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

Gf Store?

Guest memoryofaspyn

By Guest memoryofaspyn
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest memoryofaspyn
Guest memoryofaspyn
Posted

Hello all, I have just been dx with Celiac, I have been shopping around and I am very disappointed with the stores we have, and how they are organized. every where i went they had gluten-free products mixed in with products that contained gluten, I spent an hour in the store and came out with 4 things.

Have any of you thought of opening a store in your area? And if so how would you go about doing something like that, I am so new to this condition, and it is so confusing, it would be so nice to just go into a store and know that everything in it was something you could buy. :D

Thank you so much!!

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

Once you get used to the layout, you'll probably find it easier. (I like knowing "where do I go for pasta? the pasta aisle" is the same gluten-free or not.) Some stores do have a gluten-free aisle, though. (I saw one like that near Detroit.)

Guest Nukapai
Guest Nukapai
Posted

Opening a store would be a great idea. Would be good to have a "special diet" store where one section was "egg free", one "gluten free", one "lactose free" or something along those lines.

There are of course "health food" stores, but they are not always good for getting fresh things...

Pegster Apprentice
Pegster
Posted

I love Trader Joes if you have one near you. They provide a brochure filled with gluten free foods that they sell. Their prices are great. TJ just came out with new Brown Rice pastas (penne and spaghetti) that are around $1.60. They also have gluten-free frozen waffles, rice crackers, Brown Rice bread, etc. Regular grocery stores tend to have rice pasta, Kozy Shack pudding, Kraft products which are clearly labelled, Kitchen Basics soups (they come in a box and are great for recipes), etc. etc. I spend twice as long shopping as I used to. Remember that a lot of mainstream foods are gluten free, but just aren't labelled that way.

jen-schall Rookie
jen-schall
Posted

larger chain health-food/organic-focused stores tend to have good selections. Around Chicago, for example, there is Whole Foods. Around Indianapolis there is Wild Oats. If you don't know of one, you might want to google "gluten free" and the name of your town.

Also, there are a ton of gluten-free stores online. this, at first, doesn't seem nearly as convenient or nice as a grocery store down the street, but you get used to it... I buy bread from www.ener-g.com, and doughnuts and muffins from www.kinnikinnick.com, and there are so many gluten-free sellers that I still haven't visited all their sites! I really do have to plug kinnikinnick... I practically cried the first time I had their food, because it tastes REAL. the same goes for Ener-G bread. even a 12 year old non-gluten-free kid had it and said it tasted "regular."

also, there is a Gluten-Free Market in the northern suburbs of Chicago, and it's online as well, at www.glutenfreemarket.com. they have ALL kinds of stuff, and they do online orders. take some time to browse at these places and you should really feel better. hope this helps you, because for me, it made all the difference! :)

Archived

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

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


  • Member Statistics

    • Total Members
      131,692
    • Most Online (within 30 mins)
      7,748
    Linda M Rush
    Newest Member
    Linda M Rush
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.