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I Was Doing So Good

lilmama

By lilmama
in Coping with Celiac Disease

Recommended Posts

lilmama Apprentice
lilmama
Posted

UGH I was doing so good w/keeping wheat and gluten out of my diet until tonight. I was making meatloaf used gluten/wheat free corn flake instead of bread crumbs. Then I add Lipton beefy onion soup mix. Never thought to look just used it out of habit. Now I'm paying the price. I however did dicover that the goodvalue brand tomatoe sauce is gluten free .

I have yet another question stupid one at that. I'm so lost on this whole wheat free gluten free thing. If its gluten free it can strill have wheat in it right? and visa versa right? I read then read more and end up confussing myself. :unsure:

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tarnalberry Community Regular
tarnalberry
Posted

Gluten free means there is no wheat, barley, rye, or oats*.

Wheat free means there is no wheat.

So, wheat free may still have barley, rye, or oats - which are sources of gluten.

But gluten free cannot have wheat.

(*this depends on the manufacturer - you still have to read the ingredient list.)

As for the soup mix... It happens. You're in the process of breaking a habit developed over years, if not decades, and one that you see EVERYONE else around you use. This is why it is important to ALWAYS CHECK THE LABEL, but it can be a difficult habit to break, not checking what's in the ingredients of what you're eating. One solution is to only bring into the home foods that are gluten free, or segregate those that are not gluten free to a small area of the kitchen that you do not use. (In my house, it is "The shelf of evil." I can't reach it anyway. :D)

(It's kinda disturbing when you think about it, but it is a habit we've all exhibited to some degree, and there's something to be said, psychologically, to have some level of safety in the most basic of human needs.)

Lisa Mentor
Lisa
Posted

Lipton Onion Dried Soup is the ONLY Lipton dry soup that is gluten free. Onion Beef is not. I use the onion alot and have not problems.

You can still cook, but only the Lipton Onion.....and still have the same taste. Sorry that you are feeling bad.

Lisa

Guest cassidy
Guest cassidy
Posted

There is a steep learning curve with this diet. It is hard to learn new cooking techniques and substitute ingredients for things you have made for years. I'm sure you will learn from every mistake and it will happen less and less. I got myself sick all the time in the beginning and now it only happens if I eat out - never at home.

Hope you feel better.

SchnauzerMom Rookie
SchnauzerMom
Posted

I have done that before, use something and then remember the label afterwards. It's just a habit that we all have to develop. Hope you feel better soon.

Creative-Soul Newbie
Creative-Soul
Posted
I have done that before, use something and then remember the label afterwards. It's just a habit that we all have to develop. Hope you feel better soon.
lilmama Apprentice
lilmama
Posted
  • Author

Thanks everyone for you kind words and advice. I'm feeling ok today. My doc gave me zelnorm to help remove food faster from my system but that stuff is wicked on an already on upset gut.

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    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue.   I have eaten a supposedly high lectin diet (I say supposedly because lectin content in these foods is greatly reduced by proper cooking and I eat very few of those foods raw, and even then, rarely!!) for years. My health has improved greatly on my whole foods plant forward diet. I have asked all my drs and a registered dietician about my diet, asked if eating such a high amnt of fiber might interfere with the digestion of any other nutrients and the answer has always been NO.     while doing the gluten challenge I did not eat ANY wheat germ (since it doesn't have hardly any gluten, and I was too sick from the bread and pasta to want to eat much anyway) I will NOT put that poison in my body again. That was a horrific experience and if this is what most celiac patients have to deal with, I am very sorry for them I don't care if I have celiac or NCGS I won't intentionally cause myself that much pain and suffering it's not worth it.  
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt,  Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract.  They can stimulate IgG antibody production as your blood test shows.   Even beans have lectins.  You've simply eaten too many lectins and irritated your digestive tract.   You may want to allow your digestive tract to rest for a week, then start on gluten in "normal" food, not in concentrated vital wheat gluten. This explains it well: Lectins, agglutinins, and their roles in autoimmune reactivities https://pubmed.ncbi.nlm.nih.gov/25599185/
    • knitty kitty
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    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding.   I will have my first appt with a GI dr on March 4th   I will not eat gluten again - at least not on purpose   they are going to have to come up with a test that doesn't require it. 
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