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A Box Of Poison In The Grocery Store!


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11 replies to this topic

#1 Monklady123

 
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Posted 04 June 2010 - 01:54 PM

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:
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#2 kaki_clam

 
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Posted 04 June 2010 - 02:46 PM

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....
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#3 Roda

 
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Posted 04 June 2010 - 03:20 PM

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:
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Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.


#4 lucia

 
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Posted 04 June 2010 - 03:29 PM

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!
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#5 AlysounRI

 
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Posted 04 June 2010 - 05:14 PM

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
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Long history of IBS, and stomach/intestinal problems. Low on iron for all of my life.
Low on energy, with aches and pains in my joints and in my whole body for as long as I can remember.
Mostly lactose intolerant for all of my life (except for yoghurt)
Diagnosed in 2003 by naturapath as wheat intolerant. Tried it then fell of the wagon. In Feb. 2010 tried going gluten-free.
Went back to the poison in March, 2010.
Tested negative for celiac in April, 2010 (based on negative biopsy and normal tTG test). IgA tested 30-40 percent higher than normal.
Not going to fight the diagnosis because I refuse to go back to the poison. Happily gluten-free for health reasons as of April 2010, and not looking back.

#6 mushroom

 
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Posted 04 June 2010 - 05:18 PM

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


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

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Now tolerant of lactose

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#7 Monklady123

 
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Posted 05 June 2010 - 01:55 AM

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

 
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Posted 05 June 2010 - 06:30 AM

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/r...es/vjseitan.htm

The thought of it makes my stomach feel off ... :unsure:
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Long history of IBS, and stomach/intestinal problems. Low on iron for all of my life.
Low on energy, with aches and pains in my joints and in my whole body for as long as I can remember.
Mostly lactose intolerant for all of my life (except for yoghurt)
Diagnosed in 2003 by naturapath as wheat intolerant. Tried it then fell of the wagon. In Feb. 2010 tried going gluten-free.
Went back to the poison in March, 2010.
Tested negative for celiac in April, 2010 (based on negative biopsy and normal tTG test). IgA tested 30-40 percent higher than normal.
Not going to fight the diagnosis because I refuse to go back to the poison. Happily gluten-free for health reasons as of April 2010, and not looking back.

#9 bigbird16

 
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Posted 07 June 2010 - 04:27 AM

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 ... Posted Image



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.Posted Image

K
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Migraines, ataxia, peripheral neuropathy, anxiety, paranoia, joint pain, vivid nightmares, exhaustion & lethargy, brain fog, bloat, GI issues--all gone or significantly reduced since dietary changes were made

Gluten-free (Nov. 2008), dairy-free (June 2009), soy-free (Aug. 2009), all-grains-and-grasses-but-rice-free (Nov. 2011); double HLA-DQ7

"'Always remember, Bilbo, when your heart wants lifting, think of pleasant things.' 'Eggs, bacon, a good full pipe, my garden at twilight....'" (The Hobbit, animated movie, 1977)

#10 Monklady123

 
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Posted 08 June 2010 - 02:15 AM

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:
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#11 SwimmingUpstream

 
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Posted 08 June 2010 - 07:23 AM

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.
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#12 Skylark

 
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Posted 08 June 2010 - 07:59 AM

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:
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