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

Can You Trust The gluten-free Label?

emi-220

Recommended Posts

emi-220 Rookie
emi-220
Posted

I was just diagnosed with celiac disease last week so I'm still learning about and trying to adjust to the gluten- free diet. I went to the store and saw that products say that they are gluten free right on the label and I was just wondering can trust all of these products just from that claim? I read that the US doesn't regulate the labeling of gluten free foods. I assume these companies know what they put in their food and what they don't so maybe this is a stupid question but I just wanted to be sure.

Also, if there's nothing on the label that says gluten free, but none of the ingredients are gluten in any form (even the "hidden"/questionable ones) is it safe to say that it's gluten free? or should you always call the manufacturer to be sure? :unsure:

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

If, in the US, the product says that it is gluten fee (roll it over and verify for yourself), it should be gluten free.

If it says "Wheat Free", it will not be required to list barley, rye, malt and oats for some.(other gluten ingredients)

Gluten free labels mean that it should be safe to consume.

In other words:

Gluten free - great

Wheat Free- check for other gluten additives.

Hope this helps

blueeyedmanda Community Regular
blueeyedmanda
Posted

Very tricky,

I trust the mainstream products from the Wegmans which state gluten-free. I never had a problem. They are very good about labeling and if they are not 100% sure they will not put the gluten free circle on it. I always double check the label in the beginning when there is no gluten free listing, I sometimes miss things and have bought a product just to get it home and find malt or something listed. It takes time but once you do it awhile you get into a routine and it is easier to shop then.

Ursa Major Collaborator
Ursa Major
Posted

There are companies that will absolutely list ALL their ingredients. I know that Kraft is one. If you don't find anything containing gluten in their ingredient list, then there isn't any. There are others, but since I am intolerant to so many things that I can't eat any prepared foods anyway, I'll leave listing other products to others.

You may want to check out Nini's newbie kit, it might answer your questions. You'll find it here: Open Original Shared Link. Scroll down to the bottom to find the links.

Heather22 Rookie
Heather22
Posted

I agree with the above. When buying gluten free, I pretty much stick with the more popular companies, who only make gluten-free food. That way, you can ensure there is no cross contamination. Also, be aware of those foods that should be naturally gluten free (ie. rice cakes), but aren't necessarily free of gluten. Opt for the often more expensive "Gluten Free" ones.

Takes some practice, but eventually it will be second nature.

Best wishes,

Heather : )

Guest cassidy
Guest cassidy
Posted

I don't trust it when it says gluten-free. I am overly cautious but I just really don't like getting sick. If it says gluten-free and it says which allergens are manufactured there, then I trust it.

I have gotten sick from things like Lay's chips which are on their gluten-free list, but are not produced on dedicated lines. I usually choose just to eat things that are produced in an area free of gluten.

In the beginning it was hard to check everything but now I have the brands that I use and I rarely have to check out any products anymore.

emi-220 Rookie
emi-220
Posted
  • Author

thanks for the input! that's very helpful. now I just have to get used to all this and the new diet ...

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

Celiac.com Sponsor (A8-M):


Pink-Bunny Apprentice
Pink-Bunny
Posted

I agree with Ursula about Kraft...yes I am bias to because my boyfriend works for them...but he explained to me that even if it technically doesn't have gluten in their product if there's the chance of cc they list gluten as an ingredient. which is great because a lot of other companies (not all) just say there is a chance of cc.

lady-motorcyclist Newbie
lady-motorcyclist
Posted

im new...

What exactly should I be looking for when I read the label? is it going to say wheat or other things that have gluten in it? or will it just say Gluten?

Cynbd Contributor
Cynbd
Posted

I am new to this too, but I have been reading labels and find even when they say gluten free they will state on the back that their products are manufactured in a plant that processes wheat, milk, etc. At this point I am just staying away from those products. I was at Trader Joes today and they had gluten free waffles, and I was all excited until I read that there could be cc... so I didn't buy them

It looks like that is the general consensus of this board... correct me if I am wrong.

Then I come home and make tuna salad, take a small bite, and think -- oh jeez, I didn't check the Del Monte label of sweet relish -- bad move -- I tossed it, and started over. YIKES :-)

Regarding Kraft, I have read that Miracle Whip is gluten free, but what about the other Kraft Mayo?

And does it apply to the 'Lite' ones too?

Thanks all,

Paranoid -- Cin

Guhlia Rising Star
Guhlia
Posted

In general I trust the gluten free label, but obviously there are exceptions. I always read labels until I am familiar with a particular brand. The only companies I never read labels for are Great Value, Glutino, Ener-G, and Kinnikinnick. There are also certain "gluten free" items I won't touch, these include Bob's Red Mill and Amy's. I've been glutened way too many times by their supposedly gluten free items. Ugh... Not worth getting sick from. Mostly anymore I stick to fresh meats, veggies, fruits, Kraft products, and home baked goodies using Kinnikinnick flours. I've found this to be the easiest way to do it. If you have a super Wal-mart, I would recommend shopping there. Their Great Value brand labels gluten free and I've never been glutened by any of their products. The Great Value stuff is often better tasting than the brand name stuff and for half the price.

jaten Enthusiast
jaten
Posted

I echo Heather22 and Cassidy. I do not trust "gluten free" at face value. Companies that have dedicated gluten free facilities have always been safe for me, Kinnikinnick, Enjoy Life, and others.

Over the past year (since my diagnosis) I've been sick many times through cross-contamination by several companies that place a gluten-free label on their product but process gluten-containing items in the same facility. As someone said, if they run gluten-free food on the same lines or on lines that are in close proximity to gluten-filled lines then the company may claim an item is "gluten-free" but in my opinion it is not gluten free enough. (My opinion is based not on a whim to be over-the-edge with gluten free, but based on what my body is screaming at me.)

Currently no laws in the U.S. apply to what "gluten free" means. Read the labels and research research research via the internet and by contacting manufacturers. It's really overwhelming at first, but little by little you'll find your way, and before you know it, you're no longer overwhelmed. Nini's Newbie Survival Kit will help you tremendously.

Yenni Enthusiast
Yenni
Posted

I do not always trust it. I have gotten sick from corn chips, creme of rice and Turkey. They all said Gluten free but they sure made me sick.

I trust the companies that have a dedicated factory or have a special routine making the stuff kinda.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,137
    • Most Online (within 30 mins)
      7,748
    Jamy
    Newest Member
    Jamy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.