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lorka150

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Everything posted by lorka150

  1. lorka150
    catherine, ever since i was first taught to bake, we never, ever used the right amount of sugar. we always halved or thirded it. it will not cause any problems adjusting it.
  2. lorka150
    yes
  3. lorka150
    artgirl - the citric acid is corn derived.
  4. lorka150
    i posted this the other day in this thread: Open Original Shared Link my rules of thumb: for eggs, there are two functions, as a binder or a leavener. as a binder in bread, i use 1 tbsp. flaxseed + 3 tbsp. warm water; or 1 tbsp. gelatin + 3 tbsp. warm water; or 3 tbsp. pureed prunes. for leavening, i use ener-g egg replacer, or 1 tbsp. baking...
  5. lorka150
    I used it for awhile (the one without oats) and was feeling ill. i called them and they said that they do not know all of their sources so they do not guarantee anything gluten-free. this might not apply to you (this was about in december?), but i wanted to let you know.
  6. lorka150
    peanuts and treenuts are two seperate allergens. many people are allergic to both, but you can just be allergic to one. i am not sure if it's genetic, but every single person i know with a severe peanut allergy, all of their siblings have one, too. this could just be a coincidence.
  7. lorka150
    I agree - Wegman's is nice for that! There is a plethora of gluten-free places in WNY. Check out the www.buffaloceliacs.org , www.buffaloglutenfree.org and www.glutenfreeinwny.com websites for ideas/places, too.
  8. lorka150
    my liver enzymes were elevated above 800 and i was hospitalized. they eventually teetered to about 200 for four months, and then they did a liver biopsy. they are now returned to normal. no one knows 'why'. my internist said as long as the tests were fine, it was okay (when they were about 200). i am just awaiting one more result from the biopsy. is there...
  9. lorka150

    ARCHIVED Questions

    lorka150 replied to tigger61's topic in Coping with Celiac Disease

    tigger - from the day of diagnosis i went gluten-free. for about 4.5 months, one product slipped into my diet daily (i didn't know), and i lost about 45lbs. I was extremely tiny, and in the hospital - two doctors had told me I was going to die. I was on the toilet about seventeen times a day. No exaggeration. One day, i checked a food and realized there...
  10. lorka150
    at the beginning, i could stomach jello/homemade gelatin, most veggies boiled without any seasonings, nut butters, egg whites boiled, tofu pudding, coffee (no one could believe it!). after a bit, i could eat raw veggies and sometimes tuna. this was hard for me because i was a vegetarian, but had to think outside the box for a bit. later on, berries, and citrus...
  11. lorka150
    I, too, had the bloodtests covered, but I cannot be sure whether they were covered through OHIP or my insurance. But I do know that I didn't have to submit anything to my insurance... I just did it as "I normally do". But that might have changed. OHIP changes so often!
  12. lorka150
    yes, but check certain things... shampoo/conditioner/body and face wash can get into your mouth in a shower. handsoap and handcreams and whatnot are on your hands. nailpolish can chip off into cooking/baking, or if you bite your nails. and so on.
  13. lorka150
    Welcome, my friend.
  14. lorka150
    tropical source chocolate bars are gluten and casein free.
  15. lorka150
    Everyone is different. Most people, I have discovered, have felt a little bit of improvement int he first month then hit a bit of a standstill. I went gluten-free about a year ago, casein free since about November, and am still not feeling up to standards. It gets better as time goes on, but patience is a key factor.
  16. lorka150

    ARCHIVED College Food

    lorka150 replied to CBM's topic in Coping with Celiac Disease

    i would recommend getting her an on or off campus apartment with her own kitchen. i never, ever could have had the meal plan.
  17. lorka150
    just to add - artificial sweeteners aren't as bad as all these tests claim them to be... whenenever there are these cancerous links, these poor rats are pumped with the equivalent to (something similar to) ten diet colas. everything in moderation, really.
  18. lorka150
    my rules of thumb: for eggs, there are two functions, as a binder or a leavener. as a binder in bread, i use 1 tbsp. flaxseed + 3 tbsp. warm water; or 1 tbsp. gelatin + 3 tbsp. warm water; or 3 tbsp. pureed prunes. for leavening, i use ener-g egg replacer, or 1 tbsp. baking power + 1 tbsp. vinegar (or oil) + 1 tbsp. water. i generally use the...
  19. lorka150
    i've gotten cross contaminated often in coffee shops that bake on premise. the only one i have never gotten ill at is starbucks. if the clerk has donut goo on their hands and then put the lid on your drink, it might give to some crumb residue. to be safe, you could always just go in and order instead, and ask them to wash their hands.
  20. lorka150
    i also use stevia, but the liquid form. it is chemical free, which is why i opt for it for over artificial sweeteners, and i enjoy the taste. i use it in coffee.
  21. lorka150
    Hi Leslie, After my first period at age 12, I went on the pill almost immediately because I had extreme cramps and could not function. About four months before I was diagnosed with celiac (about 10 years later), I went off the pill. At that time, I was a runner, and we assumed that I wasn't getting my period because of that and the pill adjustment. Once...
  22. lorka150
    i don't buy an all purpose, but my basic mix is 2 parts amaranth, 1 part tapioca, 1 part potato (again, recipe pending). but i love the taste of amaranth.
  23. lorka150
    i use those rules but sometimes none for cookies. it depends on the cookie i am making.
  24. lorka150
    Allegra is gluten-free, I called earlier this year. I use Nasaleze after I had to go off medicated ones.
  25. lorka150
    hey sorejoints, mcmaster in hamilton is great for specialists, and often, you can get in quicker there. i don't wait long for my GI appointments; i have a fantastic GI in the niagara region, here, not too far from you.
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