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kareng

Member Since 26 Jan 2010
Offline Last Active Private
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#929273 Aldi's

Posted by kareng on 02 September 2014 - 03:02 PM

I just posted on another thread about Aldi today :D.Their gluten-free products, the ones I bought are all certified gluten-free, From what I'm reading on the packages, they do not process on shared equipment. Someone got an email back from Aldi on the other tread on this topic.

http://www.celiac.co...c/107698-aldis/

It doesn't address the labels but they did get a response. With the holiday weekend, it might take a while for them to catch up. It also appears that these products are reboxed gluten-free products from other companies that do have info. Check out the other thread.

Just want to address the " re- boxed" thing. Companies don't usually buy a packaged item and take it out of the package and put it into their packaging. That would be expensive and have many health code issues. The most common thing is - a factory makes a product and puts it in different boxes, wrappers, etc depending on which company is buying it. Sometimes, a factory might sell large lots of something - like a tanker truck full of processed milk - to be packaged at the companies factory.

I don't know a lot about Aldi, but I believe they are a large, international chain. It is possible they have their own factories and large contracts with other manufacturers.

To further explain- there is a margarine factory here. They make the same margarine but it gets put into different wrappers and then boxes depending on the retailer that is buying them. They make a brand name and a several store brands.


Looks like one branch of Aldi owns Trader Joes, too.

http://www.celiac.co...&p=929273&page=

"Aldi mainly sells exclusively produced, custom-branded products (often identical to and produced by major brands[30]"
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#928387 The What's For Dinner Tonight Chat

Posted by kareng on 25 August 2014 - 08:10 AM

10513505_10152275003650894_7400850921858

 

 

 

A slow cooker


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#928311 Safe Wines For Super- Sensitive People?

Posted by kareng on 24 August 2014 - 06:01 AM

When I was looking at wines yesterday I noticed some stating that they were unoaked. I also heard someone asking about a wine and being asked if she preferred unoaked. Is that a gluten thing referencing the use of barrels?

No. Some people don't like the flavor oak imparts to a wine.


http://www.winespect...ny/show/id/5273
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#927767 Cost Of Celiac Genetic Test?

Posted by kareng on 17 August 2014 - 04:45 PM

The gene just means you can get it. But, about 30% of people have a Celiac gene.... And they think about 1% have celiac. So, all it would do is rule it out.


http://www.curecelia...-mean-i-have-it

"Genetics don’t diagnose celiac disease. They do, however, clarify whether an individual is “at-risk” for it. If this is the case, you should closely monitor your symptoms and submit to blood tests every 2-3 years or immediately upon the sight of symptoms. ..."
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#927758 2.5 Years After My First Episode, Dh Returns With A Vengence . . .

Posted by kareng on 17 August 2014 - 02:33 PM

Though I appreciate your input Yum!, please do not insult either my intelligence or perceptive capacity via pointless suggestions. I went to emergency for Edema, not DH. The emergency team confirmed my Edema was Celiac related as they have experience with those like me. Thank you and peace,

WF



Wow! Alrighty then.....

You said you were self-diagnosed with Celiac. I thought, since you were eating or drinking gluten, it would be a good time to get a definitive diagnosis. Sorry. I can see you do not want any suggestions.

Peace
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#927701 The What's For Dinner Tonight Chat

Posted by kareng on 16 August 2014 - 04:34 PM

This is my new favorite drink! The first one I made didn't have much strawberry flavor. So I muddled the strawberries ( that means squish them a little) in the bottom of a glass and added the wine and let it sit in the fridge while I drank the first one . That was even better! Raspberries, watermelon, peaches, oranges, really lots of fruits would be good this way.
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#927671 First Time Posting And Desperately Seeking Answers And Support

Posted by kareng on 16 August 2014 - 09:31 AM

I would suggest you not go out to dinner for a while (a few months).  Make sure you are really gluten-free.  A little gluten will keep you from healing.  Also, are you eating dairy?  Lactose can be very hard to digest until you are healed.  Some adults, Celiac or otherwise, cannot digest it at all.  

 

With your previous issues, it could be something else.  But I really think you should give the gluten-free diet a very very careful effort.


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#927416 A1 And Why I Can Not Trust Kraft

Posted by kareng on 14 August 2014 - 09:28 AM

If you believe that Kraft is mislabeling ingredients, you should report them to the FDA. What you are alleging is against the law and should be reported and there should be a recall.  There is a way to do that on the FDA website.


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#926786 Low Ferritin

Posted by kareng on 08 August 2014 - 04:21 AM

If you are supplementing with iron/ferritin - even in an undiagnosed Celiac, levels may not go down.  It may go up or remain the same.  The fact is, even with a damaged small intestine, some of the small intestine is not damaged.  It is "patchy" damage.  So, if 50% is damaged, that means that 50% is still working.  If you take a supplement of iron, you have a better chance that that good 50% has some iron to absorb.  


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#925893 The What's For Dinner Tonight Chat

Posted by kareng on 31 July 2014 - 09:42 AM

Crock 'lasagna' up mañana ... Have you used reg noodles in the crock...was thinking of using Sam mills mini lasagna noodles layered instead of lasagna noodle...they should get done in three hours too I'd guess.


I have only used lasagna noodles this way. Haven't seen mini lasagna noodles. I have made minestrone in the crockpot. Then I add the noodles the last half hour.
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#925819 The What's For Dinner Tonight Chat

Posted by kareng on 30 July 2014 - 05:01 PM

Pizza!  If I could make it in the KFG I would  :P   Was awesome anyway... :D


The lasagna is very pizza like. No crispy crust, but the same flavors - cheese, marinara, sausage, etc.
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#925302 Pelvic Pain And Discomfort And Peeing All The Time

Posted by kareng on 25 July 2014 - 01:53 PM

Hey Beth and Dee...do either of you drink coffee? If so...what do you use for creamer that's dairy, soy and gluten free?


I know you didn't ask me but.... I LOVE the so delicious vanilla coconut milk creamer. I don't even need dairy free!
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#925091 Meal Planning For The Newly Diagnosed- Challenge

Posted by kareng on 24 July 2014 - 05:16 AM

There are foods that are harder to digest or harsh on the gut for anyone - Celiac or not. So when a newly diagnosed person, like you,  comes on and says  they are still having gut issues and they had coffee, hot peppers, dairy, broccoli, etc - we often tell them to eat easier to digest foods or cook the veggies.  Its not because these foods keep your gut from healing, its just to make you feel better until you have healed.  If you are no longer having issues with the foods you are eating - eat or drink whatever you want.

 

Its the same common sense approach everyone uses after a stomach virus - you don't stop vomiting and jump right to a taco salad with extra spicy sauce and lots of cheese.   You start with a little apple sauce or a Gatorade and a little rice and work your way up the dinner food chain.  


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#924825 Newly Diagnosed, Questions

Posted by kareng on 22 July 2014 - 06:49 PM

Hello everyone,
 
Glad to have found the forum.
 
I am 27 years old and have been having stomache pain since April 2014. I was diagnosed with Celiac from blood test on July 3rd, 2014.  I realize I might still need to get a intestinal biopsy but my doctor said first that I needed to go completely gluten-free and take probiotics... (florastor)
 
So the very first week going gluten-free was like heaven. 2 days after going gluten-free I felt great. Stomach felt normal, etc... But after that first week my symptoms seem to come back full force and even worse. It is now July 22 and I am having very few good days. From reading other posts on here I realize this probably isn't a long enough time to determine anything if my gut is healing (I think I am one of the lucky ones because I never had stomach pain or any digestive issues prior to April 2014. I am hoping that means my gut isn't too badly damaged).
Did anyone else have a period of "amazing" right after going gluten-free and then it actually get worse?
 
The Big D and stomach pain are my two biggest things I am dealing with right now.
 
Does sugar/soda effect anyone else? I am really trying to determine what causes me to feel bad, but then again maybe it is too soon and I will just have good and bad days.
I have cut out soda for right now which is very hard since I work late into the night. But maybe that isn't the problem.
 
I have been eating some gluten-free products and a lot salads... I have been 100% gluten-free since July 4th. I am trying to go completely organic but baby steps.
 
I am starting a food journal to try and see if I can determine what causes worse days.
 
Any other advice?
 
Thanks everyone.


Oh..wait...if you are still testing ( endoscopy) you need to continue to eat gluten. Would be horrible to be gluten-free for 3 months, get an endoscopy and have a lot of healed areas that they biopsy and tell you " no celiac"!


http://www.curecelia...-celiac-disease
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#924552 Isn't Baking Soda And Powder Gluten Free?

Posted by kareng on 20 July 2014 - 06:16 PM

All grains have glutens in them - not just wheat which has a particular type of gluten (gliadin) - it's just that wheat is particularly troublesome for people with gluten intolerances.
 
However, my understanding is that after wheat, corn gluten is the next biggest problem for many people with gluten sensitivities, especially if you have poor digestion or leaky gut syndrome. In fact, many people with gluten allergies, intolerance or celiac continue to have problems after they remove all wheat from their diets - and it's possible for some that it's because of corn gluten. I personally react as strongly to corn as I do to wheat (perhaps more so). As a result, I seek out gluten-free baking powder which does not have cornstarch in it. Baking soda (as stated previously) does not have either wheat or corn gluten. 
 
So, there is in fact a reason for gluten-free baking powder. 
 
Cheers, 
Dee


The "Gluten free" on a baking powder label has nothing to do with corn. It could still have corn starch. For labeling purposes and Celiac Disease - corn " gluten" is not called gluten.
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