Citric Acid question

[mjbonsais]

Just curious and know this is basically in the raw ok for us to use. BUT I just received an ingredient paper in the mail today from Mary Kay cosmetics. They said that this ingredient (cosmetically) can be derived from various grains and I am wondering if this is the case with food additives as well? If I,in any way, sound enept on this nutrition quandary I apologize.

I have been on prilosec the last week and am feeling better for whatever reason(s). I was having some pain on the left and my pcp said to take prilosec. I am rambling from one subject to another in this post so please bear with me- brain fog here. I had my gallbladder removed in '98 and ever since then had these gut problems which may have been my downfall to become gluten sensitive too. < my guess but an intelligent one I hope.

If anyone else can relate to my post in any way I hope to hear from you.

Ok, here's another good question. Yeast- how about vinegar? Should we who are yeast intolerant rear ourselves away from ingredients that are fermented or fungi related? Mustards, pickles etc? I will surely miss this if it is the case and from another celiac site I have read where many are sensitive to the components of other foods containing vinegar. If this is the case, I'll have to do more food modifications soon.

Glad we have some knowledgable individuals here that can/will share their brains with us all. The only stupid question is the one that is not asked right?

Thank you very much

MJ

P.S. I do so hope when this board goes public there will be no/little agitation as it has been quite enjoyable these past few weeks to say the very least! Makes one want to log on and say what one feels whether it's politically correct or not. I am, for the most part, non-confrontational and to be honest I don't know everything either! lol I feel it is an ardent venture when an individual can hold one's tongue and be non-aggressive in so much not to hurt another person's feelings or his/her desire to attain a sense of "belonging" to this support group.
It is quite alright to have or hold an opinion but it is also a virtue to be gracious to each other. Say, my own physician has learned from me and perhaps my gastro doc as well. They may be quiet but humbly respect how I took it upon myself, with the sincere efforts and help from these board members, to self-educate myself and get tested outside the realm of personal medical staff or office.

Phew, I'm done now guys,

MJ

[tex]

Hi MJ,

Great post! Yes, a lot of food additives can be made from various sources. Citric acid, for example was once derived from fruit. These days, it can be made from numerous sources, however, it's almost always made from corn, (in the USA, at least). Likewise, ascorbic acid, (vitamin C), was once made from fruits, but these days, a lot if it is made from corn.

I'm not sure about the yeast issue, (I thought I was intolerant to it, but my test came back negative from Enerolab), I agree with you. though, that the items you named could be problems for someone who is yeast intolerant. Hopefully someone who actually knows something about the topic will respond.

Tex

[Momster]

Hi MJ:

Can't answer your questions, but I'm sure others who are more knowledgeable than I will pop in soon. It's scary - all the hidden dangers in the food and everything else we consume isn't it?

I agree with you about the Board going public and hope we can maintain the peace and harmony that's developed here. After all, we come here for support, information and caring.

Take care - Love - Momster

[mjbonsais]

BECAUSE you can buy regular breads that contain a yeast within them. I have found many foods at Whole Foods I could've ingested had I not had a yeast problem. I'll tell ya on top of this the egg issue sucks too. I want a dad blame cookie soooo badly here. I told Polly how every time I go to WF I pick up these great big molasses cookies and they contain eggs- so- none for me. Gotta have some sweet stuff once in awhile just have to eat them in moderation.

[tex]

Well, I'm not sure that I can tolerate yeast. As the interpretation instructions that come with the test results say, just because one tests negative for a food intolerance, does not totally rule out the possibily of intolerance.

If I eat more than a smidgen of sugar, I slowly get sick over a period of a few days. It may just be due to an inability to break down the complex sugars properly, but this causes fermentation in the colon, which may be resulting in a yeast problem, also.

I think that Elaine Gottschall's book, Breaking the Vicious Cycle, is right on the money. The only fly in the ointment, is the fact that I don't seem to have a problem with potatoes. Otherwise, the SCD restrictions seem appropriate for me.

Tex

[mjbonsais]

just as one may test negative on endoscopy and blood panels for celiac does not mean you have CD not does it say NO. Often times, you will have gluten sensitivity which will require the same diet as if celiac anyhow.

The pesky food issues besides no gluten gives those of us with them a tougher road to travel. Even so, I am willing to take on the road trip with a map of what/where I can eat! lol

[JJ]

I love this board...I hope it never changes.



Thanks for being here you guys!

Love, Jill