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  • Scott Adams
    Scott Adams

    Additional Things to Beware of to Maintain a 100% Gluten-Free Diet

    Reviewed and edited by a celiac disease expert.

    • Rice and soy beverages because their production process may utilize barley enzymes.
    • Bad advice from health food store employees (i.e., that spelt and/or kamut is/are safe for celiacs).
    • Cross-contamination between food store bins selling raw flours and grains (usually via the scoops).
    • Wheat-bread crumbs in butter, jams, toaster, counter, etc.
    • Lotions, creams and cosmetics (primarily for those with dermatitis herpetaformis).
    • Toothpaste and mouthwash.
    • Medicines: many contain gluten.
    • Cereals: most contain malt flavoring, or some other non-gluten-free ingredient.
    • Some brands of rice paper.
    • Sauce mixes and sauces (soy sauce, fish sauce, catsup, mustard, mayonnaise, etc.).
    • Ice cream.
    • Packet & canned soups.
    • Dried meals and gravy mixes.
    • Laxatives.
    • Grilled restaurant food - gluten contaminated grill.
    • Fried restaurant foods - gluten contaminated grease.
    • Ground spices - wheat flour is sometimes used to prevent clumping.

    Edited by Scott Adams


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    Guest Miriam Romanowski

    Posted

    Thank you so very much for all your hard work in presenting this information.

    I join all those who appreciate you!

    As a newly diagnosed gluten intolerant person trying to navigate the need to be gluten-free, I agree that you have done so much research and work. Thank you from the bottom of my heart!

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    This thing just gets more daunting.

     

    I thought I was on top of things, I no longer get GI distress (which was my normal for about a decade). I no longer fall off the wagon with "eh, it's worth a belly ache," followed by, "well, the damage is done, since I'm headed to bathroom all night, I may as well enjoy a piece of cake."

     

    So I've been super good, I don't even have the cravings I used to have. I go to the doctor because I'm exhausted, achy, have muscle twitches and cramps... and it turns out a lot of important electrolytes are low (sodium, potassium, magnesium, and a few other are borderline low). So for lack of any other explanation, I'm thinking I must be eating these hidden glutens.

     

    So, am I going to have to quarantine a cupboard in my house and never eat at a restaurant?

     

    I don't even know if this is a question or a rant.

     

    Does anyone else here ever feel like their diet is an inconvenience for their whole family?

    I know how you feel. My fiance is Italian and loves his toast and pasta. I try so hard to keep my diet gluten free, or else I'll have the GI problems and extreme dizziness that turns my vision gray, headaches, weakness, pain, and even moodiness.

     

    It's just hard when other people don't understand how many things contain gluten and where they hide.

     

    He tries to understand me, but it's just beyond comprehension for someone without our problems. I'm not forcing him to stop eating toast or anything, it just feels like I need to cook two separate meals every once in a while to keep the peace.

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    I love mayo too and Cain's Mayonnaise (found in the New England states is gluten free) I live in Georgia and have someone I know up there send me 2-3 large jars in the cooler weather to get me thru.

    I believe Hellmann's is also gluten free.

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    Guest Adelaide Northrop

    Posted

    Diagnosed June '07, 3-month testing for anemia & celiac marker showed marked improvement. I'd been drinking Rice Milk for this past week & used up the end for gluten-free pancakes yesterday. I knew I'd been getting sicker again, but couldn't pinpoint the culprit. Saw this article last night, shocked to see Rice Milk at the top. Sure enough, when I retrieved the carton from the garbage, it was stated at the end of ingredients! I'd been so diligent all summer, how did I miss it? Just proves you should never let down your guard. I read labels throughout the grocery store, but how this got by my scrutiny, I'll never know!

    The thing that makes me angriest is when things change their ingredients with no warning, and suddenly, a product one has been using for a long time becomes toxic. Uncle Ben's Long grain and Wild Rice did this to me years ago by adding orzo to it to stretch it - they did not say they were gluten free, but what should I have expected in "rice". Not a rice/pasta mix... and the price went up as well. Now I read the whole label every time, even though it has been fine in the past. My sympathy to you....

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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