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      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


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About stormbind

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  1. Traveling To Italy

    I have just returned from Italy, mostly cities (Rome, Florence) and smaller towns. We did not try any villages, nor any tourist resorts. 1. This was unexpected: I made a list of recommended restaurants before departure, and they were all closed as though they were bankrupt. The surrounding restaurants were open as normal and no explanation was found. 2. I made a restaurant card, and it was not needed. Every waiter and shop-assistant understood the words "gluten free", or "sanza glutin". 3. They sell some gluten free food in their pharmacies, so its clearly heavily regulated. Perhaps because of their national regulations, the market competition for gluten free food in Italy is very weak, and their products taste truly awful. I'd recommend unpacking clothes and filling your luggage with food to be on the safe side - and especially so if you like moist food. 4. Something I take for granted when having gluten free snacks at home is my electric kettle (note: these are banned in many hotels and also difficult to buy in shops). This makes you more dependent on the hotel bar for things like coffee, which could present new issues. For example, I took soy milk from a supermarket to some of my hotel breakfasts, and I avoided bars that use the same machine for coffee and chocolate (i.e. chocolate powers often contain gluten). 5. A few restaurants (i.e. Marriott airport hotel) allow you to supply your own gluten free ingredients, such as pasta. This is presumably because the local mass-produced products tastes as bad as they do. 6. This goes against all expectations, for gluten and non-gluten dishes: We found that Italian pasta dishes are surprisingly bad by international standards (i.e. very salty) and we quickly learned to avoid them. Also, their rice is often overcooked. The best foods we found were all without recipe, such as plain grilled fish.
  2. The situation for those of us with fewer allergies is perhaps worse. Our most common options are packed with sugar and starch, which lead happy consumers down the path to diabetes.
  3. I have just returned to the UK from a 2 week stay in Italy. Before travelling, I had read that Italy is a great place for gluten free food, and I was disappointed. Compared to the British, it is more common for Italians to know what Gluten-free (sanza-Glutin) is a real issue. Not a single Italian waiter or shop assistant was unfamiliar with the term. That was the good news. 1. Stalls regularly refused to serve me ice cream. Apparently, only their sorbets are gluten free. Back home, I attribute these kinds of statements as a confusion about whether gluten is in milk or wheat, but in a hot country where everyone is supposed to understand the meaning of "sanza-Glutin", I was very disappointed. Perhaps Italian ice creams all contain wheat? (P.S. I also could not find any soy-based ice creams in Italy) 2. Gluten-free breads are more commonly sold in their pharmacies (Farmacy) than in regular shops. Sadly, this regulated environment has significantly reduced market competition, resulting in very expensive readily-available food that is truly revolting. I brought one packet of Italian bread home with me, and it is inferior to UK supermarket own-brands (and in the UK it is cheaper too). 3. Before starting my trip, I marked on a map a list of Internet-recommended Italian restaurants for gluten free food. Each of those that I visited, had closed its doors, seemingly bankrupt. The best food I found in Italy was grilled fish (simple, without a recipe) or meals at the Marriott. For the most part, the gluten free options in restaurants were nasty. However, my partner who is not gluten intolerant, assures me that their food was equally disgusting. When I was young, the UK was the butt of food jokes. My experience suggests Italy is now the place to avoid.
  4. That's interesting, and scary. I already struggle and I'd have immense difficulty if I developed further allergies. Is there a difference in "modified palm oil" and "palm oil"? Does it mean GM, or is it processed after harvesting? The production chain is very difficult to audit, and many products come into contact with gluten, and that contact does not always make it to the final ingredients list. I wondered if Palm Oil was a frequently "contaminated" import, or if perhaps Whole Earth Foods do not operate a gluten-free facility..
  5. First issue - I am talking about Gluten. Also, I am not talking about Wheat, Barley or Rye. Gluten is a type of protein found in a large number of cereals including but not limited to the ones you listed (i.e. Spelt). Each person reacts differently to Gluten, causing Oats to be on the margin of some people's tolerance levels. Evidence suggests that Gluten is not limited to Wheat, Barley and Rye. Second issue - I joined this forum and started this discussion because the link I found is not a reliable source. Why is that a problem? I don't know how similar Gluten and Casein are, but their similarity has not gone unchallenged and is increasingly causing the two proteins to be treated as one problem; for example Wikipedia, British Dietetic Association, and Celiac.com.
  6. I'm Gluten and Casein** intolerant, and I'm asking about this product: Name: Whole Earth Crunchy Original Ingredients: Roasted Peanuts (97%), Palm Oil*, Sea Salt. Allergy Advice: Contains peanuts. May also contain nuts. Source: www.wholeearthfoods.com (Surrey, UK) * palm oil sourced from RSPO members Each time I have try this peanut butter, I suffer reactions reminiscent of gluten! I searched to see if Palm Oil contains anything similar to Gluten, and came to the following page: modified palm oil is not gluten free! What is the difference in palm oil, and modified palm oil? Has anyone else had gluten-trouble with palm oil, peanut butter, or Whole Earth Foods? Thanks! ** Gluten and Casein are structurally very similar, and there might be other proteins that I need to avoid *sigh*