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Nutritional Supplements


YankeeDB

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YankeeDB Contributor

Are there any distributors of guaranteed gliadin-free vitamins, etc.? Thanks for your time and effort in replying!


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gf4life Enthusiast

Freeda's are supposed to be gluten-free, and a lot of GNC brand are also gluten-free. Read all the labels.

If it is a good company they will list if it is free of glutens on the labels.

Mariann

Lily Rookie

The following are supplement brands I'm using right now with my nutritionist's advice. I feel very good while taking them.

Tyler Products

Metagenics Products

Oregon Health

KTS Liquid Minerals

Also, I'm using a Jarrow brand of Silymarin (milk thistle) right now and it is gluten free as well.

Good luck,

Lily

  • 4 years later...
Christine06 Newbie

Interesting thread,

A quality supplement also helps you to keep control of your body weight and improve physical fitness, so an herbal nutritional supplement could help you to keep fit. As well as a depleted intake of vitamins and nutrients there are many more toxins in the atmosphere that can directly damage our vitamin levels so even those who eat a perfectly healthy diet may find benefit from taking a nutritional multivitamin supplement. :)

Lisa16 Collaborator

Full-circle brand makes some that are gluten and grain free. Also, the pioneer brand they sell in the mall here makes gluten-free. You can take citracal for extra calcium too-- and caltrate.

Good luck!

RiceGuy Collaborator

I've found NOW Foods and Source Naturals are pretty good about labeling their products as to what they contain and don't contain. Many are listed as gluten-free, as well as dairy-free, soy-free, etc.

njbeachbum Explorer
I've found NOW Foods and Source Naturals are pretty good about labeling their products as to what they contain and don't contain. Many are listed as gluten-free, as well as dairy-free, soy-free, etc.

agreed. NOW foods has a great variety of excellent supplements and all are clearly labeled for you to determine if they are safe to use!


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  • 2 weeks later...
HealthNutrition Newbie

Mainly people are always trying to eat healthy and nutritional foods to become healthier. Just eating more quantity of foodstuff is not sufficient to get rich nutrition. This is more vital, as various foodstuffs make varied dietary contributions. Having a healthy body is very essential for everyone; one of the best way the women specially going through to stay healthier is health nutrition supplements that grace the retail market today.

A few people are very much sensitive to frequently eaten food. Therefore, such people have to break the habit and start eating a variety in food to achieve stronger body. Most nutritional products have different levels of concern. Some work faster than others and some require larger dosages to get better results.

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    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
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      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
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