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Man I Was Bumbed!

w8in4dave

By w8in4dave
in Coping with Celiac Disease

Recommended Posts

w8in4dave Community Regular
w8in4dave
Posted

Hubbs made some dip for "The Game" He went out and got the gooey cheese, some burger , used some of my canned Salsa and Pickled Peppers. I looked at the can of gooey cheese and yup corn in it... There was a bowl right by me! I said you guys don't know how bad I want to dig into this! I am moving it out of my reach! Lol Hubbs was nice and sent it home with the kids. Whew!! I was sick the day before. I was going to make something I could eat and share at game time. But it just didn't happen. Just a lil something I miss!! I handled it tho :) 

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jordan shulak Rookie
jordan shulak
Posted

Hubbs made some dip for "The Game" He went out and got the gooey cheese, some burger , used some of my canned Salsa and Pickled Peppers. I looked at the can of gooey cheese and yup corn in it... There was a bowl right by me! I said you guys don't know how bad I want to dig into this! I am moving it out of my reach! Lol Hubbs was nice and sent it home with the kids. Whew!! I was sick the day before. I was going to make something I could eat and share at game time. But it just didn't happen. Just a lil something I miss!! I handled it tho :)

I saw this post from Gluten Free Mama on Saturday and tried the corn salsa and spincach & artichoke dips and they were delicious & easy!  Maybe you can try to make something next time that you can eat as well!  Recipes: Open Original Shared Link  Good Luck!

kareng Grand Master
kareng
Posted

Hubbs made some dip for "The Game" He went out and got the gooey cheese, some burger , used some of my canned Salsa and Pickled Peppers. I looked at the can of gooey cheese and yup corn in it... There was a bowl right by me! I said you guys don't know how bad I want to dig into this! I am moving it out of my reach! Lol Hubbs was nice and sent it home with the kids. Whew!! I was sick the day before. I was going to make something I could eat and share at game time. But it just didn't happen. Just a lil something I miss!! I handled it tho :)

Maybe you can find a way to make the dip with " real" cheese you shred yourself - not the canned stuff? That way it wouldn't have corn oil/ syrup, starch.

notme Experienced
notme
Posted

now i want cheese dip!  lolz!!

 

yes, w8n4, if you shred your own cheese, you will know what's in it (just cheese, hopefully!)  i have a shredder - my hubs!  haha!  ;)

 

i make an awesome pimento cheese spread - i have frozen red peppers from the garden, i put onion in it, usually cheddar, mayo, sour cream - everybody loves it (but hubs because he has to shred the cheese lolz)  <nah, he likes it, too :)

larry mac Enthusiast
larry mac
Posted

Hubbs made some dip for "The Game" He went out and got the gooey cheese, some burger , used some of my canned Salsa and Pickled Peppers. I looked at the can of gooey cheese and yup corn in it... There was a bowl right by me! I said you guys don't know how bad I want to dig into this! I am moving it out of my reach! Lol Hubbs was nice and sent it home with the kids. Whew!! I was sick the day before. I was going to make something I could eat and share at game time. But it just didn't happen. Just a lil something I miss!! I handled it tho :)

Why not use Velveeta? It doesn't contain any corn ingredients. BTW, this isn't a "Coping with Celiac Disease" issue, per se. It is a  "Other Food Intolerance and Leaky Gut Issues" topic. Just saying. 

 

best regards, larry mac

bartfull Rising Star
bartfull
Posted

Why not use Velveeta? It doesn't contain any corn ingredients. BTW, this isn't a "Coping with Celiac Disease" issue, per se. It is a  "Other Food Intolerance and Leaky Gut Issues" topic. Just saying. 

 

best regards, larry mac

Actually Velveeta DOES have corn ingredients.

 

Ingredients: NONFAT MILK AND MILKFAT, WHEY, MILK PROTEIN CONCENTRATE, MILK, SODIUM PHOSPHATE, MALTODEXTRIN, CONTAINS LESS THAN 2% OF SALT, WHEY PROTEIN CONCENTRATE, CALCIUM PHOSPHATE, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, SODIUM ALGINATE, CITRIC ACID, SODIUM CITRATE, CHEESE CULTURE, ENZYMES, APOCAROTENAL AND ANNATTO (COLOR).
 
Maltodextrin, scorbic acid, and cirtric acid are almost always sourced from corn. If I ate Velveeta I would probably wind up in the hospital.
Adalaide Mentor
Adalaide
Posted

I don't have the stamina for shredding cheese, or the bank account for buying it shredded. So, I bought the shredder attachment for my KitchenAid. With the amount of cheese (and other shredded things) we go through in our house it has been well worth the investment. I shred a bunch at once and use corn starch to keep it from sticking to itself, but potato or tapioca would probably work too. Or just shredding only as much as you need at a time but I like cleaning up as few times as possible.

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LauraTX Rising Star
LauraTX
Posted

I also buy block cheese and shred it myself.  I will do like a pound at a time so I can floof it up in the ziploc bag before freezing so it doesn't stick, but I may try some starch on it next time.  You just grab whatever amount you need and toss it back in the freezer.  It is nice for a two person household, and I have to go light on cheese or my gallbladder will freak out.  I always keep at least some shredded parmesean and romano in the freezer to sprinkle on things. I usually get my husband to shred for me, haha, but I also have a shredding blade for my food processor.

 

W8in I feel your pain.  Especially at the times where you don't want to be a meanie and bar your family from having tasty no-nos around you, but you stare at it salivating the whole time.... it sucks!  Lately I have been seeing a commercial for a seasonal food item and I want to eat my TV screen each time it comes on, which is a lot. LOL.

Juliebove Rising Star
Juliebove
Posted

Does cream cheese have corn in it?  I don't know as corn isn't an issue for me.  I also don't know what gooey cheese is.  But I should think you could melt cream cheese or whatever other soft cheese doesn't have corn in it then add finely shredded extra sharp cheddar (perhaps just a bit) to give it a sharper flavor.

 

We used to get Espinaca Con Queso at Chi Chi's when they had one in our area.  I recreated it at home and I think it was just cream cheese and spinach.  I did use Velveeta in mine too, mixing half cream cheese and half Velveeta because I happened to like the slightly nippier taste but I'm sure you could use cheddar and get the same sort of flavor.  Might give it a slightly thicker texture.

 

Used to be a Mexican place here that made an out of this world dip and it had cheddar in it.  It was ground beef, onions and green bell peppers cut in strips like for fajitas, perhaps tomatoes (been a while so not sure about that) and cheddar cheese all melted together on a metal platter served on a wooden board like you would for fajitas.  We actually didn't even eat it as a dip because I was trying to keep my carb count lower.  We'd just scoop it onto small plates and eat it with a fork.  Man was it good!

Juliebove Rising Star
Juliebove
Posted

I also buy block cheese and shred it myself.  I will do like a pound at a time so I can floof it up in the ziploc bag before freezing so it doesn't stick, but I may try some starch on it next time.  You just grab whatever amount you need and toss it back in the freezer.  It is nice for a two person household, and I have to go light on cheese or my gallbladder will freak out.  I always keep at least some shredded parmesean and romano in the freezer to sprinkle on things. I usually get my husband to shred for me, haha, but I also have a shredding blade for my food processor.

 

W8in I feel your pain.  Especially at the times where you don't want to be a meanie and bar your family from having tasty no-nos around you, but you stare at it salivating the whole time.... it sucks!  Lately I have been seeing a commercial for a seasonal food item and I want to eat my TV screen each time it comes on, which is a lot. LOL.

I thought I had it bad with all of my problems.  I wouldn't wish a corn allergy or intolerance on anyone.  One year, my daughter's teacher sort of dumped all of the food allergy/issue kids onto me since I think he was fearful that he might kill one or at least sicken them.  I tried to be sooo careful.  But this one boy couldn't have yellow dye number 5 (I think that was the number) or corn so...  Party time was slim pickin's for those kids.  Some were gluten-free, there was a life threatening peanut allergy, issues with other nuts, dairy, eggs, soy and some other things that likely wouldn't crop up at a kid's party.  I always did manage to find things to serve to them, even if it was just fresh fruit.  And I did manage to find a few things at the health food store although they didn't always like them.  The girl with the peanut allergy did say that she apprecitated my efforts though so it wasn't all bad. But I tried to serve them all the same things so that everything was safe for everyone and I did try to make it as close to what the other kids were eating as I could.  Including making my own powdered sugar for icing.

IrishHeart Veteran
IrishHeart
Posted

Why not use Velveeta? It doesn't contain any corn ingredients. BTW, this isn't a "Coping with Celiac Disease" issue, per se. It is a  "Other Food Intolerance and Leaky Gut Issues" topic. Just saying. 

 

best regards, larry mac

 

Since W8tin is still negotiating the ins and outs of the G F diet, and she feels this is still a coping issue, I think it's okay for this topic to remain right here. 

IrishHeart Veteran
IrishHeart
Posted

now i want cheese dip!  lolz!!

 

yes, w8n4, if you shred your own cheese, you will know what's in it (just cheese, hopefully!)  i have a shredder - my hubs!  haha!  ;)

 

i make an awesome pimento cheese spread - i have frozen red peppers from the garden, i put onion in it, usually cheddar, mayo, sour cream - everybody loves it (but hubs because he has to shred the cheese lolz)  <nah, he likes it, too :)

 

Hubs is the cheese shredder in this house, too. And the mandoline handler. "Lucy" is barred from using that one. Although one time, he sliced his own finger on that puppy and I had to keep from saying "see! see! It's not just me!" lol

MGR Apprentice
MGR
Posted

I can completely sympathise with your story .... Some weeks ago we we re visiting some Friends in The countryside and suddenly an hour visit turned into the whole afternoon and a barbecue and sausages came out, hamburgers, buns, salad and dressing, before I could even lift my hand and say .... But iiiiii aaammmm GGGFFF.....! And not even my husband thought of saying anything.... Everyone eating happpily and nothing to eat for me, because everything had gluten! I was not very pleased- I had not broght anything because I was not expecting to stay out all afternoon!

But on the upside... My cousin in New Orleans made me a fab dip with grilled artichokes, 1 squeezed lemon, olive oil, Parmesan cheese... Whisk in the food processor until smooth and tuck in!!

larry mac Enthusiast
larry mac
Posted

Unless just the sight of, or smell of, or suggestion of corn makes one sick, i.e., mind over matter, Velveeta just might be tolerable for the corn insensitive.

 

~ Citric Acid: Open Original Shared Link

 

~ Sorbic Acid: Open Original Shared Link

 

~ Maltodextrin: Open Original Shared Link

 

best regards, larry mac

w8in4dave Community Regular
w8in4dave
Posted
  • Author

I saw this post from Gluten Free Mama on Saturday and tried the corn salsa and spincach & artichoke dips and they were delicious & easy!  Maybe you can try to make something next time that you can eat as well!  Recipes: Open Original Shared Link  Good Luck!

Thank you!! Will def look into it!! 

w8in4dave Community Regular
w8in4dave
Posted
  • Author

Why not use Velveeta? It doesn't contain any corn ingredients. BTW, this isn't a "Coping with Celiac Disease" issue, per se. It is a  "Other Food Intolerance and Leaky Gut Issues" topic. Just saying. 

 

best regards, larry mac

He didn't velveeta , he used something eles, it had corn. If I'd of felt better I'd of went and read labels !! 

w8in4dave Community Regular
w8in4dave
Posted
  • Author

Since W8tin is still negotiating the ins and outs of the G F diet, and she feels this is still a coping issue, I think it's okay for this topic to remain right here. 

Im sorry did I put it in the wrong spot? So sorry! But I do want to point out hubbs did not use Velveeta Cheese he used something eles. Some off brand. But I am still having issues. So I wasn't going to eat it anyway. But man I sure wanted to. It smelled so good! I am really trying to stay away from processed food. Hoping it will help me with issues ...

GottaSki Mentor
GottaSki
Posted

Im sorry did I put it in the wrong spot? So sorry! 

 

No apologies needed...we would have moved your thread if we felt it was an issue :)

MGR Apprentice
MGR
Posted

now i want cheese dip!  lolz!!

 

yes, w8n4, if you shred your own cheese, you will know what's in it (just cheese, hopefully!)  i have a shredder - my hubs!  haha!  ;)

 

i make an awesome pimento cheese spread - i have frozen red peppers from the garden, i put onion in it, usually cheddar, mayo, sour cream - everybody loves it (but hubs because he has to shred the cheese lolz)  <nah, he likes it, too :)

Mmmmmm nice, I had friends over and I tried this last night!

IrishHeart Veteran
IrishHeart
Posted

Im sorry did I put it in the wrong spot? So sorry!

Nope, hon. That's why I said it was fine right here. 

 

(I was replying to larry mac who thought it belonged elsewhere)

bartfull Rising Star
bartfull
Posted

Larry Mac, from the very sources you cited:

 

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn;
 
 
And citric acid:
In this production technique, which is still the major industrial route to citric acid used today, cultures of A. niger are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions
 
Believe me, I am so sensitive to corn I have done TONS of research and I KNOW what a corn intolerant person can and can't have. The last time I had something with cirtic acid (which because of the cheapness of corn is almost ALWAYS from corn here in the US), I spent hours in the bathroom, then ended up with a drop in my body's core temperature and had muscle spasms for hours.
 
I would never tell a celiac person that they could eat something that most likely had wheat in it. Telling corn intolerant people they can eat something like velveeta which DOES contain corn is NOT a good idea.
IrishHeart Veteran
IrishHeart
Posted

I waitef

 

 

Larry Mac, from the very sources you cited:

 

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn;
 
 
And citric acid:
In this production technique, which is still the major industrial route to citric acid used today, cultures of A. niger are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions
 
Believe me, I am so sensitive to corn I have done TONS of research and I KNOW what a corn intolerant person can and can't have. The last time I had something with cirtic acid (which because of the cheapness of corn is almost ALWAYS from corn here in the US), I spent hours in the bathroom, then ended up with a drop in my body's core temperature and had muscle spasms for hours.
 
I would never tell a celiac person that they could eat something that most likely had wheat in it. Telling corn intolerant people they can eat something like velveeta which DOES contain corn is NOT a good idea.

 

 

I waited for you to come back and respond to this issue (rather than butting in) because if anyone knows about corn, corn by-products and corn derivatives, it's you! ;)

bartfull Rising Star
bartfull
Posted

Yeah, I was away for a couple of days or I would have piped up sooner. I would hate to see someone with a corn intolerance get sick because of bad/erroneous advice.

larry mac Enthusiast
larry mac
Posted

 

Larry Mac, from the very sources you cited:

 

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn;
 
 
And citric acid:
In this production technique, which is still the major industrial route to citric acid used today, cultures of A. niger are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions
 
Believe me, I am so sensitive to corn I have done TONS of research and I KNOW what a corn intolerant person can and can't have. The last time I had something with cirtic acid (which because of the cheapness of corn is almost ALWAYS from corn here in the US), I spent hours in the bathroom, then ended up with a drop in my body's core temperature and had muscle spasms for hours.
 
I would never tell a celiac person that they could eat something that most likely had wheat in it. Telling corn intolerant people they can eat something like velveeta which DOES contain corn is NOT a good idea.

 

I completely agree with you about me making any statements concerning what a corn intolerant person may eat. That's not my area of expertise, as it were. And I apologize. I wouldn't have even read that post if it had been in a forum thread devoted to "other insensitivities/intolerances" etc. Corn intolerance is not Celiac Disease. Many believe they are soy, casien/dairy, corn, cheese intolerant. And I'm probably leaving some others out here. It's very unfortunate, and I'm not unsympathetic of them. I just don't have the time and energy to follow everything. I'd rather just focus on Celiac Disease. You know, wheat, barely, and rye.

 

I'm guessing, and I'll defer to you on this, that as with Celiacs, there's a wide range in degree of corn intolerance. Some Celiacs, I'd say most, can eat foods that don't contain any listed gluten ingredients. And others are so sensitive that they must take exteme measures to avoid any possible exposure, no matter how infinitesimally small and unlikely that may be.  

 

Because of my ignorance of corn intolerance, I took one look at Velveeta's ingredients and didn't see any obvious corn.  And then when I looked up the three were discussing, I still didn't see any actual corn in the finished products. Just because a culture is grown on a medium, doesn't necessarily mean there's any of that medium left in the finished product. For instance, from those same sources, it states that even when Maltodextrin is derived from wheat, no wheat protein is left in the finished product. 

 

But I digress from the business at hand. And that's me getting out of the corn business. 

 

Again, please accept my sincere apologies. I promise to butt out of any corn business from now on.

 

best regards, larry mac 

bartfull Rising Star
bartfull
Posted

I guess if I were only interested in celiac (wheat, rye and barley), I would have read the first post in this thread and, seeing it was about corn, not read any farther. But that's just me.

 

Anyway, I'm glad for you that you have no further intolerances. :)

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