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

Are Grits Ok?
0

8 posts in this topic

I haven't been diagnosed, but I'm trying to stay away from gluten to see if it helps the stomach problems I've always had. I was wondering if grits were ok, since they're just corn? Quaker old fashioned or quick grits don't say they're gluten free, but I'm guessing that they are? :huh:

0

Share this post


Link to post
Share on other sites


Ads by Google:

In theory they should be fine, but Quaker has reportedly been a source of serious wheat contamination in their oat products. I don't know if their corn would be affected.

0

Share this post


Link to post
Share on other sites

Thanks! I'll try another brand then. :)

0

Share this post


Link to post
Share on other sites

I purchase my grits (very coarse - not instant) at a Mexican store. Delicious!

0

Share this post


Link to post
Share on other sites

In theory they should be fine, but Quaker has reportedly been a source of serious wheat contamination in their oat products. I don't know if their corn would be affected.

Peter, would you feel safe getting grits at a restaurant? What questions should I ask to see if I should feel good about eating them? Thanks very much!

0

Share this post


Link to post
Share on other sites




I've been nervous about grain products since Tricia Thompson's study. http://www.glutenfreedietitian.com/newsletter/contamination-of-naturally-guten-free-grains/

Bob's Red Mill makes gluten-free grits. They won't cook as quick as the Quaker ones but you don't have to be nervous about them.

http://www.bobsredmill.com/gluten-free-corn-grits_polenta.html

I don't think there is any realistic way to assess whether grits in a restaurant are CC'd with wheat. It's highly unlikely they are buying from somewhere that tests for gluten. I would guess they are safe more often than not and I eat restaurant grits infrequently enough that I don't worry about them on the rare occasions I do have a serving.

Maybe one of our super-sensitive members will chime in and set us straight on restaurant grits. I don't react reliably enough to trace gluten to ever be sure.

0

Share this post


Link to post
Share on other sites

Like Skylark, I don't react to minute traces. Here in Ontario, restaurants don't serve grits. They are mostly a dish eaten in the US South. The last time I had grits was ten years ago, in Nashville, TN. I don't recall the details of the conversaion with the server, but I had them along with bacon and fried eggs. No troubles.

Grits are a pretty simple concoction--ground corn boiled in water. I would consider them safe as a rule. I may have overstated the risk in citing Quaker products made with oats.

0

Share this post


Link to post
Share on other sites

Thanks for the info.

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
      104,116
    • Total Posts
      919,453
  • Topics

  • Posts

    • I figured I would update those who were wondering.  I have gotten the appt. so far moved up to August 30. I am waiting to have gene testing done via swab for all 3 of my kiddos tomorrow. My daughters celiac antibodies came up negative but her IgA is low which the ped said could cause false negative antibodies for celiac so she will need to see a GI dr. also. The pediatrician is going to call the GI to try to get them in sooner. I am keeping them all on a gluten diet until the GI dr. decides what to do. I am on the cancellation list already for my son, however I am not going to be persistent with my phone calls to them until I have the results of the gene test. I really want that result in my hand before going to the GI dr if I can. Maybe if he is positive, along with his bloodwork and my history they can forgo the endoscopy. But he will eat gluten till then.  My husband and I have been very honest and upfront with him as to what is going on and the possibility of the endoscopy and what that entails and although scared in general he seems ok after assuring him that since I have it he has me to help him every step of the way.  Going through his current diet with him I realized that he is truly on such a low gluten diet that I am actually surprised his bloodwork shows antibodies at all!  So I told him to make a list of allllll the gluten he could possibly think of eating and he needs to pound it until the GI visit or endoscopy. Funny thing is everything he keeps thinking of to want to eat...is already gluten free!  The other night we were at a friends and he asked if he could be done with his hotdog. I made him finish just the bread 😂 Thanks for your help and advise and I will keep y'all posted on both kids!  My oldest is a ok as far as all his antibodies. Just actually had a follow up for other immune issues and all his levels are now normal!
    • I like your plan Cara, I may have to include it in my sons.    Poor little guy is still very very sick. I think he is resisting and cheating, despite having the support of two other siblings and a 100% gluten-free home. 
    • Despite it being a nightmare, I did wait for my kids to get biopsies. At one point I had one severely ill child gluten-free and two more waiting having to eat it. It was worth the wait though and I think long term a biopsy may be worthwhile, especially for school. I have already had issues with schools and camps so having a firm diagnosis has been helpful. 
    • Knowing that the reaction to gluten in celiacs is an uncalled for immune system reaction, I was thinking of how a cure would be possible. Maybe a medicine that somehow turns off the immune system. The only thing that i've heard do that... HIV.  obviously that's way worse than celiac. Just some food for thought.
    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,157
    • Most Online
      1,763

    Newest Member
    Anns
    Joined