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

Help? Can I Drink This Protein Shake?


Jamie

Recommended Posts

Jamie Contributor

I go to Xsport fitness and they have their own protein powder to make shakes. I called the number on the bottle... and they told me to call the gym. The gym couldn't help me either... all I know is that I looked at the ingredients my self... on the alergen info.. it said... contains dairy and eggs...

It didn't say anything about wheat or gluten... the personal trainer on the line told me that protein powder is generally derived from whey... which is from milk... so there probably is no gluten in it....

however... the only ingredients I was iffy on.. were natural and artificial flavoring.... the powder I wanted to buy was chocolate and vanilla....

what do you think? Is this NO NO?

  • 5 weeks later...

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



Celiac.com Sponsor (A8-M):



mindiloo Rookie

I'm still new at this so I can't be positive, but from what I've gathered the natural and artificial flavors SHOULD be okay as long as it was made in the US because of the new regulations regarding food content. However, my little cousin is allergic to pretty much everything edible so her mom calls a lot of companies and apparently barley can be used as a "natural flavor" so if you're drinking it and it's making you feel sick I would call the company again and check about those things specifically. They can be hesitant about telling you what the natural and artificial flavors are but if you tell them you don't need to know all of them you just need to make sure that it's completely gluten free they tend to be more forthcoming.

kowala Newbie
I'm still new at this so I can't be positive, but from what I've gathered the natural and artificial flavors SHOULD be okay as long as it was made in the US because of the new regulations regarding food content. However, my little cousin is allergic to pretty much everything edible so her mom calls a lot of companies and apparently barley can be used as a "natural flavor" so if you're drinking it and it's making you feel sick I would call the company again and check about those things specifically. They can be hesitant about telling you what the natural and artificial flavors are but if you tell them you don't need to know all of them you just need to make sure that it's completely gluten free they tend to be more forthcoming.

I am also new to this "lifestyle" and from what I have read usually when you have a gluten intolerence you are most likely to have a dairy intolerence/lactose intolerence. My nautropath also recommended to cut dairy our as well. Usually once you cut our gluten and repair the Villi's (which produce the enzyme lactase which helps you break down the sugar lactose) you can re-introduce dairy. I am a figure competitor so to cut out whey protein is harder then giving up whet and gluten. There are so many other forms of protein though that you can have in your protein shakes, Hemp, Rice...just add some berries and maybe some almond milk with ice, and you wouldn't even notice the difference.

Hope this helps :)

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    2. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    3. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    4. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    5. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,874
    • Most Online (within 30 mins)
      7,748

    Charli.stoz09
    Newest Member
    Charli.stoz09
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
×
×
  • Create New...