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

Nana's Cookies Problem


MPARANA

Recommended Posts

MPARANA Newbie

I tried going gluten free once before and ran in to problems plus my biopsy came back negative so I thought I did not have a problem. I now see that that doesn't always mean that you aren't gluten intolerant. I have once again gone gluten free (2 weeks in) and I am so so constipated. I remembered back to the last try at this and Nana's gluten free cookies caused extreme gas and bloating and constipation. This time I do not have the gass pains but I am wondering if this horrible constipation is not from the cookies. Has anyone else had problems with these?

Thanks a million

Melanie


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



Celiac.com Sponsor (A8-M):



modiddly16 Enthusiast

Are you sure that you're getting the No Gluten Nana's Cookies? there are some normal ones, some No Wheat and No Gluten............just because it says No Wheat doesn't mean that there isn't gluten in it and sometimes this easily missed? I eat the No Gluten ones with no problems, but everyone is different

MPARANA Newbie

I am absolutely sure they are the no gluten chocolate. Maybee their ingredients are just too dense.

Melanie Parana

dbmamaz Explorer

I did seem to be constipated at first when i quit gluten - i think it was just because my body had adjusted to what gluten did to me and tried to make my stools harder, if that makes sense. It seemed to wear off.

I also had a very bad reation to tapioca, which is in almost every gluten-free product. You could also have other food issues - like chocolate. I turned out to have a TON of food allergies, I never would have figured it out becasue i was allergic to everything i ate, almost. So just because you are having other issues, doesnt mean you arent celiac.

gfprof Newbie

You know, I bought one of those Nana's No Gluten cookies the other day, all excited, then cursed like a sailor when I read the "manufactured in a facility that also processes wheat" disclaimer. I didn't eat it, so I can't say for sure one way or the other, but cross-contamination might be a possibility.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,011
    • Most Online (within 30 mins)
      7,748

    LilianAlex
    Newest Member
    LilianAlex
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • ShariW
      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My cupboard now holds gluten-free baking flour, tapioca flour, rice flour, almond flour, gluten-free oats, gluten-free grits, gluten-free cornmeal, and a few gluten-free baking mixes for occasional use. On the odd occasion when we have pasta, it is gluten-free - nobody notices the difference in the "new" lasagna. I have found several good recipes that are gluten-free and everyone loves them. A family favorite is the Tarta de Santiago, a naturally gluten-free treat made with almond flour.
    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • Create New...