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ArtGirl

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by ArtGirl

  1. ArtGirl
    From this thread by AndreaB Open Original Shared Link The cashews are put in a blender with hot liquids and honey and blended until smooth. The sliceable cheese calls for gelatin. She omits it if she's making a sauce. I don't because I like the added protein. I make up the sliceable cheese, let it set up in the refrigerator, and cut it into small...
  2. ArtGirl
    Shay - thank you so much for your reply about the cruciferous. I'm going to stop making coleslaw, and cook these veggies. I do eat a lot of broccoli, and fresh, crisp-fried brussel sprouts are one of my favorite. Guess I need to cook them more and use other types of veggies more often. What a bummer!
  3. ArtGirl
    Thanks for suggesting this. Only last night I was thinking about coconut flour as a sub for the almond flour, or at least in combination. I was going to ask about it today. The last package of coconut flour I bought is Peter Paul brand - 100% organic. It states that it is dried, defatted, and ground - that it is high in fiber, protein, and low in fat - and...
  4. ArtGirl
    Very interesting. Please report how you liked them after trying them. From Belly Veggies: ...it is not recommended that a person consumes cruciferous vegetables such as broccoli, cauliflower, kale, collard greens and such veggies raw due to potentially causing under active thyroid issues... I'd never heard or read about this - the "causing under active...
  5. ArtGirl
    Thanks, Shay. I was thinking that maybe it wasn't available when the book was written. I understand the "if you don't know, don't" philosophy. I'm not nearly as sick as most who have posted on this thread. I can eat cooked and raw veggies with no problems. In fact, one of the more soothing foods I eat is pureed raw vegetables - sort of a very thick V...
  6. ArtGirl
    LOL - not to fear! I'm a sugar addict. BUT - having read the book, my goal is to eliminate all but fructose sugars before starting the SCD. Because of some planned trips the end of this month and into November, I'm targeting my "SCD launch" for Nov. 15, at which time I'll be able to devote my full attention to it. In the meantime, I am trying out many of...
  7. ArtGirl
    Hi all you SCDers. I'm giving serious thought to going on the SCD also. I've read the book (checked out from the library) and already have a no-grain cookbook. I read through the previous SCD thread and got about 5 pages into this one. There's a lot to get through! I've been slowly weaning myself from sugars. Going cold-turkey gives me terrible...
  8. ArtGirl
    DITTO! Good for you for taking your health into your own hands. The natural way is the best!
  9. ArtGirl
    Environmnetal and food sensitivities/intolerances/allergies have an accummulative effect on the immune system, which is already compromised from issues relating to gluten. If you eat an allergen, you might not see an immediate reaction, or you may find it only mildly annoying. BUT, it is still adding to the load placed on your immune system. You may find...
  10. ArtGirl
    If you got stung TWICE it was not a bee - their stinger and venom sack lodges in the skin, ripping them out of the bee's body, then it dies. It was most likely a wasp - they can sting multiple times.
  11. ArtGirl
    (Note: this book is not published by the Whole Foods store, but, rather is indicative of relying on whole, unprocessed foods.) The Whole Foods Allergy Cookbook by Cybele Pascal pub. 2006 by Vital Health Publishing $18.95 "Two hundred courmet & homestyle recipes for the food allergic family" "Delicious whole foods recipes free of milk, eggs, wheat...
  12. ArtGirl
    Bertolli makes an organic spaghetti sauce - no soy, no corn (syrup or citric acid), no dairy And, it's quite good - although I usually add more oregano. Ingredients for the OliveOil,Basil & Garlic sauce: tomato, olive oil, onion, sugar, sea salt, garlic, basil, black pepper, oregano I buy it at our local grocery store in the midwest - don't know...
  13. ArtGirl
    Grass blades of barley (or wheat, for that matter) do not contain gluten. It's only in the grain. So, theoretically, barley grass, or wheat grass, wouldn't be a problem. BUT - there is just no way the grass can be separated from the grain in harvesting, storage, shipping, and processing. There's going to be a bit of grain dust and even possibly grain...
  14. ArtGirl
    I'm casein intolerant. My skin becomes itchy. No breakouts or hives. However, if I scratch my skin, the scratched area welts up almost immediately but goes down after about 10 minutes. That's after one ingestion of dairy - usually cheese on a pizza. I'll also have foul smelling poop for a couple days, but no D. My husband, who is not gluten intolerant...
  15. ArtGirl
    My gluten reactions have been less and less severe - but even so, they still take 15 hours to manifest. I've had the same "gas" issue, too. Other foods give me the yukky feeling, gurgley bowels and unpredictable GI responses (being delicate here!) but not severe D as does gluten. Re: your trip....If I were in your shoes, I'd take along all my own food...
  16. ArtGirl
    Sorry, I didn't read your signature that you live in Chile. Before I had to quit eating eggs, I made an egg tortilla like pancake. Beat up an egg until foamy, pour into a buttered, small, teflon frying pan and rotate so the egg coats the entire bottom of the pan. After it is set, remove from the pan and cool. Fillings can be rolled up in it and eaten like...
  17. ArtGirl
    Jason, you've gotten good advice here. I'm not sure what you wanted to hear, but suspect that at this point the restrictions of being 100% gluten-free are not acceptable to you. Especially since you don't have an official diagnosis. I think it IS more difficult for folks who must travel for a living. You may be facing some hard decisions and I think that...
  18. ArtGirl
    Without the Xanthan gum to replace the properties of gluten, your bread will not hold together after baking - and will not hold the rising from the yeast (gluten captures the gas bubbles of levening which causes dough to rise - without gluten, or a gum, the bubbles escape into the air and the dough falls flat). I don't know that there is an alternative...
  19. ArtGirl

    ARCHIVED Specialists?

    ArtGirl replied to SeMeCl's topic in Doctors

    SeMeCl, Some people seem to need the official diagnosis with an endoscopy/biopsy result. Others feel that dietary response is all they need to convince them. Each person is different in this. Always bearing in mind that even if you did have an endoscopy, it may not be positive for villi damage. And, if you are "only" gluten intolerant, there may not be...
  20. ArtGirl
    Sounds good. It'll be cashew butter for me. I'm thinking that using butternut squash instead of sweet potato might be good, also. Thanks for the recipe.
  21. ArtGirl
    Interesting article. When I researched this syndrome, I found numerous mentions that wheat was suspected to be the trigger for the autoimmune response and that eliminating wheat from the diet decreased the symptoms (depending on whether or not permanent damage had been done from years of misdiagnosis.) I find the mention of the wheat connection curiously...
  22. ArtGirl
    I used to use EArth Balance, and could tolerate soy in it, but they have reformulated and now have corn oil in it, and I cannot tolerate the corn. That has left me with Ghee (I also have casein allergy) which is good, but too pricey to use all the time. ShayFL posted a spread recipe she makes - half coconut oil/ half olive oil. I keep it in the refrigerator...
  23. ArtGirl
    It could very well be normal for you. Everyone is different. I've read posts from some who are sick for 2-3 WEEKS! I think that's the extreme. (My heart goes out to them.) I used to have D for 3-4 days, followed by nearly 2 weeks of fatigue and generally ukky feeling. Now, 2 years later, a glutening gives me D for 3-4 hours, followed by 3-5 days of...
  24. ArtGirl
    I find myself with nearly 2 lbs of dried, pitted prunes (unopened packages, thankfully!) Anyone have a reciepe or two that would be good for using these up? Baked goods Desserts with vegetables? (not sure that would work, but who knows) anything else? Appreciate any suggestions. Thanks
  25. ArtGirl
    Good grief! I'm astonished that the family even went to IHOP. And then at a busy time and INSISTED that the waitress and kitched staff stop everything and accommodate them! It's people like these that give the people with allergies a bad name. If we were all like that, no restaurant would ever serve us food. I agree, call ahead. AND - call at a time...
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