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

What Ingredients Am I Looking for on Labels?


Ginger38

Recommended Posts

Ginger38 Rising Star

Can we only eat things that are marked gluten free or certified Gluten free? For example I use old El Paso mild taco seasoning mix… it does not say gluten free but I don’t see any ingredients that contain gluten. I have a gluten food scanner app that scans barcodes and says if it’s gluten free as well. Not sure if anyone else uses these scanning apps or if they are reliable? I recently saw a dietitian and she said I should not be eating old El Paso taco seasoning bc it’s not labeled gluten free.. I’m so confused.
I thought we could eat things so long as we read the ingredients. What are the sneaky things that contain gluten that I could be missing in ingredient lists? 


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



Celiac.com Sponsor (A8-M):



Scott Adams Grand Master

It is up to you whether you wish to include naturally gluten-free products. In the USA manufacturers must list the top 8 allergens, including wheat, if there is any chance that the product contains them, so they would have to say: "Allergens: Wheat" on their ingredient label if there were any risk of contamination.

This category has many articles about such products:

https://www.celiac.com/celiac-disease/gluten-free-foods/

This article lists unsafe ingredients to avoid:

 

Ginger38 Rising Star
On 7/5/2023 at 2:49 PM, Scott Adams said:

It is up to you whether you wish to include naturally gluten-free products. In the USA manufacturers must list the top 8 allergens, including wheat, if there is any chance that the product contains them, so they would have to say: "Allergens: Wheat" on their ingredient label if there were any risk of contamination.

This category has many articles about such products:

https://www.celiac.com/celiac-disease/gluten-free-foods/

This article lists unsafe ingredients to avoid:

 

Thank you so much!

  • 3 weeks later...
Guest Neerajkirola
On 6/29/2023 at 3:13 AM, Ginger38 said:

Can we only eat things that are marked gluten free or certified Gluten free? For example I use old El Paso mild taco seasoning mix… it does not say gluten free but I don’t see any ingredients that contain gluten. I have a gluten food scanner app that scans barcodes and says if it’s gluten free as well. Not sure if anyone else uses these scanning apps or if they are reliable? I recently saw a dietitian and she said I should not be eating old El Paso taco seasoning bc it’s not labeled gluten free.. I’m so confused.
I thought we could eat things so long as we read the ingredients. What are the sneaky things that contain gluten that I could be missing in ingredient lists? 

No, you cannot only rely on whether something is labeled "gluten-free" or not. Reading ingredient lists is essential to avoid gluten-containing ingredients. Some foods may not be labeled gluten-free but still contain gluten. Gluten can be present in various forms, such as wheat, barley, rye, and their derivatives. Sneaky sources of gluten in ingredient lists may include modified food starch, malt flavoring, and some food additives. Be cautious and consult a dietician or healthcare professional if you have doubts or concerns about gluten-containing ingredients. Gluten-scanning apps can be helpful, but their reliability may vary, so it's still essential to double-check ingredient lists.

trents Grand Master

In the U.S., if a food product is labeled "gluten free" it will have met the less than 20 ppm standard. That works for most celiacs but there is a sub group of celiacs that is much more sensitive who require stricter standards. There are a couple of gluten certification groups that use the label "certified gluten free" that meets a stricter standard of 10 ppm or less.

Scott Adams Grand Master
5 hours ago, Neerajkirola said:

No, you cannot only rely on whether something is labeled "gluten-free" or not. Reading ingredient lists is essential to avoid gluten-containing ingredients. Some foods may not be labeled gluten-free but still contain gluten. Gluten can be present in various forms, such as wheat, barley, rye, and their derivatives. Sneaky sources of gluten in ingredient lists may include modified food starch, malt flavoring, and some food additives. Be cautious and consult a dietician or healthcare professional if you have doubts or concerns about gluten-containing ingredients. Gluten-scanning apps can be helpful, but their reliability may vary, so it's still essential to double-check ingredient lists.

In general, "gluten-free" means gluten-free, and safe for those with celiac disease. Gluten-free products are NOT fortified with gluten up to 19ppm, as some people imply. If any company that labels their products gluten-free discovers 5ppm, or 10ppm in their foods, they will try to find out how it happened and eliminate the source because they do not want to have a product recall, or worse, a lawsuit.

I agree about getting into the good habit of always checking the ingredients. 

The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping.

It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.

 

 

 

Wheatwacked Veteran
On 6/28/2023 at 5:43 PM, Ginger38 said:

Can we only eat things that are marked gluten free or certified Gluten free?

Almost anything not packaged in a box, can or bag will be gluten free.  Other grains may be cross contaminated in field or transport or processing, so should be approached with caution.


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



Celiac.com Sponsor (A8-M):



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

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,281
    • Most Online (within 30 mins)
      7,748

    cruzio
    Newest Member
    cruzio
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • chrish42
      All I can say is this site is great!
    • Scott Adams
      From their website I see "organic barley leaf powder" as an ingredient. Keep in mind that the gluten is in the kernel, and not in the leaves. https://drinkag1.com/about-ag1/ingredients/ctr
    • Scott Adams
      Before the rise of social media we were well known by a lot of doctors and were recommended by many, especially our Safe & Forbidden Lists, but as doctors get younger and younger this is probably not happening as much as before. 
    • nataliallano
      Thanks Scott I will definitely check my vitamins and minerals to see what I am missing so then I can supplement. I was very concern about my Meniers syntoms and i tryed to find some alive. Now im just realizing that my celiac is provably the root cause of my Meniers none of the 12 doctors I saw told me anything about this.  This web site is so helpful, thanks to people like you we can get answers. 
    • Wheatwacked
      Vitamin D deficiency can contribute to rib pain. Chest pain stemming from the ribs ccould be costochondritis, which involves inflammation of the cartilage connecting the ribs to the breastbone. This pain can range from mild to severe, potentially mimicking heart attack symptoms, and is often worsened by breathing or movement. Other potential causes include muscle strain, rib fractures, or even referred pain from other conditions.  It will also help to chose vegetables low in omega 6.
×
×
  • Create New...