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greenbeanie

Member Since 10 May 2013
Offline Last Active Yesterday, 03:57 AM
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Posts I've Made

In Topic: Sulfites

Yesterday, 03:57 AM

I get classic allergy symptoms from sulfites - runny nose, coughing, swollen tongue, etc. It's pretty much immediate, like within the first few bites. As a teenager I went through a period of gasping for breath after eating dried fruit, though we had no clue what was causing it at the time. I react to foods with naturally-occurring sulfites too (yogurt, vinegar, tofu - basically anything fermented), as well as any bleached flours and starches. It was hard to figure from labels, since sulfites are often used in the manufacturing process rather than added as ingredients, so I'd had no idea that lemon juice concentrate and other stuff like that was high in sulfites.

It took me about six months after going gluten free to recognize the sulfite issue. I doubt I ever would have figured it out beforehand, as there was just too much going on and I couldn't distinguish which foods were causing which symptoms. This did solve a long-standing mystery about why I often got very sick from mashed potatoes and fruit salad in restaurants but was totally with those same things at home: sulfites and/or lemon juice concentrate are added to prevent browning. This is irrelevant now because I don't eat out, but it was nice to finally have an explanation.

Antihistamines do help me quite a lot, though I know some doctors don't consider it a true allergy. In any case, I've been gluten free for over two years now and unfortunately my sulfite reaction hasn't really improved with time. However, I eventually learned my limit, so I can have some fermented foods and bleached flours/starches once in a while as long as I don't have them often.

In Topic: Do You List "gluten" As An Allergy?

26 June 2015 - 03:24 AM

On the allergy line of camp and school forms, we also put "wheat, rye, barley, oats (celiac disease - must avoid even tiny amounts, but antihistimines won't help)," or something like that. Several camp directors and pharmacists have advised that we list it as an allergy, because staff are generally well-trained to take food allergies seriously, and any substitute or new staff member who looked at the form would see the allergy flag immediately. However, I add the bit about antihistimines because if she ever was given gluten inadvertently, I don't want them to compound the problem by then giving her an antihistimine with unverified ingredients.

Even her primary care doctor, who knows celiac isn't an allergy, told us he was listing it as an allergy in their computer system to make sure the info was displayed prominently.

In Topic: Daughter's Ttg Finally Normal!

22 June 2015 - 02:50 AM

It's the Gluten Intolerance Group's Gluten Free Certification Organization (in the U.S.). They're the ones with the little G F symbol in a circle. Their certification standards are stricter than the FDA's requirement, since they only certify products with less than 10ppm of gluten (and they do test things regularly).

http://www.gfco.org

In Topic: Daughter's Ttg Finally Normal!

17 June 2015 - 03:19 PM

I think I probably shouldn't say the specific brands, since they're products that are probably fine for most celiacs. But it was two flours and one ground spice, all of which were certified gluten-free but made in shared facilities. They were all things I used on a fairly regular basis, but in quite small amounts. No more shared facilities for any ground/powdery products for us, even if certified!

In Topic: Need Help Finding A Bar For Snack

16 June 2015 - 08:33 AM

I believe that Enjoy Life apple bars are free of all those things.

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