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Gluten-Free Foods, Products, Shopping & Medications

Share info on about GF products, medications, cosmetics, etc., or warn others about dangerous ones. Which ingredients are safe and which are not? Food labeling issues and legislation.


18,363 topics in this forum

  1. Em314
    Ksee

    Meat

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    GFinDC
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    Adalaide
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  13. Guest tamedandfoxed
    CeliacStudent2013

    gluten-free Hair Products

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  14. puffinlover
    kareng
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  15. CeliacStudent2013
    powerofpositivethinking
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    CeliacStudent2013
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    GFreeSweetie
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  18. babysteps
    Nikki2777
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  19. ryann14
    psawyer
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  20. KerryLad
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    bartfull
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  22. radgirl
    kareng
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    IrishHeart
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    Adalaide
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  25. kareng
    VeggieGal
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    ravenwoodglass
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  • Posts

    • trents
      @shadycharacter, did you mean to reply to another post about sourdough bread? The present thread isn't about that.
    • Moodiefoodie
      Thanks for your response. It seems to be only with gluten, illness, or vaccination. 
    • knitty kitty
      Welcome to the forum, @LimpToeTheTimeless Bone growth plates close in the late teens to early twenties, so it's doubtful you'll grow much taller, but you may start to bulk up in muscle.  Remember to boost your absorption of vitamins and minerals needed to build muscle by eating a nutritionally dense diet and supplementing with essential vitamins and minerals, especially Thiamine B1, to counteract the malabsorption caused by Celiac Disease. Keep us posted on your progress! References: The effects of endurance training and thiamine supplementation on anti-fatigue during exercise https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/ A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/
    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
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