Discussion Board

Hi everyone,

I'll start with my question and then give some background. Do any of you with celiac use regular dried lentils, beans, quinoa, and millet or do you buy special certified gluten free grains etc?

Some of you may remember my posts about iron deficiency. I'll try to keep this short, but it is a long story. About 14 years ago I had Hodgkin's Lymphoma. I was successfully treated and am now considered cured. Yeah me. About 3 years ago, I was found to be iron deficient and was suffering from terrible insomnia, heart palpitations, hair falling out, weakness but no gastric symptoms other than a voracious appetite. I tried to raise my iron levels by taking iron supplements for 2 1/2 years with very little result. During that time I developed cramping, constipation followed by diahrea, gas, general pain, continuing of the insomnia and heart palpitations most of which could be attributed to the iron deficiency and the iron supps. themselves. Last September, I was sent to see an hematologist. She felt I had pre-luekemia as the size of my red blood cells was getting larger. She advised me to stop taking the iron as she didn't feel it was helping and maybe not needed. (She's a vegetarian too.)

I did that. The GI pain etc continued and seemed to get worse. I had the flu and lived on potatoes and broccoli with little GI symptoms and more sleep. The end of that time I ate a bagel and had three days of cramping, gas, constipation etc. Since then I've been following a gluten free diet and keeping a food diary.

In January, I saw the Hemo again. My cell size was normal. All the other tests for weird proteins were normal. No sign of any disease. I told her what I was doing and she was surprised no had investigated the possibility of celiac. I asked for a genetic test which has shown I have one of the genes associated with celiac. And there it stands. I haven't been to see my GP yet. I suppose I should. I have not had a blood test or an endoscopy.

I've been gluten free now for 4 months. I've seen many improvements, but I'm also trying to track down the remaining culprits. Rice is fine. Canned beans are fine. I seem to have some irritation from millet and quinoa. And red lentils are giving me trouble. So I'm wondering if I need to find a certified gluten free source or if washing really well would be good enough. I'm thinking also that I need to chuck all of my spices and start again. Can anyone, especially in Canada, recommend gluten free spice mixes? I have heard McCormacks is careful. I am finding gluten free much more of a challenge than vegan and gluten free vegan is crazy.

Thanks for your time. Sorry my post ended up being so long. Any advise from people more experienced with this would be really appreciated!

RRC

The only certified grains I buy are oat groats and steel-cut oats from Bob's Red Mill that are certified to be gluten free. I don't worry about the brown rice or quinoa I buy.

Thanks for the reply Katydid,

I have gotten rid of all my spices. The label laws in Canada have changed so that all possible allergens must be disclosed. I noticed when I went to get more of a particular brand that the label now said it contained wheat. Other things from that store also said that they were packed in a facility that also processes wheat products. So I will change brands. I've been spice free for a week and am feeling a better. I'm still wondering about the dried lentils. Do you use red lentils? If so, do you wash them in any special way? I love lentils. They add such a wonderful flavour and creamy texture.