Lisa

I'm not familiar with that particular product, but most rice pilaf that I am aware of contains small pasta's mixed with the rice.

Questions regarding concerns of maltodextrin should be contained in this thread. As interesting as they may be, collateral conversations would be best served as a new topic.

Here is a SUPER page sponsored by the GIG (Gluten Intolerant Group) from the Gluten Free Certification Organization.

What Certified Gluten Free means:

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wondering what the differences are! If you can't get an answer on celiacs, is it safe to assume you are just intollerant? can intollerance cause the same medical problems? What are the benifits to being diagnosed? can you be diagnosed intolerant not celiac? wondering what tests can be done that will provide me with an answer- any answer. thanks so much

Here is some information for starters:

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Testing for Celiac is not as accurate as we would like at this time.

.

Can anyone tell me what the number should be for a normal blood panel? As well as what indicates Celiacs?

Your blood test range will vary from lab to lab. Post your results from your test here and some will intrepred your results.

I have two books that I rely heavily on for information. The two books, however, contradict each other on the subject of maltodextrin. Elisabeth Hasselbeck's book has an allergy card in it. Her allergy card says maltodextrin is NOT acceptable. My other book, The Gluten-Free Bible by Jax peters Lowell, says maltodextrin is okay. Lowell says maltodextrin is made of corn, rice, or potato and is gluten free as long as made in the U.S.

I have always allowed maltodextrin in my diet, and it has not caused any problems for me.

Unfortunately, both books you referenced are riddled with inacurancies and dated material.

Hey Scott . . . It's been almost two years!!! Given any thought to adding the green guy emoticon to the list of emoticons available for use in the middle of a post??

We are talking about some really nasty stuff (blood pudding, pig's head salami, fried blood) on another thread. People are gagging and hurling right and left. The green guy emoticon would be so helpful at moments like this.

OMG!!!

I saw monosodium glutamate on the list of ingredients...that is a gluten. It was on a list of no-no's from one of my gluten free books. That's probably where the problem is.

MSG is not gluten related. I'm afraid your book in inaccurate.

Searching for things that bother us can be very frustrating indeed.

Sometimes your reaction time changes, sometimes any food cause discomfort, sometimes your tummy can be off or sometimes other ingredients can bother you. And sometimes, your hands can transfer gluten from another source. It's almost impossible to figure it out. We all just do our best.

A baked potato and some M&M's should not be a gluten issue, unless they were Crispy M&M's or you live in New Zealand. I don't know what you special butter is, but sometimes dairy can be an issue for a while.

Do you have a list of dressings which are Gluten free?

Ingredients that may contain gluten are always listed on the label. Since product formulations change from time to time, we do not have a printed list of products that identifies those products that contain specific allergens or gluten. The best advice we can give you is to check the ingredient list on the label. If you cannot determine whether the product contains the ingredient in question, we suggest you do not use it.

It is Wish-Bone's policy to list all forms of gluten on their lables. So, if you don't see wheat, rye, barley or malt, it's not in there. It won't be hidden in "natural flavor".

Reactions to food can be a constant mystery. It's impossible to pinpoint everything and why.

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Do you have a list of dressings which are Gluten free?

Ingredients that may contain gluten are always listed on the label. Since product formulations change from time to time, we do not have a printed list of products that identifies those products that contain specific allergens or gluten. The best advice we can give you is to check the ingredient list on the label. If you cannot determine whether the product contains the ingredient in question, we suggest you do not use it.

Wishbone ranch ingredients:

Water, Soybean Oil, High Fructose Corn Syrup, Whey (Milk), Egg Yolks, Salt, Cultured Nonfat Buttermilk, Phosphoric Acid, Modified Corn Starch, Monosodium Glutamate, Distilled Vinegar, Garlic Powder, Onion Powder, Lemon Juice Concentrate, Xanthan Gum, Spices, (Sorbic Acid, Sodium Benzoate, Calcium Disodium EDTA) Used to Protect Quality, Propylene Glycol Alginate, Polysorbate 60, Disodium Guanylate, Disodium Inosinate, Natural Flavors

Where is the gluten?

If you have intestinal damage, any food will have an adverse effect.

Sure can. <---- is that what you feel like?

ditto what Peter posted on caramel color.

Sometimes, your information is just as good as your customer service rep. That is why, it would be a good to get other confirmation to insure your safety. And use your intuition . It has always served me well.

Here is an interesting link to the study and research for modified wheat, in order to increase production to feed the world's hungry.

While the work of the International Maize and Wheat Improvement Center is exemplary and dedicated to the hungry though out the world, I was curious as to whether the increase in production of wheat and maize, mirrored an increase of Celiac Disease and wheat intolerance. Is there a parallel study out there?

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Just some thoughts for discussion.

I should think that most pickles would be gluten free. But, always read labels.

This is a really great forum for people with gluten intolerance and Celiac disease. Are there any other good forums you can recommend, for people who have symptoms that are associated with celiac, but the forum actually focuses on other diseases and issues? For example, I have digestive symptoms usually labeled as irritable bowel syndrome. I've been exploring the possibility of gluten intolerance, but I'm not convinced if that is the issue. I want to learn more about other possible causes, and I've observed that forums like this are very effective.

Any recommendations?

Hi Tim,

You might be in the right place. Many, many of us here have been diagnosed with IBS years before finally receiving a diagnosis for Celiac or gluten intolerance.

Some of us consider IBS (I Be Stumped) a label that the doctors slap on you, when they don't know what you have.

Anyway, take a walk around. There is some good stuff here.

If the shoe doesn't fit, try this:

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It looks like 20ppm might be the standard level of gluten considered safe for people with Celiac to consume. I can't imagine that any cross contamination through processing could exceed that limit.

I wouldn't give it a second thought, unless you have an on going problem of an unknown source. Many people here do have issues with soy as an additional intolerance.

None of the Research or Celiac Associations have ever issued a concern, to my knowledge.

I would think it possible. But with wheat and oats, the processing would be similar with grain vs. grain.

Soy is a bean and contained in a hull until processed.. Processing would differ from grains.

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Lisa,

So sorry that you have had a tough time. You have had great suggestions from others. Have you re-called on your lipsticks. If I remember correctly, you use Lancome. Cosmetics can change in a blink of an eye. But, then I am sure you know this.

I'll keep thinking....

(I see you have answered. I'm a slow poster)

How about new products at school. Perhaps, some that can be inhaled.

It wasn't me, although I had the same problem. I went back after my reply failed and copied the reply to the clipboard (Ctrl-A followed by Ctrl-C). Then discovered that another mod had moved the topic from coping to ingredients while I was replying. Went there and successfully posted. I think I know who did it; Darn210 was reading when I started my reply.

Constipation is also a symptom of Celiac. Hopefully, it can resolve itself with a dedicated gluten free diet.

And yes, as trents said, please consult your doctor.

Great advise from everyone!

I just wanted to welcome TEagleFeather. This is a wonderful place you have found. With a little bit of knowledge, your husband will soon be on the road to recovery.

Feel free to ask anything.

Mayo usually has simple ingredients. I don't know of one that contains gluten.

However, you should be careful with cross contamination. After spreading a sandwich with mayo and double dipping, leaves it contaminated for those with Celiac.

I have coeliacs but still suffering from fat malabsorption and bone issues even though been gluten free for months. I never drink alcohol because of my stomach problems but I am going to have a little drink and just wondered which is the best alcohol to drink. I was thinking of drinking vodka and wondered if this would be okay and also what drink could I add to it. Thank you very much.

https://www.celiac.com/articles/222/1/Glute...ages/Page1.html