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Activia Yogurt


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#16 key

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Posted 18 March 2006 - 07:57 AM

Thanks Vincent, I had called them myself and this is what they told me too, so I thought distilled vinegar was ok and chose to eat it. I don't think we have reacted to it. Then I read on here in another post, that maybe they were adding something else.
I am SO happy to know though, because I LOVE their yogurt. I think it is the best.
Monica
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#17 VydorScope

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Posted 18 March 2006 - 09:11 AM

Thanks Vincent, I had called them myself and this is what they told me too, so I thought distilled vinegar was ok and chose to eat it. I don't think we have reacted to it. Then I read on here in another post, that maybe they were adding something else.
I am SO happy to know though, because I LOVE their yogurt. I think it is the best.
Monica


There was a hole thread on it, and I had read the same thing, yet several ppl had told me they were gluten-free, so I contacted them and got that email back and posted it to that thread. I have tried the one flavor my store carries, not bad... but at 5 times the price of Kroger brand and double the price of Yoplait, I can not afford them as often.
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#18 stardust

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Posted 18 March 2006 - 07:39 PM

Here is thier offical reply on the gluten question:
So yes, the ARE gluten-free.


Hi, I am new at this, so I don't want to seem "uppity"-you guys really seem to tear into each other on here- but Stonyfield Farms says right there in THAT letter that there IS GLUTEN in it. He says they don't ADD gluten. Did I miss something or did you? "Though we don't add gluten, there IS an immeasurable AMOUNT OF GLUTEN in flavored yogurt..." "A distilled GRAIN alcohol is used to extract flavors...". Any questions? Yes, what are big corporate guys calling "immeasurable"? How closely have they bothered to TRY to measure for the infinitesemally small number of Celiac/DH users vs. general consumers? Is it cost effective? Methinks not. Is that "immeasurable amount" .003 micron? That's what, the size of a virus? That IS ENOUGH to make me, and others sick. .003 of a micron IS ALL IT TAKES to start the whole cycle in my body-like a virus starts a flu. Distilled means squat. Once, I drank TRIPLE distilled vodka-which was SUPPOSED to be made from POTATOES, but has TRIPLE distilled grain alcohol in it, and got sick. (No not hungover sick, rash, flue-ey, the works!) Some people ARE that sensitive and I am one of them. The "miniscule" amount of "hydrolyzed wheat protein" in a hair conditioner made me sick for two weeks and I only used it ONE time. I didn't even CONSUME it. It was just on my HAIR for 30 seconds, and then I rinsed it off!! Enough of the protein was evidently still there that my skin absorbed it and for a week, I could hardly eat ANYTHING my reaction was so severe. Now, In that WHOLE bottle, how much do you think there is? It's one of the last ingredients. How much did I use? A TINY portion of what was in the bottle. Then I RINSED it OUT OF MY HAIR. Now how much is left? An "Immeasurable amount" I'd say. ENOUGH TO MAKE ME SICK, that's how much. Again, I don't want to sound like I am upstaging you, but if you honestly missed that in that letter-which seemed disappointingly obvious to me-you need to know--and so does everyone else that will now go buy that stuff because you said it was O.K. It may not be. It WON'T BE FOR ME, and any one else that is especially sensitive. Maybe you are not that bad, or you child can't tell you when he feels-"Just a little off" after he eats his yogurt. What happens if you give it to him every day? You may be hurting him-but only just a little bit. I am sure you don't want to do that. Please be careful of the information you are dispersing, especially when it says that it DOES CONTAIN it, even if they didn't ADD it. People out there trust you. We all must work together-we are learning!!! Wheat is SO ubiqitous!! In everything!! Orange Juice, Drywall Mud, Mascara. Come on! Even after 3 years, I still get zapped occassionally. I posted a big long post on the shampoo/mascara deal that I just glutened myself with recently (Please see Post in Medicines/Cosmetics etc.)I don't really know how this forum all works yet, but I hope you will co-operate with me in distributing this corrected information. Very Sincerely and humbly yours, Dove Collins
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#19 VydorScope

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Posted 18 March 2006 - 07:50 PM

Hi, I am new at this, so I don't want to seem "uppity"-you guys really seem to tear into each other on here- but Stonyfield Farms says right there in THAT letter that there IS GLUTEN in it. He says they don't ADD gluten. Did I miss something or did you? "Though we don't add gluten, there IS an immeasurable AMOUNT OF GLUTEN in flavored yogurt..." "A distilled GRAIN alcohol is used to extract flavors...". Any questions? Yes, what are big corporate guys calling "immeasurable"?


First, welcome to the forums! Please ask all you want. Im not tearing in to anyone, but some times the cold nature of the forum posts can seem like we are.

The part you are missing is that distilling removes gluten. The yogurt is safe for celiacs and many here eat it.
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#20 stardust

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Posted 18 March 2006 - 08:00 PM

First, welcome to the forums! Please ask all you want. Im not tearing in to anyone, but some times the cold nature of the forum posts can seem like we are.

The part you are missing is that distilling removes gluten. The yogurt is safe for celiacs and many here eat it.

Thanks for getting back to me so quick! WoW. Distilling may remove the actual protein, but for me, that is not enough. As I said TRIPLE distilled is not enough. I aslo cannot consume distilled vinegars of any kind, nor vanilla nor flavored extracts caramal color.. My reaction to these is almost immediate, (an hour or 2) as with few other gluten items which usually take a day or two before I get HEEBY. Please, please, I'm just trying to be honest and tell you-some of us ARE THAT sensitive. Or at least I think someone else may be too. Surely I'm not the ONLY one. I used to think I was the only one that had this--but now I know better. So I try and DO better. That's all I'm saying. Someone else may still be getting it and not know where, like me-and it's because they ate organic ketchup with distilled vinegar, like I did, or yogurt, with distilled grain alcohol in the "natural" flavorings. It WOULD make ME sick, and maybe someone else too, and I just want them to be aware, and choose for themselves.
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#21 Guest_Robbin_*

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Posted 18 March 2006 - 08:57 PM

Thanks for getting back to me so quick! WoW. Distilling may remove the actual protein, but for me, that is not enough. As I said TRIPLE distilled is not enough. I aslo cannot consume distilled vinegars of any kind, nor vanilla nor flavored extracts caramal color.. My reaction to these is almost immediate, (an hour or 2) as with few other gluten items which usually take a day or two before I get HEEBY. Please, please, I'm just trying to be honest and tell you-some of us ARE THAT sensitive. Or at least I think someone else may be too. Surely I'm not the ONLY one. I used to think I was the only one that had this--but now I know better. So I try and DO better. That's all I'm saying. Someone else may still be getting it and not know where, like me-and it's because they ate organic ketchup with distilled vinegar, like I did, or yogurt, with distilled grain alcohol in the "natural" flavorings. It WOULD make ME sick, and maybe someone else too, and I just want them to be aware, and choose for themselves.


Wow, I thought I was the only one on here who gets sick from caramel color. I thought at first I was imagining it, but the longer I go gluten free the worse my reaction is to it. It really varies so much from individual, plus, I sincerely believe that some products that contain caramel color, even when manufactured in the US, are "slipping by" with wheat derivatives. Celiac doesn't get the recognition it deserves by the medical community, why do we assume that manufacturers really care that much about their additives? Does the FDA have the resources and manpower to monitor all the products properly? Do you have such faith in our govt. agencies that you would bet your health on it? I mean really, look at the track record of govt. agencies and tell me, do you feel safe ?! :blink:
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#22 stardust

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Posted 18 March 2006 - 09:20 PM

Wow, I thought I was the only one on here who gets sick from caramel color. I thought at first I was imagining it, but the longer I go gluten free the worse my reaction is to it. It really varies so much from individual, plus, I sincerely believe that some products that contain caramel color, even when manufactured in the US, are "slipping by" with wheat derivatives. Celiac doesn't get the recognition it deserves by the medical community, why do we assume that manufacturers really care that much about their additives? Does the FDA have the resources and manpower to monitor all the products properly? Do you have such faith in our govt. agencies that you would bet your health on it? I mean really, look at the track record of govt. agencies and tell me, do you feel safe ?! :blink:

Robbin
Oh thank God someone besides me has this problem. I think Vydorscope thinks I am a nut case, but I really am that sensitive! I HATE to be the one that stands out and every one has to work around. It makes me so self conscious-as if I needed any more help in that department. But I have run into people not understanding my problem a lot before. Only everyone I know, even close friends even though they are sympathetic, they just don't get it. What on Earth would make any one think Stonyfield Farms or the Government or FDA would really care? I mean REALLY care enough to spend money on it? NO, half the reason wheat is so ubiquitous in every kind of product you can imagine is because it's CHEAP. They can use it as filler, and they do. A LOT. To save their MONEY. Well, Robbin, I think it's just a matter of time before the s*** hits the fan and they find out all this genetically engineered cheap "feedstuff" is adversely affecting a large portion of the population the U.S. and There are going to be MORE lawsuits and then they will see they have to spend MORE MONEY fighting gluten free interests and they will simply LEAVE IT OUT! The worst that can happen is better quality products for celiacs and non-celiacs alike.
But while I am on the subject, also, I have recently (within the last year) found that I cannot eat oats or oat product either. If you are that sensitive to wheat and derivitives, try taking oats out too, and see if that helps even more. and remember DISTILLED IS NOT GOOD ENOUGH--throw out salad dressings, vanilla or other extracts, olives, pickles, condiments. Check them all or DO WITHOUT. You'll be healthier in the long run!! Also check all your shampoos, hair gels, etc. hand creams, and yes MASCARA!!
Best of Luck-stay healthy! Lookin' out for each other--Dove
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#23 penguin

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Posted 18 March 2006 - 09:29 PM

Its my understanding that distilling takes all of the gluten out of the grain, since by distillings very nature proteins like gluten are too big to get through.

However, some Celiac's have problems with vinegar and other distilled things, regardless of the source, but it doesn't have to do with gluten. It's more a reaction to the vinegar, etc. itself.

Also, caramel color is on the red flag list because sometimes that DOES contain gluten...
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#24 stardust

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Posted 19 March 2006 - 02:10 AM

Its my understanding that distilling takes all of the gluten out of the grain, since by distillings very nature proteins like gluten are too big to get through.

However, some Celiac's have problems with vinegar and other distilled things, regardless of the source, but it doesn't have to do with gluten. It's more a reaction to the vinegar, etc. itself.

Also, caramel color is on the red flag list because sometimes that DOES contain gluten...

ChelsE
I totally agree with you. Distillation actually only allows for the EVAPORATE from the "distilled" or boiled solution (grain, water, petroleum or whatever) to be used. That is, only the moisture that condensed from the STEAM of the product is used to make a "Distillate". That is why the old bootleggers called them SPIRITS. I'm serious-I'm not making this up. That is why distilled water is the "purest", all the heavier salts and minerals cannot rise up in the steam, so the steam is the purest form of water when it trickles back down and is collected as "distilled". All I am trying to explain is that, for me at least, even that is not good enough. I do know it only takes .003 of a micron of gliaden, the specific gluten protein responsible for most of our ills, to set off sensitive patients. ( I wish I could remember for the life of me where I read that, so I could refer all you people to that site. I have done a LOT of actual biological and medical research on all the different wheat proteins and how they affect the body, and I didn't think of documenting it. It was just for me at the time. I didn't realize there were so many people affected at that time. Just trying to figure out why I was so screwed up! ) See, it does not even take a WHOLE protein to set us off. Yes Gliaden is very large as far as molecular size goes, but is .003 of a micron's worth small enough to "float" into the vapor? I don't know, honestly. I am only speculating on empirical evidence that says "If I eat it, I am affected". Other hypotheses I have include: maybe it's just the mere "essence" of wheat protein-the "molecular memory" in the distillate, if you will. Or that perhaps, in the same way my body recognizes most viruses are bad, it overcompensates when it encounters anything even chemically RESEMBLING wheat proteins. Therefore the Oat and Barley issues, they are biologically related species of plants. I.E. I knew a guy who became allergic to asparagus after he had a vasectomy!! In the same manner, it was identified that some sperm leaked-his body attacked it with an infection (it wasn't where it was supposed to be ) ;) and by chance he had been eating asparagus every day as it was his favorite, and he grew his own and had been harvesting it daily, where this was not normal in asparagus "off-season". Long - short His body overreacted to ALL the "identified as weird" stuff in his blood at that time, and asparagus was one of them. His body did the correct thing and made antibodies against it. (This is where the AnA test most of you are familar with comes in, only Bernie's AnA is positive against something in asparagus and sperm!) He now gets horrendous hives immediately after eating it. (I assume he is also allergic to sperm, but was not about to ask him if he had tried to determine THAT. :blink: EEEWWW. But it would be interesting to know, from a scientific standpoint.
I believe even more research is needed in this field. Uh Wheat stuff not sperm! ;) For one, we JUST DO NOT KNOW what potentially is affecting us from these biologically engineered species they use in commercial wheat production today. Fact is , the wheat produced today is BIOLOGICALLY VERY DIFFERENT from the wheat our cavemen ancestors ate( and they didn't eat much of it, because they couldn't refine it like we do). Same as a Chihuahua or Poodle is NOT a wolf, We have tinkered with them and engineered them from WILD DOGS. Don't go all Creation/Evolution on me. We can document the breeding histories of these dogs from the beginning. In the same way a wolf would likely see a chihuahua as dinner and not another "wolf" , our bodies-many more of us than is realized IMO, simply do not recognize these proteins as "food" any more. And they don't know what to do with "NOT FOOD" except to attack it, or shuttle it off to the "other liver"-our Skin. There fore the rash and blisters. It's toxins trying to get out. And for me, even the smallest amount, sets me off. 2 shots of TRIPLE distilled vodka did it. And vodka is SUPPOSED to be made from potatoes, that's the only reason I drank it!! But later I read a bottle and it DID say FINEST GRAIN ALCOHOLS. Maybe again it is only used in the PROCESSING of the potatoes. 2 Tablespoons of salad dressing with Distilled white vinegar did it. Shampoo did it, and I DIDN"T EVEN EAT IT. Drywall mud dust does it, and it could only have been a MINUTE amount. Only what was LIGHT ENOUGH TO FLOAT IN THE AIR. Sound familiar? See what I mean?
I think Celiacs are on the verge of finding out this thing is more insidious than previously understood. I know that A LOT more research is underway, and we may have clearer answers soon. Until then, we can only pile up evidence and speculate, based upon our experience, and apparently, I have a new spin on what that might be. Some that have "tried everything" still may have missed this. If so they can begin getting better as soon as they read this. Robbin already has. And isn't THAT what this is all about? Getting MY experience out there so others know what to look out for? I don't care WHAT the FDA or Wheat board or Government has to say anymore. They change the stories and ingredients and stats constantly! IF THEY ARE NOT CELIACS, then they DON"T CARE AS MUCH AS I DO about what they are telling me is safe for me to eat. Period. They DON'T know what is a safe amount--they even admit that. so all I can do is believe my body over Them, now that I know I'm not just crazy-but AM affected by what I eat, and share this information with you. We can't always trust that in their big profit intent world of doing lunch and cell phones, We will always get timely accurate information. I mean, I had a Wonderful attentive doctor, and she couldn't even figure it out, one on one for 2 years! No, I'm through with all that. I will trust me, and people who have LIVED IT. Maybe it's time for Celiacs to start thinking outside that "THEY SAID" box. If we are going to make any progress on our own, we will HAVE to. Prayers to all, Stay Healthy!! Dove
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#25 VydorScope

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Posted 19 March 2006 - 02:24 AM

Stardust,

If your reacting to somthing, it does not mean it has gluten in it. :) Many ppl on this site react to vingar, but its becasue they have a problem (and sounds like you do) with vingars and not gluten. Just like many Celiacs will react to MILK or NUTS or YEAST or some other food. It just a fact of life that many celiacs have more then one intolernce. My Son for example reacts to Eggs and Gluten.

Everyone wants to blame celiac disease for all thier reactions. Its only natural. Some times its a simple as CC other times its an unknown intolerence/alergy and sometimes its the flu. :)
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#26 Mahee34

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Posted 19 March 2006 - 06:36 AM

um your son is the cutest thing that i have EVER seen
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#27 VydorScope

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Posted 19 March 2006 - 06:37 AM

um your son is the cutest thing that i have EVER seen


Wow! Thanks!!
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#28 eeyor_fan

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Posted 19 March 2006 - 07:56 AM

i was just telling you what i was told when i talked to them......i never claim to be an expert it's a pretty normal occurance for me to be wrong..i've not had a reaction with the activia and i only ate it to give it a try....sorry for being wrong...glad that you set me straight! :blink: yogourt isn't my favorite anway ha, so i don't eat it much :P

although, you aren't the only one who has called so the whole "it was me on the phone remember" and the "i do know what i'm talking about on this" kinda isn't necessary, i was by no means calling you a liar or saying what you were saying was incorrect nor implying that you didn't know what you were talking about....just saying that my experience when i phoned them was a different one.




I didn't mean to seem like I was attacking its just I've contacted Tons and Tons of companies....go through my old messages because I've posted most of the replys under "Product Updates." I'm sorry if you took it that way.

BTW...lets not all forget there is more then just WHEAT we have to be concerned about....Rye, Barley, most oats and a huge list of ingrediants derived from those products that don't even sound like those things can be in them. Plus there is a lot of celiacs who don't even feel it when they are being glutened...like the family members who have no symptoms but still test positive for celiac. It doesn't mean the damage still isn't being done, just because something doesn't make you sick.
Hugs
Bridget


hmm....it's spelled offense....



Hmmm...must be nice to be you, to only have to worry about my spelling in this world being I was rushing when I typed it.
Hugs
Bridge
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I first tested positive for celiac in August 2004. Born/raised in Canada, now lives in NJ. Borderline RA and problems with GI muscle disfunction since Dec 2005...BUT FIGHTING BACK HARDER EVERY DAY!!!

Life has no dress rehersals so live each moment as if it were your last! At the end of the day it is YOU that you have to answer to. Karma and fate is what you choose it to be! Never sacrafice your dreams or beliefs. If someone truely likes you, they like you for who you are, not what they want you to be!
Bridget

#29 stardust

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Posted 19 March 2006 - 09:18 AM

Stardust,

If your reacting to somthing, it does not mean it has gluten in it. :) Many ppl on this site react to vingar, but its becasue they have a problem (and sounds like you do) with vingars and not gluten. Just like many Celiacs will react to MILK or NUTS or YEAST or some other food. It just a fact of life that many celiacs have more then one intolernce. My Son for example reacts to Eggs and Gluten.

Everyone wants to blame celiac disease for all thier reactions. Its only natural. Some times its a simple as CC other times its an unknown intolerence/alergy and sometimes its the flu. :)

Hee Hee Hee!! Yup-could be asparagus or sperm!! (Others please refer to my last post!)
Of course they are reacting to the vinegars. What do you think they are made from? There's nothing in Distilled white vinegar except the steam-evaporated condensed form of whatever they boiled to make it. Usually a grain mash. Refer to my post on Distillation process-try keyword in SPIRITS and Bootleggers. Honestly-most people don't know. It amazes me how many people don't have a clue what they are eating. At restaraunts more than once, I've told waitstaff that I can't have wheat-so they ask if I want "white bread" instead!! Ha Ha I ask "what do you think "bread" is made of? And they DON'T KNOW. Honestly! Even some of my family members didn't realize "durham semolina" pasta was wheat-they thought I could it eat that kind, maybe.
I'll I'm saying is that if people ARE reacting to vinegars, and distilled alcohols-liquor, Liquers, and flavor extracts which contain DISTILLED grain alcohols, whether from Rye-Oats-Barley-or Wheat--that by golly, maybe there's a REASON. Something we DON"T KNOW YET.
I know I don't have any problems with rice or apple cider vinegars-and use products that contain them freguently. I have a huge bottle of apple cider vinegar and I use it to make my yeast breads. Never a problem. Just to set you at ease though, I Don't use any dairy, and did elimination on eggs for over 2 months. No problem there. Peanuts-maybe-I get headache, but no gut symptoms. Almonds may be a problem too. I can drink rum, made from sugar, but not flavored vodka. I CAN drink tequila, (ick) made from agave-but hate the taste, but not Whiskey-which is DISTILLED from grains.
See the thread in this thread people? The only things I have trouble with are the ones DISTILLED from grains. Perhaps I am not the only one.
Mostly, I just leave that stuff alone. There's no reason to add to my problems. But for a special treat with friends, I have a Malibu PLAIN rum and OJ.-at least I get some Vit C with my cocktail!! :D
I also have had reason to question a brand of cheaper flavored decaf coffee. Either the cheap flavoring, or maybe coloring to make it richer looking- I drink regular decaf all the time with no problem. But this flavored decaf--Woo. Won't do that again. And again the ONLY unknown is "natural Flavoring". Anybody else ever had that? I love ChelsE "love and hate" threads!! Dove
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#30 VydorScope

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Posted 19 March 2006 - 10:57 AM

. Won't do that again. And again the ONLY unknown is "natural Flavoring". Anybody else ever had that? I love ChelsE "love and hate" threads!! Dove


Natural Flavoring should ALWAYS be a red flag, until you know what the source of the flavoring is.

As for Vingar, there is more to Vingar then just what is distilled..

How is Vinegar Made?

Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production – from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled.

Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, Vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor


Alot of ppl have problems with YEAST, again, and I want to repeat this so that others that come across this thread months from now see it, just becuase you react to a food does not mean it has gluten in it. It could be cross contimantion, but in most cases when its a known gluten free source (or a known and test gluten removeal process like distilling) its a reaction to a another ingredinet, another intolerence or algerie that you may or may not know of yet. Vingart is not PURELY the grain source, and you never have a garrentee its not contimanted with somthing elese, yes even gluten.
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