Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Ingredients to avoid?


Breezy1

Recommended Posts

Breezy1 Explorer

Hi again!

Im thinking of trying the gluten free diet to see if my symptoms improve at all, since testing is difficult for me. I can’t start right away as most of the food in my house conrains gluten, and all cookware has been used for cooking with gluten foods as well. But I would like to know what ingredients to look out for when I go grocery shopping next. If anyone could give me a list or a link to a reputable source I would very much appreciate it!

Thank you!

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



GFinDC Veteran

You need to avoid anything with wheat, rye, barley or oats.  Malt is made from barley so it is out also.

It's simplest to simply avoid all processed foods to start.  Instead eat meats, veggies, nuts and eggs.  No dairy is helpful also.

Link to comment
Share on other sites
Ennis-TX Grand Master

As mentions a whole foods diet is best cooking stuff from scratch with just whole foods. Keep a food diary if you can, record what you make and how you make it. Many with celiac end up with not just gluten issue but the damaged system can develop other food sensitivities or intolerance to other foods. Remove dairy and oats at first too.
Open Original Shared Link
https://www.celiac.com/celiac-disease/safe-gluten-free-food-list-unsafe-foods-amp-ingredients/unsafe-gluten-free-food-list-unsafe-ingredients-r182/

 

Oh try using microwave cookware, like Nordicware as a cheap start to replacing everything I use the omelette makers still lol, they also have grill plates with splatter covers (combo is a must), steamers, rice cookers, etc.

 

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,470
    • Most Online (within 30 mins)
      7,748

    Mimi of 4
    Newest Member
    Mimi of 4
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • JustGemi
      Where would I locate the reference ranges?  I'll take a look at my results again....
    • JustGemi
      Scott,   Can you look at my post and tell me if my numbers are off the chart!?  I won't be able to see my Gastro for another 7 weeks and I am freaking out at the numbers. JustGemi
    • Scott Adams
      Welcome to the forum!  Could you also post the reference ranges for your test results, unfortunately each lab has a different range, so there is no way to interpret your results without that info.
    • Scott Adams
      The number of genes associated with celiac disease is more than two, but there are two main genes that are commonly tested for celiac disease susceptibility. These genes are HLA-DQ2 and HLA-DQ8. HLA-DQ2: The majority of individuals with celiac disease (about 90-95%) carry the HLA-DQ2 gene. HLA-DQ8: Around 5-10% of individuals with celiac disease have the HLA-DQ8 gene. Other Genes: While HLA-DQ2 and HLA-DQ8 are the primary genes associated with celiac disease, having these genes doesn't guarantee that someone will develop celiac disease. Additionally, a small percentage of individuals with celiac disease don't have either of these genes. This suggests that other genetic factors may also play a role, though they are less common. This article has more information about the genes associated with celiac disease:    
    • Scott Adams
      The whole point of the gluten-free diet is to send the disease into remission. For some this process means strong reactions when exposed to even trace amounts of gluten, while for others it seems they have little to no reactions when exposed to larger amounts of gluten. In either case, research has shown that repeated gluten exposure will trigger the autoimmune reaction that leads to inflammation and various damage, as well as to possible additional autoimmune diseases. 
×
×
  • Create New...