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About saraf7754

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  1. I recently became sensitive to yeasts and molds..so far, here is my list- all asian sauces including fish sauce and coconut aminos, anything with wine or vinegar (all above are fermented) mushrooms (mold). ANYTHING dried with a shelf life (kale chips, dried fruit)..unless i make them myself.. (not on shelf for a month) and frozen (my dr recommended this to kill/prevent yeast but i havent questioned her for details. I.e- can i just freeze my peanuts and lara bars?? I dunno! But ive been able to eat frozen blueberries but havent tried fresh..?) I'll post more when i know more..bc i cant seem to go 3 days wout exposure. .in recipes i replace vinegar w lemon juice and just dont keep anything long enough for it to ferment (like homemade ketchup)
  2. Went and bought frey wine..its very nice to have a glass without fear! Wish it wasnt so hard to find more..but ill take what I can get! #havefreywilltravel
  3. Ive been gluten-free for 4 years.. although I never worried about cross contamination until recently. (Not sure if im allergic or celiac). Recently ive become VERY sensitive. . And I react to wine..you can remove gluten (wine made in barrels or its fining process can intro a cross contamination. .removed to me is still contaminated..now).. im trying desperately to find a "safe list" for me so I can dine out without frustration)... if you are super sensitive like me its the equivalent of taking a bun off your burger and calling it gluten-free...not everyone can do that..:-)
  4. Im also in bham..and looking for a dr... if I find one ill post..please do the same..