Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Gluten Free Items And Fat Content

abenedum

Recommended Posts

abenedum Rookie
abenedum
Posted

I am finding that gluten free does not equate to low fat content.  I think this has been covered before on this forum but felt it was worth bringing up again. 

 

I have had a bit higher cholesterol reading since going through menopause which is normal but my doctor wants to get it lower with diet and exercise.  This was all before I found out I am gluten sensitive. I watch fat contents as well as cholesterol levels on everything I buy at the store.  But the fat contents on most gluten free breads and cookies are outrageously high at times. 

 

I ordered some bread from a bakery in Utah and they threw in a couple of free cookies to try.  The cookies were very good but the fat content was 15% with a 42% saturated fat level.  I had already eaten half the cookie before I read the back of the package.  That was all I ate of it for today! Their bread was also high in fat. 

 

I have found that Udi's and Canyon Bakehouse have very low fat levels with no saturated fat.  Udi's has no cholesterol while Canyon Bakehouse has a low level of cholesterol.  

 

Between my gluten intolerance, cholesterol and my husband's dairy intolerance I feel like I have become a professional label reader!!!

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,428
    • Most Online (within 30 mins)
      7,748
    Annie2jobs
    Newest Member
    Annie2jobs
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • dmallbee
      Finding gluten free ingredients

      By dmallbee · Posted

      As a life.long celiac, I understand this.  I simply ask that the medical profession stop disregarding the fact that it should remain a concern for some. It cost me a lot of medical discomforts.
    • trents
      Finding gluten free ingredients

      By trents · Posted

      @dmallbee, about 8% of celiacs react to the oat protein avenin like they do to the wheat protein gluten. In addition, there are some cultivars of oats that apparently do actually contain gluten.
    • dmallbee
      Finding gluten free ingredients

      By dmallbee · Posted

      I was diagnosed at 18 months old with celiac and lived without wheat, rye, oats, and barley as instructed by my doctor, Dr. Katz at Boston Children's Hospital in the 60's and 70's. I don't agree nor recommend doctors removing oats from restriction, certified gluten-free or not.  I have eaten certified gluten free oats and have had the usual reactions to gluten.  Please reconsider this with newly diagnosed patients. 
    • bold-95
      Cartilage and rib pain.

      By bold-95 · Posted

      You are SO right!!
    • Scott Adams
      European travel with Celiac Disease

      By Scott Adams · Posted

      It's great to hear that the trip went well, and the general consensus I hear about gluten-free travel in Europe, including my own experiences, is that it is much easier done in comparison to traveling and eating gluten-free in the USA. 
×
×
  • Create New...