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We Are Expecting!

cgilsing

By cgilsing
in Related Issues & Disorders

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kess Newbie
kess
Posted

Funny that you and Anya should both mention this -- my first sign (even before I missed my period) was that things weren't as "easy" as before, even though my diet has not changed.

What's helping me are Psyllium husks (the stuff that metamusil is made with, but without any additives or other ingredients). I've seen them at Trader Joe's in vitamins section and Whole Foods in the bulk section.

Psyllium has no taste, and 2 tablespoons contain 40% of your daily recommended fiber. I just take it with a tall glass of water in between meals or before bed. Really helps to regulate things.

Good luck!

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Guest DaiseeLove
Guest DaiseeLove
Posted

Ah! Congrats! LOL, I'm sorry, I don't really have any advice for you, I just wanted to post & say congrats, as well as that I'm due in June as well!! (June 10th!) :-)

Congrats again & hope you're feeling okay!!

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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.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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