Jump to content

arc

Advanced Members
 View Profile  See their activity

  • Posts

    60

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by arc

  1. arc
    Soy sauce is another source of gluten for low carbers. We used it quite a bit for marinades.
  2. arc
    I didn't have time to read all the previous posts, so sorry if someone already posted something similar. My oldest son had always had anger issues. He would build until he was in an uncontrollable rage. It scared him and it scared us, especially as he has gotten bigger (he is 13 now). It seemed related to carbs somehow and we could keep him at a relatively...
  3. arc
    I did too (and have the scars to prove it). The Accutane knocked it back to a reasonable level but never eliminated it. I had constant breakouts until I went gluten free on my 42nd birthday. Avoiding gluten is the only thing that has ever given me a clear face. All that BS I was fed as a kid that nothing I ate would cause acne still ticks me off. Even...
  4. arc

    ARCHIVED Dizziness

    arc replied to allison's topic in Related Issues & Disorders

    You can, but I just found out by trial and error. I should mention that there are some drugs (high blood pressure ones mostly, I believe) with which you need to be careful about adding extra potassium.
  5. arc

    ARCHIVED Dizziness

    arc replied to allison's topic in Related Issues & Disorders

    I know this is an old post, but I just wanted to say I get this too. It doesn't have anything to do with gluten for me. I've traced it down to a shortage in potassium. It seems to happen the most frequently when I am drinking a lot of fluids, which causes frequent urination, which causes a depletion of electrolytes, in particular - potassium. I can alleviate...
  6. arc

    ARCHIVED Drew Brees

    arc replied to almostnrn's topic in Publications & Publicity

    Did you see what he signed for when he went to the Saints? I doubt he's going to the same restaurants or being treated the same as a normal person off the street would.
  7. arc
    We switched our cat and dog to gluten free foods and it made a big difference for me. I think it was mostly the cat. She almost always cleans herself after she eats. I personally think that put gluten on her fur and then she spread it around the house by sleeping on the couch or sitting on my lap. It's about impossible to not get glutened in that case, no...
  8. arc
    I know I no longer tolerate any sugar alcohols since going gluten free. SA's are a long chain carb and are very hard to digest. I can't even chew sugar free gum without serious stomach cramps.
  9. arc
    That is the bean sprout after-taste that I mentioned. It's gross and you'll burp it for hours. We just re-made cookies with a mix made from 3 cups of sorghum, 1 cup potato starch, 1/2 cup tapioca starch, with 1 tsp of xanthum gum. They were pretty good. We used the Bob's Red Mill version of all of those because that is our only option here, with no gluten...
  10. arc
    The only mainstream grocery store in our area that has any specialty gluten-free food is one called Super 1. They carry Bob's Red Mill stuff and Tinkyada pasta. Safeway and Super Wal-Mart have nothing. Fortunately, we have a small health foods store, kind of a mini Whole Foods, that carries a lot of gluten-free food and actually has it cheaper than Super...
  11. arc
    They actually have it in our little burg in the wilds of far NE Washington state. I bought a bottle the other night to have with my low carb, gluten-free pizza. I have never been much of a beer drinker (it always hurt my stomach, for some reason ) but I thought it was good. My wife tried it and said that it was actually something she would drink. I almost...
  12. arc
    My parents live in the Palouse area of Washington state, which is a huge area for growing wheat, barley and legumes, none of which I can tolerate. Driving to their house means driving for miles surrounded by wheat and barley fields and seeing signs everywhere extolling the wonders and goodness of wheat. I always feel like holding my breath as I go through...
  13. arc
    I don't use Bob's Red Mill Baking Mix anymore because of the bean flours in it. I don't seem to tolerate legumes anymore since going gluten-free. Besides, it made the cookies taste like bean sprouts. I like bean sprouts in my salads, not in my chocolate chip cookies. Gross.
  14. arc
    That is my wife's definition, too. What we (my family) called pigs in a blanket when I was growing up was hotdogs wrapped in crescent rolls.
  15. arc
    I posted a thread about this a couple of months ago. Ever since going gluten free, I don't tolerate legumes very well (peanuts are legumes). It is a different feeling for me than being glutened - mostly intense stomach cramps. Peanut butter is out and a lot of gluten free products bother me because they use bean flour. Sugar alcohols, which a similar...
  16. arc
    I wouldn't trust family members or friends to fully understand how to safely prepare food. It isn't just the ingredients - the prep is just as important. A couple of months after going gluten-free, I was glutened by deviled eggs that my grandpa made. It was probably from crumbs in the mayo, put there by "double dipping" the knife after making a sandwich....
  17. arc

    ARCHIVED Tacos

    arc replied to AmandaD's topic in Coping with Celiac Disease

    That's what we use, too. We get the huge containers of it at Costco, rather than the envelopes. I know the Taco Bell mix in the envelope has wheat, so don't use that.
  18. arc

    ARCHIVED Wendy's

    arc replied to skinnyminny's topic in Gluten-Free Restaurants

    We did that too, when I worked at Wendy's. That was a long time ago, though - about 23 years ago, so it wouldn't surprise me if it was different now.
  19. arc

    ARCHIVED Really Gluten Free?

    arc replied to rez's topic in Coping with Celiac Disease

    Weird. I had the same reaction this weekend when I had a few of those plain minis. I don't think I have a problem with the full size bars or Kisses.
  20. arc
    For me, the issue is that my MIL cooks the stuffing in the bird and also bastes the bird with the drippings. This pretty much contaminates the whole thing.
  21. arc
    I have a similar issue, as this will be my first year at the in-laws while gluten free. We will be there all week, so if I want to have something different, I'll have to cook it at their house the day before. I'm mostly worried that my MIL will make a huge deal out of it and try to change everything to suit me, thereby making everyone else pissed at me because...
  22. arc
    Freakin' Krackel bars! I thought they were okay, but it turns out that have malt. Of course, it was one of the minis, so they don't have the ingredients listed on the wrapper. I was sick within a couple of hours and it laid me up for part of the weekend.
  23. arc
    I tend to be colder than people around me in the winter, but a couple things have really helped me make it through winter. First of all is to get enough vitamin D. I try to get as much sun in the summer as possible. The rest of the year, I supplement with at least 6000 IU of D3 a day. This keeps me from getting SAD and it also keeps me from getting sick...
  24. arc
    So did mine, though, by that time, they weren't just seasonal anymore. I seemed to be allergic to everything and constantly sneezed and had a runny nose, despite the allergy drugs. After a couple weeks of gluten free, they were pretty much gone. I will occasionally get a sneezy day, which may be "real" allergies or accidental glutening. I'm not sure.
  25. arc
    I've gotten paranoid enough that I don't know if I would eat the veggies and cheese either, unless it comes directly from the store. You have no idea how it was prepared (cut on a crumby cutting board, etc).
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.