BlessedMommy

Do you have a sushi mat yet? Homemade sushi is so much easier to make right with a sushi mat. And they're inexpensive--less than $3 at our Oriental store.

I agree with many others that you shouldn't risk it. 

 

On another note, margarine is horrible for you.  Hydrogenated oils are horrid for you and contain trans fats.  There is no limit on the amount of trans fats one should consume because we aren't supposed to eat them and are advised against eating them.  To really be healthy, eat as close to nature as you can get.  Butter is a far superior alternative, and in moderation, it won't make you gain weight.   

I actually use Earth Balance spread, not hydrogenated margarine.

I only used the word "margarine" as a visually descriptive tool for the type of container I would be dipping out of, because not everybody has heard of Earth Balance non-hydrogenated buttery spreads. (which are trans fat free) Open Original Shared Link

Real butter isn't an option for me, I'm dairy free.

Interesting!

I have a theory that slight CC has a cumulative effect on me. I ate at Taco Bell twice (back when I was less careful) and though my menu item was technically gluten-free (bean tostada) I'm sure that it was CC'ed. After the 2nd time, I started getting a rash. 

Penne, fusilli, and regular spaghetti noodles.

They have brown rice pasta and also corn pasta. 

At least in our area they do. And it is $1.89 a bag! 

Not all Burger Kings have dedicated friers. It varies from location to location.

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Sure! There are a lot of different varieties of Earth Balance including a soy free version and an organic version. All of them are dairy free.

I don't use hydrogenated margarine. I use Earth Balance spread which is non-hydrogenated. For the purpose of this question, I said "margarine" though because not everyone knows what that stuff is. 

I'm thankful for this forum. Though I started this journey years ago, there was a lot that I didn't know and I'm glad that I've been able to fill in my knowledge gaps.

Thanks!

Believe it or not, some DX'ed celiacs are pretty lax. I went to a food sampling once and someone announced that the gluten free people could go through first so that they could get the condiments before they got contaminated. The other gluten free person (who was a biopsy proven celiac) said, "No I don't have to do that, I'm not THAT sensitive." 

Thank you for the information. There's so much misinformation floating around, that it's good to get the record set straight.

Don't worry, tomatoes are fine for a gluten free diet.

But some people have problems with nightshades as well as gluten. (tomatoes are part of the nightshade family)

Thanks for your reply. I think that I will avoid doing so in the future, because I want to be careful.

A dietitian friend claimed the the generic term "spices" on an ingredient label could indicate hidden gluten. Is this term, or is "spices" always used to refer to pure spices with no additives?

^Yeah, that exactly.

I would do the blood test. 

Okay, curious to know what y'all think about this....

I normally avoid condiments that gluten eaters have used.

Occasionally there's been a circumstance, though, where somebody dipped only a little bit of margarine from one end of the container and the whole other side of the container hasn't been dipped into at all. I got mine from the untouched side. 

Is this a bad idea for any reason? Is there some reason that the other side of the margarine that hasn't been used could be already contaminated?

If you get set up with gluten free flour, you can make her some really great cookies.

Enjoy Life chocolate chips are gluten free and are produced in a gluten free facility.

Congratulations on finally getting a diagnosis! How great to finally know what's going on and have it be something that is treatable with diet.

In the meantime, do know that it's okay to grieve and mourn the loss of spontaneity. I've been gluten free for quite awhile now and I still have days where I feel kind of sad at the loss of spontaneity and freedom. It's a huge change to just go from eating whatever to all of a sudden having to analyze every single thing that you eat. Do know that it gets better and easier the longer you stay at it, though, as you grow to know which products are safe and learn more safe recipes.

It's hard also to get rid of things in the kitchen, but I was happy to be able to get new shiny kitchen things instead of the old scratched up ones that I was using and the peace of mind of having a gluten free kitchen is worth it.

As far as replacement cost, I went through and discontinued using the old things right away but I didn't replace everything all at once. I did without some of them and gradually replaced things one or two at a time (I also told people I wanted kitchen things for my birthday) until my kitchen was mostly back where it needed to be, equipment wise. That eased some of the financial pressure of having to buy so many new things.

So essentially if a person is "less sensitive" it means that their body is not finding or recognizing that miniscule amount of gluten that's there? 

I was beyond thrilled to find Minnesota grown wild rice for only $1 per 12 oz bag!

Now, I need to figure out what to do with it.

Anybody have any recipes?

Can you get a DH biopsy done? Many people with DH test negative on blood work.

Did your test cover the alpha and beta parts of it? Do you mind if I ask you what your results were?