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kareng

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Everything posted by kareng

  1. kareng
    I thought we all agreed that its gross if food - gluten or not- is stuck to dishes and forks? Most people have no problems using a dishwasher. If the thought of gluten and non-gluten dishes bathing together offends your sensibilities, wash them separately, use paper plates, eat out of the pot, wash separately, get the dog to clean the gluten plates...
  2. kareng
    I'm not sure what this means? Gravy in the US is usually made with meat juice, butter or milk, and wheat flour. That would make it hard to digest for people who can't eat gluten or milk.
  3. kareng
    I have never seen any coffee manufacturers say they are not gluten-free. They may not test the coffee for gluten and won't make a claim for legal reasons. Not sure where the gluten would be in plain old coffee? Nor have I seen any info that paper cups would be sealed using a glue made with wheat that would come unglued when warm and wet. Could you...
  4. kareng
    Here in the US, sometimes a gastroscopy doesn't go beyond the stomach. You want to make sure they are taking multiple samples of the small intestine, whatever name they use. Open Original Shared Link
  5. kareng
    Most of these seem to say that a gluten-free diet is for Celiacs and not necessary for everyone else. It's a bit of a fad right now and not a necessary way for most people to eat. I don't think they are putting it down for people with a medical need. They are saying that these people who think its the newest diet fad are stupid ( ok my word, not theirs...
  6. kareng
    Sounds like you have Celiac but we need the ranges for the tests to know if they are positive. Not every lab counts the same way. A simple way to think of it is if one counts inches and the other uses centimeters. 20 inches is vastly different than 20 centimeters
  7. kareng
    Cause our doctors really want us to bother them with this stuff. And wouldn't know gluten from glucose!
  8. kareng
    Just a thought. People who are healing something tend to need more sleep and maybe a little extra food. Combined with the fact that you may not be eating the same nutrients, fiber, etc.....you have a reason to be tired.
  9. kareng
    My mom had CHF ( congestive heart failure, etc) and retained fluid easily. I needed low sodium for food I fixed for her. That's how I noticed that some chicken says about 40 mg sodium per serving ( the naturally occurring amount) and others said 110 for the same serving size. I wonder if you couldn't find a local farmer who sells meat. Or a smokehouse...
  10. kareng
    You won't starve. You may have to fix your own food and bring it along but that's why coolers and lunch boxes were invented. There are some threads on here about what foods people eat for snacks, breakfast, lunch, dinner, when traveling by plane, by car, ship and even a bike and a train thread. Maybe those will give you some ideas?
  11. kareng
    How is usually made from " corn" and "contains no gluten" because of the processing, a gamble? They don't have to label it if it doesn't contain a major allergen. And, because it doesn't contain a major allergen, it wouldn't be labelled. Edited: my teenage son wanted to talk....as that is rare, I quickly hit enter. That sounds kind of harsh and I...
  12. kareng
    Just ask for copies. Every time you have a test run, ask for copies to keep in a notebook. Like Peter said, the reference ranges are different by lab and test. Because US doctors now so little about Celiac (but some think they know a lot ), you should be checking these tests with your own eyeballs.
  13. kareng
    If you want to do a gluten challenge, at least do enough challenge to make it more likely to be correct. Open Original Shared Link What is a gluten challenge? A gluten challenge is the period of time when gluten is added back into a person’s diet to assist in the diagnosis of celiac disease. Antibodies take time to build into the blood stream b...
  14. kareng
    Have you actually seen that blood work and the range? I'm wondering if the "normal range" is really 0-19? Something to check.
  15. kareng
    I meant make your own version. Maybe granola isn't the right name.. Use your nuts, coconut flake, dried fruits (might want to look up drying fruits), etc. I made that bar with a different oil. Take some basic recipes and use what you have. Don't look at recipes so literally.... think of substitutions. Like it says to use walnuts - I have cashews...
  16. kareng
    But you will know by her follow-up tests if you are doing enough. Her antibody levels will come down and eventually be in the negative range. Open Original Shared Link
  17. kareng
    It should be negative. You have been eating gluten-free. You were diagnosed already. Everyone is supposed to have a yearly blood draw just to make sure they are on the right track. Just to make sure they didn't miss something that has gluten.
  18. kareng
    Do you have a way to grind those almonds up? This website makes a lot of things with almond flour. I made something like this but I know I didn't use coconut oil and you can change the nuts around or the sugar but the liquid in honey or agave helps hold the bars together. Open Original Shared Link Really, you can eat whatever you want for breakfast...
  19. kareng
    Cerave has always been gluten-free. Open Original Shared Link
  20. kareng
    Was posted on Facebook. I'm assuming that is the one Bunny's mom used. I found with my crockpot, I would cook it on low not high. Crock Pot Balsamic Chicken Ingredients 1 teaspoon garlic powder 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper 2 teaspoons dried minced onion 4 garlic cloves, minced 1 tablespoon extra...
  21. kareng
    I made that tonight! With some Lundberg rice mix and green beans.
  22. kareng
    In Colorado there are quite a few places that do a good job of gluten-free. We like Ore-Ida fries.
  23. kareng
    Did you try to email them? I know its in Panama but they probably have someone who speaks English. You might have to get a list of ingredients and decide yourself. Open Original Shared Link
  24. kareng
    Actually, there are basic labeling rules for food that require all ingredients to be labeled. They can't put barley or sugar or broccoli in something without denoting it. Barley is an ingredient that they will want to label like - malt, or barley in a soup or bread. Its not really as evil as everyone seems to think. However, if barley and other gluten...
  25. kareng
    Here's some info. You might want to look at this website for more info. I would also get copies of any tests and biospies and look for your self. Open Original Shared Link This is why they like to have a positive blood test and biopsy Open Original Shared Link
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