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

Gluten Free Ingredients

deb-

Recommended Posts

deb- Newbie
deb-
Posted

I have been trying to be gluten free because I am gluten sensitive, but I still run into problems. I have the following list of ingredients I used to cook yesterday, and wonder, what did I do wrong, because I was sick the rest of the day. Please let me know your thoughts.

Hamburger

Heinz Ketsup

Hellman's Mayo

Hunt's Tomato sauce

Hunt's diced tomatoes

Bob Mills macaroni (rice and gluten free)

Onion

Garlic

Salt

Pepper

I looked up these ingredients and they are all supposed to be gluten free. Help.......

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

Celiac.com Sponsor (A8-M):


Adalaide Mentor
Adalaide
Posted

Four seperate things come to mind. First, are you doing everything possible to prevent CC in your kitchen? Second, was the hamburger fresh or frozen? If frozen, was it purchased prior to being gluten free and possibly contaminated? Third, crumbs in the mayo? Lastly, whenever I use any condiments in the kitchen such as mustard or ketchup, or touch anything from the refrigerator door... or the refrigerator for that matter, I wash my hands. Because people are touching bread, then the bottles. Very likely source of CC in my house at least, I don't know what you've got going on in your kitchen but I know what would happen here.

kareng Grand Master
kareng
Posted

To add to Ad's stuff - did you use an old colander to drain the pasta? Its really hard to get all the little bits of pasta out of the holes.

If you are new to gluten free, you may just need time to heal. You could have an issue with another ingredient not related to gluten.

Its possible it was something you ate earlier in the day, too.

Darn210 Enthusiast
Darn210
Posted

Your ingredients look fine so I think it would be an issue or cross contamination as mentioned earlier . . . or you need more time to heal . . .or sensitive to something else. I will also add that when my daughter first went gluten free she had a hard time with tomato products . . . kind of tough for a girl who eats ketchup on EVERYTHING. She didn't have to give it up entirely, but she cut way back.

deb- Newbie
deb-
Posted
  • Author

Thank you to everyone. Sorry for the late reply, I have been out in the country.

I think that you are right about cross contamination. My boyfriend uses the mayo, and probably is not careful at all about contamination.

I have bought new mayo, and I have clearly labeled it for him not to use it. And I will look for more contamination areas.

I really appreciate the help. I will give this another try to really make sure I am not reacting to something else in the recipe.

Thanks to all of you again.

I live in Texas City, TX and there are very few options for eating out here. Since I can't eat fish or shellfish either, I have very few options. Have to go 30 miles or more to eat at a real gluten free resteraunt here. Then it is really not worth the trouble with the horrible traffic. Even the doctors near here, have no clue about this disease. They know about it, but do not have very good advice. The best advice I received was to go online and find a good gluten free web site!

Anyway, I will keep on plodding through this disease.

Thanks again.

kareng Grand Master
kareng
Posted

Thank you to everyone. Sorry for the late reply, I have been out in the country.

I think that you are right about cross contamination. My boyfriend uses the mayo, and probably is not careful at all about contamination.

I have bought new mayo, and I have clearly labeled it for him not to use it. And I will look for more contamination areas.

I really appreciate the help. I will give this another try to really make sure I am not reacting to something else in the recipe.

Thanks to all of you again.

I live in Texas City, TX and there are very few options for eating out here. Since I can't eat fish or shellfish either, I have very few options. Have to go 30 miles or more to eat at a real gluten free resteraunt here. Then it is really not worth the trouble with the horrible traffic. Even the doctors near here, have no clue about this disease. They know about it, but do not have very good advice. The best advice I received was to go online and find a good gluten free web site!

Anyway, I will keep on plodding through this disease.

Thanks again.

Get some duct tape in a fun color - WAlmart or craft stores have leopard, hot pink, etc. Stick a piece of it on the lids of your mayo, PB, butter tub, etc. Then no one worries about getting crumbs in things. I make my family take the cheese, cold cuts, lettuce first and put it on a plate. Then put the cheese back in the fridge & only then, get the bread. When they forget, and realize they screwed up, I don't get mad. We just take a sharpie and put thier name or not gluten-free on the cheese packet. My 16 year old is always making gluten little pizzas. He likes to just have a pack of Mozarella with his name on it so he doesn't worry about it.

Archived

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

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


  • Member Statistics

    • Total Members
      131,930
    • Most Online (within 30 mins)
      7,748
    Mhp
    Newest Member
    Mhp
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Bitters for digestion?

      By Wheatwacked · Posted

      Definitely get vitamin D 25(OH)D.  Celiac Disease causes vitamin D deficiency and one of the functions of vitamin D is modulating the genes.  While we can survive with low vitamin D as an adaptation to living in a seasonal environment, the homeostasis is 200 nmol/L.  Vitamin D Receptors are found in nearly every cell with a nucleus,while the highest concentrations are in tissues like the intestine, kidney, parathyroid, and bone.  A cellular communication system, if you will. The vitamin D receptor: contemporary genomic approaches reveal new basic and translational insights  Possible Root Causes of Histamine Intolerance. "Low levels of certain nutrients like copper, Vitamins A, B6, and C can lead to histamine build up along with excess or deficient levels of iron. Iodine also plays a crucial role in histamine regulation."  
    • AnnaNZ
      Bitters for digestion?

      By AnnaNZ · Posted

      I forgot to mention my suspicion of the high amount of glyphosate allowed to be used on wheat in USA and NZ and Australia. My weight was 69kg mid-2023, I went down to 60kg in March 2024 and now hover around 63kg (just after winter here in NZ) - wheat-free and very low alcohol consumption.
    • AnnaNZ
      Bitters for digestion?

      By AnnaNZ · Posted

      Hi Jess Thanks so much for your response and apologies for the long delay in answering. I think I must have been waiting for something to happen before I replied and unfortunately it fell off the radar... I have had an upper endoscopy and colonoscopy in the meantime (which revealed 'minor' issues only). Yes I do think histamine intolerance is one of the problems. I have been lowering my histamine intake and feeling a lot better. And I do think it is the liver which is giving the pain. I am currently taking zinc (I have had three low zinc tests now), magnesium, B complex, vitamin E and a calcium/Vitamin C mix. I consciously think about getting vitamin D outside. (Maybe I should have my vitamin D re-tested now...) I am still 100% gluten-free. My current thoughts on the cause of the problems is some, if not all, of the following: Genetically low zinc uptake, lack of vitamin D, wine drinking (alcohol/sulphites), covid, immune depletion, gastroparesis, dysbiosis, leaky gut, inability to process certain foods I am so much better than late 2023 so feel very positive 🙂    
    • lehum
      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By lehum · Posted

      Hi and thank you very much for your detailed response! I am so glad that the protocol worked so well for you and helped you to get your health back on track. I've heard of it helping other people too. One question I have is how did you maintain your weight on this diet? I really rely on nuts and rice to keep me at a steady weight because I tend to lose weight quickly and am having a hard time envisioning how to make it work, especially when not being able to eat things like nuts and avocados. In case you have any input, woud be great to hear it! Friendly greetings.
    • Hmart
      Is this celiac?

      By Hmart · Posted

      I was not taking any medications previous to this. I was a healthy 49 yo with some mild stomach discomfort. I noticed the onset of tinnitus earlier this year and I had Covid at the end of June. My first ‘flare-up’ with these symptoms was in August and I was eating gluten like normal. I had another flare-up in September and then got an upper endo at the end of September that showed possible celiac. My blood test came a week later. While I didn’t stop eating gluten before I had the blood test, I had cut back on food and gluten both. I had a flare-up with this symptoms after one week of gluten free but wasn’t being crazy careful. Then I had another flare-up this week. I think it might have been caused by Trader Joe’s baked tofu which I didn’t realize had wheat. But I don’t know if these flare-ups are caused by gluten or if there’s something else going on. I am food journaling and tracking all symptoms. I have lost 7 pounds in the last 10 days. 
×
×
  • 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.