Lisa

CNN just aired a program on Christchurch, NZ and the opening viewing of the Cathedral...as aftershocks continue. And awaiting the demolition of so many beautiful buildings. So sorry Shroomy! Hope your city recovers in glory!

I seem to have an issue with the sweeteners in some diet sodas. I do OK with the Coke made with Splenda & use Splenda in my coffee. I do OK with that one that has Truvia sweetener. Haven't has a Fresca in years.

That's helpful Karen.

The kids left some here and I thought I'd try it. It usually takes a cumulative exposure to something for me to react, which happened. I do fine with Coke, Pepsi and with diet. Fresca does issue a warning on it's ingredient listing to Phenylalanine. If Fresca was my issue, perhaps a bit too much chemical for me.

But, then again it could have been those darn oysters.

Either way, it's no big deal. I will lay off the Fresca and will wait until the cool weather settles in for more oysters. Sometimes, ya just don't know. But, it's okay.

Here is a thread that was begun several years ago....sit back and enjoy!

Fresca does not contain gluten, but how does it settle with you... just wonderin'? I am not super sensitive.

... but I rather suspect oysters in 70 degree weather.

I am in oklahoma, just checked the bottle and it lists soy sauce which can have gluren.

Yes it CAN have gluten, but if it does not list wheat, it's not in there. Not all soy sauces contain wheat.

Please take note that the origin of this thread was four years ago.

Like mushroom, once a week for me (for a month) and it was a new awakening. Then once a month, for four.

What do you guys use? Right now I am using Penzey's and they say it is gluten free but they do make soup bases that contain gluten though apparently at a different facility. Still, you can never be paranoid enough when it comes to gluten CC :/ so I figure I should call them. Anyways, what does everyone else use?

Hey Joe! If the company can claim that their product do not contain gluten ingredients, but process gluten containing products at a different location...that's a pretty darn good.

AND...they are based in Wauwatosa, Wisconsin! They have to be good.

Sure, no problem. There are a lot of mexican restaurants where I am and some of them make their own corn tortillas and/or corn tortilla chips from scratch in the restaurant as a selling point, rather than purchasing them pre-made. I remember a couple of them using the term 'in-house' to describe where these products were made: in the restaurant rather than out of the restaurant.

For some of these, we've been told that they used either wheat flour in the mold for the corn tortillas or wheat flour was used during part of the process to make the chips, frequently to coat the roller that was being used to roll out the chips.

The ones that didn't use wheat flour tended to use corn starch or more dry corn meal or corn masa.

Yeah..that's probably no surprise. But, I am certain that there are plenty of Mexican Restaurants who use dedicated fryers to cook only corn chips. You should inquire at each restaurant.

I carry Triumph's Dining Cards with me when I attend an ethnic restaurant. It helps with the language barrier, but as in any restaurant, it's no guarantee. I always accept the risk when I choose to eat out, make the best choices I can but can't really blame the restaurant if I get glutened.

I really thought some people would be doing this. Its a bit of work but I think well worth it.

I don't know about Canada. But, in the US it's very difficult to document for a legitimate tax deductions. You can only claim the difference of expenses between regular bread vs gluten free bread, etc. And it has to be a certain percent of your income.

Most uses of wheat flour in molds that I've run across have been chips that were made in-house in restaurants.

I don't understand what you are saying. Would you please explain?

https://www.celiac.com/celiac-disease/forbidden-gluten-food-list-unsafe-ingredients-r182/

https://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

Here it is and Welcome!

Perhaps a new thread regarding exceptional allergies and chemical sensitivities would be in order.

Does anyone have a really great list (or link to) of all the complicated names of the hidden glutens in foods?

On the home page you will find a list of Forbidden and Safe foods. Wheat will not be hidden in the US, it must be disclosed.

Hey Bartful!

Best advise I can give you is to change up your routine. If the phone rings (and you use to go for a cig), go where you never smoked in your home. Anytime that would trigger a cig, change it up. Take walks, work out, add new habits to replace the old ones, and keep busy. Keep your hands busy, chew on a straw and breath in fresh air. And remember, when you wake up in the morning, your clothes won't smell gross.

I quit after thirty years with help of a prescription. It worked for me, it might not work for others.

But, if you're not ready nothing will help.

Hi, I am very new to all of this, 4 weeks. I had to quit my job in a bakery when I became very, very ill. Severe asthmatic reaction.

I am waiting for multiple test results but I am not so sure I have Celiac. We will see. Wheat is a huge problem for me for sure so I am learning how to stay away from it. I have been repeatedly cross cont. I may have a problem with Sals as well but I am still testing.

I am having reactions that I could not figure out until I started reading these forum posts. Last night my son made wheat toast and within 30 minutes I noticed a mild reaction starting. Didn't make the connection until this morning. I also cooked spring rolls (wheat wrapper) for him and about an hour later I noticed a reaction again. I went to bed, closed my door and fell asleep. Got up this morning and the reaction started again. I realized I had left the pot of oil on the stove over night.

Just wanted to say hello and bless all of you for being here. This forum has really helped me a lot.

I am also allergic to some chemicals, perfumes, cleaning products etc.

Charlotte

Hi Charlotte and Welcome! (my granddaughter's name is Charlotte)

So sorry that you have been having problems, but I'm glad that you have found us.

I'm sure that you are anxious for your test results, but you should not go gluten free until you have exhausted all testing regarding Celiac Disease. You doctor might recommend further testing and going gluten free will effect the accuracy.

Often times, a newly diagnosed person with Celiac Disease will react to ALL foods, gluten or not. After a strict gluten free diet, healing can take place. The recovery time frame varies from person to person. Some here have had immediate positive dietary response. For other unfortunately, it has take years.

After people have been strictly gluten free for an extended period of time, and they are still having issues, it's then time to look into a super sensitivity or, more importantly other food intolerance's or sensitivities.

Discuss with your doctor a gluten allergy and/or Celiac Disease or your hypersensitivity to your existing allergies.

Welcome again.

Hi, I am wondering.....are Simply Organics spices gluten-free, I bought their Cumin, and have used it a couple of times, not sure if this is what has been making me not feel too good??????

Miriam

Can you give us the labeling ingredient listing? It appears to have a single ingredient.

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Not sure I am grateful for the disease itself, but I am damn grateful I figured out what was trying to kill me because being gluten free saved my life.

I am beyond grateful to my husband who never lost faith we would find an answer, who drove me to hundreds of doctor's appointments in 3 different states over 3 years, who picked me up off the floor when I was so weak, dressed me when I couldn't do it myself, and who held me when I was crying and scared that I was losing my mind and dying.

Thank God those days are behind me! I still have pain issues, but I am patient and hope for the best.

Grateful for this forum and the many who have guided and encouraged me.

You guys are the best!

This is the first Thanksgiving since 2006 that I am going to enjoy my dinner! whoohoo!!! and pass me that gluten-free pie please!

I'm thankful for your kindness and good sense. And I proofread a little better because of you.

I am thankful that I am still alive and not in daily pain anymore.

Don't miss the gluten at all....well, except for phyllo...

New puppy too?

How about extremely long posts, with no paragraphs. I do tend to skip those. My old tired eyes can't handle those.

When you politely disagree with someone, in return they call it an "attack".

I left politics for a reason.

Unless it has/had some jagged edges...lots of water will help flush it . Might be a loss for big sis. But maybe Santa can replace the ring.

I'm here to peeve! Celiac's disease or celiacs disease. AUUUUGHH! IT'S NOT PLURAL AND IT'S NOT POSSESSIVE!

Thank you. I feel much better.

with ya there!

As you read through this section you will find lots of references to product names that should help. You will also find the sources of where gluten "hides", like maltodextrin. Some processing plants use wheat flour on their conveyor belts and don't have to list it in the ingredients. Chips and candy (chocolate) fall in this category. By reading, you'll find the brands people tolerate.

Maltodextrin is not a gluten concern in the US and Canada. And wheat flour on conveyor belts is an exaggerated non-necessary concern.

There is plenty items of concern out there, but these two are not.

Your best source of information is to contact the company directly, and with hopes, you will find an informed customer relations representative.

There is a listing on reliable companies who will clearly list all forms of gluten...must go find.

I don't believe that companies are out there to mess with us. After six years, I have seen tremendous success in product offerings. I'm happy. You just need to be an informed consumer. Hidden gluten doesn't hide as well as it did several years ago. That's a good thing.

I need some dishwashing soap and hand soap that is gluten free with no CC and also corn free. I'm having trouble because it seems like lots of brands have either one or the other. I am very sensitive to both corn and gluten so it's a real problem. Any recommendations? Thank you.

You might find this interesting:

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Don't really care! Both are good! Just want to run away! Somewhere where someone else can make me food!

Be here by Friday for our T-day dinner.