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tarnalberry

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Latest Celiac Disease News & Research:

Everything posted by tarnalberry

  1. tarnalberry
    Meh... I think calling it "the original celiac diet" only speaks to people not originally knowing what the problem is. It is a very restrictive diet, from the research I've done on it, and I think it's been sufficiently determined that celiac - by itself - is only from a reaction to gluten. On the other hand, that doesn't mean that some celiacs who aren...
  2. tarnalberry
    On thing I did while I was in college (though not gluten-free at the time) was to purchase a FarberWare electric skillet. It'll last you decades (my MIL's is 25 years old or so), and you can cook pretty much everything in a skillet, since you've got a microfridge! :-)
  3. tarnalberry
    I haven't had too many problems, but one thing I did try when I was having GI trouble was doing a low-residue diet. Mostly meat, next to zero fiber, and some refined grains (like white rice), and not even a lot of that. It gives your intestines a bit of a break from having to push too much stuff all the way through, if you know what I mean. Of course,...
  4. tarnalberry
    I had a Lara bar once, after checking the ingredients, and deciding to ignore the "processed on equipment that processes wheat" warning. I definitely had a reaction. Of course, this could vary by batch, and they may have mostly resolved this problem, just wanted to give you a heads up. (I also had the apple pie one - it was very tasty, aside from the ...
  5. tarnalberry
    There is a well established connection between hypothyroidism and celiac, as well as nutritional deficiencies.
  6. tarnalberry
    gotta love those uninformed people in the service department who answer the phones, I guess. she most definitely was not that clear. ;-)
  7. tarnalberry
    1. Do you think that b. there are not enough savoury products for celiacs 2. If you just chose sweet do you feel that there is not enough: NA 3. if you chose savoury do you feel that there is not enough: a. sandwhiches 4. What prices would you not mind paying for a product b. slightly more than products which do contain gluten 5.When you eat...
  8. tarnalberry
    I would think that celiac could be causing those problems, but not the only thing causing those problems. Other intolerances, or a slow moving digestive system could allow time for bacteria to ferment the food in your digestive tract (hence the bloating and odor). You've gotten off to a good start, with the blood work. You might consider, even if the test...
  9. tarnalberry
    I have some overripe bananas... are they supposed to be in the recipe? :-)
  10. tarnalberry
    Assuming it's pure mustard flour - that is, mustard seeds finely ground - then it is gluten free.
  11. tarnalberry
    lol... I'm one of those people who'd say you can just stick to naturally gluten-free foods. I guess my kids (years in the future) are going to be shocked when they get to school and see food come in packages. ;-)
  12. tarnalberry
    it does indeed sound like you're not only gluten-intolerant, but also allergic. if you haven't had a regular allergy test, it looks like it's time for one of those as well.
  13. tarnalberry
    I _think_ (but don't quite remember) that it was StarKist. Of course, I can't rule out that I got a rather *uninformed* person on the phone :-).
  14. tarnalberry
    I crushed up Pamela's Shortbread cookies (that's it) and pressed it into a pie tin for a pumpkin pie crust. Quite tasty. Bob's Red Mill site listed something simple and lowish in fat for a couple pie crusts as well - might be worth taking a look.
  15. tarnalberry
    Because you put lotion on your hands, and the hands can come into contact with the mouth.
  16. tarnalberry
    I'm not disagreeing, but the company I called couldn't tell me if they were adding "natural flavors" to their broth (it varied whether they did or not) and where those came from. There's no reason to expect there is gluten in those products, but the answer I got from the company was in no way reassuring.
  17. tarnalberry
    I've heard a number of people on this board note that they get great results just doing it by hand (and with gluten-free bread not needing the same kneading, it's easier) and using a loaf pan in the oven. I don't have any good recommendations on the bread, as I just don't bother to eat it. ;-)
  18. tarnalberry
    Tuna is the same, in theory. I've called a couple companies, and they didn't seem sure if their broth would or would not contain wheat, so I just stick with tuna that's only in water. WildOats has a couple brands, as does Whole Foods, and StarKist's tuna fillet version is packed in just plain water.
  19. tarnalberry
    I'm at work, and Arrowhead Mills doesn't have their ingredient listing up yet, but I do believe it's got some baking powder or soda in it already, so I think, for the most part, the answer is yes - but "results may vary". ;-)
  20. tarnalberry
    I concur with plantime. Go completely gluten-free for four to six weeks, then eat a lot of gluten one day, and see how you feel. Symptoms are not _always_ obvious, and not always gastrointestinal.
  21. tarnalberry
    There are lots of 'em - muffin recipes. I like using the Arrowhead Mills general baking mix and the muffin recipe on the back (with blueberries), and the muffin recipe on the back of Bob's Red Mill Soy Flour as well. Muffins are probably the easiest gluten-free thing to make, I think. ;-)
  22. tarnalberry
    The amaranth recipe is on the bag of Bob's Red Mill Amaranth Flour. It calls for an egg, 1/4 cup apple juice or milk and 1 tsp oil for wet ingredients, then 1/4 cup a piece amaranth flour and tapioca flour, 3 tbsp arrowroot powder (there are subs you can use for this, but I don't remember them off hand), 1/4 tsp each cinnamon (though I always use more) and...
  23. tarnalberry
    unless the adhesive was directly on the open cut, no, you can't absorb gluten through the skin (the molecule is too large). but you can react to adhesives on the skin just by being sensitive to the adhesive itself.
  24. tarnalberry
    you can make your own chili pretty fast by browning a pound of ground meat (I use turkey) adding a can of black beans, a can of kidney beans, two cans of diced tomatoes, a can of tomato paste, sage, cumin, ground cayanne, salt, and lots of chili powder. takes about half an hour from "take pan out of cabinet" to finished.
  25. tarnalberry
    I'd probably toast some millet and cook it and use it as a replacement for bulgar. It's got a similar taste/texture. If you want something stronger flavored, you could try kasha (roasted buckwheat), but I'm ambivalent about quinoa for the purpose of tabouleh.
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