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TOPIC: Gluten Free Girls (and Guys!)

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May 6, 2011 6:46 AM
Welcome to all the new comersflowerforyou
May 6, 2011 7:19 AM
Any of you go to culinary school? I'm applying today and am trying to figure out how I'm going to deal with the gluteny products that will inevitably be used in the courses. Spit, not swallow? If I get in (no reason why I shouldnt) I'll be starting middle of July.
May 6, 2011 7:40 AM
QUOTE:

Hey has anyone tried the 21 day food intolerance program? I was thinking of buying it to help me figure out if dairy or something else is giving me intermittent reactions but not sure it's worth it:

www.foodintol.com/Tuesday

I was just looking at it.. I am wondering if dairy is a problem for me too.. I am still having tummy issues , not as bad as with gluten but still not fun and I think dairy may be the cause or it's sugar..I don't want to give up dairy..huh as well as gluten.. not fair not fair not fair!!...explode grumble sad .. ok my little tantrum is over.. I really just want to be well again but this is getting so hard
May 6, 2011 8:58 AM
QUOTE:

Today I feel like I have had some gluten, I have been really careful about it. But must be in sauces or seasonings or something, and since I have been so careful and feeling great, I would be more sensitive to it I guess. I was reading on my Greek yogurt i bought last night and it said theres Maltodexterine or whatever it is, this sounded familiar, so I looked it up. It says i can come from wheat but because of the process it goes through there ends up being no gluten? Is this true?


The other thing to remember is that any thing that is labeled with maltodextrin is probably a relatively highly processed food, so the chances of hidden glutens or gluten contamination may be fairly high. It may be hard to pinpoint the maltodextrin as the cause of the reaction, because you never know what else you got into.
  89744
May 6, 2011 9:00 AM
QUOTE:

Any of you go to culinary school? I'm applying today and am trying to figure out how I'm going to deal with the gluteny products that will inevitably be used in the courses. Spit, not swallow? If I get in (no reason why I shouldnt) I'll be starting middle of July.


I have often wondered about that. If you are true Celiac, even the spit option may not work well, plus spitting in the kitchen is probably frowned upon. If you are just mildly intolerant, you may get away with it.
  89744
May 8, 2011 6:52 PM
I got glutened from a GF cake.. what the heck!!!
Ok.. I made the cake myself ..from 100% gluten free ingredients for Mothers' Day to take to church.. one of the layers we carved to fit the others .. so me , hubby and the kids sampled some of the extra.. I woke up this morning feeling like I had been glutened but could not figure out what had done it.. then after church I had a piece of the cake I brought.. about 4 hours later I began to feel sick.. then stomach pain and diarrhea , brain fog, bloating, dizziness, chills.. all the signs.. I was still racking my brain to figure out the source.. then it dawned on me the only thing it could have been was the Wilton cake release I used to grease the cake pans.. I read the label before buying .. there was no mention of anything that contains gluten.. but I googled it and sure enough.. I saw 2 different websites stating that it has flour in it.explode grumble mad but what was mentioned was mono-and dylcycerides.I glutened myself with my own GF cake! that really stinks!
May 8, 2011 7:00 PM
Hi! I'm new to this site and new to being gluten free. I was diagnosed with gluten sensitivity about a month ago now. The whole family has been dairy free for about two years since both of my children have a severe whey allergy. I'm looking forward to losing the weight I have gained while eating all the wrong foods for me.
Jeni
  7369112
May 8, 2011 7:43 PM
QUOTE:

QUOTE:

Any of you go to culinary school? I'm applying today and am trying to figure out how I'm going to deal with the gluteny products that will inevitably be used in the courses. Spit, not swallow? If I get in (no reason why I shouldnt) I'll be starting middle of July.


I have often wondered about that. If you are true Celiac, even the spit option may not work well, plus spitting in the kitchen is probably frowned upon. If you are just mildly intolerant, you may get away with it.


I'm not sure what I am, so I generally just function with the "sensitivity" type of thing when I'm out. I'm thinking that I might just be gf out of class and then deal as I can in class. But I still fear the gluten backlash while in school. Surely there are gluten intolerant/Celiacs/sensitives out there who have gone through this. Maybe I'll be a good person to have in the class to challenge the chefs!

The biggest one I'm scared of is the baking/pastry portion! That's a whole quarter with daily wheat.
May 9, 2011 2:53 AM
QUOTE:

QUOTE:

QUOTE:

Any of you go to culinary school? I'm applying today and am trying to figure out how I'm going to deal with the gluteny products that will inevitably be used in the courses. Spit, not swallow? If I get in (no reason why I shouldnt) I'll be starting middle of July.


I have often wondered about that. If you are true Celiac, even the spit option may not work well, plus spitting in the kitchen is probably frowned upon. If you are just mildly intolerant, you may get away with it.


I'm not sure what I am, so I generally just function with the "sensitivity" type of thing when I'm out. I'm thinking that I might just be gf out of class and then deal as I can in class. But I still fear the gluten backlash while in school. Surely there are gluten intolerant/Celiacs/sensitives out there who have gone through this. Maybe I'll be a good person to have in the class to challenge the chefs!

The biggest one I'm scared of is the baking/pastry portion! That's a whole quarter with daily wheat.


It really would be worth sitting down and talking to the tutors about this. In Australia one of our apprentice chefs is Gluten Intolerant and we made this known on his behalf. The school was really great about it and was able to notify him when not to go to class e.g. the baking pastry classes. He was then given a 'clean' area and provided with GF ingredients that allowed him to complete his classes and pass with flying colours. My boss is rapt because this guy can now guide the business in how best to serve GF foods. Win win really happy
  4838483
May 9, 2011 7:19 AM
I was tested for Celiac and came up negative, but the Endo said I was gluten sensitive so I should give it up. Stomach issues went away after about 3weeks or so and I was able to return to eating dairy after the 5th week. Something about the gluten wrecks havoc with your bodies ability to process dairy. I haven't seen a lot on it written anywhere, but i've experienced it and others have told me they had the same experience. I love pasta and bread, but cheese is so worth not eating gluten, yeah for dairy!
ps....Udi's sandwich bread for 80 calories per slice vs. brick fruit bread for 130 a slice, life just gets better and better! I actually love being gluten free I almost have my brother convinced he should try it.
Edited by StevLL On May 9, 2011 7:19 AM
  5805503
May 9, 2011 7:45 AM
OMG! So I just looked to see if Mellow Mushroom finally added their gf dough to my area. FINALLY! I'm so freaking excited. Many of you know how much I have complained about pizza - especially not having a gf pizza joint near me. I'm so ecstatic right now. I can't wait to try it - it better be good. That was my last hurdle in staying gf. If it is yummy, my life is going to be so great.

StevLL - You don't have to give up pasta. My suggestion is always look for the quinoa pasta. It's in a turqroise box. I'm madly in love with it. I had read about the lactose sensitivity a while back. It's related to the damage to the intestine, where finally the damage is so bad that you become lactose intolerant. As your body heals, you'll be able to have dairy again (unless you have a real lactose issue) - I have been able to have milk and such again without issues. Lastly, for the bread, have you tried the Kinnikinnick buns? I love their hamburger buns. Some people have found some gread bread at Whole Foods as well, if you want to pay the price.

aegira, thanks for the info. I was thinking I'd tell them about my "problem," so I'm glad to hear that at least some schools in the world should be empathetic. :) Now I have other questions for you about being a chef outside of the gluten thing...is it cool if I PM you questions?
May 10, 2011 1:52 AM
QUOTE:

OMG! So I just looked to see if Mellow Mushroom finally added their gf dough to my area. FINALLY! I'm so freaking excited. Many of you know how much I have complained about pizza - especially not having a gf pizza joint near me. I'm so ecstatic right now. I can't wait to try it - it better be good. That was my last hurdle in staying gf. If it is yummy, my life is going to be so great.

StevLL - You don't have to give up pasta. My suggestion is always look for the quinoa pasta. It's in a turqroise box. I'm madly in love with it. I had read about the lactose sensitivity a while back. It's related to the damage to the intestine, where finally the damage is so bad that you become lactose intolerant. As your body heals, you'll be able to have dairy again (unless you have a real lactose issue) - I have been able to have milk and such again without issues. Lastly, for the bread, have you tried the Kinnikinnick buns? I love their hamburger buns. Some people have found some gread bread at Whole Foods as well, if you want to pay the price.

aegira, thanks for the info. I was thinking I'd tell them about my "problem," so I'm glad to hear that at least some schools in the world should be empathetic. :) Now I have other questions for you about being a chef outside of the gluten thing...is it cool if I PM you questions?


Not a problem go for it, I'll try and answer as best I can happy
  4838483
May 11, 2011 11:58 AM
Argh. I always forget to check for caramel color in foods and I just glutened myself with imitation vanilla.

Gotta remember to check the labels better.

How is everyone else doing?
May 11, 2011 2:17 PM
QUOTE:

QUOTE:

QUOTE:

Well honestly, why do they do it???
I've just discovered I can't buy pre grated cheese any more, in order to keep it from sticking together in the packet they dust it with flour, also some pre made mustard powders are blended with wheat.
Has anyone heard about anything of gluten products being in skincare and make up? I nearly fainted at this.

some shredded cheeses are dusted with potato starch.. you just have to read the labels and yes we have to be careful of make-up, sunscreens, lotions, shampoos,lip balms, and no more licking the sitcky part of an envelope yep , you guess it. they are made with wheat.


ENVELOPES! WTF? explode


I keep getting conflicting verdicts on the envelopes being GF or not. A while ago Dr Oz said they contain wheat but several of the online Celiac sites say that envelopes do not have wheat and that they are GF. Does anyone know for sure?
  467890
May 11, 2011 10:17 PM
I am gluten intolerant. Noticed it about 11 years ago, but it took me another few years to really give it up. Dieting gluten free isn't such a challenge for me, especially since I am being very careful of the glycemic index of the foods I eat. I have PCOS as well and I've notice that women with PCOS seem to have a higher than average tendency to also have gluten intolerance. Just got to be careful what I eat.
May 12, 2011 4:22 AM
QUOTE:

Argh. I always forget to check for caramel color in foods and I just glutened myself with imitation vanilla.

Gotta remember to check the labels better.

How is everyone else doing?


I'm starting to understand labels sort of...but wow what a mine field lol.
My biggest problem currently are the 'gluten, wheat, oat' additives in other products e.g. make up, shampoo, conditioner, etc.
I am having such a hard time finding replacements and oh boy am I paying for it if I get it wrong - all spotty and itchy sad
I've found a new shampoo/conditioner but wow the price!! My most favourite hand cream now makes me look like my hands/arms have the measles. I only found out today that they have added wheat product to it.
So the search continues...Has anyone found a safe brand???
  4838483
May 12, 2011 8:57 AM
anyone know if sam's club frozen chicken breasts are gluten free??
May 12, 2011 9:25 AM
QUOTE:


My biggest problem currently are the 'gluten, wheat, oat' additives in other products e.g. make up, shampoo, conditioner, etc.



I've never even really thought about this and I didnt think I was having a problem with this but you know... my eye make up bothers my eyes every time I use it. I've just been mostly avoiding it. Maybe it has gluten in it... I'm gonna check!
May 12, 2011 10:28 AM
Well, Lostsunset is fed up with the crappy taste of GF bread. So, we've decided to have various salads (with meat/eggs/cheese added) for lunch instead.

More veggies. Damned woman may make me healthy yet.
May 12, 2011 10:40 AM
great blog for this: glutenfreegoddess.blogspot.com
May 12, 2011 4:34 PM
QUOTE:

Argh. I always forget to check for caramel color in foods and I just glutened myself with imitation vanilla.

Gotta remember to check the labels better.

How is everyone else doing?


I shared this before, but since you brought it up...

You can easily make your own vanilla at home: 750mL vodka, 6 vanilla beans. Dark closet and 6 months. GORGEOUS!
plus, it doesn't have the added sugar like store vanilla extract and it's real, not imitation, so no worry about the gluten problems - it'll rock your socks!
May 12, 2011 4:36 PM
QUOTE:

anyone know if sam's club frozen chicken breasts are gluten free??


Not trying to sound rude, but I'm confused. I know McD's and fast food add crap, but even store stuff is messed with? I would expect chicken boobs to be just chicken boobs. Do other companies add junk to em?
May 12, 2011 4:45 PM
Read the packaging. Some companies inject their chicken breasts and other meats with chicken soup stock, etc.

However, I eat Perdue Frozen Chicken Breasts with no trouble. I'm about a moderate in the "gluten free" requirement. I won't die immediately but I will be highly uncomfortable shortly after eating something with gluten.
May 12, 2011 7:48 PM
QUOTE:

QUOTE:

I've gone cookbook crazy..lol it is an ongoing obsession with me.. I got it from my mother..the need to collect dazziling cookbooks.. the only difference is my mom never used hers. I use mine,plus I weed through them ever few years and get rid of the ones I don't use...hmmmmm I think it's time to do that again..all my old baking and dessert cookbooks that are use reguar flour would be a good start. So anyway.. in the last month I have ordered "The Schwarbein prinicple", " The Core balance diet",, "Taste of home comfort food diet cookbook", Incredibly easy gluten-free recipes" , "Cooking with coconut flour" and because I really need to get back to this to save time "once-a-month cooking family favorites +gluten free cookbook".. SHEW!!noway My brain is full from all the information and recipes..not all the books are gf but the recipes can be easily converted to gf..I realized I needed some serious help to make Gf meals my entire family will love, that is also healthy , and that will help heal my Adreal Gland Fatigue and my gluten damaged gut..and help me loose weight.that is a very tall order!glasses


Have you considered using a timer? Just your basic plug-in timer should do (make sure it has the right number of prongs for your crock pot to plug into it) if you use frozen chicken. Set the timer to come on about 4 hours after you leave home, and the chicken should be about half-thawed by then and thoroughly cooked by the time you get home.
Now to take all of these books make a menu for the next 2 weeks- (don't have the storage space for a month of meal sfor 10 people or I would cook for a month and freeze it, ) make a grocery list , go shopping, then get to cooking and freezing.. I am exhausted just thinking about it tongue wish me luck.flowerforyou


Oh my goodness! That sounds so overwhelming, I imagine your head is just going a hundred miles an hour! I decided a couple days ago that I'm just going to have to put menus together. But I'm not sure how to go about doing it, with subbing cause I never know from one day to the next if I'm going to work, and I have been enjoying different chicken meals in the crock pot, but if I put it on before I leave it will be too done, and if I wait till I'm back, theres not enough time to get it to just pull apart. I will have to figure something out though.
May 12, 2011 9:58 PM
I made an interesting bread today. I say interesting because I still can't decide if I liked it. It wasn't bad, but a little bland? The original recipe called for buckwheat and millet flour, but I went ahead and used buckwheat and garbanzo flour. In case anyone's wondering, it's super easy to grind raw buckwheat up into flour in a coffee grinder! It was definitely bread like and satisfying to chew! FYI: mine was done at least 10 minutes early, so don't go by the time she listed or you might burn it depending on your oven

The recipe is here, about 2/3 of the way to the end of the blog post:
http://edibleperspective.com/2011/05/this-one-stuck/

Here's a variation on it with spices, I might try this.
http://edibleperspective.com/2011/05/spiced-up/

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