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bartfull

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Everything posted by bartfull

  1. bartfull
    Just call me "Patty Poopy Pants with dementia and a rash"
  2. bartfull
    While this article may be two years old, it is still relevant: Open Original Shared Link "Additionally, an expensive blood test which claims to measure "food sensitivities" by looking at antibodies in the blood called immunoglobulin G, or IgG, may be convincing more folks that they, too, have food intolerances. While the test seems to be growing in popularity...
  3. bartfull
    Never tried their hot dog buns but I assume they are a white bread type of bun. Their seven-grain bread is more like those mult-grain breads we used to buy from the grocery store. You know, the dark breads with all the nutty bits in them? Lots of flavor and great texture.
  4. bartfull
    Give it a minute. It seems about three weeks ago I was in my 30's. Then I woke up one morning and I was 60!
  5. bartfull
    But the sheetrock doesn't have that nasty after-taste.
  6. bartfull
    Yeah Laura, I hope you can find some Canyon Bakehouse. The taste is very similar to Rudy's multi-grain, but the texture is better. The one time I tried Rudy's (on the reccomendation of the guy who runs the health food store) I found that it fell apart. I told him, so he tried the Canyon Bakehouse. Now that's the one he eats too.
  7. bartfull
    I wouldn't do it FREQUENTLY but I would drive an hour, maybe once a month.
  8. bartfull
    I used to love the smell when I was a kid and when I would ask my Mom if I could try it she'd give me a sip of hers. YUCK!! I hated the taste! But when I was older I tried it black. (Mom used milk and sugar.) BLACK coffee tastes just like coffee smells when you open a new can. If it's fresh it is not bitter at all. It is absolute heaven! I honestly...
  9. bartfull
    Go to the coping section here and read the Newbie 101 page. It will help you learn about cross-contamination so you will truly be 100% gluten-free. Taping food to your back to check for allergies? Now that is the strangest thing I have heard yet! You DEFINITELY need a new doctor!
  10. bartfull
    There really is no reliable testing for other food intolerances. An elimination diet (such as you describe) along with a food and symptom diary is the only way to really tell. Unfortunately, dairy is one of the foods most likely to give us problems. You could always find a good gluten-free supplement for the calcium. It's a good idea to take a D-3 supplement...
  11. bartfull
    Nightshade veggies (potatoes, tomatoes, peppers and eggplant) can cause or worsen joint pain in some people. I right now am suffering from joint pains because when they had a ten pound bag of potatoes on sale for $3.49, I bought them. I have to eat them before they go bad so I have had them for every meal. I KNOW better, but they taste so good. When they...
  12. bartfull
    I saute mushrooms in lots of butter. Then I fry up some bacon really crisp. Make white rice and dump the mushrooms and butter into it. Crumble the bacon into it. Save back the bacon grease and mash up some cooked pinto beans into it and fry them. Then get some anaheim chiles. If you can get fresh, burn the skins off of them by pressing them in a dry...
  13. bartfull
    The new law that went into effect this month states that in order to be labeled gluten-free, an item must be tested. The test they usually use will tell them if an item has MORE than 20 ppm, in which case they can't make a gluten-free claim. But that doesn't mean it actually has 20 ppm. It could be anywhere between 20 ppm and zero ppm. 20 ppm is considered...
  14. bartfull
    Look at it this way - lot's of people have much worse diseases in that they need medication or surgery and even then they might not get better. Some folks (like your friend) have peanut allergies and can't even walk into a place that serves something with peanuts. Some have such severe asthma that they can't risk going anyplace where some woman dumped a perfume...
  15. bartfull
    Condiments! You need your own dedicated butter, mayo, etc. because knives dipped in these things usually touch bread and then are redipped. That contaminates the whole thing. You need your own toaster. Check the silverware drawer for crumbs. Check all your meds and supplements for gluten. Wood is bad - spoons and cutting boards that have touched gluten have...
  16. bartfull

    ARCHIVED What Do You Eat?

    bartfull replied to T.H.'s topic in Super Sensitive People

    Planter's. If there is any gluten they will be labeled. If they are processed in a facility that also processes gluten containing grains, it will be labeled. I eat their cashews and cocktail peanuts all the time.
  17. bartfull
    It sounds like you might have a problem with gluten. If you haven't checked your meds or supplements it's possible you are still getting gluten in your diet. You should read the Newbie 101 thread in the coping section and it will teach you about cross-contamination. (For example, if you use the same jar of mayo as the rest of the family, you are probably...
  18. bartfull
    Interesting article in the BBC news: Open Original Shared Link
  19. bartfull
    Yes, but after you've been away from those things for a few months you might get them back. Corn intolerance is like gluten intolerance in that everybody is different. Maybe give it a few more months and then try. The multi-vitamin thing is going to be the problem though. Not because of the corn starch so much as the blasted ascorbic acid in the vitamin...
  20. bartfull
    When I first became intolerant to corn I avoided it completely. But I now eat corn starch and maltodextrin because neither has the corn protein in them. Even baking powder has corn starch in it. I eat it with no problems. I can't drink out of those clear plastic bottles that water and soda come in though, because some of them are now made with corn protein...
  21. bartfull
    Maltodextrin is safe because the protein (the part we react to) has been processed out of it. But the main problem with vitamins is that almost ALL vitamin C (ascorbic acid) is derived from corn. They could get it from citrus fruit but it would be more expensive so they usually use corn. So, do you live near a Shopko? They carry a line called "Shopko...
  22. bartfull
    Yes, a lot of companies are switching to a plastic made with corn protein. Bad news for those of us with corn intolerance, but good news for the general population.
  23. bartfull
    Why do people brush it off like, "oh, no that is not your problem" because people with that problem are not that "sick? Back in the old days when my Mom was diganosed (the 80's) I think it was because no one had ever heard of it and they never saw her when she was in the bathroom for hours at a time. Now that people are more celiac aware, it's probably...
  24. bartfull
    If you read the articles again you will see that the first article says wheat has been PROPOSED as a fining agent. After running their test they decided it would not be a GOOD proposal. The second article says wheat is very rarely used anymore and that wines from those small percentage of wineries who still use it, the wine tests to less than 10 PPM and...
  25. bartfull
    If you look up "fining wine", a google search will lead you to many websites from Wiki to wine magazines to wine makers who list potentiial fining agents. Not a single one of them mentions wheat.
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