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miles2go

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Latest Celiac Disease News & Research:

Everything posted by miles2go

  1. miles2go
    P.S. Hope your CT scan results come back fine. Those are not fun. Margaret
  2. miles2go
    Doh! Thanks, Jessica! *hunts around for my Making Tracks For Celiacs bracelet* Took it off once the diet got through the noggin'..
  3. miles2go

    ARCHIVED Newbee

    miles2go replied to Doc1977j's topic in Coping with Celiac Disease

    Just wanted to say hi Doc1977j, I'm one of those who took a couple of years to start feeling better. And it's not a smooth ride - some days you can feel great and then others not so much but oh, so worthwhile! I don't know if you've had your iron count tested, but that may be something to consider, too. Hang in there, Margaret
  4. miles2go
    I will definitely be wearing green on Friday. Her "The Gluten-Free Gourmet Bakes Bread" was my first gluten-free cookbook and her spirit of adventure in the gluten-free kitchen is one that will stay with me, hopefully forever. I have to ask, is the color green from Dr. Peter Green, or the Irish, or something else? I just like to know these things...it...
  5. miles2go
    I just love people who think about Thanksgiving in August. Last year's gluten-free stuffing was a bit pebbly. I'm going to have to do a couple of trials before the big day. Thanks for bringing the subject up! I'll post if I find anything good... Margaret
  6. miles2go
    Thanks, I'll check it out. I still like the wiki, even with the stumps. We should all be contributing to it. (Like I have... ) Margaret
  7. miles2go
    Monsanto will have already taken over the world by the time that's figured out. I don't know whether to laugh or cry. Margaret
  8. miles2go
    Yo, howdy Tom, From my understanding of the Nova program, yes, the epigenomes turning genes off does have everything to do with celiac (possibly) and also is/could be why a cloned calico cat may look different from its parent clone, but I have to admit laughing at "hard science" modelling itself after computer science at one point. No offense to any of...
  9. miles2go
    And then there's epigenetics... I was one of those diagnosed with high atopy to various things including wheat being rated a 4, with all the classic symptoms of celiac and then a positive dietary response. I can still consume great amounts of iron without the usual "C"... I have been glutened by the dental hygienist after being gluten-free for 1 1/2 years...
  10. miles2go
    Listen to your bod.
  11. miles2go
    I agree with all of what CarlaB asked and said. It can be confusing with the insurance world and I do remember a time not that long ago when I felt like I was on death's door, very depressed and practically begging my PHCP to give me the testing that I felt that I needed. My mom taught me a very good lesson: You are your PHCP, everyone else is a secondary...
  12. miles2go
    Agreed. Most noodles I can tell by sight, but in my experience soy sauce is varietally wheat, San-Jay being a good gluten-free-friendly brand as well as a lot of others and Bragg's Liquid Aminos. As for hoisin, I have Kame; ground bean sauce, it's Koon Chun and Kame for oyster sauce. I don't know if China has the same labelling laws that we have, so it...
  13. miles2go
    I have never been to the hospital after a glutening, but I would say if you are that fed up, try it for a little while and see what your bod tells you. It will tell you. Drive safely.
  14. miles2go
    use fish sauce <= lol, pretty sure I didn't type that, but it's my computer. <sigh> PM me if you want some brand recommendations.
  15. miles2go
    Much of SE Asian cuisine, the Philippines, Thailand, Cambodia, Burma, Laos, Malaysia, Singapore, Vietnam and that area uses fish sauce, which goes by different names depending on the language, is gluten free. Margaret use fish sauce
  16. miles2go
    My nutritionist put it the same way, using non-allergenic instead of gluten free, but then, she's the one who told me that I was celiac. ?? Works...
  17. miles2go
    I am one of those people that believes that people of any weight can be malnourished and am also one of those who strives to attain 9, not 5 servings of veggies/fruits per day, so I probably qualify as a food snob, since I look at what people are buying in the grocery store line and it is rare that I'm filled with admiration. Probably not distinguishing...
  18. miles2go
    Have you had your iron levels checked? The "malingerer" label got to me and I'm doing so much better with three iron tabs a day for 4 months worth! Welcome! Margaret
  19. miles2go
    I need to finish Marion Nestle's "What To Eat" before I read another, but in the meantime, I'm enjoying Laura Shapiro's "Something From the Oven: reinventing dinner in 1950s America". So far, it's about the post-war era, the dawn of white flour, processed foods, the Pillsbury Bake-Off, Poppy Cannon and others and just about everything anti-thetical to us...
  20. miles2go
    I don't know Chicken Kitchen, but am totally with you on the McD's Filet O'Fish (?) and the random placement of the Sauce Tartar.
  21. miles2go
    Aw, that one's easy, at least for me: 1) It reminds us of our childhood and all the wretched food that we ate with starlit eyes 2) Coworker has been baking them up regularly for the last couple of weeks in the toaster oven that wafts religiously into my office and 3) It makes the food that we regularly eat taste that much better, after we get over that sugar...
  22. miles2go
    Perhaps that's the crux of the biscuit, though. Jerry's mind forgets about little apostrophes of gluten and the longer he's gluten-free, the more his body is likely to remind him of his old foe. Just a thought, that's certainly what's happened to me and if it's the case, will take care of us as we gallop onwards to senility. Margaret, who is now wondering...
  23. miles2go
    P.S. Apologies for the acronymage: HR = Human Resources, of course and EOE = Equal Opportunity Employment, which I see in my university directory has been changed to Equal Opportunity & Diversity, if that helps any... M.
  24. miles2go
    How's by you from a former New Orleanian, I would definitely recommend getting in touch with your local worker's compensation board. It sounds like you have an allergy to wheat along with celiac and since I've been in a position just like yours where I was working in a place that made me sick, it's kind of a nightmare reading your story. My former bosses...
  25. miles2go
    I have a list that's as long as that, as do many folks on this board and when people ask me, "well, what do you eat?" I don't think they have any realization how many foods are actually out there. I believe that we're programmed early on to be eating these common allergens for most of our lives and then we react to them? Hello?
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