Lisa

Phew...that's a relief....maybe it is just the fiber in the nuts...

I know that Fisher Nuts do not have that statement on their package...

Now, some who are super sensitive may react to the possible cross contamination. It's not something that I worry about too much.

First, let me say that I'm not much of a baker. In fact, if it's doesn't come out of a box, it doesn't happen in my home.

I used Betty Crocker Gluten Free Chocolate Cake Mix

Added, in addition to directions on the box (with a touch of less water):

I cup of fig jam

1 tsp. cinnamon

1 tsp. all spice

1 tsp. nutmeg

1 T rum extract

Serve with fresh whipped cream and you will certainly think you're in heaven. Super for the holidays

BUT, it settled a little dense on the bottom, but still divine!

Just because something is processes in a facility with wheat, does not necessarily mean that they are not gluten free. More often than not, it's a CYA statement.

What about some hummus? I love carrotts dipped in peanut butter.

I wash the squash and then poke holes all over it with a fork. Then, I bake it on a sheet pan for about an hour at 375 degrees. I generally do this when using the oven for something else like baked pork chops, chicken, etc.

To serve, carefully cut the squash in half lengthwise, scoop out and discard the center seeds. Take 2 forks and "fluff" up the strands and use as spaghetti, or as a side dish. It's also good sauteed in olive oil and garlic.

I do the same as Patti, but use the Micro. And toss strands with butter, sal and pepper and parmesan cheese. Fresh veggie are good anyway you make them. Simple is good.

Nice thread Bea!

I don't TOUCH McD's...AT ALL, what-so-ever!

If I crave fries, I head to Wendy's...and they either have like NO salt or very little.

But now I'm thinking I have a soy intolerance, so I won't be doing fries until I know for sure.

Be cautious about Wendy's, not all have dedicated fryers.

Everyone is different, but hot flashes come later. You might want to have a check up.

Sounds to me like you are entering perimenopause. I began around 35. It's not uncommon for those with Celiac Disease to "finish" early. As far as being pregnant, only you can answer that question.

You also might want to look into a full metabolic panel to make sure everything is in order.

French Fries:

Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid

pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to

preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.

CONTAINS: WHEAT AND MILK *(Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients

This was cut and pasted right off the McDonalds website. McDonalds fries are NOT gluten-free

PLEASE read the whole thread.

McDonald's French Fries are considered safe for people with Celiac to consume.

This is no coincidence. There are all those Celiacs on there saying how dehydrated they always are........they may dump gluten but they are still eating lots of dehydrating carbs.

If I was a betting person I would bet my life on it. Dehydration is not a symptom of Celiac - it's the cause..........

Seventy-five percent of fluids taken in are absorbed in the small intestines. With Celiac Disease, as you know Ali, absorption is hindered. It's very common for those with Celiac to be dehydrated.

Brian takes IV nourishment.

People with Celiac should not consume any gluten. Even though you may not be symptomatic, it is no indication that damage is not being done to your small intestines. Celiac can have over 200 symptoms and not all of them are digestive.

Use this forum as a source. Learning to live gluten free is a steep learning curve. Start simple.

This is a great place to learn. Welcome

Oh so my post is gone? Im I not suppose to conduct surveys on here?

I was not able to locate your post.

I posted a survey the other day and many of you answered it concerning gluten free products but now I cant find it!! Can someone help? I really need that information.

Thanks so much!

Here is a history of your posts:

https://www.celiac.com/gluten-free/index.ph...41f1ba10142963a search_in=topics&result_type=topics

Generally, surveys of our membership, are submitted to the Administration for approval, due to the fact we are constantly targeted by spammers.

Aside from the specific recall flavor, Breyer's Ice Cream is owned by Unilever. Their policy is to disclose all forms of gluten on their label. All you have to do is read the ingredient listing. If you don't see wheat, barley, malt or rye it's not in there.

Two suggestions:

Cecelia's MarketPlace Gluten Free Grocery Shopping Guide

The Essential Gluten Free Grocery Guide, by Triumph Dining

Both can be found on line or here at the Gluten Free Mall.

Guides are super while you are getting adjusted to the diet. But, inevitable, reading labels will be your key to success (or survival)

Hi can anyone suggest a brand of yogourt that of course gluten free...i'm canadian so canadian available products please

Yoplait will clearly list all forms of gluten. Most of their flavors are gluten free, with the exception of cookies and cream and granola flavors. But, always read the labels.

Hi Alex and welcome!

We have many members here who travel and I will let them comment about their experience.

I would like to recommend the Triumph Dining Guide, which lists hundreds of gluten friendly restaurants in cities around the US. It also lists phone numbers and email contacts. It can be found here on the Gluten Free Mall or online. They also have Dining Cards, which you can present to the manager or chef, which explains the precautions for Celiac dining. I have no interest in Triumph other than I am a big fan.

Even though I live in a small community, I have found city restaurants to be fairly knowledgeable regarding eating gluten free. It's quite a pleasant surprize from just a few short years ago.

It's not as daunting as it may seem. Good luck and welcome again.

I am newly diagnosed (about a month) and have just found out that I am going to have to have some surgery done (unrelated to celiac) in December. I am quite concerned about the hospitalization, especially the eating part during recovery. Does anyone have suggestions for how to best handle preparing for this?

thanks,

Lin

Here is some information that may help:

Open Original Shared Link

Others can offer some personal experience.

I thought they were NOT gluten free? Are they?

Open Original Shared Link

Open Original Shared Link

It's a personal choice.

Oh my!

McD's french fries, I believe, has been the most discussed topic on this forum EVAH!

They are a personal choice and some do and some don't. I personally have no issue with them. They usually accompany a vanilla shake - my favorite junk food when I'm hungry or feel deprived.

I was dx with celiac disease a little over 3 months ago. My dad had childhood diabetes and died from it at 56. My Dad's dad has two sisters (one died from cancer and the other is currently dying from cancer). Plus he had a brother who died of cancer as well as his father. Just wondering if it would be a good idea to ask my grandfathers sister who is currently battling cancer to get tested to see if she has this Celiac gene too and maybe they all were allergic to wheat and didn't know it and ended up with cancer because of it. Am I correct on thinking this is how it works. Maybe their cancer is due to the gene, so have one of them tested to see if this is the case? Or could I just ask my grandfather (their brother who hasn't had any problems) get tested. Which would be the best test to request or am I wasting my time?

I would start with the Celiac Blood Panel:

Anti-gliadin antibodies (AGA) both IgA and IgG

Anti-endomysial antibodies (EMA) - IgA

Anti-tissue transglutaminase antibodies (tTG) - IgA

Total IgA level.

This is an interesting article. This does not make reference to malt, but to the difference in sweetner used in processing Coke. I learn something every day here!

By ROB WALKER

The New York Times

October 11, 2009

Spend a few years writing about consumer culture, and you might get a

little jaded about products or brands with cult followings. The

extreme-loyalist customer always insists that there are perfectly

rational reasons for his or her devotion; to the disinterested

observer, the reasons seem dubious. This is good news for me, because

it assures that I have plenty to write about. But this week, for

once, I'm casting myself in the role not of the reasonable observer

but of the dubious product-cultist.

The product is Coca-Cola that is made and bottled in Mexico. I'm not

the only person who believes that it's better: there's a Mexican Coke

Facebook page with more than 10,000 fans. "I am a (Mexican) Coke

fiend," wrote Richard Metzger on the Web site Dangerous Minds this

past August. "It is SO FREAKING DELICIOUS." Mexican Coke is "a lot

more natural tasting," another fan recently told a news program in

Idaho. "A little less harsh, I would say."

Mexican Coke cultists of course have a rational explanation:

Coca-Cola bottled in Mexico is sweetened with sugar, while the U.S.

version is (almost) always made with high-fructose corn syrup. That

is so. And it's surprising, given the degree to which uniformity

defines the Coke idea. Who knew the "secret formula" could

accommodate ingredient variation? Andy Warhol once suggested that

Coke's sameness united us all: "A Coke is a Coke and no amount of

money can get you a better Coke than the one the bum on the corner is

drinking. All the Cokes are the same and all the Cokes are good. Liz

Taylor knows it, the president knows it, the bum knows it and you

know it."

My own induction into this product cult was inadvertent and based on

aesthetics. Some years ago I noticed a glass bottle of Coke for sale,

and that was something I hadn't seen in a while. It looked great; I

enjoyed drinking it immensely. I didn't notice the "No Retornable"

and "Refresco" phrases on the 12-ounce bottle, or the ingredients. My

rational explanation was that Coke tastes better from a glass bottle

than from a plastic one or from a can. It happens that Popular

Science examined this very contention on its Web site not long ago

and allowed that as the "most inert" material in which the cola is

packaged, it's possible that glass results in a subtly more "pure,

unaltered" product than plastic or aluminum. Of course a commenter on

that site promptly chimed in that glass-bottle Coke often comes from

Mexico: "In the United States, Coke is made with CORN SYRUP. . . .

It's disgusting."

I've now heard this contention many times, but never more so than

lately, as high-fructose corn syrup has become one of the most

demonized ingredients in contemporary food culture. There's a

political angle (corn subsidies), an authenticity angle (it's

processed, very pervasive and just sounds industrial) and a paranoid

angle (the entertaining conspiracy theory that the 1985 New Coke

fiasco was an intentional failure, orchestrated to distract consumers

from an ingredient switch in Coke Classic). The upshot is the curious

celebration of sugar as natural and desirable. Pure-sugar soda fans

motivate other product cults, including Passover Coke (using sugar

instead of not-kosher-for-Passover corn syrup) available only around

the Jewish holiday, and Dr Pepper from a particular bottler in

Dublin, Tex.; Coke's biggest rival has put out a product called Pepsi

Throwback, "sweetened with natural sugar." Somehow all the reverence

for sugar manages to make high-calorie carbonated drinks sound like

health food.

The Coca-Cola Company is by now quite familiar with the Mexican Coke

cult. It is true, acknowledges a Coke spokesman, Scott Williamson,

that different sweeteners are used by the company's bottling partners

in different parts of the world, for reasons having to do with price

and availability. But, he says, "all of our consumer research

indicates that from a taste standpoint, the difference is

imperceptible."

The company principally imports the Mexican version to appeal to

immigrants who grew up with it and draw nostalgia from the packaging

they remember. Online you'll find Mexican Coke cultists offering tips

about tracking down grocers who serve a primarily Latino clientele.

Surely this is part of the fun - nobody wants to be a snob on behalf

of a product that's easy to obtain. But Coke is in the business of

supply and demand and has seen to it that Mexican Coke has found its

way into places like Kroger, Costco and a certain sandwich shop in my

not-very-Hispanic neighborhood in Georgia. I have lunch there every

week or two, and while it would be cheaper to have a can of American

Coke, I always pay extra for the 12-ounce bottle that says it's

"Hecho en Mexico." I do this because I believe it tastes better, and

I really don't care why. Spend a few years writing a column about

consumer culture, and what you learn is that we all think everyone

else's shopping quirks are weird and irrational - but that our own

make perfect sense.

Copyright 2009 The New York Times Company

Another on the change of ingredients:

Open Original Shared Link

Here is link with the ingredients for Mexican Coke and malt could hide in the Natural Flavor, but I have not found any reference to malt.

Open Original Shared Link

Hello everybody. My name is Emily and I am 17 years old. Unfortunently I have stupid Celiac Disease. I'm a nice person unless I have a reason not to be, lol. I love all good people and I do not judge them. If there is anything else you would like to know about me, please ask.

Hi Emily,

Glad to have you with us.

Is cranberry sauce gluten free? I cannot get the website to work.

Ingredients

Cranberries, High Fructose Corn Syrup, Water, Corn Syrup.