Jump to content
  • 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):

Standard Process Supplements/vitamins


therearemiracles

Recommended Posts

therearemiracles Newbie

I'm new here.

I'm know now after 3 years of Ulcerated Colitis I'm allergic to gluten. Being gluten intolerate doesn't help with UC and I don't know if there's a strong connection there, I'm guessing yes. It's only been two days off gluten and my gut doesn't kill when just breathing. Although, I had a blood test that was negitive to celiac. I believe the test was inaccurate.

I take Standard Process supplement but they have oat flour, defatted wheat germ, nutrional yeast in some of the products I tate, don't you think even the smallest amount would affect me?

If so, is there a multi that you can recommend that I can take that's gluten free?

Thank You


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



Celiac.com Sponsor (A8-M):



Guest digmom1014

I'm glad your feeling a bit better! If I were you I would not take the oats, etc. brand anymore. Several people on this board seem to be affected by oats. I have only been gluten-free 4 months and eliminating any questionable items seems to have helped.

I take I take One-A-Day for Women. The pharmacist looked it over for me and then made a call. It is gluten-free. He also looked at the Target brand and thought it looked okay but, couldn't get anyone on the phone, so for now I am using the brand name.

babysteps Contributor

my husband's chiropractor sells standard process products and they were a bit clueless when I asked about gluten-free. Also many of their products have barley grass (which many supplement makers seem to consider gluten-free, but call me crazy...)

anyway, I have found success with the TwinLab "Allergy Multi Caps" (after trying some other gluten-free multi's that still did something weird to me). The vitamin expert at our local health food store helped me find these. They do not say gluten-free on the package, but he called and checked with the company and they are indeed gluten-free. I do take them *with* meals as directed, that also helps - and although it says you can take up to 6/day (2 each at 3 meals), I take 3/day (2 at breakfast and 1 at lunch) because that seems to work for my system. Any new vitamin, I would consider 'working up' to the dose to find what works for your system.

good luck! hopefully you will be feeling better & better.

GlutenGalAZ Enthusiast

I take Nature Made Multi Complex. They are labled gluten free.

Good luck.

Archived

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

  • 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. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

    Zuke
    Newest Member
    Zuke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...