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celiac3270

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Everything posted by celiac3270

  1. celiac3270
    Not about sites with descriptions like that--well, actually, I just thought of one: Open Original Shared Link That's for descriptions, etc. Also, in the Gluten-Free Restaurant Awareness program, there's a site with restaurant descriptions: Open Original Shared Link Then I have some specfic restaurants/delis, but that's kinda different from what...
  2. celiac3270
    I made a pretty lengthy post before, which didn't go through........argh! Anyway, my main point is to start with the site index at this site: https://www.celiac.com/st_main.html and also, here is where the forbidden/safe ingredient lists are: https://www.celiac.com/st_main.html?p_catid...-16105456015.30 Welcome
  3. celiac3270
    Dextrin can be made of corn, thus it doesn't have to contain gluten. Maltodextrin does not contain gluten when it's in food in the United States, despite the "malt" in the name (sorta like "buckwheat" is fine, despite having "wheat" in the name). I would not eat bleu cheese.
  4. celiac3270
    Open Original Shared Link Open Original Shared Link Open Original Shared Link Open Original Shared Link In addition, many chains accomodate to celiacs. Burger King and Wendy's do, but I only trust McDonalds. Open Original Shared Link I live in NYC, so e-mail me if you have questions or anything.
  5. celiac3270
    I will--I do prefer yellow cake usually. Oh, I tried your potato chip chicken nugget recipe....it was terrific! Everyone loved them. I had tried nuggets using chicken and Ener-G bread crumbs, I had tried a processed, specially gluten-free nugget (Ian's) and it was pretty good. But these are the nuggets we'll be eating from now on. Thanks!
  6. celiac3270
    I wouldn't risk the burgers, either. I have not experimented with any fast food places, but trust McDonalds. I always ask to make sure that the fries are in a dedicated fryer and I've never found a situation where they weren't. The McD's fries are all I've tried eating and since I know that they are okay, I haven't risked any other fastfood joint, particularly...
  7. celiac3270
    Yes--maybe print this post, too, so they can see that celiacs really do appreciate it. The statistics are very powerful, as well. Finally, they should advertise the fact that they're gluten-free--that's how to really capitalize on celiac business. I don't walk into random restaurants to ask if they have a gluten-free menu or are trained, but if I have...
  8. celiac3270
    Yep--I also use Duncan Hines frosting--the "cream cheese" flavored is my favorite, though it doesn't taste like cream cheese. I'll look into the Miss Roben's mix--who knows what I could be missing out on
  9. celiac3270
    Professor , Thank you for that HappyHappyHappy place. I live in NYC, but never realized how much there was in this city for celiacs. Over the past few months, I've learned of many specifically gluten-free restaurants, bakerys, delis, etc. Thanks for adding another to my list--I'll definitely check it out. If you have any questions or need any suggestions...
  10. celiac3270
    Found an even better mix--the Gluten Free Pantry makes a chocolate chip cookie or cake mix. The chocolate cake mix was kinda dry and the vanilla cake mix reminded me of corn bread. This one was moist w/ chocolate chips inside it and the best I've found so far. If anyone finds a mix they like, feel free to add. I started the topic with my own opinions...
  11. celiac3270
    Canola oil is fine. Wheat germ oil is bad and so is triticum vulgare oil (but triticum is a type of wheat, so it would be). I don't know if one exists, but if it did, a rye oil or a barley oil would be bad, of course.
  12. celiac3270
    With Kraft you just need to read labels. If it doesn't have gluten on the label, there's no gluten in the product. If there's some form of gluten hidden in something, it will say it, for example: modified food starch (wheat). That's why they have no list. Kraft is the most celiac-friendly company I can think of.
  13. celiac3270
    Me, too
  14. celiac3270
    There are no set symptoms with celiac. You could feel absolutely normal having never lost or gained anymore weight than what is normal with no gastric symptoms and still have it--this is precisely why 1/133 (or even more than 1/133) have celiac and yet so few know about it. Doctors don't think to test for it, especially when there isn't a problem with the...
  15. celiac3270
    Welcome If you know that you have DH, then you must have celiac. DH is always accompanied by celiac. Therefore, you would have celiac disease unless the rash isn't Dermatitis Herpetiformis. About testing, you should definitely stay on gluten. If you are on a gluten-free diet until the blood work (or endoscopy), the results are affected and you...
  16. celiac3270
    Yes--it's not that debatable anymore--the contamination is just so likely that you'd be taking a huge chance of being contaminated, either from the fields that had previously been used for growing wheat or rye, from the mill, etc. The odds are so great that we don't even need to go into the structure of the oats--because they're already problematic just...
  17. celiac3270
    Yes, start with the celiac site index, here. There is an abundance of articles and this will be your greatest resource for starting the diet. Go here for a list of safe and forbidden ingredients on the gluten-free diet. Try to schedule a biopsy as soon as possible, since she should stay on gluten until the testing is done so as not to affect the results...
  18. celiac3270
    So how are you now? On the road to recovery or almost completely symptom-free?
  19. celiac3270
    Yep--far too common. When I was first diagnosed my dad said something like, "Oh, you can eat raisin bran, right?" He got the impression that unless it was rye bread or frosted mini wheats, I could eat it . He understands now, but we still make fun of that. People have actually asked on the board if white bread is okay....on the last pages of messages...
  20. celiac3270
    You probably tried to add a personal photo--none of us have that option. You can, however, add an avatar. Scroll up a bit and go to my controls. Then on the left hand toolbar, click "edit avatar settings." You can add one from the gallery and import one of your own (I don't remember, but you might need 30 posts--advanced member--to be able to import your...
  21. celiac3270
    Yay! I'm really happy for you--truly
  22. celiac3270

    ARCHIVED Foods You Miss

    celiac3270 replied to Deby's topic in Gluten-Free Restaurants

    Deb-- LOVE that idea....tell me when you launch one in NYC . Laurie, I found a light, kinda flaky bagel (like a croissant) made by Sans Gluten. It isn't dense like most, but I've grown to like it more than the denser gluten-free bagels.
  23. celiac3270
    I was thinking of these a couple days ago. So, you smush the chips...all the way into almost a powder or just into small pieces? Also, do you just dip the meat in the crushed chips or dip it in egg, then in the chips?
  24. celiac3270
    #1) Just for background info. for my answers, I first developed gastric symptoms when I was 6...I'm now 14. I started taking those chewable Flinstone vitamins once daily around age four, I think. I took Prilosec OTC for about three months (it says on the package only to do it for two weeks, but this was on the advice of my doctor). I started taking this...
  25. celiac3270
    I ordered 10
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