Jump to content
  • 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

Tylenol (Jan 2017)


Sara789

Recommended Posts

Sara789 Contributor

I called Tylenol/Johnson & Johnson today (1/23/17).

Customer Service told me that only Tylenol 8 hr Arthritis is gluten-free. She also told me that they are launching a new product that is also gluten free: Tylenol Extra Strength Rapid Release Liquid Gel Caps. She said the new gel caps aren't available in all areas yet, but will be available nationwide soon.

She said that the other Tylenol products can't be guaranteed as gluten-free concerning the pregelatinized starch, sodium starch glycolate, or ingredient & manufacturing cross-contamination.


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



Celiac.com Sponsor (A8-M):



GFinDC Veteran

Thanks for the updated info Sara789!  I don't take Tylenol myself, but I imagine some other members do.

cyclinglady Grand Master

You know, I just bought some Tylenol tablets for my kid.  I avoid taking anything because I seem to react (allergy/anaphylactic) to many medications (OTC: aspirin and ibuprofen) and it is NOT celiac related.   But, I like to keep gluten-free meds on hand for my kid and my hubby (he must avoid gluten too).  I asked my pharmacist to check the gluten free drug list and the tablets were on the list.  Glutenfreedrugs.com is maintained by a pharmacist who is dedicated to gluten free drugs.  His list is pretty current.  

So, bottle in hand, I called J & J just now.  They told me that the ingredients are free from gluten, they use best manufacturing procceses, but do not test the end product.  This means they can not claim the product is gluten free.  

It makes me mad that the FDA excluded drugs from the gluten free ruling.  It is safer or easier  to eat a Kraft food product than take a medication.  That said, the odds of getting glutened are slim based on this:

Open Original Shared Link

Maybe, we need to this petition/bill passed in Congress:

Open Original Shared Link

Open Original Shared Link

 

 

Sara789 Contributor

@cyclinglady - Thanks for the information. I'll have to check out the links. Different answers for the same questions make being gluten-free so challenging.

I cannot take ibuprofen or aspirin due to a sensitive stomach. Tylenol isn't the best pain reliever, especially when I'm experiencing inflammation pain, but it's the best I can do.

My pre-diagnosis bottle of Tylenol includes a starch product, which is why I called Tylenol. The customer service woman told me she couldn't guarantee the source of the starch wasn't wheat, rye, or barley, but told me about the other gluten-free products.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748

    Kaz 1
    Newest Member
    Kaz 1
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  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
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. 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
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.