Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What Do You Eat?

T.H.

By T.H.
in Super Sensitive People

Recommended Posts

T.H. Community Regular
T.H.
Posted

Just realized, with a bunch of us together, maybe we can help each other find safe food or share brands that we use regularly. :-)

So, again, starting off.

What works for us:

Field Day Mediterranean sea salt

Bariani Olive oil

Ancient Harvest Quinoa - in the 25 pound bags - grain for the 1 pound boxes are shipped to the USA and packaged here. The 25 pound bags are shipped straight from Bolivia.

What we're checking out:

Some beans ordered online from Rancho Gordo

Nuts in the shell, ordered online from anuts.com

Madhava agave nectar (makes me feel a little off, but might be okay for my daughter)

And that's it, really. Everything else is fresh food from our garden, local farmers, or local ranches.

It's taken us a little over a year to get here, and I'm still screwing it up a bit, because I am not sure all the time what's safe for us. My daughter may have some fructose issues (which will kill all agave nectar hopes, obviously). I might have a couple intolerances on top of allergies. We still get reactions, even on the above diet, where we only eat food from our own kitchen.

But it's slowly improving, so at least it seems to be going in the right direction. :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

Mission Corn Chips and Corn Tortillas are great! They have never made me sick and I am super sensitive.

jerseyangel Proficient
jerseyangel
Posted

Cerulean Seas Sea Salt

Filippo Berio Olive Oils

Land O Lakes Butter

Fage Yogurt

Cabot Cheeses

Lara Bars

Rice Works Chips

Tazo Awake Tea

Enrico Pasta Sauce

Tinkayda Pasta

Lundberg Rices

Springtree Maple Syrup

Gluten Free Pantry mixes without tapioca

Some Glutino--without soy or legume protein

Enjoy Life Chocolate chips

Argo Cornstarch

Ener-g Potato Starch

Meats/poultry/some fruit/veggies (except legumes)/potatoes

Organicville Ice Creams

ecf Rookie
ecf
Posted

In addition to being gluten free, I also cannot tolerate tapioca and millet, and have anaphylactic allergies to dairy, eggs, nuts, red meat and mustard:

Maldon sea salt

Unio olive oil

Silk soy milks and yogurts

Rice Chex

Glutino pretzels

EnerG pretzels

Schar rolls and baguettes

Enjoy life cookies, bars, chocolate chips

EnerG flours

'Cause You're Special flours

Cape Cod Robust Russet potato chips

Della rice

Wolff's buckwheat products

Tinkyada pasta

Pomi chopped and strained tomatoes

San J sauces

Bonne Maman jam

Jif peanut butter

Santa Cruz Organics applesauces and juices

Sugar in the Raw

Sunmaid dried fruit

The Republic of Tea teas

Redbridge beer

Woodchuck cider

Sunnybrook Farms ground turkey meat (plain only, not Italian Seasoned)

Pork products and poultry from Whole Foods meat counter

Fresh fruits and vegetables galore

  • 2 weeks later...
Tigercat17 Enthusiast
Tigercat17
Posted

What a Great topic! I still consider myself a newbie (18 months gluten free), but I've learned the hard way that I can't eat a lot of processed foods and I'm wondering if I do have a corn sensitivity also. I'm still working on that one... ;)

Giant Eagle (fresh) Chicken, Beef and Pork.

Fresh veggies and fruit

Filippo Berio Olive Oils

Walmart (Great Value) Butter

Walmart (Great Value)Cheeses

Walmart (Great Value)Potatoe Flakes

Lara Bars

Lays Stax chips

Lipton Tea bags Tea

Bertolli Pasta Sauce

Tinkayda Pasta

Minute Rices

2 Glutino cerals - Apple and Cinnamin & Honey and Nut (can only eat once a week)

Ponco Cream of Buckwheat hot cereal

Argo Cornstarch

Ener-g Potato Starch

Edy's Ice Creams

Silk soy yogurt

Silk Almond milk

Glutino pretzels

Glutino choclate covered pretzels -Are the Best!

San J sauces (once in a while)

Jif peanut butter

Smuckers Jelly - use grape and strawberry

Udi's Bread -Brown & White

Splenda

Popweaver microwave popcorn

Jello

Betty Crocker Devil's food cake mix

Kraft Miracle whip

Kraft Ranch dressing

Delallo Sweet italian dressing -so good!

Heinz ketchup

Lactaide milk

Imagaine Tomatoe Soup (when I make stuffed cabbages only)

Glutino crackers (not every day)

Bumble Bee Tuna -light

Ancient Harvest Quinoa Pastas & Tradional

*McCormick seasonings, but don't use the mixed variations too often and I'm wondering if I could find other seasonings that might be safer.

  • 3 years later...
lilwren Newbie
lilwren
Posted

sorry ... i realize this is a really old thread, but i am trying to find out if anuts.com has cross contamination issues.  the OP said they were checking it out ... and so am i.

 

i emailed anuts.com asking about gluten contamination and was told this in my first email:

 

 -------- Great question. I did a simple internet search on peanuts and they are gluten free. The roasted in shell peanuts are dry roasted so nothing is added to them.

 

i responded and asked the gentlemen - specifically - if the peanuts were processed on equipment that also processes wheat.  this is his reply:

 

---------- You will be buying them in bulk. That is how we sell them. So we use a scoop (that is washed) and we scoop the nuts into a zip lock bag. We do have dairy in our plant (and of course other nuts) but no wheat.

 

so i am no closer to getting an answer and they seem to be pretty clueless.  they also sell trail mix and flavored popcorns.  in my experience there is a high risk of cross contamination.

 

i have gotten glutened from ordering supposedly gluten free nuts from nuts.com so am very leery of placing an order with anuts.com.    

 

has anyone gotten a straight answer from anuts.com or spoken to anyone from there that really understands the issue?

bartfull Rising Star
bartfull
Posted

Planter's. If there is any gluten they will be labeled. If they are processed in a facility that also processes gluten containing grains, it will be labeled. I eat their cashews and cocktail peanuts all the time.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

I had communications with anuts in which they said that their facility if gluten free.  I looked at the ingredients in their trail mixes and flavored popcorn and I didn't see any gluten.  Your post does not specifically state that your contamination issues are with gluten only.  For extra assurance, you can buy in shell nuts.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. FannyRD
      - FannyRD replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      Thanks for the resource! I will check it out!
    2. Scott Adams
      - Scott Adams replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance"...
    3. Scott Adams
      - Scott Adams replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten ...
    4. trents
      - trents replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on...
    5. FannyRD
      - FannyRD posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      I work as a renal RD and have a Celiac pt which has been rare for me (I might have had 3-4 Celiac pts in 15 years). I wondered if anyone can confirm that these medications are gluten free and safe for Celiac. Ferric citrate (Auryxia) Sucroferric oxyhydroxide (Velphoro) lanthanum carbonate (Fosrenol) sevelamer carbonate (Renvela) ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,180
    • Most Online (within 30 mins)
      7,748
    Eldret419
    Newest Member
    Eldret419
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • FannyRD
      Gluten free phosphate binders for dialysis patients

      By FannyRD · Posted

      Thanks for the resource! I will check it out!
    • Scott Adams
      Gluten free phosphate binders for dialysis patients

      By Scott Adams · Posted

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Symptoms

      By Scott Adams · Posted

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten exposure alone. Many people find that issues like low iron, low vitamin D, thyroid problems, other autoimmune conditions, or lingering inflammation can contribute to that deep exhaustion, so it’s reasonable to push your doctor for more thorough blood work beyond just vitamin B. As for eggs, it’s also not unusual for people with celiac disease to develop additional food intolerances over time; tolerating eggs as an ingredient but not on their own can point to sensitivity to the proteins when they’re concentrated. Some people do better avoiding eggs for a while, then carefully testing them again later. Most importantly, trust your body—if something consistently makes you feel awful, it’s okay to avoid it even if it’s technically “allowed.” Many of us have had to advocate hard for ourselves medically, and connecting with other people with celiac disease, even online, can make a huge difference in feeling supported and less isolated.
    • trents
      Symptoms

      By trents · Posted

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on how they are cooked. I don't do well with them when fried or scrambled but they don't give me an issue when included in baked and cooked food dishes or when poached. I have done some research on this strange phenomenon and it seems that when eggs are cooked with water, there is a hydrolysis process that occurs which alters the egg protein such that it does not trigger the sensitivity/intolerance reaction. Same thing happens when eggs are included in baked goods or other cooked dishes since those recipes provide moisture.  So, let me encourage you to try poaching your eggs when you have them for breakfast. You can buy inexpensive egg poacher devices that make this easy in the microwave. For instance:  https://www.amazon.com/Poacher-Microwave-Nonstick-Specialty-Cookware/dp/B0D72VLFJR/ Crack the eggs into the cups of the poacher and then "spritz" some water on top of them after getting your fingers wet under the faucet. About 1/4 teaspoon on each side seems to work. Sprinkle some salt and pepper on top and then snap the poacher shut. I find that with a 1000 watt microwave, cooking for about 2 minutes or slightly more is about right. I give them about 130 seconds. Fatigue and joint pain are well-established health problems related to celiac disease.  Are you diligent to eat gluten-free? Have you been checked recently for vitamin and mineral deficiencies? Especially iron stores, B12 and D3. Have you had your thyroid enzyme levels checked? Are you taking any vitamin and mineral supplements? If not, you probably should be. Celiac disease is also a nutrient deficiency disease because it reduces the efficiency of nutrient absorption by the small bowel. We routinely recommend celiacs to supplement with a high potency B-complex vitamin, D3, Magnesium glycinate (the "glycinate" is important) and Zinc. Make sure all supplements are gluten-free. Finally, don't rule out other medical problems that may or may be associated with your celiac disease. We celiacs often focus on our celaic disease and assume it is the reason for all other ailments and it may not be. What about chronic fatigue syndrome for instance?
    • FannyRD
      Gluten free phosphate binders for dialysis patients

      By FannyRD · Posted

      I work as a renal RD and have a Celiac pt which has been rare for me (I might have had 3-4 Celiac pts in 15 years). I wondered if anyone can confirm that these medications are gluten free and safe for Celiac.  Ferric citrate (Auryxia)  Sucroferric oxyhydroxide (Velphoro)  lanthanum carbonate (Fosrenol) sevelamer carbonate (Renvela)   Thank you!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.