Lisa

Well now I feel like a dork. I didn't realize this was such an old thread. I saw it at the top and replied.

Not to worry! This is one or our "Young and the Restless" threads...they never die. Hopefully, they just fade away.

Might be time to close this one.

Thanks! I'll check them out and let you know. I do have my heart set on a big lumpy crab cake though and would love to find one.

I have made my own with fresh crab meat, using the recipe on the side of the "Old Bay" can. I just substitute bread crumbs with gluten free.....and they are just as good as they always were.

Oh,try O'Learys Restaurant, too.

A friend of mine was diagnosed about 18 months ago. We recently went out for lunch and she was eating bread and other obvious non gluten-free foods. When I asked her why, she said she was in remission and could eat wheat until her symptoms came back. Huh? Is this possible? I am waiting for test results on my 3 kids, and just thought that once diagnosed, that was it...no gluten forever. None of my business, just curious.

I am in remission as long as I maintain a 100% gluten free diet.

If I ate gluten for an unknown period of time, I would be sick again, destroy my intestines, risk malnourishment and it's unfortunate collateral damage.

Your friend is deluding herself, I am afraid.

I'll be in Annapolis and Baltimore in the very near future. I desperately want crabcakes! Suggestions?

Janet,

Contact McGarvey's in Annapolis ahead of time. I'm not sure you can find a gluten free crab cake, but broiled crabmeat, steamed shrimp....quality seafood can be had, in the heart of Annapolis.

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Can anyone confirm Crisco corn oil is gluten free. I know regular and canola oils are.

Thanks!

yup

Hi,

I'm still waiting for test results and new to this gluten-free world. Not sure of my level of intollerance or if there is such a thing as a "level" of intolerance.

My question is... does everyone with Gluten Intolerance have to worry about something like a gluten-free dedicated fryer for something like corn chips at a restaurant? How much gluten is transferred in that kind of process? Does anyone know of any articles or research on this that I could reference?

Thanks!

Kathy

Hi Kathy and welcome!

Here is some information that you may find interesting:

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There is some "chat" that an intolerance to gluten may be a precursor to Celiac Disease, although I do not have the time to reference that at the moment.

The important thing here, is to know if you are intolerant or have Celiac, with regard to gluten exposure.

I have made a very large pot of "Blazing Saddle Stew"

Ground beef

Quartered slices of Kielbasa

Three types of canned beans

Tomato Sauce

Green Pepper & Onion

Dried Mustard

Worcestershire Sauce

Crushed Red Pepper to taste.

With a very large salad (with gluten-free croutons)

And REAL cornbread that my friends are happy to bring.

Pamela's Chocolate Cake, vanilla ice cream with raspberry sauce.

ALL can be done a head of time so you can watch the game (ooops, the commercials)

Coffee, I'll be in touch.

Good to see you, the star that we always knew you were. An advocate on our side is a wonderful thing Ken! Thank you.

Hello. I will TRY to be brief. My 11 year old daughter had the flu in May of 2009. She had a bad cough for a few weeks and then just became a chronic throat clearing. She would describe it as a tickle in her neck or something being in there. I took her to the pediatrician and they referred us the the ENT. She did a trial of Prevacid for suspected reflux but it made the cough worse. The ENT cleared her from his care and sent her to the allergist. The allergist, based on the symptoms, referred us to the Gastroenterologist for suspected Eosiniphilic Esophagitis. She had an endoscopy in November that showed no problems in her esophagus but several inflammation patches in her duodenum. The gastro called me with the biopsy results (from the report) "The duodenal bulb shows marked villous blunting and moderate active inflammation. Infectious agents are not identified. celiac disease is considered in the differential; however, the presence of large numbers of neutrophils would be uncommon for celiac disease."

The doctor said she was pretty sure she has celiac disease but wanted to run the bloodwork to confirm. The results from Prometheus are as follows:

AGA IgG.....26.3 reference <10

AGA IgA.....<1.2 reference <5

TTG IgA.....2.3 reference <4

EMA IgA.....NEG NEG

Total serum IgA 100 normal is 41-395

The Gastro doc then sent us back to allergy saying it might be a food allergy. The allergist doubted it but agreed to for "completeness of the file." She has skin testing and came back positive to Chicken, Beef, Milk, and Corn. It should be noted that she had skin testing at 5 years old and was negative for all of those things so I know this is not something she has always had.

Constipation is her only gastro complaint. She has been this way since she was an exclusively breastfed infant.

Any thoughts on her situation would be greatly appreciated. We are waiting for the results of DQ2/DQ8 testing. I think we will have the results next week.

Someone I know with celiac mentioned leaky gut syndrome causing food allergies so any thoughts on that would be welcomed as well. I am just tired of the run around from doctors. I want her to get better.

Thanks.

I would continue to seek qualified medical opinions.

This looks like a good source for information: (although it's a vitamin link)

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Open Original Shared Link (this link will not open for non members, but I have included the section I want to reference.)

Although villous atrophy is not exclusive of celiac disease, it is considered a crucial finding. Other causes of blunted villi include tropical sprue, malnutrition, intolerance to cow's milk, soy protein intolerance, and infectious gastroenteritis. However, most of these conditions can be readily excluded on the basis of clinical history and laboratory data.

bump

Jason, sorry, but you're not supposed to "bump"

https://www.celiac.com/gluten-free/index.php?app=forums&module=extras&section=boardrules

The disclaimer isn't really for the food it is for the plant it was processed in. Walmart gets it's products from all over the world. They can't possibly know for sure that the plant in, for example China, is doing what need to done to clean it's lines. It is IMHO better for them to acknowledge this honestly rather than just saying 'gluten free' or 'naturally gluten free food' and leaving the disclaimer off.

Would you rather they just used the gluten-free label and didn't warn of the possibility of CC? Then you could search for days for 'what got you' rather than being able to more easily narrow down the suspect item.

K, I don't want you to misunderstand me. You know that I support those company's who fully disclose. But the way that Walmart discloses may be confusing to many, as resulting in this tread.

IF there are no gluten ingredients,without the standard in place for gluten free labeling, listing a product as gluten free, would seem reasonable. Advertising a product as "naturally gluten free" and then, the disclaimer, "it may contain traces..." can cause great confusion.

It would be preferable, IMHO, to advertise a product as "NO GLUTEN INGREDIENTS" and "PRODUCED IN A FACILITY THAT ALSO PRODUCES WHEAT.... That way, a consumer can make an informed choice.

To me, a "Naturally Gluten Free" product is a banana, apple, an orange, potato, rice, carrots, broccoli. To list Great Value Hot Sauce as "Naturally Gluten Free" is deceptive. . That's what bothers me. It's marketing to the "trend", falsely.

I am pleased with their CYA Disclaimer.

As I noted on another thread:

Agreed...but should they (Walmart) continue to produce conflicting information?

A fully disclosed ingredient list should be clear. A marketing ploy such as "Naturally Gluten Free" should hold NO disclaimers!

Knock off the marketing gimmick and be truthful with their ingredient listing. Add a disclaimer if you choose for potential cc, but don't push your product at "Naturally gluten Free" and carry the baggage. That's deceptive.

Agreed...but should they (Walmart) continue to produce conflicting information?

A fully disclosed ingredient list should be clear. A marketing ploy such as "Naturally Gluten Free" should hold NO disclaimers!

Wal-Mart's reply to my compliant: I recieved this email today. I found many other products from the Great Value brand today that are labeled gluten free, but also states may contain wheat...that includes the pizza sauce, spaghetti sauce, diced tomatoes, tomatoe juice, tomatoe sauce. Be sure to check all of the label, not just the part that says gluten free!

Here is their reply:

Thank you for your message.

Dear Darissa, Thank you for your contacting us regarding our Great Value hot sauce. We recognize the importance of labeling gluten-free products appropriately and apologize for the confusion caused when a secondary allergen warning is placed on a product labeled "gluten-free." It has come to our attention that a small number of Great Value products contain both a gluten-free label and a statement indicating that the product "may contain traces of wheat." While the products contain no gluten or gluten derivatives as part of the ingredient list, they are processed in plants where products containing wheat are also processed.

Although the U.S. Food & Drug Administration (FDA) allows a product to be labeled "gluten-free" if it contains less than 20 parts per million of prohibited grains, it is not our intention to confuse customers.

To that end, we are reviewing labeling on all "naturally gluten free" products and will take appropriate remedial actions. The health and safety of our customers is paramount. Should you have any concern about a "gluten-free" item purchased at Walmart, please return it to your local store for a full refund. If you have any additional questions about the product you have purchased or if we can be of any further assistance, you may contact us by visiting www.walmartstores.com and clicking on the contact us link or by phone @ 1-877-505-2267. For future questions regarding product ingredients, nutritional facts, preparation instructions and more, click the grocery link at www.walmart.com. Sincerely, Chaz DawsonGreat Value Customer Contact Team

WELL DONE DARISSA! Instead of complaining, you took action, with a wonderful result!

After my shopping trip today, I came home and checked many of my items from the Great Value brand. Many things are listed as "Naturally Gluten - Free Food" and none of them are single ingredient items..everything from the cottage cheese, parmesan cheese, worcestershire sauce, spray whipped cream and many more items. SO, I am not sure what they are meaning when they label things as "Naturally GLuten Free Food". I just am thankful we did not use the hot sauce we bought. I guess what is so frustrating is...I get so happy when things are labeled gluten free, and than for it to be labeled as such, in big bold letters, and than it not be, it just kinda burst my bubble I try to support companies who label their products gluten free. I am curious what the response will be from WalMart. Thank you for letting me vent!

At this time, there is no legal standard for items labeled "gluten free". It's in the works and hopefully it will be soon.

But, never replace label reading. It won't fail you.

Hey Everyone,

So in addition to my already debilitating symptoms, I am experiencing shortness of breath a strong heartbeat, about 30 mins after eating gluten.

Related to Celiac?

Thanks

rose

Hey Rose,

Yeah, but you might have an allergy to gluten as well. Maybe another the reason to avoid it for a while.

Let us know how we can help you out. It does get easier.

I would tend to agree with Peter. When a product is a called "Naturally Gluten Free", it would intimate that there would be a singular ingredient or at the most minimal. A banana is naturally gluten free.

A product with multiple ingredients would not be considered "naturally gluten free".

There is your argument!

I just returned from Wal-mart. I purhcased the Great Value brand Louisiana Hot Sauce. It states right on the front of the label "Naturally Gluten - Free Food", as do many of of their products. But, in the ingredient statement under Allergy Warning it states : May contain races of anchovies, peanuts, WHEAT and soy.

I am so mad. We purchase many Great - Value products from Walmart due to their labeling process because many of their food items are labeled as Gluten Free. How can they label an item GLuten Free if it may contain Wheat? I am so so so mad. I talked to the store manager and didn't even get an apology. I emailed the corporate headquarters, but have not recieved a response yet.

Please be carefull from now on when you buy "great value" brand items from Wal-Mart that are labeled gluten free. Be sure to check the allergy statement also. I am so mad, not sure where to go from here to get this changed. Any suggestions?

That is the way of the gluten free world.

Most companies will list a "disclaimer" that their product MAY contain traces of bla, bla, bla. Your product may not contain any gluten ingredients, but in the manner of full disclosure, Great Value chose to inform you that they MAY be a trace allergen. GOOD FOR THEM!

Which means:

1. There product is produced in a facility that also produces wheat (or other) products.

2. They cannot guarantee that their supplier's facility does not contain Wheat(or other) products.

3. They do not test to guarantee 100% gluten free product status.

ALWAYS read the ingredient listing. Secondly, read the disclaimer on the allergen statement and make your own educated choice.

I personally don't slam companies who disclose all their information. It allows me to make an informed choice. No need to be mad.

Hey everyone. Does anyone know if hickory sticks from hostess are gluten free? Just wondering thanks

Hi Ryan,

Try to Google 'Hostess Hickory Sticks-Gluten Free'....sometimes it can render a search that you can be satisfied with.

Coke, any brown whiskey, like scotch, bourbon, dark rum, etc, also fake maple syrup, and soy sauce that does not have wheat, has carmel, and lots of other sauces like bar-b-que and wing sauces. Any time I have symptoms I can trace it back to some tasty sauce I ate yesterday. I am really pissed with IHOP for mixing in pancake mix in to the nice omelettes they make so that it will be fluffy. I am also pissed with my oriental foods guy for using flour on my chicken and vegi stir fried. On the other hand, I am pleased with myself for eating really good wholesome pure foods, and the 25 pounds of weight lost by not eating donuts and bagles and waffles and pancakes and toast and pies, and cakes, and pies with crust and all the millions of fried foods with flour coating, and beers. Thank God for Redbridge and a world of great wines.

Carmel Color should not be a gluten issue. I think that you are depriving yourself needlessly.

Yes, I would also suggest that you try the diet for a couple of months. But it is important that you be 100% diligent with the diet. This place can be very helpful to you. With your strong family history, it would make sense that gluten may be an issue.

As mentioned, testing for children under the age of five is highly unreliable.

Here are a few more comments:

https://www.celiac.com/gluten-free/index.php?showtopic=65309

I am from Canada and will be in New Orleans this July. Anyone have any info on restaurants with gluten free menus?

Here are a few, more searches will find more:

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