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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This 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 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 Store.

The Problem With Lactaid -- Aspgillus Mold

3 posts in this topic

In a recent thread Kathy (ksymonds84) posted about having a bad reaction to lactaid. By coincidence, I had just tried lactaid for the first time, and had a bad reaction each time -- near-instantaneous vomiting the second time. I checked the ingredients and saw nothing indicating gluten.

Wouldn't you know the answer is right here on the forum, in a thread from 2005.

Turns out lactaid (and other foods and enzymes) is made by using a mold called aspergillus. I wouldn't have immediately decided this was the villain, except that I took a B-vitamin a few days ago, had a bad reaction, and it turns out that yes, some vitamins are made with aspergillus. (Note: I've been gluten-free about 2.5 weeks, and have never had a bad reaction to this brand of B vitamins before.)

For more info, check the thread cited above. I'll also re-list the aspergillus-containing items from that thread:



CHOCOLATE that includes chocolate liquor






SOFT DRINKS (Citric acid is made with the aspergillus fermentation process)




ACIDOPHILUS WITH F.O.S. (Acidophilus has very healing effects and promotes natural anti-fungals in the body, however, artificially produced F.O.S. is made with the aspergillus fermentation process. If you would like natural F.O.S., you can consume watermelon seeds and reap the same nutritional benefits without any aspergillus fermentation).

Enzymes and what the enzymes are made of:*

Alpha-galactosidase ----- Aspergillus niger

Amylase ----- Bacillus subtilis, Bacillus amyloliquefaciens, Aspergillus oryzae, Aspergillus niger

Amylase ---- (Malt diastase) malt

Amyloglucosidase ---- Aspergillus niger, Rhizopus oryzae

Beta-amylase ---- wheat, Bacillus spp.

Catalase --- Aspergillus niger

Cellulase --- Aspergillus niger, Trichoderma longibrachiatum (reesei)

Glucose oxidase ---- Aspergillus niger

Hemicellulase ---- Aspergillus niger, Trichoderma longibrachiatum (reesei), Aspergillus oryzae, Bacillus subtilis

Lactase ---- Aspergillus oryzae, Kluveromyces lactis

Lipase ---- Aspergillus niger, Arthrobacter ureafaciens, Candida cylindracea, Rhizomucor miehei, Rhizopus oryzae, Rhizopus delemar

Lysophospholipase ---- Aspergillus niger

Pectinase ---- Aspergillus niger, Aspergillus japonicus, Rhizopus oryzae

Phytase ---- Aspergillus niger

Protease, microbial ---- spergillus oryzae, Aspergillus niger, Aspergillus melleus, Bacillus licheniformis, Bacillus subtilis, Bacillus thermoproteolyticus, Rhizopus niveus

* As provided by member companies of the Enzyme Technical Association.

revision 1/99

Beano was also mentioned.

Here are some links the original poster referred to:

Purely in the interest of science (har har), right now I'm testing whether I now react to chocolate liquor (which I confirmed is in my favorite Ritter Sport Marzipan bar).

A big thank you to Stephanie (skbird), who originally posted all of that incredibly useful information.



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so is this mold harmful to the body, or just causing sensitivity to some people? i've taken lactaid on and off for a few months, and don't seem to have a problem with it.


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so is this mold harmful to the body, or just causing sensitivity to some people? i've taken lactaid on and off for a few months, and don't seem to have a problem with it.

No, it's only harmful to people who have an allergy or sensitivity.

I didn't know I had one until after being gluten-free for a couple of weeks. I guess this is part of the phenomenon others have also noticed, of becoming more sensitive after going off gluten. I wonder what that's all about.



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    • Gluten ataxia...?
      I was explaining that some people have other trouble that is immune related and caused by eating gluten, but doesn't effect the gut in a noticeable way. According to the paper that I quoted there are some people which have different types of brain problems but don't have inflammation when tested by a biopsy.  The author used the term "non-Celiac gluten sensitivity" to refer to anyone who has any brain trouble that can be traced to gluten but without obvious gut inflammation.  There are a lot of different possible ways gluten can effect the brain some may not be related to the gut.  It could still be an immune system problem.  Normally "non-Celiac gluten sensitivity" refers to just a food intolerance.  Withdrawal symptoms are not normal and could be indicative of an immune system response of some sort, but I don't know for sure.        
    • 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.  
    • Weird Reaction
      Hi Richie,  I've not heard of this drink before, as I live in the UK, but any drink made from barley is something you should avoid.  There's a brand in the UK that makes lemon and barley water and orange and barley water and Coeliac UK say it is not safe for people with Coeliac disease.  (Our labelling laws in the UK changed a couple of years ago).  You say the drink you had was under 20 ppm, which is acceptable (usually) for coeliacs, but a lot of people are super-sensitive to gluten even in very small amounts.  I recently had a similar problem with something which was supposed to be okay for coeliacs, but when I checked the website of the product, for all it said there were no gluten containing ingredients, it was produced in an area where gluten was present, which was enough to put me off and must admit, the symptoms you describe sound very much like I experienced at the time.  (Personally I'd be avoiding that particular drink like the plague from now on). One other thing though,  have you checked the ingredients to see if there could be anything else in it which you may be intolerant to? 
    • Confused
      I have not. I'll talk to my doctor about it
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