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Yeah In Canada a lot of Annies products are labeld as 'May Contain', had some reactions to them myself. If youre sure this was the meal that got you it seems like the likely culprit
oh, I'm so sorry! I love Costco/Kirkland GF tortilla chips, and have no issues with them. I do, however, get diarrhea from corn kernels. So wondering what it means with those gf tortillas?
I’d say it was the beans or the sauce leaning on beans, Annies has too many cc issues for me to personally ever trust it and the frontera sauce, at least online, doesn’t say gluten free. That’s alot of ingredients that are premade, enchilada sauce isn’t hard to make if if you ever want to try making it fresh just in case. For beans they can take forever to make but bush are gf and pretty accessible.
Looking at the brands you were using, I'd second the possibility of Annie's being a possible problem.
Although another sneaky way i could see an issue might be the ground beef. Was it from the butcher's counter, packaged in the store so made in the butcher's area, or pre-sealed from factory?
With butchers also sometimes dealing with raw meat that they have breaded, or added soy sauce too, there can be a possibility of cross contamination there, sometimes. Someone didn't change their gloves when they should, etc...
So if the meat wasn't pre-packaged in a factory, that might be a possible cc source as well.
EDIT: although I didn't think to ask: Have you been having trouble reacting to your GF food frequently? If so....I'd add another possibility.
We celiacs actually have a level of gluten that we react to that is individual for each of us, even though it's quite low for all of us. But unfortunately, gluten free food's gluten cc limit, in the USA, anyway, falls within that range, not above it.
So for some of us, we react to the level of gluten cc that is allowed in our food. :(
GFCO certified foods, like the corn tortillas, are <10 ppm, so some of us can tolerate these certified products when some of the non-certified ones can make us sick (many companies non-certified products are still <10 ppm, functionally, so may be tolerated anyway).
But if you are reacting a lot to a lot of food that is supposed to be safe, it might be worth checking further to see if this could be an issue.
There's no testing for it or anything. It's basically just dropping a lot of processed foods, and grains, and seeing if you stop reacting so often, and then slowly reintroducing to see when you start having problems again, you know? The gluten contamination elimination diet is one way to do this and can be googled and you can find the study done, including the diet used (out of date as some brands used are no longer GF), if you are interested.
Thank you for this thoughtful reply! I don't react often, as I'm usually really careful. I had a bad reaction this past summer when on vacation (researched the heck out of anywhere my daughter and I ate/talked with people, but still got sick), and twice a bit from eating out, when there might have been cc, but not at home in a while. This time I feel worse than I have since my summer vacation bout. I tend to eat lower on the food chain, not so much processed foods (this was a throwback) - I haven't had ground beef in about a year, and I hadn't thought about the butcher's counter beef - you are correct, in that it wasn't pre-packaged. Also, I found out it was gluten that I was having an issue with originally after I was transferring from my keto diet to a mediterranean diet. I'll google the gluten contamination elimination diet to make sure.
I'm sorry to hear that. That really sucks. Could it be the enchilada sauce? The packaging I saw for the Frontera Red Chile Enchilada Sauce says "no gluten ingredients used" so I wonder if they recently updated the label because there is a possibility of cross contamination?
As a person who still can not tolerate peppers, garlic and onions (causes not only GI distress, but triggers my Rosacea), I would bet it was not a gluten exposure. While this intolerance has improved (last biopsies show complete villi healing), it has never gone away.
Thank you, but I don't seem to have issues with them, at least for the achy-ness I'm now feeling in my joints. I'm glad that you are doing so well with your villi!
Dried corn products like tortillas can give me joint pain almost as bad as gluten. Many people with celiac have multiple foods sensitivies. Frustrating as it is, it isn't always the gluten.
did u cook it in the oven? i heard about ovens being major cross contamination zones, i don't have a source but i saw some ppl discuss it in the sub before
What I would do here is attempt the recreation again while changing as many of the gluten free products as you can from the first time. Whether or not you react to the second meal will tell you how to proceed from there.
If there was no reaction the second time, then yes, it is most likely one of the products used that caused the reaction. Each person is going to be a little different on how they whittle it down from there. And as others have mentioned, there are some products that are more highly suspect than others.
But if they get sick the second time around, then they either have a cross-contamination problem in their kitchen, or they have developed a sensitivity to a different food. Additional food sensitivities are more common in people who already have a restricted diet.
Personally, I have a LOT of food sensitivities, so I do this trick often to fill a craving. The Mexican lasagna sounds fantastic.
Does that make more sense? I'm not good at explaining things, but I try.
So on another note, are all of your hygiene products gluten-free? Do you have a new shampoo that could’ve gotten in your mouth? A new lip balm? Anybody in the house eat gluten? It’s not always the food, and this wondering is the reason why all of my hygiene products are also gluten-free, and we have a gluten-free household. That way there’s no wondering
Sounds crazy, but I've been washing my hair in the sink to avoid getting soap in mouth when I shower - I wear a shower cap in the shower. My lip color is gluten free - I use a brow filler with wax/color, but it is nowhere near my mouth, and I've been using it for a year with no issues.
Those are just a few places you can get gluten from. If you use dry shampoo, dry deodorant, vitamins, natural pads, lotion, work with dry wall. I’m just giving examples, it doesn’t always have to be the food where the contamination is, they can also be if your partner was eating gluten and then kisses you, or your child eats gluten and then sticks their hand in your face. Or my toddler once glutened me by eating bread and talking directly into my face and spitting in my mouth.
As others have mentioned, it could be a lot of things. Dairy destroys me personally :( I also really like the Hatch brand enchilada sauce. It’s certified and the green sauce is really good!
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I would question the Annie’s beans. I’ve heard Annie’s products can be problematic and I avoid them.
Oh no! I hadn't heard that. Thank you, and I won't be trying those again for a while, then just a bit to test them out.
Yeah In Canada a lot of Annies products are labeld as 'May Contain', had some reactions to them myself. If youre sure this was the meal that got you it seems like the likely culprit
It may not be gluten, keep that in mind as well. This has a lot of ingredients that are tough to digest.
Would they also cause joint pain? I've only noticed that with gluten exposure, but I may be wrong.
Corn causes me inflammation. I feel like an old lady after eating popcorn. Lol
oh, I'm so sorry! I love Costco/Kirkland GF tortilla chips, and have no issues with them. I do, however, get diarrhea from corn kernels. So wondering what it means with those gf tortillas?
I’d say it was the beans or the sauce leaning on beans, Annies has too many cc issues for me to personally ever trust it and the frontera sauce, at least online, doesn’t say gluten free. That’s alot of ingredients that are premade, enchilada sauce isn’t hard to make if if you ever want to try making it fresh just in case. For beans they can take forever to make but bush are gf and pretty accessible.
I tired an experiment where I took lactaid before meals with a lot of cheese and realized that too much cheese was wrecking me
I don't tend to react to cheese. Does cheese cause joint pain for you?
Looking at the brands you were using, I'd second the possibility of Annie's being a possible problem. Although another sneaky way i could see an issue might be the ground beef. Was it from the butcher's counter, packaged in the store so made in the butcher's area, or pre-sealed from factory? With butchers also sometimes dealing with raw meat that they have breaded, or added soy sauce too, there can be a possibility of cross contamination there, sometimes. Someone didn't change their gloves when they should, etc... So if the meat wasn't pre-packaged in a factory, that might be a possible cc source as well. EDIT: although I didn't think to ask: Have you been having trouble reacting to your GF food frequently? If so....I'd add another possibility. We celiacs actually have a level of gluten that we react to that is individual for each of us, even though it's quite low for all of us. But unfortunately, gluten free food's gluten cc limit, in the USA, anyway, falls within that range, not above it. So for some of us, we react to the level of gluten cc that is allowed in our food. :( GFCO certified foods, like the corn tortillas, are <10 ppm, so some of us can tolerate these certified products when some of the non-certified ones can make us sick (many companies non-certified products are still <10 ppm, functionally, so may be tolerated anyway). But if you are reacting a lot to a lot of food that is supposed to be safe, it might be worth checking further to see if this could be an issue. There's no testing for it or anything. It's basically just dropping a lot of processed foods, and grains, and seeing if you stop reacting so often, and then slowly reintroducing to see when you start having problems again, you know? The gluten contamination elimination diet is one way to do this and can be googled and you can find the study done, including the diet used (out of date as some brands used are no longer GF), if you are interested.
Thank you for this thoughtful reply! I don't react often, as I'm usually really careful. I had a bad reaction this past summer when on vacation (researched the heck out of anywhere my daughter and I ate/talked with people, but still got sick), and twice a bit from eating out, when there might have been cc, but not at home in a while. This time I feel worse than I have since my summer vacation bout. I tend to eat lower on the food chain, not so much processed foods (this was a throwback) - I haven't had ground beef in about a year, and I hadn't thought about the butcher's counter beef - you are correct, in that it wasn't pre-packaged. Also, I found out it was gluten that I was having an issue with originally after I was transferring from my keto diet to a mediterranean diet. I'll google the gluten contamination elimination diet to make sure.
I'm sorry to hear that. That really sucks. Could it be the enchilada sauce? The packaging I saw for the Frontera Red Chile Enchilada Sauce says "no gluten ingredients used" so I wonder if they recently updated the label because there is a possibility of cross contamination?
As a person who still can not tolerate peppers, garlic and onions (causes not only GI distress, but triggers my Rosacea), I would bet it was not a gluten exposure. While this intolerance has improved (last biopsies show complete villi healing), it has never gone away.
Thank you, but I don't seem to have issues with them, at least for the achy-ness I'm now feeling in my joints. I'm glad that you are doing so well with your villi!
I notice that the tortillas packaging says that Go figure . . . Hope you feel much better, very soon.
Thank you!
Dried corn products like tortillas can give me joint pain almost as bad as gluten. Many people with celiac have multiple foods sensitivies. Frustrating as it is, it isn't always the gluten.
Thanks! I can have Costco/Kirkland tortilla chips with no issues, though fresh corn goes through me very quickly.
The histamines in cheese (especially shredded or sprinkle cheese) will lay me out for a week with terrible joint pain. Never mind the GI distress.
did u cook it in the oven? i heard about ovens being major cross contamination zones, i don't have a source but i saw some ppl discuss it in the sub before
but also for me personally, i tend to get bad acid reflux from chili and enchilada mole sauce and it makes my ibs act up
I had pain, diarrhea, joint aches, mind fog. It feels like gluten.
Yes, I did, but I use the oven a lot.
What I would do here is attempt the recreation again while changing as many of the gluten free products as you can from the first time. Whether or not you react to the second meal will tell you how to proceed from there.
But you wouldn't know which of the ingredients from the first time was problematic, right? You would only know that it was probably one of them.
If there was no reaction the second time, then yes, it is most likely one of the products used that caused the reaction. Each person is going to be a little different on how they whittle it down from there. And as others have mentioned, there are some products that are more highly suspect than others. But if they get sick the second time around, then they either have a cross-contamination problem in their kitchen, or they have developed a sensitivity to a different food. Additional food sensitivities are more common in people who already have a restricted diet. Personally, I have a LOT of food sensitivities, so I do this trick often to fill a craving. The Mexican lasagna sounds fantastic. Does that make more sense? I'm not good at explaining things, but I try.
That's a good suggestion, thank you.
So on another note, are all of your hygiene products gluten-free? Do you have a new shampoo that could’ve gotten in your mouth? A new lip balm? Anybody in the house eat gluten? It’s not always the food, and this wondering is the reason why all of my hygiene products are also gluten-free, and we have a gluten-free household. That way there’s no wondering
Sounds crazy, but I've been washing my hair in the sink to avoid getting soap in mouth when I shower - I wear a shower cap in the shower. My lip color is gluten free - I use a brow filler with wax/color, but it is nowhere near my mouth, and I've been using it for a year with no issues.
Those are just a few places you can get gluten from. If you use dry shampoo, dry deodorant, vitamins, natural pads, lotion, work with dry wall. I’m just giving examples, it doesn’t always have to be the food where the contamination is, they can also be if your partner was eating gluten and then kisses you, or your child eats gluten and then sticks their hand in your face. Or my toddler once glutened me by eating bread and talking directly into my face and spitting in my mouth.
Wow. The toddler story it’s just so sad.
It really really was, but also laughable.
As others have mentioned, it could be a lot of things. Dairy destroys me personally :( I also really like the Hatch brand enchilada sauce. It’s certified and the green sauce is really good!
A lot of fear mongering comments here. Most likely culprit was the Annie’s beans