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    I have a newfound interest in yoga - it's so peaceful and restorative. I also love swimming, board games, and wine with dinner. <br /><br />
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  1. I agree that quality vitamins (especially for Celiacs) and wholesome foods make a big difference in how one's body works.

    As for the Mangosteen - it's 30 calories in 1 oz - which means the D you get from it is probably osmotic. Coke has 11 calories per oz, for some comparison.

    Antioxidants are a great thing, but remember companies like these that market themselves under the "Supplement" category aren't regulated by anyone. They don't even have to keep their products consistent, and typically don't claim ingredients correctly. BE CAREFUL.

  2. I appreciate the advice and thought. :D

    I'm a dietitian and I keep a food record, every day, of exactly what I eat (anal I know). But it comes in handy in times like these.

    I tolerate wheat-free tamari (had some about a week ago in fact) without issues at all. Soy-based and corn-based products are the staples of my diet.

    Nothing I ate that day was anything I had not had before, on a regular (daily) basis - and 90% of it was from a package or something that had already been open, so that means the batch did not contain gluten.

    I reacted within an hour of eating the soy sauce - that's typical for me.

    That said, I have found 3 other posts dating back to 2005 that had issues with wal-mart brand soy sauce. It's fishy, to say the least. I'm waiting to see what Corporate Wally has to say.

  3. I wouldn't go on a Casein-free diet until you have given the gluten-free diet a solid 3 months. It takes your intestines that long to completely heal. Lactose might be something to consider, though, only if you are noticing difficulty digesting dairy products. This may or may not resolve once your intestines are healed.

    I agree it could be contamination with the Quaker products.

    Also, bratwurst is notoriously high in fat. Fat is the first thing that is malabsorbed when intestinal damage is present.

  4. i am worried about the dextrose and natural flavorings in the ingredient list. the product is Stop & Shop Sweet Italian Sausages. Does anyone have advice?

    Dextrose is a type of sugar and is not a gluten-containing ingredient. Dextrins and maltodextrins used to be of concern, but they are typically corn-based now, especially when manufactured in the U.S.

    Natural flavorings, as well as most other ingredients, should be safe if the label does not claim wheat ingredients - this is mandated by law. It might look like this:

    Pork, Corn Syrup Solids, Natural Flavorings (Wheat), ....etc

    This might be helpful


  5. Just made a Thai Pork Noodle Bowl with our "cool new find" the great value soy sauce. This is the worst reaction I've had in a while. I eat soy ALL the time, so I can vouch, at least for me, that it is not that.

    Perhaps we should contact Great Value.... I'm very disappointed as I have never had trouble with GV brand before either --- although they label things that should be gluten-free anyway...

  6. I concur with the other responses.

    I bought a giant economy bottle before I was diagnosed (last summer) and was still using it. Well, I had this nausea that just wouldn't quit for a few months. I went on a tear through my bathroom and found 9 products that had oat or wheat. Once I got rid of those I felt better in a few days.

    Based on the articles I've read, skin absorption of gluten is not real, though some may have other opinions on that. But, like angle and darlindeb said, you'd be surprised how many times a day your hand makes it into your mouth. I.e. do you wash your face after you wash your hair? Do you ever feel the shampoo run down your face? I think we've all had that bitter taste of shampoo/soap in our mouths at some point where you have to spit and rinse, yes? I came home the other day, kissed my boyfriend, and was told my lips tasted like hand sanitizer (which I use at work). So it happens...

    Can't be too careful.

  7. I just read an article in the Journal of the American Dietetic Association that discussed the shortcomings of two types of "highly sensitive" R5 ELISA assays. I'll provide more detailed info should anyone want it, but for those who are very sensitive to gluten, I would completely avoid anything that is derived from a gluten ingredient and rendered gluten-free. Why not be safe? If you are not highly sensitive, then consuming <5-10 ppm will likely not cause a reaction.

    There's no evidence to support this concern, but I wonder how much damage celiacs are doing without realizing it. I.e. is consuming 5-10 ppm every now and then an issue even without a reaction? Regardless, though, I think in reality most of us couldn't be much more strict.

    Back to the assays, they are developing a new one that can address the shortcomings of the old ones. If I recall correctly, the only shortfall was the ability to measure barley accurately (which was cited to be of most concern with determing if oats are not contaminated) and the protein fraction in ingredients derived from wheat such as dextrins (not maltodextrin).

  8. Lol - gfp you sure go on some tears! :D

    I think richard might have been referring to the cheese bought in grocery stores, not that found in restaurants. Just a guess, though.

    Things may be slightly different in Hawaii than I'm used to in Texas. I know the labeling laws are the same, but manufacturers may differ. Though they may not. Something you might want to look into Lost?

    Other than that, I agree with the cross contamination consensus. I've also seen wheat starch in enchilada sauces and very cheap refried beans.

    A good rule of thumb is to not eat out/eat food you haven't prepared unless it's specifically gluten-free or you are in the position to verify all ingredients and preparation procedures. Otherwise, like myself :rolleyes: , you will gluten yourself from here to kingdom come.

    Sorry you got so sick!!

    BTW...I tested negative, too. But here I am : ).

  9. LOL! Well it was Labor Day.

    I certainly accept your apology and hope you'll accept mine - I am sorry for my response. I think my response back was equally abrasive, at least in my mind even if it did not come across that way.

    I suppose I can't be 100% sure (but I am 99%) that it is the Rice Chex, though I doubt I'll consume them again.

    As for other Celiacs, I would never dream of telling the company I reacted. I've read how happy other people are that they can have these and how many doors it has opened for them. I am not looking to take that away. I still commend the company for giving it a go, and I do not want that mentality to stop in the least. I was actually considering writing General Mills to thank them (not mentioning my reaction), though I've not gotten around to it.

    For the record, I wrote down my actual consumption of the Rice Chex - 5 cups (so 5 servings, according to the box) and 24 oz of 1% milk on sept. 1 and 3 cups of rice chex with 16 oz of 1% milk on sept 5. I measure all my food (trying to lose some pounds) and keep a food journal.


  10. You're feelings are not unjustified. It hurts terribly when people don't consider you, especially close family. You've got to be strong, though, and build yourself a network of family and friends who know what to do when they are around you, teach them gently and slowly. And, carry some raisins in your purse :P .

  11. I had purchased corn tortillas from Walmart that didnt say gluten free but the ingredients looked ok. I had read an old post from 2006 about corn tortillas and others being senstive to them be it the cross contamination or the corn.

    I definatly got better since going gluten free but so far i have not made it a week without being accidentally glutened.

    If it wasnt so expensive i would i would force my whole family on this special diet.

    Thank you

    Sounds like you might be very sensitive.

    Feeding a gluten-free family of six would be very expensive! Lots of people on here have blended kitchens/households to varying extents.

    You could try wearing some vinyl or latex gloves from walgreen's while you prep your kids' food. Maybe you could buy a special toaster for you and your son. In general, keeping gluten-free foods on higher places/shelves than gluten foods is a good strategy. Have you thought about incorporating disposable plates and/or utensils in a way that would work for your family? You can search this forum for the exact info, but I've read that some people have a cart in the kitchen for gluten foods and dishes, some people restrict gluten foods/dishes/toasters to the garage.

    It's a big giant compromise when it comes to gluten-free and families, but others have done it, I think you can too! :D

  12. Eight servings of anything is not prudent IMO. It's no wonder you got sick. That's a lot of milk, sugar, and cereal. Plus, you had already been feeling sick for some time. Can't really blame the Rice Chex.

    Nothing but cereal for 13 hours. Odd.

    best regards, lm

    I agree, it's not prudent.

    It's no more milk than I drink in any given day, I still tolerate lactose fine. The rice chex has 2g of sugar per serving, I don't think that's much at all. If you're referring to the carbohydrates when you say sugar, they equate to something like corn tortillas, of which I also eat a good bit of.

    As for "nothing but cereal for 13 hours," I ate in foods in between that I've been eating for months and months without problems. My "usuals" if you will. Might I clarify that my feeling sick for sometimes was passive dizziness, some nausea occasionally, etc. That is far different than when I "react" and look 9 months pregnant and have to spend the day in bed. Perhaps I didn't commicate that well as I didn't feel well last night.

    I'm still blaming the Rice Chex, and frankly I find your comment a bit hurtful. I feel like I know my body and my reactions very well.

  13. I eat tortillas and tortilla chips like there is no tomorrow. My rationalization is that I save money and eat less salt when I make the chips from the tortillas. :D :D

    My bf used to tease me endlessly for eating nachos daily (which I still feel is a balanced meal), until he moved in and had to eat gluten-free because he eats them now too. ;)

    Another substitute I've done is sunflower seeds for croutons on salads. Still gives me a crunch with my lettuce. They are nutritious, too!

  14. Actually, this was bdeanjon's idea. He asked if he could take one of us grocery shopping with him. The grocery store he mentioned is one of the chains in Southern California. Unfortunatley, he is too far away to make this practical. I agree, a shopping buddy would be very helpful to anyone new to a gluten free diet. I also think a shopping buddy would also be able to add ideas of what meals that can be made with what is available in the local area. I know here in Southern California the major grocery chains do not carry any specialty gluten free food which is one of the reasons bdenjon's trip to Albertson's was overwelming.

    You're right, I believe the collaboration did start there.

    How terrible that the regular grocery stores in California don't carry any specialty items, I can see how that would be especially overwhelming. I was spending the summer with my mom in Roswell, NM, when I went gluten-free. They also have Albertson's....hmmm :ph34r: I suppose that's one more place for Celiacs to make their marks.

  15. Phyllis, you sparked an idea! I think it would so cool if somehow Celiacs could organize for the newly diagnosed folks to go grocery shopping with someone that has the disease. It is so overwhelming at first. I was a senior in my nutrition degree when I was diagnosed and still struggled and struggled. I wish it was easier for everyone.

    On that note, if anyone lives in Houston...

    For a food contribution, I do 2 corn tortillas with turkey bacon (butterball brand) and cheese (kraft declares gluten on their labels) in the middle for breakfast in the morning.

    Also just to clarify, cheese has very little lactose in it. So if you're having trouble with yogurt and milk, hold onto the cheese just so you can a reliable source of calcium in your diet. A lower fat cheese might be better tolerated at first.

  16. My GI doctor told me to pay attention to what I eat: to buy foods that specifically say gluten free, and to avoid anything with gluten in the ingredient listing. But not to worry too much if a knife touches a piece of bread and then touches my food. He said a bigger concern is cross-contamination in the manufacturing process.


    This article states that it takes 1/48th of a slice of bread to cause damage in a Celiac. A stray crumb is far less than 1/48th of a slice of bread. Is it possible to accidentally get a stray crumb every now and then and NOT have a gluten reaction? Can a person practice due diligence with regard to avoiding all gluten in their food, and not worry too much about cross-contact?

    I read a lot of stories here and elsewhere about people getting glutened by tiny amounts of cross-contact. Is that true for everybody? Surely there must be people out there who haven't been accidentally glutened. I hope.

    I've been doing this for a year and have not gone longer than 3 months without accidental glutening, be it restaurants, family, self, roommates...sharp learning curve for me :blink:

    Just my opinion...I firmly believe less than 1/48th of a slice of bread or 1/8 of a tsp (as I was told) can cause a reaction. (I'm full of stories today, here's another) I had to do a rotation in a bakery for a day during my internship and, this is a bit gross, but later that night I was chewing on my fingernails and tasted cookie dough (even though I double-gloved), just a spec. 15 minutes later (my stomach was empty) I blew up like a balloon. I think the empty stomach was the key there. But, if your lotion has gluten in it, and you apply it on an empty stomach, and for whatever reason put your finger in your mouth (say you have a hangnail or whatever, these things happen), that tiny amount will go farther than if you consumed it with a meal.

    On a less personal note, I think it's possible to have such a vague reaction (maybe a transient headache) to tiny amounts of gluten that one doesn't know they are being contaminated when in fact they are. Also, research on Celiac is growing so fast, but tests and mechanisms and long-term effects are still poorly understood, as is the case in most diseases.

    It is a very personal choice as to whether or not you want to run the risk. There really is no right or wrong, just what works for you. I think I've been a big risk-taker about my diet, but on the bright side I'm more knowledgeable now.

    Last note, personally, I wouldn't use a knife or butter that touched bread.

  17. I decided to be brave (and slightly selfish) and try the Rice Chex. They sounded sooooo appealing. I can generally eat "processed" foods, I guess depending on how you define those. Here's my story..

    I'd been not feeling wonderful for quite some time. Dizzy fairly often, headaches sometimes, moderate weight loss, changes in the toilet kind of thing. I went on a rampage one night and found 8 products I use daily in my bathroom with wheat or oats in them. Why had I not noticed this?? I immediately threw them out.

    Three days later...

    Labor Day I had: pomegranate margarita mix (verified the day after by the company as gluten-free - I checked the label prior, nothing suspicous), HEB Jalapeno potato chips (label verified), and Rice Chex (probably 8 servings, I indulged). I got sicker than I've been in a long time.

    I still didn't want to believe it was the Rice Chex. So I waited until today to have some. My reactions are typically 30 minutes to 2 hours after I eat. I waited 4 or 5 hours. Nothing changed. I had another bowl. 8 hours later, I'm sicker than I've been since last Thanksgiving.

    My theory (I have lots of these, mostly wrong I've discovered, but hey) is they don't have much gluten based on my reaction time, but the quantity I ate just did me in. Grr, stupid self. I haven't tried the chips since then either. The boyfriend and I are both fairly certain it's the Rice Chex, though, if not the chips, too.

    I'm nervous because I just read an article about nutrigenomics. I've been concerned about getting my B vitamins for a long time. I eat eggs, nuts, and meat for B6 and 12, I try to eat enriched and fortified and whole grain as often as possible, though our budget is so tight right now. Anywho, this article said lack of thiamin, riboflavin, and folate especially can be detrimental to one's DNA (which makes sense). They believe this is the foundation for chronic diseases for both said person and that person's offspring. Nothing that rocks the boat of what we know, but seeing it writing is a bit nerve-racking.

    Anyway, sorry about the long post. I think I'm going to rummage through this forum and find out what good vitamins everyone likes. I've been such a proponent of getting everything from food for so long; but I think it's time to change.

  18. You're metabolism may well have slowed down. The idea behind that is...if you've been consistently or at least frequently getting gluten, you're intestines are compromised, no two ways around it. That means you're probably not absorbing the nutrients you need. This can cause you're body to think it's starving, or going into a long period with very little food. It will slow down metabolism to conserve energy. If this is the case, severely cutting calories can worsen the problem.

    To increase your metabolism - or lose weight in general - building lean body mass is the way to do it. (i.e. exercise.)

    Another idea is a food scale. It takes a lot of the guesswork out. I recently found out I underestimated my bananas by 100 calories! Ooops :rolleyes:

    Also, just a side note, fruit sugar is metabolized a little differently than table sugar. I wouldn't cut it out unless you're reacting adversely to it just because it's so nutritious.

  19. Gluten-free foods in general take a large toll on our family budget, not only to buy specialty gluten-free products themselves, but to purchase so much fresh produce and meat without additives that I feel helps balance my diet.

    I've heard Rice Chex and Fruity Pebbles as well. I would introduce them as you would any new food with a wait and see attitude.

    As far as nutrient value of these cereals, I read an article in the Journal of the American Dietetic Association today that mentioned a person calling gluten-free companies out for not fortifying the products they are intended to replace. It's an issue most certainly, but hopefully one that has received and attention and will hopefully be remedied soon. It isn't like it is expensive to fortify or enrich products. <_<