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Viewing 15 posts - 1 through 15 (of 23 total)
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  • in reply to: Houston Gluten Free Expo is Coming! #9425

    I put it on my calendar so that I won't schecule anything else for that day.  I'm really looking forward to it.

    in reply to: Unsure if I have gluten issue #9136

    Hi Mike,

    We are the same age!  Being put on a gluten free diet is not so bad.  I've been on one since September 2010.  My body quickly responded and began to get better.  Our bodies have an amazing capacity to heal if we give it a fighting chance.  In my case, and maybe in your case, the only thing needed is foods of the right kind.  I eat everything except things with grain in them.  Now I feel like a fit 53 year old instead of a person that is older than Moses on a bad day!

    Good luck, Mike, and I hope you check back in and let us know how you are doing.

    in reply to: New Celiac Vaccine Trial Finished #9135

    If it aint broke, don't fix it, is my moto. Laugh  I'm doing great on the true gluten free diet.  I don't want no stinking vaccines just so I can eat genetically modified grains.  Yell  I've given up grains for good and I feel very good about that, thank you very much!

    Welcome!  Thanks for joining us.  Your story is very interesting.  

    How many ducks do you have? 

    in reply to: 90 second cakes in a mug (really good) #9107

    This just got printed for future use!  Thanks for the recipe.

    in reply to: Clues to Gluten Sensitivity #9106

    I love seeing articles about gluten sensitivity in mainstream media!   Thanks for posting the link.

    in reply to: I’ve been true gluten free for seven months #9105

    The bread I make is from Dr. O's cook book.  It is almond meal based.  Not a good sandwich bread, but it makes a good toast for jam or peanut butter.  I have not found a bread I like for sandwiches.  So I have pretty much stopped eating sandwiches.  But at least I still have my toast!  🙂

    in reply to: I’ve been true gluten free for seven months #9100


    I don't have a set routine.  My diet is highly variable.  It always was, as I like all foods and my joy in food is variety.  The only thing I have changed is I make sure everything is grain free.  That means I do all my own cooking to ensure I do not eat any traces of grain.  I've only eaten out twice since I was diagnosed.  

    I replaced pasta and rice with spaghetti squash or white potato.  Many of the old saucey foods I loved to put on pasta or rice taste fantastic on spaghetti squash or on a baked potato. 

    Any grass fed meat that I can't find at Whole Foods is purchased from US Wellness Meats.  Dr. O has a link to US Wellness Meats on this website.  Go to the GF Products tab above and look for meats.  We buy our pork chops, bacon and sausage from US Wellness Meats.  We also buy our butter, short ribs, and hamburger meat from them.  Since we have a freezer, we always buy 40 pounds or more to get free shipping.  And recently we started buying things that are on sale to try those meat products out.  The only disapointment I have had was the beef tips we bought from them were tough.  But I put that in a pressure cooker to tenderize and they are ok.  No problem, but I won't order beef tips again.

    Sometimes I feel like cooking a lot and I make grain-free bread, cookies, muffins for snacks.  Sometimes I don't want to spend much time in the kitchen and that's when I eat more raw foods like walnuts, veggies or fruit for snacks.  I eat a huge variety of veggies for side dishes.  Right now I am on a brussel sprout kick.  So easy.  Just steam them and either eat them plain or put grass fed butter (from US Wellness) on them.  By the way, we have a local dairy man that sells grass fed butter too.  But I like the taste of US Wellness butter better.

    When I cook, I always double or triple what I actually need.  Say, if I make Chili or spaghetti sauce, I make a big batch and freeze portions for ready-to-eat meals later on.  Same with bread.  If I make one loaf, I may as well make two and put the second one in the freezer.  This way, I almost always have a variety of something ready to eat in the freezer.  I bought a rotisserie oven big enough to cook two chickens at once.  I debone the chicken and put them up in single sized portions.  It all sounds like a lot of work, but it isn't.  It really is not any trouble at all.  I have so much energy, nothing seems like a chore any more.  I'm just living!

    in reply to: Looking for store-bought grain free baked goods #8938

    I heard back from our Sugar Land Whole Foods store.  They will begin carrying the Against the Grain “Pizza” in February!  Yay!!  And they might start carrying some Against the Grain sandwhich bread.  Linda Dominguez at Whole Foods is very receptive and she is on the hunt to find true gluten free foods.  In fact, she contacted me this morning and I sent her a list of the grains Dr. O has advised us to avoid.  I cut and copied the list straight from this website!  

    • wheat
    • barley
    • rye
    • oats
    • millet
    • sorghum
    • teff
    • corn
    • rice (wild rice is ok)
    • triticale
    • spelt

     I'm pretty excited!  The less time in the kitchen baking means more time for quilting and gardening. 

    in reply to: Where Do You Find 100% Grass Fed Beef? #8937

    We buy grassfed meat and products from the linked store on this website.  I think the store is called Wellness.  Everything we have bought has been very good.  Here is a list of what we have tried and that I can vouch for:


    hamburger meat (preformed into hamburgers)

    hamburger meat (in one pound packages

    beef tip steaks (tough meat but tastey and tender if finished in pressure cooker)

    polish sausaage

    italian sausage


    butter (the butter is awesome good)

    butterfly porkchops

    We buy 40 pounds of food at a time to get free shipping.  The food comes packaged very well and everything is frozen solid.  We have ordered three times.  Next time we order, we will get some better cuts of steak, now that we know first hand that the quality of the food at this company can be trusted.


    in reply to: Wild Rice Pasta #8936

    I know what you mean.  Pasta is one of those foods of my past and I have very fond memories of it.  🙂  But really, I don't miss it at all.  There are so many foods that I can eat.  I have learned to absolutelty love spaghetti squash.  And when spaghetti squash is not available at the store, I bake a potato.  Everyone else has spaghetti sauce on pasta, but you should try it on a baked potato.  It is really a good substitue for pasta. 

    in reply to: Suspect my brother is gluten sensitive too #8930

    Dr. O,

    Thanks so much for the article. 

    Yesterday, I received the most wonderful email from my sister-in-law.  They are officially a true gluten free household.  Let the healing begin! 


    in reply to: Wild Rice Pasta #8929

    I checked out the wild rice pasta ingredients on the website you posted.  The main ingredient is durum semolina, which is a product of wheat.  So, why would a gluten intolerant person eat this?  Hopefully, I am missing something.

    in reply to: Baby back ribs with spiced apple-cider sauce #8915

    Awesome, and thanks for the link to the recipe.  

    I've been true gluten free since September 2010.  I only had a few doubts at first.  I didn't doubt Dr. O.  I doubted and worried that I'd have the will power to stay on a diet.  I could not have been more wrong.  I don't even think of it as a diet anymore.  I feel fantastic.  

    To your health!

    in reply to: Is this a healing crisis? #8914

    So very sorry you are not well.  I don't know if that is normal.  It sure doesn't sound normal.  What did you have for supper?  You might want to keep a food journal to try to see if you see any trend with certain foods.  Just a thought.

    Here is another thought… are you sure you did not have a trace exposure to gluten.  My sister would have a flare up if her husband would accidentally contaminate her food.  They had to have two different peanut butter jars.  One for him and one for her because he used regular bread.  When he repeatedly dipped his knife in the peanut butter jar, he got bread crumbs in there.  Same thing with Mayonnaise.  They started using squeeze bottles for almost all condiments.  

    I hope you are better this morning.

Viewing 15 posts - 1 through 15 (of 23 total)