Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Does gluten-free Bread Make Anyone Else Sick?


Brandiwine

Recommended Posts

Ennis-TX Grand Master
2 hours ago, reychal said:

Look up Xanthan Gum side effects.  I have been having a bad reaction to certain gluten free baked goods and had no idea what could be causing it.  So I did a little research comparing ingredient lists of  products I have had reactions to and Xanthan Gum seems to be the common denominator.

Two things that definitely brought on very bad reactions for me are Subway's gluten free roll and Mi-Del's gluten free ginger snaps. 

Old topic, but probably should read this snip it of info.

"Xanthan Gum is a fermentation from the bacteria Xanthomonas Campestris. Before the 1950’s, this bacteria was best known for its ability to destroy crops of vegetables, namely broccoli and cauliflower. They called it “Black Rot” and for good reason. The slimy substance infected crops and had a thing for the cruciferous family. 

At one point, the Department of Agriculture had the idea to cultivate the substance in order to utilize it for something more practical. Now, the bacteria are grown in large vats using a variety of different foods to sustain that growth. The food chosen for the bacteria differs based on the manufacturer's needs or options. Xantham Gum requires sugar or starch to efficiently develop. This includes soy, corn, wheat, dairy, or sugar. Xanthan Gum can, therefore, be deemed gluten free because of the source, even including that which is grown on wheat because of one small technicality. Wheat starch.

Wheat starch is the sugar of wheat, in a sense, and is technically gluten-free.

After the bacteria is grown to maturity, it is heated up to kill the bacteria, dried and ground to become a powder, then added to your food and also your wallpaper glue, paint, and ink."

I have reactions to xantham gum from corn sources with vomiting and delayed fever (allergic)...never purposely nor knowingly tried a wheat base.
I have tried xantham gum grown on a beet substrate and not had any reactions, but still try to avoid it.

Contact the manufactures to figure out what they grown it on, you could get to the bottom of another food sensitivity or allergy, OR it could be a issue with the aformentioned "black rot" nature of the bacteria which some people have a horrible reaction to.

 

Link to comment
Share on other sites
  • 6 months later...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



AB2 Newbie

Yes, I had to stop eating Schar bread because I was getting sick on it all the time. I believe if I am not mistaken (it has been a long time) the Artisan line does not. I received this tip from someone else, and I don’t know if it is accurate but it seemed to help me, at least. 

Link to comment
Share on other sites
kareng Grand Master
35 minutes ago, AB2 said:

Yes, I had to stop eating Schar bread because I was getting sick on it all the time. I believe if I am not mistaken (it has been a long time) the Artisan line does not. I received this tip from someone else, and I don’t know if it is accurate but it seemed to help me, at least. 

All of Schars products are gluten-free.  They don’t make any that are not.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,457
    • Most Online (within 30 mins)
      7,748

    Kitty-Kat001
    Newest Member
    Kitty-Kat001
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
    • AlyO
      Thank you, Trents.  I appreciate your helpful and friendly reply. It seems more likely to be a bug.  It has been a pretty severe bought. I feel that I don’t have enough experience to know what signs my little one shows after exposure to gluten. 
    • trents
      Hannah24, be aware that if you are on a gluten free diet, you will invalidate any further testing for celiac disease (except genetics) and would need to go back to eating significant amounts of gluten for weeks or months to qualify for valid testing.
    • knitty kitty
      Hello, @Hannah24 Have you had a DNA test done?  Celiac Disease is genetic.  You must have at least one gene to develop celiac disease.  You don't have to be consuming gluten for a genetic test.   Anemia, diabetes and thiamine deficiency can cause false negatives.  Some lucky people are seronegative, but still have celiac disease.  Peripheral neuropathy, tingling in hands and feet are symptoms of vitamin deficiencies.  Vitamin C, Thiamine B1, Niacin B3, Pyridoxine B6, and Cobalamine B12 can each cause peripheral neuropathy.  These same vitamins are needed to produce blood cells.  Most undiagnosed Celiacs suffer from nutritional deficiencies. The DNA test would be helpful.
    • trents
      We do hear of cases of remission but they generally eventually revert back. I wouldn't push your luck.
×
×
  • Create New...