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About pianoland

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  1. If you've been gluten free for a year, would it even be possible to correctly determine celiac from that? Also do you mind sharing what the "acid reflux diet" is?
  2. I would definitely get a separate toaster (you can find them really cheap). I understand what you're going through completely, I share a small kitchen with 3 roommates. I recommend keeping stuff like your colander, pots, cutting board, wooden utensils (sometimes even spatulas), etc on a separate shelf, or in a separate bin in your room. It's less stressful knowing that even when you leave the kitchen, there's no confusion.
  3. I'm very sensitive and don't obsess over my hair/makeup products. What's important is chapstick/lipgloss/anything that might come into contact with your mouth. If you touch your face/hair a lot then just make sure you wash your hands before you eat, which is usually a given anyway. Sorry I don't have a better answer!
  4. At school, I only cook with my own pots, pans, cutting boards, etc, and have my own sponge. When I go home and my parents use shared pans (no scratches) and sponge, I have often had reactions that seems like gluten. (I try to ask them to dedicate a sponge but it becomes pointless when going back and forth between gluten/non-gluten uses of the pan.) At my sorority events I avoid the food (even fruits and veggies) and anything they cook for me, because I'm afraid of the shared pans. I could bring my pans to cook it myself there but the house kitchen makes me feel glutened just looking at it. My friend directly asked me today if they could make a gluten-free casserole in her casserole dish. It is so nice to be cooked for rather than bring a lunch bag, but I wasn't sure what to tell her. Is there any basis to my fear? What have your experiences been using shared equipment? Do you think trial and error is worth the possibility of a reaction?
  5. Glad to hear you're setting up an appointment. So many of your symptoms relate to mine.. for starters, I believe mono was my trigger. I also had issues with chronic yeast infections, muscle fatigue and soreness, and the most obvious one, stomach issues. This doesn't mean you have celiac but it could mean a gluten intolerance or an intolerance to something else. I recommend keeping a detailed food log and include reactions. Good luck and keep us updated!
  6. In my experience, there's not a whole lot you can do about acne, other than control it with topicals and antibiotics, and slowly weening off of those. I've dealt with acne since I was 15 and after my celiac diagnosis at age 19, not much was different in terms of my regimen and the results. Hang in there, unfortunately it's a part of growing up!
  7. It definitely influences me. I always check the ingredient list before making the final decision. But I mostly eat whole foods because it's cheaper and most of the processed treats/bread/pasta I get are certified gluten-free.
  8. I've also reacted to Wegman's corn pasta (not consistently though) but don't react to corn tortillas/chips. I tried googling to see if anyone had issues with their corn pasta but didn't find any good info. As for the peanuts, it could be cross contamination.
  9. A lot of celiacs say it takes about a year to fully heal, so you might experience some glutening symptoms as you heal. (I recommend keeping a food log because it's the best time to discover any possible food sensitivities.) Anyway, my symptoms pre-diagnosis were much worse than if I get glutened now. It only takes some cross-contamination to trigger symptoms though. Typically it's rumbles/gas and exhaustion. I can't speak for DH. I do remember thinking the same thing...kept hearing how symptoms would worsen the deeper I'm into the diet. However I don't find this to be true. The symptoms aren't worse but I've become much more sensitive.
  10. NYC is a great place to visit without worrying about eating safely. My latest successes: -Heartland Brewery (Midtown West location only) Waiter assured me they prep in a separate location with separate mixing bowls, utensils, etc. http://www.heartlandbrewery.com/ -5 Napkin Burger Gluten free buns and separate frier. I've been there 3 or 4 times, no reaction any of the times. http://5napkinburger.com/ In the past I've also had good luck at -Bistango -Nizza's I walked past Risotteria but I'm dying to go there next time I'm in the city! Feel free to add to this list.
  11. Why not start up yogurt again? I eat it almost everyday. It's so easy to make it interesting. I tend to get plain Greek and add different fruit like kiwi, banana, blueberries, whatever is in season, homemade granola (especially since you can tolerate oats), almonds, dried fruit, honey or cinnamon if you want a sweetener. It never gets old! I'm not very good about being consistent with taking a probiotic but I think they really help with digestion. This is what I take, not sure if it's easy to get your hands on though: http://www.melaleuca.com/ProductStore/ProductDetail.aspx?sku=7774
  12. Something I've had to tell myself over and over is that food should not stress me out. Stress is enough to trigger what feels like a reaction (often psychological for me). If you give your mom the knowledge/understanding of cross contamination, the foods that are safe for you, and buy separate cutting boards/strainers/pots/pans/stirring utensils, she can certainly cook for you. You should never let celiac get in the way of social events...going out to eat is more about being with the people than it is about the food. Bring something if you're not comfortable eating what they serve.
  13. I have an upcoming interview that involves eating breakfast (in a group), then a one-on-one lunch. Should I include in my RSVP that I'm gluten free, or handle it by declining breakfast and just hope I'll have an option with lunch? I don't want a job interview to be about the meal, so any tips on how to approach this?
  14. I wake up feeling good and rested, and keep my energy throughout the day. I can fight off colds like a champ. It's changed my life for the better!
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