It seems like it was just yesterday that I was HORRAYING about 700!!
Dee~~~~
To "Newbies" Starting the GF Diet (Updated)
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
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Matron in Distress
- Posts: 3
- Joined: Fri Jun 14, 2013 3:16 am
- Location: Ohio
Vegetarian and Gluten Free
Hi,
I have been a vegetarian for most of my adult life (I am 60). I was diagnosed with MC in 2005 and took Asacol and Entocort. In 2009 after my divorce I had remission and remained drug free for 4 years. Now I have a flare up and don't want to go back to drugs. I have been experimenting with a gluten free diet for a month now and I feel much better most of the time, but I am making mistakes. I had a good friend with celiac disease so I thought I pretty much understood the diet, but I thought oats were OK. I have been keeping a diary and after reading about oats on this site, went back and saw that oatmeal did correspond to problems. Fortunately I don't have a sweet tooth and never eat cakes, cookies or pastries, but I did use pasta and bread more than I ever realized. I used to have pizza a couple of times a month.
My biggest problem is that I travel a lot and eating away from home is a challenge. I have found that some servers are understanding and help me with menu choices. One warned me off rice pilaf, because she had checked it for another customer and there was wheat in the flavor mixture they used. I am so grateful for all the advice on this site.
In August I am going to Asia for three weeks. Does anyone have advice about airline gf meals? Any experience with Asian (Thailand and Myanmar) foods being gf? I would hope that I would be okay if I avoid noodles.
I have been a vegetarian for most of my adult life (I am 60). I was diagnosed with MC in 2005 and took Asacol and Entocort. In 2009 after my divorce I had remission and remained drug free for 4 years. Now I have a flare up and don't want to go back to drugs. I have been experimenting with a gluten free diet for a month now and I feel much better most of the time, but I am making mistakes. I had a good friend with celiac disease so I thought I pretty much understood the diet, but I thought oats were OK. I have been keeping a diary and after reading about oats on this site, went back and saw that oatmeal did correspond to problems. Fortunately I don't have a sweet tooth and never eat cakes, cookies or pastries, but I did use pasta and bread more than I ever realized. I used to have pizza a couple of times a month.
My biggest problem is that I travel a lot and eating away from home is a challenge. I have found that some servers are understanding and help me with menu choices. One warned me off rice pilaf, because she had checked it for another customer and there was wheat in the flavor mixture they used. I am so grateful for all the advice on this site.
In August I am going to Asia for three weeks. Does anyone have advice about airline gf meals? Any experience with Asian (Thailand and Myanmar) foods being gf? I would hope that I would be okay if I avoid noodles.
Hi,
Most cruise lines offer dependable, safe, and well-planned meals for passengers who have food sensitivities. Unfortunately though, most airlines seem to operate at the opposite extreme, with rather poor service for passengers who have food sensitivities. Typical gluten-free options on most flights include salads, fruit, and/or dairy products, none of which are good choices for most of us, especially while we are still in the recovery stage.
As a result, most members here who book flights usually take their own food and/or snacks to be eaten on the plane. Of course, that has to be done properly, in order to get through security checkpoints at various airports. You might find some of the threads in the forum at the following link to be helpful:
http://www.perskyfarms.com/phpBB2/viewforum.php?f=62
You would probably receive more helpful responses to your specific questions if you post your questions on the Main Message Board, because most members only look in this forum to find recipes.
We have one member who originally hails from England, but mostly works in Hong Kong. I believe he is having a new condominium built in Thailand, and he travels extensively in that part of the world. Unfortunately he hasn't posted lately, because like many of us, he tends to get busy, but I'm sure he would respond to a personal message (PM) or an email and he would be more than happy to answer any of your questions. His username is ant.
There's a security feature built into the code of this discussion board that prevents new members from being able to see other member's contact information until after they have written at least 5 posts. That feature is inconvenient for new members, but it helps to prevent spammers from being able to register and "harvest" contact information from the members here before they can be detected and their membership removed. At any rate, after you write 2 more posts, you will be able to send PMs or emails to other members who are not currently posting, or to ask for help with issues that you don't want to post on a public forum. And you will have full access to the search function so that you can search the archives for past threads where certain topics have been discussed previously.
Incidentally, are you aware that there are 1 or 2 brands of GF pasta available based on corn flour, that many members prefer over wheat-based pasta? In general, corn-based pasta products seem to have better texture and flavor than similar products made from rice.
Tex
Most cruise lines offer dependable, safe, and well-planned meals for passengers who have food sensitivities. Unfortunately though, most airlines seem to operate at the opposite extreme, with rather poor service for passengers who have food sensitivities. Typical gluten-free options on most flights include salads, fruit, and/or dairy products, none of which are good choices for most of us, especially while we are still in the recovery stage.
As a result, most members here who book flights usually take their own food and/or snacks to be eaten on the plane. Of course, that has to be done properly, in order to get through security checkpoints at various airports. You might find some of the threads in the forum at the following link to be helpful:
http://www.perskyfarms.com/phpBB2/viewforum.php?f=62
You would probably receive more helpful responses to your specific questions if you post your questions on the Main Message Board, because most members only look in this forum to find recipes.
We have one member who originally hails from England, but mostly works in Hong Kong. I believe he is having a new condominium built in Thailand, and he travels extensively in that part of the world. Unfortunately he hasn't posted lately, because like many of us, he tends to get busy, but I'm sure he would respond to a personal message (PM) or an email and he would be more than happy to answer any of your questions. His username is ant.
There's a security feature built into the code of this discussion board that prevents new members from being able to see other member's contact information until after they have written at least 5 posts. That feature is inconvenient for new members, but it helps to prevent spammers from being able to register and "harvest" contact information from the members here before they can be detected and their membership removed. At any rate, after you write 2 more posts, you will be able to send PMs or emails to other members who are not currently posting, or to ask for help with issues that you don't want to post on a public forum. And you will have full access to the search function so that you can search the archives for past threads where certain topics have been discussed previously.
Incidentally, are you aware that there are 1 or 2 brands of GF pasta available based on corn flour, that many members prefer over wheat-based pasta? In general, corn-based pasta products seem to have better texture and flavor than similar products made from rice.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Ant, a member who visits the board periodically, lives in Hong Kong and might be able to give you some tips. BTW, Ant is a nickname for Anthony. He is from Great Britain, but presently lives in Hong Kong.
Here is a post he wrote recently: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=17743
Gloria
Here is a post he wrote recently: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=17743
Gloria
You never know what you can do until you have to do it.
Dee:
Condiments- Heinz ketsup, Plochman's or French's mustard, Hellman's Mayo, Vlassic pickles, Black & Green Olives, Smucker's jellies, Bush's original baked beans, Crisco, Domino white and brown sugar, Sweet Baby Ray's b-b-q sauce, Golden Griddle pancake syrup or pure maple syrup, Classico or Barilla pasta sauce...
Let me know what I've forgotten because the list seems to be endless and I'm just getting started.
As stated above are these condiments GF/DF? I could not tell from reading the post.
Condiments- Heinz ketsup, Plochman's or French's mustard, Hellman's Mayo, Vlassic pickles, Black & Green Olives, Smucker's jellies, Bush's original baked beans, Crisco, Domino white and brown sugar, Sweet Baby Ray's b-b-q sauce, Golden Griddle pancake syrup or pure maple syrup, Classico or Barilla pasta sauce...
Let me know what I've forgotten because the list seems to be endless and I'm just getting started.
As stated above are these condiments GF/DF? I could not tell from reading the post.
cmiller
New to eating GF, NF, DF and soy free
Hi there Dee - I got my Enterolab results back, and they recommend that I go on a gluten free, dairy free, it seems I can tolerate walnuts and no soy diet. What the heck can I eat? Do you know off hand if you have any recipe that I can tolerate? Thank you in advance.
kberry1,
All of the recipes that I have posted are Gluten, dairy and soy free. My suggestion is to start reading all food labels
when grocery shopping for your ingredients in recipes.. Hopefully, you have health food stores and Whole Foods in your area.
Dee
All of the recipes that I have posted are Gluten, dairy and soy free. My suggestion is to start reading all food labels
when grocery shopping for your ingredients in recipes.. Hopefully, you have health food stores and Whole Foods in your area.
Dee
"What the heart gives away is never gone ... It is kept in the hearts of others."
It's good to hear that you're doing so well. I'm feeling fine, also. I had a stroke a little over a year ago, but I've managed to recover most of my abilities again. After the stroke, I remembered how to do most things — my muscles just weren't able to do them automatically any more. I had to relearn how to walk, drive, comb my hair, shave, eat, type, etc. It was tough for a few months, but I have to say that after a year, I've recovered pretty well so that I can do most everything I could before — I'm just slower and a little clumsier now. And I'm sure that old age doesn't have anything to do with it. LOL.
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.