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kareng

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Everything posted by kareng

  1. kareng
    Doesn't everyone dress to match the dessert? Sometimes we add the Kraft Carmel bits. http://www.kraftbrands.com/caramels/products/default.aspx
  2. kareng
    I am sorry that your doctor refused to test you for celiac. You may want to seek another doctor and get the blood work and a proper endoscopy done. Enterolabs food sensitivity testing is not considered proven by the medical community.
  3. kareng
    I merged these results here so all the info is in the same place.
  4. kareng
    Depends on your insurance and how " urgent" the urgent care center is. Some of them around here have the walk up urgent stuff but also see patients like a regular doctor would. Actually, they are some people's regular doctor. If that makes sense? They do yearly exams, follow high blood pressure, etc. I know a couple of Family practice MDs that work...
  5. kareng
    Have they checked your thyroid? Are you anemic? Those are 2 other things you might want to check that are common reasons for the fatigue, shortness of breath, etc. They can be related to Celiac or on their own.
  6. kareng
    In the US, there are several groups that train and certify gluten-free restaurants. gluten Intolerance group is one: Open Original Shared Link And Open Original Shared Link There are also a couple of groups that certify products, too. Open Original Shared Link
  7. kareng
    OB/GYNs like that stuff! Tell them you don't really have a regular doctor. Get your thyroid checked while you are at it. Mine will do cholesterol, blood sugar, etc if they think they are the only doctor you are seeing.
  8. kareng
    I think that it is too soon to worry about " super sensitive", whatever her idea of it is. Also, I don't think the level of cc she is getting is a super sensitive, extremely sensitive, pull my hair out in frustration, whatever you want to call it, level of crumbs. I think that level of crumbs and probably some others she is getting without realizing it...
  9. kareng
    I made this into a separate thread. Originally, this was put on a thread about ingredient labeling issues.
  10. kareng
    There are health department rules that wouldn't allow them to handle your buns. What most people do is tell them you are "allergic" or something. they will put the burgers on lettuce and wrap them up. What you do with them at the table is your business. It may be that he wasn't supposed to use those little bowls?
  11. kareng
    She said she didn't eat gluten pasta on purpose. She thought she had grabbed the gluten-free container. I don't think there is any deep desire to hurt herself here. She needs to make a better labeling plan with her family, that's all.
  12. kareng
    Just want to point out, for those who may not realize it, regular Pam does not contain wheat but the " baking spray" version does, it is for greasing and flouring pans. When we hear stories like yours, of course the first thing we all suggest is really making sure you are gluten-free. You don't know how many people come back with things like - I eat...
  13. kareng
    You didn't really eat gluten on purpose. You thought you were eating gluten-free pasta. At our house, gluten-free things are red. You can get plastic containers with red lids or red duct tape to slap on the Baggie or container. Maybe you could do something like that? You could pick a color of duct tape you like and make it the color for gluten-free...
  14. kareng
    You probably aren't feeling " holes" but there are antibodies attacking your intestines, so that could certainly hurt. Maybe gas, constipation or even cramping. Did you eat the pasta on purpose?
  15. kareng
    Are you using Internet Explorer? It seems to be incompatible with this forum. And when are delicious baked goods off topic?
  16. kareng
    I know someone, not a Celiac, who is allergic to baking yeast. So it is certainly possible. However, that isn't the same thing as a yeast infection on your skin, as was mentioned. At least, I think you were asking about eating yeast not some unusual skin condition? And an internal yeast infection is a whole other thing.......
  17. kareng
    I know the super sensitives on this forum probably won't eat it, no matter what grain the vinegar is made from. They eat almost no processed foods at all because of their sensitivities.
  18. kareng
    Twinkies! Twinkies! Twinkies!
  19. kareng
    Even if you don't have celiac, you could have NCGS. There are no reliable tests for this right now. Partly because they aren't sure exactly what causes NCGS. it looks like it may be several different issues so it isn't likely it is 1 problem./ disease. If eating gluten free makes you feel better, that is probably what you should do. If another food seems...
  20. kareng
    Its all guesses Maybe Barley may be less "potent" Maybe The amount of barley in that cereal may be very tiny. Maybe something else you are taking is messing with the production of antibodies Maybe Its a full moon and you turned around 3 times in a clockwise fashion? Probably just that there isn't much gluten in them.
  21. kareng
    There are a lot of adults with lactose intolerance. They may never make enough of the enzymes that digest lactose. Some Celiacs find that, after they have been gluten free for a few months or years, they are able to digest lactose again. This is because the part of the small intestine that is damaged in Celiac disease is the part that aids in the digestion...
  22. kareng
    I thought it was interesting that the poster only noticed the " wheat" on the hash browns. :0 Ok. I finally understand why. For some reason, this clicked this time. I knew they were gluten-free. It's one of those things that is so processed ( the flavoring) that there is no gluten left in it. Still........ My hips, etc didn't need to know this...
  23. kareng
    You might want to get a copy of the celiac blood work the doctor said they did. Sometimes it is incomplete or read wrong.
  24. kareng
    What shapes? For some reason,pasta shape is very important to my mostly grown boys.
  25. kareng
    No. It's this one with some modifications http://www.bettycrocker.com/recipes/gluten-free-hearty-chicken-pot-pie/78b0ab8f-a1c1-43a3-8258-e0bb35751d55 I use a 9x13 pan. So I use about 1 1/4 cup Bisquick for the crust - add a little extra milk if needed to get a thick consistency. I peel , cut boil , drain, 2 potatoes. I use about 1 cup milk and 21/2...
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