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Discussion Starter · #1 ·
OK we are 13.5 days into GF/CF (but who's counting!)<br>
What are some things that you wish people would have told you when you first started, or things you learned the hard way along your journey?<br>
I'll go first....<br><br>
1.) Don't sub a lot of soy for dairy. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/bag.gif" style="border:0px solid;" title="Bag">: There is a link for cross reaction.<br><br>
2.) Soy sauce has wheat in it.<br><br>
3.) Read labels carefully on the gluten free box mixes. So you don't have to return a gluten free sandwich bread mix to the store because it contains dairy. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"><br><br>
Anything else I should know? What is caramel coloring... like in Pepsi... <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/Sheepish.gif" style="border:0px solid;" title="Sheepish">: Is is based on wheat?
 

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I learned quickly that a lot of cookware has gluten "stuck" in it--plastic food storage containers and old cast iron and non-stick pans. And that I need to be careful with locally-made products--like the hummus that I belatedly realized was made by a small, local store that is also known for their baked goods (and thus wheat flour was flying through the air into the very tasty hummus that they made).
 

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Raw meat, poultry, pork, and seafood don't have the same allergen labeling requirements as other food products (see <a href="http://www.cfsan.fda.gov/~dms/alrgact.html" target="_blank">here</a> for details). In a nutshell, if it is a "raw agricultural commodity", it doesn't have to be labeled and you won't necessarily be able to find a complete list of ingredients either.<br><br>
So if ground meat says it contains natural flavoring, or pieces of meat say they contain up to X% added liquid, to know for sure you have to call and make sure it doesn't contain gluten or casein.<br><br>
Oh, and grocery store rotisserie chickens are a bad idea. Even if they don't contain gluten to start with, they may be basted with juices from other products cooking at the same time, or drippings from other meats may fall on them during the cooking process. That won't be listed on the label. Eh, it is cheaper to roast your own chicken anyway.
 

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Discussion Starter · #5 ·
<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/notes2.gif" style="border:0px solid;" title="notes right-handed">:
 
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