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tarnalberry

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Everything posted by tarnalberry

  1. tarnalberry
    As you can imagine, I'm going to ask more "Why's". These aren't the sort of why's that you can just answer, though. They generally require a couple of days pondering them. a) why are there no alternatives? if you know you're going to get hungry during the time you're at this job, why are you not bringing food to feed yourself? if it was a forest...
  2. tarnalberry
    Depending on your area, you might find success opening a gluten-free bakery of your own.
  3. tarnalberry
    are you heating them (at least in a microwave, but in a skillet if you get the chance) before using them?
  4. tarnalberry
    I'm casein intolerant (at least). Yup, dairy was harder to get rid of than gluten, for me. I *LOVE* cheese and yogurt and kefir. I used to make yogurt cheese! But, if you know that dairy makes you feel unwell, the next time you eat a spoonful of yogurt, a piece of cheese (even if on a pizza), ask yourself right then and there, "why am I making myself...
  5. tarnalberry
    Well, that's the answer I give to people who ask for the details. If they look at me cross-eyed when I say auto-immune (and I think that may have happened all of once, and almost everyone I know has heard my schpiel), eh... that's they're problem for not knowing. They don't have to understand or believe, just respect my decision on what food I put in my...
  6. tarnalberry
    Well, you know the answer. That's a good start! But, is the answer workable? Apparently not, right now. So, why not? What, exactly, is the hassle about bringing gluten-free food with you? What is the process going on RIGHT AS you are putting gluten in your mouth? What is stopping you (when you're not at work) from setting up the situation at work...
  7. tarnalberry
    "It's an auto-immune reaction. So, just a tiny bit of gluten gets into my intestines, and it starts a chemical cascade - the reactions are self-sustaining for up to two weeks. That reaction attacks my intestines, and makes it harder for me to absorb nutrients. It also makes me feel like sh!t."
  8. tarnalberry
    The only reason the Bob's Red Mill site says "tested to 20ppm" is because readily available commercial tests can't detect gluten and lower levels. It does *not* mean there is gluten in it. I'm assuming you're talking about the whole grain teff, cooked as a cereal, because I don't see anywhere on Bob's site that they produce a "cereal" (as in boxed flakes...
  9. tarnalberry
    the barbecue is unlikely to get over 600F, which is the temperature you'd need to break down the gluten by heat. so please use foil to avoid contamination.
  10. tarnalberry
    I encourage you to spend a little time around here reading everything you can. I'm not really sure where to direct any help. Do you have an idea of what foods you should and shouldn't eat? Do you have an idea of how you're going to change what you have in your home? Do you know about cross-contamination in your kitchen, and in other foods? Do you know...
  11. tarnalberry
    "I've tried a bite of something once, and it's clearly an awful food." Yeah, yeah... I'm paraphrasing and exaggerating, but I'm hoping you'll get a hint of the ... close-mindedness we might read into that sort of thing. Don't get me wrong, there are times when we've all been close-minded about trying a food (I got sick after eating split pea soup as a kid...
  12. tarnalberry
    You have every reason to be concerned, but taking the house "vastly gluten free" is easier than you might think. Figure out what gluten-containing options are "allowable". (This may well entail a discussion/agreement with your husband, but not your 4-yr old. ) Playdough? Out - it's everywhere on hands! But cereal? Maybe if everyone will eat with a...
  13. tarnalberry
    meat, fruit, leafy veggies, root veggies, beans, legumes, nuts, seeds, eggs, dairy (if you can have it)... you will not lack for food. (the produce section of a grocery store isn't exactly tiny. )
  14. tarnalberry
    free sites are the Open Original Shared Link! hehehe...
  15. tarnalberry
    Yup, there's no attaching pictures directly to a post. You can link them to a pre-existing storage place, but that's about it: Open Original Shared Link
  16. tarnalberry
    I'm gluten and dairy free, and can go long periods of time without eating eggs. Really, there are SO MANY foods out there that are WONDERFUL. Eliminating six foods from everything we can eat (wheat, barley, rye, oats, dairy, and eggs) means that he may not eat the same things you do, but he'll still have a wide variety of wonderful flavors to explore. ...
  17. tarnalberry
    New toasters, wooden spoons, cutting boards if they're wooden, colanders, pans if they're cast iron or not pristine teflon, and anything else that can't be scrubbed down adequately to remove any gluten sticking to it. (So, for instance, a pasta maker. ) I don't really have much I consider a "gluten-free" staple, it's just staples. Gluten free soy...
  18. tarnalberry
    From wikipedia: "Diphenhydramine works by blocking the effect of histamine at H1 receptor sites. This results in effects such as the increase of vascular smooth muscle contraction, thus reducing the redness, hyperthermia and edema that occurs during an inflammatory reaction. In addition, by blocking the H1 receptor on peripheral nociceptors, diphenhydramine...
  19. tarnalberry
    If you do fine with stevia and regular sugar, you should be fine. (larrymac - The website no longer lists the erythritol as an ingredient.) I haven't had a problem, and I don't yet know of anyone who has a digestive issue with stevia (in small to moderate quantities, anyway). It can have a slightly unusual taste, but I find that mixing it with the tiniest...
  20. tarnalberry
    generally, it's more likely that someone having a hard time lowering their antibodies is going to post them. so, you've got a skewed sample. and some of us never have gotten a retest.
  21. tarnalberry
    they're using a different definition of gluten. gluten is a purified grain protein - be it wheat, barley, oats, corn, rice, etc. it's often used as a cheap filler in foods, hence the advertisement of "gluten free" meaning that they don't use a highly processed source of plant protein to fill out their nutrient profile. still true, but doesn't mean the...
  22. tarnalberry
    I agree with happygirl. If you found that a month gluten free made some difference for the positive, then you should probably try it again. A month is hardly enough time to master the diet (no using old toasters, watch out for fries in shared friers, etc.) and even a month 100% gluten free is not enough time for many people to see full results. Realize...
  23. tarnalberry
    that might "just" be jestgar's opinion, but I think she's completely correct. in my opinion, anyway. your doctor is full of crap if he thinks grains are a mandatory part of a diet, or even that you can't have any grains if you're gluten free. wrong and wrong.
  24. tarnalberry
    As I suspected, the IgG test is positive, and the others negative. The tTg test being borderline just gives you an idea of how much damage is happening. (Still, why would he have any if there wasn't some response going on?) The IgA test being low tells you nothing if he's IgA deficient. The IgG test is QUITE DISTINCTLY POSITIVE. He is clearly have an...
  25. tarnalberry
    It is, but sometimes you can find "premade" polenta, that's already been mixed with water and spices and par-cooked, in a plastic tube. Something a little quicker than from-scratch polenta. HAH! TUBE FOOD! :lol:
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