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Ennis-TX

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

Everything posted by Ennis-TX

  1. Celiac can be dormant for years, and suddenly come up. It is normally genetic, and if any others in your family have suffered from any of the symptoms in the past this could be a sign. There are over 200 different symptoms for this disease and it varys from person to person. I grew up with my symptoms slowly showing up, nothing major. In about Jr.High I started...
  2. I take a gluten-free liquid vitamin supplement. Look up Liquid Health products, I use the Stress & Energy and Neurological support half a dose each (1tbsp) 3 times a day before each meal in tea. In regards to your teeth issues...unsure about growths, but I get a odd film on mine when i used to eat and drink certain foods that I have a intolerance or...
  3. I sometimes just engage my core pulling my belling button into my spine, and sort do a tummy trust in and out while sitting in a chair....sound odd bit a like a pelvic thrust but with your tummy....I developed a habit of doing it to deal with gas and constipation issues, along with sort of wiggling side to side while keeping my upper torso stationary. .....
  4. I know the local Celiac Group here on FB have a few members gathering gluten-free progresso soups, to take down there. I told them to contact gluten-free companies and local gluten-free bakeries for donations. I figured companies like Enjoy Life, GERBS, and a few others might donate to the cause for people with food allergies in general. Funny I actually...
  5. Yeah sorta funny he states it is because your cutting out whole grains....many celiacs live off better grains...quinoa, amaranth, sorghum, etc. all have a better protein and nutritional profile then wheat....PLUS most wheat based products are made from bleached wheat flour which is missing most of its original nutritional benefits.....yeah complete BS post...
  6. Fresh mushrooms are normally locally sourced due to shelf life issues. The ones that have given me issues are sourced from a local farm. I called them after getting sick and yes at least the ones here use spored rye seeds. SO in the end it varies from where the mushrooms are sourced and how the farm grows them....your lucky and I wish I could get yours and...
  7. I do about the same thing, Butcher paper, paper towels. Microwave cookware (bowls, omelette makers, steamers), a small griddle (covered griddle with sides and a lid is a multi cooking life saver), knife, spatula, and plastic utensils. IF for extended excursions like a few weeks I might suggest a microwave, rice cooker/steamer combo, and a small toaster/oven...
  8. Could just use my recipe with real cheese......the starches and crap in these makes me cringe lol. NO means to down play they are probably great fresh, but tapioca based breads have some down sides with texture, and reheating, Unsure if the cheese in them would offset the texture issue like it does in my breads. Also the dairy, and sugar issues with this...
  9. See a massage therapist. I have issues with stress etc, and I keep on tightening up my upper and lower back. This leads to very tense, knotted, hard bands of muscles there that limit mobility, get sore, and hurt often. I can do maintenance with yoga, hot baths/showers, etc. But I have to at least once a month go see my massage therapist and have her work...
  10. The links I gave were my results.....the testing link is different. http://www.humanmetrics.com/cgi-win/jtypes2.asp
  11. Random thoughts, I did a personality test recently just on a bit of a whim and found the results interesting. Wonder if anyone else he has done them or wants to and post results. I do feel it is mostly correct but at the same time I think I complain more. I used to be much more quiet about them...but keeping my issues under cap til they explode has proved...
  12. Yeah it is storming here now, but I am a bit concerned for anyone more south....was jen from Austin or Houston? I do know one thing if any of our regulars needed a safe place to crash for a few nights a bit further away from my place is open. With the stress of a storm like this last thing you need to worry about is having safe food and living environment...
  13. Hmm yeah thinking back on times is interesting as you notice all those little things you took for granted. Cakes...I would always just eat the icing....the cake gave me more of a tummy ache. Lemon bunt cakes, I ate the lemon toppings, Pizza, I would eat the toppings more often and only some of the crust, Pies I used to just eat the filling leave the crust...
  14. True I found I had a medium histamine tolerance, I just stick to eating one higher histamine food a meal and I am alright, in my case its a bit of stuffy ness and a bunch of mucus forms in my stomach that I puke up. So I avoid OVERLY ripe tomatoes, vingars, a d a few others. Histamine is a very odd things in that it depends on how the food is processed. I...
  15. Yeah it gets a tad depressing, I normally just bring my own food, or do not eat out. I have started inviting people over and cooking gluten-free full meals and just host get together. Yesterday I did one with wraps, Had Eggs and chorizo seasonings, Mexican rice, re-fried beans, and had lettuce scoops, bean chips, and coconut wraps with salsa and taco sauce...
  16. I wish, I spend so much on food it is literally crazy. my food consumption cost me between $400-600 a month. The fact a large part of it is protein powders, eggs, and expensive nuts and seeds does not help. I found I can knock it down cheaper by changing my veggies to canned spinach instead of fresh organic like I was using, and I started making my own breads...
  17. Surest method is to add Pumpkin extract. LorAnn Oils would be the one about 1/2-1tsp of extract if you want it spiced add the pumpkin pie spice in ADDITION to it in 1 tsp. and a tsp of cinnamon never hurts. Now my vegan self auto looks at that recipe and says sub pumpkin puree for the eggs.....this could have mixed results and might require and additional...
  18. ....so sounded great, I read all the stuff thinking the entire time it was a 100% gluten-free restaurant and then they state they make gluten-free options available and none of the intial article food is gluten-free. Nice now I reel in horror as they mention the waiters buttering fresh bread where you can see it before bringing you your food and all the noodles...
  19. I find I do not like to drink plain water as it does not seem like I am drinking anything, I often use a water flavor additive. Stir and Sweet Drops makes Sugar free ones that only use stevia so no chemicals or BS in them. I use them in my green tea also. As for my constipation issues mine is attributed to a mix of Ulcerative Colitis, Celiac, and a magnesium...
  20. Sounds like me 12 eggs every morning with a bunch of spinach or kale seasoned differently each day, 2-3 slices Nut based breads or toast, with almond butter and a few handfuls of seeds or nuts while cooking......this is after my post working protein shake in the mornings.
  21. Lentils are a industry wise issue, that and beans, they are commonly grown near wheat or on rotation with it in the fields. The farmers use the same trucks to transport it to the factory from the fields. You see how contamination here starts? They are processed with random spare gluten grains and contaminate a whole batch. This is why we normally suggest...
  22. Amazon is perhaps the only thing that comes to my mind. There are some baked good that can be done using alternative whole foods, if you can find them in a market, plantains or cavasa can be used to make gluten-free breads and dough. If you have whole beans available like chickpea (garbanzo) you can use them I used to make cakes, cookies, and desert humus...
  23. I find it so amusing how much this article down plays the gluten enzyme BS meds that have been featured here for years. I really love the finishing part of this article...so saving this part of it. On a side note everyone is different some NCGS people have worse reactions involving gluten ataxia. I mean gut damage takes 2-5 years to heal gluten-free.....nerve...
  24. WHAT BRAND?! Sounds great no more hit and miss. thing is industry wise all mushrooms are grown on old seeds that are seeded with the spores for the fungi mushroom. The Seeds that are used as a base are most commonly rye, and sorghum, and guess what, most companies do not care which and even rotate by what is cheaper. SO you always have that chance of getting...
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