Bad Reaction To Regular Ruffles Cheddar and Sour Cream

[Tanner L]

I have Celiac and had a bad reaction to the regular cheddar and sour cream Ruffles.  The baked ones in this flavor are apparently marked gluten-free, but watch out for the regular ones.  I wish I would have seen a post like mine, instead of one that was specifically referring to the baked chips from my google search, before I pulled the trigger.  Hopefully some day they'll require gluten disclosure on the ingredients, not just "wheat."  

[trents]

Here are the ingredients listed for the regular sour cream and cheddar Ruffles: Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), Maltodextrin (Made from Corn), Salt, Whey, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Monosodium Glutamate, Natural and Artificial Flavors, Buttermilk, Sour Cream (Cultured Cream, Skim Milk), Lactose, Butter (Cream, Salt), Sodium Caseinate, Yeast Extract, Citric Acid, Skim Milk, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Garlic Powder, Artificial Color (Yellow 6, Yellow 5), Whey Protein Isolate, and Milk Protein Concentrate. CONTAINS MILK INGREDIENTS.

Here are the ingredients listed for the baked ones: INGREDIENTS: DRIED POTATOES, CORN STARCH, CORN OIL, SUGAR,
MALTODEXTRIN (MADE FROM CORN), SALT, SOY LECITHIN, DEXTROSE,
WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, CHEDDAR CHEESE
(MILK, CHEESE CULTURES, SALT, ENZYMES), MONOSODIUM GLUTAMATE,
BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CITRIC ACID,
ARTIFICIAL COLOR (YELLOW 6 LAKE, YELLOW 5 LAKE, YELLOW 5, YELLOW
6), SKIM MILK, NATURAL AND ARTIFICIAL FLAVORS, GARLIC POWDER,
LACTIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE.
CONTAINS MILK AND SOY INGREDIENTS

 

They look a lot the same except for the baked product contains soy. What do you suppose is the hidden source of gluten in the regular Ruffles that is not found in the baked ones? Could you be mistaken in attributing your reaction to the Ruffles? Could it have been from gluten in something else you ate around the same time or even a non-gluten tummy event?

[Tanner L]

The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten.  Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.  

[trents]

Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.

[Tanner L]

Yes and variations in their sources for natural and artificial flavors could be the culprit as well.  I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification. 

[trents]

It's a moving target, isn't it!

[Tanner L]

Constantly! I don't want everything to cost as much as a KIND bar, as great as they are.  Happy most of the info is available to us to make smart decisions for our health, just need to do a little more research.