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Additives To Avoid
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I have a list of food additives to avoid from a year ago. I have seen a few different lists and citric acid is not always on the lists. Can someone tell me if citric acid contains gluten?

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Not a problem from a gluten standpoint. :) Welcome to the board!

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I have heard that some citric acid manufactured outside the country may be made from wheat. Googling just now, I found this reported more than once. Here is one site:

http://groups.msn.com/CeliacDisease/foods.msnw

The stuff made in the US is safe, according to everything I've read.

Someone who researched this once (she found herself reacting to imported coconut milk, with the only other ingredient being citric acid) told me it is the citric acid made in China that is made from wheat, or may be made from wheat. This site indicates this to be the case:

http://www.soycoffee.com/gluten.php

I don't obviously know the truth of the matter. I just thought I should mention the difference of opinion.

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Citric acid is not a problem. This is very very old info.

richard

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Citric acid is not a problem. This is very very old info.

richard

And you know this, how? Not trying to be argumentative. But I haven't seen anything to indicate that China has changed how it makes citric acid. Or do you know of studies that show that no gluten makes it through to the final product?

Is there some source you can point me to that explains, well, we used to think this, but these tests have been run or whatever, and it isn't a problem?

If it isn't a problem, no matter what the source, that's great with me :D

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Citric acid is not a problem in terms of gluten issues but it is a problem of fungus and mycotoxins. Most people think that the citric acid used in food preserving is from citrus fruits. Years ago that may have been the case but very expensive and most used vinegar instead. Now, you see citric acid as preservative in everything.

What changed? Well, now they make it really cheap in big vats of aspergillus fungus and give it tons of sugar to grow and produce its mycotoxins. One of the fermentation results is the acid, citric acid.

So, if you have fungal issues this product of fungus is not a good thing. It is very hard to avoid however so what I do is to rinse rinse rinse those things that you buy in cans to eliminate as much of the citric acid as possible.

moldlady :)

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Every time I see / read a thread of messages like this one I have to think about truth in labeling laws and damned inaccurate and confusing they are. Sure it's getting better but eventually we will have to put our collective feet down and say that, for example, citric acid should be only acid from citrus.

In recent years, i've not only had to change my diet completely because of celiac but also because of the increased imports from countries I've worked in like China. Sorry, A USDA Organic seal on Chinese garlic is not something I can believe -- unless human feces is considered organic these days. Its not just imported foods but processed foods bought locally that contain things like the possibility of citric acid derived from something other than citrus -- how can we know? Perhaps we just need to change our entire focus.

I had to give a littel talk at our farmers market yesterday ---

1-26-08

Keauhou Farmers Market

Aloha

Yesterday my daughter Jennifer emailed me another of those internet jokes that as been circulating about as long as computers have been invented. It's the one about the guy who had an early day scheduled and set his

(MADE IN JAPAN) alarm clock for 6am.

While his (MADE IN CHINA) coffeepot was perking, he shaved with his

(MADE IN HONG KONG) electric razor

He put on a dress shirt (MADE IN SRI LANKA),

designer jeans (MADE IN SINGAPORE)

tennis shoes (MADE IN KOREA) Then cooked breakfast with his (MADE IN INDIA) electric skillet finally got into his (MADE IN GERMANY) car filled it with GAS (from Saudi Arabia) and continued his search for a JOB in the US

The joke was actually much longer with about 10 other countries making items we take for granted everyday.

I started to realize that we know where all of these items came from but don't really know where our food comes from -- kind of warped priorities. (unless you buy food here at the Keauhou farmers market which is the only market that can guarantee that its only locally grown produce.)

If we walk into any of the area groceries we don

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

      -FATIGUE. I'm still so tired, fatigued so much of the time. My doctors blame this on the stress of my husband's diagnosis and my periodic trouble sleeping. But even during weeks where I'm sleeping enough (8-10 hrs a day), eating right, exercising as I can, trying to keep stress at bay, I'm still so bleeping tired. Maybe not when I wake up, but by late afternoon. Often my legs even feel weak/wooden. Has anyone else experienced greater fatigue early on after being diagnosed? This will pass, yes? I know I could cut out the sweets and that could help, but also, being a caregiver is hard and sometimes it's nice to eat your feelings between therapy sessions.  

      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

      -SKIN PROBLEMS. I have had a smidge of eczema since I was a teen and it - and the dermatitis herpetiformis I've acquired with my dx - are out of control right now. I recognize the connection with stress, but also, has anyone found any great natural remedies for DH to stop the itching? I've tried so many useless ointments and medicated creams, a number of them given to my by a dermo months ago. I see my naturopath this week, but thought I'd ask here too.

      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

      Thank you so much!  
    • Hang in there!  Count your blessings.  Do something you like to do and relax. I know that is hard to do as a young mother (as I sit here in the kitchen sipping coffee quietly as my teenager is sleeping in after a late football game last night where she marched in 90 degree plus weather in full uniform).   But seriously, take a few minutes to relax!  
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    • Thank you for posting that. I've had a lot of that bloodwork done and everything is normal. At the peak of this belly bug I had blood work done and my white count was fine. I think it's just my health anxiety scaring me into thinking this is something scarier (to me) than celiac. Maybe the anxiety will subside once I go gluten-free. The anxiety is brutal.
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