lobita

I bought some at Costco. It was vacuum packed and of course, real lump crab meat. It tasted fresh and was delicious! I can't remember the brand though. I'll ask hubby if he remembers.

Love Costco, so I'll look there. Thanks for the idea!

Does anyone have any suggestions about brands of ready-made crab meat to use? I know that many kinds of packaged imitation crab meat has wheat in it.

there are some good gluten free crakers at costco. they are healthy gathering brand and they are in a big box they say low sodium low cholestrol and gluten free on the box, they are multi grain and so yummy!

Mary's Gone Cracker...they're awesome and super cheap at Costco. I know they'll probably take them away soon (because they seem to do that to many products I like ).

I'm not sure how it is nationwide, but in my Costco in Chicago, they have rotisserie chicken that clearly says on the label "no gluten." I've eaten them many times, and I've never had a problem.

I was at TJ's today and felt like trying some. It's not on their gluten-free (or "No Gluten Ingredients") list, but they say that list is a sampling - not comprehensive. The only ingredients are ginger and sugar. They're made in Thailand, apparently.

Anyone eaten them before?

I've been eating these little by little over the last two weeks, and I haven't noticed any problems. But if you're worried, I'd give TJ's a call.

So sorry you're going through this! I got glutened this winter, and to make matters worse, I got the flu at the same time. I was sick for two months straight. But the real kicker was that I was going through a personally stressful time.

They've done recent studies on how stress can make allergic reactions worse (Open Original Shared Link), and I'm sure that that goes for gluten reactions as well.

If you've been really stressed out, take time out for yourself and do something fun.

Also, make sure you're getting enough Vitamin D. I know that I wasn't this winter, and when I started indoor tanning (on a whim), I quickly started to feel better...but the whole tanning thing is not something that I'm saying is good for everybody, it just worked for me.

Good luck!

I have had alopecia areata (spot balding), which is an autoimmune disease, since I was 17. I lost it all almost completely for about two years before I went gluten-free. Then I found out about celiac disease went on a gluten-free diet and after a period of healing, it almost all came back. I still struggle with the alopecia (I'm 30 now) even though I'm still on a gluten-free diet, but its effects are limited.

I realise its infuriating BUT you answered your own question.

It should be OK.... but they cannot guarantee it.....

You asked a direct question. They actually answered you honestly.

If you asked the same question of a food company they can use the fuzzy law to mislead you legally. If you ask "Does it contain ANY gluten" that is not the same question as asking "Is it gluten free" because they can use the vague definitions (or not) or gluten-free ...

Alcohol is a 'restricted drug' ... its under the remit of ATF and controls are much stricter than for food.

As a test try sneaking a small amount of food into the US. You get a warning, possibly a fine but no jail time.

Try doing the same with a restricted drug. Even alcohol or tobacco and you are more likely to get ail time tan smuggling in an orange.

Strange thing.... if you smuggled in some heroine for personal use your hurting yourself. Possibly kill someone driving or mug someone but essentially yourself. Smuggle in an orange and they have us believe the entire Florida crop will be killed.

They answered it as honestly as they are required to answer it. The ATF jurisdiction on alcohol is the reason why wine companies don't have to list the allergens (like fish or egg that has been used to fine it) that it contains on the label as do food companies now have to.

But you're right that if alcohol beverage companies don't have to disclose what they are doing, then they don't owe us anything...we just have to pay the price of possibly getting sick. That's the source of my frustration.

Here's info on some oak barrel production: http://www.thebarrelmill.com/Articles/OakBarrel.html

Pay attention to the second to last paragraph.

Well, Capt. Morgan got back to me, and I don't really like their response:

"Thank you for taking time to contact Captain Morgan. Your feedback is important to us.

In regards to your inquiry, please be advised that our non-flavored rums are considered gluten free, however our flavored malt beverages are not.

We value loyal consumers such as yourself and we appreciate your enthusiasm.

If there is anything else we could help you with now or in the future, please do not hesitate to contact us.

Once again, thank you for contacting Captain Morgan.

Sincerely,

Robert A.

Captain Morgan Consumer Representative"

Why do they have to say "considered" gluten-free? The more I read about how they make the stuff, the more I don't like it. I know they use a "mash" that may or may not contain gluten, but if they distill it afterwards, it should be okay. But then they still put into oak barrels to age it, and lots of places say those barrels are coated in wheat paste, which could leave enough residue to make us sick. Grr, why do alcohol companies - in particular - have to be so difficult in disclosing their practices?

Does anyone else have any problem with the Spiced Rum? I'm trying to get recent confirmation with them (something else other than postings from 2006), but I haven't had any luck.

I've recently had some outbreaks of DH and I'm wondering if this is the cause.

I agree. So many times I've been in the store and had to go with a higher price item becaue I'm scared of the cheaper house brand (except when I'm in a Walmart Supercenter...God bless Great Value products).

But even though I might be spending more for some groceries, I usually come back to the same conclusion, that spending a little more now has saved me, probably, thousands or more in medical bills.

Also, I'm saving a LOT by not being able to eat out. Fatty fast foods were always a vice of mine growing up, but for almost 10 years, I've been forced to abstain from them, and that's saved a lot of cash.

I usually react rather quickly--within 30-60 minutes or so. However, the blisters form one by one over a period of days after I've accidentally ingested gluten. By any chance, do you take thyroid meds? If so, they contain iodine, and even the smallest ecposure to gluten will cause DH to recur.

I don't take thyroid meds, but I think I identified what happened...I drank some Rice Dream last Fri. and Sat. and the topic of that having barley traces in it just came up in the forum (coincidentally, since I've never had the stuff before). So I think that did it, but the DH troubles continued into yesterday, so I didn't know if it was something else too.

Completely second that!

We had a gluten-free BBQ over 4th of July, and she accomodated our order of gluten-free hot dog and hamburger buns. It made it so special!

I'm trying to figure out how long it takes for a possible gluten-ingestion to turn into a DH outbreak. Does anyone have a specific time they know of when they react to gluten through DH?

I've been having trouble with my DH spot (on my fingers and palms), and I don't know what's causing it. I cut out iodine salt last year, which (I think) made the outbreaks go away for several months. But it's back now.

I got a bunch of labs back yesterday and my Vitamin D is low so my PCP has started me on 50,000iu once a week for 12 weeks then re-check.

I meet with a hematologist on Thursday for an IV Iron therapy plan and maybe B12 shots too.

Am I alone? Anyone been though this and seen huge improvements? I just want to not feel tired 24/7.

I haven't been tested for low Vitamin D, but this past winter I was sick for almost two months (really tired, I generally didn't feel good and was losing hair), and I thought some kind of light exposure might perk me up (I live in Chicago). So I started indoor tanning, and right away I noticed a difference. My health grew stronger, and sixth months later, I still tan every week and feel great (and people say I look good too, heh). Of course, one has to consider the possibility of skin cancer, which is always a health consequence of indoor tanning.

I know that sounds really weird, but it worked for me. And I'm not saying it'll help everybody, but just sharing my experience.

Oh and I wanted to comment on the gluten free labeling with the Great Value brand. Sometimes, even though something's ingredients are gluten free, they won't write "gluten free" on the label if it's been processed in a facility that also processes wheat. I suppose that's a good thing, but I have come to overlook that since my own kitchen processes wheat on a daily basis So when I don't see that "gluten free" on the label, it makes me second guess myself on the label reading. Anyone else have this issue?

I totally have that trouble. I, too, think it's probably a good thing that they warn us about any ounce of cc possibility, but how much do we take that chance anyway on products that don't have the cc warning on their label? In a way the label confirms what we know we don't know.

But speaking as someone who was once a very harsh Wal-Mart critic, I just love them to pieces for doing this. I LOVE being able to eat the GV cheese dip with salsa. I'm a total Wal-Mart fan now. I can spend hours going up and down their aisles looking for more GV gluten-free labeled products and totally enjoy myself.

I'm going on vacation to Wis. and I'm planning on taking a tour of Sprecher Brewing Company, located near Milwaukee. They make two gluten-free beers, plus all their "gourmet" sodas are gluten-free.

Hi there, I'm late with this as well, but wanted to chime in on the wonderful things happening with gluten-free menus in Chicago-area restaurants.

Of course, there's your PF Changs and Wildfire, both have separate menus. Chipotle is downtown, but make sure you have the people making your burrito bowl put on fresh gloves.

Also, the Flat Top Grill is in a bunch of locations in the Chicagoland area, they do gluten-free, as does the Adobo Grill (but it's hard for me to eat there since they use some sauces made with peanuts and avocados, both I'm allergic to). Another is Uno Pizzeria, but for some ridiculous reason their downtown restaurants don't do gluten-free, but the ones in the suburbs do!?!

There are a bunch of special little restaurants that cater to the Celiac community: Da Luciano's in River Grove, Graziano's in Niles (haven't been there yet, but am told they have a gluten-free menu), also there's Rose's Gluten-Free Bakery in Evanston that is just WONDERFUL. EVERY SINGLE THING in there is gluten-free (although I still have to be careful because of my nut allergies).

The newest big find for me is gluten-free pizza at Marcello's Father and Son, and a bar called Quenchers serves TWO kinds of gluten-free beers.

For the first time since going gluten-free almost 10 years ago, I'm really excited by the restaurant scene in Chicago. We've come a LONG way.