LauraTX

And typically my acute symptoms from a glutening (severe GI distress) only last a day (other symptoms may last longer), but this has been three days long.  Good to know others don't get sick from them.  I'll have to look into what else could be causing it.

I am really surprised no one has mentioned this, but especially if you are not having your typical onset of symptoms, it is possible you just caught some kind of bug and it has nothing to do with gluten or what you ate.  Of course, it could be another intolerance or just something in the salsa disagreeing with your tummy, if you want to look into that more, the previously recommended food journaling is a great tool for that.

I am sure the employee could have meant it that way, Steph.  But as someone with a lot of "hidden" diseases I cannot tell you how old that gets.

There are things you can buy that plug into an outlet that make an ultrasonic sound that mice and rodents can't stand.  We used to have a big problem with field mice coming in the garage, and since I put those in, I haven't seen one or their droppings.  Some also work for bugs, too.  In my childhood home we had every kind of pest problem and they would keep everything out.

Well, there are two things here.  Prunes are well known to help you out to go poop since they contain soluble and insoluble fiber.  They also naturally contain sorbitol which some people may not be able to handle.  So, if you ate some and aren't used to it, and didn't need the help, they can cause irregularities.  (By the way, prunes are dried plums, so if you like plums and raisins, you will like prunes).  

If you are worried about the preservative, you can buy organic prunes, and there is this brand which I buy that has no preservatives, you do have to refrigerate it after opening: Open Original Shared Link . They also seem to taste better since they are their premium product. 

 

I thought I would pass this on for anyone else who carries granola type bars in their purse/bags, I live in a hot state and keep complaining about mine getting soft, melting etc.  Someone suggested I store it in a eyeglass case.  This prevents it from getting smashed, not so much the melting, but at least if it gets warm now it holds it's shape. 

 

Genius!!!!!!

 

lauratx - what was the brand you found at kroger (it's not at mine - boo!) that you liked?  i was going to request it at mine (and then hate it LOLZ probably)  

The brand at Kroger was Russo's gluten-free pizza.  Here is their product page: Open Original Shared Link  So So So Sooo good!  Lots of fat, but hey, its pizza and it tastes good. LOL

Awesome  I love the texture of it.  It is in my regular recipe rotation.

I agree with the pool or walking.  My lupus manifests as arthritis and pool exercise is the best thing I can do,  as long as the water isn't stark cold.  I also walk.

Oh, well the McDonald's I've been to in the old days would cook whatever in whatever vat was empty

As we all have sadly seen, it is always good to check that it is a dedicated fryer first.  You never know when Joe Schmoe Manager is being uncaring in the kitchen and doesn't give a hoot about corporate policy.

Thank you so much for posting this.  Wonderful encouragement for the newly diagnosed people, I will definitely direct them here if they start questioning whether or not a gluten-free diet is worth it.  

You can use any gluten-free flour blend and make your own noodles.  Lasagna noodles you don't even need a pasta roller for, you can just use a rolling pin and roll them really thin, and cut with a knife.  This recipe doesn't use rice and is from a blog whose recipes I have found to be good in the past: Open Original Shared Link

Zuchinni slices make tasty tasty veggie lasagna, too.

What a giant A-hole that lady was.  Definitely go up the corporate ladder with your complaint.  Ask them to do training on not giving medical advice and sensitivity towards people with disabilities and food allergies.  However, when you have a low wage employee who is treated like crud by their corporate employer, you are going to get people who act like that.  

Good thing an Aldi is opening up by you soon!  A lot of their stuff is labeled well, and their gluten-free line of products is going to be coming back soon as a permanent addition.  You just have to get used to bagging your own stuff, hehe.  But great for budget shopping.

I understand the not letting it go to waste thing, I am the same way.  I recently had to throw away some Udi's chocolate chia muffins because they were horrible, even my husband wouldn't eat them and he will eat things like that usually.  Against the grain is grain free and does have kind of an earthy taste to it.  I like it, but I can see how a kid would turn their nose up at it.  Mellow Mushroom uses their crusts, FYI.  But maybe with more toppings piled on, the crust wouldn't shine through as much.

This is a great example of how to overcome those sticky situations.  Thanks for sharing it!  Karen's ideas about the sealed snacks are a good idea, too.  Of course, if it is something good like chips, it might get eaten before you get to it!  LOL... I always keep a Van's granola bar in my purse for when I am stuck and hungry.  They are pretty smash resistant.   I also do the frozen dinner thing at other people's houses.  If someone really wants to make me something to eat, but I feel that it just won't work out, I will tell them to get me a frozen dinner so they feel like they still helped me out a bit.  Amy's mac and cheese is addictive- I can't keep it in my freezer, LOL!

That is awesome, thanks for sharing.  I wish I lived close!!!! 

Glad you are starting to feel better!

Hi Kaayrah.  One thing to point out is that not everything is caused by the consumption of gluten.  Just the stress of having a diagnosis of an odd disease that others don't understand and affects every facet of your life can trigger depressed symptoms and such. I highly recommend going to talk to someone like a therapist.  Even if it is for a short period, it can be great help to get through hard times.

Those look really good.  I was a huge fan of the Chilis black bean burger in my pre-Celiac days.  If I see some I will definitely pick them up.

I go to church potlucks and bring my own food. Yesterday, I brought my own food and in addition, snagged a few pickles from the potluck line to throw on my gluten free burger before anybody else had a chance to CC them. Everybody there is pretty much used to me bringing my own food by now.

 

I came up with a new catch phrase to use to explain why I don't often eat stuff prepared by others. "You know, life is too short to spend time interrogating my friends over their ingredients or preparation methods and worrying about feeling ill the next day. I'd rather bring my own food so that I can relax and enjoy spending time with my friends without worries."

I just bring my own food everywhere and say, with a huge smile, "Thanks so much for thinking about me... you are too kind...  but if I don't prepare it, I can't eat it." It's as simple as that.

Both of your quotes are awesome  Hopefully they will help some of our new people when they need the right thing to say!

I think you are fine to keep using those.  As karen said, buckwheat isn't a concern.  If you are concerned with tiny levels of CC on them, I think your solution of washing and refilling it is great!

Welcome, Andy!

What flour/mix are you using right now?  If you frequently shop at Walmart, check out gluten-free Bisquick.  I like the pancake recipe, very basic and good.  It is also good for making cookies and breading fried stuff.  The other two things I always keep in my pantry are King Arthur Flour(KAF) gluten-free Baking mix, and Pamelas gluten-free Baking and Pancake mix.  The pamelas makes great pancakes, but their recipe makes them very thin, so I cut out at least a quarter of the liquid (I like thicker, puffier pancakes).  The KAF mix basically can be treated as self rising flour(replaces flour, leavener, and salt) in any gluteny recipe, except bread since that needs special treatment.  It also makes good pancakes.  If you sub it in to a recipe that calls for regular gluten flour, measure it scantly as it is a little more dense.    All three of these mixes have a lot of recipes for them on the company website and I like that a lot.

Making your own bread is definitely going to give you the most satisfaction, especially when you just transitioned.  The tapioca loaves are horrible, and I don't know why those are even still sold!  LOL.  The Schar shelf stable breads are pretty good, and most people seem to buy frozen breads for sandwiches and such.  There are a lot of brands that are good.

Welcome, Jessica.  I understand the difficulty of trying to lose weight while on steroids.  At the moment I am on prednisone for my lupus, and no matter what I do, I cannot lose weight.  I am starting to wean off them but it will take a very long time.  There is a point where you just have to focus on survival and put your body insecurities to the side until they are more addressable, and that is what I am doing.  What I have focused on is not gaining more weight while on the steroids, eating things that are healthier, getting my veggies in, etc.   Just make it a goal to maintain and not gain, and focus on the weight loss after you heal up.

Hi Canuck,

I just wanted to add that it is pertinent to take all the medicine for the H Pylori eradication as prescribed, don't stop the antibiotics early.  If you choose to do some kind of alternative treatment, let your doctor know.  I highly recommend doing the recommended course of meds the doctor prescribed.

I have seen BBQ places with gluten in the sauce.. a lot of times I have asked if it is soy sauce, and they say yes.  I wouldn't put it past them to have malt in the sauce, but it seems soy sauce is more common.  Usually it is the crap chain places that has that in their sauce anyways.  Dickeys BBQ is a popular chain around here and I don't know why because their meat is gross and half of their stuff has ingredient lists 40+ items long and contain gluten.  So stay away from them.

In Austin, check out Salt Lick BBQ and Stubbs BBQ.  Salt lick's original sauce is gluten free (do verify that before you consume at the location) and stubbs sells bottled sauces, marinades, and BBQ meat that is all gluten-free in area grocery stores.   I know both are very gluten-free friendly, but I don't know to what extent the Austin locations are.  Both of those places are Classic Austin BBQ places as well.  Salt lick has a mustard based sauce and it is not real Texas BBQ because of that  LOL, okay, that was just my opinion and a sentiment often tossed around  But when I go to DFW airport I eat salt lick BBQ with ketchup, LOL.

Welcome, Dania

When I was diagnosed with celiac disease they found it by accident when looking at my gallbladder problems.  I currently am what they call a silent Celiac who does not get definite symptoms when gluten is ingested.  I did, however, have unexplicable mild anemia which my doctor at the time thought was from menstruation, but it resolved with a gluten-free diet.  It was early into the disease progression, so I didn't have a lot of healing to do.  But before I was diagnosed, I was a carb addict... I loved bread, pasta, etc.  I had serious withdrawals when I went gluten-free, but since then I feel better overall.  Hopefully if your tests do come back positive for Celiac, you are just not very badly damaged yet.  But the big word there is "yet".  Let us know how it turns out!