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lorka150

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Latest Celiac Disease News & Research:

Everything posted by lorka150

  1. lorka150
    Lauren, your family is the WORST! (just kidding, obviously!.... just making fun). About gluten-free being a fad-diet, if you're so concerned, use the term celiac disease to prevent assumptions.
  2. lorka150
    Instead of a book, what about a magazine subscription? When I was a kid, I subscribed to "Owl" (I think they still make it), but I loved to read and they often had a few short stories, activities, a lot of neat information... That way, it's a gift she can look forward to every month! I can't quite recommend many books, but I did love the Narnia books as...
  3. lorka150
    I don't buy things pre-made, but it's easy to make things and freeze or store them in portions for grab and go. In addition to baked goods (like bars, muffins, cookies), what about trail mix / "chex" type mixes? popcorn? homemade jello cups (or the store bought ones, but if you are elimating, i would think you are going for more natural options)... you can...
  4. lorka150
    This (post) reminds me of an episode of Seinfeld, where they want to buy this really 'awesome' wheelchair and their selling point is: "makes you always want to be handicapped'. My mom (who has MS, uses a cane, and will soon be in one, no doubt) thinks this is funny. My aunt with MS - hilarious. People can't believe they think it's funny. I think that people...
  5. lorka150
    Hi there, I am not sure how high your enzymes are - it's a little common, as I was in the same boat and searched this board for answers. However, mine were ridiculously high and remained that way for about seven months. I don't have a GP, but a combined effort of my GI and internist insisted on a liver biopsy. My levels were over 800. Slightly elevated...
  6. lorka150
    the ones in our grocer have gluten.
  7. lorka150
    Bob's Red Mill TVP is made in the gluten-free facility. It is safe.
  8. lorka150
    I am not sure (because I am in Canada), however, if you post this in Pre-Diagnosis you might get a better response (not that Robbin's response isn't great! I just meant 'more' of one). I don't think that many people check this thread unless they have a loved one with it.
  9. lorka150
    most gums are. there are a few that aren't. i know trident, dentyne are for sure.
  10. lorka150
    i know that brunswick sardines are gluten-free (at least the flavour in spring-water, which is the only one i have called about), whole foods 365 tuna, and clover leaf tuna (except for one flavour, which does say wheat on the label).
  11. lorka150
    About four weeks ago, it was pointed out to me that I haven't eaten a single cooked food in about nine months. I'm raw by default. This is the best I have felt since diagnosis.
  12. lorka150
    depending on the recipe, you can sub fish sauce.
  13. lorka150
    i use bob's red mill - they are made in the gluten-free facility. i got them at wegman's.
  14. lorka150
    Hi Becky, This was brought up a few weeks ago, and there were different responses. Personally, when I first was diagnosed, and went gluten-free, I got very ill (from the celiac), however I did not get one cold or flu or sore throat or anything. I was prone to these (usually the flu twice a winter, plus a plethora of colds since I can remember). However,...
  15. lorka150
    there are flavoured tunas here in canada by a brand called Clover Leaf. they are all gluten-free except for one (a thai-type flavour, i don't quite recall), and, as aforementioned, it is clearly labelled.
  16. lorka150
    We just mix regular mustard with honey - if you can't find one.
  17. lorka150
    i have all of these written down, and you can see what is best for you. i like flax because of the added nutrition: for binding: 1 tbsp. ground flax + 3 tbsp water 1 tbsp gelatin + tbsp water 1/4 c. blended tofu 3 tbsp. fruit (I use prunes, generally for this method) for leavening: egg replacer (But not for you! ) 1 tbsp baking powder...
  18. lorka150
    i use the flax method or ener-g (depending on the recipe) for all of my baking.
  19. lorka150
    not really, actually. unless that was the only ingredient, but in general, to the the creamy consistency, you wouldn't use enough to overpower the taste of the other ingredients.
  20. lorka150
    yes. are you dairy free? it has dairy.
  21. lorka150
    i use Ener-g, Bob's and Nu-World Amaranth. i do NOT recommend bulk flours. the same scoops/carelessness + flour in the air will definitely result in cross-contamination. i have seen employees using the same cloth to wipe each one. it's not worth the risk to save a few bucks.
  22. lorka150
    pureeing veggies will work, yes, but what about using coconut milk?
  23. lorka150
    red wine vinegar in it's natural state is gluten-free... but if it's a flavoured vinegar, it might not be. you might want to call the company.
  24. lorka150
    All Pillar's extensive list is mostly gluten-free (I think one of them aren't). They list every allergen on their site, including sulphites.
  25. lorka150
    Open Original Shared Link << I posted that the other day - sort of similar to your question!
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