Lisa

I do have many memories from childhood.  Growing up into adulthood, I ALWAYS ordered a hot dog with a bun. Did not like pasta because it takes like flour and water (paste) and never aquired the taste for beer.

And my one of my earliest memory as a child being ill, was living behind a bakery at my grandparents flat  for a summer, I soiled the bed terribly. (I'm sure not as bad as my embarrasment.)  At age seven, the daughter of the bakery owner and I would sneak in and eat the roses off the wedding cakes and such. What did I know....she made me do it.

And I was terribly skinny as a child, who would not drink milk unless it has Strawberry Quick. My mother died when I was two and when my father was dating, his girl friends  always wanted to rescue me and fatten me up, but the house keeper ran them off.  Aside  from  that, unfortunately, I have no parental documentaion.  That possibility was lost many, many years ago.

I think if we all look back, there are stories.  Remembered or not.

It is quite possible with your family history that you have Celiac, or on your way.

You have two options before you.  One, is to remain on a full gluten diet and be tested for the blood test that Lisa offered.  Or, to go gluten free.  With improvement on a fully compliant diet, you could consider yourself Non Celiac Gluten Sensitive or with Celiac Disease.  There is no current testing for NCGS.

Personally, I would suggest that you be tested by a doctor who is fairly well versed in testing and interpretations.

I would suggest you find your local farmer's market.  Or donate your extra eggs to your local food bank. 

You will need to read lables and also make some judgement calls.

The US labeling law is not in place yet, but hopefully soon.  Until then, it's voluntary without regulation.

Wheat is required, due the allergin law, to be listed.  And sometimes you have to deside if a product includes malt or barley.  Or call the manufacturer.

Certified Gluten Free Products ARE tested to be withing the safe limites for most people with Celiac.

I generally read the labels of companies that will always disclose all forms of gluten, such as Kraft, Unilever and Hormel  (I think I'm missing one...)  But, still...nothing goes into my cart without me reading the label.
 

But...as the OP questioned, did you get sick from eating an Amy's Entree?  Fine dining, it's not.  It's what it is.

Can anyone help me sort through the mass of opinions on coffees. From what I am reading starbuck, gevallia and maxwell house may have trace amount despite their being 100% coffee. But I read other posts where folks say some of the above are garanteed gluten-free

 

I feel like something is dosing me and I drink up so a 8-10 cup pot a day some days so even trace amoutns would be my best guess for whats making me feel sick despite being gluten-free now. I haven't toasted bread yet, or shared cuttign boards. The only thing I have shared was pots after being cleaned in soap and hot water, so coffee seems to be the most viable culprit of my continued issues

 

I would appreciate any thoguhts or information on how to find a brand that is a safe gluten-free brand. I really really prefer dark roasts but of course I prefer not having fog on the brain and feeling weak and dragging all day or being glued to the bathroom

 

Thanks in advance. I must say it has been such a relief to find so many resources such as this on the web these last couple months. I can't imagine how hard it must have been for some of you veterans before technology.

I think to answer your question, you should tell us where you are regarding testing, symptoms, dietary issues and duration.  Coffee is gluten free.

If you are in an office situation, supply your own coffee.  And not too sure your fog

and dragging feeling is due to your coffee intake.   You might want to keep a food journal for a while.

I'd like to read that. I'll put a hold on it at the library once their IT service is up and running - the central branch is under water from the flood still so services are pretty limited.

Nicole, can I send you a copy, or my copy?  I apologize...Canadian news does not always filter down to us, or perhaps I should pay more attention.

amy's tastes like crap, anyway.  i tried it right in the beginning (once, and then i read the box!  cc!)  and it was disgusting.....

Ohhhh....it's not so bad.     I mean, what frozen entree is other than what it is.   It's another option for those who work and/or need something fast.

We all have different degrees of sensitivity for a variety of reasons.  I'm  really sorry that you got sick.

I have eaten Amy's frozen meals for many years and they don't seem to bother me.

I assume that you know that the usage of the term "Gluten Free" is strictly voluntary in the US, at this time.  As is the allergin warming.  In listing this information, Amy's gives the customer the option to purchase their product, or not.

Hope your recovery is swift. And oh!  I forgot my manners.  WELCOME!

I always know it's done when all the starch rises to the top.

 

A suggestion, no matter what kind of pasta you're using: undercook it a little (al dente), rinse it it cold water, then put it in with whatever sauce or such your having it with and let it heat back up in it. That seems to help get the starch off and it holds together a bit better.

Great suggestions.  Thanks

Lisa, did you propose a name for the new color? I love that they're such an interactive company. They really want the Celiac community to be satisfied with their products.

Nope, that wasn't me.....yet.

When my order arrives, a small sample of another color accompanies the package.  It's a great company to deal with.  And you can find the new colors available on their facebook page.

You are correct on every point you made.  Gluten free pasta will never be the same as we remember....it's a different animal.  I use it for spaghetti and it may last one day, as left overs, with the sauce combined.  It does suck up liquids and leftovers are not too good.

Over cooking gluten free pasta is not too good.  You have to experiment and try different brands.  I do like Sam Mills (found at my local Food Lion) and I can't wait to order some Depuma's Gluten Free Fresh Raviolli.

 Maybe someday it will be the pasta of the past.

I'm a slow reader, but as the Divinci Code, it only took me a  weekend.  But in my mind, I'm trying to reconnect the pieces.  Not to say that I did not like the book.   I LOVED the book.  I would just  like to discuss certain issues within the book.

I can't convince anyone to read the book, but it is a fast paced and not without intriqued book . As well as moral-legal-ethical-environmental issue to ponder, kinda book.

I loved it, but I would like to discuss it with another reader.

I have.  Wanna chat about it?

I thought it was awesome.

You never frown!

NO..haha....NO, CERTAINLY NOT ME.

I can't remember the color, but I love the reds.  As my hair is graying, it gives me a pop to a smile (or frown, I presume).

I'm a huge Red Apple fan! Beautiful products and the owners really care about women health.

I agree.  I love the bright colors.

Awww....come on guys!  It's another attempt from an establish company to cater to those of us with dietary issues. I applaud them! 

Nothing is going to be suitable to everyone, but give them kudo's for the try.  And if Karen is correct, they will be pre packaged and individually wrapped. Really....what more could you ask for?

I have never been a fan of donuts, pre diagnosis (I think they smell funny - maybe the yeast ), but having a quick option when traveling, would be wonderful.

BRING IT ON DUNCAN!

I have fed many Kraft marshmallows to many giraffes as a child. They never killed a giraffe yet!

Why in the world would you waste a good marshmallow on a giraffe? (never knew tall lanky things like marshmallows)

..just checkin' , but so glad you are feeling better Nicole!

Marshmallows are required as my grand daughter and I watch Michael "Mike" Wazowski on the sofa.  Kraft is our choice.

Is there anyone here who has neurological symptoms when eating gluten? 

Yes. without hesitation

Now, let's break it down. What is your issue, or how can we help? 

Texas Pete, as well.

If she takes fluoride pills, make sure you check them for gluten too. Long before my daughter was diagnosed with celiac, I noticed that she always had tantrums right after taking fluoride. I stopped giving it to her and told the dentist about the tantrums, and he looked at me like I was crazy. But whenever I re-tried the fluoride, she had another tantrum within 20 minutes. Now, two years later, this finally makes sense. The pharmacist checked and gluten wasn't obvious as one of the inactive ingredients, but he had no idea whether it was made at a shared facility, etc., and he didn't seem able to get that info. My daughter is quite sensitive (reacts to Rice Dream, foods made at shared facilities, and probably a lot of other things we haven't realized yet), so we're not risking the fluoride and are just hoping that better overall health will do more for her teeth than fluoride will.

With due respect greeneanie, your post is purely speculative and unsupported by documentation.  Although you suspect that this is the answer your daughter's issue (and it may be so ), most members would want more than an antidotal solution.

Perhaps that was an other component in that fluoride pill that made her have tantrums.  Have you pursued that avenue?

Edit:

Just a breeze through google, issues several warning for fluoride for children. None of which are gluten related.