- Celiac.com Celiac Disease & Gluten-Free Diet Forum
- → Highest Reputation Content
Highest Reputation Content
Posted by bonnie blue on 25 June 2011 - 02:14 PM
Posted by psawyer on 03 July 2012 - 04:16 PM
It is not intended to be about products that are labeled gluten-free. If it were that simple, we would not need this discussion forum.
Gluten-Free Foods, Products, Shopping & Medications
Discussions regarding which mainstream products are gluten-free and which are not.
Here, in the Gluten-Free Foods, Products, Shopping & Medications section, we talk about products that are not labeled gluten-free, but which in fact are, for all reasonable purposes. Since the forum opened eight and a half years ago, there have been 12,653 topics started by members here. Obviously there is an interest, if not a real need.
We post here to help each other with practical advice. We know there is always a risk of contamination when you buy a prepared food from someone else. We know that, even when a food is labeled gluten-free, there is a chance of contamination--we just know that the level is below a certain limit. It may, in fact, be zero. You just can't prove that.
Posted by ravenwoodglass on 29 May 2011 - 04:51 AM
My being celiac and all the years when I struggled with pain and in poverty gave my children a strong work ethic, even when I could barely crawl out of bed I went to work every day for years. It gave them a sense of compassion for others suffering. It gave them the desire to get a good education and to help others in any way they can and one went into a medical field because she saw my struggles and it gave her the desire to help others.
Life is what you make of it no matter what your illness or shortcoming. There are much worse things to pass down to your children than celiac.
I wish I could have had more children and do not for one minute regret that I passed down celiac to them. What I did give to them far outweighs the inconvience of having to deal with a celiac diet. And I greatly look forward to having grandchildren when my children are ready to have them whether they are also celiac or not.
As for your son's sadness he may be going through withdrawl and there is no reason why he can not have a burger and fries. They just have to be gluten free. I really hope you are not telling your son's that if you had known they would have celiac you would have chosen not to have them. That would be extremely cruel and border on abuse.
Posted by Jestgar on 28 September 2012 - 09:59 AM
You look at the ice cream guy with a pained expression and say "Sorry about my friend. She won't believe that she's an @$$h*le until her psychiatrist tells her she is." Then order the gluten-free cone.
She laughed and looked at the guy working there and said "She thinks she can't have gluten. But she's self-diagnosed" and started laughing!
Posted by admin on 21 July 2012 - 12:21 PM
PS - Which is why on The Gluten-Free Mall you can filter out those items and sort products by those other ingredients.
Posted by psawyer on 07 July 2012 - 06:39 PM
She knows, and she knows that you know. So, reminding her will accomplish nothing.
You have told her. There is nothing more that you can do. If she chooses to ignore it, that is her choice. Do not let it become YOUR problem.
It is hard to watch a loved one self-destruct, but there is only just so much you can do.
Posted by Menic on 25 April 2012 - 11:18 AM
I've recently discovered, after consulting with many, many specialists in the field of fictalneurology, that many celiacs can have an adverse reaction to Pixie dust, in the same way that they would react to gluten. Pixie dust contains small amounts of atomic particles, some of the exact same ones found in the gluten protein! It is a common concern of many smart persons that we poor celiacs could be suffering from accidental pixie poisoning or fairy-related exposures every day. After talking with self-proclaimed functional neurologist and brain meats expert Dr. Billybob McGulch (PHD in Fine Arts, Jazz and Tap dance), he has come to the conclusion that many of us are needlessly suffering. His first recommendation is to send about 20 gallons of our blood for testing to the labs of Dewy, Cheetum & How for extensive allergy exposure tests, for the low price of $19.95! (per gallon) Results will include not only intolerance testing to pixies and faires, but also trolls, leprechauns, hobgolins, and sprites.
He further recommends applying yourself with his patented "Pixie Repellent" ($29.95 + 8.95 S&H) guaranteed to work. If it doesn't, he will provide a full refund for the unused portion, providing you provide proof of pixie exposure.
Until such time, it is recommended that Celiacs avoid all pixie-populated areas including glens, bogs, heaths, meadows, barrows, briars, marshes, and mires. Keeping exposure to a minimum is the first step toward healing! And be sure any body glitter is labeled "PF" for pixie-free!
Posted by Melissa Palomo on 01 February 2012 - 04:08 PM
Posted by Jestgar on 01 November 2011 - 02:02 PM
Do some Googling. There are med schools that do a combined program of BA/BS MD, accepting kids out of high school. Most programs are 6-8 years. I can't really find any details on how they choose who to weed out over time, so it's a little curious.
And, BTW, you never did answer Irish's question about where you are in med school. And I'm a bit surprised that you are 21 and already in med school. Most people haven't even finished a Bachelor's degree by that age...
It is, however, my expectation that anyone fully in the medical portion would be able to use capitalization, punctuation, grammar, and know the difference between their, they're, and there.
And someone professing to study the disease ought to know that it is celiac disease, not the plural form.
Posted by Jenniferxgfx on 29 May 2011 - 11:46 AM
Bad things happen in this world but we don't have to let those things define us.
Posted by realmaverick on 23 October 2010 - 03:38 AM
So for example, you could click the green + on my post, for my invaluable advice haha!
Posted by admin on 22 July 2012 - 08:16 AM
Posted by Jestgar on 21 July 2012 - 03:44 PM
Posted by tom on 21 July 2012 - 01:37 PM
That's the thing - it's not.
But if this info is correct, ...
The terminology is unfortunately context-dependent. In botanical science, grains have the same principal anatomical components. Three are bran, germ & gluten.
In food science the word gluten means ONLY the gluten that's harmful to people like us. It's a pretty ridiculous way to define something, but that's the way it is. Wheat, barley & rye harm every celiac. Rice gluten (botanical definition) & corn gluten don't. It should really be a different word in one case or another.
If that newsletter is freaking out about corn gluten, the author is either too new to know what's what or has motivations beyond providing honest info.
Posted by admin on 26 April 2012 - 10:35 AM
Posted by admin on 22 July 2011 - 02:20 PM
Posted by Korwyn on 31 May 2011 - 08:34 AM
If we're going to discuss this, maybe we should shift back to a more beneficial approach like is there any realistic way we could have gotten through to him? Honestly, given what he presented, sadly I don't think so. I think there were enough varied responses presenting both personal life experience and pointing to medical info that had he desired to listen (not just hear) he could have. I don't see any overall failing or lack of compassion in the people on the board.
Posted by srall on 06 February 2011 - 05:42 AM
I have an only child. I believe, but am not certain that my celiac (which is self diagnosed, I feel like I should state that) was triggered by this difficult pregnancy. After she was born we struggled for years to have another child, including expensive fertility treatments. I've only seen my husband cry 2 times and the hardest was when we realized I was going to miscarry a baby. He threw up in the waste bin at the ultrasound when we saw the fetus was dead. This was a devastating time for us as MANY women on this board understand.
When my daughter was very small, I began to struggle with my health. I was feeling nausea and fatigue all the time. I struggled with a bit of depression and demotivation. I just couldn't be living my life like this. Especially when I looked around the rest of the world and saw how good I had it. I mean...I stay home with my daughter, we are financially sound, healthy, in a safe neighborhood, have hundreds of friends, we travel. I had a health problem that could be managed with healthy food...AND I figured it out relatively quickly (6 years) and I could begin to feel good and have energy again.
I don't know if you believe in God, and I really don't think you have to to do this, but I started thanking God every morning for every blessing I could count. It's sort of like smiling when you're sad. You can trick your body into thinking it's happy. Honest to pete, it took a good year, but I began to let go of that phantom second (and third) baby that was never going to come. I learned to love cooking and became a foodie. I love my food. I love my family. I am involved with children in the community so in a way I have a lot of children, and one amazing daughter that makes my heart burst with love.
With all this going on in my life, I'm going to worry that I can't eat some bread and milk?
Good luck. It's really a much easier way to approach life. I promise.
Posted by mushroom on 16 December 2010 - 12:19 AM
The first thing to do is eliminate dairy because most celiacs are unable to digest it because of damage to the small intestine. Once you heal you will probably be able to add it back in. Without the enzyme to digest it, dairy just ferments in the gut and produces gas, bloating and diarrhea.
Step No.2 is to check all your over-the-counter and any prescription meds for gluten (and no, the FDA does not require that gluten be labelled on these so that makes it harder. ) You may have to call drug companies, ask the pharmacist, go online (glutenfreedrugs.com) to get this information.
Step No.3 is to discard any scratched nonstick or plastic cookware/containers, all wooden spoons, colanders and cutting boards - anything that cannot be cleansed of gluten.. Do not share spreads or peanut butter with any gluten eaters because their knives can leave crumbs in the jars - keep your own specially marked jars.
Step No.4 is to eat mostly a whole foods diet of single ingredient whole foods so that you know what's in your food. It means a lot more cooking, but you know that you are not getting gluten because everything that's in there you put in yourself (in your new or newly cleaned) pots and pans using your new wood and other utensils which you keep separate from everyone else's. Eliminate as much as you can the processed food especially the special gluten-free substitute foods that contain starches and grains your body is probably not used to digesting yet.
Make sure your kitchen work surfaces are clean (use paper plates if necessary) and do not share dish sponges or towels (assuming a group living situation). If you do not have to share with a gluten eater it makes it much easier.
Read every label for the hidden glutens,
If you have done this and are still feeling just as bad, then it is time to eliminate the soy for a good week and see if that helps (and soy is just as sneaky as gluten in the places it hides). A good number of us do not tolerate soy either.
If you want to test yourself for nightshades, try leaving out tomato or potato for a week, and then adding it back in and see what happens.
If none of this gives you any answers, then you may have to go to the full-blown elimination diet where you pare your diet to, say chicken, fish, rice, steamed veggies - eliminate down to where you don't feel bad any more, and then add foods (or food groups) back in one at a time every three or four days and see how you respond.
I hope these suggestions are of some help and that you are soon feeling better.
Posted by IrishHeart on 14 April 2012 - 08:04 AM
First, do not panic! and Welcome to the Forum!
I have posted this information in pieces and parts on this site during the past year so many times and some newbies suggested it would have been helpful if they had seen it ALL --right away after they were DXed.... so, I thought, why not paste it all together in one spot?
Don't think about what you cannot eat--think about what you can eat: Fresh meats, veggies, fruits, nuts, eggs, fish, etc.
Some celiacs are lucky and can tolerate dairy right now, but many of us had to give it up for a few months. Why? Because lactase, which is the enzyme that breaks down the sugar lactose, is produced in the tips of the villi. When the villi get blunted in celiac disease, sometimes the ability to digest lactose is decreased and you can become “lactose intolerant.” This may cause bloating, stomach cramps, diarrhea, etc. After you go gluten-free, the villi will heal and most people are able to tolerate dairy foods again.
Learn how to read Labels.
Dietary concerns –LISTS OF safe and unsafe gluten free foods
The following suggestions ---are just that: suggestions.
I have no affiliation with any of these websites, organizations, authors, or companies and I am not a paid spokesperson and I am not endorsing any specific products. They just worked for me or other members.
I am not a doctor and this is not medical advice.
I am not a nutritionist.
I am just a fellow Celiac who learned the ropes from months of research and from the generous and compassionate contributing members of Celiac.com
And, as my wise friend, KarenG pointed out, I should say this info applies to those of us in the US. I cannot say what companies in other countries do.
Some resources for negotiating a gluten-free life:
Living Gluten Free for Dummies--Danna Korn
Celiac Disease: the First Year by Jules Dowler Shepard
Cecelia's Marketplace Gluten-free GROCERY SHOPPING GUIDE
A quick “get-started” menu for gluten-free eating follows, but it is by no means "inclusive", just some ideas. Consult the many on-line gluten-free recipes available and the many wonderful contributions from our members in the cooking and baking sections of the Forum:
FLUIDS: Drink a lot of water. Celiacs are dehydrated from malabsorption. Plus, it helps cleanse toxins from body tissues and organs and keep the bowels running smoothly.
But, yes, (because I know you are going to ask )
unflavored coffees and tea are okay. Check teabags for "malt" --sometimes they use it.
DIGESTIVE ENZYMES help if you have pancreatic issues that cause trouble when digesting fats and proteins. A good one is Digest Gold, but others may have suggestions as well.
Probiotics are very beneficial to restoring healthy gut balance. Choose a multi-strain variety like Florajen3.
All the digestive issues like acid reflux (GERD) and heartburn, excess gas, camping, diarrhea and constipation should disappear or diminish on a gluten free diet.
VITAMINS: Most doctors (and fellow celiacs) recommend a good, gluten-free multivitamin. Some of you will have vitamin/mineral deficiencies or B-12 or Folate anemia--and you should have blood work done to see where you stand. Malabsorption creates all sorts of problems.
FOLLOW UP CARE: I suggest follow-up care from a celiac-savvy doctor to everyone post-DX. Lab work ( including CBC, CMP, SED RATE, IRON/FERRITIN levels, B-12, Folate levels and THYROID panels) and barium studies of the GI tract, if warranted. Do not be afraid to ask your doctor.(IMHO)
A whole foods diet is suggested to many of us as the best way to speed healing of your gut lining, but many people succesfully incorporate Certified gluten-free products into their diets right away! As with all things regarding Celiac, everyone is different.
Earth Balance (soy-free) is a good choice if you cannot have butter. You need some good essential fatty acids: Safflower oil, sunflower oil, extra virgin olive oil, coconut oil.
Some Breakfast ideas:
Erewhon crispy brown rice cereal or gluten-free Kellogg's RICE KRISPIES, gluten-free CHEX corn or gluten-free CHEX Rice cereal, gluten-free CHEX honey-nut or gluten-free CHEX Cinnamon
Add: rice milk, almond milk or coconut milk (The So Delicious brand is excellent) and add berries or sliced banana.
CERTIFIED gluten -free oatmeal w/cinnamon (glutenfreeda brand, Bob's Red Mill are a few examples) NOTE: It is my understanding that Quaker Oats are cross-contaminated! Some celiacs cannot DIGEST oats. Only you can decide.
Gluten-free muffins made from a mix or purchased.
Eggs and bacon or sausage with gluten-free toast or bagel (Kinnikinnick, Udi's, Glutino or homemade bread)
Pocono Cream of buckwheat --it's good!! (no worries--Buckwheat is not from the wheat family)
Amaranth pancakes w/pure maple syrup (bottled syrups can contain gluten)
gluten-free packaged pancake/waffle mixes (Pamela's brand is very good as is Bob's Red Mill –we use BRM on the site, for short)
Van's frozen waffles.
FRUITS and VEGGIES—eat plenty of these daily in your diet.
LUNCH and DINNER ideas:
Leftovers from last night's dinner make an easy lunch
Some Progresso soups are gluten-free. Check the label!
Some Pacific and Imagine brand soups. Read the label!
A sandwich with gluten free bread or rolls—UDIs, Rudi's, Glutino Genius, Scharr's and Canyon Bakehouse --all have decent packaged breads, rolls and bagels, but homemade is the way to go.
(I have a simple recipe for white sandwich bread that is delicious if you want it.)
A big salad or an antipasta with tons of veggies and grilled chicken or shrimp and Hard-boiled eggs/ with gluten-free or homemade vinegrette dressing.
A list of gluten free salad dressings is available online. Marzettis, and most of WishBone and Ken's are okay. Homemade is best!
Homemade vegetable minestrone ,chicken soup, stews, black bean or White bean chili (use gluten-free stock--pacific, imagine or make your own from scratch--even better!)
Chicken or bean nachos (can use corn tortillas)
Red beans and rice
grilled burgers and beans (Sweet Baby Ray's BBQ sauce and Bush's Baked Beans are gluten-free)on a bun (Udi's makes hamburger rolls now or you can make your own. CHEBE bread mix makes killer rolls)
almost all mexican food is safe (just no flour tortillas!)
Pasta and sauce w/meatballs (brown rice or corn pasta)
TINKYADA BRAND penne pasta is delicious! Cook 13 minutes exactly. Trust me!) and use gluten-free breadcrumbs (purchase or just grind some gluten-free bread and season)in your meatballs
Another good pasta is CORN pasta. BiAglut or Sam's Hill are a couple. Cook as directed.
meatloaf (beef or ground turkey) baked potato or yams, green veggie of some kind
Other proteins: roasted or grilled chicken, turkey, pork, beef, salmon, talapia, scallops, lamb, some sausages are safe, bacon (Check labels)
I eat a variety of veggies.....whatever looks fresh at the super market or farmer's market or stands...steamed, grilled--- or roasted root veggies in stock.
Sweet potatoes—baked at 350 degrees in a pan for 45-50 mins.--are yummy
Potatoes—roasted, grilled, in a gratin or whipped with milk
Fritattas with veggies and salad
Stuffed peppers—with ground turkey, beef or lamb and rice
ANY recipe you already use can probably be altered--just use gluten-free breadcrumbs or rice/corn pasta ---use any flour made from amaranth, corn, bean, etc...just NO WHEAT, RYE OR BARLEY or cross -contaminated OATS.
Snack ideas that are safe and handy
Cozy Shack Rice Pudding or Tapioca cups (in the dairy section)
All natural applesauce cups
Gluten-free cookies or muffins (Bake them or buy them.)
Pamela's Baking Mix is versatile and good for cookies, baked goods. There are many options (check the recipe and baking section on the forum)
Bagel with cream cheese and jam or nut butters. Udi's and Glutino bagels are pretty good (frozen section)
Pamela's and King Arthur gluten-free--makes a very good brownie mix too!
Chobani Yogurt or So Delicious coconut milk Yogurts- if you cannot have dairy
Scharr cookies (chocolate-dipped shortbread or the mocha layers--are VERY tasty!)
Lundberg rice cakes or sliced apples and celery sticks with natural peanut butter or almond butter or hummus smeared on
Mary's Gone Crackers, Crunchmaster's or Glutino crackers with cheese or peanut butter
BOAR's Head or Applegate Farms deli--ham, turkey, pepperoni, salami, proscuitto--most all cold cuts and cheeses
Slices of cantaloupe wrapped in proscuitto
Watermelon with crumbled feta cheese
Peanuts, almonds, cashews. (I like Blue Diamond or
Nutsonline.com has a HUGE gluten-free selection of nuts and flours)
SUNMAID raisins, prunes. Craisins by Ocean Spray. (**some raisins and dried fruits are dusted with flour to keep them from sticking but these brands are safe.)
Smoothies- made with coconut milk, various fruits, yogurt, etc.
Potato chips----like Cape Cod, Kettle Brand, Utz
Indiana Popcorn--comes in all flavors--the kettle corn is delicious
Glutino brand pretzels—they come in all flavors even chocolate -coated
Coconut milk, creamer and ice cream ( So Delicious brand is very good)
Ice Cream, if dairy is not a problem for you. Most Haagen Das flavors are good, for example. READ LABELS!!!
Organic Corn chips w/salsa, hummus, or Guacamole
Sunflower , pumpkin or flaxseeds
Candy—Hershey's kisses or regular size bars, regular size Reese's cups, Snickers, York peppermint patty, Health Bars, Butterfinger and M &Ms plain and peanut. Ghirardelli squares. These were safe--last I read online--but READ LABELS!
Enjoy Life chocolate chips, chunks and Boom Choco Boom bars (free of ALL top 8 allergens)
Make some Chex mix with gluten-free chex cereals
gluten-free Rice Krispies treats (recipes are online)
CHEBE pizza and breadstick mixes—are very good.
Against the Grain and Glutino make some good frozen pizzas.
Check the labels of all packaged products-- if they were made with wheat or gluten, they will state so on the package.
Cross-contamination is the bane of our existence. Learn how to make your home safe.
Hidden sources of gluten:
A package stating a product is “Gluten-free “ does not always guarantee it was processed and manufactured and packaged in a dedicated facility. It may just mean they did not knowingly put gluten ingredients in the product.
I, personally, look for the GIG (Gluten Intolerance Group) circle stamped on the package –it is a big G F in a circle. That's just me.
I also use common sense. I know that foods that are inherently gluten-free will not carry a gluten-free label on them (oranges, broccoli, plain cheddar cheese, etc.)
Some DEDICATED gluten-free facilities are listed below. There are others. Google away! :
Bob's Red Mill gluten-free
1-2-3 Meredith's Marvelous
Authentic Foods gluten-free
Cause You're Special
The Cravings Place
Foods by George
Gluten-free FULL FLAVOR Gravy Packets
Against the Grain
Many other companies will provide a list of gluten-free foods. The members on here can tell you which ones are good about this.
They make all kinds of ready made mixes and flours to make it easy to start baking.
The cooking and baking section on the forum has thousands of great ideas—these guys are amazingly creative!
That should get you started--- until you can create your own diet and menus and feel less "dazed and confused" by your new life.
You're going to be okay!