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

Highly Sensitive People

Gentleheart

Recommended Posts

Gentleheart Enthusiast
Gentleheart
Posted

Some of us can eat most anything that is marked gluten free right off the shelf. Our tolerance levels to gluten are a little higher and we have a lot more choices. But others are so sensitive that they can barely tolerate any at all.

What companies do you absolutely trust to remain consistently 5-10 ppm gluten free? Aside from human error and circumstances beyond their control, what companies do you honestly trust across the board? It would be nice if that opinion could be backed up with personal experience or some other reasonable evidence.

I'd like to make a list. I think it would be helpful to many people. Thanks!

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

Celiac.com Sponsor (A8-M):


MaryJones2 Enthusiast
MaryJones2
Posted

I am super sensitive and the manufacturers that I trust and use almost daily are: Namaste, McCormick, Living Harvest, Chebe, Cause You're Special and 365 (provided it's made in a dedicated facility). I've never had a gluten reaction to any product from these companies. I'm sure there are many others out there. These are just the ones I like.

Gentleheart Enthusiast
Gentleheart
Posted
  • Author
I am super sensitive and the manufacturers that I trust and use almost daily are: Namaste, McCormick, Living Harvest, Chebe, Cause You're Special and 365 (provided it's made in a dedicated facility). I've never had a gluten reaction to any product from these companies. I'm sure there are many others out there. These are just the ones I like.

Thank you, Janet! Good start.

Felidae Enthusiast
Felidae
Posted

McCormick spices (in the small glass jars)

Tinkyada

Kinnikinnick

Enjoy Life

Glutino

I'll add to this when I think of some more...

Also, I am very sensitive!

Gentleheart Enthusiast
Gentleheart
Posted
  • Author

Thanks, Felidae!

I forgot to add that I would also like to especially mention any companies who are not only careful about gluten, but may also avoid many other troublesome intolerance or allergy foods as well. Those are really hard to find for multiple allergy people! Some wonderful gluten free mixes or prepared foods will be just perfect and then there it is......CORN or CANE SUGAR or WHATEVER.

Great list so far. Thanks!

jerseyangel Proficient
jerseyangel
Posted

After 3 1/2 years, I am still ultra sensitive to trace amounts, plus I have several additional intolerances. I buy only a few processed products--

Ener-g (flours/starches)

Enjoy Life

Cause Your Special

McCormick Spices and extracts

Pacific Milks and broths

Gluten Free Pantry

Smart Balance

Tinkyada

Lay's Stax

Enrico's Pasta Sauce

Boylan's Natural Sodas (gluten-free and made with cane sugar)

MaryJones2 Enthusiast
MaryJones2
Posted
Thanks, Felidae!

I forgot to add that I would also like to especially mention any companies who are not only careful about gluten, but may also avoid many other troublesome intolerance or allergy foods as well. Those are really hard to find for multiple allergy people! Some wonderful gluten free mixes or prepared foods will be just perfect and then there it is......CORN or CANE SUGAR or WHATEVER.

Great list so far. Thanks!

Excellent point. Soy and dairy drive me nuts. I feel contamination for 2 or 3 days. There are so many gluten-free products that bother me because of other intolerances. I should've said products that have never given me a gluten, dairy or soy reaction.

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

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

Good idea. Here are my additions. I react to just about anything made in a shared facility. These things are good.

Bards Tale beer

Woodchuck cider

Franzia box wine

Thai Kitchen, if marked gluten free

Tropical Source chocolate

Real Foods corn thins in Australia the limit is 5 ppm

Birkett Mills buckwheat products a dedicated facility

Ancient Harvest quinoa

Montina also dedicated

Eden Blend gluten free rice and soy milk

Foods certified by CSA - those are tested to 3 ppm Open Original Shared Link

Wegmans brand gluten free things are almost all good. I am lucky to live where there is a Wegmans grocery store.

Most of these things I have tested with a home kit to less than 10 ppm. My system is more sensitive than that, so the fact that I can eat it means that it contains even less than that.

Gentleheart Enthusiast
Gentleheart
Posted
  • Author

Excellent posts! Thanks! I'm sure this will help many people who are having trouble. When you are very sensitive, you get really tired of plain foods and no treats. It's so nice to have some variety once in awhile. :)

Gentleheart Enthusiast
Gentleheart
Posted
  • Author
Most of these things I have tested with a home kit to less than 10 ppm. My system is more sensitive than that, so the fact that I can eat it means that it contains even less than that.

Dilettantesteph, have you ever tested Miss Robens products like their flours, guar gums, baking powders, etc.? If not, have you ever tested any companies who carry a full line of baking ingredients we can trust?

dilettantesteph Collaborator
dilettantesteph
Posted

I just thought that we should add the caution that companies change their formulations and processing facilities all the time and people should always do as much checking for themselves as they can. These are just leads.

ive Rookie
ive
Posted
have you ever tested Miss Robens products like their flours, guar gums, baking powders, etc.? If not, have you ever tested any companies who carry a full line of baking ingredients we can trust?

Gentleheart,

Authentic Foods states on their website: "Authentic Foods manufactures Gluten-Free Flours, Mixes, and Baking Supplies. All of our flours are stone milled and packaged in a wheat-free and gluten-free environment." Open Original Shared Link)

They carry a whole line of baking supplies. Their products are somewhat expensive, but their flours are really good. I am extra sensitive to gluten as well and just recently had to switch all my baking supplies to Authentic Foods.

raisin Enthusiast
raisin
Posted

Here are some recently confirmed dedicated gluten-free lines, also free of soy and dairy;

Bounty, Charmin, Puffs "paper" products

Savonnerie lotions, soaps, etc

Softlips chapstick

Loreal Feria hair color

Alegra(including generic), Advil, Vicks (excludes cough drops) medicines

Deerpark, Desani water

Pom pomegranate, V8, Juicy juice

Folgers, Starbucks, Green Mountain coffee

Bigelow tea has never made me sick, but has potential for CC in theory.

Enjoy Life, EnerG, Foods Alive, Pocono Heart Of Buckwheat, Green Mountain Gringo, Blackwing Bison Meat, The Buffalo Guys food products.

Bob's Red Mill, Organic Prairie, produce gluten and gluten-free items on separate equipment so just check labels.

caek-is-a-lie Explorer
caek-is-a-lie
Posted

I love Glutino. I haven't had a problem yet. Best products ever.

JAMES14 Newbie
JAMES14
Posted

I've got a question to add. I always understood that ingredients with under 200 ppm of gluten is considered gluten free, yet some people state that they cannot tolerate trace amounts. What are these trace amounts? 5-10 ppm? We have been baking and selling gluten free baked goods for over 18 months with not one single complaint? Our base flour is tested by the company processing it and they have never had a test over 8 ppm. Is this a problem? I will be switching to a company that processes in a gluten free facility. But my question is, can some Celiacs have a problem with 8 ppm of gluten?

dilettantesteph Collaborator
dilettantesteph
Posted
I've got a question to add. I always understood that ingredients with under 200 ppm of gluten is considered gluten free, yet some people state that they cannot tolerate trace amounts. What are these trace amounts? 5-10 ppm? We have been baking and selling gluten free baked goods for over 18 months with not one single complaint? Our base flour is tested by the company processing it and they have never had a test over 8 ppm. Is this a problem? I will be switching to a company that processes in a gluten free facility. But my question is, can some Celiacs have a problem with 8 ppm of gluten?

My son and I both have problems with 5 ppm. Most people won't complain when they have problems. You can't really be certain where the problem came from. You just don't buy that item again, just in case.

MaryJones2 Enthusiast
MaryJones2
Posted
I've got a question to add. I always understood that ingredients with under 200 ppm of gluten is considered gluten free, yet some people state that they cannot tolerate trace amounts. What are these trace amounts? 5-10 ppm? We have been baking and selling gluten free baked goods for over 18 months with not one single complaint? Our base flour is tested by the company processing it and they have never had a test over 8 ppm. Is this a problem? I will be switching to a company that processes in a gluten free facility. But my question is, can some Celiacs have a problem with 8 ppm of gluten?

Hi James, to answer your question yes. 8 ppm can make some of us sick. The generally accepted threshold is 20 PPM in the US. Once the FDA regulations go into effect products will have to be at 20 PPM or less to be called gluten-free. The problem with most people on this particular thread, myself included, is that we can't tolerate even 20 PPM. Most of us supersensitive types get sick if we eat products that are made on the same equipment as gluten (production lines or equipment like baking pans). We also often get sick from products made in the same factories as gluten products (especially when wheat flour is being used in the facility).

lisa25 Rookie
lisa25
Posted

Has anyone who is gluten, dairy, and soy free had a problem with any Pamela's products...specifically cake mix and bread mix? They say they are made in a gluten free facility, but I am wondering about CC with dairy and soy.

climbmtwhitney Apprentice
climbmtwhitney
Posted
Has anyone who is gluten, dairy, and soy free had a problem with any Pamela's products...specifically cake mix and bread mix? They say they are made in a gluten free facility, but I am wondering about CC with dairy and soy.

Hi.

We are GFCFSF and live on Pamela's Wheat Free (GFCFSF) Bread Mix. We also like Pamela's frosting & cake mixes. No problems. Ever. We are disappointed that their Pancake Mix isn't CF as well.

Jill

Alex J Apprentice
Alex J
Posted
Birkett Mills buckwheat products a dedicated facility

Does this mean the Poconos cream of buckwheat is from the same dedicated facility? I couldn't find it on the website and keep forgetting to call in business hours.

Alex J Apprentice
Alex J
Posted
Does this mean the Poconos cream of buckwheat is from the same dedicated facility? I couldn't find it on the website and keep forgetting to call in business hours.

Should have read on to discover someone already answered this. Good to know!

  • 2 weeks later...
oceangirl Collaborator
oceangirl
Posted

Thank you for this useful thread for We the Ultra-Sensitive!

I don't eat much processed food and DO eat dairy (for 2 years, however, I was gluten, soy, dairy, egg, legume, nightshade, high fructose corn syrup and corn free- can't remember what I did eat-KIDDING!) I am ridiculously sensitive to gluten and still eat no gluten, soy, legumes or HFCS.

I completely trust:

TINKYADA

ENJOY LIFE

ENRICO'S SAUCE

GLUTINO (I've only used their rice flour)

LUNDBERGH

LARABAR (Although the dates can cause some IBSish symptoms so only a few bites here and there...)

PLANTER'S NUTS

McCORMICK'S SPICES

For Dairy Eaters:

FAGE YOGURT (Yum!)

Cabot cheddar cheese and butter

For Products:

FRUCTIS SHAMPOO

SUAVE SHAMPOO (Use vinegar for conditioner- the best!)

IVORY soap

SEVENTH GENERATION DISH SOAP

LANCOME LE ROUGE ABSOLU LIPSTICK, FACE CREAM AND EYELINER

TOM'S OF MAINE TOOTHEPASTE AND FLOSS

I hope this is helpful! Health to all!!!!!!!

lisa

Archived

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

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


  • Member Statistics

    • Total Members
      130,941
    • Most Online (within 30 mins)
      7,748
    Madventures
    Newest Member
    Madventures
    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

    • Wheatwacked
      Having the will to be healthy but not the willpower

      By Wheatwacked · Posted

      This is not a weakness.  It is a serious threat to your health.  I once read an interview with a representitive of a large company.  He proudly stated that his wheat based product is more addictive than potato chips.  The other issue is cultural.   Perhaps this book will help Gluten-Centric Culture: Chapter 5 - Grabbing A Bite Together.  It is published here on Celiac.com free to read.  Chapter 1 starts here Gluten-Centric Culture: The Commensality Conundrum - Chapter 1 - Are You Kidding? At first I ate anything, regardless of nutritional value. Fritos, M&M Peanuts, potato chips, fruit, steak; anything else. Like most habits, it takes about thirty days create the gluten free habit. Pretend you've moved to another country where the food is entirely different.  Don't try to recreate your old diet based from commercial gluten free foods.  Gluten free foods are not fortified, so be aware of vitamins and mineral intake, especially vitamin D.  Vitamin D deficiency is practically a given.  You probably already have deficits from the malabsorption caused by villi damage. Some symptoms respond immediately, others take time to heal.  I counted 19 different symptoms that got better.  Some, like permanent stuffed nose, I was told was normal for some people. Welcome aboard @Crossaint !  
    • cristiana
      Having the will to be healthy but not the willpower

      By cristiana · Posted

      Great advice from @trents.  A couple of other tips. Firstly, always try to have a good stock of gluten-free alternatives in the house so you aren't tempted to give in when there is nothing else available. Secondly,  as you will have noticed, gluten-free bread does taste quite different from regular bread.  But I think it was my GP who said making toast with it makes it taste much more like the usual stuff - and I would agree there. If you haven't already I suggest you give it a try. But remember, you will either need to toast it under a clean grill, or your Mom will need to buy you your own dedicated gluten-free toaster.
    • trents
      Having the will to be healthy but not the willpower

      By trents · Posted

      Welcome to the forum, @Crossaint! Are you living in the same home with your mother? Your experience with the cravings is very common in the celiac community, especially among the recently diagnosed. It might surprise you to hear this but gluten has addictive qualities much like opiates. It plugs into the same pleasure sensors as gluten in the brain and so for some people, there can be a significant withdrawal experience. It usually begins to subside in a matter of weeks but is perpetuated with inconsistency.  I think three major things need to happen for your to get on top of this: 1. You need to understand that more is at stake here than the number of bathroom trips you make if you can't stick to your gluten free diet. There can be some serious long-term health consequences such as osteoporosis, neurological damage, a host of medical conditions related to poor vitamin and mineral absorption and even small bowel lymphoma.  2. You need to help your mom understand how serious this is and how important it is to your long term health to be consistent in eating gluten free. Both you and she need to understand that celiac disease is not just a matter of inconvenience or discomfort from a little GI distress. It is an autoimmune disease that causes inflammation and damage to the lining of the small bowel that can have serious health consequences over time. 3. You need to redirect your mom's baking skills toward creating delicious gluten-free creations. Challenger her with it. Gluten-free does not have to mean "it tastes awful!" One good place to start is with a good gluten-free carrot cake recipe. Another is gluten-free zucchini bread. These are two things that taste just as good made with gluten-free flour as they do with wheat flour. There are a ton of good gluten-free recipes on the Internet. Not everything can be made to taste as good with gluten free ingredients as it does with wheat flour but many things are pretty close. And you know what? After a while, you adjust and many gluten-free foods become the new norm for you. You don't miss the wheat ones so bad anymore. Yes, you may still have flashbacks of "I remember what this or that wheat thing used to taste like and I really miss it" but not so often as time goes on. Check out the relevant sections on this forum for some good recipes and get your mom going on it for the sake of her kid.
    • Crossaint
      Having the will to be healthy but not the willpower

      By Crossaint · Posted

      Was recently diagnosed with Celiac after almost 16 years of suffering. The first week gluten free was amazing, my brain was working, i wasnt as bloated, i even started to not have to use the toilet 12 times in an hour. Excellent! But i keep having uncontrollable cravings for gluten. My mom is an amazing baker, woth no sympathy for my weakness and live for food, so of cohrse i ended up eating a bunch of gluten today. i dont know how to stop, i know its poison but at the end of the day i just feel like i need it. Will be re attempting gluten free tomorrow, but im scared that i wont be able to stop myself from eating the deliciously poisonous devil that gluten is. 😞
    • Awol cast iron stomach
      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      By Awol cast iron stomach · Posted

      I wanted to say hello, and add that  early in eating gluten free I had  to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded.  I found it helpful to go whole foods  diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate.  Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to this day. My pocketbook also finds making my own has its benefits.    Best wishes.  
×
×
  • Create New...