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Nikki2777

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  1. Not exactly MREs, nor anything that can be left for years, but when I'm going to be travelling for a while and need to pack light, I use gluten-free GO Picnics (I take them out of the boxes and put them into ziplocs) or make my own versions, mainly using items from minimus.com:  Some jerky, pepperoni, cheese/crackers, hummus and gluten-free pretzels, etc.  If I know I'll be somewhere where I can boil water, I might pack some rice and gluten-free soy sauce packets. These options are not low sodium, but it can give you ideas of what will work for you.


  2. 17 hours ago, Robbird said:

     risotto is made from rice but it is typically barley rice which is not gluten free. So if you have severe gluten allergies you would probably want to stay away from risotto. It also brings up other food allergies or sensitivities blackberry which most risottos use butter cream or milk in some form

    I'm thinking  you heard 'arborio' as barley.  Arborio is the type of rice typically used to make risotto and has no gluten.  

    However, I will mention that I found one packaged risotto mix that contains something called '00 flour', which, after research (and after almost eating it), I learned was HIGH GLUTEN flour.  I think it was a ShopRite or Stop and Shop brand with a 'global cuisine' type brand name.  


  3. Wow, EJReeves, what a comprehensive list.

    I'll add that I think the Little Beet has opened another branch or two - totally gluten-free.  I didn't know that I could eat at The Melt Shop, so I will definitely look into that.

    I'll also recommend this place called Arte'pizza or something like that on W. 55th just East of Sixth Ave/Ave. of the Americas.  It's a bit fancier, but they have a delicious thin crust gluten free pizza and seem to know their stuff.  

    I feel pretty safe at 5 Napkin Burger (though I don't bother with the bun) and their sister restaurant, Nice Matin on the UWS.

     Also, on the UWS, Parm has at least one very good salad with chicken, and gluten free pasta - their answers to my many questions are always knowledgeable.  I eat there frequently, with no issues.  Papardella has Gluten Free pasta and Gluten Free garlic bread.

    On the Upper East Side, there's a little cafe called Dulce Vida on Lexington and 82nd that has wonderful gluten free empanadas along with Colombian entrees.  The servers are hit and miss with answers, but I think the owners are very gluten-free conscious.

     

     

     

     


  4. Be careful - Regular Peppermint Altoids in the regular size tins are gluten-free but the mini ones are not.  Regular Altoids are my mint of choice, but I'll go with white tic tacs if I'm out and can't get them.  I believe (but you should double check) that all life savers varieties are gluten-free, so their pep-o-mint and wintergreen would be ok:

    This is from one of those Candy List websites:

    Although Wrigley's online gluten-free statement is pretty cagey (saying most products are gluten-free but some might not be, and failing to specify which is which), a statement provided to me by a customer service representative says that all Wrigley products in the U.S. are considered gluten-free except for Altoids Smalls Peppermint Mints (which always have contained gluten in the form of wheat maltodextrin).

    Wrigley also makes:

    • Creme Savers
    • Lifesavers
    • Skittles
    • Starburst

  5. I don't shop at Trader Joe's often, but last night I bought a bread there I'd never seen before - Whole Grain Gluten Free Bread.  I know people sometimes have issues with TJ's attention to gluten in their labeling, so I'm wondering if anyone else had tried this.  I had two slices and it was delicious and held together really well, without toasting.  

    I have Celiac and didn't have any issues after, but I don't always, so I want to check if anyone else would have concerns.


  6. I was talking to my primary care physician (who happens to be a Gastroenterologist) and described to him what has happened the few times I've been glutened since my DX about 2 1/2 years ago (we were discussing the potential impact of eating half of a non gluten-free chip)

    Two days of diarrhea, general bloat for another few days, spaciness for about a week and gum pain/headache for another week or two.

    He seemed surprised at the severity and said that this is a high level of intolerance.  I don't think I'm highly sensitive but I'm generally very careful about cross-contamination.  I'm just wondering how sensitive these symptoms seem to you?  How does this compare to what would happen to you if you ate half a chip (assuming you have a dx of Celiac).

    Thanks.


  7. And thanks, too, Cycling Lady - I read Jane Anderson's link you gave, and I can't see where on the Lindt site she found her quote about shared lines and possible trace contamination.  I guess I could call or e-mail them tomorrow, but this is what the site says tonight:

    Is there gluten or barley malt in Lindt chocolate?

    Gluten can be found in several premium chocolate products that Lindt & Sprüngli produces; either as a cereal ingredient or as a barley component. For consumers who are sensitive to gluten, we do offer certain premium high cocoa content products that are manufactured without cereal or barley malt, which may be suitable for consumers with such dietary restrictions. These offerings include four bars from our EXCELLENCE line - 70%, 85%, 90% and 99%. Please always refer to a product’s packaging for definitive advice.

    We are sensitive to the fact that there are consumers who are unable to enjoy all of our chocolate at this time, and we hope that in the future we will be able to extend more product offerings to accommodate our consumers with varying dietary requirements.


  8. Hi - My husband just brought me two Lindt Excellence 85% bars, because he read the ingredients and saw no gluten.

    I went on the Lindt website and it appears that these 'Excellence' dark chocolate bars are gluten free, according to Lindt, at least.

    But, I do remember reading that Lindt chocolates were risky.  Did a search here and everything is pretty old, so I thought I'd ask.  

    Maybe it's a shared lines issue?  Thanks.

     

     


  9. Funny to see that other Paris post - I'm here now, and I'm usually hyper-vigilant, but despite having had no problems on prior gluten-free trips to Paris, I think I got glutened tonight (It was dark and I may have not seen fried onions mixed with the shawarma is my only guess - I'll check at the restaurant tomorrow.)

    Any way, I feel lousy and doubt my system can handle coffee in the morning, but I will need caffeine. Is Diet Coke here safe? Also I had a Fanta orange the other day and felt fine. I'm guessing that's ok?

    I hope I feel well enough on Tuesday for an eclair from Helmut Newcake on rue Vignon!


  10. I love cheese chips - learned this from the South Beach Diet years ago.

    I use sharp cheddar, sometimes adding in some parmesan.

     

    Sprinkle the shreds in 2 - 3 inch circles on parchment paper and put it in the microwave - you'll have to experiment with time, but I usually go 40 - 70 seconds on high.

    I usually pat down with a paper towel after, as they can be greasy and let cool a bit to harden more.


  11. Hi - I would like to start taking a multivitamin that's a senior formula type (mid 50s here, so probably ready for that).  

    What do you take and recommend?  I don't like gummie (taste) or gel cap (oils) types, so just plain old fashioned pills are best.

     

    Also, I'm currently taking 1000 IU of D3 along with my thyroid meds (Synthroid generic), per doctor's orders for low D.

     

    I assume I would stop taking the D3 if I'm getting 1000 iu in my multi, correct?

     

    Thanks


  12. Thanks - that flatkokur may be it!  I look forward to hearing if there's a gluten-free version.

     

    And as for a car, I recommend an SUV even if you're staying on the road.  We rented a little Opel and it was a bit frightening up on the windy mountain twists and turns.  We suddenly understood why everyone in Reykjavik seemed to be driving SUVs.

     

    Wow - I love this thread.  Definitely makes me want to book that next trip!


  13. Great info - we were there a few years ago, pre-diagnosis, and really want to go back so I will definitely try your suggestions.  

     

    Icelandgirl - one of the things I mourned when I got my diagnosis was this wonderful sort of flatbread that wasn't crispy but was fairly thin.  I remember we bought it just at a corner small grocery near the center of Reykjavic.  Any chance you know of a gluten-free version of that bread.  It was wonderful!  Or at least what it was called, so my kids can try it?

     

    Amazing, amazing country.


  14. I eat out a lot - but I'm lucky I live in a city with a lot of options.  I don't usually bring a cooler along when we travel, but I admit that means I'm sometimes stuck eating potato chips and kind bars from the 7 - 11 on the road.  If you have healthier aspirations, bringing your own is a good idea.  

     

    Just wanted to add that as a few have mentioned Mexican as a safe option - Yes, it is, but not everyplace fries their corn tortillas in a separate fryer, or they don't know if their supplier does, so that's a question you need to ask.  

     

    I also find Indian very easy (I generally get chicken tikka masala, though I always ask first to make sure the sauce isn't thickened with flour) and carry my own packets of gluten-free soy sauce in case we get stuck at a non PF Changs Chinese place - I just use it on plain rice or rice and steamed string beans.  I think you can get the packets  on minimus.com.  If ordering Gluten Free pasta, you want to make sure they boil it in its own water.

     

    Oh and Fine Me Gluten Free is a great app.  We've discovered many out of the way excellent places on road trips this way.

     

    Good luck - it's really tough at first, but gets much much easier.  And then you feel better, so it's worth it.


  15. I know there are many people on here who have soy intolerances in addition to Celiac, but I'm wondering if anyone else (non-intolerant) is concerned about use of soy in substitute foods, etc.

     

    I know it's wiser to eat whole foods and not processed, but as a busy working mom and one who likes to eat gluten-free versions of what my family is eating, I admit to eating quite a bit of processed gluten-free pasta, breads, etc.  As a result, I've often wondered if I've been increasing my intake of soy (estrogenic) and brown rice (arsenic) to dangerous levels, whether in soy/rice flours or other ingredients.

     

    Well, now I'm facing a biopsy of something that may very well be the result of too much post-menopausal estrogen and I'm a bit worried that this is the due to higher soy consumption since my diagnosis 2 1/2 years ago.  Has anyone experienced this?  Or looked into it?

     

     


  16.  I normally say during a talk that say to the server even a wheat crouton lifted off my salad will give me the worse case of food poisoning/throwing up immediately (bit of an exaggeration for some, not all) and they understand.

     

    I know we're all different in how we react.  One of my concerns is that my reactions generally come an hour or two after being glutened, and I fear that if someone messes up (intentionally or not) and doesn't see me running into the bathroom immediately following, that I was 'faking it'.  This only reinforces their carelessness (intentional or not) for the next person with Celiac or NCGI.  I tend to say, "I won't react here, but it will be very, very bad at home and for the next three weeks".