Apps to use for determining gluten free foods

[Linny H]

I was recently diagnosed with Celiac Disease. Shopping has been a challenge. Is there a really good app for scanning bar codes? I have tried a couple and I'm getting mixed results: One says gluten free and the other posts a warning. Help! And thanks.

[trents]

5 minutes ago, Linny H said:

I was recently diagnosed with Celiac Disease. Shopping has been a challenge. Is there a really good app for scanning bar codes? I have tried a couple and I'm getting mixed results: One says gluten free and the other posts a warning. Help! And thanks.

Welcome to the forum, Linny H.

The difference between how the various apps rate the safety of various processed foods with regard to gluten likely is due to whether or not the food item may have used ingredients, though naturally gluten free, could have come in contact with gluten containing grains in the growing, transport, storage or manufacturing stages of processing. Some apps may limit their rating to whether or not the ingredients naturally contain gluten. Other apps may take into account that the product was, for instance, "manufactured on equipment that also processes wheat (or barely or rye), tree nuts, soy . . . " such that it could pick up small amounts of gluten through CC (Cross Contamination). 

Getting to the point where you are truly eating gluten free involves a significant learning curve that involves learning how gluten is disguised by the food industry in terminology and how it gets into what we eat through cross contamination. And it is also true that some celiacs seem to be much more sensitive than others to minor amounts of gluten via CC than others. It took me a year or two to get really savvy about this. After a while you develop a sort of sixth sense about where gluten might be found in what you are considering consuming. 

A few tips: First, avoid eating out as much as possible. Eateries may advertise gluten-free choices on their menu but their staff may not be very careful in avoiding CC. For instance, cooking those gluten-free noodles in the same pot of water they just cooked wheat noodles or cooking that burger on the same grill as they just heated up a breaded chicken patty. Or cooking those fries in the same vat as they did breaded chicken nuggets. Or cutting that sandwich made with gluten-free bread with the same knife they used to cut a sandwich made with wheat bread. Learn to ask questions about CC when you eat out or tell them you want something cooked in a clean pan. Stuff like that. 

Second, when shopping for gluten-free products, look for labels that say, "Certified gluten-free" as opposed to jut "gluten-free." Certified gluten-free products are subject to stricter and more consistent standards of testing.

Third, never take it for granted that a process food product will not have gluten. Would you suspect, for instance, that soy sauce has gluten? Well, most brands are made with wheat. Read the label and you will see. Would you suspect that Campbell's tomato soup would have gluten? It does. Wheat starch is used as a thickener in most canned soups. Would you expect chocolate syrup to have gluten? Some brands do, especially those that form a hardened shell when cooled. 

Hope this helps.

[Linny H]

Thanks so much for the guidance. I approached this was a positive attitude, but frustration is setting in as I go through my cupboards and attempt to shop. I meet with a dietician for the first time on June 11th. I hope to find more guidance there. I look forward to asking for advice here as well. I do appreciate your kind help.

[trents]

Yes, it is typically overwhelming at first. The hardest part is the limitations it typically places on your social life with regard to eating out and eating at other people's houses. There are still many people who simply cannot accept that celiac disease is a real thing and just consider it to be the latest medical paranoia or fad diet. Over time you develop a repertoire of graceful approaches that help others keep you safe. For instance, when you go to a restaurant you can say something to the waitress like, "I have a medical condition that requires me to avoid gluten. Can you help me make some safe choices from your menu?" Supplemented with requests like, "Can you ask the cook to scramble that egg in a clean pan?" That sort of thing. Working with friends and family requires tact. In that regard, it pays to call a couple of days ahead of a celebration with family/friends and explain that you medically need to avoid gluten and then inquire about the menu to get an idea of what you can eat or what you may need to bring from your house as a gluten-free substitute. It's awkward for everyone at first but with time and patience and education, most people will come on board and work with you to ensure your safety.

There are also some products on the market that supposedly break down minor amounts of gluten such as you might get from CC. One of our sponsors here on this forum offers one called GliadinX which Scott Adams vouches for as something that works in those situations. GliadinX is currently undergoing clinical trials to confirm (or not) it's effectiveness. 

[Scott Adams]

Here is a paid product review we did of this app a while back:

 

And here is a more recent article we did on this topic.

 

[Linny H]

Scott, thanks so much for the articles. This gives me some great starting points. I appreciate your help.

22 hours ago, trents said:

Yes, it is typically overwhelming at first. The hardest part is the limitations it typically places on your social life with regard to eating out and eating at other people's houses. There are still many people who simply cannot accept that celiac disease is a real thing and just consider it to be the latest medical paranoia or fad diet. Over time you develop a repertoire of graceful approaches that help others keep you safe. For instance, when you go to a restaurant you can say something to the waitress like, "I have a medical condition that requires me to avoid gluten. Can you help me make some safe choices from your menu?" Supplemented with requests like, "Can you ask the cook to scramble that egg in a clean pan?" That sort of thing. Working with friends and family requires tact. In that regard, it pays to call a couple of days ahead of a celebration with family/friends and explain that you medically need to avoid gluten and then inquire about the menu to get an idea of what you can eat or what you may need to bring from your house as a gluten-free substitute. It's awkward for everyone at first but with time and patience and education, most people will come on board and work with you to ensure your safety.

There are also some products on the market that supposedly break down minor amounts of gluten such as you might get from CC. One of our sponsors here on this forum offers one called GliadinX which Scott Adams vouches for as something that works in those situations. GliadinX is currently undergoing clinical trials to confirm (or not) it's effectiveness. 

I appreciate your guidance and encouragement. Look forward to spending time in this forum.

 

[AlwaysLearning]

Trent's response about cross contamination is excellent when it comes to learning to be extremely wary when it comes to the places where gluten can lurk.

When it comes to shopping, I personally would not rely on an app, or only use it to get started until you have a better handle on your food options. On premade foods, I would look for the certified gluten-free symbol, and if it didn't have one, would not buy it. Beyond that, you are going to have to learn what is dangerous and what is not. But there is no need to rush. You have the rest of your life to find the premade products that are gluten-free and actually taste good so just keep trying an item here and an item there until you settle into an easier routine where you don't need an app at all. Also, make sure to try different stores that will carry different gluten-free brands. 

One thing I recommend is to set some challenges for yourself when it comes to cooking. Buying unprocessed raw ingredients is soooooo much safer. For instance, you won't need an app at all to shop for produce. Trying new ingredients and new recipes is a good way to make eating more fun. Making big batches of things so that you just have to heat something up rather than cook from scratch every time is one way to add back in the conveniences of grab and go.

Also, do explore your local convenience shops to see what you can still buy. Knowing that even at the most poorly-stocked petrol-station shop is likely to be selling a bag of unflavored potato chips that is gluten free can be handy if you are away from home longer than expected. Or if you want more substance, check out the options in the protein bars. And learn which beverages are safe that you can always turn to, such as name brand orange juice. Knowing what options you are likely to have in case of emergency makes it less stressful when the need arises.

Six months from now, you're going to be all like "App? I don't need a stinking app!" You've got this!

[Scott Adams]

I agree, learning to read labels should be the first step, and once you can do that there isn't a need for an app. 

[trents]

12 minutes ago, Scott Adams said:

I agree, learning to read labels should be the first step, and once you can do that there isn't a need for an app. 

You might want to take a magnifying glass with you.

[Linny H]

On 6/1/2021 at 2:58 PM, trents said:

You might want to take a magnifying glass with you.

Thanks so much for all of these responses! Each one was SO helpful and encouraging. I do have one other question in regards to cooking from scratch. Seasoning and spices?? What do you use and recommend for meats and veges?

[Scott Adams]

McCormick's and Spicely are gluten-free, but check the labels.

[GF-Cate]

1 hour ago, Scott Adams said:

McCormick's and Spicely are gluten-free, but check the labels.

Thanks, Scott! I had been looking for other companies with CGF spices, but have never come across Spicely. They have an excellent selection - can't wait to try some of their blends!

Morton & Bassett is one other company with CGF spices (their website says all their products are certified gluten free).

[GF-Cate]

On 6/1/2021 at 2:58 PM, trents said:

You might want to take a magnifying glass with you.

Ha! Isn't that the truth. Nearly impossible to read that very small print sometimes!

[Linny H]

Thanks again for all of the advice. I'm in the process of restocking my cabinets.