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Corn is also a problem for me. I can eat it occasionally but, if I overindulge, I can feel my body rebelling. Like wheat, it's in sooo many foods, one has to be truly vigilant. I can't ever eat popcorn, but can tolerate corn tortillas or fresh corn on occasion. Many of us are sensitized due to a lifetime of over-exposure. Also, the GMO nature of most corn now may be producing brand new sensitivities. Not to get off our gluten topic.
I am not sure corn and gluten free can be separated.
I used a packaged stevia a few weeks ago and I had a terrible reaction. I used a small dash of it to balance a stronger flavor. I found out the first ingredient is dextrose, a corn and wheat derivative. It seems to be the main ingredient in many of the packaged fake sugars.
It was the first time I used an alternate sweetener since giving up corn and gluten. Never again.
I'm lactose intolerant, but I can eat hard cheese and have a little half and half in my coffee as long as I take a Lactade tablet. I think aged cheese is more tolerable because it is relatively low in lactose. The closer the food gets to pure milk (pudding, yogurt, ice cream) the more problematic it becomes for me.
I am not sure corn and gluten free can be separated.
I used a packaged stevia a few weeks ago and I had a terrible reaction. I used a small dash of it to balance a stronger flavor. I found out the first ingredient is dextrose, a corn and wheat derivative. It seems to be the main ingredient in many of the packaged fake sugars.
It was the first time I used an alternate sweetener since giving up corn and gluten. Never again.
If you decide you want to use a sweetener again, Stevita is a pretty good brand. Their spoonable stevia is made with stevia and erythritol only. I've had good luck with it, at least.
I am not sure corn and gluten free can be separated.
I used a packaged stevia a few weeks ago and I had a terrible reaction. I used a small dash of it to balance a stronger flavor. I found out the first ingredient is dextrose, a corn and wheat derivative. It seems to be the main ingredient in many of the packaged fake sugars.
It was the first time I used an alternate sweetener since giving up corn and gluten. Never again.
You may like Trader Joe's Organic Liquid Stevia. It is much more versatile, better tasting and just contains Stevia and alcohol as a preservative - no dextrose. I seem to tolerate this product well, since it only takes a few drops to sweeten things up.
You may like Trader Joe's Organic Liquid Stevia. It is much more versatile, better tasting and just contains Stevia and alcohol as a preservative - no dextrose. I seem to tolerate this product well, since it only takes a few drops to sweeten things up.
Yes, I second that. I can't use any sweeteners or sugar while I'm doing Whole 30, but I use that in my coffee normally.
I have to be careful about dairy. I cannot drink milk, but I have no issue with half and half, and other more fermented dairy, and cheese. Go figure.
Corn makes my skin itchy. I used to rake my arms causing scratches without relief from prescription creams.
It took me two weeks after them up to feel human. I was more tired than I ever felt in my life. After waking from this weird withdrawal,, I felt better. A few years later, I can honestly say I feel terrific.
The reason you cannot drink milk is because you are lactose intolerance (like most people though may not be aware of it). Different dairy product have different quantity of lactose.
Aged cheeses for example (like hard Parmesan, Swiss, or cheddar cheese) have less lactose than younger cheeses. Luckily for me since I love cheese. With that said I can't enjoy all types of cheese. I found that I cannot consume goat cheese for example.
Just wondered how everyone is doing with oats? In the past, they were considered potentially problematic for for GF people, but they're now showing up in, so called, gluten-free products. Sometimes, they're even listed as 'gluten-free oats".
Just wondered how everyone is doing with oats? In the past, they were considered potentially problematic for for GF people, but they're now showing up in, so called, gluten-free products. Sometimes, they're even listed as 'gluten-free oats".
I personally don't even like oats so it's easy to avoid them. I trust the ones marked as gluten free though. From what I have heard the only real difference is that they are processed separately from wheat so there is less cross contamination.
Just wondered how everyone is doing with oats? In the past, they were considered potentially problematic for for GF people, but they're now showing up in, so called, gluten-free products. Sometimes, they're even listed as 'gluten-free oats".
I use GF Harvest Oats and Oat flour. I know Oats are naturally gluten free, but they are transported, and processed in places that process wheat. I don't take the chance anymore with cross contamination.
It seems the longer I am removed from gluten, the more sensitive I become to it. Once in a while, I will treat myself to some gf Oatmeal cookies.
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