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Just Diagnosed

Boss'Wife

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Boss'Wife Rookie
Boss'Wife
Posted

Hi all I am from SE Ks and was just diagnosed last Tuesday with Celiac....Lets just say this first week has been rather difficult. Not sure what I can or can't eat or drink. I love Dr. Pepper but According to the food list I found I can't have carmel coloring ugh and it's in everything... Any help would be greatly appreciated.

Thank you ;)

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gluten free overseas Apprentice
gluten free overseas
Posted

Dr. Pepper is gluten free. This is the info from their web site:

Q: Does Dr Pepper contain gluten?

A: All of our products are considered gluten-free. Note: All products, which contain High Fructose Corn Syrup, may contain trace amounts of corn gluten. According to the Celiac Sprue Association, corn gluten is not harmful to people with Celiac Sprue disease. We encourage consumers with specific questions about Celiac Sprue to contact the Celiac Sprue Association at www.csaceliacs.org.

So... if corn doesn't bother you, go ahead and drink Dr. Pepper.

kareng Grand Master
kareng
Posted

carmel coloring in the US doesn't contain gluten, It is one of those annoying myths. Envelope glue doesn't contain wheat, tea bags aren't sealed with wheat paste or any paste, etc.

I'm in the KC area/Johnson County. We have older liscense plates that have a wheat stalk on them. :angry:

psawyer Proficient
psawyer
Posted

carmel coloring in the US doesn't contain gluten, It is one of those annoying myths. Envelope glue doesn't contain wheat, tea bags aren't sealed with wheat paste or any paste, etc.

All true. I'll add maltodextrin to the list of myths--its gluten-free for sure. And wine is safe, no matter how many times you hear the myth about how the barrels are sealed.

Welcome to our community. :)

psawyer Proficient
psawyer
Posted

Oh, and speaking of misinformation from old lists, vinegar (except for malt vinegar which will always be so described) and modified food starch are okay. The landscape changed over five years ago when FALCPA took effect. Wheat must now be explicitly declared and cannot be hidden. As a result, many ingredients on old lists are no longer a concern. Starch, when a single-word ingredient, is corn starch.

This is an old quoted post, but Laura's information is still spot on.

Unsafe ingredients: https://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

Safe ingredients: https://www.celiac.com/articles/181/1/Safe-...ents/Page1.html

A list of companies that has a clear gluten policy. If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." Open Original Shared Link This makes shopping MUCH easier.

FDA foods are required to list wheat - it cannot be hidden.

Rule #1: Never eat anything without reading the label first.

Rule #2: Consistently check labels, even of your favorite products, as product formulations can change.

Rule #3: If you are unsure of an ingredient, or the company's policy on labeling, call the phone number on the back of the product or email the company.

Hope this helps.

kareng Grand Master
kareng
Posted

Oh, and speaking of misinformation from old lists, vinegar (except for malt vinegar which will always be so described) and modified food starch are okay. The landscape changed over five years ago when FALCPA took effect. Wheat must now be explicitly declared and cannot be hidden. As a result, many ingredients on old lists are no longer a concern. Starch, when a single-word ingredient, is corn starch.

This is an old quoted post, but Laura's information is still spot on.

This is all very well & Good but there is still a wheat stalk on my license plate!

gluten free overseas Apprentice
gluten free overseas
Posted

SERIOUSLY??!!! I've been avoiding tea from teabags for NOTHING???

This was a very good thread--the previous info I read (new to the gluten free diet) was outdated, apparently.

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Yup Apprentice
Yup
Posted

To help you with recipes google Stephanie O'Dea. She made one gluten-free recipe for 365 days while using her crockpot.

Paula

psawyer Proficient
psawyer
Posted

This is all very well & Good but there is still a wheat stalk on my license plate!

Okay, DO NOT eat your license plate. There are much better dietary sources of iron. :blink:

love2travel Mentor
love2travel
Posted

carmel coloring in the US doesn't contain gluten, It is one of those annoying myths. Envelope glue doesn't contain wheat, tea bags aren't sealed with wheat paste or any paste, etc.

I'm in the KC area/Johnson County. We have older liscense plates that have a wheat stalk on them. :angry:

If it makes you feel any better license plates in Saskatchewan still sport several stalks of wheat!

  • 2 weeks later...
Langenke Newbie
Langenke
Posted

Welcome to our community!

I have joined a few of these support groups online, and it helps you feel not so alone. I drink mostly tea, water, nut milk, and clear sodas. All sodas should be fine however. Just some advice I wish so badly someone would have told me when I was first diagnosed.....get a really good fiber supplement. I get the kind that is fruit flavored and chewable. It is actually a nice treat everyday for me. Celiacs do not get the recommended amount of fiber as a result of our diet usually (No wheat, rye, oats, barley etc). The lack of fiber landed me in the hospital with an intestinal blockage about a year ago a few months after being diagnosed.

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    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
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      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

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      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
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