gfp

Your girlfriend is proably just trying to be helpful and get you out?

At this stage of your gluten-free journey and all the confusion right now I'd probably say "Its really sweet but I need to just sort this out right now"

i dont try to catch up on sleeep i just try to make sure i get 8 hours if i can, so like tonight im probably not going to make it to bed until like 2:30 so i will be getting up at 11

Yep but the problem is the change in when you wake up.... the body adjusts poorly to changing these cycles, some people worse than others which is why some people don't get much effect from Jetlag and others do...

You stated in your first post you had slept 10hrs which seems excessive.

If you are regularly getting 6 1/2 then that is what your body is adjusting to so sleeping 8 on the weekend or 10 just confuses it knowing when it is meant to be sleeping and not.

Personally I find 6 1/2 about my maximum but that's just me, but say you need 8 you need to work on this from both sides... that is get up at a certain hour regardless of how **** you feel. If you only had 4 hours then you will obviously be whacked but you will fall asleep that night. When your not working you need to do the same ... I know its tedious but its really the only way to break the cycle. You need to foget the hours and set a time... and that time is dictated by your work.

The basic premise of "all inclusive" always seems to me to be providing the minimum possible.

I used to travel though Tunisia when I worked in Libya (due to the air embargo) and I was often put up in all-inclusive hotels overnight. My experiences were all bad, even not being on the all-inclusive rate and my company paying normal rates... and the people seemed to come from sifferent countries every year, to me it seemed like the attitude was lets rip off these tourists this year and next year advertise in a different country.

If forced between the two I would think Cuba would be better since it has a long standing relationship with Canadian tourists and has one of the worlds best medical systems and standards of education. The main problem we seem to find travelling is often education based.... IMHO

The pamphlet's "Do Not Eat" list includes buckwheat, millet, amaranth, quinoa, distilled white vinegar, gin, whisky, and rye just to name a few.

Buckwheat: well its quite a heavy 'grain' even though its not really a grain but other than contamination is 100% gluten-free. However, as a starter and since you have damaged villi it might not be a bad thing to avoid until they are starting to heal.

Basically on grain distilled alcohol, many people do react, I do for one and again distilled alcohol is not good for someone with a messed up digestive system. The jury is still out on the grain spirits and I have yet to see anyone provide a full analysis of different alcoholic spirits from different sources that proves this, I have seen however many people say distillation "removes the gluten" but I have yet to see any proof it removes the breakdown products of gluten which are what causes the damage.

I rather think that in the absence of a clear and definitive analysis of vodka etc. the best advice is to give it a miss. There are all sorts of reasons for this, the gluten and its prducts are all alcohol soluble and who knows how this affects adsorbtion into the body?

Whisky and rye are one step further given they add something which is either the original mash or coloring flavorings which themselves may not be gluten-free.

I know I need an epipen, I'm jsut scared to use it, but now I'm starting to realize the consequences of not having one is even scarier.

I get shots for mold, dust, dogs, weed, tree, cockroach, and orris root (perfume base). They mentioned something about some day doing sublingual drops for food allergies, but I'm really hesitant on that one. It's weird because I didn't have a local reaction at the injeection site. It started as hives on my back,a nd then moved all over my head and legs. Thank goodness for Benadryl.

Obviously the problem is exasperated by panic and having the epipen as a backup would ease that, even if you never use it just having it there is going to let you know you have a fallback.

Why do so many of us with gluten intolerance suffer so many allergies? We deserve a break!

My experience, and it seems that of others is other allergies are directly related to gluten etc.

I have allergic reactions to something in perfumes ... lavender (of all things) and hay-fever but all of these diminish to small annoyances when I am 100% gluten-free... I used to react with a burn to lavander, in 10 minutes I would have a huge blister if I touched it or anything with lavendar oil in, walking through a perfumery section (why do they fill the bottom of dept stores with perfumery?) would have me literally unable to see for streaming, burning eyes and a headache 5 mins later.

gluten-free I get a mild irritation to these, my hay-fever is a slight annoyance .... and my casein intolerance something I can put up with.

With me this is gluten that triggers everything else but its like a vicious circle, the more you react the more angry your immune system gets so that IgE reactions happen ....

I would strongly advise checking your diet for common allergens, you mentioned corn already and I know you are sceptical about soya but its worth a shot (pun intended).

im thinking the tiredness may just be linked to my job, for the first 4 days of the week i have to get up at 4:20 am or 5:20 am depending on the day, and i cant get myself to fall asleep until 10 so i only get 6 1/2 hours a night, then on my days off i stay up tell like 2 am and just sleep until my body wantes to get up usualy for food. i think my job is just finally taking its toll on me, could be wrong though i guess it could be something else, but i dont really match any other symptoms for like diabetes or thryoid problems

Lister, this sounds like a very normal case of work induced insomnia, add to that your worries about celiac at the moment and its hardly surprising you are having problems sleeping and feeling tired.

What you are meant to do is get up at the same time each day regardless ... which is I know easier said than done and "too much work and no play makes Lister a dull boy" .. so what I have done sucessfully is do this for 2-3 weeks until your sleep patterns normalise then try and push it a bit with later nights etc. but stiill not trying to get 10 hours on a weekend... try and get some exersize, even if its just a walk in the fresh air each day. I have never been a morning person anyway but at least now i function.. albeit on autopilot a little until my 3rd coffee.

It takes a few weeks to get used to forcing yourself out of bed but it does work. My friends girlfriend was a really bad case and went to a really hard to get into sleeep clinic, its a research clinic and has huge waiting lists and basically this is what they made her do. I was at one point trying to get into the clinic myself I was so desperate and my friend (her BF) basically told me what I told you ...

for the past 4 days, i keep going to sleep and waking up more tired then i was when i went to bed, today is my day off so that meens i slept in as much as my body would let me, so i got 10 hours of sleep unyet im still incredably exosisted to the point of i cant even see strait. what am i doing wrong with this diet, im making sure im eating well balanced, im taking vitemens including subliqnual b12s, i know im not anemic so i have no exucuse to be so fricking tired

Sounds like you are trying to sleep too much.

The trick is to get up at a pre-determined hour everyday and regualate to that not try and catch up.. you can't store sleep as it were so 10 hrs last night means you slept badly, poor quality sleep.

I have problems myself but it takes recognising this fact to get over it. Its no miracle cure but if you get up, manage a bit of exersize during the day even though you're tired you'll sleep better at night.

Open Original Shared Link

Results: Of the 1560 children, 51 developed celiac disease autoimmunity. Infants exposed to gluten in the first 3 months of life had a 5-fold increased risk of autoimmunity compared with infants first exposed at 4–6 months (hazard ratio

---

5.17, 95% confidence interval [CI] 1.44–18.57). Infants introduced to gluten at 7 months or later also had an increased risk of celiac disease autoimmunity compared with those exposed between 4 and 6 months (HR 1.87, 95% CI 0.97–3.60). The risk of autoimmunity was independent of the age of first exposure to rice and oats. Breastfeeding duration was similar for children who developed autoimmunity and those who did not.

Practice implications: The World Health Organization (WHO) recommends exclusive breastfeeding until 6 months of age to protect children from gastrointestinal infections, to prolong lactational amenorrhea and to increase postpartum maternal weight loss. The results of this study did not show that breastfeeding protected against celiac disease autoimmunity. However, at least for children predisposed to celiac disease or type 1 diabetes, avoiding cereal with wheat, rye or barley until a child is 4–6 months of age appears to reduce the risk of autoimmunity. Starting cereal before 3 months or after 7 months appears to increase the risk. Thus, although current recommendations in Canada and from the WHO are to breastfeed exclusively until at least 6 months of age, the results of this study suggest that it may be wise to consider introducing cereals at around the sixth month.

My completely unsubstantiated assumption is that those of us who are celiac and overweight get the calories but not the nutrients when we eat. That's why we're still anemic, flattened villi, etc.

Exactly, the body only has two responses to lacking nutrients one is the longer term feeling of missing something and the other is a more regualr pang response.

Both of these are actually part of many physically addictive drugs effects like caffine and tobacco which is why to an extent they work as appetite supressants. They don't really we just get tricked into thinking that the missing thing is the drug which invokes the reposnse and when it needs 'feeding' satiates it. Hence we develop a long term pavlovian reflex to drug and hunger feeling.

Lacking nutrients is the same, your body can just say "eat - I need nutrients" and if you don't adsorb those nutrients it will try again in 20 minutes.

"Are you having him take the sublingual B12? Is he having any problems with 'clumsyness'? Is he diabetic? Are his shampoos, soaps etc. gluten-free. At his age he may also be getting cross contamination or actual glutening at school. Many art supplies are not safe and in some schools the old fashioned chalk can get us. It can take a long time for the neuro problems to go away completly and for some of us they are the first indications that we got got."

that would explain my "out of body" experinces i have had in the past where i will just lay my head down and the next thing i know i think im up and doing things then i snap out of it, scares the crap out of me but i have not had those for over 2 years

Many of us get this ... we call it "brain-fog" or similar but no Dr. seems to beleive it....

For me its almost like I'm on remote control except every so often my body does something I didn't tell it to do... like the RC batteries are on the way out.

For me its not so much out-of-body as in-body/out-of-body... I don't look down from the ceiling or anything, just feel like I am observing my own body but from inside? If that sounds weird, yeah its freaky.

Peru, Vietnam, Africa and all that.

Haven't been to Peru but I have been to Venezuela and Columbia.

It all depends what you eat when you are there.

If you buy and cook your own food then no problems but eating in local places is risky.

Vietnam: Well they seem to have kept the French pencant for croissants and pastries. I haven't been back since diagnosis but I would say language is your biggest hurdle. The same can be said for laos and myanmar unless you stop in international hotels.

Africa is .. well large and diverse.

North Africa is heavily reliant on cous-cous and bread. Bread comes with everything ... indeed in Libya its a legal requirement any resto should supply bread and water for 20 pestari (a few cents depending on exchange) indeed when I lived there is was a common joke to send a newly arrived expat to the bakery with a dinar and ask for bread. The resulting bread would fill an average car.

Sub-saharan Africa is similarly mixed ... places like Kenya will tend to be more international and places like Nigeria simply a huge mess. There are at least two worlds in every African country depending on class but Nigeria is special. You have 9 official languages and most of the peoples hate everyone else. Culturally everyone is part of a tribe first, a race second and Nigerian last. In the North they still stone women for witchcraft and in the south everyone is continually trying to screw anyone who isn't in their tribe (and that includes you). I can think of no reason to go to Nigeria other than being paid a huge danger bonus.

You can't complain about being made ill by food when people are literally dying and rotting in the streets.

However go next door to Cameroon or Benin and they people are much more hospitable .. even though they are the same "peoples" that would kill you to steal a watch in Nigeria. The problem with Nigeria is Nigeria... not specifically any individual peoples.

Angola... not bad if you can manage not to get involved in the civil war although this periodically sums up most of Africa.

Congo is .. well pretty much a great tropical paradise and Zambia is nice of you stay where you should be!

While I grant that I was ignoring the fact that you can get a small amount of *any* substance off the main liquid, I not only understand that amount to be insignificant, I understand that the process is often repeated.

As for the fermentation issue - I have not seen anything (credible) that suggested that the 33-mer (this is the basis of my 'comparitively huge' statement - a 33'mer versus alcohol) that's responsible for the celiac reaction could be broken down by fermentation. Perhaps this was an erroneous assumption on my part, as I can understand how, if broken up into individual amino acids, they would get into the distillate. But I haven't seen that, and additionally, if it is broken up due to fermentation, it would no longer cause the auto-immune reaction in the intestines - it would have been rendered harmless to a celiac.

The evidence to the contrary is it seems some of us do react to grain based alcohols, myself included.

The breakdown part... is open to speculation ....fermentation is a pretty complex process.

As I understand it is only a small part of the protein sequence that triggers the autoimmune response.

So basically we have a huge gap in the fermentation part but several of us do react.

Fermentation usually produces a mix of both propanols, butanol isomers and amyl alcohol the latter being quite large but any of these might attach to a gliadin.

Hence in the context of "Once and for all" I feel the jury is still out. I am pretty much certain large amounts (more than 1-2) vodka's make me react and that the same amount of white rum doesn't.

My explanation while speculative is in the "better safe than sorry" category.

Well, beer is definitely out, and also beer substitutes like coolers - they're made from malt and that comes from barley unless otherwise stated. I'm having a problem with what you said your dr said about most regular cereals probably being ok. Most regular cereals AREN'T ok. Most are made with malt for sweetening (barley again) and/or wheat starch. You must read ALL of the labels carefully.

And even though I've been gluten-free for a long time, I find that I cannot tolerate grain based alcohol, even though the gluten molecules are supposedly filtered out during the distillation. That leaves me my white wine (allergic to red and champagne), tequila, rum and potato vodka (if I could ever find it in this town)

Annette

I also react to grain based alcohol ... I have posted my theories here but if people care to beleive or not is up to them, I realise the wieght of medical opinion is that they are OK ... however I and others than Annette also react.

However on alcohol in general its certainly an irritant and not the best but unlike Annette Im OK with good red wine. Annette I find it improbable you are 'allergic' to champagne, I can't drink it either but chemically it is the same as normal white wine but with more CO2 and acidic. Now the fermentation of wine is a very complex matter and the second fermentation of the lacto-mallic components is different in every bottle so its not impossible but I would guess its actually just the acidity. If I drink champagne its a recipe for stomach acid and reflux .... but that's not the same as a allergic reaction. However it is possible that the yeast is a problem OR the yeast itself is cultured on grain...

Having said all that I can't stomach cheap wines at all and stick to decent wine.

An interesting point is many good end old-world wines do not add yeast at all. They have been making wine so long that the yeast is predominant in the walls and earth. If you want to risk one then I would say a clos des mouche or aloxe corton (both also low in tannin) might be worth a try.

Strangely Pepes the diarist drank clos des mouches every morning as was a custom then. I wonder if he reacted badly to the heavier high tannin wines?

Paper plates- or plastic plates both- i wanted to get disposable plates because i have been in a hurry lately and trying ot take the time to handwash a dish is making me late for work in the mornings. i know this is a really reqiulus question because they should just be tree but i just wanted to make sure i did not want to use it and then find out that somehow its made from gluten (seems to happen alot)

Actually good question....

I don't know what goes into the waterproof coating on paper plates but I wouldn't be that surprised if it did contain gluten. Sometimes it just seems like the world is out to get us.... I think you would be OK but I can't promise!

The cigs are also obviously a problem, but Lister already is trying to quit those.

Its just my opinion but he's trying to kick gluten, cigarettes already and cigarettes contain gluten so the two are linked. The problem with many of the websites is they just have one purpose.

For instance: "And 60 percent of youngsters who use marijuana before they turn 15 later go on to use cocaine."

This doesn't really say much? Try it once? Use it habitually? Personally I have never been near it and neither have most people I know and those that do are 1-2 a year type people. Secondly it says something about the people as much as the drug and you could easily replace that with tobacco and rerun the study...

It might not be the best thing but IMHO its heathier than alcohol and easier on the stomach and digestive system (and I guess you can throw caffine in there too) which at least partly counters the reduced immune system. Indeed most celiacs have by definition a rather overactive immune system.. if we could just work out how to make it less aggressive ....

I also know quite a few people who have kicked MJ because it makes them paranoid ... again just my experience but it seems most chronic users who react this way recognise it?

I'm not saying Lister might not be better off in the long term without it but I'll bet he wishes he never mentioned it now... yet in a way its like seeing a dr and not saying what else you are taking, if he doesn't then he won't find any advice or not about if it might cause things related to his celiac disease.

Much as I don't want to condone illegal actions it might be better for him to concentrate on the gluten and cigarettes included .. if he can do both at once ... and try making sure he doesn't get any bad MJ... and try and smoke it without tobacco. He certainly won't manage to give up cigarettes if he keeps rolling with them and that is far harder to kick than MJ...

Wow, gfp, I see how that makes sense in regard to the storing of gluten. I have had lots of weird lumps and skin nodules that have slowly been "dissolving" and thought it was the fibromyalgia thing going away. Could this be the gluten "stored" ? Kinda like encapsulated and then when it starts to come free in the body you get glutened? So, no wonder it could take years for some of us older folks.

This is just my personal theory, as yet I guess nooone has thought to analyse those nodules... my bet is they contain gluten but hey... Im just a sufferer.

All that anxiety BS you're dealing with? I assure you that the mj has at least SOMETHING to do with it.

Seems rather unlikely, indeed there is plenty of evidence to the contrary.

Noone seems to have decided and after various governments spending time and money trying to prove harmful effects (outside of inhaling tar) and even the US military noone has managed to prove it... which considering the agenda was to prove harm it seems somewhat unlikely

Open Original Shared Link

Open Original Shared Link

A chemical found in cannabis can act like an antidepressant, researchers have found.

A team from Canada's University of Saskatchewan suggest the compound causes nerve cells to regenerate.

The Journal of Clinical Investigation study showed rats given a cannabinoid were less anxious and less depressed.

But UK experts warned other conflicting research had linked cannabis, and other cannabinoids, to an increased risk of depression and anxiety.

Chemicals found in cannabis could be used to relieve symptoms of severe mental illnesses such as bipolar disorder, researchers have claimed.

The drug itself has previously been linked to an increased risk of developing such conditions.

But a University of Newcastle team, writing in the Journal of Psychopharmacology said cannabinoids might help.

So it seems rather premature .. since Lister is smoking tobacco which we know is bad and tobacco is physically addictive I would rather think this is more serious.

it just sucks i cant figure out a way to make the pain go away besides eating, if i eat something the pains seem to go away for about 30-50 minutes but then come back, A. i dont want to eat that offten B. i dont have the food to last me to eat that offten. not sure what to do but the pains become so unbarable i have to force myself to eat

You want to get something like rice-cakes which will adsorb excess acid and help the feeling you need to eat. You can also eat peeled carrots or other crudites... if you need to eat then it sounds like you should just choose something not going to challenge your guts too much. Since you enjoy your salads then why not just have the salad, there is no rule you need to eat meat with every meal...

Also I find that many of the gluten-free breads and pasta's etc. contain other additives that a delicate digestion won't like and are pretty hard to digest anyway.

Another possible is popcorn... just salted and cooked in butter .. ou can adresss milk intolerances later... or use a vegetable oil. I find corn doesn't digest well with me at all except when its popped.

Obviously if you keep on mary jane you will get cravings to eat....

You might want to invest in some good mild green and cut out tobacco since it can contain gluten?

A friend of mine has some belladonna tabs which seem to work very well for the griping and general nausia you seem to be experiencing, I guess they are prescription only ... you might want input from other US'ians on this.

Also on brain-fog vs mj, they are completely different. Gluten is an exorphin and acts more like heroine than mj. Never having touched the stuff (heroine) I can't say but I know the brain-fog feeling is not the same as mj....

the thing is i did get sick overnight, i was perfectly fine up until last month i got the flue and during the flu i started to get pains so iwent to the doctor and thats when this all started. no problems before the flue. I understand the diet takes time but i just dont get how acuall pain can come and go as it pleases without reason

Developing the symptoms is not the same as getting sick overnight.

You have been eating gluten for years... it has built up and your body fights against it.

The young body repaces villi quickly so they were being destroyed and then regrowing in a constant battle until you got flu and this distracted your bodies defenses and regeneration and the destroying got the upper hand over regenerating.

The reason I beleive many people find problems at first is (as well as being glutened in things they don't realise) that the body has stored and tried to lock away gluten and when you stop it starts to cleanse out these areas so you get on and off times.

Also 6 weeks is not long, those of us gluten-free for years will notivce that after a glutening we get symptoms for weeks ... with me its like the freiqnecy and intensity and length of each one decrease away from the glutening and its not unusual for 3-4 weeks later to have a small episide from something. Given you are still leanring it is very likely as others have said that you have been cross contaminated or just eatenb something you shouldn't.

The point is we were all sure we were gluten-free when we started ... and most of us now realise we were not.

Also you have probably got a food you have decided is safe you rely on which is perhaps very low in gluten. I did this myself with some corn chips I used to have as a fallback ... I eventually worked out it was these ... but only after new labelling laws came in did they change the packet and indicate they had wheat deriviatives.

i acually almost quit cigs, for the 6 days i was feeling great i started to cut back and made it down to 3 a day instead of 11 but i found myself smoking about 12 yesterday and 15 today yeah i know thats really really bad and im gonna have to quit really soon before i get worse when it comes to cigs.

Some cigarettes have added wheat products.... search the list here Open Original Shared Link

especially 594. WHEAT EXTRACT AND FLOUR

I'm one of the less sensitive ones--SO FAR (you never know)--but I don't have an official celiac diagnosis YET, my symptoms didn't appear until my 40's, and I spent my first 30 years eating much less gluten than most people, simply because my mom didn't like bread (unless we were in Europe) or pasta, so I was just used to not eating it, anyway.

I think this might have bearing, people who have eaten large amounts of gluten all their life seem to take longer to recover and some never do.

One of my friends, who also suspects some kind of gluten sensitivity in her family, swears by a rotation diet. She says this is used to treat mild food allergies. I meant to look into this anyway, as I'm not sure what she means beyond having gluten once every 3 or 4 days so that the body doesn't get TOO sensitive (her words).

I actually do rotation diet and food combining when I get really bad and indeed this was my first suspicion of wheat years ago before diagnosis and before my mother was diagnosed and is what led to her being tested for celiac disease in the first place. If you are definately gluten intolerant then once a week will not help long term but other things like soy, buckwheat etc. seem better on a irregualr basis.

However overall on the different sensitivity thing I have a few ideas.

Firstly, celiac disease is not a weak immune system, its an overly agressive one. I think the more agressive the immune system the easier to trigger. Likje someone said the other day on another post, its like getting a bit of flu, the amount of virus is immaterial ... your body reacts regardless.

Secondly many people seem to be in denial. Im not saying IBS doesn't exist but many people make excuses IMHO rather than admit they got glutened, at least some of the time. I know I do!

Thirdly we do of course have different sensititivities but I find mine are at different levels.. a very mild glutening from a trace of a product containing a trace of gluten and my intestines might not react or very mildly but the neuro effects don't seem to need as much to trigger. Yesterday I made a chicken pate to which I added some cognac (a good one) and tasted it before leaving it to set. The pate was for my girlfriend not me and I would usually not risk the cognac but I just had a taste. So far fingers crossed my intestines are mostly OK but I was out last night and my friends and girl-friend were constantly asking if I ws OK... no I wasn't I just wanted leaving alone and had brain fog but ....

If I get a small poisioning then I don't get my migranes which all but dissapear gluten-free... and other allergies like hay fever seem related to my glutening. However this is just me, some people might react in the opposite way with bowels reacting on the tiniest trace and neuro needing a bigger trigger....

I think what ursula said onthe dealyed reaction plays a huge part as well. It makes it easy to deceive ourselves that "its just IBS" and we want to believe this, not that we self-harmed, accidental or not.

@chick2ba

There really is no point to being so compulsive and its good Ursula pointed it out.

You are letting the disease control you, not the other way round.

Distilled water is bad for anyone but if you are maladsorbing it is worse because you will flush the vitamins and salts out of your body.

Thanks for NOT telling me I need to follow the gluten-free diet closer smile.gif .. that's all the doctors say.. and then hand me a small list of 'corn, rice, meat, fruit...' as if I don't know.

If you are 100% certain then that's OK but please make sure you haven't got yourself a stock item you manage to skip the suspect item on. I don't think there is anyone on this board who hasn't got home to find they picked up an item with gluten in ... it really is so easy to skim over and see what we want. Not long ago I found some rice noodles with sauce etc. etc. and checked the label twice before adding it to my shopping basket. Got home and showed my girlfriend and she was overjoyed..she really misses that. I cooked them and had the whole dish ready and my gluten-free pulls out the packet from the bin and finds soy sauce on the ingredients!!!!!

How did I miss it? Well just read the silly things thread when glutened... its like spending an hour looking for your glasses which are on your head, finding your keys in the fridge etc. etc. If we are capable of this then we are capable of missing an obvious item on the ingredients.

In the same way a 'safe' food' can be contaminated... just a slip by a human being at the packaging plant etc.

Thanks for the links-

They were very helpful

gfp- that is a great page. I love the history!

Thanks both of you....

edits: Sorry rest is cut to comply with board rules

Buckwheat crepes (french pancakes) seem to keep me full forever.

I do fiund buckwheat a bit heavy and sometimes a bit of indigestion but perhaps this is what makes em keep you full so long.

To make the batter just add water and salt to buckwheat flour until its the same sort of consituency as regular batter you can also add an egg, add more flour to balance the mix. Then you heat butter in the pan to stop it sticking and pour it in and spread it around.

Its a bit of a practice thing .... after a few tries its easy but at first its a bit tricky.

My favorites are goats cheese, ham, onions and mushrooms .. if you don't have problems with casein then some emmental or sticky type cheese can extend it. You can drop on some mixed herbs etc. .. I cook the ham, mushrooms and onios first in a frying pan.

Then you add the mix to the middle of the crepe and fold it over ... the cheese should melt partially and you have a high calorie filling snack...I often use these when skiing or camping because they keep you going so long but make sure you get some exersize they calorie count high.

For a mustard fan like you I found this

Open Original Shared Link

Lots of recipees, the history etc. etc. enjoy! I'll be trying a few myself.

Wow, I take that back, their website is an example of misleading marketing.

There is only one thing you need to know about coffee and that is the bean types used.

After that the different growing areas make different tastes and subtle flavors but Starbucks manages never to disclose what beans it is using.

They even add misdirection like calling a brand "arabian" for instance making it seem it is arabica beans ...

For anyone who doesn't know there are only two commercial beans robusta and arabica.

Arabica is way more expensive has only about 75% of the caffine of robusta.

Robusta is way more bitter and usually used to make cheap coffee by combining it with arabica for taste.

Starbucks coffee has the highest caffine according to Open Original Shared Link

So draw your own conclusions ....

So, Barnes and Noble has Starbucks, Borders has Seattle's Best, but they're both owned by Starbucks. Fascinating for a person with a marketing degree. I find Starbucks whole methodology fascinating. They're doing the same as Procter and Gamble, becoming their own best competitor.

Nestle own nescafe and several brands. At one point the 'gold blend' brand did so well they had to spend money knocking it on the nescafe normal ... LOL.

However Im not sure Starbucks really do marketing... I think the description of methodolgy is closer.

The methodology seems to be simply to remove customer choice ... no need to advertise or market if you own enough of the market to dictate terms. I have tasted worse coffee but not often but then they don't try and compete on thier coffee?

Has anyone tried to make this at home? I don't like plain yellow mustard, and am suspicious of all the dijons and their ilk because the label always lists the dreaded generic "spices." If anyone has tried, I'd welcome any recpies and/or tips.

If you can buy a real Dijon mustard then it has to be 100% gluten-free. It is a protected appelation d'origin and the name has international trademark status. However international trade agreements seem about as enforcable as any other part of international law and dijon style etc. are common.

If you are willing to pay a little extra then Maille is exported worldwide, its not the best but its not bad.