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

New Thought On Hidden Gluten

Noel1965

By Noel1965
in Gluten-Free Restaurants

Recommended Posts

Noel1965 Apprentice
Noel1965
Posted

Hi Everyone! I very rarely eat out since diagnoses however on occasion I will for the social aspect. I usually have a salad with oil and vinegar. The other day I ordered my salad explaining I only wanted vegetables and some cheese (I can handle cheese). About half way through eating this I noticed that the cheese looked a little "white". A memory from my waitressing days came back to me - I think restaraunts sprinkle flour on their shredded cheese so that it does not clump together and it is easier to "sprinkle". I am not positive in this thought but thought I would pass it along just in case.

  • 3 weeks later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kristi Rookie
kristi
Posted

Many eating establishments use pre-shredded cheese which it comes with a very common additive, Cellulose (usually not gluten) which is used to coat shedded cheese to prevent clumping and is white in color. When in doubt, check it out though. Most are safe.

elonwy Enthusiast
elonwy
Posted

My gotcha in a restaurant with cheese was a cheese and fruit plate, with sliced cheese. They used the same knife and cutting board to cut the cheese as they had the bread for someone else. Granted, tiny restaurant, but something to think about. I've never had issues with shredded cheese.

lovegrov Collaborator
lovegrov
Posted

Cellulose is commonly used to prevent clumping, not wheat flour. Can you imagine how gross the cheese would taste if restaurants sprinkled flour on the cheese? And how it would clump up when it came in contact with moisture?

richard

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Me thinkith Richard is "over" the cellulose/flour/shredded cheese discussion.

LOL

astyanax Rookie
astyanax
Posted

so is it ok to order at a restaurant? or should you ask them if they know if flour has been added?

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I have never encountered a shredded cheese with gluten in it...

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

Celiac.com Sponsor (A8-M):


tiffjake Enthusiast
tiffjake
Posted
I have never encountered a shredded cheese with gluten in it...

Me either. And if you check the back of a bag of shredded cheese, say, Walmart brand, some say "Potato Starch:to prevent caking" or something to that effect. I think they use other starches because of wheat allergies.

penguin Community Regular
penguin
Posted

Me neither. It's always corn, potato, or cellulose.

Wheat flour MUST BE COOKED before consuming. Also, gluten is very sticky when moist, which would defeat the purpose of dusting shredded cheese to keep it from clumping together.

katrinamaria Explorer
katrinamaria
Posted

i may seem like the idiot after all these posts, but the dietition here at my school said not to eat the shredded cheese in the dining center because they have had problems with it in the gluten dept. also i ate at a restaurant in chicago (which was very accomodating) but the waiter did tell me they used flour on their cheese (he opened a new bag for me tho... :P lol ) so i dunno.... just my experiences.

Mtndog Collaborator
Mtndog
Posted
i may seem like the idiot after all these posts, but the dietition here at my school said not to eat the shredded cheese in the dining center because they have had problems with it in the gluten dept. also i ate at a restaurant in chicago (which was very accomodating) but the waiter did tell me they used flour on their cheese (he opened a new bag for me tho... :P lol ) so i dunno.... just my experiences.

Well- it just goes to show....you never know!

kristi Rookie
kristi
Posted

NEW THOUGHT on mold inhibitors:

I was so suspicious of every food item while I've been

sick lately that I have been looking into every label with

all the extra time I've had lately being in pain! It is amazing

how feeling crappy inspires one.

The name "natamycin" on several

shredded cheese ingredient lists as a "natural mold

inhibitor" soundly suspiciously like the spelling of

some of the antibiotics I have been trying to do

research on. I've gotten some very bad reactions from

antibiotics lately. With some research I have found my surprise

yes, it "is" an additive not allowed in Canada and is an

"antibiotic anti fungal" originally used by

veterinarians for getting rid of ringworm on cattle

and horses and used in pharmaceuticals to get rid of

eye infections before used in America to spray on

cheese so they can sell this new trend of

shredded cheese that won't mold very easy with a long shelf life.

Yuck. No studies yet if it

can be passed through breast milk, blah, blah, blah. I

can't believe they don't have to label that. I know

it is in small doses but if your body isn't working

right to begin with I'm sure that isn't helping as

things get absorbed in the intestines. They claim in

rats that only 5-7% is actually absorbed in the small

intestine and 90% passes through the bowels.

Lymetoo Contributor
Lymetoo
Posted
With some research I have found my surprise

yes, it "is" an additive not allowed in Canada and is an

"antibiotic anti fungal" originally used by

veterinarians for getting rid of ringworm on cattle

and horses and used in pharmaceuticals to get rid of

eye infections before used in America to spray on

cheese so they can sell this new trend of

shredded cheese that won't mold very easy with a long shelf life.

Yuck.

Yes, the American manufacturers got it passed by saying it will help prevent Listeria infections. I believe they have added this to lunchmeats also!!

zansu Rookie
zansu
Posted
i may seem like the idiot after all these posts, but the dietition here at my school said not to eat the shredded cheese in the dining center because they have had problems with it in the gluten dept. also i ate at a restaurant in chicago (which was very accomodating) but the waiter did tell me they used flour on their cheese (he opened a new bag for me tho... :P lol ) so i dunno.... just my experiences.

my cafeteria lady said that the shredded mozzerella specifically said it contained gluten. I didn't get to read it, but on that one, I'm going to trust her.

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 replied to Jmartes71's topic in Related Issues & Disorders
      8

      My only proof

      @NanceK, I do have Hypersensitivity Type Four reaction to Sulfa drugs, a sulfa allergy. Benfotiamine and other forms of Thiamine do not bother me at all. There's sulfur in all kinds of Thiamine, yet our bodies must have it as an essential nutrient to make life sustaining enzymes. The sulfur in thiamine is in a ring which does not trigger sulfa allergy...
    2. Wheatwacked
      - Wheatwacked replied to Jmartes71's topic in Coping with Celiac Disease
      8

      Related issues

      Your goal is not to be a good puppet, there is no gain in that. You might want to restart the ones that helped. It sounds more like you are suffering from malnutrition. Gluten free foods are not fortified with things like Thiamine (B1), vitamin D, Iodine, B1,2,3,5,6 and 12 as non-gluten free products are required to be. There is a Catch-22 here. Malnutrition...
    3. NanceK
      - NanceK replied to Jmartes71's topic in Related Issues & Disorders
      8

      My only proof

      Hi…Just a note that if you have an allergy to sulfa it’s best not to take Benfotiamine. I bought a bottle and tried one without looking into it first and didn’t feel well. I checked with my pharmacist and he said not to take it with a known sulfa allergy. I was really bummed because I thought it would help my energy level, but I was thankful I was given...
    4. Wheatwacked
      - Wheatwacked replied to Scatterbrain's topic in Sports and Fitness
      4

      Feel like I’m starting over

      Hello @Scatterbrain, Are you getting enough vitamins and minerals. Gluten free food is not fortified so you may be starting to run low on B vitamins and vitamin D. By the way you should get your mom checked for celiac disease. You got it from your mom or dad. Some studies show that following a gluten-free diet can stabilize or improve symptoms...
    5. Scott Adams
      - Scott Adams replied to Kirita's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Recovery from gluten challenge

      Hopefully the food she eats away from home, especially at school, is 100% gluten-free. If you haven't checked in with the school directly about this, it might be worth a planned visit with their staff to make sure her food is safe.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,291
    • Most Online (within 30 mins)
      7,748
    DottieLyn
    Newest Member
    DottieLyn
    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

    • knitty kitty
      My only proof

      By knitty kitty · Posted

      @NanceK, I do have Hypersensitivity Type Four reaction to Sulfa drugs, a sulfa allergy.  Benfotiamine and other forms of Thiamine do not bother me at all.  There's sulfur in all kinds of Thiamine, yet our bodies must have it as an essential nutrient to make life sustaining enzymes.  The sulfur in thiamine is in a ring which does not trigger sulfa allergy like sulfites in a chain found in pharmaceuticals.  Doctors are not given sufficient education in nutrition (nor chemistry in this case).  I studied Nutrition before earning a degree in Microbiology.  I wanted to know what vitamins were doing inside the body.   Thiamine is safe and nontoxic even in high doses.   Not feeling well after starting Benfotiamine is normal.  It's called the "thiamine paradox" and is equivalent to an engine backfiring if it's not been cranked up for a while.  Mine went away in about three days.  I took a B Complex, magnesium and added molybdenum for a few weeks. It's important to add a B Complex with all eight essential B vitamins. Supplementing just one B vitamin can cause lows in some of the others and result in feeling worse, too.  Celiac Disease causes malabsorption of all the B vitamins, not just thiamine.  You need all eight.  Thiamine forms including Benfotiamine interact with each of the other B vitamins in some way.  It's important to add a magnesium glycinate or chelate supplement as well.  Forms of Thiamine including Benfotiamine need magnesium to make those life sustaining enzymes.  (Don't use magnesium oxide.  It's not absorbed well.  It pulls water into the intestines and is used to relieve constipation.)   Molybdenum is a trace mineral that helps the body utilize forms of Thiamine.   Molybdenum supplements are available over the counter.  It's not unusual to be low in molybdenum if low in thiamine.   I do hope you will add the necessary supplements and try Benfotiamine again. Science-y Explanation of Thiamine Paradox: https://hormonesmatter.com/paradoxical-reactions-with-ttfd-the-glutathione-connection/#google_vignette
    • Wheatwacked
      Related issues

      By Wheatwacked · Posted

      Your goal is not to be a good puppet, there is no gain in that. You might want to restart the ones that helped.  It sounds more like you are suffering from malnutrition.  Gluten free foods are not fortified with things like Thiamine (B1), vitamin D, Iodine, B1,2,3,5,6 and 12 as non-gluten free products are required to be. There is a Catch-22 here.  Malnutrition can cause SIBO, and SIBO can worsen malnutrition. Another possibility is side effects from any medication that are taking.  I was on Metformin 3 months before it turned me into a zombi.  I had crippling side effects from most of the BP meds tried on me, and Losartan has many of the side effects on me from my pre gluten free days. Because you have been gluten free, you can test and talk until you are blue in the face but all of your tests will be negative.  Without gluten, you will not create the antigen against gluten, no antigens to gluten, so no small intestine damage from the antigens.  You will need to do a gluten challange to test positive if you need an official diagnosis, and even then, no guaranty: 10 g of gluten per day for 6 weeks! Then a full panel of Celiac tests and biopsy. At a minimum consider vitamin D, Liquid Iodine (unless you have dermatitis herpetiformis and iodine exasperates the rash), and Liquid Geritol. Push for vitamin D testing and a consult with a nutritionist experienced with Celiack Disease.  Most blood tests don't indicate nutritional deficiencies.  Your thyroid tests can be perfect, yet not indicate iodine deficiency for example.  Thiamine   test fine, but not pick up on beriberi.  Vegans are often B12 deficient because meat, fish, poultry, eggs, and dairy are the primary souces of B12. Here is what I take daily.  10,000 IU vitamin D3 750 mg g a b a [   ] 200 mg CoQ10 [   ] 100 mg DHEA [   ] 250 mg thiamine B1 [   ] 100 mg of B2 [   ] 500 mg B5 pantothenic acid [   ] 100 mg B6 [   ] 1000 micrograms B12 n [   ] 500 mg vitamin c [   ] 500 mg taurine [   ] 200 mg selenium   
    • NanceK
      My only proof

      By NanceK · Posted

      Hi…Just a note that if you have an allergy to sulfa it’s best not to take Benfotiamine. I bought a bottle and tried one without looking into it first and didn’t feel well.  I checked with my pharmacist and he said not to take it with a known sulfa allergy. I was really bummed because I thought it would help my energy level, but I was thankful I was given this info before taking more of it. 
    • Wheatwacked
      Feel like I’m starting over

      By Wheatwacked · Posted

      Hello @Scatterbrain, Are you getting enough vitamins and minerals.  Gluten free food is not fortified so you may be starting to run low on B vitamins and vitamin D.   By the way you should get your mom checked for celiac disease.  You got it from your mom or dad.  Some studies show that following a gluten-free diet can stabilize or improve symptoms of dementia.  I know that for the 63 years I was eating gluten I got dumber and dumber until I started GFD and vitamin replenishment and it began to reverse.  Thiamine can get used up in a week or two.  Symptoms can come and go with daily diet.  Symptoms of beriberi due to Thiamine deficiency.   Difficulty walking. Loss of feeling (sensation) in hands and feet. Loss of muscle function or paralysis of the lower legs. Mental confusion. Pain. Speech difficulties. Strange eye movements (nystagmus) Tingling. Any change in medications? Last March I had corotid artery surgery (90 % blockage), and I started taking Losartan for blood pressure, added to the Clonidine I was taking already.  I was not recovering well and many of my pre gluten free symptoms were back  I was getting worse.  At first I thought it was caused a reaction to the anesthesia from the surgery, but that should have improved after two weeks.  Doctor thought I was just being a wimp. After three months I talked to my doctor about a break from the Losartan to see if it was causing it. It had not made any difference in my bp.  Except for clonindine, all of the previous bp meds tried had not worked to lower bp and had crippling side effects. One, I could not stand up straight; one wobbly knees, another spayed feet.  Inguinal hernia from the Lisinopril cough.  Had I contiued on those, I was destined for a wheelchair or walker. She said the symptoms were not from Losartan so I continued taking it.  Two weeks later I did not have the strength in hips and thighs to get up from sitting on the floor (Help, I can't get up😨).  I stopped AMA (not recommended).  Without the Losartan, a) bp did not change, after the 72 hour withdrawal from Losartanon, on clonidine only and b) symptoms started going away.  Improvement started in 72 hours.  After six weeks they were gone and I am getting better.  
    • Scott Adams
      Recovery from gluten challenge

      By Scott Adams · Posted

      Hopefully the food she eats away from home, especially at school, is 100% gluten-free. If you haven't checked in with the school directly about this, it might be worth a planned visit with their staff to make sure her food is safe.
×
×
  • 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.