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BRUIN2's Photo BRUIN2 SparkPoints: (27,391)
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12/7/08 1:31 P

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I would LOVE to check out your pumpkin recipe!! Please do share!!!

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).


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PRINCETONMOM's Photo PRINCETONMOM Posts: 79
12/7/08 8:22 A

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I was diagnosed with Celiac in June 2008. I have been going to a RD since then. I had bought and read many books and cookbooks and use them all of the time. I make a pumpkin filling9without the crust) that is delicious. My family prefers it now over pumpkin pie. It is very low in fat and pumpkin is a super food. My RD has me taking a calcium supplement and a multi-vitamin, but it is mixed in water as it gets into your bloodstream very quickly. She also has me taking a suplement like a probiotic) called GCF by Theramedix. She orders it for me. It helps with digestion. It is very good. I also read Clean Living Magazine, Living Without and Natural Healing Magazine. They have many good recipes in them. If you would like my pumpkin recipe or any other recipes I use all the time I would be glad to share. Good luck, I have lost 50 pounds going Wheat and Gluten Free and you can't imagine I feel. Good luck!

 current weight: 239.0 
 
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NORMAMURIEL Posts: 106
12/5/08 3:34 P

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Thanks for the update. I take a vitamin D pill cause Dot said that was good, and I also take a E pill, and one for my nail, hair and skin but not a B pill. Another to add to my list. I do know that Walmart brand vitamins seem to be gluten free and fairly reasonable.

Norma

BRUIN2's Photo BRUIN2 SparkPoints: (27,391)
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12/5/08 3:25 P

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Thanks for your responses!

I did ask the dietician these questions...

-she agreed - no "just eating the filling" of things like pumpkin pie.

-baking with regular flour - she suggested maybe wearing a mask and/or gloves to bake with regular flour.

-kitchen utensils dedicated GF: toaster, wooden spoons, cutting boards, and baking pans (baking pans was new to me)

-nutrients that may be lacking: B Vitamins. She suggested taking Centrum daily (apparently centrum is GF).

It was an interesting session. I don't think I'll be going again - this would have been much more useful a session if I had not already done so much research on my own, and been living GF for over a month.

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 
 
160
152.5
145
137.5
130
NORMAMURIEL Posts: 106
12/5/08 11:40 A

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Bruin2:

I can answer some of these questions right here for you, but I will be interested in hearing what the dietician has to say.

So from your list:

-things like pumpkin pie: can I just eat the filing? Or is that too close?
This is a big NO. Any time gluten free food comes into contact with gluten it has been contaminated. Stirring boiling noodle's and then stirring the sauces has just contaminated your sauce. The first time I did this I ended up using 6 different spoons because I couldn't remember what spoon stirred what.

-baking - need to be worried about baking (for others) with regular flour?
Gluten floats in the air. You have to be extra careful when trying to use both types of flour.

-what kitchen utensils need to be dedicated as GF?
Bread Machine. Apparently there is no way to get the machine clean enough to make it safe for GF bread mixes.

-what else do I need to consider to avoid cross-contamination?
Counter Tops, cutting boards. Rule of thumb I have one dedicated spot that no one uses but me, and always grab a clean utensil if you are not sure where it was last. I do a lot of extra dishes this way.

My family has made the decision to just use my flour and food types except for sandwiches. Saves me a lot of worries.






BRUIN2's Photo BRUIN2 SparkPoints: (27,391)
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12/5/08 11:19 A

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Hello all,

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 
 
160
152.5
145
137.5
130
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