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

Problems with Kinnikinnick


Dreamcherub

Recommended Posts

Dreamcherub Newbie

Hi guys, so I don't know about anyone else, but I have a lot of problems with the brand Kinnikinnick. I've never heard of other people having a problem with it, but for whatever reason, I can't eat it-which sucks because they're the only brand i know that makes graham crackers)

So, I've tried Kinnikinnick on five seperate occasions, all different products. I've had their bread, their cinnamon sugar donuts, animal crackers, graham crackers and their vanilla cake. Each time I tried the product (whether to see if i might still have the same reaction or I wasn't paying enough attention to the box to tell it was the same brand) I would get a foggy mind, upset stomach, bone cramping, my heart would race, i felt terrible and my panic attacks sparked like mad, causing me to go into a frantic state of feeling sick and completely emotional and upset. It is literally one of the worst feelings ever. I don't have any other intolerances other than lactose and it has never given me a reaction like what I just described. So, i was wondering if anyone else had similar experiences with the brand or if there's something else I should be looking out for. 


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

Never had a problem with that brand.

are you able to eat other brands of cake, donuts, etc?  maybe it's the gums or some other ingredient that is common to them all?

mommida Enthusiast

Kinnikinnick uses pea starch in the flour blend and other products.  The company has said in the past that it is completely gluten free and doesn't even allow employees to bring gluten foods into the workplace.

Keep a food journal to help track down any other food intolerances you might have.

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. - RMJ replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Celiac disease symptoms

    2. - trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Celiac disease symptoms

    3. - Churro replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Celiac disease symptoms

    4. - trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Celiac disease symptoms

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

    • Total Members
      133,051
    • Most Online (within 30 mins)
      7,748

    Melinda-C
    Newest Member
    Melinda-C
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • RMJ
      I agree with @trents, they should have run a total IgA.  What was the normal range for the DGP IgA test?  Different labs use different units thus have different normal ranges.
    • Churro
      Thanks for your assistance. 
    • trents
      Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.   
    • Churro
      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
×
×
  • 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.