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- trents replied to lehum's topic in Super Sensitive People114.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories
Welcome to celiac.com, @Heavenly Flower! You're off to a good start but you can certainly branch out some. White rice is fairly devoid of nutrition. Baked potatoes with the skin (washed) would be a better choice for the starch unless, that is, you don't do well with members of the nightshade family. Yams or sweet potatoes would be even better because... -
- Heavenly Flower replied to lehum's topic in Super Sensitive People114.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories
I was just diagnosed with celiac disease after Thanksgiving. I can't imagine what all you had to do to get all the information you have, it just seems so overwhelming. I am still trying to figure it all out and don't know if the information I'm getting is correct. I have been eating only white rice and chicken breast, pork, or steak and fresh vegetables.... -
- Known1 replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications8FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions
I just read this article here on Celiac.com. For anyone interested in or following this thread, they may also want to read this article for additional insight: -
- Haugeabs replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications23Desperately need a vitamin D supplement. I've reacted to most brands I've tried.
For my Vit D3 deficiency it was recommended to take with Vit K2 (MK7) with the Vit D. The Vit K2 helps absorption of Vit D3. Fat also helps with absorption. I take Micro Ingredients Vit D3 5000 IU with Vit K2 100 micrograms (as menaquinone:MK-7). Comes in soft gels with coconut oil. Gluten free but not certified gluten free. Soy free, GMO free. -
- trents replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications8
FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions
@Known1, I submitted the following comment along with my contact information: "I have noticed that many food companies voluntarily include information in their ingredient/allergen label section when the product is made in an environment where cross contamination with any of the nine major allergens recognized by the FDA may also be likely. Even...- 1
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Welcome to celiac.com, @Heavenly Flower! You're off to a good start but you can certainly branch out some. White rice is fairly devoid of nutrition. Baked potatoes with the skin (washed) would be a better choice for the starch unless, that is, you don't do well with members of the nightshade family. Yams or sweet potatoes would be even better because of the beta carotene. Do you have issues with eggs and dairy? How about fresh fish? What about fresh fruit? There are also non gluten alternative grains like quinoa, buckwheat (not related to wheat) groats and sorghum that are sold by companies like Bob's Red Mill that can be used for hot breakfast cereals. Gluten free oats is also an option, though some celiacs can't do oats because the protein in them (avenin) is similar enough to gluten to cause a reaction. Gluten is found only in wheat, barley and rye.
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By Heavenly Flower · Posted
I was just diagnosed with celiac disease after Thanksgiving. I can't imagine what all you had to do to get all the information you have, it just seems so overwhelming. I am still trying to figure it all out and don't know if the information I'm getting is correct. I have been eating only white rice and chicken breast, pork, or steak and fresh vegetables. Gluten free pretzels and rice cakes to snack on. But that's about it cause I don't know what I can eat it's to overwhelming. I don't even know what symptom to look for for possible cross contamination cause I also have microscopic Colitis which has the same symptoms as celiac disease. I'm hoping at least being on this forum I can get information that will help me figure it all out. Sorry I am not able to help you and hope you get the relief you are looking for. -
I just read this article here on Celiac.com. For anyone interested in or following this thread, they may also want to read this article for additional insight:
-
For my Vit D3 deficiency it was recommended to take with Vit K2 (MK7) with the Vit D. The Vit K2 helps absorption of Vit D3. Fat also helps with absorption. I take Micro Ingredients Vit D3 5000 IU with Vit K2 100 micrograms (as menaquinone:MK-7). Comes in soft gels with coconut oil. Gluten free but not certified gluten free. Soy free, GMO free.
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@Known1, I submitted the following comment along with my contact information: "I have noticed that many food companies voluntarily include information in their ingredient/allergen label section when the product is made in an environment where cross contamination with any of the nine major allergens recognized by the FDA may also be likely. Even though celiac disease and gluten sensitivity are, technically speaking, not allergic responses, it would seem, nonetheless, appropriate to include "gluten" in that list for the present purpose. That would insure that food companies would be consistent with including this information in labeling. Best estimates are that 1% of the general population, many undiagnosed of course, have celiac disease and more than that are gluten sensitive."
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