Guest guest Posted May 18, 2004 Report Share Posted May 18, 2004 Or -- instead of depending on special foods, just try thinking of all the truly wonderful things you can eat that never have gluten in them no matter how they're prepared, things that everyone eats. You'll find more than enough delicious foods to keep from going hungry. Until you've settled into an eating routine, when you go out take some GF-snack to with you, something that you know is safe and pleasant to eat. You'll soon find things you enjoy that are readily available to nibble on -- and you may find you don't need to nibble as often, once you begin to heal. For me, that's been the case. You may well find that you feel so much better that your life is more active, that you have more fun, rather than less. One out of 133 people in the U.S. have CD; many of them are physically miserable and have no idea why. In the relative scale of things, this is a pretty small thing to go wrong, although I know it doesn't seem so now. Harper In a message dated 5/18/2004 5:11:40 PM Pacific Standard Time, sbbongi@... writes: HI- Go to Glutenfreemall.com and find a zillion products to buy for cooking!! I've tried the flours and some of the baking mixes and found them delicious! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2004 Report Share Posted May 18, 2004 Lori, what city do you live in? Hersom Litigation Secretary Pillsbury Winthrop LLP 2475 Hanover Street Palo Alto, CA 94304 (650) 233-4783 shersom@... -----Original Message----- From: lori_shigo [mailto:LSBlondie@...] Sent: Tuesday, May 18, 2004 2:05 PM Subject: [ ] Spices and Sauces.... Hi I am a newly diagnosed CD patient and just can't figure out where to begin cooking. I am scared of everything with preservatives and just would like to know where you guys started to make the GF transformation to your life. Any help that you can give would be wonderful...I'm still trying to take all of this in and just can't seem to stop crying about the diagnosis. It just seems like things are going to be really difficult for a while. Thanks for any help that you can give! -Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2004 Report Share Posted May 18, 2004 Quite honestly, a year after diagnosis, I don't give CD a thought as long as I'm eating at home. Eating out is harder, but you learn which places have dishes that work for us, and then you keep your fingers crossed -- there is always some degree of risk. Many restaurants will make special dishes. Some of my favorite San Francisco meals are at Cafe Marimba, on Chestnut St. in the Marina. Only a couple of the items on their menu contain wheat, and those seem self-contained, unlikely to cause contamination. I'm particularly fond of their sopa de ranchero -- basically Mexican chicken soup. And the calamari cooked Zihuatenejo style is wonderful. Harper In a message dated 5/18/2004 7:21:58 PM Pacific Standard Time, LSBlondie@... writes: Hi ,I live in San Francisco. I'm just finding it hard to deal with all of this...there are so many restrictions. Any helpful hints? I've taken the inital steps and went to see a nutritionist who I found to be very UNHELPFUL (I learned more through my own research) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2004 Report Share Posted May 19, 2004 Hello lori_shigo, I've been eating GF for, oh, maybe 7 years now. I'm just a regular person with celiac disease, and I don't play a doctor on TV. If I may be so bold as to offer you some advice, this is what I offer - please take it or leave it as you see fit. I think the biggest problem facing celiacs in controlling what they eat at home is false, misleading, or internet-mythology based cautions against eating things that would not really hurt them. For example, I see no reason to fear eating foods that have preservatives in them. A food made with preservatives is less likely to go bad in a given period of time. A food without preservatives is more likely to spoil, and might make you ill because of bacterial contamination. I'm not aware of any food preservatives that would be likely to contain gluten, and, offhand I'm inclined to think it is so unlikely as to be almost silly to think they would. If there is a specific food preservative that concerns you please say what it is. As a general rule they are not a problem. The most widely used food preservative is salt, and it is certainly GF. Yes, it certainly is a major life-changing event to have to change to a GF diet, but I have gained weight and so I'm obviously eatring enough. I'm not only celiac and therefore GF, I'm also eating a Vegan diet as a matter of choice. It does get better, much much better, I'm to the point now that I think it really does not bother me much. There certainly are other issues in my life that bother me more than having to eat GF. You should go right ahead and grieve for the wonderful foods you have lost from your diet. It is an important and perfectly valid emotional response. But remember that there will be a time when your grieving is over and the roses will look and smell wonderful. Mine do. Best Wishes Steve Tuesday, May 18, 2004, 2:05:03 PM, you wrote: l> Hi I am a newly diagnosed CD patient and just can't figure out where l> to begin cooking. I am scared of everything with preservatives and l> just would like to know where you guys started to make the GF l> transformation to your life. Any help that you can give would be l> wonderful...I'm still trying to take all of this in and just can't l> seem to stop crying about the diagnosis. It just seems like things l> are going to be really difficult for a while. Thanks for any help l> that you can give! l> -Lori l> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2004 Report Share Posted May 19, 2004 HI- Go to Glutenfreemall.com and find a zillion products to buy for cooking!! I've tried the flours and some of the baking mixes and found them delicious!lori_shigo <LSBlondie@...> wrote: Hi I am a newly diagnosed CD patient and just can't figure out where to begin cooking. I am scared of everything with preservatives and just would like to know where you guys started to make the GF transformation to your life. Any help that you can give would be wonderful...I'm still trying to take all of this in and just can't seem to stop crying about the diagnosis. It just seems like things are going to be really difficult for a while. Thanks for any help that you can give!-Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2004 Report Share Posted May 19, 2004 Hi , I live in San Francisco. I'm just finding it hard to deal with all of this...there are so many restrictions. Any helpful hints? I've taken the inital steps and went to see a nutritionist who I found to be very UNHELPFUL (I learned more through my own research) > Lori, what city do you live in? > > Hersom > Litigation Secretary > Pillsbury Winthrop LLP > 2475 Hanover Street > Palo Alto, CA 94304 > (650) 233-4783 > shersom@p... > > > > > > -----Original Message----- > From: lori_shigo [mailto:LSBlondie@a...] > Sent: Tuesday, May 18, 2004 2:05 PM > > Subject: [ ] Spices and Sauces.... > > > Hi I am a newly diagnosed CD patient and just can't figure out where > to begin cooking. I am scared of everything with preservatives and > just would like to know where you guys started to make the GF > transformation to your life. Any help that you can give would be > wonderful...I'm still trying to take all of this in and just can't > seem to stop crying about the diagnosis. It just seems like things > are going to be really difficult for a while. Thanks for any help > that you can give! > > -Lori > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.