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What Specifically Should I Look For On Labels?


zip2play

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zip2play Apprentice

I had a equivacal blood test and a negative biopsy. But a GI Dr told me to try Gluten free, he said lots of false negatives happen.

What are the main words I need to look for on an ingredients label?

Monica


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Kailynsmom Apprentice

Celiac.com has list called the "safe list" and the "forbidden list" that tell you everything you need to check labels for. when my daughter went gluten-free 6 months ago, they helped tremendously.

jenvan Collaborator

the lists are here: https://www.celiac.com/st_main.html?p_catid=12 you may want to print them off and take them with you...

zip2play Apprentice

So my colgate toothpaste won't worK???

Ice creams are totally out ???

jenvan Collaborator

I am under the impression that colgate is gluten-free...but I'll let someone who uses colgate post that here for sure. I know all Crest pastes are gluten-free. There are a host of icecreams that are gluten-free. My favorite brand is Edy's :) If you go on their website and select a flavor, they will state whether it is gluten-free or not. I know going thru everything can be daunting at first...but take your time and try and move through things systematically. I kept a notebook of companies I called and products I verified as safe, just in case I need to refer back to them again.

zip2play Apprentice

I hope Colgate is gluten-free! That is good to know. Edy's is good huh? I have Bryers at home. The "natural" ice cream. Maybe that isn't so good. But I will check out Edy's website!

OH what about tomato soup?

Hey what other companies specifically note on the website nutritional information specifying Gluten Free?

Thanks for the heads up on Edy's!

ehrin Explorer

Colgate Total is Gluten Free - I only asked about that specific kind.

All I did was call the 800# on the tube...


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2Boys4Me Enthusiast

I called Colgate-Palmolive in Canada, and the rep said that EVERYTHiNG manufactured by them (dental products, soap, laundry detergent, dish soap) is gluten-free.

I'm not sure where you're from, but Ehrin makes a good point: call the 800 # and ask about all their products.

zip2play Apprentice

Thanks guys!

happygirl Collaborator

zip2play-in terms of ice cream, some breyers are going to be safe, as are some edy's. Obviously, something like "cookie dough" ice cream is not going to be safe in ANY brand. Often, the ice cream 'itself' is gluten-free, but the 'goodies' in it are the problem.

read labels, ask questions, call #s, and most importantly, don't eat anything unless you know 100% what is in it AND what has touched it (issues of cross-contamination with other sources---like using a knife that cut something with gluten, or a fast food worker that has gloves on that have touched bread....and then are touching your food)

the lists are very helpful.

also, tinkyada brand pastas (gluten-free) are the BEST. I substitute them for regular pasta all the time.

zip2play Apprentice

Good to know, thanks!

Idahogirl Apprentice

For tomato soup, try Pacific Natural Foods organic creamy tomato soup. It comes in a box, and they have it at a lot of grocery stores. Tastes just like Campbell's. I tried another gluten free kind, and it had a weird taste to it, and did not have the "creamy" taste.

Lisa

Kailynsmom Apprentice

We second the Pacific tomato soup- all of theirs are good actually. We also like Progresso Chicken and Rice!

fisharefriendsnotfood Apprentice

Including, but not limited to:

Wheat (Obviously)

Wheat Gluten

Wheat flour

Wheat Starch

Wheat Germ

Anything with the word wheat in it except for buckwheat

Oats

Barley

Barley Malt

Malt

Modified Food Starch

Food Starch

Starch

Flour

Natural Flavours (check with the company - it's probably fine but you need to check)

Flavour (same as above)

Anything you don't know the ingredients of

Anything made in a mold such as shaped chocolate - the mold could be coated with flour

There's more but I can't think of them right now.

-Jackie

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      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
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      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
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