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A Day In The Life...

JustLovely9216

By JustLovely9216
in Coping with Celiac Disease

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JustLovely9216 Rookie
JustLovely9216
Posted

When I first found out I had Celiac I kept wishing I could just peak into someone else

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tarnalberry Community Regular
tarnalberry
Posted

They don't really vary significantly from a gluten-filled day. Really...

JustLovely9216 Rookie
JustLovely9216
Posted
  • Author

They don't really vary significantly from a gluten-filled day. Really...

Agreed. But I didn't know that a few weeks ago :) All I knew was gluten seemed to be everywhere and I would never eat pizza or pasta again.

I would have been thrilled if someone would have just told me that tinkyada pasta tasted, basically, the same as my old wheat pasta. And as I said...I kept wishing I could just see into someone's life who was already "good" at being Gluten-Free...

This all might just be me though, maybe others won't share those feelings.

jackay Enthusiast
jackay
Posted

Before going gluten free and finding out what other food intolerances I had, I didn't want someone else's life, I just wanted to die. Luckily, I don't feel that way anymore (most days at least). I still have some healing to do so am positive it will get even better.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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