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

Help With Grocery Shopping

ANDOBEAR

Recommended Posts

ANDOBEAR Apprentice
ANDOBEAR
Posted

Ok, so I went shopping today and I was reading labels very carefuly. I was having some trouble trying to

decipher what the labels really meant and how safe the products were. For insatance, is gluten free the same as

gluten free ingredients? And, if something seems to be gluten free when reading the ingredients does that

automatically make it safe, or is there more to be aware of? If it says it is processed in a plant that processes wheat is that ok, or no? And, if it is processed on machinery that also processes wheat is that a definate no-no? I wish things were labeled in a less confusing manner. Can sameone help me figure out how to read the labels and buy the right stuff......please?

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted
Ok, so I went shopping today and I was reading labels very carefuly. I was having some trouble trying to

decipher what the labels really meant and how safe the products were. For insatance, is gluten free the same as

gluten free ingredients? And, if something seems to be gluten free when reading the ingredients does that

automatically make it safe, or is there more to be aware of? If it says it is processed in a plant that processes wheat is that ok, or no? And, if it is processed on machinery that also processes wheat is that a definate no-no? I wish things were labeled in a less confusing manner. Can sameone help me figure out how to read the labels and buy the right stuff......please?

You're smart. Learning to interpret labels is the key to your success. HEre is a listing of companies who will clearly list all forms of gluten (ie. wheat, barley, malt and rye). Copy this and take it to the store with you.

Open Original Shared Link

I would stay away from "...shared equipment or manufactured in the same" for a while until you are well on the road to healing. Later down the line, you might try something new and test your reaction. Everyone is different in the amount that they can be exposed to regarding cross contamination.

The US government is in the process of determining what can be labeled gluten free. There is no standard as of yet. So, therein is the difference between gluten free and no gluten ingredients (not tested, none added, but CYA for cross contamination.)

ANDOBEAR Apprentice
ANDOBEAR
Posted
  • Author
Your smart. Learning to interpret labels is the key to your success. HEre is a listing of companies who will clearly list all forms of gluten (ie. wheat, barley, malt and rye). Copy this and take it to the store with you.

Open Original Shared Link

I would stay away from "...shared equipment or manufactured in the same" for a while until you are well on the road to healing. Later down the line, you might try something new and test your reaction. Everyone is different in the amount that they can be exposed to regarding cross contamination.

Ok thanks. That list is a help. I have a feeling I'll be shopping with a few lists for a while. Thats ok, I'm sure it gets easier.

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

When I was first learning to read the labels and what to watch our for I would search on here for foods I liked. I would also do searches i.e.: shopping lists , dinner meals, lunch ideas etc. This way I saw what others were suggesting and having then when I went to the store I would look at the labels of foods that I saw on here (be careful of older posts some ingredients change) and then I would see what the labels looked like (ingredient wise haha). I would also look at things that I knew I could not have just so I would see how the labels/ingredients were.

A lot of the food/company websites are posting information about gluten free items etc so that is a good place to look too if you like a certain food. Hormel has a nice list. Johnsonville (they label gluten free and also on their website), Ore-Ida (has a list), Classico (has a FAQ in regards to gluten free) and many more. I was nervous at first to call the 800 lines but after a couple it gets easier.

I did buy the Gluten Free Grocery Shopping Guide and it helped some with getting new ideas plus when I have been at the store if I was confussed about an item I could see if it was in the book or another brand instead (I would also read the ingredients). There are a lot of brands in it that aren't carried anywhere near where I live but its neat. My mom looked at it (she can eat gluten) when they came to visit to try to see what brands and things I could have, so that was neat.

Once you get the hang of things and in the groove it does get easier.

Good Luck :)

slmprofesseur Apprentice
slmprofesseur
Posted

I got a copy of a ingredients that list wheat/gluten from the allergist. I think it came from the Food and Allergy Network. It's very handy and fits in my purse. (I also have to check for shellfish, milk, and eggs...)

Beth41777 Rookie
Beth41777
Posted

I have the gluten free grocery shopping guide (a blue book that is advertised on this site) and I found it to be a HUGE help. I highly reccomend it. If you have questions about specific items or types of foods, post them here. I will see if they are in the book. Then you can know whether the brands located in stores near you have been researched in that book and decide if you want to purchase it for yourself. Beth

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,632
    • Most Online (within 30 mins)
      7,748
    junell
    Newest Member
    junell
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      Struggling to get into a good pattern

      By cristiana · Posted

      I think going back to your GI isn't a bad idea - my visits to the GI did not stop following my diagnosis as I had annoying issues on and off for some time.  Thankfully he is a fantastic GI, with  a great sense of humour, so it wasn't a chore to see him again although I'd rather not have had to, obviously!  But I needed my mind to be put at rest as my symptoms didn't seem to go away overnight as I'd hoped they would.  Initially I recall he recommended I went Dairy Free for three weeks, and he told me it would take that time to see an effect.  At that time, even lactose free milk went straight through me, so it is important, I would say, to even avoid that during a Dairy Free trial. My ongoing symptoms were bloating which did respond a bit to that trial.   However, within about 18 months there was a return to a very sore stomach, plus various aches and pains.   It turned out some gluten was sneaking in with my iron supplement (I was buying Floradix instead of Floravital), but I also think the dishwasher, the oven and eating out were contributors, too. Before my numbers normalised (from memory, about eight years!) I had several follow up appointments and a few more tests, but things gradually did get better.  Having read many accounts on this forum over the years, I don't think it is uncommon for symptoms to get a bit worse before getting better, that was certainly the case with me.  Your gut is damaged so you may well have issues digesting other food in the short term. But do try to be as scrupulously gluten free as you can possibly be as a first step, and I'd definitely try a three week Dairy Free trial.   Your villi because they are damaged are not able to create the lactase required to digest dairy at this time so you may well see some improvement if you come off dairy for a while.  Perhaps keeping a food diary of what you eat, where you eat it, whilst a bit onerous to do, will help identify foods that are causing issues.  For a while, apart from oats, I found peas, lentils and soya products hugely aggravating.  Things should calm down.
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Thankfully those are normal. B12 was on the low end of the normal range when I first got diagnosed. When I last got it checked, it had come up a lot (455 last time checked).
    • Scott Adams
      mystery gluten?

      By Scott Adams · Posted

      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. https://dailymed.nlm.nih.gov/dailymed/  I didn't notice any gluten ingredients in Kirkland Almond non-dairy beverage, however it does contain Locust Bean Gum. Some gums may cause IBS-type issues in some people with celiac disease or gluten sensitivity:    
    • trents
      Struggling to get into a good pattern

      By trents · Posted

      Have you had B12 levels checked?
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      For the past few months, I've been taking several supplements (a multi-vitamin, an iron supplement, a vitamin C supplement, and a magnesium supplement), all of which state that they are gluten free on the label.  
×
×
  • Create New...