Lisa

OMG!!!! LISA'S BIRTHDAY????

HAPPY BIRTHDAY, DARLINK!!!!!

Jim better have somthin REAL special up his sleeve.......

Hugs and luv ya,

Karen

I sent him out to buy some new frying pans to replace the old scratched ones. I am really excited about it!

Pathetic isn't it?

Welcome:

It is NEVER too late to regain your health.

Please take some time to read as much as you are able on this site. I am sure you will find a wealth of infomation here.

I would just like to add that if your intent is to be tested for celiac, continue to eat gluten. Otherwise, your testing will not be accurate. If you choose not to be tested, continue to eat gluten free.

You have a home here

Has anyone experienced dizziness from glutening? I was glutened 4 weeks ago and I am still having symptoms. I have fogginess but I am also quite dizzy.

While recovering, I was frequently dizzy. I felt that my equalibriun was way out of wack. I almost felt that I was walking sideways. Mime went away after being gluten free for some time (about 6 months).

I am sure that it will improve soon.

Try making a smoked Gouda, chopped up prosciutto and left over boiled potato omelette. Top with sour cream and fresh chives, or your fav. salsa.

And I want to go out to eat in a restaurant?.....and pay money for a baked potato?????

Let me think of a few:

Cream Cheese with Pepper Jelly over, with crackers (gluten free other for guests)

Chunks of various cheese with grapes

Hot artichoke dip, with tortilla chips

Chopped artichoke, mayo, lemon juice and broiled

Veggie tray with Marie's Ranch Dressing

Hillshire Farms mini's in Sweet Baby Rays B'q sauce and add grape jelly in a crock pot, serve with toothpicks

Mexican dip..layer bean dip, guackp), taco sauce, sour cream, tomatoes, and top with cheese, server with chips.

All are easy and can be done ahead of time. Good luck on your opening. Wish you well with success

Sorry dunno

A dry mouth is a frequent symptom of celiac. Perhaps you are compensating by drinking additional liquids.

Montel comes on at four oclock here. I will watch and thanks for posting.

No me jose.........I am one of the odd ones that never liked the smell of bread or sweets made of bread and the smell of donuts....were yucky.

I count my blessing every day, believe me. I am, very sympathetic to those who have lost those choices.

I am glad that you found something that you love. Yeah for you.

Kassiane:

What came before in your life often makes up who you are. You don't have to justify that. If someone, or something put you off on this forum, I am sorry. I am sure that you are aware that, often blunt words can be construed as being rude, as there is no inflection on the written word as we chat with each other. Many times a good thought, sentence or opinion is often misinterpreted. That is why we often use those smiley things at the left side of you scream........so we can show emotion. It does help quite a bit.

I must add, thought. We are often asked questions that are crucial to others health and well being. It is very important that when we post information to others here on the forum, that we be as accurate at a rate of 100%. If there is any doubt or question about a product or a related health issue, it would be wise not to endanger any one's health. Opinions may be expressed, as long as they are labeled as such.

Regarding your research: I have never heard of Celiac/Sprue before being dx'd and that lead to a lot of personal research on my part and eventually, it lead me here. This forum has been my lifeline for almost a year and a half. I cannot tell you the amount of forum member that have been self taught and have learned such a vast amount of information on this disease and the implications with total doctoral research.

Without the medical degree, many forum member have exceeded the general medical field in research and exploration, than ANY MD that I have ever met.

And, the best thing about this is.........there are available upon request and they don't BILL.

Aren't we the lucky ones.

I hope that you will feel better about joining us. It may be a lot of wonderful information lost if you choose otherwise. But we hope you do.

Lisa

PS: I am not good with long post, so you got me on a good night.

Maltdextrin, is the US is usually corn based, and therefore gluten free. But this is not the case for Canadians.

Gravey's are difficult sometimes. With roasted meat/chichen, I use Swansons Chic/beef broth, and add maybe some wine, garlic salt, herbs to season better. I use corn starch to thicken. It does not have much flavor unless you have some crust from the meat roasted.

With Salsburry Streak, you can add a can of tomatoes, chicken broth, onions, garlic and perhaps some red wine and fresh parsley.....corn starch to thicken if you like it heavier.

Good luck

Hey Guys:

Mind if I butt in here a minute while good work is going on

I have been computer less since I posted the initial post here. I just got home this evening and I could not believe in the six pages of awesomeness and to be honest I am so wonderfully surprised. WOW.

Every post that I have read (for the most part, and even then an expression of opinion is ok, as it appeared to be honest) has been positive, informative and helpful. I think that all of you have opened a new approach, with open-mindedness: and, have created a wonderful soft place to fall, when a newbies world has been turned up-side-down. Three cheers to all of you.

So many great ideas can be implemented to make the source of information flow better. It seems that the welcoming crew is in place and the more medical and detail team is ready to follow. HOW COOL IS THAT

All of you... this is a prime example of what good people do to make some one's life a better one.

Lisa

Good Going Girl.........save me a place for me to post when I can do it justice. I have quite a debt to owe.

Motified food starch in the US is generally safe, as you stated, it is corn based.

I would rather use my voice, than my experimental *ss for the grater good.

still love ya, babe.....no takers here.

Hey Guys & Girls:

I know that I am not the only one who have noticed the addition of many Newbies on Celiac.com. What a wonderful thing that is. People are being dx's and public information has improved. So many have come to us for help.

I have also noticed, that some of their questions have gone unanswered, or minimally addressed. Not everyone will have an answer, but a concerned knock on the door is an opportunity to ease a great deal of anxiety.

Before you go to that comfort thread, brows through the threads and add some input, whether just to say hello and welcome, help interperet their dx numbers, or just add a suggestion for a meal or a safe product.

Make someones day.

"be-be-be-beep...This is the end of this public service announcement"

Thank You for listening.

I will be out of town for about a week, in and out...and therefore, I will be not posting. I just did not want to appear hypocritical with not posting, but will continue upon my return.

I have not heard about this until yesterday. I would be a bit cautious. Manufacturers often change their ingrediences without warning........which is a pain the butt for us.(literally).

The tried and true process is to learn ingrediences. The labeling laws are strong. You just have to learn what to look for. Yes, it takes time, but it will keep you safe.

amber rose:

I don't have the answer for you. When you learn more about what to look for, it will be easier for you to read lables.

They are not in the stores here yet.

Perhaps, someone that knows will post soon.

Hey Guys & Girls:

I know that I am not the only one who have noticed the addition of many Newbies on Celiac.com. What a wonderful thing that is. People are being dx's and public information has improved. So many have come to us for help.

I have also noticed, that some of their questions have gone unanswered, or minimally addressed. Not everyone will have an answer, but a concerned knock on the door is an opportunity to ease a great deal of anxiety.

Before you go to that comfort thread, brows through the threads and add some input, whether just to say hello and welcome, help interperet their dx numbers, or just add a suggestion for a meal or a safe product.

Make someones day.

"be-be-be-beep...This is the end of this public service announcement"

Thank You for listening.

Sounds like you have a "duck", and welcome.

Nikki:

I don't know the answers for you as I am a older Celiac, but, this will bump it up for you to keep your thread current, and I will continue to do so until you have an answer.

Or maybe drink ginger ale or gatorade; water by itself is good, but some glucose and electrolytes are even better....

When I was in Africa for three months last summer, the gatorade powder I brought with me was truly my saving grace. I was living in a village several hours from anywhere with electricity. Our water came from borehole (deep pump well) and was quite clean, but the jugs we transported it in were *not.* Plus all the little kids with dirty hands helping us pump water, and all the dogs and goats we were living amongst, all with their own unique worms, etc... I was sick a lot there, needless to say. So, yeah. Gatorade. Good stuff.

Wow, sounds like another story for another day, but I would like to hear from your experience. It is wonderful to hear from the travelers. Please share your pict and the experience when you are able.

Gatorade, got, it drinking, thanks

Lisa, I am so sorry that you are feeling so lousy. I have done the same thing, when I did not want to make a scene, which made me a coward. Now, I roar like a lion - he he. But, there have been times that I have been hungry at the wrong times and took a chance. I was lucky that the chance turned out. I would drink plenty of water to flush everything. And not take the imodium until tomorrow so that you can work. HUGS

[/quote

xxoo Love you metta. I love it when you roar Got it covered for tomorrow. Sunday, we are taking another road trip, with our older friend Hazel to the mountians of Virginia to see the leaves. We are really looking forward to this one, but imodium, with be close at hand.