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

I'm So Confused!


shacon-bacon

Recommended Posts

shacon-bacon Apprentice

Hello everyone, I am new to this! I was just diagnosed w/ celiac and I'm sooo confused! I keep reading conflicting things about whats safe vs. unsafe. Things like mayo, vinegar, pickles, mustard, french fries, tortilla chips?

I just don't know...Also, it looks like this cross contamination thing is a pretty big deal I guess huh? I hadn't really considered all that. It's just me and a 5 year old girl who doesn't eat anything (just about!) except chicken nuggets, grilled cheese sandwiches, pb&j's and fruit. I guess I need to be pretty careful about the cross contamination huh?

Everyone has been coming at me with conflicting info. Some people say its ok to sneak a chip here and there, and then others say you shouldn't eat a salad that has even touched a roll? I just don't know...

Any and all advice would be welcome and very much appreciated. Thank you!


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



Celiac.com Sponsor (A8-M):



happygirl Collaborator

Welcome to the board!

The best way to know if something is safe is to learn how to effectively read labels.

Here are not safe ingredients: https://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

Here are safe ingredients: https://www.celiac.com/articles/181/1/Safe-...ents/Page1.html

Here is a list of companies that will clearly list all gluten sources. If you don't see wheat/rye/barley/barley malt/oats, then it isn't "hidden." Open Original Shared Link

Take these lists with you when shopping :)

Vinegar is safe unless its malt vinegar, or occasionally, flavored vinegars. But "vinegar" "apple cider vinegar" "distilled vinegar" etc. are gluten free. https://www.celiac.com/articles/184/1/Ameri...Diet/Page1.html

Wheat must clearly be listed due to new food allergen labeling laws: Open Original Shared Link

If you were diagnosed with Celiac, you need to be 100% gluten free, which includes knowing what is in the ingredients and food preparation (i.e., cross contamination). No sneaking, cheating, etc.

"There is currently no treatment for celiac disease apart from a strict, lifelong gluten-free diet." and "However the ingestion of even small amounts of gluten results in damage to the small intestine--regardless of the presence or absence of symptoms--and puts the patient at risk for resulting complications including malignancies and osteoporosis. " Open Original Shared Link

Best of luck, and I hope this helps get you started.

YoloGx Rookie
Welcome to the board!

The best way to know if something is safe is to learn how to effectively read labels.

Here are not safe ingredients: https://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

Here are safe ingredients: https://www.celiac.com/articles/181/1/Safe-...ents/Page1.html

Here is a list of companies that will clearly list all gluten sources. If you don't see wheat/rye/barley/barley malt/oats, then it isn't "hidden." Open Original Shared Link

Take these lists with you when shopping :)

Vinegar is safe unless its malt vinegar, or occasionally, flavored vinegars. But "vinegar" "apple cider vinegar" "distilled vinegar" etc. are gluten free. https://www.celiac.com/articles/184/1/Ameri...Diet/Page1.html

Wheat must clearly be listed due to new food allergen labeling laws: Open Original Shared Link

If you were diagnosed with Celiac, you need to be 100% gluten free, which includes knowing what is in the ingredients and food preparation (i.e., cross contamination). No sneaking, cheating, etc.

"There is currently no treatment for celiac disease apart from a strict, lifelong gluten-free diet." and "However the ingestion of even small amounts of gluten results in damage to the small intestine--regardless of the presence or absence of symptoms--and puts the patient at risk for resulting complications including malignancies and osteoporosis. " Open Original Shared Link

Best of luck, and I hope this helps get you started.

Now I am confused. I thought distilled white vinegar was made from wheat. I have found I don't tolerate it but can tolerate pure apple cider vinegar. Same with whiskey--I got CC'd just from kissing my boyfriend who had been drinking whiskey. I also understand that the grain alcohol used in tinctures makes herbal tinctures unwise to use.

So what is really what here?

kbtoyssni Contributor
Now I am confused. I thought distilled white vinegar was made from wheat. I have found I don't tolerate it but can tolerate pure apple cider vinegar. Same with whiskey--I got CC'd just from kissing my boyfriend who had been drinking whiskey. I also understand that the grain alcohol used in tinctures makes herbal tinctures unwise to use.

Most whiskeys have malt added in at the end, so they're definitely not gluten-free. Vinegar - even that made from gluten grains - is generally considered safe since the gluten is removed in the distilling process. Seems that some very sensitive celiacs may react to it, though.

OP - yes CC is a huge issue. One crumb of gluten is enough to make a celiac sick which is why you can't eat a salad that's had a roll on top. As for sneaking a chip here and there - some celiacs do, usually those who don't get very sick or have noticeable symptoms. That doesn't mean you're not doing damage, though! And the occasional cheat will set you up for life long health problems.

As for your safe vs unsafe list of mayo, pickles, french fries, etc, it depends on the brand. Most Ore Ida fries are gluten-free except the seasoned ones. Most restaurant fries are cooked in the same oil as breaded products so they're a no. Heniz ketchup is ok, French's mustard, Vlasic (and Milwaukee's - they're owns by Vlasic) pickles. Kraft labels gluten in their products so if it doesn't say gluten on the label it's safe.

shacon-bacon Apprentice

Thank you so much for the good info! So, another thing I was wondering, you say Kraft labels theirs w/ gluten, so are most salad dressings ok??

I appreciate all the help I can get.

Ivanna44 Apprentice
Hello everyone, I am new to this! I was just diagnosed w/ celiac and I'm sooo confused! I keep reading conflicting things about whats safe vs. unsafe. Things like mayo, vinegar, pickles, mustard, french fries, tortilla chips?

I just don't know...Also, it looks like this cross contamination thing is a pretty big deal I guess huh? I hadn't really considered all that. It's just me and a 5 year old girl who doesn't eat anything (just about!) except chicken nuggets, grilled cheese sandwiches, pb&j's and fruit. I guess I need to be pretty careful about the cross contamination huh?

Everyone has been coming at me with conflicting info. Some people say its ok to sneak a chip here and there, and then others say you shouldn't eat a salad that has even touched a roll? I just don't know...

Any and all advice would be welcome and very much appreciated. Thank you!

Hi shacon_bacon,

Welcome to the forums. :) You are at the right place.

Is you daughter also exhibiting signs of gluten sensitivities. It can be really hard, which I'm sure some members will agree, when you are the only one in the house with it. Just make sure you do little things like "wash" your hands, if you prepared something for your daughter (gluten lurks in a lot of places) so to speak :)

Use the web links the others recommended, I also recommend this book at this link, it's written by a dietician has tons for what is safe/not, as well as recipes and who sells what under what label as " gluten-free " Open Original Shared Link

Yes it is confusing and very overhelming. But, you will get there. You've been eating gluten a long time. Its going to take a month or so, before you know you are completely gluten free. Usually feeling better is the first step.

hugs (you'll make it through :) it just takes practice)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,231
    • Most Online (within 30 mins)
      7,748

    NAA
    Newest Member
    NAA
    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

    • Betsy Crum
      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
    • Scott Adams
      Dapsone, commonly prescribed for dermatitis herpetiformis (the itchy gluten-related skin condition), comes with several potential side effects that patients should monitor. The most frequent issues include blood-related problems like hemolytic anemia (especially in those with G6PD deficiency, which is more common in certain ethnic groups) and methemoglobinemia that can cause fatigue, shortness of breath, or bluish skin. Many patients also experience headaches, nausea, dizziness, or skin sensitivity to sunlight. While these effects are often manageable, there are rare but serious risks including dapsone hypersensitivity syndrome (with fever, rash and organ inflammation), liver problems, or severe anemia that require immediate medical attention. That's why doctors typically monitor blood counts and liver enzymes regularly during treatment. A crucial tip: proton pump inhibitors like omeprazole can interfere with dapsone's effectiveness, so discuss all medications with your doctor. If you develop fever, unexplained fatigue, yellowing skin/eyes, or a spreading rash while on dapsone, stop taking it and contact your healthcare provider right away. For celiac patients specifically, remember that strict gluten-free eating may eventually reduce or eliminate the need for dapsone to control dermatitis herpetiformis symptoms over time.
×
×
  • Create New...