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kareng

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Latest Celiac Disease News & Research:

Everything posted by kareng

  1. kareng
    Wow! How scary! Glad you are OK. Over the years, I have seen a lot of people insist something has gluten or that they are reacting to <1 ppm of gluten. A few years later, many of them have found that they actually have another issue. I hate to see people blame gluten or Celiac and miss another problem.
  2. kareng
    The best breads and pancake dont have any rice flour. You may have search a bit for recipes or products but try using ingredients like sorghum and millet and buckwheat.
  3. kareng
    I am not sure we really are putting them at risk. You really might want to check out Glutenfree watchdog. The info is for subscribers only as they cost a lot to do. Some foods seem to be better than others.
  4. kareng
    Sorry. I thought you were wondering if the rice products even had enough arsenic to be worrisome. As this isn't really about Celiac disease, but about arsenic poisioning, I'll put this in Related Disorders. I have not seen any recommendations that Celiacs be tested for arsenic poisioning. If you have, could you link us to them, please? I might have...
  5. kareng
    Subscribe to Gluten Free Watchdog. She collected money and tested some rice based products.
  6. kareng
    Things labelled gluten-free are often tested and will have a little symbol to show what group they have a certification from. I eat them. Some thoughts - you could call the companies and see what they actually mean by "shared facility". I have found that sometimes the gluten product is processed no where near the gluten-free. The gluten-free might...
  7. kareng
    I would. I am assuming the crackers are already in a package from the gluten-free manufacturer? Are you in the US? I am wondering what this is? It sounds like a great thing to find when traveling!
  8. kareng
    If I avoided everything others told me they were sure had glutened them - I would be dead in minutes - I have heard air, water, tampons, foods tested by reputable companies at <5 ppm, the inside of bananas and oranges, etc.
  9. kareng
    As a fully diagnosed Celiac (off the chart blood tests, every biopsy completely "flattened" and enough Celiac genes for several people) I have 2 things to say about this - 1. I don't want you to think NCGI when it might be something else. So keep a look out for patterns or other things that might be your problem. 2. As long as you are as strict...
  10. kareng
    You should always go by the ingredients on a product as, legally, that will be the correct ingredients at the time they were made. I have seen a few of the old ones still in the grocery case - so look for the ones that are labelled gluten-free.
  11. kareng
    Testing might also be helpful so that you know how careful you need to be. A Celiac MUST be very careful. But if you are not Celiac, your life may be a lot easier - take a burger off a bun, not worry if your meat is grilled where they just had something marinated with soy sauce, a kid could occasionally eat a cupcake at a birthday party, etc
  12. kareng
    I made a turkey breast in the crockpot! I couldn't lift it out of the pot - it just fell off the bones. We will have some sandwiches, fruit, maybe some potato chips tonight. Left- overs for sandwiches and maybe a gluten-free Bisquick pot pie! YUmmmmm
  13. kareng
    Its in the first post on this very old and very long thread!
  14. kareng
    Just don't pig out on the sweets, feel bloated and gassy and then blame gluten!
  15. kareng
    You might want to read the whole thread - several recipes are posted. I do not think Lorka will see your post - she posted in 2007
  16. kareng
    I have gotten some baked goods from a place that does that same thing. Usually cookies and such are baked on parchment paper - so pans are probably OK. That would be the thing I would check. Separate mixers and separate days are important. Not sure why they need a different oven?
  17. kareng
    Last night I made an enchilada type casserole with the chicken I had my hub grill with the burgers Sunday night. I like to just layer the enchiladas instead of rolling them. Its just easier.
  18. kareng
    I have seen the big commercial growers that grow strawberries in California. There is no straw anywhere. They are grown on long " mounds" of dirt covered in stuff that looks like black or whitish plastic. Perhaps smaller growers/ farms do grow them that way. Glad to see that washing and eating is recommended!
  19. kareng
    But I wonder - what percent of beer is actually barley? water is the main ingredient. It may be really diluted down to even less ppm?
  20. kareng
    That and even worse - the little bits of cone that break off into the ice cream. If they are willing and able to scoop you from a fresh container - that would be great. I like to go to the frozen yogurt places with the " ice cream" that comes out of the soft serve.
  21. kareng
    I mix the Five Spice into ground pork. pork is cheaper than most meat right now & ground pork is pretty low fat. I LOVE to put fresh or canned pineapple in my stir fry and any juice ( sometimes I use a little can of pineapple juice, too). Tonight is burgers, red potato foil packets and corn on the cob on the grill. With Lemonies for dessert. I like...
  22. kareng
    Do you have your own PB, margarine tub - things that people double dip into and get crumbs in? A separate gluten-free toaster? A gluten-free colander for rinsing gluten-free pasta or fruit? You might be able to make this work out as a shared household. It will depend on your parents willingness to not spread their crumbs around. Not use the same spoon...
  23. kareng
    Because major intestinal surgery in a couple of years is better? Personally, I would want to know if I had something serious like Chrohn's. The possible risks of an endo/colonoscopy are low. Sure, there are risks for any medical procedure, but thousands are done every day with no issues.
  24. kareng
    I think there are a lot of reasons that someone might have an issue with Celiac but not be Celiac. FODMAPS is one. The reason people are gluten free on a FODMAP diet is that wheat is a high FODMAP food. It doesn't mean that they can't ever have any wheat - its more about the total of the FODMAP foods at a time. So that person might be fine taking a burger...
  25. kareng
    There is no real data or scientific info on someone who is not Celiac at this time. You will just need to experiment and see if it makes any difference if you eat gluten or not. Like I said before, a person who does not have Celiac is not making antibodies that damage them. Or you could do a gluten challenge and get tested for Celiac. Then you...
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