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I am sure this has been talked about a lot on here, but I still wanted to ask the question.  When visiting my mom for 2 weeks she made oatmeal and added gluten-free brewers yeast to it. There were other different foods I ate at her home, such as quinoa. I got really ill and I decided that I needed to find a doctor to give me thyroid medications since gluten was hurting my thyroid. Did that and the meds almost killed me. So I stayed off all grains and decided that this was my new life. Ok, so I decided later I could try and add a grain at a time and "see" how I felt. I have not added back the three listed items and I am scared to. I have read that any type of brewers yeast is bad for most of us. I loved oats and I don't recall having issues with it before, but I am scared. I am really enjoying being pain free and no skin issues and thyroid issues.  

Please offer your thoughts, suggestions, and any advice. Thanks   

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Celiac.com Sponsor (A8):

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Quinoa if labeled with gluten-free certifications should be safe, Oats you have to be super careful with in America as they are pushing a mechanical separation for gluten-free oats which still makes alot of us sick, Only Brand I trust of oats is gluten-free Harvest. As for brewers yeast stay away from it period, it is a byproduct of making beer normally  not gluten-free nutritional yeast in most cases is safe if labeled gluten-free.     I would suggest trying a little bit at a time and seeing how your body reacts, and make sure they have the gluten-free certification on them.


Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Sensitivities/Intolerances
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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Thank you, I miss oats, so I will try that brand and see if I can eat it.  The yeast said it was gluten-free, but I am not lost without it, I can just take extra B's. I will look into the Quinoa, if anyone has a brand they trust, please let me know.

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