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Everything posted by starrytrekchic

  1. I've been eating Old Dutch products for a while without problem, but last night I picked up a bag of red and white tortilla chips (labeled gluten-free) and had a reaction within minutes (blinding migraine--still here this morning.) I don't remember Old Dutch having a labeling problem when I first researched the company. I believe at the time only some of their corn products were listed as gluten free, and I've eaten their products for a couple of years now without problems. But this batch, the type of which I've never had before, is definitely cc'd. It was coming from one of their Alberta plants, if you wish to avoid. I contacted the company, which confirmed that some of their corn chips are made on shared lines (email below.) I've asked them to please remove the gluten-free label from anything made on shared lines, and I'd appreciate anyone who does the same: info@olddutchfoods.com Also, does anyone have any advice for gluten-free tortilla chips in Canada? Alberta, specifically. Thanks. ------------------------------------------------------------------- Hello, Thank you for your inquiry. Some or our Corn products such as Restaurante Red And White are produced on the same line as products containing wheat . Complete cleaning, and sanitizing are performed prior to running a non- gluten product run to eliminate and chance of cross contamination. Thank you again for taking the time to write. Regards, [Name] Consumer Care Representaitve ---------------------------------------------------------
  2. Do you know what your typical reaction is to gluten? Knowing that will narrow down whether this is a gluten problem or not. I also first thought 'anxiety' when reading this. I have a similar situation happen to me during my once a week club visit, but I've been gluten free long enough to differentiate my anxiety symptoms (constant D throughout the day, occasional lightheadedness) from gluten symptoms (migraines, nausea, extreme fatigue, ataxia, confusion, followed by delayed D/C and more).
  3. Most cookware is fine. I'd replace anything wooden (spoons, rolling pin, cutting board) and anything with a fine mesh (strainers, collanders.) The toaster will have to be replaced. The only reason I'd replace pans is if they had cooked on grease that won't come off...and in that case, you can delay replacing them by putting foil between them and the food when you cook. Otherwise, just clean things really well (and replace your sponges if you're cleaning dishes with those.)
  4. My symptoms definitely went from chronic to acute. Before, I constantly felt bad. Diarrhea, eye-ataxia, a whole host of stuff attributed to low vitamin levels (covered in bruises, no night vision, brittle/thinning/faded hair), random migraines, bloating, constant hunger, weight gain. My stomach area would hurt most days, leading me to be curled up in a fetal position. I also got very confused after eating, and I was constantly exhausted. Now, I have rolling queasiness and nausea starting about 15 minutes after getting glutened. It's much stronger than any stomach problems I had before going gluten-free. Sometimes I still have migraines, ataxia (eye, speech, walking, using my hands), a "high" feeling, confusion, and either constipation or diarrhea after a glutening. Everything goes away in a few days, though, and all my long-term problem (like vitamin deficiency) are gone. I feel mostly fine between glutenings. Lots of things have improved.
  5. You won't like this...but you MUST eat more! And I'm saying that as someone who successfully lost 80 pounds and who has kept it off for several years. Any diet that restricts your calories to 1200 will fail, even if you didn't have celiac disease (I'll tell you why this complicates things later). It's not a maintainable amount to eat, because you will not get enough vitamins, minerals, and energy from it. The absolute minimum daily caloric count is 1300 for a diet. 1300 is not a maintainable number for long term weight maintenance (1800 is.) Also, never keep the same daily caloric intake. If you keep a consistent number like 1300, your body will adjust to that number. It will conserve energy and lower your metabolism until that number is sufficient, which means you'll never lose the weight. Instead, vary your calorie intake daily (say, 1300 one day, 1500 the next, 1800 the next.) Don't be afraid to occasionally go over 1800, even when trying to lose weight. It will make the adjustment to weight maintenance much easier, and will prevent you from gaining the weight back when you go off the diet. For weight loss, an ideal average caloric intake over a week is around 1500-1600/day (I'm assuming you're of average build; otherwise the number will vary accordingly.) Now, that said, right now you should not be dieting. Dieting is a shock to the system, and you've already received a shock by having celiac disease. Your body is in starvation mode due to loss of absorption over the years, and dieting will prolong this and make it more difficult to recover. Starvation mode is also counter-productive to weight loss--it will make any weight loss much more difficult to achieve, or even impossible. Your body needs healing right now. You will have temporary weight gain, but this is absolutely okay. Once your body feels like it's healing, your weight will even out, then you can work on losing any unnecessary weight. One other thing: you should absolutely get your thyroid and vitamin levels checked. The weight on the stomach is likely bloating, but the back and arms is more indicative of thyroid trouble. Also, be very careful with what you're eating. You can't assume anything is safe. A product from one brand (like Worchester Sauce) might be okay. From another brand, it might contain wheat. For a third, it might be cross-contaminated in factory. You literally have to check every single product you buy, from any different brand, to make sure that a) it contains no gluten, and it wasn't processed on any shared lines with gluten. Otherwise, you'll delay healing.
  6. Anyone have any personal experience using these? I understand the pure spices are gluten free, but not made on dedicated lines. I'm sensitive enough to react to something made on shared lines. The spice in question is ground nutmeg, but I'd be interested in knowing people's experiences with Safeway brand spices in general. Thanks!
  7. Hi, welcome. A couple of things: celiac disease can be triggered in people with the right genetic profile. Pregnancy is a common trigger. The reason you're feeling better after cutting out gassy/fatty foods is that they're difficult to digest. When your intestines are damaged, like yours are, they get really difficult to digest. The good news is, once you're gluten free long enough, your intestines will heal and you'll be able to add all those foods back into your diet without the bad side effects. Not being able to eat them right now is simply a symptom of the disease. And yes, your tests and symptoms are overwhelmingly conclusive for celiac disease.
  8. I just moved here, so I'm still learning places to eat. We ate at Sofra once--it was very good. Also at Col Mustard's on 124th--that food was different from any thing I've had, but good. The Dish and the Runaway Spoon didn't have too much both veggie and gluten free, and what I got was too salty, but you might have luck with something else. There are a lot of places I can eat here...but a lot are a little pricey for regularly eating at! We've eaten at an Indian place downtown several times, but I can't remember the name offhand. I eat at Boston Pizza a lot. One of their salads made me sick once, but I've never had a problem with their pizzas. There was also a place at the City Centre that made me sick, but I don't remember the name. I checked out the Duchess Bake Shop, but I wasn't convinced their stuff wasn't cross-contaminated, so I didn't try anything. I'm going to try MRKT downtown soon. They have daily gluten-free stuff. Oh, and at Kinnickinnick's headquarters, of course! That's only a few blocks from where I live, so I've stopped in for fresh bagels, dinner rolls, and muffins. Plus they seem to have the cheapest gluten-free stuff in the city (their store carries stuff from other manufacturers too.)
  9. I haven't...I've eaten at a bunch of places here, but none of those. I'm vegetarian too, so I don't think the fish and chips place would work (but I might be able to find something.) I'll look into the rest of them, thanks for the suggestions!
  10. I have low cholesterol. The first time I got it tested was a few months after going gluten free & it was at 135 total. It went up to 150, but the last time I tested it (almost 3 years gluten free) it was back down to 143. I can't seem to get it up in the normal range--it really needs to be above 160 to be healthy. Celiac can trigger it since you can't absorb what your body needs to make cholesterol (and might not absorb much cholesterol from the diet itself), but that should sort itself out after going gluten-free. Like you, I don't eat any meat--and I also run regularly, both of which lower cholesterol. Symptoms tend to include most brain issues (anxiety, depression).
  11. It could be...or you could be having any of the normal digestive problems other people have. It took me months to figure out most of my symptoms & their timing, and about 9 months before I had a full grasp on reactions. Reactions are very specific to individual--including how long they last, if they get worse, if they change over the days, etc. So...maybe! You'll really need more reactions to compare to. They will happen...and they may change a bit early on as your body adjusts to the diet.
  12. Both booths I went to were, but they were both Indian food places & those tend to be easily Celiac friendly. You can get a menu for all the booths when you buy tickets at the front, and it has "C" written next to anything we can eat. (I think there was one mislabel on it--Chef's Grill and Bar had a "C" next to their pie, but I think it was supposed to be next to their stuffed mushrooms.) All the booths also have signs in front of them with gluten free stuff labeled with the "C." And the food is cooked right in front of you.
  13. If you are in Edmonton, the Taste of Edmonton festival has things labeled as celiac friendly or not. The festival runs through next weekend (July 28th - downtown), and there are 14 different gluten-free foods available. I've eaten twice with no problems. Very fun to be out and about and be able to order booth from a food festival like normal!
  14. Restaurant, bar, whatever. Preferably near the pike place market, but any place will do.
  15. It made me feel much worse for about a year, then things started getting significantly better.
  16. Yes, mouth sores are one of the symptoms that can come up. There also seems to be an adjustment period bowel-wise in the months after, but that should even out. Maybe try some higher-fiber veggies?
  17. I went 11 years undiagnosed & like you, felt like several years are just blurs (my twenties for me.) It DOES get better. You'll have a lot of up and downs, but as long as you're trending up overall, you're doing things right. It does take time. I was one of the 3 days into the diet people, but that was followed by lots of downs, too. I would say the bulk of my healing was done by 6 months, a few more issues cropped up around 9 months or so, and it was a year+ before I really felt consistently good. It's a learning curve. Keep reading. Be sure you're on top of your vitamin and mineral levels. The first few months are the hardest, because that's when you're figuring out your body's specific reactions & sorting through fact and fiction for celiac & trying to figure out what you can eat. My advice is to get a handful of foods you know are safe and build from there. If you ever feel like you can't eat anything--like you're reacting after every meal--then you've likely been glutened in the days previous. This one took me months to realize, but I react after every meal, regardless of content, after I've been glutened (for several days.) You might start reacting more strongly to gluten at first. Don't let this discourage you. It's your body getting stronger & your immune system more capable. I noticed that after a year, my reactions markedly decreased & now they're much lower than they were before I was gluten free, but that adjustment period can be hard. Good luck!
  18. I was also going to ask about Crohn's as it most often shows up on the lower right side (where the small and large intestines connect). You would need a colonoscopy to check for that, and as said above, an endoscopy to check for Celiac. Once you go gluten free, further tests will be invalid for celiac, so if you want the endoscopy, you'll need that done sooner rather than later. You could also do genetic testing at any time to see if you have the genes that predispose you for celiac. But if you don't want to push for further testing, then a test drive of the gluten free diet is best. Keep in mind it can be very up and down the first few months!
  19. Sounds wonderful...I'll try them sometime.
  20. Don't change your diet gradually! That may actually increase your misery, as your body starts reacting more strongly to smaller amounts of aggravating foods. Don't worry about soy or casein. Do cut out gluten and eggs (you may be able to reintroduce eggs in 6 months or so). Otherwise, try to get a healthy selection of food (you probably don't want to go overboard on any particular area) and let your body heal. I had equal parts physical and psychological problems, and psychologically I've certainly evened out. It took a while, but I got there.
  21. According to a celiac who toured the JD distillery, the sour mash has gluten. http://answers.yahoo.com/question/index?qid=20090307210758AAjvb1O (scroll down to the first other answer) I'm one of the celiacs who can't have any alcohol distilled from gluten containing grains, but if you're drinking other bourbons then that's probably not your problem. I'd skip the sour mash and go back to something else.
  22. Migraines are one of the first signs I've been glutened. Is she getting them after she accidentally eats some gluten? Early in the diet, reactions can vary and even get worse (and the symptoms can change) so that may be what's happening.
  23. Lay's aren't necessarily gluten free. Some products they test to 20 ppm, but some people are sensitive below that. Other products are not tested & are run on the same equipment as gluten-containing foods. See this list (for the US): http://www.fritolay.com/your-health/us-products-not-containing-gluten-ingredients.html I'd also make sure the chicken wasn't injected with a wheat/water mixture before they grilled it (to plump it up).
  24. I go to the local Starbucks several times a week. The staff has been wonderful. My favorite barista also can't have wheat, and they've had no problem with giving me the bags of syrups and such to read. However, there are a lot of gluten containing drinks there. The light fraps, java-chip fraps, vanilla bean frap, vanilla chips, and several of the Tazo teas are off-limits. I've heard of others having gluten (salted something, creme base, something else), but I haven't found any updated info on this. Also, all the fraps are at risk of contamination. They should use a clean mixer if you ask. They have a couple of gluten free granola-esque bars, but they're crazy expensive (1.95 for a tiny bar that was only okay and 3.95 for a larger one I haven't tried.) They have other prepacked stuff that doesn't contain gluten but are processed on shared equipment with wheat. Because there are so many risky drinks, I stick to a couple of standbys, either caffe mistos or earl gray tea, usually. Write to the headquarters and complain about the manager! Contact the owner too.
  25. Thank you both for your responses. It's not soy, though. I can eat soy fine, including tofu & things with soy lecithin in them. It's one of the things I checked during the six months I was looking into what caused the problems. I've stuck with wine throughout.
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