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Could You Guys Help Me On My Learning Curve?

pandaman

By pandaman
in Coping with Celiac Disease

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pandaman Rookie
pandaman
Posted

Ok so im avoiding the basics, avoiding the night shades but seem to get glutened now and then still.

My latest debacle was vinegar(so many things have vinegar in them :() and fish balls, flour used in the process.

Seems like it never ends just when im getting better I get hit again.

Anyways in the nightshade family I still eat tomato sauce is that considered a tomato?

How about corn starch?

Any other hidden gluten surces should I watch out for? I look at labels and so many weird ingredients in eveything makes me confused.

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psawyer Proficient
psawyer
Posted

I'm not sure where to start.

Tomatoes are in the nightshade family. Any genuine tomato sauce will have tomatoes which are nightshades.

Nightshades do not contain gluten. Some people with celiac disease are also intolerant to nightshades.

Nightshades include tomatoes, potatoes, tobacco, and most peppers (but not black pepper).

Corn starch is safe. If you see the single word, "starch," it is corn starch.

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Rya Newbie
Rya
Posted
Ok so im avoiding the basics, avoiding the night shades but seem to get glutened now and then still.

My latest debacle was vinegar(so many things have vinegar in them :() and fish balls, flour used in the process.

Seems like it never ends just when im getting better I get hit again.

Anyways in the nightshade family I still eat tomato sauce is that considered a tomato?

How about corn starch?

Any other hidden gluten surces should I watch out for? I look at labels and so many weird ingredients in eveything makes me confused.

Everybody gets glutened while they're learning, I'm fairly certain. I'm over a year into this and just got some tonight : (.

I think starting with foods that are naturally gluten-free is the best thing to do. Unless you are intolerant to nightshades, I wouldn't avoid them. They are nutritious foods.

If you're anxious to get a handle on this (I can relate) Google some things in your kitchen like spices, ketchup, etc - most of the time a post from this forum will pop up.

As far as hidden gluten goes, wheat is the biggest culprit. As wheat is one of the eight major allergens, it is required to be clearly listed on the ingredients and in the contains statement.

After wheat, there are ingredients such as yeast extract that contain barley. Barley is not a major allergen and does not have to be listed. I suggest visiting the parent website: https://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html. If you scroll all the way down, it gives the list of hidden ingredients to watch out for.

Purely a sidenote, since the law changed about labeling allergens, I haven't found any problems with these ingredients provided the product is made in the U.S.

Hope this is helpful.

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