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

Has Anyone Had Trouble With The Glatino Spinach Pizza?


mommyto2kids

Recommended Posts

mommyto2kids Collaborator

I can eat the cheese one, but had the spinach one last night and today I have issues. So frustrating. What could be in it that is sending me to the bathroom? I am sick of taking imodium. I also had tomatoes and my husband's garden cucumber.

Could it be the spinach or something they put in the sauce?I like the idea of only trying one new thing per week.


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



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

A quick look at the Glutino site says that the Duo cheese pizza is on a brown rice crust, and the feta & spinach is on a corn crust. Is that the case for the pizzas you have?

mommida Enthusiast

I can not eat spinach any more. I can not eat any higher iron type foods. I.e. raisins

rosetapper23 Explorer

I've eaten dozens of both the Glutino Cheese Duo and the Spinach and Feta pizzas, and I've never had an issue--ever. (And I'm very sensitive.) Are you sensitive to corn or rice or feta?

mommyto2kids Collaborator

I am sometimes sensitive to corn as in the Pirate Booty. I can eat plain corn and the quinoa pasta that is mostly corn. But I was pretty sick most of the day. That stunks, a day wasted. I think I can eat the plain cheese one. It could be the spinach, I just have no clue, I had to ask the Toyota man to stop as he drove me and my kids home, kinda sad. Any great idea on how to test for the ingredients in the spinach pizza? I think I must be sensitive to some corn. Bisquick is unprdictable and recently made me ill as well. Does anyone know of a healing diet and one that would not make me sick. I want to go back to work and I can't afford to be pooping all morning?

rosetapper23 Explorer

The only two diets I know of that can heal one's gut are 1) a natural diet with no processed foods whatsoever, and 2) the Primal/Paleo diet. If you're interested in the latter, the best book that I know of on this subject is "Primal Body, Primal Mind." The author can help you understand why you react to so many foods, and she can explain how vitamins and minerals work.

mommyto2kids Collaborator

I think I need to try the no processed food diet and get rid of coffee as well. If I don't get better, I'll try whatever it takes. What about the things you are quite sure of like my gluten-free bread? It is fun to see you on here rosetapper. :)I have never really reacted to corn or rice or feta before so the reaction is new and that is what is sooo frustrating.What is the best way to do a corn challenge?


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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,734
    • Most Online (within 30 mins)
      7,748

    Marypoole
    Newest Member
    Marypoole
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.