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Felidae

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Felidae Enthusiast
Felidae
Posted

I have only been gluten-free for three months and I am still getting sick sometimes. I've switched all of my spices to the McCormick green label (in Canada). Do I have to buy special salt and sugar. I have been using sea salt and unrefined cane sugar, but do I really have too? There seems to be a lot more info. for U.S. products than for Canadian ones and I'm having a tough time with many products.

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lovegrov Collaborator
lovegrov
Posted

I don't know of any salts or sugar with gluten in the U.S.

richard

celiac3270 Collaborator
celiac3270
Posted

Hey, Richard, where have you been? I haven't seen you in months! (on either board)

lovegrov Collaborator
lovegrov
Posted

Hi celiac3270,

I've been around but not as much since January. Life is still far from "normal" for us.

(We also just got back from a short vacation to Philly).

Thanks for asking. Good that you're back after the computer problems.

richard

nettiebeads Apprentice
nettiebeads
Posted
I have only been gluten-free for three months and I am still getting sick sometimes.  I've switched all of my spices to the McCormick green label (in Canada).  Do I have to buy special salt and sugar.  I have been using sea salt and unrefined cane sugar, but do I really have too?  There seems to be a lot more info. for U.S. products than for Canadian ones and I'm having a tough time with many products.

<{POST_SNAPBACK}>

No, you can use regular salt and sugar, which saves on money. Are you doing your own food prep? Is there anyone else in the house with you? After nine years of celiac disease, I joined this forum and found out I may have been glutenating myself with my two decades old and pre-celiac disease wooden spoons. Those have since been thrown out. I'm hyper vigilent now and am feeling better than ever. I wash hands way more often than I used too and put everything I'm peparing on a paper towel or plate or something. We're renting and the kitchen counter looks like it has had three or four decades of people preparing food directly on it. Probably lots of those d**n gluten proteins in all of the surface cuts. My husband is very aware of cross contamination; I used to have four kids in the house and looking back on it I was probably being cross contaminated nearly every day. Just keep working at it, it will get better.

celiac3270 Collaborator
celiac3270
Posted

Sorry... :( I thought maybe that had something to do with it...I can only imagine how long it takes to get past the initial shock/grief of that. :unsure:

Felidae Enthusiast
Felidae
Posted
  • Author

Yes my husband eats gluten foods like bread and cereal. But all the cooked meals are gluten-free. I never thought about the wooden spoons being contaminated. Thanks for your help.

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bluelotus Contributor
bluelotus
Posted
I have only been gluten-free for three months and I am still getting sick sometimes.  I've switched all of my spices to the McCormick green label (in Canada).  Do I have to buy special salt and sugar.  I have been using sea salt and unrefined cane sugar, but do I really have too?  There seems to be a lot more info. for U.S. products than for Canadian ones and I'm having a tough time with many products.

<{POST_SNAPBACK}>

Do you have Domino sugar in Canada? I emailed them in April 2005 for my own interest, wondering if they used gluten in their caramel coloring. They said that their coloring is gluten and corn free, they only use corn starch (which is safe) in their powedered sugar, and all of their sugars are gluten-free. Hope this helps!

Felidae Enthusiast
Felidae
Posted
  • Author

No I have never seen Domino's sugar here. So just to be safe I e-mailed the company that I would normally use. I keep reading conflicting info. on sugar and spices. I guess my safest option is contacting the companies.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

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    • knitty kitty
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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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