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

Gulden's Mustard

jaimek

Recommended Posts

jaimek Enthusiast
jaimek
Posted

So, I just ate lunch an hour ago and on my way back to work I started feeling dizzy and nauseaus. The only thing different that I had was Gulden's spicy brown mustard. So, I called to find out if it was indeed gluten-free (i checked the ingredients and it looked fine). The lady said that it is not. That it contains vinegar which is distilled but they cannot guarantee that it is gluten-free. I thought all distilled vinegar was gluten-free???? :( So, now I am sitting here at work and am light headed and have slight vertigo. I have been gluten-free for about 6 months now and it seems to only be getting more and more frustrating to deal with. I am not willing to sit in my house like a hermit and never go out to eat. At this point, if this disease didn't cause infertility, I would probably just give up on it. It just seems impossible to never have an accident. I used to look forward to vacations/going out to dinner. Now I don't look forward to anything. :angry:

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

If you ate out contamination is the most likely culprit, not distilled vinegar in the msutard.

richard

jaimek Enthusiast
jaimek
Posted
  • Author

I didn't eat out. I packed my lunch and put the mustard in my turkey wraps.

  • 2 weeks later...
Boojca Apprentice
Boojca
Posted

That's weird...but I'm not sure it was the mustard either. Are you sure there wasn't something wrong with the turkey, or that you just simply weren't feeling well. I know that when my son doesn't feel well I automatically blame gluten, even when I know he hasn't had any. Sometimes, as the saying goes, a cigar is only a cigar....

jaimek Enthusiast
jaimek
Posted
  • Author

No, definitely know it was the mustard. I had been eating that same turkey all week and was fine. I don't eat breakfast so that was the first thing I ate all day and I drank water with it. Then, the only new thing I added was the mustard and I started feeling dizzy right after I finished eating it. So, I would be careful with mustard even though distilled vinegar is supposed to always be gluten-free.

sweetp Rookie
sweetp
Posted

it was the mustard... i have problems with distilled vinegar as well.. watch anything pickled.. i think it's farmans that is okay.. if you like bananna peppers the only brand i've found that is made with out distilled v. is krogers brand, as for mustard say bye bye to french's, the only brand i've found (i LOVe mustard) that doesnt use distilled v. is the safeway brand.

jaimek Enthusiast
jaimek
Posted
  • Author

I use Grey Poupon without any problems. I called and was told it is gluten-free. :) It is owned by Kraft so they clearly list any gluten.

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

Celiac.com Sponsor (A8-M):


  • 1 month later...
vany4 Newbie
vany4
Posted

This is so confusing re: vinegars! I thought distilled vinegar was safe. I have a list of gluten-free foods, and French's mustard is listed, but Gulden's isn't. I bought Grey Popupon, though.

So, is vinegar good or not?????

vany4 Newbie
vany4
Posted

This is so confusing re: vinegars! I thought distilled vinegar was safe. I have a list of gluten-free foods, and French's mustard is listed, but Gulden's isn't. I bought Grey Popupon, though.

So, is vinegar good or not?????

plantime Contributor
plantime
Posted

The vinegar itself is glutenfree. Some people just have bad reactions to it. My younger sister cannot eat vinegar.

Guest gfinnebraska
Guest gfinnebraska
Posted

Thank you, Plantime, I was getting confused! I have no reactions to French's mustard ~ also can eat pickles. Would hate to have to give them up!!! :o

kabowman Explorer
kabowman
Posted

I have the same problems with vinegar. I found a brown rice vinegar I am going to try using and see if it causes a reaction. Even apple cider vinegar caused me problems.

-Kate

  • 3 years later...
Magdalena Rose Newbie
Magdalena Rose
Posted
I have the same problems with vinegar. I found a brown rice vinegar I am going to try using and see if it causes a reaction. Even apple cider vinegar caused me problems.

-Kate

Even Bragg apple cider vinegar???

happygirl Collaborator
happygirl
Posted

Note that this thread is 3.5 years old.

psawyer Proficient
psawyer
Posted
Note that this thread is 3.5 years old.

It is indeed. Most of the people who participated in this discussion in 2004 are no longer active participants here (the exception is Richard [lovegrov]). Also, ingredient and gluten-free status from 2004 may not be accurate today. Use this information with caution.

larry mac Enthusiast
larry mac
Posted

At least we know that Magdalena Rose is using the search feature. Too many members don't even bother, IMHO.

Good for you MR! :D

best regards, lm

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. knitty kitty
      - knitty kitty commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      I worried at one point on my journey whether I had MS, having many of the symptoms myself. However, my symptoms improved dramatically with high dose thiamine hydrochloride, Benfotiamine, and Thiamine TTFD. Thiamine deficiency symptoms overlap with MS symptoms, including changes on brain MRIs. Thiamine deficiency affected my eyes (light sensitivity),...
    2. trents
      - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products...
    3. Matthias
      - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    5. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,328
    • Most Online (within 30 mins)
      7,748
    VerafromNJ
    Newest Member
    VerafromNJ
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.