queenofhearts

My family used to tease me because I refused to drink soda from a can... but I do use canned beans. I always rinse them off very thoroughly in a colander & find that makes a huge difference in their palatability. I'm sure I do lose some food value that way, though, so from-scratch is probably healthier, if you have time.

I don't think I'm a "supertaster" because I enjoy strong & "bitter" flavors like dark chocolate, black coffee, arugula... some folks think they taste like poison! My son detests cilantro, but I could eat it by the handful. But I do dislike the "tinny" taste... not sure why. I am also one of very few people I know who dislikes the flavor of bananas. I like every other fruit I've ever tasted, but for some reason find bananas repulsive!

My kids get sick of my repeating "chacun a son gout" but there is no disputing it-- we are all different, & we can't help what tastes good/bad to us!

Leah

Any simple ones that aren't a mix? I haven't found any mixes I can use. I'm beginning to think nobody makes one.

What are your restrictions? Betty Hagman's bread book has many different formulas. If you let me know what you can't have I can try to find one that fits the bill. My favorite of hers (that I have tried so far) is the Four Flour Bread, but it may not suit your intolerances.

Leah

Baba ganouj has a very luscious mouthfeel similar to mayo & is much healthier. I used to love it with falafel & taboulli in pita sandwiches... haven't tried it on regular (gluten-free) bread but why not?

It makes a great dip too for tortilla chips.

I'm getting hungry for it now!

Leah

Wow, this really gives me hope! Way to go, Lil!

I don't use a bread machine, so I'm not the best person to answer this, but nobody else has replied, so I'll give it my best shot. I'm not sure how the machines work, but I have made bread from recipes that used both yeast & soda, so I think if you can adjust the rising time (make it shorter) you can probably use it.

Not sure if that helps, but good luck!

Leah

Happy Birthday Lister!

Is your wok the bare iron kind or the non stick kind? If the former, it will work much better if you season it: coat it with oil & bake in a hot oven for an hour or so. It creates a non-stick surface that makes cooking much easier.

Another wok trick: Heat the wok before you put in the oil, rather that putting the oil in first. This too will keep food from sticking. I use peanut oil because it can take really high heat without smoking, but some folks are allergic to it I know.

Wok on!

Leah

I don't know, erbetty, if the corn bread can be made in a regular pan. I've only used a cast iron skillet. You owe it to yourself to get one... you can get one in Kmart for less than $10. It really MAKES the corn bread!!

Any cornbread can be made in a regular pan, but the skillet is what makes it scrumptious. Cast iron's good for a lot of other things too, since it can go stove top to oven, very handy. And it lasts a lifetime if not longer!

At least it's better for me than the coffee I was drinking!

Carla

Or, maybe the coffee was just as good! Check out this link...

Open Original Shared Link

Leah

i, too, am allergic to sulfa, but the two aren't corresponded. i did a lot of research at the beginning, trying to figure out with they were. Open Original Shared Link

Thank you so much for this link! I tried surfing for information on sulfa/sulfites & didn't find anything this informative. Of course one could be allergic to both in any case... but being the daughter of a chemist, I should know that different compounds act very differently.

Lorka, all members of the cabbage family (broccoli, cauliflower, &c.) and all onion relatives contain sulfur compounds (I'm told that's what causes onion tears, by the way, as the gases released in cutting form sulfuric acid in the eyes) but these are not the same as sulfites, from what I understand...

There is so much to learn!

Leah

I cannot remember who, but one of the many specialists that I have seen in the last couple of years confirmed my connection to sulfa and sulphites...The way I react to the two seems too big a coincidence for them not to be connected physiologically. Any Greek people around? Because they have the same prefix, "sulph", which looks Greek to me but I don't know what it means...

There is definitely a connection--the element sulfur (also spelled sulphur)-- but read the link for more info.

I can't wait to get those cards! I have them on order & I think they'll really help. It's so hard to get across all the nuances especially with the waitstaff as intermediaries... Great to hear the cards worked so well for you.

Leah

--><div class='quotetop'>QUOTE(Soo B @ Jun 21 2006, 12:25 PM) <{POST_SNAPBACK}></div><div class='quotemain'><!--quotec-->

-- I ALWAYS ask them to put on fresh gloves, and sometimes I get eye rolling or even yelling, but they eventually do it. Geez, do they think we LIKE having to ask them to do that? --

How true. I'm always extra-apologetic when I ask. "I hate to be a bother, but I have this allergy where blah blah blah . . . . I was wondering if you could possibly change gloves." I'm also extremly thankful. I know we shouldn't have to be above and beyond anyone else, but it does help 'grease the wheels'.

But yep, I'm with you. I HATE having to ask for anything 'special'.

As you do, I'm always very polite and apologize for the inconvenience, and thank them kindly. I wonder if it is because, as ekatherine said, many people do not treat them with respect, so maybe they're over being nice about special requests. I just explain it as being "very allergic to wheat" and hope they understand.

I can understand how ridiculously picky we must seem to restaurant workers... both my husband & my son are in the biz, & even without special requests it's such a madhouse at busy times.

And even my dear, understanding mom said "it seems a little excessive, doesn't it?" when I used paper towels at their beach house because a houseful of kids had been using the kitchen towel after eating who-knows-what... & you know how little kids "wash" their hands!

My mom loves me & wants only the best for me, & still finds the c-c issues a bit over the top-- but the average restaurant worker just wants to make it through the shift without keeling over! Especially fast food places where nobody gets a tip for their troubles. No wonder they roll their eyes.

That said, I don't want to give up restaurants forever! So I guess I just have to reconcile myself to being the diner from hell. But at least I'll be a polite & appreciative dfh!

Leah

I have canned rice,

Canned rice? I never knew such a thing existed! Have I just overlooked it all these years?

Leah

Polenta is a great way to use cornmeal and can be served in many different ways. Its basically cornmeal mush. When i was a child we would eat it instead of pasta...with sauce and parmesan cheese on top. Delicious!

You can also pour the leftovers into a baking dish let it harden , cut into slices and pan fry..and make another meal out of it the next day. If you do a search on the internet you'll find tons of recipes for polenta.

The process is straight forward. You'll need:

1 pound coarsley ground corn meal

2 quarts boiling water (have more handy)

A heaping teaspoon of salt

In heavy saucepan bring water and salt to boil.. When it comes to a boil, add the corn meal in a very slow stream (you don't want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming. Continue stirring, in the same direction, as the mush thickens, for about a half-hour (the longer you stir the better the polenta will be; the finished polenta should have the consistency of firm mashed potatoes), adding boiling water as necessary.

Mmmmm, yes, I love polenta, especially chilled & fried. My husband doesn't care for it, silly boy! But it's SOOO good, crispy on the outside, creamy inside, real comfort food. And it makes a great base for all kinds of sauces, ratatouille, shrimp marinara, cooked greens, roasted tomatoes... I could go on & on.

Thanks for the reminder!

Leah

for the pepper steak stir fry what do i use for the broth? and what brands of broth are gluten-free. Also what pepper??

The Kroger dietician assured me that Kroger brand broths are Gluten-free, but they would only divulge this info by phone, so nothing in writing. If you want a for-sure brand (& tastier too but much pricier) Pacific Organic Free-Range lists Gluten-free status on the box.

Leah

Thanks! I'm always on the lookout for new recipes. The Lemon Brazo de Mercedes sounds so yummy! Lemon merinque pie without the crust!

Leah

Grapes are a normal part of my diet. I at least eat them around three times a week. Never had a problem with them.

They took one of those prickley things on my arm for food sensitivies while they did needles for other allergies when I got tested for getting shots. My nutrientist told me that those tests aren't very acturate. Peas did show up, but, those are normal in my diet too.

I'll try all these suggestions when I can. I went to the ER last night. I had an asthma attack or hyperventilation, they can't say for sure. Back musle spasms happened, my face, above my eyes, lips and hands turned blue and I l ost feeling. Before that, I went to my post-op for sinus surgery and they had to break scaring trying to form over the cuts they made. It hurt like a lot of things I shouldn't say. I'm miserable right now and just need prayers.

-Ash

What an ordeal, Ashley! I hope you are feeling much better now. You know we are all rooting for you.

Leah

Kiss My Face makes a moisterizer with sunscreen. I haven't tried it yet but I really like all the products this brand makes. I have't checked the ingredients on this one but a lot of their stuff is safe for us.

Open Original Shared Link

Thanks! I've used their lotion in the past & really liked it so I'll give it a try!

Leah

DO NOT USE Neutrogena UVA/UVB Sunblock-- it contains oats. This was my latest hidden-gluten discovery (it's listed on the box but not the tube so it was only when buying a new one that it dawned on me) & I'm so frustrated, because I find most sunscreens drying & this one was very moisturizing. Ah well... anyone have a favorite moisturizing sunscreen that is gluten-free?

Leah

We use California Baby but it can be pricey (almost 19 dollars a tube). I just bought Blue Lizard Australian Sunscreen. Has anyone heard anything about this stuff or used it before? My son has very sensitive skin.

My mom uses Blue Lizard; she says other sunscreens make her break out & this one doesn't. No idea if it's gluten-free though.

Leah

Just got the okay on Outlast Lipstick & gloss by CoverGirl. (It was like pulling teeth to get it, but I just love this lipstick-- it has no perfumey taste & stays put all day. You do have to reapply the gloss frequently, but you can do that without looking in the mirror!)

Leah

A lot of people have an allergy to sulpha drugs (I do) which indicates an allergy to sulphur. If you know you have a problem with sulpha, then the sulphites in foods will likely affect you as well. I have to be very careful with grapes (a drag, because I love them...)

Wow, I'm allergic to sulfa & I never thought of that connection! I'm still symptomatic from the gluten so it's hard to distinguish what's causing what, but I'm going to have to pay more attention. Thanks for the tip.

Leah

Here's the scoop, ladies-- (& I suppose, gentlemen who might need kissable ladies!)--

My reply comes first, then their message, &c.

Thank you! This is exactly the information I needed! I only wish you had divulged it a bit more readily.

I am truly thrilled that Outlast is safe for me, since it is such a wonderful product. But even if the answer had been no, I would be grateful for your understanding of my needs.

For the sake of other Celiac customers-- & for the good of your business!-- please consider compiling a list of your gluten-free products, as some other cosmetic manufacturers do. It would be an enormous help to those of us who must be scrupulous in avoiding gluten.

Celiac disease is much more common than most people realize, & there are several other medical conditions that also require avoiding gluten. There are a number of Celiac websites, & companies that offer such lists receive great publicity there, and intense loyalty from customers! Neutrogena & Burt's Bees, among others, are mentioned again & again for their very specific & readily available gluten information. I would be delighted if CoverGirl were to join the ranks of "The Good Guys."

Even if only a few of your products are gluten-free, the peace of mind that comes when we feel we can really trust a manufacturer to take our concerns seriously creates very grateful customers. (And most Celiacs will avoid buying from any company that does not provide such information, since the risk of gluten is too great.)

I will post your information about Outlast on Celiac.com, but please do consider a comprehensive list. I assure you it would create a lot of new customers!

Thank you,

Leah

----- Original Message -----

From: <covergirl@custhelp.com>

To: <curiouser@mindspring.com>

Sent: Tuesday, June 20, 2006 2:45 PM

Subject: Thanks for Contacting CoverGirl. [incident: 060601-000256]

Subject

---------------------------------------------------------------

Hi, I've just been diagnosed with Celiac disease & must avoid all products co...

Discussion Thread

---------------------------------------------------------------

Response (RightNow Administrator) - 06/20/2006 02:45 PM

Thanks for your reply, Leah.

Our consumers mean a great deal to us, and we're sorry you were unhappy with the service you received when you contacted us. I'm sharing your report with our Consumer Relations Manager.

It may be helpful to know that Outlast Lip Color does not contain a fragrance. As mentioned in a previous email, if wheat and/or gluten aren't directly added to a product by us, these ingredients won't be listed on our packages. I've checked the ingredient statement and wheat, barley, oats, and rye have not been added. Therefore, Outlast Lip Color is gluten-free.

Also, Cover Girl is a division of Procter & Gamble. The Chairman of the Board, President and Chief Executive is A. G. Lafley.

I hope this information is helpful. We appreciate your loyalty and thank you again for getting in touch with us.

Christina

Cover Girl Team

Customer - 06/09/2006 07:01 PM

I don't doubt that my doctor would be willing to provide a letter. I simply

don't understand why it is necessary to take his time with this, or why it

should take 4 weeks to find out the answer. I can tell you in four words

the ingredient sources that are dangerous to me: wheat, barley, rye & oats.

That is what my doctor will tell you too. In fact, it is common knowledge &

other companies seem able to comprehend that.

And in point of fact, all I was asking in my e-mail of the 5th is WHETHER OR

NOT there is an outsourced fragrance component to Outlast lipsticks. WHY IS

THIS SO HARD????

Surely someone in your company knows the answer! There are thousands of

gluten-intolerant women out here-- it seems to me it would be to your

company's advantage to court our business instead of giving us so many hoops

to jump through for the answer to some very simple questions. There are many

cosmetic companies that are far more forthcoming with information, & believe

me, you are driving me in their direction! I love my Outlast Lipstick, but

I do NOT love your company's attitude!

I still haven't been given the name of a company executive as I requested in

my past e-mail. Please include that information in your reply.

Yours sincerely,

Leah

In January when I finally went back to the Doctor because I was in extreme pain the Doctor prescribed a medication to stop all acid production in my stomach, she said it sounds like gastritis and I went home with the pills. I found out that the pills prevented the absorption of Vitamin B and that leads to brain damage, decided that that Doctor was not my friend and didn't take the pills. In May I saw a Gastro-Enterologist and he asked about Celiac disease and you all know what I found.

Thanks for the info-- I ordered some Triumph cards today. I don't eat out all that often, but when I do it's usually ethnic, so that should help some!

Leah

I just bought some amaranth but haven't tried it yet-- sounds great!

I do like quinoa though-- did you rinse yours first? It has an off-taste in the grain coating that can be washed away with several rinses of water. If you haven't tried that you might give it another chance.

Just a thought!

Leah

Gazpacho-- check out the veggie smoothie thread in Recipes. I tend to lose my appetite too if it's very hot & humid, & ice-cold gazpacho hits the spot like nothing else.

Leah