Jump to content

  • 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

Kinnikinnick

ErraticBinxie

Recommended Posts

ErraticBinxie Explorer
ErraticBinxie
Posted

I have been eating a lot of Kinnikinnick products lately because I just found a store near me that sells them. I like them and they are really good but they are really hard on my stomach. After I eat them, I don't get a full-on reaction but my stomach feels uncomfortable and icky. It was suggested to me that because they are made in Canada, the rules about their levels of gluten content are different.

I was just wondering if anyone else has the same problems. Thanks!

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Hi Lexi--I'm going to mosy into the teen forum for a second! :ph34r: I can't eat K's products because most everything is made with tapioca starch as an ingredient. This give me a reaction very close to a gluten one. This is just a thought--sometimes you can be intolerant to other things--not just gluten. I believe Canada is the same as the US in terms of gluten content. Hope you feel better :)

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I eat Kinnikinnick products pretty much daily and am fine.

  • 5 months later...
Fayt Newbie
Fayt
Posted

Hi! I'm really new here and was just diagnosed very recently. I tried the kinnikinnick bread and they said if you put it in the microwave or toaster it tastes better. I tried it with the microwave and it just tasted soggy to me. I was wondering if there is a certain amount of time you'd want to put it in for or if putting it in the toaster is better?

Thanks for your help!

ErraticBinxie Explorer
ErraticBinxie
Posted
  • Author

After all of the years I have been doing this, I have learned that you need to toast EVERYTHING that is gluten-free unless you make it fresh yourself. It takes some getting used to, but after a while you won't want to eat bread, bagels, etc unless it is toasted. Good Luck!

key Contributor
key
Posted

Kinnikinnik products are made in a gluten free facility I believe. I eat them and don't really have a problem. I think they can cause problems maybe if you eat too much at a time. All the white bread. Maybe yeast is bothering you or another ingredient. I do toast everything and I have to toast it like three times. I have never microwaved any of their products(other then donuts).

Monica

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Could be another intolerance or allergy - Casein? Dairy? Soy? Corn?

I eat Kinnikinnick and it never affects me.

I toast all gluten free bread...

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

Celiac.com Sponsor (A8-M):


Rusla Enthusiast
Rusla
Posted

I am in Canada and I get Kinnickinick all the time and I am fine. The man who started the company is a German who lives in Edmonton and he is Celiac. Unfortunately he just sold the company, let's hope it doesn't change the quality.

Perhaps you need to look at what other things you are eating with the products.

Fayt Newbie
Fayt
Posted

Thanks guys! I'll try toasting it tommorow!

Felidae Enthusiast
Felidae
Posted
I am in Canada and I get Kinnickinick all the time and I am fine. The man who started the company is a German who lives in Edmonton and he is Celiac. Unfortunately he just sold the company, let's hope it doesn't change the quality.

I can't believe he sold it. I remember reading an article in the Edmonoton Journal not long ago about his great family business. I figured it would stay in the family. Oh well, economics always rules the world.

jerseyangel Proficient
jerseyangel
Posted
Hi! I'm really new here and was just diagnosed very recently. I tried the kinnikinnick bread and they said if you put it in the microwave or toaster it tastes better. I tried it with the microwave and it just tasted soggy to me. I was wondering if there is a certain amount of time you'd want to put it in for or if putting it in the toaster is better?

Thanks for your help!

A little trick for microwaving breads. Wrap the slice in a paper towel first--that will take away the excess moisture. :)

Kassie Apprentice
Kassie
Posted

when i want to eat bread that isn't toasted, what i do is defrost it in the microwave, then put it in the toaster watching closely only letting it be in for a very short time so that it just heats it and not make it crispy. it taste great and is not soggy it works well with the kinnikinnik. :D

  • 2 weeks later...
watchthestars Rookie
watchthestars
Posted
Hi Lexi--I'm going to mosy into the teen forum for a second! :ph34r: I can't eat K's products because most everything is made with tapioca starch as an ingredient. This give me a reaction very close to a gluten one. This is just a thought--sometimes you can be intolerant to other things--not just gluten. I believe Canada is the same as the US in terms of gluten content. Hope you feel better :)

Same here, i just figured out that i can't eat tapioca. (which i've discoverd is not all that uncommon.) I had the same unexplained "icky" feeling after eating kinnikinnick bread. i still eat it occasionally though. :unsure: it doesn't make me feel that sick, it just doesn't sit well.

Mango04 Enthusiast
Mango04
Posted

Kinnickinick makes me ill as well. I really don't think it's a gluten issue. I notice the products (while they taste great), often contain quite a few ingreidients I can't even pronounce. I think there's some sort of chemical or preservative or something in the stuff that bothers me. That's my theory anyway :)

Budew Rookie
Budew
Posted

I've only used the tapioca bread? I think it tasted like eggs. I have some trouble with eggs but I still use it occassionally but even whenI make it I rarely eat a whole slice. Maybe I should trust my senses, stay clear of this product.

My mom makes a great french bread and pizza crust gluten free and potato free. Potato makes me itch.

Canadian Karen Community Regular
Canadian Karen
Posted
Hi! I'm really new here and was just diagnosed very recently. I tried the kinnikinnick bread and they said if you put it in the microwave or toaster it tastes better. I tried it with the microwave and it just tasted soggy to me. I was wondering if there is a certain amount of time you'd want to put it in for or if putting it in the toaster is better?

Thanks for your help!

Here is a trick (for the english muffins, anyway.....)

Keep them frozen. Take on out, put it in the microwave for 50 seconds. Take it out, turn it over and let it sit for about 3 - 4 minutes, then slice it in half. Once you have done that, toast it, and voila! perfect english muffin!

Hope this helps!

Karen

kduggan Rookie
kduggan
Posted

i just discovered kinnikinnick bread last week (cinamon raisin bagels and pizza crust!) and its the first gluten-free bread ive found that doesnt make me want to throw it away! man i missed cream cheese and bagels!! i've been microwaving it and then tossing it in the toaster (basically burnining it more on accident than on purpose...) but its still delicious!!! now i just wish i could find a store near where i go to college...small town is not the best for gluten-free...

Archived

This topic is now archived and is closed to further replies.

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. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      This article does not address migraines at all. Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines...
    2. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Excessive dietary tyrosine can cause problems. Everything in moderation. Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese. Sulfites cause a high histamine release. High histamine levels are found in migraine. Following a low histamine diet like the low histamine Autoimmune Protocol diet,...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit.
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    5. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,152
    • Most Online (within 30 mins)
      7,748
    denise.milillo
    Newest Member
    denise.milillo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Excessive dietary tyrosine can cause problems.  Everything in moderation.   Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese.  Sulfites cause a high histamine release.  High histamine levels are found in migraine.  Following a low histamine diet like the low histamine Autoimmune Protocol diet, a Paleo diet, helps immensely.    Sulfites and other migraine trigger foods can cause changes in the gut microbiome.  These bad bacteria can increase the incidence of migraines, increasing histamine and inflammation leading to increased gut permeability (leaky gut), SIBO, and higher systemic inflammation.   A Ketogenic diet can reduce the incidence of migraine.  A Paleo diet like the AIP diet, that restricts carbohydrates (like from starchy vegetables) becomes a ketogenic diet.  This diet also changes the microbiome, eliminating the bad bacteria and SIBO that cause an increase in histamine, inflammation and migraine.  Fewer bad bacteria reduces inflammation, lowers migraine frequency, and improves leaky gut. Since I started following the low histamine ketogenic AIP paleo diet, I rarely get migraine.  Yes, I do eat carbs occasionally now, rice or potato, but still no migraines.  Feed your body right, feed your intestinal bacteria right, you'll feel better.  Good intestinal bacteria actually make your mental health better, too.  I had to decide to change my diet drastically in order to feel better all the time, not just to satisfy my taste buds.  I chose to eat so I would feel better all the time.  I do like dark chocolate (a migraine trigger), but now I can indulge occasionally without a migraine after.   Microbiota alterations are related to migraine food triggers and inflammatory markers in chronic migraine patients with medication overuse headache https://pmc.ncbi.nlm.nih.gov/articles/PMC11546420/  
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
    • Scott Adams
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.