healinginprogress

It may not say "gluten" in the ingredients, but would say wheat, barley, or rye.  Either in the ingredient list or in the allergen statement immediately following it.

It doesn't, though!!!  However, I realized yesterday that if a Campbells product is gluten-free that they now actually LABEL IT gluten-free, which is very helpful.  However, Knorr has practically the same ingredients, does not provide a gluten-free list on their website, but uses the statement I mentioned about clearly labelling.  But like I said, here are the ingredients:

chicken broth (water, concentrated natural chicken broth, natural chicken flavor, salt, yeast extract), sugar, natural vegetable seasonings (celery, carrot, onion), spice and vinegar. MAY CONTAIN TRACES OF MILK INGREDIENTS.

compared to Campbells which I know is definitely not gluten-free, now:

chicken broth (water, chicken stock), chicken flavour, yeast extract, dextrose, salt. (and no allergen disclaimer)

So to me, the Knorr and Campbells are fairly similar ingredients, but Knorr claims it will CLEARLY list gluten ingredients.  I know now to only buy Campbells products that are labelled gluten-free, but I will not trust Knorr any longer.

I guess my biggest concern is not just with chicken broth (Pacific and Kitchen Basics are both available where I live, thanks for the tips!), but my concern is:

WHAT DO COMPANIES FEEL IS "CLEARLY LISTED" GLUTEN??

I know there are several companies that make this claim, and now I'm scared to trust it. Sigh.  I think that when this claim is made on a company's site, and they do not provide a gluten-free product list, then they should at least in brackets list the ingredients that they feel "clearly indicate" gluten, so that the indication will, in fact, be more clear!  Maybe I just won't trust companies that don't put out a gluten-free list anymore?

I've had TMJ for years and years, would LOVE for that (along with all the other symptoms) to go away!  I notice I've been clenching a lot lately, though...super-stressed.  I try to catch myself, but I do it a LOT!

Hope you see improvement!

Awwwwwwww, sweetie!  You DID just give someone this pep talk...ME   I wish I had more of a pep talk for you, but I think I'm still all gluten-y LOL  But these people have displayed some amazing support and encouragement that hopefully has helped you a bit...it helped me a bit, too.  I wish the relief was more immediate, but I guess it's true that the damage has accumulated over years and years, so it makes sense that it will take time to undo, I suppose.

And it IS tough, thankful as I am to finally have some sort of an answer, it is tough to know what is wrong and to do everything you are supposed to do to resolve it, and STILL feel like CRAP!  I keep trying to believe that it will get better.  All these people wouldn't be lying to us, right?   

Hang in there, IRISHHEART, you are amazingly strong to not only go through this, but to be able to support others and maintain a sense of humor while you're at it.

I keep telling myself I should feel lucky that the treatment is "just" going gluten free and that it's not cancer or some equally horrible thing, but I can't help feeling bitter and sorry for myself. I feel like I've had enough bad stuff in my life (haven't we all), and I don't want to deal with this.

AGREED!!!!

I am the worst dieter in the world.  I am absolutely crushed by having to admit that I have to change my life and my habits.  I LOVE being low maintenance.  I know that I will feel better by receiving this diagnosis (it started with Dermatitis Herpetiformis (horrible skin rash) and has led to me needing to lead a gluten-free life, so I know that I will get some relief... but I just can't imagine how this is going to work. You all seem so matter-of-fact, and I am just downright annoyed and sad.  Did anyone else just feel mad and sad and exhausted by this whole thing?

Ohmygoodness, YES!!!  I honestly think there is a grieving process involved in giving up gluten, and/or whatever other food group you find out you're sensitive to, as well!  There are times where I'm totally fine, but there are definitely a lot of times and moments where I'm horribly sad, overwhelmed, and/or incredibly jealous.  The first week was definitely the most overwhelming, and it IS getting easier as far as knowing WHAT I can or can't eat, but the emotions are still up and down.

When you think about it, your world has really been turned upside down...I know that I never imagined that this was how things were gonna go for me.  We have to let go of the way of life we used to lead.  It's a big change, and big changes are scary.

Sometimes I curse gluten, shaking my fist in the air!  HAHA, ok, now I'm just having some fun.

But seriously...give in to it.  Take it one day at a time, you'll get it in no time.  And coming here helps a lot!

FWIW, we have a toaster oven, and rather than buying an entire new one I was able to call the company and get another rack.  We wove foil around the edges so there can't be any confusion, and it's stored in the cabinet with the gluten-free baking supplies.

Our nutritionist, GI, etc doctors are completely okay with this.

We have a Black and Decker toaster oven (it was about $150 and it's rather large, so I really didn't want to duplicate it unnecessarily) and the rack was about $10, with free shipping.

Just a thought.

Thanks, that's a great idea

Just a side note...I had my lactose intolerance test yesterday, and while the test came back negative, I did have gastro symptoms during the test.  So I'm still cutting out dairy, soy, corn, eggs, nightshades, and, of course, GLUTEN!

Basically just chicken, rice (mostly brown), cucumbers, spinach, yams, apples, pears, olive oil, salt and pepper, and maybe some parsley and carrots.

http://www.celiac.com/gluten-free/topic/45764-gluten-free-survival-kit/page__p__417675__hl__%2Bemergency+%2Bsurvival__fromsearch__1#entry417675

Thanks, Jestgar, that's awesome!  I think my SO wants us to be prepared for when the zombies attack LOL  I'll show him the list, he'll be thrilled!

Yeah, I think it's a great idea to have some stuff to take wherever I go...I didn't expect to be walking today, and ended up pretty darn hungry...not to mention at work the other day, someone had thrown out my food, so my man had to bring me some eats.  I'm still new, so I only discovered today that ReBars and Lara Bars are gluten-free...so happy about this!

Just something that my SO brought up the other day...he wants to make an earthquake kit or something like that in case something happens and he wanted to know what we could put in it that didn't have gluten so if we get stuck in some sort of disaster that we could survive and I wouldn't have to get sick!!!  Totally sweet of him to think of that, not really something that would have crossed my mind, I don't think.  I know there's probably a bunch of stuff (canned veg, fruit, beans, etc.), but definitely made me stop and think

@loves2eat, I've never had a Krispi Kreme donut, either...I live in Canada, and RANDOMLY they had them at work a few days after I went gluten-free..seriously, people!  LOL  I did not give in to temptation...I tend to prefer savory anyhow.

As everyone else, I definitely miss convenience.  What I was just thinking to myself as I was eating my apple and thinking I would love some raisins....Is that I miss the BULK SECTION!!!  It's so much cheaper and...good LOL

I miss being NOT A PICKY EATER!  I always made a point of not being picky.

But as for specific foods...I definitely miss sandwiches.

LOVE your handle! Yes, I would love to try your recipes. Please post!

we're allowed to post recipes that we get from magazines or cookbooks, right?  Well, the yam fries were my own simple recipe: just cut up the yams, tossed with a bit of olive oil, chile/chili powder, garlic powder, onion powder, cinnamon, and a touch of raw sugar (would have used brown sugar, but mine is contaminated because I put a piece of bread in it to keep it soft ), salt and pepper to taste.  The dip is not dairy free, but was equal parts sour cream and balkan style or greek yogurt, mixed with grainy mustard, some chopped parsley, a bit of lemon juice, and two cloves of garlic that I put through the garlic press.  Mix it all up and let it chill before serving, it picks up the flavors better.

Here are the other two recipes, from Clean Eating mag:

Sirloin & Peppery Tomato Reduction
with squash-onion stir-fry (I didn't do the squash-onion stir-fry this time)

Ingredients:

1 tsp chile powder
½ tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper
½ tsp sea salt, divided
1lb boneless sirloin steak, about ¾-inch thick, trimmed of visible fat(2 8oz works well)
2tsp EVOO, divided
1 medium zucchini, cut into eighths length-wise, then cut into 2-inch pieces
1 medium yellow squash, cut into eighths length-wise, then cut into 2-inch pieces
½ medium yellow onion, quartered and layers separated

SAUCE:
½ cup diced tomato (I used a whole tomato)
½ cup water
2 tsp Worcestershire sauce
1tsp balsamic vinegar
⅛ tsp red pepper flakes
2 tsp extra-virgin olive oil

Instructions:
• In a small bowl, combine chile powder, garlic powder, onion powder, black pepper, and ¼ tsp sea salt.  Sprinkle evenly over both sides of steak and press lightly to adhere (I placed spice in bottom of dish and pressed steak into it).  Let stand for 10min.
• Heat 1 tsp oil in a large skillet on medium-high, tilting skillet to coat bottom lightly.  Add zucchini, squash, and onion and cook for 3 to 4min or until just tender-crisp, stirring frequently.  Sprinkle mixture with remaining ¼ tsp salt and place in a medium bowl; cover to keep warm.
• Heat 1 tsp oil in same skillet on medium-high.  Cook steak for 4min per side or to desired doneness (will try less than 4min next time, but this leaves a bit of pink inside).
• Meanwhile, prepare sauce: In small bowl, combine all sauce ingredients, except 2tsp oil.
• Remove steaks from skillet when ready.  Add sauce mixture to pan residue.  Bring to a boil and cook for 3 to 4min or until reduced to ¼ cup liquid, stirring frequently.  Remove from heat, stir in 2tsp olive oil and serve over steak, with squash-onion stir-fry alongside.
Nutrients per serving (3oz steak, 1tbsp sauce, ½ cup squash-onion stir-fry)- Calories: 235, Total Fat: 11g, Sat Fat: 2g, MUFA: 6g, PUFA: 1g, Carbs: 7g, Fiber: 2g, Sugars: 4g, Protein: 22g, Sodium: 346mg, Cholesterol: 55mg

Roasted Fennel with Parmesan

Ingredients:
2 large fennel bulbs, sliced into 4 to 8 wedges
sea salt and ground black pepper, to taste
1tbsp olive oil
1/3 cup grated Parmesan cheese

Instructions:
• Preheat oven to 400F
• Fill a large pot with water and bring to boil.  Add fennel wedges and cook for 5 minutes.  Drain well and let cool slightly.  Place in square pan.  Sprinkle with salt and pepper, then toss with oil.
• Cook in oven for 30min or until fennel pierces easily with a fork.  Sprinkle with Parmesan and roast for another 5min.  Serve immediately.
Nutrients per 2/3cup serving- Calories: 108, Total Fat: 6g, Sat Fat: 2g, MUFA: 3g, PUFA: 1g, Carbs: 8g, Fiber: 4g, Sugars: 0.5g, Protein: 5g, Sodium: 258mg, Cholesterol: 7mg


The fennel is seriously amazing!!!

I made a really great sirloin with tomato-balsamic reduction, roasted yam fries w/creamy garlic mustard dip, and roasted fennel with parmesan...so fantastic!  (have recipes if interested)