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8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer won't change their process to use wheat starch or a gluten-based enzyme in the future.

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Both are gluten-free

As a baby I never breastfed, but I had problems with my first formula, too; projectile vomiting. I had to have some special formula like the one above.....just thought I'd share

Thank you so much for all your thoughts and prayers........I'll think of you on the 14th, Stacie......and I'll think of all of you thinking of me on the thirteenth

1. Do you think that

a. there are not enough sweet products for celiacs

b. there are not enough savoury products for celiacs

I don't know.........maybe not enough savory, although I'll always welcome another sweet product

2. If you just chose sweet do you feel that there is not enough:

a. buns, scones available for celiacs

b. cakes

c. pastries

d. chilled deserts

e. hot puddings

f. other, please specify

I don't really eat hot puddings...I've never been a big cake person.......so if you made a sweet product, maybe a pastry or chilled dessert.

3. if you chose savoury do you feel that there is not enough:

a. sandwhiches

b. pasta spagetti

c. batered fish, breaded chicken

d. ready meals

e. other, please specify

I think people just make their own sandwiches, there are already good pastas....I would probably bread my own chicken, and I'd probably say ready meals. Although many celiacs here have turned into chefs, you don't always want to cook every day and therefore we sometimes make extras for leftovers. If there were more ready meals that you could just pop in a microwave, I think they'd be good for celiac who don't like to cook or those who want a break from cooking......

4. What prices would you not mind paying for a product

a. similar price to products which do contain gluten

b. slightly more than products which do contain gluten

c. twice as much as products which do contain gluten

d. dont care

Part of the reason celiacs cook their own food is on account of the expense.......the higher the price of the gluten-free food, the more likely celiacs are to make it themselves, so the lower the better.

5.When you eat do you prefer it if everyone else has the same as you?

a. yes

b.no

Sure....it makes things easier and there's less worry about contamination--and if the price is about the same, celiacs would be more likely to have the whole family eat the gluten-free food.....

6. How old are you?

a. 12 and under

b. 13-21

c. 23-35

d. 36-45

e. 45 and over

almost 14

7. do you want low fat foods?

a. yes

b.no

Not for myself, but there are just as many, perhaps more overweight celiacs than underweight............so I, personally, would say no

8. do you want low sugar foods

a. yes

b.no

As long as you don't use artificial sweeteners such as Splenda or aspartame instead.

9. Would you like both 7and8

a. yes

b.no

No......eight would be nice, but isn't REALLY important.

thank you

No problem....

I was just sort of thinking about this and I guess doing what's right for your health isn't all that much about motivation -- a lot of it is just....doing it cause it's that or purposely messing up your body....I mean, my motivation for being as much of a paranoid nutcase about gluten is to feel better, but I think whether or not you have motivation, it's something you have to do anyway.........I am starting to doubt if this makes sense, but I'll post it anyway, in case it does

What brings you enthusiasm?

What keeps you motivated?

I'm really like to know.

Motivation

- Generally, doing what's best for my health

- My desire to feel normal again (and know what normal feels like)

- Wanting to put on a 10-20 pounds (way down on the list below not getting sick, but still a goal)

Enthusiasm

- Trying a new and delicious gluten-free food

- Posting -- makes me feel like I have support from others, control over this diet, and increases my knowledge of the disease. Also gives me ideas.

Thank you! .....I've been kinda depressed today with the whole symptoms thing, but it brought a smile to my face to see that post .....it's nice to know that you have so many people supporting you. Thanks; I appreciate it.

Just stay away from specialty foods.......go through your grocery store and find all the foods that are gluten-free........rice, potatoes, veggies, some canned goods, etc. There are a lot of mainstream products, but it helps to know brand names going into it.....FritoLays, Hormel, Oscar Mayer, etc. and find out what products by each are gluten-free if possible. Remember that Kraft clearly displays gluten on their ingredients lists......here's a section of the site that has mainstream products/brands that are gluten-free:

Mainstream products that are gluten-free (celiac.com)

September 13

And the symptoms continue.....for the fifth day in a row, I have felt stomach twinges, which sometimes escalate and then subside.......noises from my stomach when the pains get worse..........so glad I have the endo. soon to find out what else is wrong with me -- it doesn't seem possible that all this is celiac disease symptoms continuing while my intestines heal.........no.......something else.......I just want to find out so that I can start to feel better...this really stinks and it grates on you and everyone around you when you're always hunched over and sick......

It's more effective if you need a quick answer, but I find that it's sometimes easiest to pull up a few websites and shoot out a standard e-mail to everyone -- depends on if I'm just asking generally or wanting a direct, quick answer

Glad to hear that she's doing better....I had actually been thinking about her the past few days, wondering how it was going, so thanks for updating us. When my mom had breast cancer, she had one of her breasts removed -- I think they said that they didn't have to take it off, but she wanted to to make sure there was nothing left and it couldn't spread.......she said "I don't eat with it, breathe with it, see with it so I'd rather be safe".......anyway, thanks for posting and I'm really happy to hear that everything turned out all right, it didn't spread to the lymph nodes or the other breast, etc. That's terrific news.....like I told you before, if she wants to talk to anyone or anything, she can e-mail my mom....I gave you her e-mail, but if you need it again, let me know. My mom had a breast reconstructed, and she's REALLY good with pain, but the doctor said that after that operation it would take a year to feel herself again. The doc. was right -- my mom said that she felt that maybe that was what he meant for the "wimps" lol who couldn't deal with pain and stuff, but she literally couldn't get up or hardly move after that operation -- so if you want to discuss options or whatever again, you're always welcome. Once again, I'm truly excited to hear that it went well. I'll let my mom know and I send my best wishes for a speedy recovery.

Yeah......all the companies say that they're going to reply in 2-3 business days -- when I went on that e-mail spree I got some replies in that time, but I got one just a few days ago (that's like..........2 weeks later or something)......they take longer than they say they do.

I actually haven't checked shampoo, which I should've........there are a few different brands in my house for different people -- I don't really care what brand I use, but does anyone know about Suave or Johnson & Johnson?

It probably doesn't apply to the US, as well--otherwise they'd have given me that list when I e-mailed them about a list. Of course, with Kraft's terrific food labelings, that doesn't bother me.....good labeling is really valuable cause a list can go out of date, sort of........

I have years before I deal with this, but just to let you know, all flavors of both Powerade and Gatorade are gluten-free.

Oh, definitely..........you have to be careful of everything.....prescriptions, aspirins, other medicines. For example, Gas-X has gluten, many aspirins do, etc. You need to be VERY careful with medicine.

Oscar Mayer is a division of Kraft, though, so they should follow the same labeling procedures....therefore, you should be able to find out by looking on the package. They have many gluten-free products, but you should read the labels..........if I get the list, I'll post it....

Oh, shoot, this is really frustrating.....I have an Oscar Mayer list of gluten-free foods, but I haven't been able to get into my aol for days.......I get e-mail from aol.com, but I can't get stuff from "my filing cabinet" or my favorites........I know I have their whole list, but I freeze up whenever I click on it--I'll get this straightened up in a few days, but I wish I could provide that list.........

Although the maltodextrin shouldn't be the problem, there could be other ingredients in the forumla that contain gluten (flavors?). I had forgotten about that, but you're correct; he was definitely getting gluten from breastfeeding

Oh, by the way, I just looked up maltodextrin on the site....I didn't realize this, but now (don't think it was this way before), it IS gluten-free for sure in the USA (don't know what is the deal in Canada) unless in vitamins....here is what I got from celiac.com:

8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer won't change their process to use wheat starch or a gluten-based enzyme in the future.

Being a thirteen-year-old boy, I don't know where to buy gluten-free formulas , but I did have one thing about the ingredients: maltodextrin doesn't necessarily mean that it isn't gluten-free. Malt is a bad ingredient, obviously, and dextrin can be if it's not made from corn, but the ingredient maltodextrin doesn't necessarily contain gluten...in fact, unless on vitamins, it DOES NOT contain gluten:

From celiac.com:

8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer won't change their process to use wheat starch or a gluten-based enzyme in the future.

No, you're correct; it can be bad, it's just that you might incorreclty assume from the ingredient, whose name contains both malt (a gluten-containing ingredient) and dextrin (possibly a gluten-containing ingredient) that the actual ingredient contains either of those and therefore isn't gluten-free. Although maltodextrin can contain gluten, it can also be gluten-free......I was just using it as an example of one of those ingredients that you might think is bad from the name, sort of like the one discussed here, corn gluten.

I've heard that, obviously, it varies from person to person between quick reactionsn (the 30 min. kind) up to about 48 hours to get a reaction. So, if you get contaminated, but you are unsure of what it was from (here you're lucky to know why), you should really examine your diet for the past two days.

You can't be sure, really, that it's not something else.......however, I find that I can feel the difference. I'm so used to those abdominal pains that I know them really well (in addition to the nausea, style of vomiting....rather gross, but yes, I notice patterns, gas, bloating, etc.). I know I could tell the difference between this and a fever and the flu. It might be harder to tell with diarrhea, though........

I use many more Kraft products as well.....I feel more comfortable with that company's food cause I feel like they're more careful about gluten....now I actually look for Kraft products to get instead of the other brands.......I really appreciate what they've done for labeling.......they've adopted the labeling standards that I would dream of all manufacturers having one day.