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emcmaster

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  1. My kitchen is a "shared line". My two teen boys and my wife eat gluten in the house so there's always a risk.

    This has always been my line of thinking. If I want something that is guaranteed 100% safe, I eat an apple.

    I do think, though, that in the first stages of healing, avoiding any CC is the best way to go. Now that I've been gluten-free for 5+ years, I have a little more "give" when it comes to CC.

    I have also read in several different places that the FDA requirements for cleaning the assembly lines are so strict that it would be rather rare (not unheard of, just unlikely) for gluten to survive the cleaning process.


  2. Hi there! Thanks for the responses!

    Actually, I don't have any D problems. By slight reaction, I mean cramping and bloating, but it goes away after a day or two whereas with gluten it lasts a week and I have other fun symptoms that go with it.

    It could be the legume issue. I don't eat legumes but it's been so long since I've had any that I was thinking about trying them again... but man oh man if this reaction is because of legumes, perhaps I don't want to try!

    Thanks for the insight... guess I'll have to find another gluten replacer for gluten-free goods.


  3. Yes - dairy and fat.

    I stopped being able to tolerate any dairy and only small amounts of fat at a time several years before going gluten-free. I now know that it was because the tips of the villi digest dairy and fat and mine had been destroyed because of the autoimmune reaction to gluten.

    Once my villi grew back/healed, I could have both again with zero issues.


  4. Seriously?

    I started having problems with Xanthan Gum a month or two after going gluten-free and have been using Guar Gum ever since. In the last year or so, I've noticed that I usually have a tiny reaction after eating most of my baked goods - cookies, cake, etc. even though I'm making them myself - no gluten, corn, or xanthan gum. I *thought* it might be because I typically stay away from eating so many grain products in one sitting, as I've noticed I feel better when I don't.

    But last week it occurred to me: what if it isn't the grains, it's the guar gum? As a test, I made pizza without any gums at all and while the pizza texture wasn't as great, I didn't get sick whatsoever.

    So that pretty much settles it - I now have a guar gum problem.

    The reason for my question is that it seems pretty uncommon to have a Xanthan Gum problem and now, Guar gum too? What in the world could I be reacting to with these things?

    (In case anyone is wondering, I have made sure the brands I am using are 100% gluten-free)

    Thanks in advance for the help.


  5. Perhaps Chex has removed the gluten free label for the exact reasons discussed in this thread. They no long will assume the responsibility of the assurance of a gluten free products (although no gluten ingredients are used). And they are under no obligation to do so. This puts the responsibility on the consumer, exactly where it should be.

    I read labels and if a company clearly list all ingredients, I'm fine with that. If I consume a product that makes me ill, I don't buy it anymore.

    Great inroads have been made in product labeling in just a few short years, but sometimes it's a giant leap backwards.

    I do the same.

    I worry about what is going to happen to naturally gluten-free products if companies fear litigation or similar unfavorable action. We certainly don't need less gluten-free products.


  6. Hi there,

    I did a complete elimination diet a couple years ago. I used basically the same thing you posted on the first page, but I also left out dairy (which I knew about at the time) and gluten, of course.

    The main thing to consider, and I still do this, is to only add something questionable when you keep everything else the same so that if you have a reaction, you know what it is.

    Good luck!


  7. I got glutened last week (cc I think, as everything I ate was good). I became extremely depressed and I was wondering if this happens to anyone else. I usually suffer from depression, but this was a totally different flavor (so to speak) of depression. I was wondering if this might be due to the glutening or if I just am experiencing a new phase of my depression. Any insight would be greatly appreciated.

    Thanks.

    Symptoms of a glutening can vary widely from person to person, but depression isn't uncommon. Besides the normal bloating and GI upset, I get depressed, fatigued, and super hungry.


  8. Calling and demanding they give us a gluten-free facility seems a little presumptuous. Yeah, it would be nice, but they aren't making Chex only for Celiacs and if it is cost-prohibitive - which opening a separate facility seems like it would be - most companies won't do it.

    Just because something says gluten-free doesn't mean it always, 100% of the time, is. Only whole, naturally gluten-free products can be depended upon.


  9. So, I have to admit it, and this is the only place I can do it. I recently glutened myself. It was my Anniversary, and my Husband and I were going to my favorite place to eat, "Stonewood". I ate bread, bruschetta, croutons, and a huge piece of chocolate cake. It tasted SO GOOD, and I haven't smiled so much in a LONG TIME. I didn't know how my body would take it, but now I am really regretting it! I knew I would probably be sick for a few days, but it has been almost 3 weeks now, and I'm still not back to normal. Is it normal for this to go on for so long???? I'm still have bloating, weight gain, constipation, fatigue, muscle pain, depression, and frequent crying spells. I have to take a nap almost everyday, and my body just hurts. All my clothes feel tight because I am so bloated. When will this go away?? I don't know why I did it because I already had a lot of health issues going on, but it made me so happy to go into the restaurant without asking for the gluten free menu. And, the food tasted SOOOOO AMAZING!! I just want to feel better NOW, and NEVER imagined it would go on for this long.

    Yes, if I binge on gluten, it takes more than a month to get back to normal. What helps is cutting out any triggers that normally are OK for me - gas producing foods, dairy, gluten-free grains. If I eat very bland, safe food, I can usually get over it faster.


  10. Are all celiacs like this? it seems that I've been finding people have a gluten sensitivity on many various levels. I'm very new to all of this. thank you for your help.

    Yes, all Celiacs have sensitivity to the smallest amounts of gluten. The difference between Celiacs is whether you have symptoms at all levels of ingestion. 1/48th of a slice of bread is enough to cause villi damage - so ONE cookie is most definitely going to cause problems for you, even if you don't have a visible reaction.

    I react within 2 hours if it is serious ingestion (like eating a piece of bread) and within 24-48 hours if it is cross contamination. My symptoms gradually decrease over a week and then will sometimes pop up for randomly and last shortly for the next week or so.


  11. I guess my first reaction is that it's 100% OK to eat different meals. Sitting together to eat dinner is what makes it a "family dinner" - not eating the same food.

    But if you are wanting to eat the same foods, I would focus on beans and soy for protein and of course lots of vegetables and fruits. You can do rice, quinoa, amaranth, etc. for grains. We love to do soups/stews - I eat them plain and my husband serves them over a grain.


  12. Well, I can't really sympathize because I really like vegetables.

    Do you like marinara sauce (or as the italians call it, "gravy")? I really like pretty much any steamed veggies topped with marinara. Often I'll steam up a bunch of asparagus, carrots, zucchini, yellow squash, and red bell pepper and mix it with some precooked pasta, top with "gravy" and some shredded mozzarella and pop in the oven for "baked ziti".

    Another thing to consider: veggies are virtually calorie-free (not quite, but almost), so their addition at any meal means you'll consume less calories.

    I like kale "chips" with ketchup. Google it for a recipe.

    We like to grill asparagus and zucchini drizzled with EVOO and S&P in the summer.

    I think veggies are phenomenal grilled. Boiled vegetables, not so much.


  13. 2 weeks may not be long enough for you to have sufficiently healed from the most recent glutening. I find that the longer it's been without an accident, the quicker I am to heal if I do get glutened. Case in point: I have spent the last 5 weeks bloated out of my mind because I have gotten glutened over and over again. I'm being super extra careful for the next few months so I can start healing pronto.

    You also have to be super careful what you eat when you are healing. I have found that I can't tolerate beans, broccoli, etc. - anything that people with normal digestive systems sometimes have problems with, creates problems for me when my tummy is awfully unhappy.

    Hang in there and eat lots of simple, clean foods til your tummy feels better.


  14. No one can tell you with any certainty how long it will take to heal. It'll depend on a lot of factors such as how damaged you are, how long you've been damaged, etc.

    Hang in there and try to be super careful with what you eat while you are new to all of it. It's very easy to inadvertently gluten yourself when you are just finding out where gluten lurks.


  15. It depends how often I've been glutened recently. If it's been a while and I've healed from the last time, it might only last a week and after that I'll feel completely fine. If it hasn't been a while, it's about a week of really bad symptoms and then I'll have a couple bad days a week for the next several weeks before it runs its course.


  16. Lately I've been into greek yogurt mixed with splenda, blueberries, and walnuts. Super easily portable.

    I also have been making big batches of soups and stews to take to work. I portion them into individual containers and freeze, then all I have to do is grab one from the freezer on my way to work each morning.

    I also like cottage cheese mixed with peanut butter, cocoa powder, and sweetener. Sounds disgusting but it's actually very good - give it a try!