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kareng

Member Since 26 Jan 2010
Offline Last Active Private
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#936852 Dish Soap

Posted by kareng on 14 December 2014 - 06:35 PM

When I touch things, I get glutened..either my Tide, or my Dawn Passion fruit dish soap is the culprit. And it's kind of a creeper to where I start questioning myself..is it gluten or my imagination. Then I get inside my head trying to convince myself I'm not crazy.
When I touch something with gluten, its a different reaction than when I injest something with gluten..forget about it.
So, I'm trying to determine if I need to try another brand of dish soap and if so, what brand could I purchase that maybe someone has tried that's affected by touching or washing with products containing gluten..please and thank you.
PS..and please, if you are thinking of telling me that its not possible to be glutened by touching things..please..be kind? Thank you

First, the last post on this thread is more than 3 years old. Any product info could have changed in that amount of time.

Gluten can't enter through your skin. Even if it did, the Celiac antibody reaction takes place in the intestines. You could have some sort of contact allergy? You can call or email companies to find out if they put gluten or wheat or whatever into a product.
http://www.curecelia...smetic-products
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#936743 Cookie House (Rant)

Posted by kareng on 12 December 2014 - 08:08 PM

LOL!  :lol:  :D   Ooooh! I like you!
 
Cookies cookies everywhere and nary a crumb to eat. :(  Bring yourself a thermos of Balieys with a bit of flavoured coffee or extra creamy hot chocolate - it might make you feel better, and if you drink enough you won't care anyways.  :)


Excellent suggestion!

Or stand around the cookie table, and look at people like they are really stupid and ask " you still eat this shit?"
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#936710 Receptionist Phone Ettiquette

Posted by kareng on 12 December 2014 - 01:32 PM

T Instances where I would consider it acceptable would include insurance calls related to worker's comp claims or something else legitimate where you can reference that it's OKAY. 

 

 

Oh No!  Don't give them info either!  First, if the person actually filed worker's comp - they would have given them an address or phone number.  So its not likely it is really worker's comp on the phone. Second, if its a claim against your company in some way, a receptionist should not get involved in making those legal decisions.


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#936659 Progresso Soup Has Gluten! Even If It Says Gluten Free?

Posted by kareng on 11 December 2014 - 10:18 AM

I have called Progresso Soup and informed them of the FDA or otherwise risk people who have celiac disease to start calling them

to change their product labels.  Their Progresso Soup that says "Gluten Free"  IS NOT GLUTEN FREE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

I CANNOT STRESS THIS ENOUGH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!11

 

I am fit to be tied because they still put on their list of ingredients modified food starch which IS totally ABSURD!!!!!!!!!!!!!!!

 

How can Progresso Soup get away with this?  I will contact the FDA this time, bnecause I get no answers from Progresso Soup.

 

 

Who will also get a petition going to make them stop allowing false advertising????

 

Let's go ...I guess it is up to us to stop this altogether!!!

 

I received this response from General Mills, the parent company of Progresso.  It is a great response and should make you feel safe, from a gluten stand point,  eating their soups.

 

 " Thank you for contacting Progresso with your inquiry.

 

General Mills products labeled as gluten free do not contain wheat, rye, barley or a crossbred hybrid of these grains.  They also do not contain ingredients that are derived from these grains.  Gluten free labeled products undergo extensive evaluation.  Production locations also assure that no cross-contact can occur during manufacturing and/or packaging.  Finally, gluten free products are routinely analyzed to assure ongoing compliance with the FDA regulation for gluten free.  All General Mills products labeled as gluten free meet or exceed this standard.  

 

We do analytical testing to confirm that the product and manufacturing conditions meet gluten free requirements. We routinely test products to assure they continue to meet gluten free requirements. Gluten is measured using an immunoassay test called R5 ELISA.  This test is the widely accepted standard method in the food industry and scientific community.

 

We hope you find this information helpful. Please let us know if we can help you again.

 

Thank you,"


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#936364 Sweet Baby Ray's Bbq Sauce

Posted by kareng on 07 December 2014 - 07:34 PM

Deanna - I have used Sweet Baby Ray's for years.  I've been gluten free for almost ten years. Caramel color is no longer considerend  an issue and safe to consume. Modified food starch (unless it's emphasized or followed by "wheat", by law)  is generally corn.  All of Sweet Baby Ray's are gluten free. I do think they contain HFCS which does bother me  in other products. Gluten in SBR's is not one of my conerns.


Exactly!
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#936301 Do You Use Plates At Other People's Houses?

Posted by kareng on 07 December 2014 - 08:37 AM

When I first went gluten free, I would worry about stuff like that.  Over time, I have realized that most people and restaurants wash things well or its obvious.  :o  I would be more worried about the food they are serving than the plates.


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#936079 Ok, Neosporin Has Soy In It, Anything Like That Without Soy?

Posted by kareng on 04 December 2014 - 06:03 AM

I don't see soy mentioned in the ingredients?

 

http://www.neosporin...biotic-ointment


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#935531 How Come Gluten Didnt Bother Me In Italy

Posted by kareng on 23 November 2014 - 12:54 PM

I recently discover I have Celiac and I miss pizza, bread and all the other foods that have gluten;( But I have been reading all about sourdough bread, I mean real sourdough bread. The kind that the starter has fermented 3 or more day. The fermenting processes breaks down the gluten. So the longer it is fermented the less gluten. I was so glad to here this I now eat sourdough bread.Not the kind there grocery store carries I went to my locale bakery and they ferment the starter for 3 days.I can tolerate that I just cant over due it. I eat it for a few days then I need to take a break. for a few days.
I feel if I can make my own starter and ferment it for 7 days that would be the best!! Just started my own starter hoping to make sourdough pizza crust. I will report back when I am done.

Also I just purchased some white flour form Italy. Going to give that a try also. I will up date later.

Please don't eat sour dough bread. I don't have the time right now, but there is reputable info about it. There is still gluten in the bread. And flour is flour....
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#935380 So Frustrating...

Posted by kareng on 20 November 2014 - 05:45 PM

I don't see how you could know that you don't have Celiac. You were tested while being gluten free. You need to be eating gluten to test for Celiac disease - blood ot biopsy
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#935084 Craving Fish - Need Advice/help

Posted by kareng on 17 November 2014 - 05:19 AM

Bake it in foil?  http://www.food.com/...-foil-ww-482385

 

Topping the cooked fish with some chopped room temp or slightly warm pineapple or fruit salsa is good if you don't like the taste of fish.


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#934783 Do You Risk Eating Meat That Says "shared Equipment"?

Posted by kareng on 12 November 2014 - 07:38 PM

I don't understand this at all. How can raw meat be on"shared equipment"? There are laws about that. And realistically, what would they run on a chicken cutting and packaging machine besides chicken? They can't make crackers on it. Did they explain?
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#934468 For All My Corn Intolerant Friends

Posted by kareng on 08 November 2014 - 12:10 PM

I'm laughing so hard my stomach hurts! Do you think that means I may have celiac disease? :unsure:


No. It wasn't caused by gluten. There was no gluten in these posts. There was a lot of plastic - so... Maybe you are allergic to dinosaurs?
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#934292 A Warning About Ground Beef Ground In Store At Meijer

Posted by kareng on 06 November 2014 - 08:48 AM

once again - The OP's assertion that foods are cooked/baked behind the meat counter is not likely.  There are federal and local health standards that must be met. I have seen meat counters that do marinate or bread meats but never have I seen one where they " they cook a lot of stuff back there ".


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#934200 Glucose From Wheat

Posted by kareng on 05 November 2014 - 05:30 AM

In the US, you don't find this very often.  It is considered to be highly processed and tests gluten free.

 

Personally - if I see the word " wheat" on a product, I just skip it.  Its safe, but I have seen that dirty word....   Psychosomatic probably.   :blink:    But, like I said, I haven't seen glucose made from wheat more than once or twice in the US.


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#932544 1 Year On Gluten Free Diet, But Still Have Inflammation

Posted by kareng on 12 October 2014 - 05:04 AM

HI IM GODSCHILD I TOO DIDNT GET THE RIGHT DIANOSEIS FOR TWO YEARS. I SEE YOU WENT DECADES OMG.
IM SO SICK I HAVE LOST 30 POUNDS IN TWO YEARS. I JUST STARTED THE GLUETIN FREE DIET TRYING TO AVOID SOY AND ALL THAT STUFF TOTALLY gluten-free, MY DOCTOR PUT ME STEROIDS THREE DAYS AGO BECAUSE HE TOLD ME THE DEMAGE WAS
SEVERE AND TO HELP THE SWELLON GO DOWN SO I CAN GET THE NUTERINTS ETC, AND GAIN WEIGHT. IM PRAYING YOU
ARE STILL GETTING BETTER. I DIDNT KNOW ANYTHING ABOUT GLUETIN ALLERGIES UNTIL NOW. VERY SERVIOUS AND SCARIE.
SORRI FOR THE SPELLING MY MIND IS FUZZIE WITH THIS CELIAC. CAN YOU OFFER SOME ADVICE ON HOW TO GAIN WEIGHT WITH THIS DIET. I DONT FEET LIKE IM GETTING BETTER BUT I KNOW ITS WAY TO SOON TO FEEL BETTER, I WILL TRY TO
HANG IN THERE. THANK YOU SO MUCH. ANY OTHER ADVICE WILL HELP ON OTHER ISSUES AND FOOD ETC, THANK YOU


If anyone would like to help Godschild, I have set her up with her own thread here:


http://www.celiac.co...lp/#entry932535
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