kdonov2

This Whole Foods product is a nutritional powder mix that contains such super foods as wheat and barley grass, spinach, broccoli, and spirulina. The product claims to be gluten free, but when I tried a sample of it at Whole Foods, 45 minutes later my stomach was in terrible knotts and I had no other food during the day. I am sure that I had a reaction to it. Anyone else?

I am 5'0 and gluten intolerant.

If I am casein intolerant, can I have lactic acid from a dairy source, or would it still contain the protein?

Thanks

I eat non-dairy icecream because I am Casein intolerant as well as Gluten intolerant. The brands "So Delicious (made from coconut milk)" and "Soy Delicous (obviously soy)" make some gluten free icecreams, they will say gluten free around the cap if they are. I also sometimes eat rice dream, good karma (rice based), and tempt (hemp milk). These will be labeled if they are gluten free.

Thank you!

I want to try some of the recipes you mentioned.

As you get further in the diet, you'll get to experiment with all kinds of spices. You aren't limited except for spices that are mixed - curry for example (don't eat garlic powder - it has starch in it). The first condiment I introduced was yellow mustard because, like you, I was very used to "saucing" food. You can use honey, so honey-mustard is a staple for me (I'm 6 months into the diet). You can use Tabasco sauce - so make spicy honey mustard. If you get mustard powder, you can make Chinese mustard sauce. My favorite fresh salad dressing (good for marinating, too) combines fresh lemon juice, fresh mint, red onion, honey, mustard, and olive oil. Don't limit yourself to the scd websites. Check out your cook books or web sites with recipes and you'll find all kinds of sauces. Just substitute honey for the sugar. You'll get good at substituting things. Trust yourself.

Brine food in apple cider. I slow cook pork tenderloin with onion, celery, carrots, some apple cider and water - sprinkle pork with salt, pepper and basil (optional) before you put it in the cooker. All those spices are okay if you try them one at a time to see if your digestive track handles them well. Mine did. Oh, don't forget the spicy honey mustard when you eat the pork!

Another hint - you can eat Pace Sauce (not salsa) in Mild formula. Just make sure you've tried out all of the ingredients separately first to make sure you handle them okay. That was a great addition for me. I can make black bean soup... make the black beans, mash half of them and put them back in the pot with the others (keep some of the liquid in the pot), and dump in the Pace. Use the leftover pork tenderloin to add meat to the soup. Voila! Spicy bean soup with pork. I got that recipe out of Food magazine. Again, I don't limit myself to scd recipes... the more foods I can eat, I find that I can make all kinds of gourmet dishes. Just sub the stuff you can't eat.

Good luck with the condiments!

Does anyone know where I canget food intolerance testing done in Chicago? Anyone have any doctor recommendations? I tried a search and only find Dr.'s who do allergy testing. I am also not Celiac, just gluten intolerant, so Celiac Dr.'s are probably not the route to go for me. If anyone has any advice, I would greatly appretiate it.

Thanks

I just this past week when completely grain free.

I had been using some rice flour in my cooking and eating corn. I cut out all grains for a week or so and then I had some tortillas ,to see how I would react,,,,OH MY GOODNESS I had such a food binge that night and the next day,,,It was horrible,,I was completely out of control.I had noticed the same type of reaction to High Fructose Corn Syrup in the past and had all ready eliminated any thing with HFCS,... So needless to say i am now corn free.

I am fairly new to these forums and I will be interested in what the others have to say.

I need to update my signature to read:

Gluten and wheat free since Oct 2009

Corn and Soy free NOV 2010

Completely Grain free Nov 2010

Thanks,

It is always nice to hear from another person about their experiences. I know that I feel better off of all grains, even brown rice, the most hypoallergenic. I must say that I admire the strength of people who have all these food intolerances who so willingly cut out the problem foods in their diet. Going grain free is probably what is best for me, but I do not want to let go of them so I keep making excuses such as, "Before I make these decisions, I will get tested to make sure," then never make any appointments to get any sort of testing done while continuing to eat the problem food.

So I noticed that many people are corn intolerant on these forums and I decided to pay special attention to when I ate corn products. I am intolerant of dairy and gluten and one of the main symptoms I have if I eat them, is an insatiable hunger, nothing will fill me up. So, yesterday, after I ate a spaghetti squash pesto dinner that filled me up, I thought I would see what would happen if I ate tortilla chips (gluten free organic). Even though I was full before, as I ate the corn chips, I started feeling hungry again, like I could eat the whole bag. Is that a sure sign? Also, the other day I ate a bit of chicken which was quite filling but also decided to try a few bits of some corn salad, and then again I was hungry when I had previously not been. Also, I tried to go on formula made especially for people with food intolerances and GI tract impairment, but the main ingredient was corn-syrup solids. This stuff is 475 calories a serving mind you, but it never fills me up. I called the hotline asking about this and they said the majority of people with corn intolerances can handle corn syrup for some reason unless they were EXTREMELY intolerant. Could I be one of those people? I feel like if anything, I would be mildly affected by my intolerances because I do get deathly ill for days on end or have to run to the bathroom like so many other people I have heard from with intolerances. So, what does this all mean? Can I be hurt moreso by foods I am intolerant than other people with worse symptoms? That is really uncool if I am intolerant of corn too.

I am not the most knowledgable person, but I do have casein/gluten intolerances. Someone can correct me if I am wrong, but I do not believe dairy protein stays in the body as long as gluten, so it takes a really long time to detox from gluten (think 6 weeks at least). You may or may not experience relief from symptoms at that point. Some people feel worse. I had terrible headaches, the wost burning soarness in my stomach and intestines, fatigue, muscle cramps. It took a long time to learn what I could and could not eat, but I feel better now. I no longer have terrible stomach cramps and IBS/Crohn's type symptoms and I lost weight and do not catch colds and flu's as much as I used to. Maybe your doctor can tell you more. Strange they would diagnose you and not tell you anything about treatment.

I enjoy the challenge of cooking and baking new things, and finding and adapting recipes - I am actually liking to cook more than I have in years. I had gotten into such a rut of cooking the "same old things". And I enjoy not being afraid to be away from the bathroom. But, if I could make celiac go away, and go back to eating like everybody else, I would, of course.

^^^^^^Agreed.

My friend was cooking beer brats recently and it filled his tiny little apartment and made me so nauseous. They say the alcohol cooks out. Was this psycho-somatic or can beer fumes really make a gluten intolerant person ill?

I too believe there may be a link between both Celiac's and eating disorders, but is not necessarily the cause of it. correlation does not always infer causation. Many of the Celiac's have mentioned that their eating disorders have been in remission since becoming gluten free, though some cannot make the same claim and still deal with occasional anorexia and bulimia related mishaps which suggests there must be an additional 3rd variable (at least).

Certainly, I can understand how gluten intolerance could trigger a binge(as in my own experience, gluten causes insatiable hunger)and perhaps a wave of resounding guilt, but a well adjusted individual is not likely to think that inducing vomiting is the answer. Nor would they purposely abuse their body, lose excessive amounts of weight,obsess about calories and harbor these inaccurate cognitive distortions that completely rob you of your health and sanity. I believe there must be an underlying psychological component that contributes to a person's susceptibility to an eating disorder. Personally, I do not believe an individual has an eating disorder if they only have the symptom of food restriction without the usual accompanying thought disturbances.

Furthermore, there may be another factor that has been overlooked. I do not claim to be an expert or anything, but maybe Celiac symptoms do not directly effect eating disordered behavior, but rather people with Celiac have compromised bodily systems as it is, and as a result, are susceptible to depression and other mood/thought/psychological disturbances that eating disordered people are prone to have? On the other hand, it remains a "chicken and egg" conundrum because sometimes depression can contribute to an eating disorder, other times it is the result of a person's eating disorder. Anyway, just a thought.

I tried Bakery on Maine granola before I knew I was Casein Intolerant and loved it. Apparently, it may contain traces of milk due to shared equipment. Have any of you dairy-free folk tried this? Did you have any reactions? I would like to know if the amount of milk is significant enough to hurt me or if I can enjoy this delicious product.

Thanks!

Hi,

I hope this thread is in the right place. I am going to do the SCD but I have trouble eating veggies and meats without some sort of sauce or condiment. I know you cannot have anything with sugar, soy or vinegar in it, and already that limits many, Can anyone reccommend one? I really like complex flavors with lots of spice, so it is tough to go back to anything mild (I love Indian and Thai food).

I do not have any recipes off hand but here are some suggestions that you could look up online if you wish:

-Pumpkin Custard

-Pumpkin smoothies

-Flourless pumpkin bread Open Original Shared Link

-Pumkin pie or cheesecake with a crushed nut or seed "crust"

-Pumpkin toffee/fudge

-Pumkin pudding/mousse

-Pumpkin icecream

-Fried pumpkin fritters

-Pumpkin popsicles

-Pumpkin bars (pecans, pumpkin, nuts/seeds, dates)

-Pumpkin marshmallows

I plan on going on medical supervision, but I have been finding such poorly informed doctors who are skeptical of or poorly informed about food intolerances or whom I fear are needlessly making me take expensive tests. I have also not been tested for allergies, though I have been tested for dairy and gluten through enterolab. The hope was that after taking the neocate, my intolerances would disappear and I wouldn't need testing or at least if I did get it they would come back negative.

Bristol, sorry I am unable to recommend a doctor for you. My sister lives in AZ and I am in IL. She worked with a close, collaborating team of naturopathic and a gastro doctors.

I have not been tested for parasites.Though it seems a bit unlikely just because I have had these problems since birth, but it was a good suggestion.

Actually, I do think I may have a problem with soy, but I have yet to cut it out completely, though I do try to limit it. I did go on a strict elimination diet for a month, but still had symptoms. Some sources will allow certian foods while others will recommend against it, but if there was any discrepancy between allowable foods from one elimination diet to another, I would just eliminate the food in doubt. I have also tried eating very small meals many times a day, such as protein bars or something, but that didn't help either. Nor did eating purely organic, sugar free, vegan, raw, soy/gluten free.

I don't think I have a hernia. The quantity of my intake varies, and yes, sypmptoms are worse when I ingest more food, but even when I eat small portions they persist. Mainly, my body seems to have the most trouble digesting fats and protein, though. Is that a symptom of a Hiatial Hernia?

The ingredients of the formula consist of many amino acids as well as few other ingrediens that seem a bit threatening like corn syrup solids and artifial flavor, but I was told that the corn syrup solids are actually just used in the refining process or something and are even tolerated very well by those with severe corn allergies. This is also explained by the fact that the formula is only absorbed by your body, not digested. I am not sure of the implications of that are, however, but that is how it was explained to me when I called the company.

I would only be on the formula for a few months. Then, I would slowly reintroduce the most hypoallergenic, organic/unprocessed foods. I think it would help, and gradually, I would be able to find out what I might be reacting to, but I feel that because my stomach is probably so damaged, it is reacting to everything and going on it for a while would help my system level out so that I can more easily identify the culprit foods.

These are the INGREDIENTS of the NEOCATE:

Corn Syrup Solids, Fractionated Coconut Oil, Artificial Flavors, Canola Oil, High Oleic Safflower Oil, Sucrose, L-Arginine, L-Glutamine, L-Lysine-L-Aspartate, Tripotassium Citrate, L-Leucine, L-Phenylalanine, Dicalcium Phosphate, L-Proline, L-Valine, Glycine, L-Isoleucine, N-Acetyl L-Methionine, Tricalcium Phosphate, L-Threonine, L-Histidine, L-Serine, Mono and Diglycerides, Sodium Chloride, L-Alanine, Magnesium Acetate, Choline Bitartrate, L-Tryptophan, L-Tyrosine, Diacetyl Tartaric Acid Esters of Mono and Diglycerides, M-Inositol, L-Ascorbic Acid, Artificial Sweetener: Sucralose, L-Cystine, Propylene Glycol Alginate, Taurine, Ferrous Sulfate, L-Carnitine, Zinc Sulfate, DL-Alpha Tocopherol Acetate, Niacinamide, Calcium-D-Pantothenate, Manganese Sulfate, Cupric Sulfate, Thiamine Chloride Hydrochloride, Pyridoxine Hydrochloride, Riboflavin, Vitamin A Acetate, Folic Acid, Potassium Iodide, Chromium Chloride, Sodium Molybdate, Sodium Selenite, Phylloquinone, D-Biotin, Vitamin D3, Cyanocobalamin.

My step-sister suddenly had a serious autoimmune malfunction of some sort in which she was allergic to EVERYTHING. She could not eat anything without becoming horribly ill for days on end. Her stomach was ulcered from the reaction she had to foods and she wasn't absorbing anything. Doctor's did not know why this happened, but her naturopath and gastro decided to work together and came up with a bit of an extreme solution, but it was their last resort. My step-sister was put on Neocate, a hypoallergenic children's formula. That was the only source of nutrition she was permitted for an entire 3 months. She did not eat, whatsoever. It is nutritionally complete and is an aminoacid formula that is not digested, just absorbed which makes it easy on the stomach and gives it a chance to rest and repair. After my step-sister slowly reintroduced food, most of her intolerances completely disappeared. She is actually able to eat gluten again, but tries to limit it. The only things she cannot tolerate at all are dairy and eggs. Otherwise, she is in great shape and the formula helped her greatly.

I am wondering if this is the route I should take. I have less severe reactions, but since going gluten and dairy free a year ago, I still suffer from SEVERE stomach bloating and water retention that literally makes me appear pregnant. The other symptoms are a general fatigue and stomach discomfort with a pins and needles feeling. I suppose I am also quite underweight (by 25 lbs), but I am not as bothered by that symptom.I have tried a day of supplementing with the formula before, and it actually relieved my absurdly bloated stomach the morning after. This makes me feel that the formula would work for me. Though it may sound drastic, I feel like I have tried everything and very much feel that this might be my answer. I am wondering what other people's thoughts are on this. Any feedback would be greatly appreciated.

Kona Grill has a gluten free menu, but to my surprise, no sushi or sashimi was listed. They have gluten-free soy sauce, what could be glutinous with the sushi or slabs of raw fish? Does anyone know? The staff were unable to answer my questions.

were you also losing weight?

No, actually. I had been severely underweight my entire life up until about mid-puberty when I had a BMI that would be considered average. Although, for my bone structure it may have been borderline chubby. I attribute the weight increase to my body's adaption to gluten, which just made me eat like crazy. last year before going gluten free I was 105 lbs at 5'0, but have now dropped 30 lbs. It seems that each person has their own different type of weight issue in regards to pre- and post- gluten diets.

I used to have that problem. I was ravenous all the time and could eat anyone under the table. I never seemed to reach a point of satiety. After gowing gluten free, my hunger cues are different and it does not take much to fill me up. For being so short and petit, it must have been a sight to see little me consuming practically an entire table full of food. I am now able to tell when I have been accidentally glutened simply based on the fact that I will finish all of my food; I simply will not get full. I have also noticed that when I am glutened (I am intolerant and have somewhat silent symptoms),my alcohol tolerance is extremely high also. When I am not glutened, I have to be careful about my wine consumption, even though I enjoy red wine very much, 2 glasses will get me intoxicated, unlike before my diagnosis when I would have been able to drink 2 bottles.

Thanks everyone. I have a hard time taking in many fluids, but I will definitely force myself to drink as much water as possible.

I just confused my boyfriend's can of beans with one of my own. I ate a few bites and then I saw that it contained wheat flour. I am scared, what do I do? I took an omega 3, zinc, and L-glutamate, but is there anything else I should do? When will it be out of my system completely? Oh god I hate myself for being so careless. Can anyone please help me?

I am gluten and casein intolerant and one of my roomates cooked mashed potatoes in MY pot. The back label said it may contain traces of wheat, but it certainly contained milk. should I buy a new pot or is there too little to worry about.?

vietnamese, thai, indian and african food have a lot of options for us gluten and casein sensitive people. you would have to explore the cuisine to see what you might like, but i think you would have the more luck with these ethnic foods most other stuff you might find. vietnamese and thai food are quite similar, i have never seen them use dairy, and the only glutenous stuff they might use that i can think of is either soy sauce, fish/shrimp sauce, or some of the noodle dishes (rice noodles can be substituted for a gluten free version). in indian food, the only wheat they usually use is in the naan bread, but thats just an appetizer. some of the food contains cottage cheese, paneer(cheese?), or ghee, but there are still several other delicious choices. I havent had much african food, but i do know that wheat is not typically grown on the continent, nor are there many cows. they eat a lot of lentils, goat, vegetables, and spicy sauces. just stay away from injeria (sp?) which is a type of finger bread and also the fufu, which is mashed potatoe and flour dough. i know its not easy with these restrictions, but you become more creative and it gets a bit easier.