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rosetapper23

Member Since 16 Nov 2008
Offline Last Active Apr 18 2013 07:40 PM
*****

#694365 Need Help

Posted by rosetapper23 on 23 April 2011 - 10:48 AM

In households where "regular" foods are appreciated because not everyone has celiac, here is a list that many of us use (it lists all the processed foods that are gluten free at regular supermarkets):

http://homepage.mac..../GFfoodlist.pdf

You'll see that this is a lengthy list--I printed mine out so that I can refer to it when I'm at the store. The list also includes the contact information for each company, because it's a good idea to double-check to make sure that certain products are still gluten free.
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#694361 Question About Rooster Sauce

Posted by rosetapper23 on 23 April 2011 - 10:37 AM

I'm sorry--I've never heard of rooster sauce. Are you referring to Worcestershire Sauce (since it's pronounced wooster-sher)? If you could describe the sauce further, I'm sure that more people with jump in with responses.

As with all products, though, you should check directly with the company to make sure that it is indeed gluten free.

By the way, welcome to the Forum!
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#692675 Desperately Needing Some Answers, Please!

Posted by rosetapper23 on 16 April 2011 - 12:10 PM

With regard to Dorito's, I know that Lay's website lists all of the gluten-free varieties of chips--most of their chips ARE gluten free. You'll need to check their site to see if all flavors of Doritos are gluten-free (or if ANY of them are).

As for Rice Krispies, it's my understanding that the cereal and their treats all contain gluten (because of barley malt). I've read, however, that they're working on offering a gluten-free variety shortly.

As to bread, I prefer Udi's (both the white sandwich bread and the whole grain bread). I've read that others also like Rudi's, but I haven't tried it. I keep the bread frozen and microwave a few slices for sandwiches. However, if you want the bread to be super-fluffy, I've found that placing a few slices in a plastic sandwich bag and leaving it in the car for an hour or two steams the bread to perfection.

As for entrees, there are "regular" brands that are gluten free, such as Smart Ones (again, you'll need to check on their website or even contact the company directly). They sell at low prices, and some of them have been listed as gluten free. Sometimes they're on sale for $1.99 each.

Lastly, as for pizza, Glutino (in my opinion) makes the best gluten-free pizza, and many other celiacs agree. I can usually find it for $5-6 at Whole Foods.

Good luck!
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#686760 Feet Problems/neuropathy/amputations

Posted by rosetapper23 on 25 March 2011 - 05:51 PM

I can attest to having neuropathy in my feet since about the age of 15, and I also don't have diabetes. I was diagnosed with celiac when I was 47, and I'm 54 now. The neuropathy improved a little bit after going gluten free, but it's still there. I recently read that, besides malabsorption of B vitamins, neuropathy may be caused by years of iron anemia. Has he had his ferritin level checked? My anemia was so severe from age 11 until age 50, I had to receive iron intravenously for several years.

If your husband suffers from malnutrition due to years of undiagnosed celiac, I would imagine that that would have had an impact on his ability to heal. I hope you have both had blood panels run to determine which nutrients you may be low in.
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#686139 New To Celiac Disease, Not Improving

Posted by rosetapper23 on 23 March 2011 - 04:09 PM

I have two comments to make, and I don't know if they'll help you, but I'm hoping they will.

First, when people give up gluten, they often eliminate a lot of simple carbs...and this results in low blood sugar. It's probably not what's making your stomach feel bad, but it could be making you feel tired and sapped of energy.

Second, you might check to see if your salt contains iodine. Many people with celiac react to iodine. If it turns out you've been ingesting iodized salt, chuck it and buy the non-iodized type. Perhaps you'll start feeling better.
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#685442 I Don't Like Mayo! But I Want To Try To Like It...

Posted by rosetapper23 on 21 March 2011 - 11:30 AM

I recently discovered Smart Balance, too, and was overjoyed because I missed mayo terribly. Like you, I can't tolerate soy, and a few years ago soy began to appear in many products that I'd formerly loved...like mayo. Anyway, I like to use mayo for dipping artichoke leaves. I also make tuna salad sandwiches and egg salad sandwiches. However, what I love MOST are tuna melts. Now I know that the "melt" part refers to cheese, but it can be made without it.

To make a tuna melt, simply use some soy-free tuna (like from Trader Joe's or Whole Foods), add a tablespoon or so of mayo, add some mustard to taste, add finely chopped onion and maybe even some finely chopped celery, add a dash or two of balsamic vinegar, and that's the filling for your hot sandwich. Place the filling between two slices of gluten-free bread (I prefer Udi's because it holds up well when heated), butter each outer half and place on a grill. Simply grill until the bread is nicely toasted and the filling has warmed up. It's scrumptious! For those of you who can tolerate cheese, add some cheddar or other favorite on top of the filling before grilling.
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#683051 Talking To Restaurant Staff

Posted by rosetapper23 on 13 March 2011 - 12:23 PM

Two things to add to this conversation: First, I always ask for a gluten-menu because even if they don't have one, I want them to be aware that having a gluten-free menu might be a good idea in the future; second, unless the "clear" dressings are made from scratch at the restaurant (and oftentimes they're NOT), steer clear of any and all dressings and ask for oil and vinegar instead. Many restaurants simply use dressings from a jar, and the vast majority contain gluten.
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#681334 Are Grains That Are Processed In A Facility That Handles Wheat Gluten Free?

Posted by rosetapper23 on 07 March 2011 - 08:05 PM

I'm pretty certain that this answer is a moving target....but I read in a newsletter from the Gluten Intolerance Group of North America that studies have shown that if there is a warning on a product that it has been manufactured on equipment that also processes wheat, there is a 70% chance of contamination, and that if there is a warning on a product that it has been manufactured in a facility that processes wheat, there is a 30% chance of contamination.
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#680855 This Might Be A Very Silly Question But Here It Goes :(

Posted by rosetapper23 on 06 March 2011 - 12:08 PM

If you're going to Disneyland, you're going to Gluten-Free Paradise! Not only are there restrooms EVERYWHERE, but almost every restaurant has a gluten-free menu. They serve gluten-free bread, pasta, hotdog buns, hamburger buns, and pizza there. When you first walk through the gate, go to an information booth and request everything they have about gluten-free accommodations at the parks--you'll be so surprised! I felt completely safe there. No matter where you eat at Disneyland, a restaurant manager will come out to visit you at your table and discuss all the precautions that will be taken with your food. When I ordered some ice cream, the employees actually opened a new package of ice cream and used a brand-new spoon. I had no problems with contamination whatsoever there...and, actually, I didn't want to leave...
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#678951 Muscle Pain

Posted by rosetapper23 on 27 February 2011 - 01:26 PM

Yes, when I'm accidentally glutened, I get horrible bone, joint, and muscle pain. The medical community is finally beginning to understand that muscle pain can be a symptom of celiac (also tendon and ligament problems). I also suffer from muscle weakness after eating gluten.
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#678934 What's It Gonna Hurt?

Posted by rosetapper23 on 27 February 2011 - 12:39 PM

I'm going to be bluntly honest here. I was completely gluten free for the first 18 months after being diagnosed as having celiac, and then I read an article that said that once the gut heals, a person might be able to cheat occasionally and have no reaction--not everyone, mind you, but a number of people in that so-called "study" apparently did not suffer from occasional cheating.

That said, I then proceeded to test the theory and eat my favorite brand of takeout pizza. Prior to doing this, I'd had trouble raising my ferritin level. After the pizza, my numbers plummeted almost to zero, and no amount of oral iron had any effect. I ended up on intravenous iron for several years.

Then last April, after seven years of being gluten free, I accidentally ate gluten at a potluck (the person had assured me that there was no gluten in it, and I was famished). Five weeks later, I suffered stress fractures in BOTH feet and was in extreme pain for the next six months because my doctor and an orthopedist could not figure out why my feet were causing me so much trouble. I finally researched it myself when I realized that the tendons might be involved. Sure enough, I found out that if a person is suffering from certain nutritional deficiencies (such as manganese, zinc, and silicon), you can end up suffering from something called "floppy tendon syndrome," which results in stress fractures of the feet. After I took supplements for manganese, zinc, and silicon, my feet stopped hurting after just a few days. After two weeks, I could even wear high heels again.

So...obviously, the lesson to my story is that you eat gluten at your own risk. If you damage the part of the gut where calcium is absorbed, your teeth will start to break. You could end up on intravenous iron for the rest of your life...or with shattered foot bones....or neuropathy....or migraines....or brain lesions. It's like playing Russian Roulette. Why take the chance? You've been given back your health! It's now up to you to safeguard it for the rest of your life.
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#678798 Dh And Iodine? What Is The Connection

Posted by rosetapper23 on 26 February 2011 - 09:40 PM

For many of us (if not all), it takes BOTH gluten and iodine to cause DH. When I was 34, I finally made the connection to iodine, but not gluten. I was able to control the DH completely by eliminating all iodine from my diet. Of course, years later when I was diagnosed with celiac disease and read that iodine also plays a part in it, I was flabbergasted. However, after so many years of avoiding iodine, I ended up being hypothyroid, so now I have to take meds that include iodine every day. As a result, if I get even the slightest gluten contamination, I break out in DH immediately since iodine is always in my system now. Before, as long as I eliminated the iodine, it didn't matter if I had gluten. Oddly enough, I have chronic dermatitis across my upper back from taking the meds that contain iodine. For me, it's almost like an allergy--if I ingest too much iodine, I get an asthma attack. And if iodine touches my skin, I have a severe allergic reaction, and then the muscles underneath my skin feel as though they've been hit by baseball bat. Weird, but true....

So, with regard to the iodine connection, it's probably best to eliminate both gluten and iodine in the beginning to get rid of the DH, and then you can add iodine back in once the DH has cleared up. Please be aware that iodine is in milk products in many states, but I've found that most organic dairy products don't.
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#678147 My Parents? I Need Advice!

Posted by rosetapper23 on 24 February 2011 - 06:37 PM

Here's a list of "regular", processed foods that your parents can purchase at any supermarket that are all gluten free:

http://homepage.mac..../GFfoodlist.pdf

It has more than a hundred pages of foods such as enchilada sauce, candy, chili, salad dressings, etc. that are all gluten free.

I'd like to add that fast food french fries are not all gluten free, because most places also fry onion rings, which contain wheat, in the same oil. I don't EVER eat french fries that aren't fried in a dedicated fryer. That's the question to ask every time you see french fries listed on a menu.

Lastly, many "regular" chips are gluten free, such as Lay's and Ruffles. They didn't used to be gluten free, but my understanding is that they retooled their recipes so that they're now gluten free. You can go to their Web sites to check out exactly which flavors are gluten free. Also, Cocoa Pebbles and Fruity Pebbles are two cereals that are gluten free (and specially marked boxes of Chex cereals, too).

Now, lastly (for real), make sure your folks know that you need wheat-free soy sauce (called Tamari sauce), your own dedicated toaster and condiments (mayo, mustard, butter, etc.) to avoid contamination, and a cutting board you can call your own.

Please feel free to ask questions any time--the posters on this board are very informed and caring.
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#677158 B12, Pre-Mature Grey, Celiac?

Posted by rosetapper23 on 21 February 2011 - 11:51 AM

From my past research, I learned that graying of the hair is caused by the depletion of catalase. Unfortunately, simply taking catalase supplements may not do the trick (don't be fooled by the many products on the market that state that taking their catalase supplement will stop the graying process). Depletion of catalase occurs naturally throughout our lifetimes. However, its levels are maintained by specific minerals, and it has been conjectured that if the levels of those minerals are maintained, catalase will also remain high. Those minerals are zinc, manganese, copper and selenium. I can attest to the fact that when I was accidentally glutened last April, one of the symptoms that appeared soon after was hairloss and the sudden growth of many gray hairs. I also appeared to have other symptoms of being deficient in zinc, manganese, and selenium. I supplemented with chelated amino acids forms of zinc and manganese (and I took copper, too, since it's needed if you take zinc supplements), and all of my symptoms improved except the graying. I tried taking selenium from various manufacturers, but couldn't tolerate it at all. I suspect that I'm very low in selenium....but what can I do?

Anyway, perhaps you're able to tolerate all of these minerals--good luck to you! And if fewer gray hairs appear, please share that fact with us here on the Forum.
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#676715 How Do You Do This?

Posted by rosetapper23 on 19 February 2011 - 05:07 PM

Here's a Web site that provides you with all the processed foods found at regular supermarkets that are gluten free (even though they don't say so on the packages):

http://homepage.mac..../GFfoodlist.pdf

It's over 100 pages that list everything you could possibly want to eat (well, except croissants, donuts, etc.). Also, you'll always need to have a pharmacist check with the labs where any of your medications come from before you accept and pay for them. Although fewer and fewer medications seem to contain gluten, there are still quite of few of them that do. Be very careful about buying any generic-brand OTC liquid flu medications, because the colors and flavors tend to contain gluten. Here's a good source for checking out medications:

www.glutenfreedrugs.com

Good luck!
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