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tarnalberry

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Everything posted by tarnalberry

  1. tarnalberry
    I do not eat food that has been touched by someone who's been handling bread without washing his/her hands. They will get flour on them, and pass that on. Not worth the risk.
  2. tarnalberry
    1. Recent studies suggest that all commercial brands of oatmeal have some lots which show contamination levels higher than CODEX standards. 2. Even if you grew and milled your own oats in a sealed greenhouse, there is no guarantee that you won't react. Most celiacs do not react to the protein structure in oats (avenin), but it is similar enough to the...
  3. tarnalberry
    cynical - you can still have hot chocolate. plain powdered cocoa has no dairy (or gluten), and you can make it with soy milk if you want it creamy. many dark chocolates also contain no dairy (or gluten). I particularly like Scharfen-Burgher's cocoa powder.
  4. tarnalberry
    Yep, you need to be eating gluten to do blood tests (or biopsies) for it.
  5. tarnalberry
    Celiac disease is not a sex-linked condition - the gene can come from either parent (or both).
  6. tarnalberry
    Millet itself is gluten-free, but there are a NUMBER of breads made with millet (many which say wheat free) which are not GLUTEN free. Be careful reading the labels.
  7. tarnalberry
    Why some people have other intolerances, and some people don't? Because we all have different genes and have experienced different environments. There isn't a good "pat" answer to cover the complexity that is the time dependent chemical mish-mash of our body.
  8. tarnalberry
    IBS is a common mis-diagnosis of celiac, as recognized by the NIH's conference on celiac disease last year. There have been some recommendations to test all IBS patients for celiac, but that's not a formal "recommendation".
  9. tarnalberry
    I haven't had a problem with Notta Pasta in the past, though it's not my favorite. You might check with the company to find out if it was contaminated (not made on a dedicated line), or investigate if something got brought into your kitchen, it was something earlier in the day, or it was something that wasn't gluten - like the stomach flu or the ever-lovely...
  10. tarnalberry
    if you found heating up the milk helped, it was probably from not "blooming" the yeast. the yeast won't be active if it's in a cold liquid - but don't get the liquid too hot, or you'll kill the yeast. I think "warm to the touch" is what I recall being told is best.
  11. tarnalberry
    I've got to agree that - if they are ignorant of thing - a bit of educating is the only way for them to stop being ignorant. Of course, they might not listen at all, but when they ask what's wrong, you can tell them "apparently there was something in the food that had wheat - it's made me sick". Of course, the suggestion not to eat at someone else's house...
  12. tarnalberry
    I imagine you'd denature the protein if you stuck the item in an autoclave (a device used by biologists to provide a high enough heat to sterilize things before experiments), but would you irreversibly denature the portion of the protein that actually causes our reaction? I don't know and haven't seen anything conclusive on that yet. And most autoclaves...
  13. tarnalberry

    ARCHIVED Health Insurance

    tarnalberry replied to calico jo's topic in Doctors

    Another thing to consider is that if the family coverage comes through insurance provided by a employer of a large number of people, they may not be allowed to deny coverage for pre-existing conditions. I don't remember the exact rules that determine the numbers, or if it's true in all states, but it's one of the reasons why workplace insurace can be a really...
  14. tarnalberry
    I don't know that it's been determined the temperature that's needed to break down the particular set of amino acids that form the portion of the gluten molecule that bothers our immune system. The temperature required for breakdown would be dependent on the chemical structure. Someone may have estimates, but I don't know what it is.
  15. tarnalberry
    Just an FYI, stew is really easy to make from scratch. I use stew beef, onions, potatoes, and carrots. Brown the meat in a tablespoon or two of oil. Simmer all the ingredients in a half inch of stock for half an hour in a covered 12" pan. Season with salt and a touch of cumin, cayenne, and sage. Pepper too, if you like it.
  16. tarnalberry
    I've used both a rice-based protein powder, and a soy-based one (since I avoid dairy). They're both made by MLO (which makes Geni-Soy). I believe Trader Joe's carries they soy variety, but if not, I believe their soy protein powder is also on their gluten-free list.
  17. tarnalberry
    Not all dairy products contain the same amount of lactose. Look at the sugar content of the item you're having - if it's low, it means it doesn't have a lot of lactose. Cream, butter, and cheese are all higher in fat and protein, leaving less lactose in them. Many people are not _fully_ lactose intolerant - they can produce SOME lactase, but not enough...
  18. tarnalberry
    Spice Hunter makes a very good gluten-free Fajita Seasoning which I use for tacos.
  19. tarnalberry
    I went gluten-free before any testing, and had inconclusive (neither negative nor positive) results. So I did a gluten challenge where I remained gluten-free for the rest of the month, then ate a big wholloping dose of gluten to see how I felt. I felt ill. I went that route, instead of a biopsy, since I didn't care about specifically having a biopsy. ...
  20. tarnalberry
    More doctors are looking into the stool testing methods, so hopefully they're picking up on the demand for this sort of thing!
  21. tarnalberry
    The advice I've been given about tofu is to cook it in a recipe with a lot of flavor. Like with potatoes and cauliflower and curry powder, or a stir-fry with chili paste, or something else with a lot of other flavors that the tofu can take on.
  22. tarnalberry
    It's not very common at all in the US or Europe, but rice allergy isn't unheard of in countries that rely more heavily on rice. I'm sorry you had to find out the hard way, though, and glad you're doing better these days.
  23. tarnalberry
    Good luck! (One thing I had in college - though not gluten-free at the time - was an electric skillet. You can cook just about anything in one of those. A good one can be pricey, but long-lasting and worth every penny.)
  24. tarnalberry
    While some people have had luck with some airlines, others haven't. (I've had a painfully gluten-FILLED meal served after asking for a gluten-FREE one.) To be safe, bring your own food, in addition to asking for a friendly meal.
  25. tarnalberry
    Just confirming what celiac3270 said. Wheat starch is the wheat with the protein removed. Since the protein is what bothers us, in theory, wheat starch ought to be able to be made safe, but manufacturering processes can't get rid of every last molecule of protein, so wheat starch is just very predominantly starch. The European CODEX standard are thought...
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