Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Making Food For Others
0

63 posts in this topic

hey, melissa - hang in there - you might have withdrawal symptoms before you start feeling better.  most of us quit dairy in the beginning. i did for about 6 months to give damaged villi healing time.  eat simply, that is your best bet.  i went crazy at first, trying to substitute 'familiar' foods - i finally just (mostly) ate boar's head turkey on udi's bread lolz not very exciting but it works.  it is still my "go-to" when my insides are feeling wonky  :)  and feeling better is gradual.  i think one day i woke up and said "WOW.  I FEEL GREAT!" not realizing i was feeling better and better every day.  have your vitamin levels checked - i have to supplement with D and B12 - you might want to look into a gluten-free multi-vitamin.  as you heal, you will absorb more of the vitamins and nutrients your body needs to thrive.  when i was first diagnosed, i caught every flu, cold, etc - my hair was brittle and i had rash after rash.  could not keep weight on at all.  my nails broke easily and i woke up every day thinking about taking a nap.  i am about 2 1/2 years in and happy to say that for the first time in since i can remember, i have gone the whole winter without so much as a cold.  i didn't even get a flu shot!  so, there is proof that my antibodies are staying busy keeping me well instead of attacking my insides/gluten.  stay around here and you will get alot of helpful advice!  this place and these people are priceless.  i would have done much worse (maybe not even stuck to the diet - it's hard!!) without all the tips/tricks i have learned here.  good luck and ask away - the only stupid question is the one not asked :)

0

Share this post


Link to post
Share on other sites


Ads by Google:

Well thank you and I have been eating simple. I pretty much live off of boneless skinless chicken on grill and potatoes and veggies. I make enough the night before for lunch the next day. I never was into breads but I did love pasta so its hard. I think the hardest thing is having 4 kids and hubby that dont need to do this and just making their foods make me very sick. Im not sure what to do about that but I will have my kids checked out too. Thanks for the help

0

Share this post


Link to post
Share on other sites

Look, guys, if some of you don't quit with the misinfo on the USDA "natural flavors" loophole, which allows gluten in barley and rye byproducts, and from processed starches and other grain byproducts which may not be gluten free, to be applied or used as flavoring or seasonings,  you are going to inadvertently make somebody sick.   USDA does not care at all about gluten free labeling according to a statement I have read from the current Secretary Vilsack, he says companies following VOLUNTARY food labeling for the top 8 allergens is enough and does not think the USA needs stricter standards.  Never assume. We do not have gluten free labeling standards here at this time, April 2013, in the United States. 

We may not have official gluten free labeling but what we do have, or most of us do, is a brain.....which can easily be used to figure out what is safe and what is not.  It requires some research and learning but we do not need the government to figure out what is safe for us.  Peter gave the correct information on Natural Flavorings so listen to Peter!  :rolleyes:

1

Share this post


Link to post
Share on other sites

Im just so hoping this all will get easier with time. Im not a patient person and being swallon like im 9 months pregnant is so not feeling good. I cant even fit into my own clothes. Im stressed to max

0

Share this post


Link to post
Share on other sites

It really does get better Melissa. Each of us takes a different amount of time to heal. Although I had  trained as a chef I had not worked at it in 30 years until I came down with celiac about 8 years ago or. Having it really awakened me and my family and forced me to change for the better.  If cooking for your family makes  you sick I"m sure they will adjust. Try some different  gluten free pastas for them. Let yourself get creative with gluten-free cooking. There are many cook books out there and recipes online. Its a challenge but you can make it fun for you and your family.

good luck

 

 

 

Im just so hoping this all will get easier with time. Im not a patient person and being swallon like im 9 months pregnant is so not feeling good. I cant even fit into my own clothes. Im stressed to max

0

Share this post


Link to post
Share on other sites




Well thank you and I have been eating simple. I pretty much live off of boneless skinless chicken on grill and potatoes and veggies. I make enough the night before for lunch the next day. I never was into breads but I did love pasta so its hard. I think the hardest thing is having 4 kids and hubby that dont need to do this and just making their foods make me very sick. Im not sure what to do about that but I will have my kids checked out too. Thanks for the help

Buy gluten-free pasta.  Tinkyada is very good!  Just be sure not to overcook it and if you use a plastic strainer, you'll need to buy a new one.  My Italian husband never noticed that I had changed the pasta.

0

Share this post


Link to post
Share on other sites

Well thank you and I have been eating simple. I pretty much live off of boneless skinless chicken on grill and potatoes and veggies. I make enough the night before for lunch the next day. I never was into breads but I did love pasta so its hard. I think the hardest thing is having 4 kids and hubby that dont need to do this and just making their foods make me very sick. Im not sure what to do about that but I will have my kids checked out too. Thanks for the help

if you are putting your food directly onto a pre-gluten-free grill, you might be cross contaminating yourself - put yours in tinfoil before putting on grates.  stop licking your fingers when you are making kids' food lolz that was one i learned the hard way.  tinkyada pasta is da bomb - i am also a huge pasta lover and tink comes pretty close - it even holds up well in pasta salads.  you can make their food (dinners, at least) gluten free with out that much change.   i will make most of the meal gluten-free (say, tacos) so:  meat <i season my own with onion & garlic powder, cumin, chili powder, etc s&p all gluten-free)  top with (now i can eat it) monterrey jack cheese, lettuce tomato, guacamole, salsa, sour cream.  i heat up some refried beans, and use corn taco shells, for example.  the husband wants rice a roni <not gluten free!  so i fix it and move the pot very farrrrrrrrrrrrrrrrr away from the rest of the meal.  tends to remind him that he needs to be careful.  how old are your kids?  we also have 4, but the youngest is in last year of college already.  i think she and our son probably would test to be ncgi at least....  but their symptoms are minor to them maybe because their bodies are not damaged enough for them to care yet.  son had onset of type 1 diabetes at age 19 so he already struggles with his diet.  if they were young enough that i was still feeding them, i would feed them gluten-free anyway whether i had them tested or not.  i changed their diapers....  'nuff said lolz !  :D

0

Share this post


Link to post
Share on other sites

Thank you for all the tips it realy does help to hear from all the different views people have and tips. I think Im finaly comming around to the change. I even got hubby to make sons Bday cake as I was not doing it. As for myself I even made a apple crisp glutin free so I can have a treat to as well as some sorbiet ice cream yummy. Im learning slowly. I just cant stand feeling so horrible all the time so deff need to change. My dr said Im in bad shape left untreated for 30 plus years is not good. I have been sick since a very young child. So thanks all for the support

0

Share this post


Link to post
Share on other sites

Torani flavored syrups are one example of a gluten-containing ingredient being part of "natural flavors" and not being otherwise declared. The FAQ page on their website lists the following flavors as containing gluten:

Bacon, Classic Caramel, Sugar Free Classic Caramel, Toasted Marshmallow and Sugar Free French Vanilla.

Here are the ingredients for the Classic Caramel: Pure cane sugar, water, natural flavors, citric acid, sodium benzoate, potassium sorbate (to preserve freshness). I have one of the SF Classic Caramel and it does not say that it contains wheat or gluten anywhere on the package. But it does, according to their website.

I just wanted to repost this. It looks as though this is an example like Peter was looking for. It isn't "hidden" in that they clearly state on their website that these flavors contain gluten, but you'd NEVER know if you only looked at the label. So, on the label, it is hidden. It may be rare, but it does happen.

0

Share this post


Link to post
Share on other sites

I just wanted to repost this. It looks as though this is an example like Peter was looking for. It isn't "hidden" in that they clearly state on their website that these flavors contain gluten, but you'd NEVER know if you only looked at the label. So, on the label, it is hidden. It may be rare, but it does happen.

Exactly -- and it's the type of thing that makes me nervous about anything that lists "natural flavors." I read the label at the coffee shop, itched from it later, and found this on Torani's website. Reading the label did me no good.

0

Share this post


Link to post
Share on other sites

I was hoping someone would repost this. I strictly avoid everything that says "natutal flavors" on the label because even though I am not gluten intolerant, my wife is. And seeing her in pain because I haven't been cautious enough doesn't work for me.

 

I'm not convinced that natural flavors are safe in the US even though Peter is very compelling in his arguments.

I just wanted to repost this. It looks as though this is an example like Peter was looking for. It isn't "hidden" in that they clearly state on their website that these flavors contain gluten, but you'd NEVER know if you only looked at the label. So, on the label, it is hidden. It may be rare, but it does happen.

0

Share this post


Link to post
Share on other sites

Cookingpapa, I am going to offer another avenue to relaxing about flavors.

There are a number of food manufacturers who have a policy that any gluten will be explicitly named in the ingredients list and never hidden. They include some of the largest companies in the business, and apply to all their brands and products worldwide.

Here's a list from a source I trust.

With these companies, you don't have to call and ask. Indeed, if you call Kraft, the customer service representative will tell you to read the label. That is because formulas change, and the product you have may not match the current ingredients.

1

Share this post


Link to post
Share on other sites

Well Hello everyone.

 

         Im a brand new memeber and have been reading all these post and just soaking it all in. Im having a hard time with all this at this point and assumeit will get easier at one point. I am a mother of 4 kids so making food for them has even been gettting me sick too does anyone know what to do in this situation. Im very stressed out with it all. I cant even get myself out of bed someday because im so sick or at times Im just depressed. Any Idea for help

Hi Melissa! I hope you are slowly figuring things out. I have found a wonderful gluten-free bread mix, and my kids even request it ("Mommy, could you make the gluten-free bread?"). I am not sure if I am allowed to mention the name here? Moderators, is that OK? I am getting my daughter tested this week as well, as she has tummy issues. Good luck!

0

Share this post


Link to post
Share on other sites

It is perfectly okay to mention a product you have enjoyed, so long as you are not associated with the company that makes it and do not have a pecuniary interest in the product. :)

0

Share this post


Link to post
Share on other sites

You'll be great at this after a bit of time and practice, Melissa! I only cook gluten free for my myself and my husband and when people come over.  I make a yummy tinkyada spiral pasta salad with mozarella and tomato and other stuff and people are always surprised it is gluten free. 

 

If you happen to live where they have Wegman's -- I made the wegmans gluten-free brownies tonight and holy cow I have to stop myself from eating the whole batch!!  So good.  Nobody would know the difference.  Your kids can still enjoy the traditional "sweet treats" -- you just have to be a little creative and find brands that work for you.  I wish I had some vanilla ice cream to put on these brownies....yum!   (I am mostly eating healthy but sometimes you gotta have a treat) :)

 

I still have some non gluten-free items in the house so my husband can make a regular sandwich or whatever for himself but we have separate items like butter tubs etc to help avoid cross-contamination. 

 

You can do this! :)

0

Share this post


Link to post
Share on other sites

I just wanted to repost this. It looks as though this is an example like Peter was looking for. It isn't "hidden" in that they clearly state on their website that these flavors contain gluten, but you'd NEVER know if you only looked at the label. So, on the label, it is hidden. It may be rare, but it does happen.

That is old information, and their website is out of date.  Caramel coloring/flavoring and vanilla flavoring  are no longer considered to contain gluten.

1

Share this post


Link to post
Share on other sites

That is old information, and their website is out of date. Caramel coloring/flavoring and vanilla flavoring are no longer considered to contain gluten.

Can you provide a source for this?

0

Share this post


Link to post
Share on other sites

Caramel color is one of those celiac urban myths that just won't go away.

Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel color, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten.

[Emphasis in original]
1

Share this post


Link to post
Share on other sites

Well Im still not all the way there but am learning slowing some of the secrets in glutin free eating. love the support here

0

Share this post


Link to post
Share on other sites

I have a question to anyone out there that may be able to answer it. How does anyone afford to shop glutin free is there a good place to shop that is affordable. I have a house of 5 and my pockets aren't deep enough to afford the cost of glutin free foods. Help

0

Share this post


Link to post
Share on other sites

Don't buy processed gluten free foods. Use whole, naturally gluten free foods. Beans, lentils, rice, corn, buckwheat, quinoa, eggs, fruits and vegetables that are in season, lots of root veggies and winter squash when in season. Small amounts of meats or fish.

There are lots of blogs with inexpensive, whole food recipes. We do dinner with a family once a week, and for the six of us, the full cost of dinner runs between $15 and $30 (usually when we do salmon fillets ;) ), including two to three leftover servings for lunch the next day.

What sorts of foods do you usually eat and are willing to eat?

0

Share this post


Link to post
Share on other sites

i usually 'splurge' on:  bread, pasta, (i still use lactaid, but i probably don't need to) i have no reaction to boar's head cold-cuts, so i buy a little for me and a cheaper brand for everybody else, pizza crust, burger/hot dog buns <so, still bread items..  the 'fake' soy bragg's enzyme sauce, certain flours <and that you will collect different ones over time.  i don't use pre-mixed - just combine depending on what i'm making.  if i find (omgosh, udi's cinnamon buns on the reduced rack for a dollar a package, HELLO i bought all of them haha :) ) a deal on something i will load up the freezer.  if you're not feeding everyone gluten-free, just use (say) one burger bun for you and feed the rest regular wheat buns.  that saves me $$ i eat my sloppy joe on my expensive bread and he can eat his on the cheap-os.  everything else i can usually fake lolz :D  and a few years ago, we started planting veggies and can them ourselves.  that way, i know exactly what sort of (vinegar, NATURAL FLAVORINGS LOLOL etc) are going into our food.   if i make a bunch of something and freeze it, i have a dinner for myself if everyone decides they really need to eat kentucky fried chicken or whatever.  or if i have to run out the door, i usually have something to chuck into my backpack so i won't starve to death.  i swear, sometimes, i won't be hungry until i leave the house!!  i think my car makes me hungry haha

0

Share this post


Link to post
Share on other sites

That is old information, and their website is out of date.  Caramel coloring/flavoring and vanilla flavoring  are no longer considered to contain gluten.

Are you stating that Torani's website is out of date? If so, what is your source?

 

http://www.torani.com/faqs Under product-related questions.

0

Share this post


Link to post
Share on other sites

Are you stating that Torani's website is out of date? If so, what is your source?

It may be based on outdated thinking about certain ingredients. I already responded here regarding caramel color.

 

http://www.celiac.ca/index.php/about-celiac-disease/what-to-eat/'>Here is a link to the Canadian Celiac Association page that lists vanilla as safe.

 

As testing technology has advanced over time, some things, like these, that were once feared to contain gluten have now been scientifically shown not to contain it.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,096
    • Total Posts
      920,333
  • Topics

  • Posts

    • I've had a range of symptoms in the last 2 months and in the past few weeks I have discovered that my TTG abs (igA) levels were 41 (my igA tests were fine). The doctor said that he is pretty much certain that it is celiac disease and I am awaiting an endoscopy to confirm it.  Before I found out that my TTG abs (igA) levels were high, I noticed that my body was reacting really badly to dairy products. I went on an elimination diet and stopped all gluten and dairy products and felt much better. I carried this on after my results and thought that I must have developed a dairy intolerance due to my celiac. 2 days ago I accidentally consumed a glass of wine which I thought was dairy free but it contained Milk. I have not had any gluten.  I am currently in the middle of a flare up. All of a sudden rashes have started to appear on my hands and my anxiety has returned (usually not a anxious person). No diarhhoea, vomiting or digestive issues. I am currently suffering from muscle twitching, rashes predominantly on hands and feet, brain fog, pins and needles/numbness on hands, feet and arms. However, I have been tested for milk allergy and this came back negative. Is it possible that it is dairy that is causing my symptoms/autoimmune reaction and could this be a reason for elevetated TTG abs (igA) levels. Or has the doctor only picked up my celiac and missing something else. If it was dairy intolerance then I would have digestive issues but I don't seem to have any. Could it be the casein protein?  Anyone been in a similar situation or can anyone provide some insight? 
    • Hello Everyone, This is my first post here and I am writing to seek help from experienced people here. I have been suffering for over 4 years now and still no where close to having a solution/ satisfactory diagnosis of my problem. My problems started in Mar 2012 with sudden diarrhea which would not go away for days. At first, I was given general antibiotics medication which would help bring down the frequency for some days and then it would come back. Since then it has been going on. I am giving a time line and the series of tests and procedures I have gone through. Would like opinion from experienced and experts here. I can send the scans and reports if required. Would really appreciate the help. Male, Indian origin Mar 2012 - onset of symptoms - multiple bouts diarrhea - spaced 3-4 weeks, bloating, weight loss (to start with I was 74 Kgs), GP managed with antibitocs and loperamide for months Dec 2012 - consulted a GI doc towards end of 2012, Colonoscopy done - conclusion was "IBS" - was advised to manage stress. use Rifaximin and immodium Jan 2013 - Aug 2013 kept moderately fine for 3-4 months ..again started getting frequent diarrhea + weight loss (was around 70 Kgs) Oct 2013 - Consulted another doc, MD - stool and blood test - Ecoli and high Eosinophil Count, medication done for 5-6 months, montinored eosinophil from nov - Mar: always kept high.. came down but then again shot up in a month Mar 2014 - Consulted another GI expert - Endoscopy and duodenal biopsy done - H Pylori and Unremarkable Villious pattern, (weight 68 Kgs) - On and Off diarrhea continued. Given: Ivermectin July 2014 - again same doc - Blood test done: High Eosinophil count,  Colonoscopy and Ileum biopsy - preserved villous architecture, features of eosinophilic enteritis; Endoscopy  + duodenal biospy again - numerous H pylori bacteria, Preserved villous crypt ratio, features of eosinophilic enteritis > conclusion: I have eosinophilic enteritis. Started on Prednisolone (steroids) Aug 2014 - 3-4 days of severe diarrhea> weight came down to 65 Kgs. Hospitalised for 3 days - continued on Prednisolonerios Sep 2014 - After 10 days only again a serious bout of diarrhea - hospitalized again - put on IV fluid for 8 days - weight 59 Kgs. Colonoscopy + biopsy done: features of superimposed c. difficile colitis, non-specific mild colitis > c. difficle test came out negative. CT Enterolysis +Scan done: mesenteric lymphadenopathy > nothing wrong acc to docs. IgA deficiency found - diagnosed Celiac - advised for Gluten free diet.   Sep 14 - May 16: continued gluten-free diet, gained weight upto 63 Kg in Jan 16, but then started losing again and came to 59 Kgs in May. No signficant diarrhea. Minor issues. June 16 onwards: Again diarrhea started, still on gluten-free diet, weight lost - 54 Kgs now. hospitalised again under same GI doc - blood test - eosinophil high, CT Enterolysis done: Showing mucosal thickening in Jejunum and Ileum; Enteroscopy (going in jejunum) + jejunal biopsy - jejunal erosions + villous blunting, marked atrophic with V:C ratio of 0.5: 1 to 0:1. HttG blood test done - Came out negative> Conclusion : No gluten exposure (how?) + Refractory Celiac disease. June - July - have been suffering from continuous diarrhea (goes off for 5-6 days and comes back, bloating, trappings in abdomen - waiting for I don't know what. On Rifaximin + Ivermectin + Codeine Sulphate (for diarrhea) I am very depressed and have no clarity on what's going on. If it is celiac, why am I not doing better on gluten-free diet. If the villous damage is still there in small intestine, then why did I kept fine for Sep - May period? HTTG - negative now but was NOT taken in Sep when I was first diagnosed with celiac. Can we trust negative HTTG now and conclude that it has come down? I am 20 kgs down from my ideal weight and still going down. Have no clue what NOT to eat to stop this. Why is eosinophil always high. Can any of you expert help me to put my case to docs in other countries? With lots of hope, Alok          
    • So, I know I'm obsessing but...... University of Chicago Celiac Disease Center website says any total IgA result over 20 won't affect the celiac test.   If this is so,  I'm still confused as to what a weak positive ttg iga means even though her result was barely in this category.  Why bother having a weak positive anyway?   I just don't get it and our doc is on vacation so I won't know what he'll recommend for another week.  I'll be finding out this week if we can see a GI without a referral. Our lyme doc (she's had lyme, may still have it, like I said it's a long story) is having her do an IgG wheat test but I don't think that has any bearing on celiac does it?    
    • Hi!  I've had good luck at the Minnesota state fair because most food booths are only doing one thing so there is no cross-contamination. For example: french fries or chocolate covered bacon or Indian kebabs.   But I live in California and I am heading to the state fair today! Does anybody have any great food suggestions that are definitely gluten-free there? Thanks, Celiac C.
    • Hi.  I have been reading your post and thinking about how my pain was around diagnosis.  It was above the belly button, I think where you are describing.  At the time I assumed I had a stomach ulcer.   I had been taking Neurofen for an ear problem and assumed it was the NSAID that had caused my stomach ulcer (which I actually didn't have, when I had an endoscopy a few weeks later my stomach was looking great! My small intestine was not!).   Going back to the pain, it was a burning feeling.   My doctor prescribed Omeprazole but it didn't touch it.   In fact I ended up with bad D. which eventually lead to me having all the tests for Celiac Disease.   I still get that pain if I eat oats (pure oats) that are supposed to be OK for most Celiacs.     I get various pains in different places in my digestive tract from time to time, but that burning pain is something I won't forget. The other thing I had that you mention was that pain between the shoulder blades.  I had that - I felt almost like someone was pushing my shoulders down.  So odd. I get palpitations when I am anemic.    I hope you get some answers soon.  It is pretty tough having to keep going from one doctor to another, but sometimes it is the only way.   
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,132
    • Most Online
      1,763

    Newest Member
    Feralgurl
    Joined