Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Gluten Free Greens Supplements
0

8 posts in this topic

Are there any gluten free superfood vitamins? Before I went gluten free/knew I had celiac I always did really well on superfood/greens supplements. The vitamins that showed the most improvement were Alive! wholefood energizer, Biochem's greens and whey, The Greatest vitamin in the world vitamin, and Primal Defense probiotics. I realize that all of these vitamins are out of the question now but I would really like to find a vitamin that is similar to these. I hear people say that the brand doesn't make a difference but I beg to differ because I noticed improvement with all of these vitamins that I haven't noticed in others. Please any suggestions!?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Why are they " out of the question now"? Do they contain wheat or barley?

0

Share this post


Link to post
Share on other sites

Are there any gluten free superfood vitamins? Before I went gluten free/knew I had celiac I always did really well on superfood/greens supplements. The vitamins that showed the most improvement were Alive! wholefood energizer, Biochem's greens and whey, The Greatest vitamin in the world vitamin, and Primal Defense probiotics. I realize that all of these vitamins are out of the question now but I would really like to find a vitamin that is similar to these. I hear people say that the brand doesn't make a difference but I beg to differ because I noticed improvement with all of these vitamins that I haven't noticed in others. Please any suggestions!?

I hate to say this & it's going to throw you for a curve but right now, going low sal, you need not to take the "natural or herbal" vitamins b/c of the sals.

I don't know about "super duper" but it has worked very well for me & that's Solgar brand 'Vitamins Only". Free of sugar, salt, starch, yeast, wheat, soy, gluten & dairy. No artificial flavors, colors, or preservatives.

0

Share this post


Link to post
Share on other sites

I hate to say this & it's going to throw you for a curve but right now, going low sal, you need not to take the "natural or herbal" vitamins b/c of the sals.

I don't know about "super duper" but it has worked very well for me & that's Solgar brand 'Vitamins Only". Free of sugar, salt, starch, yeast, wheat, soy, gluten & dairy. No artificial flavors, colors, or preservatives.

Yes I switched multivitamins.

0

Share this post


Link to post
Share on other sites




Yes I switched multivitamins.

Good. I meant to say also that I called Solgar about those vitamins before I took them just to make sure they had no iodine & they don't.

It may very well be that after a couple months of low sals that you can begin adding back in things one at a time & see how you react. Some people find they can do certain sals but not others. Also, you don't want to stay low iodine for too long at a time. But you'll have to watch it for overdoing iodine --- such as seafood might cause a reaction b/c it's SO high iodine. You see?

0

Share this post


Link to post
Share on other sites

Good. I meant to say also that I called Solgar about those vitamins before I took them just to make sure they had no iodine & they don't.

It may very well be that after a couple months of low sals that you can begin adding back in things one at a time & see how you react. Some people find they can do certain sals but not others. Also, you don't want to stay low iodine for too long at a time. But you'll have to watch it for overdoing iodine --- such as seafood might cause a reaction b/c it's SO high iodine. You see?

How long should I stay low iodine before I add back iodine foods?

0

Share this post


Link to post
Share on other sites

How long should I stay low iodine before I add back iodine foods?

People do it for the thyroid cancer treatment for a 2 week period. I wouldn't do it for certainly no more than 3 weeks max. & during the 3rd week I would be adding a little in. 4th week I would certainly make sure I was getting the min. recommended amt. per day which is 150 mcg. You can go above that. Google thyca.org & look at their cookbook --- I think it's pg. 11 that lists the foods high in iodine.

Then just kind of be aware of what you're eating that's high iodine right? If you have a reaction then back off some.

0

Share this post


Link to post
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
0

  • Forum Statistics

    • Total Topics
      104,115
    • Total Posts
      919,447
  • Topics

  • Posts

    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined