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queenofhearts

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Latest Celiac Disease News & Research:

Everything posted by queenofhearts

  1. queenofhearts
    I've heard that recovery time depends greatly on how long one has gone undiagnosed. The more damage to the villi, deficiency issues, &c., the more the body has to do to heal. You have barely begun-- not to discourage you, but it will take a while to achieve optimum health. The good news is that if you are careful & patient, you will continue to...
  2. queenofhearts
    It really helped both my son & my grandmother when they had insomnia issues. One caution-- it takes a while to work because it is "resetting" your body clock-- it doesn't cause immediate drowsiness but helps your body do its normal sleep pattern thing. So don't give up if it doesn't help right away. Leah
  3. queenofhearts
    I've been curious about this too. Was offered some Blenheim's, a super-hot ginger ale from SC. But the label includes good ol' natural flavors. E-mailed the company but who knows when they'll reply. Anybody know about this one? Leah
  4. queenofhearts
    I like fruit syrups too. A super easy one is to take real apple cider (the kind that comes fresh in the fall) & simmer it down to a syrupy consistancy. So yummy! But I love maple syrup too. And being a southern girl there are times when only molasses will do! Leah
  5. queenofhearts
    This is truly heartening news! If they really do follow through on the publicity, it should make it much easier for us to get our point across to companies. We could include the website in communications to the companies, & it should help a lot with our credibility. The thing that pleased me most about their info is that it emphasized that THE SLIGHTEST...
  6. queenofhearts
    Oho-- now that makes a little more sense. Maybe that's how the flour gets in. Jeez, I never thought to check for crackers in the shakers-- it's enough to drive you crackers! Leah
  7. queenofhearts
    I got the news this morning-- what a fantastic thing this will be for all the hidden Celiacs, AND for us because it should influence manufacturers & retailers as well. Here's the site: Open Original Shared Link Leah
  8. queenofhearts
    You could very well be Celiac from the symptoms you describe. Congratulations on figuring it out for yourself! For some reason doctors just don't seem very clued-in about this disease. You might want to be tested now, though, before going gluten-free, because it you have been without gluten for long, the tests aren't accurate. Believe me, this forum...
  9. queenofhearts
    Ditto on this one for me! I make mine substituting molasses for all the sugar (not just adding some with the wet ingredients) & I use the extra egg yolk to do an egg wash on top, topped with lots more sesame seeds. I like to use a mixture of black & white sesame seeds just for visual appeal. I also like Carol Fenster's fake cracked wheat bread...
  10. queenofhearts
    You know, I really do think we need to organize somehow. It's a tough battle though. My MIL is active with the Farmworkers' Union, & they boycotted Campbells for many many years. I don't think the company ever changed their ways significantly. But recently a boycott of Mt. Olive pickles resulted in changes to their labor standards, so clearly boycotts...
  11. queenofhearts
    It must not be the protein with me because I can eat a barrel of guacamole-- it's one of my favorite comfort foods. But it's kind of reassuring to know I'm not the only banana-hater in the world! Everyone in my family is crazy about them, & they are continually amazed that I dislike them since I love fruit so much. But it sounds like several folks...
  12. queenofhearts
    That's a new one-- but in my family, growing up in steamy North Carolina with no air conditioning, we always put a few grains of rice in the saltshaker to absorb the moisture & keep the salt from caking. Flour doesn't sound very practical to me as it would have the same issues of getting sticky & clogging the shaker... but I guess you never know...
  13. queenofhearts
    Don't forget to avoid barley & rye as well if you want to be gluten-free. Good luck! Leah
  14. queenofhearts
    The ingredients you list are fine, but some curry powders (especially the cheap ones) have starch as an extender or something, hence the warning. Enjoy your curry! Leah
  15. queenofhearts
    Not for me! I always disliked bananas & avoided eating them. Even the smell put me off. A few years ago I decided I should learn to like them since they're so good for you. I managed to eat about half of one, then had stomach cramps & violent diarrhea. Tried again, 2 years later, same result. Decided that I had a reason to dislike them, though...
  16. queenofhearts
    Poor Suzie, that's really a triple-whammy! For me the PMS stuff is enough to send me to the depths. I tend to wake up in the middle of the night about 2 days before my period, completely convinced that everything I have ever done has been a horrible mistake & I've ruined the lives of everyone I know. The feeling is overwhelming & very convincing...
  17. queenofhearts
    I was a strict vegetarian for 14 years; now I eat fish & chicken but still only occasionally. I can't abide the sight or smell of beef or pork EXCEPT for bacon, which has always smelled delicious to me, even when I wouldn't eat it-- I really don't understand it at all! I consider bacon, something like anchovies, as more a flavoring element than an actual...
  18. queenofhearts
    Not bad at all, but I must say I miss dark beer... it was always my favorite. Haven't seen any gluten-free dark out there. Leah
  19. queenofhearts
    I think to be safe you'd have to check with the chef. Traditionally it doesn't have gluten in it, but restaurants do a lot of odd things to keep foods stable longer that can get us into trouble. Leah
  20. queenofhearts
    Rats! I was afraid of that. Oh well...
  21. queenofhearts
    Just curious-- do you mean they are harder to make gluten-free than the wheat kind, or just hard in general? I haven't tried gluten-free puff pastry yet, but I have made the traditional kind-- is it just not worth the effort to try gluten-free? By the way I did make some gluten-free creampuffs & they were fine-- didn't keep as well as the wheat kind...
  22. queenofhearts
    I don't know yet, really, because after 6 weeks gluten-free I'm still symptomatic. I don't know if I'm being cc'd, or if it is just taking a long time to heal as I have been undiagnosed for many years. I've tried hard to eliminate cc but in a house with 3 gluten-eaters, two of whom are teenagers, it's hard to be sure. Leah
  23. queenofhearts
    Toasters are notorious for c.c. because they are so hard to clean-- impossible really. But I share a toaster oven with my gluten-eating family, which is safer since crumbs drop to the bottom, & you can remove the rack & clean it. The thing is, you don't really know how sensitive you are until you are really healed, because the baseline damage can...
  24. queenofhearts
    I'll try to get some to you but right now I need to get cooking! In the meantime, here's a great link for gluten-free recipes: Open Original Shared Link Bon Appetit! Leah
  25. queenofhearts
    Oh, it is so very possible. I've had symptoms since childhood & was diagnosed the week before my 50th birthday (by biopsy). Why no-one connected the dots before, I'm not sure, but it was elevated liver functions that finally caused my primary physician to send me to the specialist who figured it out. Unfortunately, it takes a long time for people...
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