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

Yeast Extract- I'm confused


Missque

Recommended Posts

Missque Newbie

Hello All,

I've been following this site for the past week as I have recently stopped eating all gluten as I'm confused it's the root of my problems. A celiac test was done but I was cleared, so I decided to do the elimination diet. I've been off for one week and honestly have already noticed a huge difference (who knew you weren't supposed to get bloated or feel disgusting after meals?) lol. My question is about Yeast Extract. I googled the board but the post was very old and wasn't sure if things have changed. I've noticed this in my Kraft salad dressing and the powder I use to make Chilli. I googled it overall and noticed a number of sites saying it is safe and the same amount saying its not safe. I asked a friend who is celiac and she said that Kraft dressing is not okay (but the website says it is). I do live in Canada (ontario) as I know many products use different ingredients depending on where you live. Can someone shed some like of the Yeast extract and on the Kraft salad dressings specifically fat free italian. Thanks! 


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



Celiac.com Sponsor (A8-M):



Jmg Mentor

Hi and welcome!

I can't answer the yeast extract question sorry but you and I are similar in that we don't have a celiac diagnosis. I chose to live as if the diagnosis was positive however due to the severity of gluten impact on my health and the risk of a false negative. As such, I've had to be very strict on the diet and so I avoid any 'maybe' items like the Kraft dressing you mention.  For gluten free to work it really has to be all or nothing, if you're intolerant even a small amount can undo all progress.

I came to the conclusion that my system was damaged, from the gut to the microbiome, the bacteria that live within it. My suggestion to you would be that, if you've exhausted the diagnostic process, you eat very simply for the next few weeks. Just eat whole foods and for salad dressing perhaps just olive oil and/or cider vinegar. Avoid processed gluten-free foods wherever possible and try to keep dairy and sugar intake down. Keep a food diary, what you ate and how you felt. This can be handy in tracking down any changes or a rogue product which affects you. 

Also look into 'healing the gut' on this site and elswhere online, that may mean taking probiotics or making bone broth or sauerkraut to try and boost the 'good bacteria'. At least it did for me :)

After some time eating simply, you can add some foods and see how you tolerate them. There may be a canadian food index for gluten-free products, your local celiacs society may be able to help there. 

Best of luck :)

 

 

Missque Newbie

Thanks for the reply. I've done a full cut over the last week and plan to continue. I will give it a try down the line to see how it makes me feel and make the decision then however I'm convinced it's already working. I've had psoriasis for years with no clear up despite the topicals and yet in one week it's almost gone. Ive always taken probiotics so also a plus. I think it's just hard navigating things for the first time and want to make sure I'm taking out what I should be. 

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Rebeccaj replied to Rebeccaj's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      symptoms.

    2. - knitty kitty replied to CeliacPI's topic in Related Issues & Disorders
      8

      Lymphocytic Colitis with Celiac

    3. - knitty kitty replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Finding gluten free ingredients

    4. - knitty kitty replied to KimMS's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      Gluten free thyroid medications

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

      symptoms.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,506
    • Most Online (within 30 mins)
      7,748

    Celiac731
    Newest Member
    Celiac731
    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

    • Rebeccaj
      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour  Airbourne without eating.?
    • knitty kitty
      Do discuss this recent article with your doctors.  Thiamine Vitamin B 1 is important to intestinal health.  Thiamine deficiency can occur in Celiac Disease due to malabsorption.  Supplementing with a B Complex, Benfotiamine, and Vitamin D can help symptoms.   Thiamine deficiency aggravates experimental colitis in mice by promoting glycolytic reprogramming in macrophages https://pubmed.ncbi.nlm.nih.gov/39890689/#:~:text=Our mechanistic study revealed that,necessary to protect against colitis. "Conclusion and implications: Our study provides evidence linking thiamine deficiency with proinflammatory macrophage activation and colitis aggravation, suggesting that monitoring thiamine status and adjusting thiamine intake is necessary to protect against colitis."
    • knitty kitty
      Do keep in mind that most gluten free flours are not enriched nor fortified with vitamins and minerals like gluten containing flours are required to do.   Consuming a diet high in carbohydrates without sufficient B vitamins to digest and process them into energy can lead to High Calorie Malnutrition and weight gain. Deficiency symptoms of B vitamins resemble gastrointestinal symptoms when after eating gluten.  Gastrointestinal Beriberi is a form of Thiamine deficiency.   Do talk to your doctors about supplementing with essential nutrients while on the gluten free diet, especially if you're consuming processed foods.
    • knitty kitty
      Do be sure to talk to your doctors and dieticians about supplementing with a B Complex and extra Thiamine (Benfotiamine, TTFD, thiamine hydrochloride) and other nutrients one might be low in due to malabsorption of nutrients in Celiac Disease. This study shows that Thiamine deficiency and Vitamin C deficiency is frequently found in Hashimoto's.  From personal experience, Thiamine and Vitamin C has helped my Hashimoto's. Hypothyroidism Complicated by Vitamin C and Thiamin Deficiency in Surgical Patients https://pubmed.ncbi.nlm.nih.gov/37278003/  
    • knitty kitty
      Hi, @Rebeccaj, Those Villa that get damaged by eating gluten are the same villi that absorb nutrients from our food.  Damaged villa can't absorb nutrients, vitamins and minerals well.  If we don't get sufficient nutrients, our body can't function properly.  We can get brain fog, pins and needles or neuropathy, feeling off balance, and even worsening digestive symptoms. Talk to your doctor or dietician about taking vitamin and mineral supplements while healing.  The gluten free diet can be low in nutrients, especially if you eat gluten free facsimile processed foods.  Gluten containing breads have vitamins added to them to replace those lost in processing.  Gluten free facsimile foods usually are not enriched nor fortified with vitamins.   Taking a B Complex, Benfotiamine, Vitamin D, and magnesium help the digestive tract heal, lowers histamine, and regulates the immune system.  
×
×
  • Create New...