Guest guest Posted October 12, 2003 Report Share Posted October 12, 2003 Hey Heidi, Overheard my mom talking on the phone and dropped into the conversation when she was off... turns out my mom five years ago went gluten-free for a while cause she couldn't eat a bagel without major problems. Gee, think my mom might be gluten intolerant? lol... I've brought this up numerous times in the past, but it looks like I'm going to have a hard time convincing her that if she's gluten intolerant she has to do more than make sure her superficial symptoms go away. And I guess if my mom is gluten intolerant it's a good bet I am. I hardly ever eat wheat, except pizza once in a blue moon. But I am going to miss the Manna rye bread if I've got to get rid of rye gluten too. I guess if I manage to make my mom bagels bread and cookies out of sorghum or something she'll end up gluten free. It's kind of like protein mixes. If I make her raw milk-coconut milk - egg yolks-fruit smoothies she drinks them, but if they run out, she goes and buys a can of protein powder! Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2003 Report Share Posted October 13, 2003 >Hey Heidi, > >Overheard my mom talking on the phone and dropped into the conversation when >she was off... turns out my mom five years ago went gluten-free for a while >cause she couldn't eat a bagel without major problems. Huh. That is interesting. I went GF in my 20's and then figured I was " cured " and went back on it. >Gee, think my mom might be gluten intolerant? lol... > >I've brought this up numerous times in the past, but it looks like I'm going >to have a hard time convincing her that if she's gluten intolerant she has to >do more than make sure her superficial symptoms go away. I think the trick is to find good non-gluten foods. Really, no one here complains once I found some good GF pasta. People keep saying " oh you poor dears " until they eat here. The irony is that once we found good GF bread etc, we didn't want it so much as in the past. It's not the taste, seriously, it tastes good -- it's just that starches without gluten are kind of like wine without alcohol, they lose interest. Pasta, for instance, isn't very good unless it's loaded with cheese and olive oil or a good meaty sauce. And then I decided, heck, I like the sauce better so I just eat the sauce. Crackers are good mainly because you smother them with other stuff (I still eat crackers). But they have good rye bread and bagels available. Not quite artisan quality, yet, but they are getting there! I guess if I manage to make my mom bagels bread and cookies out of sorghum or >something she'll end up gluten free. It's kind of like protein mixes. If I >make her raw milk-coconut milk - egg yolks-fruit smoothies she drinks them, >but if they run out, she goes and buys a can of protein powder! Sad, but yeah, it's all about convenience ... I don't think I could choke down protein powder anymore though ... -- Heidi Quote Link to comment Share on other sites More sharing options...
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