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
I have heard back that the slurpees from Coca-cola are gluten, dairy and soy free. Here is what they sent me:
Because our flavour formulations are considered a very valuable trade secret, we are unable to discuss the source of the flavours. The caramel colour in our products is derived from corn or cane sugar.
It may be helpful for the guest to know that Coca-Cola is gluten free. Also this product does not contain soy or dairy allergens as ingredients, and is produced on lines that do not process these allergens.
After a week you probably won't be able to tell the difference. On top of reading labels, you need to ensure that you aren't cooking your food on contaminated crockery, there are also many processed foods that don't have any suspicious ingredients but are notorious for cross contamination because of being made on the same lines as other foods. Stick with whole foods for a month, then reintroduce processed foods so that you are able to tell what it is that is causing the problems.
I use a wide variety of words depending on the audience and my mood at the time. Here's a nice little list for you:
I'm currently reacting really badly to something I ate
I ate something that I clearly shouldn't have
The gluten got me
Poisoned with gluten
and my most recent "I must be allergic to children I'm getting rashes ALL the time"
I use Safeway's Old Fashioned Peanut Butter. It's ingredient list is thus: Peanuts. That's it. I am also wondering about lecithin, I have simply been avoiding it to save time, but if some is okay then I might put in some effort as maybe there are some chocolate bars that I can eat again. Man I miss chocolate.
Long answer: I too, did not get positive tests for my symptoms. I saw remarkable improvements by first being an extremely poor student and not being able to buy more food and thus being stuck with what was around the house- rice and potatoes. Astonishingly, I felt a lot better. Then I got paid and ate some KD and was immediately sick again. I talked to my sister who also was gluten free and she guided me through the avoid list and gave some helpful tips. Through this forum and other online research and a negative blood test, I have been gluten free and HAPPY, JOYFUL, ECSTATIC etc for an entire year. (Bar some tummy trouble which has since been attributed to soy and milk)
Best advice in a nutshell found on this forum: Screw the tests- if you're feeling better without gluten- that's all that matters- your health and well-being.
A quick internet search brings me to the conclusion that tocopherols can be derived from many different sources- the main ones being soy and wheat. Either your gluten-free cereal isn't truly gluten-free or you have a problem with soy derivatives as well.
If you are still in the testing phase and have still to get a positive (test or reaction), I say enjoy your gluten foods whilst you can! You may find the reaction appears a couple days later. I had suspicious food this weekend (one or two bites then I noticed a strange "flavor" and stopped), I'm still waiting for a reaction but I know my own reactions have been known to appear 4 or 5 days later and are normally rather obvious in their appearance.
I went through similar in the past few weeks, I discovered that I can't have soy or milk as well as gluten. Perhaps you are sensitive to another product like soy, milk, corn etc? I've never done one properly but you might benefit from doing the elimination diet to help you find what is causing the problems. Don't ask me how to do one... There are loads of people here who might be able to help with that and I'm sure your doctor can "help" too. (I'm pretty unimpressed with mine).
That's what I get for being a little lazy today. I briefly thought about searching for a similar post but couldn't be bothered... and my veg had already been tossed in the pot. Yes, those answered did help. I am wondering now if the Earth Farm? (bad memory....) soy free replacement is available in Canada, the website seemed to be for the US.
I used Almond Milk to help stick the herbs to my cauliflower and broccoli- it was actually quite nice.
Hi, I am wondering if anyone knows of an alternative to butter that does not contain - gluten, soy or dairy? If it's a lost cause, can you give me ideas on:
How to flavor my veggies so they are a little more enticing
How to replace butter in recipes appropriately/ get over not being able to eat buttery things
Any tips appreciated, even if it is "Suck it up, Buttercup!"