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

peanut and nut butters? suggestions?


Mnoosh

Recommended Posts

Mnoosh Apprentice

What kind of peanut butter or nut butters do you all use? Do I really need to spend $10+ on a jar that specifically says "gluten free" or can I trust that say, trader joes peanut butter-which lists only dry roasted peanuts and salt as the ingredients, is safe? This is all so new to me, and I'm going to meet with a nutritionist in a few weeks to have some questions answered, but in the meantime I thought I'd ask here what you all do... Thanks!


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

I like Skippy.  It doesn't really matter.

ceracea Newbie

I use the natural ones because I don't like any more preservatives than necessary. I haven't had any issues with the Skippy natural or the Peter Pan natural. It is peanuts, sugar, palm oil, and salt so no gluten containing items.

cstark Enthusiast

Like kareng said, it really doesn't matter, but I still look at the ingredients on the label by habit now.  It may not have specifically the glutened grain products, but another sneaky ingredient I have found is maltodextrin, unless it specifically states it is made from corn. 

bogwaterphil Newbie

actually the last few years, many companies have come out with reasonable priced peanut butters. I suppose if want $10 peanut/alternate butters you can certainly find 10 dollar stuff, but I pay just $2.38 for jiffy honey roast and it is gluten free. But not all people can or like peanuts, so just shop around at dare I say it, yup,  Walmart to find a reasonably priced version of your desire!

 

kareng Grand Master
22 minutes ago, ceracea said:

I use the natural ones because I don't like any more preservatives than necessary. I haven't had any issues with the Skippy natural or the Peter Pan natural. It is peanuts, sugar, palm oil, and salt so no gluten containing items.

Regular Skippy has peanuts, oil and salt.  No preservatives

kareng Grand Master
16 minutes ago, cstark said:

Like kareng said, it really doesn't matter, but I still look at the ingredients on the label by habit now.  It may not have specifically the glutened grain products, but another sneaky ingredient I have found is maltodextrin, unless it specifically states it is made from corn. 

Maltodextrin shouldn't be a gluten concern in the US.


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



Celiac.com Sponsor (A8-M):



Mnoosh Apprentice

Thanks everyone! Sounds like most butters are safe!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,244
    • Most Online (within 30 mins)
      7,748

    Barbara carter
    Newest Member
    Barbara carter
    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

    • Scott Adams
      No, I would not say this at all. If you were diagnosed with celiac disease and were gluten-free for a while, you could have gone into remission. Everyone's body is different, and some celiacs may be able to get regular contamination and not end up with damaged villi and positive antibody tests, while others who ingest tiny amounts will relapse and have full blown symptoms and flattened villi.  Only a full gluten challenge would reveal where you are at this point. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.      
    • Pablohoyasaxa
      Great  post. The skin issue can be intolerable. I have been taking niacinamide for the past month and have improved with respect to the blistering lesions. 
    • knitty kitty
      I've found taking Niacin Vitamin B 3 in the form that causes flushing (nicotinic acid) helps immensely to clear my skin.  The flushing is harmless and goes away the longer Niacin is taken.  The flushing (vasodilation in the skin) helps the body get rid of the tTg 3 IgA antibodies that cause the blisters.  TTg 2 IgA antibodies are found in the blood and are measured in diagnostic testing for Celiac.  People with Dermatitis Herpetiformis make tTg 3 as well as tTg 2 antibodies.  Niacin Vitamin B3 in the non flushing form niacinamide also works without the flushing, but takes a bit longer.   I also avoid foods containing high levels of iodine because iodine activates the tTg 3 IgA antibodies to become more active and make more blisters.  I avoid kelp (nori, seaweed) and crustaceans,  eggs, dairy products, and iodized table salt.   Niacinamide and Nicotinic acid are water soluble and harmless.  I'd much rather take Niacin than Dapsone with scary side effects.  
    • meghanf
      We have a gluten-free household. It's the least stressful option. No one else in my family has Celiac, but they are all extremely supportive. We don't even have Play-doh for this kids.
×
×
  • Create New...