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

A Box Of Poison In The Grocery Store!
0

12 posts in this topic

I've just been to the grocery store, and for the first time really spent some time reading labels and browsing the shelves. I must say that I was pleasantly surprised to see what I can buy in my regular store (Giant, in northern Virginia) -- rice pasta, and gluten-free baking mixes, gluten-free granola, and bars, etc. But! In the regular baking section there was a BOX of "wheat gluten"! lol... and oy! Now I'm not a baker or a cook (although I suspect I'll be doing more of it now) so I have NO idea why one would want a box of gluten. But my first thought when I saw it was "ack, there's a box of poison in the baking section!" lol... :ph34r:

0

Share this post


Link to post
Share on other sites


Ads by Google:

My first gluten free Christmas was only three months after my diagnosis. My best friend asked me what I wanted for a gift and I told her some of the Bob's Red Mill gluten free baking mixes. Christmas night rolls around and she presents me with a shoe box full of goodies...brownie mix, corn bread mix....and a bag of high gluten flour..doh..I guess it's used in baking...and for some reason the grocery store she got the stuff at had the high gluten flour in the gluten free aisle....

0

Share this post


Link to post
Share on other sites

I believe that it can be used and added to bread to increase the gluten content of the dough/bread. Ugg, yep poison in a box for us. :blink:

0

Share this post


Link to post
Share on other sites

Hilarious ... it's good you had a pleasant experience otherwise though! I bought a box of gluten-free cookies today, and the guy behind the counter who rang them up asked me all kinds of questions - why was I was buying gluten-free cookies?, was it an allergy?, would I be intolerant my whole life? Awareness spreads, and gluten-free baking mixes appear!

0

Share this post


Link to post
Share on other sites

I believe that it can be used and added to bread to increase the gluten content of the dough/bread. Ugg, yep poison in a box for us. :blink:

Vital wheat gluten is very often added to whole wheat breads to make it hold together more.

I used to make the most beautiful loaf of honey wheat bread that required wheat gluten order to make it hold together and rise more.

Seitan is also poison in a tub for us too.

Get thee from me, Seitan!!!

:P

~Allison

1

Share this post


Link to post
Share on other sites




Yeah, we used to add extra gluten to bread too, back in the days before it became evil :ph34r:

0

Share this post


Link to post
Share on other sites

Lol Allison. (off now to Google "seitan").. :)

0

Share this post


Link to post
Share on other sites

Lol Allison. (off now to Google "seitan").. :)

Seitan is often used by vegetarians and vegans.

It's like tofu in a way.

It's often called the vegetarian's wheat meat:

http://www.vrg.org/recipes/vjseitan.htm

The thought of it makes my stomach feel off ... :unsure:

1

Share this post


Link to post
Share on other sites

Seitan is often used by vegetarians and vegans.

It's like tofu in a way.

It's often called the vegetarian's wheat meat:

http://www.vrg.org/r...es/vjseitan.htm

The thought of it makes my stomach feel off ... unsure.gif

Before going gluten- and soy-free, I always wondered why the Primal Strips that my best friend said were great for a protein pick-me-up and pretty filling always made me feel so ill. They're made from seitan and soy!

Do you remember those bright poison control stickers with the frowny face? When I saw vital wheat gluten for the first time on the grocery store shelf while looking for gluten-free baking goods, I felt like slapping those little stickers onto the packages.ph34r.gif

K

0

Share this post


Link to post
Share on other sites

I'm starting to feel a little queasy just re-reading this thread and thinking about an entire box of gluten. :blink: -- Yes, I remember those poison control stickers -- Mr. Yuk, lol... Perfect. :lol:

0

Share this post


Link to post
Share on other sites

Just like 'One man's trash is another man's treasure'. I have friends that are allergic to nuts and strawberries. I'm glad that I can eat those cause I love'em! I may get pretty sick eating gluten, but at least I don't have to worry about a deadly allergic reaction sending me to the hospital or something.

0

Share this post


Link to post
Share on other sites

I used to bake wonderful rye and 100% whole wheat breads with a couple teaspoons of vital gluten added to the dough. The gluten helps the texture of the dough so the bread gets light and fluffy. When I think back to that time, I remember how horribly tired and depressed I was. Poison in a box for sure! :blink:

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
      104,671
    • Total Posts
      921,686
  • Topics

  • Posts

    • Older people often show clinically atypical symptoms of celiac disease, which can delay diagnosis. View the full article
    • So my heart has been doing weird stuff post gluten challenge. Skips beats, arrhythmias, chest pain. It was getting a bit better then worse again in July.   My cardiologist has done 2 stress tests, halter monitor, and we have not caught anything other then harmless pvc's. But I KNOW this is not right for my heart and it has gone wacky out of sync and we never catch it on a damn test. All of my doctor's were connected out of a larger practice, so the GI, cardio, neuro, and primary care can all see the mountains of tests I had and think I am a nutcase the moment I walk through the door. I will admit that I informed the old GI about the DGP test being positive and I sent over some info on the test as they were basically using TTG and old gliadin tests, and they were receptive. But for the most part, I do not trust doctors. I was once told I was in false labor when I actually had 13 gallstones and an infection in my bile duct. I have more horror stories, as we all do. So, my protein and RBC were low in the hospital but all up to good levels now so it is not a vitamin deficiency. My heart has already skipped multiple beats today. The other day, it again went out of rhythm for just 20 seconds or so. I am not drinking coffee or alcohol because of the acidity, so it is not that. I was glutened on August 24th and probably once in July. Does anyone have weird heart issues that vanish eventually? If so, how long does it take? I am an over-thinker, which has its pros and cons. I know we are at an increased risk for CAD which is not really my concern right now. My gut is inflamed, my thyroid is inflamed and my adrenal gland was effected by all of this. I sort of wonder if an exposure to gluten causes some kind of myocarditis, an inflammation that would not be picked up a sonogram per se, and may eventually vanish with a gluten free diet. Has anyone ever had experience with myocarditis? I did a lot of reading on Roemheld syndrome, gastro-cardio syndrome, which is basically a set of cardio symptoms resulting from your gut. Praying it is just that! I just feel like now that I have a diagnosis, I need to rebuild a team of doctors that I feel have my back. This is a sucky disease that can have a lot of ill effects and I need a team I feel is intelligent, supportive and willing to research. I already have a new GI and a great Endocrinologist. I am seriously contemplating a new cardio and neuro as they both talk to me like I am a 12 year-old with "hysterical girl syndrome".
    • I was not officially diagnosed with narcolepsy when I was younger and still haven't.  However, even in my junior high and high school years and on through my college years staying awake was always a struggle for me.  maybe the gluten was a factor back in junior high and just didn't realize it.    There were times in church and other times I would just BAM fall asleep without warning.  Frustrating and somewhat embarrassing to say the least.  Now that I have been off gluten for close to a year now, the "feeling" of needing to sleep is becoming less and less.  Still have periods of sudden sleepiness, but not as often any more.
    • when they first came out, I read the ingredients on them, and they don't seem to contain malt.  But the company, at that time specifically posted on the website that they  are not gluten-free.  So I don't drink them.
    • Rum is naturally gluten free, but in cases where it is flavored, spiced, etc. you have to be careful where they might add a malt in the natural flavorings. I been using Admiral Nelsons coconut rums in cooking for finishing off stir frys, and adding a bit of flavor to caramelized ingredients for a few years now, I have never had issues with those. As for the Morgan, I would be careful with the spiced version as they might use a malt based ingredient in it. I did a bit of research and like you found no conclusive evidence to if it contains gluten or not. The plain rum from them is listed on many and been tested by several groups and has come up gluten free. On a side note if your a celiac or have intestinal damage I would avoid alcohol or drink in moderation. I personally only use it in cooking.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,669
    • Most Online
      3,093

    Newest Member
    Cjplmon
    Joined