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bartfull

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Everything posted by bartfull

  1. bartfull
    I do know that Canyon Bakehouse used to have corn in it and it doesn't anymore. That was good for me back when I couldn't tolerate corn, but it might be that whatever they are using now is what is making the texture "off". I still like it unheated, but heated it gets rubbery. I'm back to eating Udi's. They have that giant loaf at my local store and it...
  2. bartfull
    Yes, you most likely breathed in some of the dust and swallowed it. Wear a mask or bandana or something, then exit the room.
  3. bartfull
    Well, I know a lot of folks here like Tinkyada but I just did a side-byside taste test. I had some Tinkyada in the cupboard and just a little bit of the Ronzoni left. I had them with chicken and broccoli and just put butter on it. The Ronzoni won hands down! The Tinkyada had a kind of wet cardboard smell. The Ronzoni smelled like pasta. With no spaghetti...
  4. bartfull
    With a small insulated bag you could take tuna (or any other kind of) sandwiches.
  5. bartfull
    I feel GREAT!! My energy level is higher, I have few aches and pains (considering I'm in my 60's), my psoriasis is gone, my digestive problems are gone, my brain fog is better. All in all, I feel better now than I have since I was in my 30's. I won't kid you, it was not easy. I pretty much stayed on an elimination diet for three and a half years. I stuck...
  6. bartfull
    A month or six months is not long enough to really see much improvement. I can't stress it enough - you need to be 100% gluten-free for life. And you will most likely need to be gluten-free for a year or three to see full healing. Once you are totally healed you can add just about anything (except gluten of course) back to your diet. And you will most likely...
  7. bartfull
    You've been given a lot of good advice here but I don't think any of us mentioned the Newbie 101 thread in the coping section. Please read the info on the cureceliac.com page (uncluding the links) and then read the Newbie thread (including the links). And please, take this seriously. Staying on gluten can lead to all kinds of nasty things like cancer, lupus...
  8. bartfull
    I'm not sure I understand but it sounds like you're "back to eating gluten"? If so you are making a big mistake! If you had severe damage that means it would most likely take more than 2 years to heal. (It took me 3 1/2.) And yes, during that time I developed intolerances to lots of other things. Dairy is something a lot of us need to stay away from at first...
  9. bartfull
    What I would do (and have done) in my town of 3,600 in the middle of nowhere, is pick the restaurant I used to frequent most BC (before celiac), and go in when they are not busy. Talk to the owner or chef and explain everything. They will figure out what they can make gluten-free for you. Then when you go in to eat, make sure it's the same chef on duty, order...
  10. bartfull
    I doubt that your bronchitis is related to celiac at all. I had a long history of bronchitis as a child and young adult. I would get it several times a year. As I grew older it stopped - long before I developed celiac and went gluten-free. I believe bronchitis is much like pneumonia in that if you get it, for the next few years you are more likely to...
  11. bartfull
    Don't be scared. Be hopeful. Because although it isn't easy at first, it DOES become easy after a while. And the whole time you're getting used to it you will start feeling better. Anxiety is one of the symptoms of celiac and it will ease along with other symptoms. And remember, you're not alone. As Squirming said, we ALL had meltdowns in the grocery store...
  12. bartfull
    I get the seven-grain too. It's great right out of the package but I noticed if I make a grilled cheese with it it is sort of doughy or rubbery or whatever you want to call it.
  13. bartfull
    I live very near to the Mickelson trail. As a matter of fact my friend Brad is one of the rangers/guides. If I'd known you were here I would have invited you in for a nice gluten-free meal. Glad to hear you enjoyed your stay in the Black Hills but I warn you, the Hills will keep calling you back and eventually you may have to move here like I did. (Love...
  14. bartfull
    No Wheatless, look at my profile again. It says my intolerances to everythingelse EXCEPT gluten are gone. I DO have caliac. And A piece of cake does NOT become airborn the way flour (or dust from animal feed) would. Now YOU said that you DID test positive on a scratch test for wheat ALLERGY.
  15. bartfull
    Keep in mind that flour dust in the air is a problem for celiacs, but just smelling cooked gluten (such as a cake someone near you is eating) cannot gluten a person as long as they don't spill crumbs into something YOU are eating. So if you are reacting just by going to the grocery store or being in a room where people are drinking beer, it is the ALLERGY...
  16. bartfull
    Yep. I felt (and still feel) the same way. If it weren't for the wonderful people here I would have given up or gone crazy. And I am still here for two reasons - to pay it forward, and like Raven, I am STILL learning new stuff after almost four years.
  17. bartfull
    And they say that whatever you eat is what your child will like. You're already training your child to eat healthy! The roasted garlic? That's easy to make (as I'm sure you know) so you should go for it. Roast the whole cloves, then cut off the tip. Squeeze it out onto a slice of Udi's, spread it, and dip in olive oil. You'll think you've died and gone...
  18. bartfull
    The only thing you could do would be to go completely and strictly gluten-free for a few months and see if your symptoms improve. Then go back to eating gluten for a while and see if your symptoms get worse. If you see and improvement on a gluten-free diet and find your symptoms getting worse again when you challenge, you won't have a diagnosis but you...
  19. bartfull
    If it were me I would continue to eat gluten because for a lot if not most people, once you go gluten-free and then challenge, the symptoms are much worse. What I would do is slowly clean out the kitchen but eat all of my favorite things for one meal a day. I might have an english muffin one day, a doughnut the next, maybe make and freeze a lasagna so I could...
  20. bartfull
    If they don't want to mix it outside, suggest they go to a restaurant for their pancakes, and tell them that at home they can have french toast or eggs. If they DO agree to mix it outside, have them ix up a really HUGE batch. You can cook a ton of pancakes and freeze the leftovers. Leftover pancakes heated on a cookie sheet in the oven are even better than...
  21. bartfull
    Not quite sure what you mean. Flour dust becomes airborne when one pours out a cupfull into a mixing bowl and it can stay in the air for hours and hours. A celiac or someone with NCGI not only can but WILL breathe that dust in where it will get into the back of the throat and be swallowed. Therefore no one with celiac should be around flour at all. The same...
  22. bartfull
    Stool testing is neither accurate nor recognized as valid. Open Original Shared Link
  23. bartfull
    I for one am loving the "fad" because in my tiny town, it used to be the only place to get gluten-free substitutes was at the health food store. But now one of my local grocery stores has a nice gluten-free section with all kinds of great foods. (several breads, baking mixes, cookies, crackers, and lots of other stuff.) If not for the fad I doubt they would...
  24. bartfull
    I used to get hiccups several times a week and on days when I got them I had them several times a day. The ONLY thing that could give me temporary relief was a slice of lemon. But they would come back an hour or so later. Since going gluten-free I only get them once in a great while like a normal person would.
  25. bartfull
    Me too.
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