Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

"other" Names For Gluten
0

12 posts in this topic

I think what would be most helpful would be a "Master List" of some king that lists ALL the 'Other' things that gluten is called or that contains gluten like "modified food starch" "Hydrolyzed vegetable protein" and ??????

I was just told that 'Carrageenan' is or has gluten? Is this true?? This is SO frustrating!!

Any info will help!!!

Thanks

tjames1951

0

Share this post


Link to post
Share on other sites


Ads by Google:

The post I've quoted below has some useful links.

In the US, wheat must be explicitly listed by federal law, either in the ingredients list or in a "Contains" statement. Rye is very rare in foods--it is pretty much just in rye bread. Barley can hide, but is usually in malt flavors and listed as malt.

Modified food starch is usually tapioca or corn.

Unsafe ingredients: http://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

Safe ingredients: http://www.celiac.com/articles/181/1/Safe-...ents/Page1.html

A list of companies that has a clear gluten policy. If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." http://www.glutenfreeindy.com/foodlists/index.htm This makes shopping MUCH easier.

FDA foods are required to list wheat - it cannot be hidden.

Rule #1: Never eat anything without reading the label first.

Rule #2: Consistently check labels, even of your favorite products, as product formulations can change.

Rule #3: If you are unsure of an ingredient, or the company's policy on labeling, call the phone number on the back of the product or email the company.

Hope this helps.

0

Share this post


Link to post
Share on other sites

Carrageenan comes from seaweed. It's not gluten. There's some debate over how healthy it is for us but it's definitely not gluten.

1

Share this post


Link to post
Share on other sites

Thanks guys for yer in-put. That has cleared up a couple of things. Now all i gotta do is remember to take my reading glasses with me when i go shopping and in some cases a magnifying glass. Tj

0

Share this post


Link to post
Share on other sites

Now if all companies would only make ingredient lists easy to read...no tiny black words on a red background!!! :angry:

1

Share this post


Link to post
Share on other sites




After attending a gluten-free Support group meeting...I ordered a wonderful book from the gluten-free Mall. 2011/12 Gluten Free Shopping Guide. I believe it is $24.95 + shipping. I can't wait to get it in. This might also help you. Not sure.. But good luck

0

Share this post


Link to post
Share on other sites

The post I've quoted below has some useful links.

In the US, wheat must be explicitly listed by federal law, either in the ingredients list or in a "Contains" statement. Rye is very rare in foods--it is pretty much just in rye bread. Barley can hide, but is usually in malt flavors and listed as malt.

Modified food starch is usually tapioca or corn.

I checked out the links... those are LONG lists. BUT this other part you mention about it having to state if it contains... does this mean we are safe if it doesn't mention wheat, rye, barley, malt. Don't they also have to state if it was made somewhere that also uses wheat???

0

Share this post


Link to post
Share on other sites

Disclosure of shared facilities is voluntary in the US and in Canada.

There used to be a lot of things that could hide wheat, such as "modified food starch." That one almost always is corn or tapioca. Wheat is more expensive.

Since FALCPA took effect in January of 2006, the presence of wheat in packaged food in the US must be explicitly declared on the label using the word "wheat." As a result, many ingredients previously listed as questionable can now be considered safe.

Rye, barley and oats are not included in the list of eight top allergens defined by FALCPA. But, as I said, rye doesn't show up except in bread. Oats don't hide.

Many companies go beyond the law, and will clearly disclose any gluten source by naming the grain. The list is long, but includes giants like Kraft, General Mills and Unilever (and all the brands that they own). I posted a link to a more complete list above.

Canadian rules are similar at the moment. The ten "Priority Allergens" cover the eight in FALCPA, plus sesame seeds and sulfites. The list is being expanded to include rye, barley and oats, but that is not yet in effect.

0

Share this post


Link to post
Share on other sites

I'm sorry about this. It seems like I can't quite keep up... so do you mean yes, we are safe if it doesn't contain the words wheat, rye, barley, malt?

oops - I mean other than the shared facilities thing...

0

Share this post


Link to post
Share on other sites

I'm sorry about this. It seems like I can't quite keep up... so do you mean yes, we are safe if it doesn't contain the words wheat, rye, barley, malt?

oops - I mean other than the shared facilities thing...

Nooooo! Not unless it's a company that has promised to list gluten (link in that great post above). Unless the company has gone to some length to be sure the food (and all the ingredients in that food) never touched gluten, you can't be sure.

Your product may have nothing added, but perhaps ingredient #4 was produced on the same line that produces a wheat product - and you're left trying to figure out why you can't leave the house that day.

Unless it's one of those companies - OR it says "gluten free" AND has no disclaimers, you can't be sure. Check gluten-free labels, too, because I have a supposedly gluten-free flour in my house right now that says "produced in a facility..." :huh:

0

Share this post


Link to post
Share on other sites

Now if all companies would only make ingredient lists easy to read...no tiny black words on a red background!!! :angry:

I agree! And maybe not write in print so small i have to take my glasses off to read!!

0

Share this post


Link to post
Share on other sites

I hate that! That is the only thing that still gets me after almost a year(gluten free, but produced in a facility that uses wheat, gluten...) In my opinion they should not be able to have a gluten free print on the front if the back says they could have gluten, because that is what that means to me... I think I read all the posts, and not sure if anyone mentioned it, but I have heard natural flavorings is something that could have gluten in it as well. Not for the certified gluten free ones (the only worries for those is the facility), but for regular goods say a can of re fried beans or something... So it depends I guess, but I have found myself calling a lot more compaines then I have wanted to just to find out if they use a facility with wheat or if their "natural flavoring" is composed of gluten or not.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,109
    • Total Posts
      920,402
  • Topics

  • Posts

    • Why would your PCP go against the advice of leading celiac researchers and the American and British GI Associations?  The endoscopy/biopsy is still the gold standard for diagnosing celiac disease.     I understand your daughter's  situation, but I would get a second opinion from a GI before going gluten free.   http://www.cureceliacdisease.org/screening/ http://gut.bmj.com/content/early/2014/06/10/gutjnl-2013-306578.long#T2 http://www.worldgastroenterology.org/guidelines/global-guidelines/celiac-disease/celiac-disease-english  
    • It might not be Celiac, if your tests are negative.  Have you been to a doctor and been tested for diabetes or thyroid issues lately?  What are your parents doing about your issues?  Some things like acne and shin splints might be explained by age or activity, but passing out and depression need to be addressed.
    • I will visit  Johannesburg  international airport, is there any gluten free food available? The so called customer service office did not answer my question! So I am taking it to the forum. If you know of any restaurants inside the airport please let me know.  
    • I will visit Beijing international airport, is there any gluten free food available? The so called customer service office did not answer my question! So I am taking it to the forum. If you know of any restaurants inside the airport please let me know.  
    • Instead of going to my doctor I went to theranos to get a celiac blood test done. Doctors never seem to want to hear about you diagnosing yourself so I decided against going to the doctor . So my symptoms are/were being bloated after eating, stomach pain, constipation, also diahrea (my poop is always green ik tmi), bad anxiety, depression, irritability, insomnia and anger after consuming a big meal of gluten, I also have a rash on my right leg below my butt I don't think it's dh tho, I'm always thirsty (like I can't get enough water), dizzy spells (fainting and blacking out), my left side of my face tingles (could do with anxiety), my face also feels hot after consuming gluten, I have acne, hip pain and shin inflammation, back pain, and dandruff. My theranos results came back negative with everything ranging from 0-3 so it was super low. I had the celiac panal done. Well anyways I thought maybe it's wrong and went off gluten anyways. This is my 6 day gluten free and my symptoms haven't resolved at all really. My bloating has lessened a tiny bit but I still get bloated after every meal. And im constipated all the time. My poop stopped being green though. I'm not eating dairy right now either. I'm also having worse anxiety and am still depressed. If Im gluten sensitive shouldn't I be feeling better by now? I also live in a house with gluten eating people sense im only 15 but I try hard not to cross contaminate. I eat lots of veggies  (Kale and salads) and lots of nuts and beans and indulge salmon and tuna a few times a week and eat quinoa every morning for breakfast. I'm scared I'm not gluten sensitive and I don't know what to do. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,145
    • Most Online
      1,763

    Newest Member
    bradlost
    Joined