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kareng

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Latest Celiac Disease News & Research:

Everything posted by kareng

  1. kareng
    We have had a lot of Indian recipes here. You might try using the search and look at some of them. If you don't know about the search - ON the main Forum page : top right corner is a search box. For some reason it always works better to start at the main forum page. Choose the little "gear" next to the box for an advanced search Use the word "Indian...
  2. kareng
    I will use the microwave or the oven. I even try to bring food that is similar if possible. Unless the microwave is really dirty, with food falling off the "ceiling" it shouldn't be a problem.
  3. kareng
    No, not for most people. But anyone, Celiac or not, could have problems with rice or a different food. Also, different types of rice seem to work better for some people.
  4. kareng
    That sounds safe. We say don't eat what others make because most of them haven't a clue. If you are sure the person knows what they are doing, eat away. The restaurants I eat at are ones that know what they are doing. That makes them safer than a lot of people's cooking.
  5. kareng
    Restaurant food is usually fatty and saltier than homemade. Perhaps that is your issue? Maybe some of that makes the gastritis worse?
  6. kareng
    I think its normal for anyone to feel bloated, etc after eating too much food.
  7. kareng
    I am so sorry.
  8. kareng
    Yes. My kitchen is a shared facility. That is way different than shared equipment. Most companies don't disclose this. There is no rule that they have to.
  9. kareng
    https://www.celiac.com/forums/topic/95232-staying-in-hotels/ https://www.celiac.com/forums/topic/71200-when-you-travel/ These are 2 threads that have a lot of good info on traveling. You can make things like taco meat ahead and freeze it flat in a plastic bag. It will help keep the cooler cold for the first day. Stop at groceries and get things...
  10. kareng
    Oh dear! It is hard enough to get accurate results on one so young, but to have been gluten-free for 4 months? A person should be eating a "regular gluten diet" for 12 weeks before a blood test. That is for adults. Open Original Shared Link Antibody tests are only accurate when a patient is on a gluten-containing diet. Those concerned about...
  11. kareng
    I will say that, if you have a basically nice family, it can get better. We do hear about families where, if its not Celiac, they would find something else to complain about. That situation won't get better. For my family, I usually have all events at my house. My sister might make a gluteny dessert. I like that because that is one less thing I have...
  12. kareng
    I don't trust them to use the tongs or spoon. I get my food first and/ or save some back for me. Like, I will pour out the chips, serve myself a few and keep a few in the bag in case I need more. If the only thing currently served is some appetizers - gluten-free chips and gluten-free dip and carrots - it's not likely to get glutened. If there are also...
  13. kareng
    IF someone told me a person has no pulse or even a very faint pulse - I would be scared and seek immediate medical attention.
  14. kareng
    I think there are. Look for grain free - that is "in" thing in pet food. Or give to tuna. My cat loves a little piece of plain meat for a treat.
  15. kareng
    I just re-read this. Not sure how I didn't catch this the first time - Are you saying your child had no pulse? Dead? No one called an ambulance? Did someone do CPR? I am sorry but this whole thing isn't really adding up anymore. At first I thought you were someone with real health issues, but now I am getting the feeling you might be playing with us...
  16. kareng
    The gluten summit had some "real" researchers and some internet celebrities selling unproven tests and products. I think it is up to everyone to look at the credentials & even use some common sense. My favorite are these tests where you are blindfolded and hold a sealed container of a food & they claim you have a reaction to the food - how does...
  17. kareng
    I have posted a bunch about this and have a lot of tips. I probably can't get to them today. If I don't post something by Monday evening- pm me and remind me. I do want to help and I am guessing you aren't leaving tomorrow. Edited: this is exactly my situation and I have done some of those things you are doing. Remember, there are grocery stores...
  18. kareng
    Let me try again! I swear you all are like 12 year olds! You are responding to someone who posted 9 years ago!
  19. kareng
    There are some gluten-free freeze dried backpacker meals. The kind you add hot water to. If they are bringing it to you every day, you could do things like canned tuna, instant rice, etc.
  20. kareng
    New, un scratched Teflon should be fine. The basic rule behind all this is that even a tiny bit of gluten can set off the celiac antibodies. So you want to eliminate as much of this as humanly possible. So, with kitchen things - if it has cracks, crevices, little holes that can hold gluten - don't use them. Looking at my non stick muffin pans, for example...
  21. kareng
    Since there were no standards - I have no clue why anyone would tell you that. Like Colleen said, if you want to debate distilling or gluten-free standards, start a new thread.
  22. kareng
    Open Original Shared Link The rules were first proposed in 2007 but never approved. That was the first time the US tried to make a law about gluten-free food. And, if a food bothers you, for whatever reason, I would suggest you don't eat it.
  23. kareng
    Sorry, A. Com might be wrong. There is no previous 80 ppm standard in the US. In fact, most companies that label gluten-free having been testing with <20 ppm or <10 ppm testing for years. And remember, just because the test used is < 20 ppm, that does not mean it has 19 ppm it could have 1 or 0.
  24. kareng
    New book with lots of good info: Gluten Freedom by Alessio Fasano, MD
  25. kareng
    Vanillin is a distilled alcohol - it is gluten-free even on the off chance it were distilled from wheat. To clarify - The US standard has never been 80 ppm. The new laws are 20 ppm. Many companies that make food marked "gluten free" test to even lower standards.
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