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

Reading Labels

Jo.R

By Jo.R
in Coping with Celiac Disease

Recommended Posts

Jo.R Contributor
Jo.R
Posted

I've been gluten free for three days because I have Celiac (too bad they couldn't have found out before taking out my gal bladder). How do you read labels. Is it true that if it says artificial flavors that it may or may not have gluten. How can they be alowed to be so cryptic. It makes finding food a nightmare. I just spent an hour on the internet to find out about four items. GRRRRR! How do you deal with this. Also, can someone recomend a gluten free cookbook, nothing high end, I have the taste of a teenager :D

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

Celiac.com Sponsor (A8-M):


Guest lorlyn
Guest lorlyn
Posted
I've been gluten free for three days because I have Celiac (too bad they couldn't have found out before taking out my gal bladder). How do you read labels. Is it true that if it says artificial flavors that it may or may not have gluten. How can they be alowed to be so cryptic. It makes finding food a nightmare. I just spent an hour on the internet to find out about four items. GRRRRR! How do you deal with this. Also, can someone recomend a gluten free cookbook, nothing high end, I have the taste of a teenager :D
Hi Jo.R

My 10 year old daughter also has Celiac Disease and we have had hard times finding food that she likes. I have a hard time understanding where hidden gluten is in. I have spent hours reading labels at the grocery store and don't understand the artificial flavors thing because they put that in a lot of things. Just try to hang in there and start out with simple foods that you know are safe. Also welcome to the board.

tarnalberry Community Regular
tarnalberry
Posted

make use of the 'safe/unsafe' list on this site (go to 'site index' on the left of your screen, and navigate from there). natural and artificial flavors would have to note if they contained wheat (due to the food allergy labeling law) but not rye, barley or oats. some companies (search around here for the posts that list them) have a full disclosure policy and will also label if they have either of the other three grains.

it can be hard to tell sometimes, and yes, that means that sometimes you have to put the item back because you're just not sure. (one reason why I find naturally gluten free foods (fruits, vegetables, meats, eggs, beans, etc.) much easier to deal with.)

mamaw Community Regular
mamaw
Posted

Hello & welcome

It is crazy at first but in a little time & patience you will be able to know maybe more than you ever wanted to know! This is a terrific site to learn & also has some tasty recipes ib the recipe section... I also have found many good recipes on the delphi group...

Nini on this site has a great newbie packet which is very helpful for newcomers.......

I use alot of contadina tomato products as they are mostly gluten-free... Progresso has a couple of soups that are gluten-free... mushroom ( made with portabella mushrooms), calm chowder,chicken & rice,chicken & vegetable.

If you haven't had them yet glution has yummy pretzels.I can go on & on .

For cookbooks I love the one from Annalise Roberts called "Baking Classics" & i enjoy the one by MIke Eberhart called "Gourmet Desserts". I also like Robyn Ryberg's books...I convert alot of my old recipes by using the flour blend from Annalise Roberts or I use the four bean flour blend from Betty Hageman....

Joan's gluten-free great bakes has the very best bagels & sweet bread in all the gluten-free world....

I love the bread mix from Anna's mixes. Also there is a good bread to make that is easy, easy to make.

If you want more on good stuff just send me a personal message.

mamaw

kbtoyssni Contributor
kbtoyssni
Posted

Some brands are "safe" - if the flavourings have gluten they will label that. Kraft is one. One thing that helps now is that in the USA, companies are required to label the eight major allergens which includes wheat.

Guest cassidy
Guest cassidy
Posted

I also recommend going to the safe/unsafe list on the main celiac.com page. I printed those out and kept them in my purse. I also got a list of the companies that don't hide gluten - like Kraft. For the companies that don't hide gluten you can just read the label and if it doesn't have any obvious words like wheat or barley then it is ok. They don't hide gluten in modified food starch or artificial flavors.

That being said, I would recommend sticking to a basic diet that is naturally gluten-free in the beginning. Your body probably has a lot of healing to do and you may find that you have other intolerances that you never knew about. If you stick to veggies, fruits, rice, and meats that don't have labels you don't have to worry about reading labels and you aren't eating a lot of chemicals which may be hard on your body when you are first healing. I didn't want to have to do this in the beginning but I really saved myself getting sick accidently when I just kept things simple.

Good luck and it does get easier. You can use the search box here and type in almost any food and most likely a post will come up where someone checked on the food already. Once you have new standbys it isn't hard at all. I rarely look things up now, but in the beginning I spent a long time figuring out what was safe.

GFinVA Newbie
GFinVA
Posted

I completely understand what you mean by having the taste of a teenager. Try the "Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults" by Connie Sarros. I own a number of Gluten-Free cookbooks and this one is the best by far. It has a ton of recipes that are easy to prepare quickly and don't have a lot of complicated ingredients. Good luck!

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

Celiac.com Sponsor (A8-M):


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. JudyLou
      - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      Thanks so much!
    2. knitty kitty
      - knitty kitty replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      I have osteopenia and have cracked three vertebrae. Niacin is connected to osteoporosis! Do talk to your nutritionist and doctor about supplementing with B vitamins. Blood tests don't reveal the amount of vitamins stored inside cells. The blood is a transportation system and can reflect vitamins absorbed from food eaten in the previous twenty-four...
    3. JudyLou
      - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      Thank you so much for the clarification! Yes to these questions: Have you consulted dietician? Have you been checked for nutritional deficiencies? Osteoporosis? Thyroid? Anemia? Do you take any supplements, or vitamins? I’m within healthy range for nutritional tests, thyroid and am not anemic. I do have osteopenia. I don’t take any medications, and the...
    4. knitty kitty
      - knitty kitty replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      @JudyLou, I have dermatitis herpetiformis, too! And...big drum roll... Niacin improves dermatitis herpetiformis! Niacin is very important to skin health and intestinal health. You're correct. dermatitis herpetiformis usually occurs on extensor muscles, but dermatitis herpetiformis is also pressure sensitive, so blisters can form...
    5. trents
      - trents replied to Mark Conway's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Have I got coeliac disease

      And I agree with Wheatwacked. When a physician tells you that you can't have celiac disease because you're not losing weight, you can be certain that doctor is operating on a dated understanding of celiac disease. I assume you are in the UK by the way you spelled "coeliac". So, I'm not sure what your options are when it comes to healthcare, but I might suggest...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,154
    • Most Online (within 30 mins)
      7,748
    Kathy N
    Newest Member
    Kathy N
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thanks so much! 
    • knitty kitty
      Seeking advice on potential gluten challenge

      By knitty kitty · Posted

      I have osteopenia and have cracked three vertebrae.  Niacin is connected to osteoporosis! Do talk to your nutritionist and doctor about supplementing with B vitamins.  Blood tests don't reveal the amount of vitamins stored inside cells.  The blood is a transportation system and can reflect vitamins absorbed from food eaten in the previous twenty-four to forty-eight hours.  Those "normal limits" are based on minimum amounts required to prevent disease, not levels for optimal health.   Keep us posted on your progress.   B Vitamins: Functions and Uses in Medicine https://pmc.ncbi.nlm.nih.gov/articles/PMC9662251/ Association of dietary niacin intake with osteoporosis in the postmenopausal women in the US: NHANES 2007–2018 https://pmc.ncbi.nlm.nih.gov/articles/PMC11835798/ Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/   Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet https://pmc.ncbi.nlm.nih.gov/articles/PMC8398893/ Nutritional Consequences of Celiac Disease and Gluten-Free Diet https://www.mdpi.com/2036-7422/15/4/61 Simplifying the B Complex: How Vitamins B6 and B9 Modulate One Carbon Metabolism in Cancer and Beyond https://pmc.ncbi.nlm.nih.gov/articles/PMC9609401/
    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thank you so much for the clarification! Yes to these questions: Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, or vitamins? I’m within healthy range for nutritional tests, thyroid and am not anemic. I do have osteopenia. I don’t take any medications, and the dietician was actually a nutritionist (not sure if that is the same thing) recommended by my physician at the time to better understand gluten free eating.    I almost wish the gluten exposure had triggered something, so at least I’d know what’s going on. So confusing!    Many thanks! 
    • knitty kitty
      Seeking advice on potential gluten challenge

      By knitty kitty · Posted

      @JudyLou,  I have dermatitis herpetiformis, too!  And...big drum roll... Niacin improves dermatitis herpetiformis!   Niacin is very important to skin health and intestinal health.   You're correct.  dermatitis herpetiformis usually occurs on extensor muscles, but dermatitis herpetiformis is also pressure sensitive, so blisters can form where clothing puts pressure on the skin. Elastic waist bands, bulky seams on clothing, watch bands, hats.  Rolled up sleeves or my purse hanging on my arm would make me break out on the insides of my elbows.  I have had a blister on my finger where my pen rested as I write.  Foods high in Iodine can cause an outbreak and exacerbate dermatitis herpetiformis. You've been on the gluten free diet for a long time.  Our gluten free diet can be low in vitamins and minerals, especially if processed gluten free foods are consumed.  Those aren't fortified with vitamins like gluten containing products are.  Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, medicine, or vitamins? Niacin deficiency is connected to anemia.  Anemia can cause false negatives on tTg IgA tests.  A person can be on that borderline where symptoms wax and wane for years, surviving, but not thriving.  We have a higher metabolic need for more nutrients when we're sick or emotionally stressed which can deplete the small amount of vitamins we can store in our bodies and symptoms reappear.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards. The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.    Some people in remission report being able to consume gluten again without consequence.   However, another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.   I recommend getting checked for vitamin and mineral deficiencies.  More than just Vitamin D and B12.  A gluten challenge would definitely be a stressor capable of precipitating further vitamin deficiencies and health consequences.   Best wishes!    
    • trents
      Have I got coeliac disease

      By trents · Posted

      And I agree with Wheatwacked. When a physician tells you that you can't have celiac disease because you're not losing weight, you can be certain that doctor is operating on a dated understanding of celiac disease. I assume you are in the UK by the way you spelled "coeliac". So, I'm not sure what your options are when it comes to healthcare, but I might suggest you look for another physician who is more up to date in this area and is willing to work with you to get an accurate diagnosis. If, in fact, you do not have celiac disease but you know that gluten causes you problems, you might have NCGS (Non Celiac Gluten Sensitivity). There is no test available yet for NCGS. Celiac must first be ruled out. Celiac disease is an autoimmune disorder that damages the lining of the small bowel. NCGS we is not autoimmune and we know less about it's true nature. But we do know it is considerably more common than celiac disease.
×
×
  • 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.