Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Amy's


rpf1007

Recommended Posts

rpf1007 Rookie

I know that Amy's has had cc issues...but I was wondering if anyone got sick from their gluten-free frozen mac and cheese? I have eaten it a few times since going gluten-free (about 4 weeks ago) with no problem and then I ate it yesterday (and nothing else was suspect) and I was so sick this morning and I have been feeling really terrible all day. I'm really careful and there was nothing else suspect in the last few days.

Rachel


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



Celiac.com Sponsor (A8-M):



Morrisun Newbie

I'm addicted to Amy's mac and cheese, and so far I've never had a reaction to it.

ravenwoodglass Mentor

Sounds like you got a 'winning' roll on the roulette wheel. I ate a lot of this companies food for the first couple of years and ran in to the same sort of thing. I now pretty much avoid their products because of the CC risk. Myself I don't like to play roulette and although the convience was great it just isn't worth the risk to me. I am just way to sensitive to CC issues.

Guest digmom1014

I didn't get sick from the actual food but, my brain got sick when I checked the fat content! I have been gluten-free since Jan. and have been eating these frozen meals as go to's and not checking the fat content-I figured they didn't get me sick, are vegetarian so... well-live and learn! Back to basics for me!

Sarah

-can't believe I have been gluten-free almost 2 months! (it does get easier, as you all said!)

Morrisun Newbie

I wanted to add, I can't tolerate the Amy's enchiladas. However, I don't know if it's due to CC or because the food is extremely greasy!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - lmemsm posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      bread

    2. - Scott Adams replied to MMeade's topic in Coping with Celiac Disease
      6

      Gluten Allergy

    3. - Rejoicephd replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      33

      Struggling to get into a good pattern

    4. - FayeBr posted a topic in Coping with Celiac Disease
      0

      Major Glutening

    5. - knitty kitty replied to MMeade's topic in Coping with Celiac Disease
      6

      Gluten Allergy


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,424
    • Most Online (within 30 mins)
      7,748

    DesireeDawn
    Newest Member
    DesireeDawn
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • lmemsm
      Wanted to tell someone, I finally made an edible gluten free bread.  It took me several hours to make and it didn't taste like what I was trying to make, but it did taste like a bread.  Was looking all over for bread machine recipes and I ran across this one on the Internet:  https://www.snapcalorie.com/recipes/gluten_free_oat_challah_bread_machine.html  Used it as a starting point, but I swapped out the tapioca with arrowroot and the xanthan gum with guar gum and glucomannan.  I also made it using the gluten-free pizza mode on my Panasonic bread machine and then took the batter out and put it in a bread mold to give it some shape.  I let it rise another 20 minutes and baked it at 350 degrees Fahrenheit for 20 minutes in the oven.
    • Scott Adams
      The concept of "over-methylation" as a common clinical condition is not supported by mainstream medicine. While methylation is a crucial biochemical process, the idea that people frequently become "over-methylated" and that this is linked to B6 deficiency is a speculative theory, not an established fact. 
    • Rejoicephd
      Oh cool! We have similar stories! I’m a microbiologist with an interest in metabolism. Been getting more and more fascinated by nutrition in recent years.    I will check out your blog . Thanks !
    • FayeBr
      Hi to all I am 4 years Celiac now. I have Ataxia too from gluten and it’s been a major learning curve and adjustment. But my query is about a recent set back. I was Glutened and started an OTC medicine to cope with a symptom. It stated it was free from gluten specifically. But in the following weeks I was getting more ill and couldn’t fathom what was wrong. I had gastritis which is awful and lots of other neuro and body symptoms that I get when Glutened. I always find it difficult to think straight too because of the brain fog and fatigue so this wasn’t helping me think logically. And then the lightbulb moment of the medication. I emailed the company in my gluten haze (by this time the symptoms were awful and reminded me of my pre gluten free days) and they responded saying although it states ‘this product does not contain gluten’ they could not guarantee it didn’t have gluten in it from manufacturing processes etc etc. I stopped it just over 2 weeks ago. I had been taking it for 6 weeks. So in the last few weeks I have started to improve from being bedridden with fatigue and aches/pains,  gastritis, abdominal pain and GI problems, brain fog, mental health symptoms, pins and needles, migraines and much more to just about functioning. I feel I have done so much damage to my body and it’s such a set back. But my question is has anyone else had a major episode like this and how long did it take to recover? I still have symptoms now and it’s been over 2 weeks. I’m afraid I have made my Ataxia worse and the panic attacks and anxiety are through the roof. I’d forgotten what that was like. But any thoughts or experiences would help. Thank you. 
    • knitty kitty
      @MMeade, People who get over-methylated are frequently low in Pyridoxine Vitamin B6.  Pyridoxine helps regulate the methylation process so it doesn't run amok.  P-5-P is the active form. All eight essential B vitamins work in concert together.  Just taking one or two can throw the rest out of balance.  If you have malabsorption as occurs in Celiac, then all the B vitamins will be poorly absorbed.  Taking a B Complex in addition to extra thiamine (Benfotiamine) is safe.  The B vitamins and Vitamin C are water soluble.  Any excess is urinated out.  I took a B 50 Complex twice a day to increase absorption.   Try taking Magnesium Threonate (Neuro-Mag by Life Extension).  Magnesium Threonate can get into the brain easily.  The brain needs magnesium, too, but other forms don't cross the blood-brain barrier as well.   The first time I took Magnesium Threonate, it felt like my brain relaxed.  I highly recommend it.   How's your Vitamin D level?  
×
×
  • Create New...