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

Believing Food Manufactuers

cernacki

By cernacki
in Coping with Celiac Disease

Recommended Posts

cernacki Newbie
cernacki
Posted

hi, My husband was just diagnosed with celiac desease. I am trying to read these labels, some are confusing, some I can handle. For example: I called the Ragu company they make spagetti sauce the label shows all natural ingredients, but does not say it is gluten free. Should I believe them when they tell me it is gluten free or should I look strictly for gluten free labeling? If anyone has an answer I would appreciate the help.

Thanks,

cernacki :o

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

Celiac.com Sponsor (A8-M):


Tim-n-VA Contributor
Tim-n-VA
Posted

It is largely a personal choice. Trying to summarize a lot of messages on this board is difficult but it seems that most people, thru trial and error, find a few companies that they trust and stick with those. Kraft is one that is frequently listed as one with trustworthy labels.

A similar issue is the "shared equipment" warning. Some completely avoid those, some are willing to try.

Lisa Mentor
Lisa
Posted
hi, My husband was just diagnosed with celiac desease. I am trying to read these labels, some are confusing, some I can handle. For example: I called the Ragu company they make spagetti sauce the label shows all natural ingredients, but does not say it is gluten free. Should I believe them when they tell me it is gluten free or should I look strictly for gluten free labeling? If anyone has an answer I would appreciate the help.

Thanks,

cernacki :o

A gluten free label means that there is no gluten added. There is no guarantee that anything is 100% unless you grow you own food. The US is working on a standard for labeling gluten free, but until then you should contact the companies. If you are looking for foods labeled gluten free, although they are more plentiful today, I am afraid you might starve to death.

Wheat, by law, if an ingredient, must be listed in the ingredient listing or in the allergen statement. Rye, barley and malt can hide in names such as "natural flavors" and "spices".

This listing is very helpful. Here is a list of companies who will clearly list all forms of gluten to include barley, malt and rye: (we like to support these companies)

Open Original Shared Link

They key to success with Celiac Disease is learning to read lables. Here is a listing of safe and forbidden terminolody:

https://www.celiac.com/categories/Safe-Glut...3B-Ingredients/

Hope this helps.

JNBunnie1 Community Regular
JNBunnie1
Posted
Wheat, by law, if an ingredient, must be listed in the ingredient listing or in the allergen statement. Rye, barley and malt can hide in names such as "natural flavors" and "species".

Species? You mean spices?

Lisa Mentor
Lisa
Posted
Species? You mean spices?

Yes, "Natural Species" ..rabbits, goats, ducks, elk, water buffalo. Spices, yes, spices (I'll go fix) :blink: Shame on spell check <_<

cernacki Newbie
cernacki
Posted
  • Author
Yes, "Natural Species" ..rabbits, goats, ducks, elk, water buffalo. Spices, yes, spices (I'll go fix) :blink: Shame on spell check <_<
cernacki Newbie
cernacki
Posted
  • Author

Thank-you I will check out the web sites you suggested :o

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted
Yes, "Natural Species" ..rabbits, goats, ducks, elk, water buffalo. Spices, yes, spices (I'll go fix) :blink: Shame on spell check <_<

:unsure: goats?

lovegrov Collaborator
lovegrov
Posted

I generally trust manufacturers that if they don't list wheat, it's not there or at least isn't supposed to be there. I also trust them if they tell me it's gluten-free even if it doesn't have that label. Because the U.S. doesn't have set standards for what's gluten-free yet, there are many things that are gluten-free but aren't yet labeled that way.

Of course, any processed food is prone to mistakes or cross contamination. This has even happened in specialty gluten-free foods in the past.

richard

Archived

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

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


  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748
    tdouglas2901
    Newest Member
    tdouglas2901
    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
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      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
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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.