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 buy those all the time - but I get large 180 tablet bottles from Amazon.
If you get them on subscribe & save then you get another 15% off - by far the cheapest option I've found.
They do wonders for me - I can eat a meal without bloating!
I place my leaves in the centre of a clean, dry tea towel, then gather the corners.....go into the back garden and swing it around my head for all I am worth!
Pah, who needs fancy-shmancy salad spinners, lol.
Sorry if I seem pedantic, but I need to point out something, in case someone who has a wheat allergy reads these posts.
Just because a product is gluten free, doesn't mean is wheat free. There is a substance called "codex wheat starch" (widely used in Europe, I don't know about elsewhere) which is being used more and more in gluten free foods.
Here is a description of codex wheat starch:
I've been reading this thread, and others like it for some time.....I find dealing with people the hardest thing about gluten-free. Mostly, I've now got it cracked, but dealing with my MIL seems impossible.
I'm self diagnosed, after a lifetime of progressing symptoms, which got so severe I had to leave my job and set up as self employed from home. It was by chance that I stumbled across C.com whilst I was trying to help my husband with his "suicide rash".......Amazingly so many things rang true......for both of us.
Both of us were at our wits end with doctors and decided to "just go gluten free" - Long story-short - It's been a hard slog, but 18 months later I am having more good days than bad and my husband no longer keeps me awake all night with his mad scratching and snoring.......amazing!
Back to MIL - she hates me (I think it's because I'm wife no. 2)......so, now when she talks to my husband, she constantly insinuates that I am MAKING him eat gluten free (Anyone who has DH will know that my hubby would rather starve than induce his "suicide rash" knowingly). When we are at family gatherings, she makes a big deal about asking me what I have been eating and telling me about EVERY FLAMING MEAL she's eaten since we last met.....then she will disappear with someone else and they will come back, staring at me, rolling their eyes and shaking their heads.......
She completely does not get it.....she tells me about all these things that are wrong with her....then tells me that if she just "cuts down a bit on wheat" then she's fine. Well, that's fine, I have no interest in what she eats....really, I couldn't care less!!! But that certainly does not mean that all I have to do is the same, which is what she implies.......I have learned the hard way that even CC is a major problem for me and I follow the diet as seriously as if I have been diagnosed by a doctor and for now, I only eat food cooked by ME..
So, I have decided that next time I see her, I will say "I am utterly sick and tired of discussing my diet, do you think we can talk about something else?".
That will probably end in a row......but I'm really sick of being polite.........
Thanks for the opportunity to vent......lol!
Yeah, just to let you know - an adapter just makes the plug fit into a socket - it doesn't change the voltage. As you have found, the voltage in Europe is generally higher than the US (My American friends fritzed their stuff too). You need a device that actually converts the voltage, called a "step-down transformer". Like this:
You need to take the DE each time you eat. They are not stored in the body, so taking them in the morning won't help at all with your evening meal.
You also need to "up" or "down" the dose relative to the meal. E.g. I eat 5 meals a day. I take 2 with each of the 4 smaller meals and 4 with my main meal. You will need to find what works for you (It's not necessarily what works for me!). You will know if you have taken too many because it will cause heartburn/indigestion.
I don't know where in the world you live, I can only give you my experience from the UK.
If a company just packages many different items (including gluten products) and doesn't use precautions to prevent cc, then potentially, everything it sells is cc'd. Example of this are companies that got me: East End, Supreme and Rajah -they sell rice, beans, flours, nuts, spices etc.
However, I can't help you much with rice in particular because I haven't been able to find ANY rice that I can eat without feeling glutened - so I just gave up eating rice. (In fact I now eat NO grains) I'm only 11 months gluten-free and STILL feeling major improvements in health, so, either I'm super sensitive and the rice I was eating was cc'd OR I'm still healing and just can't digest it properly or actually have a rice intolerance.
I have successfully eaten cashews from an alternative safe source and various other items, so I am certain of what I am saying about these companies that sell a whole host of dried foods and flours and don't take precautions. Where/how your food is packaged matters.
In the UK you can't buy rice labelled as gluten free. The law prohibits the use of "gluten free" on the label if the food is naturally gluten free, all they can say is that it is "naturally gluten free" and because the "made in the same factory as..." statement is only voluntary, just coz it's not there doesn't mean it's hasn't been cc'd - so in the UK, it will be impossible to buy labelled "gluten free rice" because rice is naturally gluten free - it's frustrating, but it is possible for rice to be cc'd, so it's up to you to investigate by reading the labels and contacting the companies.
The things that got me were mostly condiments and spices that have no business containing gluten. Eg:
curry powder - I thought it was always just spices mixed, but often has wheat flour too.
asafoetida powder - I thought it was pure....but nope, contains wheat flour, but can get it with rice flour instead though.
Soy sauce.......jeez and when I bought gluten-free soy sauce I realised I had to be soy free too, lol.
L & P Worcester sauce - nope, it's not gluten-free in the UK (lesson learned that ingredients can vary by country!)
Also, when I first went gluten free I missed throwing out a few cc'd items that had been double dipped and so "should" have been gluten free, but had bread crumbs - marmite and mayo.
Oh, and just because a label doesn't list wheat, barley or rye as an ingredient, doesn't mean it's not in there. The (UK) law only states that all intentional ingredients have to be listed - but it can be in there unintentionally, for example by processing the item in the same facility or on the same equipment as gluten containing items. Oats are a major example of this, but I was severely glutened by a whole range of items (cashews, beans, lentils, spices, rice flour) that I bought from one particular company that also packed wheat flour, barley, wheat berries etc. Although, afterwards, I checked and all their packaging does now carry the warning.....
Renegade, this is the exact reason I will never be diagnosed by a doctor until the day they invent another way to test. I seem to be super sensitive and can become incapacitated for 3 weeks just from something supposedly naturally gluten free (e.g. plain raw cashews, beans, rice...) that was packed in the same factory as gluten.......my own diagnosis is plenty enough!!
Ditto what the others have said - but another reason you must take back-up food for the flight: I ordered gluten free (it might have even been on a Virgin flight), and it got left behind, so they offered me a VEGETARIAN meal - like that was ANY good to me at ALL - arghhh! (pasta and veggies slathered in sauce, with a cake for dessert)
You really need to try Booja Booja chocolate truffles - dairy free, soy free and gluten free. I thought I'd never find chocolate that didn't make me ill.....I found these the week before my birthday (last week)......after 2 boxes, I can verify that even the snobbiest of chocolate snobs will love these - I do!
Correction - "did" love these....need...some....more, lol.
P.S. watch out - online there seem to be some old stock that does have soy, they are the same looking boxes, but clearly labelled.
It's news to me that you can buy it without wheat flour added! - here in the UK that's how it comes. Powdered and mixed with wheat flour. I've heard rumours of an Asafoetida powder that has rice flour instead, but can't find it and never knew that you could buy it in it's pure form...hmmm, I had a look at the site you mention - interesting! I shall now hunt for some resin - thanks.