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

Helpfull Tips On How To Remember What Is And Isn't gluten-free, Please!

Sandyo

Recommended Posts

Sandyo Apprentice
Sandyo
Posted

What is the best way it remember all the foods that are gluten free and not gluten free. How do you all do it?

I'm at the store and I can't remember if it's safe or not. I've been trying to be gluten-free for a month now and I'm learning a lot......but there's got to be an easier way than reading every single list of ingredients on every product every time I go to the store. And what about the hidden gluten. I thought Maltodextrin had gluten in it...but a post I read today said it didn't.

I'm sooooo confused. Any suggestions on how you guys keep it straight would be helpful!!! Thanks

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

Celiac.com Sponsor (A8-M):


penguin Community Regular
penguin
Posted

Take a cheat sheet with legal and illegal ingredients, edited with those you know for a fact are safe or unsafe. I had a list that said inulin had gluten, it doesn't, it's from chickory root.

Your brain eventually becomes programmed to see unsafe ingredients. Just takes time. :)

Lisa Mentor
Lisa
Posted

When I find something that I know is gluten free, I buy two. Use one and you have another. I also put a green sticky dot on what I know is safe. It helps my family know not to double dip into the peanut butter cause they know that mom eats it too.

VydorScope Proficient
VydorScope
Posted

Print this:

https://www.celiac.com/st_prod.html?p_prodi...-14106330658.da

And bring with you everywhere you might get food...it helps to get youstarted in learning what to look for. :)

Mango04 Enthusiast
Mango04
Posted

If you're totally stumped about what to eat, remember the foods that are naturally gluten-free: fruit, veggies, meat (unless of course it's already been marinated and/or cooked - then you would have to check), fish, eggs, beans, lentils, rice, quinoa, buckwheat, teff, millett, corn....

If you're shopping for packaged food, it helps to buy things that actually say "gluten-free" on the package. You'll find more of those types of things at natural foods stores.

Finally, print out the safe and forbidden ingredient lists Vydorscope posted and bring those with you when you shop. Some people use the Delphi lists to know which mainstream products are safe in regualar grocery stores.

You'll get the hang of it. As a rule of thumb, if you're unsure of something....don't eat it. Come here first and ask or call the company to verify...and in the meantime eat something else instead that you know for sure is safe.

Nantzie Collaborator
Nantzie
Posted

I have a Blackberry that I got really cheap - refurbished. It really helps to have it on hand all the time. I always know where my phone is, so I'm not searching through a bunch of papers. I don't have the big lists on there. Just things I've researched that are gluten-free that I want to buy, and the not-so-obvious forbidden ingredients. I also keep a list of my reviews of products I've tried, so I don't have to remember what I thought was gross. Like the Glutano Chocolate Breakfast Bars that were the worst thing I've tried so far. LOL!

In the kitchen, I have certain upper shelves that I have designated as gluten-free only. I like the dot stickers idea. My husband probably wouldn't even notice them though...

lorka150 Collaborator
lorka150
Posted

I make most things from scratch, but I have about 5 fridge items that I just always buy because I know they are safe. If I see something new (and interesting), I give it a call, always... And I always call whenever I have anything new (like makeup). Otherwise, I stick to my now known basics.

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

Celiac.com Sponsor (A8-M):


Sandyo Apprentice
Sandyo
Posted
  • Author

Thanks everyone!! Some great ideas. I like the idea of keeping a list of the stuff I thought was gross!! I had a brownie mix first thing that was so bad!!! :o But then I had a chocolate cake that was very good. So I knew there was hope. I have adopted the shelf idea and my husband and son are very good about not eating "my stuff". I don't think I'm doing a good job of finding the hidden gluten yet...but hopefully, I'll get there. BTW, what about Marshmallows? If it has modified food starch do I always have to call the company?? And I thought Maltodextrin had gluten? Does it?

Thanks every...you are sooo helpful!!

lorka150 Collaborator
lorka150
Posted

I know Kraft Marshmallows are gluten-free. Most maltodextrin is from corn, sometimes rice. But I would check to make sure.

natalunia Rookie
natalunia
Posted

I try to buy some gluten free items in the organic/health food part of my Kroger. They have a pretty good selection and will try to get anything you make them aware of.

I am wondering how do you keep your spouse and child from eating your gluten free items.... My husband has gone along with all the gluten free cooking I have been doing and helped himself to more than 2/3 of a box of gluten free cookies (there were regular ones in the house, so that isn't an excuse). I guess my household is going to end up going gluten free because of how much he likes it! I don't mind though. After reading Dangerous Grains I am happy he is choosing to follow my lead.

ladyx Newbie
ladyx
Posted
I try to buy some gluten free items in the organic/health food part of my Kroger. They have a pretty good selection and will try to get anything you make them aware of.

I am wondering how do you keep your spouse and child from eating your gluten free items.... My husband has gone along with all the gluten free cooking I have been doing and helped himself to more than 2/3 of a box of gluten free cookies (there were regular ones in the house, so that isn't an excuse). I guess my household is going to end up going gluten free because of how much he likes it! I don't mind though. After reading Dangerous Grains I am happy he is choosing to follow my lead.

I'd like to know what kind of food your eatting that your gluten eatting husband likes it over whole wheat bread and real oatmeal and chocolate chip cookies. I would love to get my husband to go gluten free it would make my life easier since we are all gluten free except him...I make seperate meals for him and for me because I have gained so much weight since going gluten free...I exchanged my thin andbad health for fat and healthy. I make low fat gluten free for me. regular gluten free for kids and gluten food for husband. I spend close to two hours making every meal...it's lots of fun.

jenvan Collaborator
jenvan
Posted

I was also going to recommend printing off the lists that Vincent mentioned. They are a great help. Clan Thompson also has palm pilot software which lists mainstream products and whether they are gluten-free or not...with contact info, so it is very portable. I can give you more info if you are interested in it.

Sandyo Apprentice
Sandyo
Posted
  • Author
I try to buy some gluten free items in the organic/health food part of my Kroger. They have a pretty good selection and will try to get anything you make them aware of.

I am wondering how do you keep your spouse and child from eating your gluten free items.... My husband has gone along with all the gluten free cooking I have been doing and helped himself to more than 2/3 of a box of gluten free cookies (there were regular ones in the house, so that isn't an excuse). I guess my household is going to end up going gluten free because of how much he likes it! I don't mind though. After reading Dangerous Grains I am happy he is choosing to follow my lead.

It's probably because I haven't really found any "good" tasting gluten-free foods yet. He'll eat it if that's the only thing I make but he'll pick something with gluten over gluten-free anyday. But, it is very respectful to not eat some of the naturally gluten-free foods I have purchased if he knows that's all I have to eat. Overall, he's just a great husband. My 18 year old is never home....you know kids at that age...so it's not really an issue but he doesn't touch anything on my shelf.

Tell me what these great tasting cookies are......cause the ones I've tried aren't worth the calories!!

natalunia Rookie
natalunia
Posted

So far, the Pamela's Chocolate Chocolate Chunk cookies are what he begs for. I know others have said there is a chance of CC with Pamela's products but I have been fine so far (ask me in 3 months once I've been gluten free longer if that is still the case!). I also like Pamela's Spicy Ginger and Lemon Shortbread cookies. My husband will eat pretty much anything I cook for him and I only have one child (3.5 yrs), so I just cook the same thing for all of us. My 3.5 year old is not picky at all, so even she has handled it well. Of course she is still getting gluten at school, but she is adopted from Russia, so I don't see her having the same problems as me.

Sandyo Apprentice
Sandyo
Posted
  • Author
So far, the Pamela's Chocolate Chocolate Chunk cookies are what he begs for. I know others have said there is a chance of CC with Pamela's products but I have been fine so far (ask me in 3 months once I've been gluten free longer if that is still the case!). I also like Pamela's Spicy Ginger and Lemon Shortbread cookies. My husband will eat pretty much anything I cook for him and I only have one child (3.5 yrs), so I just cook the same thing for all of us. My 3.5 year old is not picky at all, so even she has handled it well. Of course she is still getting gluten at school, but she is adopted from Russia, so I don't see her having the same problems as me.

You got me thinking about cookies today so at Krogers I bought some...Lemon Shortbread actually. And then I read your response and I checked....they are Pamela's.....and they are very good. So I'll have to try the chocolate Chunk one now and I love Ginger Snaps so I'll check out those also.

Thanks!!

artmeg55 Newbie
artmeg55
Posted

The ideas presented on carrying lists are great, but I tend to double-check, so I like to read the labels on everything. Someone posted here about a year ago to look for single-ingredient foods especially when eating out. That's really helped me alot!

In the ongoing attempt to try to stay healthy, I started eating Stoneyfield yogurt. It seemed like a good thing to do to eat the 5 active yogurt cultures, but what happened was that for some reason it made me very bloated, uncomfortably. It took a while for this reaction to happen, but as soon as I stopped eating yogurt, I felt much better. Any ideas???? Yogurt is such a quick and healthy food I'd like to re-add back to my "diet" to keep the weight on.

LKelly8 Rookie
LKelly8
Posted

I check the label for a 1-800 number and call the company on my cell right there in the store. Easier than lugging the Wheaton Group gluten-free bible around.

evie Rookie
evie
Posted
You got me thinking about cookies today so at Krogers I bought some...Lemon Shortbread actually. And then I read your response and I checked....they are Pamela's.....and they are very good. So I'll have to try the chocolate Chunk one now and I love Ginger Snaps so I'll check out those also.

Thanks!!

evie Rookie
evie
Posted

;) I am new at this very helpful forum and saw 'CC' used, can anyone tell me what that means? probably very simple!! I have gained so much info here about celiacs, gotten so much help. I just read a sumarry of a gastroenterologist speech where I learned so much too.

he suggested that 1st blood relation of a person with celiac disease should have blood tested for that posibility. he also said many people go from dr. to Dr for as long as 28 years before they are found celiac. i am telling our daughters they should get tested before they get as far along/ it as I have...lots of problems. just 2 months ago Dr. said "presumed celiac" since blood tests positive but biopsy negative. trying to be gluten free but still having problems....

Excuse my poor tyyping, joint problems...including wrists. thank you so much for your help. evie

ladyx Newbie
ladyx
Posted
The ideas presented on carrying lists are great, but I tend to double-check, so I like to read the labels on everything. Someone posted here about a year ago to look for single-ingredient foods especially when eating out. That's really helped me alot!

In the ongoing attempt to try to stay healthy, I started eating Stoneyfield yogurt. It seemed like a good thing to do to eat the 5 active yogurt cultures, but what happened was that for some reason it made me very bloated, uncomfortably. It took a while for this reaction to happen, but as soon as I stopped eating yogurt, I felt much better. Any ideas???? Yogurt is such a quick and healthy food I'd like to re-add back to my "diet" to keep the weight on.

I use yoplet...there is this new creamy youplet (with live cultures) that comes in a bigger carton I cut up fruit in it usually strawberries and bananas or I use it to dip apples in I don't know for sure if it has gluten in it or not but if my son has gluten he usually throws up for days and he hasn't loves it and probably eats it every other day. Also, maybe you had a reaction to a specific flavor...did you add a different flavor when you had the reaction?

;) I am new at this very helpful forum and saw 'CC' used, can anyone tell me what that means? probably very simple!! I have gained so much info here about celiacs, gotten so much help. I just read a sumarry of a gastroenterologist speech where I learned so much too.

Cross Contamination...when they make wheat products in the same plant or on the same line as the product you may be using

Archived

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

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


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    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

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.