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soulcurrent

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soulcurrent last won the day on May 9 2010

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About soulcurrent

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  1. I logged in today for the first time in months just because I *hate* being gluten free and I *hate* hearing people say "Wow, that sucks." You're damn right it sucks. I'm having a terrible day and all I wanted was Happy Tracks ice cream but my grocery store is out so I went with another kind, without thinking to check the label. Get it home and of course it's got wheat flour in it. On top of that I forgot the milk so I can't make the meal I was planning on. i haven't eaten all day so I'm weak and tired, and now I have to go back out to get the friggin milk because I can't just drop by the fast food place next door.

    My diagnosis was the second worst thing to ever happen to me. I've been depressed about it for two years but it's not like I can just go back because now even the tiniest hint of flour in something will make me throw up for HOURS. Funny how I never got that sick before going gluten free. Give me anemia and stomach pain over this any day.


  2. I've had canker sores my whole life but when I went gluten free 13 months ago I did notice that they weren't occurring as frequently. Lately I've had them pretty much constantly though and I know it's not accidental glutening. Their reappearance has coincided with other symptoms I used to have when I was B12 deficient. I've got an appointment scheduled to have blood work done but I'm guessing that's going to be the case for me. That, plus stress and probably hormones because I switched birth control recently.

    I stopped using my electric toothbrush (or rather, I still use it manually) because it was sort of traumatizing my gums. I switched to Burt's Bees toothpaste because it doesn't have SLS, which I read is part of the problem. I don't recommend Burt's Bees toothpaste for other reasons but I think it has helped a little with canker sores.

    A physician's assistant told me to try using Oragel and taking L-Lysine when I feel a canker sore coming on. I've had good luck with both of those too.

    Sorry for the length. It's been a looooooong week and I'm too exhausted to move my cursor to the post button so I'm just chattering away now. la la la la la la la.....


  3. This really is a major issue and deserves everyones attention.

    All consumers have a right to know but it is extremely important for those with any food allergies to know.

    This is a highly controversial emotional issue especially here in Hawaii where so much of the GMO research is being conducted. Its good to be informed..

    Agree. I don't understand it as much as I'd like to yet but what I do know is scary stuff.


  4. I got this email from a family friend and I'm not entirely sure I understand what's going on here or how it would potentially affect gluten-free foods. Thoughts?

    ------------------------------------------

    Dear Friends,

    Please take a few moments to let your government know that you are against any type of law that would hide the real contents of our food.

    This measure is alarming. Especially after so many years of trying to get full disclosure on our food labels....

    I find it even more troublesome because of recent evidence that many "gluten intolerant" folks are not actually sensetive to gluten, but rather to the GMOs in wheat, oats, etc. (This is not the same as folks with Celiac Disease) What other health issues might be avoided if people could see a lable and avoid food with GMO's?

    Peace,

    Jacqueline

    (removed)@hotmail.com

    ===============

    from their website:

    U.S. government representatives are right now attempting to force

    a new global rule at the CODEX meetings taking place this very week.

    They're trying to outlaw all "no GMOs" labeling (Genetically Modified

    Organisms) and food claims, thereby making it illegal for a food

    company to tell consumers that its products are non-GMO. For more

    info:

    www.naturalnews.com/028716_GMOs_food_labels.html

    Your help is urgently needed to send a message to the Secretaries of State (Clinton), Agriculture (Vilsack), and Health and Human Services (Sebelius) to urge them to halt the USA's nefarious attempts to install a global GMO deception.

    Take part in this online petition, go here:

    http://www.seedsofdeception.com/GMFree/TakeAction/CodexConference/index.cfm

    Please understand that the U.S. is attempting to outlaw non-GMO labeling of foods, thereby making it illegal for a non-GMO food product to even claim "non-GMO" on the label. If the U.S. succeeds in this global GMO cover-up, the FDA could seize any products in the USA that make "non-GMO" claims. Additionally, the USA could file lawsuits through the World Trade Organization against any country that allows non-GMO labeling or claims on its products.

    Why is the U.S. pursuing such a devious and sinister course of action? Because, as you well know, virtually the entire federal government caters to the financial interests of powerful corporations -- and these include the "Big Ag" giants like Monsanto that want to patent all seeds while destroying the no-GMOs movement. They want to turn non-GMO foods into violations of the law and thereby strip all such products from store shelves.

    They want to keep American consumers left in the dark, ignorant of the real dangers posed by GMOs. And of course, they want to dominate the entire U.S. food supply with their toxic GMO crops.

    These powerful, dangerous corporations are willing to do anything to achieve their global agenda, including forcing GMO censorship on the entire world.

    They might just get away with it, too, unless you join us in speaking up right now to oppose this devious and dangerous action.

    Add your voice to the online petition right here:

    http://www.seedsofdeception.com/GMFree/TakeAction/CodexConference/index.cfm


  5. I'll be in Hazleton PA for a few days in June for a wedding. What I've heard so far is there's a ton of restaurants but most are not experienced in gluten free cooking. Is anyone from that area or have suggestions for nearby eateries? I'll also be in NYC for a day so any suggestions there would be appreciated, though I'm guessing it'll be easier to find something in the big city. I'm hoping to not have to settle for salads everywhere I go.


  6. So many of you have autistic kids. What's up with that? Are there environmental elements to blame for an increase in autism? Does having celiac have something to do with it? I don't know a single autistic adult and a quick survey of my nearby coworkers says they don't either, but everywhere I go I hear about it in kids.

    Makes the idea of having kids a whoooole lot scarier.


  7. I would recommend going beyond about.com to research this. Medical researchers have shown again and again that there is no link between vaccines and autism. About.com isn't scientific, and there's no good way to evaluate the information you read there. I've found lots and lots and LOTS of misinformation on that website, on everything from history to horses. I'd DEFINITELY read some actual scientific, medical studies about this.

    This. Exactly.


  8. Gluten free beer (I like Redbridge) is great with pizza or Mexican, but here it is about never available in a bar or restaurant. I do wish more places carried it, and they will if enough of us ask for it.

    Ditto. I'm about to call my local grocery store and see about requesting it. I know of one bar in town that sells it and it just so happens it was *my* bar so I lucked out big time.


  9. While I am no baker supreme, I am getting the hang of gluten free flours (finally)! Glluten free flours seldom work well on their own. Generally, you use at least one starch (potato, corn, tapioca--sometimes all three), an all purpose flour like brown or white rice flour, and since all those have very little nutrition, something like sorghum, buckwheat, quinoa, amaranth to give some body, protein and texture. If Elama says she sometimes uses Pamela's mix in this recipe, it would seem like it is fairly forgiving and you shouldn't have too much problem with it. With gluten free flours carefully follow instructions for xanthan/guar gum, baking powder and baking soda, because it is important to get these proportions right to get a good texture and rise. Good luck with your cake.

    Man that sounds really complicated. It probably really isn't, I just generally don't like cooking so adding the powdered cheese mix to the macaroni seems complicated.


  10. In one of the notes under her recipe she says ... "For a change of pace I sometimes use Pamela's Ultimate Baking & Pancake Mix as my flour mix (and leave out the baking soda, powder)." You could try using this if you don't want to mix up your own flours. I have tried some of her recipes and they have all been wonderful!

    I saw that, just wanted to get more opinions on it.


  11. My doctor is really really nice, and after a single visit with him I had my diagnosis. His staff is also really nice. When I called to get my biopsy results the nurse stayed on the phone with me while I freaked out and was reassuring and made the whole thing seem a lot less scary. He also practices at multiple locations throughout the city.

    http://www.austingastro.com/docbios/robinson.html


  12. I've seen this term quite a bit. Can anyone describe what exactly they experience when in a fog? Currently I feel like blood is pooling in my head making it quite heavy, accompanying a headache behind my left eye. The heaviness makes me feel a little foggy and prone to mistakes though. I'm not sure it's gluten related but I'd be interested in the descriptions anyway.


  13. I got an updated response to something already posted here, in case anyone was interested:

    Because we constantly strive to improve our products′ quality and nutritional value, the most up-to-date product information is on the package the product is purchased in. For that reason, we do not distribute product information lists as they could quickly become outdated.

    For products not labeled gluten free, we will always declare gluten containing ingredients if they are added to the product. If the ingredient declaration lists wheat, oats, barley, rye, or derivatives of these grains, then the product contains gluten. Examples of derivative ingredients include: malt, barley malt, organic malt, semolina, Durham, triticale, and spelt. We do not include gluten containing ingredients in the ′Natural Flavors′ or ′Spices′ on the product ingredient list. If there are gluten ingredients in our products, those ingredients are always clearly listed.

    If there are no gluten- containing ingredients listed in the product ingredient label, but the product does not make a gluten free claim, it is because we cannot fully assure that this product is gluten free. While we have not added gluten-containing ingredients, factors such as sourcing, conditions of manufacture, etc. do not allow us to provide the full level of assurance that a gluten free claim requires.