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About emcmaster

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    Carrollton, Texas

  1. How do you avoid corn? and what do you substitute for corn?

    Corn is very hard to avoid. Nearly all packaged gluten-free products use corn, especially xanthan gum which is usually from corn.

    The rule of thumb is to make all baked goods and cook everything mostly from scratch. I seem to be ok with some corn derivatives, but less now that I've been corn free for a while - which sucks.

    Tortilla chips and mexican food in general are my absolute favorites, so giving up tortilla chips was/is really hard. I'm from Texas and tortilla chips are part of daily life... just not mine anymore. I did find some brown rice crackers that make a decent tortilla chip substitute when eating queso, salsa, and guacamole, though. Just not as good as the real thing!

    Kinnikinnick bread is (mostly) corn-free - I don't have problems with it. And Daisy sour cream, Daisy cottage cheese, Horizon organic cottage cheese, Horizon organic cream cheese, Dannon plain yogurt and plain Fage greek yogurt are products I use near-daily.

    Corn-free is MUCH harder, IMO, than being gluten-free... but at least CC isn't a worry.

  2. Broccoli is very hard to digest. It makes me really bloated and gives me stomach pains. It also showed up as a major allergy on the Lame Advertisement test for me.

    I had a harder time at times after going gluten-free than before, although I felt better overall. I would suggest sticking to a very simple diet of whole foods and limiting the foods that give even normal people tummy problems (beans, broccoli, etc.).

    It will get better, I promise!

  3. I *thought* I had started a thread like this but then totally forgot about it!

    I'm having a very hard time right now. It seems like I get glutened/corned, (mostly) recover after a week or so, and then BAM! get glutened or corned again a few days later.

    When I first went corn-free, I was ok with corn derivatives like maltodextrin, citric acid, etc. Now it appears I cannot handle those anymore. I'm really, really missing my raspberry lemonade crystal lite! Does anyone know of any low-cal beverages besides water?

  4. This sounds like something my mom used to make when I was younger. I haven't done it yet, but it would be easy to make gluten free:

    16 ounces chocolate chip cookie dough

    8 ounces cream cheese softened

    1/3 cup sugar

    1 pint cream, half and half

    1 package instant pudding mix, chocolate

    1 container cool whip

    Preheat oven to 375.

    Roll cookie dough into a ball and flatten.

    Dip dough and pizza roller in flour and roll cookie out into a 13-inch circle on 15-inch Baking Stone.

    Bake cookie for 12-15 minutes or until browned.

    Let cool 10 minutes.

    Use serrated bread knife or spatula under crust to loosen from stone.

    Cool completely.

    Combine cream cheese and sugar; set aside.

    In batter bowl combine half and half and instant pudding with the 10-inch whisk.

    Let set until firm, about 5 minutes.

    Spread cream cheese mixture on thoroughly cooled cookie base.

    Layer pudding mixture over cream cheese layer.

    Layer cool whip over pudding layer.

    Chill until served.

    Cut with Pizza Cutter.

  5. I think this is an important question because gluten molecules could theoretically get into just about anything and be anywhere these days. For example, a friend who just ate a wheat-bread sandwich could come over to my apartment, touch my refrigerator door handle and get gluten on it. Later I could touch the same handle, pick up a piece of celery with my hand and eat it and gluten myself.

    Or in the grocery store, someone who recently ate an oatmeal cookie with their hands could pick up an apple, put it back down, and later I could buy that same apple and eat it and get glutened.

    Yep. This is why I thoroughly wash my hands and food before I eat it. I would wash my hands, wash the apple, set the apple on a clean plate, wash my hands again and THEN eat it.

  6. I'm not even the slightest tempted to eat gluten during this period of pain. Pain and other symptoms people may get is your bodys' way of saying somethings wrong. To ignore that on purpose doesn't make any sense :huh: .

    Well, you're absolutely right. My body hates gluten. But I think it's a psychological "I shouldn't be feeling this bad - I didn't even get to enjoy what I ate that made me sick!" thing that makes me want to eat something good if I'm going to feel so bad. Of course, it depends on how bad my symptoms are at the time. If it's bad enough that I'm throwing up, I'm obviously not going to eat anything else.

    It's just hard to stick to such a ridiculously restrictive diet all the time and then get sick because someone was careless while making my food. If I wanted to get sick, I would have eaten a piece of chocolate cake, not a grilled chicken salad, hold the dressing and croutons!

  7. Is there such a thing? Do we get as sick if from CC or a crumb then actually consuming a piece of bread? Or is there a threshold - like a crumb and a piece of bread cause the same severity of symptoms, but a whole cake causes 10x more, and 10 cakes causes 100x more?

    I never, ever eat gluten when I'm feeling fine, but I occasionally succumb to the temptation to eat it when I've been glutened accidentally... kind of like 'I'm going to feel like crap anyway, so I might as well eat something I enjoy while I feel bad'.

    I think if I could tell a definite difference in severity/length of symptoms if I didn't go ahead and eat something else gluteny after I've been glutened, I wouldn't do it. But since I can't, and since wanting to avoid symptoms is 99% of why I am gluten-free, I have a hard time resisting.

    I've been meaning to ask this for a while, but I'm sitting here, absolutely miserable because we're on vacation and have had to eat out a lot and apparently one of the many restaurants we went to made me sick. :(

  8. I'm obsessed with the Fuji Apple Chicken salad: no onion, no salad dressing. The whole thing is gluten-free, but the salad dressing has corn in it, and I like it better without the dressing anyway. And since there is no dressing, there isn't any reason to toss it in a salad bowl, so I don't have to worry about the salad bowl being clean. They just stack the ingredients on a clean plate.

    I go there 2 times a week, on average, and almost always during lunch. The guy who calls out the names of the dishes ready to be picked up always recognizes me, as does the manager. I always stand by the "window" and watch them make it so I can be certain it's ok.

    One time last week, a girl was making it. She started to throw the ingredients into a dirty (well, pre-used, not exactly "dirty") salad bowl to toss it with dressing. I about had a heart attack and the guy that calls out the names (his name is Polo) told her he would make it for me. And he did. :D

    I guess the main point of that long winded story was I eat there a lot, the food is good, and I don't get sick. AND the people are really understanding about celiac and cc.

  9. Risky.

    I wouldn't do it. I have banned flour (except for gluten-free) from our house permanently. In fact, the only gluten in our house is in my husband's sandwich bread, occasional cereal (he's not a big cereal eater), a few pre-made bottled sauces he eats and some chicken bouillon that he bought thinking was safe. He orders pizza or sandwiches sometimes too but they eaten/kept on a designated counter.

    In a world of unsafe, gluten-contaminated everything, my kitchen/house is my safe haven. I would be washing my hands 8 million times a day (make that 8 million times more a day than I already do) if I ever used wheat flour to make anything.

  10. Hi Dahlia! Welcome!

    The above posters are correct: it gets so much easier that it becomes second nature. I rarely think about it anymore because I have what I can and cannot eat "down". Scanning labels and ordering at restaurants is easy now.

    One of the things I started out doing and still do: I go to google.com, type in a food I'm wondering is gluten free. So for example, Heinz ketchup (which we know IS gluten free):

    Heinz ketchup gluten free

    This pulls up tons of pages on the subject. Usually it pulls up a discussion on this board, and most of the time it pulls up one of the gluten-free product lists or the manufacturer's website. Sometimes it takes a while to sift through the stuff and get the general consensus on its gluten-free status. Other times it is obvious from reading one page.

    Anyway, this is something that has really helped me. I used it just a few minutes ago. :)

  11. Ok, I'll be the dissenter and say that I think you are overreacting. Each of us having celiac disease shouldn't mean that our friends and family shouldn't have their favorites, even bringing them home, unless you have a *STRICT* "no gluten in the house at all" policy. of course, if it's only been a few weeks you've been on the diet, it would be considerate to practice some abstention, but I wouldn't even say it's a hard and fast rule.

    Talk to him, in a friendly way, about how you want to deal with future incidents and come to an agreement you can both live with in such a way that you both understand how each other feels about the issue.

    I agree. It doesn't seem like the OP's MIL or husband was being difficult and giving her a hard time about not eating gluten, they just didn't provide any good dessert that was gluten-free.

    I understand how frustrating it is. I don't eat corn or sugar on top of no gluten, so there are really no desserts I can have. I have a sweet tooth like no other - I could probably put away an entire cheesecake myself! Last night, my MIL made her famous key lime pie and she, my BIL, and my husband ate it in front of me. Should I have asked them not to eat it just because I was there? I think that would be incredibly inconsiderate.

    As hard as it is, there isn't anything we can do about the fact that most of the loved ones in our lives aren't going to eat gluten-free. Expecting them to is as inconsiderate (even more, IMO, since there is no medical reason for them to do so) than them expecting us to eat gluten.

    It doesn't change how much it sucks, though. Sorry you had to forego the yummy cheesecake!

  12. I can't identify with the spouse issue, as my husband is a million times more supportive than I ever guessed he would be (and I thought he would be perfect). He eats gluten-free at home, except for sandwich bread, which he makes on dedicated counter space. He is incredibly careful and does most of the cooking for the two of us - a definite plus! I really can't say more great things about my husband and his supportiveness - and I'm so sorry to hear that yours isn't "with the picture."

    However, my parents are another story. They actually cut me off of their insurance policy (claimed it was an "accident" because they forgot to send in college admission statements to prove to the insurance company that I was still in school and therefore qualified to be covered). To this day, my Dad still doesn't understand what it is I can't eat (he's offered me bread so many times I can't count). They're more supportive now that it's been 1-1/2 yrs but they still don't "understand".

    My FIL asked my husband the other day when we were making plans to have lunch with them while on vacation if I wasn't "over that already". :blink:

  13. Severe abdominal bloating/pain are my symptoms, too. For a while after going gluten-free, I couldn't digest fats or many vegetables well either, so I avoided them. Now I'm ok with them as long as I don't get glutened.

    I agree with others - go down to the simplest diet possible until your pain goes away and then start adding things one at a time until you have a feel for what you can handle right now.

  14. I'm not sure if anyone mentioned this (I haven't read the entire thread), but when I want to find out if a food is gluten-free, say Heinz ketchup, for example, I type "Heinz ketchup gluten free" (without the quotation marks) into google. Usually it pulls up something from the manufacturer or a post on here. It's a really easy way to find the consensus on the gluten-free status of a mainstream product.

  15. You can buy a blend of the magnesiums: oxide, stearate, & calcitrate (I may be a little off on those names, but you get the picture). I use NOW brand. Also, if you can't find them in a blend, just try one out and see if it helps. If it doesn't, move on to the next one.

    I've been using magnesium to help with constipation for years. I started using milk of magnesia (which I still use a few times a week - it does the best job, I think), then switched to the magnesium caplets, also sold by Phillips (found near the laxatives at the drugstore), and then when I realized how much I was spending on that, I switched to just magnesium supplements. Play around with brands and dosages until you find one you like.

    Also, I was on Zelnorm, which was the greatest thing ever, but they yanked that off the market and my doctor put me on Amitiza. I don't like it quite as well, but it does help a lot. Amitiza is gluten-free.

  16. Man am I frustrated. I've been seriously dieting for almost 3 weeks now and I've only lost 3pds. I should have lost the initial 7-10 by now, but NOPE nada. I only eat fruits, veggies and chicken, and I don't CHEAT at all. I consume less then 800 calories on most days and I have been exercising too, and I still can't lose anything. I'm afraid Celiac, Pernicious Anemia, and Narcolepsy have messed up my motabolism so badly that I'll never be able to get the 20 pds off that I gained after going gluten free UG!! I can not continue to be constantly hungry and lose nothing. This really stinks. Why in the world did I not lose a ton of weight like a lot of others have?

    You're probably not losing because you're eating far below the amount of calories it takes your body just to stay alive each day. Add to that moving around (not even exercise, just sitting or standing) and you're eating way under. Our bodies are smart - they have learned through thousands of years that if food is not coming in, they must hold onto every calorie they get so they won't starve.

    You're damaging your metabolism by eating so low calorie. And when/if you do start losing weight, it's likely not going to be fat, it'll be muscle (because fat provides warmth and "survival calories", so in periods of famine, the body saves that for last).

    Eat better & smarter and work out more and the fat will eventually come off. :)