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Mozzarrella Suggestions For Super Sensitive One?

oceangirl

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oceangirl Collaborator
oceangirl
Posted

Hello all!

Been a long while since I've been here; it's nice to read a few posts. I think I've asked this before, but, any super sensitive people able to recommend a mozzarella cheese that is gluten (and soy) free?

Thanks so much!

lisa

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gary'sgirl Explorer
gary'sgirl
Posted

I haven't used mozzarella too often since going gluten free, but do some have gluten? I always buy the big bricks or the string cheese for my kids, but I didn't really think that mozzarella would be at a higher risk for having gluten. Non of the ingredients in the ones that I have bought have been anything that I would think of as containing gluten, just milk, salt, and enzymes, and sometimes I see that some contain vinegar.

Now I'm curious!

lovegrov Collaborator
lovegrov
Posted

I've never seen a mozzarella that has gluten. And soy would have to be listed.

richard

oceangirl Collaborator
oceangirl
Posted
  • Author

Thanks both of you!

lisa

jerseyangel Proficient
jerseyangel
Posted

Hi Lisa, nice to see you back :D

I stick with Kraft--I use both the shredded and the sticks often. Polly-O is also Kraft. I find with them you can trust the label.

oceangirl Collaborator
oceangirl
Posted
  • Author

Hey, Patti! Thank you! I will try Kraft then!

Hope you are well!

lisa

gary'sgirl Explorer
gary'sgirl
Posted

I really am curious - has anyone come across a mozzarella that might have gluten or be cross contaminated? I have to be really careful. My kids and I are very sensitive to CC. We can't eat anything that has been in a facility that processes gluten foods and even some that just use grains that only would have come into contact at harvesting has caused problems for us.

All that to say - if you know of any cheese that might be a problem I would really appreciate the info, so that I can be careful.

Thanks!

~Sarah

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oceangirl Collaborator
oceangirl
Posted
  • Author

Sarah,

The reason I asked is not because I'd eaten some and had trouble. I am 5 years in, highly sensitive and eat very little that I do not make myself from whole foods (not meaning the store... meaning whole, natural foods not processed in any way.). The only cheese I've been eating since I put dairy back in 2 years ago is Cabot cheddar cheese- NO problems. But I literally eat NO processed food (even if it says "gluten free") unless it comes from a gluten free facility or if I've checked with other super- sensitves on here who I know have reactions similar to mine. (For me, JerseyAngel is one of those people!)I also eat almost NO grains with the exception of corn and rice VERY occasionally. (I've started to have some issues with them, too- 5 years in!)

Anyway, I'm craving some mozzarella, so I'm going to look for some from Kraft as Patti suggested- a company whose nuts I eat with no problems.

good luck to you!

lisa

gary'sgirl Explorer
gary'sgirl
Posted

Sarah,

The reason I asked is not because I'd eaten some and had trouble. I am 5 years in, highly sensitive and eat very little that I do not make myself from whole foods (not meaning the store... meaning whole, natural foods not processed in any way.). The only cheese I've been eating since I put dairy back in 2 years ago is Cabot cheddar cheese- NO problems. But I literally eat NO processed food (even if it says "gluten free") unless it comes from a gluten free facility or if I've checked with other super- sensitves on here who I know have reactions similar to mine. (For me, JerseyAngel is one of those people!)I also eat almost NO grains with the exception of corn and rice VERY occasionally. (I've started to have some issues with them, too- 5 years in!)

Anyway, I'm craving some mozzarella, so I'm going to look for some from Kraft as Patti suggested- a company whose nuts I eat with no problems.

good luck to you!

lisa

Lisa, Thanks for the reply, I appreciate it.

I am very careful too. I don't eat anything packaged or processed other than I just started trying brown rice a little and I have had Tinkyada pasta a couple of times recently. Other than that I only eat whole foods with the exception of Tillamook cheese. Tillamook cheese seems to be safe. I called their company and drilled them about any possibility of gluten in any of their cheeses and it seemed like a very safe option.

I seem to not be able to tolerate rice too much either and I haven't tried any corn since taking it out of my diet.

I have only been gluten free for about 9 months and am not showing much sign of improvement.

Anyway, I hope your search for mozzarella is successful! Thanks again for responding to my question.

~Sarah

oceangirl Collaborator
oceangirl
Posted
  • Author

Sarah,

That's rough, I'm sorry you've not seen improvement. Have you tried an elimination diet to see what other intolerances may have reared their ugly heads? When I first went gluten free I found that I needed to take out the following for over 2 years: gluten, soy, corn, eggs, nightshade vegetables, legumes, dairy- I guess I lived on air. I still have no legumes, soy and only occasionally have some egg but I think I'm going to put them back in a bit more.

I've eaten Tinkyada often for several years but I think I'm starting to have some issues with all grains; frankly, I think my body prefers the paleolithic diet modified with some dairy. (I eat greek yogurt daily)

You may need to take some other things out and of course I'm assuming you've checked and rechecked all toiletries and dishsoaps and so on and so forth...

Also, many people have issues with dairy in the first year or two- just a thought.

Best of luck for you,

lisa

gary'sgirl Explorer
gary'sgirl
Posted

Sarah,

That's rough, I'm sorry you've not seen improvement. Have you tried an elimination diet to see what other intolerances may have reared their ugly heads? When I first went gluten free I found that I needed to take out the following for over 2 years: gluten, soy, corn, eggs, nightshade vegetables, legumes, dairy- I guess I lived on air. I still have no legumes, soy and only occasionally have some egg but I think I'm going to put them back in a bit more.

I've eaten Tinkyada often for several years but I think I'm starting to have some issues with all grains; frankly, I think my body prefers the paleolithic diet modified with some dairy. (I eat greek yogurt daily)

You may need to take some other things out and of course I'm assuming you've checked and rechecked all toiletries and dishsoaps and so on and so forth...

Also, many people have issues with dairy in the first year or two- just a thought.

Best of luck for you,

lisa

Yes I have cut out many other intolerance's, many are the same one that you listed. So far the list includes: gluten, all grains (except just recently trying some brown rice), nightshades, nuts, legumes, winter squash, all meats, citrus fruits, broc/cabbage family, as well as some other fruits and I cannot tolerate much if any onions, garlic, or cilantro, and I think a few others that aren't coming to mind at the moment. I also cut out dairy for several months and eggs, but have since added them back in and they seem to be okay, but I haven't tried huge amounts at any given time. Although I don't have much sugary things at any given time I am starting to wonder about problems with insulin resistance and/or sugar malabsorbtion problems, partly because sometimes after I eat something with starch in it I will feel worse, but sometimes it doesn't seem to affect me too much. Then again I just started thinking of the possibility and I may not remember all circumstances completely accurately.

I do think I have gone through all my toiletries and dish soaps - at least that I can think of. I tend to find something that is safe and stick with it rather than going through the hassle of finding out if something else is safe.

Honestly, I feel stumped about every thing most of the time and I just don't feel well enough to research a lot.

I hope you are doing well. How long did it take for you to see improvement after getting everything out of your diet?

~Sarah

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