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

Members Mark Coffee Creamer (sams Club)


shanluts

Recommended Posts

shanluts Apprentice

Does anyone know if this is gluten-free. I emailed the company...no response. I out out of Coffee Mate and only have this in the house.

Thanks

Shannon


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

What are the ingredients?

shanluts Apprentice

corn syrup solids

partially hydo soybean oil

sodium casseinate

dipotassium phosphate

sucrose

lactylated monoglycerides

silicon dioxide

sodium steroyl

lactylae

carrageenan

soy lecithin

artificial flavor and colr

A BUNCH OF CRAP!!!

Shannon

Lisa Mentor

Looks gluten free to me, but wouldn't a little haf&half sound better? <_< Learning to read labels makes you more aware of the chemicals that we ingest....yuck.

psawyer Proficient

All of those ingredients are gluten-free, with the possible exception of the artificial flavor. I have never found an artificial flavor that contained gluten, the key being "artificial," but it is not completely impossible. Personally, I would use it, but you need to make your own decision.

If you are concerned about dairy, there is milk protein in it: sodium caseinate.

shanluts Apprentice

Half and half will be my purchase next week. HOWEVER, I think I will use it tomarrow.

Thanks both of you....

Peter: I did get glutened from NATURAL flavoras in Dannon Yoghurt and Mrs Butterworths Sugar Free (Barley is a natural flavr for them). Thought I would warn you.

Shannon

psawyer Proficient

Yeah, I know that NATURAL flavor can hide barley (usually as malt), but I have never found a problem with ARTIFICIAL flavors. There are some companies that will clearly declare gluten sources, and with them you don't need to worry about ambiguous ingredients. I don't know who is behind Members Mark. I use Coffee Mate all the time. Malt is something we need to watch for, hidden or not, as it is a relatively common sweetener listed as a flavor. :(

Edit: It is from Sam's Club (WalMart owned), but I still don't know anything about the labeling policy. I don't shop at Sam's or at WalMart.


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



Celiac.com Sponsor (A8-M):



shanluts Apprentice

You got me. I saw artificial and in my foogy breain thought natural!

Thank you...went and bought HALF AND HALF. Tastes wierd but I feel better about it.

Shannon

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,682
    • Most Online (within 30 mins)
      7,748

    Amber1rose
    Newest Member
    Amber1rose
    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

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.