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MJ-S

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

Everything posted by MJ-S

  1. MJ-S
    This study looks at wine that is fined with wheat: http://pubs.acs.org/doi/abs/10.1021/jf104490z?journalCode=jafcau, so the concept does exist. I agree that wheat is not a common fining agent, and not something for most celiacs to worry about. This Wine Spectator article states this. It also discusses the practice of sealing barrels with wheat paste,...
  2. MJ-S
    Here's an interesting one my husband came across in a Southwest travel magazine: http://www.freywine.com/ This is the quote from their website: Frey Organic Wines are Vegan and Gluten Free: No Animal or Gluten-Based Fining Agents Used What are Fining Agents? Since ancient times, fining agents have been added to a barrel or tank of wine to...
  3. MJ-S
    Beth, OP posted her question to the super sensitive forum. Not the newbie forum. None of this applies to newbies. That's why there's a sticky at the top of this forum with a big giant DISCLAIMER. I NEVER would have posted my reply outside of this forum. I thought I was clear with that in my original reply, as well as telling her that she should just try...
  4. MJ-S
    Yes, and Jane Anderson explains very well why there is a lack of formal research on this (I included the relevant paragraphs below). I'm also not convinced that the entire gluten protein is inside the egg, rather some broken-down metabolite that some of our bodies are reacting to. Which may be especially pertinent to those suffering from NCGS (as the OP is...
  5. MJ-S
    I think the obvious answer is that there is far less gluten in oats that may be cc'd as compared to actual wheat. Whatever is in the egg, whether it be at a very low ppm's of gluten threshold or a broken down metabolite that's causing the issue, is not enough to affect me. I'd love for science to research this and get back to us. In the meantime,...
  6. MJ-S
    Actually, no. That's why I mentioned it. The amount of gluten those oats may contain, then processed by the chicken, is not enough quantity to cause an issue for me. I will add that it pains me whenever I read on this board that someone thinks they are egg intolerant. Eggs are such a valuable nutritious food, it's worth exploring. I believe that many...
  7. MJ-S
    You haven't been gluten-free that long and so you shouldn't jump to the conclusion that you're sensitive to gluten in eggs. The vast majority of celiacs, even the more sensitive ones, are fine with all eggs. You should try introducing them and just watch closely for any reaction. However, you started this thread in the super-sensitive forum and so deserve...
  8. MJ-S

    Hey thanks. I love visiting Montreal - hope you had a good time!

  9. MJ-S

    Hi there. I saw that you visited me and I thought I'd check you out. I hope you are doing well. I just came back from a visit to Montreal where I only spoke a tiny bit of French.

  10. MJ-S
    Here's a video showing how flour paste is used during the making of oak barrels. Judge for yourself how comfortable you are with this (considering most of us have thrown out our wood cutting boards and spoons). Gluten makes its appearance at 6:34: vimeo Also, here's a report measuring gluten in "gluten-fined" wine. I didn't even realize they ever...
  11. MJ-S
    Just be aware that Redbridge is brewed in the same plants as regular beer, so cc could be a factor. Also, it contains corn syrup. IMO, there's no place for corn syrup in beer.
  12. MJ-S
    Drink Green's, if you can find it. IMO, the best gluten-free beer out there. St Peters and Bards are good as well. My husband drinks Daura because he genuinely likes it and so we don't have to worry about cc. But I've always wussed out - afraid to try it.
  13. MJ-S
    Beef stew in the pressure cooker - yum! And it gave me lunch for the next two days. Followed by a scoop of Coconut Bliss dark chocolate. (and I wonder why I'm not losing weight)
  14. MJ-S
    It was my first attempt ever with coconut milk, and I also don't love coconut flavor. This was more mild than actual coconut flakes/flavoring, though. The fish did not have a strong coconut flavor at all, and I didn't pour on too much sauce, which was acidic because of the lemon. My husband ate the rest of the sauce with a spoon for dessert - he loved it...
  15. MJ-S
    Tonight we made baked cod with coconut milk sauce over a bed of swiss chard. It was super yum! http://www.eatwashington.com/article/fish_cod_with_coconut_milk/
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