What Can I Not Eat?

[pugluver31902]

I am newly diagnosed, and there seems to be conflicting information everywhere. I bought several celiac books, and got a book from the dietician and one from my doctor. In every book there seems to be different things listed not to eat. In one is says caramel color is ok. In another it says its not. One says hydrolized vegetable oil is ok, another says no. How do I know what not to eat?

[CarlaB]

The problem with books is that things change and the info in them becomes outdated.

Start out with the basics that you know you CAN eat: meat, eggs, fruit, veggies, nuts, rice and potatoes. This way you have food!!

Then research the things you like and look for replacements. Tinkyada is a favorite for pasta around here.

Carmel color in the US is fine.

[pugluver31902]

Would the label say if it was manufactered outside the country?

[CarlaB]

Would the label say if it was manufactered outside the country?

I think that typically it would.

Most of us check out each product individually and don't just go by the label. We'll either ask the manufacturer, or the other people here. There are also some lists available, I'm sure someone else will post how to get them, I'm not sure.

Some manufacturers clearly label, like Kraft. It's very easy to buy a Kraft product because the label will clearly say "wheat" or "barley."

Nini has a newbie kit that makes it easier to sort out in the beginning. You can either wait for her to post on this thread (I'm sure she will) or do a member search and download it from her website.

Keep asking!! That's how we learn. It becomes easy. I know that's hard to believe, but eventually it's second nature.

[pugluver31902]

Thanks so much for the info. Its just so hard! I found Amy's rice crust pizza which I thought would be ok, but when the company was called, they dont garuntee that its gluten free due to cross contamination. Argh!

[happygirl]

Just so you know, according to the FDA food labeling law that took effect in 2006, ALL labels from US companies (which are most, unless they are specialty asian or other foods) MUST declare if they have any of the 8 main allergens, which includes wheat. Doesn't identify gluten per se, but it WILL list if there is wheat---by law.

Many companies, like Kraft, take it a step further, and will identify all sources of gluten very clearly. Many other companies do as well, but some publicize it better than others. When in doubt, call.

Also, check out the lists on www.celiac.com.

Check out the book I have listed in my signature (2006)...it has a great list of celiac myths, including food ingredients, etc.

Hope this hlps!

[pugluver31902]

Thanks so much. I actually have the hidden epidemic book. I finished it last night. Your right, it is very good!

[CarlaB]

I eat the Amy's pizza with no problems. I know some people have problems with Amy's, and I do with some of their stuff, but not the pizza. Some things are trial and error. I do eat many things that also have wheat products processed in the facility. However, most of what I eat is whole food - meat, veggies, eggs, etc. -- so the processed stuff is not an every day thing for me.

[zansu]

I also eat Amy's Pizza, and sometimes I put Hormel pepperoni on it. Makes it a bit more palatable. It's really about on a par with ball field pizza -- and we all know how good that isnt'. I've got to try one of the recipes for pizza crust from this board. The extra price and lower quality of the pre-fab gluten-free stuff is starting to kill me. So I guess maybe cooking from scratch won't

[lovegrov]

Here's what I do for pizza now. OK, it's not real pizza but neither is most gluten-free stuff. I take corn tortillas and bake them until just starting to crisp. Remove and brush some olive oil on them. Cover with a commercial pizza sauce (all that I've looked at have been gluten-free) and then add cheese and whatever else you want. Bake until it's the way you like it. Very inexpensive.

Whole Foods pizza crusts are pretty good. You add your own ingredients. Or make your own.

richard

[Guest nini]

here I am...

initially, stick with foods that are naturally gluten free, plain meats, fresh vegetables and fruits, starches like potatoes and rice, alternative grains like quinoa, teff, millet, buckwheat, amaranth, nuts and seeds, dairy if you can tolerate it, herbs and spices to season (McCormicks will clearly label) salt and pepper... you don't have to have bland food, just more food closer to the way nature intended it.

for my newbie survival kit simply click on the link to my website in my signature below and scroll to the bottom of the page for the newbie survival kit, I have it in a zip file or the individual files to download. It's free.

[pugluver31902]

Thanks for the pizza ideas! I will check out the newbie survival kit!

[happygirl]

pug, I'm happy you thought the book was great..I keep putting it on the shelf but I keep taking it back out to reference all the time! I might as well just keep it out!

I second the vote for Whole Foods pizza crusts....wow, how did i live for 2 years gluten free before discovering them?!!!!!!!!

[pugluver31902]

Im gonna have to try those pizza crusts then! Do you buy them fresh at the bakery, or frozen?

[happygirl]

Most whole foods has a section of their own (store brand, made in a gluten-free facility) gluten-free products...in the back, near the bakery. They are fresh. I take them home and freeze them. I also cut them in half and freeze them...sometimes I don't need the full one. I make all kinds of things with it...including lot of appetizers. mmm now i'm hungry

[pugluver31902]

Im defenitly going to try them. The whole foods near me has a celiac support group that meets there this Thursday, so I will pick up the pizza crust while Im there!

[num1habsfan]

Its much easier to find what you CAN eat than what you cant (just because the CANT outnumbers the CAN so much). Look around on the internet and it wont be very hard to find lists of safe stuff. What I did for myself took me months, but its completely worth it. I took one of those Little Fat Notebooks, and I have EVERYTHING I've come across that I can eat from all kinda of sources, and that includes the ingredients that I dont even know what they are or how to say them . I carry that thing with me EVERYWHERE!

Hope I help somehow

~ lisa ~