Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Gluten in Antibiotics

linzi100
 Share

Recommended Posts

linzi100 Newbie
linzi100
Posted

I’ve been prescribed antibiotics Gloclav (amoxicillin) for an inner ear infection but the ingredient worry me...

sodium starch glycollate

pregelatinised starch

can anyone shed light on how to determine if this is wheat derived or corn...

and are other options ? ?

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

The best way to check on gluten statis of meds is with your pharmacist. They need to note on your records that you are celiac. Double check when you pick up the script that they checked. Antibiotics can cause D so if you tolerate when you start taking the script if you can eat yogurt eat some daily as it may prevent antibiotic related D.

Prairie Quilter Newbie
Prairie Quilter
Posted

I generally go straight to the manufacturer.  The major brands, and some of the larger generic companies will answer questions.  If you go to an small pharmacy like I do that is in a buying group, the brand of a Rx generic can change every time you get it filled depending on the best deal the coop can get.  I personally would discourage taking yogurt with antibiotics.  I did that when I had a strep throat, and I kept getting worse and worse.  When I went back to the dr. with it turned into bronchitis, he told me to not eat dairy as it coats the gut and interferes with absorption.  You can take a probiotic capsule between doses to get the good bacteria without risking coating your gut. Also, tetracycline family drugs you need to avoid dairy and calcium supplements because it interferes with absorption.  I am not a dr. but I have long experience with respiratory infections and their antibiotics.  Some pharmacy printout instructions will mention foods to avoid; others do not.

PTArt Apprentice
PTArt
Posted
  On 10/11/2019 at 6:18 AM, linzi100 said:

I’ve been prescribed antibiotics Gloclav (amoxicillin) for an inner ear infection but the ingredient worry me...

sodium starch glycollate

pregelatinised starch

can anyone shed light on how to determine if this is wheat derived or corn...

and are other options ? ?

Expand Quote  

Honestly, I don’t take any chances with medications. I only take meds where the manufacturers can absolutely assure me they are gluten free. Teva makes a gluten free amoxicillin which I have used with no problem.

Whitepaw Enthusiast
Whitepaw
Posted

Try this

https://dailymed.nlm.nih.gov/dailymed/

You can look up the specific pill you receive or that they plan to give you. It may yield more info. 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,937
    • Most Online (within 30 mins)
      7,748
    Janine Marie
    Newest Member
    Janine Marie
    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

    • cristiana
      Having the will to be healthy but not the willpower

      By cristiana · Posted

      Great advice from @trents.  A couple of other tips. Firstly, always try to have a good stock of gluten-free alternatives in the house so you aren't tempted to give in when there is nothing else available. Secondly,  as you will have noticed, gluten-free bread does taste quite different from regular bread.  But I think it was my GP who said making toast with it makes it taste much more like the usual stuff - and I would agree there. If you haven't already I suggest you give it a try. But remember, you will either need to toast it under a clean grill, or your Mom will need to buy you your own dedicated gluten-free toaster.
    • trents
      Having the will to be healthy but not the willpower

      By trents · Posted

      Welcome to the forum, @Crossaint! Are you living in the same home with your mother? Your experience with the cravings is very common in the celiac community, especially among the recently diagnosed. It might surprise you to hear this but gluten has addictive qualities much like opiates. It plugs into the same pleasure sensors as gluten in the brain and so for some people, there can be a significant withdrawal experience. It usually begins to subside in a matter of weeks but is perpetuated with inconsistency.  I think three major things need to happen for your to get on top of this: 1. You need to understand that more is at stake here than the number of bathroom trips you make if you...
    • Crossaint
      Having the will to be healthy but not the willpower

      By Crossaint · Posted

      Was recently diagnosed with Celiac after almost 16 years of suffering. The first week gluten free was amazing, my brain was working, i wasnt as bloated, i even started to not have to use the toilet 12 times in an hour. Excellent! But i keep having uncontrollable cravings for gluten. My mom is an amazing baker, woth no sympathy for my weakness and live for food, so of cohrse i ended up eating a bunch of gluten today. i dont know how to stop, i know its poison but at the end of the day i just feel like i need it. Will be re attempting gluten free tomorrow, but im scared that i wont be able to stop myself from eating the deliciously poisonous devil that gluten is. 😞
    • Awol cast iron stomach
      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      By Awol cast iron stomach · Posted

      I wanted to say hello, and add that  early in eating gluten free I had  to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded.  I found it helpful to go whole foods  diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate.  Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to...
    • Wheatwacked
      A question - eggs & dairy

      By Wheatwacked · Posted

      As @trents stated the pancreas does not produce lactase enzyme.  Most humans lose the ability to create enough lactase.  Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy.  Most pickles sold in supermarkets are quick pickled, the vinegar gives them the texture and taste, but not the nutritional benefits.  Vinegar's acidity can inhibit or even kill Lactobacillus strains.  They need to be salt fermented.  And antibiotics kill them along with their prescribed target.  I used to make my own.  It takes about 10 days, depending on the...
×
×
  • Create New...