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

Need Advice

Bella001

By Bella001
in Coping with Celiac Disease

Recommended Posts

Bella001 Explorer
Bella001
Posted

Hello!

I've been gluten free for nearly two years. I've become more and more concerned about a reaction to food to the point I'm avoiding things I may be able to eat. Can somebody please ease my mind or confirm my fears about what I may eat? I keep eating the same stuff day after day and it's getting old!

Here are my foods of concern:

Pickles, Boar's Head. I know they say all their stuff is gluten free but it has vinegar, that is my concern.

Sauerkraut-Boar's Head in a bag.

Rum, I use to drink Malibu and haven't since. I only drink red wine now. I cannot drink vodka, it kills my stomach!

I feel like all I eat is chicken, fish, red meat, fruit, and veggies! Please give me some advice!

P.S. I cannot have nuts, eggs, or dairy either!

Thanks so much!!

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

Celiac.com Sponsor (A8-M):


Adalaide Mentor
Adalaide
Posted

I don't know for certain about Boar's Head but I can say they are a very reputable company and have always been quite forthcoming with information. I'm sure if you called they would let you know if they use distilled vinegar or another type that is gluten free. They make the best sauerkraut that you can buy in a store, I'd hate to realize I have to give it up. I quit drinking years ago so I wouldn't know a thing about that other than the fact that I can't have a beer with my brother when I visit home.

Sweetea888 Newbie
Sweetea888
Posted

I was diagnosed with celiac disease at the end of May in 2006. When I had been gluten free for about two years (about the same place you are now), I had a similar sort of meltdown where I wanted to cry every time I went to a restaurant, went to the grocery store or was invited to a friend's house to eat.

But, you can get past this. There are many, many sources available now where you can figure out what you can eat and be SURE you are not getting any gluten. First, WalMart (and Sam's Club) have very clearly marked gluten-free products, for instance. You didn't say what grocery stores are near you, but Kroger and several other national chains have pretty good gluten free products. Also, a lot of Indian and Thai foods are gluten free.

You seem to be concerned about vinegar...there is a lot of conflicting information about there about vinegar. I feel more comfortable using apple cider vinegar and staying away from white vinegar, but most sources say it is o.k. in the United States. In any event, I try to stick with pickles that the company says are o.k. Vlasic and Mt. Olive both have a lot of gluten free pickles...check their websites or email or call them. Also www.thatpickleguy.com has an online store and the pickles there are all gluten free. I have never had any problem with any Boar's Head meats, cheese or any other of their products...and I"m pretty sensitive.

I eat a lot of shrimp and fish, but I also cook turkey breast and turkeyloins. I get really, really tired of chicken. I can't have pork or beef because of a tick bite allergy problem, so I feel your pain on being limited. There are a number of refried beans that are gluten free and most corn tacos and taco shells are gluten free. There are also gluten free corn tortillas, and with corn and rice and all the other ingredients, a lot of Mexican made at home is good and inexpensive. There are also a lot of salsas that are gluten free.

Just recently, Betty Crocker has come out with several products that make having dessert less expensive, easier and delicious...now there are cake mixes, frostings, and chocolate chip cookies that are clearly marked gluten free. Also, both Rice Krispies and

and most of the Chex (except Wheat, of course) are now gluten free.

HOpe this helps. Don't get discouraged. There is a LOT of information available online.

mamaw Community Regular
mamaw
Posted

All Boar's Head deli meats are labeled as well as Dietz & Watson deli meats. Both excellent !.

Plain old Heinz vinegars are gluten-free except for Malt vinegar....

I make our homemade sauerkraut but to date I have never seen kraut that wasn't okay to eat. They do put perservatives in bought kraut...usually kraut is just cabbage & salt....I have eaten bagged silver floss..

hth mamaw

Jestgar Rising Star
Jestgar
Posted

Also, both Rice Krispies and

and most of the Chex (except Wheat, of course) are now gluten free.

HOpe this helps. Don't get discouraged. There is a LOT of information available online.

The brown rice Krispies, and some of the Chex - be sure to read the label!

lynnelise Apprentice
lynnelise
Posted

Rum is made from distilled sugar cane so it is safe to drink!

Metoo Enthusiast
Metoo
Posted

Rum is made from distilled sugar cane so it is safe to drink!

I drink clear rum like Malibu and Heaven Hill.

I clearly cannot have vodka it works a number on me, its not good. I really enjoyed vodka too, but oh well it doesn't like me now.

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

Celiac.com Sponsor (A8-M):


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. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying...
    2. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    3. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    5. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,442
    • Most Online (within 30 mins)
      7,748
    Nony
    Newest Member
    Nony
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • 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.