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

Oh Man...three Months Of Thinking I Was gluten-free...

MauriceGreene

By MauriceGreene
in Coping with Celiac Disease

Recommended Posts

MauriceGreene Rookie
MauriceGreene
Posted

Arg, I just found out that a good amount of spices I was using in my everyday cooking had WHEAT FLOUR and WHEAT STARCH in them. Stuff like ginger and pepper. WHY WOULD YOU PUT WHEAT INTO GINGER :angry::angry::lol:

My question is, is it enough to still make one feel sick? Can it be attributed to my only 50% improvement of symptoms??? Was it just as bad as not going on the gluten free diet?

Thanks in advance...

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

Celiac.com Sponsor (A8-M):


brendygirl Community Regular
brendygirl
Posted

Don't be surprised about the "little" amounts of gluten that can make us sick. Lots of us are even worried about gluten in shampoo and soap since that can get into your mouth when you rinse yourself.

Yep, it's a sneaky world. Don't worry, you'll get it. When you know better, you do better!

Lisa Mentor
Lisa
Posted

MG:

Yup, any ingestion of gluten will cause damage and slow the healing process. Often, gluten is in the last place that you would look. :blink:

I generally buy McCormicks spieces, as they will always list and their natural species generally will have no gluten. But, as always, read the labels.

Once you get a handle on reading lables, it's down hill from there. (And always remember, ingrediences change. So what you bought a year ago, may not be the same as today). That is something that I have to constantly remind myself.

Make a small change and get to that 100% :)

kbtoyssni Contributor
kbtoyssni
Posted

Yes, that will be enough to make you sick. At least you realized your spices have wheat in them now rather than later. I screwed up a lot in the first six months so you're certainly not alone.

I agree that it's silly for spices to have gluten in them. Most spices are gluten-free, you must have just gotten unlucky with your brand.

Sweetfudge Community Regular
Sweetfudge
Posted

Such a pain I know! I was diagnosed in June, and I just found out last month that vanilla flavoring has gluten in it. lol!! Lame cuz I'd used it a lot in baking! That nasty gluten is hiding just about everywhere!

NoGluGirl Contributor
NoGluGirl
Posted
Such a pain I know! I was diagnosed in June, and I just found out last month that vanilla flavoring has gluten in it. lol!! Lame cuz I'd used it a lot in baking! That nasty gluten is hiding just about everywhere!

Dear Sweetfudge,

According to Amanda's Mommy's Blog, Durkee's liquid extracts and food colorings are all gluten -free. Her blog has helped me a lot. :) I love to bake, so it is a must to know about these things! I have only been gluten -free for about three months. Poor Maurice, I can relate to his situation. Calling manufacturers is the best way to know for sure. When in doubt, do not eat it! k

Sincerely,

NoGluGirl

darlindeb25 Collaborator
darlindeb25
Posted

Sweetfudge, real vanilla doesnt have gluten.

Also remember that McCormick spices are gluten free, but not their mixture spices--such as the seasoning spices. Be careful with that--keep your spices simple.

The one thing I always tell people to help them understand how much gluten it takes to make us ill: one piece of bread broken into 1000 crumbs and it only takes 1 crumb, 1/1000th of a slice of bread to make us ill. So yes, the tiniest amount of gluten will keep you from recovering.

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

Celiac.com Sponsor (A8-M):


eKatherine Apprentice
eKatherine
Posted
WHY WOULD YOU PUT WHEAT INTO GINGER :angry::angry::lol:

So it won't get hard lumps in it.

Guest nini
Guest nini
Posted

McCormicks Vanilla Extract is also gluten-free, so is Flavorganics brand extracts and Publix brand Vanilla Extract.

I use mostly Simply Organic Spices, or McCormick's spices. The spice blends I use are from The Gluten Free Pantry.

jaten Enthusiast
jaten
Posted
Arg, I just found out that a good amount of spices I was using in my everyday cooking had WHEAT FLOUR and WHEAT STARCH in them. Stuff like ginger and pepper. WHY WOULD YOU PUT WHEAT INTO GINGER :angry::angry::lol:

My question is, is it enough to still make one feel sick? Can it be attributed to my only 50% improvement of symptoms??? Was it just as bad as not going on the gluten free diet?

Thanks in advance...

Which brand?....I want to double-cherck my spice rack!

Mtndog Collaborator
Mtndog
Posted

Maurice- First of all Welcome! I'm sorry that this happened to you. The learning curve on the diet can seem brutal at first. I got glutened by Tropicnana lemonade 6 months into the diet....now I ask you, what is wheat doing in lemonade? Ugh! It's a lot of reading labels, research etc. but I bet you will start to feel better once you get rid of those spices.

Like others here, I stick with Mccormick plain spices (not mixes), Simply Organic and Morton and Basset. For spice mixes, I make my own or buy gluten-free Pantry. But it's esay enough to replicate their mixes.

Again, sorry this happened to you and hope you're feeling better soon! B

PS Jaten- I am still so in love with your pup! What a beauty!

MauriceGreene Rookie
MauriceGreene
Posted
  • Author
Which brand?....I want to double-cherck my spice rack!

Masterfoods, i dont know if its in the US though...Thanks all for the replies, this feels like a kick in the teeth. But yes hopefully I will really start feeling better now. Thanks.

Aerin328 Apprentice
Aerin328
Posted

I had a similar experience recently. I was at the grocery store and I saw a beautiful tray of hot yummy lemon peppercorn chicken. I asked the cook about the gluten, they said it was gluten-free. Regardless, I asked if I could check the ingredients list on the spice they used... the list looked OK to me, so I promptly purchased and consumed the chicken whole-heartedly. OMG. D, brain fog, malaise, ICK! Lesson to be learned : don't trust generic looking spice mixes!

I feel like I'm on a never ending witchhunt! Only been gluten-free about 4 months, and I'm definitely still learning.

Judyin Philly Enthusiast
Judyin Philly
Posted

i USE MC CORMIC GRINDERS ESP THE GARLIC PEPPER ONE AND THOUGHT SURE IT WAS gluten-free BASED ON A CALL I MADE.

I'VE ALSO NOTICE ALOT OF PRODUCTS SINCE THE 'LABELING' LAWS HAVE ADDED SOY POWER THAT WAS NEVER IN THEM BEFORE....OR WILL SAY OIL (SUNFLOWER, SOYBEAN,CANOLA..YADAYA...AND LISTS 10)

CALLED AND THEY SAID, 'WELL WE DON'T KNOW WHICH SUPPLIER WILL BE THE BEST BUY EVERY WEEK SO WE LIST THEM ALL AS DON'T KNOW WHICH ONE WE WILL BE USING.." :blink: SO WE'RE STILL DOING 'RUSIAN ROULETTE" RIGHT..GRRRRRR. :ph34r:

JUDY

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. GlorietaKaro
      - GlorietaKaro replied to GlorietaKaro's topic in Super Sensitive People
      3

      Am I nuts?

      Thanks to both of you for your responses! Sadly, even after several years of very strict gluten avoidance, I remember the symptoms well enough that I am too frightened to risk a gluten challenge— heartbeat and breathing problems are scary— Scott, thank you for the specific information— I will call around in the new year to see if I can find anyone. In t...
    2. trents
      - trents replied to GlorietaKaro's topic in Super Sensitive People
      3

      Am I nuts?

      Welcome to the celiac.com community, @GlorietaKaro! As Scott indicated, without formal testing for celiac disease, which would require you to have been consuming generous amounts of gluten daily for weeks, it would be not be possible to distinguish whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). Their symptoms overlap. The difference...
    3. lalan45
      - lalan45 replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      29

      My journey is it gluten or fiber?

      That’s really frustrating, I’m sorry you went through that. High fiber can definitely cause sudden stomach issues, especially if your body isn’t used to it yet, but accidental gluten exposure can feel similar. Keeping a simple food/symptom journal and introducing new foods one at a time can really help you spot patterns. You’re already doing the right things ...
    4. Russ H
      - Russ H posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Anti-endomysial Antibody (EMA) Testing

      I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled...
    5. Scott Adams
      - Scott Adams replied to JoJo0611's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Just diagnosed today

      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,806
    • Most Online (within 30 mins)
      7,748
    IleneG
    Newest Member
    IleneG
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • GlorietaKaro
      Am I nuts?

      By GlorietaKaro · Posted

      Thanks to both of you for your responses!  Sadly, even after several years of very strict gluten avoidance, I remember the symptoms well enough that I am too frightened to risk a gluten challenge— heartbeat and breathing problems are scary— Scott, thank you for the specific information— I will call around in the new year to see if I can find anyone. In the meantime, I will carry on has I have been— it’s working! Thanks also for the validation— sometimes I just feel crushed by disbelief. Not enough to make me eat gluten though—
    • trents
      Am I nuts?

      By trents · Posted

      Welcome to the celiac.com community, @GlorietaKaro! As Scott indicated, without formal testing for celiac disease, which would require you to have been consuming generous amounts of gluten daily for weeks, it would be not be possible to distinguish whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). Their symptoms overlap. The difference being that celiac disease is an autoimmune disorder that damages the lining of the small bowel. We actually no more about celiac disease than we do about NCGS, the mechanism of the latter being more difficult to classify. There are specific antibody tests for celiac disease diagnosis and there is also the endoscopy/biopsy of the small bowel lining. Currently, there are no tests to diagnose NCGS. Celiac disease must first ruled out. Researchers are working on developing testing methods to diagnose celiac disease that do not require a "gluten challenge" which is just out of the question for so many because it poses serious, even life-threatening, health risks. But we aren't there yet.
    • lalan45
      My journey is it gluten or fiber?

      By lalan45 · Posted

      That’s really frustrating, I’m sorry you went through that. High fiber can definitely cause sudden stomach issues, especially if your body isn’t used to it yet, but accidental gluten exposure can feel similar. Keeping a simple food/symptom journal and introducing new foods one at a time can really help you spot patterns. You’re already doing the right things with cleaning and separating baking—also watch shared toasters, cutting boards, and labels like “may contain.”
    • Russ H
      Anti-endomysial Antibody (EMA) Testing

      By Russ H · Posted

      I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled anti-tTG2 autoantibodies bind to endomysium (the thin layer around muscle fibres) forming a characteristic honeycomb pattern under the microscope - this is highly specific to coeliac disease. The binding site is extracellular tTG2 bound to fibronectin and collagen. Human or monkey derived endomysium is necessary because tTG2 from other mammals does not provide the right binding epitope. https://www.mdpi.com/1422-0067/26/3/1012
    • Scott Adams
      Just diagnosed today

      By Scott Adams · Posted

      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation from one autoimmune condition can sometimes be linked to or trigger other inflammatory responses in the body. MP, which involves inflammation of the fat tissue in the mesentery (the membrane that holds your intestines in place), is often discovered incidentally on scans, exactly as in your case. The fact that your medical team is already planning follow-up with a DEXA scan (to check bone density, common after a celiac diagnosis) and a repeat CT is a very proactive and prudent approach to monitoring your health. Many find that adhering strictly to the gluten-free diet for celiac disease helps manage overall inflammation, which may positively impact MP over time. It's completely normal to feel uncertain right now. Your next steps are to take this one day at a time, focus on the gluten-free diet as your primary treatment for celiac, and use your upcoming appointments to ask all your questions about MP and what the monitoring plan entails. This dual diagnosis is a lot to process, but it is also the starting point for a managed path forward to better health. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.