Jump to content

  • 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:
    Support Our Content
    eNewsletter
    Donate

Gluten-eaters Annonymous

MallysMama

By MallysMama
in Coping with Celiac Disease

Recommended Posts

MallysMama Explorer
MallysMama
Posted

"Hi. Take a seat. Welcome to the Gluten-Eaters Annonymous meeting. Let's all take a turn to introduce ourselves and tell our weakness that brought us to this GA meeting."

"Hi. My name is Karleena and I'm a 'closet Celiac'. I don't like to be different. My biggest weakness is not eating a sandwich or a piece of pizza - it's the dreaded M word. Malt. Yes, that's the one! I struggle with maltodextrin, malt flavoring and malt extract. I can't help it - I'm addicted to cereal!"

( :lol: Feel free to join the GA meeting -all in fun- and share "your story"!)

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

Celiac.com Sponsor (A8-M):


chrissy Collaborator
chrissy
Posted

maltodextrin is ok----you have one less addiction to worry about! LOL!!

christine

Guest Viola
Guest Viola
Posted

:lol::lol::lol:

My struggle is with 'wanting to walk into a coffee shop and ordering that yummy cinnamon roll with coffee when I stop while driving several hundred miles' :ph34r: Shhhhh don't tell.

:lol: The problem with that of course is that I would have to steal their toiled for the back of the van too :lol:

MallysMama Explorer
MallysMama
Posted
  • Author

:lol::lol: I don't know about stealing their toilet (then you'd have to go to a Stealers Annonymous meeting)....but I'd let you borrow my daughters "royal" potty if you're desperate! (She's not ready for it yet anyway!) ;)

Since when is maltodextrin okay?!?! I thought that was a no-no equal to regular Malt?

Guest Viola
Guest Viola
Posted

Actually, it isn't rye at all, but the name is confusing.

Maltodextrin

A hydrolyzed carbohydrate made from corn starch.

Hope this helps :D

mommida Enthusiast
mommida
Posted

I joined a gluten free cult. :lol:

L.

frenchiemama Collaborator
frenchiemama
Posted

Viola is correct. I have to sample (taste) malto on a nearly daily basis at work. I can assure you that it is gluten-free.

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

And there's lots of gluten-free cereal out there. (I like it dry as a tasty crunchy snack.)

Guest nini
Guest nini
Posted

I haven't actually given in to the cravings, but man oh man do I crave Krispy Kreme donuts and a really good croissant!

elye Community Regular
elye
Posted

While we're on the subject of malt, I'll share the biggest frustration I have as a celiac: not the missed take-out pizza or New York Bagels or meatball subs, but the hands-off Kellog's cereal, many of which are completely gluten-free until you get to the last ingredient--malt flavoring! AUUUGGGHHH! How frustrating...SOOOO close to gluten-free. Such teasing exhausts me...

chrissy Collaborator
chrissy
Posted

and just how much does malt really contribute to the flavoring anyway!!!!!!

christine

penguin Community Regular
penguin
Posted

I'd give a pinky toe for a McDonald's double cheeseburger...

I never even liked them that much! :rolleyes:

Lollie Enthusiast
Lollie
Posted

I'm with Nini- Krispy Kreme, croissants, and Einsteins Bagels!!!! And I really miss cholcolate malts and malted milk balls! I haven't given in or anything, but man, I do covet them. Especially when my kids have them and I can smell them.....

lollie

Guest Viola
Guest Viola
Posted
and just how much does malt really contribute to the flavoring anyway!!!!!!

christine

I was told that although malt does add to the flovour, it also makes the texture better. Don't know how true it is, but a whole lot of stuff has malt in it. :(

ms-sillyak-screwed Enthusiast
ms-sillyak-screwed
Posted

:lol:

I must confess...

I dream about wedding cake! [giggle] :wub:

tiredofdoctors Enthusiast
tiredofdoctors
Posted
I haven't actually given in to the cravings, but man oh man do I crave Krispy Kreme donuts and a really good croissant!
OMG -- I miss Krispy Kreme doughnuts almost more than anything. When my kids were little, in the summer we would go for midnight Krispy Kreme runs so that we could get them when they were coming off the conveyor. My mouth is watering as I write this. I even have a Krispy Kreme T-shirt! In 9 months, I have not once cheated on this lifestyle (said diet first, but decided it's a lifestyle), but if I were to give in to ANY gluten, it would be Krispy Kreme doughnuts! We also had this bakery where my office used to be -- they made the BEST croissants. Their chicken salad (with walnuts, pineapple, grapes) on those croissants were to die for.
NicoleAJ Enthusiast
NicoleAJ
Posted

In 21 months I have never cheated though I once had a chocolate croissant in my hand and could smell its flaky goodness and feel it crumble before I snapped out of my gluten-lust haze and handed it over to my boyfriend, who kindly informed me that it was stale and lackluster anyway.

I would also give anything for chicken fingers with a really thick and crunchy but soft coating--I've tried to make my own, but they just don't match up. And stuffing with gravy as well (the two I've tried haven't been so good). If you have any tried and true recipes for any of these things PLEASE let me know.

francelajoie Explorer
francelajoie
Posted

I WANT A BIG MAC REAAAAALLLLLLYYYYY BAD :(

AND A CANNOLI FOR DESSERT :huh:

jerseyangel Proficient
jerseyangel
Posted

A Wendy's single hamburger with ketchup, mustard and pickles, french fries and a pepsi would make me very happy right now. I know there are subsitiutes I can do at home--but they are not the same! :angry:

Mandy F. Apprentice
Mandy F.
Posted

I drove past Krispy Kreme today and they smelled so good!!!! I about died! I've been craving just about every recipie I know made with Campbell's Cream of Mushroom... and chocolate cake... Never liked bread, but I could eat chocolate cake like anyone else eats bread....

Lollie Enthusiast
Lollie
Posted
I drove past Krispy Kreme today and they smelled so good!!!! I about died! I've been craving just about every recipie I know made with Campbell's Cream of Mushroom... and chocolate cake... Never liked bread, but I could eat chocolate cake like anyone else eats bread....

i feel your pain 9 about the Krispie Kreme) I think they must have big fans that pump that smell out to get us to want to go get one. I love chocolate cake too. I make the Namste cake---It's really good. I put my grandma's recipe for fudge frosting on the top! It is excellent, if I don't say so myself!

Lollie

Rachel--24 Collaborator
Rachel--24
Posted

I miss everything McDonalds...mainly Big Macs (my all-time favorite). I want cheeseburgers, nuggets, Egg McMuffins, fries...I want it all!!

I haven't actually given in to the cravings, but man oh man do I crave Krispy Kreme donuts and a really good croissant!

Nini,

You're not gonna believe this but even though I'm a donut lover I've never had a Krispy Kreme donut. :huh:

Maybe thats a good thing cuz I have no idea what I'm missing. I miss donuts in general...especially jelly-filled ones but the last donut I ever had gave me such a severe reaction...I'm just plain scared of them now.

Guest Robbin
Guest Robbin
Posted
:D Hey, great thread! Really, a good way to let off a little frustration at it all. I agree with Rachel on the McDonalds--anything sounds great--Pizza Hut and Arby's-Supreme Pizza with extra parmesan sprinkled on and a big ole' beef and cheddar sandwich from Arbys. Oh, and a jamocha shake. Weird, but, I don't think I even ate at those places that often before, but now when we drive by or see commercials, I literally drool. I think I am too hungry all the time! :blink:
tiredofdoctors Enthusiast
tiredofdoctors
Posted
In 21 months I have never cheated though I once had a chocolate croissant in my hand and could smell its flaky goodness and feel it crumble before I snapped out of my gluten-lust haze and handed it over to my boyfriend, who kindly informed me that it was stale and lackluster anyway.

I would also give anything for chicken fingers with a really thick and crunchy but soft coating--I've tried to make my own, but they just don't match up. And stuffing with gravy as well (the two I've tried haven't been so good). If you have any tried and true recipes for any of these things PLEASE let me know.

I found some gluten-free chicken fingers at Whole Foods. Haven't tried them yet -- will put them in the convection oven to cook them, but will let you know if they're any good! . . . Lynne

Rachel--24 Collaborator
Rachel--24
Posted

Anyone familiar with Togo's sandwiches? Maybe its just in California but I used to work there as a teenager and I've had hundreds of Togo's sandwiches over the years. Today I was really craving one big-time. A large turkey avocado with lots of mayo and some cheese sounds sooo good. I like Subway too but Togo's rules....the bread and meat is WAY better.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,633
    • Most Online (within 30 mins)
      7,748
    Sandra Lene
    Newest Member
    Sandra Lene
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Buckwheat

      By Inkie · Posted

      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Frequent nausea after gluten-free diet

      By Wheatwacked · Posted

      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
    • Inkie
      Thee

      By Inkie · Posted

      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.