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kellynolan82

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Latest Celiac Disease News & Research:

Everything posted by kellynolan82

  1. kellynolan82
    Please accept my apologies for (possibly) detracting from the main purpose of this topic, however as far as I'm aware, traditional soy sauce contains "no detectable gluten". This is according to Kikkoman. Correct me if I'm wrong though
  2. kellynolan82
    Here in Australia, I luckily have had very little trouble eating out. So many restaurants in my local area offer gluten free options that it actually (almost) can become difficult to choose between the places. I have always been attended to really well here in Canberra and most waiters at good restaurants really take time to make sure the menu order is correct...
  3. kellynolan82
    I have celiac/coeliac disease. I have a local burger joint that just opened up (they are part of a chain) and they offer gluten free buns. The gluten free buns aren't too bad for being gluten free, however they do use the same toaster for toasting them as the regular buns. Almost all of the hamburgers are gluten free and they also offer chips that are deep...
  4. kellynolan82
    I have a friend who says he is losing himself at University: If any of you could help (even if it's just a few words of advice) I'd really appreciate it. If you could provide some steps on how he should restore his daily sleep cycle so he goes to bed in the evening and gets up in the morning that would be most appreciated. Thanks in advance
  5. kellynolan82
    Thanks for this Scott! This topic of 'gluten cheating' really isn't discussed enough yet I think it consumes so many of us, so much so that we often can't admit it. My friend has given into cake on a few occasions recently (sigh), as she can't find the texture of gluten free cakes to compare...
  6. kellynolan82
    It's really nice. And (unlike all the other chocolate spreads I've ever seen) it uses sunflower lecithin instead of *the usual* soy lecithin we tend to find in *everything*!!!
  7. kellynolan82
    I've been coeliac for a while now. 11 years almost. I tend to live in Melbourne, but am also studying in Canberra. My pastime has been taking a variety of companies to task over false and illegal gluten free advertising in Australia...
  8. kellynolan82
    Just a note on the oat situation you mentioned. Here in Australia many of our oats are already 'pure' and you'll find a lot that are labelled as 'wheat free'. These oats are almost always free of barley and rye too. The "avenins" present in oats is likely far more of a concern in the long-term. If in doubt, call the manufacturer.
  9. kellynolan82
    And there may well never be one then. Seems as though celiac disease is more complex than we're prepared to admit. It'll be interesting to see how this goes down though.
  10. kellynolan82
    I believe that's what he'll have to do too
  11. kellynolan82
    Yes I am angry too. I never had a biopsy though...
  12. kellynolan82
    Sticky rice flour (aka glutinous rice flour) - found in Asian supermarkets - is the secret weapon to GREAT gravy. Trust me, it works (just be sure to whisk it in a roux in the same way as you would do with wheat)...
  13. kellynolan82
    I'm sorry you found my comments uncalled for. I certainly did not intend for them to come across that way and I do apologise for the 'rolly eyes' that you mentioned. Everything in the above statement of mine is correct and as you may be aware I am taking a variety of companies to task on the issue of false gluten free advertising in Australia.
  14. kellynolan82
    A friend of mine works at a local pizza joint. He has had a passion for tossing dough (and did quite an impressive job of it too) and was a great worker for this pizza venue. Unfortunately (much to his dismay) he has just found out that he has coeliac disease. He got the results of his biopsy on Friday and is absolutely devastated (so are many of us... ...
  15. kellynolan82
    I once heard someone say that they just partake in Communion (like normal) and eat the bread and drink the wine even though they're coeliac. They quoted that: I'd be interested on your perspective with regard to this particular matter...
  16. kellynolan82
    Sometimes it's the simplest of comfort foods that we miss most, isn't it and I'm sure that many here would give a lot for just one of these. I would love a normal French baguette
  17. kellynolan82
    Great Ahorsesoul, so how much do you think you'd pay for the gluten-filled alternative if you could have it on one occasion??
  18. kellynolan82
    Apparently washing a wok with soap is bad practice, as it retains a small amount even if rinsed. As described above, it sounds as though the best way to go about cleaning it is to put it in an oven and wait 'till all the old oil turns into carbon and then rinse out and then re-season.
  19. kellynolan82
    So basically if I'm going to a restaurant and I order a gluten free meal and it's fried in the same wok as everything else, it doesn't matter that it's washed and cleaned - my meal is contaminated????????????!!!!!!!!!!!!!!!!!! :angry:
  20. kellynolan82
  21. kellynolan82
    Just to clear things up a little bit. In Australia, it is ILLEGAL to label anything as "GLUTEN FREE" unless the following conditions are met: NO Detectable Gluten (i.e. currently <3ppm detectable gluten) NO Oats NO Malted Cereals that contain Gluten (i.e. Wheat, Rye, Barley, Oats, Spelt, Triticale). It is ILLEGAL to label anything in Australia...
  22. kellynolan82
    On this post, you most certainly may add food allergies to that too. Definitely You might have to be willing to offer a little more $$ though
  23. kellynolan82
    Forget the symptoms! Imagine that if you paid a significantly high amount of money for this 'special' gluten-containing treat, you would not have a reaction. How much do you think you would pay??
  24. kellynolan82
    I'm sure they'd be more than happy to film it in the pot if you asked them to... You might even get paid a bit extra if you're lucky...
  25. kellynolan82
    I thought oats were a problem for DQ8 celiacs more than DQ2 celiacs. With the DQ2 celiac vaccine in progress, it seems as though DQ2 involves 3 peptides (wheat, rye and barley).
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