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Food Storage

been1711

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been1711 Newbie
been1711
Posted

This is the first time I've posted on here, though it's been about a year and a half since I was diagnosed with Celiac Disease. Between a book called The Shopping List and online searches I've been able to stay gluten-free for the most part, or at least when I did have a problem I've usually been able to trace it back to something. There have been exceptions to this however, and I began to see a pattern which may or may not be my imagination, so I was wondering if anyone had any ideas.

I seem to have problems when I use condiments (French's Mustard, Heinz Ketchup) that are almost gone - near the bottom of their plastic containers. I don't know if they pick up something after being in the refrigerator a certain length of time, or if something settles near the bottom, or if there's some kind of residue from the plastic which builds up after awhile. Or - as I said - if it's just my imagination and something else entirely. Does anyone have any ideas?

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      My journey is it gluten or fiber?

      By olivia11 · Posted

      This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too color coding and baking G F first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too color coding and baking G F first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too color coding and baking G F first makes a lot of sense.   You are not confusing yourself  you have got it right. Thiamax (TTFD) plus a B-complex, and if you want benfotiamine, the Life Extension formula covers that at ~100 mg.
    • olivia11
      My journey is it gluten or fiber?

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      High fiber can definitely cause sudden GI distress especially if it’s a new addition but accidental gluten exposure can feel similar. Keeping a simple food/symptom log and introducing new gluten-free foods one at a time can really help you spot the pattern. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense. This is really helpful  I had not considered sugar alcohols or inulin as triggers. Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense.
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      suggest gluten free food

      By olivia11 · Posted

      Thanks for asking  I’m mainly looking for gluten-free staples and snacks. Any recommendations for brands or go-to items would be appreciated.
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