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GreySaber

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by GreySaber

  1. GreySaber
    How common are instant reactions? I tend to react about 20 minutes later myself. Basically if I eat something wrong as a restruant, I can usually predict my level of reaction on the way home from the way my stomache feels. But then I might be an allergy and not a celiac. I'm not really sure. Molly, you might be having a reaction to the antihistamines...
  2. GreySaber
    How do we know? All the Anti-MSG people maintain firmly that it's made of wheat sourced glutamic acid.
  3. GreySaber
    I'm trying to come up with home versions of some of the gluten free stuff I can't afford. It will cost me more in the short term, but be worth it in the long term. There is a WONDERFUL glutenfree chicken nugget at the local kroger, but I can't afford them as a staple, so I'm going to work up a home chicken nugget. One thing that annoys me no end is...
  4. GreySaber
    Actually the idea of the heavy fiber to is push everything out of your intestines as quickly as possible. Something like a couple of bowls of brown rice will do that. It won't clean the blood, but the sooner it's out of your intestines the better.
  5. GreySaber

    ARCHIVED Hi

    GreySaber replied to Lani's topic in Introduce Yourself / Share Stuff

    I get a cramp in my back. BTW, capitolize your sentances and limit your silly 'leet' speak.
  6. GreySaber
    That's into the eggs, then into the flour, then dunk it in the deep fry?
  7. GreySaber
    1769600012 Taquitos, 36 ct. Delimex Chicken ? Taquitos are gluten free? Aren't those the little things that look like burritos in the freeze asle? I've been avoiding them. But I wonder how the gluten gets in the organic kectup.
  8. GreySaber
    Not so much. I'm trying to find out more about in as a general thing. I want to know how it's used to make food, since it's a sub ingredient. I'm wondering if there is some sort of way I can make use of it in my own cooking.
  9. GreySaber
    I'm trying to track information on a gluten free label. An ingredient was 'cooked milled rice.' Google gives me all sorts of studies on digestablity of things in comparicent to it, which isn't exactly what I'm looking to learn. Anyone have anything on cooked milled rice?
  10. GreySaber
    Sounds like you are looking for the place gluten is slipping into your system. If you aren't eating processed foods, have you checked your shampoo and other hygine products? Are you avoiding barley, rye, and oats as well as wheat? And how much do you trust the manufacturers you've called? Oh, on the milk. I hear some of us have short term lactose...
  11. GreySaber
    This works! IT looks too puffy when it comes out, but it's GOOOD.
  12. GreySaber
    On what basis do you say Heniz Organic has gluten? The only thing suspecious I see on the label is viniger.... ? Did you check with Heniz or some such? As to Mayo, I find light mayo sometimes have 'suspecious' ingrediants. I can't say for sure it's gluten though.
  13. GreySaber
    Hey, how many of you are night owls? I'm curious how many celiacs have sleep issues.
  14. GreySaber
    There's a nice little place in dunwoody, which is just barely on your side of Atlanta. That's a bit of a drive, but it's a nice little shop. Let me know if you want Directions. IT's called Atlantis.
  15. GreySaber
    I'm having problems with the search. I'm trying to do a search for "Cooked Milled Rice" which is an ingrediant I want to know more about, but I keep getting a million answers with just 'rice' highlighted. I tried quotes, can anything be done?
  16. GreySaber
    I know a german who makes a wonderful cake out of buckwheat. The man is an artist with flour, but since his primary busniess is spelt, I don't go there much anymore. (SIGH!) I don't know how he is about cross contamination, but I am certain he would make every effort if you talk to him about it. His web address is Open Original Shared Link (Spelt...
  17. GreySaber
    I carry cards of immodium in my wallet. There is a solution which I call the "Roto rooter" technique. Basically, you eat WAY TOO DAMN MUCH FIBER, and keep eating it. It's like.... ramming a toilet plunger through a garden hose. pushes everything before it. A very large bowl of brown rice seems to work.
  18. GreySaber
    I have a nice recipe for sai tay. Strips of pork in a product called "spicy peanut bake," shaken around, grilled, and dipped in peanut sauce. the best peanut sauce is from "A taste of Thai" and it's gluten free. It is however about 5 bucks a bottle. I don't remember off hand who makes spicy peanut bake... But publex has it near me in the thai section...
  19. GreySaber
    I've heard many people compain about vaccines and what not, but I tend to be in favor of them. After all, no one gets polio anymore. As to pnuemonia, it's still dangerous as it is very like a heavy cold or the flu, so you don't seek treatment, then die. (and there are about 10 million types of it, many of which you may already be carrying.)
  20. GreySaber
    Yes they are.... I say we use them as lab animals on an untra concentrated gluten diet, and see if they get sick.
  21. GreySaber

    ARCHIVED Woo Hoo!

    GreySaber posted a topic in Coping with Celiac Disease

    Today I had GOOD POO. I know that's a tad crude, but that's what it's all about isn't it? Doing away with the bad poo! Does anyone else do a little dance when they have good poo?
  22. GreySaber
    Gladly my dear. Normally such information would cost you a kiss, but since I have learned so much on ths forum, I am in debt to it and must off the information up for free. Truthfully, I found out about them in this thread. Open Original Shared Link They are from S'Better farms, which I think is a sort of silly name, but the product is excellent...
  23. GreySaber
    I'll let you know. It may be awhile.... I went and spent all my money on gluten free corndogs..... They were very good corndogs.
  24. GreySaber
    I posted something about this in another thread, but I think it needs one of it's own. I would like to see is a good HARD fry batter. I have been meaning to experiment in this reguard, but my minor experiments haven't come up with anything decent. Now, a hard fry is not a 'breading.' I'm taking about fish and chips, not zaterans or shake and bake...
  25. GreySaber
    Beignets, New Orleans donuts. This might be something doable as far as a gluten free donut. Has anyone experimented in this reguard?
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