Get email alerts Get E-mail Alerts  

  • Articles  ||  Forum Home  ||  Gluten-Free Mall  ||  Store  ||  Journal of Gluten Sensitivity

  • Ads by Google:

    • Announcements

      • 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 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 Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity


    Advanced Members
    • Content count

    • Joined

    • Last visited

    Community Reputation

    1 Neutral

    About meatslayer

    • Rank
      Community Member

    meatslayer's Activity

    1. meatslayer added a post in a topic Off To Get My Endoscopy/colonoscopy!   

      Hope they get the tools right!
      • 0
    2. meatslayer added a post in a topic How Do You Keep A Mixed Kitchen Without Glutening Your Child?   

      Didn't see a separate toaster?
      • 0
    3. meatslayer added a post in a topic What Do You Eat?   

      I always travel well stocked with these products nutritional shakes and bars.
      • 0
    4. meatslayer added a post in a topic Shopping For Gluten Free Food Is So Frustrating   

      If you ate a lot of processed foods before this could be a great opportunity to have a better diet, wholesome healthy foods instead of processed junk.
      • 0
    5. meatslayer added a post in a topic Whey Protein   

      I really like this entire product line.
      • 0
    6. meatslayer added a post in a topic What If I Ignore It?   

      Why a long slow road? It's your choice but here is a list: (Research and or get help don't eat these things be healthy!)

      Abyssinian Hard (Wheat triticum durum)
      Alcohol (Spirits - Specific Types)
      Amp-Isostearoyl Hydrolyzed Wheat Protein
      Atta Flour
      Barley Grass (can contain seeds)
      Barley Hordeum vulgare
      Barley Malt
      Beer (most contain barley or wheat)
      Bleached Flour
      bread Flour
      Brewer's Yeast
      Brown Flour
      Bulgur (Bulgar Wheat/Nuts)
      Bulgur Wheat
      Cereal Binding
      Club Wheat (Triticum aestivum subspecies compactum)
      Common Wheat (Triticum aestivum)
      cookie Crumbs
      Cookie Dough
      Cookie Dough Pieces
      Criped Rice
      Dinkle (Spelt)
      Disodium Wheatgermamido Peg-2 Sulfosuccinate
      Durum wheat (Triticum durum)
      Edible Coatings
      Edible Films
      Edible Starch
      Einkorn (Triticum monococcum)
      Emmer (Triticum dicoccon)
      Enriched Bleached Flour
      Enriched Bleached Wheat Flour
      Enriched Flour
      Farina Graham
      Flour (normally this is wheat)
      Fu (dried wheat gluten)
      Graham Flour
      Granary Flour
      Groats (barley, wheat)
      Hard Wheat
      Hordeum Vulgare Extract
      Hydrolyzed Wheat Gluten
      Hydrolyzed Wheat Protein
      Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
      Hydrolyzed Wheat Starch
      Hydroxypropyltrimonium Hydrolyzed Wheat Protein
      Kamut (pasta wheat)
      Kecap Manis (Soy Sauce)
      Ketjap Manis (Soy Sauce)
      Kluski Pasta
      Maida (Indian wheat flour)
      Malted Barley Flour
      Malted Milk
      Malt Extract
      Malt Syrup
      Malt Flavoring
      Malt Vinegar
      Macha Wheat (Triticum aestivum)
      Matzo Semolina
      Meripro 711
      Oriental Wheat (Triticum turanicum)
      Orzo Pasta
      Pearl Barley
      Persian Wheat (Triticum carthlicum)
      Poulard Wheat (Triticum turgidum)
      Polish Wheat (Triticum polonicum)
      Rice Malt (if barley or Koji are used)
      Semolina Triticum
      Shot Wheat (Triticum aestivum)
      Small Spelt
      Spirits (Specific Types)
      Spelt (Triticum spelta)
      Sprouted Wheat or Barley
      Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
      Strong Flour
      Suet in Packets
      Teriyaki Sauce
      Timopheevi Wheat (Triticum timopheevii)
      Triticale X triticosecale
      Triticum Vulgare (Wheat) Flour Lipids
      Triticum Vulgare (Wheat) Germ Extract
      Triticum Vulgare (Wheat) Germ Oil
      Udon (wheat noodles)
      Unbleached Flour
      Vavilovi Wheat (Triticum aestivum)
      Vital Wheat Gluten
      Wheat, Abyssinian Hard triticum durum
      Wheat amino acids
      Wheat Bran Extract
      Wheat, Bulgur
      Wheat Durum Triticum
      Wheat Germ Extract
      Wheat Germ Glycerides
      Wheat Germ Oil
      Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
      Wheat Grass (can contain seeds)
      Wheat Nuts
      Wheat Protein
      Wheat Triticum aestivum
      Wheat Triticum Monococcum
      Wheat (Triticum Vulgare) Bran Extract
      Whole-meal Flour
      Wild Einkorn (Triticum boeotictim)
      Wild Emmer (Triticum dicoccoides)

      The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:
      Artificial Color4
      baking powder4
      Caramel Color1, 3
      Caramel Flavoring1, 3
      Clarifying Agents4
      Dry Roasted Nuts4
      Fat Replacer4
      food Starch1, 4
      Food Starch Modified1, 4
      Glucose Syrup4
      Gravy Cubes4
      Ground Spices4
      Hydrolyzed Plant Protein4
      Hydrolyzed Protein4
      Hydrolyzed Vegetable Protein4
      Hydrogenated Starch Hydrolysate4
      Hydroxypropylated Starch4
      Mixed Tocopherols4
      Modified Food Starch1, 4
      Modified Starch1, 4
      Natural Flavoring6
      Natural Flavors6
      Natural Juices4
      Non-dairy Creamer4
      Pregelatinized Starch4
      Protein Hydrolysates4
      Seafood Analogs4
      Smoke Flavoring4
      Soba Noodles4
      Soy Sauce4
      Soy Sauce Solids4
      Starch1, 4
      Stock Cubes4
      Vegetable Broth4
      Vegetable Gum4
      Vegetable Protein4
      Vegetable Starch4
      Wheat Starch5

      1) If this ingredient is made in North America it is likely to be gluten-free.
      3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.
      4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
      5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
      6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.
      7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.
      • 0
    7. meatslayer added a post in a topic Rectal Administration Of Vitamines?   

      Day 1
      Wheat cinnamon/sugar toast for breakfast
      Ramen noodles for lunch and dinner. 2 packages
      1 column of ritz crackers
      1 Beer

      Day 2
      Ramen noodles for lunch and dinner. 2 packages
      About 10 ritz crackers
      1 Beer

      Are you serious?

      That is about the worst diet I think you could eat right there!! At least your here looking for help. No matter your income you have to fix what you eat. Your on the right track with fruits and veggies. At in some rice, beans and you'll improve a ton. I have no comment on where your considering taking your vitamins. Good Luck and I hope you can find a job!
      • 0
    8. meatslayer added a post in a topic What If I Ignore It?   

      I did not see one. I have always been very aware and knowledgable of what I eat from a health side of things. When I was diagnosed with Celiac Disease I spent a a solid month almost day and night searching and learning every thing I could from the WWW and bought a few books, and magazines. I still continuously read about it. I'll admit I was already on a rather low carb diet and eliminating gluten for me was not a very dramatic thing. My health improved almost the day I stopped eating gluten, I'm quite happy not eating things that make me feel bad. I also love to cook and I'm a total 'foody.' There is nothing I really miss form my strict Celiac Diet.

      The leaky roof analogy above is a so on point. Black mould - Cancer or other nasty health issues.
      • 0
    9. meatslayer added a post in a topic What If I Ignore It?   

      Yes sensitivity varies huge from person to person. It's not the immediate effects of being glutened that are a major concern if you are not that sensitive, it's the long term negative effects on your body, it's BAD for you! It does not have to cost any more. No you do not have to consume gluten to correct low blood sugar.

      Knowledge is key, read read read inform your self. Or as I stated earlier seek the advice of professionals if your over whelmed. Good Luck- it's not really that big of a deal on becoming educated on your new diet and you'll be healthier.
      • 2
    10. meatslayer added a post in a topic What If I Ignore It?   

      If you enjoy being sick and getting sicker sure just keep eating gluten.

      Really it's not that hard to eliminate from your diet? Why stress out about it, do it and you'll feel better. If you really don't know much about food, diet, ingredients of food, what contains gluten or not and your totally lost, contact a nutritionist or dietician or some one along those lines familiar with Celiac. If you don't want to do that, keep reading as much as you can and inform yourself calm down and do it. Every thing you need for a better gluten free lifestyle is a search away....
      • 0
    11. meatslayer added a post in a topic Celiac Wine Lovers   

      I'm another red wine drinker, I'm sure I drink to much of it.... never had any issues being glutened.

      • 0
    12. meatslayer added a post in a topic Bernard Callebaut Chocolates   

      Dragging up this old post but I was searching around and it TISS the season: From there site...

      "Our chocolates have NO PRESERVATIVES to extend their shelf life and are GLUTEN FREE with the exception of Marsior, Rice Crisp & Orange Peel (which have wheat syrup)."

      If you've never had a Bernard Callebaut choclate- your missing out!
      • 0
    13. meatslayer added a post in a topic Gluten-free Fast Foods?   

      I just ate New York fries, not sitting so well. I never eat deep fried, so maybe that is it but I looked it up from NY fries web site:

      I have celiac disease. Can I eat your product?
      We use no coatings or preservatives in our fries, and we cook our potatoes in 100% pure sunflower oil, so technically we do not have any gluten in our fries. However, there is gluten present in our stores in our seasonings on the front counter and in our sauces, so there is a small chance of cross contamination.
      • 0
    14. meatslayer added a topic in Gluten-Free Ingredients & Food Labeling Issues   

      Natural Flavours Vs. Natural Flavourings
      Anyone know if there is a definite difference?

      I try to stay away from both as you don't really know whats in Natural Flavours, Natural Flavourings totally glutenates me. Specifically Costco (Kirkland) Diet Ice Tea- it has Natural Flavorings listed and it hits me hard.

      Natural Flavours is in so many things, mostly processed foods, candy and snacks. I try and stay away but never have had any bad (noticeable) results, I cave in on some candy once and a while. I always now avoid Natural Flavourings.

      Are they the same or different? Anyone else get hit by Natural Flavorings?

      • 2 replies
    15. meatslayer added a post in a topic Inability To Concentrate, Fuzz Brain   

      As mentioned above vitamin B12 I go for injections once a month at a doctor, it helps a ton. As it starts wearing down I get fuzzy head and know it's time for a shot.
      (blood tests showed B12 very low) Hopefully as I recover they will be not needed.
      • 0

    Ads by Google: