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Detective Help Needed


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21 replies to this topic

#1 seeking_wholeness

 
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Posted 09 January 2004 - 10:14 AM

OK, I made a new dish last night and woke up with a reaction this morning (and so did the baby, who shared my dinner). The trouble is, all of the ingredients SHOULD be gluten-free! :blink: Has anyone ever had trouble with any of the following ingredients?

--Wellshire Farms Uncured Turkey Andouille Sausage (says gluten-free on the package; called and they claimed no cross-contamination)
--DelMonte diced tomatoes with no salt added (contains citric acid but should be made in USA; company claims it is "chemically synthesized"???)
--Trader Joe's Fire-Roasted Red Peppers (ditto about citric acid but haven't investigated the source; didn't SEEM to have a reaction last time, though)
--Eden Organic canned black-eyed peas (no suspicious ingredients, but I am starting to wonder about cross-contamination concerns--certainly dry beans have this problem!)

The stew also contained fresh vegetables sauteed in grapeseed oil and was thickened with sweet rice flour.

I guess I will assume that it was either the sausage or the beans, but I would really like to figure this out! If anyone has any insight, please let me know! (I REALLY wish we could trust food labels...! :( )

Thanks!
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Sarah
gluten-free since November 1, 2003

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#2 Guest_Disturbed_*

 
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Posted 10 January 2004 - 08:34 AM

seeking_wholeness,

Ummmm... I agree that the beans may have caused the problem, but is their a chance that the cookware or utensils used were not thoroughly cleaned or were sat down on the counter( may have had contamination)??

Hope you find out so as to avoid another bout.
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#3 seeking_wholeness

 
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Posted 10 January 2004 - 08:52 AM

Hi, Disturbed!

I keep a gluten-free house and my cookware is stainless steel, so there shouldn't be a kitchen contamination issue. (I should probably replace my wooden utensils periodically, though, since I'm still learning which foods are actually gluten-free and keep having accidents!)

And I am furious this morning, too, because it looks like last night's dinner was a problem, too! :angry: (I absolutely HATE it when ALL of my leftovers turn out to be contaminated! I wasn't planning on cooking a NEW lunch today!) I should apparently have trusted my intuition when it told me to put the (Whole Foods) boneless turkey breast back on the shelf and seek out a confirmed gluten-free brand! For some reason, I don't feel comfortable buying Whole Foods brand poultry products, even though they don't list "broth" on the label. Oh, well--live and learn, I guess!

Thanks for your input!
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Sarah
gluten-free since November 1, 2003

#4 tonileet

 
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Posted 10 January 2004 - 12:59 PM

Hi Sarah,

Boy, do I wish we could REALLY trust food labels, too. But I'm learning that our own intuition IS something that we can really trust. I'm listening to mine more and more. Remember - this is a learning process and even though it sometimes feels like we're taking two steps backward for every step forward, our knowledge base is growing, our awareness is increasing, and we are happily healing. Yes, we live and learn - and all of us are doing a great job!

I looked up Trader Joe's Fire Roasted Red Peppers on the internet and it's on the gluten-free list of one of the celiac associations, but you might want to contact the company to make sure they haven't changed the source of their citric acid.

I couldn't find any mention of gluten on Del Monte's website. I'd definitely contact them regarding the source of their citric acid. I use Muir Glen canned tomato products. Muir Glen is owned by Cascadian Farms and, via e-mail, I was informed that the citric acid used in their products is corn-based.

I eat Eden organic beans frequently and haven't experienced any problems.

I don't eat meat so I can't help you with the turkey sausage.

I can't remember if you've ever said whether or not you keep a food diary. I do and I try to keep it very specific and detailed so that when I have to play detective I have all lof the info right in front of me and don't have to rely on my memory. Still, there are times when I just can't figure it out. I try to just let it go. I tell myself that the answers will come in time because they usually do. :)

I also think that maybe my symptoms surface even when I really haven't consumed any accidental gluten simply because my body is detoxifying and that takes however long it takes.

In the meantime, I'm trying to keep my meals as simple as possible. I try to add only one new item at a time and then wait 2 to 3 days (my usual reaction time) before adding something else new. Like I said, I TRY. It's not always easy.

The only perfection is imperfection, so try not to be too hard on yourself. I totally enjoy reading your postings, Sarah. Thanks for all the time and energy you spend sharing what you've learned with the rest of us.

I hope you're feeling better and that you have a wonderful day - Toni
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#5 midnightjewel40

 
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Posted 12 January 2004 - 12:29 PM

:huh: hi all
does anyone have problems with apricots fresh ones i have a tree and they ar ripe so i have been having about 3 to 4 a day love them that way but my tummy is so sore to touch i go to bed and cant sleep can someone help me or i think i am domed to not eat my fruit trees products :angry:
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Hope you have a great day
Jacque.
my 15 year old and i are both celiacs

#6 kejohe

 
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Posted 12 January 2004 - 02:36 PM

I wouldn't give up apricots, but maybe just eat less of them and see if you still are having problems. Many people do have issues with stone fruits, but I think it's usually a bladder issue, not an intestinal thing. My father in law can't eat any fruits with stones or seeds because of his gall bladder.

But, regarding the hidden gluten issue, I was just wondering if you are sure it was from those dinners? What I mean is, that for my son, if he gets something that is contaminated, it takes hime a few days to develop symptoms. I know some people have reactions within hours, but it could also be from something earlier.

Also consider other products, like lotions and shampoos etc. There are a few that have gluten and can cause some issues. I know my son is prone to skin rash on his tummy.

If you are sure it's something you ate, I would go with the beans. Also, I stay away from seasoned meats all together, I don't know if the turkey breast you tried was seasoned or not, but if it was, that was probably your culprit. Generally, I will go to my meat market to get all my protien, they are usually very educated on where everything in their market comes from and can give you definite answers.

Hope this helps a little. Good Luck!
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Kathleen
Son has been gluten-free since December 2001

#7 dclark519

 
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Posted 12 January 2004 - 09:41 PM

There are alot of products out there with reactive ing. in them, dish soap, body lotions and washes , also medicine can be a hidden source of ing. My dietician told me that some types of beans will cause a reaction, and some kinds won't so a food diary is a wonderful thing! good luck and thanks to all for this support group of people. I live in a small town and the internet is wonderful! Honeysuckle turkey is the brand that was recommended to me, also nestle contadina tomato products are gluten free also. and heinz tomato products are gluten-free also! good luck
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#8 keburns

 
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Posted 13 January 2004 - 06:13 AM

I would suspect the turkey, especially if it says there are natural flavors added on the ingredient label. If the mfr claims that the sausage is gluten-free then it's possible that you are reacting to the grain itself. Supposedly, if the grain is distilled, the gluten doesn't survive the distillation process and is therefore safe to use, as in white vinegar or mayonnaise. But, some people, and I am one, react to the grain used in the processing. For me, it's bone pain.

Good Health, Karen
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#9 seeking_wholeness

 
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Posted 13 January 2004 - 07:20 AM

Hi, Toni!

Thanks for all the information--and the encouragement! It really helps. What happens to me is that I will go for a stretch when I am content to eat only food I know is safe, but then I suddenly get tired of the same old same old and eat a lot of new foods at once. It satisfies my craving for variety, but it makes it hard to determine what causes the inevitable problems! I know, I really need to discipline myself to introduce new foods one at a time on a schedule of sorts--but I have already learned that I can only expect myself to cook foods that I am *interested* in making. I've thrown out lots of nutritious groceries that I bought only out of "virtue"! On the bright side, I tested soy and nuts in my diet again (separately! :P ) and they seem to be OK! My baby's eczema stayed quiescent--until we had a gluten accident! It looks like it might actually be DH. After it is under control again I will test eggs. It will be easier to make a menu plan for introducing new potentially gluten-free foods now that my diet is no longer so incredibly limited!

I started a food diary shortly before Christmas, but I never could remember to write in it! It hasn't even crossed my mind in several days (thank you, brain fog!).

I am feeling better now. My GI reactions don't last very long anymore. I wonder if that means I am actually healing! That would be exciting!

Thanks again, and I hope you are doing well!
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Sarah
gluten-free since November 1, 2003

#10 seeking_wholeness

 
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Posted 13 January 2004 - 07:46 AM

Thanks, Kathleen, dclark, and keburns! I am pretty sure it was something I ate that was a problem, since my shampoo and conditioner are gluten-free and I haven't been using lotion lately. (As an aside, does anyone know where I can find a list of gluten-free dish soaps?) I usually know within five hours, maximum (and sometimes before I finish eating!).

The turkey breast was unseasoned and said nothing about "natural flavors," but now that you mention it, I am pretty sure that Whole Foods seasons some turkey breasts and packages them in-store, which would make cross-contamination a distinct possibility if they use the same counter space for the seasoned and unseasoned ones. I wish I could find Honeysuckle boneless turkey breasts in my area, but my regular stores don't carry it, and I don't want to have to add yet another grocery store to my weekly itinerary (I already shop at five)! I can't find any brand of turkey cutlets regularly, either, which is really annoying because I want to make LOTS of turkey jerky to munch on!

I hope you all are doing well!
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Sarah
gluten-free since November 1, 2003

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Posted 14 January 2004 - 06:18 AM

Hi everybody!!! This is probably a stupid question, but I'm kinda new to this game. I had some crackers yesterday that were labelled wheat free. I have got a monster headache today, and realized that wheat free is not the same as gluten free, right?

Yours in stupidity, ;)

Sharon
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#12 tonileet

 
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Posted 14 January 2004 - 06:48 AM

Hi Sharon,

There's no such thing as a stupid question, especially if it's about gluten! And you're absolutely right - wheat free does not necessarily mean gluten free. Gluten is also found in barley, rye and oats and it wears many disguises.

If you very carefully examine the cracker ingredients you'll be able to determine whether or not there's any hidden gluten. Please post any other questions you might have. There's a good chance one of us will be able to help you.

I like that you used the word "game" because I like to look at living gluten-free that way. Eliminating all sources of gluten is like playing detective and every time I can safely add another food to my diet I definitely feel like a winner!

Happy day, Sharon - Toni
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#13 Terri-Anne

 
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Posted 17 January 2004 - 07:11 AM

Hi folks,
I think I may have stumbled onto an answer for my son's recent bout of daily "food accidents" here........
Could you tell me how citric acid fits into this picture as a possible gluten source?
We are a "meat and potatoes" most nights of the week family, and while most of us plop margarine on our taters, Logan has decided he does not like margarine on anything, and has instead been eating tomatoe juice poured over his potatoes, like his daddy. He has also been having "reaction" symptoms every night. I was really puzzled as to what may be causing it, as we had been avoiding wheat diligently, we thought. Now I am wondering if maybe the tomatoe juice could be the problem? :huh:
Thanks for any responses you may give me.
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#14 seeking_wholeness

 
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Posted 19 January 2004 - 12:30 PM

Terri-Anne,

My understanding is that citric acid is manufactured from corn and/or wheat. (It may also be possible to synthesize it in the lab.) In the US, citric acid is almost certainly made from corn, so it should be safe. In other countries, however, wheat is more likely to be the source. All food products marketed in the US are required to list the country of origin UNLESS they are a product of the US. A possible catch to this system is this: what if the vegetable (say, tomatoes) was grown in the US, but the citric acid was imported? I don't know how often this happens, or whether the label must declare it. The bottom line is, I am suspicious of citric acid unless the label tells me it is derived from corn. Muir Glen tomato products state that their citric acid is corn-derived, but I don't know if Muir Glen makes tomato juice. Maybe some canned diced tomatoes would work, or just the juice from the can?

Sorry I didn't notice this post earlier--my computer isn't always accurate in telling me about unread messages!

Good luck!
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Sarah
gluten-free since November 1, 2003

#15 tonileet

 
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Posted 19 January 2004 - 08:22 PM

Hi Terri-Anne,

The citric acid in the tomato juice might be the culprit. Better call or e-mail the company to find out before Logan douses his tater again. I also enjoy Muir Glen products and I'm pretty sure that I've seen tomato juice on the shelf.

Good Luck! Let us know what you find out.

Happy day - Toni

P.S. What brand is the questionable tomato juice?
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