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lovegrov

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

Everything posted by lovegrov

  1. lovegrov
    Assuming you have celiac, which certainly sounds like a VERY strong possibility, two days is definitely not long enough to feel significantly better. I remember sitting on my bed and crying because I was so tired of feeling bad and that was 5 weeks after I was diagnosed. You'll get there. richard
  2. lovegrov
    Surfer, I don't say this to be mean or to put you down, but if you've tried to be gluten free for 9 months and you still don't know that corn starch is OK for people with celiac, you really need to work harder at learning more about being gluten-free. Corn does have gluten, but not a kind that harms people with celiac. Same with rice for that matter. richard
  3. lovegrov
    Yoplait has gluten-free cake- and pie-flavored yogurt. richard
  4. lovegrov
    I'm pretty certain that barley malt is in most of these cereals because blind taste tests have shown that people prefer the taste. They're more likely to buy the cereal. A local Japanese restaurant owner once told me that he switched to wheat-free soy sauce without telling customers and they IMMEDIATELY noticed a taste difference and told him in no uncertain...
  5. lovegrov
    If there's barley in there, it will usually say barley or malt. I really don;t think of malt as a hidden source because it's so common that the malt comes from barley. On occasion there are hidden sources, like "natural flavors." richard
  6. lovegrov
    Probably just going off gluten, although I already felt so bad that going off it didn't make me feel any worse. If the hoisin sauce weren't gluten-free, it would clearly list wheat. No guessing needed on that one. richard
  7. lovegrov
    As far as gluten, any wheat in food MUST be listed, although it's not required on restaurant menus. Oats and rye will not be hidden. And barley will almost always be listed as malt or malt flavor or some variation thereof, although not absolutely 100 percent always. Maltodextrin sounds like malt but it isn't. It's safe. Our main law is that the 8 most...
  8. lovegrov
    I'm sure they could eventually test to near zero, but at what cost? How much would it drive up the price of food? I predict the level will eventually be set at the point that will help out the vast majority of people with celiac, but it will never be set at the level needed by the small percentage of extremely sensitive folks. I mean, we couldn't even...
  9. lovegrov
    You should always check at a restaurant to make sure they haven't put anything in it and how they cook it but, folks, virtually ALL of the raw chicken and turkeys in grocery stores are safe. Almost every year at Thanksgiving I challenge people to name a commercial, raw, unstuffed turkey brand that has gluten -- and I'm still waiting for somebody to name one...
  10. lovegrov
    But, padma, how would one test for zero gluten when it's not possible to test that low? Zero is simply not possible to enforce nor is it practical. richard
  11. lovegrov
    Gluten cannot be tested to zero. I think 5 ppm is the lowest that's practical and 3 ppm is possible. richard
  12. lovegrov
    They're wrong. Period. richard
  13. lovegrov
    What was in it? They would list wheat. richard
  14. lovegrov
    ALL major celiac experts I know of advise that ALL first-degree relatives be tested. That would include your mom. My father, brother, sister, and two children got tested and my father was VERY positive. richard
  15. lovegrov
    I assume the person on the phone told you to just read the ingredients. That's the best thing you can hear -- it means they will clearly list any gluten, which is what Kraft's policy is. Also, I'm almost 100 percent sure that all flavor Jellos are gluten-free. richard
  16. lovegrov
    Every first-degree relative should be tested -- parents, siblings, children. Might sound silly but my 70-year-old father came back highly positive with no obvious symptoms. He feels better gluten-free overall. richard
  17. lovegrov
    Just read the ingredients. Other than beer brats, I've found virtually no sausage that has gluten. Johnsonville, Applegate, Jimmy Dean, Kroger, Hillshire Farm and on and on. Everybody thinks sausages and hot dogs are stuffed with bread-type filler. Since going gluten-free I've discovered that just isn't true. richard
  18. lovegrov
    First, I admit that I almost never look at the forum topics are in so I didn't realize I was in the super sensitive area. My mistake. However, new folks make the same mistake and some stumble onto these threads and freak out thinking they'll never be able to again eat something as basic as vegetables. Almost 11 years ago I flipped out reading all the warnings...
  19. lovegrov
    There's no one answer to this question. I noticed some improvement within a couple of weeks but complete recovery took months and months. Of course I was extremely ill -- 11 days in the hospital.
  20. lovegrov
    I can remember a regular poster on the celiac listserv from a few years back who swore that the ONLY way to eat out was to be aggressive and threatening from the start. Assume that they'll be careless and idiots and go from there. And she swore she NEVER got glutened. Right. I don't think so. Be wary, but be kind. richard
  21. lovegrov
    Scrubbing off the old seasoning and re-seasoning would seem to be the only answer. richard
  22. lovegrov
    Everybody's body is different, but the good news is that many of us really have minimal problems with anything but gluten.Dairy seems to be the most common but many can return to dairy after being gluten-free for a while. I LOVE corn on the cob this time of the year and eat it 2-3 times a week with no problem. richard
  23. lovegrov
    Yes. richard
  24. lovegrov
    It really is too early to see how you'll do gluten-free because you simply haven't had time to heal or to learn how to cope. Your husband really shouldn't compare and definitely should hold off on the snipping, however, as you note, you aren't doing yourself any good when you call him at work. Good luck richard
  25. lovegrov
    As you should be able to see from this thread, a lot can depend on where you live. Anyway, in the U.S. every worcestershire sauce I've seen has been gluten-free. IF you find a sauce that has soy sauce in it, then you have to continue reading the contents to see if that soy sauce has wheat. Some soy sauces do not have wheat. If the soy sauce does have wheat...
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