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About paulasimone

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  1. here's an email i got from Laney, who places the wine/beer orders at Fowler's, a gourmet cafe/grocery at Brightleaf Square in Durham, NC. FINALLY!!!!! paula ------------------------------------------------------------------------------------------ Hey Guys! I'm excited to introduce a new brewery that I've been waiting for a long time to come to NC. One brew, GLUTEN-FREE, and great!! Lake Front Brewery!!! Prices: $36.99 /case Special pre-order pricing!!! $9.99/ 6pk $1.89/ btl @ Fowler’s (enjoy one on the porch) I’m going to offer a special, one time pre-order pricing for you all you “Gluten Free” folks…. I feel like you’ve been waiting long enough to enjoy a tasty, hand-crafted brew with all your friends!!!! Orders for the special case price are on a PRE-ORDER basis and the beer is scheduled to arrive in the next three week (hopefully sooner). New Grist is the first beer brewed without malted barley or any gluten-containing products to be authorized by the U.S. Government. Each batch brewed at Lakefront’s Milwaukee headquarters is tested for gluten prior to fermentation, before being bottled and shipped. The beer is now available for distribution nationwide in six packs of 12-ounce bottles. New Grist is brewed from sorghum, hops, water, rice and gluten-free yeast grown on molasses. These ingredients are carefully combined to form a crisp and refreshing "session ale" sure to be popular among those with Celiac Disease, but really brewed for anyone with an appreciation for great tasting, handmade beer. Call Laney in the Wine and Beer Department with your order today!!!! www.fowlersfoodandwine.com/ 112 South Duke Street Durham, North Carolina 27701 Telephone: 919.683.2555 Fax: 919.956.8403
  2. <moon unit's doc "Well if someone doesn't have symptoms, it doesn't really matter whether or not they the disease, does it."> that is CLASSIC. i bet he cleans his house by throwing all the garbage into the closet. and viola, "service your husband" - HOLY COW. what a freeeeak! mine seems pale in comparison to y'all's, especially those of you trying to get answers re: your kids. me: pre-celiac-dx, weeping at third strep throat in a year and a half, the rest of the time filled with other, less severe assorted illnesses and infections, "i can't keep doing this - why am i sick all the time?" smug internal medicine doc: "you're not sick. i see sick people all the time. you're not sick." (mind you, she was writing two or three prescriptions for me as she says this.) last week i found out she's still there - she'll get a "thank-you" letter from me soon, copied to the head of the clinic. i had a lot of doctors that didn't know what was wrong with me, misdiagnosed, overprescribed, but she went out of her way to actually belittle me to my face and (successfully!) intimidate me from trying to get care.
  3. i'm sorry you can't sleep! i have issues with this too, not bad right now, though, thank goodness. re: your sleeping problem, my first thought too was thyroid. is your doctor one you love or a dismissive one? cause it's been my experience that what doctors consider "normal" range is really quite expansive and arbitrary - what's "normal" to one person is not to another. i used to have to take armour thyroid, but after being gluten-free for a while the hypothyroid problem pretty much resolved itself. everyone's different, but maybe your diet (off gluten, off soy) is paying dividends? have you experimented with slightly cutting down your dose? it's a shame you can't take melatonin - it saves me. i did ambien for a while - it definitely will knock you out - only take it if you are *ready* to go to bed. it only used to buy you 6 hours, though, but i saw an ad on the tv (grrrr pharmaceutical company advertising budgets!!!!) saying it's now reformulated for i think 7-8 hours?? it's hard for me to say what the side effects were just because i was also taking other meds at that time. now i just do melatonin at bedtime and cal/mag supplements at dinner. from what i've heard/read, calcium is v important to sleep. (and i think magnesium important to calcium?) so if you're not doing those yet, i'd suggest doing it. and a multivitamin if you're not already. and don't eat too close to bedtime. and - really i should probably have put this first - decaf coffee still does contain a little caffeine! (as does decaf tea.) drinking it routinely at night is probably not good idea. especially since we have such wack absorption - seems like it can really magnify some things, obstruct others. and really caffeine during the day can have that lingering effect, too - it is has a really powerful impact on our bodies - try going off it (you should!) and you'll see. (btw, this great guy that works at my favorite gourmet store/coffee shop calls coffee "poison" like you call soy. he's like, "you couldn't pay me to drink that." he's a barista at the coffee bar!!!) so my advice is going off caffeine and taking calcium supps. i went off of caffeine maybe 5 months ago (iced tea, cola, and occasional espressos) because of my sleeping problems and they are *way* *way* *way* better. my general level of anxiety is better, too. (cheating alert - i still eat chocolate occasionally, but never at night.) maybe wean yourself down to decaf during day and no coffee at night? (i know, like you don't already have enough dietary restrictions!!!) all said, ambien wasn't ultimately satisfying, but it wasn't the most evil of the meds i've taken. it came in handy when i wasn't hip to all the other things. good luck! paula
  4. if you're somewhere warm, you can be lazy AND brew tea bags - in the sun! (garnish with hammock) I brew herbal teas (all the zinger flavors, or orange mandarin, or other fruit teas) using my signature Lazy, Cold Steep method: Three bags (four if you like strong) per pitcher. Put bags in pitcher. Fill pitcher with water. Leave on counter (or put in fridge, either works.) Take nap. Wake up, retrieve pitcher, throw out bags, enjoy tea! lazy!
  5. thanks for the congrats. i'm new at this cooking thing too, but still alive, no salmonella! our grandmas did this all the time right? and we generally have much better fridges than them. and fancy restaurants do it too - all the homemade red pepper mayo, garlic mayo, horseradish mayo, pesto mayo, aoli (italian mayo ), etc. i think bluejean girl is right - no cracked eggs, stick it right into the fridge, and use it quickly. paula
  6. it's a potential CC issue. i don't have a link to it, but there was an earlier thread on liquor drinks, and a celiac former bartender says she *never* has anything out of the gun because they dip it right into every drink! so you might get a Bacardi and coke, for instance, but the gun was just inside someone's bourbon and coke. [for the record, the official word right now is that distilled liquors are all okay, but it's one of those contentious issues like oats and distilled grain vinegar - a number of people (including me) seem to have had gluten reactions to these supposedly safe products and so we avoid them in favor of products that are absolutely *NOT* derived from wheat, barley, rye, or oats. perfectly executed distillation does indeed get rid of gluten - the question, for those that question, is whether real-world practice always 100% lives up to that, and whether that's a risk worth taking.] paula PS - i also steer clear of flavored liquors of any variety - Malibu, Captain Morgan's, flavored vodkas - we have no way of knowing what's been added to these distilled liquors for the flavors, do we? isn't it just like any other product that way? they don't list their ingredients, but does that mean they're all safe? i'm literally asking questions here, not rhetorically - are there any liquor experts out there who know if flavorings and such (or anything, really) is added *after* the distillation process??
  7. i agree with guhlia 100%. i am pretty confident i would start crying if i were surrounded by a convention hall full of gluten-free food and sympathetic celiacs. cook-off = brilliant! (sponsored by ...etc etc etc); booths thing = genius. that would be *so* much better than ordering food online to taste it. guhlia, i see your pipe dream and raise you one implausible fantasy: celiac celebrity speakers/performers. paula
  8. GRITS! But you probably won't find any up north where you're headed - it's a southern thing. It's basically polenta, but we eat it for breakfast with butter, salt, pepper, sometimes cheese (delicious!!!!!), and in the coastal regions - a shrimp sautee - this is called shrimp n' grits and is awesome. equally awesome is stirring your bacon and eggs into your grits. *maybe* you could find some in DC, but that's still too north I think. hmmm, that's all i got. i have an aussie cookbook (donna hay's "off the shelf" - excellent!), so I could tell you what we *don't* have here that you do: "golden syrup": you can get Lyle's golden syrup at the gourmet store, but no restaurant or market actually cooks with it. i use its more flavorful, less cloying cousin "cane syrup", but again, that's a southern thing, and not even popular down here. oh, what y'all call "corn flour" I believe is here "corn starch". ("corn meal" is still "corn meal".) "sultanas" - what are these??? "golden raisins"? "prawns" - i'm a little unclear on this, but we have two things here this might refer to - "shrimp" and "crayfish". crayfish are bigger than shrimp, like little lobsters, and they turn red when you cook them (shrimp turn orange). crayfish are another southern thing (often called "crawdads"). okay, this has been a totally fun for me and useless for you post!! I will try to redeem myself by pointing you to a blog from NYC that talks about all the gluten-free food up there: www.celiacchicks.com and i could recommend, as far as choosing any sort of ethnic dining in America, safest ones I've found would be: upscale Indian Argentine (NY definitely has this - pretty much giant steaks and wine, so it works out well gluten-free. Spanish of course island cuisine - Puerto Rican, Cuban - these tend to have lots of gluten-free options (starchy root "yucca" is gluten-free, so is banana-like "plantain" or "platano"), upscale Mexican, California-style Mexican, and upscale Tex-Mex (with homemade corn tortillas) i'm still paranoid about Thai - but I bet you've mastered it down there! enjoy your visit and safe travels! paula
  9. I'd agree with Nini. Dr. Rudert is extremely nice, but expensive and doesn't file insurance (I think the first visit is $250, then $100some each after that, PLUS labs). And if you're already on the diet, testing's likely to dud. I would suggest instead seeing an allergist specialist to help you diagnose your other sensitivities. There are some skin/blood tests they can do that, even if they don't conclusively diagnose food allergies, can point to them, or point to ruling out others. (It was an allergist that told me I might have "wheat sensitivity" - it was the diet (a year later, when I finally came around), that diagnosed me for certain - DEFINITELY CELIAC.) Plus, a good allergist will have info on good, methodical ways to go about elimination diets, if you don't already have that info. There's very specific steps and certain orders to go about these things so that you can tell exactly what it is you're reacting to. I'd imagine this would be important since some people seem to have "sleeper" reactions that don't kick in immediately. I don't know an allergist in Atlanta, though - mine's in NC. Oh, re: your diet test: I didn't start getting immediate reactions to gluten until I was on the diet for a good long while (THAT sure changed though!!! ) so don't expect to instantly get conclusive symptoms when you bite into one cookie (though this might be true for some people). It sounds to me like you've already done this test anyway - bad symptoms go away on the diet, right? good luck! if you end up diagnosing yourself conclusively with the diet, you'll be in good company here! paula
  10. ChelsE, I have put some time and hands-on research into this very topic. Re: tonic - doesn't it come out of the fountain gun? Most every "mixer" would, except juices, red bull (I wouldn't get it if it's from a tap, though)... I'm also dicey on all the "well" brands of *any* liquor - the generic stuff you get when you don't order a "call" liquor by brand (like Bacardi, or Cuervo, or Smirnoff). This is the equivalent of buying generic food - we wouldn't do that, and I doubt we should do this, because, who knows??? It takes a bite out of the wallet, but better that than my intestines! (There's always (shhhhhh!!!!!!) THE FLASK OPTION!!!!!! This is saving me money - but beware - you need to think ahead of time of exactly how much liquor is in there and how you need to measure and pace yourself so you don't overdo it. Seriously! (This threw me for a loop the first time!) VODKA GREYHOUND = gluten-free vodka and grapefruit juice = delish. SCREWDRIVER = gluten-free vodka and orange juice = classic. ON ROCKS IN A TALL GLASS + BOTTLED WATER (mix yourself, not from gun!) = actually nice, and hydrating! I only do non-wheat vodkas myself and recommend that (I had bad experiences, don't care what the "official" word is). Lukosawa (potato), Chopin (potato), Ciroq (grape), Smirnoff (from what I've heard here, corn, but I've been too chicken to try yet) are the ones I know off the top of my head. TEQUILA MARGARITAS - Cuervo assures me they're gluten-free. So does Cointreau (they use no ingredients derived from any of the bad grains, unlike a lot of liquers). So I order margaritas with those, and I make sure there's no other baddy ingredients in there or stuff out of the fountain gun (the place I go to adds house-made lemon/limeade.) SHOTS (of Cuervo or other call brand) - !cuidado! RUM Any CITRUS JUICE AND RUM (call brand) should be drinkable. My friend Liza from Puerto Rico says *anything* goes well with rum, but I guess she's partial.) Again, ON ROCKS IN A TALL GLASS w/LIME + BOTTLED WATER (mix yourself, not from gun!) is quite refreshing. Again, I always order a brand I can expect to actually be made from sugarcane. HARD CIDER IN A BOTTLE sometimes hits the spot - I'm dicey on the ones on "tap" - bar rags may be used to wipe all the taps (including beer, pools of liquor, etc). Have fun in Dallas! Paula
  11. also you might want to check out: http://www.celiacchicks.com/ they're in New York and it looks like they have leads on a bunch of restaurants and markets up there. have fun! paula
  12. If you mean the Carrot Day (or Night) Creme, it has gluten in it. Below is the the list of Burt's Bee's products NOT to use. Paula --------------------------------------------------------------------------------- Thank you for contacting Burt's Bees. The Quality Resources Department Manager has put together a list of products that SHOULD NOT be used by Celiac Patients. These products contain wheat, oat, rye, or barley derived ingredients. Please AVOID these products: Baby Bee: Apricot Baby Oil (Wheat) Buttermilk Soap (Oat) Shampoo Bar (Oat) Healthy Skin: Avocado Hair Butter Treatment (Oat) Carrot Day Crème (Wheat) Carrot Night Crème (Wheat) Citrus Facial Scrub (Oat) Coconut Foot Crème (Oat) Orange Essence Cleansing Crème (Oat) Vitamin E Bath & Body Oil (Wheat) Healthy Treatment: Repair Serum (Wheat) Natural Remedy: Dr. Burt's Res-Q Ointment or Comfrey Salve (Wheat) Poison Ivy Soap (Oat) Rosemary Mint Shampoo Bar (Oat) Peppermint Foot Lotion (Wheat)
  13. that is *simply awesome*. i live right next door to the hippie store for convenience's sake. i think i'll go cut the neck out of a sweatshirt and dance around singing that - maybe someone'll throw a bucket of water on me and make it *just like* flashdance.
  14. you can count me in with the other "half-way through tantalizing forbidden food, when i suddenly realize what i'm doing and freak out" dreamers. boo! also, dingogirl, some of those anti-depressants can make your dreams *vivid*. how is the wellbutrin working out for you? paula
  15. if you're not familiar with it, ECOVER is the brand usually carried at co-ops, Whole Foods, etc. here's their website: http://www.newdream.org/consumer/ecover.html I had been having persistent unexplained problems and it finally dawned on me to check on my dish liquid - good thing I did!!!! Now I just have to finish washing every single surface, utensil, dish, glass, and piece of cookware in my kitchen! below is my exchange with ECOVER. (I switched over to their gluten-free Chamomile/Marigold dish formula and still use their laundry detergent.) paula ---------------------------------------------------------- Hello Paula, Thank you for your email. All our products are gluten-free with the exception of the Lemon Aloe Dish Liquid. Our Herbal Dish Liquid (and everything else) is gluten-free. Warm Regards, Kipling -----Original Message----- Sent: Saturday, March 04, 2006 10:49 AM To: ecover@pacbell.net Subject: Response from Ecover Website -------------------------------------------------- hello - i like your products - i use the dishwashing liquid and the laundry detergent. however, i have celiac disease and need to check on all of the products i use to make sure they do not have any gluten in them (this is especially crucial for the dishwashing liquid!) can you please tell me if these products (and any others) are gluten-free?
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