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Pasta Sauce


Juliebove

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Juliebove Rising Star

Yes I know I can make my own. And yes I know it is easy. I am old. I come from a time when you couldn't buy jarred or canned sauce. So I know. And in those days the only seasoning I put in my sauce was oregano. But in recent years I've gotten lazy. I have been buying jarred sauce or when making my own, putting in Italian seasoning.

However, now my daughter can't have basil. I can't have thyme and neither of us can have marjoram. So out went the Italian seasoning. And the pizza seasoning.

Oh and I can't have dairy either! The food bank got a lot of jarred sauces from us along with all unopened bags and boxes of quinoa pasta. Daughter can't have quinoa either.

I bought a jar of Ragu but after I got it home, I saw that it said it contained "spices" as did a lot of the jars. Most did label for basil. Yes, I know I could write to the company and hope that they will tell me if those specific things are in there.

We didn't do a thorough search but daughter found some organic stuff with roasted garlic that only had oregano in it. I bought two jars. The problems? I don't do well with garlic. It gives me stomach pains if I eat too much of it. I don't know why. It doesn't show as an intolerance or an allergy. And it is a large jar. 6 servings. Would be fine when my husband is home. He's Italian, loves garlic and eats a lot. But he is in the military. Currently lives in another state and is due to retire this summer. He'll be home all the time then, but for now? Not so much.

Anyway... Does anyone know of a prepared sauce that doesn't contain basil, thyme, marjoram or dairy? I would prefer it to be 3 or 4 servings per jar and hopefully not contain high fructose corn syrup and be somewhat low in carbs. I have diabetes and daughter has pre-diabetes.

I wish we could get the Red Pack tomatoes here. My MIL swears by them. That's what she always made her sauce out of and AFAIK she didn't add much in the way of seasonings to it. I think it has the best tomato flavor. But we can't get it here.

Thanks!


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      I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr.  https://my.clevelandclinic.org/health/diseases/morgellons-disease
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      Hi Trent, no dairy. Other than good quality butter. I have been lactose free for years. No corn, sugar, even seasonings and spices. I don't eat out. I cook my own food.
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      @nancydrewandtheceliacclue, are you consuming dairy? Not sure if dairy is part of the carnivore diet.
    • nancydrewandtheceliacclue
      Hello Russ! Thank you so much for your reply.  I have not had an antibody test done, ever, relating to gluten. Last year I had an allergy test done via blood draw (as my insurance wouldn't cover the skin test) but this was for pollen and grasses, not food. Even on the blood test I had extremely high levels of reactions to each allergen. Could this seasonal allergy inflammation be contributing to my celiac inflammation? I am so careful, there is no way I could ingest gluten. For example, couple of months ago I tried a cough drop that says it was gluten free. I checked ingredients, it seemed fine. But just taking one of those caused me to have nausea, vomiting, and the same extreme abdominal pain. Have you ever heard of anyone else having symptoms like mine after being diagnosed celiac and strictly gluten free? The last episode I had like this was yesterday, after I ate a certified gluten-free coconut macaroon with a little chocolate on it. I have eaten coconut and chocolate before with no issue,  so I didn't see how I could all of a sudden have such a strong response. 
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      The sensitivity of people with coeliac disease varies greatly between individuals. The generally accepted as safe limit for most people is 10 milligrams per day. This equates to a piece of bread the size of a small pea. Some people report that they are more sensitive than this, but others can very occasionally eat a normal gluten containing meal without reacting. I don't think that touching or throwing bread around would lead to you ingesting enough to cause a reaction. There are case reports of farmers with coeliac disease reacting to the dust from gluten-containing animal feed but they were inhaling large amounts of dust over a long period of time in barns. Perhaps you episodes are caused by a reaction to something other than gluten? Have you had your antibody levels checked to see whether you are still being exposed to gluten?
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