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- trents replied to annamarie6655's topic in Related Issues & Disorders3Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
As I suspected, xanthan gum is one of the ingredients. It is a polysaccharide used as a texturing agent in many gluten-free products. It's hard to digest and causes distress for many celiacs. I can't say for sure if that was the problem but you might be on the lookout for it in the future. Muscle spasms can be caused by magnesium deficiency. Are you... -
- Wheatwacked replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms5Gluten-Free Newbie
Hello @Suze046 In the western world 40 to 60 percent are low or deficient in Vitamin D. Malabsorption from Celiac Disease, avoidance of UV from the sun and seasonal variations can result in low vitamin D. A simple 25(OH)D test will tell you your status. Low vitamin D affects immune system, bone health, mental health. I keep mine around 80 ng/ml ...- celiac
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- annamarie6655 replied to annamarie6655's topic in Related Issues & Disorders3Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
@trents thank you so much for your response! When i was diagnosed, I was exhibiting mainly joint pain, hair loss, bloating, and allodynia (painful feeling from non painful stimuli). The muscle spasms only started after diagnosis, and it seems to only happen when I am severely glutened. It’s only happened twice, but it definitely makes me nervous when i... -
- trents replied to annamarie6655's topic in Related Issues & Disorders3
Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
Welcome to the forum, @annamarie6655! Are the muscle spasms and joint aches a new pattern of reaction to gluten or have you experienced these in the past? Concerning DeGiorno's "gluten-free" pizza, we have had many reports from celiac.com members of gluten reactions from consuming this product. I believe it is one of those "gluten-free" products... -
- annamarie6655 posted a topic in Related Issues & Disorders3
Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
Hello, so I was diagnosed with Celiacs about 8 months ago. After being diagnosed, I have been trying very hard to maintain a completely gluten-free (and celiac safe) diet. Two of the main times I had a huge reaction, it was from: - gluten-free Digiorno Pizza w Pepperoni - Kraft Zesty Italian Dressing (this was in canada if that changes anything...
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As I suspected, xanthan gum is one of the ingredients. It is a polysaccharide used as a texturing agent in many gluten-free products. It's hard to digest and causes distress for many celiacs. I can't say for sure if that was the problem but you might be on the lookout for it in the future. Muscle spasms can be caused by magnesium deficiency. Are you taking any vitamin and mineral supplements? I mean some things more potent than a multivitamin? -
By Wheatwacked · Posted
Hello @Suze046 In the western world 40 to 60 percent are low or deficient in Vitamin D. Malabsorption from Celiac Disease, avoidance of UV from the sun and seasonal variations can result in low vitamin D. A simple 25(OH)D test will tell you your status. Low vitamin D affects immune system, bone health, mental health. I keep mine around 80 ng/ml (200 nmol/L). Choline has many functions in our body. From the neurotransmitter Acetylcholine to fat digestion. It is made by our bodies but in insufficient amount. The major dietary source is from beef and eggs. The RDA is 500 mg a day. That would be equivelant to 3 eggs or 10 cups of cooked brocolli a day. Choline is a significant portion of biliary phospholipids and is a crucial element for bile function.n. I found taking Phosphatidly Choline capsules helps. A homocysteine test can be indicative of choline deficiency. Could we be overlooking a potential choline crisis in the United Kingdom? NIH Choline Fact Sheet Vitamin D Is Not as Toxic as Was Once Thought -
By annamarie6655 · Posted
@trents thank you so much for your response! When i was diagnosed, I was exhibiting mainly joint pain, hair loss, bloating, and allodynia (painful feeling from non painful stimuli). The muscle spasms only started after diagnosis, and it seems to only happen when I am severely glutened. It’s only happened twice, but it definitely makes me nervous when it happens. In regard to the pizza, thats what i saw after i got sick from it. I’m still trying to figure out how to switch to ALL certified gluten-free goods. for the dressing, here is the ingredient list: WATER, VEGETABLE OIL, VINEGAR, SUGAR, GARLIC, SALT, RED BELL PEPPER, ONION, CONCENTRATED LEMON JUICE, XANTHAN GUM, POTASSIUM SORBATE, HERBS, CALCIUM DISODIUM EDTA, MONOACETIN, SPICES. and the link: https://www.kraftheinz.com/en-CA/kraft/products/00068100903577-zesty-italian-salad-dressing -
Welcome to the forum, @annamarie6655! Are the muscle spasms and joint aches a new pattern of reaction to gluten or have you experienced these in the past? Concerning DeGiorno's "gluten-free" pizza, we have had many reports from celiac.com members of gluten reactions from consuming this product. I believe it is one of those "gluten-free" products that is made from wheat (speaking of the crust component) that has been processed in such a way as to remove most of the gluten. The FDA regs allow food companies to use the claim "gluten-free" as long as the product contains no more than 20ppm of gluten. This works for most celiacs but not for those on the more sensitive end of the spectrum. There is another industry standard known as "Certified Gluten-Free" that is stricter, requiring no more than 10ppm of gluten. Certified Gluten-Free products use the "GFCO" logo. Concerning the salad dressing, could you list the ingredients in another post or link it? There are certain other ingredients besides gluten commonly used in gluten-free manufactured food items to give them acceptable textures that give a lot of celiacs problems.
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By annamarie6655 · Posted
Hello, so I was diagnosed with Celiacs about 8 months ago. After being diagnosed, I have been trying very hard to maintain a completely gluten-free (and celiac safe) diet. Two of the main times I had a huge reaction, it was from: - gluten-free Digiorno Pizza w Pepperoni - Kraft Zesty Italian Dressing (this was in canada if that changes anything) Both are marked as gluten-free. Following eating these items, I had a severe bout of diarrhea, uncontrollable and heavy muscle spasms throughout my whole body, and aching throughout every joint. If these are both gluten-free, why would I be reacting to them? Should I be worried about a separate allergy? In regards to the muscle spasms, should I follow up with someone about that?
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