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

Wheat Containers

celiac3270

By celiac3270
in Publications & Publicity

Recommended Posts

celiac3270 Collaborator
celiac3270
Posted

This is infuriating...I don't care if they say that they'd be safe because of a small layer of some other material........this is really annoying. Would they make a container out of peanut flour for those with a peanut allergy? I don't think so. And yet, we get pushed around with this wheat thing.... :angry:

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

Celiac.com Sponsor (A8-M):


celiac3270 Collaborator
celiac3270
Posted
  • Author

Oh, here's the link to the article: https://www.celiac.com/st_prod.html?p_prodid=1032

GEF Explorer
GEF
Posted

Why would they even risk it? My opinion is make them all out of the corn starch and keep it that way. <_<

tarnalberry Community Regular
tarnalberry
Posted

What about the people with a severe corn allergy?

celiac3270 Collaborator
celiac3270
Posted
  • Author

Dixie Cups are made from some form of corn......corn starch, I guess.

This topic came up in the group, USA Silly-Yaks and someone mentioned that a friend who has a corn allergy or something reacts to dixie cups.....anyway, I feel like there are already so many things we have to be careful of....so now for this to be a concern is even worse.

And I know that they can't guarantee that we don't get "glutened" from them. What if that "film or coating" got punctured somehow without the person realizing it? What if some defect in a machine leaves part of the wheat-container uncovered and food touches it? This idea seems like a horrible idea....and for people with corn allergies, this obviously isn't good news, either.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I know they have been doing things with sugars. . .to stop using plastics. . .but wheat. . .thats completly crap in my opinion. Though, I am for anything that helps out with the problems we are causing even if it means bad things for me.

Ah, you get what I mean.

astyanax Rookie
astyanax
Posted

hmm i don't eat out often and if i do i never take home leftovers. i never get take out so i can't really think of the last time nor when in the future i'd end up using these. so no big deal to me, although i'm guessing i'm forgetting some part of my life where they are prevalent haha.

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

but the whole point is, like I tried to point out with the corn - there will ALWAYS be someone who says, if the item is made out of a natural product, that they will react to it. like the person who reacts to dixie cups, or us worrying about these containers. I am not discounting that this is a worry, and I would want them to label the containers so we can make informed decisions. but there is someone allergic to almost any alternative you can think of somewhere, so it's just push the problem off to someone else.

one other thing to think about - and I haven't researched this enough to know yet - but the process that requires wheat starch for turning into containers may require extremely pure starch - proteins may mess up the process. we do already debate over codex wheat starch, which has been tested to have very low levels of gluten, and doctors in Europe believe is safe for celiacs, and we should probably try to determine if the starch used for these containers has had the protein successfully removed.

gf4life Enthusiast
gf4life
Posted

I guess if we go out to eat we will all just have to start carrying our own containers from home to take the leftovers in. :rolleyes:

It just seems a little odd to make food containers that people will be allergic to. I understand the need to make them biodegradable, but there has to be a better way. Isn't paper biodegradable? It might take a bit onger, but it will eventually breakdown. And you can recycle foil, so it seems like there are other options out there.

God bless,

Mariann

astyanax Rookie
astyanax
Posted

maybe people can just ask for them to be lined in foil then? since it's already unlikely wheat would get into food anyway, adding tinfoil might make it definite

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

Yes paper is biodegradable but it needs air and other things to do that. . .the thing with using wheat, corn, and surgars is that they will start to degrade on their own. . .at a certain point.

The tin foil layer is a good idea.

  • 4 weeks later...
Lorifran57 Newbie
Lorifran57
Posted

exactly how is the 'layer' or film or coating protecting against the wheat part of the box if the layer gets scratched or torn into?

celiac3270 Collaborator
celiac3270
Posted
  • Author

Yea....that was my concern.........it isn't, I guess

plantime Contributor
plantime
Posted

I agree with Mariann: I will just have to start taking my own little container with me for leftovers! By doing that, I also will not be filling another landfill with anything!

Archived

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

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


  • Member Statistics

    • Total Members
      132,134
    • Most Online (within 30 mins)
      7,748
    Driver
    Newest Member
    Driver
    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.