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

Whole Foods 365 Brand Yogurt


WGibs

Recommended Posts

WGibs Apprentice

Hi,

I've read old posts about Whole Foods and about yogurt, but I haven't found an answer... Does anyone know if Whole Foods 365 brand fat-free yogurt is gluten-free? The only questionable ingredient was natural flavors. I just assumed it was fine, but just checked and discovered that it's not listed on Whole Foods' gluten-free shopping list.

The reason I'm asking is that I had a sort of bad week in the tummy department and so I was reviewing my food journal for stupid things I might have done. This yogurt was a new item for me this week. I'd been eating yogurt, but not this brand.

Somehow I just can't wrap my head around the idea that yogurt might have gluten in it -- provided it's not a cookie/crunchy/malt flavor. Is this something I need to worry about more?

Thanks!


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



Celiac.com Sponsor (A8-M):



hez Enthusiast

My guess is that if it is not on the gluten-free list it is probably questionable. Whole Foods seems pretty good about there lists.

Hez

  • 3 weeks later...
michelleL Apprentice

I buy the plain 365 brand yogurt and add my own jam plus a lil' sugar for flavoring... I have not had any problems with their plain yogurt. I think it tastes really good, and it's a really nice, thick and creamy yogurt. :P

penguin Community Regular

It is more than likely ok, but look at the date on their gluten-free list, it's from 11/04, so I don't even bother with it.

Just call corporate and they should be able to tell you.

It's not on their website, but their number is:

(512) 477-4455

They're based in Austin, TX.

mookie03 Contributor

I was wondering the same thing! I wanted to buy the vanilla but didnt want to risk it and couldnt find it on the WF list either (which is so outdated! 2004?!) so i ended up buying the plain and adding stuff to it to sweeten-- never thought of jam though- great idea!! Anyway, please do let us know if you call and get an answer about the other flavors- i SO miss my dannon vanilla yogurt :(

Guest nini

I get Cascade Fresh yogurt, it's clearly labeled gluten-free right on the container and it's really good. Fruit in the bottom and you just mix it up.

paulasimone Rookie

don't know about WF, but here's Stonyfield Farm's gluten info:

"Does your yogurt contain gluten?

Our nonfat, lowfat and whole milk plain yogurts do not contain any gluten source ingredients. We do not add gluten to our products; however, some of the NATURAL FLAVORS used to make our products may contain gluten-derived stabilizers."

boo - i didn't know about this potential "flavors" problem.

(written on belly-full of blueberry yogurt) :unsure:

re: flavoring it yourself - fig jam makes for yummy yogurt, fyi.

or real maple syrup. with or without bananas.


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



Celiac.com Sponsor (A8-M):



mookie03 Contributor

I know, i was upset about the stonyfield too, but i use the plain and i too use maple syrup- so yum! Sometimes i add a dash of brown sugar if i want something even a little sweeter. Occasionally ill add real fruit too but i am so excited to try jam now!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,939
    • Most Online (within 30 mins)
      7,748

    Michelle C.
    Newest Member
    Michelle C.
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wheatwacked
      Marsh 3b is the Gold Standard of diagnosis for Celiac Disease.  Until recently, regardless of antibody tests, positive or negative, you had to have Marsh 3 damage to be awarded the diagnosis of Celiac. As I understand you,  you were having constant symptoms..  Your symptoms improved on GFD, with occassional flare ups. Did your doctor say you do and you are questioning the diagnosis? Regarding your increasing severity when you get glutened it is "normal.  Gluten acts on the Opiod receptors to numb your body.  Some report withdrawal symptoms on GFD.  I was an alcoholic for 30 years, about 1/2 pint of voda a day. Each time I identified a trigger and dealt with it, a new trigger would pop up.  Even a 30 day rehab stint, with a low fat diet (severe pancreatis) during which I rarely had cravings.  Stopped at a Wendys on the way home and the next day I was drinking again.  20 years later, sick as a dog, bedridden on Thanksgiving, after months of reasearch, I realized that gluten free was my Hail Mary.  Back in 1976 my son was diagnosed at weaning with Celiac Disease and his doctor suggested my wife and I should also be gluten free because it is genetic.  At 25 years old I felt no gastro problems and promised if I ever did I would try gluten free.  Well, I forgot that promise until I was 63.  Three days of gluten and alcohol free, I could no longer tolerate alcohol. Eleven years gluten and alcohol free, with no regrets. Improvement was quick, but always two steps forward and one back.  Over time I found nineteen symptoms that I had been living with for my entire life, that doctors had said, "We don't know why, but that is normal for some people". Celiac Disease causes multiple vitamin and mineral deficiency.  It is an autoimmune disease, meaning your immune system B and T cells create antibodies against ttg(2) the small intestin in Celiac Disease and sometimes ttg(3) in skin in Dermatitis Herpetiformus.  Why is poorly understood.  In fact, it wasn't even know that wheat, barley and rye gluten was the cause.  Celiac Disease was also called Infantilism, because it was deadly, and believed to only be a childhood disease. So as part of your symptoms you must deal with those deficiencies.  Especially vitamin D because it contols your immune system.  Virtually all newly diagnosed Celiacs have vitamin D deficiency.  There are about 30 vitamin and minerals that are absorbed in the small intestine.  With Marsh 3 damage you may be eating the amount everyone else does, but you are not absorbing them into your system, so you will display symptoms of their deficiency.   As time passes and you replenish your deficiencies you may notice other symptoms improve, some you did not even know were sypmptos. Our western diet has many deficiencies build into it.   That is the reason foods with gluten are fortified.  Gluten free processed food are not required to fortify.  Vitamin D, Iodine, choline.  The B vitamins, especially Thiamine (B1) run deficient quickly.  We only store enough thiamine for 2 weeks for symptoms can come on quickly.  Magnesium, zinc, etc. each having its own symptoms affecting multiple systems.  High homocystene, and indicator of vascular inflamation can be cause by deficient Choline, folate, B6 and or B12.  Brain fog, deficient choline, iodine, thiamine. Dietary intake of choline and phosphatidylcholine and risk of type 2 diabetes in men: The Kuopio Ischaemic Heart Disease Risk Factor Study    
    • Rogol72
      I cut out the rice because it was affecting my stomach at the time ... not necessarily dermatitis herpetiformis. It was Tilda Basmati Rice, sometimes wholegrain rice. I was willing to do whatever it took to heal. Too much fiber also disagrees with me as I have UC.
    • trents
      But you didn't answer my question. When you consume gluten, is there an identifiable reaction within a short period of time, say a few hours?
    • Scott Adams
      You can still have celiac disease with negative blood test results, although it's not very common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/   
    • Scott Adams
      I am only wondering why you would need to cut out rice? I've never heard of rice being any issue in those with DH.
×
×
  • 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.