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Dealing With Celiac Diet

nik95670

By nik95670
in Coping with Celiac Disease

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nik95670 Rookie
nik95670
Posted

I am curious if others have problems from the ingredients that gluten-free foods use? I think the xanthan and guar gum cause me some pretty serious gastrointestinal issues if I eat much of them. Anybody else? Words of wisdom or ideas for snacks?

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Poppi Enthusiast
Poppi
Posted

I have heard of that from other people.

Your best bet is to just eat whole foods (veggies, fruits, unmarinated meat, dairy (if you can digest it) and maybe grains like rice and quinoa) until you feel really good and then slowly test adding things in one at a time. It's tricky and frustrating but it pays off when you isolate foods that are bothering you.

nik95670 Rookie
nik95670
Posted
  • Author

Thank you, that is great advice. This is a whole lifestyle change for me as I commute almost four hours round trip a day & am a terrible planner so I buy a lot of gas station snacks & what not. This will be a healthy change for me but tKe some getting uses to as I am mostly uses to eating packaged foods.

domesticactivist Collaborator
domesticactivist
Posted

Yes. Arrowroot is especially awful. We seemed fine with quinoa (soaked first) but eliminated it when we went on GAPS.

I just read an article on here about how many alternate flours contain major crosscontamination. Scott posted it. The other thing is if you have a problem with corn, that could be affecting you. It's used to help powdery things flow, so it can be in places you wouldn't expect, like salt and baking powder.

domesticactivist Collaborator
domesticactivist
Posted

Oh, and buckwheat knocked me and my son on our asses, which was a shame because we made great pancakes with them.

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    • trents
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By trents · Posted

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    • HAUS
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      By HAUS · Posted

      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      My only proof

      By Mari · Posted

      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
      Are Lindt chocolate balls gluten free?

      By marion wheaton · Posted

      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
    • trents
      Are Lindt chocolate balls gluten free?

      By trents · Posted

      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
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