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

Glutino Products : Reaction?

raisin

Recommended Posts

raisin Enthusiast
raisin
Posted

It seems like every time I eat a seemingly-safe Glutino brand item, i start feeling sick. Their bread, cereal, and everything else sets me off. They have soy in many of their products, but I don't buy those, and I don't react to trace amounts of dairy so it's unlikely for soy.

Does anyone else have a reaction to their products? What causes the reaction?

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

Celiac.com Sponsor (A8-M):


kenlove Rising Star
kenlove
Posted

I've never had a problem with Glutino products. Although they are not my favorites it's often all we can get in Hawaii.

Have you made sure there are no cross contamination issues with ovens or toasters?

ken

It seems like every time I eat a seemingly-safe Glutino brand item, i start feeling sick. Their bread, cereal, and everything else sets me off. They have soy in many of their products, but I don't buy those, and I don't react to trace amounts of dairy so it's unlikely for soy.

Does anyone else have a reaction to their products? What causes the reaction?

raisin Enthusiast
raisin
Posted
  • Author

Yes, I have a 100% gluten-free kitchen, even my paper towels are gluten-free. There is no chance for CC in my toaster or oven, and their cereal also makes me feel bad.

psawyer Proficient
psawyer
Posted

We have been using many Glutino products for years now, and I never have had a problem with any of them.

MaryJones2 Enthusiast
MaryJones2
Posted

You might want to check their allergen chart and see if you can find a pattern. You might be sensitive to one of the ingredients. Open Original Shared Link

raisin Enthusiast
raisin
Posted
  • Author

Thank you, but that was the first thing I checked, and it was not the problem.

ive Rookie
ive
Posted

Is it possible that you are sensitive to corn / cornstarch? Glutino bagels and all of their bakery products contain corn in some form. Corn gives me a very similar reaction to glutening (not always digestive issues), so in the beginning of my gluten-free diet I thought I was getting glutened a lot, until I excluded corn from my diet.

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

Celiac.com Sponsor (A8-M):


raisin Enthusiast
raisin
Posted
  • Author

Someone suggested that to me months ago, when I first noticed reactions to Glutino products, but I am positive corn does not bother me; I can eat it in any form, even bake things from corn flour myself. I'm also not allergic to rice, and I am not positive I have a soy allergy (just avoid it to be safe).

ksymonds84 Enthusiast
ksymonds84
Posted
Someone suggested that to me months ago, when I first noticed reactions to Glutino products, but I am positive corn does not bother me; I can eat it in any form, even bake things from corn flour myself. I'm also not allergic to rice, and I am not positive I have a soy allergy (just avoid it to be safe).

A shot in the dark, but what about xantham or guar gums? It took me months to finally nail down that xantham gum is a problem for me.

raisin Enthusiast
raisin
Posted
  • Author

I don't react to Bob's Red Mill gluten-free corn muffin mix, which contains that, so couldn't be. :o

happygirl Collaborator
happygirl
Posted

This is my least favorite answer - you may just not know what or why.

There is one brand of gluten free products that I repeatedly got sick from, even though everyone else did fine, and their products were truly gluten free. I was never able to isolate the ingredient, as I ate other products with those ingredients, and was perfectly fine.

I have issues with a particular ice cream brand - all of them - but its not gluten.

These are both brands that don't regularly have complaints. Interestingly, some of the companies that people often have issues with - I never do. :lol:

Still don't know what it is - I just had to quit eating those products/brands.

raisin Enthusiast
raisin
Posted
  • Author

Sadly, I think you must be right.

I can't think of any explanation. I even emailed the,m to be sure they are a genuinely gluten-free dedicated line. :o Guess I just can't have Glutino.

psawyer Proficient
psawyer
Posted
Sadly, I think you must be right.

I can't think of any explanation. I even emailed th,m to be sure they are a genuinely gluten-free dedicated line. :o Guess I just can't have Glutino.

Not just a dedicated line, but the entire plant is gluten-free. I have met the owner and president, Steven Singer (ssinger at glutino.com), and he is dedicated to serving us, and to getting his products into mainstream grocery stores.

I don't know the answer, but if those products don't agree with you, then don't eat them.

  • 2 weeks later...
meaganclaire Newbie
meaganclaire
Posted
It seems like every time I eat a seemingly-safe Glutino brand item, i start feeling sick. Their bread, cereal, and everything else sets me off. They have soy in many of their products, but I don't buy those, and I don't react to trace amounts of dairy so it's unlikely for soy.

Does anyone else have a reaction to their products? What causes the reaction?

I'm so glad it's not just me! Fairly recently, I started to notice I would be horribly sick in the morning after eating a bagel for breakfast. I would be even more sick after I'd had one for dinner and then again for breakfast (I tend to eat a lot of the same things). At first it was a fairly mild nausea and I chalked it up to my Celiac morning sickness (which has not gone away despite the diet, to my chagrin). But when it went from mild nausea to painful cramping, I knew it must have been something I'd eaten. I noticed the symptom was a lot like when I'd eat home-made chocolate chip cookies. Those are gluten-free!

A poster above suggested Xanthan Gum as the culprit. I do use Xanthan Gum in my chocolate chip cookies, but my mother also uses it in her chocolate cake, and I use it in oatmeal cookies - so far no reaction.

I don't know what the deal is, but I had to give up all my cinnamon/sugar breakfast bagels to my mother who can tolerate them.

jerseyangel Proficient
jerseyangel
Posted

I love the taste of the Glutino crackers, but they don't seem to agree with me. <_<

  • 7 years later...
Taras Light Rookie
Taras Light
Posted

I believe I've been reacting to Glutino pop tarts. I get panicked within an hour of eating them.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,849
    • Most Online (within 30 mins)
      7,748
    Jadelucia
    Newest Member
    Jadelucia
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.