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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Motts Brand Applesauces
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6 posts in this topic

Thank you for contacting us about the presence of gluten in our Mott's products. Consumer inquiries such as this are appreciated because they provide valuable feedback about our brands.

Gluten is a mixture of complex proteins found in the grain of wheat, barley, oats, rye, rice, corn, and other grains. All of our Mott's sauce and juice products are gluten free except Mr. And Mrs. T Pina Colada and Clamato.

We appreciate your inquiry and hope you will continue to enjoy our brands. For more information about our company, please visit us on the web at www.motts.com.

Sincerely,

Consumer Relations

[THREAD ID:1-15EYVE]

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Thanks for posting their reply!

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I never doubted the applesauce was gluten-free, and it is my favorite. I only eat the natural unsweetened one. Never any flavored variety.

They should know better than to say corn and rice have gluten though. Apparently the idea that any sticky stuff is gluten is still out there, even with a company that should be better informed. Nice that they did respond though.

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I've always thought that corn and rice do have gluten--just not the type that Celiacs need to avoid.

Thanks, Deb--I eat their Natural Applesauce often! :)

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Yes, that's what I heard, too. Rice and corn contain gluten, but not the one we need to avoid...

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Mott's Granny Smith style had "natural flavors" in it and that concerned me, so hence the email to Mott and the response they gave to me. I always get cautious about the natural flavors. What if this is the one thing that they make that does have the gluten....

Glad to be of help to those who like applesauce products.

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    • Weird Reaction
      Hi Cristiana, You are quite right, there could be something wrong with the batch. I have often wondered this myself when I've had symptoms. A lot of manufacturers recall products when they find contamination issues, I often wonder though, how many products 'sneak' under the radar and no-one knows for sure; it could be the reason why so many of us wonder what we did to get 'glutened'. 
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    • Weird Reaction
      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
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