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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
    It's my guess that the cellulose and citric acid would be a corn source, but could be from other grains. I suspect that they use whatever's the cheaper source at any given time, hense the "changing formula" statement that someone got from them last year.
  2. ArtGirl
    Glad to be of help. That's why I started the thread, since the other one was no longer active being a year old. When you do contact Schering about the Nasonex, would you post their reply in this thread. Thanks.
  3. ArtGirl
    Yesterday I was given a sample of Nasonex from the doctor for treating a sinus infection. Nothing in the ingredients list looked bad to me. So, I used it. Bad choice. Am sick this morning and it feels a lot like a glutening. So, (hindsight being so much better than foresight) I did a search on this forum for Nasonex. Found a 2007 thread and, sure...
  4. ArtGirl
    Dextrose is a starch and is usually made from a grain. or another vegetable source. In the US it's usually made from corn. It's like a really finely ground cornstarch. I have seen statements that list a different source of dextrose other than corn - wheat could certainly be one of them. I'd stay away from anything derived from any gluten grain.
  5. ArtGirl
    Any gluten that has contact with the hands can theoretically make it's way into the mouth. For children, that's almost a given. While gluten in shampoo won't be absorbed through the skin, sometimes the soapy water makes its way down the face and into the mouth or nose. Also, handling or chewing hair that has residu of gluten containing shampoo might also...
  6. ArtGirl
    One of the great things about this forum is all the recipes people post here. Others add on their experience and maybe how they altered the recipe and how that turned out. Some threads are like a cooking/baking class. If you have any questions at all about how to convert a recipe, this is the place to ask.
  7. ArtGirl
    I have multiple food allergies - including dairy and egg. Carol Fenster's Special Diet Solutions cookbook gives alternative recipes without egg, which is extremely helpful for me. She also gives many other alternatives for various ingredients. She also has several appendices which list out equivalents and characteristics of different flours, etc....
  8. ArtGirl
    I made this eggless version Purple was so kind to post. I did sub Arrowroot flour for the potato starch. Also, I was nearly out of white rice flour so I ended up with some white rice superfine and brown rice superfine (yes, I was scraping the bottom of the barrel for this one ) And, I added 1/8 tsp. vanilla powder I nuked it for one minute-20...
  9. ArtGirl
    Gluten is found in four grains - wheat, barley, rye and contaminated oats If it is a whole food, like meat, fruit and vegetables, and has not had anything added to it, you can safely eat it because it has no gluten in/on it. fresh and frozen fish are gluten free IF nothing has been added to it like a broth or something that might have gluten in it....
  10. ArtGirl

    ARCHIVED Chili's

    ArtGirl replied to cookiequeen's topic in Gluten-Free Restaurants

    I eat at Chili's often with no problems. BUT - I ALWAYS ask the server what he/she knows about the gluten-free menu. If they are fairly new, they know very little, so I give them a quick education about how sick people can get if bread even touches their food. That if they forget and put bread on it, they will have to fix my entire meal over again. (That...
  11. ArtGirl
    It's all about texture in cereal, isn't it. I'm currently eating Rice Chex and adding some shredded coconut to it (the large shreds - I get it at Whole Foods). Not exactly like shredded wheat, but still a nice texture. You have to eat it quickly because the Rice Chex will get soggy much faster than shredded wheat will, and to help it stay crispy I only...
  12. ArtGirl
    Thank you so much for doing the experimenting without egg. I'm definitely going to give this a try TODAY!
  13. ArtGirl
    I can't eat egg, so this is out for me. BUT I was thinking that you might be able to replace the cocoa with coconut flour and maybe up the vanilla. Also, since cocoa is a bean, you could maybe replace with bean flour and then add another flavoring. Just a thought. I have a friend whose grandson is in college (he's Celiac) and this would...
  14. ArtGirl
    Read the labels on the mayonaise brands. Mayo is basically oil and eggs, with lemon and/or vinegar and sugar added for taste. What you need to look for is something that may contain gluten, such as "natural flavor" - which may or may not be made from the gluten grains. If in doubt - call or email the manufacturer and ask if any of the ingredients are made...
  15. ArtGirl
    Not all mayonaise has gluten. Hellmann's brand even says "gluten-free" on the label. That's the one I use. ALL fresh fruit and ALL fresh vegetables (in the produce section of the grocery store) are naturally gluten-free, because gluten comes from grain and fruit and vegetables are not grain. If you stick to whole foods (just as they come off the tree...
  16. ArtGirl
    Some suggestions.... A crock pot is a useful item, especially if you work and aren't around to do much cooking. Put lean meat, some vegetables, a little water and your favorite spices - let it cook all day and you have food for three days or more (unless you have a large family). When I do cook, I always cook more than I need, especially meats, and...
  17. ArtGirl
    The statement quoted did not explain what is considered prolonged or even what kind of exposure they are talking about, and the mere mention of the ingredient in a supplement doesn't tell us the amount. I have no obvious problem with magnesium stearate. I cannot afford more expensive supplements at this time so will continue to use them with this ingredient...
  18. ArtGirl
    That small grill is perfect for cooking small amounts. One of the best investment I ever made, and it only cost $8. Some fairly quick and easy foods.... Celery sticks with nut butter and honey, topped with raisins or dried cranberries (my fav) Chicken salad - chopped cold grilled chicken breast, add mayo (Hellmann's) and chopped celery/onion/raddish...
  19. ArtGirl
    You don't really want to know what's in your bed and bedding
  20. ArtGirl
    To inflate it enough to create a ditch, it the resulting surface would be like sleeping on a floor. Certainly not what most people are looking for in a mattress. The bed works well for us because I like a soft mattress and my husband likes a firm (not hard) one. The separation between the two sets of baffles reduces the movement from one side to the...
  21. ArtGirl
    How awful for you, Carla. I hope now that it's out of the house you will see dramatic improvement in your health. We also have one of these beds. After reading your post and the link I hurried to unzip our bed. Whehw! No mold. [bIG sigh of relief!]. We bought ours just before they changed the name from Select Comfort to Sleep Number, but it was still...
  22. ArtGirl

    ARCHIVED Hayfever

    ArtGirl replied to Kathy B's topic in Related Issues & Disorders

    My husband had what appeared to be hay fever for years, getting steadily more severe until he was about to ask for a prescription strength medication. Then he had a food sensitivity blood test done, which turned up he was sensitive to eggs and milk. As soon as he stopped ingesting those two foods (and their derivitives) his "hay fever" went away. Now it...
  23. ArtGirl
    Cara, a trip to Canada from Virginia would be a challenge - especially with children and a carsick husband. I think I'd fly if I had the money. Someone else on this board decided to travel with a small trailer (with kitchen, etc., pulled behind the car) and I thought that was a VERY GOOD idea. You could clean it up good before you leave and do all your...
  24. ArtGirl
    I think it is just too difficult to fully educate people on gluten-free cooking. And, there's always a problem with cross contamination in other people's kitchens. I always bring my own food. I warn people ahead of time that I will be doing that. I tell them not to worry about me and my food that I'll take care of it and they don't have to do anything...
  25. ArtGirl
    I just got back from two weeks on the road and am happy to report that I did not get sick even once. I thought I'd share what I did in case it should be helpful to anyone else. We stayed in lodging that had a kitchenette or microwave and refrigerator. Extended Stay (some good, some not so
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