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element192

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About element192

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  1. Hello, I've been looking for a safe masarepa (or precooked cornmeal for arepas) but have yet to find one. The most popular, P.A.N., states that it may contain trace amounts of wheat and oats. The other popular one I've heard of is by Goya. When I emailed them about their product "Masarepa Blanca" I received the following response: "Thank you for contacting Goya Foods, Inc. In regards to your questions, our Masarepa is not Gluten free. Masarepa is susceptible to cross contamination. Masarepa shared equipment with some other products produce on the same plant. Products that contained wheat and soy and even though we inspect and clean our machinery we always make our consumers aware of a possible contamination." So does anyone know of a safe masarepa to use? I am still in my first your of being diagnosed with Celiac and don't feel comfortable using any product that has cross contamination issues. I am very interested in making my own arepas to give myself some new food options. Thanks in advance for any suggestions.
  2. I've been looking for a safe masarepa (or precooked cornmeal for arepas) but have yet to find one. The most popular, P.A.N., states that it may contain trace amounts of wheat and oats. The other popular one (mentioned above) is by Goya. When I emailed them about their product "Masarepa Blanca" I received the following response: "Thank you for contacting Goya Foods, Inc. In regards to your questions, our Masarepa is not Gluten free. Masarepa is susceptible to cross contamination. Masarepa shared equipment with some other products produce on the same plant. Products that contained wheat and soy and even though we inspect and clean our machinery we always make our consumers aware of a possible contamination." So does anyone know of a safe masarepa to use? I am still in my first your of being diagnosed with Celiac and don't feel comfortable using any product that has cross contamination issues. Thanks.
  3. Any chance of bumping this thread? Or maybe nobody uses Nutiva products? If anyone has any experience with any of their products I would really appreciate some feedback.
  4. Hi Everyone, In addition to Celiac Disease it appears as though I have some kind of milk reaction and I get severe stomach aches when I take my normal whey protein powder (which is specifically marked gluten free). So I've been looking into some alternatives and found that rice, gemma, and hemp powders to be the most recommended. I was also referred to True Protein (www.truprotein.com) to order these. Each of the powders I was looking at says "This product is free from all forms of shell fish, tree nuts, yeast, gluten, salt, preservatives, lactose, and soy" but then goes on to say "This product is manufactured in a facility that handles soy, gluten, and milk products." I'm still fairly new to this gluten free thing so I don't know what my sensitivity level is or anything but I generally stay away from things that are produced in shared facilities like that. But on some other gluten free "athlete" site I saw that True Protein was recommended. Anyone on here have experience with anything from the site? Or maybe some other suggestions for reasonably priced protein powders? Thanks.
  5. I'm looking into adding gluten-free and dairy-free protein into my diet and recently came across Nutiva Hemp Protein Powder on Amazon. I was also hoping to use their chia seeds because they are very reasonably priced compared to Whole Foods. I emailed the company asking if they use any shared equipment or facilities with gluten foods and got the response below. Has anyone uses either of these products with success, I don't know if I really want to risk it. "None of the products that Nutiva sells have gluten in the ingredients. In order to designate "gluten free" on your label the product must be processed in a plant that does not process other gluten products. Our 8 and 13 oz and 3 and 5lb Organic Shelled Hempseeds meet this criteria. All of our coconut oil is packaged on a dedicated line that does not process any gluten ingredients. The plant does process gluten products in another area of the facility. Our hemp oil is also processed on a dedicated line that does not process any gluten ingredients, in a plant that processes gluten. The gluten products are processed in a sealed powder room in another section of the facility. Our protein powders and hempshakes are also produced in that plant, in the same sealed room as the gluten products, on the same equipment. The production takes place at different times and the equipment is washed and sterilized between production runs as is required by law. Our bars are produced in a separate plant from our other products, that has no soy, dairy, or egg. There is oatmeal processed here which many people with gluten issues have problems with even though pure oats don't technically have gluten. The oats used here are certified organic but are not certified gluten free. Oats are often contaminated by wheat. Please see the letter below: To Whom It May Concern, We do use ingredients that are listed below. We have only one equipment line, which all of these ingredients come in contact with. Here is a list of all our ingredients. We do wash down the equipment between every different production run. almonds apples Apricots (organic) Cherries chocolate Cinnamon cranberries crisp brown rice (organic) flax hemp (organic) honey Apricots (organic) peanut butter peanuts - redskins peanuts splits pumpkin (organic) raisins - Sultanas raisins - Thompson rolled oats (organic) salt sesame (organic) sunflower (organic)"
  6. He didn't really mention how different they were compared to before, but he did mention that antibody levels are an inexact science so it's hard to say if it even means anything. I've been using the same wooden utensils, and recently I've been covering the baking sheets. I don't use a toaster or a colander for anything so no problem there. I switched my toothpaste to Tom's of Maine because the Sensodyne I was using could not confirm that it was gluten free. I have Invisalign right now so I brush my teeth 6-8 times a day, yes you read that right. I'm not on any medications and all of my vitamins are labeled gluten free. My wife still eats a few gluten containing snacks but they are in sealed containers and stored in a different location than my food. We eat the same meals (gluten free) so there isn't any real CC danger there.
  7. So just to follow up on this thread, my GI just left me a message that my recent blood work came back. Apparently, despite my best efforts, I'm somehow still getting glutened. I haven't eaten in a restaurant in weeks and I've prepared my food myself the whole time, there's no way I'm directly eating anything with gluten. He said that my levels were definitely down but I still had positive antibody levels, he said that he would have expected them to be much lower. Does anyone know of any hidden dangers I might be encountering? I don't want to start being paranoid, but do I need to start replacing things in my kitchen? Like baking sheets, cutting boards, wooden spoons??? Our cutting boards are generally used for singular purposes (one for vegetables, one for chicken, one for beef, etc) but maybe at one point something with gluten was used on it, who knows. Does that mean it needs replacing? Our pots and pans are non-stick and have no scratches (we are very careful to never use metal on them) so I don't think those should be a problem. Anyone have any suggestions??? I'm at a loss.
  8. Ordered! Thanks for the recommendation, only $6.50 on Amazon!
  9. Also, is there a preferred brand anybody has? I usually try and buy stuff on Amazon because 2-day shipping is free, is there anything in particular I should look for? Or should I just get some from Whole Foods?
  10. What exactly does this "methyl" mean? I just saw a Nature's Bounty Sublingual B-12 2500 mcg at Costco. It doesn't say "methyl" anywhere on there, does that mean I should skip it? On the label it says "Vitamin B-12 (as Cyanocobalamin)." I assume I want one that says "as methylcobalamin?"
  11. Thanks for the tip, I'll have to check into this as well. Let us know after a while if this seems to be working for you!
  12. As terrible as that is for you, I'm a little glad to hear I'm not alone. Actually mine has been getting better the past few days. I'm thinking it's a result of taking probiotics and just allowing time to heal. I'm also taking digestive enzymes, but just the papaya & pineapple ones sold at Trader Joe's. Although I've cut so much out of my diet recently, it's really hard for me to blame those things. As far as I can tell, I've never had an actual reaction to anything other than gluten. But maybe they are delaying the healing process... While I did cut out coffee (which I'm still having a hard time coping with) I have been drinking some green tea recently because it feels soothing after I eat.
  13. Thank you for posting. I don't think I've had anything with soy in it for a couple of weeks now. I haven't eaten any processed foods recently and I haven't added soy to anything so I should be good there. I only use olive oil so I haven't had any vegetable oil either. Hopefully this healing process just hurries up a little... it's getting old already. Thanks again for your suggestions.
  14. Hi Everyone, I'm nearing my 3 month mark of being gluten free and for the past 10 days or so I have not had dairy, eggs, spicy food, or coffee. The reason for cutting all of that out is that I've had this nagging, kind of "burning" feeling a couple of inches above my belly button. It kind of comes and goes throughout the day and isn't really painful at all just a little uncomfortable, but mentally it's driving me crazy. I saw my GI a week ago and he didn't really have much of an answer. Is this something that could be Celiac related (I had positive biopsy and blood work) or is this something else altogether? If anyone has any thoughts or experience with this I would really appreciate some feedback. Nothing seems to make it go away. For background, I've been eating a lot of fruits, bland chicken, white rice, and green beans/peas recently. I also take a multivitamin, vitamin D, magnesium, and a probiotic (only for the past 4 days). I checked and all of these are gluten free. Thanks.
  15. Thank you very much for the detailed response, IrishHeart. I had read a recommendation somewhere for the Trader Joe's "Papaya & Pineapple Enzymes" so I went and picked some of those up yesterday and have been taking them with breakfast, lunch, and dinner. I also just started taking my probiotic last night so I'll have to give these some time before I know if they are doing anything. I'm not sure what it may be a result of, but I'm already feeling a little bit better than I have for the past month. My diet hasn't changed too dramatically except for cutting out dairy, maybe that was causing some of the discomfort. I've also added a lot more fruit to my diet, most dried fruits. I'm sure hoping not all of these changes are permanent, cutting out gluten is hard enough without adding all sorts of other food staples! So my plan is to just keep it simple for the next few months and see how the improvement goes. I did have a little coffee yesterday and it didn't seem to have an effect on me so maybe I'll "treat" myself to that once in a while.
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