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bartfull

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Everything posted by bartfull

  1. bartfull
    Tell us a bit more. How were you diagnosed the first time, what is your diet like, how were you diagnosed refactory? Are you 100% sure you haven't been getting glutened somehow, like say from an old cast iron pan, a wooden spoon, the old toaster, medications, etc? Do you have a shared household with gluten eaters? Do you eat in restaurants? Welcome to...
  2. bartfull
    Got an answer today: Thank you for contacting us. Please provide the UPC # (10 digit number below the bar code) to inform you if this is a gluten free item. Our facility is not gluten free, we may produce products on the same lines/share equipment as products containing gluten. We follow food safety processes and lines are cleaned between batches...
  3. bartfull
    "Also, Canyon Bakehouse has the best gluten-free bread...hands down" The SEVEN-GRAIN, I agree. The Mountain White, well, I'd rather have Udi's or Schar if I'm going for white bread.
  4. bartfull
    One should ALWAYS take vitamins with a meal. And in Minnesota you have Shopko. They have a line called Shopko Naturals that have no gluten, soy, corn, dairy, sugar, salt, yeast, artificial colors, or artificial flavors. And they are not expensive. Quite often (about once every couple of months) they have a buy one get one special on them.
  5. bartfull
    Suggestion: forget about EnerG. Just about everyone here agrees that is the nastiest tasting bread out there. It even smells bad. Against the Grain is another company that makes great stuff. Not good for those who can't have dairy but perfect for those who can't have grains. And what I love about that company is it is a completely gluten-free facility...
  6. bartfull
    I just got some Fisher cashews as a Christmas gift. I usually buy Planter's because I know they are safe. I went to Fisher's website and they make the "Naturally gluten-free" claim and we all know that is meaningless if they are contaminated during processing. I wrote to them but haven't gotten a response yet. What's also a bit odd is that the website...
  7. bartfull
    I used to be the opposite but after I had been gluten-free for a while I found myself facing the gas and C. I now make sure to eat nuts every day - once after breakfast, and again either before or after supper. And not just a SMALL handful either. I eat about two LARGE handfuls each time. Works like a charm.
  8. bartfull
    It sounds like it is very possible that you do have celiac. Could I make a suggestion? Drop ALL dairy for at least six months. The lactaid may help with the lactose portion of dairy but there is also casein in dairy. If your villi are damaged from celiac they can't digest dairy. And there is both milk protein concentrate and whey protein concentrate in that...
  9. bartfull
    I agree - the biggest frustration is the cost of gluten-free foods. I eat mostly naturally gluten-free foods but I do like gluten-free breads. Somewhere around here is a thread I started last week about that. I am now paying $7.41 for a loaf of Udi's. I can get six SMALL sandwiches out of that. (The heels are usually so small I can't make a sandwich out of...
  10. bartfull
    As I said before, you may have had a reaction to one of the many ingredients in the Cheez Wiz, but it was NOT a gluten reaction. You can't be glutened unless you eat gluten and there is no gluten in Cheez Wiz. How long have you been gluten-free? Are you a diagnosed celiac? Many of us react badly to lots of different foods at first. Some of us develop...
  11. bartfull
    If you are in the US or Canada you were not glutened by maltodextrin. Open Original Shared Link It's possible that you had a bad (non-gluten) reaction to any of the many ingredients in Cheez Wiz. If you are new to the gluten-free diet it would be best to stick to whole foods for a while. Processed foods have so many ingredients, and at the beginning before...
  12. bartfull
    I heard this on the BBC News this morning. Restaurants in the UK must now identify any and all of 15 allergens on their menus. (I hope this idea spreads to the US!) The comments after the article are a bit distressing but then again, as celiacs, we are used to nasty comments from ignorant people. Open Original Shared Link
  13. bartfull
    Ooh! Thumbprint cookies, AKA peanut butter kisses, AKA, "tittie cookies" as my friend Glenn used to call them. I used to LOVE those, and now that my diet has expanded, I can make them! I'll be going to a friend's house for Christmas and would love the recipe too.
  14. bartfull
    When I get calls here at my business (or even at home), I always ask who is calling. If they just say, "Jeff", I will ask, "Jeff whom?". If they respond, "Jeff Smith", I will ask, "And you're representing?" If they don't answer with the name of the company, I just tell them straight out that if they don't identify themselves I refuse to talk to them.
  15. bartfull
    That's not really all that unusual. It took three and a half years before I was finally better. I developed intolerances to all sorts of foods for a while - corn, soy, almonds, blueberries, guar gum, and other things. It's only been the past month or two that I have been able to eat just about anything (except gluten of course). Keep a food and symptom...
  16. bartfull
    Also, if you haven't already, go to the coping section and read the Newbie 101 thread. It doesn't matter how careful you are about reading labels if you are still toasting her Udi's in the old toaster. Or if you stir her gluten-free pasta with an old wooden spoon, or cook her gluten-free foods in a cast iron pan that once held gluten. Cross contamination...
  17. bartfull
    McCormick spices are safe for us. And the ONLY valid "cross-reactivity" is for ALLERGIC reactions, not for intolerances. If you're new to the gluten-free diet it is probably that you just haven't healed yet. Sometimes at the beginning we don't do well with spicey foods.
  18. bartfull
    If you're a newly diagnosed celiac with lots of villi damage you can't digest dairy because the villi are the part of your body that does that. Given time (maybe six months?) you may well get dairy back.
  19. bartfull
    I haven't tried gluten-free tortillas yet, but I'm wondering if you popped them in the microwave for a few seconds. That MIGHT make them roll more easily without tearing.
  20. bartfull
    Tonight I'll be having my usual light supper (after having a huge lunch). It'll be a grilled cheese on Canyon Bakehouse 7-grain. (I traded in two loaves of that horrible Mountain White.) And I can now say that the very BEST grilled cheese sandwiches are made with Udi's multi-grain. I've tried the Schar and it's OK, and although I love the Canyon Bakehouse...
  21. bartfull
    Ain't it the truth! The first time I read the label on a Digourno rising crust pizza I was apauled that I had been eating that on a regular basis. Check this out: INGREDIENTS INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK...
  22. bartfull
    When we were kids we used to tell company that the dogs washed the dishes. Mom would be so mad and embarrassed.
  23. bartfull
    And here I was going to brag about having wild caught cod again. I love cod, but now you've got me craving lobster!
  24. bartfull
    "I guess a better way to explain it is I will type, the words are slow to come to the page ( sometimes a few words behind), and then a word will pop up missing letters that I know I typed)" Yes, that's exactly what happens to me if I type at normal speed.
  25. bartfull
    I don't know if they test or not but I DO know that in this country at least, modified food starch is almost always corn because corn is cheap (and getting cheaper by the minute. Out here people grow a lot of corn and all the farmers are having a fit because the price per bushel keeps falling.) I think Progresso is a pretty good company and they wouldn...
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