gfp

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MCD's is a personal issue.

Mmmmm Millet sounds good- I have been using Quinoa- which is very tasty to make Tabouleh. Plus, since I'm a vegetarian, it gives a good burst of protein. I'm going to have to try it with millet! I love cold salads in the summertime!!!!

I use quinoa too. Same for cous-cous

By the way, I absolutely HATE cauliflower and my MIL (I feel) deliberately made it when we used to eat there (it was her only vegetable for the meal) and everytime she'd be surprised that I wouldn't take any of it. I suppose she thought it was a feather in her cap if I ate it. Now I am not cauliflower intolerant, but something so insignificant as cauliflower made her passive/aggressive to want to be able to feed it to me in victory.

I always make a point of eating some of something I don't like just to prove the point.

I don't think Im intolerannt to cauliflower but heck does it give me wind and a bad stomach so I relish eating some then keep passing wind and complaining of a sore tum...

When they ask .. I just say "yep but its not important .. gluten is killing me this just makes me feel s$#&y (pardon the pun) for a night... I chose to not eat cauliflower because it gives me gas and a bad tum but I don't chose not to eat gluten .. it is a medical problem and one which may well kill me if I don't follow it... so I ate the cauliflower (which you know I hate) because you made it and to be nice because I just chose not to eat it normally because it makes me feel ill and I don't particualrly like it ..."

I guess when someone doesn't believe that WOBR is a source of problem they try to intice the celiac disease person to eat it as they can say to themselves "I finally got her/him to eat WOBR and I am helping them to get over their mental problem that they have with this silly intolerance that they made up." It makes them feel like they are helping you (I suppose).

Yes in some weird perverse way... a bit like a friend who encourages you to smoke or whatever!

Those who suspect this are the most prickly.... they suspect they are burying there head in the sand but don't want to address the issue and you are forcing them to acknowledge it.

The first question is when you say always 100lbs overweight do you mean always or since the marriage/relationship?

I don't want to sound too unkind but it seems you and hubby are using each other's weaknesses as (and all at the same time) an excuse, a way to get at the other person, a way not to face it ...

You seem to be mutually feeding on each other's weaknesses ... and Fiddle-Faddle's suggestion to see a councellor really seems like your best option to break this cycle. You are it seems in an emotional catch-22 ... and alternating between self destructive to yourself and self destructive to the relationship....

But you are better than that... first off you asked for help... that is the hardest 90% over with. You might not see it that way right now but once you accept the problem and ask people to help you have made that first and most difficult step.

Living with an alcoholic is NOT fun... Beleive me I've done it and your questions are probably:

But when can I talk to him, he's either grumpy or drunk?

Not an easy situation at all.....

Firstly, baking is one of those things... it requires practice and exact quantities, temperatures and timing but mainly just practice.

When you switch to gluten-free baking it muddles all your experience up, its like being a blacksmith and being given wood to work with instead... the basic skills are all the same but the feeling you have is different and this goes from consitency of the dough to oven temps etc.

The bottom line as eKatherine has said ... its a different beast.

A good start is to buy a commercial gluten-free bread mix and follow the instructions to the letter ... then you can feel what its like ... then buy the seperate gluten-free flours and try and make exactly the same thing... while you still remember!

After that you can experiment a little .. largely its time you loose .. the basic flour's aren't so expensive ...

another idea is just start with naturally gluten-free stuff like cornbread... meantime you can make "sandwiches" using inventive things like a corn tortilla wrap.

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

This was my original point..(on another thread). its a matter of court record that McDo's lie as a matter of course and when they don't they avoid knowing the facts so they can claim not to know or they just mislead based on the fact if you ask they might go intot he storage room and find a fact sheet or two... if they haven't gone missing.

Like vydorscope say's you only have to know a few people who worked there to know what goes on... and that is just the intentional stuff ... when you think the servers are hadling the baps all the time CC is bound to happen.

What I find strangest is so many people want to believe them ... when they are proven to have lied over other things.

Try watching supersize me and it will probably put you off for good !

What I've observed indicates to me that one of the primary causes of friends' reactions is that they are consciously, or uncounsciously, envious that someone will/can actually take responsibility and control of their health issues without taking a pill.

That sums it up pretty well

I think there are lots of reasons, those who knew you when you were hiding some of the symptoms don't really realise that you were ill and running to the loo. They expect you eat it and you are ill straight away but they remember you eating a pizza with a beer and think that you are making a fuss?

Another common thread I observe is just culturally they can't believe you are allergic to wheat... if it was something not so common they would beleive but because of the cultural significance of wheat they just don't.

Some people are also quite nice so long as they are the centre of attention.

Sometimes I have to actually act like I feel worse than I do just to get taken seriously!

yes this does take some getting used to....

I spent most of my youth doing contact sports and (with the benefit of hindsight) broke a lot of bones ... but many times the Dr's would say "oh it would hurt much more if you had broken it"

One of the worst was my ankle and for some reason I never really bruise or swell up much and I hobbled to the emergency ward and got sent away without an X-Ray .. went back 2 weeks later and same thing until 3rd time I lucked out and had a specialist doing a stint on casualty. Took him about 30 secs to decide I had broken 3 bones in my ankle and sent me for a scan to check ligaments and found I snapped two of those too.

Unfortunately 6 weeks hobbling about on it still broken has made a huge mess ... the ligament is twisted round the bone and if I wear skiboots or rollerblades I have to put in padding because the lump leaves a gap above (a bit hard to explain but I have some plastic inserts) ...

I guess my pain threshold is pretty high having spent most of my youth doing this and paying my way through uni doing semi-pro boxing and kick boxing .... so now as soon as they touch instead of being brave and thinking they need to feel the bone I jump out of my seat. result - straight to xray and find out of its broken or not...

Was the dipping sauce a bbq sauce of some kind? A lot of mom-and-pop bbq places especially use malt vinegar in their sauces, which has gluten. Distilled vinegar is fine, malt vinegar is not.

Also, do they know that there is wheat in things like white bread?

LOL ... unfortunate but true....

Malt flavoring is ALMOST always from barley but not always. Althugh I always assume it is barley, malt can be made from any grain. In the past I've heard of a few products with corn malt, but I don't remember what they are now.

richard

My opinion is if it doesn't say the source of malt don't risk it .. and the same for other wheat barley derivatives.

Experience tells me that those who don't label it properly in the first case often either don't know or don't want to know ...

The same is true for oats ... Quakers are just being honest (good for them)

personally I think we should all just boycott as much as possible companies like kellogs who try and beat around the bush and buy whatever we can from companies like quaker/kraft ... firstly because you can at least trust them and secondly they deserve it .. we can't buy mmuch but we do tend to be very loyal customers.. once we find solmething we trust we tend to stick with them...

This makes stuff like CC really more important because if something is CC'd to a

Save your money and get over the counter stuff. Consumer reports and other consumer product testings have found the expensive stuff was not any better than the other. I'm using Spring Valley from Wally world. $5 or so for a bottle that has EVERYTHING! Plus I supplement with Selenium, L-glutamine, Calcium, potassium and Vit C. Just check for gluten of course.

Annette

Why are you adding extra selenium? Unless you have been tested its a rather dangerous toxin to play about with.

Given your mutlivitamins probably contain enough unless you have been tested and found deficient I wouldn't start playing about with a toxin as dangerous as selenium. The threshold between what is needed and what is toxic is very narrow and if mutlivitamins tend to go on the low side there is a good reason for it.

I would say like Tarnalberry says just avoid anything in a packet ... but the main thing to make her feel safe is talk to her and involve her. you sound like a wonderful SIL and you are obviously willing to do what it takes but it does take lots of experience.

I honestly think that if you just involve her she will appreciate more than her being polite and not asking questions to avoid hurting your feelings but then worrying about each meal.

... at least I would.

I'm a supertaster apparently, but I like all the foods that they said I wouldn't as a supertaster. Go figure

I think that test had more to do with food snobbery than tasting food

I included it more as a point of interest but I don't think with the exception of the one substance they quote you have to dislike the foods but a supertaster gets a different range of tastes...

I happen to love grapefruit, no sugar and Ill eat lemon if its in my glass!

But largely I think the site is just an intro... if someone was interested then the food dye test might be the first step

I don't think it's related to the metallic thing, I don't know what that's about.

Could be a part of it but could partly be many of us don't eat much from cans anyway.

The article was to show we all taste differently more than a simple explanation

Try reading this

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I've been sick with different diagnoses all my life. Since January I've lost about 35 lbs, due to a virus, then recently diagnosed with celiac by biopsy. Can anyone give me any hints on putting some weight back on so I am not so weak? Thanks so much

I must be an expert LOL ... without meaning to be... !

But if you need to put on some weight then eat regularly but not to much so as to feel over full. Sumo wrestlers eat mainly vegetable soup... and then sleep after.

Im usually trying to loose weight but did get really underweight at one point and I just reversed general diet advice ... be warned stop before you achieve your ideal weight because it doesn't just stop! (I speak from experience)

If your OK with cheese then ... say no more.

My crash weight gain diet has a mexican theme ... because you can add guacamole and sour cream to everything and both avocado's and obviously creme are full of calories (and vitamins) and almost everything is easily gluten-free... corn tortillas etc. If you really want to push out the calories chimichanga topped with sour cream and cheese and guacamole but seriously don't do it everyday!

The main thing I honestly think is just try and have lots of small snacks and not over face yourself .. I got myself in a real state where I hated food .. because it kept getting me ill and used to not eat for 2-3 days in a row (really stupid I know) but I was just terrified of getitng gluten and was forced into an environment where I couldn't get anything safe.. I eventually quit the job!

Anyway afterwards I used to overface myself so I ended up with lots of small meals because if you try eating a lot ytou end up leaving it or gagging.

Try eating just reasonable amounts of fat though .. its not so good in general but I understand your need to put the weight back on ...

If you like wine try crinking a little when you eat ... just a small glass.... make the whol ething as enjoyable as possible ... and look on the bright side ... I'd love to be able to have that right now... but my weight says I don't have enough hours in the day to exersize a chimichanga and all the trappings off!

I'm not so sure it is correct to say that "typically, Celiacs are underweight". I think that might be true for those who have the classic symptoms of the disease, esp. frequent diarreah and dumping when they eat gluten, but we now know that most Celiacs don't have dramatic GI distress. If you read this board topic about weight issues, there are an awful lot of Celiacs who are struggling to get weight off. I think many of us over eat because we aren't absorbing nutrients properly. Apparently, we still get the calories out of it, however.

Steve

Absolutely agree...

The body only has 2 methods of telling us we are hungry or missing something, even if that something is caffine or tobacco. If you are celaic and eating and not adsorbing the nutrients your body tells you its still "hungry" so you eat more but still don't adsorb nutrients.

When we go gluten-free then our villi heal, we adsorb even more calories and we often stick to routine interms of eating times, serving size etc. food is habit forming!

Many celiacs because of childhood issues may avoid sport and exersize. This doesn't help.

The only real answer is only to buy healthy stuff (and i doubt I need to list it on this forum)

I frequently get up mid post and walk to the fridge, open the door and pour a glass of water instead of the food my body was demanding...and make sure I have nothing in the fridge which is unhealthy and easy to prepare.

By far the most effective method if you can do it is to everytime your body asks for food and you know you don't *NEED* food is to do some exersize instead.

Plan every meal so you kow you are getting nutrients and then everytime your body lies to you ignore it and distract it. The hunger pangs usually last 1-2 minutes and repeat every 20 mins or so for the short term mechanism and every hour or so for the long term one.

If you work at home this is easy but not so easy in an office environment .. but the secret for me is making sure I know I have eaten sufficent and then distracting myself instead of eating.

Yes absolutely but also because they often cook the chickens with other stuff like pork etc. which itself may have gluten in and they tend to just keep basting with whatever fat runs off or the chickens are below the pork etc.

In Paris rotisserie chickens are very common, almost every butcher has a rotiserrie outside but I found out a secret .. some also sell pre-cooked to resto's and other places and have a top rotiserie where they have pre-sold chicks not contaminated (presumably the resto's insist for reasons of flavor or whatever) .. so if you convince them its a better bet.. but still risky IMHO

I am not necessarily alleric to soy, I just don't think it's good for you. I used to eat Nayonaise, but quit when I quit soy.

Frankly, I'm contemplating quitting tuna (too much mercury) and quitting bread (why bother)...so I wouldn't even need mayo anyway.

I'm contemplating the paleolithic diet. Anyone been doing this?

If you continue you can easily end up quitting everything ?

However I try not to eat gluten-free breads because they are too easy and so its easy to rely/fallback.

I think tuna is something to just not rely on ... its something I eat infrequently ..

I think a big problem with being gluten-free is we tend to find our own little safe foods and concentrate on them, like you say with soy. I still eat some soy .. just not often maybe once a month ...so stuff like Nayonaise is a trap because you increases the frequency of soy without thinking.

You can add arsenic in almonds etc. and it keeps going until you are left with nothing so I prefer a little of most things than always reducing what I can eat and then ending up eating more of something else.

I pretty much try especially since I see falling back on safe staples an inherent problem for being gluten-free ...

Its all too easy to find a food that you buy in a given situation and end up falling back on it all the time...

I'm particualry careful with soya, I don't not eat it but I am really careful about slipping into a dependance etc. and tend to prefer sprouted beans once in a while rather than any deriviates. The same goes for corn or rice ..

I don't officially rotate but I do try and add variety and conciously try and find alternatives if that makes sense

My probs started with typhiod and my stomach just never got better .. it took my a year to discover it awas gluten (living in Africa made it easier because I ate only fresh food) ... and 3 years after that to actually admit to myself it was probably coeliac and get tested.

However Im sure i already had it 20/20 hindsight is wonderful! Now I look back the symptoms were obvious but I guess the thing is they build up then you get a real knockback (typhiod is just a particular strain of salmonella) and this pushes you over the edge.

My mum had 6 months with only a small improvement and then finally got really serious, stopped giving the dog buscuits and taking risks ... her improvement after was much faster.

I don't know if it was once the villi are a bit better and you adsorb better nutrients it will accelerate OR cutting out possible contamination like others have said or a bit of both.

Either way ... you sound like you are doing well and things will get better.

Like tarnalberry says fresh tomatoes, cucumber etc. health wise and you can add fresh basil etc. or cilantro.

If you want a bit of oil then just soak basil and garlic in olive oil in a little pot and keep it in the fridge, you can top it up ... Im currently trying to loose a few pounds so its off for me right now but its really nice and you can make your own mixes by adding a little of most fresh herbs and just pound em with a mortar and pestle first...

I have great experiences at PF Changs, but do know that when they bring out the rack of sauces, those are not the gluten-free ones. You have to ask specifically for the gluten-free soy sauce on the side, even if you just ordered gluten-free. Why this happens I have no idea, but I'm glad I asked the first time it came out. The gluten free dishes are always lighter in color than the regular ones too, which is a good indication of whether they messed up or not. I always compare the color of my food to that at other tables. The cool thing is, the friends I go there with order off the gluten-free menu to make it easier for me. That's very helpful.

Elonwy

The problem with franchises is the variability of management.

There is a really good chain in the UK called "La Tasca" and they have a gluten-free menu and only things made centrally and sent in are on the list to avoid CC ... for instance you can get the bite sized paella but not the full size which is made on the premises... even though the recipee is identical they don't ark it gluten-free because of CC

However my experience is rather mixed ... some are meticulous and others the waiter brings the bread over your plate etc.

I used to be ecstatic when I would find an onion ring in my BK fries! Bonus! Now the thought makes me cringe. How my life has changed.....

LOL ... I just spilt my coffee (seriously) ... but yeah it goes from bonus to fly in my soup time.

"Waiter waiter theirs an onion ring in my fries ...."

(prize for best reply (an onion ring by post))

AMEN!!!!

I react to Stoli. (Though I will admit it is less of a reaction than other vodkas). But then again, I also reacted to the "zero" trace in Sojo's Fish & Chips.

I happen to be a VERY sensitive individual. I know there are plenty of folks who have not reaction to distilled things.

I'm with you. The distilation process "should" remove the gluten - but if that is the case, how come I have an allergic reaction every time I have grain alcohol?

Yep and I can quote all the science I want but it doesn't change this fact indeed a fundamental precept is Occam's razor .. the simplest explanation is usually true...

Considering I react (sometimes), you do and several others there must be something in the grain vodka...

My explanation might not be correct, because basically there are so many unknowns and uncontrolable things which go on in the process and its simply just there because people with scientific explanations keep posting that its impossible .. nope this is just one way it is possible.