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Reactions to So Delicious Ice Cream?

Bronzynski15
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Bronzynski15 Newbie
Bronzynski15
Posted

Good Morning,

A few days ago I had some Gluten Free So Delicious brand Ice Cream (second time actually). I had it because I also have a dairy reaction which I just found out I also have. Here we are about 2 days since I ate the Ice Cream and I have not been feeling great. You know the typical gluten exposure symptoms; gas, bloating, diarrhea, etc. I have been feeling great for about 3-4 months (Big Steps!!!) I have been pounding the water to help clear my system. I know So Delicious claims to clean their machinery, but I was wondering if someone else has experienced similar things with this brand. Thanks in advance! I love hearing what to community has to say!

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cyclinglady Grand Master
cyclinglady
Posted

My lactose intolerance resolved once I healed from celiac disease.  I buy Breyers which is labeled gluten-free on most of their ice creams.  Those are made in a dedicated facility.  No shared lines.  Sometimes piece of mind is priceless.  

Soy intolerances/allergies are common.  Sure it is not soy?  What about one of those gums?  

Some celiacs, like me, tend to be a bit more sensitive.  For others, they are not impacted.  

I am sorry that you are unwell.  Keep in mind that you might have picked up a stomach virus.  Not everything is due to celiac disease.  

 

Scott Adams Grand Master
Scott Adams
Posted

I do know that So Delicious claims to be gluten-free, but many ice creams, unfortunately, also use binders such as xanthan gum or guar gum, which can also produce reactions in some people. Do you recall any of the ingredients?

  • 2 months later...
PhoebeGoodwin Newbie
PhoebeGoodwin
Posted

I also just tried a So Delicious gluten free ice cream and had a reaction. Upon further inspection of the label, it says, "Produced in a facility that also processes wheat." Unfortunately, I don't think it's a safe brand for me, because I am highly gluten sensitive.

Gemini Experienced
Gemini
Posted

Isn’t the So Delicious brand made with coconut milk?  I remember trying that at one time and it is gluten free but coconut milk is very high in fat.  It may be considered a good fat but fat is fat when it comes to eating it and I had to stop because it was the coconut milk and high fat content that got me.  Fat is hard to digest anyway so that may be the problem.  

cyclinglady Grand Master
cyclinglady
Posted

I just wanted to add that I can not tolerate coconut or any nuts (allergy).  Besides avoiding gluten, you might need to create a food journal to help you identify food intolerances.  If you are lucky, those intolerances might dissipate with healing.  

  • 1 year later...
Tpow23 Newbie
Tpow23
Posted

I have been eating this for a while but I’ve been sick lately so I’m extra sensitive. I had it last night and got horribly sick from it. There was nothing else it could have been. I don’t know if it’s always been processed in a facility with wheat, I don’t remember seeing that on the back. 

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trents Grand Master
trents
Posted
4 hours ago, Tpow23 said:

I have been eating this for a while but I’ve been sick lately so I’m extra sensitive. I had it last night and got horribly sick from it. There was nothing else it could have been. I don’t know if it’s always been processed in a facility with wheat, I don’t remember seeing that on the back. 

Did you check the ingredient label? They could have changed the formulation. Or, you have become more sensitive as you say, from the illness or just from the course of the disease. It could also be a reaction to some other nongluten ingredient like dairy which you have developed an intolerance to.

knitty kitty Grand Master
knitty kitty
Posted

Microbial transglutaminase is used in ice cream as a texture enhancer.  It is technically an enzyme and part of the production process and as such is not required to be listed as an ingredient on the label.  

Microbial transglutaminase is used in baked goods, yogurt, ice cream, and processed foods, in both gluten free and nongluten-free foods.  

Beverley Ann Johnson Contributor
Beverley Ann Johnson
Posted
2 hours ago, knitty kitty said:

Microbial transglutaminase is used in ice cream as a texture enhancer.  It is technically an enzyme and part of the production process and as such is not required to be listed as an ingredient on the label.  

Microbial transglutaminase is used in baked goods, yogurt, ice cream, and processed foods, in both gluten free and nongluten-free foods.  

Maybe this explains why I get so sick eating ice cream and last night yogurt!

 

Scott Adams Grand Master
Scott Adams
Posted

I doubt it would be used in yogurt, but who knows? It would certainly be worth eliminating all dairy/casein for a few weeks, and keeping a food diary to see if you can link your issues with other foods/allergens.

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