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Archer Farms Corn Chips
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Has anyone else experienced problems with Archer Farms (Target brand) corn chips? I picked up some white corn chips by them from Target a few weeks ago. The first time I ate them, I felt sick to my stomach for a few days but didn’t make the conection. When I ate them again a few days ago, I got sick again, and am still feeling “off". Since I’m pretty new to this, I was wondering if this is a gluten reaction? Has anyone else had issues with this brand? The packaging does not list any gluten ingredients, but it doesn’t say Gluten Free either.

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I don't generally shop at Target, and am not familiar with the practices of their facilities because of this. I am assuming you read the ingredient list to be sure they don't contain any gluten ingredients before eating them? The only way to find out if there could be a CC issue would be to contact the company via the phone number on the bag/box. An alternative though is that it while it is easy for us to jump on gluten as the culprit for everything that bothers us, this is rarely the case. I find that with corn products I have to be careful. Some I am completely fine with and others make me horribly ill, the only common ingredient in the ones that make me ill is the corn. If you eliminate the possibility of CC via company contact you need to explore the option that another ingredient is bothering you.

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Yes, I have considered that it may be corn. However corn pasta, corn flour in bread products, and cooked corn doesn’t bother me. I will contact the company tomorrow!

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I can eat some, but not all corn chips. I can't eat popcorn. I can eat corn, as a vegetable, as in on a cob, steamed, what have you. I can eat Mission tortillas and chips. Some random products with corn just don't agree with me. I don't know what it is, but apparently corn and I have some weird sort of messed up relationship. Not that I have the drive, desire, or time to be on the phone like a billion hours.... but I wonder what I'd find out if I researched which which is GMO and which which is not? GAH!!! That sounds paranoid even to me. :ph34r::lol: Anywho, that is early morning (or late night) ramblings and thoughts on that subject.

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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