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kareng

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Everything posted by kareng

  1. kareng
    Oh yeah- dates and raisens - lots of fiber
  2. kareng
    Look for recipes with flax? What about a smoothie? gluten-free oats?
  3. kareng
    You don't have to worry if all your products are gluten-free. You only need to worry about what might be swallowed - like lip. Or maybe shampoo.
  4. kareng
    Are you saying you wrote a book with no scientific proof? That isn't " real" science. I think those " lab tests" might just be a waste of money. Except for a lactose intolerances test. Many people , when first diagnosed with Celiac, have a hard time digesting the lactose in milk. That is because the part of the small intestines that Celiac...
  5. kareng
    Not sure why you would think that casein is similiar to gluten protein? I have seen no actual scientific evidence that a Celiac gets an antibody reaction to casein. I eat diary products with no issues.
  6. kareng
    Look for vegan gluten-free recipes. But you may have to put some sugar or honey for the yeast to " eat". I don't know the recipe you are talking about, so I can't say what might be the issue. Maybe you could copy it or link to it?
  7. kareng

    ARCHIVED Schlotzsky's

    kareng replied to TexasJen's topic in Gluten-Free Restaurants

    I do eat out, but I can't imagine Schlotzskys would work. here are a few places that are usually good - Red Robin, Chick Fil le. Wendy's ( unopened baked potato, Frosty's, etc), Five Guys, In and Out Burger, Lark burger some of the Wok places, .... go to Find me gluten freee and put in your area. Read reviews to evaluate what looks safe for you...
  8. kareng
    i think that is just that particular person's theory or personal intolerance. I eat chocolate. Most Celiacs that I know eat chocolate..... cupcakes, cookies, candy, etc......as long as they are gluten free
  9. kareng
    You likely had multiple exposures to cause your antibodies to rise to a level that they were in the blood in high enough levels to find. As well as the fact that they can continue to rise after exposure for a week or so.
  10. kareng
    Antibodies don't necessarily raise enough to show on a blood test from 1 or 2 random glutenings. It usually needs a continuous exposure. http://www.cureceliacdisease.org/faq/if-i-accidentally-ingest-gluten-will-it-show-up-in-a-blood-test/ "...accidental exposure will not show up in a blood test. Repeated exposure elevates antibodies in the blood...
  11. kareng
    Perhaps you should see a doctor? Get your thyroid checked/ tested rather than guessing what it might be.
  12. kareng
    The gallbladder and the pancreas are very different organs.
  13. kareng
    If something tests at less than 20 ppm , that does not mean it has gluten. Its the limitation of the testing. It could have 1 ppm or 12 ppm or 0 ppm. Companies do not add gluten to make it get up to 20 ppm or try to be sloppy, because < 20 ppm does not give them "wiggle" room. Also, ppm means parts per million. That is a very very very tiny amount...
  14. kareng
    That sounds like it. And, if its just a bit low, it shouldn't affect the tests. And it should have no effect on the IgG tests Open Original Shared Link "Any level of IgA above 20 mg/dl should make the tTG-IgA test valid, regardless of age. "
  15. kareng
    I have never found a plain ham with gluten. But it will list the ingredients of the ham and glaze. Read them and you will be fine.
  16. kareng
    Fermentation is very different than distillation. Distillation is gluten-free as gluten protein molecules cannot rise up with the steam and are left behind. Fermentation seems to be more spotty.
  17. kareng
    I don't know. Maybe you could ask them? in the US, we are told it is not safe - Open Original Shared Link "Vinegar is a solution made of acetic acid and flavoring materials such as apples, grapes, grain and molasses. For example, cider vinegar is made from apple juice; malt vinegar is made from barley malt, Balsamic vinegar is made...
  18. kareng
    "malt vinegar" is considered to contain gluten.
  19. kareng
    There are no medications currently on the market that "digest" gluten. This just a paid advertisement. http://www.cureceliacdisease.org/faq/do-supplements-like-glutenease-offer-protection-against-accidentally-eating-gluten/ "We put no validity in these supplements. In fact, they may offer a false sense of protection when they provide...
  20. kareng
    We use it often. I don't have an issue with it. But it usually has con and rice - so maybe you can't have corn?
  21. kareng
    It sounds like you are saying that you shouldn't fear k cups as long as you read the ingredients?
  22. kareng
    Could you please tell us which flavored k cups you know to have gluten? I have read ingredients on many and even checked with manufacturers and not found any k cups or even flavored ground coffee , with gluten. I think there may be an instant flavored coffee with gluten...... but it said on the ingredient list. So really, Just read ingredients and don...
  23. kareng
    I think all of the plain coffee ones should would be gluten-free. The ingredients on mine are just " coffee" . I think the most likely to have gluten might be a tea one - sometimes fancy teas have " malted barley".
  24. kareng
    I have used the lemonade and maybe the Koolaide. I really don't see this company would lie about ingredients. They could get in very BIG trouble. I don't think it is at all likely that this is the type of product to be run on shared lines or accidentally CC'd by an ingredient. It probably has artificial flavors or colors that some people, Celiac...
  25. kareng
    I haven't read the whole site, but this looks like good info on FODMAPS Open Original Shared Link
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