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love2travel

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Latest Celiac Disease News & Research:

Everything posted by love2travel

  1. love2travel
    Oh, that's right. I had forgotten about the mushrooms. It is so much fun experimenting with recipes/ingredients! Have fun...
  2. love2travel
    Do you do your fish en papillote (in parchment paper)? It steams and the texture becomes so lovely and flaky. Fresh citrus, herbs such as lemon verbena, rosemary and/or thyme, a touch of white wine, garlic and a few halved shallots are all you need for great flavour. Or perhaps steamed and served with an interesting pesto such as mint and pistachio or sundried...
  3. love2travel
    I like Bi-Aglut but so far have only found one Schar's product I like - the crispy breadsticks. The bread is absolutely disgusting but so far have not yet tried the ciabatta buns. What are they like? I prefer to make my own scratch baking but want to try the buns when we are in Italy in October.
  4. love2travel
    Grilled Burgers Dusted with Ground Porcini Various toppings including homemade Peach Bourbon BBQ Sauce, caramelized shallots, homemade nectarine relish Baby Potato Salad with Chive Oil Smoked Chipotle Deviled Eggs
  5. love2travel
    Precisely! No wonder they were negative. Do not forget that there is an extremely high nevative result possibility. Not only that but only about 40% of biopsies done in the US and Canada are done correctly. It really is a sad state of affairs...
  6. love2travel
    I season cast iron in the oven at about 400 for a good hour, re-rub with oil and put it back in the oven for another hour (you can place a sheet pan or aluminum foil below it to catch any drips).
  7. love2travel
    That is absolutely wonderful. I cannot wait until Canada's labeling laws change next summer! They are pretty darned vague at the moment. Some companies are better than others, of course, but we need it to be standardized! No gluten at >3 ppm is certainly better than 10-20 ppm. They obviously know what they are talking about there.
  8. love2travel
    Just picturing that wheel of brie in my colourful prison garb. My dreams have always been vivid and imaginative. Our family is very creative and full of imagination so it stands to reason that my dreams are, too! Still stumped on the whole prison thing, though...
  9. love2travel
    Yes - I have the highest-end model BUT I got it from eBay (shipping was $75 from the US to Canada). It was an excellent deal several years ago. It sounds weird but my KA mixer is one of my most prized possessions. I am fiercely possessive of it! But unless you do series baking and a lot of it I would do as Sylvia did and go with the Artisan (or another...
  10. love2travel
    Mine is the big Professional Series BUT if you just use it for ordinary things you do not need that much power. I use it a lot (great for bread dough). My recommendation would be to ensure that the motor, etc. is metal (some newer ones are plastic and can break). Same goes with the attachments (whip, etc). I have heard and read many, many reviews on how...
  11. love2travel
    I have heard from celiac experts who say it can take a good two years (or more) for villi to grow back in adults depending on the extent of the damage and the person. My dietitian advised me to give it at least that.
  12. love2travel
    I read recently on one study that 1/100th of one peanut can be enough gluten to begin to cause damage (or about two breadcrumbs) but it is cumulative. Aside from increasing various cancer risks, gluten is definitely linked to infertility and miscarriages as well as other auto-immune diseases. I believe it was Sylvia here who recommends "Celiac for Dummies...
  13. love2travel
    The equivalent of FOUR pieces of bread for THREE to FOUR MONTHS must be consumed for accurate results.
  14. love2travel
    My sister was diagnosed with gluten intolerance so I requested bloodwork and biopsies. As I had no symptoms whatsoever (except in retrospect I suspect my miscarriages were all related) I was quite happy to eat gluten for that long (I love food and am an avid foodie). I was still sort of in denial because I didn't get sick at all. It still makes it difficult...
  15. love2travel
    It still could be gluten intolerance or celiac - I had no reactions whatsoever when I pigged out on gluten on my nearly four-month challenge. Zero. Zip. I questioned whether I had celiac at all but realize now that some people are what are called silent celiacs. My biopsies were all positive - my villi were severely damaged. Hopefully you are not but...
  16. love2travel
    Just began reading this today as I thought it was all about bread machines which I do not have. Glad you bought a KA mixer as opposed to Cuisinart (in my opinion it is superior). Sylvia, I have been disillusioned with Udi's lately. My first two loaves were alright but lately? Not really. So, I have been avoiding it. I am more impressed with their...
  17. love2travel
    I find that very compelling and telling.
  18. love2travel
    As I mentioned on another thread I was told not to have even certified gluten-free oats for two years post my celiac diagnosis (must give my gut time to heal - not a gluten issue). Still unsure of that one. Anyway, previously I had been having oats regularly without any problems whatsoever. But then I have never had any obvious reactions even from gluten...
  19. love2travel
    OK - I'm pretty certain I had a gluten dream last night due to this thread! For some unknown reason I was shopping in a clothing store when suddenly it was a prison for women. We all had to wear denim jeans and bright red dress shirts (one size fit all)! Weird. Anyhow, suddenly we were in a very long buffet line in this prison. You should have seen...
  20. love2travel
    I have been taking fish oil for about three years. Sigh... I know what you mean about side effects - I'm the one who if something is supposed to knock you out it keeps me awake. Or painkillers (i.e. morphine, opioids) make things worse. I really, really do not want to have to take meds for this. Since my numbers were staggeringly high I wonder how...
  21. love2travel
    Yes, I have used grapeseed oil for ages and love it! And almond flour. Love it, too. A pressure cooker is one of the very few pieces of kitchen equipment I do not have for some weird reason. Thanks for the encouragement!
  22. love2travel
    Well, I was shocked to hear that my LDL is off the charts high, as is my total cholesterol. My HDL is low. Perhaps this is partially due to my being gluten-free now for five months and now I am absorbing? I cook everything from scratch, exercise daily, and so on. Thankfully everything else (i.e. thyroid, vitamin levels) are all well within normal...
  23. love2travel
    My bad days are not from celiac but chronic back pain/fibromyalgia where I have NO days without pain. I lie down to type, stand to eat, etc. My pain level is usually at a constant 5-6/10 but very bad is 9/10 like the other day when I tweaked my body - my pelvis and hips were way out. My husband had to dress me and help me to the bathroom, etc. Anyway...
  24. love2travel
    Karen and IrishHeart are SO right! In addition to seeing a counselor/psychologist who specializes in eating disorders I would see a dietitian or nutritionist who can keep you accountable. You don't have any choice, I'm afraid - you MUST stop doing this to you. No one else can - it has to come from you. Not eating gluten and dairy is not easy - I get that...
  25. love2travel
    gluten-free pizza on the grill with mushrooms, homemade sundried tomato and basil pesto, back bacon, pizza sauce, tomatoes from the garden...our arugula has bolted so too late for that. Strawberry Fool for dessert.
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