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

Still Learning

Kim Clayton

Recommended Posts

Kim Clayton Newbie
Kim Clayton
Posted

Can I please get some help in determining whether certain ingredients on labels contain gluten or not. I'm good when it obviously says "wheat, rye, barley or oats" but do I assume "natural flavorings or caramel flavorings" would have gluten in them? I think I'm clear now on modified food starch being made from corn. Are there lots of other ingredients I should just assume have gluten? I was re-tested about three months ago and I am still testing positive for that antibody which means I'm not doing as well as I thought.

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

Celiac.com Sponsor (A8-M):


Murph Newbie
Murph
Posted

I never eat anything listing "natural flavoring" unless I've seen the company's specific response to that particular product.

It seems "caramel coloring" or flavoring is less risky but I've come to avoid it just the same.

Strange that while trying to eat so healthfully that "artificial flavoring" is preferred over "natural"!

There are a few huge lists of gluten-free products out there. One I've used is ~60pg PDF found @ Open Original Shared Link

Assuming you're not the rarer man named Kim, I've seen recent discussion on gluten-free lipsticks. Seems many aren't.

Also beware the items which are dusted w/ minute amounts of wheat flour to prevent them from sticking together or clumping. Dried fruit is one example. Some others are things in the bulk bins.

Another surprise to me was that even some toothpastes have gluten! Not positive now but back when I started Aim was one.

Good luck!

Can I please get some help in determining whether certain ingredients on labels contain gluten or not. I'm good when it obviously says "wheat, rye, barley or oats" but do I assume "natural flavorings or caramel flavorings" would have gluten in them? I think I'm clear now on modified food starch being made from corn. Are there lots of other ingredients I should just assume have gluten? I was re-tested about three months ago and I am still testing positive for that antibody which means I'm not doing as well as I thought.
gfgypsyqueen Enthusiast
gfgypsyqueen
Posted

I don't have my list with me, but you can search this site. I know most gluten-free Cook books go into details about what ingredients are allowed and not allowed. If you are still having problems, go to a whole foods only diet. Fresh unprocessed meats, fruits, and veggies until you can call on everything else that you use or eat. Start keeping a list of foods that you have already called and if they are gluten-free or not.

Murph Newbie
Murph
Posted

Oops double-posted. Grrrrrr

Browser claimed it "timed-out"

Bill in MD Rookie
Bill in MD
Posted

If you mean the mostly unpronounceable stuff on the lower half of most ingredients lists, try this site: Open Original Shared Link, under Resources->Free Info Lists. There you can find scaled-down versions of the lists in their subscription products. If you choose to purchase their smartlist products, be aware that at this time the full ingredients list is only in the PC-based products, not in the PDA-based ones (they tell me they are working on it). Hope this helps.

Archived

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

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


  • Member Statistics

    • Total Members
      131,633
    • Most Online (within 30 mins)
      7,748
    Sandra Lene
    Newest Member
    Sandra Lene
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Buckwheat

      By Inkie · Posted

      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Frequent nausea after gluten-free diet

      By Wheatwacked · Posted

      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
    • Inkie
      Thee

      By Inkie · Posted

      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
×
×
  • 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.