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So Delicious Coconut Milk


GFreeMO

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IrishHeart Veteran

However, like many of the members here, when a food doesn't agree with me, the reaction can be similar to my reaction to gluten. But over time I've learned to discern the differences, thus I'm usually (though not always) pretty sure when it's gluten and when it's something else. For the times when I'm not sure, testing a few different brands of the same product, different products with a common suspect ingredient, and so forth, has always been quite useful in narrowing it down. It can take time, patience, and a few days (or weeks) of not feeling so well, but it can be very enlightening. IMHO, better to know an offender and avoid it, rather than get surprised now and then by some darn ingredient/food, and not truly get the bottom of it.

I agree completely, Riceguy and this is what I believe many of us are trying to reinforce to the OP and to any others who read this forum.

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IrishHeart Veteran

Or, was your comment about the numerous studies an opinion rather than a fact?

Is it not common knowledge--supported by medical evidence, follow -up testing and symptom -resolution--that celiacs recover from villous damage?

I am not talking about refractory sprue here.

Do you really want all those medical abstracts cited? :blink:

Do you think those celiacs who are in remission are using some of those certified gluten-free products in their diets?

I humbly suggest...of course they are!

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RiceGuy Collaborator

Is it not common knowledge--supported by medical evidence, follow -up testing and symptom -resolution--that celiacs recover from villous damage?

I am not talking about refractory sprue here.

Do you really want all those medical abstracts cited? :blink:

Do you think those celiacs who are in remission are using some of those certified gluten-free products in their diets?

Of course they are!

There's at least one article on Celiac.com about how the intestines of most people with Celiac Disease do not fully recover, even after five years of strict adherence to a gluten-free diet. And, that these same individuals ordinarily do not experience any symptoms. Being symptom-free doesn't mean a full recovery has been achieved.

I think this is the first thread on the board I've seen in which Celiac is referred to as being "in remission". Not so sure I like such use of the phrase. I mean, celiac disease never really goes away. Nothing has changed beyond the healing, and even that I doubt is ever complete. It is however, just as fragile (if not more so), and the inevitable periodic exposure to gluten brings on symptoms as well as damage to the body, be it intestinal or otherwise.

A bunch of searches did not turn up the specific article I referred to, though admin did post a link to it on the board. Here's one which I think many will find interesting though: https://www.celiac.com/articles/21482/1/Latent-Celiac-Disease-Afflicts-Many-Who-Tolerate-Gluten/Page1.html

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IrishHeart Veteran

There's at least one article on Celiac.com about how the intestines of most people with Celiac Disease do not fully recover, even after five years of strict adherence to a gluten-free diet. And, that these same individuals ordinarily do not experience any symptoms. Being symptom-free doesn't mean a full recovery has been achieved.

I think this is the first thread on the board I've seen in which Celiac is referred to as being "in remission". Not so sure I like such use of the phrase. I mean, celiac disease never really goes away. Nothing has changed beyond the healing, and even that I doubt is ever complete. It is however, just as fragile (if not more so), and the inevitable periodic exposure to gluten brings on symptoms as well as damage to the body, be it intestinal or otherwise.

A bunch of searches did not turn up the specific article I referred to, though admin did post a link to it on the board. Here's one which I think many will find interesting though: https://www.celiac.com/articles/21482/1/Latent-Celiac-Disease-Afflicts-Many-Who-Tolerate-Gluten/Page1.html

I'm sorry, but I never used the word cure, I used the word remission, as my doctor does. I am fully aware that it does not go away, as is the case of all autoimmune disease. It is treatable, and symptoms go into remission.

Remission (in medicine), means the state of absence of disease activity in patients with a chronic illness, with the possibility of return of disease activity.

That's how I used the word.

So, yes, gluten exposure will spark the inflammation, but it does not mean symptom abatement does not occur.

Many healthy celiacs are living proof.

I know some people have refractory sprue and I know some people never fully heal their intestines (especially those who are DXed late in life). I was-- and I hope that is not going to be me.

That was not what I was talking about at all.

"From the National Institutes of Health (NIH)

The Consensus Development Conference in June 2004 issued a Final Statement that reads in part:

The treatment of celiac disease remains a lifelong gluten free diet, which results in remission for most individuals."

That was my use of the word remission as well.

If anyone cares, here is an article that explains WHY some people have Refractory Celiac Disease. There are many reasons, including continued gluten exposure, (implying obvious non-compliance with the diet) but nowhere does it say "from using certified gluten-free products on the market". I would think they would include that if it were a major health hazard. Well, at least I would hope so. :unsure:

Open Original Shared Link

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Lisa Mentor

Hello peeps! :D These posts are interesting, but I fear that they might be lost in a thread about Coconut Milk.

Should those posting choose to continue, perhaps beginning a new thread on the subject would be a good idea. :D

Anyway, I think that the OP has had the query answered waaaay back there. :P

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IrishHeart Veteran

This is a spirited discussion indeed. :lol:

Not necessarily a bad thing. Lots of intelligent folks on here.

But you are correct--The query was:

Does it bother you? and like all of these queries,

some said no

and some said yes.

Guess she will have to decide what to do with it.

Cheers all,

IH

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dilettantesteph Collaborator

Please provide proof, Stephanie, that your reactions to certified gluten free foods were from gluten.

From an earlier post in this same thread:

I can't guarantee that it was a gluten reaction. I don't suppose that any of us can, for that matter.

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RiceGuy Collaborator

Perhaps a moderator can split off these posts which have strayed somewhat off-topic, to a new thread?

For newbies, it's this simple....if you stick with certified gluten-free products and stay away from shared facilities, unless they have a good track record for keeping things separate and clean, you should be fine. If you do react to a new food, it probably is not going to be from gluten but from one of many other reasons mentioned already. You may have to heal a long while before you get to the point where you can eat without getting sick a couple of times a week. This is normal. Continuing problems should be addressed with a doctor you trust. There may be an underlying problem, common to Celiacs. Above all, relax and don't live in fear of minute amounts of gluten out there, otherwise, you'll end up like some of the posters to this forum....overly obsessive about food and life. :blink:

I do have to respond to this, because I DO REACT to certified gluten-free products which have been tested to contain less than 20ppm of gluten. Products from different companies, with a big gluten-free claim on the front, and company statements about how they test and so forth. Even products from dedicated gluten-free facilities. How do I know it wasn't another ingredient? Because the products I'm referring to only have ONE INGREDIENT! I do not buy "processed food". As I've stated in other threads, I've yet to find safe gluten-free buckwheat groats. And only one company I know of makes buckwheat flour I can safely consume. They accomplish this by growing, harvesting, milling and packaging their own buckwheat, in a dedicated facility. For all the other buckwheat products, some packages will be OK, while others cause a severe reaction, of the sort only gluten does to me.

So, just because it's certified gluten-free doesn't mean it's safe for every Celiac. I'm not "overly obsessive", as I'd be in constant agony if I didn't take the precautions I now take. For those who don't have to be super careful, I'd say consider yourself fortunate. Wish I was there.

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dilettantesteph Collaborator

Perhaps a moderator can split off these posts which have strayed somewhat off-topic, to a new thread?

I do have to respond to this, because I DO REACT to certified gluten-free products which have been tested to contain less than 20ppm of gluten. Products from different companies, with a big gluten-free claim on the front, and company statements about how they test and so forth. Even products from dedicated gluten-free facilities. How do I know it wasn't another ingredient? Because the products I'm referring to only have ONE INGREDIENT! I do not buy "processed food". As I've stated in other threads, I've yet to find safe gluten-free buckwheat groats. And only one company I know of makes buckwheat flour I can safely consume. They accomplish this by growing, harvesting, milling and packaging their own buckwheat, in a dedicated facility. For all the other buckwheat products, some packages will be OK, while others cause a severe reaction, of the sort only gluten does to me.

So, just because it's certified gluten-free doesn't mean it's safe for every Celiac. I'm not "overly obsessive", as I'd be in constant agony if I didn't take the precautions I now take. For those who don't have to be super careful, I'd say consider yourself fortunate. Wish I was there.

Well stated.

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Gemini Experienced

Perhaps a moderator can split off these posts which have strayed somewhat off-topic, to a new thread?

I do have to respond to this, because I DO REACT to certified gluten-free products which have been tested to contain less than 20ppm of gluten. Products from different companies, with a big gluten-free claim on the front, and company statements about how they test and so forth. Even products from dedicated gluten-free facilities. How do I know it wasn't another ingredient? Because the products I'm referring to only have ONE INGREDIENT! I do not buy "processed food". As I've stated in other threads, I've yet to find safe gluten-free buckwheat groats. And only one company I know of makes buckwheat flour I can safely consume. They accomplish this by growing, harvesting, milling and packaging their own buckwheat, in a dedicated facility. For all the other buckwheat products, some packages will be OK, while others cause a severe reaction, of the sort only gluten does to me.

So, just because it's certified gluten-free doesn't mean it's safe for every Celiac. I'm not "overly obsessive", as I'd be in constant agony if I didn't take the precautions I now take. For those who don't have to be super careful, I'd say consider yourself fortunate. Wish I was there.

Riceguy...who the hell says I am not being super careful? That's a flippant statement to make considering I nearly died from this disease. I can assure you that no one is more careful than I am about what goes into my gut but I have educated myself on the disease extensively so base my statements on reality for the vast majority of Celiacs out there....not those who may have underlying conditions or other food allergies that may contribute to a reaction. It's easy to say that you are 100% sure it was gluten because I have been there. Only it wasn't gluten...it was a dairy reaction, which is now nicely controlled.

As far as finding safe grains to eat, any Celiac who wants to consume them should only buy from dedicated companies, if you really want to be safe from a hit. I do the same thing as you and don't randomly buy anything and not put some thought into it. This isn't a contest to see who is the worse Celiac, which certain people seem to think.

I will say it again for those who have difficulty in understanding things...if certified gluten-free food were that contaminated with gluten, no one would heal. Celiacs the world over would still be having issues. There are many Celiacs who do extremely well with the gluten-free diet which contains some safe processed foods. I am one of them because I understand the disease process and did what I had to do to heal, without being overly worried about whether this would happen or not. If you want to continue to believe that most of what's offered out there isn't safe, then don't eat it. But do not perpetuate this fantasy that all processed gluten-free food is contaminated with gluten and you cannot heal if you eat it. The gluten-free food industry is growing by leaps and bounds, which is great for us, and it wouldn't be if everyone got sick from what they produce.

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GFreeMO Proficient

All of this from a simple question. I guess that next time I have a question about a specific product meant for super sensitives to answer I will send PM's. I thought that this section of the forum was to discuss things with other super sensitives.

I really did not mean to start a big debate. I just wanted to know if the coconut milk was along the same lines as the "gluten free" Rice Dream beverage.

I am super sensitive and avoid most processed foods. I just need a "milk" for baking and am allergic to nuts so I thought that I would give this a try.

Thanks to those that actually answered my question.

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IrishHeart Veteran

It is a section for super sensitives to discuss things.

And those of us who are super sensitive to lower levels of gluten

answered you. Honestly.

We just have differences of opinions about it :)

Hopefully, you can find what you need to fit your milk needs.

Best wishes, IH

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GFreeMO Proficient

It is a section for super sensitives to discuss things.

And those of us who are super sensitive to levels of gluten

answered you.

We just have differences of opinions about it :)

Hopefully, you can find what you need to fit your milk needs.

Best wishes, IH

Thanks! I guess I'll give it a whirl and if I have some sort of reaction to it, i'll go back to the arduous task of making rice milk.

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IrishHeart Veteran

Thanks! I guess I'll give it a whirl and if I have some sort of reaction to it, i'll go back to the arduous task of making rice milk.

:lol: I know what you mean.

I did make rice milk once and it was a relatively easy recipe, but because you have to make such a big batch for all that prep to be worth it, I did not get through both bottles I produced fast enough- and it went rancid pretty fast. :(

What a bummer--for all that work! :rolleyes:

Hope you find the coconut milk works for you, because it is tasty, has loads of calcium and works well in recipes.

Take care! :)

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weluvgators Explorer

For regular milk production we found investing in a chinois (a fine mesh strainer, used in French cooking, I think) to be really helpful. It made the whole process so much nicer for us.

I found a recipe online that called for adding fat to the rice milk and really thought that added alot. Here is the recipe that we used quite a bit: Open Original Shared Link . Following those guidelines gave us our best rice milk results. We bottled in Mason jars and found that the milk kept really well for us.

I just looked, and Pacific Natural Foods also makes a rice milk. We have never tried their rice milk, but we have enjoyed their nut milks. And we have been happy with their customer service. There are concerns (a whole thread about that on here) about the introduction of a gluten containing milk, and they do produce a significant amount of nut milks on the same lines. Through following Allergic Girl (Sloane Miller), I was able to find out that there are nut allergic people that are consuming their non-nut milk products without any problems. So, you may want to look at that one as well, and so far we have been pleased with their quality control methods for their milks.

We have also had good luck with "Made in Australia" rice milks. I can give you specific brand names if you want to try and find if any of them are imported where you live. Good luck finding something that works well for you!

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kareng Grand Master

For regular milk production we found investing in a chinois (a fine mesh strainer, used in French cooking, I think) to be really helpful. It made the whole process so much nicer for us.

I found a recipe online that called for adding fat to the rice milk and really thought that added alot. Here is the recipe that we used quite a bit: Open Original Shared Link . Following those guidelines gave us our best rice milk results. We bottled in Mason jars and found that the milk kept really well for us.

I just looked, and Pacific Natural Foods also makes a rice milk. We have never tried their rice milk, but we have enjoyed their nut milks. And we have been happy with their customer service. There are concerns (a whole thread about that on here) about the introduction of a gluten containing milk, and they do produce a significant amount of nut milks on the same lines. Through following Allergic Girl (Sloane Miller), I was able to find out that there are nut allergic people that are consuming their non-nut milk products without any problems. So, you may want to look at that one as well, and so far we have been pleased with their quality control methods for their milks.

We have also had good luck with "Made in Australia" rice milks. I can give you specific brand names if you want to try and find if any of them are imported where you live. Good luck finding something that works well for you!

I'm curious because I think it might be good to cook with almond or coconut milk but don't really want to drink it - can you freeze it? Would seem like a good idea if you can't use it all before it goes bad?

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Jestgar Rising Star

I'm curious because I think it might be good to cook with almond or coconut milk but don't really want to drink it - can you freeze it? Would seem like a good idea if you can't use it all before it goes bad?

I had the same question. I don't drink any type of milk, only use it for cooking.

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weluvgators Explorer

We never tried freezing it, as we have a family of five consuming the milks. I would love to hear how it goes if anyone tries it. I don't know why it wouldn't work, although you may get some separation. But that seems easy enough to take care of once thawed. Myself and a friend did a lot of baking projects using the nut milks, and the results were fabulous. The rice milk was used primarily as a beverage.

I have heard of people making their own coconut milk using the coconut from Tropical Traditions. We have been off of coconut for a while, so I always forget about that! I bet that would be very yummy too.

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GFinDC Veteran

I saw this today and thought it might be worthwhile noting. The article refers to brown rice syrup and products made with it, including gluten-free foods. They say the white rice is not as much of an issues as the arsenic is in the hull and that is removed to get the white rice. Maybe some people are reacting to arsenic in their gluten-free processed foods?

Open Original Shared Link

Arsenic Found in Brown Rice Syrup, Organic Foods, Baby Formulas

A sweetener used in Open Original Shared Link and some Open Original Shared Link and Open Original Shared Link foods may contain dangerously high levels of arsenic, Open Original Shared Link.

Environmental chemist Brian P. Jackson, who is the director of the Trace Element Analysis Core Facility at Dartmouth University, said that his team found organic baby formula whose main ingredient was brown rice syrup had arsenic levels six times higher than what the EPA considers safe for drinking water. Open Original Shared Link, which was published Thursday in the journal "Environmental Health Perspectives," the researchers also found high arsenic levels in some organic foods sweetened with brown rice syrup, including cereal bars, energy bars, and gel energy "shots" that athletes slurp down after working out.

"The baby formula findings are concerning," Jackson said. The risk of arsenic poisoning from eating a cereal bar or an energy shot once in a while are low, he pointed out, but for babies and for people who are on Open Original Shared Link, arsenic poisoning could be a concern. ...article continues..

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Skylark Collaborator

I just wanted to know if the coconut milk was along the same lines as the "gluten free" Rice Dream beverage.

I can't find mention anywhere of enzymes in coconut milk. So Delicious seems like a scrupulous enough company to mention it and they probably wouldn't pass GFCO certification playing games like that. I think you should be fine with it from that respect. :)

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RiceGuy Collaborator

The same company who sells the finest centrifuged coconut oil I've ever found also sells one or two products which can be used to make "instant" coconut milk. Their website is Open Original Shared Link. Then you could just mix up what you need, as needed.

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IrishHeart Veteran

There are 20 million celiacs in the US

It is always my intention to provide accurate information.

IH

Good thing I re-read THAT post, since it really is my intenton to provide ACCURATE info.

That number should be 2 million

Sorry for the error.

I was having a bad typo day :rolleyes: ...and shame on me for poor proofreading.

Carry on.

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IrishHeart Veteran

Here is the recipe that we used quite a bit: Open Original Shared Link . Following those guidelines gave us our best rice milk results. We bottled in Mason jars and found that the milk kept really well for us.

Yes, that's the one I used as well.

It produced a delicious rice milk. (I just did not use it fast enough as I was the only one using it.)

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dilettantesteph Collaborator

So Delicious Coconut Milk ice cream is safe. It doesn't contain any gluten. It is high in fat content, but good fat is the same as bad fat when it comes to your intestinal tract. It can act as a laxative and cause cramping. If I eat too much of it, that's exactly what happens. Gluten like reaction minus the gluten.

This got me thinking because I am looking for some high fat foods to put in my diet. The fat content of So Delicious coconut milk is 5 g total fat and 5 g saturated fat/cup. Open Original Shared Link

The fat content of whole milk, which I tolerate just fine is 8 g of total fat and 5 g of saturated fat/cup. Open Original Shared Link

I didn't look up the ice cream since that isn't what I reacted to.

I doubt that it was the fat content of the coconut milk that bothered me since I tolerate the even greater fat content of whole milk just fine.

I did notice that the fat content of shredded coconut is high: 14.2 g for a 40 g serving so I ordered some from a coconut only facility which I hope that I'll be able to tolerate. Thank you for idea, Gemini.

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Most cases seen by these dentists are complete successes, and the patient never has to come back again. But occasionally they get a case that is not a success, and I was one of those cases. A little over a year ago, I began seeing the second dentist who keeps my TMJ stable in this manner. The first dentist retired, and then died sadly. A shame too, because he was a truly amazing, knowledgable guy who really wanted to help people. The new dentist began to get suspicious when my joint failed to stay stable after I was finished with the bite splint and his modifications, so he did another scan on me. This is ten years after the first scan (remember, I said the surgeon saw "slight" damage to the tissue on the first scan). This new scan revealed that I now no longer have cartilage in the joint, on both sides - complete degeneration of the soft tissues and some damage to the bone. The dentist sat me down and had a talk with me after these results came in, and said that when he sees damage like this in cases like mine, that the damage to the joint is most likely autoimmune, and that, in his experinece, it is usually autoimmune. He has sent patients with cases like mine to Mayo Clinic. He said he will continue to see me as long as the treatment continues to offer me relief, but also said that I will probably have to see a dentist for this type of treatment for the rest of my life. He is not currently recommending surgery due to my young age and the fact that the treatment he provides manages my symptoms pretty well. I still see this dentist today, and probably will see this kind of dental specialist for the rest of my life, since they have helped with this issue the most. I did not inform him that I am 100% sure that I have celiac disease (due to my complete symptom remission upon gluten cessation). I didn't inform him because I thought it would be inappropriate due to not having a formal diagnosis. I was disappointed, because I had believed I had caught it BEFORE it had done permanent damage to my body. I had never suspected that my TMJ issues may be related to my other symptoms, and that the damage would end up complete and permanent. Luckily, I caught it about 6 months after my other joints started hurting, and they stopped hurting right after I went gluten free, and haven't hurt since. I of course did the necessary research after the results of the second scan, and found out that the TMJ is the most commonly involved joint in autoimmune disease of the intestines, and if mutliple joints are effected, it is usually the first one effected. This makes complete sense, since the TMJ is the most closely related joint to the intestines, and literally controls the opening that allows food passage into your intestines. I am here to tell you, that if anyone says there is no potential relationship between TMJ issues and celiac disease, they are absolutely wrong. Just google TMJ and Celiac disease, and read the scientific articles you find. Research on issues regarding the TMJ is relatively sparse, but you will find the association you're looking for validated.
    • trents
      Welcome to the forum, @SuzanneL! Which tTG was that? tTG-IGA? tTG-IGG? Were there other celiac antibody tests run from that blood draw? Was total IGA measured? By some chance were you already cutting back on gluten by the time the blood draw was taken or just not eating much? For the celiac antibody tests to be accurate a person needs to be eating about 10g of gluten daily which is about 4-6 pieces of bread.
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