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Clindamycin, so frustrated.

Pronghorngirl

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Pronghorngirl Newbie
Pronghorngirl
Posted

I have been recently diagnosed with Celiac. And have been working so very hard and diligently to be as gluten free as possible. I started my gluten free diet Feb. 11th. And have slowly felt somewhat better. It is not the only AI issue I'm facing but the one I'm trying to tackle at the moment.  I am also fighting for the last few months an ongoing inner ear and sinus and tonsillitis infections. My ENT placed me on Clindamycin 300mg 3x day for 5 days as I'm having my tonsils and adnoids out soon to help with this ongoing battle. I made it to day four and looked like I was six months pregnent. My mouth hurt and had sores and I couldn't figure out why I wasn't eating gluten I had checked all my labels again.  Went to my gp she checked my antibiotic and sure enough it had a gluten binder.  I hadn't thought to check it cause it was a gel capped med. My mistake and it won't happed again. I still can nearly eat much and my poor stomach hurts beyond belief. It'll take some time. Got some probiotics and some bone broth going in my system. Its amazing how that sneeky devil is in so many things. Sorry had to vent. Thankyou for listening.

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cyclinglady Grand Master
cyclinglady
Posted

So sorry to hear about your glutening!  I hope you feel better soon.

manasota Explorer
manasota
Posted

There are clindamycin oral caps without gluten.  G & W Labs makes one (according to the NIH).  Your pharmacist should be able to find and order what you need.

Charli61 Apprentice
Charli61
Posted

So, was it a generic then?  I just recently found out that most generic medications have a wheat based binder in them.  The article I read specified Generics.

SLLRunner Enthusiast
SLLRunner
Posted

@Pronghorngirl, how are you doing now? I hope you are feeling better.

manasota Explorer
manasota
Posted
13 hours ago, Charli61 said:

So, was it a generic then?  I just recently found out that most generic medications have a wheat based binder in them.  The article I read specified Generics.

This is not true (according to NIH, Pharmacist's Letter, etc.)  Be careful what you read in just one article.  I don't want people to worry that all their generic meds contain gluten.  Most do not.  It is best to always call the manufacturer first though just to be certain.  Better to trust the manufacturer than "one article".

  • 1 year later...
Sisterhood Newbie
Sisterhood
Posted

Thank you to the person who researched and posted that G & W labs is gluten-free. I just started taking it. The starches and fillers should really be a part of the labeling to protect our health.

 

 

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

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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