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

Do Grains Have To Be "certified Gluten-Free"?
0

7 posts in this topic

Our family eats a lot of brown rice (and even more since my daughter's diagnosis). Do I need to be seeking out certified gluten-free rice, or is just a bag of regular rice OK? (I know it's not safe from the bulk bins.) What about quinoa, or corn tortillas?

0

Share this post


Link to post
Share on other sites


Ads by Google:

I just buy regular rice and don't worry about it (I don't buy bulk anything). Mission brand corn tortillas are made on dedicated lines so a lot of us use them. For quinoa Ancient Harvest needs no pre-rinsing and is marked gluten-free on the box.

0

Share this post


Link to post
Share on other sites

Not only do I not buy certified gluten free grains (other than oatmeal) but I buy most in bulk. We have three local stores that sell in bulk, one isn't really safe, they have small bins which all have scoops and everything is easily contaminated. I skip their bulk section. The other two primarily use the large bins where you pull a handle and the food comes out a shoot into your bag. Those are super because some moron can't be double dipping their wheat flour scooper into my rice flour or something.

All three stores offer a 10% discount off their prices if I buy an unopened box of something. I suppose it's a lot less work to have someone grab that out of the back rather than having someone refill those bins all the time. So if you have a store that will just do that for you, it's a good way to be able to buy in bulk safely and save even more! My husband won't touch quinoa so I'm pretty sure that 25 pound box is probably a lifetime supply. I also buy exclusively Mission tortillas, although one of these days I'll be in our local Hispanic market at a time of day they're still making tortillas so I can find out if they make the wheat and corn ones separately. They always smell and look so yummy!

0

Share this post


Link to post
Share on other sites

Not only do I not buy certified gluten free grains (other than oatmeal) but I buy most in bulk. We have three local stores that sell in bulk, one isn't really safe, they have small bins which all have scoops and everything is easily contaminated. I skip their bulk section. The other two primarily use the large bins where you pull a handle and the food comes out a shoot into your bag. Those are super because some moron can't be double dipping their wheat flour scooper into my rice flour or something.

All three stores offer a 10% discount off their prices if I buy an unopened box of something. I suppose it's a lot less work to have someone grab that out of the back rather than having someone refill those bins all the time. So if you have a store that will just do that for you, it's a good way to be able to buy in bulk safely and save even more! My husband won't touch quinoa so I'm pretty sure that 25 pound box is probably a lifetime supply. I also buy exclusively Mission tortillas, although one of these days I'll be in our local Hispanic market at a time of day they're still making tortillas so I can find out if they make the wheat and corn ones separately. They always smell and look so yummy!

All grains have the capacity of cross-contamination, at harvest, in processing or packing.

Grains that are certified gluten free are far more expensive because of the cost of testing at all the various stages.

Depending on your sensitivity, you may or may not show an outward sign of a reaction, but it's what's happening inside that counts.

People that say I don't have any reactions and I use it all the time, cannot stand by that statement unless they have had a colonoscopy after prelonged use and there is no damage to their villi.

(In my opinion) it's unlikely people will have colonoscopies every time they use a NON certified grain, flour or product.

0

Share this post


Link to post
Share on other sites

All grains have the capacity of cross-contamination, at harvest, in processing or packing.

Grains that are certified gluten free are far more expensive because of the cost of testing at all the various stages.

Depending on your sensitivity, you may or may not show an outward sign of a reaction, but it's what's happening inside that counts.

People that say I don't have any reactions and I use it all the time, cannot stand by that statement unless they have had a colonoscopy after prelonged use and there is no damage to their villi.

(In my opinion) it's unlikely people will have colonoscopies every time they use a NON certified grain, flour or product.

Hi David. I think you meant endoscopies not colonoscopies. I'm only clarifying that as we have seen that a lot of American GI docs seem to not understand that Celiac is in the small intestine (endoscopy) rather than the large (colonoscopy). :)

0

Share this post


Link to post
Share on other sites




Hi David. I think you meant endoscopies not colonoscopies. I'm only clarifying that as we have seen that a lot of American GI docs seem to not understand that Celiac is in the small intestine (endoscopy) rather than the large (colonoscopy). :)

Mea Culpa, of course you're correct.

You haven't questioned my logic, so I assume that part makes sense.

0

Share this post


Link to post
Share on other sites

All grains have the capacity of cross-contamination, at harvest, in processing or packing.

Grains that are certified gluten free are far more expensive because of the cost of testing at all the various stages.

Depending on your sensitivity, you may or may not show an outward sign of a reaction, but it's what's happening inside that counts.

People that say I don't have any reactions and I use it all the time, cannot stand by that statement unless they have had a colonoscopy after prelonged use and there is no damage to their villi.

(In my opinion) it's unlikely people will have colonoscopies every time they use a NON certified grain, flour or product.

And THAT'S the reason I wish I could have been tested. When people ask whether they should get tested or just go gluten-free, I am torn. Knowing what a bad track record doctors in general have when it comes to testing and diagnosing, I think, "Why pay some clueless doctor who won't know enough to do it right anyway?" But I also will always wonder if I am glutening myself and doing damage. It would be SO NICE to know for certain.

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
      104,120
    • Total Posts
      919,472
  • Topics

  • Posts

    • I thought I would update you all.  I started to eat gluten shortly after this post.  I was miserable by the time I had my EGD.  The doctor gave a diagnosis after the EGD was completed, duodenitis, gastritis and hiatal hernia.  I had abnormal mucosa of the whole stomach and severe inflammation.  The biopsy results came back today, they stated early stages celiac disease.  I wonder what it would've shown if I wasn't on a gluten free diet for two years?  My doctor said he still wants me to come in for a talk, he doesn't really know if he should call it celiac disease since it's early stages....  WTH!  I've really got to find a doctor that specializes in Celiac Disease...    
    • thank you for the info, its very helpful to hear from someone else who has it and knows a lot about it. When you say I may be eliminating one problem vs 3, what would you think the other problems could be? It's frustrating because I even buy Uldis gluten-free bagels and what not and I still find myself reacting sometimes to that, I don't use butter but just gluten-free peanut butter, but like I said I don't know for sure if its from that or maybe something else. I have read on this site about a couple others that have had issues with uldis breads so could be that. but like you said I guess it can also just take awhile to get better. I read the other day that a lot of throwing up can put stress on your small intestine which can maybe cause your body to react to dairy, do you know anything about that or if that's true?
    • Thanks for the reply!  Yeah, I really should have gotten testing done before the elimination diet.  I had asked my previous doctor, but she didn't want to do it.  I was transitioning to a new insurance and couldn't get a doctor's appointment for awhile, so I thought I would just do the elimination diet.  After all, it might not have been gluten.  (<--that was my thought process...) Hindsight is 20/20.  I felt pretty good during those 3 weeks gluten free, and was not expecting how bad it would be when I added it back in.  Anyway, I found a new doctor and I think she would totally be willing to test me again 9 weeks out. I think she would also be willing to order the endoscopy if I brought her research and really pushed for it. Now that I know how good feeling good feels... I just can't see staying on gluten for another 9 weeks.  I honestly don't know how I would survive.  Even if it's not Celiac, and it's ONLY the wheat allergy... it's making my life absolutely miserable. Thanks again for the reply!  I think I'll go in Friday for the blood test and take it from there.
    • Hi Alok, I suggest not eating any soy.  Soy is one of the top 8 food allergens in the USA.  Soy has other things about it that are not helpful to us.  Plus it is often sprayed with pesticides that are not so great for people.  Maybe you can try some other food for a while?  Also it might help to wash all your vegetables before using them. Just some ideas, I hope they help.
    • What she said!     The antibody panel is an important part of follow-up!
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,159
    • Most Online
      1,763

    Newest Member
    Anns
    Joined