RE: RE:Milk Advice for Newbie

[Guest guest]

Hi

The ingredient list on La Choy and the Safeway brand of soy sauce don't say

whear, so we use those.

Sabreena

& gt;From: Carol Powers & lt;carol.powers@... & gt;

& gt;Reply-

& gt; & quot;' ' & quot;

& lt; & gt;

& gt;Subject: [ ] RE:Milk Advice for Newbie

& gt;Date: Fri, 10 Dec 2004 11:54:11 -0800

& gt;

& gt;

& gt;

& gt;

& gt;Hi,

& gt;

& gt;Recently, a knowledgeable celiac told me that it was a good idea to stay

off

& gt;dairy for the first 9-12 months of celiac healing.

& gt;

& gt;The reason was that the portion of the cilia (tip) that adsorbs the

casein

& gt;protein is pretty well damaged from gluten hurting the lower portion of

the

& gt;cilia. In order to properly digest casein, the main part of the cilia

has to

& gt;heal first before the top part can come back. Once the cilia is

completely

& gt;healed (as best it can), it can handle milk. Of course this assumes one

does

& gt;not have dairy intolerance.

& gt;

& gt;I have gone back to my source for more information but while I am

waiting, I

& gt;thought I would put it out there. I'm interested because from all my

& gt;research in the past 3 months, this is the first time I have heard this

or

& gt;heard it in a way that it sunk in. :-) If you have it, I'd love to be

& gt;referred to some source material on the casein connection with celiac.

Are

& gt;there other foods in the same category as milk?

& gt;

& gt;On another subject...Is there a gluten-free soy sauce to be had? San-J

& gt;Wheat-free, Low Sodium Tamari...is it safe? It says the alcohol they use

is

& gt;corn based but they do not go so far as to call the product gluten-free.

& gt;

& gt;Thanks in advance.

& gt;

& gt;Carol

& gt;

& gt;

& gt;

[Guest guest]

Hi carol,

We also use Braggs amino acids a lot.

Sabreena

& gt;On another subject...Is there a gluten-free soy sauce to be had? San-J

& gt;Wheat-free, Low Sodium Tamari...is it safe? It says the alcohol they use

is

& gt;corn based but they do not go so far as to call the product gluten-free.

[Guest guest]

Tamari is also gluten free, you can find it at Whole Foods and other health food

stores. It is really great - our whole family made the switch.

-----Original Message-----

From: Carol Powers [mailto:carol.powers@...]

Sent: Friday, December 10, 2004 11:54 AM

Subject: [ ] RE:Milk Advice for Newbie

Hi,

Recently, a knowledgeable celiac told me that it was a good idea to stay off

dairy for the first 9-12 months of celiac healing.

The reason was that the portion of the cilia (tip) that adsorbs the casein

protein is pretty well damaged from gluten hurting the lower portion of the

cilia. In order to properly digest casein, the main part of the cilia has to

heal first before the top part can come back. Once the cilia is completely

healed (as best it can), it can handle milk. Of course this assumes one does

not have dairy intolerance.

I have gone back to my source for more information but while I am waiting, I

thought I would put it out there. I'm interested because from all my

research in the past 3 months, this is the first time I have heard this or

heard it in a way that it sunk in. :-) If you have it, I'd love to be

referred to some source material on the casein connection with celiac. Are

there other foods in the same category as milk?

On another subject...Is there a gluten-free soy sauce to be had? San-J

Wheat-free, Low Sodium Tamari...is it safe? It says the alcohol they use is

corn based but they do not go so far as to call the product gluten-free.

Thanks in advance.

Carol

[Guest guest]

The San-J product works for me (no reactions) but tastes a little odd;

okay in cooked food but I don't like it on sushi at all. The Whole

Foods branded wheat free soy sauce is nicer tasting, in my opinion. I

also really like Bragg's Liquid Aminos and have taken it to using it in

a lot of places where I used to use soy sauce.

There's a brand of rice crackers (Brown Rice Snaps) that uses wheat

free tamari instead of soy sauce in the mix, joy!

I found something called the Wizard's vegetarian wheat-free

Worcestershire sauce which is quite good, the same company also makes a

wheat-free Teriyaki sauce under the name of Premier Japan; the parent

company is and Sons. I remember someone mentioning they had

issues with fish sauce? Worcestershire sauce is normally made with

anchovies, so this may be of help.

http://www.edwardandsons.com/Zero_Gluten_Products.html

Sushi to avoid: unagi (freshwater eel) and salmon skin are almost

always dosed with a brown sauce that contains soy sauce. Sometimes tako

(octopus) gets a dose, too. Keep an eye out for it; it's very visible

on anything that wasn't broiled first. Anything with surimi (fake

crab) may contain wheat starch. Stay away from miso soup at

restaurants, because miso is often made from barley and some

restaurants additionally dose it with soy sauce. It's easy to make at

home from rice-sourced miso if you get a yen.

As for dairy, I've noticed that if I've had an incident (I had a bad

one this year from a company that used wheat starch as a carrier

ingredient for something not intrinsically gluten-based) then my

tolerance for dairy drops a lot for a few months. I also had a lot

more trouble with dairy at the beginning of going GF than I generally

do now. The troubles I have now that make me cycle it in and out may

not be a gluten issue but a simple food allergy; I have several food

allergies to common foods that I found out about at the same time as I

found out about the gluten intolerance, and I seem to have an odd

reaction that tracks with butterfat content, so it's not one of the big

two (casein and lactose.) If I pay attention to how I feel after

eating dairy, and eat mostly goat or sheep sourced stuff, then I can

eat moderate amounts of cow dairy.

--Gretchen

On Mon, Dec 13, 2004 at 12:21:07PM -0800, Amelia Schultz wrote:

>

> Tamari is also gluten free, you can find it at Whole Foods and other health

food stores. It is really great - our whole family made the switch.

>

>

> -----Original Message-----

> From: Carol Powers [mailto:carol.powers@...]

> Sent: Friday, December 10, 2004 11:54 AM

>

> Subject: [ ] RE:Milk Advice for Newbie

>

>

>

>

>

>

> Hi,

>

> Recently, a knowledgeable celiac told me that it was a good idea to stay off

> dairy for the first 9-12 months of celiac healing.

>

> The reason was that the portion of the cilia (tip) that adsorbs the casein

> protein is pretty well damaged from gluten hurting the lower portion of the

> cilia. In order to properly digest casein, the main part of the cilia has to

> heal first before the top part can come back. Once the cilia is completely

> healed (as best it can), it can handle milk. Of course this assumes one does

> not have dairy intolerance.

>

> I have gone back to my source for more information but while I am waiting, I

> thought I would put it out there. I'm interested because from all my

> research in the past 3 months, this is the first time I have heard this or

> heard it in a way that it sunk in. :-) If you have it, I'd love to be

> referred to some source material on the casein connection with celiac. Are

> there other foods in the same category as milk?

>

> On another subject...Is there a gluten-free soy sauce to be had? San-J

> Wheat-free, Low Sodium Tamari...is it safe? It says the alcohol they use is

> corn based but they do not go so far as to call the product gluten-free.

>

> Thanks in advance.

>

> Carol

>

>

>

>

>

>

>

>