gfp

There's nothing quite like rye bread,

Actually its been a long time but I find some of the buckwheat breads actually do a very good dark rye bread subsitute.... perhaps my memory of the real thing is fading but they are very flavorsome and almost taste over-healthy ...

I can't it loads of it at once because it sets like lead on my stomach (these breads are really dense) but its excellent for stuff like finger food or pastrami on rye (IMHO)

Just one specification; I've heard it's only maltodextrin in foods that is regulated, and is always from corn unless otherwise specified. Meaning things like medications with maltodextrin as fillers aren't necessarily gluten-free, to my knowledge. Might want to look out for things like that. Personally I try to avoid any processed foods at all, save things like rice flours, and do all my own cooking just to avoid cross-contamination issues. Plus it's a whole lot healthier that way.

Yes but I think on the whole the whole dextrine and dextrose lines are made from corn and there is probably only a couple of factories making it in very large quantities ... I know before the regualtion it was "accidentally" only from corn and I think this is just an economic fact.... its cheaper to make additives when you do so in bulk... and start with the same process... and largely these additives are made with byproducts anyway.... that is the starting ingredients have zero cost or even negative cost... (i.e. companies producing these as byproducts probably pay to have them taken away.... or at least give them away.) because the raw material for this is corn starch which is pretty much a byproduct anyway...

just my 2c... being in Europe I don't have the luxury of any dextrine or dextrose products unless they specifically say corn or rice or potato etc.!

Is it just you that's poverty-stricken, or is it your whole family?

Where do you live? Any Asian store should have white rice flour for less than a dollar a pound. Even if you had to pay two dollars a pound, it's cheaper than missing a day of work...but...

or as you said before we were talking about "the cost of a gluten-free diet" .... A lot lot cheaper than dealing with the long term effects like thyroid damage or cancer.

(when you said that it really put it into perspective!)

So you are offering a free service? You are letting folks come into your home, bake for free provide all ingredients for free? There is absolutely no catch? You don't sell anything at all?

Congrats to you if this is the case It sounds like a fun idea.

-Jessica

I don't think if its free or not has any bearing on this the rule states explicitly

Do not promote your own business, Web site or products.

And when I asked specifically this includes FREE, non commercial and charities as well. Apparently the important word is your.... not business ????

I guess the question is whether this is a product????

IMHO the only way to get good seats is to buy higher priced car, like a Buick Regal or the small Jaguar. The Corolla seats were uncomfortable too. The Altima and Ultima had a "stiff" ride, which is bad for driving in snowy roads.

Actually you can also just fit new seats....if you want I'll ask my brother which cars have the same pin layout ... but its likely you can fit a Lexus seat for instance from a breaking yard. My brother fits replacement seats for disabled people which rotate out of the car and do lots of fancy stuff and he makes his own seats now... but when my uncle started the business 30 years ago they used seats from breakers yards....

You can also for instance fit a thinner seat as well (from a supra for instance) which will give more headroom.

One word of caution, all Toyota autos need regular and frequent oil changing to keep engine in tip-top condition. This will increase the performance and keep the car running longer.

Yep but if you do they just keep going on forever.... Im not a huge toyota fan for thhe drining experience but for something to run around and start every time you turn the key they are very reliable so long as the services are done.

What's really fun is when you ask "Does product A have gluten?" and someone replies "I called the company and they said nope, so enjoy!" and someone else replies "Oh, no, I called the company and they said it does! Crisis!" (Okay, I'm just being silly when I say 'crisis'. ) But I've had it happen (I've been one of the callees, and the original poster.)

Yep this is certainly one of those. You can call them up and say it says wheat right on the packet....

and I am certainly more willing to believe someone here who called up .... how do I put this... Its not like I think the callers are lying there are 101 possibilities like the call centre has newer info .. or older... or the company have a standard response or they are just evasive or they will just outright lie on the phone ....

I can only think of a VERY few people who believe that they are ALWAYS right . . . and I really haven't seen them posting for a long, long time!

Erm there are a few .... but I haven't seen any of them post on this thread.

Guess what most of those bad threads start off with one persons statement of "fact" somewhere in the thread and they then sit back and watch the thread go to pieces without having to do anything else.

I don't even know if these people beleive what they post or they just post it to ruin the threads!

However blaming the thread going bad on those who correct this misinformation is not really fair.... its like those idiots back at school whos sole reason for existance seemed to be to get others in trouble and beleive me I knew one of them really well because he was my brother. I was always the one who had to fight the bully he spoent a week provoking ... because he was weak and didn't know how to fight his own battles and I see the same thing here... people who deliberatly post secure inthe knowledge they are no longer at school and noone is going to punch them...

What was on the beef? How was it cooked? Did you have *anything* else within four hours? Did you swallow much air with it? Lots of questions here.

Gotta echo those questions......

Were you formerly not eating beef?

If you have been vegetarian for a while then your body probably just needs to adjust slowly....

It might also be distateful but the less its cooked the easier it digests..... but perhaps if you haven't eaten it for a while then very small portions would be a start?

I don't know what it is this week but you are not alone!

I did exactly the same thing as you over a juicy set of pork ribs ... even my friend who was with me said I was stupid and did everything he could to stop me ... although I was already glutened elsewhere through a roast chicken.....

I don't know if its something in the water or what but we all seem to be acting rather strange this week!

Adelle: This happens to us all.

I have even bought things myself and read the labels 3x (once on the shelf, once going into the trolley and once unpacking)

When you do this with something you then have as a comfort food it can be really tough. I used to buy a specific brand of tortilla chips and later when they changed the labelling they had unnamed starch and later wheat starch....

I spent months eatiung these being ill and miserable... (literally for lunch most days) ....

Life sucks then you find gluten free..... ???

I get major fatigue and feel "slow" as it was so well put... It happens really quick and can last for a couple of days. The only thing I have found that helps is Naked Juice-Mango Motion. I don't know what it is about that drink that really helps, but it definetly gives me a boost for a little while... Long enough to make it through some tasks anyway.

Good luck with everything!

Somehow I can't help thinking of a Seinfeld episode!

Yes..... more when I have the energy!!!!!!!!!!!!!!

I find it drowns out the flavor of the 1/4 gallon or so of maple syrup....

Yep but that's the sweet ones I find them two different animals, Im more of a savory person but I do have sweet sometimes then I use about 50% buckwheat down to 1/3rd....

Far from healthy when it's got bacon and drippings in it! LOL!

Probably healthier than just the bacon and drippings though

I think the buckwheat tends to adsorb the fats so they are less of a shock to the system...

I make buckwheat pancakes almost every weekend. I don't like straight buckwheat, it tastes too "healthy" for me so I do about 1/3 buckwheat, 1/3 rice flour, 1/3 random mix of flax meal, soy and potato starch.

I tend to use that mix for sweet crepes (with jelly or jam for English english) but for savory ones I find the pure buckwheat best... it is of course a matter of taste but I find things like goat cheese and ham are better with the nuttier and somewhat more robust flavor of buckwheat ...

ok...my body gave my my own answer,.....

I am burping like crazy and coughing now....and I thought I was doing ok.

It's certainly not gluten....but it obviously doesn't agree....

That quick though...within 20 min???

----

I'd still ike to hear what people have done with it....or have experienced with it.

Buckwheat that is.....

I find buckwheat quiet heavy and a bit burpy, especially in buckwheat breads... but its not glutening or even a intolerance for me I just find it hard to digest (I think)

OK...my point.

If I ask a question, about fires, candy, stinkin fish food, someone can say yeah its safe....the next person had a horrible experience, or has gone to "Net Research University" and proceeds to post document, after document like the Jesuit's trying to convert the Native Americans in the 1700's.

Once again there are several people here who are propogating myths which are simply not correct or do not fit the experiences of many on the board.

Regardless of medical papers having been previously posted they post the same information each time.

From my point of view its not about being right its about posting the correct t information for the person who asks.

If someone continues to categorically state you can't get glutened by breathing in flour or using cosmetics for instance I'm not sure exactly what you are suggesting? "Let it be?"

There's room at the top they are telling you still

But first you must learn how to smile as you kill

If you want to be like the folks on the hill

Um, all I was saying is that everytime I post something there part of the thread where people bicker about who is right or wrong. Thats all I was saying.

I'm not entirely certain what should be done when someopne posts inaccurate advice?

Several posters here consistently post advice which is inaccurate and posting the medical papers to prove this once does not seem to detract from this.

As I mentioned on another thread, if someone asks if McDo fries are safe then what is the correct answer?

Whereby I agree discussing the effect of hydrogenated fats is perhaps not what they meant does that mean we should ignore CC? Several people here don't beleive in CC as an issue.... they are "pick of the croutons" gluten-free dieters and if they find a battered onion ring in their fries they count it as a bonus ... surely a little will not hurt?

Perhaps several of these people are not celaics, perhaps some of them are unaware that just because they are asymptomatic to smaller amounts doesn't mean that its not doing damage and probably many of them simply believe what they wish to believe.

However the real question is what advice is acceptable.....

Its true that everyone must make their own choice on risks but they should do so with the best information available.

Personally I'm past bothering to correct several people whom seem intent simply on posting mis-information at every chance they have.

Perhaps many people just want yes and no answers..... that's unfortunate see a preist or astologer because in many cases their is no yes/no.

This is exactlly like the diabetes and insulin vs diet control .....

"Yes here is a syringe ... just use it 3 times a day..."

"Shouldn't I check my blood sugar? "

"Yes but I think you are toostupid/stubborn to do that so just give yourself 3 shots a day"

"What about dietry control"

"Yes your too stupid for that too.. just 3 shots a day"

So you can give a yes no answer.... so long as you just presume the other person who is asking the question is too stupid to follow the advice anyway.

This is interesting to hear. It would definitely explain why I have symptoms as I struggle to lose weight. I get discouraged and want to quit because I start feeling better, then start feeling worse. I will just have to hang in there, with the understanding that my body is probably releasing fat-stored toxins.

This is just an idea of mine.... it makes sense since the body stores other toxins away like this but I'm just making 2+2=5 ... however I don't see any evidence that gluten is not stored ...

gpf -

can you elaborate on this whole vitamin thing?

Like most things vitamins and minerals are toxic in large amounts, there is a point where you are not getting enough, just right and too much (a bit like goldilocks and porridge ) and ultimately a dose which will kill you.

Usually the amount to kill you is a lot more than the amount that will make you ill which is again more than the amount which will be just right .... however these limits change for each vitamin and mineral.

Certain trace elements which are often added as minerals have a much lower tolerance than others...that is a tiny amount is necassary but take a bit more and it starts acting as a toxin.

Depending where you live and what you eat then the body can already be getting enough or even too much of certain trace elements naturally from vegetables grown in the soil or in the water so supplimenting pushes it into the toxic area. The USGS publishes free maps of danger areas btw. however I have yet to meet a MD that knows about them...

Many celiacs were previously maladsorbing so they may have been under the limit when tested hence they may be supplimenting

Many celiacs here eat healthier than the average person already in terms of fresh foods....

Put the two of these together and its easy to see that over supplimentation is a potential danger when going gluten-free and eating natural foods if you continue adding the same multi-vitamin/mineral suppliment ....

I ate way too much gluten and soy as a vegan. I think it progessed the celiac/gluten intolerance faster than if I had been eating in moderation.

I rather think this may have something to do with it? I dunno, trigger or such .... I was a semi-vegetarian (at home) for 4 yrs or so and during that time I consumed large amounts of soy proteins....

Looking back my first digestive problems also started about the same time ....little things like I remember one night my dinner just didn't leave my stomach... I was just completely bloated until I volunterally emptied my stomach...

For a long time I felt it was unethical to eat meat because I don't have to eat meat.

This is one of those circular argumaments, the fact is someone has to eat meat ... because meat production uses less land and the world is quickly running out of land to use the inefficient method of growing grains to feed people.

Its basically a many vs individual arguament like vaccines or having 3 or more kids.

If noone was vaccinated then diseases like smallpox would still be killing a large percentage of the population but while most people are vaccinated the individual is protected by others who take the risk of vaccination. If everyone was against vaccination then these diseases would make a comeback and a critical percentage of unvaccinated people allows transmission through the general population.

The only way the whole world can be vegan is by getting rid of a large amount of the population and controlling births.

I guess its the same as eating beef but drinking milk..... many vegetarians drink milk but don't consider that the cow has to conceive to lactate and the fate of the calf is not their concern ... and so long as people are willing to eat that calf on their behalf then they don't need to worry but if noone was eating beef then we would have far more calfs and steers than we have room for.

Oh great, this just really sucks! I made the omlette in a teflon pan I've had awhile, have basically used it to cook eggs and not much else.

Well you could have used the pan to cook something with gluten in it before being gluten-free....

You should also look at whatever you ate the day before as well.

Natlay,

Wine inherently does not have casein in it. However, many wineries use casein in the processing. Many also use eggs. (I learned this recently as I am both casein and egg intolerant).

I'm not drinking at all at this point because 1. I haven't had the time to research wines that are safe. 2. I don't know if even "safe" wines are safe for me bc I don't know if I react to sulfites, and other fun things.

Hope this helps.

Laura

If you buy any appellation controlled French wine or DOP Italian then the ingredients are strictly controlled.

An exception is Bordeaux who are pretty lax over the appellations ... then you need to decide if you are buying a quality wine or a cheap one.

Bourgoyne has probably the strictest appellations where several do not allow any yeast to be added and the process has to occur naturally from the fields and winery walls. Aloxe Corton and Clos des Mouches are two examples....

Cote de Rhone wise a hermitage or crozes hermtage are also strictly controlled as is Condrieu

Most if not all good wine (excepting champagnes) are unfiltered and you can pick off whole appellations confident that quality control and following the rules is the livelyhood of the whole appellation.

Try this in the google bar

appellation beaune "non filtre"

However the best thing is asking the producers themselves....I really would encourage ANYONE who likes wine to try one of these... they are outstanding value with wines from 4€ a bottle though to €400 ....though you can get exceptional wines starting at 6€ .....November is the BEST time, its the first of the 2005

Lille : Halls Londres/Bruxelles - Lille Grand Palais du 17/11/2006 au 20/11/2006

Dates/horaires :

17-18-19 novembre : 10h-20h

20 novembre : 10h-18h

Prix d'entrée : 6 Euros (includes tasting glass though if you weant Im sure I can get free invites)

or

Paris : Porte de Versailles du 23/11/2006 au 27/11/2006

Dates/horaires :

23-24-25-26 novembre : 10h-20h

27 novembre : 10h-18h

Prix d'entrée : 6 Euros

Wow -- I missed this thread, but it's a good thing since I'm a graduate student in English right now and about the worst lame pickup line I hear from guys these days runs something like: "I'll have to watch what I say around you!".

Anyway, Steve, I haven't heard from Casey -- but have you heard from her since she came to UF? The College of Liberal Arts and Sciences is imploding right now -- the provost is trying to dismantle it but we've got a really active and vibrant resistance going among the graduate students and faculty. I'm actually doing my RAship with the GA union this semester, so I'm in the thick of it!

There's also another celiac UF graduate student on this board from Romance Languages -- maybe she knows Casey? Wow -- I need to start making good on these celiac connections so I have someone to eat Thanksgiving dinner with when I get stuck in Gainesville in November!

Casey isn't celiac but she's on the very short list of people I trust to cook for me....

i find it refreshing that you care enough to get a proofreader.

Well, I figure that a newspaper like 'The Observer' does care about spelling, however they don't seem to care enough to have answered....

When we went to Russia to get our son, the orphanage's public restroom (it was also a public health care facility), had old magazine pages for TP. We eventually found the employee rest room that had somewhat more familiar looking TP even though it would never sell here due to the texture. We had heard this, so we brought two rolls from home. Our 10 year old and 8 year old went with us. Our 8 year old dropped one roll in the toilet!!! He had to use Russian TP for the rest of the trip!!! Maybe we should mail all our old instructions over there! They'll find good use for the envelope, too!

This is rather easily explained..... normal TP in Russia is used for official documents (I kid you not) ....

Ive spent a long time reading older Russian papers and the best quality you usually get is best described as TP....

AndreaB summed it up rather well so ...

The only thing to add is that plain washing isn't enough.

You can scrub stainless steel with scouring pads and you need to throw away the scouring pads after touching gluten ... wooden spoons only cost cents anyway but what needs to be said is sticking things with gluten in a dishwasher contaminates everything else. Gluten is not alive so heat doesn't kill it ... although if you get it hot enough it will eventually turn into charcoal ....

I honestly think scouring pads and especially steel wool etc is a big problem since you scrub off the stuck on gluten ...

dishwashers ... well I know if I put coffee grounds in the dishwasher they get everywhere.... coffee grounds are just easier to see than gluten... specifically gluten is more or less insoluble in water the effect of sticking it in a dishwasher is pretty close to the process used to extract gluten when making wheat starch ... especially the alkalia wash process ... which is largely what dishwasher tablets are. In other words it washes the starch and leaves insoluble concentrated gluten.

gfp,

I found your response interesting. I do agree with you that "racial purity" is a concept that is very sinister. That is just an idea that would breed hate. But, what does hold truth is that all humans share are a common set of genes. I also agree with you about the fact, that no one is anything but 100% human, and not 100% of anything else. As I said before, we only have what was passed on to us, and no one ever bothers to see the big picture. So everyone is guilty of relating themselves to a nation. What can you do? I guess it might take a few more generations before we get it! We may never find the answer to Celiac's, but at least with a trace in linegage, we can see where it lies the most. To everyone else, sorry this gets off topic, but I felt a need to answer gfp. This survey is huge! I have read every thread. Thank you!

Vicki

gluten-free for 11 years and still counting

Vikki I just want to point to the danger in this .... BostonCeliac, sorry your is just the last post.... nothing personal against you.

.My Gastro Doc had a lot to say about how he thinks this comes from the "Irish" in me, and it seems like a lot of people here think that too!

Here is the real danger....

Irish/German/Swedish and on my Dad's side I'm Italian/Greek.

Well most Irish people have Viking blood ... most "germans" are gothic races who again have Swedish blood.

Italy was only invented this century anyway.... so Southern Italians have a lot of Viking (Norman) blood and greek blood .. indeed Naples spoke Greek until Napoleon. etc.

Northern Italians have Norman (viking) and Lombard (viking blood)

All of Europe carries Roman blood ....

So the danger is that the GI is looking for an Irish connection.... 1:133 in ITALY today have celiac disease ...by screening, 1:200 are diagnosed. (the incidence is exactly the same as the US through screening btw)

and the real point is noone knows what there heritage really is past a few generations....

I obviously have some nordic in me..... neither of my parents looks vaguely Nordic.... my aunt looks the most Jewish of us all and Im 1/8 Jewish but no one knows which Branch??? because my GG grandfather never said since it was pretty much irrelevant when he married a non Jew. If you lok carefully at my photo you might spot the nose!

thanks everyone for your responses!

interesting- the reason why i asked is because i ate quaker rice cakes for lunch yesterday and i was so itchy aftwerwards. i thought it was all in my head b/c it did not list gluten containing products in the list of ingredients.

how do you know if something is contaminated? just trial and error?

Pretty much... some brands are just better than others at listing contaminants inthe production process, others don't use any gluten ingredients in other products so no containation... experiences of others is very valuable... but because the reaction is delayed its easy to be confused.

I know it sounds impossible but its not, you just need to follow what people have tried.... its up to you if you want to risk something but if you give feedback here at least it helps others ...( if you "think" say think though because its so easy to have got contaminated from something else..... )