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About Ging

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  1. Not to stir up a hornet's nest, but this is a point that I think really needs clarifying: https://www.canada.ca/en/health-canada/news/2019/01/statement-from-health-canada-on-glyphosate.html Glyphosate has been demonized with no good science behind it - sadly, the good science is getting no press and now is most likely going to be too late to change minds.
  2. Wheat is one of the most versatile grains known (see all the stuff that has wheat in it and for all the different reasons) and a huge player in areas where not much else will grow and thrive, so I understand why it gets the attention it does. I'd be very interested in seeing where this research goes. I don't know enough about genetics to know the role these epitopes play, but if they've evolved into an unnecessary part of the organism and/or the wheat can be altered without problems it would be a boon for Celiacs and all the other associated folks with gluten issues. I'd be particularly grateful because I'm discovering more and more that the 20ppm threshold is probably way too high for me... .
  3. Tom + Chee's! They made me an awesome sandwich (they use Udi's) on their separate grill and I had some tomato soup with it. The young lady that waited on us gave me all her attention and time to explain how they kept ingredients from contamination, cooking method, etc. Excellent experience and I only wish they were closer. Twisted Kitchen tried, but there was too much cross contamination and not enough attention and process to avoid it.
  4. I get so excited thinking that there might be a place or two that are safe for me to eat out - I get tired of doing all the cooking, all the time. However, I've worked in places where you had to understand sterile conditions and practices. That's really what's needed to get a gluten free meal in the sense that you cannot have any gluten contamination. I have zero faith in the local hires at fast food restaurants being able to understand or practice sterile procedures. Most of the people we tend to complain about in restaurants aren't knowledgeable in that area and frankly, why would they be? It's a big difference from food practices though there's similarities. I'm still finding myself doing things or almost doing things that are possible points of contamination. If a restaurant isn't gluten free to begin with, it's just going to be a risk; sometimes without the preparers knowledge if someone got to the tools or food before them and it's already contaminated. It makes me a bit depressed. When time is short it would be so nice to grab a burger, order a pizza, etc.
  5. Well, son of a gun. The other day I had some pudding I had made and used for another recipe - this was leftover. Broke out. Supposedly it was gluten free - I did read the label - so I didn't suspect it. I'm getting really tired of the inability to use the simplest products and trust the simplest ingredient lists.
  6. Ging

    "Vaccine" for Celiac Disease

    Excellent points and I'm glad you made the clarification on the purported methodology of the injection/s. I agree that the semantics are becoming an absurd sticking point.
  7. Ging

    "Vaccine" for Celiac Disease

    Perhaps it would be more accurate to say that vaccinations do not equal immunity since in the common parlance (CDC included) vaccine and immunization are used synonymously. I was astonished by your comment that you would not consider a vaccine so you would not have to worry about hidden gluten. Hidden gluten is becoming a huge issue and making many of our lives miserable as we try to stay on a gluten free diet. The children and adults and their symptomology mentioned early in the article surely are well worth a vaccine/shot series should it be as safe as can be otherwise.
  8. Just wanted to give fair warning - if you really love and miss popcorn in all its incarnations, don't indulge in Herr's Fire Roasted Popcorn. It's labeled gluten free with a disclaimer on the bag elsewhere that says it's made in a facility with shared machinery that also processes wheat. They don't clean enough between runs, let me tell you. I had an awesome rash after indulging. The DH is both great for letting you know you've had contamination and awful... for letting you know you've been contaminated.
  9. Wow, so relevant - particularly during this season. I've been telling family to just not attempt to make me anything. Not to bring anything 'gluten free' that they made to family dinners; just not to try at all. I've been clear about the near laboratory standards you need to be sure (as much as possible) of not having any contamination. I STILL had to shoot down one family member who very sweetly told me about some research she had done and what and how she wanted to do for the next family get together. As polite and appreciative as I was, I got a response that sounded wounded as they 'only wanted to do something nice' for me. I didn't tell them that not making me anything is the nicest thing you can do. I may print this. I think I'll need to remind myself of this many times in the future. The rudity is not on my - our - part/s.
  10. Kind of sums it up right there. Here's to a more certain future for us all!
  11. I'm not going to look at this as a fear mongering article, but a reminder to take control and responsibility for my own diet and push for responsibility on the part of companies producing these 'gluten free' products. We live in a society that's constantly seeking to place blame on others shoulders and so much of this rests with the individual... UNTIL someone starts lying/committing fraud/practicing blatant misrepresentation. Then we still need to make these companies accountable in a meaningful manner. We need to remind them that they affect people with serious medical issues and not just fad dieters. Some accountability would be terrific, but I don't know that there is anything out there that would impact these companies in a significant way.
  12. Wow. Unbelievable behavior and I am so sorry you had to deal with that. If you kept your composure, kudos to you. Those are some great examples of things I think I, and maybe others, need to stand firm against. Politely, of course. Doctors, Religious leaders, and 'experts' like chefs are not infallible and we need to stand firm when we are told these absurdities. I've reached a point where I will courteously tell someone they are misinformed or ignorant of the facts/definition when it comes to me and my health and wellbeing. No one should be told to 'suck it up' in reference to a medical condition and I would make that clear to my pastor or anyone else that callous. And restaurants? We're paying. PAYING for them to do these jobs. If they don't want the job they should refuse it. Otherwise, we are like any other paying customer and shouldn't be 'grateful' for the poor or nonexistent efforts. I would imagine the pizza place would change their tune if they looked at the gluten free parameters the way we look at peanut allergies today. Courtesy is important to me, but I've learned there's courtesy and there's behaving like a doormat. I can be courteous and still protect myself and stand up for myself the same as if I had an outwardly obvious medical issue. Just because I can't point to it and say 'see?' doesn't mean I can't act with the same confidence in the face of other's dismissal.
  13. My eyes have been opened to one big drawback from the 'fad' gluten-free dieters through reading these comments - the difference between products flooding the market that are marked 'gluten free' and those that are CERTIFIED gluten free. I'm still fairly new to this. If I see 'gluten free' I may believe it and end up getting glutened without realizing that it's actually not certified. I have DH and silent gut symptoms for the most part. Often by the time I figure out I've been glutened it's too late to figure out what it was with confidence. Thanks for the little epiphany everyone - if we need anything right now, in my opinion, it's stronger and more clear rules and regs on labeling and defining what is truly gluten free for both the Celiacs and the fad dieters.
  14. What an excellent point. I wouldn't have trusted that either - in fact, I probably wouldn't have chewed on the 'lifeless' salad. I'm actually glad to see that so many places are no longer complaining about people bringing their own food. I was diagnosed just this past spring and I'm just beginning to comprehend what the disease means to me. Travel hit me like a brick. How do I do it? In my area, there's no such thing as a gluten free restaurant - of any kind. Knowing what I do now about preparing gluten-free meals I don't trust eating out anyway if they aren't doing that as a matter of course. For this woman to complain so ignorantly is a bit depressing on a lot of fronts. Would more choices be great? Yes! I grew up in a time where you handled your own issues, though, and for me any concession is just that. A wonderful concession I greatly appreciate. I don't expect people to handle all the allergies out there. They'd go bankrupt in a week. It's just not reasonable in most cases.
  15. I found the Jimmy Kimmel video very telling. It exemplifies what happens to society's point of view when something becomes 'trendy' whether there is a genuine problem some people face or not. It can be bad enough when popularity of a diet/fad/idea/opinion causes harm to businesses and industry, but it's even worse when it gets down to an individual's health and what amounts to casual poisoning. The saddest part? I get the outlook of some of the public when you see videos like Kimmels. These people have jumped on a bandwagon without any idea of what the wagon is, where it's going, or what its purpose is. Of course, it's not okay to lie to someone about the ingredients of their food - don't misunderstand me - but I can understand the irritation. Wait staff, kitchen staff, etc, go to a lot of trouble for some of us and special requests can really disrupt a kitchen and restaurants flow. I imagine they hear a lot of bad information and bad or ignorant opinion and thoughts. I try to make a point of letting them know, like some others here have said, that I have a medical issue. A disease. Sometimes I can tell that saying 'autoimmune' or 'allergy' is the ticket to get serious attention. I don't like that, though. At times, it seems I sound self-important when I go that route. If it keeps me from getting glutened I'll do it. What a shame we have to deal with that sort of jaded disbelief.