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joey1011

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About joey1011

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  1. joey1011

    Five Guys Burgers And Fries For The Win

    I always ask them to change gloves. Usually they do it without my asking. Haven't been there in a while though as I'm cutting back on beef. Decent burger, but very greasy.
  2. I just bought a package of these chips for the first time in a while. They used to say "This is a gluten free food" underneath the ingredients list, but don't say that any longer. The ingredients don't have any gluten containing items and the chips are still listed on the gluten free list on the Utz website. Does anyone know if Utz is removing the gluten free statement from all their chips, or is something up with just the Nacho Cheese chips?
  3. I've never had an issue with Daura either and I generally get a severe reaction when I've been glutened. I do find it interesting that they changed their label though. When they first came to the US, they had gluten under X parts per million on the label. Now they don't have a mention of gluten or lack of gluten anywhere on the label. They never advertised as gluten "free" in the US. I don't know why the ppm on the label was an issue. It could just be that they are trying to reach the non-Celiac market as well. For some reason, putting "gluten free" on an even naturally gluten free product scares away people that don't need to avoid gluten.
  4. joey1011

    Best In Nyc?

    NYC may be the best city in the world to be Celiac. There are tons of choices, and more every month. There are also options at all different price points. For Italian, Lumi, Bistango, Emporio, and Nizza are all very good. Risotteria is a must try and is always the first that you hear about upon Celiac diagnosis, and I enjoy it, but it's not my favorite. Really, the gluten-free Italian restaurant market is pretty saturated these days. Mozzarelli's is the only NY style by-the-slice pizza place that offers gluten free. I go there all the time for lunch. Most of the others are sit down, whole pie style. S'Mac is good and cheap, Mac and cheese. Cafe 82 or Peter's for diner fare. Ruby Foo and Lilly and Loo make Chinese. Ruby Foo is pretty much a PF Chang's clone. At this point though, there are options in nearly every neighborhood of Manhattan, and even Queens, Brooklyn, and Hudson County, NJ have multiple options. If you know what you want, you can generally find it gluten-free somewhere in NYC.
  5. joey1011

    Sushi Out?

    They may be confusing glutinous rice with gluten. Sushi rice has no gluten when prepared with the proper ingredients. Koi is upscale, so I doubt they would be cutting corners like many of the Chinese run lunchbox sushi places do in NYC. Personally, I've never had an issue with sushi anywhere, and I usually get a 3 day reaction from even the tiniest bit of cross-contamination.
  6. The doctor who diagnosed me is Tammy Leopold, who is my primary care doctor. She's the first doctor who even suggested the possibility to me on the first time I visited her, had me get the blood test, and it was off the charts. This was after around 10 years of unexplained symptoms, the worst being severe brain fog, and going through the ringer in the healthcare system in general. Internists, sleep testing, neurologists, psychiatrists, and nobody before had even suggested the possibility of celiac disease. My gastroenterologist is Peter Kim, but the only thing I really do there is get a periodic blood test to make sure my anti-gliadin antibodies remain low, and there's no gluten sneaking into my diet. Neither of these doctors specialize in Celiac, but they are knowledgeable about it. Also, I don't know what the charge is for uninsured people, but the blood test alone can cost between 300 and 500 dollars. No telling what an endoscopy would cost out of pocket. I never had to get one since all my antibody tests were extremely high.
  7. joey1011

    Asked To Leave A Restaurant

    I've been to Japan a few times. While you can have things happen like the OP, I would say overall eating out is a better experience than in the US. In Japan, they pride themselves on work and good service, and when you show your card, they will either ask you to leave because they can't handle the request, like the OP, or they will do everything in their power to assure that you're food is gluten free. In the US, you are usually just "yessed" by a high school waiter who really doesn't care one way or the other. Always carry your own soy sauce. I always bring the San-J wheat free soy sauce. If you can read Japanese, you can also find wheat-free soy sauce at most grocery stores.
  8. joey1011

    'dedicated' Fast Food Fryers

    So we can eat Chik-Fil-A waffle fries? I miss those.
  9. joey1011

    Does The Craziness Go Away?

    My main problem with undiagnosed celiac disease was that I felt in a fog or spaced out nearly all the time starting when I was 23. I went to lots of doctors with that being my complaint and they never discovered anything, and didn't even look for celiac or any gastrointestinal disorders. I was finally diagnosed with celiac disease when I was 32. I spent 23 to 26 feeling spaced out 24/7. When I was 26 and 27, I discovered that certain foods made it worse and began to eliminate them. Wheat and gluten were not among them however. Onions and garlic were the worst for me. Cooked onions would make me spaced out for around 24 hours. Raw onions would last for around 3 days with the first day feeling like I was on the moon. After cutting back on those foods, I felt much clearer but never completely, and at times I would have unexplained cloudiness. During that time I started and completed law school and passed the bar exam. Only one year ago, did a doctor even think to test me for celiac, and when she did, my antibodies were off the charts, beyond the scale of the tests. So I cut out gluten and its been a year. My head is clear all the time unless I don't sleep enough, which is normal. After a few months, cooked onions and garlic didn't really bother me at all. I still haven't tested raw onions out of fear, but I don't think they would bother me now either. I accidentally ate some gluten in London last summer, and it gave me flu-like symptoms, nothing of the mental symptoms I had pre-diagnosis when I ate gluten with every meal. If I had to guess, I would say that gluten destroyed my ability to digest anything properly. I think some foods, onions in particular, were passing into my bloodstream nearly undigested and causing my symptoms. Long story short, hang in there. I had nearly 10 years of mental symptoms, and am pretty much fine now after sticking to the diet. Panic only makes the symptoms worse. Relax, know you're on the right track, and tell yourself that it will soon pass, and it probably will.
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