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tarnalberry

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Everything posted by tarnalberry

  1. tarnalberry
    I've actually seen a study that showed that cultured milk still had lactose left undigested to pass to the bacteria in the intestines for breakdown, while yogurt did not. But that it wasn't enough to cause symptoms. (I read this off a link of the bio of a doctor who's spent his life researching flatulence, which was in turn off a link of a blog of his son...
  2. tarnalberry
    if you have to sneak your own food into the wedding, do it. don't get caught, of course, but don't pass out from lack of food either. they've put you in a tough spot. it's quite possible that making something safe (including from CC) for you at this point isn't going to happen, but in that case, you've got to have your own food.
  3. tarnalberry
    note the key words in these posts - "almost all" "most" "many" that is *NOT EVERYTHING* so you have to read the ingredients on *EVERYTHING* just because it's 'pasta sauce', don't assume that it won't have gluten, even if 95% of them don't. because you might pick up one of those 5% ones and gluten yourself. (I can't name specifics, as I tend to not buy...
  4. tarnalberry
    beyond what was already noted, red wine vinegar has nothing in it from a grain - it's made from wine (unless it was a very cheap brand that added flavorings afterwards).
  5. tarnalberry
    I say this a lot, but this too sounds like a blood sugar thing. Especially since you say that it happens if you haven't eaten much for dinner the night before and it sometimes goes away if you eat. Make sure your dinners aren't unbalanced when it comes to fat/protein/carbs/fiber (too many carbs and too little fat is *not* a good thing for your blood...
  6. tarnalberry
    and people think we're crazy when we want to read every label, every time. I'm sorry you got so sick. but until you are *CONFIDENT* that he's trained (and being sorry is NOT the same as being trained), you're going to have to read up on the labels after him, BEFORE eating the food.
  7. tarnalberry
    another reason I don't think I've tried more than two of her recipes. the ingredients...
  8. tarnalberry
    I think there are a handful of restaurants in the world that can be guaranteed gluten free - because they are dedicated gluten free restaurants. Other than that, no, there's no guarantee. But I'd say the same thing about a celiac's kitchen if he/she ever allowed oatmeal cookies, a muffin, or a twix inside.
  9. tarnalberry
    Could you be hypoglycemic? It can make you generally feel like crap if you get your blood sugar out of what and keep it out of whack.
  10. tarnalberry
    I greatly dislike the rice/tapioca/potato flours for my baked goods. A good portion is health reasons - those flours are a great way to spike your blood sugar, and get empty calories, and that about it. Don't get me wrong, it's everyone's choice to make that decision, but my hypoglycemia and nutritional needs in a small frame don't really give me those...
  11. tarnalberry
    then you have done all you can do. there is nothing else in your control. that person's health is their own business. you can choose to say that you won't listen to the complaints any more, as it's fairly obvious to you that she's being self-destructive, but that's "politically incorrect" to many people.
  12. tarnalberry
    have you specifically said "I think it's possible you have this. Have you been tested, and if not, would you get tested and find out if this could be part of the problem?" sometimes, hints aren't enough.
  13. tarnalberry
    btw, chili powder is likely to get you the chili powder you use to make chili (with beans). this is NOT the same as chili flakes, which is just small flakes of dried hot chilis. *VERY* different taste, and *NOT* interchangeable.
  14. tarnalberry
    I'd be concerned about taking it with celiac, as it reduced fat absorbtion - and hence fat-soluble vitamin absorbtion. if you get glutened and have absorbtion issues from damage for a while, that would exacerbate it
  15. tarnalberry
    make sure to use plenty of aromatics, and you're fine. for instance, heat up the oil (canola, for instance), throw in some chili flakes, add onion and crushed garlic and , wait for the garlic to toast a bit, then add the meat (I'm a fan of chicken). as it cooks, add sliced carrots, and once the chicken's cooked, add some sugar snap peas. when it's all...
  16. tarnalberry
    btw, there are lots of dark chocolates that don't have any dairy. as for soaps and shampoos, some of it can get into your mouth when washing, but lotions are more important - when you put them on your hands (or use your hands to put it on yourself), and later put something in your mouth, or touch your mouth, you can get it in your mouth.
  17. tarnalberry
    according to the other post, it has whey in it, though, which means it has dairy. nope, I've never found one free of all those - so you may have to make you're own. the protein powders that I've found that are gluten, soy, and dairy free: * rice protein powder, such as Open Original Shared Link * pea protein powder, such as Open Original Shared...
  18. tarnalberry
    given that you had a sub a week ago, you only really tried being gluten free for two weeks, and yes - getting glutened can affect you for a week, even two. keep up with the diet - STRICTLY - for at least five to six weeks before making any decisions. it takes time to get the effects out of your system AND notice the difference.
  19. tarnalberry
    I use coconut milk in my Open Original Shared Link and almond milk in my Open Original Shared Link.
  20. tarnalberry
    Look at what the average person eats anyway - for many people, it's gluten, gluten, gluten already. And gluten-filled foods are so easy to get, so easy to snack on, and so easy to get in small sizes. I think it's *partly* cultural.
  21. tarnalberry
    But wheat *starch* isn't the allergen, it's wheat *protein*. If filtered enough, it would - in theory - not be a problem. They already use corn for some degradeable containers, and I haven't heard of corn-allergic folks reacting to them, so it may be already considered. Someone always likes playing with fire, no?
  22. tarnalberry
    Most people won't like my answer, but if all of your tests - the blood work, the biopsy, and the dietary challenge are negative, I'd go back on gluten. BUT! I'd do a strong gluten challenge, since you've got five weeks gluten free behind you already. Eat three bagels the first day. Have whole wheat bread up the wazoo the next. Load up on gluten for at...
  23. tarnalberry
    It can take at least a week to get over just one glutening - it's going to take time for you to feel better. As for "how do you do it?" - I find that sticking with naturally gluten free foods the easiest. Fruit and veggies, rice and beans, meats and (if you can have it - I can't) dairy and eggs. Then get into the specialty foods. Two things I find...
  24. tarnalberry
    for clarification, since I brought up this point - the wheat *was* labeled on the package. but if you make assumptions that "raw meat is safe", and don't read the package, you'd have missed it, because it visually looks like any other package of raw, bulk, hamburger meat (not prepackaged, but done at the butcher). all the information is there to keep yourself...
  25. tarnalberry
    to clarify on the corn gluten point: gluten is a generic term for grain proteins. but we overload the term and use it to refer *just* to the protein in wheat, barley, rye, and oats - the ones that make us sick. it's like asking for a kleenex, when what you really want is a facial tissue. only the proteins (glutens) that come from wheat, barley...
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