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

Cottage Cheese?

GeoffCJ

Recommended Posts

GeoffCJ Enthusiast
GeoffCJ
Posted

I found some stuff online that seemed to indicate that cottage cheese was not gluten-free, but other things that indicate it is. I couldn't see anything on the ingredient list....

What do you guys think?

Geoff

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

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted

Depends on the brand and what they put in it. Many use modified food starch. Yuck! Always read the ingredients. Here I could get a brand called Alpine Rose from the milk man. No modified food starch. Can't remember the name of the brand I bought on the east coast.

Guhlia Rising Star
Guhlia
Posted

Breakstone's cottage cheese is gluten free even though it lists modified food starch as an ingredient. It's made by Kraft. Kraft will never hide gluten on a label. I'm eating some right now. :)

darlindeb25 Collaborator
darlindeb25
Posted

I love Long Island, but New York does not know how to make good cottage cheese. :P In Michigan I used to eat, Pairie Farms, Michigan, Country Fresh, and Kroger brand cottage cheese. We have Breakstone here, yet I do not really like it, Pathmark is ok, Friendship brand is another that is gluten-free, but I do not like it, Shoprite brand is probably the one I like best, yet I still prefer Kroger brand--no Krogers here. I do not ever buy cottage cheese that states modified food starch unless it is Kraft.

GeoffCJ Enthusiast
GeoffCJ
Posted
  • Author
I love Long Island, but New York does not know how to make good cottage cheese. :P In Michigan I used to eat, Pairie Farms, Michigan, Country Fresh, and Kroger brand cottage cheese. We have Breakstone here, yet I do not really like it, Pathmark is ok, Friendship brand is another that is gluten-free, but I do not like it, Shoprite brand is probably the one I like best, yet I still prefer Kroger brand--no Krogers here. I do not ever buy cottage cheese that states modified food starch unless it is Kraft.

Hmm. well neither of the two brands I have list Modified Food Starch, nor anything that jumps out at me as a problem. I guess I'll keep eating it.

Geoff

happygirl Collaborator
happygirl
Posted

Geoff,

If you have any more questions about it, feel free to list the ingredients on the label and we can help give you a more definitive answer. :)

Laura

newg Apprentice
newg
Posted

Walmart's Great Value Brand is gluten-free!

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

Celiac.com Sponsor (A8-M):


kbtoyssni Contributor
kbtoyssni
Posted

I've never seen a cottage cheese that wasn't gluten-free so the odds are that yours is, too. As always, you have to call and check, but it's probably going to be ok.

Juliebove Rising Star
Juliebove
Posted
I love Long Island, but New York does not know how to make good cottage cheese. :P In Michigan I used to eat, Pairie Farms, Michigan, Country Fresh, and Kroger brand cottage cheese. We have Breakstone here, yet I do not really like it, Pathmark is ok, Friendship brand is another that is gluten-free, but I do not like it, Shoprite brand is probably the one I like best, yet I still prefer Kroger brand--no Krogers here. I do not ever buy cottage cheese that states modified food starch unless it is Kraft.

Friendship! That's the brand I bought. I liked it. I can't stand any kind with modified food starch in it. No matter the source.

larry mac Enthusiast
larry mac
Posted
..... I can't stand any kind with modified food starch in it. No matter the source.

.....I do not ever buy cottage cheese that states modified food starch unless it is Kraft.

jb & db25,

Would you please elaborate on what kind of reaction/symptons you have experienced from modified food starch. I'm trying to form an opinion on this additive. Thank you so much.

best regards, lm

darlindeb25 Collaborator
darlindeb25
Posted

Larry, I never eat anything that states modified food starch unless it is from a company such as Kraft, which always states the allergens. Modified food starch can be made from wheat, so when in doubt, I do not touch it. Some people feel that modified food starch is safe now that we have the new allergen laws in effect, but some companies are still not listing the allergens on the labels, until the law is policed, then I will not touch modified food starch. Therefore, I do not have a reaction to tell you because I do not use it. Sorry.

  • 2 years later...
ShannonM Newbie
ShannonM
Posted

I received the following from Creamland Dairies in Albuquerque, NM about their cottage cheese and other gluten free products as of 3/13/09

"Thank you for your inquiry. Creamland Cottage Cheese products are gluten free. The other Creamland products that are gluten free include:

Fluid milk products

Sour Cream and Dips

Whipping Cream

Half & Half

Eggnog

I feel so appreciative when companies respond to a gluten inquiry!

Shannon

lovegrov Collaborator
lovegrov
Posted

"Modified food starch can be made from wheat, so when in doubt, I do not touch it. Some people feel that modified food starch is safe now that we have the new allergen laws in effect, but some companies are still not listing the allergens on the labels, until the law is policed, then I will not touch modified food starch"

Please note that this information is absolutely wrong. I've seen no evidence that companies are not listing allergens, except perhaps on very rare mistaken occasions.

richard

emcmaster Collaborator
emcmaster
Posted

I eat Daisy 2% on a daily basis without any problems

brigala Explorer
brigala
Posted

I appreciate that Darigold actually marks their Cottage Cheese as gluten-free. So I buy that brand. I know most Cottage Cheeses are gluten-free, but I like the guesswork taken out of it for me. Call me lazy, I'll admit it!

They also mark their chocolate milk and several other dairy products as gluten-free. I don't know how widely available Darigold is... there are a lot of brands listed in this thread I've never heard of. Seems like dairy companies are often local or regional.

My favorite Cottage Cheese, which is also gluten-free, is Nancy's. But I know that's not widely available outside of Oregon; it's only in health-food stores in my area, but it's in every store near my mom's house.

-Elizabeth

Takala Enthusiast
Takala
Posted

I have had such bad reactions to modified food starches in the past, that I will tend to avoid it just out of conditioned habit, if presented with a choice between 2 similar items, one with, one without. I could tell you what sort of condiment and brand it was, but I haven't eaten it in several years, so I don't know if they still use it in it, but at that time, it had to have been wheat derived. Now, with a product, ONLY if it says "starch, derived from cornstarch" or something similar, maybe I will risk trying it, if I don't have to be doing anything the next day. A "gluten free" label also helps. If it is a success, then I may eat the product again. But my tendency is to avoid it.

As an example, we are feeding one of the sensitive pets supplemental cottage cheese and rice right now, and of course, I want it to be gluten free cottage cheese. So we have a big tub of this stuff in the fridge with some modified food starch in it, but it is supposed to be from corn. I actually went thru all these brands in the store, trying to find one that had the least amount of additives with the best amount of labeling disclosure. And then, because I don't want the dog puking on the rug again at 3 am, I tasted it, gingerly, before I fed it to him. Figured I'd react faster. Waited a while. I seem to be okay with it. But would I just grab this off the shelf casually and munch down a bowlful after reading a label- nope.

This past reaction to modifed starches wasn't my imagination, it was a very strong gut pain reaction, with bloating, enough to force me to lie down, to more than one product with it, and it was one of the symptoms that led me to finally clue in that I had to be gluten intolerant, after researching just what modified food starch could be made of, in a food manufacturing textbook. I am not a super sensitive person normally, and this was one of my strongest reactions. I'd rather eat a slice of real bread than that product again, in fact, I have eaten something cross contaminated with gluten, deliberately, about 3 times in the past 6 years with far less reaction than that product. I am glad the labeling laws have been changed, are considered adequate by some people, but I remain suspicious because, as I have explained before, the world wide trade in processed grain byproducts uses the English language words "corn", "wheat," and "maize" sometimes interchangeably.

My last worst glutening was in December, on New Year's Eve, from a suspicious dairy product I used as a condiment on a baked potato at a restaurant with a gluten free menu, that I normally have no problem with. I was therefore totally wiped out on New Years, not from being hung over, but from some sort of stupid thickening agent. The stuff still lurks around. :ph34r:

lovegrov Collaborator
lovegrov
Posted

I'm sorry you have such bad reactions to whatever, but there's no question that most folks with celiac who do not have a dairy problem have almost no problem at all with dairy products. Generally speaking, they do not have gluten.

richard

  • 11 months later...
NarniaHope Newbie
NarniaHope
Posted

Kroger brand cottage cheese IS NOT GLUTEN FREE!!!!

According to a company rep, they use gluten to feed the cultures in the cottage cheese, so it is NOT SAFE for Celiacs!

jerseyangel Proficient
jerseyangel
Posted

Kroger brand cottage cheese IS NOT GLUTEN FREE!!!!

According to a company rep, they use gluten to feed the cultures in the cottage cheese, so it is NOT SAFE for Celiacs!

I was told the same thing recently--apparently they now use barley in processing. It wasn't always this way, so there are probably old lists out there that are out of date.

lovegrov Collaborator
lovegrov
Posted

Is this like startng a culture on bread for blue cheese?

richard

jerseyangel Proficient
jerseyangel
Posted

Is this like startng a culture on bread for blue cheese?

richard

I don't know, Richard. I called them about a different product, and the rep told me about the cottage cheese. She said they had just found out about it--this was probably 3-4 weeks ago at most.

Archived

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

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


  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    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
      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.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.