
Lisa
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Perhaps it depends on how much you want to endure and how careful you choose to be? Did you check the cauliflower for a sauce made with flour before you ate it? Or perhaps you are early into the diet and all foods can be problematic.
If you walk around this site, it may help you finding areas that might be a concern to you. I enjoy a full life and enjoy my food in most places I go. Knowlege is the key.
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Actually, iodized salt DOES contain corn. Every website dealing with corn allergies says so. Corn is the carrier for the iodine. If they just put iodine in it without a carrier, only parts of the salt would get it. I believe they use corn starch because it also works as an anti-clumping agent.
Here is just one website that shows iodized salt as an allergen: Open Original Shared Link
As for restaurants, I don't go to them unless I absolutely have to. When I do, I order steak cooked on the charbroiler and ask them to use a clean fork or spatula. I don't get any sides because the chance of CC is too great. I usually bring my own side orders and pay full price for the steak.
So, if the dextrose is corn derived, would it not be processed to the point of being non detectable, much like wheat based dextrose?
Open Original Shared Link
Why is iodine added to salt? Why is dextrose added to salt?In 1924 Morton became the first company to produce iodized salt for the table in order to reduce the incidence of simple goiter. Dextrose is added to stabilize the iodide. Iodine is vital to the proper functioning of the thyroid gland and the prevention of goiter. Actually, the amount of dextrose in salt is so small that it is dietetically insignificant. Morton® Iodized Table Salt contains 0.04 percent dextrose or 40 milligrams per 100 grams of salt. Morton® Plain Table Salt contains neither iodine nor dextrose. All Morton Salt products containing potassium iodide are labeled as such.With that being said, I do not have a corn intolerance and I am sure others are far more knowledgeable.
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I have some pretty itchy skin but most of my issues are gastro. I react to iodized salt due to corn as the binding agent. I have only been STRICTLY gluten free for about a year or so. I thought I was gluten free, oh the lessons we learn. So, I know I'm still healing.
No, corn is not in iodized salt. What you may be reacting to is the iodine in the salt. Those people with the skin issue call DH ( - ugg I have to spell it........dermetitus hepetiphomis) have itchy skin, only remedied by the removal of gluten.
(I am a lousy speller, and have lost my spellcheck - I'm useless
)
To avoid everything you need, the only suggestion I have is to order a dry salad and bring your own dressing.
Best of luck to you.
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I'm not familiar with this products. I hope it's no too expensive. I hate it when a generic products is marketed with a fancy name for profit to the current "issue of the day". But, again, I'm not familiar with it.
Generally, I think a full multi vitamin would helpful, with a healthy dose of yogurt daily, is the way to go.
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As a self diagnosed gluten intolerant, you may have settled your system, if you have been gluten free for a couple of years. Perhaps you can slowly reintroduce one product at a time. You might start with small amounts of corn and gradually increase the amount over a period of time, and see how you feel.
You mentioned that you have a problem with iodized salt. Did/Do you have skin issues?
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I had a question regarding the celiac attack. I was reading here about some of the attcks you folks have and I have to ask. I was told I had celiac at 30 (8 years) I had a blood test only, but it was off the charts. My question is, when I have a celiac attack (and its never a great deal of wheat eaten on accident) I do not have many if any physical symptoms. Rather my mood and emotions become very bad. I am not even the same person. I cant think, I get SUPER depressed. ect. Am I the only one who has this? Because, I had gluten just over a week ago (a mistake in a resturant) and feeling an emotional change. My hair even seems different. I need to know if this is common, or possible or should I be looking into something else. When I am on a strick diet, I am just fine.
THANKS bunches
REBECCA
Hi Rebecca. The term "celiac attack or gluten attack" is a term that I have heard here, but not sure how it's defined. Some people have strong, painful symtoms after gluten ingestion, within twenty minutes or so. I suppose that's what they mean. Perhaps this is a severe allergy, or severe gluten intollerance, or both.
I personally, get very aggitated and tense, along with digestive issues about 26 hours after a gluten exposure. The aggitation comes first.
Gluten Ataxia effects the brain. And it can be quite debilitating, for some unrecognized.
Everyone is different. And I would venture to say, that the longer you are gluten free, the more varied your symptoms can be. I am certain that I have been exposed to cross contamination, or even a minor bit of gluten and have had no reaction, after eight years of being gluten free. Meaning, that my body is now strong enough to deal with the 20 ppm, that is the proposed level of gluten that most people with Celiac can be exposed to without damage..
Truly, gluten sensitivity is a weird bird, for sure. You just have to listen to your body.
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"Against the Grain- Sesame Bagels" are the best I have eaten. And they make the best garlic toast.
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I don't have an issue with them gluten wise, I just don't like like them. Ick.
If you are new to the diet, we can offer options.
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This the full panel for Celiac:
Anti-Gliadin (AGA) IgA
Anti-Gliadin (AGA) IgG
Anti-Endomysial (EMA) IgA
Anti-Tissue Transglutaminase (tTG) IgA
Deamidated Gliadin Peptide (DGP) IgA and IgG
Total Serum IgAI assume you were tested with the above.
Only 20% of people who carry the genes will carry on to develop Celiac. The other 80% , who carry the associated gene, will, never develop Celiac.
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Yes Goldi, three days off gluten will not likely mess up your results. But insist that the below tests, be run in it's totality. Print it off and require the full panel. Insist if not demand. Many doctors are not Celiac Aware and don't order the full panel, and then the tests are not diagnostic in the end. So request it ALL -the full Panel.
The following are the celiac specific blood tests:
Anti-Gliadin (AGA) IgA
Anti-Gliadin (AGA) IgG
Anti-Endomysial (EMA) IgA
Anti-Tissue Transglutaminase (tTG) IgA
Deamidated Gliadin Peptide (DGP) IgA and IgG
Total Serum IgAGood luck
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Initially gluten and dairy are offen suggested to eliminate. And when the villi are healed, dairy can be introduced successfully. And many here have recognized additional intollerances over time.
I am sure you have already reviewed her possible gluten intake (perhaps school or a friends house) and then, go very dairy light for a couple of weeks. Take one step at a time, so if there is a resolve, you can pin point the problem.
Too much dairy for me will make me very uncomfortable, but does not cause me pain. But I know that I cannot eat what I used to eat. I'm dairly light. Maybe, I have a mild intolerance.
And yes, there are allergy tests, but I am not familiar with tests for children. Others will post.
I have often admired parents with children that have Celiac, or any other "issue". It is truely a devotion above most others.
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Follow up...
We had a great trip to DC, and the staff at Amtrak was great! I was able to get a ceasar salad with plain grilled chicken with Paul Newman's Dressing (without croutons) in the dining car. (although, I did bring a sandwich).
It's so easy to bring your own food, too.
If possible, Amtrak is the way to go, with none of the headaches of flying.
Had a great trip!
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I guess I am just not really sure what is going on with me. Tests are negative and no GI problems. Went gluten free anyways to see if it helps with my chronic migraines and autoimmune skin issues. Not sure if that is allergy or intolerance.
Hey Sweettea! Migraines and skin issues are closely associated with celiac disease. Are you aware of dematitis herpetiformis?
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Karen offer some great options. I could add Nutella on gluten free waffles (Vans) for a snack or breakfast. We like to dip (Snider's gluten-free) pretzels in Nutella. You could make a chex mix from the recipe on the box using Lea&Perrins Worchestershsire Sauce. Dorrito's(not all, read the label), Frito's or Cheeto's are a good option, with a gluten free dip are always good to keep on hand. Or there are many gluten-free mexican wraps offered in the frozen food section.
And I think Nate's Tostados are gluten free. (but please verify)
...many of which can satisfy a hungry young lady.
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Has anyone had success ordering off the menu in the dining car, while traveling on Amtrak?
I was wondering if the meals are loaded pre-prepared, or can the kitchen offer some flexibility. The website indicates that they cannot offer gluten free dining.
I have a feeling that I will be packing a lunch.
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The can of beer sat inside a chicken boiling beer into the chicken body. My chicken sat next to it in the smoker. Would the beer steam have contaminated my chicken?
Nope, not beer steam. I would have to be tangible particles splashed onto the chicken, possible in this case.
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I had excessive gas production immediately after eating and I feel very embarrassed by it. I also get subtly lightheaded almost everyday, so I was wondering if they could be caused by Celiac?
Thanks
Hey Sasha and welcome. Most of us here have had very dramatic symptoms.
I would suggest that you keep a food diary and perhaps you could pin-point a food, or foods which may be causing you discomfort.
And you should make an appointment with your Primary Care Doctor and he can run some test. MANY issues can effect the "gut". Celiac requires a specific series of tests. I will post them....
Anti-Gliadin (AGA) IgA
Anti-Gliadin (AGA) IgG
Anti-Endomysial (EMA) IgA
Anti-Tissue Transglutaminase (tTG) IgA
Deamidated Gliadin Peptide (DGP) IgA and IgG
Total Serum IgA
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It may be due to a vitamine deficiency, indirectly caused by Celiac. Have you been to the doctor to run a full panel? In the old days (several years ago) it used to be called an "Executive Panel", but your doctor would know. I certainly would recommend it.
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I have never subscribed to magazines on the Gluten Free Lifestyle, but do from time to time pick up a copy at B&N, for some recipe ideas. Joining some of the national orgainizations like the Celiac Disease Foundation will offer you a quarterly newsletter with some good information, as well as their web page.
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Olive Garden
in Gluten-Free Restaurants
Posted
OMG, it's coated! Panic..
No.... seriously, the coating would not/is not be gluten based.
Most likey it's dusted with cellulose, a non gluten issue. A very common practice, and no reason for concern.
The grated cheese is just fine for all people with Celiac or those with a gluten intolerance.