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nettiebeads

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by nettiebeads

  1. nettiebeads
    Wow!! I never thought to look there! It's funny how sometimes the name brand will be okay and the local brands not, and vice versa. Anyhow, thanks for the tip!
  2. nettiebeads
    CROSS CONTAMINATION!!! How if a spatula is used to flip a bun, then is used to do a gluten-free burger, the burger won't be gluten-free anymore. I have order things that I know are naturally gluten-free (omlettes) but have always wondered if maybe the food wasn't really gluten-free. Or that putting a piece of toast on the plate, then taking it off, the...
  3. nettiebeads
    I use the rice crackers. I'm Lutheran (MO synod) and give mine to the elder who puts it in the tray right before I come up for communion. I haven't had a cross contamination issue because the regular wafers are more like styrofoam and have a hard finish, so it doesn't seem to bother me. But the regular wafers will set off a definite gluten reaction for...
  4. nettiebeads
    Well, for me bananas, rice and cheese bind me something horrible. I can do citrucel, which you say you can't. How about dried apricots? Usually three in the morning for a few mornings works for me. When things are really bad there's always good ole Milk of mag. I have to be careful with that. One little sip and the next day I'm really loosened up, if...
  5. nettiebeads
    I use the McCormick brand a lot and have had no problems.
  6. nettiebeads
    Yea!! I had been eating the ones w/o wheat or beer mentioned in the ingredients. It's just nice to know that I don't have to worry about the safe ones - they ARE safe!!! One less worry, and a big thanks!
  7. nettiebeads
    After 9 years of gluten-free, I found out my reactions differ - sometimes a really good bout of D, sometimes not, sometimes brain fog w/o the D,but that would be in varying degrees so I didn't pin it to my food intake, sometimes fatigue with or without the D. It varies still so much for me. I am trying to be even more careful than I have in the past and...
  8. nettiebeads
    Oh wow!!! I just love this forum. I've had those itchy bumps for years on my fingers, fortunately they were just irritating but not painful. Just like on the upper left hand pic. on your link. THANKS!! My dr. said the bumps were probably because I handle paper all the time. He said that the copy paper is coated to help it slide through the copiers and...
  9. nettiebeads
    Nope, once you have celiac disease, you got it. Period. As for "what happens..." I usually tell them "really bad diarrhea and painful gas for starters.." because it usually gets asked when people are eating it really shuts them up. They don't want their appetite to be affected
  10. nettiebeads
    I agree with you; I'd hate to be defined by a disease. My mom, bless her heart, keeps forgetting that I have celiac and tries to feed me stuff I can't eat. But she's 84 and not in the best of health.
  11. nettiebeads
    I googled it and it would be okay. It's another strain of yeast different from the Brewer's yeast and others generally used for baking. Instead, it's from the candida strain and supposedly is higher in protein and other trace elements than common yeast.
  12. nettiebeads
    What do you do for protein? I thought my tummy upsets were do to my gallbladder acting up. You have given me something to think about. I think it is very possible for those with celiac disease to have problems digesting foods with high fat content or maybe even some fat content period. I know I feel much better when I go very lean in my foods.
  13. nettiebeads
    What do you do for protein? I thought my tummy upsets were do to my gallbladder acting up. You have given me something to think about. I think it is very possible for those with celiac disease to have problems digesting foods with high fat content or maybe even some fat content period. I know I feel much better when I go very lean in my foods.
  14. nettiebeads
    From what I can figure out, we either have to make do with the really cheap imitation stuff where there's just enough soy to call it soy sauce. The rest is carmel coloring and other things so it can be produced cheaply (but gluten-free) or go for the true soy sauce which is just soy cooked forever to thicken up without wheat (but terribly expensive). Sigh...
  15. nettiebeads
    Hmm, I think that this is a subject worth some serious persuing. I appreciate tarnalberry's explaination of lactose intolerence, why and why you can ingest it later, which is what happened to me. And as she pointed out, I still can't eat lots of yellow cheese and I'm not as much of a milk drinker as I was. And did you know that people from northern climates...
  16. nettiebeads
    I've had it at the restaurant in KC with no problems. They don't have a gluten-free menu, but several selections are gluten-free. I had their mahi-mahi a couple of weeks ago, again with no problems.
  17. nettiebeads
    I agree with Richard. I have made pumpkin pies for family members and used a little leftover and cooked it like a regular custard for me (which is what it is anyhow) with no problems. BTW, I always use Libbys.
  18. nettiebeads
    I've found that it takes a combination of things to replace the flour. I would start making it the traditional way using cornstarch to incorporate the butter. Then if it doesn't thicken up as you would like it, use potato flakes. (instant potatoes are great for "saving" gravies, sauces and soups)
  19. nettiebeads
    I believe you are right. Masa flour is really corn meal processed more to make tortillas and such. It's safe, as my tex-mex friend makes traditional tamales every Christmas and uses them to pay me back for taking her to St. Louis to get her special masa flour.
  20. nettiebeads
    I'm on zoloft myself for dysthymia (depression to the nth degree) and for awhile I was wondering if it wasn't working. After joining this forum I realized that maybe it was a reaction to being glutenated, albeit obviously accidentally. I bet that malabsorption thing has something to do with it. And I've been w/o my zoloft totally for two nights, so far...
  21. nettiebeads
    As a matter of fact, I haven't had any problems with that. I've used McCormick taco seasoning, just this week too. No problems with that brand.
  22. nettiebeads
    No, you can use regular salt and sugar, which saves on money. Are you doing your own food prep? Is there anyone else in the house with you? After nine years of celiac disease, I joined this forum and found out I may have been glutenating myself with my two decades old and pre-celiac disease wooden spoons. Those have since been thrown out. I'm hyper vigilent...
  23. nettiebeads
    You very well be right with the celiac disease. My dr never did have me do the blood work. He figured out the D was very indicative of celiac disease, and going gluten-free stopped the symptoms, therefore it was celiac disease. Why do you need the test? If your wife is better with going gluten-free, then go gluten-free. As far as foods go, vegetables...
  24. nettiebeads
    It seems potatos have the majority. I have mine mashed, or my wonderful husband will make potato soup for me. He'll let me have a batch that is to him way too bland, and then spice up the other for himself. Hmm, I'm feeling pretty good now, but maybe I should have him fix up a batch just in case
  25. nettiebeads
    I'm with you in looking at the positive . Negative just brings me waaay too far down. I used to really enjoy baking, but doing the gluten-free thing makes me think more creatively. And I think I have a greater empathy and understanding of others who have any of the gazillion autoimmune disorders. I am better tuned to my body; I realize the importance...
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