Peggy-O

Question for you as I have had problems with both chicken and eggs. Free range chicken and eggs from small farms (luckily, there are several in the area I live in) seem to be ok. If I eat chicken or eggs dining out I don't feel very well almost like I ate something contaminated with gluten. Red meat is extremely irritating and I can not eat it. Grass fed only is less upsetting, but not tolerable. I wonder if the issue is in what the animal was fed. Are we not what we eat?

Do you share a kitchen with a gluten consumer? About a month ago I got some very good advise from some of the other members concerning cross contamination in my kitchen. I really took their advice to heart and split my kitchen and food prep and storage areas with my husband who is not gluten free. My point is that maybe the weight gain is one part inflamation. When I experience cross contamination my belly swells up like a pregnant woman. Since I have been more vigilant on the cross contamination I have lost a few inches off my belly  and one pound. LOL put me on World's Biggest Looser! I am like you in the way that I hit the gym hard, have hired a trainer, bought a fitbit to track my activity (which tells me I am very active).  I also bike, walk and am training to run. One problem I have found is many vitamins and supplements contain gluten as a filler and will only take those labelled as gluten free. Last summer I made myself very sick taking supplements to enhance my workouts and build muscle so be wary of those.  Know you are not alone! Keep on keeping on!

Bartfull you are not kidding about the hills calling you back! That was our 4th visit to the Black Hills my husband loves it there.

Have not been to SD since I was a kid. It is on our bucket list, though!

Road an easy 28 miles this morning to the beach. Had a newbie join us. I think she is hooked!

Have done many rides in California and Arizona. Would love to do more! When I get my kid off to college, we hope to travel more in our RV and ride. My long-term wish is to ride in Ireland with my best girlfriend. The guys can supply sag support! You can see so much more on a bicycle!

Glad you like riding too!

We are many miles away in Wisconsin if you ever venture out that way I can clue you in on some fantastic rides! The Route of the Hiawatha, Utah is next on my list, hopefully this year. i recently discovered the Rails to Trails website 1,500 miles of trails in Wisconsin alone and many many more across the country! Happy riding!

Thanks for the tips! To Cycling Lady off the subject of celiac disease, have you ever been to South Dakota? We rode the George Mickleson trail last summer, my husband and I are bicycle bikers too and have been using our vacations to explore new trails across the country and that one is an unforgettable experience!  My favorite form of exercise!

Interesting about the lemons I thought they were safer than dressing good to know. I am thinking of seeing a gastroenterology specialist hope it is worth the $ and the trip.

I would like to say thank you to all who share information it has been very helpful. I believe I am one of those who are sensitive to the undetectable ppm's as I have been eating (or so I think) a clean diet since October but still have occasional problems with inflammation. Inflammation to me means that my belly swells up like 2nd trimester pregnancy , minor skin issues and abdominal pain. I buy fruit and vegetables from a local co-op and all meat (now only chicken) is organic and not juiced or injected. I am fanatical in maintaining my kitchen and do not share condiments or spreads with my husband. Nuts seem to be a part of the problem, even those from a facility that handles only nuts. Also, most grains (quinoa is the worst) and gluten free baked goods seem to cause inflammation. I like red wine and am aware of the issue of the oak barrels and do not drink Merlot or Cabernet Sauvingon. I wonder if contamination from getting a kiss from a guy who has had a beer or eaten cereal can occur. Don't know just have lately had some unexplainable discomfort.  Does anyone else have this problem?  If so please share with me what types of foods cause symptoms. I am very wary of dining out as it seems every time I do there is a consequence unless I just do the salad bar no dressing, I ask for a lemon or lemon juice. Any tips and advice is welcome!

Hi all - I was just diagnosed with Celiac last week and basically just got a call from the doctor saying, "You have Celiac; eat gluten-free and come back in six months." So I've been left to the wonderful world wide web to help me out and there is so much information it's overwhelming.

 

I guess my biggest question is how careful do I have to be when it comes to food? If a product doesn't say gluten-free but doesn't contain wheat (or any gluten) in the ingredient list, is it ok? How concerned do I have to be with "natural flavoring"? For example, in something like ground beef where the ingredient list is simply beef, natural flavoring? What about bulk packages of chicken that say it is in up to 15% chicken broth but doesn't list gluten in the ingredient list?

 

I'm fully prepared to be anal-retentive about label-reading, I just don't know what is ok and what is not.

 

I'm also looking for advice on how to maintain a gluten- and gluten-free kitchen. The rest of my family is not going gluten-free, so I will be preparing gluten-containing meals, usually at the same time as I'm preparing gluten-free meals. This is sometimes as simple as changing out the tortilla (they get wheat tortillas, I get gluten-free), but sometimes involves making pizza with two different crust, making pasta in two separate pots, etc. I purchased a new frying pan, wooden cooking utensils and sponge that are just for me. I don't use the toaster and we don't have a bread machine. Is there anything else I should get/do?

 

Any advice and support is appreciated. Thank you.

I found an ebook that has spared me much misery in the way that there are ingredients I never would have guessed would cause inflammation and pain due to its gluten content such as caramel coloring (found in colas). The book is Celiac Disease Safe/Unsafe Food List and Essential Information by Jaqui Karr C.S.N., C.V.D. I am new to this too but have learned that even minute amounts have a profound effect and I have to be extremely cautious. I have this book on my nook and take it with me to the grocery store. I feel the best when I only eat fruit, vegetables and chicken (chicken that has not been juiced or injected that is) and no grains of any kind. Beware of salad dressings many contain hidden gluten ingredients I like Drews or else just a spritz of olive oil or lemon juice and salt. Another thing I do is to keep spreads, dips and peanutbutter separate from my husband after seeing him make a sandwich and double dip (lol he insists he doesn't but he does) and it was a source of contamination. Good luck to you I know I have been helped a lot reading from this forum.

Suppose bread crumbs fall into the silverware drawer. When you pick out your spoon, there are no crumbs attached. Is that spoon contaminated due to only molecules of gluten that could cling to the surface?

Another crumb (and maybe dumb) question. Suppose there are bread crumbs on one end of a stick of butter. The other end is crumb-free. Is that end OK, or not OK?

These questions are hypothetical, as I am newly diagnosed and extremely careful, but I am curious about limits and whether they apply to all celiac sufferers. There is plenty of gluten in my kitchen for the other family members, but I scrupulously avoid it, including in the above scenarios.

Thanks!

I have the same issue with sharing a kitchen with my husband. I need to keep separate items such as peanutbutter and dips, anything a person can contaminate by double dipping. We just put our initials on the jars. I am one of those super sensitive people so I take no chances and keep utensils where they should not come in contact with crumbs.