Lisa

The new philosophy of labeling is a direct results of specifics in laws and law suits.

Many companies will list "no gluten ingredients" because they do not test, each product and each batch. The cost to do that would be extreme. Rather, they choose to inform the purchaser that there are no gluten ingredients in that product.

Most times, it's a judgement call. But I don't have any issue with products that list no gluten ingredients. Heck, that's what I do, read labeled and if I don't see gluten ingredients, I find it safe for me.

The term "gluten free" has yet to be regulated. I find that less satisfying than seeing no gluten ingredients on the label.

It is not the number of posts you write, but if the information in a post was helpful to you, and you wish to give it a "thumbs up", so to speak, just click on the plus sign.

I do not think voting a post down occurs very often. I have only seen it once or twice in 2 years of reading posts on this forum. There's really no need for it unless someone is waaaaay off base or has posted something incredibly inappropriate, rude, cruel or unacceptable. Fortunately, the majority of our members are not inclined to post such things and the moderators/admin do an fantastic job of watching for appropriate content.

This "vote up " is not meant to be a popularity contest.It is more like a "this is great, helpful info, thanks!" or "this is funny, and I liked it, thanks!"

At least, that is how I interpret the "vote up" button.

A very good description.

I posted before that I was nauseous for like a month and we finally figured out it was my supplements.

I went off iron and felt a little better but I've still been having problems. My gut is so sensitive I am on a bland diet again and I've been off iron for a week.

After Chad posted that his Vitamin D had soy in it, I decided to do some checking. Turns out my vitamin D was made from soybean oil and I have very bad intolerance to soy. I had checked for gluten but not soy.

I took it for about a month!!!! It feels like when I first went gluten free and so many things bothered me. I wonder if soy causes damage to the villi. Anybody know?

Other things can, but I don't remember or recall reading about soy causing atrophy.

Ya'll are just grossing me out.

How about aliminating food with xanthum gum. That could be it. I know I get sick when I eat bisquick gluten free. I just get sick and have to go all morning, so something is wrong.I you figure out what it is soon.Maybe do the brat diet and add one thing back per day and see what happens.

Have you looked into the other ingredients in the Bisquick? Or milk or other dairy products? What makes you think it's the Xanthum gum?

With respect to the original OP, I would suggest that a new thread on Celiac and Aspergers. I would find that interesting, as I would suspect other members would as well.

Intellectual discussions are welcome and productive. Let's keep personal out of it, please.

And here is reminder of the Board Rules:

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.

Could you tell us what you are eating? That might give us some ideas.

Yes, and a food diary would be helpful to pin point a potential issue.

Positive blood panel in conjunction with positive dietary result can be diagnostic as well. Welcome to the Club!

Another thing I do is remind my doctors about testing for celiac disease. Instead of making small talk with them when they come in the exam room, I'll ask "How many patients did you test for celiac disease last month?" If they say "Um...none", I remind them that 1 in every 133 Americans have celiac disease, so if they're seeing between 25-30 patients a day, they should be ordering the panel at least every month. Or I'll ask how long it's been since they ordered a celiac panel.

I didn't know if I was being effective of not, but recently a doctor burst into the room and said "We got one!" She was really excited! A patient had a positive blood panel.

I copy medical articles for my doctors, too. I talk to the nurses and medical assistants about it, especially in the specialists office. I think it's worthy to try to educate the medical field. They get bombarded with drug reps and articles. I don't care if I'm repetative, I'm trying to get it to sink in. Hopefully that means someone won't have to go through what some of us went through. (Diagnosed or not.)

LOVE IT!!!! Keep it up

The Celiac Sprue Association will supply you with brochures too, which you can litter the waiting room.

Through the Disability Act, the University needs to meet your dining requirements, if you are diagnosed with Celiac Disease. They also can offer you a designated area in the kitchen to prepare your own food, or prepare food that is suitable.

Check with your Student Services Director.

Amy's Gluten Free Tomato is really good. I know that it has been a long time for me, but it reminds me of Campbell.

Hope you feel better soon. Everyone is kinda puney at our house too.

I would suggest that you eat simple, as in meats, fish, fresh fruit and veggies, eggs, rice and potatoes. No extra spices other than salt and pepper.

Limit your dairy or cut it out for a few weeks and cook your veggies well. No salads or roughage. As you feel better you can add in items one by one.

If you are on any medications, call the pharmacist and make sure they are gluten free. Do not share kitchen equipment such as toasters. Check lipsticks or lip balms.

Give your body time to heal. And find a good pro-biotic that is dairy free.

First step is to remove the gluten from your life and take it from there. You have found a great place here.

Oops, forgot...I don't know if you have been tested, but you should not go gluten free until you have exhausted all forms of testing.

Don't the corn tortillas have flour in them?

You need to read the labels. The corn tortillas that I buy don't.

This is an article from 1996, but I believe and intolerance to cows milk protein can also cause villious atrophy, but it's not common.

https://www.celiac.com/articles/50/1/Main-Causes-of-Flattened-Villi/Page1.html

Of course, this wouldn't apply to spices. I doubt that grain harvesting equipment would be used on spices. It was a general comment only.

But, yet you made this reference on this thread, about spices. With certainty, it would be unnecessarily alarming to the OP.

Throwing up blood is serious. First of all, find a new doctor that will address this! Second, take this seriously!

You have to take care of your body better than one meal a day with mega fast food.

I recently lost (as in dead) my totally, talented niece because she was anorexic. She was bulimic and she drank socially and she died. PLEASE be careful.

How can we help you? How can we guide you?

I've noticed this "no gluten ingredients" thing and it is VERY annoying! Nevertheless, I can understand why companies use this phrase...it makes them much less liable for a lawsuit.

But if something doesn't have the status of gluten free, yet has 2 very obvious non-gluten ingredients (cherries, sugar) and they don't list gluten under allergen information (whereas they did mention nuts and peanuts) can I assume it's safe?

One of the reasons I ask is because I do not get sick if I get glutened. Therefore, I can't tell when I've eaten something with gluten in it or not.

If a product has two ingredients, as you said cherries, sugar, it should be okay to consume. And sounds yummy also.

Wheat is required to be listed, in the ingredients listing or in the allergen statement. In this product, it would be unlikely to contain barley, rye, malt or oat.

When I shop, I intentionally look for products with the least amount of ingredients and long worded chemicals. Not necessarily because of gluten, but I have learned to eat more healthy and natural.

I was not aware that you are non-symptomatic. I will try to remember that when I reply to your post, but my memory is not great. You might have to remind me again.

I was just looking up some McDonald's info and noticed the french fries very clearly say "Contains Wheat," now. I just wanted to make sure people knew that. Let us know how the McRib went!

Yes, but processed to the point that there is no detectable gluten, and tested.

I went to Aldis today and saw that some of their brands such as Baker's Corner and Chef's Harvest have some gluten free products. They are labeled gluten free but it doesn't say whether the facilities that they were made in were gluten free. Do you know if there are issues with cross contamination with certain products? The other thing is that there are things like their Southern Grove brand dried fruits that are not labeled gluten free. Yet, gluten is not listed as an ingredient. Under their allergen information, they mention that certain products were produced on equipment shared with peanuts and tree nuts. But they didn't mention wheat or gluten. Does that mean that the product is gluten free, even though it's not labeled as so? I mean, if the equipment used to process the product shared lines with wheat products, wouldn't they have to disclose that information? Needless to say, I'm rather confused.

In this current time of lawsuits, more and more company's will list "no gluten ingredients", rather than "gluten free". Some companies will test, yet expensive. Many of those companies will list that as "certified gluten free". Again, all voluntary.

As you know Cool, the legal standard is not yet establish, where a company can claim a gluten free status and many companies will do it voluntarily. I would expect that it would be in their best interest to be honest. Nor, is it required to disclose a "shared facility or shared equipment". In the interest of proper quality control, most companies will to a good job on cleansing. But, again, you assume proper procedure and it's buyer beware.

Sometimes you need to make a educated choice. Mistakes happen, but it's never the end of the world. You just try again.

I hoped that I answered some of your questions. Many of us buy from companies who will disclose all sources of gluten. Peter has that listing (I have a new computer and lost some of my bookmarks).

As you heal, your reaction time can vary. Which makes it harder to pinpoint a problem.

What do memebers think? does it take nice? do you bake, cook, eat raw?

is it bland, tasty or worth bothering with. I know it's bet expensive in UK and am checking Ebay, but you have to pay p&p

Is it a *must have* item or just occasionally?

thanks

I like it, although I cook it in chicken broth. It adds a lot of flavor.

We could say that about any food we eat, couldn't we? We can't know.

So what do we do? Not eat?

Realistically, not everyone can grow their own food. Not everyone has the money, the physical capacity, the back yard, the right growing temperature. Some people live in flats in the city or in senior housing.

We have to take some leap of faith sometimes to be able to EAT.

Paranoia is defined as a thought process influenced by anxiety or fear, often to the point of irrationality and delusion.

I think paranoia --on any level---perpetuates illness.

Why be paranoid about living your life? I spent five years pre-DX in gluten-induced anxiety hell, fearing for my life without having to worry incessantly about every damn morsel that goes in my mouth now. My doctor has echoed this same sentiment to me.

Should we all be CAREFUL?? YES, of course!! None of us want to be sick from gluten CC.

The OP asked and we ALL answered: these spices do not bother us other sensitive celiacs who react quickly to gluten CC.

None of us would say this if we were not 100% sure.

If anyone uses them after we report that they are okay for us ---and that person has WHAT SEEMS TO BE a GLUTEN reaction-- then they should avoid them.

BUT....Not every thing that makes us feel "off" is from gluten.

It all comes back to the same thing.

Use your common sense, read labels, call companies if you are concerned.

Being paranoid is counter-productive to healing on any level: physical, emotional, spiritual. And the last thing a newly DXed person needs is to be paranoid about adapting to a gluten free life. It's hard enough for some who are not feeling well or who are still having neurological symptoms like anxiety and poor cognition without THAT extra burden.

Geesh, I am just trying to be REALISTIC and RATIONAL here and this is just my humble opinion, submitted with all due respect.

Irish Heart,

Your points are excellent, IMHO.

Gluten free is my only concern at this time. I also consider myself in Celiac Remission. I live a normal, healthy life as would anyone my age.

If I did not have Celiac Disease, I would still have slightly elevated cholesterol, since I have that genetic tenancy and I have a family history of heart disease. I try to eat well and not exasperate those issues with my behavior. But, not because I have Celiac Disease, rather because of my family history.

I have been gluten free for six or seven years and have found that it takes a cumulative, repetitive exposure to gluten for me to react. A one time occasional exposure does not render me symptomatic. It is never deliberate on my part.

I feel fortunate, considering that seven years ago I could not leave my home, speak a full sentence, walk a straight line and thought I would not see my daughters married. I now have a two year old granddaughter who does not walk, but runs... I'm keeping up!

I have been doing the "diet" for a very long time and it took me a very long time to figure it all out. Just ask the old timers! A few are still around. A pure gluten free diet is quite complicated. And the learning curve is steep. It took me months to fine tune my knowledge and hence my health. Once you have managed to remove that last bit of gluten, you can then begin the healing process, which will take months, again or perhaps longer. And when I say that, I mean to take all reasonable safeguards to what you consume. Don't let it consume your life. Life continues. Press on.

Diligence, patience and time will lead you to good health. And after that, if unresolved...go to "Plan B".

Thanks for your post, Lisa - kinda teared me up which I guess is kinda psilly, 'cos it won't put the bricks back I am not going to do the walk or the bus tour - just move on to the future and hope they don't build too many tilt-up concrete slabs with no soul

Did they mention the ReStart with our one home-grown fine department store, Ballantynes, which survived a devastating fire in 1947, came through the quake in pretty good shape and is now reopened meeting 100% of current earthquake standards!! on City Mall, with a crazy bunch of shops and little cafes in two precincts created from new shipping containers? Sounds weird but is actually quite quaint Life goes on..... And by the way, ssshhh, but the aftershocks are becoming less frequent About time too!!!

I tried to find a video clip, but perhaps too soon. Not too sure about the ReStart. It caught my attention midway into the program.

The new ChristChurch will be better and stronger, as will the peeps! History and Heritage is created every day! And yes....ssshhhh