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

Any Of These Items Gluten-free?


NoGluGirl

Recommended Posts

NoGluGirl Contributor

Dear Gluten-Free Friends,

Most of the Great Value items are labeled when they are gluten-free. However, the vanilla is not. Does anyone know if it is safe? I have some, but do not want to use it if it is not safe for sure. I appreciate any help. Thank you!

Sincerely,

NoGluGirl


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



Celiac.com Sponsor (A8-M):



ptkds Community Regular

From what I have read, GV brand labels products gluten-free only IF: they are made w/ ingredients that are gluten-free, or they are made in a plant that is gluten-free. So, if the ingredients seem to be gluten-free, it could be CC during production. McCormicks and Adams are both gluten-free. I don't know if you can get Adams where you are at, but they will label all their products gluten-free as well.

NoGluGirl Contributor

Dear ptkds,

I am glad I did not chance using it then! My father wanted me to use the extract. I told him if it was not labeled, then I should not chance it. The reaction I get is too violent! I normally only use Durkee Pure Vanilla. He complains it is too expensive. Thank you so much for your reply!

Sincerely,

NoGluGirl

Sweetfudge Community Regular

glad you didn't. i'm pretty sure it has gluten in it. i thought i called on it once, but don't remember...

NoGluGirl Contributor

Dear Sweetfudge,

I am glad I did not use it, either! It is so annoying when people want you to play Russian Roulette with your intestines. :angry: My father is saying we need to use common sense. :rolleyes: He is the first to complain when he has to go downstairs and expects me to get off of the toilet when I am violently ill from being glutened! Durkee Pure Vanilla is what I always use, and from now on, that is all I will use.

Sincerely,

NoGluGirl

blueeyedmanda Community Regular

We use McCormicks. :)

melmak5 Contributor

"pure" vanilla extra is made from vanilla beans (dried orchid pods), water & alcohol

(the alcohol is usually a vodka-like substance, but it can be bourbon... which may be fortified post-distilling, so watch out there)

imitation vanilla or "vanillin" is made from chemically processed woodchips

You can make your own vanilla extract at home.

Put a few vanilla pods into a bottle of vodka, store in a cool, dark place

6+ months later... vanilla extract.

Real and waaaay cheaper than the store bought.


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



Celiac.com Sponsor (A8-M):



horsegirl Enthusiast

I use the Trader Joe's brand of vanilla (pure vanilla) & have not had any problems at all.

And, it's not expensive!!

NoGluGirl Contributor

Dear Amanda,

We always used Durkee. As far as I know, all of their extracts are safe. :) My father does not pay attention to the things I do. Then, he gets angry if I do not want to get sick! I told him to get Durkee Pure Vanilla Extract. I am glad McCormick is safe, too. In case I cannot get Durkee, I can probably find it somewhere!

Dear Kristina,

I definitely prefer pure. There is a huge difference in taste between pure and immitation. Thank you for the info! Vanilla beans are very expensive here. This is probably due to the fact they must be imported.

For me, it is actually less expensive to buy the pure extract. :blink:

Dear horsegirl,

Our town does not have a Trader Joe's. :( We live in a small town. Luckily, the local stores do carry McCormick's and Durkee spices and extracts. Within five miles, we have a three supermarkets, as well as a CVS. Despite living out in the county, we are not so far out that we do not have anything at all.

Dear Everyone,

Thank you so much for your help! Some of these things are so difficult to find an updated list on. Does anyone know of a new one for this year? I am wondering about some cosmetics and beauty products, too. I cannot find anything on them!

Sincerely,

Jin aka NoGluGirl

Archived

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

  • 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. - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      High TTG-IgG and Normal TTG-IgA

    2. - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      High TTG-IgG and Normal TTG-IgA

    3. - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    4. - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    5. - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748

    yooperjb
    Newest Member
    yooperjb
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • trents
      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could 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.