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Lisa16

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

Everything posted by Lisa16

  1. Lisa16
    Thanks! It is tough when you have multiple food sensitivities! I use the "naturals" ham with no nitrates. I will check for detrose, but I generally don't have a reaction to that ham (but I don'teat it often). And the peanut butter is okay for sure. The vinegar is another matter entirely, because of sulfites. Still, I usually can tolerate the mustard...
  2. Lisa16
    Hmm. I know it is not dairy. I ate peanut butter or ham and mustard sandwiches-- no dairy. Intersting about the xanthan gum. I have used it before in baking and it is in lots of cookies and gluten-free preparations. But perhaps it has something to do with quantity or a particular combination of ingredients. I would say the effects were cumulative...
  3. Lisa16
    I recently discovered the wonder of Udi's breads. I bought them (both kinds-- but mostly the white b/c the whole grain one kept selling out and I only got one loaf of that)and I ate it for several days as toast in the morning and a sandwich to take to work. However, I developed progressively worse GERDS symptoms that completely and instantly disappeared...
  4. Lisa16
    Hi Michelle! You are in a tough position. One of the issues is also that when you breathe something in, you are actually ingesting some of it. But wearing a mask would scare the heck out of people. If I were in your position, I would advertise myself as a gluten free stylist and I would invest in products that are in fact gluten free and use them...
  5. Lisa16
    I used to have this problem too. I would go to the doctor and take the "pink pill" and it would go away, only to come right back. This went on for over a miserable year. Mine tested positive for both yeast and bacteria. They told my my immune system was compromised and tested me for diabetes. Of course at the time they didn't know it was really celiac...
  6. Lisa16
    Thank you so much, Patti! I think this will help him a great deal. I can really identify with your story too. The disappointment and desperation! I took diuretics for about 10 years and developed a sulfite allergy (they all have sulphur in them). I lost weight, did exercise, acupuncture and even biofeedback. I took beta blockers, alpha...
  7. Lisa16
    Well, you have to figure out which chemical is the culprit. Start with msg. You can buy it (the actually sell it as a flavor enhancer) or you can get a soup or a fish sauce that has it in it and eat a little bit. If you get the reaction, then you know. The same for nitrates and sulfites. If you go to the about.com site for food allergies and search...
  8. Lisa16
    Patty, do you happen to remember where you read about the insulin connection? I ask because my dad is now having trouble and I am hoping the article will help him. His blood sugar and bp are both too high. Thanks!
  9. Lisa16
    Make that a "yes" for me too! I was having blood pressure spikes, which are gone now. In addition, the low carb diet was a great help. I do not take bp meds anymore, which is a good thing because I had a lot of trouble with them. I had worked through all of the classes of meds, except nitroglycerin (which I refused.) They either did not work or...
  10. Lisa16
    Oh, I know this one! This is a food allergy reaction to MSG, sulfites/ sulfates and nitrates/nitrites-- in my case at least. There may be other things that do this to you guys in particular, but for me these are the culprits. It can actually feel like a sunburn and it shows up roughly 20-40 minutes after eating whatever it was. It might last a couple...
  11. Lisa16
    Alrighty then. Can we get some good salsa recipes please?
  12. Lisa16
    Thank you for posting this. Maybe all those times I thought it was the tortilla chips it was really the darn salsa. Hmph!
  13. Lisa16
    Hey thanks! After reading the link, I bet it is the genetically modified starches that people are worried about. I feel better now. I will go make an angel food cake now.
  14. Lisa16
    Sorry Peter-- I didn't mean if we had to worry if it was gluten free or not. I meant if we had to worry about any adverse effects from the "modified" part. Broken down how? What does this do-- I mean, what is the purpose of modifying it? And what does it do inside of bake goods? And wht does it do inside of you when you eat it? It seems to me that...
  15. Lisa16
    Does anybody know about this stuff? I looked up expandex and all I could find was that it is a modified tapioca starch. But what does this mean, exactly? How is it modified and is it something we have to worry about? Thanks!
  16. Lisa16
    Here is what I know about Trader Joe's. They have a champaign-citrus vinegar and it is on their gluten free list (available in the store.) It does not say gluten free on the bottle, but it lists "natural flavors" in the ingredients. The rest of the ingredients are okay. I took a chance. I got zapped. Mild, but I did get zapped. That is enough...
  17. Lisa16
    I forgot to say that I also wrote to Bliss. Nothing. Origins sent me an email requesting specific products names. I sent a list to them twice, but I kept getting the same email back. I just give up on that one. Too bad... they also had a big scary bold caps paragraph about how any information in the email was not to be disseminated in any form...
  18. Lisa16
    Margaret, how did you find out about origins? I sent them three emails asking about this and I got no information. I am so frustrated! I wrote to over 40 companies and only heard back from about half! For hair I also wrote to: Johnathan Product Korres natural products Phytologie Does anybody know anything about these brands?
  19. Lisa16
    I wrote to Korres and Johnathan product-- I got replies from h20+ (no!) and RUSK, as well as L'occitane-- see post. Caudalie shampoo and conditioner is gluten-free. I hope to hear back from more companies soon and I will post the results. Lisa
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