KKJ
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by KKJ
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Again, I'm well aware of what you're saying. This is not news to me, but I've spoken with many chefs at and managers of pizza restaurants, and my opinion, at the end of the day, is that they're simply riskier than restaurants where flour is not ' ever present.' Many times, this has also been the opinion of the chef or owner. Their comment? 'We take all the...
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I'm well aware that it depends on the restaurant, and the employees as well. I'm not a new celiac. I've eaten at pizza and pasta places that state they have gluten free options and can accommodate celiac clients and have had reactions. I always i.d. myself as celiac/or gluten allergy, always. I am extremely well educated in this area. I have had reactions...
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I agree. When it comes to pizza and pasta places, there's flour in the air. There's just no escaping it, and the risk for cross contamination is very high. Even if they have dedicated pans, dedicated kitchen space, and clean the oven, there's no escaping the airborne flour. One average slice of bread has 3700 mg of gluten. Divided into 16 crouton size chunks...
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When I was tested, my IGa came back very low, nearly nil. Turns out that I have the most common form of immune deficiency called an IGa deficiency. So, my doc ran other tests to confirm/rule out celiac as well astook a biopsy, and for sure, all results showed that I have celiac. Many of us with IGa deficiency are asymptomatic and the thought among immunologists...
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Spices (McCormicks)
KKJ replied to RoseMG's topic in Gluten-Free Foods, Products, Shopping & Medications
I use Spicely. ALL their spices, even the combos, are certified gluten-free. You can find them at some Whole Foods, Lassen's, and other markets, BUT you can buy them on line directly from them at spicely.com. I've found their products to be very fresh and very flavorful. -
Could Gluten-Free Food Be Hurting Your Dog?
KKJ commented on Jefferson Adams's article in Additional Concerns
Let's be clear here that the issue is not lack of grains or gluten or too much protein that's causing this issue. It is the filler/cheaper protein that the companies add by way of added legumes (chickpeas, lentils, peas, etc.) that is the cause of the heart disease. This means you must do your homework, read ingredients labels, and if needed, call the company...
