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AlysounRI

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by AlysounRI

  1. AlysounRI
    I smoked one clove cigarette per day from about the age of 16 (I was about 40 when I quit). There were years when I did not smoke but I tended to go back. Not now. I am done. I was never addicted and so when I stopped I just stopped. But when I stopped the symptoms of what turned out to be not celiac but a gluten intolerance, became elevated. So, there is...
  2. AlysounRI
    I have read that smoking can mask the symptoms of gluten intolerance so it's quite possible that you have been experiencing that. A few years ago, I gave up smoking and my gluten intolerance became worse. Now I have given up both and I feel a lot better. It's worth a try!
  3. AlysounRI
    Shauna: A kelp pill (you can eat all the seaweed you like, and I could cause I LOVE seaweed) but you will never get as much as you in a concentrated kelp pill. One kelp pill a day will give you the iodine you need for healthy thyroid function. High fructose corn syrup is truly EVIL stuff!! Nasty, nasty and the lover just cannot process it either....
  4. AlysounRI
    You are in luck. Open Original Shared Link Yes, you can get a gluten free meal on board. It's under the medical diets section: Medical diets * Diabetic meal: rich in carbohydrates, high fibre, low fat, no sugar added. * Low fat meal: rich in carbohydrates, high fibre, high in unsaturated fatty acids, low dietary cholesterol, low in saturated...
  5. AlysounRI
    Connie: For as many people are properly diagnosed with celiac disease, there are (from the things that I have read) about 15-20 million more people with gluten intolerance, with no damage to their villi but suffering from the same effects. If you know that you can't handle gluten then you must give up for health reasons. I asked a question here last...
  6. AlysounRI
    I LOVE my bread machine. I have a replaced my old one with a new deluxe zojirushi with the dual paddles. I never, ever buy gluten-free bread from a store now and make it every week. I use the programmable setting and, aside from some ones that sank, they most always turn out the be a beautoful tasty loaf.
  7. AlysounRI
    If I can make a suggestion Try not to shop at Whole Foods. Their prices are waaaaaaaaaaaaaaaay too high. If you can get to a stop and shop their prices will be a lot better.
  8. AlysounRI
    Yeah, I know But I was just craving a proper burger, which I rarely even did before I went gluten free!! Thank for your input everyone. The craving has passed now but next time I will try some of your ideas. ~Allison
  9. AlysounRI
    Thanks everyone. I truly think it's the amount of bread. And I have a feeling that if I can get one bun into four pieces that would be the best thing. Too much bread - and I have never been a bread person. I am glad to know, that other people have this problem. It's not the ingredients in this case - it's the sheer density of all that bread...
  10. AlysounRI
    sorry, see above
  11. AlysounRI
    It was very warm today so I didn't eat all that much. I did drink water with lime juice throughout the day though. Breakfast: a banana Lunch: a popsicle or two Dinner: I made punjabi lamb and spinach curry over brown rice. Tasty. And I had some real jamaican ginger beer with it. I am almost done baking a loaf of cottage cheese dill bread...
  12. AlysounRI
    Hi Kayo: That sounds ideal. But I don't own a microwave. I never have owned one either. I have an oven. Is there any way to replicate this in a oven? ~Allison
  13. AlysounRI
    Hi Michelle: Yeah, I toasted them in the oven. But maybe as they got colder this is what happened. Thanks for your reply, ~Allison
  14. AlysounRI
    Hi all: I am wondering if anyone else has had this. Even when I was eating gluten I very rarely ate "American" as I call it, i.e. hamburgers, buns, fries, big steaks and potatoes, etc. I was craving a real hamburger, bun and all, and went out and bought the fixings for one and made one on Wednesday. It was very tasty but I seem not to be able to eat...
  15. AlysounRI
    Hi Davey: I haven't been to the Netherlands since 2003 and I miss it so. One of the best meal experiences in the Netherlands is to go for a big rijstaffel, which is something akin to an Indonesian smorgesbord, with lots of little tasting portions. You should be able to get a good meal with rice and veggies some safe sauces if you go to an Indonesian...
  16. AlysounRI
    Seitan is often used by vegetarians and vegans. It's like tofu in a way. It's often called the vegetarian's wheat meat: Open Original Shared Link The thought of it makes my stomach feel off ...
  17. AlysounRI
    Vital wheat gluten is very often added to whole wheat breads to make it hold together more. I used to make the most beautiful loaf of honey wheat bread that required wheat gluten order to make it hold together and rise more. Seitan is also poison in a tub for us too. Get thee from me, Seitan!!! ~Allison
  18. AlysounRI
    Is that what it is?? Boy, am I glad that someone else knows what it is and that it shrank for them too. Yes, it really is amazing just how much being gluten free affects the skin too. I really hope that these cysts just completely go away. Otherwise, I really would like them removed eventually. Thanks for your reply ~Allison
  19. AlysounRI
    Chick pea flour does have a taste, but it has less of a taste than garfava flour I am not sure of how much you should use or if it would make your roux taste too beany. However, if you are also using curry powder, that is strong enough to mask any overly beany taste from the chick peas ... perhaps. I haven't done anything like that so I can't say for...
  20. AlysounRI
    Hi all: I just have a question. I have been gluten free for 2 months now (hooray!!) and aside from most of the GI and assorted neuro symptoms going away, I have seen an improvement in my skin. I have had a patch of whiteheads on my right cheek for as long as I can remember. They have almost disappeared. But beyond that, I have two raised bumps...
  21. AlysounRI
    Mushroom: That's what my GI said too, after the biopsy looked normal after I was in that twilight state coming out of the anesthesia. I told him no ... I was going to stay off it. My biopsy turned out to be negative in the end. And I was very specific that I was going to stay gluten free. I have a repeat endo next week - cause I ended up having a...
  22. AlysounRI
    Arrowroot is often a substitute for corn starch. Perhaps that one? But wait, it's a "clear flour". Perhaps you could use a bean four like garfava or even just chick pea flour? Chick pea flour makes a great thickener.
  23. AlysounRI
    Did he really say that?? What a jerk. Yes, after being off gluten for half a year you are very likely to have a positive blood test. Like the sadist that he is, he will probably want you to make yourself sick for 3 months. But it sounds like you already know what to do about that. Unpleasant lifestyle? Really?? Ugh
  24. AlysounRI
    I made a loaf of lemon millet seed bread this weekend and no problems here. I have also used millet flour in baking bread. I use Bob's Red Mill for flour and Eden Foods for the seeds.
  25. AlysounRI
    Thank you Raven. I knew that you would have a good reply for me. I appreciate your input. ~Allison
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