I had some sort of intense reaction on Sunday after going out Saturday night. The only thing I ate out of the ordinary was a piece of millet bread clearly marked gluten free. Otherwise, I ate a salad at the concert and brought my own dressing.

Does anyone react to millet?

Grace

Hi Grace!

See some responses to what you wrote, below:

Carol
http://cantbreathesuspectvcd.com

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I had some sort of intense reaction on Sunday after going out Saturday night. The only thing I ate out of the ordinary was a piece of millet bread clearly marked gluten free.

WHERE DID YOU GET THAT PIECE OF MILLET BREAD FROM?

WHAT WERE ALL ITS INGREDIENTS?

DID YOU EAT A PIECE OF IT, FROM AN INTACT LOAF, OR, DID SOMEONE GIVE YOU THIS ONE PIECE OF MILLET BREAD? IF THE LATTER, WAS THE SERVER A PERSON WITH GLUTEN SENSITIVITY OR NOT? (THINKING OF CROSS CONTAMINATION, HERE).
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Otherwise, I ate a salad at the concert and brought my own dressing.

WHO PREPARED THE SALAD?

WHAT WERE ALL INGREDIENTS IN THE SALAD? DID IT CONTAIN ANY SPINACH OR LETTUCE FROM CALIFORNIA? (E. COLI INFECTIONS LATELY, FROM SOME AREA IN CALIFORNIA, WHERE THEIR RE-USED IRRIGATION WATER MAY HAVE BEEN CONTAMINATED WITH E. COLI BACTERIA)
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Does anyone react to millet?

Grace

SOME PEOPLE DO. OTHERS WILL SAY IF THEY DO.

Carol
http://cantbreathesuspectvcd.com

My husband pulled the millet bread from the loaf in our GF refridgerator and GF kitchen. The loaf was clearly marked GF. I have never had millet bread before so I was just wondering.

The salad of course is suspect. I was very clear in my instructions and it didn't come with any croutons, only vegetables and grilled chicken which they insisted was grilled in a clean pan and was not packaged or processed in any way. I am guessing it was something in the salad :-) I just haven't had an intense reaction like that in a while so it must have been something seriously wrong. Scary. I always feel sorry for my husband because I turn into such a weirdo when I get gluten.

Grace

Grace, sorry to hear about the reaction What is so frustrating to me is that it is almost impossible to figure out what food caused the reaction. Then I realize to figure things out, I will have to retry what I think caused the reaction I feel like a labrat at times (sorry Al ). There are some foods that I think I reacted to and I still avoid cause I am chicken to retry.

It is possible you are sensitive to millet. Was there any other new ingredient in the bread?

Hope you are feeling better.
Anne

THe Millet bread might have been form a facility that is not gluten free. The chicken is probably the cause as I have found most restaurants marinade their chicken or receive it already marinated and the marinades often contain soy sauce which sets us off. As for the salad, I had one restaurant tell me that is the riskiest thing to order as there are crumbs all around the chopping and slicing areas and the risk of contamination is greatest there. I'm so sorry you got sick. We'll probably never know why, but rest assured, it has happened to us all. I hope you feel better real soon.

Thanks Anne and Shiloh. It is really frustrating to have no idea what did it. Especially when I get totally nailed. By the way Shiloh, I live in Northern Virginia too, and I got nailed at the Birchmere! (In case you ever go there) I think I am going to be much less adventurous for a while.

Grace

Yes! Me too! I've had two reactions that I *think* were to tiny amounts of dairy, and the reactions were bad enough that I am having a really hard time working up the courage to try dairy again. But I should, because it would be sad to be avoiding dairy if actually I could eat it just fine.

-Valerie

I would pick a time when you aren't going to be going out or needed for much and try 1/2 a piece of the Millet bread. See how that goes... At least then you would know if was the Millet bread or something from the restaurant (which is more likely, but you never know).

I've read the millet is fairly safe as far as food allergies, but I guess the only way to rule out the millet is to just try eating plain millet, if you are brave enough to do so.

I consider any processed food suspect, whether is says it's GF free or not. I take the GF labelling with a grain of salt. For example, one would not normally think that brown rice syrup has gluten in it, but some brown rice syrups are made with barley malt, so how are you going to know if that's one of the ingredients?

Then, there are the vague statements, "made in a facility that processes wheat, etc..." that I never know what to do with. I figure it's like Russian roulette. If you really want it, take your chances.

I've given up trying to find a GF bread I can eat. I tried Deby's Gluten Free breads, and another local bakery called Out of the Bread Box - both gluten free. I think I was reacting to something else in the bread or it was a totally unrelated food that was causing my reaction because I hadn't figured out yet my other food sensitivities. I think the latter was true, I haven't gone back to try those breads cuz I'm too chicken as well!

Claire

When I first went GF every time I tried a GF yeast bread I got sick. I was convinced that all GF bread contained gluten. It was then I realized that it was only the YEAST breads. I react to yeast and still do.

This article that says it is very common for people with CD to be intolerant to yeast too.

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum

Anne