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Lisa

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Everything posted by Lisa

  1. Lisa
    Too hot here for heavy food, so......Caesar salad with spiced shrimp, with homemade croutons. Oh, and cheese/garlic biscuits. And I would love to find Sheep's Cheese. I will keep a look out when we venture to the big city. Tomorrow, dinner out.
  2. Lisa
    The products listed are most likely tested to be at or under the 20ppm of gluten (as the proposed US standard). The other products that do not contain gluten are not tested, and not listed as gluten free. You will see this frequently with many companies. I read labeled and if there is no gluten listed, I have no problem consuming that product. For...
  3. Lisa
    I don't know whether it's safe or not, but just the words "crispy crunch" would warm me off.
  4. Lisa
    Check with your doctor about your B-12 levels. Better yet, get a full Comprehensive Metabolic Panel, to check for deficiencies.
  5. Lisa

    ARCHIVED Deboles Pasta

    Lisa replied to Macbre's topic in Coping with Celiac Disease

    Never a problem from me. We prepare it once or twice a week.
  6. Lisa
    Not too sure. Not sure anyone knows that answer, but here are the tests: The following are the celiac specific blood tests: Anti-Gliadin (AGA) IgA Anti-Gliadin (AGA) IgG Anti-Endomysial (EMA) IgA Anti-Tissue Transglutaminase (tTG) IgA Deamidated Gliadin Peptide (DGP) IgA and IgG Total Serum IgA Hello and welcome!
  7. Lisa
    As most of us here, we have been predisposed to Celiac, the onset of severe symptoms were sudden onset. Stress was my trigger. I have always had IBS symptoms, but one day in July, 2005, I entered the bath room and did not leave it until I was diagnosed. I could not leave the house for another six months. Many times Celiac need a trigger. Get...
  8. Lisa
    I'm glad you found Raven! Best of luck and hope to see you back, in some manner. (I think that's a good thing?)
  9. Lisa
    Yeah, but Karen left out the Rules for the Induction Ceremony, didn't she. Nevertheless, Welcome!
  10. Lisa
    This is another great topic worthy of a discussion. Perhaps eatmeat4good would like to begin a new topic. Continue on....with the OP's topic. How do you handle eating out?
  11. Lisa
    Well, wait and see what the Big Guns say. Do you have specific questions?
  12. Lisa
    Hi Leah I don't recall your history, so I will assume that you have had a diagnosis. Have you eliminated dairy? Dairy is absorbed on the tips of your villi and if they are gone due to Celiac...you get the same sort of symptoms like those with gluten. Magnesium can give you diarrhea. Go easy with that. Keep a food journal and document everything...
  13. Lisa
    We must live in the same town! Rain everywhere, except over my house.
  14. Lisa
    In the US the standard for labeling products gluten free is not in place yet. So it's totally voluntary at this time. If there are no gluten containing ingredients, and it's processed at a place that also processed gluten products...does not mean that it's contaminated. Although some very ultra sensitive people may find a reaction, most times it...
  15. Lisa
    This place is probably the best resource you can find. I would encourage you to take a walk around. You won't find better information or support. And if you find a knowledgeable doctor, you are a fortunate one. Give us a go.
  16. Lisa
    Tanks...LOL
  17. Lisa
    As a new doctor, I would assume that he/she would order a full Metabolic Panel. And if any abnormalities would show up, then, a more specific test could be ordered.
  18. Lisa
    Nice. And I miss your pretty avatar!
  19. Lisa
    Squirmingitch, I hope you did not misinterpret what I said. I am as careful as most, but I also know I live an environment where gluten is everywhere. Zero gluten, although wishful, is a total improbability in the world we live in. Cross contamination is inevitable. I suspect that most of us consume far more gluten than we realize, even the best among us...
  20. Lisa
    I use Ziplock containers. They stack well, but I don't buy things in bulk or large amount. I use them for my rice, brown sugar, grits, candy, corn meal, etc. I do have a larger RubberMaid for my Bisquick or flour mix. I hate a messy pantry!
  21. Lisa
    Studies indicate that most people with Celiac Disease can tolerate 20 parts per million of gluten without damage. Some are more sensitive. And just because you have a mild symptoms, there is no indication that the autoimmune response will be mild. There are those among us who have no symptoms and have had severe damage. I don't cheat intentionally...
  22. Lisa
    I buy HerbOX granular. all the time. I know it's gluten free, but not too sure about yeast free. Is there a reason why you would want a yeast free bouillon? Is yeast your concern?
  23. Lisa
    THAT would not be a concern for me
  24. Lisa

    ARCHIVED After Glutened

    Lisa replied to GFreeMO's topic in Coping with Celiac Disease

    Yes, drink lots of water and calm foods, like apple sauce, rice, bananas.
  25. Lisa
    As I know that the gluten molecule could not penetrate the human skin, I assume the same would be for a fish. If it were a danger the national organizations would be yelling DON'T EAT THE FISH, DON'T EAT THE FISH. But, they don't so I eat the fish. I'm happy.
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