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tarnalberry

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Everything posted by tarnalberry

  1. tarnalberry
    I was dx'ed when I was 25, but I don't think I'd rely on a pill like that. For lactost intolerance, maybe, but for this... well, lactose doesn't cause real physical damage! It's not that hard to give up gluten, and while I would consider using it, it would only be for eating out, and I'd still try to make sensible choices on the ordering anyway. Yeah...
  2. tarnalberry
    My husband doesn't eat gluten-free either, and I didn't know I was gluten intolerant until after we got married, but he's just as careful about my diet as I am - sometimes more so. :-) (We're both 25.) I don't think you necessarily have to find someone who's got celiac disease, just someone who's open minded enough to treat it the same way that you do....
  3. tarnalberry
    I just don't trust leaving it to a piece of paper - even if I write it myself. I'd rather talk to the chef myself.
  4. tarnalberry
    Oh yeah! I forgot about that. Especially if you get organic produce... all those little bugs on the lettuce! Wash carefully! (Or just get some extra B-12, not really a big deal.) I did get freaked out when I saw a full grown, live caterpillar in my romain lettuce once. It had been in the fridge, so it moved awful slow, but it was big and squoodgy...
  5. tarnalberry
    I actually have the opposite problem, and tend not to sweat enough. (Which can be problematic on it's own when you overheat!) But I imagine that if there is any nerve damage that's occured, it could be related, though I don't really know.
  6. tarnalberry
    Nita, As far as cooking for the rest of the family - depending on the cooking you do, and how much practice you've had at cooking, cooking gluten-free for the whole family really isn't very hard - nor does it have to be more expensive. There are a LOT of foods that are normally gluten-free; ones that people are used to and like. In all the entertaining...
  7. tarnalberry
    Did you take chemistry in high school? You ever do one of those experiments where you add just the tiniest of amounts of something to something else, and it totally changes what you started with? This is much the same. The thing is, one molecule (an immune system molecule) sees a gluten molecule, and does its thing. While it's going to take more than...
  8. tarnalberry
    I've not had a lot of luck finding gluten-free teriyaki sauce in the grocery store (though admit I haven't tried very hard, and didn't care about ordering online), but wanted some with my salmon tonight (mmm... copper river salmon is in!), so I fudged a few internet recipes together, and got something that was pretty tasty: Teriaki Sauce Serves Oodles...
  9. tarnalberry
    I've heard that rice flour works very well for many types of things that you might use bread crumbs for. You could also try crunched up rice cereal, or making your own out of gluten-free bread.
  10. tarnalberry
    huh... I've never had a problem with advil - I use the liqui-gels... I'll have to call them (and the people who make Aleve) on that one.
  11. tarnalberry
    You might ask about getting a blood test to find out what your levels of testosterone and estrogen are. Don't let your doctor say no because of age, I'm 25 and have levels too low to be detected by the tests! Taking testosterone has keep me from needing a three hour nap every day! (Not to mention helping a bunch of other symptoms...) But particularly...
  12. tarnalberry
    so skip the mashed potatoes, and maybe the refried beans (though I've eaten them cold), and the chicken broth if you don't like it cold. everything else works great cold. (particularly smoothies... yum! eh... I've been on a smoothie kick, what can I say! :-) )
  13. tarnalberry
    Smoothies! Depending on how you choose to make them, they're nothing like ice cream. Use whatever fruits you like, and whatever juice/milk/yogurt you'd like. You can add protein powder to them easily (I do this when I have a smoothie for breakfast since I can be borderline hypoglycemic - which is why I also use full-fat soy milk for them.) Also, refried...
  14. tarnalberry
    I wanted to add one other thing... I don't cook meals with gluten, period. I entertain all the time, but no one gets wheat based pasta, or any sauce that's got gluten, or anything like that. Our apartment isn't totally gluten-free, as my husband is a major bread eater, but the bread is confined to one area, and guests have that, but none of the other...
  15. tarnalberry
    Oh, that sort of thing - takes a while - I mean months. I still have to remind myself when I go to pay the bills not to like the envelopes, and I've been gluten-free nigh on nine months now. It gets easier, but remember, you've had your whole lifetime to learn the habits that you need to break - it won't happen over night.
  16. tarnalberry
    Depends, if you eat rice, there may well be bugs in it - though you won't see them alive if it's fresh. :-)
  17. tarnalberry
    The crunchiness issue is pretty common - even with non-gluten-free stuff. There are a couple things to do: 1. Let them thaw a bit before they go in the oven. 2. Turn the oven on higher than the directions. 3. Bake them a bit longer than they call for - test by color (just avoid burnt). But I can see the taste not being everyone's thing. I hear rice...
  18. tarnalberry
    My husband (who's not celiac) likes them even more than I do! :-)
  19. tarnalberry
    there are not many peer-reviewed, published articles about a connection between the two, and in the end, she absolutely has to avoid gluten anyway (sorry about misunderstanding the first time I wrote), so having the allergist list it isn't as important as if she wasn't dx'ed celiac in the first place. searching pubmed.com, I did fine this article: Open Original...
  20. tarnalberry
    An allergy test won't say whether or not she's got celiac. It'll only say if she's got an IgE mediated response to wheat. I'd suggest having him run the celiac panel, or talking to a GI who would do so.
  21. tarnalberry
    You can always check with the company. Many times they ARE gluten free, but just use that label to protect their recipe. But I'm all for cooking from scratch! Food is healthier and tastes better that way! And it's fun!
  22. tarnalberry
    yep, in the US, the vast majority of pure spices I've come across are gluten free, but not all spice blends are - particularly packaged things like "taco seasoning", and the like. in prepared ingredients, "spices" are something that will cause me to not buy the item and call the company, since they _could_ have gluten in them, but very well may not.
  23. tarnalberry
    You can also become more sensitive to mosquito bites over time - without it being connected to the gluten (or lack thereof) in your diet. It's much like developing an allergy, though that's not to say it would ever become life threatening. I'm also HIGHLY sensitive to bug bites - with a mosquito bite swelling up to the diameter of my fist (though not that...
  24. tarnalberry
    A wheat allergy is an IgE (one of the immunoglobins) mediated response to the protein in wheat, but not necessarily rye, barley, or oats that causes, among other things, histamine release. Gluten intolerance and celiac disease are an IgA and IgG (two other immunoglobins) mediated response to the protein chain that is common between wheat, barley, rye, and...
  25. tarnalberry
    hehehe :-) that was my suggestion! it's less sweet than you'd think, but I agree it's not good for pot pies and the like. I have heard of people using corn flakes (gluten-free ones, of course) in much the same way, and would imagine that corn flakes would make an EXECELLET pot pie crust (taste wise). not sure about the details of how you'd want to put...
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