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Grits

skinnyminny

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skinnyminny Enthusiast
skinnyminny
Posted

I have been eating Grits made by quaker fruquently and thanks to this board realized they are really bad about cross contaminating, does anyone have an alternative, I am low in iron and they had a good source of nutrition plus I loved them! if anyone has any suggestions please let me know!

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par18 Apprentice
par18
Posted

I ate a lot of grits when I started gluten-free diet 11 months ago. The brand I had was Quaker Quick Grits. I did not have a problem then and as matter of fact I had some this morning for the first time in a couple of months. Once again everything seems ok. I don't know if I'm not very sensitive but I definitely have celiac disease. I would say they were fine.

Tom

Becky6 Enthusiast
Becky6
Posted

My daughter and I have been eating arrow head mills grits with no problems. They say gluten-free on the box. They are pretty good too!

Lisa Mentor
Lisa
Posted

Stoned ground grits are truely the best in the world.

skinnyminny Enthusiast
skinnyminny
Posted
  • Author

Thanks I have also been eating Quaker grits someone said there is a cross contamination issue, and that they have become very sick.. I have not had trouble yet either. where do you get the Arrow head mills?

What brand stone ground grits?

Guest cassidy
Guest cassidy
Posted

I eat quaker grits and the wal-mart brand without any problems. I didn't realize there was a cross-contamination issue with Quaker.

elonwy Enthusiast
elonwy
Posted

I don't trust Quaker products in the US. They have stated on multuple occasions that there is a cross contamination risk with everything they make and that nothing is made on dedicated lines. Thats enough for me to steer clear. I buy arrowhead Mills, which I get at Whole Foods. Its not instant, but as a breakfast its not that hard to make.

Elonwy

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kabowman Explorer
kabowman
Posted

What exactly are grits made from? I miss them - grew up with them in Florida.

jerseyangel Proficient
jerseyangel
Posted

Grits are made of corn.

elonwy Enthusiast
elonwy
Posted

Grits is basically ground up corn thats not small enough to be corn meal. I used to like the white grits, the ones served in restaurants, but I've discovered Arrowhead mills Yellow grits and I like it much better. The yellow ones use the whole corn kernel, so have more nutritional value too.

Elonwy

kabowman Explorer
kabowman
Posted

Rats - can't have corn. That is the reason I have been afraid to try (and I'm the only one in my current family that likes them).

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  • Posts

    • kpf
      ttg iga high (646 mg/dl) other results are normal

      By kpf · Posted

      I think you may be correct. The way the results are printed makes it appear as though it’s the ttg iga but I think you’re right—the 646 is total iga. So this would be indicative of another issue (another autoimmune condition, infection, cancer, etc.) and my doctor would need to do further testing. Thank you for saying this! 
    • RMJ
      ttg iga high (646 mg/dl) other results are normal

      By RMJ · Posted

      Are you sure that is the TTG IgA? Based on the units (mg/dL) and having an upper limit to the normal range, it looks like a total IgA result. 
    • kpf
      Vegetarians and vegans with celiac disease

      By kpf · Posted

      I am wondering if there are any vegetarians or vegans on this forum. I’ve been vegan for 15+ years and am just finding out I likely have celiac disease (blood panel done, need biopsy). My favorite foods—outside of vegetables, fruits, nuts, seeds—I will likely have to give up. Anyone else? 
    • trents
      Fiber Supplement

      By trents · Posted

      Welcome to the forum, @Trish G! "Gluten free" does not necessarily equate to "no gluten". According to FDA standards it actually means that a food product contains no more than 20ppm of gluten. This is safe for most celiacs but would not be for those who are on the more sensitive end of the spectrum. So, it would depend on the individual celiac and their level of sensitivity to minor amounts of gluten. That's the long and nuanced answer. The short answer is that it is a product derived from wheat and so you can be certain it will contain some residual amounts of gluten. No gluten removal process is 100% effective. So, to be absolutely certain, stay away from it. Have you tried chia seeds? Very high in fiber and quickly turns into a gel when added to water. Make sure you get seeds that are gluten free if you decide to try it.
    • Trish G
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