• Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


Advanced Members
  • Content count

  • Joined

  • Last visited

Community Reputation

1 Neutral

About meatslayer

  • Rank
    Community Member
  1. What Do You Eat?

    I always travel well stocked with these products nutritional shakes and bars. http://myvega.com/products
  2. If you ate a lot of processed foods before this could be a great opportunity to have a better diet, wholesome healthy foods instead of processed junk.
  3. Whey Protein

    I really like this entire product line. http://shopca.sequelnaturals.com/sequel-estore/Performance
  4. What If I Ignore It?

    Why a long slow road? It's your choice but here is a list: (Research and or get help don't eat these things be healthy!) http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html Abyssinian Hard (Wheat triticum durum) Alcohol (Spirits - Specific Types) Amp-Isostearoyl Hydrolyzed Wheat Protein Atta Flour Barley Grass (can contain seeds) Barley Hordeum vulgare Barley Malt Beer (most contain barley or wheat) Bleached Flour Bran bread Flour Brewer's Yeast Brown Flour Bulgur (Bulgar Wheat/Nuts) Bulgur Wheat Cereal Binding Chilton Club Wheat (Triticum aestivum subspecies compactum) Common Wheat (Triticum aestivum) cookie Crumbs Cookie Dough Cookie Dough Pieces Couscous Criped Rice Dinkle (Spelt) Disodium Wheatgermamido Peg-2 Sulfosuccinate Durum wheat (Triticum durum) Edible Coatings Edible Films Edible Starch Einkorn (Triticum monococcum) Emmer (Triticum dicoccon) Enriched Bleached Flour Enriched Bleached Wheat Flour Enriched Flour Farina Farina Graham Farro Filler Flour (normally this is wheat) Fu (dried wheat gluten) Germ Graham Flour Granary Flour Groats (barley, wheat) Hard Wheat Heeng Hing Hordeum Vulgare Extract Hydrolyzed Wheat Gluten Hydrolyzed Wheat Protein Hydrolyzed Wheat Protein Pg-Propyl Silanetriol Hydrolyzed Wheat Starch Hydroxypropyltrimonium Hydrolyzed Wheat Protein Kamut (pasta wheat) Kecap Manis (Soy Sauce) Ketjap Manis (Soy Sauce) Kluski Pasta Maida (Indian wheat flour) Malt Malted Barley Flour Malted Milk Malt Extract Malt Syrup Malt Flavoring Malt Vinegar Macha Wheat (Triticum aestivum) Matza Matzah Matzo Matzo Semolina Meringue Meripro 711 Mir Nishasta Oriental Wheat (Triticum turanicum) Orzo Pasta Pasta Pearl Barley Persian Wheat (Triticum carthlicum) Perungayam Poulard Wheat (Triticum turgidum) Polish Wheat (Triticum polonicum) Rice Malt (if barley or Koji are used) Roux Rusk Rye Seitan Semolina Semolina Triticum Shot Wheat (Triticum aestivum) Small Spelt Spirits (Specific Types) Spelt (Triticum spelta) Sprouted Wheat or Barley Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein Strong Flour Suet in Packets Tabbouleh Tabouli Teriyaki Sauce Timopheevi Wheat (Triticum timopheevii) Triticale X triticosecale Triticum Vulgare (Wheat) Flour Lipids Triticum Vulgare (Wheat) Germ Extract Triticum Vulgare (Wheat) Germ Oil Udon (wheat noodles) Unbleached Flour Vavilovi Wheat (Triticum aestivum) Vital Wheat Gluten Wheat, Abyssinian Hard triticum durum Wheat amino acids Wheat Bran Extract Wheat, Bulgur Wheat Durum Triticum Wheat Germ Extract Wheat Germ Glycerides Wheat Germ Oil Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein Wheat Grass (can contain seeds) Wheat Nuts Wheat Protein Wheat Triticum aestivum Wheat Triticum Monococcum Wheat (Triticum Vulgare) Bran Extract Whole-meal Flour Wild Einkorn (Triticum boeotictim) Wild Emmer (Triticum dicoccoides) The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out: Artificial Color4 baking powder4 Caramel Color1, 3 Caramel Flavoring1, 3 Clarifying Agents4 Coloring4 Dextrins1,7 Dextrimaltose1,7 Dry Roasted Nuts4 Emulsifiers4 enzymes4 Fat Replacer4 Flavoring6 food Starch1, 4 Food Starch Modified1, 4 Glucose Syrup4 Gravy Cubes4 Ground Spices4 HPP4 HVP4 Hydrolyzed Plant Protein4 Hydrolyzed Protein4 Hydrolyzed Vegetable Protein4 Hydrogenated Starch Hydrolysate4 Hydroxypropylated Starch4 Maltose4 Miso4 Mixed Tocopherols4 Modified Food Starch1, 4 Modified Starch1, 4 Natural Flavoring6 Natural Flavors6 Natural Juices4 Non-dairy Creamer4 Pregelatinized Starch4 Protein Hydrolysates4 Seafood Analogs4 Seasonings4 Sirimi4 Smoke Flavoring4 Soba Noodles4 Soy Sauce4 Soy Sauce Solids4 Sphingolipids4 Stabilizers4 Starch1, 4 Stock Cubes4 Suet4 Tocopherols4 Vegetable Broth4 Vegetable Gum4 Vegetable Protein4 Vegetable Starch4 vitamins4 Wheat Starch5 1) If this ingredient is made in North America it is likely to be gluten-free. 3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process. 4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient. 5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada. 6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional. 7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.
  5. Rectal Administration Of Vitamines?

    Day 1 Wheat cinnamon/sugar toast for breakfast Ramen noodles for lunch and dinner. 2 packages 1 column of ritz crackers 1 Beer Day 2 Pancakes Ramen noodles for lunch and dinner. 2 packages About 10 ritz crackers 1 Beer Are you serious? That is about the worst diet I think you could eat right there!! At least your here looking for help. No matter your income you have to fix what you eat. Your on the right track with fruits and veggies. At in some rice, beans and you'll improve a ton. I have no comment on where your considering taking your vitamins. Good Luck and I hope you can find a job!
  6. What If I Ignore It?

    I did not see one. I have always been very aware and knowledgable of what I eat from a health side of things. When I was diagnosed with Celiac Disease I spent a a solid month almost day and night searching and learning every thing I could from the WWW and bought a few books, and magazines. I still continuously read about it. I'll admit I was already on a rather low carb diet and eliminating gluten for me was not a very dramatic thing. My health improved almost the day I stopped eating gluten, I'm quite happy not eating things that make me feel bad. I also love to cook and I'm a total 'foody.' There is nothing I really miss form my strict Celiac Diet. The leaky roof analogy above is a so on point. Black mould - Cancer or other nasty health issues.
  7. What If I Ignore It?

    Yes sensitivity varies huge from person to person. It's not the immediate effects of being glutened that are a major concern if you are not that sensitive, it's the long term negative effects on your body, it's BAD for you! It does not have to cost any more. No you do not have to consume gluten to correct low blood sugar. Knowledge is key, read read read inform your self. Or as I stated earlier seek the advice of professionals if your over whelmed. Good Luck- it's not really that big of a deal on becoming educated on your new diet and you'll be healthier.
  8. What If I Ignore It?

    If you enjoy being sick and getting sicker sure just keep eating gluten. Really it's not that hard to eliminate from your diet? Why stress out about it, do it and you'll feel better. If you really don't know much about food, diet, ingredients of food, what contains gluten or not and your totally lost, contact a nutritionist or dietician or some one along those lines familiar with Celiac. If you don't want to do that, keep reading as much as you can and inform yourself calm down and do it. Every thing you need for a better gluten free lifestyle is a search away....
  9. I'm another red wine drinker, I'm sure I drink to much of it.... never had any issues being glutened. Dave
  10. Dragging up this old post but I was searching around and it TISS the season: From there site... "Our chocolates have NO PRESERVATIVES to extend their shelf life and are GLUTEN FREE with the exception of Marsior, Rice Crisp & Orange Peel (which have wheat syrup)." If you've never had a Bernard Callebaut choclate- your missing out!
  11. I just ate New York fries, not sitting so well. I never eat deep fried, so maybe that is it but I looked it up from NY fries web site: I have celiac disease. Can I eat your product? We use no coatings or preservatives in our fries, and we cook our potatoes in 100% pure sunflower oil, so technically we do not have any gluten in our fries. However, there is gluten present in our stores in our seasonings on the front counter and in our sauces, so there is a small chance of cross contamination.
  12. Anyone know if there is a definite difference? I try to stay away from both as you don't really know whats in Natural Flavours, Natural Flavourings totally glutenates me. Specifically Costco (Kirkland) Diet Ice Tea- it has Natural Flavorings listed and it hits me hard. Natural Flavours is in so many things, mostly processed foods, candy and snacks. I try and stay away but never have had any bad (noticeable) results, I cave in on some candy once and a while. I always now avoid Natural Flavourings. Are they the same or different? Anyone else get hit by Natural Flavorings? Thanks.
  13. As mentioned above vitamin B12 I go for injections once a month at a doctor, it helps a ton. As it starts wearing down I get fuzzy head and know it's time for a shot. (blood tests showed B12 very low) Hopefully as I recover they will be not needed.