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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,681
    • Most Online (within 30 mins)
      7,748
    Donna Ybarra
    Newest Member
    Donna Ybarra
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.