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Question On Specific Packaged Items

Guest little smokey

By Guest little smokey
in Coping with Celiac Disease

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Guest little smokey
Guest little smokey
Posted

I'm new and have been reading in awe at the amazing amount of helpful information here. I've got a couple of questions I wonder if you could help with. I was diagnosed with celiac disease in March '04 and am still having issues with gluten. To give some background on my current issue... I host a mentoring-type cooking class weekly in my home for young moms. 5 leaders take turns demo-ing for the girls. This week we cooked a roast beef dinner. I read the ingredients on Lipton's Onion Soup Mix, Kraft marshmallows (for dessert) and Hy's Seasoning Salt and they were okay. Symptoms started showing that evening...and the next day I had clearly been glutenized! Argh.

Also, my symptoms are changing. Is that common? And I seem so much more sensitive to flour in the air (when my friends' demo breadmaking) which I'm seriously considering outlawing in my kitchen!

The one great thing I have found is to give my gut a good rest afterward. 2 days of fruit and veggies, 3 day fast, 2 more days of fruit and veggies and the symptoms are gone. But it's really hard to stay at a healthy weight if I'm "cleansing" once every 3 months.

Please...share your wisdom!!

little smokey

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Guest KG in FL
Guest KG in FL
Posted
I'm new and have been reading in awe at the amazing amount of helpful information here. I've got a couple of questions I wonder if you could help with. I was diagnosed with celiac disease in March '04 and am still having issues with gluten. To give some background on my current issue... I host a mentoring-type cooking class weekly in my home for young moms. 5 leaders take turns demo-ing for the girls. This week we cooked a roast beef dinner. I read the ingredients on Lipton's Onion Soup Mix, Kraft marshmallows (for dessert) and Hy's Seasoning Salt and they were okay. Symptoms started showing that evening...and the next day I had clearly been glutenized! Argh.

Also, my symptoms are changing. Is that common? And I seem so much more sensitive to flour in the air (when my friends' demo breadmaking) which I'm seriously considering outlawing in my kitchen!

The one great thing I have found is to give my gut a good rest afterward. 2 days of fruit and veggies, 3 day fast, 2 more days of fruit and veggies and the symptoms are gone. But it's really hard to stay at a healthy weight if I'm "cleansing" once every 3 months.

Please...share your wisdom!!

little smokey

Don't know what type roast beef you were cooking but I am really getting concerned myself over the injected ingredients they put into chickens and turkeys. Some say "broth" was injected to tenderize and make it juicy and I know some broths have gluten in them and maybe a carmel coloring. For Thanksgiving I paid a ridiculous amount (but worth it) for a naturel turkey with no added "juices". I know a lot of deli meats are not gluten free (Boar's Head is). Could the meat have been "tenderized" or injected? I doubt it but I would never have thought chickens and turkeys were either.

Some of the pre-frozen beef I belive is "tenderized" and injected. Any info out there? Chicken is the meat I see most injected and I am most suspicious about. But I don't know much about it and keep eating chicken. I buy the "safest" kind I can find, but what about at resturants? Who knows if it's been injected.

Don't know that this was your problem but our foods do have "extra's" added to them when we would never think it.

wowzer Community Regular
wowzer
Posted

I'm wondering if maybe the flour in the air got to you. I'm sure breathing it in could maybe be kind of like eating it. You'll have to start having them do gluten free bread. That is really great that you mentor young girls in cooking. Sounds like you should ban gluten from your kitchen. I wish you luck.

kbtoyssni Contributor
kbtoyssni
Posted

Oh gosh, I would absolutely outlaw wheat flour in your kitchen! That stuff flies all over and is impossible to clean up. I find gluten-free flour all over my kitchen for days after cooking. Maybe you could use the cooking classroom at a local school for days when you need to demo wheat-based foods.

janjal Newbie
janjal
Posted

Hey, the onion soup mix has gluten in it. I have checked it out because I have a before celiac's recipe that includes the dry onion soup mix. I have been trying to find a substitute for it and have yet to.

zkat Apprentice
zkat
Posted
Hey, the onion soup mix has gluten in it. I have checked it out because I have a before celiac's recipe that includes the dry onion soup mix. I have been trying to find a substitute for it and have yet to.

I believe Campbell's onion soup is gluten free. I don't have a box to check at the house, but am pretty sure it is the only one I could find gluten-free

janjal Newbie
janjal
Posted

I E-mailed Campbell soup a month back, and the onion soup does have gluten in it. They sent me a list of gluten free items and the onion soup was not on it.

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zkat Apprentice
zkat
Posted
I E-mailed Campbell soup a month back, and the onion soup does have gluten in it. They sent me a list of gluten free items and the onion soup was not on it.

Now I have to remember which one it was, because there was one that I found. HMMM, it will bug me now.

gfgypsyqueen Enthusiast
gfgypsyqueen
Posted

I don't know about the rest of you, but I get leary buying any fresh meat at my local grocery store (Publix). They have signs up about all of the meats, seafood, and deli meat may have come into conatct with the top 8 allergens are listed. I have talked to the managers I a feel confident about the safety of their food handling practices and that the sign is a legalese statement. But it does make you wonder. BTW Tysons frozen chicken breast contain chicken broth that is literally chicken and water boiled. I never get sick and love the convenience.

Years ago I bought onion soup mix (like lipton's style) that was gluten-free and found in the health food section of the store. I think it was from Hain's but I just can't remember the brand name.

As for the cooking classes, I think it is a great idea. Great job! I woudl move the gluten classes to soemone elses kitchen if at all possible. I imagine you include info on safe food handling and avoiding cross contamination. Any chance you also talk to the young girls/young moms about signs of food allergies in kids? It is one of those topics that I wish had been mentioned in the "What to expect..." books and all of the other baby books. I would have made sure I had Benadryl in the house - just in case. We had no known food allergies before my daughter went into anaphylactic shock over some cookies. That was our intro into peanut/tree nut allergies. And that episode was followed by my celiacs diagnosis.

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