Barilla Gluten Free Pasta makes me sick

[alexsb01]

3 hours ago, rrmac said:

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? 

No I have not, I will give it a try! Thank you! I live in Canada, no Trader Joes here but I’m sure I can find a pasta brand with Rice tynkadaya. 

[Aaron2018]

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

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

I eat gluten free barilla and have never had a problem , I also eat gluten free catelli never had a problem.

[nico86]

Just last night tried barilla gluten free pasta hearing other celiacs have no issue with it. I made my own sauce from scratch as I always do so I know it was 100% gluten free, just fresh herbs amd tomatoes. Today I feel like I want to die. I have made my own pasta witha cron rice mix having had issues with others and have been perfectly fine. I don't know what it is in the barilla pasta as it says it's made in a gluten free facility to avoid contamination, im not sure I buy it. Also and my husband agrees it tastes and acts like old out of date pasta that's been in your cubbard for the last 20 years. Anything pre made I have to cut out as the only person I can trust to make sure my food is 100% gluten free is me.

[plumbago]

9 hours ago, nico86 said:

I don't know what it is in the barilla pasta as it says it's made in a gluten free facility to avoid contamination

Did you look on the ingredients list? Maybe there's something there that you react to besides gluten.

[Scott Adams]

@nico86, I also suspect that you could be reacting to another ingredient, as Barilla pastas are certified gluten-free and made on a dedicated gluten-free line. Here are the ingredients for their penne, which I just had yesterday and have eaten for years without issues. Is it possible you have issues with corn or rice?

https://www.barilla.com/en-us/products/pasta/gluten-free/gluten-free-penne

Quote

CORN FLOUR, RICE FLOUR, MONO AND DIGLYCERIDES. NO WHEAT INGREDIENTS. PRODUCED ON A DEDICATED GLUTEN FREE LINE.

 

[nico86]

I am not sure if I am replying properly so you will see this, but no I have no issues with corn and rice. My husband who has no health issues also had a problem with this pasta. Maybe we got a bad batch I am not sure. Certified gluten free as I have found in the tons of research I am doing does not mean 100% gluten free. They are allowed 10ppm (parts per million) of gluten in Certified gluten free products. Also they have zero control of cros contamination of product before it gets to them. While in there facility it may not come in contact with anything but you can not garuntee the facility they recieved their raw ingredients was 100% gluten free. While it has been fine for many celiacs, many others have had issues. I say got with your own gut. As it does not settle well in mine I can not recommend it. Instead I say try at your own risk. I will make my own pasta from now on. Thank you for the reply though. I appreciate the suggestions for possible reasons, I honestly can't say why I had a reaction the only new item was the pasta, and the ingredients themselves are not. Could just be me. Hope you have a wonderful day. 

[Scott Adams]

In general if you see "gluten-free" on a label in the USA, Canada, Europe, Australia, etc., it does mean that the food is safe for those with celiac disease, and it does NOT mean that there is 19ppm gluten in it, as some people might lead you to believe.

Whenever a company detects gluten in the 5-19ppm (most tests can't accurately go below this level) in foods which they have labelled gluten-free, especially a USA-based company (lawsuits in the USA are far more common and easier to win in such cases), they will immediately seek to find and eliminate the source of the gluten contamination.

There is a very common myth or misconception that companies don't care at all if their products test between 5-19ppm, but they definitely do because a product recall could be just around the corner should they hit the 20ppm or higher level. Many people, including myself, now have home test kits like Nima, and companies are definitely aware of this.

The same is true for certified gluten-free products, but their "high" point is 10ppm, but if any gluten is detected at all, they quickly track down and eliminate the culprit.

[nico86]

That's all well and good you believe they strive for excellence in this world. I know otherwise. If they stay in the legal parameters of what it is labeled as gluten-free or cgf they will be thrown out of court. No recalls and no lawsuits. 

My original post was about MY experience. You could have simply posted that was not your experience. This site is for people to share there experiences. Not to be debated on their personal experience. I'm glad you can eat their pasta. I can not, and others can not. You also have zero way to trace all parts of product before arriving at their facility for processing. They can't either which is why the allowance is given. 

My original point remains the same.

Try at your own risk, some people do have reactions to it. 

Stay safe out there, have a wonderful day. 

 

[plumbago]

37 minutes ago, nico86 said:

This site is for people to share there experiences. Not to be debated on their personal experience.

I hear your frustration, but just so you know, Scott Adams is actually one of the founders of this site and is instrumental to say the least in its continuation. I appreciate your giving us a heads up on the food in question, but I also really appreciated what Scott had to say, as I did not really know that.

Plumbago

[Scott Adams]

18 hours ago, nico86 said:

My husband who has no health issues also had a problem with this pasta. Maybe we got a bad batch I am not sure. Certified gluten free as I have found in the tons of research I am doing does not mean 100% gluten free. They are allowed 10ppm (parts per million) of gluten in Certified gluten free products. Also they have zero control of cros contamination of product before it gets to them. While in there facility it may not come in contact with anything but you can not garuntee the facility they recieved their raw ingredients was 100% gluten free.

I suspect that you and your husband may have issues with the mono and diglycerides used in their products, but I seriously doubt that there is any gluten in their products. Mono and diglycerides can be derived from both animal and vegetable fats. The specific fatty acid composition of mono and diglycerides might affect digestion. Some people may have difficulty digesting certain types of fatty acids, leading to gastrointestinal symptoms. People who experience digestive issues with mono and diglycerides might report symptoms such as: bloating, gas, diarrhea, stomach cramps and nausea.

Your comment about celiacs not being able to trust products that are labelled as gluten-free, or even ones that are certified gluten-free, isn't helpful to others with celiac disease. This forum is not here to create unnecessary fear for those with celiac disease, but is here to help guide them by providing the best overall information. 

[ShariW]

Could the tomatoes used for the sauce have been contaminated? I got glutened by Trader's Joe's canned tomatoes once. There are no gluten ingredients in these tomatoes, but they are not processed in a gluten-free facility (I read the fine print on the can too late 😱). These do not claim to be "gluten-free."
I like Jovial brand gluten-free pasta, made with brown rice.

[trents]

Welcome to the forum, @ShariW!

I think the chances of canned tomatoes containing gluten, even if they are not produced in a dedicated gluten-free facility, would be very remote. Just the physical nature of tomatoes compared to grain products makes it hard to imagine they would be processed with the same equipment.

[susan connolly]

Hi 

I just had the same problem with Maninis Am gluten-free so I am very careful. It was delicious but big tummy ache and swelling.  I was soooo careful. 
Nothing different but the tortellini.  Maybe cross contamination of some kind ?. 
Best 

Susan 

[Scott Adams]

They are made in a dedicated gluten-free facility, but anything is possible. It looks like their product contains Xanthan Gum, is it possible you have issues with Xanthan Gum? 

https://www.maninis.com/products/4-cheese-tortelloni/

Quote

Ingredients

DOUGH (Whole Ancient Grain Flour Blend [Millet, Sorghum, Amaranth, Teff], Tapioca Starch, Potato Starch, Whole Egg Powder, Sugar, Xanthan Gum, Sea Salt, Water), FILLING (Cheese Blend [Ricotta, Parmesan, Fontina, Mozzarella (Whey, Milk, Cream, Cheese Culture, Vinegar, Stabilizers, Salt, Enzymes, Potato Starch)], Potato Flakes, Sea Salt, Garlic, Lemon Zest, Black Pepper).

Contains: Egg, Milk

This article might be helpful:

 

[susan connolly]

Thank you ! 
what would I do without this forum !  And all the gluten-free help 

I  made this myself and was soooo careful. 
But you r probably right.  
ty for taking the time to post  😇💐

susan 

[Hurtfeelingz]

On 12/26/2021 at 10:34 AM, gluten-free-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.

 

I know this is an older thread but found it when I was doing some of my own research and thought I would share this with others… Glyphosate the pesticide used on many crops across North America causes Celiac type reactions… I was forced to switch to organic food because of it, I hope this helps others in their journey of feeling well!