text:
Please go to my updated How to Go Gluten-Free Page
- Karina's Recipe Box
- My Dairy-Free Recipe Box
- MY e-Book Cookbook
- Baking Tips + Substitutions
- How to Cook Quinoa in a Rice Cooker (+ recipes)
- Muffins
- Cake + Cupcakes
- Vegan Recipes
- Low FODMAP Recipes
- Soups for Soul + Body
- Slow Cooker Recipes
- Comfort Food
- Dinner Ideas
- GF ABCs
- How to Go Gluten-Free
- How I Got Here
How To Start Living Gluten-Free
Please go to my updated How to Go Gluten-Free Page
114 comments:
- Anonymous said...
HI--This is a great source of information for the newbie to the gf lifestyle. I especially appreciate your commitment to whole healthful foods,not processed gf junk food, the real key to gluten free eating. Keep up the good work, I can't wait to see what's next.
- 17:02
- ~kirsten~ said...
Oh man. That is so great. Thank you Karina! I got here (your site) from Chris at stumblingoverchaos.blogspot.com. I haven't been OFFICIALLY diagnosed but went off gluten for about 4 months and NEVER felt better in my life. That said, I fell off the wagon a couple months ago and your site and all the info in it may just push me back into it. I mean, you'd think I'd stick with it since I literally have not felt as good as I did GF ever in my life. Keep posting, you are a huge encouragement, and I've only been here for 2 days!!
- 19:26
- karina said...
Thank you both for taking the time to comment! It's always fun to read feedback. Come back and visit often.
Take care and eat well!
- 05:57
- Anonymous said...
My mother is a celiac on a gluten free diet for five years now -- and I just got diagnosed with the gluten intolerance gene, among other things (but not full fledged celiac). So, it's on to a gluten free and possibly casein free diet for me!
I wanted to let you know how exciting it is to find gluten-free blogs on the internet. Yours is so much more personal than a cookbook and the shopping lists have already been a help. Thank you so much.
- 18:01
- LaURi* said...
I love you!♥
I can't tell you what a big help this blog is to me. My blood work cant back positive for celiac disease two weeks ago and ive been struggling to find things to eat, as im sure you know its also super fusturating.
Thanks for the inspiration that its not really as bad as it seems!
- 14:13
- karina said...
Anon~ Thank you so much! [That this blog has helped] means a lot to me. Hope you're feeling better every day!
LaURi* ~ It is frustrating at first - but it does get easier - trust me! Hang in there, and stop by again...I'm always adding something... ;-)
Be well, you two!
- 06:25
- Anonymous said...
I didn't know where else to post these questions/comments. I'm allergic to wheat but also a celiac.
-Have you found a gf chewing gum?
-Have you found a good liquid (NOT antibacterial) hand soap that is GF? I usually know when I touch wheat because I get a spidery red rash but I'm nervous about using a product that is WF but not GF and then eating without washing the gluten off.
- 20:06
- karina said...
Many gums are GF - Wrigley's Eclipse is one I've used. Check the GF lists linked in the article above for more brands.
The liquid soap I use is Softsoap - all their soap is gluten free [as of this writing]. They have several that are not antibacterial.
- 08:50
- Lynn said...
I wish you'd been around when my mom was diagnosed years ago... we had a hard time with it, made even harder by the fact that we're vegetarians, and my grandmother and father won't give up their gluten (long, long story). My aunt was diagnosed recently, and my uncle went completely gluten free for her, like your husband. We didn't even think about the fridge handle thing! I'll have to mention that to my mom.
Your zucchini gratin sounds really good, I'll have to keep checking back for more recipe ideas (I'm the amateur chef in the fam). I love the gluten free bread crumbs you do - we keep those waffles around all the time, but I never thought about using them to make bread crumbs.
Thanks for the recipes!
- 15:36
- k a r i n a said...
Hi Lynn!
It's hard at first, I know. Especially for vegetarians. I'm glad you're stopping by now; and glad your family is responding to the gluten-free lifestyle.
And yes - do try the Van's waffles for GF breadcrumbs [I know some folks out there think that's a rather strange idea, but, trust me! They are crunchy and golden and very close to the "real thing".]
Thanks for your kind comments!
- 16:00
- Anonymous said...
I had to post a response because so much of what you've written is what I've been looking for! I got a phone call last week from my Dr. that basically said, "you have celiac, go online and find the diet.". I was so happy that what's been happening to me is both 'real' and treatable....then came the frustration of figuring out the diet alone and bad (health) days I can only attribute to hidden gluten. We have five children and so there's a lot of gluten in our house. Thanks for the inspiration of having a gluten free home. I am so thankful to have found your blog...thank you so very, very much for taking the time to help and encourage others along this frustrating, healing time.
- 16:32
- Anonymous said...
I'm currently doing an apprenticeship at a gluten-free/lactose-free restaurant. I must say, this looks very well put together, I'll have to read more, if for no reason other than to learn how to work with other products. You really should write a cookbook!
- 00:00
- Anonymous said...
although gluten-free for many years, this post is especially helpful - thanks so much! love the new look, and yes, you should definitely write a cookbook!
- 03:02
- karina said...
Hi Anon~ Wow! That's some in depth medical guidance, eh? ;-) Or maybe it's progress. Many of us "on-line" know more about living gluten free than the doctors [did I say that out loud?].
- 09:38
- karina said...
Hi Anon! A gluten free restaurant? Wow. That's terrific!
Hola, Anon! Thanks so much! [I am linking the new look, too. Having fun tweaking...] Glad you posted.
Thanks, both of you! Take care.
- 09:42
- Midwest Mother said...
I would like to send my sincere thanks for your web site. I think your site is the most impressive, enjoyable compilation of information on any topic, much less celiac disease and how to live/eat with gluten intolerance, that I have come across since surfing the world wide web daily for years.
I do not have a gluten intolerance but have a 20 year old daughter that had been feeling sick for years. As a last resort, knowing our insurance would not cover the visit, we took our daughter to Mayo Clinic in the summer of 2004. We left Mayo Clinic with no diagnosis and the recommendation for my daughter to take Citrucel, antidepressants, and she should see a psychiatrist. Her health continued to deteriorate to the point she could not function and was going to drop out of school and move back home, when I happened to see a young woman on Good Morning America last January. My daughter had all but one symptom this young woman on TV had, as thankfully she had started vomiting after eating or I am not sure I would have put the information together.
My daughter did NOT have one notable symptom resounding in the volumes of symptom information lists I have looked at, that being weight loss. My daughter would be classified as medically obese as she is overweight. She never had the poor dietary habits of a normal teen, and danced 5 days a week all through high school but could never lose weight. Rarely do you read that you can be overweight and have celiac but I have found medical information from a Dr. Joseph Murray at the Mayo Clinic that obesity should not rule out the possiblity of Celiac Disease. Dr. James Braly M.D., author of Dangerous Grains, states there are more obese / overweight people with Celiac than underweight people.
In the Winter 2006 edition at Celiac.com, there is an interesting article by Melissa Croda called, Celiac Disease and Obesity - There is a Connection. Though I wanted my daughter to have testing to be diagnosed she had become so severely depressed and sick of Drs., as well as me and my constant daily research for what was wrong with her, she was unwilling to get tested. However since she was at a desperate low in her life, she reluctantly asked what she could and could not eat, never expecting anything.
Within 48 hours of cutting out bagels and macaroni and cheese, the mainstay diet of a poor college student, she could not ignore how different she felt within such a short period of time. In 3 days she felt better than she could remember feeling in years and there has been no looking back for her since last January. Sadly I feel if my daughter had been very thin, quite possibly some Dr. over the years may have questioned a gluten problem. Thankfully I found the Gluten Free Goddess and thus I have been frequenting your site for the past 10 months. I am never disappointed!
Today I had once again been trying to find what bouillon you had recommended that I had seen on a list last summer, but have not been able to find since. It is so helpful to have specific product names, and I always prefer and trust your recommended brands, when cooking for my daughter the few times a year she returns home. For whatever reason, this is the first time I have seen a way to reach you, so I took advantage to share a bit of our story, and to let you know what a marvelous and inspirational resource you are.
I want to thank you for the generosity of your time and the passion you put into your web site. Please know you are sincerely appreciated from a mother in the Midwest.
- 16:33
- Karina said...
Hola, Midwest Mom!
Thank you for your kind and informative comment. I [and readers] truly appreciate it.
Celiac disease has an ever-widening spectrum, and not everyone has classic malabsorption symptoms. This is an important message to post.
I'm so glad to hear your daughter is improving on a gluten-free diet - thanks to an alert mother!
To answer your question, the bouillon I use is called Better Than Bouillon. It's delicious, and organic. It comes in a jar. I've seen it available at Walmart, Whole Foods, and Albertsons, too, I believe.
Today I posted my favorite mac & cheese recipe, called Kicked Up Mac & Cheese. If your daughter misses mac and cheese, she might give this recipe a whirl.
Take care, and thank you, again, for writing this fab comment for our readers!
- 16:42
- Neurotic Grad Student said...
My boyfriend has Celiac's and it is very stressful for me, an abysmal cook to begin with, to find easy to prepare meals for him. This web site is very encouraging for those of us with loved ones who have these dietary restrictions. Thanks for your help and effort. I will be checking back here regularly.
- 15:27
- Karina said...
Hi Grad Student!
I'm glad you found GFG. Browse the recipes via Labels - there are lots of easy ideas. I'm not really a complicated cook. It's more toss-together cooking, so no fear!
Take care - and be well - both of you.
- 16:57
- Kelley said...
I know this is an old post, but I have just found it. I learned that I have Celiac about a year ago, but I didn't fully go gluten free until this week (long LONG story)!
Anyway, I've been browsing your blog for hours it seems, marveling in all of the delicious looking recipes. And I just wanted to say thanks for being here. Your blog has been a great encouragement for me. <3
- 17:10
- sms said...
i'm so thrilled i found your website today! i've been trying to go gluten free for 6 months. and i've been discouraged by some of the cookbooks i've seen, & am excited to try some of your recipies, they look and sound delicious! over the holidays i had a hard time w/contamination and really suffered. i was in so much pain. people know i can't eat gluten but can't understand why i can't have stuffing! etc.
is there a way to bring your own food as a guest w/o offending the hostess? thanks
- 23:03
- Karina said...
Hi Kelley!
I'm glad you found my blog - and although this is an old post, it is viewed every single day - multiple times - by newcomers and the newly diagnosed.
Take care and be well - welcome to gluten-freedom.
Hi sms~ I'm glad you stopped by.
Bringing food to an event or another's dinner party is never an easy thing to do [it's a delicate tip toe between expressing your own needs and setting a boundary and keeping your host/hostess happy], but it can be worth it.
Cross contamination is a very big issue, and if hosts really understood how hard it is to make an absolutely 100% gluten-free meal for a guest, they'd be grateful for your offer to bring your own dish.
I usually try to distill it down to an image they can understand. I say, If I inadvertently eat a speck of gluten the size of ONE TENTH of a grain of rice, I will be sick for three days. At that point, they usually say, Oh my! Well by all means, bring that lasagna of yours!
Some, in spite of your best explanation, will still choose to be offended. If they make that choice, they were not truly your friend to begin with. Unfortunately this is true for family, too.
Then there's the other option [I do most often]. I eat before I go. Once there, I drink a glass of wine, relax and enjoy the company.
- 16:56
- Slacker Mom said...
Thank you for the service you have provided here. I had found your blog a couple of months ago, not sure if this was going to be a permanent thing for me.
I just got my diagnosis yesterday, and now I will have to adopt this lifestyle.
I know I will come back again and again to check on something, to find a new recipe as I am ready to try more and more.
Thank you thank you thank you!!!
- 15:59
- Karina said...
Welcome to the GF Lifestyle, Slacker Mom!
You'll be feeling so much better soon. Take it slow at first, and give your body time to adjust, to heal, and find strength again...
And in the meantime, there are some yummy recipes here to try. ;-)
- 16:06
- Anonymous said...
This is a great site. One more thing gluten sensitives need to be aware of: many beauty products such as shampoo, conditioner, soaps have wheat in them. It took me quite awhile to figure out why I was still having symptoms even after cutting out gluten.
- 12:00
- Anonymous said...
Wow! I am so happy I found you!
My Fiance has been diagnosed with celiac disease. I am so excited to make your recipes! I am making pumpking cheesecake tonight (valentine's day) to surprise him!!! Thank you.
- 13:21
- Karina said...
Hi Anon - yes, good point. I avoid hair products, cosmetics and lotions that contain wheat proteins.
Hi Lindsey! Welcome. How sweet of you. Your fiance is a lucky man. ;-)
- 11:15
- kerry said...
Thank you for your website and blog. I was diagnosed potentially celiac in the beginning of January as the Dr. thot I had DH. After two skin biopsies and blood work I was definitively diagnosed mid-month.
After crying for a weekend I became proactive and found your God-sent blog and recipes! YUM! I do not feel like I am suffering; to be honest I think I am eating much better!
So thank you, thank you, thank you! As I type this the smell of your goddess cake is wafting thru my kitchen! Cannot wait to share it with my family and friends tonight!
Keep the recipes coming!
- 12:09
- Karina said...
Hi Kerry!
I'm so glad you found my blog! Welcome. It gets easier with each passing GF day, I promise. And the best part is - you'll feel better!
Come back soon. :-)
- 14:46
- Anonymous said...
Wow, I have never had more help than I have in the past 10 minutes going through your website! I have been GF for about since Jan. (I couldn't give it up around the holidays!) I have never felt better, I have both celiac and lupus, AND one kidney! And since I have cut out gluten my immunity has vastly improved, all awful symptoms have dissapeared, and I feel about 10,000 times more energetic. I am so exstatic to have found your blog, and thanks for putting it out there! I'll be a religious reader from here on out.
- 19:13
- Anonymous said...
What brand of corn tortilla chips and blue corn tortilla chips do you recommend?
- 06:30
- Karina said...
Hi Anon!
Welcome. I am sorry to hear that you have both celiac and lupus - an all-too-common pairing. That is a lot to handle! But you are moving in the right direction, toward living gluten-free.
Come back often! I wish you renewed health and healing.
- 18:01
- Karina said...
Hola Anon!
As for chips - the tortilla chips I like are Whole Foods and Trader Joe's plain or salted organic yellow, or organic blue corn chips.
They are listed as gluten-free. [I also avoid soybean oil, another reason I like both their brands.]
As always - please read labels. You never know when a company may change their recipe.
Be well!
- 18:04
- Christina said...
My 14 year old son and I just found out we both have Celiac Disease, I found your blog today and am so thrilled. You've answered so many of my questions!
- 17:40
- Karina said...
Hi Christina!
Welcome - I'm glad you found us.
- 16:31
- Matt said...
Thank you for your writings.
- 10:15
- Bridget said...
Hi Karina,
You don't know me, but I just wanted to say a huge thank-you...for just being you!
I stumbled on your website whilst looking for some recipes for my son (who has recently been diagnosed, via a natural practitioner, as being gluten intolerant). I have to admit I was feeling a little peeved at the prospect of gluten free shopping and cooking – until....I saw your beautiful website. I am now feeling all lush and prepared and not intimidated by the limitations at all. So a million thanks to you.
I wonder if you ever thought that you would touch and inspire someone all the way over in Australia!?!
Hope this finds you well and happy,
- 10:05
- Lou Ellen said...
Hi...love this gluten free site. My son was diagnosed with celiac disease by blood work and symptoms. Been experiencing symtoms for over ten years and thereby could only eat certain things that agreed with him but it wasn't until this last Fall after going to emergency room with such abdominal pain that they did blood work and days later the results came back positive for celiac. He had lost weight due to constant diarrhea and some of his blood counts were also low....he immediately started to follow a gluten free diet and began feeling better...six months later he is symptom free and has gained almost 30 lbs. when he has something he shouldn't he experiences unplesant symptoms....returning to college again for grad. school in August will again put him into a less desirable environment (eating wise) for celiac and he knows that eating the "no-no's" and being possible symptom free is still damaging....so many questions but our biggest is....is a small intestional biopsy necessary to make celiac conclusive like so much of the literature suggests? He is concerned that one is necessary based on what we have read even though his wonderful results from eating gluten free suggests otherwise! I could write a book and would love to educate myself on recipes etc. ...thanks and I am going send this website on his way....Lou Ellen I also wanted to comment on his symptoms that have cleared up almost 100%: abdominal pain, bloating, gas, indigestion, achy joints, ezcezma, tiredness, weight loss...In addition, an interesting fact is that he has craved chinese food for years since his symptoms began and ate it several times a week...his body tolerated it quite well altho, now I wonder if it is all that good for you?! Bye, Again
- 09:48
- Anonymous said...
Hi...My boyfriend has celiac and I've been experimenting with baking many different things for him. One thing that has given me a lot of trouble is cookies. I can't get them to stick and hold to a cookie shape. It's like they just melt in the oven. I use a mixture of flour, and have tried adding an extra egg white, but still have not had much success. Do you have any new suggestions? I would love some help. Also, I'm going to attempt to make him some bread in the next week...do you have any helpful hints for that?
Thanks much!
- 18:01
- Karina Allrich said...
Hi Mandi,
Cookies can be problematic. Try chilling the dough first. Make sure the oven is pre-heated. You might try using parchment paper on the baking sheet... And using a tad less liquid to create a stiffer dough.
Or...you can do what I do - make cookie bars in a pan. They're easy, and never disappoint [unless you over-bake them]. Check my recipes for cookie bars.
Take care and be well - your BF, too!
- 10:20
- lam3001 said...
Hey this is a great intro to being gluten-free (especially for vegetarians like me). I found out a couple of months ago after my mother figured out she had celiac disease.
I had to crack up when I read your comment about dropping the chocolate croissants and picking up rice cakes with peanut butter... I think I pretty much lived on rice cakes with peanut butter and corn chips with humus for the first few weeks.
It also took me a while to go truly gluten free -- at least a month or so -- I think I just wasn't willing to accept all the cross contamination issues. I was eating lunch out everyday a few months ago, and many take-out dinners too...
Anyway, thanks for the resource!
- 00:55
- Anonymous said...
Hi Karina, I'm not gluten intolerant, but several friends are and we got together the other night, and I baked the Dark Goddess Cake. I just wanted to thank you for the resources. I've pointed several acquaintances here over the years. Keep on sharing your knowledge with us!
- 11:20
- Tracy said...
In your experience, have you heard anything about gluten being related to behavior changes in children? I just heard on Oprah yesterday that there is some evidence to support a gluten-free diet actually helping kids with autism. The mothers on the show described their kids' behavior improving after going GF. My child is not autistic, but is prone to temper tantrums (often related to sugar!) and I wonder if it would help to try a GF diet? Have you heard anything about this?
- 09:00
- Karina said...
Heya 3001! Glad you found it useful. Hope you're hanging there- and doing great! :)
Thanks, Anon- and enjoy a piece of Dark Goddess cake for me (now that I must avoid eggs). ;)
Hi Tracy! Yes, absolutely. The proteins from wheat/gluten and milk have an opiod effect on our brain chemistry.
With all the processed foods out there- we (as a nation) are consuming these proteins in everything- flavorings, additives etc.. And fast food. Our kids are eating more added (non-related) proteins with every bite.
In other words- when you bite into a ranch style chip you're not only eating potato- or corn- you're eating the milk proteins, wheat proteins and food components of other flavors used to enhance the chip.
It's overload.
No wonder our kids feel assaulted.
Google this issue- because there is a lot of information out there on this.
Good luck!
- 09:54
- Liz said...
I love your website!! Your story gives me such inspiration to move forward. I'm 46 years old and I was diagnosed 6 weeks ago with refractive celiac disease. In 2 short months, I went from a healthy and active 135 pound woman to 103 pounds (I'm 5'8"). The only sympton I had was severe diarrhea. I spent almost a month in a hospital on Long Island before I finally found Dr. Peter Green at the Celiac Disease Center @ Columbia University in New York to treat me. With his research on severe celiac villi atrophy, he is able to keep me alive with a mixture of steriods, Xafaxan and Entercort (along with tons of vitamins and minerals and at least 3 Boosts a day). I never knew that Celiac Disease could be THIS bad. In order to correct the damage done to the villi and try to absorb some protein, I will be on these medications for about a year along with the gluten-free diet forever! That's why I love your website...there is so much for me here. It's my new home. I can't thank you enough! I just want to get better (it's going to be a long journey), enjoy my family and embrace my new life.
- 20:46
- Anonymous said...
Thanks Karina, this is awesome info.
i was diagnosed nearly 4 years ago and really would have liked a helping hand and some moral support back then.
nowadays it has become much easier as
Gluten Intolerance has taken on epidemic proportions in Australia in the last couple of years and more and more GF products are available in the shops.
- 14:13
- Karina said...
Hi Liz- Wow- what a journey you've been on! Thank you for your kind words. I hope you continue to improve and feel stronger- take good care of yourself!
Hi Anon! Thank you, as well. I'm glad, too, that more info and gluten-free products are available now. And you know what? I suspect we're (still) only glimpsing the tip of the iceberg.
Be well- both of you! :)
- 09:33
- Anonymous said...
I'm so glad that someone else has stood in the grocery store reading fine print. My first trip post "celiac positive" results I spent almost 2 hours and came out with 2 small bags *sigh* each day is a challenge but with the support of family and friends it's getting easier! Thank You for your wisdom and chocolate chip squares they are a blessing! I'm passing on your website to my mom, she'll get a kick out of your sense of humor!
Toronto, Canada
- 17:14
- Anonymous said...
This site is a godsend for me who is just beginning on this road. I was feeling overwhelmed and defeated before I even began but your well organized, easily navigated site has made me much more calm and confident on this new journey. A journey that will take me through the rest of my life. Thanks for being so dedicated to helping others. I feel like with this beginning, I will be successful!
- 13:15
- V & P said...
Thanks so much... you advice is so important to us newbies!
- 01:19
- harlowe said...
I love this site Karina. Thank you so much for those of us who need it - badly. I am a newbie and from process of elimination, discovered it has been wheat that has been causing allergic reactions, so I have been on the search for gluten-free recipes. This site is the best one out there and I really appreciate it.
- 13:30
- maninas: food matters said...
hi karina, what's the issue with coffee? thanks!
- 08:40
- Karina said...
Hi- and thanks!- Jen, Anon, V & P, and Harlowe- Just know that "we've all been there". It's tough in the beginning- but I promise--- it does get easier. And better! :)
Hi Maninas- Coffee is highly acidic, and if heartburn and acid reflux are one of your celiac symptoms (it sometimes is the only symptom) giving it up will help you heal.
Coffee is also is a powerful digestive stimulant, and may act as a laxative on sensitive celiacs.
Other than that- watch for flavor additives that might not be gluten-free.
- 08:57
- Brazlebridge said...
Karina...your site has made me cry tears of relief. Literally. Your outlook is so positive and your advice "If I inadvertently eat a speck of gluten the size of ONE TENTH of a grain of rice, I will be sick for three days" may seem obvious but it has been the most difficult part of coping with contamination in a very large family. Thank you is really not enough...Bless you and your beautiful heart! Pamela
- 05:07
- Karina said...
Thank you for your kind words- you made my day!
Stop by often- and take good care of yourself, Pamela. Be well.
- 09:43
- Anonymous said...
Hi Karina,
Thank you for your informational blog. I too was diagnosed gluten-intolerant 8 months now, but hadn't gotten to the celiac damage yet. Sometimes I'm frustrated because I think I've been good and yet I have stomach issues. Your info. on those sticky proteins must be why. I have 5 people in my house and I cook for them separately sometimes (my children are not about to give up bagels and sandwiches). Now I realize it must be the cross-contamination of my condiments, and tiny crumbs. (I am careful to stir with different spoons, etc.) I will have to be more careful.
Thanks again!
- 10:53
- Karina said...
Hi Anon!
Cross contamination can be a pesky issue. Good luck with it- and I hope you feel better and stronger each day.
Take care!
- 19:50
- Anonymous said...
I love you! I am sure you hear that a lot. Thank you for this fabulous site. I wanted to add that my new "doctor", she's not an MD but she's absolutely brilliant, told me the reason we're allergic to gluten is because the wheat DNA was genetically modified in the '40's and not even bugs will eat it, 20 years later people started getting these disease I have (below) and they did the same thing with soy. I'm still learning and I have questions every visit to help me learn more about this dis-ease.
Needless to say, I'm allergic to wheat, dairy and soy. I was diagnosed with Ulcerataive Colitis in March, have had psoriasis for 41 years and developed a rapid heart beat a year ago. I am off all three things and am healing beautifully. I can tell by how my skin looks how my insides look and the outside is getting so pretty.
Okay, thank you, thank you, thank you!
- 20:23
- Anonymous said...
My sister & I are both struggling with gluten, and I have a dairy intolerance (couldn't keep the cows milk down since I was little). I have now made the commitment to eat gluten and dairy free. I was in denial for a long time about the dairy part (I like my morning lattes with milk).
This has been a long journey for me. I have been suffering from indigestion & vomiting for a long time. I refused to use the nexium and other crap the doctors hand out on a routine basis. I know they don't fix the problem, just the symptoms and actually make the problem worse. I found digestive enzymes and they made life more bearable, however this still didn't solve the problem.
Now we are coming up on the holidays and I am wondering on how to survive the family get together.
I am glad to find your site. I will have fun trying your recipes.
- 19:03
- Karina said...
Hi Tina,
Wow- such encouraging news. I'm so glad you found someone tuned in to gluten and food issues. Continue to heal and feel better- and stop by again soon!
Hey Carol!
It *is* a very long road for some of us. I'm glad you are finally uncovering some answers and getting the help you need. Please stop by again and drop a comment to let us know how you are doing.
Thank you both for sharing- it means a lot to me!
- 07:43
- Anonymous said...
Hi I'm Cambria and I'm 11 1/2 years old. I just found out that I have a wheat allergy and might have celiac disease. My mom and I found your website. It's really helped alot. I read about your husband going gluten free and my mom is doing the same thing with me. I just wanted to say thank you for your website it helped alot. :)
- 14:05
- Karina said...
Hi Cambria! Thanks so much for introducing yourself. Good for you (and your Mom) that you are researching on the Internet. Educating yourself will help a lot.
You sound like you have a great attitude- and a supportive Mom!
Come back again and let us know how you are feeling. Going gluten-free may help you to feel better than you ever have!
Take care- and say *Hi* to your Mom.
- 14:42
- Rebecca said...
Hi Karina-
Your site is great! Your informal approach makes me feel like we're already great friends. And your frequent mention that you're a goddess reminds me that I'm one too. A few weeks ago I found out I am allergic to gluten, casein, and brewer's yeast (which is in anything fermented, like black tea, vinegar, and wine) and I am pretty overwhelmed by the process of figuring out my new diet. I have been vegetarian for years, so I really appreciate the veggie recepies.
As I shopped (my day after grocery binge) at Whole Foods yesterday, I realized that all my favorite meat substitutes are made with gluten. I know you suggest a whole foods diet, but I just don't know what to do without that fake chicken in my dinners. What do you suggest?
- 09:20
- Karina said...
Hi Rebecca!
Thanks a bunch- I'm glad you stopped by. I was a vegetarian for years- my main sources for protein were::
Legumes- adding beans or chickpeas to soups, salads, roasted veggies, rice and stir-fries--- and my fave: hummus! (see my recipes)
Nuts- adding nuts to rice dishes, baking and snacking on almonds
Tofu- if you can do soy, try stir-fries with tofu (and also- some brands of seasoned tempeh are safe- check labels)
Cheese- if you can do dairy, or some of the rice/almond/soy based cheeses
I made burger patties with beans and rice
Under veggie recipes, look for my fab veggie loaf
I used large Portobello mushrooms as "burgers"- grilling them and add toppings like a super burger with grilled gluten-free bread
Eggplant sliced and roasted in olive oil, or as "Parmesan" is also a "meaty" alternative
Falafel cakes or "balls" are fab- made from chickpeas
Hope these ideas help!
Take care and be well-
- 14:27
- Les said...
Thank You !
Got the news today and I am in shock. I love food. Breads and breadded things are a souce of joy in my life. I got on the net and all the gluten free photos and advice seem like a taste bud death sentance. Reading your blog gives me hope.
Leslie B
Los Angeles
- 22:15
- roxy girl said...
Hey There,
My name is Megan and my husband was diagnosed with celiac disease and lactose intolerance March of last year so as you can imagine we are still pretty new to all this. He was always sick, even when we were dating, but after six years of marriage I finally got him to go to a specialist to find out what was going on. When he was finally admitted to the hospital he was 127pds at 6ft tall. He was basically starving to death. It was very scary. When he was first diagnosed he became very depressed but when he was finally able to except what was happing he started to thrive. We are learning more about this disease everyday and we are really beginning to appreciate the benifits of making all your food from scratch with fresh ingredients. He still has flare-ups occasionally because we still have so much to learn but I am proud to say that he now weighs 172 pds, thats heavier than he has ever been in his life, and is much healthier. He used to be the sick one, now I get sick more than him:-) Thank you for your website Karina. It has been very helpful not to mention user friendly. In the beginning its like learning a new language and it is so nice to have a resource that makes things a little easier. God Bless and Happy Holidays!
Thanks, The Romines> on the path to a healthier life:-)
- 17:23
- Anonymous said...
I want to thank you so much for this site. We don't have celiac in our family, but we have been told by a professional that our 8 year old daughter is on the autism spectrum, and being as the testing wait lists are a year long, we decided to be proactive.
She went gluten free last week while visiting grandma, and will continue here, as we have begun ridding the house of all things glutenous. We hope to cut dairy once she has adjusted, but as she's always had trouble keeping on weight, we decided to wait on the dairy until we're sure she's not going to start losing.
Your site has given me hope that we will make it through christmas parties and girl scout meetings. Thankfully, we homeschool, so cafeteria food and lunch trading isn't a problem.
I just think it's great that you embrace a lifestyle that you are given, instead of just accept it.
- 03:34
- dalia said...
i heave a long sigh and can only say thanks. i am gluten/wheat sensitive and lost 5 pounds after going off wheat for 2 weeks... but it's hard to know where/how to shop for wf/gf/cf products and have been grudgingly eating them again so as not to die of starvation at work.
thank you so much for this resource/blog. i will be devouring it (and all of the recipes contained therein).
- 12:33
- Anonymous said...
hey thankyou so much for all the info you posted you made realize some things i should be checking tht i never thought of(lipstick). i am 19 yrs old and i found out i have celiac 8 months ago, so i am still adjusting. i tend to slip up occasionally but then i realize i have to do this for my health. my 22 yr old sister also has celiac, she also found out when she was 19 and she is a big support to me. i was just wondering if you have any tips for my willpower when my friends want to order a pizza on a friday night!;)
thanks stephanie
- 20:04
- Deborah said...
Hi - I just typed a really long post and then lost it all!! SO, I will try to condense my question and just ask - I was GF for a year and recently went back to eating 'bad' food since November - I literally fell off the wagon. I was in despair, my weight constantly is going up, never lost more than 5lbs, and I could do with losing 50!! Anyway, since November, my skin feels like spiders are crawling over it all the time...and if I scratch or itch my skin, it then gets raised and has welts on it, and sometimes if I remove my clothes, I'll see welts over different places...is this due to being GF and then coming off it - would you know??
Many thanks - I absolutely love this site, and just came across it today.
- 22:32
- Janet said...
Dear Karina!! Thank you, thank you for all you time, research, encouragement and caring that you have taken to put this website together. You have helped countless people and I bless you for this!! I was about to pull my hair out when as a vegan, I was diagnosed with intolorence to gluten, chocolate, peanuts and all corn products!! I thought was is left!! You have helped so much! I am now seeing my youngest son with alot fo the same symptoms, and trying to find kid friendly foods is also a stretch! I just wanted to take a second and thankyou so much!! Kindest regards always, janet
- 07:49
- Kiwi said...
Thanks so much for the time you've put into this website honey! My mother is gluten-free and this site has been great!
We did a family trip to China recently and we've discovered that most of the Chinese food is gluten free and SO tasty!
God bless,
Kiwi Girl
- 12:38
- kate said...
i saw that you use better than bullion and i jst saw this on a celiac website (http://www.celiac.com/catalog/product_info.php?products_id=802)
The following items are no longer gluten-free and should be crossed out from your 2007 edition of Cecelia's Marketplace Gluten-Free Grocery Shopping Guide:
* bouillon/bouillon cubes: page 30 - Better Than Bouillon - Remove Reduced
- 14:09
- Karina said...
Hi Kate-
It's always wise to check labels for changes.
This what I found at the Superior Touch website::
Are your Better Than Bouillon products gluten free?
We do not add any Gluten in our Better Than Bouillon products except for our Better Than Bouillon Low Sodium Beef and Vegetable base, Crockery Gourmet Seasoning Mix Beef and Pork flavors.
As always, folks- check your labels!
Thanks, Kate! :)
- 14:54
- windy said...
Oh My God!!!! This site is a god sent. Although I have not been officially diagnosed I have had symptoms for a long time, frequent diarrhea, major acid reflux, exhaustion, cramps, gas. As you said I saw many docs whom said it this or that & take this med or that but never really felt better. As of late the symptoms got worse & I researched on the Internet. I have just recently begun a gluten free diet (only 2 days now) & it is a slow process. I really felt alone until I found this site. My husband is very supportive & willing to go gluten free too. I cried when I read through your site because I did not feel so alone or lost. Hoping to feel better soon. Please...Please keep up the good work.
- 12:02
- Candi said...
Hey! Thank you so much for your information. I have found reading your blog to be a great comfort. I've only recently been diagnosed and initially it seemed quite daunting but after reading your blog I feel a lot better about it!
- 12:58
- Shini said...
I just want to say thank you for having such a lovely site. I have chronic allergies to pretty much everything (My friends and I joke about me being allergic to reality) and my stepmom was recently diagnosed celiac. Needless to say it's been a bit awkward eating around the house. I found your blog while googling recipes, and it made me happy. I honestly think that we need a copy of you for everything; world hunger, political debates, video game decisions. Your humorus tone and positive outlook really make everything better and more logical. Hats off to you.
- 17:34
- groovymamma said...
I just found your site today. I am a recently diagnosed celiac who responded negatively to all tests. Despite this, two specialists consider me to have celiac disease since I have most symptoms ( I am one of those weight gaining instead of weight losing people ) and feel significantly better on a gf diet. For ten years I have lived with the diagnosis of chronic fatigue syndrome. While gluten intolerence is manageable, even curable in a sense, chronic fatigue syndrome is not. Despite the challenge of being a vegan with gluten intolerence I am happy to have this new diagnosis. I enjoy experimenting with new recipes and appreciate your oatmeal raisin recipe as that is easily my favourite cookie. I will try it soon. I am still trying to get a handle on cross contamination issues and feel guilty asking my family to go gf. Some family members think the idea of cross contamination is a little over cautious. I have some educating to do so the chance to exchange information with others will be helpful.
thanks so much.
- 17:21
- Tracy said...
I LOVE your blog and optimism!
I just wanted to share with you that when I'm looking for a "fast" pizza I use corn tortillas and then top with a good tomato marinara and my favorite pizza toppings. Pop in oven 'til ready. Thought maybe it would be a helpful idea for some of your readers who are looking for a fast meal. Take it. Leave it. Up to you.
Thank you for putting together your blog. I find I read it as much for the positive vibe that comes through as for any recipe.
Take care and good luck with your move.
- 20:09
- Anonymous said...
Hi, I just wanted to say thank you SO much for this blog. I have been visiting regularly for a year or so, ever since I went gluten-free. It's fun to see a woman so empowered, rather than limited by, her food allergies. I love your delightful recipes, your sense of humor, your anecdotes, and your wealth of common sense and practical tips for living this lifestyle. I owe you a lot - thanks, from a gluten-free, sugar-free, dairy-free sub-goddess :)
p.s. I just found out I also have Lyme disease and have had it for several years - have you read anything on links between lyme and gluten intolerance? it's quite interesting!
- 11:51
- Anonymous said...
Hi Karina. A friend just sent me your web site information and I feel better already. Since being diagnosed a couple of weeks ago along with a cholesterol of 327, I've been really depressed. Everything I wanted to eat was on the NO list. I've been eating mostly fresh fruits and veggies but you have given me hope and many new ideas - and even a BEER! I'm looking forward to trying your receipes starting tonight! Thanks.
- 16:20
- Bill and Tara said...
THANK YOU SO MUCH!!! We just found out my little boy can not tolerate gluten, egg, and dairy. Your blog was given to me by another mom in my same situation. I want to make our whole family gluten-free, and your blog is a lifesaver! Thank you!
- 15:57
- Beth said...
Wow - that was very inspiring!
Don't have celiac's but am trying to live allergian free (dairy, wheat, eggs, garlic and corn) and I was in 2 stores for over 3 hours and now I read every label I can find!!
- 19:25
- Anonymous said...
Thanks so much for sharing your experiences. After 4 very long years and 3 doctors later my 19 year old daughter was just diagnosed. Talk about overwhelming!! I was ready to run out and buy everything gluten-free and dive right in. After reading your story I think I will ease into it a little slower. Your insight is greatly appreciated.
- 15:31
- Anonymous said...
Hi, I'm Janet, and this is my morning after. My mind is shot, my nerves are tatterd.wheat makes the ninth allergy since it fist began. when i was 12. over thirty years ago. I will have to say wheat takes the cake for me. I know it will be the worst so far, due to having so many things at ones taken away. It feels like having to completely start all over agian with a new live. I'm starting to crave what i know i can't have fried chicken, and breads. thanks for the great blog Karina. With help from you and others, i might possiable servive. Oh the paths of our discontent. Thanks for lending an ear. Janet
- 17:08
- Donna said...
Hi! I was diagnosed Sept. of 2002 by biopsy after 2 years of hell, numerous doctors appts. and two hospital stays. I remember coming home from the grocery store in tears thinking "What am I going to eat?" Fast forward, to 2008 and things have really changed!! I have reworked all my old family recipes to GF, especially the holiday cookies and they work!! I found this website and immediately sent it to my daughter is is gluten intolerant. She is going to be just as excited as I was! I LOVE to bake and have a GREAT partner who, like your husband, is gluten free with me! I look forward to your receipes and thanks for looking out for all of us gluten free folks.
- 16:56
- Anonymous said...
Janet: If you are craving fried chicken, you can totally make it gluten-free. My favorite recipe is for Japanese fried chicken called Karaage. If you Google it, there are many recipes, and it uses rice flour or cornstarch (I prefer rice flour). It's not typical fried chicken (which you can also do GF), but it's fantastic! Going GF is tough, but once you get the hang of it, it's all gravy (GF of course!)! Best of luck to you.
- 07:21
- Anonymous said...
We live in Germany and have just found out my husband is not gluten but wheat intolerant. Despite searching I can't seem to find out if this is less restrictive or similar to a gluten free diet in terms of flour etc that can be used. I want to support him as much as possible so any information would be gratefully received! Thanks for providing some inspiration!
- 05:07
- AuraEssence said...
Hi Karina! I really appreciate hearing your story. I have been diagnosed with celiac disease for about one year now and it is difficult to find quality, upbeat information. I can't wait to try some of your tasty recipes!
- 10:25
- Anonymous said...
- 17:12
- Wendy said...
Thank you, thank you, thank you!! Just recently found out, three days ago, that I am allergic to gluten as well as a staggering amount of other everyday foods (garlic, black pepper, tomatoes, dairy, soy, yeast, etc. etc. etc.) and was brought to tears! Over the last few days, I have been scouring the internet and health food markets for information. I keep coming back to your website and am trying numerous recipes. Thank you for sharing your experiences and recipes. It makes this journey a little easier for us! Wendy
- 19:17
- Nikki said...
Thank you so much for your experience and all of the information! All of the research has been overwhelming me,but I found almost everything I needed right in your introduction.
- 10:36
- andrea said...
This made my cry. I thought I was handling it pretty well. Didn't want to admit to myself how hard it is. It's nice to know I'm not alone. I have just been eliminating things by trial and error. But I'm pretty sure I'm sensitive to gluten, dairy, corn, and nuts. Unless I somehow had nuts with gluten. Not sure.
I feel so thankful for your blog right now!!!!
Thank You!
- 13:25
- Nancy said...
I want to cry copious tears of joy. I was so confused. You are the best thing that has happened to me since I walked out of the doctor's office thinking How am I going to do this?
- 07:03
- GailD said...
I am SO glad I found your blog! I haven't reached "the morning after" yet -- I'm still waiting for the official diagnosis after a biopsy. But This particular posting is wonderful. Should my tests come back positive (which I feel strongly they will), then I'll finally have some answers, and at least have done enough preliminary research that I won't feel overwhelmed that day!
I'm looking forward to exploring more! !
- 15:12
- Anonymous said...
Thanks very much for the humanness of your blog. My girlfriend and I have been gluten free for two days now scouring the internet for everything GF-related. In our search, we felt a strong medical tone, which is important, but your site renders the GF lifestyle non-medical, sexy, and desirable. We have one question that we haven't found the answer to. What to do with GF grains such as buckwheat, amaranth, which aren't labeled as GF. We know there's potential cross-contamination in the production process, but can these grains be washed in water?
Thanks again
- 06:03
- Karina Allrich said...
Thank you- everyone- who has recently commented. Many thanks for sharing your stories- and your tips. I greatly appreciate it.
As for questions...
Yes, there can be an issue with cross contamination. I always recommend choosing a gluten-free mill for alternative grains (Bob's Red Mill has a gluten-free facility now that processes GF grains- look for the GF symbol on the bag; unfortunately they still don't process polenta or cornmeal in their GF facility.)
Other companies- like Arrowhead Mills and Shiloh Farms- process multiple grains both GF and not; their response is that they are aware of the possible risk and take precautions between running lines. I would call and ask more specific questions if you are worried about contamination.
One tip is to find smaller local mills who specialize in cornmeal only, or buckwheat and kasha and order from them (or order on-line).
As for oats I use only Bob's Red Mill certified gluten-free or Lara's oats (also certified). I order on-line thru Amazon or the company website.
Take care and be well- and come by again soon!
- 09:33
- Karina Allrich said...
UKGirl- The difference between wheat intolerant and gluten intolerant is:
Gluten is found in wheat, rye, barley, spelt, triticale and often oats.
To avoid the wheat protein you'd need to avoid wheat and all of its forms- including spelt and triticale. Also durum pasta. As mentioned above, depending on his sensitivity you may have to avoid other grains (like rye) due to cross contamination with wheat during the milling process.
- 09:39
- Sarah said...
The site is really helpful. The hard part for me was the first shopping trip. It comforting to know that I am not the only person to come near tears in the grocery aisle!
I am non-celiac gluten intolerant (most folk's eyes glaze over with that one) the allergies are dairy, soy and a few others. I also keep kosher, and don't eat meat.
But through keeping kosher I have a couple of tricks to help me understand labels without wasting time. On any item if you see a circle around a 'U' or a 'K' or any other reliable kosher symbol that item is kosher. But the kicker is that if the mark is accompanied by a 'D' it is dairy, no need to look further. If the mark indicates the item is kosher for Passover, either with words or a 'P' near the mark, it does not have gluten. Absolutely none. The only exception to this rule is matzah, either by itself, or as an ingredient in foods. Those foods will frequently be labeled as containing "gebroks". Foods with "no gerbroks" are clear of all gluten. In addition, most of the foods made for the N. American market will have no bean or corn products either. Passover is in the spring, so these foods usually start arriving in stores in March. After Passover these foods go on sale, which means they will be less astronomically priced than before the holiday.
Just warning you all: There are no economies of scale on kosher food, and on Passover food in particular, and the requirements of keeping a food plant kosher for Passover are inherently costly. Guess who gets the final bill?
- 13:18
- Julie said...
Hi Karina, my boyfriend has recently been diagnosed with celiac and i have a question we can't seem to get a solid answer to. Say, I'm drinking a beer and were out and we kiss, could this bother him? or if we share something like a cigarette could that aggravate it? I've heard yes and no and you seem like you would know. Your site is so helpful by the way, i can't believe it took me so long to find it.
- 09:38
- Rose said...
Thank God for Karina's Kitchen! What an overwhelming experience to be diagnosed with something that so many people do NOT understand and don't WANT to understand! I will take heart and attempt to discuss gluten-free living with my relatives from the rural part of Montana. Or maybe I'll just eat the filling in the pie and not the crust:) Karina, thank you for such a wonderful, delicious, delightful, beautiful blog! We all appreciate it so much!
- 10:19
- Karina Allrich said...
Sarah- Thanks so much for your info on Kosher labeling. Much appreciated.
Julie- Your kissing question. I was told that proteins remain in the saliva for 7 hours. Here's what the Mayo Clinic says: "Kissing is off limits if you've eaten peanuts or other allergen foods. You might transfer the allergen to your partner via your saliva."
In our house we practice the seven-hour rule, and my husband brushes his teeth/uses mouthwash after eating an allergen (he is gluten-free but eats several foods I'm allergic to- such as eggs and cream in his coffee).
Hope that helps.
Rose- Thank you. Good luck with relatives. I also want to point out that filling in a wheat pie crust is not gluten-free. I'm afraid it's all or nothing. Scraping off filling (or eating meat off sandwich bun) is very, very risky. It's not gluten-free.
Unfortunately, our body's autoimmune system can be triggered by a very small amount of gluten, so we must remain 100% gluten-free for life.
Take care and be safe!
- 08:14
- meanderwithme said...
Hi, Karina!
Allison in Los Alamos here (would it be safe to assume I could run into you at the big green grocery south of me?), and I've come at this from the opposite side. My son doesn't "do" dairy protein. Since I'm nursing, I had to go off it as well. After much denial, I've finally admitted to myself that *I* feel better off dairy also. I'm still working on the 100% part of that one, though.
Lately, I've felt like something just "isn't right" in my system, and the more I read, the more I'm seriously considering going GF. It's intimidating as hell, especially with a starch-and-sugar loving 4yo daughter in the house (gee, wonder how HER attitude might improve GF?). Whatever the case, if GF helps clear up my chronic low-grade depression and brain fog, it will be worth the pain.
Anyway, thanks for being so accessible and honest; I appreciate the time and effort you put into this, and I'm going to be borrowing liberally from your recipe file!
One week (give or take) to go before I move toward the plunge. We're heading to DC for Obama's inauguration, and I've already given myself permission to eat whatever I please while there. Hope I won't hate myself for it.
- 18:57
- HH said...
Thank you, thank you, thank you! I just have gone gluten-free and dairy free and your site is the most helpful thing I've found yet. I'm actually looking forward to cooking now! I can't wait to try out all your recipes!
Thank you so much.
- 19:39
- Chris said...
This is the best blog I've found. Your positive attitude (and recipes of course!), make me want to go get active.. Write, paint, get back to the farmers market.. I love how you make life seem fun, as it should be!
I have a question though, I've been suffering for over a year now (they still haven't found what it is), and while I don't have the typical symptoms of celiac, I'm considering trying this for health purposes. My question is, does one need to be 100% with this for it to help? The old cutting boards, spoons etc, wondering how much cutting gluten out would help but without doing the total house cleanse? Have you known of any experience with someone that's possibly just gluten sensitive but not allergic?
Thank you so much for your site. It's one of my new favs and I now know what I'm making for dinner tonight! Agave Lime salmon.. yum!
- 09:53
- Karina Allrich said...
Alison- You might see me at Trader Joe's, Whole Foods or Wild Oats in Santa Fe. You never know. Hope you had a wonderful time at the Inauguration (I got to shake Obama's hand when he spoke in Espanola!). :)
HH- Glad you found me! Be well- and stop by again.
Hi Chris- Thanks- and as for being 100% gluten-free, I cannot in good conscience recommend anything but. I believe in living 100% gluten-free and minimizing risk of small exposures- including using new boards, pans, etc, and eating out less often.
You may consider testing first, however, before going gluten-free; most doctors insist that their patients be consuming gluten up until testing to make sure the body is producing antibodies (if you eat less or stop eating gluten before tests, the results might be skewed).
Hope that helps- it's a personal decision one should make with your medical professional of choice- hopefully she or he is aware of all the newest findings regarding gluten intolerance, food allergies, and celiac disease.
Good luck!
- 16:59
- Amy An said...
This is the best GF website I have ever seen - really good advice for getting started. I realize that I discovered some of these principles on my own. I wish I had read your advice months ago. I echo the idea of going GF without substituting GF products for a short period. And I also like your focus on real food and not artificial substitutes. I will be back!
- 18:46
- Cris said...
I am happy to find your site. I was told by my Dr. I need to go on a Gluten-free diet (since my Geographical Tongue is having a never ending constant inflammation.) They told me if I follow a gluten free diet, this should help my tongue. Anyone else out there have this problem or know where I am coming from? This is all new to me and I'm pretty sad and taking it hard right now knowing I have to stop eatting how I have been eatting my whole life and changing to this new life-style. But the thing is I'm scared and confused and don't know where to start, etc. Any ideas, is there a book out there on gluten free for "Dummies" or any advise on my situation. Thank you so much!
- 11:34
- Karina Allrich said...
Hi Amy- Thank you. I'm glad. I wish you'd come by sooner, too. Welcome!
Cris- I don't believe there is a blog or a book about going gluten-free for geographic tongue; but there is a "For Dummies" book about celiac disease and going gluten-free. That said, have you read my FAQ's page, the above post on getting started, and the articles/links posted here on the blog? There's a lot here to inform and support you. Welcome!
- 11:47
- Erin said...
Karina, I am your new biggest fan. I was sick for an extremely long time before my diagnosis and my symptoms became quite dire; eyesight diminishing, cluster migraines, losing sensation in my limbs and essentially living in the bathroom leaving me severely underweight at times. Some rookie Celiacs may not fully understand the possible consequences if they are not meticulous in their efforts to remain gluten-free. Your site makes a truly daunting task seem less intimidating and completely doable. Thank you for this invaluable resource and for your fantastic recipes.
- 08:58
- Cat said...
Thank you so much for this great article and website! I'm trying to find ways for my mom, who might be gluten intolerant, to have fun eating yummy foods that are gf. THANK YOU!
- 14:31
- Frances said...
thanks Karina for the insight. after a long observation of my boyfriends diet, we realised he was celiac (few days ago). i've been reading up on GFCF diets and it's quite overwhelming. i hadn't thought of wheat containing products like body lotion that could possibly affect him. thanks for the insight. my task is finding and making the right foods for him. we live in west africa and it appears being GFCF can take a big toll on our pockets. we eat rice and sweet potatoes and yam but vegetables and fruits for him are mind boggling. it appears he can have only foreign fruits and veggies not local ones. (pineapple is the only local fruit we know he doesn't react to.)
do you have any ideas for a GFCF african?
- 05:18
- Anonymous said...
I just got the results of my blood test: I'm significantly allergic to gluten, wheat, dairy, casein, soy, and a bunch of different nuts. 3 days off all that stuff and I feel like a different person. Thank you for blogging. You are a TREMENDOUS help!!
- 07:08
- Anonymous said...
Thank you so much Karina! We are going GF in our house after finding out our 2 year old likely has celiac disease. They now think my 5 year old has it too. So now is the time for everyone to make the switch! I came across your site and am so happy to know there are so many other celiacs out there and that all hope for good food is not lost. I can't wait to try you recipes. I was especially thrilled to find your vegan recipes since my little one is also milk soy and egg allergic. Thank you for sharing and giving my family hope!!
- 06:38


text:
Nate Silver, needs no introduction. While I should have read his book by now, I have not. From my student Kane Sweeney, I learn I should have. Kane, if I may ape Alvin Roth, is a student on the job market paper this year with a nice paper on the design of healthcare exchanges. Given the imminent roll out of these things I would have expected a deluge of market design papers on the subject. Kane's is the only one I'm aware of. But, I digress (in a good cause).
Returning to Silver, he writes in his book:
One of the most important tests of a forecast — I would argue that it is the single most important one — is called calibration. Out of all the times you said there was a 40 percent chance of rain, how often did rain actually occur? If over the long run, it really did rain about 40 percent of the time, that means your forecasts were well calibrated
Many years ago, Dean Foster and myself wrote a paper called Asymptotic Calibration. In another plug for a student, see this post. An aside to Kevin: the `algebraically tedious' bit will come back to haunt you! I digress again. Returning to the point I want to make; one interpretation of our paper is that calibration is perhaps not such a good test. This is because, as we show, given sufficient time, anyone can generate probability forecasts that are close to calibrated. We do mean anyone, including those who know nothing about the weather. See Eran Shmaya's earlier posts on the literature around this.

subset: commoncrawl


text:
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- Scale Length: 25.3" (643mm)
- Fingerboard: Rosewood
- Fingerboard Radius: 12" (305mm)
- Number of Frets: 20
- String Nut: Synthetic Bone
- Nut Width: 1.6875" (42.8mm)
- Position Inlays: Pearloid Dot
- Bridge: Rosewood
- Hardware Finish: Chrome
- Tuning Machines: Chrome die-cast
- Strings: D'Addario EXP 16 Coated Phosphor Bronze (.012-.053 Gauges)


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* Your list is public by default.
Alternative Titles
English: Dragon Ball Super
Synonyms: Dragon Ball Chou, DB Super, DBS
Japanese: ドラゴンボール超(スーパー)
Type: TV
Episodes: 131
Status: Finished Airing
Aired: Jul 5, 2015 to Mar 25, 2018
Premiered: Summer 2015
Broadcast: Sundays at 09:00 (JST)
Producers: Yomiko Advertising, Fuji TV
Licensors: Funimation
Studios: Toei Animation
Source: Manga
Genres: Action, Adventure, Comedy, Super Power, Martial Arts, Fantasy, Shounen
Duration: 23 min. per ep.
Rating: PG-13 - Teens 13 or older
Score: 7.661 (scored by 165,240 users)
1 indicates a weighted score. Please note that 'Not yet aired' titles are excluded.
Ranked: #12332
2 based on the top anime page. Please note that 'Not yet aired' and 'R18+' titles are excluded.
Popularity: #249
Members: 343,900
Favorites: 6,011
Episodes on Daisuki


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BIRMINGHAM, Ala.—The Birmingham-Southern men's lacrosse team dropped a tough 9-5 decision to SCAC rival Colorado College, Friday evening in Panther Stadium.
The Panthers fall to 7-3 overall and 2-1 in the conference, while the Tigers move to 5-2 overall and 4-0 in SCAC play.
The game started with the teams trading goals twice for a 2-2 tie only six minutes in. The Tigers scored twice to close out the first quarter, but BSC answered that with two goals in the second quarter from seniors D.J. Ward and Jacob McPherson, and the score was tied 4-4 at the half.
Less than six minutes into the third quarter, the storms that had been threatening the area rolled through and the game went into a 30-minute lightning delay. Coming back out after that, the Panthers seemed to have lost some of their momentum. Colorado College scored three straight goals to go up 7-4.
BSC opened the fourth quarter with its final goal of the game, and the Tigers added two more before time expired.
McPherson and junior Brennan Ott had two goals apiece for BSC, while Ward added one. For the Tigers, Henri Halle led with two goals and Hunter Sprole recorded two assists.
Ott and freshman John Sommerall led the Panthers with four ground balls apiece, while senior David Litton had five caused turnovers.
Junior goalkeeper Andrew Huffman was impressive in the net, recording 13 saves.
CC out-shot BSC 34-19, had more ground balls (35-23), and won 12-of-17 face-offs. The Panthers also struggled clearing the ball, going 16-of-22, while the Tigers were 19-of-20.
BSC is at home again this Sunday, taking on Hendrix College at 1 p.m.


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Fairfax, Va.
Direct from Beijing
The National Acrobats of the People's Republic of China, one of the largest acrobatic and circus acts in the world, are making a stop at George Mason University's Center for the Arts this weekend as part of their North American tour. The company is known for displaying astounding flexibility and agility by using a variety of household objects, such as tables, ladders and plates. Sure, they want to entertain, but the acrobats also perform to honor the ancient Chinese tradition that combined deep cultural roots and dramatic folk art.
The performance is in the concert hall at George Mason's Center for the Arts at 8 p.m. Friday. Tickets are $24-$48. Call 888-945-2468 or go to cfa.gmu.edu/calendar.
Winterfest of Lights
As the weather starts to get colder, a visit to the Winterfest Village in Ocean City provides all the elements to get you in the holiday mood. Travel through giant light displays in the park while sipping hot chocolate, board the Winterfest Express to sing some Christmas carols or visit the Yukon Cornelius Gift Shop. Bring the kids along to take pictures with Santa every night until Dec. 23.
The Winterfest of Lights begins this weekend and runs through Jan. 1 at Northside Park, 125th Street and the bay, in Ocean City. Admission is $5 for children 12 and older and free for those 11 and younger. Call 1-800-626-2326 or go to ococean.com.
Strasburg, Pa.
A Day Out with Thomas
What kid doesn't love Thomas the Tank Engine? Bring the whole family up to Strasburg to take a ride on the full-sized steam locomotive. It's Thomas' last visit to Strasburg Rail Road this year, and it's bound to be quite a finale. Ride the train pulled by Thomas, meet Sir Topham Hatt and visit the gift shop for Thomas souvenirs.
A Day Out with Thomas runs Friday through Sunday at Strasburg Rail Road, Route 741 East in Strasburg, Pa. For tickets and more information, call 1-866-468-7630 or go to strasburgrailroad.com.
National Harbor
To prepare for the National Harbor's ICE!, artisans from Harbin, China, gathered in the D.C. area to create colorful frozen figures out of more than 2 million pounds of ice. The fruits of their labor now fill Gaylord National Resort's 15,000-square-foot convention center — at a temperature of 9 degrees. Travel through a world of carved ice sculptures, with a special focus on Santa's sleigh that crashed on the island of Madagascar and see how Alex, Marty, Gloria, Melman and the penguins figure out a way to save Christmas. Winter coats are provided.
ICE! is open daily until Sunday, Jan. 8 at Gaylord National Hotel and Convention Center, 201 Waterfront St., National Harbor in Prince George's County. Admission is $25-$35 for adults and $20-$30 for children. Children ages 3 and under are free. Call 301-965-4000 or go to gaylordhotels.com/gaylord-national.
Virginia Beach, Va.
Holiday Lights at the Beach
Ocean City isn't the only tourist destination turning on the lights this weekend. Virginia Beach has Holiday Lights at the Beach, an expansive nautical-themed light display, including fish, dolphins and porpoises, which runs along Virginia Beach's expansive boardwalk. Santa, his elves and a 40-foot Christmas tree complete the holiday cheer. Since each vehicle receives a free CD full of holiday music, you can take some of the holiday spirit home with you.
Holiday Lights at the Beach through Jan. 1 along the Virginia Beach boardwalk. Free. Call 757-491-7866 or go to visitvirginiabeach.com.


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Browse: Home / shoes
Stuff, so much stuff with Becky 6/18/12
By jcoyne on June 18, 2012
Tom, Jim, and Becky talk about stuff (possessions, things, shoes, desks, awls, salad spinners). All this stuff, is it necessary? Or is it simply what we want to have? Would it be 30 pairs of shoes or 30 pair of shoe? We are consuming 1.5 planets.
Posted in That's what I believe | Tagged 1.5 planet, awls, cobblers, looting, operation mayhem, possessions, shoes, sims, spending, stuff, that's what i believe, women shopping | Leave a response


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Nas is fighting back. The recently divorced father is trying to block his ex-wife Kelis from receiving any spousal support.
The "Milkshake"singer is asking for $72,728 a month, reports tmz.com, a number that has forced The N to file legal papers to the judge in their divorce case.
As previously reported, back in July, the Queensbridge-bred rapper was ordered to pay $44,000 a month in child support for their newborn son, Knight Jones.
In addition to the trying to block Kelis' from getting spousal support, Nas is also trying to get joint custody of their child. —Max G


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Stepping out of a legal time machine, Mozilla has come back from the past with a new complaint about Microsoft. The makers of Firefox say that Windows RT – the version of the upcoming Windows 8 for ARM-based tablets and computers – will not be able to run their full-featured browser, giving an unfair advantage to Microsoft's own Internet Explorer.
The Wall Street Journal reports that Mozilla is likening the situation to Microsoft's attempts to keep the Netscape browser off Windows-based PCs in the late 1990s, a behavior that sparked a lengthy antitrust trial.
From the Journal:
Harvey Anderson, Mozilla's general counsel, compared the situation to Microsoft actions against browser maker Netscape Communications that helped prompt the U.S. government's antitrust lawsuit against Microsoft in 1998.
"We think it's a dangerous precedent," Mr. Anderson said in a phone interview.
He suggested the possibility that ARM-based tablets and PCs could wind up turning into a large business, much of which could end up running only Internet Explorer.
"You're going to look up one day and there's going to be one browser," said Mr. Anderson, who plans to post a blog with a critique of Microsoft's actions. "We'll be right back where we started."
Anderson goes into greater detail in a post on The Mozilla Blog.
Mozilla's complaint is that, on Windows RT, developers can only write apps that use the new Metro UI. This is a simpler, streamlined interface that prevents software authors from creating the kind of complex applications found on the Windows desktop environment.
Windows RT will have a traditional desktop, but only Microsoft's existing apps will run on it – including the full-featured version of Internet Explorer 10. If Mozilla creates a version of Firefox that works on Windows RT, it will not be as robust as IE, Anderson argues.
Microsoft will still allow traditional Windows programs to be installed and run on the editions of Windows 8 that work on so-called x86 processors, which is what most PCs use today. Mozilla's concern is that, if ARM-based tablets and computers become popular, it will be shut out of a growing market.
In his blog post, Anderson asserts this may violate the settlement Microsoft reached with the U.S. Department of Justice over antitrust allegations:
We encourage Microsoft to remain firm on its user choice principles. Excluding 3rd party browsers contradicts Microsoft's own published Principles that users and developers have relied upon for years. These principles represented a Microsoft market approach that was both notable and went above and beyond their DOJ antitrust settlement obligations.
Because Windows on ARM relies upon so many traditional Windows assets, including brand, code, footprint, and experience, the decision to exclude other browsers may also have antitrust implications. If Windows on ARM is simply another version of Windows on new hardware, it also runs afoul of the EC browser choice commitments and seems to represent the very behavior theDOJ-Microsoft settlement sought to prohibit.
A Google spokesperson tells CNet that Mozilla's concerns are valid ones.
We share the concerns Mozilla has raised regarding the Windows 8 environment restricting user choice and innovation. We've always welcomed innovation in the browser space across all platforms and strongly believe that having great competitors makes us all work harder. In the end, consumers and developers benefit the most from robust competition.
So far, Microsoft has declined to comment.
The decision not to allow so-called "legacy" Windows apps to run on Windows RT has been a controversial one, and this only adds to that fire.
Mozilla makes a very good point. Clearly, if IE and Microsoft's other Windows programs can made to run on it, so could those of third parties. Microsoft may claim that the best user experience on ARM would come on the Metro side of its interface wall, but if that's the case, why not offer a Metro-only version of IE?
You'd hope Microsoft would have learned from its mistakes of more than a decade ago.


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Putting Tips
Having trouble with your putting? Here are some tips from the top PGA professionals.
A lot can and will be said about Tiger's victory at in the WGC-Cadillac Championship. Does it make him the favorite going into the Master? Is it a performance reminiscent of the Tiger of old? But one point is indisputable: Tiger won at Doral with his putter.
He finished the week with only 100 putts and 27 birdies, and he didn't miss a single putt inside of 10 feet. It was a remarkable exhibition.
By contrast, Phil Mickelson missed two five-footers on Sunday, and Greame McDowell missed three putts inside 10 feet in the final round, which allowed Tiger to put it on cruise control down the stretch.
Also, the fact that Tiger putted so well took pressure off the rest of his game. He didn't have to try to hit every iron shot stiff; he didn't have to bomb every tee shot; and he didn't have to attempt to reach every par-5 in two.
Confidence in your putting allows you to relax and play the percentages with your long game. And when the pressure is off your drives and approach shots, you tend to hit those shots better because you make freer swings.
Nothing improves your attitude, your confidence and your score like good putting.
But Tiger's putting prowess didn't happen by accident. He had some help.
On Wednesday, Tiger took a lengthy putting lesson from his friend Steve Stricker, one of the best putters in the world and a man with the most mechanically sound stroke on the PGA Tour. Tiger didn't get putting tips from his caddie or even his swing coach – he went to an expert that he trusted, someone who not only knew his game but knew the right method for making putts in tournament conditions.
Stricker told Tiger to square his shoulders to the line of the putt a little more – Tiger had gotten a tad open, which was causing him to come up and out of putts – and he had him get his hands a little higher and implement a slight forward press, leaning the shaft forward and de-lofting the putter so that the ball would roll truer off the face.
Those mechanical modifications clicked and allowed Tiger to then focus on his feel. The result was the fewest putts Tiger has ever had in his professional career and one of the most impressive wins he has put together in quite some time.
Most amateurs pay little attention to the mechanics of the putting stroke. They work on reading greens and gauging speed and on drills that develop feel, but they don't go to experts to insure that their mechanics are solid. Those same amateurs would be the first to seek out professional help if they developed the shanks or if they were duck-hooking every tee shot out of bounds. But for some reason, a putting lesson never enters their minds.
Tiger knew better. When he needed a tip, he went to the best.
Your putting and your game would improve tremendously if you did the same.
Chris Czaja is the 2010 South Florida PGA Section Teacher of the Year and the current teaching professional at Boca West Country Club in Boca Raton, Fla. He can be reached at ChristianCzaja.com.


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About Blackstream Creative
Blackstream Creative provides interactive and engaging Rich Media, Photography, and Apps that are optimized for Mobile, Social and Web platforms to Hotels, Resorts and Casinos. Our goal is to Visually Immerse viewers in your space. We are a full service firm that specializes in helping you engage, retain, and stimulate action from your clients.
Seeing is believing.
Rich Media
Why do you need Rich Media? The goal of Rich Media is to stimulate action (increase bookings). Immersing the online visitor in your Hotel, Resort, or Meeting space will provide them the confidence to make that decision. Blackstream Creative's unparalleled interactive and immersive Rich Media has proven to engage viewers, dramatically increase time on site, and stimulate action! Contact us today to see how we can increase your bookings.
Mobile Media
Did you know that Mobile users will account for 25% of all website traffic in 2012? We believe that providing those decision makers an equally Rich experience is critical. Mobile users expect an immersive experience. Check your existing Rich Media. Are you leaving out the fastest growing segment of the web? We can help! All of our Rich Media is Mobile Media. Immerse the client in your Hotel regardless of the device or platform they visit from. Contact us today to see how we can make all of your media Mobile.
Have you thought about getting an App made for your Hotel? Have you priced one yet? Is it immersive? Can your Sales team use it as their primary sales tool? Blackstream Creative's iPad App combines all of our Rich Media, and your assets (sales documents, videos, PDFs, etc.) to create an immersive dynamic sales tool, provided Free to our clients, to bring immediate results to a Hotel. Everything in the App is local on the iPad. Wi-Fi and 3G connections are not needed for viewing. With the click of a button you can e-mail, tweet, or post to Facebook your sales documents, videos, and all of our Rich Media. Contact us today to see how we can provide an App for your Sales team. If Web Apps are right for you, please be sure to ask us about that too.
Does your photography sell your Hotel? Does it promote Food and Beverage? Blackstream Creative provides our clients with Architecture, Food, and Lifestyle photography that promotes and sells their Hotel. We specialize in photography for Web, Mobile Devices, and Social Marketing. Contact us today to see how we can create photography that will sell your Hotel.
Blackstream Creative
373 Long Mountain Trail
McMinnville, TN 37110
(877) 631-9074


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David Sánchez Group
David Sanchez, tenor saxophoneLionel Loueke, guitarOrlando Le Fleming, bassHenry Cole, drums
Beginning with Sketches of Dreams (1994, Columbia), the Puerto Rican-born David Sanchez released seven albums as a leader including Coral (2004), devoted to the works of Brazilian and Argentine composers. Now signed to Concord Records, sanchez is the recipient of a grant from Chamber Music America to create a new composition, La Leyenda del Canaveral, that blends Afro-Caribbean and East African elements to accompany a poem written by his sister Margarita. The new work was premiered in March 2007 at the prestigious Centro de Bellas Artes in San Juan, Puerto Rico and performed in October at Zankel Hall in New York.


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Soil moisture levels remained slightly above normal for the middle of June in Illinois, according to Jennie Atkins, Water and Atmospheric Resources Monitoring (WARM) program manager at the Prairie Research Institute, Illinois State Water Survey at the University of Illinois.
With corn planting nearing completion, many farmers were able to move their focus to soybean planting, causing a noticeable 28 percent increase in soybeans planted this week.
Due to frequent showers in some parts of the state, some farmers were scrambling to get hay cut and baled. Precipitation averaged 0.98 inches across the state, right in line with normal.
Temperatures across the state averaged 72.8 degrees for the week, 1.0 degree above normal.
There were 4.90 days suitable for fieldwork last week.
Last weekend's rains put a halt to fieldwork in most of Fayette County.
Before those showers came, area farmers had virtually completed their corn planting, and were well into soybean planting. Statewide, 90 percent of the beans are in the ground, and 67 percent have emerged. The rig pictured above sits near a field just north of Vandalia – just waiting for the soil to dry.
Secretary of Agriculture Tom Vilsack recently reminded farmers and ranchers that the U.S. Department of Agriculture (USDA) is conducting a four-week Conservation Reserve Program (CRP) general signup period that will end on June 14.
Midwestern soybean farmers looking for a high-yield variety with built-in disease resistance will soon have a new option – Saluki 4313, developed at Southern Illinois University Carbondale.
Stella K. Kantartzi, associate professor in the Department of Plant, Soil and Agricultural Systems and principal investigator in the Plant Breeding and Genetics Lab, said the SIU Soybean Germplam and Variety Committee recently approved the variety's release.
Heavy rains fell across most of the state last week, hindering planting progress and affecting crop conditions.
Statewide, total precipitation averaged 3.70 inches, with some regions receiving close to 4.5 inches. With excessive rains causing flooding across the state, many fields are likely to require replanting.
Localized severe weather caused damage to buildings and trees in various locations, while dumping several inches of rain.
Temperatures across the state averaged 69 degrees for the week, 1.7 degrees above normal.
With this year's prolonged planting season keeping the county's farmers traveling to and from their fields, the Fayette County Farm Bureau and other organizations are reminding motorists of the dangers of sharing the roads with oversized agricultural equipment.
The 17th edition of "Farm Estate and Business Planning" by Dr. Neil Harl is now available.
This 471-page, soft-cover book is a guide for farmers and ranchers who want to make the most of the state and federal income and estate tax laws to allow the least expensive and most efficient transfer of their estates to their children and heirs.
The Fayette County Farm Bureau Foundation has awarded scholarships to two local students who are planning careers in agriculture.
Copyright © 2019
The Leader Union is your source for local news, sports, events and information in Vandalia, Il, and the surrounding area.


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As 2010 comes to an end, I find myself breathing a sighing of relief. This year has been one of the most trying of my life.
I guess I have always known that growth comes in conjunction with trial. At the beginning of 2010 I asked God to grow me this year. To work out my struggles and shortcomings. I was determined that I would not be the same at the end as at the beginning. As the saying goes, "Be careful what you ask for." God is so faithful. He has answered my prayer. But in such a painful process my soul still aches in the residual affects of His Chastisement.
God is gracious. When I couldn't find a way to help myself become better, the Lord became my strength.
The trials of my year have not only affected me, others close to me have also been influenced... some not as positivelly as I might have hoped.
This year I have learned that God's hand is on everyones lives; we choose how we respond.
One who is very dear to my heart has not embraced God's hand as I have. I saw this person turn to the world for answers instead of to God. It has greived my heart so entirely. I have pleaded, cried, begged, and pleaded again to my God for this dear person, but as of yet, there is no great change.
Yet I have great hope. God has brought me though so much. I understand what God is capable of better now than ever before. He began a good work in both of us, and I believe He will be faithful to complete it.
As I reflect back, I can't help but wonder what problems I would have caused myself had I RESISTED the Lord's chastening.


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Anyon Atelier Opening
On a beautiful fall evening in November, Anyon Atelier celebrated the opening of their boutique on Sacramento Street in San Francisco. Lindsay Brier, ASID, owner and lead designer of Anyon Interior Design, whose work has been featured in Traditional Home and California Home + Design welcomed a packed room filled with clients, family and friends to check out her new chic atelier.
Guests enjoyed wonderful passed hors d'oeuvres such as butternut squash ravioli on signature spoons, tuna tartar and lamb crostini from Fork & Spoon Productions and Chardonnay sponsored by Anyon client Hop Klin Winery. Another Anyon client Wine Meets Cheese wine distributors selected the Mercat Brut Cava and Hall Sauvignon Blanc.
Moanalani Jeffrey Photography


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Holds 25 one ounce Perth silver coins per tube. These official tubes are direct from the mint and come complete with lids. Fits the 1 oz Australian Saltwater Crocodile, the Australian Funnel Web Spider and the Australian Kangaroo silver coins. Organize your stack and make it easy to store.
Perfect for storing your investment!
|Mincovna Perth
|lehce použité


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Robert Maltbie of Singular Research provides keynote at the Equities.com Small-Cap Stars Spring Conference 2015.
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Since we started our campaign in February 2010, over 600,000 Greenpeace supporters like you have called on Facebook to unfriend coal and embrace renewables to power their massive data centres. Thank you.
Just last week, I met with Randi Zuckerberg, marketing director at Facebook and sister of CEO Mark Zuckerberg, and invited her (and her brother) to commit to become a clean energy leader.
Her response was positive: "As a company, we've had a lot of discussion about how we can use more sustainable, renewable energies…we will love having you as a partner in that."
We at Greenpeace fully embrace this offer.
It's clear that Facebook is paying attention to our campaign and is starting to recognize their responsibility – now what we need is a real plan to unfriend coal. So, to encourage them along, we are giving them a deadline:
Facebook: unfriend coal by Earth Day, April 22!
On this day, we want to celebrate with Facebook their commitment to a clean, renewable energy future.
Please join me in the campaign here, and don't forget to invite your friends!
Facebook needs to commit to a plan to grow without dirty coal, and to use their huge purchasing power to choose clean, renewable energy sources. The longer they continue without a public plan, the more our campaign will heat up - and the more we'll be asking you to participate.
In September, I sent Facebook founder Mark Zuckerberg a formal letter (to which Facebook responded in the comments). You've sent messages to Mark though his own Facebook page, and you've been present on their 'Green on Facebook' page making sure that they don't ignore their responsibility. We all want to know that every time we post new photos or "like" a status, Facebook data centers and servers are buzzing on clean renewables, not coal-fired power.
In response to our campaign so far, Facebook has showcased their efficiency initiatives and they have even invited Al Gore to their Palo Alto headquarters to address Facebook staff. But now it's time for Facebook to address their biggest eco-problem: coal. Words alone are not good enough; we want a plan for real action.
We've outlined the steps that Facebook needs to take - both for their current data centres in Oregon and North Carolina, and for all their future data centre growth, and we have provided this information directly to the company.
Right now, we have a chance to drive the global Energy [R]evolution forward. As a major energy user, Facebook's energy choice matters. They can help usher in the new era of 21st-century, clean, renewable energy that will create millions of green jobs. If Facebook unfriends coal, their leadership could spark a wave of responsible energy choices across the IT industry - forecast to be the most rapidly-growing electricity consuming sector of the next decade.
Please join me in asking Facebook to go coal-free.
Kumi NaidooExecutive DirectorGreenpeace International
Born in 1965 and hailing from South Africa, Kumi Naidoo was Greenpeace's International Executive Director from November 2009 until December 2015.
(Unregistered) Tony
Coal burning has been around for ages and getting idiots like the governments especially the major powers to understand that the earth was created by ...
Coal burning has been around for ages and getting idiots like the governments especially the major powers to understand that the earth was created by The Creator not to deswtroy but to enjoy. And further their intentions are insanely crazy
4 February, 2011 at 17:22
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(Unregistered) Sky_Blue
12 February, 2011 at 23:55
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(Unregistered) g
Fuck you greasy Greenpeace bastards !!!
25 February, 2011 at 8:54
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The watermark in the lower right corner of the image will not appear on the final print.
Agatha Christie (1890-1976) Art Print
by Granger
Agatha Christie (1890-1976) by Granger - 5.500" x 8.000"
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Rolled in a Tube
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Agatha Christie (1890-1976) art print by Granger. Our prints are produced on acid-free papers using archival inks to guarantee that they last a lifetime without fading or loss of color. All art prints include a 1" white border around the image to allow for future framing and matting, if desired.
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We use acid-free papers and canvases with archival inks to guarantee that your prints last a lifetime without fading or loss of color. Paper prints include a 1" white border around the image to allow for future framing and matting. Canvas prints include a 2.5" white border to allow for future stretching on stretcher bars.
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AGATHA CHRISTIE (1890-1976). English writer. Photographed c1940..
About Granger
Welcome to Granger Art on Demand! Spice up your home or office with a compelling selection of fine art and photographs available as customized, professionally framed prints, canvases, and more! To license high resolution images or for other professional inquiries, Visit us at GRANGER - Historical Picture Archive (Granger.com) Email: email@example.com For educational use: Visit us at Granger Academic (GrangerAcademic.com) GRANGER.COM Background: In 1769 Reverend James Granger, an avid print collector, published his 'Biographical History of England.' The book was notable for its extra leaves, left blank for the reader to embellish with illustrations from their own collection. Collecting prints to...
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