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Jellen wrote:Dechen, what's Vecon? Never heard of it. Where does one get it? Is it both gluten and soy free?
Dechen wrote:Jellen wrote:Dechen, what's Vecon? Never heard of it. Where does one get it? Is it both gluten and soy free?
Well, I am in the UK. But I gess it is like a vegetable stock paste.
AFAK it is Gluten and wheat free. Suitable for Vegans.
I really like it. It is great for giving pates flavour, too.
chris wrote:jellen i am also on a very strict gluten free diet but i have been doing very well. i can eat soy but i am allergic to a few other foods
after awhile you find foods that wii agree with you and that is what you stay with. hang in there you will feel better
Carroll wrote:Jellen wrote:I'm one of those borderline celiacs, but I chose to avoid it altogether.
We avoided gluten completely for most of last year, just in an effort to help with my daughter's RA and recently we had a junk food week... with lots of bread and pasta... and I found it all just did not agree with me. I'm so much happier without gluten (but I do miss the ease of a veggie sandwich for on the road as well as the luxury of some of those homemade seitan recipes for a guest feast type meal... and my daughter misses baking). We don't do much soy either and probably wouldn't use any at all except that it's the one thing my youngest can eat from the legume department.
Carroll wrote:Someone mentioned using shredded potatoes as a pizza crust... I used to like just using really big potatoes cut the long way in slices for a crust. I don't use a cheese sauce... if you use enough veggies you really don't miss it (or maybe after an adjustment period?). We've done corn tortilla 'pizzas' also. Sometimes if you really like something one way a substitute is almost more annoying than the real thing though. I remember years ago using a rice product like a crust... mochi I think?
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