Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

4tomorrow

Advanced Members
  • Posts

    43
  • Joined

  • Last visited

1 Follower

  • wahmof10

4tomorrow's Achievements

  1. Okay, I tried it. I consider myself to be very sensitve and I didn't get sick. I had the pork filletino w/ steamed broccolli. I was really freaked out because I can't have casein (dairy) either and that place is practically swimming in heese. It was good. I won't do it all the time. But it was nice to not have to cook for once.

  2. Open Original Shared Link

    They have it listed that if you are Gluten Intolerant to speak with a manager. Has anyone tried this? The only place I've eaten since my diagnosis is P.F. Changs. I get it in a to go box and use plastic utensils. I am very sensitive and this seems to work very well for me.

    I have to travel 40 min though to eat there and we have an Olive Garden in town. I would love it if I had an option for special occassions. I can't have casein either though so that makes it extra tricky.

    Thanks.

  3. I eat Kraft unsweetened peanut butter. Yummy.

    In the organic section of my Giant Eagle they have stuff made by "The Peanut Butter Company" (I'm pretty sure that's it.) They have Cinnamon Rasin and White Chocolate, I know you can order other flavors too. Both are divine and gluten and casein free. I eat them right out of the jar.

    Open Original Shared Link

  4. We call them Buckeye Bars here in ohio, I don't know if they are called anything else in other places.

    Melt 1 cup peanut butter and one cup casein free margarine in a med/large sauce pan. ( I use earth balance margarine).

    When completely melted stir in 1 lb. of confectioners sugar.

    Press into a 9x13 ungreased pan.

    Next melt 2 cups enjoy life chocolate chips and 1/2 cup peanut butter.

    Once Melted smooth onto top of peanut butter mixture.

    I put mine in the freezer for about an hour to set then move to the refridgerator. They tend to sweat a little if out for over an hour so keep this in mind if serving to a group.

    These are very good and I can never seem to keep out of them. I normally make half a batch if not serving to company.

  5. Thank you for taking the time to contact us and express your opinions about

    Arbor Mist wines. We appreciate hearing from you!

    Fining agents are used on a lot-by-lot basis by the winemaker to optimize

    wine quality. Some fining agents contain proteinaceous materials.

    Proteinaceous fining agents are used to react with color and/or tannin

    molecules to make them removable by subsequent filtration. Both the fining

    agent, the color and/or tannin it reacts with are removed by the filtration

    process.

    All of our fining agents are approved by the Alcohol & Tobacco Tax & Trade

    Bureau (TTB, formerly the Bureau of Alcohol, Tobacco and Firearms)

    One of our standard fining agents contains Micronized potassium casseinate

    [casein is milk protein], food grade gelatin, egg albumin and other food

    grade components.

    I hope the information we have provided is helpful. We appreciate your

    interest in Arbor Mist wines, and look forward to serving you as a valued

    customer.

    If I may be of any assistance in the future, please feel free to contact me

    at 1-800-836-9463 Ext 67663.

    Sincerely,

    Jiyou Z. Brink

    Consumer Relations Representative

    Arbor Mist Vineyards

    Can anyone help me understand this? Are they saying that they use casein but that it's removed by the filtering process? Does anyone else agree with that? Are there any other fruity wines that we can have? I can't have casein or gluten. I've also contacted wild vines so I'll post that when I recieve a reply.

  6. Thanks everyone for your replies. I will check out your thread Lynne, and thank you for the prayers.

    The gas has gotten a little better. I've been trying to cut back on the beans for now. Hopefully as I heal I will be able to add them back in.

    Quick question,and I should probably make a different thread about this in the weight issues section, but...

    I used to have what is considered to be binge eating disorder, I had horrible cravings that would drive me to eat at all times. I would sneak food, hide it, dream about when I would eat something again. Since going gluten free (for 1 week only) I have had to make myself eat because I'm not getting enough calories. I have never in my entire life felt like this. I have always stayed minimally overweight, now the pounds are falling off. I've lost three just this week. I have been exercising but it's NEVER been this easy. Has anyone else had something like this happen?

    Thanks.

  7. Okay I've been gluten free for 4 days. I already feel amazingly better. Not normal but much less pain. I am passing A LOT more gas though. It's rumbling like crazy. I don't get it. I set up a seperate "kitchen" in the laudry room. Spent a lot of time decontaminating my main kitchen. I am not concerned about CC at this point. I have been anal in checking everything and making sure that my son keeps his crumb kisses to my cheek.

    Did anyone else have this problem? Btw, I take the generic form of neruontin (gabapentin). Does anyone have a good source for drugs. I did quite a few google searches and can't find any info on medications that I need to know about.

    I am having my son tested by enterolab. I only had the gene for sensitivity so hopefully he doesn't have any and then I won't have to worry about it. I have a feeling though that he does. He always has a runny nose. We had him tested for allergies, and they all came back fine. He has some "temper" issues that come out of nowhere and he is very sensitive. He's only five and I can't imagine trying to help him understand all of the changes we are making.

    Thanks.

  8. I'm having a very hard time today. Everywhere I look I feel like I see crumbs.

    My mother in law thinks that because I was diagnosed through Enterolab that I self diagnosed on the internet by some quack basically. She has been pissy about it everytime it has came up in the conversation.

    I am trying to tell myself that her opinion shouldn't matter but it does. She is a huge part of our lives and I would really appreciate it if she didn't act like I'm some idiot who can't tell what's going on inside my own body. Thankfully my hubby is very supportive and he is trying to help me with her.

    Yesterday I was in a good mood because I felt like I finally had an answer, today I am very frustrated. Thanks for letting me vent.

  9. Gluten Sensitivity Testing

    Fecal Antigliadin IgA 84 Units (Normal Range <10 Units)

    Fecal Antitissue Transglutaminase IgA 37 Units (Normal Range <10 Units)

    Microscopic Fecal Fat Score: 27 Units (Normal Range < 300 Units)

    HLA-DQ Gene Molecular analysis: HLA-DQB1*0301, 0301

    Food Sensitivity Testing

    Fecal anti-casein (cow's milk) IgA antibody 53 Units (Normal Range

    <10 Units)

    So here I go on my life's next adventure! I am thankful to know so that I can prevent it from becoming worse. Anyone know of a good dietician in central ohio?

  10. I have been living on rice cakes, roasted chicken, and bananas for about two weeks. It has slowed my diarrhea quite a bit. Yesterday I had a couple of handfuls of Lays chips and a piece (slightly large) of white cake w/ icing. This morning I had "fluffy" diarrhea. It just sat on top.

    I know this is kinda gross, I was just wondering. I'm still waiting on my enterolab test. It's been 8 business days at this point since they recieved it.

  11. Not a problem. I was hoping that I was taking it the wrong way but..........

    I understand where you are coming from though. I've been to plenty of boards where the posting is redundant. I will try harder in the future to avoid that. I certainly don't want to clog the board w/ useless posts. :)

  12. I have posted a few questions on here. I believe that I am at the very least gluten intolerant. I have been living on bananas, turkey/chicken, and rice cakes for days. I am taking librax also. I ate one of those small packages of blueberry muffins tonight and was in terrible pain for hours.

    I am trying Heather VanVorous IBS diet to prove to myself and others that I don't have IBS. My pain is about 2-3 in. above my navel.

    Enterolab received my kit last Wednesday, so I'm hoping for my results soon but I know that they are busy.

    My GI is convinced I don't have celiac but noted that she saw "flattening of the mucosal folds in the duodenum, which are consistent with Celiac disease". My biopsy came back fine as did my blood tests.

    So, on to my point. Will there be any evidence that could prove/disprove my theory of celiac by the video capsule endoscopy? I was just wondering if anyone else had had one done.

    Disclaimer: I did a search and did not find anything relevant to this.

  13. As a newbie I understand that there will be some confusion as to what people mean. I just assumed it would be a big deal that it was on the front page of yahoo. I won't make the mistake again. I was trying to participate more other than asking opinions.

    Thanks for trying to smooth it out, but I don't think he meant it in a friendly way at all.

  14. CHICAGO - Not long after disclosing that its french fries contain more trans fat than thought, McDonald's Corp. said Monday that wheat and dairy ingredients are used to flavor the popular menu item — an acknowledgment it had not previously made.

    ADVERTISEMENT

    The presence of those substances can cause allergic or other medical reactions in food-sensitive consumers.

    McDonald's had said until recently that its fries were free of gluten and milk or wheat allergens and safe to eat for those with dietary issues related to the consumption of dairy items. But the fast-food company quietly added "Contains wheat and milk ingredients" this month to the french fries listing on its Web site.

    The company said the move came in response to new rules by the U.S. Food and Drug Administration for the packaged foods industry, including one requiring that the presence of common allergens such as milk, eggs, wheat, fish or peanuts be reported. As a restaurant operator, Oak Brook, Ill.-based McDonald's does not have to comply but is doing so voluntarily.

    McDonald's director of global nutrition, Cathy Kapica, said its potato suppliers remove all wheat and dairy proteins, such as gluten, which can cause allergic reactions. But the flavoring agent in the cooking oil is a derivative of wheat and dairy ingredients, and the company decided to note their presence because of the FDA's stipulation that potential allergens be disclosed.

    "We knew there were always wheat and dairy derivatives in there, but they were not the protein component," she said. "Technically there are no allergens in there. What this is an example of is science evolving" and McDonald's responding as more is learned, she said.

    While the company wanted to make consumers aware that fries were derived in part from wheat and dairy sources, she said, those who have eaten the product without problem should be able to continue to do so without incident.

    The acknowledgment has stirred anger and some concern among consumers who are on gluten-free diets since it was posted on McDonald's Web site.

    "If they're saying there's wheat and dairy derivatives in the oil, as far as anyone with this disease is concerned there's actually wheat in it," said New York resident Jillian Williams, one of more than 2 million Americans with celiac disease, an autoimmune disorder triggered by gluten.

    "They should have disclosed that all along," she said. "They should never have been calling them gluten-free."

    It's not the first time McDonald's forthrightness has been called into question concerning what's in its famous fries.

    The company paid $10 million in 2002 to settle a lawsuit by vegetarian groups after it was disclosed that its fries were cooked in beef-flavored oil despite the company's insistence in 1990 that it was abandoning beef tallow for pure vegetable oil.

    Last February, it paid $8.5 million to settle a suit by a nonprofit advocacy group accusing the company of misleading consumers by announcing plans in September 2002 to change its cooking oil but then delaying the switch indefinitely within months. Reluctant to change the taste of a top-selling item, McDonald's has continued to maintain for the past three years that testing continues.

    Asked about the status of those efforts Monday, Kapica said: "It's a very high priority and we are very committed to continuing with testing and lowering the level of trans fat without raising the level of saturated fat. ... It's a lot harder than we originally thought but that is not stopping us."

    McDonald's shares rose 3 cents to close at $36.36 on the New York Stock Exchange — up 8 percent in 2006.

    ___

    On the Net:

    Open Original Shared Link

×
×
  • Create New...