Yogurt

[Glacier Guy]

Greetings,

This is my first post, so please be patient with me. I was diagnosed 11/99 with celiac disease, and have been on what I thought was a strict gluten-free diet since, however, I still have some symptoms and feel like something I'm eating is not gluten-free. One thing I eat a lot of is Lucern/Safeway Vanila yogurt since Safeway says it is gluten-free. Can any of you confirm this for me. If not are there others out there that are gluten-free. I am having problems finding things for breakfast so I enjoy the yogurt because I like the protein since I lift weights and am quite active in the outdoors. Another thing I've been eating lots of is planters mixed nuts, so I may have drop those off my list.

In some reading I did in my moms medical books, it sounded like the lack of fat absorbtion may be the problem causing my symptoms, but I'm not sure. So is it the irritated intestine from getting glutened, or do I have to avoid fats, or both.

Any feedback would be greatly appreicated. I like yogurt so hate to have to quit it. I feel like I have a lot to learn about this forum.

Thanks!

Tom

[KaitiUSA]

Yoplait Yogurt does not hide wheat,rye,barley, or oats on the label so unless one of those is clearly stated on the label then it is gluten free. I eat Yoplait alot and love it.

Do you have a list of the mainstream brands that have that same policy? It makes it alot easier when they do not hide gluten under anything so all we have to do is check the label for wheat,rye,barley,and oats and if it doesn't say that then we are safe. Saves alot of time. Those brands are on numerous places on this site or if you email me I can also send them to you.

If you are still having a problem after so long gluten free you may have to look and see if there is any possible ways of gluten getting into your system.

Products like shampoos and things like that need to be checked so make sure you eliminate those ways.

Also, you may find the Delphi List helpful if you do not have that. It is a 79 page long list of products and foods gluten free status. Not complete by any means but very in depth.

[FaithInScienceToo]

Just two comments here -

1) Do not avoid fats...especially healthy fats, like olive oil, almonds or almond butter, and healthy fish oils. The best meals contain balanced amounts of lean proteins, carbohydrates (preferably complex carbs mainly) and healthy fats -

Your intestines will not absorb nutrients (including fats) properly until you have fully healed post going gluten-free (I have not yet FULLY healed, even though I am extremely vigilant about what I eat now, and so I still have many 'floating stools').

2) Take the time to call the companies that produce the yogurts you like, unless your Net searches make you feel VERY confidant that others with Celiac disease have RECENTLY verified that what you are consuming is 'gluten-free' AND is produced on what are called 'dedicated gluten-free machines' or 'dedicated lines'....

If the vanilla yogurt is made in a machine that also makes yogurts using gluten-containing ingredients, even if the company tells you they 'wash' their machines between different products, you will risk cross-contamination (not all employees do everything they are supposed to do, nor do all workers do things thoroughly...).

Best wishes in your efforts to remain gluten-free!

Gina