Mushrooms hit and miss

[Ennis-TX]

I really enjoy mushrooms, using upside down portabello in my bagel bite sub recipe, sauted in nutiva butter flavored coconut oil then served over salads, no carb gluten-free noodle dishes, and pureed into a broth for a stew/soup.  Sometimes just snack on them even.

But it has always been hit and miss, like sometimes I get glutened sometimes not, they are by industry standard grown on wheat, barley, and rye. Even washing them seems to not minimize the randomness of it hitting me. I was almost concerned I was getting a tad paranoid. I recent found a few articles, one even explains why I have a hit and miss issues with local strawberries. Thought I would share my findings, see if anyone else has noticed a random issues with them.

https://www.verywell.com/are-mushrooms-gluten-free-562814

https://www.verywell.com/are-strawberries-gluten-free-562818

 

[cyclinglady]

I can not speak for mushrooms, but I live in California.  Strawberry fields are everywhere.  All the commercial farmers use plastic.  We even pick them ourselves on several farms.  No straw.  

What I would be more concerned about is pesticides.  Strawberries are ranked number 1 for the most contamination.  This is one fruit that you might want to eat as organic.  

http://www.usatoday.com/story/news/nation-now/2017/03/10/strawberries-and-these-other-foods-have-most-pesticides/98966374/

Oh, Jane Anderson's postings are well done, but please note that she suffers from DH, so she is extremely conservative on her approach to a gluten free diet (I would be too if I had DH!). 

 

Edited March 26, 2017 by cyclinglady

[kareng]

In my opinion, this  author goes a bit over board with her "gluten is everywhere" agenda.  

[Ennis-TX]

6 minutes ago, kareng said:

In my opinion, this  author goes a bit over board with her "gluten is everywhere" agenda.  

Yeah but it does explain my slight reactions I get  randomly from those two foods. Wish there was a very well documented lab study. You know like 10-20 different brands testing 1 batch per week over the period of 12 months recording the gluten content to the PPM and posting it. Also a varied control of doing it twice once with washed once with unwashed.   Would love to see this kind of study done to just lay it out plain in a table of data instead of a huge written article of various opinions on what might be what could be, and OH this is safe for SOME. or IT COULD BE.

[Gemini]

The comments by cyclinglady and kareng are spot on.  Mushrooms and strawberries are safe for Celiacs, unless surrounded by a cream sauce or cake that is not gluten free.  Jane Anderson is, I believe, a chiropractor and has always been an alarmist with regards to gluten.  She thinks it is everywhere and we know that is not true.  This debate has been going on for way too long.

Ennis....you are early on in healing and have other GI issues that are very bothersome.  In other words, your GI tract is very sensitive right now and strawberries and mushrooms can be tough for someone with additional issues on top of Celiac.  I have not felt well, early on in healing, from eating foods that would never contain gluten and then eaten them a few months later and not had a problem.  It is up and down for awhile so don't think every time you have a problem you have been glutened. It also helps to not read everything on the internet because there is more false information about Celiac out there than there is real information. No one is going to do studies on fruits and veggies because in their naked form, they do not contain gluten. I have learned from doing this for 12 years that in the end, there will be foods that won't agree with you for other reasons than gluten. To this day, I still cannot eat lamb.  I think it is just too fatty for me, even those nice, lean looking lamb chops. I get sick each and every time I eat it and there is no gluten in plain grilled lamb.  I am done with lamb forever. I will say that I can now eat many more foods than when first diagnosed and even early on.  You will get there also but it takes way more time than many of us like.

[GFinDC]

If you look into growing your own mushrooms in plastic bags and sawdust. you'll find that they sometimes recommend adding rye or other flour to the sawdust mixture the mushrooms are grown in.  That doesn't mean the mushrooms are full of gluten, but could be somewhat contaminated on the ouside.  Most likely a simple solution is to rinse the mushrooms before using them.  Or verify they are grown on a substrate that doesn't include gluten flours.  Another common additive to mushroom growth medium (substrate) is wheat straw or oat straw.  Oh, chicken crap is another fine addition.

Again a simple rinse of the mushhrooms before using them should help prevent problems.

Edited March 28, 2017 by GFinDC

[Ennis-TX]

2 hours ago, GFinDC said:

If you look into growing your own mushrooms in plastic bags and sawdust. you'll find that they sometimes recommend adding rye or other flour to the sawdust mixture the mushrooms are grown in.  That doesn't mean the mushrooms are full of gluten, but could be somewhat contaminated on the ouside.  Most likely a simple solution is to rinse the mushrooms before using them.  Or verify they are grown on a substrate that doesn't include gluten flours.  Another common additive to mushroom growth medium (substrate) is wheat straw or oat straw.  Oh, chicken crap is another fine addition.

Again a simple rinse of the shrooms before suing them should help prevent problems.

I actually looked into growing my own, I hear they grow GREAT on coffee grounds. Issues is all starting seeds, and spore batches EVERYWHERE are on rye, wheat, and barely seeds. LITERALLY, the standard for growing them is planting the spores on gluten containing grains. Check yourself on this, while mentioned in several articles the gluten protein is not in the grown mushroom cap/plant. If anything I might have issues with gluten at the base or stalk in which case playing it safe by just harvesting the caps and washing them would be good. I just wish they would use something like buckwheat, rice, sorgum, etc for a seed to put the spores on........I know it is paranoia just saying.

Side note I have had no issues with the last 7 batches of mushrooms I have purchased, I even tried the overly sensitive nima on a batch of them blended with a smiley, and these where unwashed ones. SO yes it is a hit and miss thing. I found some brands have never given me issues like a few local portabellos, and polar canned. While others from a local farm got me twice with the bella mushrooms.

 

As to Gemini response, yes I have the same issues with certain foods always making me sick......olives, peanuts, pork, few others, No logical reason I just very sick and start puking violently when I eat them.    I will admit sometimes things make me sick in weird ways almost like gluten but not. Hell last time I spent 4 days on a elimination diet just ot learn it was the oddest things, a batch of rancid almond butter was doing it. I thought it was just overly roasted but fact was it was just starting to go rancid. I know this was not gluten by day 2 as I analyzed the effects which were a little different.

 

[Ennis-TX]

Glutened by mushrooms again Just a package of presliced and washed mushrooms, boiled in water in a crock pot with coconut secret coconut amino for a broth. Got the lymph, puking, gut cramps, tripping and motor loss, and C right now, Tested the broth in the nima twice for positive It was made in the crockpot in a new liner so no CC issues or clean up issues. Wish me luck why can't we have a company that makes gluten-free mushrooms not grown on gluten containing grains or wheat compost? Calling the company that made to inquire into growing practices they use.

[cyclinglady]

1 hour ago, Ennis_TX said:

Glutened by mushrooms again Just a package of presliced and washed mushrooms, boiled in water in a crock pot with coconut secret coconut amino for a broth. Got the lymph, puking, gut cramps, tripping and motor loss, and C right now, Tested the broth in the nima twice for positive It was made in the crockpot in a new liner so no CC issues or clean up issues. Wish me luck why can't we have a company that makes gluten-free mushrooms not grown on gluten containing grains or wheat compost? Calling the company that made to inquire into growing practices they use.

But why buy them pre-sliced?  It is difficult to clean mushrooms.  I never eat them, because they have always made me sick even when I was eating copious amounts of gluten prior to my diagnosis and gluten did not make me sick (little did I know......).   So, I assume it is just an intolerance for me.  I get a bad reaction to garlic too and get this...hot dogs!  I will vomit each and every time like clockwork with hotdogs.  As a result my kid has never had one because hot dogs NEVER enter my house!  

I am sorry you are ill!  Hope you recover fast!  

 

Edited May 19, 2017 by cyclinglady

[Ennis-TX]

2 minutes ago, cyclinglady said:

But why buy them pre-sliced?  It is difficult to clean mushrooms.  I never eat them, because they have always made me sick even when I was eating copious amounts of gluten prior to my diagnosis and gluten did not make me sick (little did I know......).   So, I assume it is just an intolerance for me.  I get a bad reaction to garlic too and get this...hot dogs!  I will vomit each and every time like clockwork with hotdogs.  As a result my kid has never had one because hot dogs NEVER enter my house!  

I am sorry you are ill!  Hope you recover fast!  

1. Presliced were on sale at the grocery store at part of a promotion this week. 2. The presliced are washed already and supposedly ready to eat right out of the package. So I just rinsed them off and threw them in the water.

I eat them because of the nutrient content and I love the flavor, they are quite high in Vit D

[cyclinglady]

1 minute ago, Ennis_TX said:

1. Presliced were on sale at the grocery store at part of a promotion this week. 2. The presliced are washed already and supposedly ready to eat right out of the package. So I just rinsed them off and threw them in the water.

I eat them because of the nutrient content and I love the flavor, they are quite high in Vit D

I never buy any raw produce that is pre-washed unless I am desperate.   Those ready-to-eat salads are constantly being recalled due to bacterial contamination.  Besides, they do not last long.  So, I save money buying uncut, unprocessed produce.    I prefer to wash stuff myself.  It is just a "me" thing. Just takes seeing one family member in the hospital for days for food poisoning to set you straight.  

 

[knitty kitty]

On 3/27/2017 at 5:18 PM, Ennis_TX said:

Yes I have the same issues with certain foods always making me sick......olives, peanuts, pork, few others, No logical reason I just very sick and start puking violently when I eat them.    I will admit sometimes things make me sick in weird ways almost like gluten but not. 

Ennis, 

Sorry you're not feeling well.  I've had the same experience with mushrooms, mostly they're okay, but occasionally not.  Yes, the sliced ones have a higher risk for contamination (found out the hard way), but I'm frugal, too, and bought them on sale.  Shiitake mushrooms are grown on logs.  Haven't been glutened by a shiitake yet.  : )

The listed foods you are still having problems with are all high in sulfur...  Ooooh, deja vu!

Just don't get dried shiitake mushrooms because they are usually preserved with sulfites. 

Hope you feel better soon!

 

 

 

[Ennis-TX]

4 minutes ago, knitty kitty said:

Ennis, 

Sorry you're not feeling well.  I've had the same experience with mushrooms, mostly they're okay, but occasionally not.  Yes, the sliced ones have a higher risk for contamination (found out the hard way), but I'm frugal, too, and bought them on sale.  Shiitake mushrooms are grown on logs.  Haven't been glutened by a shiitake yet.  : )

The listed foods you are still having problems with are all high in sulfur...  Ooooh, deja vu!

Just don't get dried shiitake mushrooms because they are usually preserved with sulfites. 

Hope you feel better soon!

 

 

 

Doing much better gut issues are cleared up but the numbness is very apparent....I pulled out the toaster rack this morning getting my toast and did not notice I did not let it cool. >.> front loading toaster, I pulled the rack out with my fingers to reach in and get my toast, Did not notice the burns til much later, unsure if bad or good thing when your numbness to your hands makes it that way. Thanks for the information on the shiitake.....bit more expensive. I also found the canned straw mushrooms to be normally safe.....but very salty and you have rinse and soak repeatedly to leach out the salt.

[StrongerThanCeliac]

On 3/26/2017 at 11:46 AM, Ennis_TX said:

I really enjoy mushrooms, using upside down portabello in my bagel bite sub recipe, sauted in nutiva butter flavored coconut oil then served over salads, no carb gluten-free noodle dishes, and pureed into a broth for a stew/soup.  Sometimes just snack on them even.

But it has always been hit and miss, like sometimes I get glutened sometimes not, they are by industry standard grown on wheat, barley, and rye. Even washing them seems to not minimize the randomness of it hitting me. I was almost concerned I was getting a tad paranoid. I recent found a few articles, one even explains why I have a hit and miss issues with local strawberries. Thought I would share my findings, see if anyone else has noticed a random issues with them.

https://www.verywell.com/are-mushrooms-gluten-free-562814

https://www.verywell.com/are-strawberries-gluten-free-562818

 

So I’m way late on this lol. But I ate some strawberries (California giant) tonight. Thought they had been washed but they hadn’t. Seem to be getting some celiac side effects. How long was it until you felt better after being sick from eating strawberries? I’m just coming off of an almost 3 week celiac bout. I cannot do that again.

thank you.