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Subject:
From:
David Gillie Woodworking & Design <[log in to unmask]>
Reply To:
David Gillie Woodworking & Design <[log in to unmask]>
Date:
Fri, 5 Mar 2004 21:09:04 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Please forgive my newby poor netiquette.
I didn't understand that most messages would come directly to me and I should post a
summary.
So for other newbys like me, I'll summarize the answers to these questions

> Date:    Fri, 5 Mar 2004 08:38:05 -0500
> From:    David Gillie Woodworking & Design <[log in to unmask]>
> Subject: Newly diagnosed and confused
>
> <<Disclaimer: Verify this information before applying it to your situation.>>
>
> Hi friends,
>
> I'm very newly diagnosed with Celiac (thank god I found out what was killing
> me!).
>
> Even after reading archives of this list and web page info, I'm still confused
> about a few dietary issues. Perhaps someone could help me undersand.
>
> Does celiac always include lactose intollerance? Would this eliminate all
> products with milk in them from my diet? Sherbert? Cheese?
=== Not necessarily directly. Celiac doesn't mean being lactose intolerant, but most find that
during the first few months the intestines are healing there is a lactose intolerance. Most return
to normal dairy product use after tis initial healing time with no adverse effects.
>
> What about eggs?
=== Not DC related. Only if you have an alergy to eggs.
>
> There's conflicting reports about oats. Okay or not?
=== Some have been able to eat oats with no negative effect. Most steer clear due to cross
contamination with wheat. There are Irish oats that are less likely to have cross contamination.
General consenses -- don't risk it.
>
> I see soy sauce lists wheat on the label, but is there anything wrong with soy
> itself (beans, tofu or other soy products)?
=== Soy is not a problem unless you have a soy allergy. It's the additives (like wheat) in soy
sauce. There are wheat-free soy sauces (La Choy). Other soy products are fine (again, check
added ingredients)
>
> I know malt is out, but "malt flavoring" is listed on labels. Is that a
> problem? (like corn flakes)
=== No malt... flavoring or otherwise.
>
> What about when they list "vegetable oil" or "cottenseed" are these okay?
=== Shouldn't be a problem. Use Olive oil whenever possible.
>
> Are there others that I should be on the lookout for?
=== The one that surprised me the most was toothpaste (never would have thought of that).
Colgate is GF. There were dozens of other wonderful resources of books, web sites, groups, etc.
Thank you
>
> Thank you for your patience. I know you've probably dealt with these things a
> thousand times from newbys like me.
>
> ~david

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