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News: Celiac.com: 10 Everyday Ingredients with Hidden Gluten

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted

Oats in its natural form are gluten free but almost all oats are processed in a wheat processing unit. If you have Celiac Disease, all oats should be ...

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Gemini Experienced
Gemini
Posted

Where do you get these articles?  There is some very wrong info in here.

1)  All oats should be avoided if you have Celiac Disease.  :blink:  Certified gluten-free oats are very safe for some with Celiac Disease and I think that has been firmly established in Celiac world.

3) Here we go again with the distilled vinegar issue.  :rolleyes:  It is safe and the only vinegar that isn't is malt vinegar or any vinegar that may have added flavorings after distillation that could contain gluten, of which I have never seen before in 11 1/2 years.  But read the label just in case.

5)  The baking powder issue is just another one where you have to read those labels.  I have to admit, I have never, ever seen baking powder with flour mixed in for smoothness but they may exist.

7) Corn starch. I think it ridiculous that they say you should stay away from it. This is a basic cooking item for Celiacs so again, read the label because if there is wheat added, it has to be labeled. Never, ever have gotten sick from corn starch.

10)  Sausages have gluten in the casings?  On what planet?  :lol:  There are plenty of sausages out there which are gluten free and marked accordingly on the package....the frozen ones like Jones and Applegate Farms.  I have had fresh sausage that did not contain breadcrumbs (which some do) and were perfectly fine and I never got sick.  I am really sensitive so if there were gluten in sausage casings, I would have paid dearly for eating them. You have to ask/investigate where you buy them but they can be found.  I would be more worried about what went into the sausage or them being cc'd by stuffing them before you think there is gluten in all sausages from the casings.

No wonder people are confused.......

Irene Joanne Explorer
Irene Joanne
Posted

That's a really unhelpful article!! 

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    • Scott Adams
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      Are you trying to make us in the USA jealous? 😉
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      By Scott Adams · Posted

      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
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      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
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      Schar's products contain wheat!

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      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and allergen statement because it is derived from wheat, even though the gluten protein has been removed. For individuals with a true wheat allergy, these products are not appropriate—but for those with celiac disease, properly tested gluten-free wheat starch is considered safe under current medical guidelines. That said, it’s completely reasonable to prefer products made without wheat starch if that gives you greater confidence, and clearer front-of-package communication could certainly help reduce confusion for shoppers.
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