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Hidden Ingredients..new To This
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ok.....i recently went gluten free, before that i was very gassy after a meal, and it was a horrible smell and . so far since gluten free it is better! today, i consumed tuna from the can pickle relish,mayo,salt & pepper. the horrible gas is back?????

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I don't understand what you mean by hidden ingredients. The ingredient list will cover everything, although some vague terms are allowed. Wheat can not be hidden--it must be explicitly declared on the label as "wheat."

You say you are newly gluten-free. If you have celiac disease, then your digestive tract will have been damaged. Going gluten-free starts the process of healing. How long it takes varies from individual, and is affected by age and the degree of damage present. During the healing process you may continue to have digestive issues that have nothing to do with what you eat.

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If the relish and mayo were used before you went gluten-free, they could be contaminated. If you or someone in your home spread either on some bread or a bun and then dipped the knife back in, they now contain gluten. You need new jars and need to make sure no one else in the house uses them.

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If the relish and mayo were used before you went gluten-free, they could be contaminated. If you or someone in your home spread either on some bread or a bun and then dipped the knife back in, they now contain gluten. You need new jars and need to make sure no one else in the house uses them.

Yeah. Threaten to cut them.

Maybe putting a red mark on the lid would be nicer?

Hi Bart!!

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Hi Prickly! When I've been glutened I would be more than happy to cut anyone who messed with my food. But I'm feeling pretty good right now so I would probably go with your idea of marking them. Or maybe keeping them in a locked box inside the fridge...and booby trapping it. msn.gif

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I don't understand what you mean by hidden ingredients. The ingredient list will cover everything, although some vague terms are allowed. Wheat can not be hidden--it must be explicitly declared on the label as "wheat."

You say you are newly gluten-free. If you have celiac disease, then your digestive tract will have been damaged. Going gluten-free starts the process of healing. How long it takes varies from individual, and is affected by age and the degree of damage present. During the healing process you may continue to have digestive issues that have nothing to do with what you eat.

Thank you, i guess i meant, the tuna that I ate was prepared with vegetable broth...didn't realize this was in the can of tuna until after I consumed and noticed some symptoms.

I am new to the ingredient list, sorry!

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Thank you, i guess i meant, the tuna that I ate was prepared with vegetable broth...didn't realize this was in the can of tuna until after I consumed and noticed some symptoms.

I am new to the ingredient list, sorry!

Learning to read and understand ingredient lists and labels is a big part of the learning curve. Read and ask questions here in the ingredients and labels forum.

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
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    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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