Toastitbags

Post by **tex** » Tue Jun 07, 2011 2:24 pm

Sara wrote:I have been plucking it off and handing it to my husband, along with the few leaves it has touched.

You're bolder than I would be in that situation. If you eventually discover that you can also eat those lettuce leaves that the bread rested on, without adverse consequences, you may be in a state of spontaneous remission, and/or asymptomatic. Many/most of us couldn't get away with removing a piece of toast that was perched on or above any other food on our plate, and then eating what was left.

If bread touches my food, I either remove everything that might possibly be contaminated, (everything below it, if it's stacked on top, and if it touches the side of a steak, for example, I slice of a portion, and move the rest of the steak away from that area). Or, depending on how bad it is, including any suspicions about gluten that might be present, I may just abandon the whole thing, and skip eating, or make other arrangements.

I spent enough years sick, that I'd rather be hungry than sick. Hunger is much easier to resolve, than an autoimmune reaction.

Love,
Tex

sarkin · Post by **sarkin** » Tue Jun 07, 2011 2:30 pm

I'd be a lot smarter to remember to ask for them to omit the bread-y thing. I'm way better, but definitely still healing, and these slip-ups could be one reason why. I'm pretty generous about docking my portion where it has touched, but of course you're right that it's a risk.

If I had asked them not to bring it, I'd send it back (but I'd be afraid they'd remove the toast, wait a few minutes and bring it - and then I wouldn't at least have removed the layer I know to be contaminated).

Time to rewrite the chat I have with the waitress!

Thanks,
Sara

Post by **tex** » Tue Jun 07, 2011 2:41 pm

Sara wrote:If I had asked them not to bring it, I'd send it back (but I'd be afraid they'd remove the toast, wait a few minutes and bring it - and then I wouldn't at least have removed the layer I know to be contaminated).

That's exactly the way I see it, and that's why I don't send a plate back. Restaurants can't afford to waste food - that's not profitable.

Love,
Tex

sarkin · Post by **sarkin** » Tue Jun 07, 2011 4:11 pm

Tex, thanks - seems like I need to up my game.

BTW, I just looked on Elisabeth Hasselbeck's site, and one of the gluten intolerance signs she lists (and I'm guessing she didn't make this up, right?) is "Tingling or numbness in the hands and feet." Perhaps you can find her book in the $1 bin, as Zizzle did, and do a little early Christmas shopping.

Here's a link - and this is pretty basic stuff, not references to obscure research: http://www.gfreediet.com/nutrition.html

Maybe they'll believe the famous blond lady, if they won't listen to you, each other, or the researchers?

Love,
Sara

Post by **tex** » Tue Jun 07, 2011 7:56 pm

She probably got her info from Dr. Hadjivassiliou. He's been publishing research on the neurological effects of gluten sensitivity for over a decade.

http://jnnp.bmj.com/content/72/5/560.full

Love,
Tex

sarkin · Post by **sarkin** » Tue Jun 07, 2011 9:28 pm

Tex,

I have been that fellow's biggest fan, since you drew my attention to his work. I am (not exactly) grateful for my GI symptoms - because I think I also had brewing neuro symptoms that would never in a million years have been figured out. I bet I don't reverse the whole shebang, at my age, but am thrilled to have stopped the damage. I'm sure you understand my intent, even if you shake your head at the way I've said it - as a fellow 0201-er with neuro symptoms. NOT to mention joint pain.

I was assuming Dr. Green was behind Hasselbeck's list. I hope the two are in good mutual esteem, for the sake of many, many people - most especially those as yet undiagnosed.

Love,
Sara

dgshelton · Post by **dgshelton** » Tue Jun 07, 2011 9:57 pm

I made fried zucchini and yellow squash tonight. It turned out really well. I couldn't find any masa, so I used a mixture of corn flour and corn meal. I soaked them coconut milk (So Delicious, thank you Sara) and then dipped them in the corn mixture. I fried them in peanut oil. They tasted better than I remembered them tasting when my Mother made them. I think the coconut milk would work great for the fried chicken. It is really thick, almost like buttermilk, so it sticks really well and helps the breading adhere. My dad southern fried some fish and I made a slaw with a sweet and sour dressing. It was a very enjoyable meal and my tummy feels fine tonight!

Thanks for the suggestions, everyone!

Hugs,

Post by **tex** » Tue Jun 07, 2011 11:17 pm

Sounds delicious!

Hugs,
Tex

sarkin · Post by **sarkin** » Wed Jun 08, 2011 7:14 am

Wow, that does sound good. Denise, you sure seized the reins of GF cooking in a hurry! Good for you, and thanks for sharing.

You're inspiring me to step up my experiments with coconut milk ;)

YUM,
Sara

JLH · Post by **JLH** » Wed Jun 08, 2011 11:55 am

I travel with my toaster oven. In fact, we just got back from celebrating my Mom's 95th birthday. My girlfriend's husband thinks I am eccentric even though I sent him a paragraph on cross contamination after the last visit.

Happy Birthday to those I missed.