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

  • Announcements

    • admin

      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.

Hidden Gluten In Processed Food?how Do I Spot It, Or Is It A Myth?
0

9 posts in this topic

Hi! I started eating gluten free about a month ago and have some questions about avoiding gluten in processed foods. I know, avoiding processed food is a good idea in general, but when I do partake, is a food safe if it doesn't say "wheat" "barley" or "rye" in the ingredient list, or is it really more compicated than that? My understanding is that any product with wheat MUST include in on the ingredient list on the label or with a "contains wheat" or, if cross contamination is a concerned, a warning to the effecgt that it may contain traces of wheat. And though I understand that barley and rye don't have to be listed so clearly, they typically are. Does that all sound right?

With this in mind, two products have me wondering in the past few weeks "Where's the gluten":

I read that Resse's peanut butter cups are gluten free, but holiday items (like the trees) have gluten. I bought some of the trees for my kids stockings, and I don't see any wheat in the ingredients or warning that it is there. Is there really gluten there, and if so, where is it hiding on the label? It's bothering me that I can't identify it...

I liked to eat oatmeal for breakfast, but I heard cross-contamination is a problem with most brands, so I've been planning on getting some that was certified gluten free. But I have noticed that there is no warning on regular containers of oatmeal, not even a statement saying it may contain traces of wheat. If cross-contamination is so common, how can they not say that on the label? When I mentioned this to my Gastroentronologist a couple week ago, he said that oatmeal was fine and I shoudn't worry about it at all. Is that right? Is croos contamination of oatmeal just a concern for people super sensitve to gluten? Or is my gastroentronologist misinformed?

0

Share this post


Link to post
Share on other sites


Ads by Google:

No. All the Celiac organizations recommend gluten-free oatmeal. In fact, it is usually recommended that a person with Celiac not eat oatmeal for at least 6 months as a small percentage react to it like gluten.

There is no law in the US that forces a company to say if something may accidentally have a gluten ingredient in it. If they add wheat, they must disclose this. Rye is rarely on anything except rye bread. Barley ( malt) is usually disclosed because it is a distinct ingredient.

Remember, your GI has had no diet training and, unless he is in a Celiac Center or has a child with Celiac, has no idea about gluten in food. A sad fact of life.

1

Share this post


Link to post
Share on other sites

When it comes to processed foods, if "gluten-free" isn't stated on the package, I call the company if I truly want to eat it. It's just not worth getting glutened.

0

Share this post


Link to post
Share on other sites

My digestive disease doctor didn't know about any connection between oatmeal and wheat either. Until you can get some glutenfree oats there are substitutes for hot cereal...for a similar consistency to oatmeal you might try Kasha which is roasted Buckwheat Groats or else Cream of Buckwheat (don't be intimidated by the name since buckwheat is actually a fruit and you should see the words glutenfree on the boxes). I am a big fan of quinoa flakes as a hot cereal which also should say glutenfree on the box...for a thicker consistency add less water to it but it does thicken up quite a bit on standing with the water amount recommendation on the box.

In regards to hidden barley there is a product called Rice Dream milk which uses a barley enzyme and doesn't mention it on the containers. You wouldn't know it because it says Gluten Free on it, and the ingredient involving use of the barley in it is partially milled brown rice. The company says they extract the barley and test but barley testing can supposedly be very inaccurate. I suggest you never use this product as I have heard of quite a few people (including myself) having reactions to it.

Best to read everything on all packages. Quite a few times I checked all the ingredients while in the store then got home and later saw some little small writing on it that says processed on equipment which also processes wheat.

2

Share this post


Link to post
Share on other sites

In Canada I'm fairly certain cross contaminates don't have to be mentioned. If they knowingly put in wheat or other glutinous grains the law says that have to label it as containing them in an obvious way.

So while you might look at 2 different packages of, oh, nuts, and one says 'May contain traces of wheat' while the other one doesn't, that doesn't mean the one package is necessarily safe.

My GI told me to not even try oats, saying my intestines were too bad to even risk the gluten free ones. My sister has noticeable issues with oats but not wheat, (her blood test for celiac is negative...lets not get into testing and families etc here, just explaining my background), and I don't have a discernable gluten reaction, so it's a no-brainer for me to avoid them completely, at least until my intestines show healing. I have wondered about oat cross contamination in otherwise gluten-free flours though. I've seen at least one post in the forums about someone blaming traces of oats for their reactions to gluten free flours.

"The company says they extract the barley and test but barley testing can supposedly be very inaccurate."

I know this is off-topic, but I've wondered if this were a possibility myself when I started to wonder about how gluten is measured. Barley's 'gluten' doesn't have the same exact structure as wheat gluten. Do you have a reference or anything about that?

0

Share this post


Link to post
Share on other sites




Neither the US nor Canada require "may contain" warnings. Canada has a policy that says they may be used only if, despite best efforts to clean/separate, a real risk still exists.

Contamination can happen at any point on the supply chain, not just at the final production facility. In the case of oats, this happens at every step of the way, because oats and wheat are grown on the same farms, harvested with the same equipment, etc. Commercial oats may contain as much as 1% wheat from unintentional sources.

In the US, look for oats labeled gluten-free. In Canada, look for "certified pure oats," or "uncontaminated oats." There are no "gluten-free" oats in Canada, as Health Canada considers oats to be a gluten grain.

0

Share this post


Link to post
Share on other sites

REESE'S Peanut Butter Trees Ingredients

Peanuts, Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soy Lecithin, PGPR, Emulsifier), Sugar, Dextrose, Chocolate, Nonfat Milk, Contain 2% or Less of: Vegetable Oil (Cocoa Butter, Palm, Shea, Sunflower and/or Safflower Oil), Salt, Whey (Milk), Milk Fat, Soy Lecithin, TBHQ (Preservative), Vanillin, Artificial Flavor.

Purely guessing: I would say the dextrose - nothing else contains gluten .. unless it is manufactured in a gluten facitity/uses gluten starch to stop it sticking in/on the machinery/contaminated by not being separated ..

... If they say it is there, you can only accept it ..

0

Share this post


Link to post
Share on other sites
I would say the dextrose - nothing else contains gluten

Dextrose is pure sugar and is gluten-free. Other gluten-free sweeteners include aspartame, brown sugar, corn syrup, fructose, glucose, lactose, maltitol, maltose, mannitol, saccharin, sorbitol, stevia, sucralose, sucrose, and xylitol.

0

Share this post


Link to post
Share on other sites

Ingredients can vary by country also, so it is important verify the ingredients for the country where they are bought.

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
      103,346
    • Total Posts
      917,413
  • Topics

  • Posts

    • Will my doctor test me? So many symptoms...
      Yep, get tested for celiac.  You have plenty of digestive symptoms to indicate it.
    • Weird Reaction
      Hi Richie, It definitely sounds like you got glutened.  Over here in the USA they can't label foods gluten-free if they are made from gluten ingredients, period.  So your barley drink would not be labeled gluten-free here.  A while back I read something about the testing for gluten in foods not being as accurate for detecting barley hordein as it is for wheat gliaden.  So the gluten-free testing (if they do any) that your drink maker does may not be reliable. Celiac disease is an autoimmune condition.  So the immune system starts reacting when it detects gluten and damages the gut lining.  An immune reaction is not like a food poisoning event, where most of the damage is only while the food is actually in your system and then ends.  An immune reaction can continue for weeks to months.  The immune system is really quite serious about protecting our bodies.  And since it is designed to detect and attack micro-organisms it reacts to tiny amounts of gluten. Wheat, barley, and rye are the main gluten grains that affect celiacs.  But some celiacs also react to oat gluten.  
    • Weird Reaction
      Hi Richie,  Glad you are feeling better. I wondered have you been officially diagnosed with coeliac disease? Just wondering as you say you are anaemic, that is one of the symptoms of coeliac disease, along with other general malnutrition. You don't need to eat meat for iron though, you can get it from non-heme foods, like spinach or parsley. Just be careful with the drink with barley, it may be that you only start to have symptoms if you consume a lot of it, but if you have coeliac disease the damage is still been done to your gut regardless of whether you have symptoms or not, which will ultimately lead to malnutrition as well as other things.
    • Weird Reaction
      I think, if all this is caused by glutening, it could be that it takes a while to work its way out of your system. I should explain about what I said about organic broccoli.   I don't have a problem with organic food,  in fact, I buy organic milk and carrots all the time, but I don't want to try organic broccoli in case it is the broccoli that is the problem, not the insecticide.    I meant to ask, are you a coeliac or is it non-coeliac gluten intolerance that you have?   I wonder what sort of support you get in Australia for these conditions once diagnosed?   Here in the UK I think the understanding is that if new gastro symptoms have lasted for more than six weeks it needs to be investigated.   I have found this very helpful advice because I do get odd twinges of pain and sometimes changes in bowel movements (sorry if tmi) but they rarely last more than a couple of weeks.   If they do persist I mention it to my gastroenteroligist and he follows it up.  I recently had a sigmoidoscopy for left sided pain and they found nothing.  Turns out it was to do with lactose intolerance, but I always imagine the worse!    
    • Will my doctor test me? So many symptoms...
      Welcome, @iwillmoveamountain! Of course you are not wrong to pursue getting testing for celiac. My advice is to drop that doctor and find a new one, preferably one who is celiac savvy, and who will listen to you and test you for the disease.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
    • SLLRunner

      Week 4 of the gluten challenge- wheat cereal every morning, regular bread every day, and wheat tortillas for my lunch wraps. Right now, body aches that seem exercise related (weight lifting and running), even though I am doing the same intensity of weight lifting and running I've always done.  Just a few more weeks until my blood test. Counting down the days.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,483
    • Most Online
      1,763

    Newest Member
    Amanda912
    Joined