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

Supplements And Stuff

mr. moore

By mr. moore
in Coping with Celiac Disease

Recommended Posts

mr. moore Explorer
mr. moore
Posted

i was on a gluten free diet a few days ago when i started but remembered i was takng this (get ready to lol) colon cleanser. besides a bunch of crazy herbs and stuff, i noticed it had licorice and oat flour. i was like " ah HA! caught ya!" my question is: stuff with gluten is everywhere. so i avoid said thing. but i need to get my vitamins and stuff, so i take vitamins, but THEY could have gluten! so could shampoo, and every little thing. how much is enough to set someone off?

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

Celiac.com Sponsor (A8-M):


kbtoyssni Contributor
kbtoyssni
Posted

Anything you eat with gluten as an ingredient is probably going to make you sick. Things like personal care products are more of a possible risk of ingestion. If you just started the gluten-free diet you may not feel sick though since your immune system is so suppressed from eating gluten. As you go gluten-free you may become more sensitive or you may become less sensitive; depends on the person. Some here react to less than 20ppm gluten, some don't feel anything at 200ppm. You never know.

ang1e0251 Contributor
ang1e0251
Posted

Each person reacts differently so welcome to the rollercoaster! I have found this past year that I need to be carefull about all those things. As time goes on, the more sensitive I am. You'll find hidden gluten in things as you go. Just eliminate everything you can knowingly research.

If you ask on the forum and say what supplements you like, there are many here who can direct you to gluten-free sources.

Mother of Jibril Enthusiast
Mother of Jibril
Posted

I've been ordering my supplements from this company:

Open Original Shared Link

They're good about labeling for allergens... gluten, dairy, soy, corn, etc... For people who have a hard time swallowing they even show you how big the tablets are.

mr. moore Explorer
mr. moore
Posted
  • Author

what does ppm mean? and my symptoms are mostly mental, im very hyper active, anxious, and my visions blurred, plus very sleepy/fatigued. so if i eat peanuts and on the bag it says "manufactured in a plant tha produces wheat/soy/dairy products" should i be worried about a crumb thats like almost invisible? should i be constantly worried about what i eat? and that brown cow stuff on the side: isn't all milk products gluten free? or have i been lied to all my life?

Mother of Jibril Enthusiast
Mother of Jibril
Posted
and that brown cow stuff on the side: isn't all milk products gluten free?

For some reason I can't understand... some of the yogurt manufacturers (even Stonyfield and Brown Cow) have started making yogurt blended with cereal. Ugh.

Try not to be paranoid, but you really do need to check EVERY label. You wouldn't believe how many products have wheat, barley, rye, oats, or some kind of derivative. It will get easier as you figure out your safe foods.

mr. moore Explorer
mr. moore
Posted
  • Author
For some reason I can't understand... some of the yogurt manufacturers (even Stonyfield and Brown Cow) have started making yogurt blended with cereal. Ugh.

Try not to be paranoid, but you really do need to check EVERY label. You wouldn't believe how many products have wheat, barley, rye, oats, or some kind of derivative. It will get easier as you figure out your safe foods.

howdo i know if yogurt as cereal? i look in my meijer yogurt ingredients an it says natural flavors and starch. should i just buy that plain stuff made from just milk? i don't want to screw this up its only my second day.

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

Celiac.com Sponsor (A8-M):


Mother of Jibril Enthusiast
Mother of Jibril
Posted

If it says "starch" without specifying the source, it's probably because they use different starches (wheat, corn, barley, etc...) based on whatever is cheapest. Manufacturers are required to list wheat, but not the other gluten grains. So... you could either avoid it or you could call the company each time you buy it. "Natural flavors" are a gamble too. <_< You might not react now, but as you get better about the gluten-free diet and your body starts to heal it's possible that smaller and smaller amounts will affect you.

Better to look for brands that don't have any of these things! In fact, if you want to make it really easy on yourself, limit the amount of processed foods in your diet. Eat mostly meat, fruit, vegetables, nuts, seeds, rice, etc... I know it's easier said than done, but this is the quickest way to heal your digestive system.

ang1e0251 Contributor
ang1e0251
Posted

Yes, you do have to worry about a crumb so small you can't see it. If you can read "Living Gluten Free for Dummies". It really explained all those issues to me in plain language that made sense to me. I had my library send for it.

Some folks are very sensitive and even breathing flour in the air can set off a reaction. Until you've been on this diet awhile you probably won't know just what all can effect you. Until you sort it out, look for yogurt with clear ingredients listed, ditto for any other foods. The other poster gave you the best advice, simple whole foods are best during the intense healing time. Your gut will thank you!!

kbtoyssni Contributor
kbtoyssni
Posted
what does ppm mean? and my symptoms are mostly mental, im very hyper active, anxious, and my visions blurred, plus very sleepy/fatigued. so if i eat peanuts and on the bag it says "manufactured in a plant tha produces wheat/soy/dairy products" should i be worried about a crumb thats like almost invisible? should i be constantly worried about what i eat? and that brown cow stuff on the side: isn't all milk products gluten free? or have i been lied to all my life?

ppm = parts per million

Whether or not you eat products that are manufactured in the same plant as wheat/soy/dairy products is a very personal decision and usually depends on the manufacturer and your and others' past experiences with the product. Do some searches here for specific foods - you'll find lots of info to help you make your decision. Yes, all plain milk should be gluten-free. Some of the chocolate milks may not be.

Archived

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

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


  • Member Statistics

    • Total Members
      131,549
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    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
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA 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/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.