BlessedMommy

California reporting in....

 

Here is my rule...anyone that does not have to live with either a true allergy, severe intolerance or celiac disease is not allowed to suggest what foods are good or bad...I find they are usually the first to break their own rules because their bodies do not punish them for eating "just a little".

 

and I never act on the advice of folks even with those three conditions without a bit of research and listening to my own body.

Around my circle of friends, being "vegan" is really popular. (not really true vegan for most of them, but more like a plant based meal plan with the addition of honey and occasional cheats on milk or eggs when it's inconvenient to avoid them.)

I end up getting subtle peer pressure at times for being a self professed egg lover. LOL! If I want to make a vegan baked good recipe and it calls for flaxseed, I'll normally take the flaxseed out and substitute with eggs.

So, he has to make all the stuff except the gluten free pizza and the bakery goods in the Guido's kitchen?

I've read that lettuce can be kinda harsh LMAO

ROFL!!!! 

Your mom is such an inspiration! I like how she jumped on board with being gluten-free, not worrying about what anybody thought of it.

Re: food additives, I agree. I don't think that anybody was supposed to consume Red #40, for example.

With the family history that you have, it would probably be a good idea to exhaust whatever testing options you have. Genetic, biopsy, etc.

I'm in Michigan.

Part of my frustration is that I have friends who seem to think that eggs, chocolate, vinegar, and canola oil are bad for us. I'm not going to give those up at this point. Plus, there's so much conflicting information on it. Some friends claim that eggs raise your cancer risk and I've heard of a study that claims that they do the opposite.

Above all, I think that starvation and a limited non-varied diet is very bad for a person's health. You gotta pick your poison nowadays!

Actually Irish, I don't even think that you would be allowed to drink water if you believed everybody. Remember the folks who claimed that water had gluten in it?        

I'm at the stage where I will run screaming in the opposite direction if anybody tells me anything more to eliminate from my diet. 

Yes, gluten-free crackers work great for meatloaf and such. When I can find the Schar saltine type ones for cheap at the Amish store, I like to pick those up for that very reason.

If you decide to forgo celiac testing and follow a gluten-free diet permanently, it's recommended to follow your gluten free diet very strictly. The same precautions that a celiac takes should be taken, such as avoiding cross contamination, and being careful of eating at restaurants and food prepared by others.

Best wishes!

If she is deficient in both IgA and IgG, can they do a biopsy? 

I wouldn't mind buying a few for 80 cents each. We live in a lower cost of living area so I wouldn't be surprised if I could find them at the lower price. I'll stop at Target today and check.

I mainly want them for those unplanned times where I end up out and about and want something to spread on my apple or rice cake.

"Gluten free: I do not think that means what you think it means."  

If you want real gluten free pizza at a restaurant, go to California Pizza Kitchen. It's a little pricey, but the pizza is safe and delicious. They've certified with the GIG and take all kinds of precautions to ensure that the food is safe, including dedicated containers of toppings, no wheat flour in the kitchen, etc.

Good job!

I think that restaurants should only have a gluten free menu if they take the proper precautions to do it right. If they don't, what's the point? Who are they catering to, the fad dieters?

Honestly, if they are that clueless, I would be a little worried about eating there. 

The macaroni and cheese would be a disaster! That would be a full dose of gluten if they used the regular noodles. (which they probably do, I'd be shocked if they used rice noodles)

I realize that this is an old thread, but has anybody successfully fed brine shrimp to their goldfish? 

I'm not really concerned about variety. The main thing is I want to find ones that aren't too expensive.

My hope is that eventually NCGS will be a medically recognized condition with a real diagnostic protocol and that it will be taken as seriously as celiac. Right now, I feel like NCGS is some sort of vague label given to people who have tested negative on celiac tests (or haven't tested at all). I feel like it's kind of like IBS--very vague. Nobody really knows all the specifics of it. Hopefully one day that will change.

Yes, I agree with the above. I'm one who had a very severe reaction to gluten during my gluten challenge and thus, couldn't finish it. I guess that kind of sealed the fact that I need to be gluten-free, but I still to this day, wished that I had tested before making any dietary changes in the first place. It's sure easier than trying to go back on!

Oh Target has them? Awesome!

Can anybody recommend to me the best place to buy these? Do you buy online or in a grocery store? Thanks in advance.

We eat lots of beans. I love enchiladas, beans and rice, hummus, garbanzos in my waffles, etc.

Great info on S & W! I think that I will start purchasing from them on the rare occasion when I want canned beans. (usually we do dried)

OP, do you live in the U.S.? If so you can order your bloodwork through a private lab and self pay if you prefer not to go to a doctor.

Oh, so you're in Alberta?

I'm actually a dual citizen of U.S. and Canada. I was born in British Columbia--to American parents.

Yeah, I buy my quinoa at Sam's Club or Costco to keep the price down, but it's not exactly perfectly cheap there either. The price at Costco used to be $2.50 a pound awhile back. I wish now that I had bought up a bunch when it was that price!