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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
6/15/09 9:35 A

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Dotslady,
I do so enjoy getting your input on stuff. I have no lung problems other than 6 deep infections of my lifetime and I did quit smoking 2007. My family history has asthma but not me anyway. I have been seeing a great team of specialists of nutrition since 2004 so many of my body health and nutrition questions answers and lab work goes through the Drs’ Fox team of doctorsnutrition. They help me find balance. Sometimes it takes awhile to get a turn to visit with one of them. They are so informative and can break down some of the conflict and comparisons between the MD oath and practices and drug choices with the naturopath care differences. They give me a choice of what works and/or is offered with a prescription pad and the other natural choices and they do mention any side effects of both choices. My hydrochloric acid has been okay but not tested with their guidance. My sulfite allergy is extreme and just avoiding those foods and even finding out what those foods are has me reaching for facts in odd places.


Edited by: MARGIE100%PURE at: 6/15/2009 (09:37)
The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
DOTSLADY's Photo DOTSLADY Posts: 10,018
6/12/09 9:51 P

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Margie - it's ironic you should pop in to share info about sulfites because I was thinking about you! :)

I recently read about sulfite connection to asthma (also reading that low hydrochloric acid promotes asthma, of which my DH suffers - his mom was celiac, btw). Do you know your hydrochloride acid status? It might help to know. Chronic stress messes with adrenals and stomach acid ... same is so for my DH.

KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
6/12/09 11:46 A

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Hi Team- Thanks Dot,
Are Celiacs susceptible to other food related health issues?
I believe the answer is yes; especially when the condition deteriorated the body to seriously weaken the adrenal glands along with the ‘leaky gut’ and malnutrition.
I am not sure of my celiac status. I did fail to a score of 3 on my anti-gliaden test. (The only detail I have tested so far.) I do know that since this gluten hurdle has been jumped. I am now fully gluten-free; have been for a year and I feel much better.
I have explored other forms of harm from food. In my search I have rediscovered an allergy in me that got worse, a sulfite allergy. I know my sister and I have been sensitive to all forms of it for years but since my adrenal glands went ’kaput’ the symptoms have intensified. I can not consume any sulfite beyond 3-6 Parts/Per/Million a day since the lowest level of sulfite consumption effects me in strong negative ways.
This ppm is a microscopic measurement of accumulation relative to frequency of use and every day may have a different value. A disclaimer on one web site read most people with this sulfite allergic condition can tolerate 10-50 ppm a day with no strong negative side effects. In my efforts to protect myself from pain caused by food (and my own extremely low tolerance for well everything since my adrenals respond to the slightest changes) lead me to find a current list of sulfite containing foods.
Vinegar is a no-no on my sulfite list; any vinegar (malt, apple, wine, distilled, balsamic, all of them).
Therefore: any pickled food, sauce, condiment, etc… containing a vinegar or a food fermented during storage to become a vinegar is to be avoided by me. Here is another example of my personal limit: some people can have corn but not corn syrup- I can not have the slightest hint of corn in any form. I feel so much better for being Gluten-Free and sulfite-free but my food choices are more limited today.
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The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
KAZZLE3's Photo KAZZLE3 Posts: 2,737
6/9/09 9:38 P

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SPARKI3's Photo SPARKI3 Posts: 64
6/7/09 7:28 A

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Dotslady...Thanks for the update on vinegars. Wow! I often have to cook gluten-free for company...and that is one ingredient I had never even thought of having trouble with. Luckily, my preference has been for natural apple cider vinegar, usually bought at a health food store...(you can tell by the "mother" showing in the bottom of the jar) but it is an acquired taste, usually.

I am also somewhat wheat intolerant as well, so thought I would join this group and get some healthy tips for this new life style. Thank you very much. emoticon

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SSAUNIER Posts: 16
6/6/09 1:02 P

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Wow!!!

And I thought I only had to worry about wheat....

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SONIA.B's Photo SONIA.B SparkPoints: (0)
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6/6/09 12:44 P

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Very Interesting emoticon emoticon

Peace and Love always.
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TRRISHK's Photo TRRISHK Posts: 4,786
6/6/09 7:39 A

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This can really get confusing! Thanks for sharing - the more knowledge, the better!
Trish

co-leader; stressed out women gettin healthy
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BLUEROSE73's Photo BLUEROSE73 SparkPoints: (116,370)
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6/5/09 10:28 P

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This is getting harder and harder, instead of easier. I am making gf decisions daily. As far as I know, I am gf every day. The more I learn, the more closely I watch labels. I guess it comes with the territory.

Katrina
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ILLINITEACHER52 Posts: 7,257
6/5/09 9:59 P

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I only use organic apple cider vinegar but I never thought about a can of Three bean salad, made with vinegar. I need to read the can carefully to see if it tells what kind of vinegar is in it. (It is probably safer to maker my own salads.) Thanks for the information!

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DOTSLADY's Photo DOTSLADY Posts: 10,018
6/5/09 7:12 P

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after reading the G-Free Diet, I thought this might be helpful (I guess Elis. doesn't do vinegar as she says it isn't gf ... edit to strike that. I can't find in the book why I thought that, but I'm sure I didn't make it up! In looking at the index references, she pretty much sums up what this article says).

posted at Diet.com by TriciaThompson MS/RD @ 7:00am ET on June 2, 2009 tinyurl.com/mvem7c


The question of whether vinegar is safe to include in a gluten-free diet is being asked again.

Vinegar was recently addressed in the Dietitians in Gluten Intolerance Diseases Corner column (volume 28, no. #3, winter 2009) I write for Medical Nutrition Matters, a newsletter for the Medical Nutrition Practice Group of the American Dietetic Association. I thought it would be helpful to share some of the information from that column with you. The article has been adapted with permission. Information was jointly compiled by Tricia Thompson, MS, RD, Cynthia Kupper, RD, Melinda Dennis, MS, RD, LD, Mary K Sharrett, MS, RD, LD, CNSD, Anne Lee, MSEd, RD, LD, and Pam Cureton, RD, LDN.

Under the Federal Food, Drug, and Cosmetic Act there are no standards of identity for vinegar. Among other things, standards of identity define what ingredients must or may be used in the manufacture of food. There is, however, a Compliance Policy Guide (CPG 7109.22, Section 525.825) for vinegar that includes definitions for various types of vinegars, some of which are included below. These definitions remain FDA policy for labeling purposes.

Vinegar, Cider Vinegar, Apple Vinegar: The product made by the alcoholic and subsequent acetous fermentations of the juice of apples.

Wine Vinegar, Grape Vinegar: The product made by the alcoholic and subsequent acetous fermentations of the juice of grapes.

Malt Vinegar: The product made by the alcoholic and subsequent acetous fermentations, without distillation, of the infusion of barley malt or cereals whose starch has been converted to malt.

Spirit Vinegar, Distilled Vinegar, Grain Vinegar: The product made by the acetous fermentation of dilute distilled alcohol.

Historically, there have been four areas of concern surrounding the use of vinegar in gluten-free diets:

1. Is distilled vinegar gluten free? Yes, 100% distilled vinegar is made from distilled alcohol and all “pure” distilled alcohol is gluten free. This is true even if the starting material is wheat, barley, or rye. During distillation the liquid from fermented grain mash is boiled and the resulting vapor is captured and cooled. This causes the vapor to become liquid again. Because protein doesn’t vaporize there are no proteins in the cooled liquid.

2. Is all non-distilled vinegar gluten free? Almost, but read ingredient lists carefully. According to The Vinegar Institute, the most commonly used starting materials for vinegar are apple, grape, corn, and rice. If non-distilled vinegar uses wheat, barley, or rye as a starting material the vinegar is not gluten free. Malt vinegar is not gluten free because it contains malt which contains barley. The starting material for malt vinegar can include barley, rye, or wheat. Because these vinegars are made from alcohol that has been fermented and not distilled they are not gluten free.

3. Is flavored vinegar gluten free? Probably, but read ingredient lists carefully. Some flavored vinegars are not gluten free because they contain malt vinegar. If malt vinegar is an ingredient in flavored vinegar it will be included in the ingredient list.

4. What does the single word “vinegar” mean in an ingredient list? For the purposes of food labeling, the FDA views the term “vinegar” to be the same as “cider vinegar” or “apple vinegar.” All of these are defined as made from the juice of apples. Vinegar, cider vinegar, and apple vinegar are gluten free.

Other issues to keep in mind

If vinegar contains protein from wheat (which may be the case in some Asian black rice vinegars), wheat will be declared on the food label either in the ingredient list or “Contains” statement. If vinegar contains barley protein it is most likely in the form of malt and this generally will be included on the label.

Malt vinegars can be made from rye but appear to be labeled as “rye vinegar.” If vinegar containing multiple ingredients (e.g., flavored vinegar) is used in another processed food product, such as mustard, salsa, etc., all of the vinegar ingredients must be included on the food label of the mustard, salsa, etc. In other words, vinegar ingredients will not be “hidden.”

Bottom line

Pure distilled vinegar is gluten free, malt vinegar is not. Flavored and seasoned vinegars may contain gluten, most typically in the form of malt, so ingredient lists should be carefully read. If wheat protein is contained in vinegar, the label will say so. The single word “vinegar” on a food label implies cider/apple vinegar and is gluten free.

Special note

If you are a dietitian who counsels persons with celiac disease and non-celiac gluten sensitivity please consider joining ADA’s Medical Nutrition Practice Group Dietitians in Gluten Intolerance Diseases so that you can keep abreast of the latest developments pertaining to the gluten-free diet. The website of the DPG is www.mnpgdpg.org . If you have celiac disease or non-celiac gluten sensitivity ask your dietitian if they are a member of this group.

Follow me on Twitter where I will be posting weekly links to my Living Gluten-Free blog!


Tricia Thompson, M.S., RD is a nutrition consultant, author and speaker specializing in celiac disease and the gluten-free diet. She is the author of The Gluten-Free Nutrition Guide (McGraw-Hill) and co-author of The Complete Idiot's Guide to Gluten-Free Eating (Penguin Group). For more information, visit www.glutenfreedietitian.com .



Edited by: DOTSLADY at: 6/5/2009 (22:58)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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