Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1):


Archived

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

u396

What About Millet?

Recommended Posts

My husband is a celiac newly diagnosed by endoscopy etc. We are in FL for 3 months and can't seem to find any bread products that don't contain millet. We've been to 2 health food stores and they say these are okay. In MA I was able to get french rolls, bread, doughnuts etc. made from rice flour. With those products he has been symptom free. What about mail order ofr bread.

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


About Millet. . .as far as I know it's "see how you do with it." Some people don't react well to it and others are fine with eating it. I personally don't eat it.

A great company to mail-order from is Kinnikinnick. They have the best tasting products. I used to mail-order their products until a local store here startd carrying them. If you like them try and get your stores to order them.

http://www.kinnikinnick.com/

They are Canadian but ship to the states (I am in Georgia). There are 3 Celiacs in my family and we all reccomend their products. I eat the english muffins everyday.

Share this post


Link to post
Share on other sites

Millet itself is OK but stay far away from Deland millet bread (which I think is made and sold in Florida). It's been tested more than once and has had tons of wheat.

richard

Share this post


Link to post
Share on other sites

I ask myself the same question at every meal, "what about _____?" I don't eat millet because it's not allowed in the specific carbohydrate diet I follow. This diet is more restrictive than gluten-free. The reason it's more restrictive is because wheat gluten may not be the sole root cause of celiac disease. The sinister thing about celiac disease is that the foods which are the underlying culprits may not generate any symptoms for a long time. ie., you can be symptom-free for a long while, but your diet is creating inbalances of bacteria, toxins, etc. that lead to allergic reactions with other foods. For instance, I ate lots of wheat bread for years and had no problems with it. But all the while, I was becoming progressively more allergic to more and more kinds of other foods. When I went on the SCD, many of these allergies disappeared. For instance, after several weeks, I was able to eat lean, high quality steak. Before going on the SCD, one bite and I'd be agonizing in the bathroom within minutes. Amazing! And by the way, everybody's allergies are different. The question is, what foods are causing the allergies? Again, you can be tolerant of something that makes you allergic to something else. That's what's so sinister about celiac disease.

The specific carbohydrate diet is well-balanced and healthy. So why not do it instead of just gluten-free? It seems to me that you're more likely to improve with the SCD, although it's harder to follow. For more information, read "Breaking the Vicious Cyle: Intestinal Health Through Diet" by Elaine Gottschall. In it, she has a section called "The Celiac Story" where she chronicals the gluten-free diet. Essentially, she argues that the gluten-free diet is the typical doctor's hammer, for which everything looks like a nail. Relapses are "all-too-common," she says.

I'd love to eat millet. But because it's not allowed in the SCD, I believe, in the long run, it would push me further down instead of building me up. The reason it's not allowed is very logical. Not enough space to explain here. Read the book.

Share this post


Link to post
Share on other sites

I've been eating the millet bread made by "Food For Life" and so far so good.

I had tried some of their rice flour breads, but I found they didn't toast well, and the millet really does (for me).

Good luck!

Share this post


Link to post
Share on other sites

Hi

None of the store-sold bread in Florida is gluten-free---in fact, the Whole Foods where I shop now has a huge sign saying this about millet bread sold in Florida. There might be small bakeries around that make gluten-free bread but in four years, I've not found anything.

I'm one of those celiac's who can't eat millet; three tries, three trips to the ER. My physician says that I just happen to be allergic to it. My advice is that if you're going to try it, start very very small. It takes about six hours before eating millet until I get sick and then I'm violently ill (to the point of hallucinating) for a day or more. So small doses might be the way to go.

Share this post


Link to post
Share on other sites

Millet itself is gluten-free, but there are a NUMBER of breads made with millet (many which say wheat free) which are not GLUTEN free. Be careful reading the labels.

Share this post


Link to post
Share on other sites
I've been eating the millet bread made by "Food For Life" and so far so good.

I had tried some of their rice flour breads, but I found they didn't toast well, and the millet really does (for me).

Good luck!

:D I saw a Food For Life store here in Queensland, Australia last week as we were driving by, after buying groceries (always the way isn't it?)

I'm so excited to find a good gluten-free store that may be ok for us lot...celiacs. ;)

I'll have to go and have a look in there next time. It's not always easy to find a large variety gluten-free foods here.

Thanks for the tip.

Share this post


Link to post
Share on other sites

I tried the gluten free millet bread. Thought I found the new answer to sandwitches. The first time I ate it no problems, the second time I tried it I got violently ill (within and hour). It affected me differently than gluten though. It caused me to vomit violently, something I haven't done in years.

Share this post


Link to post
Share on other sites
A great company to mail-order from is Kinnikinnick. They have the best tasting products. I used to mail-order their products until a local store here startd carrying them.

I'd love to try them. What is the store?

Thanks!

Share this post


Link to post
Share on other sites

I work at a health food store, and I read the ingredients on the food for life millet bread, and it has Rye flour as one of the ingredients...

Share this post


Link to post
Share on other sites

I've had millet in it's natural form, not in bread. I made stuffed peppers with it and tonight used it in place of barley when I made split pea soup. I've never tried the bread, but the millet itself used as I have used it, is great and my ultra sensitive self has had nothing but a quiet tummy. :D

Share this post


Link to post
Share on other sites

I haven't had millet in a while and don't remember if I was ok with it or not. So many things were going on at the same time. I was also using quinoa but remember that something started to make me sick so I stopped both. a few months I started using quinoa again but started to feel sick afterwards so that's I took that off the list.

Share this post


Link to post
Share on other sites