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eKatherine

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Latest Celiac Disease News & Research:

Everything posted by eKatherine

  1. eKatherine
    The first ingredient on the list is "whey protein isolate", so it's for you dairy people.
  2. eKatherine
    You could just tell us what those five ingredients are.
  3. eKatherine
    It isn't necessarily celiac-related. Consider appendicitis if it starts to get really bad. My sister had appendicitis, and immediately was diagnosed with Crohn's disease. They told her that while she was on the table they had debated removing the section of her intestine immediately following her appendix, but decided against it. She lost about 40 pounds...
  4. eKatherine
    First, a 1:1 substitution will increase the moistness of a recipe, as heavy cream has more moisture than butter or shortening. If you substitute it for shortening, you're adding the rich flavor of butter, but you're also adding milk, which will improve the end product. At the same time you'd be making it a little lower in fat than a shortening recipe, which...
  5. eKatherine
    I've made bread with buckwheat flour, too.
  6. eKatherine
    I hardly ever got sick before, and I hardly ever get sick now, so nothing has changed.
  7. eKatherine
    And unsaturated factory-processed vegetable oils are new to the human diet within the past 100 years.
  8. eKatherine

    ARCHIVED Korean Food?

    eKatherine replied to tanyad's topic in Gluten-Free Restaurants

    These are the dishes I recommend considering: Carving station: Roast Baron of Beef Fresh Jellyfish Salad Chef's Choice of Vegetables - but only if they're naked Kimchi Cucumber Kimchi Steamed Rice A lot of people have trouble with salads in restaurants. I'm not sure I'd recommend them.
  9. eKatherine
    I have a culinary arts degree. I think it would be very helpful to you, but you would definitely need to talk to the school about accomodations. Perhaps you could take more of some other classes if you were willing to forego the baking segment, or (if you insisted) you might be allowed to wear a mask and gloves (and maybe disposable clothes) and not be required...
  10. eKatherine
    I break out from any laundry detergent that isn't fragrance-free. When my daughter was an infant, my mother came to stay for a couple of weeks. She didn't think the laundry detergent I use is strong enough (doesn't have a stron fragrance) and she bought one she liked, that gave the baby and me a rash.
  11. eKatherine
    Anybody could be a celiac. Considering that 1% of the population may have it, and only a small percentage of them are diagnosed, you probably know lots of celiacs.
  12. eKatherine
    I have heard that it is not too difficult to be gluten-free in Spain, but I can't comment on this. There are a lot of restaurants that cook meals to order and are accomodating in general. I recommend the Triumph dining cards to help you with that. I found people to be friendly and helpful in Spain. Do you speak any of the language? Have you made your...
  13. eKatherine
    Only gluten makes my gums hurt. I also cannot consume milk, but doing so has a different set of symptoms.
  14. eKatherine
    Just because you've got celiac doesn't mean you're NOT crazy. I sometimes doubt my own sanity.
  15. eKatherine

    ARCHIVED Milk?

    eKatherine replied to a topic in Gluten-Free Recipes & Cooking Tips

    Generally it is sold in on the shelf in a box. I find it in any supermarket that has a decent natural and/or gluten-free section.
  16. eKatherine
    Thaw a block or two of frozen cooked squash in a collander or strainer lined with a paper towel. When it has stopped dripping, fold the paper over the top and press it to remove as much of the liquid as possible. If you do dairy, add butter, cream, and salt. If not, add almond milk or coconut milk. Sweetening and spice to taste.
  17. eKatherine
    If you prefer to treat your own diseases using the most natural method available, you've come to the right place. I am self-diagnosed - no doctors involved. What could be more natural than changing your diet to eliminate the foods that bother you, replacing them with healthy, whole foods?
  18. eKatherine
    What helps me is to make the cookie dough and freeze the individual cookies unbaked. When I want a cookie, I take it out of the freezer, pop in into the toaster oven, and voila! One homemade cookie.
  19. eKatherine
    That is the theory behind the rotation diet. If you find yourself very sensitive, you might try it. But think: in prehistoric times people ate what was available when it was available. Although there might have been many different foods to eat at different seasons of the year, the reality probably was that when something was available, they ate as much as...
  20. eKatherine
    In the post I quoted, you said that you were eating 80% vegetables and 20% protein. I added that up to 100% and concluded that there was 0% fat in your diet. Margarine is not a food, but a product of a chemical factory.
  21. eKatherine
    I think it depends on how sick you are. If you've just got a little intolerance, you might feel all better within a week. But if you've got a lot of healing to do, you may not feel completely well until you have been truly gluten-free for quite a while.
  22. eKatherine
    I just sprinkle salt and pepper on the salad, a dash of vinegar, and pour a little oil over it, all done on the dinner plate. Push it around with a fork and it's ready to eat. I learned to eat it this way in Spain.
  23. eKatherine

    ARCHIVED Milk?

    eKatherine replied to a topic in Gluten-Free Recipes & Cooking Tips

    I make my own Open Original Shared Link. It has more almond in it than commercial almond milk. For more body, you can add xanthan gum (as they do) or some fresh cooked rice.
  24. eKatherine
    I think you should get your husband's support and just tell them how it's going to be. They're welcome to any food in the house, but this is what you've prepared for dinner, and this is a home, not a restaurant.
  25. eKatherine
    Is there some reason you've eliminated fat from your diet? Fat can be as effective an energy source as carbohydrates, and contrary to popular notions, is less likely to be stored, as it is slow-digesting and doesn't hit the bloodstream all at once..
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