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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This 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 email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About Chalula88

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  1. The cinnamon chex make me very, very ill as well. This is the first time I have ever gotten sick from a gluten free food. I am pretty sure it is some kind of gluten CC because I have eaten all of the ingredients in other foods without a problem.
  2. I, like Gemini, have not really had any trouble finding safe foods. I always read every single ingredient every time I purchase a product, even if I've purchased it a hundred times before - this has saved me from a number of glutonings. I buy all of my food from the regular store aisles, not from the "specialty" aisles, with the exception of two products that I order online (bread and pretzels). I have been doing this for years with no problems, and I am severely sensitive to gluten. It will double me over in intense pain within fifteen or twenty minutes of eating. I have never purchased an item that did not list gluten in the ingredients that made me sick. But I took the time to learn how food is made and what ingredients could be a risk to me. I have no problem passing on products that I'm not a hundred percent sure about. The issue with labeling gluten is much more complex than a lot of people realize. It's far more than just not wanting to do it or not wanting to spend money on ink. The problem is that the companies are buying whatever fillers and starch they can afford, and sometimes it's wheat and sometimes it's corn and sometimes it's potato. Requiring that they label wheat on the ingredient is a major issue because it would require that the company choose the starch or filler that they will always use, which means they are forced to always buy the same product even if the price becomes far higher. Or they can print different labels for every batch of their food that's created, but that's much more expensive than you would think. It saves everyone (including consumers) a lot of money to allow some of these things to not be marked on the label. It would be great if everything didn't revolve around money, but there's nothing we can do to change that. Pestering the companies will only result in them adding labels to all of their food that it may contain wheat just to be safe from getting hounded by gluten free advocates. I wish labeling was clearer, but I don't expect companies and the government to cater to my needs. I feel that I am perfectly capable of determining what food is and isn't safe for me, and the only foods I've been really uncertain about were foreign foods or really bizarre ingredients. And then I ask or do research before eating it. In my opinion, the outrageously high prices of certified gluten free products are much more worth getting up in arms about than the mainstream food producers not labeling gluten in the way we'd prefer. Rice is a cheap crop. I can get rice pasta at the local Asian store for about a dollar a box. The rice pasta in the specialty section at my regular grocery store is five to seven times that cost. That upsets me. But mainstream labeling does not.
  3. Does anyone know if soybean malt contains gluten? It seems, from what I've read, that it does not contain barley, but I can't tell for sure. It is an ingredient in an otherwise safe Korean hot pepper paste. Thanks!
  4. I have a TON of gluten free (but not dairy free) food in Cincinnati, Ohio. I can't use it anymore because I found out I can't have dairy. There is a TON of stuff - cases of Mrs. Leeper, different kinds of chips, mac and cheese, soups, TV dinners, etc. I'd prefer to sell, but at this point I'm moving and just need it gone, so unless I get more than one person interested, I'll give it away. Thanks!
  5. In my experience most restaurants do not have a gluten free menu and most of the ones who say they do, really don't (they use the same fryers, ovens, work spaces, etc.). I really only trust Chipotle (everything except their tortillas are gluten free)and P.F. Chang's (they have a separate kitchen and large gluten free menu). When I hang out with friends I just eat beforehand and get a drink at the restaurant. It sucks, but it gets easier with time.
  6. Going dairy free was way WAY easier for me than going gluten free. I don't miss dairy at all. I used to love cheese, but I never drank milk, used butter, or ate yogurt, so cutting it out wasn't a big deal for me. I just stopped using cheese, which wasn't even noticeable because I almost immediately converted to a whole foods diet. I feel happier and healthier without both gluten and dairy and so the rewards are so great that I don't find either all that difficult emotionally. From a practical point of view, I think shopping dairy free is way easier than shopping gluten free.
  7. 2 Questions: Oats And Rice?

    One important thing to note about oats is that just because you feel okay when you eat them doesn't mean it is definitely not harming your intestines. I think it would be a good idea to get your villi and/or blood checked after eating oats to make sure everything is doing okay.
  8. 2 Questions: Oats And Rice?

    I always get sick when I eat oats, no matter what. So I don't eat them at all. Try cream of rice, it's good. Personally, I wouldn't risk oats so soon. I don't buy gluten free rice, but I buy it in bulk at an Asian market and it comes from a rice only facility and is unprocessed. I don't know if there's a risk ordinarily. It might be good to look at what other things were made in the same facility.
  9. I cannot eat oats for that reason and for stomach problems. A lot of people intolerant to gluten also can't stomach oats. I'd just cut them out. Try cream of rice or rice pudding instead.
  10. Family - Aarrrgghhh!

    I understand how you feel. It took my sister getting really really sick before she and my parents would listen to me. My mom knows she has problems with gluten, but takes a pill that "makes it all better" instead of change her diet. My brother has many classic symptoms of gluten and casein intolerance but said he refuses to get tested because he "doesn't want to feel obligated to change his diet". And this is in a family where our grandfather has intestinal cancer, our uncle had colon cancer and had a colostomy bag in his 30's, and everyone has "IBS". Changing your diet is so much better than living a half-life, tired, in pain, and depressed all the time. But people have to figure that out on their own and sadly, some see the "hassle" of going gluten free not worth the benefits. If they tried it, I think they would change their minds.
  11. Gluten Free Diet Differences

    Yeah, it really is ridiculous that doctors don't know anything about it, especially with its prevalence. I hope that changes in the near future. Just as a quick point, you might want to look up calcium and milk. Most new research has indicated that milk actually leeches calcium out of your bones, causing osteoporosis. The link between milk and bone health has never really been substantiated. Cultures that don't drink milk have stronger bones and almost no osteoporosis. Here's a nutritionist talking about milk:
  12. Gluten Free Diet Differences

    How long did you do the elimination diets? My understanding is that it can take a year or more to heal your villi on a vigilant elimination diet. Not to be knit-picky, but if you've "tried dairy", which it sounds like you may have done on more than one occasion, you are essentially starting the diet over again as even the tiniest bit could be causing substantial damage. I would try a 100% elimination of dairy and probably soy for at least a year before deciding it isn't working. Results can be slow and if more than one food is bothering your intestines, results can be even slower. Me and my sister are having similar problems with not getting better on the gluten-free diet. I am currently on a whole foods diet (minus gluten, dairy, and caffeine) and she is on an elimination diet (eating no corn, rice, gluten, dairy, fruit, or nuts). It sucks and it's hard, but I'm afraid it may be the only way to solve the problem. I never trust what any medical people tell me about food. I had severe stomach aches and diarrhea on a near daily basis from birth. I asked about my stomach problems at my check-ups every year and me and my parents were told "it's just nervous stomach", "she'll out grow it", etc. Nervous stomach? I don't think I had a single solid BM for the first 19 years of my life! I self diagnosed at 19 and had to educate my doctor about Celiac. She still knows almost nothing about it. When my sister developed similar symptoms to mine, she tried to convince my parents it was a communicable disease and had her tested for everything under the sun. We had to demand allergy testing and a scope. My point is, I would never trust what a medical person says about food intolerances. I would read all you can on here and describe your symptoms as best you can. The people on here really know what they're talking about. Most medical people, sadly, don't.
  13. Gluten Free Diet Differences

    The gluten free diet will only solve medical problems related to consuming gluten in the first place. It's possible you have medical conditions completely unrelated to eating gluten, but that doesn't reflect badly on the diet as you'd surely be worse off 9 years later if you kept eating gluten. It's possible you have other food intolerances. I have been gluten free for over 2.5 years and I felt great initially and then my health started to decline again. I am currently experimenting with eliminating other foods that could be causing my symptoms. I am starting with dairy and I recommend you do the same. I believe the majority of people with Celiac disease have some sort of sensitivity to dairy. You could also try a whole foods elimination diet, where you only eat foods in their pure form and cut out all the major allergens (gluten, dairy, soy, peanuts, tree nuts, shellfish). I'm sorry you're not feeling better. I'm kind of there too and it really sucks.
  14. I hit puberty at 12 and had pretty widely and unevenly spaced periods for about 2 years. I was about 5'1"-5'2" and 112 pounds at 12 and now at 21, I am about 5'3" and 105 pounds. I didn't know I was Celiac until I was 19, so I missed any chance at growing bigger. I never really *ahem* "developed", only sports bras are tiny enough and I pretty much look like an 11 year old (physically and facially). My doctor thinks I should have been taller, but the Celiac stunted my growth. I have really big hands and feet, which she said is a good sign I was meant to be taller. ha ha.
  15. I'm doing the honey thing right now, but my sister was advised to avoid honey for now. Just a note about it, make sure you buy local honey. If you don't, you won't build up immunity to local environmental allergies. Also, some foreign honeys have been found to be substantially corn syrup and not labeled as such. Your best bet is to buy it at a farmer's market or a specialty store where the label says it's local.