Jump to content
Celiac Disease FAQ | This site uses cookies GDPR notice. Read more... ×
  • Sign Up


Popular Content

Showing content with the highest reputation on 09/09/2018 in all areas

  1. 1 point
    If anyone is interested, I contacted the company for those new RX Bars. I see they are gluten-free, but I asked about corn and soy. This was their reply: So I "Thanks for reaching out. Right now, we can confirm that corn is found in the natural flavors of the following products: Kids Apple Cinnamon Kids Berry Blast Mixed Berry Mango Pineapple Honey Cinnamon Peanut Butter Please let me know if you have any questions.Thanks,Danie" So I replied back asking if that meant there was a good chance for cross contamination with the corn. This was their reply to that: I haven't even seen them in stores yet, but it's good to get the info on them anyway. "The presence of corn in the bars I mentioned would be incredibly small. We perform allergy washes between flavors to prevent cross contamination but there is still a very small risk for it.Thanks,Danie" I haven't even seen them in stores yet, but it's good to get the info on them anyway.
  2. 1 point
    Hi Chrissy, I bloat within 30-45 min of CC from gluten. I of course avoid gluten and cc. Ironically the slightest CC now I get a flood of symptoms including DH which ironically no DH appeared during my challenge while under a Dr. care. I have additional intolerances as well. After my Gluten challenge I had 13 intolerances while I was healing over the course of two years. They had me go off everything -gluten and the top 8 allergens. I had a very boring diet. After my Dr. gave me testing to determine I did not have IgE mediated allergies she left me sitting there (as I had told her I reacted to things, but had never reacted to allergy testing i.e. no food allergies, but that I reacted to foods within 30 minutes described my symptoms.) She came in checked to confirm I had no IgE mediated allergies, but asked me how I was feeling I explained I was having symptoms and she asked me to describe them. After I described them she stated those symptoms you just described to me those are the ones you need to be aware of during your food journaling and diet. Listen and look for those symptoms to guide you when eating. They guided me then and even today. I was told as I introduced each new food to start with 1/2 c of the new food, then raise to 1 c, then 2 c etc. I did 3 days of a new food (graduating the levels) if it was not a problem (no symptoms) I could add it back to diet. Then try next food. Is that similar to your food elimination diet.Once uou find the offenders you can perhaps try whole 30. I found that helpful then as I incorporated more foods staying low inflammatory AIP and Paleo. As I healed I was able to add more into the diet. I am now down to 3 intolerances (the obvious gluten), corn, and milk. The corn is tricky as my body can react to things preservatives/additives derived from corn although in theory people say I should not react as the proteins have been removed. My body knows I don't know how it does so I just listen to the body. When damaged my highly reactive immune system/body knew something was foreign and let me know. During those initial stages of healing I had to be very plain and boring food wise just to uncover the intolerances even spices etc could be troublesome. Good luck
  3. 1 point
    Starches and Carbs are common issues on a gluten free diet as we are prone to SIBO and Cadida with our damaged celiac intestines. I see a good amount of fiber in there and some things that cause issues for some. As you noted Brussels, Onions, Hummus, are common gas culprits. Some have issues with Coniferous vegetables like cauliflower, cabbage, kale and broccoli. If it is SIBO or Candida you will have to give up the potatoes, berries, fruit, and any other carb or sugar. Several other foods your eating can kill the bad bacteria, and fungus and be causing die off and bloat/gas. Keep a food diary and try a SIBO or Candida Diet, or a Keto Diet to lower carb intake and stuff the bad bacteria and or fungus might be feasting on. The lower carb diet will less to ferment so 2 birds one stone.
  4. 1 point
    Celiac.com 10/02/2008 - Whole grains are good sources of B-Vitamins and minerals such as calcium, iron, magnesium, and selenium, but one of their most important nutritional benefits is the fiber they bring to our diets. Whole grains such as wheat, brown rice, and oats include both soluble and insoluble fiber. Soluble fiber is easy to remember – it is water soluble, and as such can be assimilated into the body, where it plays an important role in blood sugar regulation and cholesterol balance. Soluble fiber also helps provide a sense of fullness or satiety. Insoluble fiber is - you guessed it - insoluble in water, and is not assimilated into the body, but passes through the digestive tract and is eliminated. That does not mean insoluble fiber has a less important nutritional role to play. Insoluble fiber is very important in keeping our digestive and elimination systems regular. Fiber aids the transit of toxic substances out of the body, and in doing so, helps to reduce the incidence of colon and rectal cancers. In eliminating gluten grains from your diet, have you wondered what you are missing nutritionally? Are you able to get adequate replacements for the nutrients in wheat, barley, rye, and oats, from the other nutritional components of your diet? The answer is a qualified yes. We know this on several levels. For tens of thousands of years, entire cultures have thrived without growing or consuming any of the gluten grains. We also know, from looking at what nutrients gluten grains provide, that there are more than adequate sources of these nutrients in alternative grains, and from vegetable sources. Fiber is something we do need to be aware of, though. Studies have shown that standard gluten-free diets are low in fiber, especially when baking with the “white” alternative products like white or sweet rice flour, tapioca starch, and potato starch. We can remedy this by eating alternative grains in whole, unprocessed states, and by including nuts, seeds, and other sources of fiber such as dried coconut and legumes in our diets. Wheat is an excellent source of Vitamin E, so those on gluten-free diets might want to supplement with a good brand of Vitamin E. Some commercial gluten-free flour blends seek to duplicate white flour, and are made primarily of white rice flour, tapioca starch, and potato starch (see the nutrition comparisons on the next page). These products are nearly devoid of nutrition and contain almost no fiber. Using these types of products result in baked goods that are the nutritional equivalent of wonder-bread. If you didn’t eat wonder-bread before going gluten-free, why should you attempt to duplicate it now? When making your flour blends, coming up with new recipes, and altering traditional wheat-flour recipes, try to include alternative grain products (and sometimes nut flours) that contain substantial amounts of fiber, protein, calcium, and iron, all nutrients found in whole grains, but in much smaller amounts in highly processed grains. Quinoa, sorghum, teff, amaranth, brown rice and millet flour are all good products to try. See the chart attached to this article (the link to it is in the "Attachments" section below) for the nutrient content of the many gluten-free alternative grains, starches, and nut flours. The highest levels of nutrients in each category are noted, and you can see what nutritional powerhouses grains like teff, quinoa, sorghum, and amaranth are compared to white rice flour, tapioca starch, and potato starch.