bought Mikes at a store. I only ordered it at a bar once or twice because they had not gluten-free beers or ciders. Never got a chance to read the label. Now I am usually very consciencous of reading labels, but I think that the rules are different for alcoholic beverages (at least in Canada). So I ordered it "It's just lemonade...
  11. DougE
    Does this article look legit? The part on beer is totally in line with what I have read in the past, but Mike's hard lemonade? I never would have guessed.
  12. DougE
    Experiment with the rub. I just use what I have on hand. I do not wrap the salmon, but use a vegetable grill so I don't lose any if it falls apart. I find the rub helps hold the fillets together anyway. If you prefer to wrap it in foil, that might change the cooking time, I'm not sure.
  13. DougE
    For salmon fillets, make a rub of equal parts chili powder and cumin, crush in a bit of an herb (e.g. thyme) and add a little black pepper. Coat the fillets thoroughly with the rub and cook on the BBQ about 4 or 5 minutes per side.
  14. DougE
    Hi I have a business trip to Winnipeg next week, staying at the Humphry Inn. I found a great list of restaurants on the local Celiac Association website, but how about gluten-free beer? Can anyone recommend bars (or restaurants) where I can get gluten-free beer?
  15. DougE
    I see a lot of favourable comments for toaster bags. I bought some once, but I found they were so large that there was extra bag on the sides of the toaster. They even started to melt. I thought, this looks like a fire hazard, but even if it isn't, I don't like the idea of plastic melting on my toast. Was I doing something wrong? I can't remember the...
  16. DougE
    Like many of the other replies, I will eat products that declare that they are made in a shared facitlity. One exception is bakeries (I can just imagine flour hanging in the air everywhere).
  17. DougE
    Vegan lassi: One mango Third of a can of lite coconut milk Small amount of sugar (or other sweetener) 6 - 8 ice cubes.
  18. DougE
    Thanks. That's timely. I am travelling there next week!! :-)
  19. DougE
    They must carry it at the Superstore on Braemar Drive in Dartmouth. I was there today and saw a shelf label for it, although they did not have any in stock today. I saw it at another Superstore but I can't remember which one, probably Portland Street or Young Street.
  20. DougE
    It is true that some ciders may have malt added. There is a local micro-brewery near me that also makes cider. They told me they add malt to give it body. I suspect most ciders are gluten-free, but if it were me, I would ask. BTW I know that Strongbow is gluten-free.
  21. DougE
    What a great thread! I have one for you... On a business trip, a number of us are sitting at the boardroom table discussing where to have dinner. When a suggestion was made, I phoned the restaurant to see if I could eat there. Me - Do you have any gluten-free options? R - What is gluten? Me - Wheat, barley and rye. R - Hmmm. Well you could probably...
  22. DougE

    ARCHIVED Pure Spices

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

    You are probably right. I was diagnosed 5 years ago. My first follow-up scope showed healing, and my guess is that if I was super sensitive, I wouldn't have found it so easy to be gluten-free. Thanks. Now I will dig into my eggplant curry
  23. DougE

    ARCHIVED Pure Spices

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

    My problem is I don't react....or at least most of the time I don't have any noticeable affects. That means I have no way of knowing if it is doing damage or not.
  24. DougE

    ARCHIVED Pure Spices

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

    Oh no! I just made curry with McCormick's coriander (one of the three spices that hit over 20 ppm). Now I don't know what to do.
  25. DougE
    I read somewhere that steel wool can scratch the surface of cast iron. If you really must scrape something off it, use a metal spatula. I love my cast iron pan. Couldn't even part with it when I was diagnosed, though I probably should have replaced it. If figure after five years of gluten-free only use, it should be OK now. I wipe with a paper towel...
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