Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Merry Christmas! Gluten Free Since 12/1 Feel Awesome! But.......help!

Newbyliz

Recommended Posts

Newbyliz Rookie
Newbyliz
Posted

I had my second endoscopy on the first day of dec. and decided I would go gluten free regardless of what was seen. I have been through a year and a half of tests and found out that I am in the high risk genetic group 2 strands of the HLA-DQ2 plus lots of inflammation throughout digestive tract and vitamin b12 and d deficiencies. I can not express how much better I feel. It's so strange to notice the little things that you had forgotten were normal, like loud stomach gurgling and cramps, bloating, 8-12 loose stools a day which have gone down to 1-2 firm stools a day and the bloating and stomach rumbling are so much better since I went gluten free. I still have had a few issues since I started gluten free but nothing compared to before. I have made it through the holidays and learned in such a short time how to cook/bake things that are actually really good and even better to me since I feel so much better. But tonight, Christmas, I have had a little bit of stomach upset, gas and gurgling and the only thing I can contribute this to is the green bean casserole that was made with campbell's cream of mushroom soup. Does anyone know if this contains gluten? I have purchased the progresso brand which says it gluten free and thought maybe the campbell's was the same but am not sure. MERRY CHRISTMAS AND THANK YOU FOR ANY RESPONSES!!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Jestgar Rising Star
Jestgar
Posted

I'm pretty sure Campbell's has boatloads of gluten...

WATER, MUSHROOMS, WHEAT FLOUR, VEGETABLE OIL (CORN, COTTONSEED, CANOLA AND/OR PARTIALLY HYDROGENATED SOYBEAN), CREAM, SALT, CORNSTARCH, MODIFIED FOOD STARCH, DRIED WHEY, SOY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, DRIED DAIRY BLEND (WHEY, CALCIUM CASEINATE), SPICE EXTRACT, YEAST EXTRACT, DEHYDRATED GARLIC.

koolkat222 Newbie
koolkat222
Posted

I'm pretty sure most (if not all) of Campbell's Soups have gluten. Always, always, always read labels- even if you've used the product before.

mbrookes Community Regular
mbrookes
Posted

Camobell's mushroom soup is poison, butr it is in so many recipes.

Go to your bookstore or library and get Robert St John's book "How to Survive in a Southern Kitchen Without a Can of Mushroom Soup" In the book there is a recipe for Mushroom bechamel sauce that can be used in place of the soup. Just use gluten free flour when you make it. Freeze it in can sized portions. When a recipe calls for mushroom soup, pull out your frozen sauce. It is much better tasting than canned soup, plus it is safe.

gaingus Rookie
gaingus
Posted

I use Health Valley Organic Cream of Mushroom soup. It is more wattery than Campbells Cream of Mushroom, but it tastes fine. Another ingredient you need to look at is the Durkee French Fried Onions that are full of Gluten too. We replaced them with Funyuns and it actually worked.

Open Original Shared Link

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,984
    • Most Online (within 30 mins)
      7,748
    henrygreen
    Newest Member
    henrygreen
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By trents · Posted

      Okay, it does make sense to continue the gluten challenge as long as you are already in the middle of it. But what will change if you rule it out? I mean, you have concluded that whatever label you want to give the condition, many of your symptoms improved when you went gluten free. Am I correct in that? According to how I understand your posting, the only symptom that hasn't responded to gluten free eating is the bone demineralization. Did I misunderstand? And if you do test positive, what will you do different than you are doing now? You have already been doing for years the main thing you should be doing and that is eating gluten free. Concerning how long you should stay on the gluten challenge, how many weeks are you into it already?
    • WildFlower1
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By WildFlower1 · Posted

      I mean that I will be re-taking the celiac blood test again while I am currently on the gluten challenge right now, but not sure how many weeks more to keep going, to ensure a false negative does not happen. Thank you.
    • WildFlower1
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By WildFlower1 · Posted

      Thank you for your help, I am currently in the middle of the gluten challenge. A bit over 6 weeks in. At 4 weeks I got the celiac blood tests and that is when they were negative. So to rule out the false negative, since I’m in the middle of the gluten challenge right now and will never do this again, I wanted to continue consuming gluten to the point to make sure the blood tests are not a false negative - which I did not receive a firm answer for how many weeks total.    My issue is, with these blood tests the doctors say “you are not celiac” and rule it out completely as a potential cause of my issues, when the symptoms scream of it. I want to rule out this 30 year mystery for my own health since I’m in the middle of it right now. Thank you!
    • trents
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By trents · Posted

      I am a male and had developed osteopenia by age 50 which is when I finally got dx with celiac disease. I am sure I had it for at least 13 years before that because it was then I developed idiopathic elevated liver enzymes. I now have a little scoliosis and pronounced kyphosis (upper spine curvature).  All of your symptoms scream of celiac disease, even if the testing you have had done does not. You may be an atypical celiac, meaning the disease is not manifesting itself in your gut but is attacking other body systems. There is such a thing as sero negative celiac disease. But you still have not given me a satisfactory answer to my question of why do you need a differential dx between celiac disease and NCGS when either one would call for complete abstinence from gluten, which you have already been practicing except for short periods when you were undergoing a gluten challenge. Why do you want to put a toxic substance into your body for weeks when, even if it did produce a positive test result for celiac disease, neither you or your doctors would do anything different? Regardless of what doctors are recommending to you, it is your body it is affecting not theirs and they don't seem to have given you any good justification for starting another gluten challenge. Where you live, are doctors kings or something?
    • WildFlower1
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By WildFlower1 · Posted

      Sorry to put it clearly, at 15, infertility started (tried to word it nicely) meaning menstruation stopped. Which is in correlation to celiac I mean. Thank you. 
×
×
  • Create New...