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Label Question
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Hi folks,

I did my first "big grocery shopping" since going gluten-free...that was fun, took me probably twice as long due to all the reading and blackberry googling. Anyway, I just had a couple of questions:

Lechtins - I might not be spelling that correctly. I keep seeing "soy lechtins" and then also "lechtins"...what is this? Is this something to be concerned about?

Emulsephiers - also probably not spelled correctly, sorry. Is this a gluten thing or a gluten-free thing.

I wish everything would either say "gluten free" or "contains gluten," just for the sake of simplicity. Labels in ENGLISH please :lol::P

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Lecithin or soy lecithin and emulsifiers are not gluten things and are safe to eat. Lecithin is a type of fat, often made from soy or egg yolk, and it helps keep baked goods soft and gives a smooth texture to foods like chocolate. It's good for your nervous system too. Emulsifiers are either fats (lecithin is sometimes used as an emulsifier) or chemicals that help keep oil and water mixed in foods like mayonnaise.

If you want labels in English, you might prefer organic foods. It's a little scary in general eating things you can't hardly pronounce. :blink:

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Of that long list of ingredients with hard-to-pronounce names, there are very few which contain gluten. Organic foods will have shorter ingredient lists, and higher prices, but are not necessarily less likely to contain gluten. Wheat and barley are grown organically, just like other crops.

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Thanks for the information, much appreciated.

My biggest beef with organic foods is how much they cost. :blink: I'm not married (so one income only) and I don't quite work full-time hours. Therefore, not exactly rolling in money. I know that a lot of people swear by organic food because they're supposed to be a purer product (and I like eating things I can pronounce) but it's not always affordable.

I think everything - EVERYTHING - should just either say "contains gluten" or "does not contain gluten" to keep people informed and help protect against accidental glutenings. I hate feeling like I need a degree in chem just to buy food :huh:

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After ten years at the game, I hsve become good at spotting hidden gluten. But, for beginners, you might want to look to mainstream food manufacturers who have a gluten disclosure policy. That is, if an ingredient from a gluten grain is present, they will always clearly disclose it. So you don't have to understand every ingredient, you just look for any of the words wheat, rye, barely, or oats. If you don't see those words, the food does not contain gluten.

Here's a link to a list. The listed companies apply this disclosure policy wherever they operate.

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I have found that some mainstream brands have normal understandable ingredients. Now that I'm reading labels for gluten, I realized that there are a lot of crazy stuff added. Like 1 salsa ingredients: tomatoes, onions, peppers, salt, citric acid. Another : all of those plus autolyzed something, chemical named something else. They both taste good. You can find simplier ingredients but you have to read all of the ones on the shelf. I got some really cute reading glasses at WF. :P

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    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
    • Mnoosh, I had swollen lymph nodes prior to celiac dx and for a while after going gluten free. My neck as well as groin. The groin ones were the worst. Guess what? All gone! It's hard to recall a time line & consider that everyone is different but I think mine completely resolved within a year.  You've been given great information. Just breathe and then again, breathe. You're going to be fine. 
    • It is the only thing you have eaten, so it can't be anything else?  I eat it with no issues so I am not sure how you can be certain that is the problem.  All I am saying is that its sort of "your word against mine and the company's word".  
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