Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Anyone Here Sensitive To Fillers Such As Cellulose?


saaa-wheat<3

Recommended Posts

Scott Adams Grand Master

You might find this article interesting:

 


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



Celiac.com Sponsor (A8-M):



  • Replies 83
  • Created
  • Last Reply

Top Posters In This Topic

  • CelluloseSick

    10

  • Scott Adams

    9

  • saaa-wheat<3

    4

  • Lucylou2013

    4

Top Posters In This Topic

  • CelluloseSick

    CelluloseSick 10 posts

  • Scott Adams

    Scott Adams 9 posts

  • saaa-wheat<3

    saaa-wheat<3 4 posts

  • Lucylou2013

    Lucylou2013 4 posts

CelluloseSick Rookie

Scott, thank you.

This article is very informative and cogent. Thank you for sharing.

Theresa2407 Apprentice

Yes mostly found on RX pill capsules and store bought shredded cheese are the worst for me.

Scott Adams Grand Master

I believe it is also commonly used in pre-grated parmesan cheeses, like Kraft's.

Theresa2407 Apprentice
9 minutes ago, Scott Adams said:

I believe it is also commonly used in pre-grated parmesan cheeses, like Kraft's.

Yes it is.  So I try to buy block only, but still watch for it.

CelluloseSick Rookie

Thank you.

Kathleen Mostek Newbie

Yes. Carragean, dyes, expanders in ice cream and medications. The prescription medications have fillers that are hard to research, if made in another country, it’s unknown what the fillers are made from. I have called an Indian company for help, with no results. 


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



Celiac.com Sponsor (A8-M):



Scott Adams Grand Master

You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication:

To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area.

 

CelluloseSick Rookie

Thank you Scott.

Thats very helpful.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,255
    • Most Online (within 30 mins)
      7,748

    Karen Dawson
    Newest Member
    Karen Dawson
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wheatwacked
      Vitamin D deficiency can contribute to rib pain. Chest pain stemming from the ribs ccould be costochondritis, which involves inflammation of the cartilage connecting the ribs to the breastbone. This pain can range from mild to severe, potentially mimicking heart attack symptoms, and is often worsened by breathing or movement. Other potential causes include muscle strain, rib fractures, or even referred pain from other conditions.  It will also help to chose vegetables low in omega 6.
    • Scott Adams
      Great question! Even if some individuals with celiac disease don’t experience immediate villi damage from occasional cross-contamination, it’s still strongly recommended to maintain strict avoidance of gluten. The immune response triggered by gluten can vary between individuals, and even small amounts may cause systemic inflammation or other symptoms, even if intestinal damage isn’t immediately detectable. Additionally, repeated exposure—even at low levels—could lead to cumulative harm over time. Strict avoidance of cross-contamination remains the safest approach to prevent long-term complications and ensure overall health. Everyone’s sensitivity differs, so working with a healthcare provider to tailor precautions is ideal.
    • Zuma888
    • knitty kitty
      You have one gene for Celiac.  You have a second autoimmune disease, Hashimoto's thyroiditis, which is frequently found at a higher rate with Celiac.  HLA genes carry autoimmune disease genes like Celiac and Hashimoto's and diabetes and others.   You have Celiac symptoms of reacting after gluten.  You said "I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches)."  And your anti-thyroid antibodies increase after gluten exposure.  While tTg IgA does not directly attack the thyroid, gluten exposure does trigger the  immune system to produce antibodies against the thyroid in genetically predisposed individuals.  You did not eat sufficient gluten (10 grams of gluten per day for two weeks minimum) to raise the autoimmune antibodies to the point they can be measured in the blood, so your blood tests may well be inaccurate.  You could choose to continue the gluten challenge of 10 grams a day for at least two weeks and get retested.   At the very least, you know that gluten is harmful to your thyroid, and because you are genetically predisposed to Celiac disease, a strict gluten free diet would be beneficial for your overall health.  
    • Zuma888
      Thanks @Scott Adams! I guess my question now is: do the celiacs who can get away with regular contamination without villi damage as you mentioned have to be strict about cross-contamination ? 
×
×
  • Create New...