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advise me on breakfast ?


DJFL77I

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DJFL77I Experienced

can anyone recommend a good easy healthy breakfast to make..  I've been only eating eggs and bananas for breakfast which i guess is not so good...

I dont care if i only eat the same thing every morning as long as i know what to make and dont have to think about it before going out 😔

  • 1 month later...

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Neytiri Explorer

I suggest you some slices of gluten-free bread with some jam or Nutella on it : it's simply delicious ! 😍😋 just hope you like sweet food as breakfast 😅

DJFL77I Experienced

Nutella is gluten free?

Neytiri Explorer
1 hour ago, DJFL77I said:

Nutella is gluten free?

Yes ;) my best friend is celiac from her own birth (can I say this ? Lol) and she always ate Nutella without problems :D

cyclinglady Grand Master

Eat dinner.  Who says you can not have tacos or burger for breakfast?

4 hours ago, Neytiri said:

I suggest you some slices of gluten-free bread with some jam or Nutella on it : it's simply delicious ! 😍😋 just hope you like sweet food as breakfast 😅

This is how diabetes starts.  😆

DJFL77I Experienced

I used to eat it in Germany when I was a little kid visiting relatives 

Neytiri Explorer
8 hours ago, Neytiri said:

Yes ;) my best friend is celiac from her own birth (can I say this ? Lol) and she always ate Nutella without problems :D

Since her birth, sorry, my bad 😅😱


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Neytiri Explorer
7 hours ago, cyclinglady said:

Eat dinner.  Who says you can not have tacos or burger for breakfast?

This is how diabetes starts.  😆

But it's so delicioussss 😅😂😢

🤔 however, how it's like having dinner for breakfast ? I've never tried it 

DJFL77I Experienced

it contains artificial vanilla

Synthetic vanillin is simply a cheap and unhealthy alternative for real vanilla extract. ... Unfortunately, there is no nutrient, vitamin, mineral, or other health benefits in synthetic vanillin and studies show that consuming synthetic vanillin may trigger allergic reactions, digestive disorders, and migraine headaches

Imitation vanilla, however, is made from synthetic vanillin, which is the compound that naturally occurs in vanilla beans and gives it that distinctive flavor. This synthetic vanillin can come from the previously mentioned wood pulp waste (though that's recently fallen out of favor) or coal tar, cow poop, secretions from a beaver's castor glands (located conveniently near its anus), clove oil, pine bark, or fermented bran. 

Neytiri Explorer
3 hours ago, DJFL77I said:

it contains artificial vanilla

Synthetic vanillin is simply a cheap and unhealthy alternative for real vanilla extract. ... Unfortunately, there is no nutrient, vitamin, mineral, or other health benefits in synthetic vanillin and studies show that consuming synthetic vanillin may trigger allergic reactions, digestive disorders, and migraine headaches

Imitation vanilla, however, is made from synthetic vanillin, which is the compound that naturally occurs in vanilla beans and gives it that distinctive flavor. This synthetic vanillin can come from the previously mentioned wood pulp waste (though that's recently fallen out of favor) or coal tar, cow poop, secretions from a beaver's castor glands (located conveniently near its anus), clove oil, pine bark, or fermented bran. 

Oh...my...God...I didn't know that and it's simply disgusting ! 😓😱 I think my love for Nutella just died 😔😭

  • 2 weeks later...
VeronicaTheCeliac Rookie

Smoothies, eggs, overnight gluten free oats, yogurt and berries & granola. Theses are some of my go to breakfasts. I definitely need more options as well 

Neytiri Explorer
On 10/7/2020 at 3:28 AM, VeronicaTheCeliac said:

Smoothies, eggs, overnight gluten free oats, yogurt and berries & granola. Theses are some of my go to breakfasts. I definitely need more options as well 

Dear Veronica,

May I suggest you some gluten-free, homemade pancakes with marple syrup and fruit ? I recall having cooked that sometimes and marple syrup and some slices of banana helped a lot with the savour 😅

Ann--Marie Rookie

smoothie bowl: endless combinations , but my current fave is: blended mango topped with sliced banana, strawberry, coconut flakes, chia seeds, and gluten-free granola...yummy!!

DJFL77I Experienced

granola = oats..  stay from the oats..

 

I made a home made from scratch blue berry cake...   I'll try it this morning...  then i need to make some peanut butter cookies

Ann--Marie Rookie

you have to get the granola from the gluten free isle

 

knitty kitty Grand Master

Steak and eggs

Ham and eggs

Bacon and eggs

Steak and bacon

Salmon patties

Hamburger

Tacos

😸

 

lizza johnson Newbie

My grand pa also confuse about the food taken during celiac disease. Then one of our family doctor suggest some of the foods which are gluten-free that you can take are:

1.Maize / Corn

2.Sweet Potato

3.Potato

4.Oatmeal

5.Quinoa

6.Buckwheat

7.Cornflour

8.Arrowroot

9.Rice

10.Sorghum

 

Scott Adams Grand Master

All these mentioned, when not contaminated, are gluten-free. Some, like oats, are often contaminated because they are grown, transported, and processed in the same fields/facilities as wheat, thus it's always a good idea to find brands that say "gluten-free" if possible.

  • 4 weeks later...
Neesha Newbie
On 8/23/2020 at 5:18 AM, DJFL77I said:

can anyone recommend a good easy healthy breakfast to make..  I've been only eating eggs and bananas for breakfast which i guess is not so good...

I dont care if i only eat the same thing every morning as long as i know what to make and dont have to think about it before going out 😔

I make rice flour pan cake with butter and jam,recently diagnosed with celiac,I was eating only boiled egg in the morning,now I have better option in breakfast.

 

 

 

 

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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