Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Tea Bags


mynxr

Recommended Posts

mynxr Rookie

I know this is probably going to sound crazy but here goes.  If you enjoy tea and are very sensitive to gluten, you might want to switch to loose tea instead of tea bags.  I learned last week that companies use wheat glue to glue the tea bags together on the assembly lines.  I was getting sick even after drinking "gluten free" teas.  When I looked into it further, I discovered that even those which state they are gluten free, use wheat glue.   Their teas are still under the FDA definition of gluten free but there is a risk of cross contamination.

 

I was so surprised when I found this out that I thought I should pass it along.  I know I wish someone had told me so that I wouldn't have gotten sick from my tea drinking.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

This is just an internet myth.  Wheat paste would melt in hot water.  Most tea bags are "heat sealed" not glued.

Serielda Enthusiast

What Kareng said is right, plus there are gluten-free teas out there that seriously rock. In fact a huge selection of the republic of tea and two leaves is my fave brands. If you love tea it is easy to find safe ones out there. But be advised if your corn sensitive avoid Lipton as I have in the past noticed that corn by products was in the ingredients list.

  • 7 months later...
jean3na Newbie

Breaking news from the FDA, and brought to the celiac community by Dr. Tom O'Bryan:

"Have you implemented a gluten free lifestyle, feel better, yet just not 100 percent? There are several reasons that this might be true for you, and one of the big ones could be Hidden Sources of Gluten. Startling isn't it? I mean really? Green tea? Unfortunately yes. 8 out of 20 green teas tested had toxic levels of gluten! It's the bags. Open Original Shared Link "

cyclinglady Grand Master

Jean,

Did you actually read the study? Not to offend you, but the study pointed out that there may be issues with various testing methods in detecting gluten. There was no mention of tea bags!

To be very safe, buy tea from a reputable large company and read the label. I purchase Lipton all the time! Both hubby and I are gluten free and we consume lots of tea. Neither of us have been glutened by Lipton's heat-sealed bags either. Our current batch is sealed with a small staple. I also like Republic of Tea which is actually certified gluten free. I really adore Mrs. Patmore's Pudding Tea from their Downton Abbey collection.

cyclinglady Grand Master

Ah, the Gluten Watchdog to the rescue! Tricia Thompson addresses this very study and independently tests on her own. Bottom line is.....it is safe to drink green tea! Again, I personally recommend reading labels and sticking with reputable tea companies.

Open Original Shared Link

kareng Grand Master

Breaking news from the FDA, and brought to the celiac community by Dr. Tom O'Bryan:

"Have you implemented a gluten free lifestyle, feel better, yet just not 100 percent? There are several reasons that this might be true for you, and one of the big ones could be Hidden Sources of Gluten. Startling isn't it? I mean really? Green tea? Unfortunately yes. 8 out of 20 green teas tested had toxic levels of gluten! It's the bags. Open Original Shared Link "

 

 

I don't see where they even mention the bags being tested?  


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



jean3na Newbie

Jean,

Did you actually read the study? Not to offend you, but the study pointed out that there may be issues with various testing methods in detecting gluten. There was no mention of tea bags!

To be very safe, buy tea from a reputable large company and read the label. I purchase Lipton all the time! Both hubby and I are gluten free and we consume lots of tea. Neither of us have been glutened by Lipton's heat-sealed bags either. Our current batch is sealed with a small staple. I also like Republic of Tea which is actually certified gluten free. I really adore Mrs. Patmore's Pudding Tea from their Downton Abbey collection.

Yes, thank cyclinglady, the references I post  are how you can know that I have.

kareng Grand Master

Yes, thank cyclinglady, the references I post  are how you can know that I have.

Please point out where it's says the gluten is in the tea bags? It appears they only tested the tea, not the bags?

  • 3 weeks later...
HauntedEyes Rookie

Back when I first saw that myth, I researched the tea bags because at my workplace they provide iced tea for everyone. I discovered Lipton is NOT safe for a celiac. So at my workplace, they switched from Lipton to another brand for my sake. I had come across an email response from Lipton corporate to someone asking about gluten, which said that they cannot confirm their tea bags do not have gluten. They said some of their specialty teas DO have it, and there is also potential for cross contamination. It was 2 years ago that I read that, so I no longer have the info where I read it. However, I just now did a web search and came across Glutenfree-lifestyle's website that lists gluten-free foods by company, and their Lipton listing specifically says not all gluten-free, so read all ingredient labels carefully "per email dated 1/23/09", so maybe the mentioned email is the one that I had originally read. But 2009 is a while back now, so perhaps Lipton has since become more celiac friendly since then.

However, I will not risk Lipton. I get sick every time I have Lipton teas, though have no problems with other brands. I'm one of those extra sensitive people who can't handle a crumb of gluten. Just remember, Lipton also produces soups, mixes, pastas and bouillons, many of which are not gluten free ... if they are being processed on shared equipment or in the same facilities, you are risking gluten. In fact, I read several of their dry soup mixes that formerly were gluten free started using yeast made from barley ... while there isn't a lot of the ingredient used, there's still  risk for the super-sensitive, and again the potential for cross-contamination from shared equipment/facilities.

Lisa Mentor

I have never had an issue with Lipton Tea. Not even on my radar.  Please state why you consider Lipton Tea unsafe HauntedEyes.

 

HauntedEyes Rookie

Lisa, as I stated above, I consider it unsafe because Lipton corporate says some of their teas are not gluten free (not all are unsafe, but some definitely use gluten as an ingredient), plus they admit the potential for cross-contamination. It may very well be fine for some of you, but I am one of those extra-sensitive celiacs (the tiniest bit can make me sick, and EVERY time I have had Lipton tea since going gluten-free I get sick from it. I do not get sick from other tea brands that affirm they are gluten free). I am sure there would not be much gluten in their teas, but since I am so sensitive, I do not risk it. So as I mentioned above, you need to make the decision for your self, whether it is worth the risk or not.

notme Experienced

i drink 'regular' lipton tea every morning (no fancy flavors, just hot tea) and do not have any issues with it.  

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

    2. - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

    3. - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

    4. - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    5. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,355
    • Most Online (within 30 mins)
      7,748

    Amy Immerman
    Newest Member
    Amy Immerman
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Wheatwacked
      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.