celiac3270

Oh, that was a joke!

I found the place where you can change what it says underneath your name and I did--left it for two weeks before someone noticed. I changed it back.

Sent

Oh, wow!

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And any other shots you may get at the dr's office are fine. Any boosters or whatever.

It's a personal decision. I trust them--particularly the products made on dedicated lines: Fritos, Ruffles, Lays (classic), Lays Stax (all flavors)........

New Community Member -- 1 box -- 0-9 posts

Community Member -- 3 boxes -- 10-29 posts

Advanced Community Member -- 6 boxes -- 30+ posts

Wow...exploding beer. ... I love our forum

Try the Foods by George pizza.

Oh, and don't be intimidated by the once-a-month thing. It's true, but be aware that at the start, you'll mess up at least once or twice. So it's normal if you mess up in the first month or two. It's just in long-term treatment, you've got to be strict.

Welcome!

This thread is nearly 2 years old, so I'm now in high school. There is a microwave in the cafeteria available for anyone to use. Thank you, nonetheless, for replying. I have now tried Lara Bars and the Atkins ones. The Larabars are okay...and I eat them occasionally. I also eat one or two of the (gluten-free types of) Genisoy bars. Oh, that's for snacking, though, at school I now usually heat up a Mrs. Leepers meal that I made at home that morning or leftovers from the night before. I don't really trust Atkins anymore after having been told that the cookies and cream bar is gluten-free, despite containing malt. Even after calling again--and again, they would not budge (that happened maybe 8 months ago). So I have buoycotted the entire product line...if they don't know what malt is, how can I trust that the natural flavors are okay?

Thanks again!

-celiac3270

(wow, you must have gone REALLLY far back to find this one, lol)

Yes--that's it--like Keith Oberson or Oberman or something....

The others have already given sufficient advice--just wanted to express my condolences...

<<<<Warning: this information may be incorrect, as I am straining to remember this >>>>

I don't think that the manufacturer explicitly stated Flinstones to contain gluten, but they didn't really answer? Or maybe it was one of those: it might be gluten-free, but we don't know how the other people who ship us the raw material produce their stuff.....?

I was always skeptical of the low-gluten hosts, basically for their name. Low-gluten sounds terrible to a celiac. Now, while I still cannot get beyond the name despite some newly found information, I've read a little more into it: the low-gluten hosts could actually be called gluten-free because they contain so little that it's nearly undetectable...and basically, going by their definition, very little would actually be entirely GLUTEN-FREE. The reason it is called low-gluten, which may frighten the celiacs, is because the Church does not allow that it be specifically called Gluten-Free, since it's supposed to contain some gluten, which would, by default, make it "low gluten."

Wow...that's amazing! Ten years?

I was a little late in seeing this topic, but I, too, would go with Prometheus.

No, MJ isn't, but whoever had him on the show is (the host, I think.)

Hey,

Actually, if you give me your e-mail address, I can send you a list of about 240. It's an adobe file compiled by another online support group.

Or I could just list a few off of the top of my head, but I only know about 10 offhand... McDs, outback, TGIF, PF changs, etc.

Yeah I had this list and was maybe thinking of doing Asia de Cuba, but I don't really love that place and I'm not sure the others really work for the occassion. I used to love Sambuca and that could work, but I remember you mentioning their gluten-free food wasn't that great.

Thanks celiac3270.

P.S. I went to Rissoteria again the other night. I could go there for the breadsticks alone java script:emoticon('')

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Well, when I went to Sambucca they really overcooked the Tinkyada noodles, but others who have gone LOVED it...maybe try it yourself beforehand.

All these restaurants are in NYC and have passed the requirements of the Gluten-Free Restaurant Awareness Program to provide gluten-free dining. These would be good cause the kitchen staff already knows how to and is trained to cook gluten-free meals.

Open Original Shared Link

Or click on the quote buttons below all the posts you wish to quote...then hit reply at the bottom when you've clicked all the ones you wanted (making them orange) -- this is useful for multiple quotes in one post.

I take Centrum, as well...

Hey, guys! It was yesterday and I really enjoyed it once again. I don't have the time to elaborate right now--just getting on quickly. The education day will be in June next year--as the International Symposium they're hosting--the largest Celiac gathering in the world that varies in venue each year. Last time it was in Ireland I heard. There are doctors, researchers, nutritionists, patients, etc.

The only negative for me about the bread is that it's a little thick. I personally don't toast it for sandwiches, but experiment and see what works the best for you!

Great! It started in the SE...then got to the NE (ME!) and worked its way west. The pies are great, but try the sandwich bread and you will never be able to look at another Kinnikinick, Ener-G, or any-other-brand-besides-Whole-Foods loaf.

Contamination issues aside (which are big on their own), there are some dangers with the meat as... fisharefriendsnotfood began to illustrate... spices on the meat, gravies or sauces of any sort, injections... it's great to have meat--just make sure that A) They keep it completely plain and try to keep it from coming into contact with other foods--troubleshoot the cc issues before they arise.