Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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:
    Help Celiac.com:
    eNewsletter
    Donate

Newbie Info 101


IrishHeart

Recommended Posts

  • 2 weeks later...

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



Celiac.com Sponsor (A8-M):



IrishHeart Veteran

Additional products people ask about:

San-J Organic Tamari Gluten Free Soy Sauce is available.

McCormick single spice/herbs and vanilla are gluten free.

For spice blends, be sure to read the labels!!

Spice blends can not hide grain (gluten). Seasoning blends are a whole different ball game.

Edited by psawyer
Spices are not the same as seasoning.
Link to comment
Share on other sites
  • 2 weeks later...
psawyer Proficient

If you wish to add to this discussion, please post here

Appropriate comments will be merged into the thread.

Link to comment
Share on other sites
  • 5 months later...
IrishHeart Veteran

Updated 11/1/12 by IrishHeart

A list of symptoms and conditions associated with Celiac from the Univ. of Chicago Celiac Disease Center

(adapted from Cleo J. Libonati's book Recognizing Celiac Disease)

I had dozens of symptoms myself and found that most short lists do not include them all.

This may help.

http://www.curecelia...SymptomList.pdf

Link to comment
Share on other sites
  • 2 months later...
IrishHeart Veteran

Updated 1/2/13

Some advanced members felt this explanation of using the multi-quote option would be useful to new members.

Link to comment
Share on other sites
  • 1 month later...
IrishHeart Veteran

Updated 2/1/13

An excellent resource for celiacs ( Honestly wish I had found it 2 years ago--would have saved me a lot of research time!!)

Still plenty in it for me to learn.

Articles by more than 50 international experts. Not "too techie", short enough chapters ... and very enlightening.

Covers just about everything imaginable: the disease itself, obstacles to healing and solutions,

nutritional advice, trouble-shooting other food intolerances, related conditions, etc.

I was thrilled to see Dr. Gaundalini talk favorably about using probiotics.

I highly recommend it.

Real Life with Celiac Disease

Melinda Dennis, MS, RD, LDN Daniel Leffler, MD. MS

The Celiac Center at Beth Israel Deaconess Medical Center, Boston.

Link to comment
Share on other sites
  • 9 months later...
IrishHeart Veteran

Updated 11/22/13

Additional suggestions for avoiding cross contamination in your home.

 

 

 

• Don’t use wooden spoons or cutting boards that also are used to prepare gluten-containing foods because the spoons and boards can harbor residual gluten and bacteria. Metal or plastic are better options.

• Cover shared grilling surfaces when barbequing because unless the grill reaches 500˚F or higher for 30 minutes or longer, grilling won’t eliminate any residual gluten.

• Buy a separate waffle maker or bread maker if the one the family uses doesn’t have parts that can be disassembled and placed in the dishwasher.

• If using a separate toaster isn’t possible, use toaster-safe toaster bags such as Celinal Toast-It or Vat19 ToastIt, available online.

Pam Cureton, RD, LDN, a dietitian at the Center for Celiac Research at the University of Maryland, adds these tips:

• When planning parties at home, prepare a buffet of foods that are 100% gluten free to prevent accidental cross-contamination among family members and guests.

• Buy squeezable condiment containers for ketchup, mustard, and mayonnaise to prevent double dipping. If you don’t purchase squeezable containers, mark condiment jars as safe depending on whether they’ve been exposed to gluten-containing foods.

• Store gluten-free products on the top shelf of the pantry or refrigerator so other foods don’t accidentally cross-contaminate them.

 

Shelley Case, BSc, RD, president of Case Nutrition Consulting and author of Gluten-Free Diet: A Comprehensive Resource Guide, offers the following ideas:

 

• In supermarkets, don’t buy unpackaged foods stored in bins. The scoops used to place the foods in bags or containers may have been previously used on nearby gluten-containing foods and may not have been sufficiently cleaned.

• Use different colored stickers to distinguish between gluten-containing and gluten-free products in the pantry and fridge.

• Purchase a colander in a different color for gluten-free foods so it doesn’t get mixed up with the colander used for gluten-containing foods.

• Buy gluten-free grains that are certified gluten free to ensure cross-contamination didn’t take place during processing.

• Buy gluten-free flours marked as gluten free from reputable companies that are more likely to test for gluten.

• Avoid purchasing imported foods. Other countries may not abide by the same gluten-free standards as the United States.

 

 

 

 

Found here:

 

http://www.todaysdietitian.com/newarchives/100713p16.shtml

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



  • 4 months later...
kareng Grand Master

New book with lots of good info:

 

Gluten Freedom by Alessio Fasano, MD 

Link to comment
Share on other sites
  • 3 years later...
kareng Grand Master

some good info 

https://www.glutenfreeliving.com/gluten-free-foods/ingredients/top-10-ingredients-you-really-dont-need-to-worry-about/

Just 1 of the ingredients covered -

"

"Why it’s on worry lists: Maltodextrin can be made from a variety of starches, including corn, potato, rice or wheat.

Why you don’t need to worry: The source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. Plus, if wheat is used to make maltodextrin, “wheat” will appear on the label. This might give you pause, but even in this case, the maltodextrin would be gluten free. In Canada, maltodextrin made from wheat was tested with one of the most sensitive tests available and no gluten was detected."

Link to comment
Share on other sites
  • 8 months later...
kareng Grand Master

This is a good resource with some basic info.  It’s from The University of Chicago Celiac Center.  So it’s reliable info.  

https://www.cureceliacdisease.org/ebook/

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,156
    • Most Online (within 30 mins)
      7,748

    Lisa Pieterse
    Newest Member
    Lisa Pieterse
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • CatherineWang
      I'm pretty sure that in stores, you can find plenty of gluten-free options. But they are usually a bit more expensive.
    • cristiana
      Hello @BunnyBrown and welcome to the forum. I cannot say that I have had the procedure you describe, but recently I did have general surgery and was routinely intubated.  That pain was what troubled me most after the operation, far more than the operation site.  It took a few days to really settle down, I was quite badly bruised. It was taking so long I was a bit concerned so asked the question on another forum. A few patients came back to me and said they had suffered the same.  I imagine in my own case possibly the throat got bashed about a bit,  maybe they had difficult inserting the tube?  I've suffered with a painful throat post-endoscopy too, but never as long as the intubation pain.   I hope you will be feeling better very soon.   PS BTW - love the name!  I saw this today in an Easter display in a shop and your name reminded me of it.🙂  
    • cristiana
      This wonderful, Anne. I think you have a point about why people disappear off forums.  I found the first few years post diagnosis a real struggle and frankly wondered if I would ever feel better (not to dishearten people, but just to say it can take a while longer for some folk to heal).  However, once my antibodies were back within normal range it really has made a big difference to my health.  I've chosen to stick around because I'm a Mod, otherwise I might have been one of those that disappeared, too!      
    • Exchange Students
      Yes absolutely, we work with all public schools and some private schools in all 50 states.
    • Scott Adams
      Just a quick question, can the host live in any state in the USA?
×
×
  • Create New...