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

Just When I Thought I'd Figured It All Out

hathor

Recommended Posts

hathor Contributor
hathor
Posted

I was researching something else & found this list of what is allowed, to be questioned, or not allowed on a gluten free diet. It is from the University of Rochester Medical Center:

Open Original Shared Link

It includes dried fruit, canola oil, & cooking sprays as items to be avoided. Huh? Other than the cooking sprays that include flour, what am I missing? If anything :rolleyes: I can't recall ever seeing these items on other lists.

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

I just came back from the store and read that Pam contains grain alcohol, it does not list wheat as required by law, so my assumption would be that it is corn derived. But, with that being said, I bought Crisco l00% extra virgin Olive Oil spray.

Some dried fruit are dusted to reduce sticking together. I buy dried dates all the time when my sweet tooth kicks in and it is listed as only Dried Dates.

Some people here do react to canola oil at times, but I do not think that it is gluten related.

It does get confusing at times.

Lisa Mentor
Lisa
Posted
I just came back from the store and read that Pam contains grain alcohol, it does not list wheat as required by law, so my assumption would be that it is corn derived. But, with that being said, I bought Crisco l00% extra virgin Olive Oil spray.

Some dried fruit are dusted to reduce sticking together. I buy dried dates all the time when my sweet tooth kicks in and it is listed as only Dried Dates.

Some people here do react to canola oil at times, but I do not think that it is gluten related.

It does get confusing at times.

I just called ConAgra 1 (800) 726-4968, regarding the grain alcohol source in Pan's ingredient listing. They will also list the top 8 allergens in the ingredient list as well as below, list whatever common allergens would be present. Wheat is not listed.

hathor Contributor
hathor
Posted
  • Author

A little more research --

Someone elsewhere also mentioned that sometimes dried fruit is dusted. But why wouldn't the law require this to be listed in ingredients? Besides the list I posted said never to eat dried fruit, not to check it out or make sure it isn't dusted with flour. (Wheat flour would seem a poor choice for this since wheat is a common allergen.)

I've googled the subject and all I get are indications that dried fruit is gluten-free.

My cooking spray doesn't have alcohol listed, but rather soy lecithin (which I can have despite my soy intolerance, or so I've been told) and an unnamed propellant. But, aren't people now saying that grain alcohol is OK, wherever it is from, because no gluten makes it through the distillation process?

I did find an article mentioning that some had proclaimed that canola oil was unsafe for celiacs, but there is no explanation for why. The author thought this was a mistake. All the lists I've seen, until this one, did not single this oil out. So maybe this list is something that was developed some time ago? Perhaps someone who has been gluten-free longer than I can explain this one.

I also now notice that the top of the list says one must avoid millet & buckwheat, but that this is corrected when you get to the food lists.

I'm wondering if there is controversy over what is or isn't gluten-free that I, newbie as I am, have been unaware of. Yes, I know about the whole oats thing, but these other categories are news to me. Of course, this list could simply be wrong.

Jestgar Rising Star
Jestgar
Posted

I don't think the fruit is dusted, but the conveyor belts may be. Since it isn't added to the food it isn't required to list it. Buy from a reputable company and it shouldn't be an issue.

Juliebove Rising Star
Juliebove
Posted
I don't think the fruit is dusted, but the conveyor belts may be. Since it isn't added to the food it isn't required to list it. Buy from a reputable company and it shouldn't be an issue.

I have seen date bits that are dusted with oats. But the oats are clearly listed.

lovegrov Collaborator
lovegrov
Posted

I checked out the link and it also says to avoid buckwheat. We've known for many, many years now that buckwheat is perfectly safe as long as wheat flour isn't added. Canola is perfectly safe. Sprays are perfectly safe except a "baker's" one that very clearly lists wheat. "Dusting" a line with wheat flour would now require that it be listed, but honestly I haven't seen lines "dusted" with wheat flour in 5 years.

Ignore that web site.

richard

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

Celiac.com Sponsor (A8-M):


GRUMP 1 Contributor
GRUMP 1
Posted

Part of the problem as I see it is that there seems to be so many list out there that say different things are safe or not safe. You look at one and it will say Buck wheat is safe or Oats are safe. But then you look at another list and they are not safe. Which list are we suppose to rely on?

I went to a gluten free store the other day and they have GLUTEN FREE OATS in there. But my understanding has always been Oats are bad. So again what list do we go by?

tarnalberry Community Regular
tarnalberry
Posted
So again what list do we go by?

You take *no* list as gospel, but rather understand the concepts that put things on the list (or have them removed) so that you understand what makes something gluten free or not. For instance, the oats question isnt answered by something being on the gluten-free list or not, you need to know about the chance of cross reactivity amongst celiacs and contamination in the field.

happygirl Collaborator
happygirl
Posted

I don't use lists of specific products ... I go by food labeling laws and the companies that we know clearly will disclose any gluten source.

hathor-that list is unreliable. You don't need a list if you go by the theory that you read everything equally before you put it in your mouth.

Osteogal (Karen) Newbie
Osteogal (Karen)
Posted

Hi, all. I live in Canada and I understand that labelling laws here are not very strict concerning the term "gluten-free". I have read that our food safety governing body feels that there are acceptable levels of exposure so that any product coming in under a certain level can be labelled gluten-free, even though it contains gluten. So, like many of you, I don't trust lists completely, just as a guideline.

I have only been gluten-free on a doctor's orders for a couple of weeks. I am still discovering what is safe and what is not for me.

I can tell you that dried fruit purchased from a bulk food store is NOT safe! I ate some 2 days ago and had a huge reaction. Everything else I ate that day was safe so it had to have been that. Like many of you, I have also read that dried fruit is dusted with wheat flour to prevent clumping (as are potato chips). I also have been warned about cross-contamination in bulk food stores where scoops from one bin may be used in another.

I guess it all just comes down to maintaining your vigilance. To vary a well-known dieting phrase: "A moment on the lips, a lifetime of DH?" SO not worth it!!!

Karen

Nancym Enthusiast
Nancym
Posted

I have got to question the logic of this. Wheat flour, in particular gluten, is EXTREMELY sticky stuff if it comes into contact with water or moisture. And even "dried fruit" is pretty moist. Using it to prevent sticking would be like using glue to prevent sticking. I'd suspect they'd use some sort of starch like corn starch to prevent sticking, like you'd use to prevent chaffing. Wheat flour just wouldn't work.

  • 2 weeks later...
Lola B Rookie
Lola B
Posted

Hello All - I'm relatively new to this whole gluten free life style, so I'm hoping that someone can help me out with some advice.

I'm wondering about soy - specifically soybean oil found in peanut butter. Is this safe to consume? My daughter has DH and lately it's been flaring up alot and I'm wondering if I'm inadvertantly glutening her by giving her peanut butter on a rice cake for lunch. Any advice would be welcome - thanks!

Mango04 Enthusiast
Mango04
Posted

I've heard of canola presenting some sort of cross reactivity issue, but I think that's a pretty outdated belief. Millet and buckwheat are fine (buckwheat isn't even a grain), unless of course you react to them for another reason. I honestly am starting to think this whole gluten-free thing is made to sound a whole heck of a lot more complicated than it really has to be. :)

hathor Contributor
hathor
Posted
  • Author

B)-->

QUOTE(Lola B @ May 17 2007, 11:47 AM) <{POST_SNAPBACK}>
Hello All - I'm relatively new to this whole gluten free life style, so I'm hoping that someone can help me out with some advice.

I'm wondering about soy - specifically soybean oil found in peanut butter. Is this safe to consume? My daughter has DH and lately it's been flaring up alot and I'm wondering if I'm inadvertantly glutening her by giving her peanut butter on a rice cake for lunch. Any advice would be welcome - thanks!

I don't know about soybean oil, peanut butter or rice cakes being particularly susceptible to cross-contamination with gluten. It is possible that your daughter reacts to soy, however. Skin problems are a common reaction for those who are intolerant to soy, I've read. It is how I react, I know.

SunnyDyRain Enthusiast
SunnyDyRain
Posted

I am really turning into the type of person who rather do it a little harder than have unknown chemicals in my products. So I figured I'd share my newest find!

Open Original Shared Link

It takes regular canola, olive, or anykind of oil and sprays it! no more "propellants" or "grain alchohol" and chemicals you have no idea what it is!

Pampered Chef also has one too, I love mine!

Yeah I get way too excited over kitchen gadgets!

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. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
    2. cristiana
      - cristiana replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      21

      Insomnia help

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep. One of my relatives is an insomniac and I am sure that is part of the problem. Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read,...
    3. SilkieFairy
      - SilkieFairy replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      It could be a fructan intolerance? How do you do with dates? https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
    4. Lkg5
      - Lkg5 replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Unexpected gluten exposure risk from cultivated mushrooms

      Thank’s for addressing the issue of mushrooms. I was under the impression that only wild mushrooms were gluten-free. Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative. In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken. Major mistake!
    5. catnapt
      - catnapt posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      my IGG is 815 IGA 203 but tTG-Iga is <0.4!!!!!!!!!!!!! oh my god- 13 days of agony and the test is negative? I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has I am...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,353
    • Most Online (within 30 mins)
      7,748
    ace14219
    Newest Member
    ace14219
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
    • cristiana
      Insomnia help

      By cristiana · Posted

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep.  One of my relatives is an insomniac and I am sure that is part of the problem.  Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read, do a sudoku or some other small task, and then go back to bed when she felt sleepy again.  I can't think it did her any harm - she lived  well into her nineties. Last week I decided to try a Floradix Magnesium supplement which seems to be helping me to sleep better.  It is a liquid magnesium supplement, so easy to take.  It is gluten free (unlike the Floradix iron supplement).  Might be worth a try.        
    • SilkieFairy
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By SilkieFairy · Posted

      It could be a fructan intolerance? How do you do with dates?  https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
    • Lkg5
      Unexpected gluten exposure risk from cultivated mushrooms

      By Lkg5 · Posted

      Thank’s for addressing the issue of mushrooms.  I was under the impression that only wild mushrooms were gluten-free.  Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative.  In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken.  Major mistake!
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      my IGG is 815 IGA 203  but tTG-Iga is   <0.4!!!!!!!!!!!!!   oh my god- 13 days of agony and the test is negative?  I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has   I am going to write up the history of my issues for the past few years and start a food/symptom diary to bring with me to the GI doctor in March.   I googled like crazy to try to find out what other things might cause these symptoms and the only thing that truly fits besides celiac is NCGS   but I guess there are some other things I maybe should be tested for ...? like SIBO?   I will continue to eliminate any foods that cause me distress (as I have been doing for the past couple of years) and try to keep a record. Can anyone recommend an app or some form or something that would simplify this? I have a very full and busy life and taking the time to write out each symptom name in full would be tedious and time consuming- some sort of page with columns to check off would be ideal. I am not at all tech savvy so that's not something I can make myself ... I'm hoping there's some thing out there that I can just download and print out   do I give up on testing for celiac with such a low number? I am 70 yrs old I have been almost completely off gluten for the most part for about 2 yrs. I had a meal of vital wheat gluten vegan roast,  rolls and stuffing made from home baked bread and an apple pie- and had the worst pain and gas and bloating and odd rumblings in my gut etc - almost went to the ER it was so bad. I was thinking, since I'm spilling a lot of calcium in my urine, that perhaps this was a kidney stone (never had one before but there's always that first time, right?)    Saw my endo on Jan 20th and after hearing the story about the symptoms from eating that holiday meal, she suggested doing a gluten challenge. She said 2 weeks was fine- she said stopping it in the middle if symptoms got bad was fine- In the meantime I'd read that 2 weeks was not enough- called and argued with the nurse about this, but ultimately decided to stop the gluten on the 13th day and get the test done because I was in too much pain and almost suicidal and knew I could not continue.   so.............. that's where I am now I have had no bread since Sunday. I did have some rolled oats today and had some gas and bloating afterwards I did have some wheat germ in a smoothie on Tuesday and had a stomach ache later that night.   but overall I feel so much better! all the joint pain is gone! the nausea is gone. The stomach pain and gas and bloating are going away. Still a bit gassy but no more of that horrible odor. wow, that would clear a room if I was out in public!  I see a GI nurse March 4th  I hope she'll be able to help sort this out! can you think of what my next steps might be?
×
×
  • 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.