I am meeting with a dietician today to discuss CD and living gluten free...this should be interesting considering I've been living GF for six weeks now.
I thought I'd see if any of you have any burning questions that you'd like answered by a dietician, and if I get the chance, I'll ask them...
So far on my list:
-deep fried items: only eat things fried in fresh oil?
-things like pumpkin pie: can I just eat the filing? Or is that too close?
-baking - need to be worried about baking (for others) with regular flour?
-what kitchen utensils need to be dedicated as GF?
-what else do I need to consider to avoid cross-contamination?
-are there any nutrients I need to focus on getting (and how) now that my diet is limited?
These are the questions I thought of off the top of my head two months ago before doing any research on CD - but I wrote them all down, and I'll see what the dietician has to say.
Those are not my feet. The scale aptly says: Go Run.
Attitude + Effort = Success
Baby Bruin born April 29, 2010. (Highest weight during pregnancy - 178. Working to get back to the low 140s. 160 represents my highest weight before pregnancy).
| current weight: 138.0