Hi Lily , Yes, there is a very steep learning curve when you go gluten-free. I'm happy to see you are persevereing. Keep learning ! Expect some set backs. The less prepared foods you eat, the easier it is to control your gluten intake (or lack there of ! ) Blessings, Texasredfern
Agree with everything Taekwondochick said, plus don't forget that products labeled "WHEAT FREE" are not necessarily GLUTEN FREE. Items labeled that way need to be checked for barley, spelt, durum, etc.
You never know how strong you truly are until you have no other choice.
Fitness Minutes: (106,300) Posts: 4,931 1/31/12 11:27 A
Unfortunately, gluten hides in a lot of places. Most packaged sausages are not safe, they have gluten in them. Jones Dairy Farm sausages are all gluten free, and I believe Jimmy Dean is also gluten free. You can call their customer service line and ask.
When going GF, you have to question every product you buy, unless it specifically is labeled as being GF. "Spices" and "flavors" are suspect because you don't know exactly what that includes. Many spice blends or rubs are suspect because they can use flours as anti-clumping agents. Heck, even Rice Krispies are not GF because they use caramel coloring (made from barley) to get that golden color. Now they have GF Rice Krispies made from brown rice, thankfully.
It's a big shift in the way you eat and the way you buy your food. You must look at every label, every time... because formulas do change and you have to be diligent. The more you can cook from scratch, the better.
Fitness Minutes: (106,300) Posts: 4,931 1/31/12 11:13 A
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