Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Are These Foods Safe? I Worry About Cc Issues.

squirmingitch

Recommended Posts

squirmingitch Veteran
squirmingitch
Posted

As I'm still sort of a newbie & am sensitive to cc, I wanted to run my shopping list by you before I order these items. I'm rather scared of cc having been recently cc'd by refried beans. I know you guys can spot problems with the brands if I've chosen poorly. Thank you.

Open Original Shared Link

Open Original Shared Link

Open Original Shared LinkOpen Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared LinkOpen Original Shared Link

Open Original Shared Link

Open Original Shared Link

[url=Open Original Shared Link S'moreables

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

If you are fairly new to the gluten free diet, this is a large order list.

I would continue to eat whole foods and add one product at at time. B)

squirmingitch Veteran
squirmingitch
Posted
  • Author

I need to add more protein & fat to my diet. So I absolutely need the nut butters b/c I have dh & issues with iodine regarding the dh & locally I can not get any unsalted nut butters. Then I really need some rice cakes or crackers to put them on. I have chosen soy free products as well as I have problems with soy. And the flax can be used in many ways to increase not only protein but all the other good things flax imparts. Potato starch is for gravies. The coconut macaroons add fiber & they just plain sound good. And then I thought I would try making some muffins or such.

dilettantesteph Collaborator
dilettantesteph
Posted

Lisa gave you some really good advice. I so wish that I had been given that advice when I started on this diet.

We are all different in our levels of sensitivity and possibly other food intolerances. You have to determine for yourself what is safe for you to eat. The best way to do it is to add one new things a week so that you can tell where any reaction is coming from. It is a bit hard at first, but you soon have enough foods.

Otherwise you can be sick and have to keep trying eliminating different things to figure out what is getting you. That isn't a nice place to be.

I have had problems with many of the things on your list, but that doesn't mean that you will.

squirmingitch Veteran
squirmingitch
Posted
  • Author

Okay. Thank you for the advice. I know you speak from experience & only wish to prevent me from mistakes. It is appreciated.

ciamarie Rookie
ciamarie
Posted

In case it helps, I've done o.k. with buckwheat that I believe is from BRM (it was bulk -- I know, I know, stay away from the bulk bins and all that... I'm still learning!). I've also done o.k. with Lundberg farms rice cakes (unsalted, brown rice), after realizing that I may have issues with the Quaker Oats brand. I also have the BRM potato starch, seems o.k. for me. The other stuff I haven't tried.

I did find some unsalted Adams peanut butter at Winco foods, fwiw.

squirmingitch Veteran
squirmingitch
Posted
  • Author

Thanks ciamarie! I have had some Pocono buckwheat which I've been eating for some time & haven't had any problems with it. The stuff is funny ~~~ put sugar & milk on it & it tastes like cream of wheat ~~~ put butter & salt & it tastes like grits. But those are 2 of the things that were great comfort foods for me so I'm happy about that. When I have to go low iodine it puts a crimp in eating it though. I'm very happy to learn about the Lundberg farms rice cakes! I need something to put the peanut or almond butter on. The rice cakes were lowish in the salt so that fits with my iodine issue. I did read on the board to stay away from Quaker rice cakes. I'm going to have to order the nut butters online as this town doesn't have it at the grocery store & no health food stores have survived the economy.

I have been using BRM All Purpose Baking Flour, Brown Rice Flour, & White Rice Flour since almost the beginning & haven't had any problems with them although I would prefer to find some that are produced in a gluten free facility. Better safe than sorry especially considering how long dh can hang on (3-5 weeks for me).

I found some pure coconut oil at the grocery store today. I've been reading on the board how it's a substitute for butter. YAY! And they had some Glutino Flax Seed bread. Had some with lunch (lightly toasted) & it was delicious! I've read many on the board who think it sucks so I guess it's individual tastes but I'm very excited & Glutino stuff is made in a gluten-free facility.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,777
    • Most Online (within 30 mins)
      7,748
    Sandra Carter
    Newest Member
    Sandra Carter
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      Do some people with Celiacs develop hypoglycemia?

      By Scott Adams · Posted

      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.