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

No Name Cheese Flavoured twists Gluten Free?

FARMHANDYO
 Share

Recommended Posts

FARMHANDYO Newbie
FARMHANDYO
Posted

Hey everyone, 

I was recently diagnosed with celiac disease and noticed at No Frills that no name chews flavour twists were on sale so I grabbed a few. I looked at the ingredients and I don’t see anything that screams gluten. Do any of you know if these are gluten free? 
 

Ingredients: Cornmeal, Corn And/or Canola And/or Mid-oleic Sunfloweroil, Seasoning [modified Milk Ingredients, Corn Maltodextrin, Salt,cheddar Cheese Solids (milk Ingredients, Salt, Bacterial Culture,microbial Enzyme), Natural Flavour, Spice Extracts, Lactic Acid, Sodiumphosphate, Calcium Lactate, Disodium Inosinate And Disodium Guanylate,yeast Extract, Radish Concentrate, Citric Acid, High Oleic Sunfloweroil, Black Currant Concentrate, Concentrated Apple Juice, Silicondioxide].

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

Celiac.com Sponsor (A8-M):


Scott Adams Grand Master
Scott Adams
Posted

Since it does not have "gluten-free" on the package you may want to contact the company to make sure. In the USA this product would likely be naturally gluten-free, but I'm not so sure about Canada. These are the ingredients that could be an issue:

  • Maltodextrin: The source of maltodextrin is not specified. While maltodextrin can be gluten-free, it's essential to know its source.
  • Natural Flavour: The source of natural flavoring is not specified. Natural flavors can sometimes contain gluten, and it's recommended to verify with the manufacturer.
Sue Newell Newbie
Sue Newell
Posted

In Canada, any source of wheat, rye, or barley must be identified by its plain name in the ingredient list or in a Contains statement immediately below the ingredient list. If the natural flavor contained barley it would be listed as "natural flavor (barley)". If the maltodextrin was made from wheat, it would be listed as "maltodextrin (wheat)". If the yeast extract came from Brewer's yeast, it would be "yeast extract (barley)".  This ingredient list does not include any gluten-containing ingredients.

FARMHANDYO Newbie
FARMHANDYO
Posted
  • Author

Thank you all for the info. It is very new to me but that completely makes sense. Even if I tried them I would not know if I was glutened or not. I am pretty well asymptomatic. They sound alright though I will contact the manufacturer to be sure 

Sue Newell Newbie
Sue Newell
Posted

Farmhandyo, if you are in Canada, check out Celiac Canada for their Gluten-free 101 webinars (https://www.celiac.ca/news-events/events/). The next one is December 14th. It is a great introduction to reading labels, dining out, and all the other things you need to learn as a new celiac. I hope you are feeling well soon.

knitty kitty Grand Master
knitty kitty
Posted

Do keep in mind that some Celiac people react to the protein in dairy as though it were gluten because segments the casein molecules resemble segments of gluten molecules.  This is called molecular mimicry. 

 

Interesting Reading:

Mucosal reactivity to cow's milk protein in coeliac disease

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

FARMHANDYO Newbie
FARMHANDYO
Posted
  • Author

I only got diagnosed because I had some odd bowel movements for about 2 weeks. But nothing that uncomfortable. I went to my family doctor and asked if she could do some blood tests to see if I had some sort of bacteria. I waited 2 weeks for the blood test results and I felt 100% back to normal. I tested positive for celiac disease. Everyone else in my family got tested and no one else has it. Did the endoscopy results came back as inconclusive (I had been eating lots of gluten though). Thankfully I have virtually no symptoms I am not even 100% sure if I have it or not but I probably do. 

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

Celiac.com Sponsor (A8-M):


knitty kitty Grand Master
knitty kitty
Posted

You might have been caught at the earliest stages of CeD.  Some of us old fogeys went undiagnosed for years or decades with accruing health problems.  When we're younger, our bodies can heal faster.  But as time goes on, symptoms pile up, too. Don't question your diagnosis.  Be thankful doctors are more aware of CeD than in the past.  

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
 Share
Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to NCalvo822's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Newly Diagnosed

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure. These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract. Joints can ache, thyroid problems or the pancreas can develop. Ataxia is just one of over two hundred...
    2. knitty kitty
      - knitty kitty replied to Rebeccaj's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      symptoms.

      @Rebeccaj, When you smell toast or pasta cooking, that means that particles of that food are floating around in the air. Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract. If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies...
    3. Rebeccaj
      - Rebeccaj replied to Rebeccaj's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      symptoms.

      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour Airbourne without eating.?
    4. knitty kitty
      - knitty kitty replied to CeliacPI's topic in Related Issues & Disorders
      8

      Lymphocytic Colitis with Celiac

      Do discuss this recent article with your doctors. Thiamine Vitamin B 1 is important to intestinal health. Thiamine deficiency can occur in Celiac Disease due to malabsorption. Supplementing with a B Complex, Benfotiamine, and Vitamin D can help symptoms. Thiamine deficiency aggravates experimental colitis in mice by promoting glycolytic reprogramming...
    5. knitty kitty
      - knitty kitty replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Finding gluten free ingredients

      Do keep in mind that most gluten free flours are not enriched nor fortified with vitamins and minerals like gluten containing flours are required to do. Consuming a diet high in carbohydrates without sufficient B vitamins to digest and process them into energy can lead to High Calorie Malnutrition and weight gain. Deficiency symptoms of B vitamins...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,514
    • Most Online (within 30 mins)
      7,748
    IHC
    Newest Member
    IHC
    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

    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure.  These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract.  Joints can ache, thyroid problems or the pancreas can develop.  Ataxia is just one of over two hundred symptoms of Celiac Disease. Some people with Celiac Disease also make tTg IgA 6 antibodies in response to gluten exposure.  The tTg IgA 6 antibodies attack the brain, causing ataxia.  These tTg IgA 6 antibodies are also found in people with Parkinson's disease, though they may not have Celiac Disease.  First degree relatives (parents, siblings, children) of those diagnosed with Celiac should be tested as well.  Celiac is genetic.  Your mom and sister should be tested for Celiac, too!   Definitely a good idea to keep to a gluten free diet.  
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      @Rebeccaj,  When you smell toast or pasta cooking, that means that particles of that food are floating around in the air.  Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract.   If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies.  
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour  Airbourne without eating.?
    • knitty kitty
      Lymphocytic Colitis with Celiac

      By knitty kitty · Posted

      Do discuss this recent article with your doctors.  Thiamine Vitamin B 1 is important to intestinal health.  Thiamine deficiency can occur in Celiac Disease due to malabsorption.  Supplementing with a B Complex, Benfotiamine, and Vitamin D can help symptoms.   Thiamine deficiency aggravates experimental colitis in mice by promoting glycolytic reprogramming in macrophages https://pubmed.ncbi.nlm.nih.gov/39890689/#:~:text=Our mechanistic study revealed that,necessary to protect against colitis. "Conclusion and implications: Our study provides evidence linking thiamine deficiency with proinflammatory macrophage activation and colitis aggravation, suggesting that monitoring thiamine status and adjusting thiamine intake is necessary to protect against colitis."
    • knitty kitty
      Finding gluten free ingredients

      By knitty kitty · Posted

      Do keep in mind that most gluten free flours are not enriched nor fortified with vitamins and minerals like gluten containing flours are required to do.   Consuming a diet high in carbohydrates without sufficient B vitamins to digest and process them into energy can lead to High Calorie Malnutrition and weight gain. Deficiency symptoms of B vitamins resemble gastrointestinal symptoms when after eating gluten.  Gastrointestinal Beriberi is a form of Thiamine deficiency.   Do talk to your doctors about supplementing with essential nutrients while on the gluten free diet, especially if you're consuming processed foods.
×
×
  • Create New...