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Gluten-Free Foods, Products, Shopping & Medications

Share info on about GF products, medications, cosmetics, etc., or warn others about dangerous ones. Which ingredients are safe and which are not? Food labeling issues and legislation.


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  • Posts

    • Di Wallace
      I don't know if anyone can help. I was diagnosed with celiac last June. Since going gluten free the diarrhea has stopped, in fact things have gone the other way. What is bothering me is the occasional rectal mucus discharge. I have no other symptoms and it doesn't happen very often. As I haven't seen anyone since my diagnosis, I don't know if this is normal or not
    • ARSTONE
      The issue is I'm not actually celiac but gluten intolerant. So do t know why I am so sick from this. It's been two days. 
    • Scott Adams
      The product is Certified Gluten-Free, but that does not mean they would be immune to any possible manufacturing issues: https://feel-good-foods.com/product/chicken-soup-dumplings/ As @trents mentioned, some people have issues with xanthan gum, even though it is gluten-free:  
    • trents
      Welcome to the forum, @ARSTONE! The ingredients are listed as follows: Chicken, Water, Rice Flour, Tapioca Starch, Tamari Soy Sauce (Water, Soybeans, Salt, Sugar, Corn Starch), Contains 2% or less of: Canola and/or Sunflower Oil, Ginger, Scallions, Brown Sugar, Potato Starch, Rice Wine (Rice, Water, Salt), Chicken Soup Base (Chicken Meat with Natural Juices, Salt, Sugar, Yeast Extract, Chicken Fat, Onion, Potato Flour, Turmeric, Spice Extractives), Konjac Flour, Xanthan Gum, Chicken Powder, Salt, Black Pepper, Sesame Oil, Gelatin I have underlined the ingredients which could contain hidden sources of gluten. Xanthan Gum wouldn't contain gluten but it is a polysaccharide that is a common ingredient in prepackaged gluten free foods and poses digestive difficulties for many people. The same might be said for Konjac flour.  It is also possible that the product exceeds the specs for the FDA criteria of "gluten free" whose upper limit is 20 ppm of gluten. We are seeing this more often lately and many are calling for stricter sampling standards in the gluten free food industry such that testing is done more often.
    • Soleihey
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