Why I No Longer Look Forward To The Holidays

Post by **tex** » Fri Jan 13, 2012 1:11 pm

(and why I'm glad they're past).

Because of all the flour floating around in virtually all kitchens in the weeks leading up to the holidays, as everyone feels obligated to bake beacoups of cookies and other gluten-laden goodies.

The D finally stopped, day before yesterday.

Tex

nancyl · Post by **nancyl** » Fri Jan 13, 2012 1:32 pm

Tex,
I am glad you are feeling better. I know, why is it that we do so much baking for the holidays. Why not just eat normal.

Nancy

Lesley · Post by **Lesley** » Fri Jan 13, 2012 1:37 pm

So it wasn't the green beans? Or did that kick it off?

Glad you are feeling better. Hope it continues.

Gabes-Apg · Post by **Gabes-Apg** » Fri Jan 13, 2012 1:39 pm

Tex
glad to hear that the D has stopped. that was a long flare ? 3 weeks.

Any event/celebration/ gathering where the focus is on food (or alcohol) is not easy for MC'ers.
it is even harder if there are people who you have not met before or eaten a meal with
being careful and particular about cross contamination can come across to others as slightly obsessive..... (mmmm maybe not slightly)

Nancy,
not sure about the USA, but here in Oz, the overkill of 'cooking shows' and that people can cook gourmet meals in their homes has meant that meal prep is a bit of a competition....

Post by **tex** » Fri Jan 13, 2012 2:03 pm

Lesley wrote:So it wasn't the green beans? Or did that kick it off?

That was a separate reaction, (a one-shot deal), that occurred prior to the main event, but it probably caused me to be extra-sensitive for a while, because it almost surely lowered my threshold for a reaction, so it probably didn't take much cross-contamination from other sources, (cookie-baking going on everywhere, etc.), to get a chronic reaction going.

Tex

Post by **tex** » Fri Jan 13, 2012 2:09 pm

Gabes,

Yep, 3 weeks is pretty close.

The home cooking Renaissance must be world-wide. You can't even watch the morning news over here anymore, without seeing a segment on cooking something or other. As we say here in the South, the media is "eat up" with a fascination of cooking.

Tex

Post by **tex** » Fri Jan 13, 2012 2:13 pm

Nancy,

I guess that's one thing that helps to make the holidays more unappealing for us - we have to continue to eat pretty much "normal", (whatever is normal for us, that is), while everyone else feels obligated to pig out.

Tex

MBombardier · Post by **MBombardier** » Fri Jan 13, 2012 3:09 pm

My favorite grocery store is a start-up by a Seventh Day Adventist man and his son. Yes--they are closed on Saturdays, but it hasn't hurt their business, believe it or not. They have an amazing produce section, and I was talking to the produce guy, like I do fairly often, and he said that some people he had talked to said that they were just going to get snacky stuff and go to a movie for Christmas. Very low-key.

We couldn't do that for this year because my son and his family were in town and we ended up having Christmas with five families, but that totally sounds like a plan for next year!

Zizzle · Post by **Zizzle** » Fri Jan 13, 2012 3:53 pm

3 week sure is a long flare. Glad you are better.

In other news, TV personality, butter pusher, and queen of fried twinkies, Paula Deen is revealing she has diabetes...not exactly unexpected news. And Hostess, the maker of Twinkies, filed for bankruptcy protection. Maybe times are a changin'?

Robin · Post by **Robin** » Fri Jan 13, 2012 4:44 pm

Someone from here should start a cooking show. A cooking show for people with food allergies and sensitivities are in high demand! Since I was Dx with MC (6/11) I have met sooooo many people with food allergies and sensitivities! Is there anyone here who would like to take that on? It would be very interesting.

Robin

Robin · Post by **Robin** » Fri Jan 13, 2012 4:50 pm

Hi Tex,

I am truly sorry to hear that you haven't been feeling well! I am glad your doing better. I wont let anyone cook in my kitchen! That is a death sentence for anyone who tries too! LOL I have a very large kitchen upstairs which is mine, all mine! I have a very very small kitchen downstairs that anyone who wants to cook can be my guest, I will never cook in that one.

Be Well
Love
Robin

Lesley · Post by **Lesley** » Fri Jan 13, 2012 5:20 pm

I didn't realize you had such a long flare. Glad it's stopped.

A lot of baking goes on in the building I live in. I wonder if I am getting glutened just by living here?

Robin, your family knows you produce great food for them. Why would they want to cook?

There is a woman here in LA who is an expert gluten, dairy and egg free cook. She also helps with substitutions. I told her (on Facebook) that she should teach a course. I would go for sure!
I will suggest to her that she does it.

Deb · Post by **Deb** » Fri Jan 13, 2012 5:43 pm

One of the sites I follow http://www.facebook.com/pages/Dana-Carp ... 660?ref=mf is pretty well-known for her low carb /cooking eating and she is now working on paleo recipes.
She recently made a pilot for a food show that she's hoping gets picked up. I'm hoping so too!

TXBrenda · Post by **TXBrenda** » Fri Jan 13, 2012 7:41 pm

Tex,

Good to hear your flare has stopped.

Since my retirement, I have been working part-time in a convenience store. I thought something similar to the "gluten in the air' the other day, when a customer set a box of pancake mix on the counter & a small amount of the ingredients puffed out of the bottom of the box. I cleaned up the powder with a damp paper towel instead of brushing it into my hand & throwing it in the trash!

Also I'm glad I don't work as a cashier in a grocery store!

Take care

Post by **tex** » Fri Jan 13, 2012 8:02 pm

Zizzle wrote:3 week sure is a long flare. Glad you are better.

Robin wrote:I am truly sorry to hear that you haven't been feeling well!

Lesley wrote:I didn't realize you had such a long flare. Glad it's stopped.

Actually, it wasn't that bad - just a little D, as most GI docs would say.

Seriously, it was nothing like my original episodes, years ago - those were rough as a cob, and I was as sick as a dog. This time, outside of a few minor aches and pains, now and then, the worst part was having to change ostomy pouches in the middle of the night - that's not my favorite time for such pursuits, but really, it's not as bad as having to run to the bathroom, because there's usually no urgency involved, (unless I should happen to wait too long, of course). All in all, I was blessed with a pretty mild episode, IMO, and I believe the reason for that is because I only had a low-level exposure, due to small but repeated cross-contamination events. The fact that the exposure lasted for more than a day or two, allowed my antibody production level to get up to a fairly high level, which resulted in an extended reaction, (because it takes a while for anti-gliadin antibodies to decay.

Brenda wrote:Also I'm glad I don't work as a cashier in a grocery store!

I cringe every time someone picks up a sack of flour, because when I was in high school, I worked in a grocery store, and virtually every time I picked up a sack of flour, (regardless of whether it was in a cloth sack or a paper bag, the flour would either sift out the bottom of the bag, or blow out the top, (if squeezed), or both. The flour shelves always had flour dust on them, and sometimes small piles.

Tex