This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
Well, I haven't researched grain grasses, but.....I've been eating mochi and lovin' it! I miss the doughy texture of wheat products and this stuff hits the spot. Mochi is chewy, quick to bake and fun to eat. It puffs up and out. I like to stuff it with applesauce or tahini. So far I've tried the Original Flavor and Seeds ones. The Cashew Date and Pizza mochis will be next. Stuffing possibilities are endless.
I also drank an "Almond Shake" Amazake yesterday. No problems, so far. It was very cold and very tasty. It probably could be used to make some yummy desserts.
Variety is the spice of life and I'm so happy to add these foods to my safe list!
I just called Hain Celestial Group because I'm craving some Imagine Foods Vanilla Non-Dairy Frozen Dessert and wanted to 1) verify that it is still gluten-free and 2) find out if there's any possibility of cross-contamination. After being on hold for a few minutes I spoke to a man named George. When I asked him if the gluten-free listings on their website (dated 7/02) are still current he hesitated and then said "ah........ as far as I know". I got the impression that he didn't really know for sure. He also said that gluten-containing products are made on the same equipment as gluten-free products and that there is a possibility of cross-contamination. I also asked if they clean their equipment and test for gluten and he said yes. It's interesting, debmidge, that you were told that they don't test for gluten. I didn't feel reassured after I hung up.....but that doesn't mean that the Vanilla Non-Dairy Frozen Dessert, that I REALLY want to eat, isn't gluten-free. I've eaten it many times before with no problems. But I'd feel better if George had offered to verify their gluten-free list and get back to me.
kejohe, thanks for suggesting some gluten-free companies. I haven't checked them out because I'm a vegan and most of the products probably contain animal ingredients, but......maybe I'll find a few vegan foods. I'd really like to expand my menu options.
hap2bgf - I agree. A product labeled gluten-free isn't gluten-free if it has been cross-contaminated. UGH! We deserve a guarantee! I did get a chuckle at the thought of products being labeled "Sort of Gluten-Free" or "Possibly Gluten-Free".
Grainaissance's web site states that all of their Amazakes (rice beverage) are gluten-free except for Mocha Java. Gimme Green's ingredients list includes wheat grass, oat grass, barley grass and kamut grass. I e-mailed the company and asked if Gimme Green really is gluten-free and the woman who responded said "The grasses do not contain gluten as they come from a different part of the plant." Does anyone know if this is a true statement? I'm feeling quite ignorant. She also said that "The Amazake flavors are all made on the same equipment but it is all cleaned between each flavor that's processed." I had asked about testing for gluten but she didn't address that issue.
I like Amazakes but what I'm really wanting to eat is their Mochi. I bought a package of Cashew Date Mochi (contains cinnamon and natural vanilla flavor) and Pizza Mochi (contains herbs, spices and paprika) but am hesitant to eat them because maybe those ingredients contain gluten and the company doesn't realize it. I tried to call Grainaissance today but their customer service rep wasn't available. I'll try again tomorrow but, in the meantime.....does anyone regularly enjoy these mochis (or Gimme Green Amazake) with no reactions? The e-mail I received also said "The Mochi is made in the same processing room but on completely different equipment on the other side of the room. All the Mochi flavors are gluten-free."
Perhaps I'm just being too paranoid.
I long for no symptoms...at least for a few weeks in a row!
I'll get there eventually. I wish that for all of us.
Take care - Toni
Thanks for the quick response. I'll answer the easier question first. I don't think that the crust or any of the other pizza ingredients were contaminated. I used Sylvan Border Farm (Mendocino Gluten-Free Products, Inc.) Wheat-Free Non-Dairy Bread Mix for the crust. It's a locally owned company and I've spoken to the owner several times. She's a long-time celiac who extensively researches all of her product ingredients. I've used the bread mix quite a few times and do not feel that it is causing any problems. The bread, by the way, is tasty and has good texture, in my opinion.
As for the pizza toppings....besides the Muir Glen tomato paste and diced tomatoes, all I added was onion, green bell pepper, garlic, nutritional yeast, olive oil and fresh basil. It was so yummy! No cheese - dairy or soy.
Can I eat fresh tomatoes with no trouble? I think so, but I'm not sure. I hardly ever eat fresh tomatoes or citrus because I've always wondered if they cause canker sores. Just the thought of eating citrus makes me cringe but I don't feel that strong an aversion to tomatoes. I've been eating Amy's Black Bean Chili every now and then which has tomatoes in it, but no citric acid. Since going gluten-free I've pretty much been avoiding citric acid. I did drink many Tazo teas last summer which have citric acid in them and it didn't bother me. And I eat Cascadian Farm frozen corn on occasion with no problem. But, like tomatoes, I've mostly been staying away from corn. I wonder if multiple mouth ulcers is a symptom of tomato or corn sensitivity?
Do you eat Muir Glen tomato products, Sarah? What other brands have you tried? Do you think you've reacted to all of them? Maybe we'll hear from someone who knows that tomatoes or citric acid is a problem for them.
I am feeling better today, thank you. Take care - Toni
I'm wondering if anyone thinks they've reacted to any of Muir Glen's canned tomato products. I've made gluten-free pizza twice recently (I used Muir Glen tomato paste and plain diced tomatoes and had confirmed beforehand that the citric acid in their products is corn-based) and both times, within a day or two, my scalp itchies have flared and mouth ulcers have erupted.
The major reactions I've experienced since going gluten-free (to the best of my knowlege) 6 1/2 months ago have been after eating food that I've REALLY enjoyed and when I've been feeling particularly well. (I'm the one who broke out in mouth ulcers after eating artichoke hearts imported from Spain - gluten in the citric acid.) I know this sounds super paranoid, but I'm beginning to feel like whatever I eat when I'm feeling great and that tastes extra-good will make me sick! Sometimes I hate all of the investigative work I have to do just to eat (but I'm glad that I'm creating a list of safe products).
Anyway, I e-mailed Muir Glen and this is how they responded:
"Although we at Small Planet Foods manage production carefully, including thorough cleanout practices, Muir Glen products MAY be produced on equipment that also handles gluten-containing products. You will need to make a decision about whether to use this product based on your sensitivity."
They capitalized MAY, not me. No mention of whether or not they test for gluten, even though I asked. I'm bummed out about not trusting their products. Anyone know a brand of organic canned tomato products that are made in a gluten-free facility or on a dedicated line?
Thanks for reading. This latest outbreak of scalp itchies and mouth ulcers has me feeling quite pissy and frustrated. I'm glad that I can vent with people who understand.
I hope all of you are having a great day! Take care - Toni
The citric acid in the tomato juice might be the culprit. Better call or e-mail the company to find out before Logan douses his tater again. I also enjoy Muir Glen products and I'm pretty sure that I've seen tomato juice on the shelf.
I'm so glad that you posted Dr. Fine's talk. I printed a copy and know that I will refer to it frequently. It's well-written, easy to understand and makes a whole lot of sense to me. I feel so much more educated now and have no doubt at all that I'm doing the right thing. (I declined the blood tests and biopsy last fall and went the Enterolab route instead.)
I hope Dr. Fine is bearing down hard on the medical community. They're so stubborn! Every doctor needs to read his talk to understand the difference between celiac disease and gluten sensitivity, to realize the importance of prevention, and to learn the history behind Dr. Fine's stool test.
I also hope everyone will take the time to read this post, especially those folks who are skeptical of Dr. Fine. I think he has our best interests at heart, unlike so many other health care providers.
Like Sarah, my favorite brand of rice pasta is Tinkyada for the same reasons. I regularly eat the organic spirals, penne and spaghetti. They all hold up well. I've never had any sticking problems. Just be sure to use enough cooking and rinsing water and, like Stacie said, avoid overcooking it. I rarely cook with oils but I love to add a drizzle of oil here and there at the table. A plate of pasta covered with marinara sauce, drizzled with olive oil, and sprinkled with fresh basil is soooooo yummy!
There's no such thing as a stupid question, especially if it's about gluten! And you're absolutely right - wheat free does not necessarily mean gluten free. Gluten is also found in barley, rye and oats and it wears many disguises.
If you very carefully examine the cracker ingredients you'll be able to determine whether or not there's any hidden gluten. Please post any other questions you might have. There's a good chance one of us will be able to help you.
I like that you used the word "game" because I like to look at living gluten-free that way. Eliminating all sources of gluten is like playing detective and every time I can safely add another food to my diet I definitely feel like a winner!
My symptoms seem to surface within 2 or 3 days. My bowel movements become loose and mouth ulcers begin to erupt. My bowel remains irritated for about a week. The mouth ulcers last a bit longer. The severity depends on how much gluten I've ingested. These are my main symptoms. There are several others that seem to take turns.
Boy, do I wish we could REALLY trust food labels, too. But I'm learning that our own intuition IS something that we can really trust. I'm listening to mine more and more. Remember - this is a learning process and even though it sometimes feels like we're taking two steps backward for every step forward, our knowledge base is growing, our awareness is increasing, and we are happily healing. Yes, we live and learn - and all of us are doing a great job!
I looked up Trader Joe's Fire Roasted Red Peppers on the internet and it's on the gluten-free list of one of the celiac associations, but you might want to contact the company to make sure they haven't changed the source of their citric acid.
I couldn't find any mention of gluten on Del Monte's website. I'd definitely contact them regarding the source of their citric acid. I use Muir Glen canned tomato products. Muir Glen is owned by Cascadian Farms and, via e-mail, I was informed that the citric acid used in their products is corn-based.
I eat Eden organic beans frequently and haven't experienced any problems.
I don't eat meat so I can't help you with the turkey sausage.
I can't remember if you've ever said whether or not you keep a food diary. I do and I try to keep it very specific and detailed so that when I have to play detective I have all lof the info right in front of me and don't have to rely on my memory. Still, there are times when I just can't figure it out. I try to just let it go. I tell myself that the answers will come in time because they usually do.
I also think that maybe my symptoms surface even when I really haven't consumed any accidental gluten simply because my body is detoxifying and that takes however long it takes.
In the meantime, I'm trying to keep my meals as simple as possible. I try to add only one new item at a time and then wait 2 to 3 days (my usual reaction time) before adding something else new. Like I said, I TRY. It's not always easy.
The only perfection is imperfection, so try not to be too hard on yourself. I totally enjoy reading your postings, Sarah. Thanks for all the time and energy you spend sharing what you've learned with the rest of us.
I hope you're feeling better and that you have a wonderful day - Toni
I've been using "flavorganics" vanilla extract with no problems. It's labeled gluten-free. I just visited their website to see if I could find out if it's made in a gluten-free facility or on a dedicated line, but there was no mention of gluten anywhere. It's too late to call because they're on the east coast and I'm on the west coast. I'll either call another day or e-mail them and post what I find out.
Shanmac - "When it doubt, do without" is definitely the way to go to avoid accidental ingestion of gluten. There's no way for you to know if Durkee Pure Vanilla Extract is gluten-free without contacting the company. Be safe. Call or e-mail them and then let us know what you find out! Thanks.
Duh! Just realized I said a silly thing. Soy sauce has soybeans in it so since the San-J gluten-free tamari/soy sauce doesn't bother me, Bragg's probably won't either, as long as it's gluten-free. I'll blame my lack of follow-through thinking to it being so early in the morning and the fact that I really should be getting ready for work, not sitting at my computer!
I've been wondering about Braggs, too. I bought a bottle a few weeks ago but haven't used it because I'm not certain that it's gluten-free. It sounds like it's gluten-free and one of these days I'm going to contact the company. I guess I haven't done that yet because I'm not so sure that soy isn't a problem for me as well. When I do contact the company, I'll post their response. Of course, you could do the same.
In the meantime, I use San-j Reduced Sodium Tamari/Organic Wheat Free Soy Sauce just about every day with no problem at all. It's the bottle with the gray, red and blue label. San-j sells many different tamari/soy sauces, so make sure you pick the right one!