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Udi's Mystery-- Oh No! Help!


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31 replies to this topic

#1 Lisa16

 
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Posted 14 January 2010 - 05:52 AM

I recently discovered the wonder of Udi's breads. I bought them (both kinds-- but mostly the white b/c the whole grain one kept selling out and I only got one loaf of that)and I ate it for several days as toast in the morning and a sandwich to take to work.

However, I developed progressively worse GERDS symptoms that completely and instantly disappeared when I withdrew the bread (Oh Man! Just when I found something really good too!) I would have acidic burping, some stinky gas and stomach pain. This was not a typical gluten reaction-- I hasten to add. We are not talking multiple bouts of D. But something in this "gets" me.

Soplease let me know what are the likely culprit(s) from the list of ingredients?

I know am allergic to sulfites/sulfates (nearly impossible to avoid completely, though), nitrates, msg and pistachios and casein intolerant.

Ingredients (white bread):

water
tapioca starch
brown rice flour
potato starch
canola oil
egg whites
sugar-- *to this point, I believe we are okay.
yeast
xanthan gum
salt
baking powder (sodium bicarbonate, cornstarch, calcium sulfate,monocalcium phosphate)
cultured dextrose
ascorbic acid (microcrystaline cellulose, corn starch)
enzymes

Thank you in advance! This episode caused many sleepless night and I feel like if I can figure it out, I can solve a big piece of the non-gluten sensitivity puzzle for me.

Lisa
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#2 Ahorsesoul

 
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Posted 14 January 2010 - 07:41 AM

Lisa,
Xanthan gum or the dairy you put on the bread.
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1960s-had symptoms-could have been before but don't remember
1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms
Me, dd and ds diagnosed with Lactose Intolerance
2000-osteopenia
2001-had stroke because of medications I was given
June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months
June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)
May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

#3 Lisa16

 
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Posted 14 January 2010 - 08:16 AM

Lisa,
Xanthan gum or the dairy you put on the bread.



Hmm. I know it is not dairy. I ate peanut butter or ham and mustard sandwiches-- no dairy.

Intersting about the xanthan gum. I have used it before in baking and it is in lots of cookies and gluten-free preparations. But perhaps it has something to do with quantity or a particular combination of ingredients.

I would say the effects were cumulative over a period of several days (a bit over a week.)

I see the calcium sulfate in the baking powder. But like the xanthan gum, I regularly use calumet baking soda which has two sulfate compounds in there and which does not have the same effect. But I don't tend to eat my baking every day, so perhaps it is cumulative?

I just don't know.

Good guesses though!
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#4 jmn

 
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Posted 24 January 2010 - 12:08 PM

I would have reacted to the xantham gum, the dextrose in the ham, the distilled white vinegar in the mustard and the fat in the peanut butter.
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#5 Lisa16

 
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Posted 25 January 2010 - 06:25 AM

Thanks!

It is tough when you have multiple food sensitivities! I use the "naturals" ham with no nitrates. I will check for detrose, but I generally don't have a reaction to that ham (but I don'teat it often). And the peanut butter is okay for sure.

The vinegar is another matter entirely, because of sulfites. Still, I usually can tolerate the mustard.

At this point, after having the same reaction to the muffins, I suspect the calcium sulfate in the baking soda. I stopped eating anything udis and recovered in a day or so. Then I ate a muffin after about a week of feeling good and it happened again. The calcium sulfate is about the only "red flag" ingredient they have in common. I have to quite eating this brand, I guess.

I grew up in a town where they hit gypsum (calcium sulfate) when drilling the well and the city water is heavily contaminated with this. I think I got sensitized to sulfites this way.
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#6 Eric_C

 
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Posted 10 February 2010 - 05:20 AM

Thanks!

It is tough when you have multiple food sensitivities! I use the "naturals" ham with no nitrates. I will check for detrose, but I generally don't have a reaction to that ham (but I don'teat it often). And the peanut butter is okay for sure.

The vinegar is another matter entirely, because of sulfites. Still, I usually can tolerate the mustard.

At this point, after having the same reaction to the muffins, I suspect the calcium sulfate in the baking soda. I stopped eating anything udis and recovered in a day or so. Then I ate a muffin after about a week of feeling good and it happened again. The calcium sulfate is about the only "red flag" ingredient they have in common. I have to quite eating this brand, I guess.

I grew up in a town where they hit gypsum (calcium sulfate) when drilling the well and the city water is heavily contaminated with this. I think I got sensitized to sulfites this way.


See my post about yeast....I had problems with Udi's and other gluten-free breads but I eat all those ingredients regularly in other products, the only common factor was yeast.
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#7 canary46

 
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Posted 06 June 2010 - 09:08 PM

Lisa,
I'm so glad to see your comments about Udi's. I just discovered their products in the Chicago area and purchased the multi grain bread and 2 different muffins.
I know the chocolate muffins bother me like gluten bothers me, and I suspect the bread has been bothering me (something has but I can't figure out what). I've got no problem with yeast or gums as I bake with them frequently. I'm not sure about the other muffins, but unfort. I'm going to avoid buying their products.
I hope they hear about this board and can figure this out.

Similarly, all the gluten-free Chex cereals gave me gluten symptoms (and also my mom, who's gluten-free). I called them and told them about it. There's nothing listed in those ingredients that's unusual except the 'BHT preservative' which they told me is actually added to the BOX not to the food (?).
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#8 GFveggirl

 
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Posted 23 June 2010 - 08:40 AM

hey, i'm new...
i have the same problem with Udi's products. i have tried just about every gluten-free bakery product available to me locally, and Udi's is the only one that makes me sick. i decided to give them one last chance on saturday, and within an hour, i regretted it. was out of commission for the whole weekend.

i don't know what it is about their products, because the ingredients are common to many other brands/food items. it's too bad, because i thought their bread was the best tasting, but there's something in it that gives me the same reactions as gluten...
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#9 GFveggirl

 
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Posted 28 June 2010 - 06:20 AM

okay, i don't know if anyone will read this, but just in case...
after doing some reading, i think for me it is the potato starch. Udi's uses that frequently, whereas the other breads i buy don't. i know another celiac who gets sick from potato starch (but not potatoes????) so i'm going to throw that out there as a possibility.
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#10 NITEHAWK61

 
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Posted 22 August 2010 - 11:42 AM

hey, i'm new...
i have the same problem with Udi's products. i have tried just about every gluten-free bakery product available to me locally, and Udi's is the only one that makes me sick. i decided to give them one last chance on saturday, and within an hour, i regretted it. was out of commission for the whole weekend.

i don't know what it is about their products, because the ingredients are common to many other brands/food items. it's too bad, because i thought their bread was the best tasting, but there's something in it that gives me the same reactions as gluten...


I wonder how gluten free can Udis bread be???
i also have had problems with this product.
I contacted them and this was there response. After I told them I had a celiac reaction to there product.

Hi John,

Your feedback is important to us and we take food allergies very seriously here at Udi's Gluten Free Foods. Please note 20 ppm is the FDA proposed limit for gluten free products which works out to .002%. From the FDA proposal for gluten free labeling:

1. Why did FDA include "20 ppm or more gluten" as a criteria in its definition of "gluten-free"?

The level is proposed based on the available analytic methods. Data from peer-reviewed scientific literature demonstrate that current analytic technology can reliably and consistently detect gluten in wheat, rye, and barley at levels of 20 ppm in a variety of food matrices: http://www.fda.gov/F...cm111487.htm#q6

I have spoken with our quality control manager and she stated that none of the product came back positive at 20 ppm; more sensitive kits are being developed, and we can look into even more stringent testing as it becomes available.

Please let me know if you have additional questions and/or comments. Again I apologize for your adverse reaction to our product.

Regan

so maybe it came back less. but from what I understand people with celiac could have a reaction with just a microbe of gluten. Why would the FDA allow this???
would you allow a gram of a peanut to some one who has a peanut allergy???
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#11 Ahorsesoul

 
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Posted 23 August 2010 - 07:11 AM

http://en.wikipedia....iki/Xanthan_gum

Remember that xanthan gum is a laxative.
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1960s-had symptoms-could have been before but don't remember
1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms
Me, dd and ds diagnosed with Lactose Intolerance
2000-osteopenia
2001-had stroke because of medications I was given
June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months
June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)
May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

#12 modiddly16

 
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Posted 23 August 2010 - 11:28 AM

I've been eating breakfast the same time every day for three days.

I've been having emergencies the same time every day for three days.

The only common factor.

Udi's.

I'm so broken up about it....amidst my mad dashes to the restroom at my office.
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#13 burdee

 
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Posted 23 August 2010 - 05:08 PM

I've been eating breakfast the same time every day for three days.

I've been having emergencies the same time every day for three days.

The only common factor.

Udi's.

I'm so broken up about it....amidst my mad dashes to the restroom at my office.


You might have other allergies/intolerances besides gluten. My husband and I both have diagnosed (by ELISA blood test) allergies to dairy, eggs, vanilla and nutmeg. I'm not saying that you are allergic to all of those foods. However, rather than believing that a gluten free product has gluten or cross-contamination issues, you might consider whether you have other intolerances which cause your ongoing symptoms.
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#14 GFinDC

 
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Posted 23 August 2010 - 10:05 PM

My vote is the potato starch. Potato is a nightshade, along with tomato, and peppers.
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Proverbs 25:16 "Hast thou found honey? eat so much as is sufficient for thee, lest thou be filled therewith, and vomit it."
Job 30:27 My bowels boiled, and rested not: the days of affliction prevented me.
Thyroid cyst and nodules, Lactose / casein intolerant. Diet positive, gene test pos, symptoms confirmed by Dr-head. My current bad list is: gluten, dairy, sulfites, coffee (the devil's brew), tea, Bug's Bunnies carrots, garbanzo beans of pain, soy- no joy, terrible turnips, tomatoes, peppers, potatoes, and hard work. have a good day! :-) Paul

#15 CarolinaKip

 
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Posted 24 August 2010 - 02:36 AM

Brown rice bothers me and I cannot eat Udis as well : (

However, I went nighshade free so, I'm not eating any gluten-free bread right now. I was able to eat Kinnikinnicks with little bother. It has potato starch, but white rice flour. I'm three months into gluten-free and I still hurt with every meal.
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How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will have been all of these.
George Washington Carver


Blood work positive 4/10
Endo biopsy positive 5/10
Gluten free 5/10




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