After The Fasano Diet

[RMJ]

I was able to get four out of five antibody levels down to normal by reading labels carefully to avoid gluten-containing ingredients, and avoiding contamination within our kitchen (discard wooden spoons, colander, teflon-coated pans, no shared condiments, etc). It took Fasano's gluten contamination elimination diet to get the DGP IgA under control. Per his paper, most patients didn't have to stay on that diet forever but were able to go back to a more typical gluten free diet.

I don't mind the extreme diet too much, and I won't go back to my original gluten free diet that didn't work, but I really would like more flavor! I don't have symptoms so I can't tell when I've eaten trace amounts of gluten. My questions for super sensitives:

Can you use Penzeys spices?

Can you recommend a brand of barbecue sauce?

Can you recommend any Mexican food/flavoring/sauces?

Are Mission yellow corn tortillas ok?

Might frozen raspberries be ok?

Thanks for any super sensitive recommendations!

[LauraTX]

Stubbs BBQ sauces and marinades are certified gluten-free by the GFCO.  They are very good  I think the liquid smoke is the only one that is not.

[cyclinglady]

Do not know about the spices, but we use Stubbs as our BBQ sauce. We use things like Rosarita's refriend beans in a pinch and mission corn tortillas are fine. Ortega Chilis or their taco sauce is good and we love Hatches products from New Mexico. Frozen raspberries should be fine (we eat fresh).

Glad you are doing better. I found that I improved when I cut out all grains because they raised my blood sugar. Hubby can eat gluten-free anything and he does well but I tend to forget that he has been healed for a long time!

[RMJ]

Thank you so much! Two votes for Stubbs - I will definitely look for it.

[LauraTX]

Oh yes, the hatch products are certified gluten-free too.  I like their enchilada sauce.  

[manasota]

RMJ,

 

Spicely.com has numerous Certified Gluten Free spices and herbs.  I use them daily & find them to be the best seasonings I've tried.

 

For raspberries, when I can''t get fresh, I use nuts.com for dried raspberries.  Nuts.com has many Certified Gluten Free fruits and nuts.  they have many Certified Gluten Free items; but I have only used the almond flour (the very best!), dried fruits, and nuts.  The shipping can get pricey; but if you join their new subscription service, the shipping is free.  ;-)

 

I always go with Certified Gluten Free when I can find it.  I've been afraid to try any frozen berries because I can't find any that are Certified Gluten Free.  I've found that somebody else's "gluten free" does not equal mine.

[RMJ]

Thank you again for all suggestions, just what I was hoping for. I called Penzeys and they said their spices are gluten free, but at this point I would also prefer something certified. For the Fasano diet I got walnuts and almonds in the shell from nuts.com but didn't know they have dried raspberries. I bought some frozen ones then looked them up on the internet and the company said they couldn't guarantee they were gluten free. Guess my husband gets to eat those!

[Joe0123]

Penzey's spices are ok with me, and it would depend perhaps on the brand of frozen raspberries but they should be ok as well.

[GF Lover]

Sweet Baby Ray's, regular is good straight from the bottle

 

Colleen

[Gemini]

RMJ,

 

Spicely.com has numerous Certified Gluten Free spices and herbs.  I use them daily & find them to be the best seasonings I've tried.

 

For raspberries, when I can''t get fresh, I use nuts.com for dried raspberries.  Nuts.com has many Certified Gluten Free fruits and nuts.  they have many Certified Gluten Free items; but I have only used the almond flour (the very best!), dried fruits, and nuts.  The shipping can get pricey; but if you join their new subscription service, the shipping is free.  ;-)

 

I always go with Certified Gluten Free when I can find it.  I've been afraid to try any frozen berries because I can't find any that are Certified Gluten Free.  I've found that somebody else's "gluten free" does not equal mine.

manasota....you will never find any frozen berries that are labeled "certified gluten-free" because berries are inherently gluten free so no need to label them as such.  I am a very sensitive Celiac and have never had any hint of trouble from any frozen berry.  You do not have to see a certified stamp on some products for them to be safe.....trust me.  There is too much fear our there in gluten-free land. 

[manasota]

Gemini, thanks for this info!  I wouldn't say I have a lot of fear.  I'd say I have a lot of TERROR!  Even with fresh produce, I scrub everything with either baking soda or vinegar & water because I'm afraid some kid grabbed it with his "cookie hands" or it got rolled in wheat flour on the checkout belt!  I guess, with frozen (or anything "messed with" by human hands), I'm worried about gluten contamination.  Yes, I'm definitely paranoid.  If I ever feel well again, maybe I won't be so afraid.  Also, after my MD does the new tTg & DGP, maybe I'll relax a little.  I do believe you and I'll try to do better.  I just keep thinking, "20 ppm"....

[Gemini]

It is always recommended that you wash produce well because of bacteria or other nasties that can find their way onto them at any point.  Everyone, including non-Celiac's should do this.  I do not worry about produce because of the wash I give it beforehand.  This is not paranoia but common sense.

 

Foods that are naturally gluten free like fruits and veggies should not be of any concern, even in their frozen state.  Most companies that manufacture frozen fruits or veggies will not be making bread on the same lines, if they even produce those 2 items in the same facility.  I would doubt it.  Of course, you should always read labels as a matter of practice but in 10 years I have never found any fruit, veggie or animal protein that contained or was cc'd by anything with gluten. I am talking about bare, naked food...not a TV dinner.  I know you know that but in today's world, you have to point that out. 

 

Also keep in mind that even if a company tests up to 20 ppm's, it does not mean there is 20 ppm in the product.  Even if there were, about 99% of all Celiac's would not react to such a small amount.  I do not want people to eliminate foods that they may have no issue with eating because variety is good in anyone's diet. Plus, we have the Gluten Free Watchdog to help us with the processed stuff we may be more wary of. In any case, if you do consume something that makes you ill, it may not be from gluten but if it is...then you learn from experience and pick up and move on.  It will not derail your healing...only if people do it all the time and are careless, which I am absolutely sure you are not! 

[manasota]

You make excellent points!  I do understand that the 20 ppm is the max.  Also, I must remind myself that "they" say a Celiac can eat 5 lbs. of 20 ppm food a day before damage is done.  That is a lot of food.  And...I don't eat processed food (yet) anyway.  I am going to print what you wrote, Gemini, and post it on my frig to remind me to relax!  You are so right.  (I think this obsessive worrying is part of my Celiac brain fog.)

[RJDMom]

Hello, just joined this group today.  Today is Day 1 of our family's 12-week journey on the Fasano diet.  My 5 yr old daughter has celiac, and after living gluten free for 3 years (we keep our house gluten free), her TTG is over 2,600 (although no other symptoms).  She had a repeat endoscopy last week, and we've been advised to start this diet since she has not healed.  So I'm looking for any and all support you can offer about the Fasano diet.  Do you know if there is any collection of recipes?  Pinterest just had a handful.  Also, we thought spices weren't allowed (except fresh herbs).  Is this correct?  Can we use ground pepper?  Thanks for any input!