Barilla Gluten Free Pasta makes me sick

[gf-kitchen]

40 minutes ago, DrawingGum said:

Hi all,

I am a new member and I'm aware this is an old topic, but I found it via Google looking for others with the same experience. I have started to react to gluten free pasta since 2020 (been eating gluten-free since 2012). I sometimes get intense stomach aches and I have almost completely switched to flat rice noodles when I make some pasta dish. After a long time of not eating it I tried again a few days ago, and got pains again. The type I bought was a local, made in Italy gluten-free pasta made from organic rice- and cornflour. I have no idea why I react to it, but it seems I'm not the only one. I read the studies on Microbial transglutaminase, but I'm not a researcher and it was difficult to understand everything. I have had the thought that maybe it's just a very heavy and sticky meal to digest, so the last time I ate it I made sure to eat VERY slowly and chew everything extremely well. I still had discomfort, but not intense pain that kept me up all night. Still - enough discomfort to discourage me from eating it, really. Back to the rice noodles!

Bummer! But thanks for the validation as this is my experience too. Since my last post, I've cut back a lot on pasta. When I do eat noodles, it's Vietnamese rice noodles or Bionaturae brand, which seems to go down just fine, at least for me. Take care and good luck.

 

[Scott Adams]

9 hours ago, DrawingGum said:

Hi all,

I am a new member and I'm aware this is an old topic, but I found it via Google looking for others with the same experience. I have started to react to gluten free pasta since 2020 (been eating gluten-free since 2012). I sometimes get intense stomach aches and I have almost completely switched to flat rice noodles when I make some pasta dish. After a long time of not eating it I tried again a few days ago, and got pains again. The type I bought was a local, made in Italy gluten-free pasta made from organic rice- and cornflour. I have no idea why I react to it, but it seems I'm not the only one. I read the studies on Microbial transglutaminase, but I'm not a researcher and it was difficult to understand everything. I have had the thought that maybe it's just a very heavy and sticky meal to digest, so the last time I ate it I made sure to eat VERY slowly and chew everything extremely well. I still had discomfort, but not intense pain that kept me up all night. Still - enough discomfort to discourage me from eating it, really. Back to the rice noodles!

It's possible that you have a corn intolerance. Do you react to other gluten-free products that contain corn?

Also, could it be an issue with the pasta sauce?

[DrawingGum]

On 12/27/2021 at 12:55 AM, Scott Adams said:

It's possible that you have a corn intolerance. Do you react to other gluten-free products that contain corn?

Also, could it be an issue with the pasta sauce?

Hi Scott, thank you for replying!

I don't think it should be the corn, as I eat corn flour in a lot of other foods, like corn flakes, corn on the cob, corn flour tortillas, etc. I do also eat pasta salads that usually fare well, but naturally there's less pasta combined with lots of steamed broccoli and boiled beet root, and many other greens. The indigestion seems to only present itself when it's a heavy pasta dish. I haven't paid attention to the types of brands I was buying, but the last one I reacted to (however mildly - this was the dish I spent aaages chewing) was a local supermarket brand called "Goodly". I don't know which additives they may use, should I try to ask them?

I have tried checking this microbial transglutaminase, but almost all the studies are from the same researchers except this one: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6509268/ and in any case, I struggle with reading complex studies. I have reacted to Schär gluten free biscuits before too, but I think that has to do with the sugar/syrup. I made pasta carbonara with rice noodles yesterday - no problems whatsoever

[DrawingGum]

On 12/26/2021 at 4:34 PM, gf_kitchen said:

Bummer! But thanks for the validation as this is my experience too. Since my last post, I've cut back a lot on pasta. When I do eat noodles, it's Vietnamese rice noodles or Bionaturae brand, which seems to go down just fine, at least for me. Take care and good luck.

 

No problem, and I am happy people are writing about their experiences! Sometimes it's the only way to get proper information, as pamphlets and "conventional information" often lacks user experience. In any case, I don't think it's such a bad thing to cut back on processed foods. Maybe we wouldn't react to home made pasta, who knows. A good friend of mine from Scandinavia has an MA in internal medicine and studied the digestive system for years at a Chinese hospitals, and has taught me a lot about how our modern, Western diet impacts us, it's very interesting (and a bit scary). In 2022 I am going to try to some bitter herb regimens and see if that possibly improves anything  Good luck to you too!

[Scott Adams]

Hopefully your corn flakes are gluten-free, as some do use barley malt as a sweetener. 

We have done several articles on the "meat glue" AKA microbial transglutaminase, and it can be an issue for some celiacs:

https://www.celiac.com/search/?q=meat glue&quick=1&type=cms_records2&search_in=titles 

[DTSchrei]

So weird, I just said to my sister that I think the Barilla Gluten Free Pasta made me sick but I cooked it in a different pot with all new stuff. I thought I must have been crazy but I guess I'm not the only one. 

So yes, it made me sick too. Hope its a one time thing. 

I really love the gluten free brown rice penne on thrive market. Amazing. Tastes the same as regular to me. 

Feel better

[Scott Adams]

The main GF pasta I eat is Barilla, and I've never had an issue with it. 

[DrawingGum]

On 12/28/2021 at 7:37 PM, Scott Adams said:

Hopefully your corn flakes are gluten-free, as some do use barley malt as a sweetener. 

We have done several articles on the "meat glue" AKA microbial transglutaminase, and it can be an issue for some celiacs:

https://www.celiac.com/search/?q=meat glue&quick=1&type=cms_records2&search_in=titles 

Yep, absolutely gluten free corn flakes:) Also - let me underline that I am not sure if the pasta I have been reacting to is Barilla, because I buy several types. Mine has just been a general reaction to gluten-free pasta. 

[Linda Hannibal]

Hi, I now have a problem with soy. The elimination diet will help you figure out what is causing you discomfort. 

[LINDA Jansen]

On 12/30/2021 at 10:36 AM, Scott Adams said:

The main gluten-free pasta I eat is Barilla, and I've never had an issue with it. 

We eat it too, and never had any problems!

[Mal38]

29 minutes ago, LINDA Jansen said:

We eat it too, and never had any problems!

Only pasta  I will eat never had a problem 

shar pasta is good too maybe it’s your sauce 

[Stormyrunner]

Funny because I came across this thread after googling gluten-free pasta stomach issues and this thread came up.  People recommended trying Ronzoni over Barilla and Ronzoni, the only one I’ve ever tried, has made me sick twice now on two separate occasions during the last 3 months.  Ronzoni gluten-free pasta is the only food that’s bothered my stomach since eliminating all gluten in January.  

[DTSchrei]

2 hours ago, Stormyrunner said:

Funny because I came across this thread after googling gluten-free pasta stomach issues and this thread came up.  People recommended trying Ronzoni over Barilla and Ronzoni, the only one I’ve ever tried, has made me sick twice now on two separate occasions during the last 3 months.  Ronzoni gluten-free pasta is the only food that’s bothered my stomach since eliminating all gluten in January.  

I've been getting the brand "Jovial" from ThriveMarket.com. I found it to be the best alternative that doesn't hurt my stomach (The Penne and Lasagna specifically, I never tried the others but its probably the same). Good luck on you very new journey! I wish I could offer some advice but I was only diagnosed in June. 

[Skrokes]

I’m noticing the same pattern with Ronzoni and Barilla brands. I have been worried there was another food intolerance I have been overlooking. I use evoo, garlic, and sometimes grated parm (different brands). As recent as today, I broke out in my tell tale “gluten rash” and started to feel awful. 
 

Is there a way to find out which foods contain the MTG that has been mentioned? Any shot we know what other foods might contain it? 

[MADMOM]

barilla makes me sick as well but Ronzoni has never given me an issue 

[Marilyn McMahon]

On 12/26/2021 at 10:34 AM, gf_kitchen said:

Bummer! But thanks for the validation as this is my experience too. Since my last post, I've cut back a lot on pasta. When I do eat noodles, it's Vietnamese rice noodles or Bionaturae brand, which seems to go down just fine, at least for me. Take care and good luck.

 

 

1 hour ago, MADMOM said:

barilla makes me sick as well but Ronzoni has never given me an issue 

I have been eating Barilla pasta for years. Celiac and herd. Never had a problem 

M

[Wheatwacked]

The only noodles I ate for a long time was Cellophane Noodles (AKA Mung Bean or Glass Noodles). Usually in no salt added chicken broth with sliced mushrooms, scallion, shrimp and tamari sauce. Now I eat Ronzoni gluten-free Thin Spaghetti in sauce I make from Tuttoroso no salt added crushed tomato, oregano, garlic and sometimes mushrooms, browned chopped meat or shrimp.

[Headcase]

I have been diagnosed with Celiac and follow a healthy succeful diet. I never put on more than a couple lbs and if so I loose it in a day or two and my stomach felt great. Recently to save a couple bucks I switched from Tinkyada gluten-free Organice Rice pasta to gluten-free Barilla Corn and Rice pasta w/ Mono and Diglycerides. In the last couple weeks my stomach has felt off but hadn't associated it with the pasta till now. Reason I am looking now is I have also gained 7 lbs during this time.  This is really unusual. Has anyone else had issues with weight gain on switching to Barilla? I am curious if the Mono and Diglycerires can be a problem?  I am swithcing back right away as I had a good thing going with Tig brand. I prob shouldn't of swithed off the Organic pasta anyway.  Blessiings to all of you! Larry Head

[Scott Adams]

Welcome to the forum @Headcase! Mono and diglycerides are usually made from corn, but in Barilla pasta they would be from a gluten-free source. It's certainly possible that there is an ingredient in it that you may have an issue with, perhaps corn, which is a common allergy/intolerance? Interesting that you gained weight on Barilla pasta rather than Tinkyada, as the latter is a mostly pure rice pasta, which likely has a similar calorie, and likely similar or higher carbohydrate content. 

[Wheatwacked]

For taste and mouthfeel I prefer Ronzoni gluten-free.

[MADMOM]

9 hours ago, Wheatwacked said:

For taste and mouthfeel I prefer Ronzoni gluten-free.

same here - i’ve never had an issue with Ronzini 

[alexsb01]

Thank you for posting this. I have been on a strict gluten free diet for 7 months due to having celiac disease. I thought I would give the Barilla pasta a try, I have been eating Rummo for the past few months with absolutely no issues. My store didn’t have any rummo left so I bought Barilla… within half an hour of eating it I felt like I got glutened, my stomach is hurting me and now I’m spending the rest of the day on the couch because of this. I won’t be eating this brand anymore. 

[waitwhat]

1 minute ago, alexsb01 said:

Thank you for posting this. I have been on a strict gluten free diet for 7 months due to having celiac disease. I thought I would give the Barilla pasta a try, I have been eating Rummo for the past few months with absolutely no issues. My store didn’t have any rummo left so I bought Barilla… within half an hour of eating it I felt like I got glutened, my stomach is hurting me and now I’m spending the rest of the day on the couch because of this. I won’t be eating this brand anymore. 

I was fully glutened with a Barilla spaghetti meal earlier this month.  I've never had a problem with the Barilla brand before, and I actually went to their website to see if there had been a mishandling/mislabeling incident disclosed.  I honestly hope that this is an issue they can explain, because I like Barilla pasta very much and I want to continue eating it - but I hadn't been that sick in about two years, and I'm not excited about going back unless it's explainable.

[Scott Adams]

I would be very surprised if their pasta were contaminated as it is certified gluten-free and made on a gluten-free line, but it is possible they had an issue with a batch:
https://www.barilla.com/en-us/product-results/pasta/range/gluten-free?sort=alpha&page=1

[rrmac]

have you tried eating a pasta brand that is made with only rice tynkadaya (sp) or Trader Joe’s brand that’s made with rice and quinoa?