Ellyndale Naturals Q Cups™ Savory Garlic & Mushroom with Shiitake Mushrooms & Chives

Ellyndale Naturals Q Cups™ Savory Garlic & Mushroom with Shiitake Mushrooms & Chives

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Celiac.com Celiac Disease & Gluten-Free Diet Forum – All Activity

I tried a Q Cups™ Savory Garlic & Mushroom for lunch yesterday and was pleasantly surprised. Many of the meals in a cup that I’ve tried are overpowering in flavor, but not Q Cups™.
The hearty texture and taste came mostly from the quinoa and shiitake mushrooms. There was a mild hint of seasonings that included chives, garlic, celery, thyme, and bay leaves.
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Wine should not impact a healed celiac in theory. Unfortunately, many of us develop intolerances or other illnesses along the way. If you suspect a sulfite intolerance, then avoid those foods that contain high levels. You will have to experiment and determine your own intolerance level. So, all sulfite-containing foods may not bother you, you might be able to tolerate a small amount or you might have to avoid them all completely. You might find that it is related to other seasonal allergies in terms of what your immune system is willing to handle.

Good to know that anti-histamine help, but DGP finding the right combination of moderation or avoidance is probably better that daily anti-histamines.

Jebby or Jessica’s site is a good celiac resource. Research zonulin and leaky gut. It probably helps explain the possible clause of intolerances. We just have to move forward and deal with them.

I was diagnosed with celiac disease and lymphocytic colitis almost two years ago. This is the first time I am using this site. Are there any support groups in Gainesville, FL or nearby? Sure appreciate any ideas. Thank you.
Noticing a trend here, foods I have to eat in limited amounts or I feel a bit crappy or nauseated are all on the high Sulfites list

OK, You Can’t Eat Everything

This literally scares the crap out of cause if I end up having reactions to Sulfites on top of my current issues……yeah another level of hell.

I find stuff like onions, garlic, have to be consumed in very small amounts, Vinegar, has to be used in tiny tiny amounts. Lemon and lime juice always makes me feel like crap and tired when I use the concentrates in the bottles. Plums and certain pit fruits always make me feel this same way even natural sugar free flavorings derived from them. I have noticed caramel coloring is great for relaxing me at the end of the as it has a minor sedative effect but too much makes me nauseated. Black tea makes me nauseated and tired, Egg yolks have been a issue for years, just make me sick and throw up whites have never been a issue. Several other foods on that list are avoided for other reasons……I also find it funny that I have poor circulation and I retain water in my legs as the day goes on, seems I have tried various things to make me clear my system more to no avail, a lot of common remedy just make it worse.

Anyone else notice some issues with these kinds of foods. I honestly do not see myself removing the….but limiting the intakes seems to be a great option. With my current limit on foods I can eat I would like to keep the list as varied as possible and not remove any more foods then I have to.

IF he has been diagnosed and is living in a shared house it is going to really hard not to get CC contamination. I suggest reading the newbie 101 page, also it can take 2-6 weeks for the antibodies to calm down once on a gluten-free diet, assuming there is no cross contamination. NOTE gluten is a protein, like blood, you can get contamination off of residue from surfaces, cookware, utensils, etc. I would suggest if in a shared house having his own cookware, pots, pans, utensils cooking equipment. Prep his food on top of freezer paper to avoid counter contamination and a safe work surface, wear gloves if you have been handling gluten. He will need his own condiment containers to avoid crumb contamination between them.

We really do suggest a whole foods only diet of meats, eggs, nuts, seeds, vegetables, sweet potatoes, and fruits for the first few weeks to boost healing. Avoid oats, and dairy and limit grain intake for the first few weeks. Getting his own little counter top microwave, a fold out table and a area for his dedicated gluten-free foods, and some microwave cooking tools like omelette makers, steam trays, etc. will make cooking quite easy and save you buying a whole lot right off the bat. I also suggest a rice cooker/crockpot/steamer and liners, and his own toasters if you later wish to buy or make some gluten-free breads. PS avoid cerals starting off. many contain oats and have CC issues like cheerios.

https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/

https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/

^ List of gluten-free food alternatives for after he starts to heal a bit, also have different kinds of ingredients, and where and how to buy foods. Makes the transition simpler when you think of it as just changing brands.

(Why?)

Published at Fri, 12 May 2017 14:30:00 +0000

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