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Still Learning

Kim Clayton

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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.

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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.

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    • trents
      Fiber Supplement

      By trents · Posted

      Welcome to the forum, @Trish G! "Gluten free" does not necessarily equate to "no gluten". According to FDA standards it actually means that a food product contains no more than 20ppm of gluten. This is safe for most celiacs but would not be for those who are on the more sensitive end of the spectrum. So, it would depend on the individual celiac and their level of sensitivity to minor amounts of gluten. That's the long and nuanced answer. The short answer is that it is a product derived from wheat and so you can be certain it will contain some residual amounts of gluten. No gluten removal process is 100% effective. So, to be absolutely certain, stay away from it. Have you tried chia seeds? Very high in fiber and quickly turns into a gel when added to water. Make sure you get seeds that are gluten free if you decide to try it.
    • Trish G
      Fiber Supplement

      By Trish G · Posted

      I was taking Benefiber for my IBS-C before my celiac diagnosis. It does say Gluten Free but lists Wheat Dextrin on the label. I really dont like psyllium fiber, so is there anything else I can take or is the Benefiber really ok for someone with Celiac disease?  Thanks!!!
    • kpf
      ttg iga high (646 mg/dl) other results are normal

      By kpf · Posted

      Abdominal pain and an itchy stomach were the symptoms I asked to see a GI about. Now I’ve learned these other symptoms—that I have but attributed to other issues—could also be related to celiac disease:  fatigue joint pain canker sores numbness or tingling in hands or feet difficulty with coordination anemia headaches neutropenia I never dreamed in a million years she would consider celiac disease. It was a shock to me. It’s definitely not what I went to her for. 
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    • trents
      ttg iga high (646 mg/dl) other results are normal

      By trents · Posted

      What are your symptoms? What has brought you to the point where you sought celiac disease testing?
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