Lisa

Basically I think you need to use good judgment. If I knew I could get something clean, I kept it. If not, I got rid of it.

Sums it up pretty well Sylvia!

Hi Tessa and Welcome!

I'm sure that everything is a bit overwhelming right now, but I can assure you....it will get easier.

I would recommend, in the beginning to keep things simple. Meats, fish, rice, potatoes, veggies and fruit. You might want to stay away from processed foods for a while, and limit your dairy intake (it might make you feel ill while you heal)

Here is a thread about cooking and baking:

https://www.celiac.com/forums/forum/27-gluten-free-recipes-baking-cooking-tips/

Have you been on the diet for two weeks, or just giving it a two week try? I wasn't sure by your post.

If we can help you in any way, please ask.

I have been gluten free since 2005 and I feel that my system is now strong enough to handle chance cross contamination.

I feel as normal as anyone. Eating gluten free is just....well normal.

Great news!!! Your recovery is in your hands and we are here to help guide you to feeling wonderful again

Jestger,

I responded to your poll, but my answers are more complicated than indicated.

My father always had stomach issues and died of a heart attack at 62, in 1977.

Mother passed away at 42, in 1956. Osteoporosis ran strong with her mother and sister.

Brother working in South East Asia has inquired with me about digestive issues.

My nephew pops antacids and niece has a "nervous stomach.

My younger daughter has stopped eating lunch, unless we are close to home and has tested negative for Celiac. Two year older daughter has Raynaulds Syndrome since high school and now is 30.

WOW, it's weird when you write it down! No one has been diagnosed with Celiac, other my me. But, let me be clear...my biopsy was "consistent" with Celiac Disease. I removed gluten and I improved dramatically over a six months time. My Primary Physician (and close friend) does not agree with the diagnosis.

@Lisa. Sorry, I was writing when your post went through. I am trying to be constructive and perhaps some of what I have written about the various ways we can react to foods will be of use to Corky21.

As long as everything conforms with the Board Rules...go for it!

Would you prefer to have a separate thread..for those interested in this particular topic? It might get lost piggy-backing on the Original Post, and perhaps a disservice to the OP.

A healthy discussion is always a welcome thing here, but when the argument overshadows the discussion, perhaps it's time to stop

Please review our Board Rules:

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

Do not be abusive or otherwise out of line towards other board members. Show respect for each board member, no matter what you think of their views. This is not a place to quarrel.

Do not promote your own business, Web site or products--even if they offer free services. The proper place to post your Web site, business or other services is in your profile, not in your signature block or in posts.

Do not spam the boards (i.e., post the same thing in multiple topics or areas of the board to bring more attention to your post), or bump posts up to bring more attention to them (Wikipedia definition of "bumping": Someone wishing to keep a thread on this first page, or bring an old thread back to it will post a reply to it purely to do this).

No Trolling. Wikipedia definition of trolling: "In Internet terminology, a troll is often someone who comes into an established community such as an online discussion forum, and posts inflammatory, rude, repetitive or offensive messages designed intentionally to annoy or antagonize the existing members or disrupt the flow of discussion, including the personal attack of calling others trolls. Often, trolls assume multiple aliases, or sock puppets."

Any claims you make here should be based on legitimate sources, or be expressed as opinion, experience, or inquiry. You should remain on topic and be consistent with the theme of the forum as a whole.

Often times, a biopsy can find additional issues, which otherwise might go unresolved. And, with digestive concerns for a period of time, a biopsy can look for the level of damage.

I'm certain you will get opinions from either directions. Take it all in and make the choice you are most comfortable.

Raven, face "shadowing" (not sure if that's what it's called) can be a sign of hormonal imbalance....or it was with me. It gradually faded away.

Hope you get some answers.

War Horse and movie popcorn. (ya gotta see that movie!)

Yeh! Have wanted to buy one of these for a very long time!

Their grocery guide is on sale half price and there is no shipping (on this special). There are only 40 hrs. left to get the sale price. Here's the link. If you say I referred you, I get $5 off my next order. (This is the only thing I have ever ordered from them because didn't want to pay shipping, LOL)

Open Original Shared Link

Denise Buschmann

It's most likely discounted because they are coming out with a current version. I would pay the full price for the new issue with the most current information.

If you have a confirmed source of an envelope manufacturer who uses gluten in the adhesive, please, please, share it with us. In almost twelve years on the diet I have yet to find a single one. A negative cannot be scientifically proven--I invite you to offer positive proof of gluten.

I have made this offer before, many times. I am still waiting for the first proven case of gluten in adhesive. Until I find that example, like Lisa and others, I call it a myth. The burden of proof is in your hands. Show us a verifiable case where the adhesive contains gluten, and I will change my mind.

In the mean time, if you feel better using an alternative moisture source--for whatever reason--do so.

It's more important to regain the original topic.

ok I stand corrected however it is a fun rumor to spread lol

Corrected, yes. But NO, NO, NO....it is NOT fun to spread false rumors, inaccurate information or ongoing false myths. WHY would you want to do that.

Many people here are struggling to be healthy. Your humor is very misplaced.

Lisa you say it's a myth, but I too believe envelope glue has gluten. I will surely stand corrected if you can tell me how you know for sure or point me to the proof that debunks the myth.

In my absence today, some knowledgeable folks posted information on envelope gluten...please read I still dab, because it just tasted bad and also, I have not gotten over the habit of thinking is was gluten for several years until I learned otherwise.

Does this help at all?

Open Original Shared Link

Or this?

Open Original Shared Link

Good post!

Here is a small guide to help those new to the diet.....Open Original Shared Link

Thanks Gemini - hope that cleared up some questions.

"I think one of thier favorites is that envelopes have wheat glue ( myth")

Oh my this is not true? I've been dabbing at my envelopes for months...

Dab if you choose, but not be cause it contains gluten, rather for the taste....ick. There is no gluten in envelope adhesive.

I watched part of it this morning before class and I was kind of upset that one of the items they showed as Gluten Free (Annie's salad dressing) was there. I recently got the Gluten-Free shopping guide and it says that all Annie's dressing is manufactured on shared equipment as wheat. Infact, most of Annie's products are. It even says so on their websites when you view the products ingredients.

But that does not mean that they contain any gluten or gluten ingredients.

Here is their statement on cross contamination or means to prevent it.

FAQs

Allergy Information

The ingredient statement is the best source in determining what is in the product. If you are allergic or sensitive to certain foods or ingredients, you should always carefully read the ingredient statement and any allergen statements to ensure the product does not contain ingredients of concern to you. Consumers who would like additional information, may send an email to Consumer Relations or contact us at 1–800–288–1089. While there has been no product reformulation or change in manufacturing facilities, Annie's has recently decided to go above and beyond FDA requirements and include an allergen statement on all of our products that are manufactured on shared equipment with any of the top eight allergens. Our manufacturing facilities meet with the highest standards of cleanliness, and we maintain all allergen cleaning, and Quality Control protocol on file. We recognize the needs of our customers who have allergies or sensitivities to nuts, gluten, certain spices, etc. Annie's always fully discloses all ingredients on the ingredient statement and will answer any questions that will help consumers decide what products they can safely consume. At Annie's, we take every precaution to ensure that cross contamination of ingredients does not occur in our production facility. We run the products in a particular order to reduce the risk of cross contamination, take the equipment apart and thoroughly clean it in between runs of product. However, we want you to know that some products are produced in a plant that processes foods containing wheat, dairy, soy, peanuts, tree nuts, fish, crustaceans/shellfish, and egg. This is why we voluntarily chose to update our packaging to include this allergen information.

....but back to Dr. Oz.

I have not been too impressed with Dr Oz's translation of Celiac Disease in the past, nor Ms Hasselbeck on her book tour.

If I understand the rules correctly there are different rules for food and body care, and it looks like the hydrolyzed wheat protein can be used in body care and be called gluten-free in the U. S.

Yes, the disclosure law is different from food. The eight listed allergens are not required to be listed in cosmetics or meds. But, we're working on that.

Hydrolyzed Wheat Protein is gluten free, rendered by processing... in food or cosmetics.

\

Its rather irrelevant since it also contains oats, which aren't (gluten free).

Oat are gluten free, but with a cross contamination potential.

I saw Jessica Alba on tv last night talking about her new company....eco friendly, non chemical prosucts at www.honest.com I went to browse the products and the one of the ingredients of the shampoo has be totally confused. It says hydrolyzed wheat protein (gluten free)! Is this possible or are they completely out to lunch?

Open Original Shared Link

Hydrolyzed wheat protein is processed and then re-processed,so much that the offending gluten is removed through this process...thus, rendering it gluten free. IF there is any residual gluten it would be so far below what is considered safe for people with Celiac to consume, ie. immeasurable trace.

It's not something I worry about.

Not sure of your history, but if you have a gluten intolerance or Celiac, it will take some time to heal. Dairy is also an irritant until healing can take place, but can be reintroduced later successfully (for most people).

Going gluten free precludes accurate testing should you decide to be pursue conformation with Serology or Endoscopic tests. If you want to go that route, you should remain on a full gluten diet.

I am brand new to celiacs and looking for a good pot roast recipe for the crock pot! I just saw the post on here about lipton onion mix not being gluten free which totally bums me out because that is what I typically use! And beer..but I know that is out now. I am looking for recipes! The grocery stores here carry some gluten free specialty items but not too many. Thanks!

Lipton Onion Mix is the ONLY Lipton Dry Mix that IS gluten free. I use it all the time.

From another post: (of mine)

Officially just in from Unilever via a wonderful company representative!

There has been NO formulation change regarding Lipton Onion Dry Soup Mix. Through Unilever policy of full disclosure, they have recently decided to include to source of the autolyzed yeast extract, as barley.

The trace barley in the finished product is 0.09 part per million in the Onion Soup, and 0.04 parts per million in the Vegetable Soup. Both are far below the standard (20ppm) of what is considered a safe level for a person with Celiac to consume.

Enjoy!