Guest guest Posted August 13, 2002 Report Share Posted August 13, 2002 Hi! I've been using distilled vinger for years and I haven't had reactions to it. What I suspect might be the problem is the sour cream. It could be that a) you've got bit the lactose intolerance going on, or/and the sour cream isn't really gluten free. Wendy's might be using a brand which uses gluten-based thickeners in it, and not be aware of it since labelling standard in the US are pretty vague. You might want to ask them to be sure about what ingredients their supplier is using. I ran into problems when a restaurant I'd been going to for years switched brands of sour cream. I didn't take long to find the culprit because I'm not a very adventurous eater when I go out! Pam Message: 6 Sat, 10 Aug 2002 20:24:13 -0000 " dandoland " Re: Wendy's Rest. ___GLUTEN FREE > Potatoes: including, Chives, Sour Cream, Country Crock Margarine, AND Brocolli and Cheese > Taco Salad: including, Chips, Sour Cream, Chili, NO Salsa (because of the distilled vinegar)-(I ate their salsa before I knew this and I reacted....I was discouraged not knowing what it was that bothered me....now I guess I know) HotJobs, a service - Search Thousands of New Jobs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2002 Report Share Posted August 13, 2002 > Hi! > I've been using distilled vinger for years and I haven't had reactions to it. What I suspect might be the problem is the sour cream. It could be that a) you've got bit the lactose intolerance going on, or/and the sour cream isn't really gluten free. Wendy's might be using a brand which uses gluten-based thickeners in it, and not be aware of it since labelling standard in the US are pretty vague. You might want to ask them to be sure about what ingredients their supplier is using. I ran into problems when a restaurant I'd been going to for years switched brands of sour cream. I didn't take long to find the culprit because I'm not a very adventurous eater when I go out! > Pam Yeah...I've seen labels for sour cream that have " modified food starch. " Which means it can be any form of starch - some gluten free and some not. It's a pain. I avoid it all together! Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2002 Report Share Posted August 13, 2002 Lynette Have you taken any slippery elm for the digestive complaints? If you use them and pineapple or papaya enzyme after eating beans and other difficult proteins you might not get as severe a reaction to them. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2002 Report Share Posted August 13, 2002 Yes, after reading about vinegar, I'm starting to think that it must have been something else. I'm wondering if it was just the beans in the chili that gave me the problems. Beans, all by themselves, could cause Celiac type symptoms, just because they are a protein that is hard to digest. I do seem to react to many kinds of beans. Do any of you? Lynnette - Pamela Heath Tuesday, August 13, 2002 12:00 PM Re: Digest Number 374 Hi! I've been using distilled vinger for years and I haven't had reactions to it. What I suspect might be the problem is the sour cream. It could be that a) you've got bit the lactose intolerance going on, or/and the sour cream isn't really gluten free. Wendy's might be using a brand which uses gluten-based thickeners in it, and not be aware of it since labelling standard in the US are pretty vague. You might want to ask them to be sure about what ingredients their supplier is using. I ran into problems when a restaurant I'd been going to for years switched brands of sour cream. I didn't take long to find the culprit because I'm not a very adventurous eater when I go out! Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2002 Report Share Posted August 14, 2002 Hmm Many other lists Lynnette but Above Rubies, MOMYS, FSAH, GFCFRecipes, ChristianVegan, GentleKeepers, uhhh, can't remember them all - grin. Slippery Elm is fine for nursing. Beano is supposed to be GF and we have used it with our CD daughter with no problems but better to check with the manufacturer. BL - The Kraft's Tuesday, August 13, 2002 7:18 PM Re: Digest Number 374 Thanks for the advice. I wonder if this is ok to take when you are nursing? Do you know what is in the product Beano? Would this work the same? I wonder if there is gluten in it. Thanks. Lynnette : ) p.s. Brenda-Lee do I know you from somewhere else? Were you ever on another list unrelated to gluten, perhaps a Christian ladies list or something? - Brenda-Lee Olson Tuesday, August 13, 2002 1:59 PM Re: Digest Number 374 Lynette Have you taken any slippery elm for the digestive complaints? If you use them and pineapple or papaya enzyme after eating beans and other difficult proteins you might not get as severe a reaction to them. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2002 Report Share Posted August 14, 2002 Thanks for the advice. I wonder if this is ok to take when you are nursing? Do you know what is in the product Beano? Would this work the same? I wonder if there is gluten in it. Thanks. Lynnette : ) p.s. Brenda-Lee do I know you from somewhere else? Were you ever on another list unrelated to gluten, perhaps a Christian ladies list or something? - Brenda-Lee Olson Tuesday, August 13, 2002 1:59 PM Re: Digest Number 374 Lynette Have you taken any slippery elm for the digestive complaints? If you use them and pineapple or papaya enzyme after eating beans and other difficult proteins you might not get as severe a reaction to them. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2002 Report Share Posted August 14, 2002 I think those are good suggestions. I find that the gas problems are easily remedied by discarding the soaking and cooking water of the beans. Deborah Lynette Have you taken any slippery elm for the digestive complaints? If you use them and pineapple or papaya enzyme after eating beans and other difficult proteins you might not get as severe a reaction to them. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2002 Report Share Posted August 14, 2002 Deborah I always do this anyway and the men in my family especially suffer from what they refer to as musical fruit (beans) no matter what. We discovered in an old Hutterite cookbook the suggestion to always serve pineapple in some form when serving beans (cook it in the beans or serve it as a dessert) and this seems to work well for us. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2002 Report Share Posted August 14, 2002 Lynnette, I cannot tolerate many beans at all either. I wish I could because it would make it a lot easier to cook vegan and gf. Tracy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2003 Report Share Posted April 6, 2003 Never thought about putting something like that over pasta...thanks for the recipe and the tip-I'll have to try that one. Welcome to the list! Jen Sunday, April 06, 2003 3:38 AM Digest Number 374 There is 1 message in this issue. Topics in this digest: 1. Hot Artichoke & Spinach Dip Teri Anderson <washbear_1999 ______________________ ______________________ Message: 1 Sat, 5 Apr 2003 07:27:16 -0800 (PST) Teri Anderson <washbear_1999 Hot Artichoke & Spinach Dip Hi, I'm a newbie and my first post. I recently tried this recipe and really enjoyed it. The next time I make it, I'm going to try it over pasta. Enjoy! Teri Crockpot Hot Artichoke & Spinach Dip 2 c frozen chopped spinach 13.75 oz. can artichoke hearts, drained 1/2 c alfredo sauce (I used Bertolli Creamy Alfredo) 1/2 c mayonnaise 1/4 t garlic salt 1/4 t pepper 1 c (4 oz.) shredded Swiss cheese Cook spinach as directed on package. Drain, pressing with a fork to remove excess liquid. Grease crockpot. In a 1-3 qt. crockpot, combine all ingredients. Mix well. Cover and cook on LOW for 1 1/2 to 2 1/2 hours. Serve with sliced French bread, crackers, or raw veggies. Refrigerate any leftovers and use within 3 days. ===== Futile - the Winds - To a Heart in port - --Emily Dickinson Tax Center - File online, calculators, forms, and more http://tax. ______________________ ______________________ Quote Link to comment Share on other sites More sharing options...
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