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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

E Containing Gluten
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12 posts in this topic

Hi all ;) !!

I found a list of ingredients,very useful for me. Just compared with official special-food for celiacs,really none of these was there. Here is the list:

102,104,110,120,122,123,124,127,151,160b,161g;

210-213,214-219,220-224,226,227,230-233,250-252;

310,312,320,321,338,339,340,343;

406,407,412,414,421,450a,b,c;

503,510,540,543,544;

620-625,627,628,631,632;

904,906,913,915

These are the BAD INGREDIENTS

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Hi all ;) !!

I found a list of ingredients,very useful for me. Just compared with official special-food for celiacs,really none of these was there. Here is the list:

102,104,110,120,122,123,124,127,151,160b,161g;

210-213,214-219,220-224,226,227,230-233,250-252;

310,312,320,321,338,339,340,343;

406,407,412,414,421,450a,b,c;

503,510,540,543,544;

620-625,627,628,631,632;

904,906,913,915

These are the BAD INGREDIENTS

Hmm, I don't think I've ever tried any of those numbers for dinner. Are they better with ketchup?

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Hello GFinDC!

Sure You have tried,You cannot separate these from ketchup. These are edible and not so edible thickeners,emulgators and whatever. I haven't been to USA,maybe in your country different,here in Europe it works.

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I wish we knew the correlates to those numbers here in the USA.

But thank you for posting it for the Europeans we have!

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I know for sure what was my big mistake the last years. There is a yellow pigment called Annato (E 160b),made of gluten and added to most of cheese,butter,etc. If I look again through the brands I ate,there always have been consequences. I can eat cheese with Beta Carotene,it's different number and not on this list.

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Anatto should be gluten-free. It is made from seeds of a tree. You could have a non-gluten issue with anatto. Its used to give dairy products a yellow color

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Is this the numbering system of which you speak?

http://en.wikipedia.org/wiki/E_number

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I read about anatto when I first started. It does sometimes cause allergic reactions but they didn't speak of autoimmune reactions. However, I won't eat the stuff. It RUINS cheese in my opinion. Buy a block of cracker barrel white cheddar and one or the orange cheddar. Slice some and then have someone blindfold you and feed you a slice of each. I'm sure that you will find that the one whose texture is mealy and flavor not as sharp is the one with the annato in it. I have to drive 60 miles to get white cheddar because the crummy grocery stores in this town don't carry it, but it's worth the trip. When I can't get there I buy Monterray Jack or Swiss instead.

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bartfull---> yes,the same :)

kareng---> unfortunately in my country they are made of gluten. We have gluten everywhere,we are agricultural country and wheat flour or wheat germ oil is added to all possible things. Other countries use soy or rice bran,our speciality is wheat :( .

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bartfull---> We have only a few dairy farms making cheese directly from milk. The mainstream is made of milk powder with the flour added + mineral oils and gluten to keep this together.

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Thanks for the information Lackyme2. That seems like a good system for numbering the ingredients. I don't think we have that exact system here . I noticed that some of the food colorings are the same as the pigments used in paint. Yummy! :)

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These are the BAD INGREDIENTS

Going through the list of numbers:

102,104,110,120,122,123,124,127,151,160b,161g

Lots of artifical colours are not recommended - but natural colour additives in high doses [to get the colour] are not recommended either..

120 Cochineal is naturally occuring but can trigger allergies

161g Canthaxanthin occurs naturally in mushrooms

210-213,214-219,220-224,226,227,230-233,250-252

Sorbates and benzoates have been associated with the full range of food intolerance reactions - lots are banned

Sulphites (sulfites) are big for allergies and asthma.[Not to be confused with sulphates (514-519)] Lots are banned

249-252

Nitrates and nitrites are necessary to prevent bacterial growth and food poisoning: you can purchased products that do not use them ..

310 - 321

Antioxidants used to preserve vegetable oils and margarines: and also used in plastic products and clingfilm.

338 - 343

Mineral salts are generally not a problem.

620 - 632

Although 620 L-Glutamic Acid. is naturally occuring: the argument rages about it's salt by-product MSG et al. Most can be prepared from wheat protein, and they are not good for asthma or gout

Now:

406 Agar: seaweed gelling agent.

407 Carrageenan is now generally not recommended

412 Guar Gum. [too much = diarrhoea]

414 Gum Arabic [uses as medicines and in baking for millennia]

421 Mannitol. [natural carbohydrate alcohol - too much = diarrhoea]

450 - 450a,b,c; Mineral salts - present in baking powder

503 Ammonium Bicarbonate. used in baking powder

510 Ammonium Chloride. Natural salt, part of sea salt and rock salt.

904 Shellac is naturally occuring but can trigger allergies. It is the "shiny" on M&Ms ..

906 Gum benzoic used in medicines and cosmetics

913 Lanolin - really????

915 pine resin used in chewing gum ...

..selecting processed foods without some of these ingredients may be a bit difficult ..

.

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