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

Am I To Assume Foods Are Safe?

1morething

By 1morething
in Coping with Celiac Disease

Recommended Posts

1morething Explorer
1morething
Posted

If I read the ingredients of everything I eat and compare them to the list of unsafe ingredients, am I ok to eat it if it's not on the list? I've been gluten free for 6 days now but for the last 4 days I've been constipated. Am I constipated because I'm getting glutened? I've changed my diet completely, I've bought a new toaster, I haven't eaten in a restaurant, I don't use wood utensils or cutting board. I just don't know anymore.....

Rachael :unsure:

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

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

Sometimes you have to call or email a company to make sure.

If you really want to see results with the gluten-free diet, the best thing to do is to eat whole foods. Avoid processed foods. Stick with plain meats, eggs, veggies, beans, rice, fruits, nuts & seeds and simple spices (McCormicks).

Then once well, try some processed foods.

Lisa Mentor
Lisa
Posted

Sometimes barley, malt and rye (and some oats) can hide in "Spices" and "Natural Flavors". In that case, you may need to call the company.

Here is a list of great companies who will clearly list ALL forms of gluten:

Open Original Shared Link

Make sure you check your vitamins, meds, lotions, lipsticks/balms as well

emcmaster Collaborator
emcmaster
Posted

My $0.02 is that you've not been gluten-free long enough to gauge whether something is gluten-free by reading the ingredients. I'd stick to whole foods or foods that you have verified to be gluten-free.

I don't eat corn so "natural flavors" is pretty much a no-go for me even if the product is gluten-free. Generally, I don't do well with products that have ambiguous ingredients.

kbtoyssni Contributor
kbtoyssni
Posted

It depends on the brand. I know Kraft labels gluten so if I don't see it on the ingredients I eat it. But I wouldn't do the same for other brands. It'll take a while to figure out your safe brands.

ang1e0251 Contributor
ang1e0251
Posted

I second (third) the opinion of simple whole foods in the beginning. That's what I did and it gave me a great start. I wasn't smart enough to do it on my own, I was just broke. It worked though. And if I do have a problem, I go back to that way of eating and it helps trememdously. Add new foods slowly to see if they sit well, even if they are gluten-free, some of those prepared foods kind of sit like a stone inside me. Certain of them I just leave alone.

Do your best and listen to your body as it sounds like you are doing, Maybe keep a food/sympyom diary for awhile. It really does help pinpoint subtle problems maybe only your body has. The Yummy and Tummy Diary can also help you keep your dr informed if needed. They seem to take the written word more seriously than just telling them.

Green Eyes Rookie
Green Eyes
Posted

Keep in mind that your system is unique. I have not been the typical celiac with GI issues. I had constipation before eating gluten free as well as after gluten free.

Jennifer

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748
    Kerrie C
    Newest Member
    Kerrie C
    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

    • knitty kitty
      Potential celiac need advice

      By knitty kitty · Posted

      Have you tried a genetic test to look for Celiac genes?  No gluten challenge required.  
    • knitty kitty
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By knitty kitty · Posted

      Hello, @ElisaAllergiesgluten, Have you tried going on a low histamine Paleo diet like the Autoimmune Protocol diet?  A low histamine AIP diet would help your body rid itself of the extra histamine it's making in response to allergies.  Are you Celiac as well?   Since we need more thiamine when we're stressed, adding Benfotiamine, a form of Thiamine Vitamin B 1, can help the body calm down it's release of histamine.  Benfotiamine improves Sailors' asthma.  
    • knitty kitty
      Inconclusive results

      By knitty kitty · Posted

      Don't skimp on the gluten daily while undergoing the gluten challenge!  
    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
×
×
  • 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.