Youdah

It takes a time of adjustment. Not only with your eating habits, but how you think about food. Start looking for recipes that sound good to you, and make a shopping list. In time, you'll find that your new "diet" is something you enjoy. It doesn't need to be a deprivation, but it can be an exploration of foods and recipes you haven't tried before. ...

I would check the ingredients. I've also heard that the gluten molecules are too large to "get through" the distillation process. But, I don't buy it (no pun intended). I've had gluten reactions with grain made alcohols, esp. vodkas. So, I stick to those vodkas made with potato instead of wheat which are usually high-end Polish vodkas. Wines are usually...

VanCamp's may possibly have changed their formula since this thread was begun in 2004. But, everywhere I'd seen on the internet, VanCamp's Pork and Beans in tomato sauce is gluten-free. Well, I don't think so. Possibly gluten is now being put in the "natural flavorings?" Anyway, I've had one heck of a gluten reaction after eating this yesterday. I'm...

I was impressed with Kraft when I called them. That page on their website clearly showing what their ingredients mean, just put KRAFT at the top of my shopping list. Thanks for the link!

Thanks for that link! I have a list that I take to the grocery store of additives and problems with ingredients. I love new lists!

I'm really new to this, too. I don't have migraines, but I sure can tell when I've been glutened, because all my fibromyalgia symptoms flare up, including the pain and horrible fatigue. I'd guess that it's a little different for everyone...but I can feel a "gluten" in about 30 minutes to 2 hours, then sick all the next day...then the day after still...

Some say oats are OK, some say it isn't. If you're new to being gluten-free, I'd avoid oats...then when you are well healed and feeling OK, try oats and see if you can handle it. Some can, some can't.

According to the Federal Register (4-1-96) 21 CFR, Ch1, Section 184.1444, the FDA requires that all maltodextrin that is manufactured in the USA contain potato, corn or tapioca. No wheat. The kicker is that some companies import their maltodextrin from asia...and asia uses wheat to make maltodextrin. Since the asian maltodextrin is not manufactured in...

here's a list with a lot of additives, including stuff that goes into non-food items. I've found that some things on the list (such as taco shells) do not contain gluten, depending on the brand. So it's always best to call the manufacturer. Open Original Shared Link

I just called Kraft to ask what was in their "modified food starch," specifically for Miracle Whip. According to them, it contains corn, potato or tapioca, but not wheat or gluten. They also said that if any of their products contain gluten, they will list it in parentheses on the label; for example: modified food starch (rye). According to them, if any...

You are in a similar situation to what I'm in. I've found that gluten definitely causes me problems, but I couldn't get into see the doctor soon enough for a lab test. So, the Catch-22 is: do I need to eat more gluten to prove I shouldn't be eating gluten? From all I've read on the internet, by the time you get to your doctor, any labwork will test...

I'm very new to this. Less than 2 weeks without gluten. I kept a food diary to see if food intolerance was causing my fibromyalgia symptoms. As soon as I noticed a relationship to breads and pasta, I discovered on the internet about gluten. For several days, I felt daily improvement in pain, fatigue, and other fibro symptoms. Then it all went south...

I'm fairly certain that I'm gluten intolerant, but I'm still waiting to talk to my doc about it. When I thought gluten was a problem, I have tried to be gluten free. Every day without gluten, and I felt a little better. Then, I decided that a "little bit" wouldn't hurt me, afterall, I've been eating bread and pasta all my life, and that little bit of Malt...

How long has this been going on? If only for a couple (few) weeks, then the fever could indicate an infection somewhere. It's good that you're doing to the doctor, because it sounds like you need some labwork. Any other symptoms than fatigue and temperature? Sore abdomen? Diarrhea? Painful when you urinate? And so on.

I am so glad I found this website (with a google search). I'm reading the story of my LIFE! I'm on day 6 de-glutened. The last 48 hours, I've definitely had some of the wired-tiredness. It isn't exactly fatigue, like I've experienced while eating gluten...but certainly feeling tired and unable to slow down enough to sleep or difficulty sitting still to...