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CINDYTW Posts: 5,783
4/30/11 10:49 P

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You know, I had a reaction to a garam masala blend. I was able to narrow it to that as it was the only thing different I had. I think a lot of spice blends can be suspect...

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CRAZYDOGLADYBO's Photo CRAZYDOGLADYBO SparkPoints: (61,232)
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4/27/11 6:55 P

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Thanks for the info on the spice blends!

Bo

Northern Arizona MDT

I love my dogs! Annie is a fearful dog and is doing great under careful management. I raw feed my dogs.

Diagnosed with Celiac Disease 02/25/2011

Non-smoker after smoking 30 years and was at 3 packs a day.

Former skinny person who never exercised and is now trying to make exercise a habit.


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TANKERBEAR's Photo TANKERBEAR Posts: 88
4/27/11 6:00 P

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that is good to know about the spice blends. :D

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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
4/27/11 5:53 P

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I actually think I may have figured out what the problem was. When I make Chicken Salad, I always put curry powder in. Didn't think much of it until I went to put curry in a recipe I was making and read the label...ingredients all looked good, but just to be certain I did a web search and found that although McCormic does NOT add gluten/flour to it's spices, its spice BLENDS are NOT guaranteed to be gf. I'm thinking that the curry, therefore, may have been the culprit. Either way, I'm in no hurry to eat either mayonaise or curry again. I am still recovering from whatever happened to me last time.

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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TANKERBEAR's Photo TANKERBEAR Posts: 88
4/27/11 5:12 P

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Does it have modified food starch or one of those type of things that doesn't necessarily say gluten, but can be depending on what is used? I ran across that possibility on one of my many searches trying to figure out what to do and how to best keep gf. I am recently diagnosed with gluten/milk protein allergies and so am still very new to this and reading everything and anything I can to figure out how to live as relatively normal, which has be interesting considering pasta and bread use to be mainstays of my diet. :S I am going to be seeing a nutritionist the first of next month so that should help some too considering there is not just my own allergies to deal with but also my husband is a diabetic and we have two teen age boys that would appreciate some normalcy with the diet while still eating what is healthy for us.

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CINDYTW Posts: 5,783
4/11/11 8:49 P

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I had a problem digesting fats when I was first diagnosed, especially in a quantity like that for chicken salad. I have also learned that not all of my "reactions" were actually gluten like I thought. Other things can upset you and being damaged from gluten just makes it more likely to happen. I would look at each ingredient and see what else you eat it in and maybe you will notice a pattern...

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DJ4HEALTH's Photo DJ4HEALTH Posts: 39,258
4/10/11 8:56 P

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I agree that it could be cross contamination with the factory that use it with other products that they make or it could be the eggs or some other ingredients that you don't know that caused problems. I can't eat any corn and before I thought that I could but now my tongue swells and am not going to let some thing else swell just to keep on the safe side.

Edited by: DJ4HEALTH at: 4/10/2011 (20:59)
Dorothy





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HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (113,753)
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4/10/11 1:44 P

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I had problems when I was first diagnosed with Celiac reacting to anything that had eggs in it and had to go off of all eggs for a year and now only have them in baking. I used a product called veganaise as a substitute. It is gluten and egg free. Barb

Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
4/10/11 12:28 P

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As far as the dipping goes, I was the first (and only) one to use that jar of mayonaise both times - so that's not a possibility.

As far as making my own - I've tried that - twice. I didn't like the flavor (rather bitter, in my opinion). I used 2 different recipes, so maybe I haven't found the one I like yet. In hind sight, it's probably best that I just don't eat mayo in the first place. It's not like it's that healthy anyway - no matter how it's made!

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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BLUEMRSM's Photo BLUEMRSM SparkPoints: (25,301)
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4/10/11 12:11 P

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I've seen people suggest having your own jar of mayo. Someone in your family may have dipped a knife in the jar after spreading the mayo on their bread?

Karin
from The Beach in NC
CAMO CREW

"Life is a great big canvas, and you should throw all the pain on it you can."
--Danny Kaye


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RUNNINGTOEAT's Photo RUNNINGTOEAT Posts: 499
4/10/11 10:54 A

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You could try making your own mayo - that way you will know exactly what is in it. If you make your own mayo, it will only last about a week, so you may want to make a half recipe if you don't think you will use it all.

There are tons of recipes on the web. Here is one recipe from Alton Brown: www.foodnetwork.com/recipes/alton-br
ow
n/mayonnaise-recipe/index.html






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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
4/10/11 10:28 A

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I'm still very new to this - and getting tired of feeling good only to be whacked with some hidden ingredient that throws me back to Square 1. That said, the first time I had mayonaise was a while back - when I just assumed it was okay because no glutenous ingredients were listed. It was a generic brand, and I got sick as a dog. I'm 90% sure it was the mayo and not some accidental contamination (although that, of course, is often a possibility as I am the only GF member of my family). That said, I've been craving chicken salad (I make an AWESOME chicken salad) so I did my research and bought a brand that is gluten-free according to their website and the label on the jar. Once again, sick as a dog. I was EXTREMELY careful not to even touch the bread that my family used to make their sandwiches (I just ate the salad on its own, as last time). Has anyone else had this happen with mayo?

PS - I don't seem to have any problems with corn (although I don't eat it that often), or soy - which are both ingredients...

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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