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No Processed Foods
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I stick to gluten-free brands that I trust and that I know are gluten-free certified and made in a dedicated facility. Glutino and Molly-B's gluten free kitchen (Canada) are safe. Plain foods like nuts, oils, canned beans, plain yogurt, diamond's almond milk, cheese, all natural peanut butter etc. are usually fine for me too.

Anything packaged, seasoned, prepared is out of the question. Whole foods all the way :)

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I was just wondering about that too. Gluten free foods with sugar and other proccessed stuff can't be that healthy.

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I was just wondering about that too. Gluten free foods with sugar and other proccessed stuff can't be that healthy.

They are not as healthy as whole foods, which doesn't even need explaining, but there is no reason to exclude them totally from your diet if everything is eaten in moderation. The key is knowing what moderation is because that is lost on many people. I am a very sensitive, diagnosed Celiac who does not take unnecessary risks and I have healed very well eating some processed foods. I usually always bake my own but I work a 50 hour week and there is not always time to bake something. I am not totally convinced that all processed foods are contaminated. If that were the case, there would be huge numbers of Celiacs who do not heal and feel better. The vast majority do...at least the ones I have met and I have met many over the last 7 years. I think it is exaggerated to a degree. Having reactions from certain foods does not guarantee it's a gluten reaction, even if someone thinks so.

People can eat whatever way they want but the notion that you must eat only whole foods to heal is nonsense for many. Plus, for those of us skinny Celiacs,

bread and other processed foods are calorie dense and it is not a bad thing to indulge once in a while. You just can't pork down brownies and cookies all the time!

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...If that were the case, there would be huge numbers of Celiacs who do not heal and feel better. The vast majority do...at least the ones I have met and I have met many over the last 7 years. I think it is exaggerated to a degree.

A 2010 study was finding that a pretty large percentage of Celiacs aren't healing, actually. 57% of the study's Celiacs who stuck to the diet, plus the 34% who didn't stick to the diet. I would be happier with the results if the study had been larger, but it was still larger than many Celiac studies, with over 200 Celiacs participating.

One thing I didn't see reported in the study, however, was how many of these unhealed Celiacs reported symptoms vs. those who felt fine and then discovered they still had damage (the study involved biopsies). Of the Celiacs I know personally, the majority never got a second biopsy after going gluten free, only a second blood test, and those don't seem as accurate at determining villi damage when it is less severe, from what I understand.

I don't necessarily believe that simply switching whole foods is the way to heal Celiacs, mind you. The study has no conclusions on that score, and considering how little is known about the disease, I imagine there could be dozens of factors involved. But it typically doesn't hurt, and it's non-invasive, and it might help.

For some of us who are so sick going into the gluten-free diet, I've wondered if a whole foods diet might not be an easier transition, in some ways.

First, because there's not a lot of label reading you have to do, so a Celiac can slowly learn labels while they are still eating food. That 4 hour grocery store trip right after you're diagnosed wouldn't happen. It'd be a quick jaunt to the produce aisle, the meat counter, and you're done. There's a little stress at the extra work and recipes, but a lot LESS stress at the store.

Second, I think it could be easier because it avoids a lot of potential cc screw-ups in the beginning. No complicated processed foods means less likelihood of cc means faster healing with fewer setbacks.

And third, after eating only whole foods, eating 'gluten free plus processed foods' feels SO much easier in comparison. That has got to make the diet easier to stick to, when you feel like your final diet has expanded from where it was a few months before. :D

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    • That's great to hear you are feeling better Nightsky.  I really think when our GI systems are in distress already that it doesn't take much to set off symptoms.  Once I eliminated the other foods that cause me symptoms that helped a lot too.  And added some extra vitamin D to my diet and selenium. Many of us have developed reactions to other foods besides gluten and need to avoid them to keep symptoms at bay.  For me nightshades, carrots, soy, dairy, and celery all cause symptoms.  It took me awhile to figure out all those food culprits, but it made a big difference getting them out of my diet. But we are all individuals, and our bodies react individually.  So you may or may not have additional food intolerances develop. Celiac is one of those life journey things and we learn as we go.  Just keep the bottle of aspirin handy!
    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • Hi All, I'm new to this and very confused! I have Lea & Perrins WC sauce, it lists it's first ingredient as Malt Vinegar.  I have the Coeliac Society of Ireland Food List 2015 here, and it says "All Vinegars are Gluten Free including Malt Vinegar." Doesn't that mean that L&P Worcestershire sauce is safe?   Their website states " Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. " I'm cooking for my coeliac niece, can't afford to make a mistake!
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