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KJEANNE's Photo KJEANNE SparkPoints: (39,078)
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11/13/13 10:14 A

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I had a interesting session with an acupuncturist who said that I should avoid ALL grains even those that are labeled GF because they have a chemical profile that is similar enough to gluten they will trigger a low level reaction. Her assertion would explain why I do have gas and bloating after I have had a simple meal that I have prepared with no gluten ingredients but made have rice or quinoa.

I think the bottom line is that you have to figure out what diet works for you!



Do not look where you fell, but where you slipped.
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KRYSTALLA's Photo KRYSTALLA Posts: 1,016
9/2/13 3:49 P

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As for salad dressings there are some that are gluten free, I know at a restaurant it is hard to know for sure but some if you ask them will check and if you say it is because of an allergy or something of that nature sometimes a manager will want to make sure it is taken care of for you. In some cases it isn't that it is labeled as so and isn't, it could be that it is labeled as gluten free because that is there intention but you have to also look to see if it is processed in a gluten free facility. Cause sometimes it isn't processed in a facility like that and may say processed in a facility that also processes and has a list, and that list can be very important. I have found a lot of companies that if you write to them such as an email on there website or even call them they will usually respond and let you know what there policies are and if items contain them.

Lisa

Eastern standard time zone.


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JOLETTE's Photo JOLETTE Posts: 4,928
9/1/13 4:10 P

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I am so new to gluten free that I am having trouble with what to order out. I finally decided to order a chef salad, without croutons, but can you use dressing on it? I have heard some things sneak up on you and I do NOT want an residue wheat added. It is not pleasant.

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,509
7/8/13 5:42 P

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Goldilox8 has asked about Vitamin “E”,
Good question Goldilox8 but that question does not fit this thread so here is my link to another thread from this one to the new thread with you question. Too much of a good thing is not good in this case too much could cause excess bleeding but...follow it on this thread www.sparkpeople.com/myspark/team_mes
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geboard_thread.asp?board=0x948x54050470


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;
GOLDILOX8 SparkPoints: (1,770)
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6/28/13 3:26 P

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Wow! I am just shocked about the brown rice syrup and the citric acid. Every once in awhile when my stomach turns on my and I know I made it in my own kitchen I can never figure out what went wrong. I've never thought either one of those ingredients was derived from wheat. Thank you so much for that information. Wondering if you have any information regarding vitamin E/tocopherol. I have been warned about it but really can't understand why.

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,509
6/27/13 8:34 P

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Brown rice syrup is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. It seems like just poison to my head because I do not digest maltose well and the barley is a gluten rich grain. The glucose is absorbed into the bloodstream immediately, while the maltose takes up to one and a half hours to be digested (see glycemic index), and the complex carbohydrates take from two to three hours, providing a steady supply of energy and a guaranteed migraine and sluggish energy for my day. Rice syrup has no mention of gluten but it is processed with trouble from that barley. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place. The taste was wonderful but I say an indefinite shelf life since I never touch it anymore.
Brown Rice Syrup is produced commercially these enzymes are usually [GMO]-free although sometimes synthetic or GM enzymes are also used by some producers in their attempts to keep costs down. Anything synthetic even the honored ones like Now Brand
Or Whole Foods Market in house trade names will hurt. Plus my low threshold for energy insists that I avoid any extra servings and a strict limiting of all fruit or other natural source sweets including honey and xylitol is maintained. The final carbohydrate profile is adjustable depending upon the desired sweetness and application according to their description. The syrup is then filtered and excess water is evaporated to achieve desired consistency. These are produced on a commercial scale by several companies in the United States, Europe, and Asia. So for my foods dollar rice syrup is meant for making recipes for others or left on the shelf.
Brown rice syrup is also the main ingredient in home-made power gel, which is an energizing food many use for camping, hiking and emergency survival purposes. This may be where it got its popular acclaim in recent years as an alternative to high fructose corn syrup and heavy cane sugar concentrates. All of these I have removed from my diet anyway since my very sensitive level of intolerance post IBS and autoimmune recovery position requires serious avoidance of many things.

I got some of my facts from Wikipedia, free encyclopedia.
Here is a short list of other foods that may contain gluten trouble for us in a web search
of the AAFA.ORG that endorse the Americans with Disabilities Act…

Caramel color frequently made from barley
Dextrin usually corn but may be derived from wheat
Malt or malt flavoring usually made from barley- for some when it is made by corn celiac guideline approve- but for sensitive intolerants like me this is a processed no-no not just due to the corn factors

And as Hikeluv stated…

Modified food starch the magic words are ‘unspecified or forbidden source’. Then I say if it is too locked in government approved patented secret ingredient licensing where they refuse to tell us what actually is in it then avoid it.
Soy sauce and things made with soy sauce solids many soy sauces contain wheat
Malt vinegar or certain flavor added types
Citric acid preservative made from wheat common in most canned or jar foods like pickles olives sour kraut or kim chi and in many fruit and vegetable juices
Herbs and spices with a gluten ingredient in the blend
Baking powder with food starches and wheat is in the mix most are made from corn but very sensitive people may need to avoid this as well
Candy made from any intolerant or allergy ingredients like hidden in chocolate
Any box cereal containing a minute fraction of wheat as sometimes the percentage is so low
Any food in a minute amount of wheat the law does not require it to be listed as an ingredient
Cross contamination from conveyer belt starched for factory machine food processing or shared use of the same machines as other allergy foods.

The learning curve in me was stubborn and slow to accept these platitudes. Each one has found its way into my diet and verified as a true pain causing food. My personal journal has proven each pain point of fact so I will not be ignorant and attempt to eat it again. They will stay on the no-no never eat again side.


Edited by: MARGIE100%PURE at: 6/27/2013 (20:43)
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;
HIKELUV's Photo HIKELUV Posts: 177
6/24/13 3:57 P

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I've been GF since 2008. I can't recall exactly where I learned this, but if it says "modified food starch" on the ingredients label with no specific source (corn, tapioca) then you have to assume it is from wheat.

Sorry to hear you got ill. Gluten is in so many foods, it can be hard to avoid (unless you make everything yourself).

Winners do daily what others do occasionally (Pete Thomas).


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KACEYSW's Photo KACEYSW Posts: 1,986
4/7/13 2:37 A

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I will be so glad when labeling gets better!

Refuse to be beaten by inanimate objects, inflexible minds, and incompetent practices.


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KACEYSW's Photo KACEYSW Posts: 1,986
3/27/13 5:08 P

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We have to be so careful...So sorry that happened to you.

Refuse to be beaten by inanimate objects, inflexible minds, and incompetent practices.


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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,509
3/24/13 2:16 P

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Cross contamination is an attempt to train the un-trainable. I still am guided by all the ‘do it yourself’ strictures. emoticon

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;
MZZCHIEF's Photo MZZCHIEF Posts: 9,041
3/20/13 11:43 P

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Probably one of the worst things I heard of recently was a friend who ordered pizza that was gluten free... from a store that added that as a sideline to their usual wheat based pizzas.

She thought it would be safe... ya'll don't have to be a Cassandra to know where this story is going... ha

Needless to say they were baked in the same oven and the kids that prepped the pizza were not properly trained.... she had an immediate and rather unfortunate reaction within minutes of eating it.

Caveat emptor, peeps!
: )
Mzzchief

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GOLDILOX8 SparkPoints: (1,770)
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3/20/13 8:24 P

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Well I feel that I need to tell everyone that I received a phone call from Williams Sonoma yesterday. They were quite concerned and asked if I was feeling better. They asked about my personal experience with Celiacs and wanted to know what I had been advised of regarding consumption of modified food starch and we discussed the claim on the label saying it was naturally gluten free. They were very interested in my thoughts and I have to say were very sincere. They are going to discuss how they are labeling these foods and, I did thank them for trying to make something healthy, but they really shouldn't market food as being gluten free if it's not and especially if it's not being made in a dedicated gluten free factory. I explained the difference between Celiac and an allergy, but also expressed that for some people it is a lifestyle choice and it's not okay to label something as gluten free if it's not, no matter the reason for giving up gluten. The gentleman that I spoke with was very kind and listened to everything I had to say and it was a very good talk. Just wanted to let everyone know they called and thanked me for the letter and were working on a remedy. That's way more than alot of other manufacturer's would have done. I took responsibility for not reading the label as well as I should have. I wrongly assumed because it was from williams sonoma it would be fine. That was my own fault.

I have noticed at some stores that are beginning to label things as gluten free, like my local dominick's, that sometimes they just take the word of the label. For instance, I bought Progresso lentil soup because it says it's GF and there is also a green gluten free tag right near the price tag. So remember all of you to read the label, no matter what.

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,509
3/20/13 4:31 P

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Oh thank you, Sheryliniowa, I honestly faced being afraid of food. I do recognize each and every one of the foods on that list. I have personally felt ill with every bite loaded with hidden monsters. There are no food groups excluded from my sensitized research. The discovery of pain sources even in organic food took a heavy beating before landing on my no-no’s list. Clean safe choices in local grocery stores are limited. Honest tips from most MDs just never happen. Don’t give up anything until it is understood how it happened and replaced each thing with other nutrient rich sources. Modern food is killing us.

Until food intolerance and the hidden effects of processed foods were outlined item by item in a person tasting means hurting. It seemed no matter what I ate or how well I slept pain was inevitable. The rules of society would not share the immune killing facts I had to dig deep on my own. That sense of dieting to lose weight has to change. Drastic basics from ‘diet food labels’ and processed artificial stuff altered to clean ‘good for me’ whole food eating habits can show the way. A bad reaction rarely needs a visit to the hospital as in deep shock reaction just easily ignored aches or swelling and silent hidden cell death. But unmentioned by doctors modern food nearly killed me; I am now permanently handicapped. Hidden from the eyes of any general MD and endocrinology specialists are these syndrome topics and the immunity killing foods they need to know about and mention more often. Here are the causes known as Processed Food Death and they are the harmful preservatives, fillers, and crop dusts of: citric acid, sulfur, gluten, and body harboring yeasts. They need to be shared topics. Most doctors avoid telling people about them even though they are quality of life threatening. That program of elimination diet has cleared the fog and recharged my sense of hope.


Edited by: MARGIE100%PURE at: 3/20/2013 (16:36)
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;
SHERYLINIOWA's Photo SHERYLINIOWA Posts: 21
3/19/13 11:15 P

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Goldilox, the government is actually working on standards of what is allowable and what is not. I'm "asymptomatic" so something that has 6 parts per million gluten will have no effect one me, or at least I've been told it will take slightly more than that to damage my villi. But people with more severe symptoms, 6 parts per million could make them very sick for days. There are also many brands out there that will always clearly list gluten on their labels such as:

Act II
Alexia
Aunt Nelly’s
Balance Oasis (Balance bars)
Ball Park
Baskin Robbins
Ben & Jerry
Betty Crocker
Blue Bunny
Breyers
Campbells
Cascadian Farms
Celestial Seasonings
Con Agra
Country Crock
Crunch & Munch
Edy’s
Egg Beater’s
Fiddle Faddle
Fleichman’s
General Mills
Good Humor
Green Giant
Gulden’s
Haagen Daz
Healthy Choice
Hebrew National
Hellman’s
Hillshire Farms
Hormel
Hunt’s
Jiffy
Jiffy Pop
Jimmy Dean
Knorr
Kozy Shack
Kraft
La Choy
Libby’s
Lipton
Manwich
Marie Callender’s
Martha White
McCormick
Nabisco
Nestle
Old El Paso
Ortega
Orville Redenbacher
Pam
Parkay
Peter Pan
Pillsbury
Poppycock
Popsicle
Post
Progresso
Ranch Style
Reddi Whip
Ro*tel
Rosarita
Russell Stover
Sara Lee
Seneca Foods
Slim Jim
Stokely’s
Sunny Delight
Swiss Miss
T Marzetti
Tyson
Unilever
Van Camp’s
Wesson
Wishbone
Yoplait
Zatarain’s

http://www.glutenfreeislife.com/?p=46

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MZZCHIEF's Photo MZZCHIEF Posts: 9,041
3/18/13 10:20 A

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"Naturally Gluten Free"... the weasel word there is "naturally".

What that means is that all the ingredients in the mix don't contain gluten in their "natural" state.

Cross-contamination once they've been harvested and processed... that's another story.

I've found I have problems occasionally with corn products.
Possibly because most of the corn grown here is GMO, with the exception of blue corn.
Monsanto hasn't gotten its claws into that type.... yet.

: )
Mzzchief



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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,509
3/18/13 1:32 A

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Oh yes this is a dozy to find a great food that must become a not so great avoided thing in the future. I must skirt around all things g-f corn soy and other popular cellulose fillers. The fancy bandwagon of popular phrases on a label can sure mislead the label reader. The original ingredient is g-f but after processing the packaged finished item is trouble.

My issue (now that I have learned to avoid my entire no-no’s without cheating), is herbs and spices. The label is read and I assumed clean but when is ‘the only thing’ in the dried whatever jar is just that thing? Well that fine print is still legal when a speck of something else is in there too. I avoid most of the Whole Foods Market house brand products 365 because they are often processed on the machines that one of my many no-no’s was recently processed or listed as shared equipment. Is Watkins clean and free of other irritants? I know for my own self monitoring I avoid Schilling brand things. A product can have less than 6-10-parts per million and I still react in a negative way.

The elimination diet for allergy/intolerance self research is a major key tool in my beloved success story, now that I have learned to know what symptoms and swellings and pains to watch for the various no-no’s when I respond poorly to their affects. The item gets highlighted into my elimination diet challenges next to explore and noted to prevent future oops uses.

Cindytw- Thank you! I am so sensitive! You are so right about additional food stuffs that MAY cause pain, gut rot, and sleepless nights. I must avoid citric acid; it causes elevated body temperatures even a low grade fever in me. I avoid all the fruits and vegetables high in citric acid and commercially dehydrated foods as a rule. (I know this is such a serious nutritional loss!!!) I also avoid sulfur content of preservatives and organic natural levels of fresh foods of protein starch and produce. This is noted on my chart to avoid sulphonamides (sulfur antibiotics are poison to me).The innocent organic veggie can wreak havoc as much as 2-4 days after consuming something. This is why a journal of items eaten and feelings during each day do help pin point hidden monsters. Most nutritional charts do not list either of these constituents of sulfur content or citric acid levels within a natural food. But they do get listed on my medical charts for doctor references.

It is like an item label that may say… sugar free… but loaded with high fructose corn syrup or the ever sneaky grape juice! I need to avoid all three!!!


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;
DJ4HEALTH's Photo DJ4HEALTH Posts: 39,288
3/17/13 11:18 P

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Always read labels and also make sure that you write down all the different names that they call wheat.

Dorothy





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3/17/13 10:52 P

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Thanks to both of you! I am quite stunned that these terms aren't regulated. How can they get away with that? That just seems so wrong to me. It's so confusing because I am definitely under the impression that modified food starch is bad because it contains a mix of starches and can include flour. In other words there can be no guarantee that flour isn't somehow mixed up in it. Maybe it's the way it's processed that could be the problem. All the books I have read and the info that the dietician gave me say modified food starch is to be avoided. Couldn't have been anything else, because it was just steamed broccoli and baked potato. I also have my own strainers, pots, pans and cookie sheets.

It's frustrating because sometimes I feel like there's more information on the internet than what the dieticians can tell you. Some books will scare you to death with all that can happen to you. I guess you just don't know unless you eat it and it makes you sick. But obviously I would like to avoid that.

I would really appreciate hearing from anyone with more thoughts on modified food starch and what they have been told or have learned about it.



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SHERYLINIOWA's Photo SHERYLINIOWA Posts: 21
3/17/13 10:11 P

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While technically these terms are not regulated, theoretically means that the ingredients are naturally gluten free but that the product has not been tested and they aren't claiming the ingredients weren't in contact with gluten at some point during processing. Most likely if there is gluten, it is a very small amount, but sometimes that is all that it takes.

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CINDYTW Posts: 5,783
3/17/13 10:06 P

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In the US Modified Food Starch is usually corn...but it is not 100% of the time. You could be reacting to something else in the meal as well. Many times us GF folks have multiple sensitivities. emoticon

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3/17/13 9:57 P

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I was super excited to see a line of sauces from Williams Sonoma from their new wellness line. I bought 1 jar of a cremini mushroom - red wine braising sauce and braised some short ribs in it. It tasted so great. However, fast forward to 2 a.m. and guess what? Sick as a dog!! We had steamed broccoli and some risotto and I cooked everything myself. So I pulled the jar out of the recycling and read it again. While it does say naturally gluten free - whatever that means - it contains modified food starch which of course is a big no no.

It doesn't seem that they should be able to get away with that. Modified food starch is in so much of our food. You have to ask every where you go what kind of mayo they use in case you want a side of slaw or potato salad since you probably can't have the fries unless it's a dedicated french fry fryer. It's in practically all the salad dressings.

I am so aggravated by the whole thing. Does anyone know what "naturally gluten free" means and how it's different from plain old gluten free? And have any of you eaten anything labeled gluten free only to be sick after you eat it? I always read labels. ALWAYS. Why I didn't do that this time, I can't say. I guess I just figured since it was from an expensive store and GF is becoming more common, it would be okay. And since it said gluten free on the label, I just figured..... Mom always said I had to learn everything the hard way!

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