Thursday, June 24, 2010

Hello Gluten-Free Lipsticks and Chapsticks!

18 comments:
***PLEASE KEEP IN MIND THAT THIS POST WAS WRITTEN ALMOST 5 YEARS AGO.  INGREDIENTS CHANGE.  PLEASE CHECK WITH THE MANUFACTURER.

It's so good to hear that Bobbi Brown and Chanel lipsticks and makeup are gluten-free.  It's nice to know that these luxurious brands understand those with allergies.  Lancomb is also gluten-free and so is Mac.

Other brands that are gluten-free are as follows:

Avon (some)
Neutrogena (all products) (in specific Instant Lip Remedy, Lip Boost Intense Moisture Lipstick SPF 20, Lip Boost Intense Moisture Therapy, Lip Moisturizer SPF 15, Lip Nutrition-All, Moisture Shine Lip Gloss, Overnight Lip Therapy)

Arbonne
Smashbox (found at Sephora)
Dior
Estee Lauder (with the exception of the Hydra Lustre Lipstick which does contain soy, wheat and corn)
Revlon Color Stay
Loreal Colour Endure
Maybelline (some)
Stilla (some)
Prescriptives (some)

Here are some tricky ingredients that have hidden gluten and or wheat:

Hydrolyzed Malt Extract
Hydrolyzed Wheat Protein
Hydrolyzed Vegetable Protein
Wheat Germ
vitamin E
Cyclodextrim
Barley Extract
Fermented Grain Extract
Oat (Avena Sativa)
Stearyldimoniumhydroxypropyl
Samino Peptide Complex
Phytosphingosine Extract
Triticum Vulgare
Dextrin
Dextrin Palmitate
Maltodextrin (if not corn based)
Secale Cerale
Sodium C8-16 Isoalkylsuccinyl Wheat Protein Sulfonate
Yeast Extract
Anything with Wheat name in it

Ingredients that contain Barley:

Amino Peptide Complex
Barley Extract
Hordeum Vulgare (barley extract)
Phytosphingosine Extract

It is possible to ingest your lipstick, which is why it is so important to wear gluten-free lipstick. 

Gluten-Free Chapstick Brands:

Chapstick  (Chapstick Lip Balm Cherry, Chapstick Lip Balm Medicated Stick, Chapstick Lip Balm Mint, Chapstick Lip Balm Regular, Chapstick Lip Balm Strawberry, Chapstick Lip Moisturizer SPF-15, Chapstick Lip Moisturizer SPF-15) (however they do not test their finished product, so some gluten may be added in-use your judgement)
Carmax
Burt's Bee's (all)
Blistex
Badger Balm
Cortibalm

Hope this helps when you want to feel and look glamourous!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Wednesday, June 23, 2010

Mixes From The Heartland-Coffee Bars

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A while back I had won a contest from Mixes From The Heartland.  This is a company that creates and makes gluten-free mixes; baking mixes, dip mixes, meal mixes, dinner mixes and soup mixes.  I entered my name in the contest because I bake so much for my blog that I thought it would be a great way to get myself affiliated with more gluten-free brands.  I ended up being one of the five winners.  I was psyched!  I really had never won anything.  I received this huge box and was totally pumped to start baking.  However, most of the ingredients called for 8 cups of milk and heavy creams.  I thought to myself, I am a single girl living in NYC, there is no way I am going to make these meals!  What would I do with all the leftovers especially because I was on a diet.  Oye!

So I decided to hold off on the cooking/baking for a little bit.  A few months down the road, I happened to see a post on one of the facebook forums from a young man in Nebraska with a niece recently diagnosed with Celiac Disease.  Money was an issue so I decided to fill a good deed and send him some goodies.  I sent him all the "dinner meals" and "soups" that I knew I would not eat or make.  I thought he definitely needed it more then I did.  He was so thankful!

Now fast foward to last week.  We are in June of 2010.  I promised I would write reviews on these products once made and last week I finally made their coffee bars.  The mix looked enticing.  It even required me to get very strong cold coffee and add it to this recipe.  I thought, wow, this is going to taste great!

I even made their dip a few weeks back and it was fantastic!  So I thought for sure, these desserts were going to rock my world.

NOT!!!!
Head On View Of Coffee "Bars"

 View From Outside Of Pan

I pride myself on my blog reviews and when I see a spade I have to call it out.  These coffee bars left little to desire.  The consistancy felt like clay, and as the package says to "pour" the batter into the pan, it was more like I had to press down and roll it out as if it were a pie crust or very tough cookie dough.  I still thought, hey you never know how it is going to come out, positive thinking. 

Sadly no amount of positive thinking was going to help this mix.  In the oven it went for the desired time and out it came looking like baked vomit.  Yes, I am not exaggerating.  I kid you not.  And I am a huge fan of something not looking so good but tasting amazing, but this mix lacked that too.  There was barely any flavor.  And barely is an understatement.  I took one bite, and thought it was disgusting.  I threw it out.  Immediately.

View After A Piece Of The "Bar" Was Cut
                                                           

I originally had baked these bars which by no means looked like bars for my co-workers.  I was so disappointed that I couldn't bring these in.  But there was no way.

I am hoping that this is the one mix out of the grouping that just needs a bit of improvement from the creators.  I am hoping when I make their strawberry shortcake angel food that these horrible turn of events will not happen with the rest of their products.  I will keep you, my readers posted.  Positive thinking!

To the creators of Mixes of The Heartland-I will continue to bake the products I won with hopes that the rest of your mixes will blow my mind.

xoxo Julie



Tuesday, June 22, 2010

Site Maintenance-Blog Revision

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Hello all,

Gluten-Free Grocery is now called GF Pantry

xoxo Julie

Bar Breton-Don't Get The Hype

4 comments:
I have heard so many wonderful reviews of  Bar Breton through other blogs, celiac meet-ups and plain reviews through Google.  This lovely little French restaurant on Fifth Avenue in the heart of Chelsea, NYC was a place I had wanted to try for months!  Their mouth watering menu alone had me salivating with thoughts of amazing gallettes (crepes) both in dessert form and dinner form with ingredients such as ham and goat cheese to Nutella and chocolate mousse wrapped by a buckwheat pancake.  Their menu both interesting and diverse, I thought would draw in a crowd both gluten-free friendly and gluten friendly.


Forest Ham and Egg Buckwheat Gallette


Nutella Buckwheat Gallette

I have to say that I was quite disappointed with the taste, but blown away by the presentation.  How could these gorgeous meals prepared so beautifully taste so tasteless??!  I was shocked.  I even brought a date to this restaurants as I was sure Bar Breton would convert him into my gluten-free world.  My date was not happy as he felt that the gallettes tasted like a bran bagel (ouch!) and the Pea Soup he felt did not taste remotely like peas.  A man who loves food and gluten-I learned Bar Breton was not the way to go.  I like converting friends, co-workers and dates to my new found lifestyle.  I love when people who are not gluten-free realize just how amazing going gluten-free can actually be, however this restaurant was not life changing or Gluten-Free converting worthy.


Pea Soup with Crushed Chilled Tomato and Juice Drizzle


Grilled Mahi Mahi

I have to say as the days progressed after eating at Bar Breton, I disliked the food even more.  I would not go there again, and I love gluten-free food.  Now Pamela's GF Crepes on the other hand are fantastic, and those are a mix that you can make in your own home.

I am just so surprised that so many people love it there, and I am shocked to have not felt the same way.  I am gluten-free and have been for a long time, and I was very disappointed.  My date, now learning about gluten-free foods and baked goods has tried many other products and this restaurant was at the bottom of his list as well as mine!

I felt that the crepes were too thick.  When I think of crepes I think of paper thin pancakes wrapped with rich foods, and that is something that Bar Breton did not accomplish.  However, the insides of their crepes were oozing with goodie goodness but its wrapper left little to desire.  I would even go to the length of saying that I would only eat there as a last resort. 

I would love to hear everyone else's feedback on this post, as there are so many gluten-freebee's out there loving this restaurant...So what do you think? 

xoxo Julie

Friday, June 18, 2010

Coconut Chocolate Chip Cookies

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So I think I can now say that Betty Crocker comes to the rescue in times of bind.  Her devils food cake rocked, her chocolate chip cookie mix made vegan was worthy and now the latest Chocolate Coconut Chip Cookies.  I don't use her mixes as is.  I always add ingredients.  I find without the additions the mixes arent fabulous, and gluten-free should be, well Fabulous!

They are great basic mixes, but they do need other ingredients.

I decided to play around with extracts this time.  I of course added in the xanthan gum, because her mixes do not use that, and that is essential!  I added in 1/4 tsp. of xanthan gum, 1/2 tsp. Coconut extract and 1/2 tsp. Chocolate extract.  I also added in 1/2 cup of dark chocolate chips (GF).  What a difference!  Omg! I brought these to work and everyone even the skeptics were dazzled by the taste!


Most importantly besides ingredients...is pressing the balls of cookie dough till flattened.  I have noticed with gluten-free baking once the dough is on the baking tray you must take three fingers and press down on each cookie.  The flatter they are, they better they will come out.  They just don't flatten enough on their own in the oven like regular cookies do, and I like my cookies paper thin. 

Oh! and don't forget!! Do not use too much dough for each cookie.  Less is more.  I learned that the first time I made them.



**a tip for fellow bakers and gluten-free newbies-extracts and fresh juice added as an ingredient to the cookie makes a WORLD of difference!!

Betty Crocker GF Mixes are now sold at Amazon.com as well as Betty Crocker online

Enjoy!

xoxo Julie



Food For Thought: Friedman's Lunch

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Did you know that Friedman's Lunch located in the Chelsea Market, NYC uses Udi's bread for their sandwiches?

A few months back I did a post on Friedman's Lunch.  I had an amazing two experiences there.  Their food is fantastic!  And anything with an aesterisk on the menu can be made gluten-free.  They even have specials like GF french toast!-Which I hear is divine. 

My fav is the catfish sandwich.  And the two times I have gone, I have had to have it!  I just can't part from a fantastic GF sandwich!  They are so rare!  But if you are a french toast gal or guy, you gotta try it!!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Thursday, June 17, 2010

GF Long Island-TOKU Restaurant

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Another restaurant becomes gluten-free friendly.  This time it's Manhasset, Long Island. Actually this restaurant since it has opened in the Americana has always been gluten-free savvy.  One would think an Asian Fusion restaurant couldn't really accommodate the gluten-intolerant  but lucky for us they can.

Menu Items that are Gluten-Free friendly:

Chicken lettuce cups minus the plum sauce.  Their ground chicken has no sauce whatsoever in the meal.  This dish is very gluten-free friendly and I always get it when I am there.

Sushi but minus the soy sauce (unless you bring your own)

Sashimi or tar tare minus the soy sauces.  

Steak, Chicken or Fish naked and plain.

Steamed veggies.

Now granted you cannot indulge in the noodles and saucy dishes, but when it comes to the entree the chef will make you anything steamed or naked.  When it comes to restaurants like these, if you want to dine there you just have to eat a bit more plain and work around your allergy.

Just make sure at you speak to the waiter about your allergy!!

TOKU Modern Asian
(516)-627-TOKU
http://TOKUMODERNASIAN.COM

2014C Northern Blvd.
Manhasset, NY 11030

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com

Wednesday, June 16, 2010

Spinach-N-Chives Dip-Mixes From The Heartland

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Many months back I won a "gluten-free mix giveaway" from Mixes From The Heartland  I was super psyched because I have never won anything in a contest before and was even more excited that it was something I could put to use.  I received 1 huge box filled with tons of mixes from dip mixes to dessert mixes to dinner and soup mixes.  Wow.

Last night I made the Spinach -N- Chives dip mix.  It was great!  All I had to do was add sour cream.  I tasted more of the chives then the spinach.  It's a great dip to make if entertaining.  Serve it with chips or crackers.  This I recommend as quick and easy.  Everyone needs these recipes sometimes.



xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

UTZ Gluten-Free Cheese Curlz

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If you are ever in the mood for those cheese doodles you ate as a kid, then try these.  

These babies are gluten-free and it's even stamped on the back of the package for extra re-assurance.

Sold at CVS and supermarkets.


Tuesday, June 15, 2010

Orgran Toasted Buckwheat Crispibread

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Best crisp breads out there!  I highly recommend these.  They are hard to find!  I had one box once and since then I just long for them.  They are made from buckwheat rather then corn, so they are more nutritious.  Buckwheat is one of the better gluten-free grains and is high in fiber.

I would eat egg whites on two of these small toasts and that would be my breakfast along with a piece of fruit.

I like the texture and the taste.

Kinnikinnick Vanilla Glazed Donuts

2 comments:


Since going gluten-free over four years ago, I said goodbye to donuts...not that I needed them anyway, but a donut and gluten-free...and good?  It seemed highly unlikely...

Until now.  I was browsing healthsmart in Murray Hill, NYC and these donuts caught my eye.  I had heard about these donuts through various other gluten-free blogs but I still remained a skeptic.  About a month ago I went on a date with someone who mentioned his love for donuts, hence the reason donuts were on my mind at the market.  I stood there at the freezer gluten-free section staring, like a child staring through the glass at a puppy at the puppy store.  Do I get them?  Do I try them?  They are gluten-free and I want to review them for my blog...these thoughts were going through my mind.  Then glazed? or Cinnamon?  I went with glazed, because back in the day glazed was my favorite.  

These donuts are not only gluten free, but wheat free, dairy free and soy free.

I strongly recommend these donuts!  They are so good!  Microwave them for less then 30 seconds and you have a scrumptious donut GLUTEN-FREE right before your very eyes.

Enjoy!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Devils Food Cupcakes with Buttercream Whipped Icing

2 comments:



Beautiful Decadance



Mouth Watering and Gluten-Free

Betty Crocker's Devils Food Baking Mix


How good to these cupcakes look?  Let me tell you they were fantastic!  I was a bit of a skeptic because I had made the Chocolate Chip Cookie Mix a few months back and didn't love the texture.  I thought I had tasted better.  I love baking from scratch, but I just don't have that kind of time, all the time.  So I bought Betty Crocker's mixes once again and this time I added in a few extra ingredients and they were delicious!

I had also written a post a few months back on Betty Crocker's Gluten Free icing!  Yes you heard right!  

And these cupcakes are super kid friendly.  The icing is very sweet and the chocolate cake is divine.  It's a sweetness that will make any child go gaga for gluten-free cupcakes

One of my co-workers daughter had two!  And she was not gluten-free.  

This was a fun and creative project.  I added into the batter  1 Cup Hershey's Dark Chocolate morsels
1/2 Cup Hershey's Butterscotch morsels (both are gluten-free)
1 Tsp. Chocolate Extract (available at specialty stores and supermarkets)
1/4 Tsp. Xanthan Gum



xoxo Julie


Sunday, June 13, 2010

Blog Restructure

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To my fellow readers.  I have rearranged the layout on certain parts of my blog Goodie Goodie Gluten-Free.  The top pages have now moved to the left hand side bar.  For the following tabs: Home, Welcome, GF Survival Guide, About Celiac Disease, GF Water Cooler and GF Recipes you will now find on the left hand side bar.

GF Food Critic is now called GF EATS

GF PRODUCTS is now called GF GROCERY: Products and Reviews

Thanks and happy reading!

xoxo Julie

GF Watercooler-Sad News About Starbucks

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Oh my, oh my!  I just read an article in Gluten-Free Living magazine that Starbucks has confirmed that there is a lot of cross-contamination in the process of their coffee and specialty drinks.  This saddens me, as getting coffee is at Starbucks is part of my daily ritual.

Only about 1 1/2 years ago did I discover that Starbucks flavored syrups were NOT gluten-free.  I had to say goodbye to the vanilla syrup, gingerbread syrup, egg nog syrup, pumpkin spice syrup and all those other fancy syrups.  These syrups have Caramel Coloring coloring in them, and caramel coloring has gluten.  The FDA says it is considered gluten-free because caramel coloring has under 20ppm, but that 20ppm is still gluten.  Therefore you have to gauge your sensitivity.  

It took me so long to figure out why my hair was thinning and falling out.  About 1 month after I stopped all the Starbucks syrups and stuck with a plain latte, my hair slowly but surely began to restore itself.  Thank God!  I had gotten worried.  

Now I get my Gluten-Free Living magazine in the mail and I read an article on Cross Contamination at Starbucks and then find out further that Starbucks now adds gluten to their Frappuccino Light! (But the regular Frappuccino mixes do not have gluten).

But the company is saying that all drinks are to be considered having gluten because of the contamination process.

Questions or concerns? 1-800-23-LATTE

Previous blog posts regarding Carmel Coloring and Starbucks by moi: 


Speaking of Starbucks article of feb 26th

Starbucks : post: 3/10

xoxo Julie


Author's story-Going Gluten-Free

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I was diagnosed with Celiac Disease in June of 2006 after going on Weight Watchers.  Everyone around me was losing weight while I was gaining.  My boyfriend at the time was not sympathetic and consistently told me I needed to go to the gym more (stupid boys)!.  I had switched to "all wheat products"; wheat bread, wheat pasta, wheat crackers, wheat flour and all because I was told it was healthier.  Little did I know I was doing more damage to my body then I realized.  I started seeing all different types of doctors.  No one could figure out what was going on.  I had a severe Vitamin D and Calcium deficiency and at the time of diagnosis a Vitamin B deficiency.  I had horrible stomach problems, acne breakouts, hives, hair loss/thinning, gynecological issues and more (these were symptoms I had for many years dating back to childhood).  It was so frustrating not knowing the culprit.  My Pediatrcian told my mom I had a wheat allergy and that I would grow out of it.  And I thought I did, until I realized I didn't.  Then I finally, after going through many other doctors had found two wonderful and amazing doctors: a specialist gynecologist (Dr. Monica Peacock-NYC (646-672-0528) and a specialist endocrinologist Dr. Susan Thys-Jacobs-NYC (212)-506-0246.  

After many blood tests, vitamin supplements, an Endoscopy, a Colonoscopy and going on a gluten-free diet, I was finally able to start my road to recovery in a gluten-free world.  Sadly that meant leaving the only world I knew: a gluten filled world.  Finding the culprit (CD) was the best thing that ever could have happened to me.  No more unknown symptoms!  All I had to do to achieve this bliss was to embark on my new gluten-free lifestyle.    

It seems so easy now that I am gluten-free savvy, but then it was hard.  I will not lie. This IS NOT easy, but once you get the swing of things, it will be hard to remember how tough it really was.  Which brings me to you.  Here.  To Blog.  I want my readers to know that there is so much out there for us gluten-free gals and guys.  I want you to know that you can still have all those foods you once loved, they just have to be made differently.  I know.  Different means bad.  But I am here to tell you, that this is NOT THE CASE!  At all!  Once I got a handle on this new life of mine, I started to experiment in the kitchen.  I am very creative and have always loved baking and cooking, so now I had a challenge ahead.  So I starting converting recipes and then started making my own recipes from scratch.  And from there I got to the other side.  To here.  To Blog.  To help.  So many symptoms, so many days of doctor's trying to help and figure out the culprit.  Years and years went into my diagnosis.  In the end I am just here to support you, my readers.  In the end you will see, this new lifestyle will be great because you will end up feeling greater. So many people nowadays are getting diagnosed.  It's more prevalent now then it was many years ago.  More restaurants and more doctors have more information and are willing to accept that Celiac Disease or Gluten-Intolerance is a big deal and is relevant to some of those patients previously diagnosed with IBS and other conditions.  But that is now.  And it is still a complicated disease to figure out.  Celiac Disease or a Gluten-Intolerance is often masked as IBS and other conditions.  And many doctors do not believe in this disease at all.  Many think that this is in our heads, or is related to stress or something else completely un-profound.  If a doctor does not suggest a gluten-intolerance or Celiac disease, why would you?  You want to believe that doctors know everything.  So your mind doesn't drift there.  

Not every patient out there tests positive for Celiac Disease, but that does not mean you don't have it.  Many doctor's feel that if you don't test positive to Celiac Disease through an Endoscopy, a Colonoscopy or a Blood test, then therefore you don't have Celiac, and therefore it is all in your mind or could be something else unrelated.  This is probably the most frustrating about Doctors.  Now that there is more research being done on this disease and there are different schools of thought: such as the Gluten-Free diet by way of diagnosis.  If you start to feel better after going Gluten-Free, you have your diagnosis.  No need to eat gluten for 6 months and then go for an Endoscopy and hurt your body all over again.  Why poison your body?  In your heart you know what you feel.  And if you FEEL BETTER well then, you have your answer.

Celiac Disease is a hereditary disease however there are many cases now that have nothing to do with genes at all.  There are many types of Celiac Disease such as latent, or silent CD.    As a child I had a wheat allergy, that I was told I would grow out of, and even after all of this, it never occurred to my family or myself that Celiac was the culprit. 

Ahh.  The symptom of Celiac Disease or a Gluten-Intolerance can be utterly dreadful.  And it takes such a long time to get diagnosed, because most of us up until now were not educated about this Disease.  According to Dr. Green’s book on Celiac Disease, CD is one of the most under-diagnosed diseases in the United States.  Celiac Disease: A Hidden Epidemic by Dr. Peter Green you don't hear about it like you hear about other diseases.  I am happy to know that so much research has now been devoted to this.  Finally!  This will help others and help you figure out your new path.  There is so much research and blogs on the Internet dedicated to Celiac Disease.  And that is a comforting feeling.  You are not crazy; this is not in your mind!  No matter what someone tells you.  Even if that person is your doctor.  But once you go Gluten-Free in those months to come, you are going to feel like a different person. And that is what you have to remember when you feel like you are going through hell.  There is a light at the end of this very long and dark tunnel.  

I remember back in 2002 I was meeting my boyfriend's (at the time) family at a Country Club for an all you can eat buffet.  This was prior to my diagnosis.  Everything was breaded, pastas, pastries, saucy sauces loaded with wheat flour, and I piled all of it onto my plate like I was a starving child from Africa.  I think I had almost three servings.  I kept going back for more it was sooo good.  Until it wasn't!  It came on sudden.  I felt so sick I didn't know what to do.  My stomach was in knots with cramps I wouldn't wish on my worst enemy.  It was so embarrassing, I had to excuse myself, and I literally sat in the bathroom for what felt like HOURS.  I think I even broke out into a sweat, tears rolling down my face.  I just didn't know how to cope with whatever was going on with me.  I was in another state at some fancy country club with his ENTIRE extended family.  Oh god! I thought-could this day just be over now?  I had to compose myself, as I didn't know what was wrong and assumed it was my IBS acting up like my gastro doctor had diagnosed me with, and I just dealt with the horrible pains and cramps and stopped eating, praying and waiting for the day to be over so I could get on the train and go home.  I remember my boyfriend wanted to come over after and I was quick to say no way José!   And of course I just choked it up to a horrible IBS episode.

That's how my episodes were.  It was not constant or consistent.  It was sporadic.  Or maybe it was constant and consistent, but it was constant on a more even and lower level that I got used to.  It was the norm for me, but when it got bad, it was sudden, fast and utterly horrific.

Back in College I had a very serious boyfriend who was aware of my  “IBS" issues.  So that was comforting.  We would go with his family for Chinese food every Sunday when I would come home on Xmas break or a holiday.  Oh god, when I think back to that, and think that no doctor was able to diagnose me correctly, it certainly seems so obvious to me now.  Why didn't my doctor figure this out?!  Chinese restaurants use so many gluten filled sauces.  Oh god, the pain my stomach must have dealt with.

Adding gluten to your body if you have Celiac disease does its damage.  Celiac disease is a multi-symptom disorder that primarily targets the small intestine.  From there it starts and spreads into other areas and progresses into a domino effect.  CD is an absorption disease-or lack there of.  We don’t absorb our nutrients and therefore creates intestinal damage.  When the body of a CD person ingests Gluten-our own body attacks itself and destroys the Villi a part of the intestine that would normally enable us to digest and absorb properly the nutrients our bodies so readily need.  Ingesting gluten is like adding poison to our bodies.  If not detected early on, CD that is, can do unrepairable damage.  However once you go gluten-free, it takes about 6 months for the body to heal.  What I was doing to my body and I didn't even know.  Yikes!  Well, one Sunday too many, we were at the local Chinese restaurant when I started having a horrible gluten attack.  I was healed over in pain in the bathroom and could not function.  I had to go home immediately!  My boyfriend drove me home and I was in the front seat hurled over in pain and crying.  Oh god, that brings back memories!  When we pulled up to my dad's house I was already running up the stairs before my boyfriend even locked the car door.  I had no time to dally I left him by himself.  My parents didn't know what was wrong, I had run up the stairs to not only vomit for hours but lots of other "fun stuff" that I will not mention, but you get the drift-Sweating like a pig and crying.  My step-mom had given me some kind of muscle relaxer that really helped.  And then once the episode was over, I was fine.  And during this episode I had no idea what was really going on.  I had no idea that this was Celiac Disease.  

As a teenager I can’t tell you how many times I took Fiber Con or Pepto-Bismol or Imodium AD.  It helped, but I always had to take these drugs to feel better.

In college I always had these "mysterious" stomach problems.  It really affected my social life and college experience.  I still enjoyed it, don't get me wrong, but I imagine had I known what was really going on, my experience in college would have been so much better.  But I know that I can't look back and regret.  I can only learn, and help others.

Once diagnosed I wanted share my experiences and thoughts with everyone.  If I could somehow help someone else, it made me happier.  I remember always having this "stretching" feeling, which I could not describe.  No one had a clue as to what I was talking about or going through.  I can't tell you how many dates and fun events I had to pass on because of my stomach.  And what did I do to make it feel better?  I ate chicken soup with wheat noodles and saltines.  Well we know now, that, that was certainly not going to make me feel good.  I used to sleep with heating pads and back then hot water bottles (which to this day my dad still prefers to use-lol).  In addition to my stomach problems, I was always tired.  I never had enough energy that a young girl should have.  I always wanted to sleep and rest.  My friends thought I was crazy.  And sometimes they just thought I was lazy.  I wasn't.  But then? Who knew! 

I also always thought I had terrible yeast infections.  It affected my PMS like no other, and I always had the WORST cramps.  I always joke now that having a baby would be a piece of cake after the pain that I have been through.  It got much worse over the years, but I always just choked it up to that being the way God made me.  I remember always going to the doctor on campus and saying I had a yeast infection.  About 75% of the time it never tested positive for that, but they gave me prescription Monistat or whatever else worked for that.  I always thought it helped, but it never really did, it just masked it for that time.  The reason for the thought of yeast infections is because as a Celiac Patient or a Gluten-intolerant patient we don't absorb our nutrients or vitamins correctly.  I had lost a lot of Calcium and Vitamin D over the years, which work hand in hand together along with Estrogen.  And those three things are essential for a healthy "crotch".  Sorry.  I have to say it.  It's important.  Without the balance of those three, you are left feeling "off".  

Remember that episode in Sex and The City when Charlotte was diagnosed with Vulvodynia?  The doctor said her Vagina was "depressed".  Well Vulvodynia is the general term for unknown vaginal discomfort.  It can be very uncomfortable and can often be masked as a yeast infection.  This I struggled with for years!!  Even when I graduated college and had my gynecologist in the city.  Oh god.  It was awful!  

For me those were my most obvious symptoms.  Along with the obvious I had the UN obvious.  The hives, the dermatitis rashes, dark circles under my eyes all the time, depression, acne breakouts, heavy mood swings, puffiness, bloated-ness, horrible headaches, extreme fatigue, hardcore PMS, lactose intolerance, Eczema, and later in life hair thinning, hair loss.  I would get out of the shower and brush my hair and notice WAY too much hair in my brush.  This was very disheartening.  I used to have the longest hair, and suddenly I was realizing that something was very wrong.  Though my hairdressers and all of them (until now) used to say that was normal.  And of course hair shedding is normal.  But that much, is not.

Of course now, being diagnosed, I know that if I have any of the symptoms above, I have somehow ingested gluten.  And it takes about 3 weeks to about 1 1/2 months for that to get out of my system, if by chance I ingest gluten.  That is how I know.  If I accidentally ingest gluten, I don't always get a stomachache.  Sometimes I immediately do, and other times its severe acne breakouts, or hives, or hair thinning/loss.  And that one smidget of cross contamination is a doozy on my body and takes that long to get out.  For me now it's that easy to detect.  And sometimes you will ingest gluten.  It happens.  The key is to know how to handle it.  And back then I had no clue.  I was as ignorant as my doctors.  I had never been educated about Celiac disease, so why would I think to study it?  (Well I was educated a lot later in life about Celiac Disease, because my grandfather was diagnosed with it at the age of 80, and he had it his entire life)!

And now, I know that if I am feeling any symptoms like the feeling of a yeast infection (a Y.I. is what I call it), or extreme rawness on my skin I know that my vitamin D and Calcium levels are off.  So I bump up and take more of vitamins, and within hours I am feeling better.  I no longer need to rush to the doctor to get some kind of prescription for a yeast infection because it is NOT that.  

Toward the road to recovery, my mom had gotten very proactive.  She had taken me to her gynecologist in long island, Dr. Rechter, M.D. in 2002.  She was a fantastic doctor, and a bit more open to the UN-obvious.  She had me on Difulcan for 1 month straight (this was a pill that you ingest rather then insert for yeast infections-but a low dosage) until we figured out what the problem was.  She had diagnosed me with Vulvodynia (as Charlotte in sex and the city was diagnosed with). I was allergy tested for everything under the sun.  I had gotten so unbelievably skinny then because I was told to extract almost everything from my diet (except gluten-go figure).  When nothing came back as abnormal- She then referred me to a Specialist Gynecologist named Dr. Monica Peacocke, M.D.  She was a quirky woman who I still see to this day, who was super sweet but very professional.  She ran tons of tests (not celiac tests) and everything came back normal. She tested for yeast, bacteria's and so on.  Nothing.  But something-obviously.  She then put me on Folic acid, which was a pill I had to insert.  Her reasoning for giving me this was to restore the moisture I had lost because of all the Yeast infections medications I was using when that was not the problem.  I will never forget when she told me with my mom in the room that I had been misdiagnosed and in fact had the crotch of a 65-year-old menopausal woman.  That my crotch had basically dried itself out.  All the good estrogen and good bacteria had disappeared.  Oh god!  No wonder!  Thank god, my boyfriend at the time wanted to "wait" until we were serious.  I have a feeling he might have been gay, but that is a whole other story.  Thankfully at that time, that worked for me.  And the Folic Acid helped a little.  But not enough.   She then put me on a low dosage of Estrogen to also restore what I had lost.  After some time I had gone back to her, and said that it was definitely better but something was still not right.  I of course couldn't explain.  So she sent me to an Alternative Endocrinologist named Dr. Susan Thys-Jacobs (Dr. Susan Thys-Jacobs Alternative Endocrinologist).  She had done all sorts of blood work.  As it turned out I had a horrifically low level of Vitamin D.  I was soo deficient, it's no wonder I couldn't function.  Most doctors nowadays prefer your levels to be anywhere from 70-100 on Vitamin D.  My level after testing was diagnosed 12.  I also had a calcium deficiency, and a Vitamin B/iron deficiency.  WOW.  Dr. Thys put me on her product called Premcal.  Which comes in 3 formulas.  The Premcal l I take is the Regular strength.  And I used to be on Extra Strength.  Premcal is a unique combination of Vitamin D, Calcium and Magnesium.  I have to say that this saved my life.  And I am still on it to this day.  When you take such high levels of Vitamin D and Calcium, it is important to take magnesium because Vitamin D and Calcium can be constipating.  I now take 7,000 units of Vitamin D and 1000 units of Calcium.  What a difference!  And this has helped my PMS, restored the moisture that I lost and drastically reduced all of my symptoms.  BRAVO!!  Instead of getting my period every 20-21 days for 10 days straight with such heaviness and cramps and PMS  galore that I would have to miss work because I was hurled over in bed, I now only get it for 6 days every 29 or 30 days, with 1 day of cramps, and barely need to take Advil for the pain (prior to this product I was taking prescription muscle relaxers to help with the cramps and pms all the time), and I can completely function at work, at home or where ever I am.  It now does not affect my life, and I can now live my life.   And all of this stemmed from having Celiac disease and not absorbing my nutrients and vitamins, which actually go hand in hand.  This disease does damage, if you are not careful.  I was lucky enough to not have other terrible symptoms other people have.  I was lucky that I didn’t have intestinal cancers etc.

After that restored, of course I was thankful, but had yet to be diagnosed with Celiac Disease.  The first few times I was tested for Celiac Disease nothing came back positive.  As I said, not everyone who is diagnosed, is diagnosed the traditional way.  After so much thought and research in my case, Dr. Thys suggested I try going gluten-free and see how my body responds.  Of course at this time I was willing to try anything, even if that meant changing my entire life to something completely different then what I was used to.  I was at this point ready and willing, because I did not want to feel awful and sick anymore.  This was me, being proactive.  I had to be.  Because if this was going to help me, then I needed to embrace this new school of thought.

But It wasn't just bread that I had to eliminate.  Going gluten-free is difficult and trying.  There is gluten in almost everything!! Besides the obvious pastas, breads, pastries, cookies, crackers, there was salad dressings, sauces, teas, marinades, peanut butters, mustards, condiments, cake frosting, rice’s, starches and so much more I can't even list.  I literally had to throw everything out in my apartment and start from scratch!  I was taught to learn how to read labels, and know what to look for.  I was taught that I had to read between the lines, because some products do not say gluten-free and some products often have other ingredients that also have gluten in them and I would have to know that Caramel coloring or Malt meant gluten.  This took time-believe me.  It was hard.  I found myself going to three different supermarkets every time I went food shopping so I could get all of my essentials.  Arrgh! So annoying, and time consuming.  It was a killer, really, but not as much of a killer, had I just disregarded the thought of celiac disease entirely. There were many days where I wanted to cry because it was so frustrating.  It was hard, seeing my friends eat things I couldn't, and some didn't understand.  Some friends would say what's the big deal; I’m sure you will be fine if you have a little, which led to my cheating.  My fault!! Completely-that I would let friends so ignorant of this disease dictate what I should and should not eat.  But again going gluten free is a journey, and we make mistakes.  We are only human. 

And sometimes I remember I would eat gluten anyways.  I would think it wouldn't affect me.  Some doctor's call this cheating.  Is it worth it?  HELL NO!  I remember I would go to restaurants with friends and have a piece of bread anyways, thinking oh it's just one piece.  It won't affect me.  But it would, and not later, immediately.  The last time I had gluten was at my friend Meredith's bachelorette party.  I think that was August of 2006.  Oye.  We had gotten her a Penis shaped cake from this amazing bakery that sadly no longer exists called Masturbakers.  I really wanted a piece, because the group said it was so good so I had a slice.  It was delicious.  So fluffy and squishy and the icing was delightful.  Did I feel anything at that moment or for the rest of the night? No.  Not at all, which was unusual, so I thought I was in the clear.  Then later that night around 1am, my friend and I drunk went to the pizzeria and each had two slices of margarita pizza.  Yum!  The difference was that she was not Celiac and I was.  I can't even tell you the pain I was in after eating that pizza.  I was beyond sick for over three days of pure stomach dissatisfaction along with ridiculous symptoms to follow.  It was horrific!  My stomach was constantly growling with this weird noise, as if my own body couldn't understand why on earth I would do this to myself.  I only wish I could have thrown up the pain was so bad!  After that experience, I NEVER cheated again (intentionally that is).

And I have had episodes since then and even now, but not often.  I do everything in my power to make sure I don't ingest gluten, but sometimes waiters and restaurants don't understand, or I go to a party and later find out the ingredients were not what I was told.  It happens.  I don't take this lightly, but the only way to never ingest gluten would be to never leave your home.  And that is no way to live.  This is a serious disease, but cross contamination is going to occur at some point of your gluten-free life.  The trick is to do what you can to prevent that from happening too many times and to know what to do when it does happen.

After going Gluten free for I want to say about 3 months, I had noticed drastic, I mean DRASTIC changes.  Even within the first month, I noticed change.  I was shocked.  How could I not have known about this!!??  It was baffling.  As it turns out many doctors in the U.S. don't fully recognize Celiac Disease.  It is more accepted overseas in Europe and Australia, go figure.  Only now, are doctors actually having that little light bulb go off in their head.  All of those symptoms I once complained about slowly started to disappear.  The breakouts, the hives, the dark circles, my mood swings, and most of all, something I didn't mention before, I got sick less.  Not stomach sick, but sick.  I used to get strep throat about 3-4 times a year, whopping cough, the flu every single year, horrible cavities etc.  If someone got a cold, I got it worse.  Every single time.  I was always on antibiotics!  It was crazy.  I was constantly calling in sick from work, my co-workers thought I was faking it.  It was such an ordeal.  The truth is, is that when you are ingesting poison into your body, your entire body including your immune system falls by the waste side.  It makes sense.  You are not absorbing vitamins or nutrients correctly so obviously to follow suite, you would get sick more often.  My immune system was shot.  Once I went gluten free and even to this day, I barely get sick.  It was nothing like it was before.  I stopped getting horrible cavities.  Because they say your tooth enamel softens when you don't absorb your nutrients correctly.  Your whole body slowly and steadily starts to deteriorate.

After all of my symptoms started to disappear, my doctors diagnosed me with Celiac Disease.  I had not had the endoscopy or the colonoscopy till years later.  So I was finally healthy and gluten-free.  And I finally felt GREAT.  It felt like a miracle.

I have to thank all of my doctors for working this through with me.  Without them I would not be where I am today.  For that I am grateful. 
Dr. Susan Thys-Jacobs
Dr. Peacock
Dr. Rechter
Thank you.

*** Going gluten free and going super marketing can be a difficult experience.  Tis why I lend my services.  I shop at Westerly Natural Market Westerly Natural Market and Whole Foods Whole Foods and finding GF products if you don't know what you are looking for and/or are a newbie can be trying.  If you need guidance you can email me and set up an appointment with me.  This is, if you are in New York City, Hoboken, Brooklyn or Queens and are willing to venture into the city for a gluten free adventure.  I charge by the hour and will not only take you shopping, but also show you what you need to look for and ask.  If you are interested in this activity you can email me at Yummybyjulie@gmail.com and in the subject header write supermarket-shopping appointment.  I usually do this on the weekends, but if I am available during the week I would be happy to accommodate you.  I am super friendly, don't be shy!! : )

xoxo Julie


Friday, June 11, 2010

Hale & Hearty Soups Goes Gluten-Free

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Since I am on the topic of lunch time I will let you all know that Hale & Hearty  now also carries gluten-free soups!  Their soups behind the counter each have their own card that will identify the soups ingredients and if it is dairy free and/or gluten-free.  It will provide all ingredients to each of their soups.

When approaching the counter on a particular soup as if the soup is gluten-free.  If their waitstaff looks at you funny which sometimes happens (not everyone will understand your allergy), politely ask if you can see the back of that soups card to verify if it is gluten-free.  If it doesn't say in caps gluten-free do not eat it.  But if it does, it's a winner.

You also have to understand that although these places do serve gluten-free soups, know that cross-contamination is going to occur.  Hale & Hearty confirms that they do not make their soups in seperate utensils and that contamination could occur.

Now always know that anything with barely is NOT gluten-free, so always steer clear of that one.

Hale & Hearty also carries rice krispie treats that say on their ingredients label "may contain wheat".  Do not eat this!  Rice Krispies are NOT gluten-free, even though there is Rice in it.  So that "may contain wheat" label should really say "contains wheat" "contains gluten".  Just in case you were unsure, I am now clarifying it for you.  Steer clear.

Enjoy!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Nicks-Garment District's Best Kept Secret

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I work in the garment district of NYC, and what I find so hard is lunch time.  What is gluten-free in the plethora of "take-out" restaurants so to speak that have sandwiches on the go, soup on the go and salad on the go...of course you cannot go wrong with those tossed salads if you steer clear of croutons and dressings but I honestly don't want to eat lettuce every day.  It gets boring after a while. 

I found out about this amazing small eatery right on 39th street (inside the Donna Karen buliding) that has fantastic veggie burgers that are gluten-free.  They are bound together with brown rice, and there are no gluten fillers.  Wonderful news!

I usually get two veggie burgers atop a garden salad which is called the Veggie Burger Platter minus the bread and call it a day.  So much more filling then a salad and oddly cheaper!!

Their tacos are also gluten free!  Their tacos are 100% corn.  They are soft and are made with your choice of the following: Steak, Salmon, Pork or Chicken.  The meat is grilled and topped with Guac.  So good!!

I suggest you call ahead about 1/2 hour to place your order, as this hidden gem gets super busy!!

Nicks is located exactly at 550 Seventh Avenue at 39th Street.  Be careful, you could miss it!  It's behind the industrial door with a very small sign.

If you do get the chance to swing by, you will see it is so worth it!

xoxo Julie

Wednesday, June 9, 2010

GF Dreams Become Carmines Reality

1 comment:
Well, well, well, look what we have here...Top restaurants finally joining the Gluten-Free circle by providing GF dishes upon request as well as GF Pasta.  This is a long time favorite of my family.  This fantastic Italian eatery that focuses on homemade dishes served family style.  Carmines is the epitomy of authentic Southern Italian cooking and every meal is unmistakenly delicious.  Known for their fresh sauces and fresh ingredients and known for their pasta.

A few years back, we had a family dinner at Carmines and the waitress informed me that everything including their grilled chicken will have some form of flour in it due to coating the chicken or plain ole cross-contamination (which is truely a killer)!.  I didn't eat there that night.  I drank wine.  It was the only item on the menu I was sure did not contain flour or gluten of some sort.  This news of course is a Celiac's worst nightmare and heartbreak all at the same time.  That was a sad day.

Another one bites the dust I thought.  I wondered then why restaurants didn't take a look at Celiac Disease with a magnifying glass.  I just choked it up to yet another restaurant I could not dine at.  This is and was not a way to live, but what could I do...

Last year for Chanukah, I decided to buy my mom the Carmines cookbook and individually read through it and convert if for her by adding sticky notes where the ingredients needed to be changed.  I read this entire cookbook-well over 200 colorful pages of fantastic photographs and detailed recipes.  First I must say, that reading this menu made me salivate.  I was dreaming Carmines.  What I did notice was that everything they make is purely with fresh ingredients all the way down to their chicken and beef stock which is by the way naturally gluten-free!  There were quite a few dishes from this book that were completely gluten-free like the Chicken Scarpilleo, Salmon Pomodoro, Seafood Pasta (request GF Pasta-they even have all different shaped GF pasta) (Carmines you have come a LONG way baby)!!, Seafood Pasta over Spinach, veggies and more.  I noticed that many of their dishes were naturally gluten-free (of course there were MANY dishes that were loaded with flour, but at least there were some for us with CD).  I handed this to her, late of course, because that cook book is filled with so much detail, it took a bit more time to complete.  But when I did, I was happy.  Had I not read this cookbook top to bottom I never would have learned that EVERYTHING they make is only made with the upmost freshest ingredients possible.  That is a huge plus for this wonderful eatery.  The owners take pride in their kitchen staff and what they make and present to their customer base.  Even some of their desserts were gluten-free!

My mom was there recently and was happy to find out that not only do they now carry GF pasta's (3 to be exact), but their waitstaff is very GF Savvy!  Their waitstaff understands that CD is a major disease and that many people suffer from a Gluten-Intolerance and/or CD.  Great news.  Carmines watches out for cross-contamination and can even make GF dishes upon request.  All I can say is You have come a LONG way since that time I was there a few years back and was told that everything had flour. 

So we can now add Carmines to the list of great NY restaurants that are VERY GF Friendly.

For those of you who don't know, Carmines famous Italian eaterly has two locations.  It's first location in on the Upper West Side of NYC on 2450 Broadway (212) 362-2200 and has been established since the early 90's.  Soon after, opened the second location in the heart of NYC's theater district on 200 W. 44th St.  (212) 221-3800.

And don't forget to pick up a copy of Carmines Family Style Cookbook at Barnes and Noble, Borders or at Amazon.com (Both Amazon.com and Barnes and Noble are selling this book at $18.95-and worth every scrumptious penny)!.

Luckily for me, CD is the word on the streets and now I can visit this lovely restaurant again with my family.

xoxo Julie

Friday, June 4, 2010

Dipping Oils and GF Breads

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Take a dip!  Dipping oils are great subs for a spread on GF Bread.  It soaks up the bread with zesty and tasteful flavor.  Go ahead,  try it.  

SAGE, BAY AND GARLIC DIPPING OIL


Bay and Sage permeate this garlicky oil, infusing it with wonderful earthy and woodsy flavors.

1/2 cup olive oil
2 garlic cloves, crushed
2 fresh sage leaves
1 bay leaf

Combine all of the ingredients in a small, heavy saucepan.  Cook over medium-low heat until the thermometer registers 180 degrees.  Reduce the heat to low, and cook for 20 minutes (do not allow the temperature to rise above 200 degrees)  Cool to room temp.  Drain the oil mixture through a sieve into a bowl, and discard solids.  Yield: 12 servings (serving size 2 teaspoons).

***


BASIL DIPPING OIL

Just two ingredients combine for a complement to all kinds of GF breads.

2 cups chopped fresh basil leaves (about 2 3/4-ounce packages)
1/2 cup olive oil

Combine basil and oil in a small, heavy saucepan.  Cook over medium-low heat until thermometer registers 180 degrees.  Reduce heat to low, cook 20 minutes (do not allow temperature to rise above 200 degrees).  Cool to room temperature.  Drain oil mixture through a sieve into a bowl, discard solids.  Yield 12 servings (serving size: 2 teaspoons).


***


THREE-PEPPER DIPPING OIL

The mild of this oil contrasts nicely with the sweet grapes in GF breads.

1/2 cup olive oil
1 pepperoncini pepper, halved lenghwise
1 whole dried hot red chile, crushed
2 whole black peppercorns

Combine basil and oil in a small, heavy saucepan.  Cook over medium-low heat until thermometer registers 180 degrees.  Reduce heat to low, cook 20 minutes (do not allow temperature to rise above 200 degrees).  Cool to room temperature.  Drain oil mixture through a sieve into a bowl, discard solids.  Yield 12 servings (serving size: 2 teaspoons).


xoxo Julie
http://www.goodiegoodiegluten-free.blogspot.com/