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gfp

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Everything posted by gfp

  1. gfp
    Actually the IgG antobodies are passed through milk and in reality the baby has been eating whateve the mother was eating for 9 months so its not clearcut IMHO... but some babies developing celiac disease while not eating a certain diet or thier mothers doesn't mean much in itself anyway. That is it doesn't preclude a increased incidence with a certain diet...
  2. gfp
    I honestly think that is why they can't get it. I would expect an oriental allergic to rice would have the same problems. Better I don't go into this, I'll pm you. OK, I agree with this as well but for reasons I'd rather not post here...
  3. gfp
    All baking is a bit like that I find. The problem is its so fussy to temperature and stuff and looking inside to see how its doing is another recipee for disaster so it is just practice. The gluten-free flours all react differently and you just need to get used to them, not somethoing easy to write because its a lot of feeling. Loads of calories...
  4. gfp
    The psychological boost of a hot meal is hard to overstate. I have a mix of things Ive done from gluten-free to being a poor student trying to get a ski vacation.... The simplest suggestion is tinned food which doesn't need cooking just warming like a tin of soup... simple but you just need a good ziplock bag to pre-warm it in a sink on the hottest...
  5. gfp
    Not that I have tried the pizza's myself but I think its worth considering pricewise that its not just the cost of the rice flour etc. From what everyone is saying it sounds like the toppings are good quality and I think you have to consider the scale of the operation. First off they must be paying over the odds for their supplies both to make sure...
  6. gfp
    I think some people just have problems beleiving this.... they are not necassarily bad people there just seems to be some people can't get it. You can compare it to music in someways, some people just will not even try and listen to a classical track and others refuse anytihng not.... my bet is she is restrictive about this in other things in her life...
  7. gfp

    ARCHIVED Acne

    gfp replied to steadiedwaters's topic in Related Issues & Disorders

    add me to the list, its mainly my arms which are not so big or bad but then sometimes I get a huge one on my back, always close to the spine...last time the Dr wanted to send me to a surgeon ....
  8. gfp
    Ouch! You have my sympathy, when mine came through I got a huge abcess but couldn't afford to have it operated. I actually dreampt of teeth nightly it hurt so much... I had nightmares of it shattering and falling out and stuff...
  9. gfp
    I had the same problem so I started a support website Open Original Shared Link I am really busy right now so the site is a little stalled (hope to be free in 2 weeks) but I collect everything. We also have a forum etc. the idea being to swap tips and things... Its only been up a few weeks in total but I am getting about 30 people a day at the...
  10. gfp
    I experimented for you Last night I had lamb with a paloise sauce (like a bearnaise but with mint instead of tarragon) and I used a light 100% sunflour oil (I did however pre-fry the shallots in butter) and it turned out great.... I think the trick is to use the Hollandaise variations like bearnaise to substitute the butter part so that the rest...
  11. gfp
    Firstly don't worry about weight per-se ... what you want is to look stunning in that wedding dress! Obviously loosing a few pounds is good but if you are serious then get yourself out doing what exersize you can, be it walking or going to a gym or whatever. This will stimulate your body to start burning excess fat but you might not loose weight on a...
  12. gfp
    I honestly think if you pre-arrange all this with the manager of the resto it will be a non-issue. I have prepared a whole 'fact sheet' which isn't exactly appropriate but you can copy and paste. I think the whole thing is kinda hard to explain in one go because the chef needs time to let it sink in and then think something up. Here is what I...
  13. gfp
    I think this is the best way.... somehow WE have to break the idea, not the waiter or the chef but us. Would life be easier with some sort of medical medallion or an offical Dr's letter. ... ? I dunno but this the problem, you will get some resto's that then refuse to serve you at all on the off-chance.
  14. gfp
    I really think that the whole issue is completely blown out of persective by the incredible work that vaccines have achieved in the West. I have spent a large part of my life in Africa and middle and far east and I think a lot of people would change their minds on vaccines if they were to live where I have lived. It really is a case that vaccines have...
  15. gfp
    Even more than this I will bet you didn't even notice many of the other subtle differences...(I say this because it took me years) For instance most eggs are farm laid with "organic" being a level above ... you can buy "gaint eggs" but most are actually free range and the same with chicken... at least 80% of supermarket chicken (and butchers even higher...
  16. gfp
    This is true but the problem is other peoples conceptions. It is socially inacceptable to ask a person in a wheel chair to "get up and walk" or something like that but celiac disease isn't recognised like that. Its also difficult because of other people who ask about dietry restrictions they impose on themselves whether that is being vegan/vegetarian...
  17. gfp
    I think its even more complex. I don't think you can eat out without risking contamination .. though you can control the risks to an extent Secondly people seem to have different tolerances for cross contamination and indeed even for myself I find it varies according to some rhythm of its own, how long since the last glutening etc. However...
  18. gfp
    Yes, I haven't tried the olive/grapeseed mix... I am just guessing it will be very heavy with olive oil... mostly my mayo I make thick and 'olivy' but people who are used to commerical "mayo" perhaps find it over powering. Its all a question of taste but in many cases I use a more vinegary or lemon mayo to serve with asparagus and parma for instance...
  19. gfp
    I would say the best thing is to pop over the the resto in advance and make it all clear and leave then the card to read, that way when you go back with colleages the awkward moments are already done
  20. gfp
    Seriously, I think there is a large dose of greener grass on the other side For instance the dextrines and malto-dextrines in Europe are often wheat based and in the US nearly always corn based. Its lots of small differences ... some negative and others positive in both directions. Some things are just knowledge, for instance in Italy I beleive...
  21. gfp
    Italy is way ahead of Paris! Seriously though I think the nmajor difference is when you go somewhere new you make a lot of effort that you have given up with at home in terms of seeking out new places etc. Its very true about the difference in how food is considered in Europe and France and Italy inparticular and buying fresh produce is the norm even...
  22. gfp
    Personally I find popped corn much easier to digest than the non popped fresh variety .. can't think of a better way to put it than I can always see when I have eaten corn that isn't popped but the actually popping part seems to break the hard parts off and make the rest digestible at least in me... Yes but that is the problem with something with lots...
  23. gfp
    Yes but if they don't read English well it won't help and besides the point is regardless you always take a risk eating it, you can only seek to minimise it. (someone else pointed this out earlier saying yuou make your own luck).. As for being worth it you can't knock FREE try 37 different languages from folks who love to travel ... Open Original...
  24. gfp
    Also one person can have a very delayed reaction compared to another with the same poisioning. On the lipton soup stuff I don't know it but even here in France I use Kallo stock cubes amnd i never use packet soup mixes for bases no matter ... its half food snobbery and half just not taking the risk and the more ingredients the more chance any one of...
  25. gfp
    I don't go to the type of resto that would use a non farm reared chicken in the first place is the short anwer. Basically anyone using the 'inflated' chickens isn't serious about food and if they are not serious then I am not risking them. I think that sums it up. McDo's are not serious about food, they are not a resto IMHO they take money...
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