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

Sugar

Felidae

Recommended Posts

Felidae Enthusiast
Felidae
Posted

I have only been gluten-free for three months and I am still getting sick sometimes. I've switched all of my spices to the McCormick green label (in Canada). Do I have to buy special salt and sugar. I have been using sea salt and unrefined cane sugar, but do I really have too? There seems to be a lot more info. for U.S. products than for Canadian ones and I'm having a tough time with many products.

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

I don't know of any salts or sugar with gluten in the U.S.

richard

celiac3270 Collaborator
celiac3270
Posted

Hey, Richard, where have you been? I haven't seen you in months! (on either board)

lovegrov Collaborator
lovegrov
Posted

Hi celiac3270,

I've been around but not as much since January. Life is still far from "normal" for us.

(We also just got back from a short vacation to Philly).

Thanks for asking. Good that you're back after the computer problems.

richard

nettiebeads Apprentice
nettiebeads
Posted
I have only been gluten-free for three months and I am still getting sick sometimes.  I've switched all of my spices to the McCormick green label (in Canada).  Do I have to buy special salt and sugar.  I have been using sea salt and unrefined cane sugar, but do I really have too?  There seems to be a lot more info. for U.S. products than for Canadian ones and I'm having a tough time with many products.

<{POST_SNAPBACK}>

No, you can use regular salt and sugar, which saves on money. Are you doing your own food prep? Is there anyone else in the house with you? After nine years of celiac disease, I joined this forum and found out I may have been glutenating myself with my two decades old and pre-celiac disease wooden spoons. Those have since been thrown out. I'm hyper vigilent now and am feeling better than ever. I wash hands way more often than I used too and put everything I'm peparing on a paper towel or plate or something. We're renting and the kitchen counter looks like it has had three or four decades of people preparing food directly on it. Probably lots of those d**n gluten proteins in all of the surface cuts. My husband is very aware of cross contamination; I used to have four kids in the house and looking back on it I was probably being cross contaminated nearly every day. Just keep working at it, it will get better.

celiac3270 Collaborator
celiac3270
Posted

Sorry... :( I thought maybe that had something to do with it...I can only imagine how long it takes to get past the initial shock/grief of that. :unsure:

Felidae Enthusiast
Felidae
Posted
  • Author

Yes my husband eats gluten foods like bread and cereal. But all the cooked meals are gluten-free. I never thought about the wooden spoons being contaminated. Thanks for your help.

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

Celiac.com Sponsor (A8-M):


bluelotus Contributor
bluelotus
Posted
I have only been gluten-free for three months and I am still getting sick sometimes.  I've switched all of my spices to the McCormick green label (in Canada).  Do I have to buy special salt and sugar.  I have been using sea salt and unrefined cane sugar, but do I really have too?  There seems to be a lot more info. for U.S. products than for Canadian ones and I'm having a tough time with many products.

<{POST_SNAPBACK}>

Do you have Domino sugar in Canada? I emailed them in April 2005 for my own interest, wondering if they used gluten in their caramel coloring. They said that their coloring is gluten and corn free, they only use corn starch (which is safe) in their powedered sugar, and all of their sugars are gluten-free. Hope this helps!

Felidae Enthusiast
Felidae
Posted
  • Author

No I have never seen Domino's sugar here. So just to be safe I e-mailed the company that I would normally use. I keep reading conflicting info. on sugar and spices. I guess my safest option is contacting the companies.

Archived

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

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


  • Member Statistics

    • Total Members
      128,270
    • Most Online (within 30 mins)
      7,748
    Gayle E
    Newest Member
    Gayle E
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Peggy M
      Does Kroger Offer Affordable Gluten-Free Options?

      By Peggy M · Posted

      Kroeger has quite a few Gluten free items.  Right now they are redoing my Kroeger store and are adding everything into the regular sections.  Since this was done some new ones have been added.  Publix and Ingles also have great selections. I actually shop Walmart and Food City to since prices on some items vary from store to store.
    • Scott Adams
      Neurologic symptoms - Muscle Twitching and Hand Tremors

      By Scott Adams · Posted

      Sorry but I don't have specific recommendations for doctors, however, starting out with good multivitamins/minerals would make sense. You may want to get your doctor to screen you for where you different levels are now to help identify any that are low, but since you're newly diagnosed within the past year, supplementation is usually essential for most celiacs.
    • trents
      Test uncertainty

      By trents · Posted

      Yes, I can imagine. My celiac journey started with a rejection of a blood donation by the Red Cross when I was 37 because of elevated liver enzymes. I wasn't a drinker and my family doctor checked me for hepatitis and I was not overweight. No answers. I thought no more about it until six years later when I landed a job in a healthcare setting where I got annual CMP screenings as part of my benefits. The liver enzymes were continually elevated and creeping up every year, though they were never super high. My primary care doc had no clue. I got really worried as your liver is pretty important. I finally made an appointment with a GI doc myself and the first thing he did was test me for celiac disease. I was positive. That was in about 1996. After going on a gluten-free diet for three months the liver enzymes were back in normal range. Another lab that had gotten out of whack that has not returned to normal is albumin/total protein which are always a little on the low side. I don't know what that's about, if it's related to the liver or something else like leaky gut syndrome. But my doctors don't seem to be worried about it. One thing to realize is that celiac disease can onset at any stage of life. There is a genetic component but there is also an epigenetic component. That is, the genetic component is not deterministic. It only provides the potential. There needs also to be some health or environmental stressor to activate the latent gene potential. About 40% of the population have the genetic potential to develop celiac disease but only about 1% actually do.
    • cristiana
      Does this definitely suggest Coeliac Disease?

      By cristiana · Posted

      Hello @Heather Hill You are most welcome.  As a longstanding member and now mod of the forum, I am ashamed to say I find numbers and figures very confusing, so I rarely stray into the realms of explaining markers. (I've self-diagnosed myself with dyscalculia!)  So I will leave that to @Scott Adams or another person. However as a British person myself I quite understand that the process with the NHS can take rather a long time.  But just as you made a concerted effort to eat gluten before your blood test, I'd advise doing the same with eating gluten before a biopsy, in order to show if you are reacting to gluten.  It might be worth contacting the hospital or your GPs secretary to find out if they know what the current waiting time is. Here is a page from Coeliac UK about the current NHS recommendations. https://www.coeliac.org.uk/information-and-support/coeliac-disease/getting-diagnosed/blood-tests-and-biospy/#:~:text=If you remove or reduce,least six weeks before testing. Cristiana  
    • MI-Hoosier
      Test uncertainty

      By MI-Hoosier · Posted

      Thanks again. My mom was diagnosed over 50 years ago with celiac so grew up watching her deal with the challenges of food. I have been tested a few times prior due to this but these results have me a bit stunned. I have a liver disease that has advanced rapidly with no symptoms and an allergy that could be a contributing factor that had no symptoms. I guess I’ll call it lucky my Dr ordered a rescreen of a liver ultrasound from 5 years ago that triggered this or I would likely have tripped into cirrhosis. It’s all pretty jarring.
×
×
  • Create New...