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pricklypear1971

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Everything posted by pricklypear1971

  1. pricklypear1971
    I'm sorry you got sick. However, you've got to learn not to eat anything you can't verify as gluten-free.
  2. pricklypear1971
    There are multiple threads around here right now about dealing with food at parties....the Martha Stewart one, the I was glutened at a Christmas Party one... As far as premade cakes While Foods carries a WHEAT FREE cake but they don't say it's gluten-free. TJ's carries one that is "no gluten ingredients". You could make on easily using a mix - King...
  3. pricklypear1971
    What do all of those substitutes have in common? Read the ingredients list. Have you considered salicylate intolerance?
  4. pricklypear1971
    That's a good idea. That expresses the idea that gluten sticks for life, more or less, to certain surfaces. I really wouldn't have a problem eating a "gluten-free" meal if someone really knew how to do it. I put homemade "gluten-free" food in the same category as restaurant fast food. Some people and meals will be safer than others.
  5. pricklypear1971
    I really don't think average, at-home cooks can get it unless they have to ( and by that i mean unless an allergic/intolerant lives with them). The best thing I can come up with is that gluten us like salmonella or raw meat. You must wash everything as if it has come in contact with it. And that still doesn't help with colanders, wooden spoons, etc.
  6. pricklypear1971
    I made "traditional" lasagna using Tinkyada noodles and no one knew the the difference. I read somewhere on the forum that corn pasta is a mess in lasagna. For spaghetti I use corn/quinoa and everyone likes it.
  7. pricklypear1971
    Barely cook them then put them in the lasagna. You can NOT cook wheat noodles and tgey will be fine after the lasagna bakes but I don't know about rice.
  8. pricklypear1971
    My ex SIL was like that. Allergic to milk but would gorge on milk-filled food when you made a point of making stuff without it. I was always confused about that...still am.
  9. pricklypear1971
    I want to add an interesting note about steroids and suspected DH. I was in them - injections, oral, topical for DH. All helped to some degree with the DH but I had horrid side effects which resulted in my derm withdrawing them - except topical. It wasn't til I got off the topical that my DH finally healed and remitted. I was 2 months gluten-free,...
  10. pricklypear1971
    I swear iodine is cumulative and DH changes over time. My first rash looked very different from my last rash before low iodine. And my last rash was minuscule compared to the any before (after being gluten-free 5 months). I think DH is known to break out on damaged/injured skin. That may be why you see it now on those spots.
  11. pricklypear1971
    Several. King Arthur gluten-free flour mix comes to mind. I buy it at several grocery stores. They have recipes on their website. A great site is Living Without, and they have a magazine too.
  12. pricklypear1971
    Don't you love it when they put the gluten-free stuff in a freezer next to the sprouted whole grain stuff??? Or gluten-free baked goods next to frozen cakes? Omg, gives me the willies. Know of one restaurant that does vegan, gluten-free, and veg along with "regular". I've found if a place does vegan they are more likely to do gluten-free. But no vegan...
  13. pricklypear1971
    I find the more fiber, the more stable the blood sugar. So, an apple is a better bet than an orange??? Eat a fibrous veggie or legume if youre adding a sugary fruit, bread, grain?
  14. pricklypear1971
    A few slices of bacon, hash brown patty, scrambled eggs, coffe, oj. Had planned on a day of hard labor. Now I'm sitting on my butt getting fat.
  15. pricklypear1971
    Exactly. Think again. You know the other place I find no help? Vegetarian restaurants. They are so consumed with keeping meat out, and subbing there's tons of processed stuff in there and a lot of it contains glutenous grains. And if it isn't processed it's a "whole grain" of some sort... Grains shoved in wraps, grains shoved in salads, grains inevitably...
  16. pricklypear1971
    We are taught to be good hosts/hostesses. A good hos/hostess will make their guests feel comfortable and well fed. That's why it bothers people. I think what us food challenged people forget in this whole mix is that WE are comfortable bringing our food because we know how impossible it is to make "safe" food; however, the uninitiated don't truly understand...
  17. pricklypear1971
    I have ordered from Natural Solutions for years. She does a great job sourcing beauty products for sensitives. I ordered from her before I knew I had a problem with gluten. I use the Beautywise products, Earth's Beauty, as well as bare minerals (not ordered from her). I have NOT researched what I have to screen for gluten but so far no problems. I don...
  18. pricklypear1971
    TPO is a test for autoimmune thyroid antibodies. It is usually not considered a "normal" thyroid test. Get a copy of your results and see if it was run. If it is high, you have Hashimotos Disease and THAT is supposedly caused by Celiac. Not all ob/gyn's will support natural progesterone supplamentation. I suggest arriving armed with info. Get one of Dr...
  19. pricklypear1971
    Ouch!
  20. pricklypear1971
    Sometimes it's the fats. Sometimes it's less, sometimes it's more. I've found using all butter is NOT the best converting most recipes. Sometimes shortening helps keep shape during baking. Maybe go half and half. I wonder if coconut milk or flour would be good in shortbread? I also think most gluten-free flour blends (especially rice) have zero flavor...
  21. pricklypear1971
    Try dry mouth toothpaste (check for gluten). I also used to put some Dr. Tichenor's on the mouth sores or wash my mouth out with it (dilute it for mouthwash and check for gluten). I would put some straight on a cotton swab, and hold it on the sore. Burns like holy heck but it numbs it and would stop it from getting bigger. And acidic foods make them...
  22. pricklypear1971
    Have you tried natural progesterone cream? Would that be ok with the clotting disorder? Dr. John Lee wrote a few books on its use. I used it after I had my son, approved by my ob/gyn who was sure I had endo. It helps be balance out my cycles, even on gluten. It can take few months but it got me there. Also, have they tested your thyroid tsh and TPO...
  23. pricklypear1971
    Yes, my advice is to push hard on getting Celiac testing. You have endometriosis, which is an autoimmune disease (I probably have it too, my tests were cancelled because I got pg). If you have one you are more likely to have two. Or more. I would try other things before Lupron, also, in your situation. Although a life of pain is no way to live - but...
  24. pricklypear1971
    Well, hon...I think I'd get a big bottle of something and lock the door. My son is a positive reinforcement kid. Drives me up the freaking wall. He has to have immediate enforcement/consequences and you have to be consistent for a week or more. Repeat. He needs a carrot every day. Makes me NUTS. I just had him tested for Celiac and am waiting. May try...
  25. pricklypear1971
    Ooh, that sucks. Hope you get it straightened out soon. If you can do nuts and dates and sugar (honestly you could do without the sugar in the recipe), and coconut I posted a bourbon ball recipe the other day that's grain free.
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