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Mongoose

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About Mongoose

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    mongoose1952

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    Cooking, sewing, reading, web design
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    Madison, WI

  1. We've been using Ghirardelli's. I've never called the company but we've been using it for about 3 years and haven't had any trouble with it. The double chocolate flavor (and maybe others too) is dairy free. We make it with almond milk and like it a lot. I'm not sure there are any other dairy free hot chocolates.

    Of course ... if you're not dairy free that's not a problem for you, but you can mix it into cow's milk too :)


  2. I'm tired of the freaking dreams. I know it's a type of anxiety dream. But do they ever stop?

    For the most part, yes. Now and again I will still have one of those irritating dreams, but more often, when I dream of food at all, it's something yummy that I can eat. It will be 5 years for me in a couple more months.

    Have you thought about keeping treats for yourself on hand as comfort food for when you wake up in the middle of the night with such a dream?

    Just a thought, but maybe double-check your diet? I tend to get stress dreams mostly when a bit of gluten has slipped in somewhere. Dairy also affects my sleep.

    Best of luck, and hang in there!


  3. Eating the wrong thing happens from time to time ... don't beat yourself too hard over it.

    Try this for the next two or three days:

    Double up on your B vitamins, if you take a B vitamin separate from your daily vitamin. Otherwise double up on your daily vitamin.

    If you're not allergic to eggs, then eat an egg or two a day for the lutein. It's supposed to help with the fuzzy vision. Check this out for info on lutein and xeaxanthin: http://www.whfoods.com/genpage.php?tname=n...nt&dbid=126. Eggs also have Vitamin D, an anti-inflammatory that also seems to have a lot to do with the immune system -- check this out too: http://www.whfoods.com/genpage.php?tname=n...nt&dbid=110. It's a long page but worth reading.

    For the inflammation, check this page: http://www.whfoods.com/genpage.php?tname=george&dbid=163. We keep unsweetened purple grape juice and frozen blueberries on hand for situations like this. Frozen blueberries are good with Rice Dream/Soy Dream/soy yogurt :) Cherries, red peppers and red cabbage are also in this category.

    My own little theory is that part of the reason we feel so lousy for so long after getting glutened is that when the immune system ramps up to make war on the gluten invasion, it commandeers a bundle of the vitamins and minerals that our bodies would normally use for other things. So if we provide an extra supply of vitamins and minerals it helps us feel better.

    Hugs to you, hope you are up to par really soon.


  4. Hope you all enjoyed my quote, haha. I guess I am just not sure how to broach the subject with him considering the fact that I have been unsuccessful in the past. Suggestions?

    Here's something that worked for me (we are both gluten intolerant). I joined the local support group, and once a year they have dinner out. I signed us both up and told him he was going ... he had a good time talking with everyone else, enjoyed himself, and did not come home sick! We got references from other people there for other restaurants, including an extremely accommodating Chinese restaurant. We still don't go out often, which is ok, but we get out a little oftener and with a little less stress than before.

    Just a thought ... do you belong to a support group or know anyone else who has celiac disease? Or maybe you could advertise in the newspaper for this ... you could find other people with celiac disease to do dinners with? Make up your own dinner club?


  5. A pet peeve of mine actually...people complaining to me and then don't want to know the way out or the way to less suffering. Maybe I should start a website called "bitingyourtoungue.com" and then have people submit tips and experiences on how best to do it and when...this world might be a better place :)

    I hope you start your web site! That's one of my pet peeves, too. It irks me lots when people repeatedly complain about this list of symptoms they are being treated for, and every item in the list can be one of the symptoms of celiac disease, so I tell them they should get tested, or just try the diet for a week or two ...

    I get responses like:

    "Well some day I'll start eating organic"

    "You mean you can get tested for that?? Well I only eat whole wheat anyway."

    "Well the insurance pays for all the medications I take anyway."

    "Oh, I can't do that to the kids."

    Maybe those responses can be added to your web site!


  6. :) All you good cooks--I just got a new digital pressure cooker a couple of weeks ago and the recipe book is

    I've been using The Pressure Cooker Gourmet by Victoria Wise. I think you can still get this from Amazon if your local bookseller doesn't carry it.

    Also, I've read that Indian cooks have adapted traditional curry recipes to the pressure cooker, but I haven't been brave enough to try this on my own and haven't managed to come up with receipes either.


  7. There are several good casserole recipes that, unfortunately, call for cheese. I'm off dairy and soy, so any immitation cheeses are out. I was wondering if maybe mayonnaise would work as a replacement - does it do okay cooked?

    I think it depends on the role that cheese plays in the recipe.

    Is it sprinkled on the top for flavor and color? If so, then chopped red pepper, chopped olives, gluten-free cracker or bread crumbs, etc., might play the same role. In fact, bread crumbs were the traditional topper for casseroles in decades past.

    Is it an essential ingredient in the casserole itself, to help stick the ingredients together? I haven't done this yet but have been contemplating trying nut butters or seed butter (such as tahini). Nut butters are terribly expensive to buy, but can be made at much less cost in minutes in a food processor. Just process nuts with a little oil (experiment to find out how much by adding a tablespoon at a time) until butter forms. Add salt and/or sugar if desired.

    I'm not big on casseroles, but have fond memories of savory rice patties (cakes?) made from cooked rice, cheese, herbs, etc., and then sauteed and served with a sauce. Hmm. This is making me hungry. I've got a couple of recipes like this that call for wild rice ... maybe pecan butter could replace the cheese :)

    As for your question on mayo -- yes, that might work, and we do some cooking with it too, mostly to add flavor, not so much for its sticky quality. Another binder is eggs -- one or two beaten eggs added to your casserole would help it stick together.


  8. symptoms, etc.??My husband is wary of another presription for our daughter; she is taking Effexor right now; and is doubting the diagnosis. The survey that the practitioner had me fill out lined up with bipolar. Also, the yeast infection is being stubborn, despite 2 courses of treatment. Thanks so much for any help!

    Since going gluten-free and then CF, and discovering how negatively food can affect our health, I've become a believer in using food to gain health too.

    For the stubborn yeast infection -- yeast loves sugary, starchy foods, so have your daughter cut out any sweets and go easy on any bread too, until the infection eases up. For me this usually takes about 5 days.

    For the bipolar -- do a Google search on "bipolar Omega 3" -- you'll find some interesting material. Maybe try adding Omega 3 supplements to her diet or find a way to reduce Omega 6.

    Best of luck in this difficult situation!!


  9. Would it ruin it to just add brown rice? Anybody out there especially sensitive to that?

    Brown rice generally leaves me with indigestion. Despite what the nutritionists say about how you're supposed to eat so many servings of whole grains a day, I generally feel better when I eat no grain at all in a day. Eating more veggies and fruits helps me manage my weight, too.


  10. I told her I'm going to get her some information on celiac when I see her again on Friday, but I also thought it might be good for her to hear some personal experiences as well.

    So any experiences, minor or major, would be helpful.

    Nancy

    Hi Nancy!

    I realize it's past Friday but this thread really hits at the heart so thought I would post anyway. The link below is something perhaps your doctor would find interesting.

    http://www.thenutritionreporter.com/Nutrition_and_Crime.html

    I've read all the posts in this thread and so much of it matches my own experience. When I first went gluten-free (3.5 years ago) so much changed for me that I had to know why and have been searching for answers ever since. It's something of an obsession for me. My companion went gluten-free 7 months after I did, and we went casein free 3 months ago. For him, the casein made about as much of a change as the gluten did. A brief list of some of the "mental" changes --

    Brain fog: Improved for both of us. Magnesium seems to help (taking 250 mg/day)

    Depression/Rage: Improved for both of us. This is like 2 sides of the same coin. This really kept us back in life and certainly affected our social interactions. Vitamin B6 (50 mg/day) helps control this when accidental glutening happens. Before going CF, my companion was prone to making socially inappropriate statements, loudly, in public. After going CF he's gone back to the gentle, kind person that I fell for 20 years ago. As posters above have noted, the kind of stress this places on a relationship is really awful. Casein gives me a mean streek too; certainly brings out my worst side. Vitamin B6 doesn't help with accidental casein ingestion but doubling up on our regular B vitamin does. Wish I was a scientist and could study this.

    Migraines/Headaches: Stopped for me on going gluten-free, stopped for him on going CF.

    Epilepsy/Neurological problems: Stopped for me on going gluten-free. Meds never really helped so I tried to deal with it by withdrawing from social activities because I found them stressful. It's discouraging sometimes that now that I feel good and want to be social it's harder to be social because of the difficulty with sharing food with others.

    Sexual Problems: Stopped for him on going CF. Let's just say that I'm now a much more frequently loved woman, and very much happier for it! Makes me wonder how much less Viagra would be sold if more men knew about this.

    We both also had physical problems. It was the joint pain (arthritis) that drove me to find a dietary solution. We also both had rashes, especially in the winter, that we didn't relate to diet until they quit. I had the big D starting later in life than most of my other issues, he had constipation.

    Hope your doctor is able to use this material!


  11. Did you start feeling REALLY hungry all the time after you cut out gluten or dairy? Just constantly.

    When I first had to eliminate gluten, I was starving all of the time and I felt like I could never eat enough. I also dropped about 10lbs in the first few weeks.

    What gives? Is this doing something weird to my metabolism or what? And why?

    Good questions!

    When I stopped eating wheat (I'm self diagnosed -- didn't realize until so much started to heal up that it was more than an allergy) I went low carb because I didn't know what else to do, and there's not so much hunger on a low-carb diet. That was three and a half years ago.

    My companion and I both went dairy-free in March of this year. He dropped 10 pounds in a very short time and hasn't gained it back. He has not talked about being hungry, but I had odd cravings for 6 weeks, like for baked potatoes and chocolate. I don't know why as I'd had very little dairy in the previous three years.

    I'm wondering if perhaps it might have to do with the effect of gluten/casein intolerance on hormones? Back when I was still menstruating, I used to get really hungry two weeks before my period, and not be hungry during my period. There doesn't seem to be much info about the effect of gluten and casein intolerance on hormones, but it does affect fertility, sex drive, etc. Here are a couple of relevant links:

    http://www.aafp.org/afp/20021215/2259.html (see Table 2)

    http://www.ncbi.nlm.nih.gov/entrez/query.f...p;dopt=Abstract

    http://www.biomed.lib.umn.edu/hmed/2003/09/20030904_rfo.html (brief bit about food-related hormones)

    http://www.cbsnews.com/stories/2006/03/31/...in1460790.shtml - interesting especially since gluten and casein intolerance are known to affect sleep.


  12. Hello Everyone,

    I have had migraines all my life. They are are pretty well under control now with medication. I could go 2 months without one. I have noticed since going gluten-free that I have had a lot more. About 4 in the past two weeks. Has anyone else had this type of thing happen? Thanks.

    -Brian

    Brian,

    Sometimes headaches/migraines are symptoms of a food allergy. Gluten intolerance tends to mask other allergies and intolerances, so it could be that you're allergic to something and just don't know yet what it is. Have you tried getting tested for food allergies? It could be something you are eating now that you didn't eat before going gluten-free.

    Another thought -- my companion continued to get headaches after going gluten-free which finally went away when we went casein free too.

    Best of luck in figuring this out!


  13. Just wondering if these are ok or not? I am confused because they are obviously gluten, but not from wheat, oats, barely or rye...

    Anyone know?

    Hi! Hope this helps without causing confusion ...

    The role that the gluten proteins play in grains is as a "storage" protein. Took me a bit of research before I found out what that meant -- it means that the gluten proteins store energy for the grain to grow a new plant from. Given that this is a rather important role, different grains do have gluten. What makes it edible or not to us is the particular biochemical make-up of the particular gluten in question. Gluten proteins from wheat, rye, barley, and maybe a couple of proteins from oats have a make-up and shape that triggers a response from our immune system. Gluten proteins from corn and rice have a sufficiently different biochemical make-up so as not to trigger our immune systems.

    Technically, the gluten proteins in each grain have their own name. "Gluten" is from wheat, hordein from barley, secalin from rye (http://foodallergens.ifr.ac.uk/biochemical.lasso?selected_food=63&allergenID=126), zein is from corn, and avenin is from oats. I don't remember the name of the protein in rice.

    It sometimes is useful to know these terms. Once I was having an extended reaction. It was driving me nuts as I was keeping my diet absolutely clean and I couldn't figure out where I was getting it from. One morning I checked the label on my body lotion and it had the word "avenin" on it, which is the oat protein. I quit using the body lotion and was fine again within days. So much for oats being safe for celiacs. Not me!

    Anyway, hope this helps.


  14. Hey folks!

    If you find your way to Madison and like Chinese food then check out Imperial Garden (http://www.imperialgarden.com/). A couple of people in the local support group mentioned this place so we finally got bold enough to go. Sure enough, the waitress knew immediately what gluten free meant and said we could order anything off the menu except for the obvious things like noodles. I'm not fond of playing 20 questions so we didn't ask too much else. Seemed like it took a little longer for our food to arrive than for some other tables, but when it did it was awesome! We were so pleased! It's been an awfully long time since we've had Chinese out. And we both felt fine the next day.

    Also, I was at Whole Foods a couple of days ago, and they are now carrying Molly's Gone Crackers, which I like a lot. Interesting flavors and texture.

    Willy Street Coop had gluten-free chocolate cake pieces in their cooler next to the deli counter when I was there a week ago. I didn't try it but it looked good.


  15. Thanx everyone 4 your help! Now i know what to do when my mom needs me 4 different things. :D i still donno what to say when she gets depressed and starts bin mean to me about me eating in frount of her! HELP!!!!

    Don't know if you bake or cook yet, but you might offer to make her something nice that she likes? Especially something you can share too? From time to time I feel socially isolated because I can't eat the same as others around me. Doesn't bother me as much now as it used to, but still sometimes it hurts. When we humans are social our activities tend to involve or revolve around food. Finding a way to help your Mom feel included rather than excluded might help her feel better about her situation.


  16. However, just over a week ago, he admitted to me that the headaches were back. At that point, I'd had it. I made an executive decision that we are now gluten free in our home....surprisingly, he agreed!! Yesterday was one week, and luckily, there has been some improvement. However, he's still having headaches, even though he decribes them as being very, very mild. His GI issues have gotten considerably better. He has only had mild cramping, though his stomach is still rumbling a bit, and he is still gassy.

    Hi Stacie!

    That's a hard road you two have been on! May your future be brighter!

    Migraines do seem to go hand-in-hand with gluten intolerance, but gluten intolerance is not the only cause of headaches / migraines. My own migraines ended with the gluten-free diet, but my companion commented several times over a period of three years that he was disappointed that his headaches didn't stop. Two months ago we went dairy free (finally!!) and now his headaches are gone as well.

    Headaches can be a symptom of allergy. I can understand that your husband doesn't want to see another doctor. You might want to consider a home test kit -- someone here might be able to recommend a company, or try going to Google and typing in "home allergy test kit".

    As far as the indigestion and gastric symptoms go, an abrupt change in diet such as going gluten-free can, all by itself, contribute somewhat to indigestion. If your husband tolerates either dairy or soy then maybe regularly eating yogurt with active culture would help him.

    Best of luck!!


  17. eat rice noodles all the time with no adverse effects. This was a very specific reaction that I've never really had before either. I'm going to investigate the ingredients further.

    Elonwy

    This sounds like the same issue I have with bouillon (sp?). I finally threw all the little cubes and jars out as they made me feel ill and gave me D, although it's an entirely different feeling than being glutened. I, too, couldn't find anything in the ingredients that I thought I should be wary of. As someone else mentioned, maybe something hydrolized causes the problem.

    After throwing out the little boullion cubes I went to using organic broth made by Imagine (comes in boxes) or Whole Foods 365 brand and have had no issues with either. I like the organic stuff -- I can pronounce all the words on the label :)


  18. Each person's reaction is different ...

    If I get enough gluten (say, about 1/4 to 1/2 teaspoon of wheat), then about 20 minutes later I'll get the runs and will be in the bathroom several times for the next few hours.

    No matter how little I get, I have various different ailments that follow over the next several days, including dry eyes, inability to concentrate. neurological problems, memory loss, irritability and depression, etc.

    Eventually you learn to map out your own reaction and will recognize when you are having one, even when you don't get enough gluten in you to make you head for the bathroom.


  19. I am on month five or six of gluten-free and I am bored and confused. I live in a tiny town and the nearest support group is 100 miles away. If i eat another lunch of hummus and rice crackers or dinner of chicken and potatoes I may go insane.

    It's really tough to be so busy and live in a tiny town!

    If you can't get ready-made polenta locally, it's easy to make from cornmeal. If you can't get gluten free pasta, then try your pasta sauces over polenta instead. BTW, if you can find corn tortillas in your local grocery those might be gluten-free as well, so you can make tacos. If you use a taco seasoning mix just check the ingredients to make sure it's gluten-free.

    Can you get squash or sweet potatoes? We've learned to use those in our diet to give us variety. They can be baked, boiled or microwaved just as regular potatoes can, and we mostly serve them just with margarine.

    Hang in there! And best of luck with school!


  20. Congrats on getting a diagnosis! Maybe that sounds odd, but by the time most of us found out what was wrong with us we were pretty sick! Now there's a chance you'll start to get better. It takes a bit to get used to the diet, but after a while you get the hang of it, and get in the swing of it, and it's not so overwhelming.


  21. so........what's the blend? i bought a grain mill, but haven't used it yet-----i'd love any pointers you have to share.

    molly-----please tell us your mom's blend----by the way, i love your name----my 11 year old celiac is named molly, too.

    christine

    I'd like to know Molly's mother's blend too :)

    This one works well for me:

    1 cup finely milled white sweet rice flour

    1 cup finely milled brown sweet rice flour

    2 cups quinoa flour

    2 cups sorghum flour

    2 cups white bean flour (buy from Bob's Red Mill or mill your own)

    Seems to substitute cup for cup for wheat flour almost all the time. When it doesn't work it makes me wonder if it would have worked with wheat. Sometimes recipes are wrong.


  22. Sift together. Store in airtight container. One teaspoon of this is equal to 1 teaspoon store bought baking powder.

    You can try substituting the vit C for the cream of tartar for the acid, although I don't know how you can replace the corn starch. I wonder if it can be omitted?

    I don't think it will work to leave out the corn starch as that acts to separate the base from the acid in the container, until such time as you need the base and acid to make air bubbles in your baked goods. You'd need to find another starch -- perhaps finely milled rice flour would work?


  23. I'm not much of a cook, but my family helps. The current progect is the perfect home made gluten-free breaded chicken strip. When I get it 'just right' I'll be sure to make some noise.

    There's a recipe for Magnificent Milo Breading Mix at this web site (http://www.sorghum.state.ne.us/publications/sorghumrecipes.htm) that we like a lot. I keep some of that made up all the time. Milo is another name for sorghum.

    Please do post if you find one you like! Sometimes I just mix up some herbs and use them as a rub.


  24. I've read various comments that gluten-free food isn't particularly healthy, and doesn't taste as good ... I was just curious how many people here experimented with different flours until they came up with a flour blend they like that is relatively healthy? My own blend doesn't use a lot of rice flour or starch, and substitutes cup for cup for all-purpose wheat flour so I can keep using my same old recipes. Then I make my own biscuit mix, etc. Haven't tried making cake mix yet but I intend to try that eventually. Is anyone else doing this? I also got my own flour mill so I don't have to worry about CC and can make flours hard to obtain otherwise, like wild rice flour. Maybe I'm just hardcore and spending way too much time at this? I cooked and baked before going gluten-free, and still do. Just wondered what other people do?