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About june27

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  1. We have a trip planned for Dublin and Belfast, and I thought I would check in and see if anyone had any good dining options. I have been searching findmeglutenfree.com and just looking at various restaurants, but I am running out of steam. The impression I get is that most places in Ireland and Northern Ireland are very Celiac-aware, so I am wondering if I might be able to eat at restaurants, even though gluten-free is not marked on the menu. Does anyone have any first-hand experience? Any recommendations for lunch/dinner? Any pubs that I will be able to eat at? Any other words of wisdom are appreciated as well. Thanks in advance!
  2. i have tried a few different varieties - all relatively inexpensive. i have seen/bought them at target, home depot, and other similar type stores. the first one i bought was stainless steel, and i found it terrible to try to clean. at that point, i was marinating the veggies in salad dressing, so that might have been part of the problem. the most recent one that i got was this one (or something similar): http://www.target.com/p/chefmate-mini-bowl-topper/-/A-14777037#prodSlot=_1_60 the two things i like about this one is that it is non-stick, so relatively easy to clean. also, because it is round, there are no cracks/crevices for things to get stuck to. not everyone likes non-stick, so this might not be good for everyone. i have not had any issues with the coating on the inside of the bowl scratching, but the bottom does tend to scratch off - no food on that surface, so it doesn't concern me too much. good luck!
  3. Has anyone spent any time on Orcas Island off Washington state? We are planning a trip out there this summer, and am trying to figure out what there are for options regarding grocery shopping and gluten-free-friendly restaurants. At a minimum, we will be getting a place with a fridge, but I am not sure how important it will be to have a stove as well. Any feedback would be greatly appreciated Thanks!
  4. I was diagnosed 2+ years ago, with no complaints of digestive issues - I started seeing a naturopathic doctor for my seasonal allergies and dry eyes. After a food sensitivity test, which I scored off the charts for gluten and wheat, a celiac blood panel was done and came back positive for celiac. My first reaction was that I was glad to have an answer and that I was going to embrace this new diet and try lots of new foods. After a few weeks on the diet and lots of reading, I found myself in a similar place to where it sounds like you are now. I kept reading more, to try to gain more knowledge. Some of it was helpful, and some just added to my being overwhelmed. At some point, I decided to make a mental list of what I was going to do/avoid, and continue down my path. For me it was to do all of the obvioius things - cleaned out the cupboard of gluten or contaminated items, new cutting boards, wooden spoons, plastic spoons. I changed over my health/beauty products because I wasn't sure if I would know if I was reacting or not. I also was very careful about reading ingredients - I still do not eat anything made on shared equipment (I can't say that I know this is an issue for me, but I have had no reason to test it out). I started eating out with anything off a gluten-free menu - but that philosophy has changed over time. After 2 or 3 months, I hadn't had any issues, and was starting to wonder if I was really doing as well as I thought, or if maybe I was a silent celiac. I went out to eat, and contemplated tasting one piece of pasta from my boyfriends plate (ok, i didn't really contemplate it, because i know it would be a bad idea, but the thought did briefly cross my mind). that night i got home, and i felt terrible - tummy cramps, C then D, bloating/belching. this went on for 4 days, and it was another 4 days before my digestive tract really got back to normal. now i know what my symptoms are when I get glutened (less severe with less gluten, but the general symptoms are the same). I had ordered off the gluten-free menu, but did not say it was an allergy - I have never gone back to that restaurant. things that i have learned since then: -cooking food in the pizza oven that has flour in the air does make my tummy unhappy (who knew they cooked the chicken wings in the same oven?? - i would not have ordered them i knew where they were cooked) -my sister uses a new package of sugar for me (the canister is contaminated with flour from using the same measuring spoon - made me sick for a day before we figured out the source) -restaurants take your gluten issues more seriously if you tell them it is an allergy (i know that it is not, but it is a word they understand and makes them take it seriously) - one small (accidental) sip of gluten-beer will make me sick for a day Each of these mistakes makes me realize how sensitive I am, and also helps me to communicate to others how serious it really is. It really does get better with time. Don't expect that you will be 100% perfect from the start - do the best you can and learn from your mistakes. Good luck!
  5. i was a beer snob prior to diagnosis as well. i gave up alcohol for the first year making exceptions once every month or two for special occasions. now, i drink mostly wine or hard cider. i have tried a few beers: redbridge - i was not a fan of this greens and glutenburg - i really like both of these. even my boyfriend thought they tasted good (and he still drinks gluten-filled beer) dog fish head - i wouldn't really call it a beer. was interesting and fruity - more like a wine cooler. a good change of pace, but not something i would want more than 1 at a time pasta - i find i eat more pasta now than i ever did before going gluten-free. in general, i find that i prefer the ones that are made from a blend of flours best. however, i do like the tinkyada rice noodles in a soup. i am not loyal to any brand - i pick whichever one has the shape that i am interested in at the time. good luck!
  6. I think the GFinDC's assessment makes perfect sense to me (though I have never thought about it in that level of detail). Before going gluten-free, I could belch on command - on an empty stomach, after eating something (with or without gluten). I also found that I would have to belch after eating - not always, and it definitely happened after eating something as benign as eggs and rice. Now that I have been gluten-free for over 2 years, if I am accidentally glutened, the belching starts in again. After eating anything, I belch. The only way that I can describe it is like my insides feel inflamed and anything I eat just makes them uphappy - and I belch and get crampy. The worse the glutening, the longer this lasts.
  7. I did not have a lot of classic celiac symptoms prior to diagnoses, but for many years i have been able to belch with more depth and volume that a beer-guzzling college student (not calling names here, as i was once one of them). and, i could do it just about any time of any day on command. yup, pretty classy for a woman in her early 40's now that i have been gluten-free for 2 years, i couldn't belch on a normal day if i tried. if i am accidentally glutened, that is my first symptom - within 2 hours and am bloated and belching. if it was a big enough glutening, this will last for days, and will be worst right after eating.
  8. I like Green's and Glutenburg. Both make a few different varieties, and all have been tasty. Even my boyfriend (who loves IPAs) would drink both of these.
  9. Before I was diagnosed, I started seeing a naturopathic doctor (after 20+ years of allergies, including 5+ years of allergy shots). Before making any changes, she did a blood test to see if I had any food sensitivities. Gluten and wheat were off the charts, so we did a Celiac panel - came back positive. In addition to giving up gluten, I also had to give up dairy, yeast, citrus, and oats. I did this for 2 months, and then started to challenge the different foods. Next month will be my 2 year mark. I have been able to add back some dairy - goat cheese and hard cheese only. No milk/butter/soft cheese - they all cause my allergies to be much worse. I can go from feeling fine to having severe post nasal drip with just a few days of having a little bit of cheese on a salad. In the past few months, I have cheated a little on the milk/butter front - mostly when I am out and don't want to deal with it. I should try to get back on the wagon though The other thing that sometimes causes problems if I have too much of it is yeast. I was eating a lot of kombucha and kefir (coconut milk variety), and my sinuses started acting up. So I gave it up for another few months, and did another challenge and it was OK. I am still on all my allergy meds (though I am hoping to get off them someday), but now they are at least under control. It used to be that I would be on all of the meds, and still have more symptoms that most people. If you can't get the blood test, you could always try an elimination diet for a couple of months, and start adding foods back one at a time. I think I usually did a challenge for 3-5 days - except for dairy. Dairy i did for 5-7 days and did it incrementallly (hard cheese, then soft cheese, etc). Good luck!
  10. i kept meaning to respond to this thread before the holidays, but with all of the running around, i kept forgetting about it. the first recipe is for chocolate chip cookies. a friend gave me the cookbook for christmas last year, but i was able to find the recipe online as well. the cookies are crispy and super chocolately - no one ever turns them down: http://www.artofglutenfreebaking.com/2009/05/gluten-free-chocolate-chipchunk-cookies-2-delicious-recipes/ when i was home for christmas, i tried this recipe for cinnamon chocolate chip butterballs. i used bob's red mill gluten-free flour with xantham gum and enjoy life choc chips. it was a big hit: http://www.bettycrocker.com/recipes/cinnamon-chocolate-chip-butterballs/7d9c9bd5-5ff4-4c17-99ae-69f7d838f631
  11. I have not had this problem since I went gluten free, and it only happened a handful of times before that. It never happened enough (or closely enough together) for me to be able to identify some sort of pattern. Since it did happen so infrequently, I am not sure if gluten-free has fixed the issue, or if I have just been lucky. When it did happen , it was just awful. I don't think I ever experienced it at breakfast. In my mind, I always thought it had something to do with being hungry and thinking I would be eating soon, so my stomach would start secreting acid. When I didn't give it any food, it got really cranky. [i have no idea if that is what 'really' happens, but that is the story in my mind.] Once I would eat, I would end up with more bloating and cramps, and I'd have to lay down and wait it out until it passed. After experiencing this once with my boyfriend (after repeatedly telling him that I needed to eat), he would always ask "how badly/soon do you need to eat" if we were trying to plan when to have dinner Now that I am gluten-free, bloating is the tell-tale sign that I have been glutened. When that happens, I will be bloated for a day (maybe more if I ingested more than small CC amounts), and will get more bloated any time I eat anything - until my insides are able to heal a bit. Good luck! I am curious if anyone else has experienced this as well...
  12. I have been gluten free for about 1-3/4 years. The first few outtings are definitely the most nerve-racking. It does get easier as you go along, but the diligence is always there. What I have found helpful is to contact the restaurant/bar/caterer in advance. This allows you to get a feel for what you are getting into before you get there. It also allows the place you are going to try to accommodate you. I went to one wedding that was a buffet. They brought me out a whole plate of chicken (way more than 1 person could possible eat), and told me what i could and could not have at the buffet. I believe they have servers dishing it out, so there was less risk of spoons crossing to the wrong bowls. Some more informal gatherings (bbq buffet) the caterer assembled a meal for me in advance. If I think that I won't be able to eat when I am out, I will pack some food in my purse (either a sandwich, or kind bars, etc). Bar food - salads are often ok. also burgers, but make sure you can get them to clean the grill if they put burger buns on it. i did have an issue with this once, but usually have had decent luck. beware of anything fried (including tortilla chips if they fry them on-site). If I called ahead, and it didn't sound promising, I would probably bring a sandwich in the car to eat before heading in, and another for after in case I was hungry. good luck! being prepared definitely goes a long way in alleviating the stress of these situations. The seafood banquet might be tough. If the potatoes are baked, they might be a good option.
  13. the only thing that helped me with the pityriasis was lavendar essential oil. i would mix it with a base (massage oil from one of the body places - bath and body works, or the body shop - i forget which). i would apply liberally to my back every morning and evening. it helped to take the edge of, and i smelled lovely
  14. I think I am ready to start roasting more veggies I have always liked roasted potatoes, but haven't ventured out to other veggies. however, this past weekend i made roasted cabbage - and it was fantastic! the fact that i put bacon on it contributed to its goodness, but i think it would be pretty good without bacon too.
  15. I have had sensitive skin (rashes, itchy) off and on for most of my life. I am not sure if it was eczema or not, but mine are typically pretty itchy. Since going gluten free (spring of 2012), I have not had any skin issues. As I am writing this, I am realizing that I usually get really dry skin around my neck at this time of year and I have had no issues this year. Maybe gluten-free is helping this too! I also had pityriasus rosea many years ago - and that was NOT FUN! I went in thinking the doc was going to tell me that I had dry skin on my back and send me away. Instead, she rushed out to get a book to show me that I looked 'just like the picture'. It was not very comforting
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