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

Cold Cuts?

PianoMan99

Recommended Posts

PianoMan99 Newbie
PianoMan99
Posted

I felt great the first 10 days I was on my gluten-free diet but then starting feeling badly again. I'm starting to think it's not a gluten-intolerance but figured I'd ask this question. I don't understand what caused it the only thing I can think of is cold cuts that I eat about once a week. I know that these sometimes have gluten in them but does anyone know the true likelihood? Thanks!

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

What brand of cold cuts are you eating. Are they deli sliced? Deli slicked meats are a risk for cross contamination.

rosbury67 Newbie
rosbury67
Posted
What brand of cold cuts are you eating. Are they deli sliced? Deli slicked meats are a risk for cross contamination.

I have bben buying deli meats @ Whole Foods they are guarenteed gluten free and actually taste good!

PianoMan99 Newbie
PianoMan99
Posted
  • Author
What brand of cold cuts are you eating. Are they deli sliced? Deli slicked meats are a risk for cross contamination.

Yes- directly from the deli.

Lisa Mentor
Lisa
Posted

Why don't you try some safe cold cuts, such as Hillshire Farms. They have a wide variety and I believe all are gluten free.

All Boar Head meats and cheeses are also gluten free.

ravenwoodglass Mentor
ravenwoodglass
Posted
I felt great the first 10 days I was on my gluten-free diet but then starting feeling badly again. I'm starting to think it's not a gluten-intolerance but figured I'd ask this question. I don't understand what caused it the only thing I can think of is cold cuts that I eat about once a week. I know that these sometimes have gluten in them but does anyone know the true likelihood? Thanks!

In addition to the great advice of others what are you putting on the cold cuts? Are you eating cheese or using condiments? Many of us have trouble with dairy at least at first and if you are still healing things like mustard and such can be a bit hard on the tummy. Also make sure you are using gluten-free toiletries and such, as we cut the massive gluten intake out of our diet many forget to cut it out of things like shampoos and such. I hope you get some relief soon.

JennyC Enthusiast
JennyC
Posted

Oscar Mayer (a Kraft foods global company) should list any gluten if used. As a write I am eating Oscar Mayer smoked turkey breast lunch meat and it has no gluten ingredients.

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

Celiac.com Sponsor (A8-M):


PianoMan99 Newbie
PianoMan99
Posted
  • Author

I must admit I have overlooked soap, shampoo, hand lotion, and facial cream. Is there a good comprehensive list anywhere of "safe" products to use?

ravenwoodglass Mentor
ravenwoodglass
Posted
I must admit I have overlooked soap, shampoo, hand lotion, and facial cream. Is there a good comprehensive list anywhere of "safe" products to use?

Your best bet is to go into the products section of the board. It is a common question. There are many that are safe but a great deal of products aren't. The main things to watch out for are wheat germ oil, Vitamin E which can be derived from wheat germ oil, the vehicles for scents and oats. Some companies will only use the latin terms though and rather than learn them all I just call the company with any new product.

Garneir Nurtitioneste has a new skin line that has a lot of gluten-free stuff. Dove is a company that will list wheat and oats clearly as will Suave. Unilever products will list clearly also from what I understand. There are of course others.

Oh and a couple things that took me a long time to have a 'duh' moment with, don't share your can opener with gluten eaters or pet foods and watch out for hidden gluten in things like drywall, mud and remodeling and craft supplies.

It can seem overwhelming at first but it does get easier.

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. Trish G
      - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Fiber Supplement

      Wow, that's alot of info, Thanks!!!! I had my intake with Nutrionist where we went over basics and then will have follow up where we will talk about all the questions I've come up with (including the fiber question and so many more). I'll talk to her about the info you provided as well. Thanks again (newbie here 😀)
    2. Hmart
      - Hmart replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Is this celiac?

      Hello again. Thank you for the responses to date. I have had several follow-ups and wanted to share what I’ve learned. About a month after my initial blood test and going gluten free, my TtG went from 8.1 to 1.8. I have learned that my copper is low and my B6 is high. My other vitamins and nutrients are more or less in range. After I glutened myself on 1...
    3. knitty kitty
      - knitty kitty replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Fiber Supplement

      @Trish G, I like dates, they have lots if fiber as well. But what I found helped most was taking Thiamine (in the form Benfotiamine which helps promote intestinal healing), Pyridoxine B 6, Riboflavin B 2, and magnesium, and Omega Three fats. The absorption of nutrients is affected by Celiac disease which damages the intestinal lining of the small...
    4. knitty kitty
      - knitty kitty replied to kpf's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      ttg iga high (646 mg/dl) other results are normal

      @kpf, Were you eating ten grams or more of gluten daily in the month preceding your antibody blood tests? TTg IgA antibodies are made in the intestines. Ten grams of gluten per day for several weeks before testing is required to provoke sufficient antibody production for the antibodies to leave the intestines and enter the blood stream and be measured...
    5. Trish G
      - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Fiber Supplement

      Thanks, I'm not a big fan of prunes but did add them back after stopping the Benefiber. Hoping for the best while I wait to hear back from Nutritionist for a different fiber supplement. Thanks again
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,346
    • Most Online (within 30 mins)
      7,748
    rolland mcclay
    Newest Member
    rolland mcclay
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Trish G
      Fiber Supplement

      By Trish G · Posted

      Wow, that's alot of info, Thanks!!!! I had my intake with Nutrionist where we went over basics and then will have follow up where we will talk about all the questions I've come up with (including the fiber question and so many more). I'll talk to her about the info you provided as well.  Thanks again (newbie here 😀)
    • Hmart
      Is this celiac?

      By Hmart · Posted

      Hello again. Thank you for the responses to date. I have had several follow-ups and wanted to share what I’ve learned. About a month after my initial blood test and going gluten free, my TtG went from 8.1 to 1.8. I have learned that my copper is low and my B6 is high. My other vitamins and nutrients are more or less in range. After I glutened myself on 10/24, I have been strict about being gluten free - so about a month. I have been eating dairy free and low FODMAP as well because it’s what my stomach allows. Baked fish, potatoes, rice, etc. Whole foods and limited Whole foods. I have continued to lose weight but it has slowed down, but a total of about 15 pounds since I went gluten free. Along with stomach pain, my symptoms included nausea, body and joint pain, a burning sensation throughout my body and heart rate spikes. I still have them but I have them less now. These are the symptoms that led to my doctor appointments and subsequent diagnosis. I also did the DNA screening and was positive. So, at this point, the answer is yes, I have celiac. I have two questions for this group. Any ideas on why my enteropathy was so severe (marsh 3B) and my TtG was so minimal? Is that common? Or are there other things to consider with that combo? And this recovery, still having pain and other symptoms a month later (7 weeks gluten free and 4 weeks after the glutening) normal? I’m going to continue down this path of bland foods and trying to heal but would love to understand the reasons for the long journey. I read so much about people who stop eating gluten and feel amazing. I wish that was my experience but it certainly hasn’t been. Thank you again!
    • knitty kitty
      Fiber Supplement

      By knitty kitty · Posted

      @Trish G,  I like dates, they have lots if fiber as well.  But what I found helped most was taking Thiamine (in the form Benfotiamine which helps promote intestinal healing), Pyridoxine B 6, Riboflavin B 2, and magnesium, and Omega Three fats. The absorption of nutrients is affected by Celiac disease which damages the intestinal lining of the small intestines where our nutrients are absorbed.  If you have constipation, where your body is rather pushing your food away and not interacting with it, the nutrients in the food are not being released and absorbed.  You can develop deficiencies in all the vitamins and minerals necessary for the body to function properly.   The B vitamins cannot be stored for long, so they must be replenished daily.  Thiamine B 1 stores can run out in as little as three days.  Constipation (or diarrhea or alternating) is one of the first symptoms of thiamine deficiency.  Thiamine needs magnesium, Pyridoxine B 6, and Riboflavin B 2 to make the intestinal tract function.  Thiamine and Niacin make digestive enzymes.  Thiamine provides the energy for nerve impulses to carry messages to the brain and back about digestion.  Thiamine provides the energy for the muscle contractions which move your food through the digestive tract. High calorie meals containing lots of starches and sugars can deplete thiamine stores quickly because more thiamine is required to turn them into energy.   Are you taking any vitamin and mineral supplements?  Correction of malnutrition is very important in Celiac disease.  Thiamine, the other B vitamins and magnesium will help with constipation better than adding more fiber.  What did your nutritionist recommend you take, besides just the fiber? The association between dietary vitamin B1 intake and constipation: a population-based study https://pmc.ncbi.nlm.nih.gov/articles/PMC11100033/ Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Association between dietary vitamin B6 intake and constipation: a population-based study https://pmc.ncbi.nlm.nih.gov/articles/PMC11584952/
    • knitty kitty
      ttg iga high (646 mg/dl) other results are normal

      By knitty kitty · Posted

      @kpf, Were you eating ten grams or more of gluten daily in the month preceding your antibody blood tests? TTg IgA antibodies are made in the intestines.  Ten grams of gluten per day for several weeks before testing is required to provoke sufficient antibody production for the antibodies to leave the intestines and enter the blood stream and be measured in blood tests. If you had already gone gluten free or if you had lowered your consumption of gluten before testing, your results will be inaccurate and inconclusive.   See link below on gluten challenge guidelines. Have you had any genetic testing done to see if you carry genes for Celiac disease?  If you don't have genes for Celiac, look elsewhere for a diagnosis.  But if you have Celiac genes, you cannot rule out Celiac disease. You mentioned in another post that you are vegetarian.  Have you been checked for nutritional deficiencies?  The best sources of the eight essential B vitamins are found in meats.  Do you supplement any of the B vitamins as a vegetarian? Deficiency in Thiamine Vitamin B 1 is strongly associated with anemia which can cause false negatives on antibody tests.  Fatigue, numbness or tingling in extremities, difficulty with coordination, headaches and anemia are strongly associated with thiamine deficiency.  Other B vitamins that contribute to those symptoms are Riboflavin B 2, Pyridoxine B 6, Folate B 9 and B12 Cobalamine.  The eight B vitamins all work together with minerals like magnesium and iron.  So your symptoms are indicative of B vitamin deficiencies.  You can develop vitamin and mineral deficiencies just being a vegetarian and not eating good sources of B vitamins like meat.  B vitamin deficiencies are found in Celiac due to the malabsorption of nutrients because the lining of the intestines gets damaged by the antibodies produced in response to gluten.    
    • Trish G
      Fiber Supplement

      By Trish G · Posted

      Thanks, I'm not a big fan of prunes but did add them back after stopping the Benefiber. Hoping for the best while I wait to hear back from Nutritionist for a different fiber supplement.  Thanks again
×
×
  • 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.