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christicrete

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About christicrete

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  1. oops, it has been a while since I posted

    Both my daughter and I have been on a gluten-free diet for over 2 years now and feel so much better. Maybe those jack @$$&$ should actually talk to someone with the "over reactions" and get facts from the right sources. I know some docs are great, mine is ignorant as well as these people.

    Sorry to rant, but I am so tired of people thinking that I am over reacting. I am sure they would all over react if something they ate made their toilet water bloody! :angry:

    Christi


  2. I know this is not cereal but what about hard boiled eggs (peel em for the kids) and yogurt. I know the stuff in the packets (like go gurt) works great even in the car. I am a cereal fanatic and I cant stand all the sugar in pebbles so I alternate or do a small bowl and an egg. also, gluten-free ready to eat bacon takes like 10 seconds in the microwave. also fruit pieces already cut for the kids, you can keep apples and stuff that browns in a little water with lemon juice. Think outside the box, baby carrots can be breakfast food too, some how we all started thinking that there are speciffic breakfast foods (most all carbohydrate foods) and that they must be eaten in the AM and that lunch and dinner foods are to be eaten in the PM

    HOpe this helps!

    Christi


  3. Hi all,

    I am new to using gluten-free flours and have been expermenting with mostly rice flour. I have a corn sensitivity too and am having some weird results when I try to bake. I have been using this recipe for flour:

    5 C. rice flour

    1 c. potato starch

    1/2 c. tapioca starch

    1 C. Millet flour

    2 T . xantham gum

    I have made pizza crust and rhubarb bars with this and is good. The problem I am having is when I make something like muffins or cookies with this I have this gritty taste that just ruins it for me. Also muffins and cakes are really crumbly. otherwise I get good results like good color and fluffy muffins. I am new to gluten-free baking (was going without and feeling sorry for myself) and wondering what I can do to improve the texture of baked goods. Seems like if it is crust(not the main flavor of the item) it seems find and I don't notice the gritty. I do purchase the first three ingredients at an Asian market to cut down the costs, (also is there a differance between sweet rice flour and glutenous rice flour, I always stay away from anything that says gluten on it cuz gluten scares me :o ). I like to add the millet flour to make it heartier and improve the color of the finished product.

    I would like to try quinoa flour but am having a hard time finding flour, only whole grain. also, which bean flours are better tasting and what is yam flour good for? I am sorry for so many questions but I am trying to figure all these things out. My family is tired of going without because of me.

    Thanks for any help you can give!

    Christi


  4. I, like you, have a nin-com-poop for a doctor. YOU and only YOU know your body and what you need for it. If you can shop for another doctor do it, if you can't, go to your appointment and leave knowing you know more than someone who spent way too much money on their college education! If it makes you feel better, treat yourself as if you a celiac, diagnosis or not (thats what I do :D ). I am finally starting to feel better now that I don't live and breathe what the doc says. That doc does not have to live with your body, you do, so you do what you need to to be healthy!

    Christi


  5. I have not been feeling right for a while and thought it was corn syrup or corn oil that has done it. I was taking a vitamin last night and looked at the label and it said gluten as the last ingredient. I can't believe I missed it and am now thinking that it must have been the vitamins. I am going to play it safe for a little while and not eat anything that may offend my for the next week or so and then try it again. I did read a Hershey's wrapper today and thank God, No corn syrup!

    Thanks for your help

    Christi

    P.S. Kate, I am sorry about the no corn syrup, that is tough because I think everything in my cupboards contain it. Do you just eat plain fruits and veggies and meats then? Do you eat out at all? I am fairly new to this and seems like every day that there is something else that I can't eat and it is terribly overwhelming. It's just so great to know I am not the only person who can't eat something unless I prepare it. This is such a great place. Thanks for your help :lol:


  6. THank you all for replying. I was leary but bought anyway. I found a rice vermicelli there and ate it for the first time last night, I could not tell the differance from regular spaghetti once i rinsed it (I found you have to rinse rice noodles). The potato starch I got was 79cents for 10oz. And it is right next to where my kids go to Tae Kwon Do so I am near it 4 times a week!

    Thanks again

    Christi


  7. Must be the differances in state compliances. Icould not imagine washing all the dishes a restraunt generates by hand!!!! I have only worked in Minnesota and North Dakota restraunts, the laws were the same in both states. That is interesting, I have always wondered which way of doing dishes is best. I will stick with my dishwasher, easier! It does help having worked in a few rest. in the area because I know lots of the management and they are more willing to help out someone they know as far as special preparations. This will probably change down the road but for now, while I am learning, it is good!


  8. I have found potato starch, rice flour and tapioca starch at a local asian market. The price of the flours and starches are like pennies on the dollar compared to the health food stores and even the health food section of my grocery stores. Are these foods safe for the celiac. I only buy items that are written in english and are single ingredient. Would appreciate any comments you may have. Thanks

    Christi


  9. I think I may also be corn sensitive because eating sweet corn and corn tortillas make the perculator belly in me. I have been staying away from corn starch when labeled as this but is modified food starch corn? also just about anything has corn syrup in it so I am wondering if this is should also be removed from my diet. I am finding less and less "normal" things to eat and is very frustrating. I appriciate any help in finding things like BBQ sauce and condiment and CANDY that is safe for me to eat. I stay away from all gluten and corn now and not sure about soy.

    Thanks for your help

    Christi


  10. I have worked in many restaraunts and they all had automatic dishwashers that they changed the water in after 20 or so loads. they work differantly than your standard home dishwasher but they work on pretty much the same principles. As for washing by hand, we were not allowed to because the temperature of the water had to be hot enough to kill bacteria and you could not touch the water at those temps. The FDA would not allow hand washing. Everything had to be dishwasher safe. As for my dishwasher, it has a garbage disposal in it and chops the food material super fine. When my dishes are extra dirty I get grit on my dishes and have to wash them again. This is my question, wouldn't some of that grit be gluten since my household is not gluten-free, only me. and since there is some grit that is visible there of course would be residue that is not visible but from what I have read could still be potentially hazadouz to the celiac. OR am I just obsessing way too much and just live my life without over analizing everything, just being careful ;) (anyone ever notice that analizing has the word anal in it :rolleyes: ) I'm sorry for being so weird, just trying to figure how to feel better and not getting all the way there yet. I am also a little overwhelmed and still "grieving" my favorite gluten laden things.

    Christi


  11. I have a quick question about dishwashers. I have a family that refuses to go gluten-free and my question is : When you wash dishes in a dishwasher (you know when a glass or plastic container gets turned upside down you get all that gritty junk inside) are you cross contaminating all your dishes? Then, would all restaraunts be off limits because no way in h#%& would they wash your dishes seperately. Also I have purchased those disposable ziploc containers and when I open a new jar of peanut butter and Jelly and other stuff I immediately put in containers for me and mark every lid with a marker. I have also adopted red as my official gluten-free color. I took red nail polish and put it on pan handles, cookie sheet lips and other things that are designated gluten-free. Also red duct tape on things that don't go in the oven. It helps even my 6 year old son, he asks when ever he sees red items if he can use it or not.

    Just my questions and two cents

    Christi :P


  12. My 13 year old daughter has not been diagnosed with celiac disease or anything but she will not eat any fruits and veggies, nothing mixed like hot dishes or soups and everything has to have a smooth texture unless it is meat. No pork or salted meats. she basically eats junk white bread, white potatoes, white rice, plain chicken breasts, hamburger (she only eats it in patties, if in meat balls she wont eat), pizza (only cheese and peperoni) and junk food. It drives me crazy. She is also very obsitnant and has major behavior problems. I have tried not buying the stuff but she buys her own (what's a mom to do.) I know your not supposed to make dinner a battle ground but when your child doesn't eat anything it is so frustrating. It seems as she gets older, the less foods she will eat. I plan on enterolab testing for me and if the gene panel comes back possitive I am willing to bet mucho bucks that she is celiac disease but then she would never follow a gluten-free diet. She would rather starve to death.

    Christi


  13. Just Wondering if the enterolab testing is considered "in writing" as you guys put it as far as testing is conserned. I am considering the enterolab testing because I absolutely hate my GI and my MD is ignorant. Was considering the trying to get my doc to order the tests for me so insurance would pick them up but now reconsidering after hearing you guys talk about Insurance problems. We are now currently self employed and may have to change insurance companies down the road if we start providing insurance for our employees. My reason for getting tested is if I prove to be celiac or what ever, I am more likely to stick to gluten-free and also the reassurance that it's not all in my head. Also if gene test prove to be positive, I will get my children tested also. I agree with you Ian that ignorance may be bliss :ph34r:

    As always, thanks and any reply is very appreciated!

    Christi ;)


  14. I am so glad someone is willing to talk about s#@$! I have always been constipated and bloated and gassy then I'd just let "loose" every so often. Never normal stool. My GI is an antisocial moron (who of course knows everything) and my Internal Medicine guy is just passing this to the GI (same clinic network). But getting to the point: I know I'm not getting this total gluten free thing right because I am still bloating altho not to the point I was, My ulcerative proctitis is better but not symptom free, and stools vary so much that I am ready to get an outhouse so no one in the house has to deal with me anymore. (but then I would probably disrupt the neighbors) :unsure: I have blood and mucus in my stool most times and sometimes just pass blood and mucus sans stool. (symptoms of the proctitis, which I am sure is gluten related). Funny twist tho, I was on the atkins diet for over a year and all my intestinal problems went away completely. ALL OF THEM altho i did not notice the floaters incident. I was regular for the first time in my life! and then added all those pesky carbs back in and BOOM what a mistake. All my symptoms came back ten fold. Now it seems I am intollerant to other grains as well and can not figure out which ones I can have.

    OK so now that I have been so graffic and you know me so personally now, Does anyone have any insite?

    Also, how much is the entrolab testing, I have only been tested for Celiacs while on atkins or restriting gluten

    Thanks,

    Christi


  15. Thank You all, this is so great, I didn't check my message for a couple of days and wow, all these replys. Catfish, that sounds exactly like the one I had and I don't think I have ever had anything so sinful in my life. As for the bittersweet chocolate substitute, I was taught as a child that for unsweetened chocolate you could use 3 Tb cocoa powder to 1 Tb shortning (or butter, or butter replacement :) ) for each square of chocolate, do you think this would work in this receipe or should I not risk it.

    And Mopsie, your bean cake receipe sounds good. Is it dense ( I love dense breads and cakes), it sounds that way. I have seen bean cakes before but never ones without flour. This should be interesting.

    Thanks again for the receipes and Great Ideas! :wub:


  16. I recently had my birthday and my lovely daughter (only 13) felt sorry I couldn't have cake. Fortunatley my brother in laws girlfriend works for a gourmet bakery and she explained the celiacs and ordered me a flourless chocolate cake. It was absolutely sinful. Even better no reactions! Unfortunately, being a gourmet place and all with my girlfriend in law :blink: 's employee discount the small cake was still over $20 dollars. I would love to make one myself but girlfriend in law can't smuggle me the receipe :( It was like melt in your mouth dark chocolate and never made me feel like I was missing out for a second. Also have been really craving carrot cake with the cream cheese frosting. My frosting recipe is gluten-free but I am new to this cooking gluten-free and not sure what flours work well for which things. Any suggestions would be super!

    Thanks all

    Christi


  17. Thank you for that last reply. I guess I was struggling with what others would think by my not going up for communion and I think I needed someone to tell me that this is something between me and Jesus and speculation is purely that, speculation. I think I will contact my priest and speak with him about this and what he is willing to do. This is just such a great place when I have topics because I know noone with this and my doctor isn't the greatest believer in being totally gluten free ( I keep testing negative, but have not had a biopsy) but I just know how I feel when I eat wheat wether it is celiacs or not. By the way, where would I find a gluten-free host if we decide on that route? Thanks everyone so much, I am now rambling along so I will go, thanks again, nice to know others have been there and done that.

    Christi :P


  18. Hey, just wanting to get catholic's opinions on receiving communion and being gluten free. I just started eliminating wheat from my diet and went to church today and after I went up for communion (oops) :unsure: realized that altho it has been turned into the body of Christ, it still has the physical properties of wheat bread. I want to know how others have handled similar situations and how I should bring this subject up to my priest. Any help you guys could give would be great. Thanks

    Christi


  19. HI ALL,

    IM NEW TO THIS SITE, FIRST POST TODAY, PEBS, I HAVE MANY OF YOUR SAME SYMPTOMS, IF I EAT ANYTHING WITH BREAD IN IT (PIZZA, CRACKERS, CAKE, COOKIES) I LITERALLY FEEL LIKE SOMEONE PULLED A RIP CORD FOR AN INFLATEABLE RAFT IN MY STOMACH. I HAVE PROBLEMS WITH POTATOES, CORN AND WHITE RICE THAT I HAVE NOTICED AND EVEN SUGAR SOMETIMES. I TESTED NEGATIVE FOR THE CELIAC BLOOD TEST (NOT SURE WHICH ONE, WILL LOOK INTO IT). I GO FROM DIARIAH TO CONSTIPATION AND PRAISE THE LORD WHEN I HAVE A "NORMAL" BOWEL MOVEMENT. I HAVE BEEN DIAGNOISED WITH ULCERATIVE PROCTITIS SO REALLY NO BOWEL MOVEMENT IS "NORMAL". UNFORTUNATELY I HAVE NO PROBLEM WITH WEIGHT LOSS IN FACT I COULD STAND TO LOOSE LOTS AND CANT. THE AWFUL THING IS IS I LOVE ALL THE FOODS I CANT EAT AND WHEN I TRY TO SUBSTITUE THINGS I GET HEARTBURN OR OTHER REACTIONS I CANT STAND. I AM WONDERING IF I CAN EVER EAT ANYTHING THAT TASTES GOOD AGAIN. AND THEN MY FAMILY LOVES ALL THE STUFF I CANT EAT AND ITS ALWAY AROUND. I NEED TO MAKE AN APPOINTMENT WITH MY DOCTOR BUT HAVE BEEN PUTTING IT OFF CUZ I KNOW HES GONNA WANT TO SCOPE ME AGAIN, GOD I HATE THAT. SORRY TO BE SUCH A DOWNER BUT IT IS SO NICE TO RUN INTO SOMEONE LIKE ME. NO BODY AROUND MY PLACE UNDERSTANDS HOW IT MAKES ME FEEL AND HOW HARD IT IS TO AVOID THIS STUFF EVEN THO IT MAKES ME FEEL SO MISERABLE. SORRY SO LONG AND HONESTLY I AM NOT SUCH A WHINER, JUST FEELING HOPELESS AND HAD TO TURN HERE TO KNOW THAT IM NOT. THANKS EVERYONE FOR LETTING ME VENT

    CHRISTI :unsure:


  20. I am very confused. I was diagnosed with ulcerative proctitis about 8 years ago at the ripe old age of 22. A couple of years ago I went on the atkins diet and completely emlimated all grains from my diet. For the first time since diagnosis all my symptoms went away. I learned of celiacs disease and asked for a test from my doctor. The results were negative. So I started eating wheat again and then asked for a test and still negative. Now since I have been eating wheat and products I feel completely miserable, bloated, naseated and now my proctitis is back. Naturally I elimated wheat again and now seems as if I have a problems with most starches and sugars. I am completely confused and discouraged about ever eating anything pleasant again. I also have tons of heartburn all the time. If anyone out there could shed some light on anything I have mentioned It would be great. Doctors have not been much help, and I feel very uncomforatble around my gastro guy's bed side manner and dont have a choice to change docs. I am new to the forums but have been at this site numerous times for info.

    Thanks

    Christi