Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
Speaking of which ...
*does* anyone have a Celiac cheat-sheet of foods to avoid when feeding a sufferer? I've looked around online, and the stuff I can find is aimed at folks on voluntary gluten-free diets, not people with celiac.
_________________ The Fuzzy Chef Serious Chef iz Serious!
I follow a gluten free diet but it is not voluntary. I get very ill if I eat it and I am not celiac. I think the biggest problem cooking for us is the cross-contamination in someone else's kitchen. Chopping boards, bowls, mixers and utensils can harbor gluten. Sauces and seasonings can have gluten but the labeling is much improved over what it used to be. Fortunately there are things like gluten free soy sauce these days. Basically, just real food is good for us. I do occasionally eat Udi's bread and Barilla has a good GF pasta. Deb
I have been tested for celiac. I was negative and don't have the celiac gene. The average time to diagnose celiac, unfortunately, is almost ten years. A lot of damage can be done by then. I do have a double gene for gluten intolerance which can mean additional food sensitivities (many also have dairy and soy issues) and can sometimes be tougher to manage than celiac. Deb
Users browsing this forum: No registered users and 5 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum