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kareng

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

Everything posted by kareng

  1. kareng
    You could certainly try. Just remember that, if the mix doesn't have xanthum gum, you may need a little.
  2. kareng
    The basic idea is that you don't want to use something that might have gluten in/on it. Pots and pans are easy to wash and get clean - a colander is not - all those little holes full of pasta goo. A toaster with crumbs.
  3. kareng
    Do you have a dental school anywhere close? Even a couple of hour drive might be worth looking into. See if you can talk to one of the clinical supervisors/dentists. This would be a case they would like. Or just show up to an Emergency room at a big hospital - if its serious, they can't turn you away. Because that is what will happen eventually. ...
  4. kareng
    I have been to amusement parks & stadiums that don't really have gluten-free except ice cream, chips, that sort of stuff. And, when called or emailed in advance, I am given a note to bring my own food.& eat outside with my family. But that is different than a restaurant that is not allowed to have outside food in. From what I have seen, this...
  5. kareng
    As for the ADA - that doesn't mean we have the "right" to eat out for fun. It has provisions for what is reasonable for the business. I think it applies better to circumstances where you have no choice but to eat the food - like a college dorm.
  6. kareng
    I don't think we have heard the whole story. I have heard from several people that have been to that tavern and were able to eat gluten-free.
  7. kareng
    Ebetta posted this 6 years ago ... not sure she/he will respond
  8. kareng
    And we have come a long way in the 4 years since this was written!
  9. kareng
    I would be willing to bet that nothing changed in that product except the label. A bunch of companies seemed to have decided that they need to put "May contains allergens " on the everything to be safe. But I wouldn't buy it any longer.
  10. kareng
    Thank you! Exactly!
  11. kareng
    When you called the doctor and told him this - what was the response?
  12. kareng
    Perhaps you could find a university that has degrees in food science and ask them these questions?
  13. kareng
    Those are questions for a tax accountant. Really, you can deduct anything you like.... its just if they decide to audit you.
  14. kareng
    Why not? These functions are not just about the food or the beer. You might be surprised to find they will be able to get you gluten-free food at a company party. Go to the BBQ and bring your own food or a dish to share that you can make into a meal or eat first. Microbreweries usually have wine or at least a coke. If you live in a bigger city or on...
  15. kareng
    Its not listed. Do we have a statement from Pepsi. Malt "flavor" may just be a flavoring - not actually barley
  16. kareng
    I saw in several places a picture of the ingredients on the can/box. But we should always read the ingredients, just in case they have changed and the site isn't updated.
  17. kareng
    Read the ingredients. It must be listed id its an actual ingredient. I just looked at some of the ginger kind line and that wasn't mentioned as an ingredients
  18. kareng
    It wasn't listed in the ingredients I just read on-line for the ginger? But, just read the ingredients & if it has malt - it will list it. then it may not be safe for a Celiac. Its hard to tell if the extract is gluten-free or not.
  19. kareng
    No they don't have gluten. Coloring, on the slight chance it ever started as wheat, is so highly refined that the gluten protein is long gone. I suppose that there could technically be a "natural wheat flavor" but even then, those things aren't the proteins.
  20. kareng
    Thanks for that! I say this all the time. And if anyone used a little common sense - wheat flour clumps and gets sticky when damp.....
  21. kareng
    I haven't seen finger length on the list of reasons to test for Celiac. But having a first degree relative with Celiac is a reason to be tested every few years.
  22. kareng
    I have been around here for a few years.... I have seen people insisting they are an extremely sensitive Celiac and are worried about something ridiculous like the sticker on an apple at the grocery - insisting it left a residue of gluten on the apple (it didn't) and they got sick. Then on another post, mentioning things like eating from shared fryers or...
  23. kareng
    Unfortunately, there are a lot of people who claim to be "sensitive" but aren't and make it harder for the real Celiacs. Shared frying oil is a big problem. Obviously, the gluten isn't destroyed by frying or the food would be burned. I am sure occasionally, you get a piece of one fried thing in the other fried thing - like a piece of onion ring...
  24. kareng
    The ttg should tell you what you need to know at this point - that the gluten-free diet is working. Don't get too down if it isn't completely in the negative range. It can take months or a year of very strict gluten-free to get it all the way down. You usually figure that the first month to 2 months are a learning period and not completely gluten-free...
  25. kareng
    Don't use Celiac as an excuse not to go to school or pursue a career. There are very few careers that a person with Celiac cannot do. Off the top of my head - gluten baker, beer taster at a regular brewery, some aspects of the military, restaurant critic for main stream media might not work well with Celiac.
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