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Dannon Light N Fit Smoothies


e&j0304

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e&j0304 Enthusiast

It's the weekend and I can't call about this one. I bought these for myself, but my daughter has been taking drinks of them. Nothing looks suspicious on the label, but we are currently trying to figure out if she's getting some gluten from somewhere because she is having the outburts of anger and saying that her tummy hurts often. She just doesn't seem to feel well and is VERY emotional over every little thing.

I tend to want to blame everything on gluten, however and it may just be a 3-year-old thing! <_<

Anyway, just wondering if anyone else has an experience with this product

Thanks!


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e&j0304 Enthusiast

Anyone?

penguin Community Regular

Dannon won't guarantee any of their products as gluten-free. It's more than likely a CYA statement, but companies that do that annoy me, so I don't buy them.

Stonyfield Farms is gluten-free, and I think yoplait is too. I use the Stonyfield smoothies all the time with no ill effects.

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    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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