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Member Since 25 Feb 2008
Offline Last Active Aug 07 2008 06:23 AM

Topics I've Started

Glutened Issues

16 July 2008 - 09:05 AM

Well, not so much issues per say, but my stepdaughter is finally here and I know I glutened her, but she has had no reaction to it. I am thankful she didn't, but I am wondering at the levels of being glutened and how severe reactions can be. She has also been eating TB tacos regularly which are apparently something that could have gluten in them or do have gluten in them and the only thing she has said is that her stomach has hurt a little afterwards but she thought that was from eating too much. The only severe reaction she has had was from eating an apple from a cafeteria style place and she says she was sick for several days. So I am at a loss as to know when she has been glutened and I feel like the cross contamination thing is something I am very unsure of. After all, why would an apple make her so sick but she ate the tacos and just had the feeling of eating too much and I know I glutened her by handling regular pasta and then touching her's to break it before cooking and she had absolutely no reaction to that. I thought it would be more evident if she was glutened and it isn't and what she is reacting to are not the things I would think would affect her, so I am confused. This is definately a learning process considering she is only with us a month and a half over the summer and maybe 1-2 weeks over winter break (if that). I think we are doing good so far at coming up with meals that we can all eat with minor tweaking, but remembering to wash hands after touching a gluten food before touching a gluten-free food is new. Using separate cooking utensils and stuff has been no problem. We even bought new rubbermaid containers for gluten-free food leftovers to make sure she isn't subjected to cross contamination from our old containers who have had all kinds of food in them, but I didn't have the new one's the first night and had to use the old and unknown to me (I was at work) she ate leftovers out of the old containers and was fine also... so yeah, the contamination thing is odd to me. I guess I should count myself lucky she has such mild symptons... but even before the diet, she really didn't have that big of a problem. Occasionally after meals she would "gag"... it was like she thought she was going to throw up but nothing came up, or she thought she had to go to the bathroom but couldn't... so she had stomach cramping, and I assume all that has gotten better, but I kind of expected those types of reactions to her being glutened.

Taco Bell

12 July 2008 - 10:18 AM

I'm sorry if this has been asked before, but I was told Taco Bell has gluten-free items, and that things like tacos were ok... that is what my gluten-free sd gets. But when I was at the store and looked at Taco Bell taco seasoning for meat, it is def not something we can use... so do they use something different at the restaurant? Or is the meat not safe there?

Not Taking It As Seriously?

12 July 2008 - 10:10 AM

So my husband's daughter has been diagnosed and some of you may have seen some of my posts here... well, she is with us now and of course, this is a learning process for us. We weren't with her when she was diagnosed, nor did we go to the dietician with her and her mom/stepdad (they live in Virginia, we are in IL) so my husband has only got what his ex has told him and a few photocopied sheets of paper to reference. I have told him some of what I have learned, but he seems doubtful of a lot of the stuff... thinks that ppl are over-reacting, etc.

I do have a question that my husband and I wondered about.
For starters, steam. I read that when cooking things like spaghetti (not gluten-free) that the steam rises and can contaminate other things in the area, which is why the gluten-free pasta should be cooked separately. I guess my sd's mom just covers whatever pot she is making the gluten-free food in and cooks them at the same time and I assume that is doable. My question is, we keep an assortment of spices on the back of the stove, which imo, steam could have possibly contaminated if they were not sealed properly. Plus, I am sure there have been times that steamy food has been cooking while spices were on the counter by the stove, open. Should we be concerned about contamination? Or are these spices ok to use for gluten-free meals? My husband does not believe or understand how steam can contaminate. Sure, he agrees that drops of pasta water could splash out and contaminate but doesn't see the steam issue. So, he also doesn't think the spices should be contaminated either.

Can anyone tell me what you know about this?

Beef Base

05 July 2008 - 12:34 PM

These products are ideal for recipes requiring Beef Stock. Use in place of bouillon cubes, bouillon granules or canned broths. USDA inspected meat fats and just the right amount of seasonings instantly adds delicious homemade beef flavor to all foods. Open a container, add to water or add directly to foods as you are cooking and stir.

INGREDIENTS: Salt, Dextrose, Beef Fat (beef tallow, BHA, BHT, and citric acid added to protect flavor), Monosodium Glutamate, Food Starch-Modified (corn), Seasoning (salt,
hydrolyzed soy and corn protein, yeast extract, caramel color, flavoring, with partially hydrogenated vegetable oil [cottonseed, soybean] added), Onion Powder, Soybean Oil, Caramel Color, Garlic, Pepper, Lactic Acid, Disodium Inosinate and Disodium Guanylate,
Oleoresins (Paprika, Celery, Capsicum).

Nutrition Facts

Serving Size 1 Teaspoon (5.0g)

Servings Per Container 91

Amount Per ServingCalories15Calories from Fat10 % Daily Value*Total Fat1g


Saturated Fat0g


Trans Fat0g Cholesterol0mg




Total Carbohydrate1g


Dietary Fiber0g


Sugars0gProtein0gVitamin A 0% - Vitamin C 0%Calcium 0% - Iron 0%*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories:2,0002,500Total FatLess than65g80gSaturated FatLess than20g25gCholesterolLess than300mg300mgSodiumLess than2,400mg2,400mgTotal Carbohydrate300g375gDietary Fiber25g30gCalories per gram: Fat 9 - Carbohydrate 4 - Protein 4
Does anyone see anything here that would be a red flag and a reason to not use this to make beef stock for a gluten-free roast?

Storing Flour

13 May 2008 - 11:59 AM

As I've mentioned previously, my gluten-free stepdaughter will be coming for her summer visit so we are getting the pantry/fridge/kitchen cleaned up and organized etc. She will be here for a month or so. Now, while she is not here, we like to eat our share of homemade bread/pasta so there is no shortage of flour in our home. I keep some in the paper package in the freezer so it stays fresh longer. Other flours I have are in canisters or rubbermaid containers for storage. So, my question is, for the flour I keep in the freezer, should I package it differently (and if so, how would be the best way) for storage in the freezer so it doesn't contaminate other food items. And if anyone thinks there is a problem with how I store the other flour, pls advise me on alternatives. I don't really know of any better way to store it.


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