mark t

I don't know. I asked for blood work to check my blood for celiac disease. My endo, who is at the top of her game, I trust her to make the intial check. She is familar with the connection of celiac and type 1 diabetesShe gave me the option of going to digestive physician. I was only reading on the internet that the blood test checks for nutrients lacking in the blood to check for gluten intolerance. It didn't say anything about vitamin diffeciency. I assume that is what was done, but does it really matter? If not eating any gluten makes me feel better, I will do that, I can then judge how I feel as to whether it is beneficial or pointless.

After 36 years of diabetes, I learrned a valuable lesson about eating, if the fuel is making you sick eat something else. Eating wheat or not is irrelevant. Being as healthy as one can possibly be is all that matters, if you can be more healthy by what you eat, it is such a simple choice. I will be gluten free if needed. I trust my body to tell me.

Mark

Perhaps my choice of words might be wrong. I asked my endo for the blood test for celiac, It was my understanding that the blood test showed any lack of nutrients in the blood that would indicate a gluten intolerance. None showed. Perhaps allergy is the wrong word, but no matter, the blood test was negative, so the result is the same.

Mark

Well, my self diagnosis was incorrect. They show I do not have an allergy to wheat.(baring the possibility of a false negative). Doing the biopsy would make the crash complete, so I think I will wait. And just stay with the diet and see if it makes a differance I wanted to say how friendly and supportive you guys are. I am very grateful for that.

Thanks,

Mark

Andi,

lordy,lordy you are so funny. So sad your experiance, but on the upside, I reckon you could write romance novels.

Mark

Lisa that makes so much sense, so if I got it, my system can't tell yet that I am gluten free. Thanks. I need to keep this as simple as possible, here is my approach, see what you think. I can use any advice. Here is what I am doing now. Breakfast is the hard one, it is diffacult for me to cook at home so I eat while I am working, mostly it's eggs and brown rice. But after reading this thread, I realize even that can be dangerous not knowing what is going on behind the kitchen door. Lunch, I eat out as well, fish and brown rice, I just realized same problem. Dinner is only meal I usually eat at home. I eat potatoe, tuna, or peanut butter on gluten free bread and fruit. Writing this made me realize where I am in danger, Being accidently glutened(I like that word) is going to happen, I thought I had this thing wired. Ouch, that one hurt.

Mark

This thread brings up several questions but the main one to the long timers is if one flake can trigger a symptom you guys know it right away? Certainly my being a newbie would mean mistakes are much more likely until I get more time with it and yet I think I have been feeling better and while my intake has gone down to small, certainly I have messed up. Besides it's almost like I am more scared not to be diagnosed. I am so banking on this fixing the problem.

Mark

Hi Frog,

Exactly! Whatever it takes.

Mark

Gina,

I have no idea what happened, computers are so anal. I hit some button by mistake and the whole screen came flying on by. And then I couldn't get it to go back. Grrrrr.

I have been gluten free, there were a couple of things I wasn't sure about a sauce a couple of times eating out, but I am dedicated to feeling better, so I stay the course.

Thanks for the support, I will find out friday what the blood tests showed. In the past dealing with this fatique thing, I found the Doctors to be skeptical of it's existence. How do you convince a Doctor when there is no evidence in the blood, I am scared that it might happen again with Celiac.

Mark

Hey Frog,

You know, I was reading your list of your ailments, I as well have a list, it seems like after a while, one must develop an attitude of whatever it takes, ya just do it.

Even more true with this Celiac thing, putting poison in your body is not an option. I have felt so junk these last two years, I will do anything I can to feel better. The thing is for me, I have not been diagnosed yet, even though it feels right,but I could very well not have it. But if the gluten free diet is a possibility to feel better, I will try it.

I wouldn't miss this life for nothing.

Mark

Hi Froggie,

Diagnosed since Auguest huh? Are you feeling better yet? Symptoms seem to vary from person to person, from what I have read,my body in the last year and half is being slammed with fatigue and bone pain. I relate so much, I am just sick of being sick, and I am tired of Doctors not believing me. How does yours play out? Are there more common symptoms than others? Thanks you guys for the support.

Mark

Thanks Gina,

it does make sense, this is much better.

Mark

Thanks, and duly noted. How quickly does gluten exist the body?

By the way, remember if you do decide to be tested, you must be eating gluten consistenly to achieve accurate results. Good luck.

<{POST_SNAPBACK}>

Kaiti

I was(in my limited knowledge) gluten free for about two days before the blood test. It is very hard now to eat wheat, because of the possibilty of it making me feel so bad. Do you know what I mean? But you are of course correct. Thanks for the list.

Mark

You were gluten free at the time of testing correct? Otherwise that can make results come back false.  Do not go gluten free until after all testing.

Sometimes it can be hard to get a diagnosis...for me it was fairly easy once they tested for it...I went over a year before a doctor I finally saw suggested it. It depends on the doctor, results, etc for how easy a diagnosis is. Most are not well versed in celiac.

If the results come back negative you could still have a problem with gluten so you should avoid it and see if you feel better because your body will tell you everything you need to know.

There are a list of mainstream brands that will clearly list wheat,rye,barley,oats right on the label or they will be safe...they will not hide anything even under otherwise questionable ingredients. Those brands are below:

Aunt Nelly’s

Balance

Baskin Robbins

Ben&Jerry

Betty Crocker

Blue Bunny

Breyers

Campbells

Cascadian Farms

Celestial Seasonings

Country Crock

Dove

Edy’s

General Mills

Good Humor

Green Giant

Haagen Daz

Hellman’s

Hershey

Hormel

Hungry Jack

Jiffy

Klondike

Knorr

Kozy Snack

Kraft

Libby’s

Lipton

Martha White

McCormick

Nabisco

Nestle

Old El Paso

Ortega

Pillsbury

Popsicle

Post

Progresso

Russell Stover

Seneca Foods

Smucker

Stokely’s

Sunny Delight

T Marzetti

Tyson

Unilever

Wishbone

Yoplait

Zatarain’s

Also, there is a Delphi List which is 79 pages long of products and foods gluten free status. This is also a good thing to have.

There are tons of things we can have and you will learn it gets easier as you go.

Healing times vary from person to person. It depends on damage, how fast your body heals and other factors. For me it took 8 months to feel normal again but I saw significant improvement after the 3rd month. Some people with extensive damage can take up to a few years to feel completely better and some people can feel better in a matter of a few weeks on the diet.

<{POST_SNAPBACK}>

Well, I have no idea, if I am doing this correctly. Computers frustrate me. But hopefully I am doing it correctly. Thanks for your welcome and help. It means a lot,

Mark

Hi, Mark :-)

Welcome! You will find lots of great info/support here!

I found a 2-week 'beginner's' thing on my computer...tried to google the link for it, but could not find out where I got it from...so, I copied and pasted it for you here - Hope it helps in some way -

Our search engine on here works really well, too...

And, I am certain that others will chime in with more info for you.

Good luck with your tests - I hope it's an easy process for you :-), and that your health improves dramatically!

The healing process is highly individual, although the majority of Celiacs report dramatic improvement in their health after only a few weeks on a gluten-free diet :-), and it continues to improve with time!

Best wishes!

Gina

TWO-WEEK

GLUTEN-FREE MENU

SURVIVAL GUIDE

Accomplished through the efforts of

The Gateway Satellite Dietetic Association and

The Belleville Area Celiac Support Group

When first diagnosed with Celiac Disease, you are told what you must eliminate from your diet: GLUTEN. Any food item containing wheat, oats, rye or barley must be avoided completely. This is easier said than done, since most processed foods contain gluten in one form or another.

These menus were developed with the hope that the transition from a gluten filled world to a diet totally void of gluten will be a bit easier for you and your family. Please note that this is just a beginning. This is a resource and a guide that will help get you started.

This guide provides specific ideas of what to eat during the initial healing process and while exploring what to eat for the rest of your life.

These menus are not completely balanced to meet your daily caloric, protein, mineral and vitamin needs. Please work with a Dietitian as well as your physician to determine your individual nutrition needs. It is merely a survival guide to identify foods you can eat.

Please note that you will gradually discover your favorite foods. You may find a gluten-free cookie, cracker or baked good that is totally unsatisfactory. Be assured that you will find the right brand or the right recipe to satisfy your taste. Most food items containing gluten have a gluten-free equivalent. In fact, gluten intolerance is no longer rare, and therefore, gluten-free foods are becoming easier and easier to find.

The goal and reality is that you need to stay gluten-free for the rest of your life. Focus on what you CAN eat. While the list of food items you can eat seems short at first, it will only grow.

The menus were designed to expand your food choices beyond fresh meats, fresh vegetables, and fresh fruits. Although single ingredient, fresh foods are the best way to start this diet, we want you to know that there are a variety of food selections available. Please note that most of the products listed were taken off the gluten-free product list provided by the on-line celiac support

group at

Open Original Shared Link.

It is still important to read labels and/or call the 800 number provided by

the product. Remember that this packet is just a guide to get you started.

Welcome to the gluten-free world and a lifetime of better health.

BELLEVILLE AREA CELIAC SUPPORT GROUP

Debbie Adams Kate Kahlert

dbadms@yahoo.com katekahlert@birch.net

235-8054 or 830-8136 628-6978

ON-LINE SUPPORT GROUP

Open Original Shared Link

This will bring you to the ‘start’ page. Scroll down to ‘gluten free products list’. This is extremely helpful. There are also

many other links through this site. If you click on ‘messages’ at the top of the page, you can talk with other celiacs, find

great recipes, ideas, etc.

When you sign on to this site, you can enter as a guest if you just want to look around a bit before joining.You can join

with their “Basic” membership and be able to do everything you’ll want to do, but they will try to sell you their advanced

membership. Just say no and stick to basic which won’t cost you at all.

OTHER HELPFUL SITES

www.celiac.com

www.gluten free.com

www.celiaccenter.org

www.glutino.com

www.authenticfoods.com

www.missroben.com

www.causeyourespecial.com

www.glutensolutions.com

www.glutenfreepantry.com

www.glutenfreedrugs.com

www.specialdiets.org

www.csaceliacs.org

www.kinnikinnick.com (great bread, donuts, etc)

maymay37@juno.com (Marian Wisnev) She has started St. Louis Alerts. It’s an email list. When anyone finds info

about local restaurants they’ve had success with, or find new gluten-free products at local grocery stores, etc., she passes this on to

everyone on her list. Just email Marian and she’ll add your name.

COOKBOOKS

Bette Hagman has several (available at Borders), The Gluten Free Gourmet, etc.

Roben Ryberg’s The Gluten Free Kitchen

Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipesby Sheri L. Sanderson

SHOPPING IDEAS

Nature’s Market (515 Lincoln Hwy, Fairview Heights. 624-4214)

Tinkyada brand pasta ( this is very close to reg pasta. Cook for 12 min, rinse well. Not mushy. Reheats well)

Ener-G Tapioca Bread ( like just about all gluten-free bread this is best toasted. Works great for grilled cheese or french toast)

Xanthan gum (needed in most gluten-free baked goods)

gluten-free flour, cereal, etc.

Schnucks Stores (Their gluten-free stock is increasing all the time)

Bob’s Red Mill gluten-free flours and mixes

Gluten Free Pantry mixes ( the brownies are GREAT)

Amy’s brand gluten-free microwavable frozen meals.

Roosters Health Food Store (110 Columbia Ctr, Columbia; 618-281-7177)

Green Earth Grocery (441 S. Buchanan St., Edwardsville; 618656-3357)

They even have gluten-free brownies available in their deli!!

Wild Oats (8823 Ladue Rd., St. Louis, 314-721-8004)

Whole Foods in St. Louis (1601 Brentwood Blvd., St. Louis, 314-968-7744)

COMPANIES WHO CLEARLY LABEL GLUTEN IF IT’S IN THE PRODUCT

Progresso

Kraft

Nabisco

Post

General Mills

Betty Crocker

Pillsbury

Old El Paso

McCormick

Nestle

Hershey

Russell Stover

Green Giant

Sunny Delight

Baskin Robbins

Celestial Seasonings

Kozy Shack

Muir Glen

Cascadian Farms

Yoplait

Hungry Jack

Martha White

COMPANIES THAT LIST gluten-free PRODUCTS ON A WEB SITE

Usually found under FAQs, Ingredients, or Nutrition

Johnsonville www.johnsonville.com

Hormel www.hormel.com

Edy’s www.edys.com

McDonald’s www.mcdonalds.com

Wendy’s www.wendys.com (lists ingredients for each product)

Outback www.outback.com (email them to request a gluten-free menu)

Uncle Ben’s www.unclebens.com

Manischewitz www.manischewitz.com (click on ‘health corner’)

Amy’s Kitchen www.amyskitchen.com

Thai Kitchen www.thaikitchen.com

Heinz www.heinz.com

CONDIMENTS AND EVERY DAY

FOODS

Ketchup Del Monte, Heinz

Mustard French’s (all EXCEPT Honey Dijon),

Plochman’s (all)

Mayo Hellmans

Pickles Vlassic (all)

Syrups Golden Griddle, Log Cabin, and Karo pancake.

Hershey’s Chocolate and Strawberry

Butter/Margarine Blue Bonnet, Brummel & Brown,

Parkay, Land O Lakes, I Can’t Believe It’s Not Butter

Soy Sauce LaChoy, Wheat-Free Tamari, and Bragg’s

Liquid Amino (a soy sauce sub.)

Peanut Butter Jif (Regular and Smooth Sensations),

Peter Pan Smart Choice

Jelly Welches, Smuckers, Polaner All Fruit, Jams, Jellies,

Preserves

Bar-B-Q sauce Sweet Baby Ray’s regular and honey

bar-b-que, Bone Suckin Sauce

Spices McCormicks (including vanilla) all spices. Blends

will be clearly labeled

Salad Dressing Hendrickson’s, Wishbone (Italian, Ranch,

Deluxe French), Annie’s Naturals, Henri’s Salad

dressings (all except Tomato Flavor Balsamic

Vinaigrette)

Cheese Bordens, Healthy Choice, Sargentos,

(All Natural Cheeses EXCEPT Shredded Imitation

Mozzarella Cheese; Shredded Taco Cheese; Shredded

Nacho & Taco Cheese; and the 6 Cheese Zesty Mexican

Recipe Blend), Kraft (read label)

Sour Cream Daisy, Prairie Farms

Dairy Products; Sour Cream, cottage cheese, ice cream

etc. Prairie Farms (except for those which include obvious

wheat products such as cookie dough ice cream, etc.)

Milk Alternative Silk Soy milk.

**Caution** Rice Dream contains gluten

BREAKFAST MENUS

Fresh fruit, orange

Bob’s Red Mill or Pamela’s Baking Mix for pancakes

Johnsonville sausage patties or links – except brown

sugar and honey flavor

gluten-free syrup

gluten-free juice

Carnation Instant Breakfast (vanilla, chocolate or

strawberry) in Silk Soy milk or regular milk

Hard boiled egg

Fresh fruit, orange

Eggs

Oscar Mayer bacon

Ore Ida or fresh hash browns

Ener-G Tapioca Bread

gluten-free butter or margarine/jelly

Fresh fruit, apple

gluten-free juice

Tapioca Bread, or Quaker or Lundberg Rice Cakes with

gluten-free peanut butter and gluten-free jelly

Yoplait or Silk Soy yogurt (no granola)

French Toast using Ener-G Tapioca Bread

gluten-free syrup, sugar or powdered sugar

Fresh fruit, strawberries or banana

Nabisco or Lundberg Cream of Rice cereal

Dole or Sun Maid Raisins

Food For Life Almond Rice Bread, toasted

Brown sugar and cinnamon

Bob’s Red Mill Mighty Tasty Gluten Free Hot Cereal

with sugar and milk

Van’s frozen gluten-free waffle with gluten-free jelly

Fresh fruit, pear

Cheese

Fresh fruit, grapes

Rice Twice or Nature’s Path Envirokids cereal

Silk Soy or regular milk

Coffees

All Folgers

All Hills Brothers

Juices

All Libby Juice

All Minute Maid

Welches 100% Juices

GLUTEN-FREE LUNCH IDEAS

Lettuce with assorted vegetables and gluten-free salad dressing

Baked potato topped with gluten-free butter, gluten-free sour cream, and

Pace salsa

Fruit juice

Plain rice topped with frozen vegetables and gluten-free soy

sauce

Grilled/microwaved chicken breast seasoned with

McCormick’s spices

Fresh fruit

Plain white or brown rice mixed with egg, peas, corn and

seasoned with cilantro

Hormel Vienna Sausage

Del Monte peaches or fresh fruit salad

Hormel Chili with Beans

Chi Chi’s corn tortilla chips

Celery and carrot sticks

Fruit juice

Gorton’s frozen grilled fish(Italian Herb or Lemon

Pepper)

Diced tomatoes and onions over Italian green beans

Cantaloupe

Delimex cheese, chicken, or beef taquitos

Pace salsa

Orange

V8 juice

Salad with assorted vegetables and gluten-free salad dressing

Chicken of the Sea or Starkist tuna, or grilled fresh

chicken breast (on the side or mixed with salad).

Fresh fruit or Del Monte canned pears

Chicken quesadilla made with Piñata or Mission Corn

Tortilla, gluten-free shredded cheese and Hormel canned chicken.

Pace salsa

gluten-free sour cream

Fruit juice

Healthy Choice Country Vegetable Soup

Quaker or Lundberg Rice Cake with gluten-free peanut butter

and honey

Fresh fruit

Chili Dog made with Piñata corn tortilla shell and topped

with Ballpark or Oscar Meyer hot dog and Hormel Chili

with Beans

Fat Free Pringles (No BBQ flavor)

Fruit juice

Meatloaf made with gluten-free corn flakes

Baked potato topped with gluten-free butter, gluten-free sour cream, and

Pace salsa

Banana

Carl Buddig or Hillshire Farms lunch meats or fresh

hamburger/cheeseburger wrapped in a large lettuce leaf

Prairie Farms cottage cheese and Del Monte canned fruit

Amy’s frozen microwavable meals (make sure box says

‘Gluten Free’)

Fruit

Healthy Choice Split Pea and Ham Soup

Grilled cheese sandwich made with gluten-free butter, Borden’s

or Kraft cheese slices and Ener-G Tapioca Bread

GLUTEN-FREE DINNER MENU IDEAS

Tinkyada brand pasta

Del Monte spaghetti sauce (without meat)

Kraft Parmesan Cheese

Lettuce salad with fresh vegetables

gluten-free salad dressing

Steamed broccoli

Baked pork chop

Brown rice or plain white rice

Steamed carrots/broccoli/cauliflower

gluten-free soy sauce (optional)

Taco Night

Old El Paso corn taco shells

Fresh favorite ground meat (beef, turkey, or chicken)

cooked with McCormicks seasoning

Old El Paso refried beans

Old El Paso salsa

Fresh lettuce, tomatoes, onions

Kraft cheese or regular Velveeta cheese, melted

gluten-free sour cream

Rice cooked with frozen corn and diced tomatoes

Fresh hamburger mixed with fresh chopped onion, gluten-free

BBQ sauce or Heinz ketchup and ground mustard formed

in patty and fried or grilled

Fresh mashed potatoes

Steamed carrots

Grilled, fresh ground hamburger patty

wrapped in Roma Lettuce leaf for sandwich

Fresh tomato slices

Baked fresh potato wedges seasoned McCormick pure

spices

gluten-free kethcup

Carrot/celery sticks

Grapes

Baked fresh chicken breast

Plain wild rice

Steamed green beans

Sliced peaches

Dinty Moore Beef Stew

Lettuce salad with fresh vegetables

gluten-free salad dressing

Plain white rice

Baked fresh cod fish

Baked potato stuffed with fresh steamed broccoli,

Regular Velveeta cheese, melted

Fresh crumbled Oscar Meyer bacon, chopped green

onion, gluten-free sour cream, gluten-free butter

Old El Paso corn taco shells stuffed with scrambled eggs,

ham and Kraft cheese

Pace or Old El Paso salsa, optional

Fried cubed potatoes (in Crisco or Mazola Oil)

Steamed frozen corn

Stir-fry fresh meat (sirloin, chicken) and fresh vegetables

with gluten-free soy sauce

Plain white rice

Roast beef seasoned with salt and pepper

Boiled potatoes, carrots, celery

EnerG Tapioca Bread, toasted

Lettuce salad with fresh vegetables

gluten-free salad dressing

Fresh fruit

Grilled fresh chicken breast with gluten-free BBQ sauce

Fresh coleslaw mix with gluten-free mayo or gluten-free Italian dressing

Cooked broccoli mixed with cooked plain white or

brown rice and melted regular Velveeta cheese

Fresh pork roast

Boiled cabbage

Boiled potatoes

EnerG Tapioca Bread, toasted

gluten-free butter

Macaroni and cheese (Tinkyada macaroni noodles mixed

with regular Velveeta cheese and milk) salt and pepper

to taste

Grilled fresh chicken

Steamed green peas (fresh or frozen)

Honey Suckle White Turkey, roasted

Fresh mashed potatoes

Gravy using corn starch, Sweet Sue chicken broth

and bouillon (Superior Touch Better than Bouillon or

Herb-Ox chicken bouillon)

Steamed mix of broccoli, cauliflower and carrots

SNACKS AND DESSERT

Various gluten-free cookies, mixes, etc are available at the listed

health food stores and even in some regular grocery

stores. Some of these are Pamelas and Mi-Del brand

cookies, and Gluten Free Pantry mixes.

CHIPS

Chi Chi’s corn tortilla chips

Poore Brothers regular potato chips

Pringles Fat-Free only (Except BBQ)

Snyder’s Chips: White Corn Tortillas; Yellow Corn

Tortillas, Regular Potato Chips, Eatsmart Veggie Crisps

Torengos Tortilla Chips

Ener-G brand pretzels

Cape Cod plain potato chips

POPCORN

Act II (except extreme butter)

Orville Redenbacher Microwave Popcorn; all varieties

EXCEPT the caramel pour-over popcorn.

Crunch ‘n Munch flavored popcorn

Quaker Oats Rice Cakes: White Cheddar, Monterey Jack,

Caramel Corn, Plain salted, and Plain unsalted varieties

Lundberg Family Farms rice cakes

ICE CREAM

Breyers All Natural Ice Creams: Vanilla, Chocolate,

Chocolate Chip, Coffee, French Vanilla, Mint Chocolate

Chip, Peach, Rocky Road, Strawberry, Vanilla Fudge

Twirl, Vanilla/ChocolateStrawberry, Take Two

Vanilla/Chocolate, Frozen Yogurt

Vanilla/Chocolate/Strawberry, Frozen Yogurt Chocolate,

Light Vanilla, Light Mint Chocolate Chip

Dairy Queen Vanilla and Chocolate Soft Serve; Misty

Slush. Their suppliers confirms the following are gluten-free:

Lemon Freez’r; Cherry Lime Freez’r; DQ Fudge Bar;

DQ Vanilla Orange Bar; DQ Vanilla Fudge Bar; DQ

Raspberry Vanilla Bar; StarKiss Bars

McDonalds All ice cream sundaes are gluten-free; French Fries

(as long as their fryer is dedicated and not shared with

nuggets/fish etc.)

Ben & Jerry’s except for ice creams with obvious gluten

Blue Bunny except for ice creams with obvious gluten

MISC

Jell-O Brand; Gelatin Desserts (dry gelatin mixes): Sugar

Sweetened Gelatin (all flavors); Sugar Free Gelatin (all

flavors) (The dry mix sugar sweetened is also corn free)

Gelatin Snacks (ready to eat gelatin): Sugar Sweetened

Gelatin Snacks (all flavors), Sugar Free Gelatin (all

flavors)

Swiss Miss and Snack Pack puddings

Gluten Free Pantry brownie mix (available at Schnucks

and some health food stores)

Missy’s Brand individual cheesecakes. Available at

Schnucks. Says “gluten free” on the box.

GUM

Care Free Gum (sugarless only)

Clorets

Dentyne

Freedent (peppermint, winter fresh, spearmint)

Trident (all)

Wrigley’s Gum – all varieties

CANDY

Snickers

Skittles

Starburst

Dove (milk & dark choc)

Mars Almond Bar

3Musketeers

MilkyWay Midnight (all other MilkyWay’s are not gluten-free).

All mini versions of the above are gluten-free except Snickers in

Canada).

All M&Ms are gluten-free EXCEPT the “crispy” blue bag

version

READY TO EAT AND NEARLY READY TO EAT MEALS

Thomas E. Wilson

Baked Ham w/Sweet Glaze w/Honey

Glazed Ham w/Maple and Brown Sugar Glaze

Italian Seasoned Pork Roast

Seasoned Beef Sirloin Roast

Hormel

Beef Roast Au Jus, fully cooked

Pork Roast Au Jus, fully cooked

Canned beef or chicken tamales

Dinty Moore Beef Stew

Gorton’s Frozen Grilled Fillets Italian Herb; Lemon Pepper

Vans frozen waffles (make sure they say ‘gluten free’ on the box)

Tinkyada brand pasta with one of the following sauces

Del Monte (all except sauces flavored with meat), Newman’s Own, Classico (all red sauces)

Regular Velveeta cheese and milk with salt and pepper to taste.

Ragu cheese sauces (Check the label. They should be clearly marked for gluten.)

SOUPS

Amy’s Tomato, and Split Pea

Healthy Choice: Chicken with Rice, Country Vegetable, Split Pea and Ham, Vegetable Beef, Chili Beef

Amy’s frozen microwavable meals. Be sure box says gluten free. Many are dairy free as well.

Tacquitos (good with Pace brand picante sauce)

Delimex (cheese, chicken, beef)

El Monteray

Fantastic Brand individual microwavable items

(found by soups or specialty food section in many regular grocery stores)

HEARTY SOUPS Cha-Cha Chili, Split Pea Soup, Jumpin’ Black Bean Soup, Five Bean Soup

RICE & BEAN CUPS Bombay Curry with Lentils, Spicy Jamaican with Black Beans, Tex Mex with Pinto Beans,

Cajun with Red Beans

CREAMY SOUP CUPS Creamy Broccoli Cheddar, Creamy Potato Leek Soup

SOUP & DIP MIXES Onion, Vegetable Onion, Mushroom Garlic Herb

SIDE DISHES Jamaican Rice & Beans, New Orleans Rice & Beans, Basmati Rice Pilaf

CREAMY MASHED POTATO CUPS White Cheddar Cheese Mashed Potatoes, Broccoli & Cheddar Mashed Potatoes,

Sour Cream & Chives Mashed Potatoes, Garlic Herb Mashed Potatoes, Sweet Creamery Butter Mashed Potatoes

HELPFUL HINTS

Avoid Contamination:

Use squirt bottles for mayo, mustard, jelly, etc. to avoid contamination.

Mark gluten-free containers with “gluten-free” on the lid and nonGF item or contaminated food items with “NGF”.

Be sure to use a dedicated toaster for gluten-free foods only.

Clean out silverware drawers. These are great crumb collectors.

Replace your old wooden spoons and cutting boards. They can hold hidden gluten.

Use separate strainers and cooking utensils when cooking nonGF and gluten-free pasta at the same time.

Clean food prep areas.

Organize and Simplify:

When purchasing bread, divide loaf into 2 slice sections, putting these into baggies and then back into the larger bag

before freezing.

Dedicate shelves and cabinets in your kitchen and refrigerator to “gluten free food only” sections.

When cooking make extra and freeze individual meals in plastic containers.

When you discover a favorite recipe, make several ziploc bags of the dry ingredients for future use.

Gluten Isn’t Always Obvious:

Be sure to check all medications

Envelopes. The glue often contains gluten.

Anything that may get in your mouth:

Toothpaste

Hand lotions

Shampoos and Hairsprays

Playdough

<{POST_SNAPBACK}>

This last week I have self diagnosed myself as having celiac disease. So many symptoms I have and when I heard that there is a link with type 1 diabetes. I called my endo last week to get a blood test, and await the results. But I have been so sick this last year, I went to a nuerologist this last year, who basically said I was a hypochondriac. I am not, the body feels so sick, and I am scared of getting that same diagnsis this time.

I do not want to eat gluten until I know for sure, I am so sick of being sick. So I am hanging out to dry right now. The unknown is always so much harder than the known If I do have it, how long before the body recovers to the posion? In the short term, can anyone give me an easy basic diet that I can eat until diagnosis? Is diagnosis pretty cut and dried or can it be iffy? Thanks for any help. I was very happy to find this board.