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Old 01-24-2013, 12:01 PM   #31
clanmcculloch
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When you say homemade soup, are you using any canned/bought stock as the base or are you making your own stock from scratch? I know this is going to sound insane, but also take a look at all of your seasoning bottles to be sure there's no flour in them. Some companies use flour as a filler. It will be clearly labelled if there's something more than just the seasoning in the container (either it just says Oregano or it shows Oregeno plus other stuff; they have to list other stuff if it's in there though they could use obscure names for the other stuff).
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Old 01-24-2013, 12:07 PM   #32
DisneyDreamGirl87
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Hi there!

I am a celiac so I had to remove gluten from my diet, however DH was having similar issues with gas, bloating, diarrhea, etc with just overall discomfort. He tested negative for celiac (bloodwork and biopsy) but opted to try gluten free. He feels so much better and has no desire for gluten. Out GI doctor says that gluten serves no purpose to our bodies when there are great nutritional grains like quinoa and brown rice to supplement. I was severely vitamin d and b12 deficient as well as anemic but I take natural supplement everyday and they are bringing my
levels back up to normal.

If your daughter is feeling better and she takes her vitamins, I would stick with a gluten free diet. DH will have oats every once in a while and he is ok with that so maybe that can be something you reintroduce after a month or so.

Good luck!
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Old 01-25-2013, 08:49 AM   #33
Denine
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Quote:
Originally Posted by clanmcculloch View Post
When you say homemade soup, are you using any canned/bought stock as the base or are you making your own stock from scratch? I know this is going to sound insane, but also take a look at all of your seasoning bottles to be sure there's no flour in them. Some companies use flour as a filler. It will be clearly labelled if there's something more than just the seasoning in the container (either it just says Oregano or it shows Oregeno plus other stuff; they have to list other stuff if it's in there though they could use obscure names for the other stuff).
I use a stock, but it is GF already. I check all labels prior to cooking. I am going to go through my pantry and fridge this weekend and get rid of all the stuff I can't use anymore: That is the stuff I make meals for everyone with and not just stuff I can make separately like Hoisin sauce. I also don't buy seasoning blends. I buy individual herbs and spices.
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Old 01-28-2013, 03:58 PM   #34
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I help teenagers in my area and they are more successful with the changes when they empowered to learn how to take care of themselves. I would suggest DD read Elizabeth Hasselbeck's gluten free book. It is an easy, entertaining read. Try to take her to a local support group as well.
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Old 02-06-2013, 06:57 PM   #35
PrincessFelisha
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Hi there!

I became gluten-intolerant a year and a half ago after a stressful time in my life.

My stomach hurt non-stop, I had lower colon spasms on my left side, and I was bloated.

For the past year and a half I have eaten NO GLUTEN and I feel GREAT!

I read somewhere that more people are becoming gluten intolerant (like lactose intolerant when your stomach hurts and cramps) because companies are putting more bad stuff in commercial food these days.

I went to Disneyland last year and was DELIGHTED that Casey's had gluten-free hot dog buns!

I eat a lot of greek yogurt, chex cereal, brown rice, chicken, black beans, and a ton of fruits and veggies that I make smoothies with everyday in my vitamix - and I also make hummus and soups in it as well - and ice cream!

It's easy to manage once you get used to it. I'm going to WDW in September and I can't wait to try the GF options!

Best of luck to you!
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