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SensitiveMe

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Everything posted by SensitiveMe

  1. SensitiveMe
    I know hard cheeses and yogurt are sometimes recommended as being lower in lactose but lactose levels are also dependent on the processing and fat content. So I suggested Swiss cheese either marked lactosefree or with 0 sugar content in case the lactose intolerance is severe...sort of as a baseline place to start for eating cheese if you are lactose intolerant...
  2. SensitiveMe
    If your problem from cheese is due to lactose intolerance try Swiss cheese as it is not supposed to have any lactose in it. Check the package it may say lactosefree or no lactose...if it doesn't say that then look at the sugar content and it should be 0 because lactose is a sugar. I have been lactose intolerant all my life as well as my brother and some...
  3. SensitiveMe
    I think your body is the best judge of what it can tolerate and if I were you I would probably never want to look at a whole grain/seed of quinoa ever again. For all the good things I always hear about flax and the nutritionist wanting me to add it into my diet I cannot tolerate the stuff in any form...I have tried quite a few times and even a small amount...
  4. SensitiveMe
    I am thinking perhaps the quinoa you ate was not rinsed enough. If the saponins on it are not rinsed off adequately they will cause a laxative effect. And quinoa itself is high fiber. So I wouldn't recommend ever eating a large bowl of it. It has been believed to work as a prebiotic which can tone your colon. Quinoa is not a true grain...it is classified...
  5. SensitiveMe
    Thank you, pricklypear and Ginsou. No wonder I couldn't find it...I was looking in the wrong places. I had no idea it was used to make pina coladas.
  6. SensitiveMe
    Earlier this year someone in the house here ordered blue cheese from the Wisconsin Cheeseman catalog. Since he is physically handicapped I have to unpack everything and put it away and prepare all his meals. I was stunned to read on the blue cheese label that it contained wheat. They advertise this blue cheese as fuller than others and with a crumbly, creamy...
  7. SensitiveMe
    One of my cookbooks says to replace sweetened condensed milk use an equal amount of Cream of Coconut (but I have never seen this product yet in my stores). The company is Coco Lopez. Or for a dairyfree version: Combine 3 cups vanilla soy or coconut milk with 1/2 cup sugar. Simmer and reduce to 1 and 1/2 cups. Thicken with 1 tablespoon cornstarch or...
  8. SensitiveMe
    A glutenfree setting is preferrable because glutenfree bread needs only one knead and one rise cycle. I continued to use my previous breadmaker (a Zojirushi which is expensive) and cleaned it thoroughly using a brush to clean the posts and paddles of the pan. Initially I used the regular bread cycle to make glutenfree bread until I became more experienced...
  9. SensitiveMe
    On the rare occasions my colander gets used for wheat macaroni/pasta I give it a good washing twice before I will use it for me. I put a considerable amount dish detergent like Ajax Triple Action (something with lemon or orange in it to dissolve away the sticky residue wheat pasta leaves behind) and rub it all over the inside and outside of the colander and...
  10. SensitiveMe
    The body has many physiological responses, reflexes and defense mechanisms which are not always understood or even recognized. Physiological conditioned responses of the body are widely accepted due to Ivan Pavlov and his famous experiment of eliciting the secretion of the salivary glands in dogs by the ringing of a bell. Pavlov abandoned his former career...
  11. SensitiveMe
    It is true you can use a regular bread setting. I did it for quite some time before I ended programming in my own settings. And what a big difference my own settings made in how the bread turned out and it takes an hour less time. I enjoy my bread now as it is more like bread should be. The regular setting made the bread too compact and tougher and dry and...
  12. SensitiveMe
    From what I have read it has been referred to as a fragrance reaction but they don't know if it is a true allergy or a response to a mixture of chemical irritants. And they don't know if it is the fragrance itself causing the problem or the mixture of chemicals in the product. It is steadliy becoming an increasing problem because of the increased use of fragrances...
  13. SensitiveMe
    I like Zojirushi because they are dependable, consistently reliable and last a long time. But they are expensive. I see they have a newer model with a glutenfree setting but it is about $250. I still use the one I have had which is programmable and I program in the rise, knead and bake times. But never buy the smaller Mini Zojirushi machine for gluten free...
  14. SensitiveMe
    Me too, on getting backed up, and having extreme constipation. Sometimes when I think it might be too much gas in my system I take what someone suggested on here (1/2 teaspoon baking soda in half a glass of water) and it has helped to move things some. Other times I take Senna Leaf tea or Organic Smooth Move tea. The digestive disease doctor told me to only...
  15. SensitiveMe
    Me too on those restrictions plus corn and oats. When I go to the grocery store the only snacks I can find are in the health food aisle where I either get potato chips cooked in canola or safflower oil. At my little natural food market I get Good Health Natural Foods brand Sea Salt Humbles which are baked Hummus chips. And Mediterranean Snacks brand...
  16. SensitiveMe
    I use the King Arthur glutenfree multipurpose flour with good results. But it has become too expensive. The site wants 7.95 for a 24 oz. box plus you have to pay shipping. I have found it sometimes here at my ShopRite grocery store for 6.99 a box. Since it is a mixture of rice flour, tapioca starch, potato starch and brown rice flour I am going to try...
  17. SensitiveMe
    I would not buy 4 bags of it. A considerable amount of people including myself do not like the taste of chickpea or garbanzo bean flour. I have a bag of this I am trying to use up instead of just tossing out. I did make an acceptable and good tasting banana bread (I used the recipe on their website) with it but still I noticed an unpleasant aftertaste...
  18. SensitiveMe
    Sara...I don't really know enough to give an opinion. I know my intestinal tract was really messed up and is still healing but sometimes I get anxious thinking something else must be going on. I do think it may be a good thing if you have some days that you feel normal. The best I can give you is some support and say I'm sorry you are feeling so anxious...
  19. SensitiveMe
    Chopper...Please don't be upset or take offense. I think the use of the terms psychosomatic and psychological were perhaps not the best to use. And I think what they are really trying to say is that gluten has not actually entered your body. However considering the definition I found of psychosomatic I can understand why one might be upset. Psychosomatic...
  20. SensitiveMe
    Ciamarie...another question please. Are you adding the vinegar to make it more acid and help it to rise? I ask because I just made a banana bread which is so like the texture of a gooey sponge that I could wipe down the walls with it without even leaving a crumb anywhere and it did not rise at all. I can't stand the texture of it. In wondering what went...
  21. SensitiveMe
    A big thanks from me also. A flour question...should I use white or brown rice flour or what other flour would you suggest can be used? I have recently been making my own applesauce. I can't believe how good it is, have become addicted to eating some every day and make it every Saturday without fail. I changed from just using the Vitamix to using a...
  22. SensitiveMe
    Bossley, I can't even imagine anyone on here becoming sick of your questions. Questions are a good thing...they provide information for others and even encourage others to ask questions. I recently did hear something about shrimp...it was about shrimp being imported from other countries containing harmful chemicals, and shipments being rejected. As...
  23. SensitiveMe
    Thanks karen, and bartfull. I will check out rice vinegars and look for the lower acid ones. One of the reasons I especially like the coconut vinegar is because it has a nearly neutral pH. I am starting to make my own mustards, mayonaisse and marinades and such so this is helpful for me.
  24. SensitiveMe
    Hi Rose, I am a Rose also. I am fairly new here myself so Hi to others new...Helen, Anete, Gemme, scaredblossom.
  25. SensitiveMe
    Oops...I forgot to tell you about another vinegar which has never caused me the least bit of problems. Actually my favorite but difficult to find. It is Coconut Vinegar made by Coconut Secret. It's GlutenFree made from organic coconut sap which is aged and fermented for up to a year. I get it at my local natural market when they have it. But you can check...
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