Lisa

I could always drink without being impared. But, when I went gluten free it was a whole new ball game. It caught me by surprise several times.

I drink rarely now. It's much more fun being the sober one at parties. Oh, the stories I could tell.

One vote for Pamela's Chocolate Caker Mix. It's better than any Duncan Hines

I'm in there too...um, several times

I would think that six weeks low gluten could certainly effect your blood work. But, does that really make a difference to you. If you feel better off of gluten, there is your answer.

If you have continued fatigue, perhaps you should get a full metabolic blood screening to make sure that you are not deficient in specific vitamins or minerals. That can also point to some side effects of Celiac. Fatigue was one of my major symptoms.

And stress can really reek havoc on our bodies and minds.

You have to buy the "wheat free Tamari". Says on the front of the label.

I, too, make my own teriyaki because i have not yet found one that is gluten free.

La Choy Soy Sauce and Teriyaki are both gluten free, not the best, but gluten free.

I got some food coloring gel last night to make some colored popcorn balls for my step son, and in the ingredients is listed modified food starch. I'm wondering if anyone can tell me how I know if this is okay or not. The rest of the ingredients are fine, and this is a General Mills product. I've heard that modified food starch may not be okay...is this true? How do I know?

Modified Food Starch in the US is generally derived from corn. If, in fact, it is derived from wheat, it will be listed as "modified food starch - wheat". Or, wheat will be listed in the allergen statement, by law.

It should be fine.

Be careful with Tamari.

Tamari by definition is supposed to be wheat free but most is not.

I looked on Amazon and they listed Tamari under wheat/gluten free but when it showed up it listed wheat as the third ingredient. Even at the grocery store there was Tamari in the gluten free section but listed wheat.

I ordered this:

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Its great soy sauce. Went and had my last sushi meal 2 days ago with it(going low carb) and it was fantastic stuff. The staff at the restaurant had a ton of questions too about it. They even offered to make me my seaweed salad with my own soy instead of theirs so I didn't have to forgo it.

FYI the company was painfully slow to ship, almost 2 weeks to get it, but worth it.

San-J has a "wheat free" Tamari, as well as the regular.

I have been very careful on my new diet, but I am wondering why so many things that are supposedly "foods to avoid" are gluten free.

Example: Salad dressing,,,,, Wishbone says their "French Dressing" is gluten free so I have been using it for a month and sure enough I am fine with it.

My wife just read me the riot act because I had "teryiaki sauce",,,,,, I read the ingrediants and how it is made and I am feeling just fine after five hours. See the ingredients below.

Has anyone else ventured into salad dressings and teryiaki sauce with the same results?

Thanks,

Joe

naturally brewed soy sauce that

Lori,

Here is a list of companys who have a policy of always disclosing gluten of all forms:

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"I never expected this to become so scientific! But it is really quite interesting to see the disagreement flare even in one post. What is your average person supposed to do? "

I am not one to debate gfp ( do I look stupid? ) I suppose that the bottom line, as Pop said, is a personal choice. And, it's obvious here that many have different levels of sensitivity; although, I have never seen any Celiac organization that does not consider distilled products safe.

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I just bought Shauna Ahearn's Gluten-free girl cookbook. In it she says that not using vanilla, vinegars and grain alcohols (like Scotch) "smacks of old thinking." She explains that the distillation process eliminates the gluten in the final product and says we can have those things without worrying. She says this has been scientifically tested.

So is she right?

I am seeing so much conflicting information on this point that I feel confused. And it is important because I adore real Mexican vanilla (the best, in my opinion) and I like to cook with extracts and there are certain vinegars that are unique and wonderful. The scotch I could care less about, but some people might really want to know!

Lisa

Yes, it does "smacks of old thinking". All distilled products are now said to be safe (providing that nothing is added post distillation process). Now, with that said, there are a few people here who will react to all grain based products. I can't vouch for foreign products though. I passed up the Mexican Vanilla the other day, because I was not confident in the labeling, although it may be safe.

I think the words prawns and shrimp are interchangeable, although prawns are generally referred to as larger, freshwater crustaceans, whereas most people associate shrimp with smaller salt water crustaceans. They taste the same to me though!! YUM!

Thanks Liz(ard)

Shellfish is a culinary term for aquatic invertebrates used as food: molluscs, crustaceans, and echinoderms. Both saltwater and freshwater invertebrates are considered shellfish. Shellfish is a misnomer, because these invertebrates are definitely not fish. The term finfish is sometimes used to distinguish ordinary (vertebrate) fish from shellfish.

Some do not include shrimp, crab, or lobster in the category of "shellfish."[1]

Molluscs commonly used as food include the clam, mussel, oyster, winkle, and scallop.

Some crustaceans commonly eaten are the shrimp, prawn, lobster, crayfish, and crab.

Echinoderms are not eaten as commonly as mollusks and crustaceans. In Asia, sea cucumber and sea urchins are eaten.

Edible cephalopods, such as squid, octopus, and cuttlefish and terrestrial snails, though all molluscs, are sometimes classified as shellfish and sometimes not.

Shellfish are among the most common food allergens.[1]

The plural "shellfishes" has been used to mean "types of shellfi

I never thought of prawns (shrimp) as shellfish, but after your post, I was curious. Now, what's the difference between prawns and shrimp?

Welcome,

This simple answer to your questions is...if you want to remain healthy for the rest of your life, gluten cannot be a part of your life.

On the bright side, there are so many wonderful alternatives to wheat/gluten available now.

I am glad that you found this site. It's full of very knowledgeable people, current product information, research information and some really wonderful recipes.

I don't know if anyone can answer that, but I suspect that at the risks of cross contamination would be HIGH.

All Yoplaits are gluten free with the exception of the cookies and granola, dispite not being labled gluten free. They are in the process of changing containters to list as gluten free, but that will take time.

Yoplait will clearly list all gluten. I eat it every day.

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I can't answer your questions specifically, but this current listing may. Hope you feel better.

No confirmation necessary. You positive blood test is your diagnosis. I biopsy can indicate the level of damage or look for other issues.

Depending on the level of damage to your intestines it can influence your biopsy if you are on a gluten free diet. And, of course, depending on the length of time that you are on the gluten free diet.

Many people choose not to further test and began the diet immediately. It is your choice. There is no further testing that will be needed to "confirm". You have that confirmation.

Thank you for contacting us about HV Full Cal Single Cups Salad Dressing - Original Ranch. We always appreciate hearing from our consumers.

The FDA requires that we list the following allergens on our ingredient labels:

1. Egg

2. Soybean (excluding high refined oil)

3. Dairy

4. Peanut

5. Wheat (barley, rye, oats, or any source of gluten)

6. Fish

7. Crustacean

8. Tree Nut

For the most accurate source of information, please check the back of the ingredient panel for every purchase as ingredients may change.

Again, thank you for contacting us.

Sincerely,

Rachel Roberts

Consumer Response Representative

Consumer Services

.....AND ANOTHER SUCCESS STORY! yeah!

Pedro,

It is great to hear from you again. I remember you kinds words to everyone, even in your struggles. I am happy for you and your family. And please, don't be a stranger.

The rate of healing is in direct ratio with the amount of damage. In other words, it took some time to build up damage (providing it is Celiac that you have) and it will take a like time to heal.

It does vary from person to person. Some feel better within days, others it may be weeks and months. Should you have Celiac, it may take up to two years to feel 100%. If you determine that you have a gluten intolerance or gluten sensitivity the diet is the treatment.

As I mentioned previously, you might look into testing. Again, do not begin your diet prior to testing as the results will not be accurate. You will most likely receive a false negative if you are gluten free at the time of testing.

Good luck in your search for answers.

A friend of mine had a perforated ulcer. It appeared to subside while resting, but increased with motion.

Whatever it is, I hope you feel better soon. And don't hesitate to seek medical advise if you feel the pain is getting worse.

I'm sorry Sharon. I know it must be so hard to watch your little one in pain. Wishing for the feel good fairies to visit your house tonight.