Jump to content
  • 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):

Hidden Glutens


Iron Jack Kidd

Recommended Posts

Iron Jack Kidd Newbie

Hi,

I'm still struggling with the hidden glutens and ran across this list of potential harmful ingredients. Veterns of the board, do you think is 50/50 that there is gluten in these itmes, or is it 100% chance. What are your experiences?

unidentified starch

modified food starch

hydrolyzed vegetable protein - HVP

hydrolyzed plant protein - HPP

texturized vegetable protein - TVP

binders

fillers

excipients

extenders

malt

Thanks for your input.


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

the chance doesn't matter. unless you know for sure that it does NOT contain gluten, you don't eat it. period.

penguin Community Regular

unidentified starch - must be identified now by law

modified food starch - unless it's Kraft or another trusted company and you know it's safe, it's a toss up. Usually it's corn, but you have to call.

hydrolyzed vegetable protein - HVP - usually gluten

hydrolyzed plant protein - HPP - usually gluten

texturized vegetable protein - TVP - usually gluten

binders - has to be identified by law if has a top 8 allergen

fillers - has to be identified by law if it has a top 8 allergen

excipients - call and check

extenders - call and check

malt - unless it says rice malt, it's ALWAYS gluten (barley)

the chance doesn't matter. unless you know for sure that it does NOT contain gluten, you don't eat it. period.

THIS IS 100% TRUE

Smunkeemom Enthusiast
the chance doesn't matter. unless you know for sure that it does NOT contain gluten, you don't eat it. period.

agreed.

I never really rely on odds anyway, even if I did know them, murphy's law applies to me so often it's not funny. Unless I am 100% sure it's safe I don't eat it (and then still I get sick sometimes........:()

Iron Jack Kidd Newbie

Thanks for the replies...

Looking at the ingredients of Oberto Beef Jerky it says hydrolyzed corn and soy protein. I guess hydrolyzed means gluten... This is a bummer for me; I was eating this to bump up my protein intake to compensate for my high glucose problems (I will never give up fruit, at this point)...

Oh and looking at a can of Mug root beer it says; Modified food starch. Hurrmn…

The list gets narrowed down.

CarlaB Enthusiast

I'd research the root beer if it's something you like, it's not necessarily gluten, but you need to contact them to see what it is.

Corn and soy protein are okay as long as you don't have a problem with either corn or soy. Raw almonds will serve the same purpose, for variety's sake.

tarnalberry Community Regular
Thanks for the replies...

Looking at the ingredients of Oberto Beef Jerky it says hydrolyzed corn and soy protein. I guess hydrolyzed means gluten... This is a bummer for me; I was eating this to bump up my protein intake to compensate for my high glucose problems (I will never give up fruit, at this point)...

Oh and looking at a can of Mug root beer it says; Modified food starch. Hurrmn…

The list gets narrowed down.

you don't have to throw those products out, you just have to call or email the company. hydrolized doesn't mean gluten - hydrolyzed is a chemical process. hydrolyzed corn and soy protein means that it comes from corn and soy, not wheat, barley, rye, or oats, so it's safe. Oberto is fine (except for one flavor - teriyaki, I think), as is Whole Foods and Tillamook's Beef Nuggets (again, some flavors).


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



Celiac.com Sponsor (A8-M):



L.A. Contributor

The part of an envelope you lick may contain gluten... ;)

mauder Newbie
Thanks for the replies...

Looking at the ingredients of Oberto Beef Jerky it says hydrolyzed corn and soy protein. I guess hydrolyzed means gluten... This is a bummer for me; I was eating this to bump up my protein intake to compensate for my high glucose problems (I will never give up fruit, at this point)...

Oh and looking at a can of Mug root beer it says; Modified food starch. Hurrmn…

The list gets narrowed down.

I have been under the impression that Muggs is gluten free.

Jennas-auntie Apprentice

Yes, Mug's Root Beer is gluten free. They claim that on their website actually. Open Original Shared Link

I just had to look this up a couple of weeks ago, only reason I know. There might be other stuff in it that your body doesn't do well with, you can get a listing of all their ingredients on there if you want.

  • 2 weeks later...
Idahogirl Apprentice

Are there any sodas that contain gluten? I haven't found one yet, but just curious.

skipper30 Enthusiast

What is the scoop on malt Flavoring?? Anybody?? :huh:

penguin Community Regular
What is the scoop on malt Flavoring?? Anybody?? :huh:

It definitely has gluten. Unless it says it's rice malt, it's from barley.

lovegrov Collaborator

Hydrolized proteins and even modified food starches are in fact almost always gluten-free, and now if they have wheat it has to be listed in food. And wheat is what would be hidden in these things. The only warning heere is that if a company still has labels it printed up before the labeling law took effect, they can use those labels until they're gone.

O'berto's jerky is gluten-free EXCEPT the 2 or 3 flavors that clearly list wheat. Mug root beer is gluten-free.

richard

underdog Newbie

Read my first post listed under HIDDEN SOURCES OF GLUTEN or go here Open Original Shared Link

might help or not <_<

Archived

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

  • 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. - nancydrewandtheceliacclue replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      2

      Celiac flare years after diagnosis

    2. - Russ H replied to nancydrewandtheceliacclue's topic in Introduce Yourself / Share Stuff
      2

      Celiac flare years after diagnosis

    3. - knitty kitty replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Skin issues

    4. - nancydrewandtheceliacclue posted a topic in Introduce Yourself / Share Stuff
      2

      Celiac flare years after diagnosis

    5. - nancydrewandtheceliacclue replied to lehum's topic in Super Sensitive People
      15

      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,043
    • Most Online (within 30 mins)
      10,442

    nancydrewandtheceliacclue
    Newest Member
    nancydrewandtheceliacclue
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • nancydrewandtheceliacclue
      Hello Russ! Thank you so much for your reply.  I have not had an antibody test done, ever, relating to gluten. Last year I had an allergy test done via blood draw (as my insurance wouldn't cover the skin test) but this was for pollen and grasses, not food. Even on the blood test I had extremely high levels of reactions to each allergen. Could this seasonal allergy inflammation be contributing to my celiac inflammation? I am so careful, there is no way I could ingest gluten. For example, couple of months ago I tried a cough drop that says it was gluten free. I checked ingredients, it seemed fine. But just taking one of those caused me to have nausea, vomiting, and the same extreme abdominal pain. Have you ever heard of anyone else having symptoms like mine after being diagnosed celiac and strictly gluten free? The last episode I had like this was yesterday, after I ate a certified gluten-free coconut macaroon with a little chocolate on it. I have eaten coconut and chocolate before with no issue,  so I didn't see how I could all of a sudden have such a strong response. 
    • Russ H
      The sensitivity of people with coeliac disease varies greatly between individuals. The generally accepted as safe limit for most people is 10 milligrams per day. This equates to a piece of bread the size of a small pea. Some people report that they are more sensitive than this, but others can very occasionally eat a normal gluten containing meal without reacting. I don't think that touching or throwing bread around would lead to you ingesting enough to cause a reaction. There are case reports of farmers with coeliac disease reacting to the dust from gluten-containing animal feed but they were inhaling large amounts of dust over a long period of time in barns. Perhaps you episodes are caused by a reaction to something other than gluten? Have you had your antibody levels checked to see whether you are still being exposed to gluten?
    • knitty kitty
      @Jmartes71, Been here.  It's okay.  You're not imagining things, but there's no bugs or parasites in your skin.  The cats are not infecting you with anything.  That's a hyperkeratotic plug that builds up in a hair follicle which does go deep and is attached by the hair sheath that looks stringy.  It's a type of thing seen commonly in Dermatitis Herpetiformis.   Niacin B 3, in the form Nicotinic Acid (active form that causes flushing) or in the form Niacinamide will help immensely with clearing this up.  Take 100 mg three times a day, and Tryptophan (another form of Niacin) to help you sleep and heal your intestines at night.   Kidney stones can result when the body doesn't have sufficient Thiamine B 1.   Are you taking a B Complex supplement?  The eight B vitamins are water soluble.  Many people with Celiac Disease benefit by taking a B Complex to boost absorption.   The cloves are great because they can reduce inflammation, but your body needs the Bs and extra Niacinamide as well.  Benfotiamine, a form of Thiamine B 1, is also needed in higher doses to heal the intestines.  If you get your intestines calmed down, your skin will calm down, too.  Benfotiamine has anticancer potential in higher doses. Rapid resolution of delusional parasitosis in pellagra with niacin augmentation therapy https://pubmed.ncbi.nlm.nih.gov/19061687/ Tryptophan metabolism: From physiological functions to key roles and therapeutic targets in cancer (Review) https://pmc.ncbi.nlm.nih.gov/articles/PMC12139378/ Thiamine and benfotiamine: Focus on their therapeutic potential https://pmc.ncbi.nlm.nih.gov/articles/PMC10682628/
    • nancydrewandtheceliacclue
      Hello everyone! I am very glad to be a part of this group. I want to share a bit about my celiac journey and hear from you as well. I was diagnosed when I was around 19-20 with a confirmed blood test and biopsy. I am now 28 and since my diagnosis, I have been strictly gluten-free. I have discovered over the years many new intolerances to foods, not to mention bad joint pain and skin issues, which led me to going on the carnivore diet. I don't eat dairy, sugar, or grains, except for rice/rice flour crackers, which seems to be the only substitute I can tolerate. I feel pretty good most of the time, but every so often I have what I consider to be a "celiac flare", which always follows the same pattern: I get a mild stomachache that gets progressively worse, followed by nausea, vomiting, and severe abdominal pain that lasts hours. What is strange to me is that I didn't have as severe symptoms as I do now before my celiac diagnosis, when I still actively eating gluten, even though I felt crummy and had synotoms. Has anyone else experienced symptoms like this? I am so careful with what I eat and I never eat out. As I was looking around on the forum here, I found a post where someone asked about airborne gluten and subsequent reactions. My mom likes to feed the birds bread, and I was helping her toss bread around. Could even touching gluten or breathing it in result in a reaction like what I had? I wash my hands and keep everything separated in the kitchen, of course. It is just very frustrating, because I am so careful and when I have these flares, the pain is debilitating. Any advice or experiences you have had would be greatly appreciated. Thank you and God bless. 
    • nancydrewandtheceliacclue
      I am currently 28 and was diagnosed when I was 19-20.  I am strictly gluten free and dairy free, grain free etc. I just had to say that I had a horrible reaction to quinoa when I tried it as an alternative. It was certified gluten-free quinoa noodles. I couldn't even finish the bowl of food before I started to feel sick. I had trouble breathing and threw up. It was one of the most severe reactions I have ever had, so I have never eaten it again. Since cutting out gluten, I feel that over the years I have developed new intolerances to foods. I eventually went on the carnivore diet which helped me a lot. I no longer have joint pain and my skin is better. I would recommend trying carnivore, because even foods that you think aren't affecting you could be, especially sugar, natural or otherwise. 
×
×
  • Create New...