Ice cream.

[Elizabeth M Blair]

I'm new to Celiac disease, just  diagnosed a month ago after the endoscopy.  I opened my freezer yesterday and checked two containers of ice.  Both contain wheat!  Had to toss them.  So disappointing.  Is this usual in ice cream?? And does one need to buy gluten free icecream or is there a brand that does not use additives with gluten?

[Nikki2777]

There are plenty of gluten free ice creams. I think the Breyers in the black container, for example. Most ice cream is naturally gluten free. If I remember, the one with Bunny in the name is not.

Just be aware that many of us, especially in the first year or two after diagnosis, suffer also from lactose intolerance. So, even with gluten-free ice cream, you may have some GI distress for a bit.

[Elizabeth M Blair]

1 hour ago, Nikki2777 said:

There are plenty of gluten free ice creams. I think the Breyers in the black container, for example. Most ice cream is naturally gluten free. If I remember, the one with Bunny in the name is not.

Just be aware that many of us, especially in the first year or two after diagnosis, suffer also from lactose intolerance. So, even with gluten-free ice cream, you may have some GI distress for a bit.

 

[Elizabeth M Blair]

1 minute ago, Elizabeth M Blair said:

Both of the containers actually listed "wheat" as one of the ingredients.  If the ice cream ingredient list does not say "wheat" does not mean it's safe, or is there another ingredient that might indicate "gluten" is contained in the ice cream?  I asked my new primary care doctor to order me a lactose intolerance test, which was suggested by my previous doctor, but she claimed they were "reliable" and did not put in a request for it.  Do I need the test or should I just avoid all milk products anyway??  It's all so confusing and I'm so glad I have the people on this site to help!  Thank you, Nikki
 

 

[Nikki2777]

Interesting.  I'm guessing it's some sort of filler. I think the basics that you were told to avoid - wheat, barley, rye or non-certified oats - is true for ice cream, too. I'd find one or two brands you trust (that black box Breyers, for example, actually says Gluten Free on the packaging). Personally, I don't eat a lot of ice cream - I do have long-standing lactose issues - but when I do it's usually a Haagen Dasz bar or Edy's Slow Churned.

Yeast extract may also be a problem if the label doesn't say Gluten Free, but I'm not sure if that would be in ice cream.

Good luck! This will get easier, I promise.

[Blue-Sky]

You can look at the label, if it says gluten free then it should be fine.  Walmart has a few gluten free ice cream choices, but most contain wheat or a label which says it could contain wheat.

If something is made from wheat and contains over 20 ppm gluten that is intentionally added to a food: by law the label has to say that the food contains wheat or ingredients made from wheat.

If there is cross contamination happening or if the food is manufactured on the same equipment as wheat containing products the warning label is optional.

[Elizabeth M Blair]

Thank you for your help Blue-Sky and Nikki.  NIKKI, I much appreciated the comment that this will get easier.  I am tearing my hair out trying to follow the diet.  Fortunately I have a large garden and can eat mostly herbs, veggies, fruits for now, but that will end soon. I live in a very cold state. 

Another question that no one answered was if there is a recently published book on reading food labels for gluten, I would love to know about it.  I looked this up online and found mostly books with recipes when what I wanted was something on reading/translating food labels so I can avoid both lactose (for now) and gluten, Any suggestions?

[knitty kitty]

Welcome to the forum,@Elizabeth M Blair!

I found the book, The Paleo Approach, by Dr. Sarah Ballantyne, a Celiac herself, very helpful.  This diet has been shown to promote healing in the gastrointestinal tract, by removing irritating plant Lectins and dairy.  

Dairy can cause the same inflammation as gluten.  

Mucosal reactivity to cow's milk protein in coeliac disease

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1810502/

Dairy (and gluteny) products can also contain an added enzyme, microbial transglutaminase, that cross-links gluten and dairy molecules which become highly highly immunogenic.  These big cross-linked molecules stimulate the immune system.  Microbial transglutaminase has the same effects as tissue transglutaminase (the same tTg IgA antibodies tested for Celiac diagnosis which attacts our bodies).

Microbial transglutaminase is used widely in food manufacturing, in breads, dairy products, and in processed meats to improve texture and flavors.  Microbial transglutaminase is considered a "processing aid" and, as such, is not required to be listed as an ingredient.

Microbial transglutaminase is in ice cream.  The wheat is in ice cream.  That cross-linking between gluten and dairy stimulates a worsening of the immune responses and the downstream consequences.  

Gluten free facsimile foods may contain microbial transglutaminase.  Maize (corn) proteins together can be linked together by microbial transglutaminase.

Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review

https://pubmed.ncbi.nlm.nih.gov/29055708/

And...

Microbial Transglutaminase Is Immunogenic and Potentially Pathogenic in Pediatric Celiac Disease

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6297833/

And...

Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537092/

And...

Nutrition in Patients with Lactose Malabsorption, Celiac Disease, and Related Disorders

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746545/

 

Please reconsider consuming ice cream.  At least until you are further along your healing journey. 

I know how difficult changing one's diet can be.  I loved chocolate ice cream, but the consequences became scary.  After the opioid effects of gluten and dairy on the brain wore off (woo hoo!), I got severe gluten ataxia, balloon animals migrating through my gut (bloating and gas), and I broke out in DH and eczema.  Not a happy camper. 

Casomorphins and Gliadorphins Have Diverse Systemic Effects Spanning Gut, Brain and Internal Organs

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8345738/

The Autoimmune Protocol Diet in Dr. Ballantyne's book taught me to take my diet seriously and choose nutritionally dense foods.  Supplementing with essential nutrients, vitamins and minerals for health and healing is important.

As far as a book of safe gluten free manufactured foods, you can try Googling the gluten free watchdog's website.  

Best wishes on your Celiac journey!  Keep us posted on your progress!

[Elizabeth M Blair]

5 hours ago, knitty kitty said:

Welcome to the forum,@Elizabeth M Blair!

I found the book, The Paleo Approach, by Dr. Sarah Ballantyne, a Celiac herself, very helpful.  This diet has been shown to promote healing in the gastrointestinal tract, by removing irritating plant Lectins and dairy.  

Dairy can cause the same inflammation as gluten.  

Mucosal reactivity to cow's milk protein in coeliac disease

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1810502/

Dairy (and gluteny) products can also contain an added enzyme, microbial transglutaminase, that cross-links gluten and dairy molecules which become highly highly immunogenic.  These big cross-linked molecules stimulate the immune system.  Microbial transglutaminase has the same effects as tissue transglutaminase (the same tTg IgA antibodies tested for Celiac diagnosis which attacts our bodies).

Microbial transglutaminase is used widely in food manufacturing, in breads, dairy products, and in processed meats to improve texture and flavors.  Microbial transglutaminase is considered a "processing aid" and, as such, is not required to be listed as an ingredient.

Microbial transglutaminase is in ice cream.  The wheat is in ice cream.  That cross-linking between gluten and dairy stimulates a worsening of the immune responses and the downstream consequences.  

Gluten free facsimile foods may contain microbial transglutaminase.  Maize (corn) proteins together can be linked together by microbial transglutaminase.

Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review

https://pubmed.ncbi.nlm.nih.gov/29055708/

And...

Microbial Transglutaminase Is Immunogenic and Potentially Pathogenic in Pediatric Celiac Disease

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6297833/

And...

Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537092/

And...

Nutrition in Patients with Lactose Malabsorption, Celiac Disease, and Related Disorders

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746545/

 

Please reconsider consuming ice cream.  At least until you are further along your healing journey. 

I know how difficult changing one's diet can be.  I loved chocolate ice cream, but the consequences became scary.  After the opioid effects of gluten and dairy on the brain wore off (woo hoo!), I got severe gluten ataxia, balloon animals migrating through my gut (bloating and gas), and I broke out in DH and eczema.  Not a happy camper. 

Casomorphins and Gliadorphins Have Diverse Systemic Effects Spanning Gut, Brain and Internal Organs

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8345738/

The Autoimmune Protocol Diet in Dr. Ballantyne's book taught me to take my diet seriously and choose nutritionally dense foods.  Supplementing with essential nutrients, vitamins and minerals for health and healing is important.

As far as a book of safe gluten free manufactured foods, you can try Googling the gluten free watchdog's website.  

Best wishes on your Celiac journey!  Keep us posted on your progress!

 

[Elizabeth M Blair]

Just now, Elizabeth M Blair said:

 

It's overwhelming to contemplate making so many changes.  My garden will help for now with fresh foods. I am going to make a copy of your whole post and read all the links. And will also take it to my appointment next month with a GI nutritionist, whom I am seeing for the first time. I'm sure she will be familiar with the Paleo Diet and can review all of this with me.

I've been struggling with whether or not to avoid lactose as well as grains and will ask the consultant about all of this after I read all the links myself.

Thank you so much for the detailed reply, Knitty Kitty. It's great to find a community that has the same struggles and lots of knowledge about this complex condition.

[Jane07]

Breyer I know is gluten free some of the flavours are . I been eating Haagen Dazs the vanilla Almond bar I believe they are ok I know the ones have cookie dough aren’t ok . What kind of ice cream do you like . 

[Elizabeth M Blair]

 

Thanks Jane. I will keep Breyer in mind.  I prefer fruit flavored sherbet and have no idea if there is gluten in those either.

It's a steep learning curve.

[Jane07]

I understand I’m new to this I just found this year it hard for sure all the things I really like I can’t have. Restaurant are for sure the worst 
 

Good luck to you 

[Nikki2777]

2 hours ago, Elizabeth M Blair said:

 

Thanks Jane. I will keep Breyer in mind.  I prefer fruit flavored sherbet and have no idea if there is gluten in those either.

It's a steep learning curve.

I also prefer sherbet and fruit ices to ice cream - luckily lots of choice there. Talenti (though pricey) is delicious and Outshine Bars usually take care of the same cravings. I'm sure there are less expensive options vs. Talenti, too, I just rarely buy sherbet because I can't stop eating it when I do!

[Elizabeth M Blair]

I was thrilled to find GFSharon's Mango Sorbet in my food coop and also gluten-free Breyers Natural Strawberry ice cream.  Thanks again for the help!

[Jane07]

I like breyers