Additional Things to Beware of to Maintain a 100% Gluten-Free Diet

Where have you been for the past 2 years? I've been trying things hit or miss weekly. I've found if I make it it's gluten free. I'm still looking for a list of chain restaurants that have gluten-free menus.

Interesting....

I don't have celiac (tested by endoscopy), but I certainly have IBS and a certain amount of GI gluten intolerance, so I am keeping my gluten intake very low.

BTW: San J Brand Tamari soy sauce is gluten-free and I think it's the most delicious available - better than the kinds including wheat.

Mel

ugh! I love mayonnaise.... drat!

Hellman's mayonnaise says it's "gluten free" on the ingredients list.

To Debbie M, a friend tipped me off to good restaurants that have gluten-free menus or are open to customize meals for various health needs, she suggested vegan restaurants. I have also found Thai and Vietnamese restaurants are good. I also have to stay away from dairy and MSG, so finding restaurants has been challenging and my work keeps me on the road a lot. Hope this helps.

My Naturepath suggested I read Living Gluten-Free for Dummies, it is an excellent book and led me to your website. This is my first time viewing the blog and reading your information. Thank you for having this website, some very good info here. Just a note for those who have been tested for celiac by endoscopy you may want to read chapter 2 of Living Gluten-free for Dummies.

Thanks! This site is GREAT!

So happy to be here! Keep up the GREAT work!!

You will be with me every inch of the way healing; mentally, physically and Spiritually!!

ugh! I love mayonnaise.... drat!

I love mayo too and Cain's Mayonnaise (found in the New England states is gluten free) I live in Georgia and have someone I know up there send me 2-3 large jars in the cooler weather to get me thru.

I rushed to my rice milk to discover it looks good! Trader Joe's organic rice drink in wonderful cartons to store unopened in the pantry.

Please be careful of liquors, also! Not because of the distillation process (which does eliminate the gluten), but from the caramel color, which is added to maintain a consistent color between batches in mass-produced liquors. I only discovered this after consistently getting sick from tequila and sherry in my own cooking. After contacting the manufacturers, I discovered the caramel color problem... I now avoid any liquor with a brown or yellow color, unless I have contacted the manufacturer and found out it is safe.

This thing just gets more daunting.

I thought I was on top of things, I no longer get GI distress (which was my normal for about a decade). I no longer fall off the wagon with "eh, it's worth a belly ache," followed by, "well, the damage is done, since I'm headed to bathroom all night, I may as well enjoy a piece of cake."

So I've been super good, I don't even have the cravings I used to have. I go to the doctor because I'm exhausted, achy, have muscle twitches and cramps... and it turns out a lot of important electrolytes are low (sodium, potassium, magnesium, and a few other are borderline low). So for lack of any other explanation, I'm thinking I must be eating these hidden glutens.

So, am I going to have to quarantine a cupboard in my house and never eat at a restaurant?

I don't even know if this is a question or a rant.

Does anyone else here ever feel like their diet is an inconvenience for their whole family?

I have celiac disease and I am constantly worrying about different products, this is very helpful. I read labels and sometimes find it confusing. I have been on a gluten free diet since 2003. My celiac disease is called 'refractory,' but I manage. This site is very helpful...thanks.

What do you different from other people with celiac disease since you have refractory celiac?