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Pls Tell Me Your Favorite gluten-free Products!


Aly1

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IrishHeart Veteran

I like the chips way too much IrishHeart! :)

Hubs and I can plow through a jumbo bag in no time :lol:

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Cathey Apprentice

I was a huge snacker, prior to October. I don't eat a traditional breakfast or lunch never did, loved my cookies and milk late night. We always have done whole foods for dinner and still continue. Most nights I'll skip the starch and make double vegetable and a salad with the protein. Milk is still an issue, so no more cookies and milk late night, also means no cream sauces.

I do enjoy Wise potato chip @ night. My deck draw is filled with chex's all kinds, pretzel sticks, crackers, shortbread cookies, dried cranberries, glazed nuts.

I have had Gluten Free Pantry, Brownies with added coconut oil (an added fat), and 1-2-3 Gluten Free Pan Bars, these were made for me. They can add the extra calories and fat your looking for. Good luck searching, try and stick to the whole foods and ones higher in fat and calorie content. They should help you with the weight gain.

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mushroom Proficient

Milk is still an issue, so no more cookies and milk late night, also means no cream sauces.

Have you not tried the almond or hemp milks? They are delicious :)

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IrishHeart Veteran

Milk is still an issue, so no more cookies and milk late night, also means no cream sauces.

Try some So Delicious Coconut milk. In the dairy section. Red Carton. Delicious with your cookies or cereal and works well in recipes and has tons of calcium. They make "ice cream" too! gluten-free, DF, and SF!

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Aly1 Contributor

Oh I should not be reading these posts on an empty stomach! I am so hungry and can't decide if I'm craving crunchy salty chips or brownies more! !

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IrishHeart Veteran

Oh I should not be reading these posts on an empty stomach! I am so hungry and can't decide if I'm craving crunchy salty chips or brownies more! !

Go ahead---have both! ;)

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  • 2 weeks later...
GlutenFreeNewB Rookie

I am completely addicted to Sabras hummus. I use baby carrots instead of crackers or chips...yummmmm!

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  • 3 weeks later...
ncdave Apprentice

I'm also relatively new to gluten-free, I"ve only found a few things that i can have with no problems. Takes me about 20-24 hours to become sick after eating gluten and 6-7 days to get over the main effect, Flu like symptoms. Be very careful with packaged foods that say gluten free on them, seems some are not. You can try these one a day in small amount an see if they work for you.

Dukes mayonnaise, great on a banana

Kraft oriiginal bbq sauce, does wonders to baked dark meat chicken, seems for me white meat is a little hard to digest.

Kraft original ranch dressing, great for those baked chicken wings

enjoy life packaged foods i have not had any problems with, other than they can be a little hard to find.

I highly recommend before trying any new food doing a search on this forum for "gluten free (name of food you want to try)"

I think with any food moderation is the key....

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dilettantesteph Collaborator

Be very careful with packaged foods that say gluten free on them, seems some are not.

I don't think that this is the problem so much as - what is the definition of gluten free? In the U.S. there is no definition yet, but a proposed definition is under 20 ppm. That isn't enough for all of us. Open Original Shared Link

I wish you the best finding safe foods for yourself. You may do better with items made in gluten free facilities.

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    • trents
      Welcome to the community forum, @Anmol! There are a number of blood antibody tests that can be administered when diagnosing celiac disease and it is normal that not all of them will be positive. Three out of four that were run for you were positive. It looks pretty conclusive that you have celiac disease. Many physicians will only run the tTG-IGA test so I applaud your doctor for being so thorough. Note, the Immunoglobulin A is not a test for celiac disease per se but a measure of total IGA antibody levels in your blood. If this number is low it can cause false negatives in the individual IGA-based celiac antibody tests. There are many celiacs who are asymptomatic when consuming gluten, at least until damage to the villous lining of the small bowel progresses to a certain critical point. I was one of them. We call them "silent" celiacs".  Unfortunately, being asymptomatic does not equate to no damage being done to the villous lining of the small bowel. No, the fact that your wife is asymptomatic should not be viewed as a license to not practice strict gluten free eating. She is damaging her health by doing so and the continuing high antibody test scores are proof of that. The antibodies are produced by inflammation in the small bowel lining and over time this inflammation destroys the villous lining. Continuing to disregard this will catch up to her. While it may be true that a little gluten does less harm to the villous lining than a lot, why would you even want to tolerate any harm at all to it? Being a "silent" celiac is both a blessing and a curse. It's a blessing in the sense of being able to endure some cross contamination in social settings without embarrassing repercussions. It's a curse in that it slows down the learning curve of avoiding foods where gluten is not an obvious ingredient, yet still may be doing damage to the villous lining of the small bowel. GliadinX is helpful to many celiacs in avoiding illness from cross contamination when eating out but it is not effective when consuming larger amounts of gluten. It was never intended for that purpose. Eating out is the number one sabotager of gluten free eating. You have no control of how food is prepared and handled in restaurant kitchens.  
    • knitty kitty
      Forgot one... https://www.hormonesmatter.com/eosinophilic-esophagitis-sugar-thiamine-sensitive/
    • trents
      Welcome to the forum community, @ekelsay! Yes, your tTG-IGA score is strongly positive for celiac disease. There are other antibody tests that can be run when diagnosing celiac disease but the tTG-IGA is the most popular with physicians because it combines good sensitivity with good specificity, and it is a relatively inexpensive test to perform. The onset of celiac disease can happen at any stage of life and the size of the score is not necessarily an indicator of the progress of the disease. It is likely that you you experienced onset well before you became aware of symptoms. It often takes 10 years or more to get a diagnosis of celiac disease after the first appearance of symptoms. In my case, the first indicator was mildly elevated liver enzymes that resulted in a rejection of my blood donation by the Red Cross at age 37. There was no GI discomfort at that point, at least none that I noticed. Over time, other lab values began to get out of norm, including decreased iron levels. My PCP was at a complete loss to explain any of this. I finally scheduled an appointment with a GI doc because the liver enzymes concerned me and he tested me right away for celiac disease. I was positive and within three months of gluten free eating my liver enzymes were back to normal. That took 13 years since the rejection of my blood donation by the Red Cross. And my story is typical. Toward the end of that period I had developed some occasional diarrhea and oily stool but no major GI distress. Many celiacs do not have classic GI symptoms and are "silent" celiacs. There are around 200 symptoms that have been associated with celiac disease and many or most of them do not involve conscious GI distress. Via an autoimmune process, gluten ingestion triggers inflammation in the villous lining of the small bowel which damages it over time and inhibits the ability of this organ to absorb the vitamins and minerals in the food we ingest. So, that explains why those with celiac disease often suffer iron deficiency anemia, osteoporosis and a host of other vitamin and mineral deficiency related medical issues. The villous lining of the small bowel is where essentially all of our nutrition is absorbed. So, yes, anemia is one of the classic symptoms of celiac disease. One very important thing you need to be aware of is that your PCP may refer you to a GI doc for an endoscopy/biopsy of the small bowel lining to confirm the results of the blood antibody testing. So, you must not begin gluten free eating until that is done or at least you know they are going to diagnose you with celiac disease without it. If you start gluten free eating now there will be healing in the villous lining that will begin to take place which may compromise the results of the biopsy.
    • Anmol
      Hello all- my wife was recently diagnosed with Celiac below are her blood results. We are still absorbing this.  I wanted to seek clarity on few things:  1. Her symptoms aren't extreme. She was asked to go on gluten free diet a couple years ago but she did not completely cut off gluten. Partly because she wasn't seeing extreme symptoms. Only bloating and mild diarrhea after a meal full of gluten.  Does this mean that she is asymptomatic but enormous harm is done with every gram of gluten.? in other words is amount gluten directly correlated with harm on the intestines? or few mg of gluten can be really harmful to the villi  2. Why is she asymptomatic?  3. Is Gliadin X safe to take and effective for Cross -contamination or while going out to eat?  4. Since she is asymptomatic, can we sometimes indulge in a gluten diet? ----------------------------------------------------------------------------------------------- Deamidated Gliadin, IgG - 64 (0-19) units tTG IgA -  >100 (0-3) U/ml tTG IgG - 4   (0-5) Why is this in normal range? Endomysial Antibody - Positive  Immunoglobulin A - 352 (87-352) ------------------------------------------------------------------------------------------------ Thanks for help in advance, really appreciate! 
    • Tanner L
      Constantly! I don't want everything to cost as much as a KIND bar, as great as they are.  Happy most of the info is available to us to make smart decisions for our health, just need to do a little more research. 
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