hexon

I think my gluten intolerance actually started after my C. diff infection during undergrad about 6 years ago. Still can't eat gluten containing foods to this day. It's important to remember that antibiotics that are decent at killing C. diff aren't always effective because of resistant strains. Having said that, if he no longer has C. diff but still has symptoms...

The only thing I can eat at Panera is the black bean and tomato soups. The last three times I've gotten the salad I've gotten stomach cramps within 15-20 minutes, even having asked them to change their gloves. I don't think it really matters that they change their gloves anyways, since they put their hands in the different ingredients for the people in front...

Yeah, I have a co-worker with stomach issues and terrible frequent migraines. Another co-worker with lactose intollerance with a sister who gets rashes when she eats wheat. A friend's mom with fibromyalgia. And a family friend with grave's disease. I just tend to think all problems are caused by wheat now haha.

according to glutenfreedrugs.com most major doxycycline manufacturers (mylan, west-ward, and watson) are all gluten free. Which manufacturer is your doxycycline from? I did find that according to livestrong.com brand name Doryx has wheat starch in it, but that is only the brand name. Generic manufacturers can use whichever inactive ingredients they want...

Since when do Asian foods tend to be gluten free? I'm not so sure this Tim fellow and his parents completely understand gluten free either. Maybe he just eats white rice when he's there?...

Before I went gluten-free I had loud stomach rumblings all the time. All sorts of sounds! I also had episodes of bloating that caused bad pain, to the point I couldn't stand up strait and walk. I had to sit down or double over. Like others have said though, everyone is different and not everyones' symptoms are the same.

Just go with Ibuprofen. It doesn't have as much bleeding risk as the aspirin. But if you take it on an empty stomach it can cause stomach discomfort. So long as it's gluten-free it won't undue anything since it's absorbed in the stomach, not the intestine.

Honestly, there isn't going to be an answer on which pharmacy is best because even though they all have the same store name they are run by different pharmacists. If you lived in Knoxville, TN I'd say to pick my store, haha. But your best bet is just to find ONE pharmacy where they are polite and respectful and explain your intolerance and what you require...

Haha, after ready all the negative comments about Ener-G Bread I looked up a picture and realized it was the first brand I tried. TERRIBLE!!!!!!!! It wouldn't even cut without crumbling apart, and it tasted like sandy styrofoam. I guess they just stay in business from new celiacs buying it for their first time.

Wow! So much has changed in the last few days, and it's awesome! I'm glad the community's voice is being heard, especially by its own organizations.

I recently discovered that my study spot was directly adjacent to a local candy store, so being the diligent student I am I decided I needed a candy break. I really wanted chocolate covered raisons! However, I saw they also had chocolate covered pretzels and other wheat containing goodies, so I asked them about using the same chocolate for everything. Of...

I think China Wok probably didn't agree because chinese and japanese places use soy sauce in EVERYTHING. Soy sauce contains wheat unless it's specifically gluten-free soy sauce or tamari soy sauce.

I don't see it so I'm assuming it got deleted. It's really annoying seeing lots of negative comments and then look back the next day and seeing tons of positive comments. It's just dishonest.

While I like that companies are finally starting to develop a market for their gluten-free audience, the NFCA should have made more effort to educate dominos on prep practices before they ever gave them any kind of certification. Consumers aren't aware of different certification levels, and neither are the individuals who will most likely be ordering food...

When I make Bob's Red Mill pizza crust I divide the dough evenly and press them out on cookie pans lined with parchment paper. Normally each pizza is about 12". I then very lightly coat the top of each pizza with the tomato sauce that I'm going to use, just to keep the dough from becoming too crispy. I bake that for 10 minutes at the recommended temp, then...