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eKatherine

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Everything posted by eKatherine

  1. eKatherine
    I just say, "I can't eat that, it makes me sick." How can anybody question that?
  2. eKatherine
    Steve- You're taking this all more seriously than we are. Everybody who lives in the US has such a mixed-up heritage (except, perhaps, for a few Native American tribes...) that nobody considers themselves to be pure anything, except maybe IMRresident, who does, after all, carry the Croation haploid.
  3. eKatherine
    Don't buy the book. I'm sure they have it at your local library. It's a sure "once read" book.
  4. eKatherine
    The reason they add barley malt is not because it's an enzyme, but because it improves the flavor. Plain rice milk can be pretty bland. I use Nature's Place brand, which is used by more than one supermarket chain in the Northeast as their store brand. Have you tried looking in the health food section of all the supermarkets in your area?
  5. eKatherine
    Unfortunately the bone spurs are from an old injury, so they're not in the heel. I used to use a recumbent cycle at the gym I was at when they were diagnosed, and I think I could again, but I haven't found one that was comfortable or had a program that was flexible enough. I also tend to get wrist problems when I ride a regular cycle. Dang, getting old.
  6. eKatherine
    In my opinion, what's fair to the rest of the family is what's minimally safe for you. Work out a plan that requires their cooperation, and a second plan of action if it turns out they won't help and you keep getting sick. That way, they will know in advance that if they keep leaving crumbs around and you get sick, the household will go gluten-free, or...
  7. eKatherine
    Are you eating enough calories? If you're losing weight, your body will keep you from sleeping so that you'll go out foraging for food.
  8. eKatherine
    You can consider the rice milk a beverage, not an equivalent substitute for milk. They will just have to get nutrition from other good foods you serve.
  9. eKatherine
    I feel for you. I haven't been able to get any exercise myself since the bone spurs in my foot started to get bad, and I used to exercise all the time. Unfortunately I don't have any suggestions, unless you have a local indoor public pool, which we don't. It would cost me hundreds of dollars to join one of the pools in my area, and then they only schedule...
  10. eKatherine
    I made this for lunch yesterday. It tasted ok, but I couldn't help noticing that I could feel the slipperiness of the xanthan gum on the tip of my tongue as I ate. Then last night I realized I had blisters and inflamed taste buds on the tip of my tongue! This morning they have gone down a little bit, but there are more of them now. I guess I'm going to throw...
  11. eKatherine
    What you are looking for is to recreate the texture of mayonnaise using some sort of liquid and starch, and adjusting the taste with vinegar, etc. Unfortunately, the flavor of true mayonnaise comes from egg and oil.
  12. eKatherine
    Unless she has a gluten-free household, it was probably cross contamination.
  13. eKatherine
    Yeast should be gluten-safe, and so yeast extract should be too. If you're concerned, you should contact the manufacturer to check on their facility and cc. Some people don't eat yeast because it is high in natural glutamates and they are avoiding msg, maybe that's where you read it?
  14. eKatherine
    I am intolerant to coffee, makes me really sick, regular or decaf. But I'm fine with all other caffeine delivery systems. I just reread the question, and I see it hasn't been answered. Latte is made by adding espresso to hot milk. You are diluting the espresso enough that even a cheap machine should make good enough espresso for a latte, even if it might...
  15. eKatherine
    Why is it you "have to have a biopsy"? Did the diet not help? Did you post on this previously? I've never heard of this "gluten-ease", but I would think that anything that was making eating gluten less painful would be interfering with the purpose of the gluten challenge, which is to make you as sick as possible as quickly as possible.
  16. eKatherine
    You can assume that all Quaker products are contaminated. That's what they will tell you if you contact them. I occasionally buy a store brand that says on the label that it is made in a facility with soy and nuts. I don't have issues with cc, if I did I would probably contact them to find out.
  17. eKatherine
    You can complain, others have already, but it won't do any good. They already took into consideration the fact that they would be throwing away your patronage when they made the decision to try to scam more non-celiacs into thinking that they have made Cocoa Puffs a "multi-grain" cereal (according to some bizarre new government definition).
  18. eKatherine
    Going on the assumption you are either gluten intolerant or have celiac, you're already planning to treat it properly, and you can keep an eye out for any of those symptoms you should watch for. But if you're gluten-free, you should be minimizing your chances of complications anyway.
  19. eKatherine
    I suggest that you only add as much liquid as it takes to make the bread moist.
  20. eKatherine
    Wouldn't that be cool if it happened in our lifetime? But seriously, as long as doctors continue to think that celiac is an incredibly rare disease that nobody really gets, and even if they did, the diet is horrendously expensive and optional anyway, well, why would any of that happen?
  21. eKatherine
    You need to get them gluten-free if they're not already.
  22. eKatherine
    I sometimes date a doctor who is diabetic. Even if he forgets and offers me some of his food, he understands about dietary restrictions. The only problem is that when we go out, sometimes a place won't have anything for me to eat but salad. Last time we went out to lunch to a famous restaurant in his town, and everything either had gluten or dairy in...
  23. eKatherine
    I'm 5'4", which is average, and is also my mother's height, or at least it was when she was younger. My daughter is 5'2", which she gets from her grandmother on her father's side.
  24. eKatherine
    This is a place where we can all discuss our own experiences, yes, but all advice is not created equal. That's what we argue about.
  25. eKatherine
    QUOTE(eKatherine @ Sep 23 2006, 10:57 PM) The dough is wetter, and due to the lack of gluten, it doesn't rise as much. I have found that cooking at a lower temperature for an extended period of time - until the internal temperature reaches 200°F with an instant read thermometer - will guarantee bread that is cooked in the middle. You turn the temperature ...
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