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Passover Is In 3 Weeks

cycler

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cycler Contributor
cycler
Posted

The stores already are selling Passover products and for those who don't know - most of what is sold has no wheat, corn or rice. As I mentioned once before, Manishewitz has a complete line of Gluten Free products and on their site there is a complete list.

BUT - you need to be careful - if it has Matzoh Meal or Cake Meal that is from wheat.

Almost all Macaroons and Candy are Gluten Free and even Gefilte Fish is now available Gluten Free and Egg-Free (It's an acquired taste but I bought 2 different brands last year and they weren't bad).

In the kosher stores in Brooklyn, NY the last 2 years they also had Gluten Free cookies and Crackers Kosher for Passover.

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Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

WHERE did you find gluten-free gefilte fish??????!! What brand is it? (And does it taste any good?) I miss gefilte fish so much!

I just stocked up on Manischevitz Kosher-for-Passover gluten-free egg noodles!!! But as cycler said, read the labels! A lot of stores put out a lot of Manischevitz products around Passover, assuming if it says Manischevitz, then all the Jews will buy it, when in fact, only the officially Kosher-for-Passover stuff has any chance at all of being gluten-free.

Incidentally, if you don't have an Asian store near you, this is your chance to stock up on potato starch!

cycler Contributor
cycler
Posted
  • Author
WHERE did you find gluten-free gefilte fish??????!! What brand is it? (And does it taste any good?) I miss gefilte fish so much!

I bought it in Pathmark but it was also available in Brooklyn. I don't remember the brand but there were two of the major ones - Rokeach or Manishewitz and each had two varieties (one was "Gourmet"). I feel so dumb because last year was the second year I bought it and BOTH TIMES I forgot to write down the name of which one was the best!

They really aren't bad - not like Grandma's of course (my grandmother did her own from scratch) but definitely edible. They add a lot of peppper to compensate so they are pretty spicy. I also wasn't able to get horseradish before because of my concern about vinegar but now I think it will be ok so if you add the horseradish it probably will taste even better.

Clark Bent as Stupor-Man Contributor
Clark Bent as Stupor-Man
Posted

cycler, which brand of gefilte fish is egg-free?

WHERE did you find gluten-free gefilte fish??????!! What brand is it? (And does it taste any good?) I miss gefilte fish so much!

don't know if I've ever heard anyone saying they miss gefilte fish that much... but I'm only half-jewish so maybe that's why I don't quite share your affinity for it ;) ... as for a brand that is gluten-free, I think one brand is Rokeach... I was eating some last year after going gluten-free but stopped because I think it had egg in it... it tastes pretty good as far as gefilte fish goes, didn't seem any different than other gefilte fish I had before so I'd expect that you would like it

cycler Contributor
cycler
Posted
  • Author

I just remembered - Kedem is Gluten Free and Egg Free and has 2 varieties but there is also another brand which is both also.

melie Apprentice
melie
Posted

Has anyone tried the gluten free oat matzos from England? I ordered a box, and they are breathtakingly expensive, but I figured they are worth it because I won't be morbidly depressed missing my Hillel sandwich on Pesach! In fact, my last ''gluteny'' meal was Passover of last year, sniff!

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    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      So, essentially all of the nutrition in the food we eat is absorbed through the villous lining of the small bowel. This is the section of the intestinal track that is damaged by celiac disease. This villous lining is composed of billions of finger-like projections that create a huge amount of surface area for absorbing nutrients. For the celiac person, when gluten is consumed, it triggers an autoimmune reaction in this area which, of course, generates inflammation. The antibodies connected with this inflammation is what the celiac blood tests are designed to detect but this inflammation, over time, wears down the finger-like projections of the villous lining. Of course, when this proceeds for an extended period of time, greatly reduces the absorption efficiency of the villous lining and often results in many and various nutrient deficiency-related health issues. Classic examples would be osteoporosis and iron deficiency. But there are many more. Low D3 levels is a well-known celiac-caused nutritional deficiency. So is low B12. All the B vitamins in fact. Magnesium, zinc, etc.  Celiac disease can also cause liver inflammation. You mention elevated ALP levels. Elevated liver enzymes over a period of 13 years was what led to my celiac diagnosis. Within three months of going gluten free my liver enzymes normalized. I had elevated AST and ALT. The development of sensitivities to other food proteins is very common in the celiac population. Most common cross reactive foods are dairy and oats but eggs, soy and corn are also relatively common offenders. Lactose intolerance is also common in the celiac population because of damage to the SB lining.  Eggs when they are scrambled or fried give me a gut ache. But when I poach them, they do not. The steam and heat of poaching causes a hydrolysis process that alters the protein in the egg. They don't bother me in baked goods either so I assume the same process is at work. I bought a plastic poacher on Amazon to make poaching very easy. All this to say that many of the issues you describe could be caused by celiac disease. 
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

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    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
    • trents
      Accuracy of testing concerns

      By trents · Posted

      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal. 
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