• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Im All Over The Place
0

15 posts in this topic

Im relatively new at this. My doc has been hounding me for years to go gluten-free and I just brushed it off and avoided the subject as much as possible. I "accidently" went gluten-free this spring when I went on a crazy diet to loose weight, which was pretty much meat and vegeables only and some salt and pepper. Well I felt amazing while on the diet but when I acheived my goal I still limited myself exept for the odd fried chicken fix. My boss pointed out to me that my doc might have been right. As much as I hated that it was true. now that I am off completely I find when I slip up I get 10000% worse symptoms than I ever did before. things I didnt even realise were not normal. Im almost afraid to eat because looking back on my once a week cheats all summer, now I realize why Ive had the most bizare summer of my life.

 

now my biggest concern is cross contamination and copping with the daily "would you like some______" from my coworkers

I try to explain why I'm on this diet without saying "because im depressive or it gives me anxietey attacks" but people just dont seem to get it. Example: The security guard comes in every single day with a muffin or some cake and I tell him every day I cannot eat anything that is made with wheat. Then I nearly lost it one day and said what is your muffin made out of? I nearly fell off my chair when he said I dont know.

 

my other concern is the cross contamination. How far is it reasonable to worry about it. I made myself some sweet potato fries one friday without thinking of my frying oil. I didnt sleep from 12-5am and I had the most disturbing nightmares. it made me sick just thinking about it, and then I had the usual brain fog and so on for the next 30 hours... if DH makes a loaf of bread on the counter, dosent invisible flour dust fly out of the bag and cover the counter? how far does it go? can I safely assume that putting all my food on a different shelf in the pantry is good or do I put my stuff in sealed containers (because the bag of flour is on the bottom shelf)

 

Do I need new lip balm? Can I eat chocolate if I don't see any harmful ingredients or does it specificly have to say gluten-free?

I know there is alot of trial and error to this. it just gets tricky when I triggers anxitey.

There is never really a good time to test if you will have a reaction.

 

Please excuse my many questions, this is soo frustrating

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Easy question first: The chocolate does not have to say gluten free. Read all the ingredients... wheat HAS to be listed if it is used. Rye most likely won't be in chocolate and barley is a big worry if it is malted. Otherwise, it should be OK.

Cross contamination: A lot will depend on how sensitive you are. Flour does float around, so maybe you could get him to make bread somewhere else. Or get him to learn to make gluten-free bread. I am lucky in that my husband doesn't cook with flour ( he mostly makes spaghetti sauce or cooks on the grill.)

I would think a separate shelf would be OK as long as gluten-free food is not stored over it. Under ought to be OK.

Notice, I keep saying "should" and "ought to". No two people are alike. What bothers you might not bother me. Sorry, but a lot is trial and error.

0

Share this post


Link to post
Share on other sites

Im relatively new at this. My doc has been hounding me for years to go gluten-free and I just brushed it off and avoided the subject as much as possible. I "accidently" went gluten-free this spring when I went on a crazy diet to loose weight, which was pretty much meat and vegeables only and some salt and pepper. Well I felt amazing while on the diet but when I acheived my goal I still limited myself exept for the odd fried chicken fix. My boss pointed out to me that my doc might have been right. As much as I hated that it was true. now that I am off completely I find when I slip up I get 10000% worse symptoms than I ever did before. things I didnt even realise were not normal. Im almost afraid to eat because looking back on my once a week cheats all summer, now I realize why Ive had the most bizare summer of my life.

 

now my biggest concern is cross contamination and copping with the daily "would you like some______" from my coworkers

I try to explain why I'm on this diet without saying "because im depressive or it gives me anxietey attacks" but people just dont seem to get it. Example: The security guard comes in every single day with a muffin or some cake and I tell him every day I cannot eat anything that is made with wheat. Then I nearly lost it one day and said what is your muffin made out of? I nearly fell off my chair when he said I dont know.

 

my other concern is the cross contamination. How far is it reasonable to worry about it. I made myself some sweet potato fries one friday without thinking of my frying oil. I didnt sleep from 12-5am and I had the most disturbing nightmares. it made me sick just thinking about it, and then I had the usual brain fog and so on for the next 30 hours... if DH makes a loaf of bread on the counter, dosent invisible flour dust fly out of the bag and cover the counter? how far does it go? can I safely assume that putting all my food on a different shelf in the pantry is good or do I put my stuff in sealed containers (because the bag of flour is on the bottom shelf)

 

Do I need new lip balm? Can I eat chocolate if I don't see any harmful ingredients or does it specificly have to say gluten-free?

I know there is alot of trial and error to this. it just gets tricky when I triggers anxitey.

There is never really a good time to test if you will have a reaction.

 

Please excuse my many questions, this is soo frustrating

Just say "no thank you" no explinations are really needed.

 

If you can, make your kitchen gluten free. If you cannot, have an area where none is allowed. As long as you wipe everything down really good it should be okay.

 

You should have your own shelf.

 

Yes, check your lip balm.

 

I generally research anything before i buy it. Some chocolates, for example, are made in a shared facility. If you are in the US, wheat has to be listed if it is in something.

0

Share this post


Link to post
Share on other sites

Not much to add due to the good responses already.  Regarding the oil for your sweet potato fries, if you had previously fried foods with a wheat flour coating (like fish or chicken), your fries were probably contaminated.  Have you tried baking them?  You can use parchment paper on your old cookie sheets....they're yummy!

0

Share this post


Link to post
Share on other sites

Easy question first: The chocolate does not have to say gluten free. Read all the ingredients... wheat HAS to be listed if it is used. Rye most likely won't be in chocolate and barley is a big worry if it is malted. Otherwise, it should be OK.

Cross contamination: A lot will depend on how sensitive you are. Flour does float around, so maybe you could get him to make bread somewhere else. Or get him to learn to make gluten-free bread. I am lucky in that my husband doesn't cook with flour ( he mostly makes spaghetti sauce or cooks on the grill.)

I would think a separate shelf would be OK as long as gluten-free food is not stored over it. Under ought to be OK.

Notice, I keep saying "should" and "ought to". No two people are alike. What bothers you might not bother me. Sorry, but a lot is trial and error.

thanks for the advice on the chocolate, I found one that has no dairy in it either so I was really counting on not having any hidden ingredients in it. Gives me an option other than popcorn and chips. My husband is actually more supportive than I would have thought. but I don't expect him to change his eating habits on my behalf :) Im ok with it as long as he supports me

As far as the shelf...im thinking I might take it a step farther and actually switch all my stuff over to the cupboard instead of the pantry. it makes me too nervous for now. My sister thinks im OCD. maybe, maybe not. all I know is I don't care for another panick attack

Can I share DH's lipbalm, glass of water. does it matter if my kids stick their hands in my popcorn. blah.....

0

Share this post


Link to post
Share on other sites
Ads by Google:


thanks for the advice on the chocolate, I found one that has no dairy in it either so I was really counting on not having any hidden ingredients in it. Gives me an option other than popcorn and chips. My husband is actually more supportive than I would have thought. but I don't expect him to change his eating habits on my behalf :) Im ok with it as long as he supports me

As far as the shelf...im thinking I might take it a step farther and actually switch all my stuff over to the cupboard instead of the pantry. it makes me too nervous for now. My sister thinks im OCD. maybe, maybe not. all I know is I don't care for another panick attack

Can I share DH's lipbalm, glass of water. does it matter if my kids stick their hands in my popcorn. blah.....

Look at these. I have seen them at whole foods and even a few groceries

http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/

0

Share this post


Link to post
Share on other sites

Not much to add due to the good responses already.  Regarding the oil for your sweet potato fries, if you had previously fried foods with a wheat flour coating (like fish or chicken), your fries were probably contaminated.  Have you tried baking them?  You can use parchment paper on your old cookie sheets....they're yummy!

It occured to me after I took them out of the pot that it was used for fish n chips but I thought oh well! up until then, the only reaction I had was fatigue, anger and brain fog. After the oil incident It was insomnia, nightmares, I was wired for 2 days straight and anxiety. this week I had a couple of brain farts to put it mildly. I forgot my husbands name for a few minutes (I didnt tell him that, lol), temporarily couldnt spell my name correctly and nearly walked away the coffee stand with an empty cup. So I naturally blamed it on fatigue because I dont want to cause concern at work. I am just shocked at how this is going... Anyway, I bought new oil, tried them fried and baked. I like the frozen ones better but now im too scared to eat them

0

Share this post


Link to post
Share on other sites

It occured to me after I took them out of the pot that it was used for fish n chips but I thought oh well! up until then, the only reaction I had was fatigue, anger and brain fog. After the oil incident It was insomnia, nightmares, I was wired for 2 days straight and anxiety. this week I had a couple of brain farts to put it mildly. I forgot my husbands name for a few minutes (I didnt tell him that, lol), temporarily couldnt spell my name correctly and nearly walked away the coffee stand with an empty cup. So I naturally blamed it on fatigue because I dont want to cause concern at work. I am just shocked at how this is going... Anyway, I bought new oil, tried them fried and baked. I like the frozen ones better but now im too scared to eat them

I get the Ore Ida sweet potato fries. They are gluten-free.

0

Share this post


Link to post
Share on other sites

thanks for the advice on the chocolate, I found one that has no dairy in it either so I was really counting on not having any hidden ingredients in it. Gives me an option other than popcorn and chips. My husband is actually more supportive than I would have thought. but I don't expect him to change his eating habits on my behalf :) Im ok with it as long as he supports me

As far as the shelf...im thinking I might take it a step farther and actually switch all my stuff over to the cupboard instead of the pantry. it makes me too nervous for now. My sister thinks im OCD. maybe, maybe not. all I know is I don't care for another panick attack

Can I share DH's lipbalm, glass of water. does it matter if my kids stick their hands in my popcorn. blah.....

No, no, yes it does matter if the kids stick their hands in the popcorn.

0

Share this post


Link to post
Share on other sites

I get the Ore Ida sweet potato fries. They are gluten-free.

Im not sure If I can get these in  NB. Mcain and Cavendish are mainstream here. The Mcain ones are coated with rice flour, tapioca flour and potato starch. it all sounds safe im just getting nervous about the stuff that doesnt clearly state gluten-free anymore...

 

im running out of amounts of post I can reply to for a bit. Im new here :) still restricted on what I can put up

0

Share this post


Link to post
Share on other sites

Safe sweet potato fries:

 

Scrub 1- 2 sweet potatoes.  Microwave for a minute, or boil for a couple of minutes (thanks, Karen G.)  Because you're fatigued, sit down at your kitchen table with a cutting board and sharp chef's knife.  Cut them up in the size you like.  Meantime, heat your oil if you're frying, or your oven if you're baking. 

 

They taste so much better when you make them from "scratch", and other than having to wash the cutting board and knife, it's not much extra work. 

 

Hope that helps, good luck to you. 

0

Share this post


Link to post
Share on other sites

Welcome to the Forum Patt!

Just noticed you're in NB. I'm from there (in Toronto now, but eaten my share of McCains over the years). Get the plain ones. Check the labels. Nothing crispy. They should be ok.

I'm not sure where in the province you are, but I do know that there's been a pretty good spread of gluten-free awareness in the province, and your local Superstore/Sobeys should have a decent stock of gluten-free stuff. There's also a fairly active chapter of the Canadian Celiac Society based in Moncton (I think. my mom goes to it).

 

As for sharing spaces, anything WITH gluten should be on lockdown as well, especially flour. Ask your hub to store it in a well-sealed container (not just in the bag) and clear very very well when using it. If your kids want the popcorn, they better wash their hands first. Try to steer the rest of the family toward more gluten-free meals. This is for your health, but that affects the rest of the household, so better to keep you healthy and happy.

 

Good luck!!

0

Share this post


Link to post
Share on other sites

Thanks Marilyn R and Pegleg84. I will try the potatoes in a couple of days. I must of ate something again. feeling really blue

Why is it that when you contaminate yourself the symptoms intensify? Blah! I wish there was a way to learn without making mistakes

 

Pegleg84 im from Moncton, Where abouts were you? Ive been thinking about joining the chapter. I wonder if I can claim the membership fee on my taxes?

0

Share this post


Link to post
Share on other sites

I live in Toronto, but I have family back home (I'm from Sussex). Moncton is probably a good place to be for gluten free. I've never been to it, but there is a gluten-free bakery/restaurant there somewhere (I think it's still there?). I bet if you look at the Canadian Celiac Association it will have info on regional chapters.

 

When I was home this summer, I think I saw just as much gluten-free stuff available in random places like a cafe in Alma than I do around here. You should be fine.

However, doing as much of your own cooking as possible is better for healing.

 

Too bad my Mom's not on this forum, or I'd point you to her to get all the info.

0

Share this post


Link to post
Share on other sites

Just one thing to add to all of the previous posts... many foods are naturally gluten-free and do not have to be labeled "Gluten Free".  You can Google just about anything... "does chocolate have gluten?" and learn how to read the labels.  The trickiest is the "malt" products that are made from Barley - they won't be labeled as having come from Barley (at least not usually).  If there are particular brands that you're not sure to trust, check their websites too.  Many will list which products are gluten free, and which products may be gluten free but are made on potentially-contaminated machinery.

 

I'm only about 3 weeks into the world of being gluten free, but with a little research at the front end you can quickly learn how to read labels and figure out where you're safe and what to leave alone.

 

For example, with the chocolate - many full-sized chocolate bars are gluten free.  But the same thing in the miniature size may not be.  That's because they use the run-off chocolate when they make the miniatures.  So the chocolate could have picked up gluten cooties from something else.  Personnally, I like the Nestle semi-sweet chocolate chunks.  :rolleyes:

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,792
    • Total Posts
      932,466
  • Member Statistics

    • Total Members
      64,273
    • Most Online
      3,093

    Newest Member
    midwayliz
    Joined
  • Popular Now

  • Topics

  • Posts

    • Your issues is probably with the carbs then. there is a alternative. best pricing is miracle noodle. For Konjac rice substitute. Konjac flour works with some people others it does not. https://miraclenoodle.com/collections/miracle-noodle-rice-products There is a trick to cooking it but they make no carb noodles, and rice. I use the rice to make all kinds of rice like dishes like my mothers mexican fried rice etc. It does have a tad off texture and flavor but comes close. If your looking for no carb breads Julians Bakery makes some pretty decent breads but you HAVE to toast them to use them. I just found them a month ago....First time eating a bread in 2 year, and first time in as long as I can recall eating one that did not make me feel bloated and fat. No carbs, no sugars, no yeast, no dairy, no soy, and very low sodium...... Been eating french toast, vegan cheesy bread, bread with almond butter and sugar free jam I have honestly been in food heaven since I found it. BTW some celiacs can not tolerate any grains very rare but it happens.    OH and on what I have is really bad Ulcerative Colitis, so I have a bunch of other trigger foods that cause inflammation, bleeding, distention, constipation, gas, bloating etc. Carbs/sugars is a huge one for me fructose, glucose, sucrose.
    • They rotate growing rice and oats in the same crop. I unfortunately am intolerant to oats.  I have Dysbiosis according to a stool test, which is why I am quite sensitive to gluten among other foods.  May I ask what AI you have that makes you sensitive to carbs? I have been in and out of the doctor since November 2016 with chronic pain.  Trying to figure out what is going on with my gut, it's terrifying. I tried Dynasty jasmine rice from Thailand the other day which was recommended in 2009 by someone on here and a few hours later had the worst low blood sugar attack I'd ever had in my life. I am severely underweight due to the pain and I think this happened because I ate a bit too much (I LOVE rice) upon my first introduction back into my diet.  Even so I reacted just as I do when I ingest gluten (intense anxiety/hard to breathe/fast heart beat/constipation/intense pain under my ribs) So I don't think Dynasty is a safe brand, not for me at least. I only react this way to gluten. My other food sensitivities, the symptoms pop up around 24 hours later and are completely different. 
    • Thanks so much for the information. I tried Dynasty jasmine rice which was a recommendation from a sensitive individual on here. The post I believe was from 2009 so there's plenty of time for practices to have changed. I only ask this here again for updated information as I tried the Dynasty brand and got sick. I do not have Celiac disease (according to an Endoscopy) however, I have been gluten-free for 2 years and only ate a cookie or a donut maybe a few times a month for a year and a half before I was tested. I actually like going without gluten as I get less low blood sugar attacks and rarely ever get migraines. Not to mention, before I had the Endoscopy I was fasting for 2 days with no food or drink while I received other tests while I was in the hospital. I also got a colonoscopy at the same time so I had to clear my system out completely. My doctor believes I have a non-Celiac gluten sensitivity due to my symptoms after ingesting gluten. I was diagnosed with Dysbiosis so it could be my body lacks the correct bacteria to break down gluten. I have several other food intolerances including dairy and oats which many facilities process along with rice. 
    • Hi   I'm in the UK so brand recommendations probably no help to you, although we have Uncle Ben's over here which is fine to my knowledge. I have to say I approach rice on the assumption that it should be safe unless I hear otherwise, that may not be the best approach if as you say you're particularly sensitive and want to cover all the bases. The exception to this is the precooked rice you can find over here in pouches designed for the microwave. That can be a problem.  If you have a brand you normally use or that's readily available you could try googling it to see if anyone has reported issues and of course contacting them directly to check with them. This forum is also worth searching in that way as over the years there's been many accounts from users of their experiences with different brands and products so you could try searching a brand name with them.
  • Upcoming Events