lucky97

Are there any safe vodkas of the more common varieties? I've been OK with Tito's, which I've tried very infrequently since it's labeled gluten free, but never tried any of the other ones. If they are clear are they ok?

I suppose whiskey is out just on the coloring alone.

I tried it last year, we had it delivered for a few months. Then the flavors really became very I don't know vitaminy tasting. Yuck....

We did like the chews in the car for hiking, but that's when my teenage daughter didn't/wouldn't eat nuts. Now that she does, finding energy bars or things for her/us.

TO REPHRASE THE QUESTION...is the FRS energy drink gluten free?

Simple yes or no?

Hello all,

I do quite a bit of searching on this site and try to look for recent threads relating to whatever I'm looking for, not old outdated threads (and some threads here are quite old indeed). I really do check all my food and drink carefully now; I was diagnosed Celiac about six months ago after my liver became very angry with gluten and rewarded me with jaundice and a week in the hospital. Better now, back to normal.

Is there a 2011 list of "safer" alcoholic beverages? With the taste of a real beer fading into memory (no offense Redbridge--which sucks) and having friends who want to go out I'd like to not continue resorting to carrying a small flask of Tito's Handmade Vodka and pouring a little into a Coke in the bathroom but that's where it's at. At these summer places nobody knows what the hell a hard cider is and forget a gluten free beer--that's all from another planet to these folks. You ask them if they have a potato vodka and the question is lost.

Soooo...what are the safer alcoholic drinks? I say "safer" because I know we all react in different ways.

And what about mixers? I know Coke/Pepsi are usually ok...but what about Ginger Ale and Club Soda? That might be a dumb question but after a bout with the runs I now feel entitled to ask.

Any list should probably point out Hornsby's Hard Cider as NOT safe, as I've read a recent thread about that here. Is it the coloring and because it's the cheapest cider I could find? Gosh darn, if I gotta even be wary of hard ciders....jeez.

So if anyone can point us to a RECENT thread of safer bar drinks I may have missed, or put their experienced opinions down here that would be great. It's a great site, usually my first search option.

Thanks!

I'll start it off:

Hard ciders I've known (without regret):

Strongbow

Woodchuck

Crispin

These are the only ones I'll drink WHEN I can find them at a bar which is almost never.

Hard cider bad for celiacs I'm told:

Hornsbys (as of summer 2011)

Hi,

I have two questions...does anyone know if Aldi's "Parkview" Hardwood Smoked Polska Kielbasa is gluten free? It says "no msg/no fillers and no artificial flavors or colors. It does list "natural flavors" in the ingredients. It has been listed here as gluten free several years ago, but I gave up trying to find the manufacturer of this item their customer service number. It is cheaper than the Giant Eagle gluten free polish kielbasa.

Also, Aldi's fresh meats and such often list "enhanced with up to 12% solution" on the product. Are those safe for Celiacs or not? I always envisioned the solution to be some kind of broth that may contain gluten, I dunno.

Information or opinions? Thanks in advance!

Hello all,

This one will take some explaining, it's a bit unpleasant but so has this whole ordeal, so let's get to it...feel free to chime in.

Apparently one way to tell if you've been "glutened" is the big "D." I've read this countless times already on this forum in the past couple months since my own diagnosis in November 2010 at age 45...largely an asymptomatic case (except when the jaundice from the undiagnosed condition set in which set off all types of alarms).

Correct me if I'm wrong but MOST of this new diet does not inspire, forgive me, real tight, compact "movements." Brown rice, potatoes, Larabars...I gets lots of loose stuff from these foods. I've been careful to first eliminate obvious sources of gluten, then the secondary, and now the hidden stuff, and still get "D" or so it seems from this diet.

What do you folks say??? I'm truly perplexed by this experience I have on a regular occasion, and attribute it not being "glutened" but the nature of the whole foods. Distinctions, please?

Thanks in advance for sharing on this touchy subject, please believe me I would not have posted if I could figure it out myself by what I've read.

Yes, broth must say gluten free, anything processed with additives (like popcorn with flavoring) is basically off my list now.

I was going to drink a diet Sunkist today...until I read the ingredients and "modified food starch" was listed.

Reading, reading, reading...every time I pick something up I gotta read the ingredients!

Being a "newbie" myself, I've had similar questions.

I think the top priority is, once one eliminates the obvious sources of gluten, is the hidden gluten and that takes practice. However nobody is perfect and mistakes will be made...I don't think I've made any myself yet but remaining really committed to staying gluten free will keep one on the healing path. It's not like dieting and "cheating" once in awhile is okay, because the health depends on it.

How long does it take for the intestines to heal up? I don't know but the doctor said they would. I think "damage" comes back when regular sources of gluten come back, not a food choice mistake that happens once or twice a year. BUT that once or twice a year is not a "cheat" mistake, more like "Oh, that was Hunt's ketchup and not Heinz" type of thing I would think. Just my opinion.

Well just FYI Diet Sunkist does list "modified food starch" in the ingredients, and I know I'm supposed to not have any modified food starch as it contains gluten.

But doesn't Cocoa Pebbles contain "caramel color?" I just read it on their website ten minutes ago and thought that was a no-no for celiacs.

I haven't seen this...are you saying the Pebbles boxes now say "gluten free" like the Chex boxes do?

I sure would like to add Cocoa Pebbles to my gluten free arsenal if I could...would like to use them for baking, too.

I've been trying to get some opinions on Zeer...you know, the website that charges five bucks a month to tell you if something is gluten free (which I thought was kinda crappy at first).

I came across this and thought I would share it here. Just FYI.

Open Original Shared Link

Right but it's a pay site, like five bucks a month. Perhaps the question is

1. Does anybody have a subscription to it and like it?

2. Is it accurate?

3. Is the information worth five bucks a month? I don't know, I kind of thought that was kinda crappy to charge people for information that helps them not get sick

or worse. Just my first impression, though.

No the salad ingredients I listed at the top of this thread were not giving me problems, what I was saying was I've read some things that stated some brands of balsamic vinegar are NOT ok...and that some brands of canned tuna are NOT ok and I was looking for opinions on that or maybe some brands you folks use and know are gluten free...

...and while I'm at it, are all brands of soy milk gluten free? How about Giant Eagle's Nature's Basket organic soy milk? I've been thinking about switching to that to eliminate the dairy for awhile like has been recommended to me.

I'm still real early on in this and I'm finding a lot of conflicting information, mainly because people also seem to bring up other intolerance problems BESIDE the gluten. Are there any gluten-free products listings on this site by any chance? I've seen the giant eagle gluten-free products list (but no soy milk products listed on it which is puzzling because I've read that soy milk can be a gluten-free staple. See what I mean?)

Hello again, this should be pretty simple...

...the stuff I use is Heinz ketchup which I know is gluten free (not 57 which bums me out because it was my fav steak sauce, and not Hunt's). That's it right now.

How about:

Bertman's Ballpark Mustard

Stadium mustard (Cleveland, OH)

Lea & Perrins Worcestershire sauce here in the States (I hear it's not gluten free in Canada...now why would it be made differently?)

A1 Steak Sauce (what about the "caramel color" and "spices")

I know to look for gluten-free items for the other stuff like BBQ and soy sauce.

Those are the old standards. Any opinions or experiences?

Also what about this Zeer website that charges five bucks a month to tell you if things are gluten free?

Thanks!

All very good advice, fast too.

Thank you all, as I know you had to figure the same stuff out too at the beginning. I'm 45 and just found out with no known family history of celiac, been gluten-soaked my whole life. Who knew?

I should note no items on my salad list were giving me "problems," including soy or tuna. I had very few symptoms of celiac until the acute hepatitis attack this past September which landed me in the hospital for a week while they scanned me good, and even then it was difficult to connect the dots until I got the official diagnosis after the upper GI. I used to call it a "sour stomach" once in a great while after a good beer soaking, and infrequent bowel issues even after a colonoscopy. I'll spare you the details.

I'm going cut out the dairy like I did to get the liver going in the right direction again after the hepatitis, if it helps the intestines start to heal. I'm not having much processed food at all, almost none including no MSG. I know how to do that...I also have an appt. with a registered dietician through the Cleveland Clinic later this week.

Well I'm more comfortable with my salad decisions; I feel like Jack Lalanne, who is probably 97 now. He must have known something...

This is the way I've begun to explain it to everyone:

1. No bread anything or wheat anything

2. No barley anything

3. No rye anything

Now, pass me a Strongbow!

I'm already eating like a rabbit, so please give me your advice on this meal which could become one of my staples:

1. Raw spinach leaves

2. Craisins or raisins

3. Tomato or other fresh thing

4. Aged Balsamic Vinegar

4. Extra virgin Olive Oil

5. Maybe canned tuna or some other protein

6. hard sharp cheddar cheese I shred myself

Early on in my diagnosis and I'm getting really discouraged. I need to eat something for lunches, now I read somewhere on this forum I can only really be safe with Olive oil and lemon for salad dressing? WTF any flavor options???

DARNIT IF I'M GIVING UP MY ANNUAL CLAMBAKE even I can't have the beer or put it in the bake (which is a key ingredient for awesome clam broth).

Hello!

New here so I'll give this a quick go. This is why I'm on this forum...

In late September (several months ago) I went to my doctor complaining of extreme fatigue, loss of weight and appetite, some occasional vomiting. I mean like EXHAUSTED, something wasn't right. He ordered blood tests and I came back about 10 days later to have the results read. He said my liver enzymes were elevated and, in the 10 days since I saw him, I was now jaundiced. He put me in the hospital immediately and they took all the pictures of various related organs looking for the nasty stuff and kept telling me it sure LOOKED like a hepatitis but the blood work didn't match. Long story short, after a liver biopsy a couple weeks later that showed a now normal liver (about four weeks after my 4-day hospital stay) and an upper G.I. a bit after that, he says it appears to be celiac. I have no known family history and did not seem to have the overt symptoms you folks do (immediate reactions to eating gluten...hell I did it all my life).

I'm gluten free now (for about six weeks) and don't feel any different than I did before the acute hepatitis attack that put me in the hospital. I will say the attack was significant (obviously since I was put in the hospital on the spot) and knew something was wrong for several weeks before I finally went to my primary doctor with these complaints. It didn't seem to be a cut-and-dry diagnosis for them. The hepatologist had narrowed down the hepatitis to autoimmune, celiac, or an allergic reaction to Lexapro (had recently started it but had been on it for awhile before with no apparent problems). I was on bed rest for a month while recovering.

The pictures from the upper G.I. did show some light "scalloping" of the duodenum which surprised me, but the rest of the pictures were normal.

I'm having trouble connecting that acute hepatitis attack with my celiac diagnosis without the family history and common digestive problems I seem to understand many of you experienced with gluten. In fact, I might say I'm a little more "gassy" on a gluten-free diet which is also surprising. Otherwise I feel no different than before, just about 20 pounds lighter! I'm 45 and this is really my first significant medical problem. But the picture of the duodenum doesn't lie, right?

Thanks in advance...not looking for a doctor's opinion, just wondering if anyone else here was diagnosed with celiac under similar circumstances.